Gardening in a Kilt (Buzz Kidder Canvas)

**Bugbear** · 6th February 08, 07:01 PM

Tried putting orange peals in with the beef and rice again today. I am sure now that the orange peal goes quite well with beef. It adds a bitter flavor on the same line as rosemary, but it also adds a tiny sweet, sharp orange zest to the flavor. All that being said, I think it is also better to chop the peal up or perhaps grate it, so the flavor isn't all in one bite. I can see putting the orange peal on a steak or a roast.

On the other hand, they are still working on that gas line down the way. They were using a very noisy machine, but they shut that off and it's fairly quiet out there.

**string** · 6th February 08, 07:12 PM

Originally Posted by Ted Crocker

Tried putting orange peals in with the beef and rice again today. I am sure now that the orange peal goes quite well with beef. It adds a bitter flavor on the same line as rosemary, but it also adds a tiny sweet, sharp orange zest to the flavor. All that being said, I think it is also better to chop the peal up or perhaps grate it, so the flavor isn't all in one bite.

I can see putting the orange peal into steak or a roast.

most of the recipes i know of with citrus peels in them say to grate the peel.