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Sun Dried Orange Peel - for Tagines, Daubes and Sweet Things!

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the oranges with a swivel head potato or vegetable peeler, or use a special zester. | 2. Try to peel into long strips, and do not peel the bitter white pith, under the skin. | 3. Lay the peel out onto a tray lined with greaseproof paper. Cover with an umbrella fly cover and place outside in direct sunshine. | 4. Leave for about 6 hours; the peel will curl up and shrivel when it is totally dried - it should feel hard and crisp. | 5. Store in an airtight container in a dark place for up to one year. | 6. Use in cakes, scones, muffins, cookies, daubes, stews, curries, casseroles, marinades, sauces, sugars and all manner of things! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange wiped - - - -
    greaseproof paper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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