How to avoid having pith on dried orange peels
I am trying to prepare some dried orange peel for a Mexican chocolate bread recipe. From what I've read, the first step is cutting thin strips of outer peel off an orange without getting any pith. I lack the dexterity to yield a paring knife so I used a vegetable grater. Most of the pieces contain some pith:
Is the amount of pith shown negligible, or should I use scissors to snip off and keep the portions without it? Is there a better way to get pith-free orange peels? Can I substitute dried zest? (I have a zester that gets peel without pith.)
Best Answer
Try gently scraping with a spoon or non-serrated knife, if you want to remove more pith. However, that looks pretty good to me. Your recipe for drying has you finely chopping the peel. So, I would say that zest would be just fine as well.
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How do you make orange peel without pith?
What is this? Using a good, sharp vegetable peeler, get just under the surface of the peel and cut away strips from top to bottom. Be sure not to dig into the peel too deeply, you want to leave all of the spongey, white pith on the orange because it won't dry properly and it has a bitter flavor.How do you clean dried orange peels?
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