Thread: Pare or grate orange rind

On Tue 07 Dec 2010 12:57:37p, Doug Weller told us...

> I've got a recipe for venison stew that says pare the orange rind
> and cut into strips. What would be the difference if I just grated
> it (besides the obvious, that I wouldn't have strips to add a bit
> of texture). Thanks
> Doug

In some recipes that call for strips of orange rind, it is intended
that they be removed before serving as they have already given up their
flavor to the dish.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Dec 7, 7:57*pm, Doug Weller <dwel...@ramtops.removethis.co.uk>
wrote:
> I've got a recipe for venison stew that says pare the orange rind and cut
> into strips. What would be the difference if I just grated it (besides the
> obvious, that I wouldn't have strips to add a bit of texture).

Just shut up and make venison stew. Or don't you know how?

> Thanks
> Doug
> --
> Doug Weller --
> A Director and Moderator of The Hall of Ma'athttp://www.hallofmaat.com
> Doug's Archaeology Site:http://www.ramtops.co.uk
> Amun - co-owner/co-moderatorhttp://groups.yahoo.com/group/Amun/

Doug Weller wrote:
> I've got a recipe for venison stew that says pare the orange rind and cut
> into strips. What would be the difference if I just grated it (besides the
> obvious, that I wouldn't have strips to add a bit of texture).
> Thanks
> Doug


You might not want to end up with little bits of it in your teeth. A
pared strip could be fished out, or pushed aside by a fork. HTH.
blacksalt

On 07 Dec 2010 20:45:45 GMT, Wayne Boatwright
<[email protected]> wrote:

>On Tue 07 Dec 2010 12:57:37p, Doug Weller told us...
>
>> I've got a recipe for venison stew that says pare the orange rind
>> and cut into strips. What would be the difference if I just grated
>> it (besides the obvious, that I wouldn't have strips to add a bit
>> of texture). Thanks
>> Doug
>
>In some recipes that call for strips of orange rind, it is intended
>that they be removed before serving as they have already given up their
>flavor to the dish.

Right in one.

While one might put orange zest (microplaned) into a pound cake, the
orange peel (think lemon twist in a martini) adds color to the
presentation when used in stews, but it is not really intended to be
eaten.

Alex

On Wed, 08 Dec 2010 15:17:49 -0600, in rec.food.cooking, Chemiker wrote:

>On 07 Dec 2010 20:45:45 GMT, Wayne Boatwright
><[email protected]> wrote:
>
>>On Tue 07 Dec 2010 12:57:37p, Doug Weller told us...
>>
>>> I've got a recipe for venison stew that says pare the orange rind
>>> and cut into strips. What would be the difference if I just grated
>>> it (besides the obvious, that I wouldn't have strips to add a bit
>>> of texture). Thanks
>>> Doug
>>
>>In some recipes that call for strips of orange rind, it is intended
>>that they be removed before serving as they have already given up their
>>flavor to the dish.
>
>Right in one.
>
>While one might put orange zest (microplaned) into a pound cake, the
>orange peel (think lemon twist in a martini) adds color to the
>presentation when used in stews, but it is not really intended to be
>eaten.
>

True, but in thin strips in the venison stew I made, they added to color
and taste. Orange juice, brandy and venison (haunch), not what I would
have thought of myself but delicious.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

On Thu 09 Dec 2010 03:20:13a, Doug Weller told us...

> On Wed, 08 Dec 2010 15:17:49 -0600, in rec.food.cooking, Chemiker
> wrote:
>
>>On 07 Dec 2010 20:45:45 GMT, Wayne Boatwright
>><[email protected]> wrote:
>>
>>>On Tue 07 Dec 2010 12:57:37p, Doug Weller told us...
>>>
>>>> I've got a recipe for venison stew that says pare the orange
>>>> rind and cut into strips. What would be the difference if I
>>>> just grated it (besides the obvious, that I wouldn't have
>>>> strips to add a bit of texture). Thanks
>>>> Doug
>>>
>>>In some recipes that call for strips of orange rind, it is
>>>intended that they be removed before serving as they have already
>>>given up their flavor to the dish.
>>
>>Right in one.
>>
>>While one might put orange zest (microplaned) into a pound cake,
>>the orange peel (think lemon twist in a martini) adds color to the
>>presentation when used in stews, but it is not really intended to
>>be eaten.
>>
>
> True, but in thin strips in the venison stew I made, they added to
> color and taste. Orange juice, brandy and venison (haunch), not
> what I would have thought of myself but delicious.
>
> Doug

There's no reason *not* to leave it in. It certainly would add some
color, and perhaps a bit of desirable bitterness if eaten. I don't
think the flavor would be that different if grated, but you'd lose
the visual effect.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Thu, 09 Dec 2010 10:20:13 +0000, Doug Weller
<[email protected]> wrote:

>On Wed, 08 Dec 2010 15:17:49 -0600, in rec.food.cooking, Chemiker wrote:
>
>>On 07 Dec 2010 20:45:45 GMT, Wayne Boatwright
>><[email protected]> wrote:

>>While one might put orange zest (microplaned) into a pound cake, the
>>orange peel (think lemon twist in a martini) adds color to the
>>presentation when used in stews, but it is not really intended to be
>>eaten.
>>
>
>True, but in thin strips in the venison stew I made, they added to color
>and taste. Orange juice, brandy and venison (haunch), not what I would
>have thought of myself but delicious.

"Thin strips" are an intermediate case, I guess. 1/4" strips would be
a bit much, but, like you, I sometimes make a sauce-espagnole type
thing for beef, with a tablespoon of concentrated OJ and a tbs of thin
orange zest strips (like 1 mm), and everybody eats the orange.

Alex