sweet orange peel
#1
Posted 25 June 2010 - 11:03 AM
#2
Posted 25 June 2010 - 11:13 AM
#3
Posted 25 June 2010 - 11:22 AM
I want the orange to be subdued here since this is for my rare vos clone. how much would you recommend for 5 gallons? If volume is a better measurement to use I'm game to that. Do you use a microplane?Is that 1/2 oz by volume, as in 1 Tbsp, or by weight? If you want 1/2oz of fresh peel, you'll need A LOT of oranges, like more than a dozen. I generally do a Tbsp or two for 5 gal of wit and get plenty of orange flavor.
#4
Posted 25 June 2010 - 11:29 AM
Yes, use a microplane.However, I've never had rare vos, so I can't make a recommendation as to amount.I want the orange to be subdued here since this is for my rare vos clone. how much would you recommend for 5 gallons? If volume is a better measurement to use I'm game to that. Do you use a microplane?
#5
Posted 25 June 2010 - 11:31 AM
well - just going by the description of "subdued" for 5 gallons what would you say?Yes, use a microplane.However, I've never had rare vos, so I can't make a recommendation as to amount.
#6
Posted 25 June 2010 - 11:40 AM
maybe 1/2 TBS?well - just going by the description of "subdued" for 5 gallons what would you say?
#7
Posted 25 June 2010 - 11:55 AM
#8
Posted 25 June 2010 - 12:30 PM
#9
Posted 25 June 2010 - 01:16 PM
Depends on the size of the orange, of course, but generally I'd say about 4. That's orange only - no white - and sort of packing the peel into the measuring spoon.also - about how many oranges does it take to get a tablespoon?
#10
Posted 25 June 2010 - 01:18 PM
So if I'm going for "subdued" I should probably go with either 1 big orange or 2 smaller ones I'd say. Gracias, Jorge.Depends on the size of the orange, of course, but generally I'd say about 4. That's orange only - no white - and sort of packing the peel into the measuring spoon.
#11
Posted 25 June 2010 - 01:58 PM
#12
Posted 25 June 2010 - 02:06 PM
I've read if you avoid the white part you are okay. Perhaps that's incorrect.There is a big difference between the zest of a store bought orange and true "sweet orange peel". Zesting will add a somewhat bitter orange character, whereas using dried sweet orange peel will be more along the lines of a Cointreau or Grand Marnier flavor. Sweet orange peel is usually sourced from smaller oranges like clementines and true "sweet oranges", not big navel oranges. But most importantly is the handling. Fresh orange, zested or not, is full of harsh astringent tannins and chlorophyll-like compounds. By drying the peels out slowly, they cure and these stronger flavors are subdued leaving behind a perceivably sweeter (less bitter) flavor.When a recipe calls for bitter orange or just orange peel without getting specific (which is most of the time), I'll always zest fresh or make a tincture/concentration. But when a recipe calls for "sweet orange peel", I go buy sweet orange peel.
#13
Posted 25 June 2010 - 02:13 PM
This is true for when a recipe calls for bitter orange or fresh orange zest. However, dried sweet orange peel intentionally includes the white pith. This is to aid in the curing process and to keep the peel from oxidizing.I've read if you avoid the white part you are okay. Perhaps that's incorrect.
#14
Posted 25 June 2010 - 03:55 PM
so it's the old dried stuff or nothing? that's a bummer...This is true for when a recipe calls for bitter orange or fresh orange zest. However, dried sweet orange peel intentionally includes the white pith. This is to aid in the curing process and to keep the peel from oxidizing.
#15
Posted 26 June 2010 - 07:23 AM
#16
Posted 26 June 2010 - 11:47 AM
Good deal. I'm sure you'll be able to tell how unique real sweet orange peel is once it hits your boil. The smell is pretty wild and like I said, similar to Grand Marnier.sweet! I found a place that has the real stuff! new semi-LHBS to the rescue! plus my new fav bottle shop is on the way
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