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NYT & Mark Bittman question [Moved from Food Media and News board]

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Mark Bittman has this cool video on the NYT dining site about how to make orange confit, but he doesn't say how to store the oranges when you're done, just that they'll last forever. So, is this forever in the refrigerator? Or forvever in the pantry in a sealed container?

I'm also curious what the double blanching does? Is that for safety? Killing off anything on the outside of the rind? And wouldn't them being simmered for 16+ hours do the trick? I don't plan on skipping that step, just trying to understand the "why" behind it.

Here's the link if you want to see the video:

http://www.nytimes.com/pages/dining/

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  1. No guesses on preservation, but I believe double boiling is to remove the bitterness - per a Splendid Table caller on making candied citrus peel, and Mark Bittman's remark about a third boiling being optional, if you want less bite.

    A 2004 column about the origin of this recipe is also online: http://www.nytimes.com/2004/10/20/din...

    1. I suspect this is the recipe related to the column mentioned by the previous poster:

      http://www.nytimes.com/2004/10/20/din...

      "...refrigerate oranges with their syrup. Oranges will keep, refrigerated, for several weeks."