I am in the midst of candying both clementine and lemon peel. I am following Alice Medrich's recipe in her book, .
My lemon peel is now drying, after having come out of the hot syrup last night. I noticed in the last half of blanching it, that some of the lemon peels had brown splotches on them. Does anyone know- does this discoloration come from Oxygen, or being too close to the heat? or some other chemical reaction? TIA ! oh, the browned peel and un-browned peel seem to taste the same....
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.