RE: [CH] Cooking Question
T. Matthew Evans (matt.evans@ce.gatech.edu)
Mon, 9 Dec 2002 11:36:08 -0500
Orange peel should work, as long as you are adding enough of it -- very
finely minced or grated zest. Also, I see no reason that extract wouldn't
hold up to cooking -- you'll just have to experiment with the quantity.
However, I tend to try and avoid using extracts as they often produce
undesired results.
So, I have a third suggestion -- does the recipe contain any oil? I have
had very good luck making infused citrus-chile oils using orange, tangerine,
lemon, and lime (separately, not all together). I toast large pieces of
zest in the oven at about 350 for just a few minutes until dried and then
mix them together with some hot (250 F) oil and crushed chile and let sit
for a week or two before using. Alternately, you can add some large pieces
of fresh zest and crushed chile to a pot of cold canola oil. Bring the
temperature slowly up to about 225 F and hold it there for 10 minutes or so.
Once the oil has cooled, it is ready to use.
These oils are quite hot and taste very intensely of citrus. I think that
if you used this oil and then spiked the recipe with some additional finely
grated/minced zest, you will get the results you desire without the use of
extracts. By the way, the tangerines here in Atlanta have been looking
fabulous over the last couple of weeks.... Good luck.
Matt
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T. Matthew Evans
Geosystems Group
School of Civil and Environmental Engineering
Georgia Institute of Technology
Atlanta, Georgia 30332-0355
URL: www.prism.gatech.edu/~gte964w
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-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Chris Meredith
Sent: Monday, December 09, 2002 10:55 AM
To: chile-heads@globalgarden.com
Subject: [CH] Cooking Question
I am trying to modify a recipe for Spicy Pecans to add some Orange Flavor
to them. I have tried Orange peel ( fresh and Store bought) but it does not
make it presence known over the Cinnamon of the Blairs I put into the
recipe. Any Suggestions I have thought about Orange extract but not sure if
it will survive the Cooking process (30 min @ 350)