The Failing New York Times has a recipe for simplified glaceed oranges. Does anyone here have experience? I do not.
(Boil for twenty minutes in water, discard. Boil in a sugar solution for twenty minutes. Remove the fruit from the solution. Let rest.)
I am not quite clear on how to deal with such a goopy sugary thing if plopped on my plate. Knife & fork? This technique is supposed to preserve the innards of the fruit.
What about the traditional method?
(Pierce with a needle. Boil, discard water, boil in sugar, leave in sugar overnight, reboil for twenty minutes, repeat this for eight days.)
Surely this will reduce the fruit to a formless mass.
This sugaring/candying/glaceing method is a traditional way to preserve foods for later, and as ingredients in certain dishes. For example, I used some very sour kumquats that grow in a planter to make marmalade. The result looks nothing like the original fruit, and tastes very little like it (thankfully given the source) but can be spread on toast, and nobody tries that with a fresh orange.*
*Watch, before the end of the thread, someone on the SDMB proves me wrong on that point.
Using glaceed whole oranges is one method of making a sauce bigarade, which comes in handy sometimes: bigarade sauce - Google Search You can just use orange jiuce, you can use marmalade, or you can quickly glace some oranges. Each gives a different character.
First, I’m not entirely sure what you mean by “The Failing New York Times”, either, but it’s clearly meant as a political statement. As such, it is not appropriate for General Questions. You are hereby officially directed not to use that construction in GQ or the other nonpolitical forums.
Second, a thread about cooking will fare much better in Cafe Society, so I’m moving this.
Thank you Arkcon. I do not see how brutalizing an orange for a week yields anything but a mushy ball of goop. I would have thought a “candied” orange would be hard and crystalline.
I am very sorry to have caused anyone offense.
I am always gravely disappointed when a Sunday Times Magazine food page features a dessert, as I don’t have much of a sweet tooth and generally avoid desserts in favor of a nice piece of stinky sweltering oozing rank cheese.
They’ve been offering a LOT of dessert dishes lately.
The last thing I’ve cooked from the magazine was From over a year ago, a sort of soupless French onion gratinee. Layer toasted sourdough slices with carmelized onions and shredded Gruyere, pour over a strong beef stock to inundate, bake until the cheese melts and the bread absorbs most of the liquid.
Tasty, if you don’t mind risking the massive coronary.