What started this particular culinary meander was finding,
in quick succession, that one of the supermarkets sells liquid glucose for
culinary purposes, and some enormous oranges which, we were assured by the farm
shop, weren’t that big really but had very thick peel. The Professor is partial
to candied peel, and I had a sort of dim awareness that glucose is essential to
doing it properly. Various candied peel has been made over the years, and apart
from the first ever, which benefited from that curious phenomenon, beginner’s
luck, it has not been wonderful. But from time to time, I’ve said, contemplating some leathery orange
objects, I think you need glucose. Now glucose is to be had, doubtless a
side-effect of some grisly TV cookshow or another. The World Wide Interwob then
provided a recipe, for quick candied peel, and proper candied peel. The latter
takes a week (a ‘boil for ten minutes and leave aside for 24 hours’ week, not
day and night cossetting), and in a
moment of madness, we have launched ourselves upon the higher peel-candying. It’s
all right so far, so let’s hope it works out.
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