How can I get the maximum flavor from orange peels?

At first glance this question might look like a duplicate of this one: How can I intensify the orange flavour in orange cake? it isn't. I'm making this cake for the second time:Orange Olive Oil Cake but I'm giving it a bit of a tweak and could use some advice regarding the tweak.

The recipe calls for two whole oranges, quartered, peel and all. The oranges are to be brought to a boil and drained twice, then simmered in syrup until the rinds are tender. Then the solids are drained from the syrup and pureed in a food processor, the batter is then mixed in the food processor with the orange puree.

The first time I made the cake I followed the recipe exactly and fell in love with its texture. I also loved the way the olive oil came through as an aftertaste. Unfortunately, my oranges lacked flavor and had very thick rinds. I knew going in that the orange flavor component of the cake was going to be lacking, and I was right. As far as orange, all I could really taste was the pith.

So, now I want to go solidly in the other direction. I want knock your socks off orange flavor with little or no "pithyness". Towards that end I have this: (that's grams BTW, tared weight)

orange peel

I assume the original recipe calls for rinsing twice because the whole rind (including all of the pith) is included. Because I used a peeler, not a zester, I do have some pith, but not nearly as much.

orange peel2

Towards the end of the cooking of the puree I plan to add a couple of peeled oranges. No matter how I treat the peels, I think I can guesstimate to get the volume, consistency and level of sweetness I want. I need the peels tender enough to puree, I'd like to eliminate as much of the pithiness as possible, but I don't want to pour great orange flavor down the drain. I'm not even married to the idea of boiling the peels, I'd love to consider other methods.I want maximum orange flavor from these peels for a very flavorful cake. Any advice?

Best Answer

First I would recommend viewing the episode of Good Eats, Orange Aid. While there is not a direct answer to your question Alton does talk about getting the maximum orange flavor as well as how to avoid the pithy flavor. (This link to Orange Aid will take you to Amazon Prime, where if you are not an Amazon Prime member you may purchase for $2.99...)

The take away that I believe applies to your situation is this: remove as much of the pith as possible (but I'm guessing you already know this)...

The second take away is that the variety of orange really matters, many varieties are more flavorful than others and these are NOT the varieties most frequently found in your mega-mart. (which are chosen more for appearance than flavor--go figure) Valencia, Hamlin and/or Seville oranges would be good choices. Avoid NAVEL ORANGES!

Having looked at your recipe ever so briefly I might suggest an experiment as well... take about an ounce of vodka or everclear and let that sit for a few days with orange zest and vanilla beans, filter out the solid and use this concoction in place of the vanilla extract. The orange oils in the zest are alcohol soluble and thus should provide you with a nice orange extract to intensify your flavor. (I have not tried this with orange, so this is pure speculation).

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How can I get the maximum flavor from orange peels? - Top view of bright juicy tropical fruit slice with tender orange pulp on blue surface

How can I get the maximum flavor from orange peels? - From above of bright cut citrus fruit full of vitamin with orange peel on table

How can I get the maximum flavor from orange peels? - From above of cut juicy orange with bright tender pulp and thick peel on table

How do you intensify orange Flavour?

That considered, taking in the options I found and personal experience, I would start out by expecting to get about 1 1/2 tablespoons zest from a medium orange and would use about 1 tablespoon commercially dried orange zest, or 1 tablespoon pure orange extract, or 1/4 to 1/2 teaspoon food grade orange oil to add a ...

How do you extract the flavor from an orange peel?

How to Make Homemade Orange Extract

Save your orange peels from an orange. Cut into small enough strips to fit into your container and be covered with liquid.

Then, add your peels to your jar with the vodka. Cover with airtight lid and shake well.

Store for about six weeks in your pantry before use.

How do I make my orange peel smell better?

Orange peels as a home deodorizer 1. Boil 5-6 orange peels in a pot of hot water along with whatever other spices you're in the mood for. Let the mixture simmer for a little bit. In the past I have added cinnamon with the peels for that fall aroma and then cloves and star anise in the spring.

How do you make orange peel less bitter?

Collect the peels gradually in a plastic container and cover with cold water. Keep at room temperature. Change the water twice a day, this will also take away the bitterness of the peel.

10 Reasons You Should Start Collecting Orange Peels

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