Where The Interweb + Cook Book Fails
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Join Date: 2002-12-20 Member: 11220Members, Reinforced - Shadow
Join Date: 2002-12-20 Member: 11220Members, Reinforced - Shadow
<div class="IPBDescription">Weird question, but if someone knows...</div> Edit: apparently it's called "candied" and not "pickled", I managed to find some descent pages on how to make this stuff(quite a bunch of them, which I couldn't find in swedish, strangely. It's a small country but it's not THAT small, guess we aren't big fans of candied fruit over here then). If anyone has done this sort of stuff and has any additional advice I'll certainly be glad to take it. How is it every damned time when you ask for things you find them yourself? I've been looking for hours and come up with nothing...
original message:
I'm totally unable to find any recipees or any instructions on how to "pickle"(even if I do know what it's called in swedish <!--emo&;)--><img src='http://www.unknownworlds.com/forums/html//emoticons/wink-fix.gif' border='0' style='vertical-align:middle' alt='wink-fix.gif' /><!--endemo-->) things like orange peel, lemon peel, ginger, cherries and so on. By "pickle" I mean to make a dried sugary piece of chewy <insert fruit or peel of fruit> with a strong aromatic flavour typically for use in such things as in sponge cake. I suspect it might be as simple as heating it in a sugar solution(possibly one with more than one type of sugar, like syrup which won't crystalize on cooling and thus will remain soft for a long time) for some period of time(low heat to avoid boiling away the aromatic substances as much as possible and quite a long cooking time to make it soft) then letting it dry.
I'd rather not have to try a bunch of times to see if I can get it right. Currently the expense of making a fruit cake with "pickled" orange peel, "pickled" lemon peel, butter, <edit: and sugar of course>, wheat flour, eggs, rum and "pickled" ginger is mostly due to having to buy the "pickled" orange peel, lemon peel and ginger and not due to the expense of the other ingredients, and I would really appreciate being able to put the mountain of orange peel I get from eating oranges to good use(I don't really think it has to be a special kind of oranges, because it seems aromatic enough and I like stuff that tastes bitter).
original message:
I'm totally unable to find any recipees or any instructions on how to "pickle"(even if I do know what it's called in swedish <!--emo&;)--><img src='http://www.unknownworlds.com/forums/html//emoticons/wink-fix.gif' border='0' style='vertical-align:middle' alt='wink-fix.gif' /><!--endemo-->) things like orange peel, lemon peel, ginger, cherries and so on. By "pickle" I mean to make a dried sugary piece of chewy <insert fruit or peel of fruit> with a strong aromatic flavour typically for use in such things as in sponge cake. I suspect it might be as simple as heating it in a sugar solution(possibly one with more than one type of sugar, like syrup which won't crystalize on cooling and thus will remain soft for a long time) for some period of time(low heat to avoid boiling away the aromatic substances as much as possible and quite a long cooking time to make it soft) then letting it dry.
I'd rather not have to try a bunch of times to see if I can get it right. Currently the expense of making a fruit cake with "pickled" orange peel, "pickled" lemon peel, butter, <edit: and sugar of course>, wheat flour, eggs, rum and "pickled" ginger is mostly due to having to buy the "pickled" orange peel, lemon peel and ginger and not due to the expense of the other ingredients, and I would really appreciate being able to put the mountain of orange peel I get from eating oranges to good use(I don't really think it has to be a special kind of oranges, because it seems aromatic enough and I like stuff that tastes bitter).