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....
What are you waiting for?
Sign Up for The Piglet Bulletin for Exclusive Recipes from Winning Cookbooks
Is This the Best Way to Cut a Bagel?
Finally—Storage Containers That Look Nice
Cooking During Japanese Internment
$50 and Under (High Five!)
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)