Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.looking for candied citron, angelica and other candied fruits?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(looking for candied citron, angelica and other candied fruits?),it will help you,my kids.
Answers:
I don't know where you've been looking, but Amazon has candied citron advertised at
http://www.amazon.com/gp/search.html/104-6509304-5832753?me=&node=3580501&keywords=candied%20citron
Other Answers:
Candy Apples
1 (14-ounce) package strawberry glaze
1 1/2 cups corn syrup
1 (3-ounce) box cherry gelatin dessert mix
1/2 cup hot water
6 Granny Smith apples, washed and dried
6 wooden candy apple sticks
1 cup chopped nuts
In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.
Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.
Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.
Candied Orange
6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes
(If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.
Candied Lime Peel
4 cups sugar, plus more for coating
2 cups water
6 limes, zest only, julienned
Bring 4 cups sugar and the water to a boil in a 1-quart saucepan. Stir until the sugar dissolves and remove from the heat. Set aside.
Place the lime zest in a separate saucepan and cover with cold water. Bring to a boil, drain the zest, and rinse under cold running water. Repeat this process 2 more times, using fresh water each time.
Place the blanched zest in a saucepan and cover with enough of the sugar-water syrup to cover by 1-inch. Bring the syrup to a boil and reduce heat to a simmer. Cook the zest until it is tender and translucent in color, about 10 minutes. Remove from the heat, cool, and drain the zest. Lay strips of zest on a wire rack to cool, then toss in the sugar until well coated. Transfer to an airtight container and store at room temperature for up to 1 month.
Candied Grapefruit Peels
4 grapefruits
Water, to cover peels
2 1/2 cups sugar
1 cup sugar, optional
26 ounces bittersweet chocolate, tempered, optional
Using a sharp knife, cut each grapefruit into quarters. Remove the fruit from the peel, leaving the white membrane or pith attached to the peel. Save the fruit for another use. Slice each quarter peel on a diagonal into strips about 1/2-inch wide. If you cut them evenly, they will look nicer when displayed.
Place the sliced grapefruit peels in a nonreactive 4-quart heavy-bottomed saucepan and add enough water to cover the peels by about 1-inch. Place over high heat and bring to a rolling boil. Remove from the heat and strain. Return only the peels to the saucepan, cover again with fresh water, and repeat the boiling and draining process three more times. It is really important to change the water because it retains the bitterness of the peel.
After the fourth boil, drain the water as before and return the peels to the saucepan. Add the sugar and enough water to cover the peels by 1-inch. Place over low heat and let simmer for 2 hours. During this time, the sugar will sweeten and preserve the natural flavor of the peels. After 2 hours, they will be soft and translucent and the syrup will be thick. Let the peels cool in the syrup and keep them stored in the syrup, refrigerated, in an airtight container until you are ready to serve. They will keep this way for up to three weeks.
When ready to use, allow the peels to drain on a wire rack for a few hours to remove the excess syrup. Put the rack over a baking sheet so the syrup does not drip all over the work surface.
Once fully drained, you have three options for serving: First, you can serve them as they are. Second, you can place the peels in a medium-sized bowl filled with granulated sugar. Roll the peels around in the sugar until they are well coated. Third, you can dip the sugared peels into the bittersweet chocolate. Dip two thirds of each sugared peel into the bittersweet chocolate. Gently wipe the excess chocolate from the end of each peel before placing on parchment paper. The chocolate should set in a few minutes if it is tempered and the kitchen is not too hot.
Whatever variation you choose, present the peels on a plate or in a small bowl or in petits fours cups.
Once the peels have been sugared and dipped in chocolate, they can be stored at room temperature in an airtight container for up to three days.
How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30498,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24637,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31502,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18818,00.html
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.looking for candied citron, angelica and other candied fruits?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(looking for candied citron, angelica and other candied fruits?),it will help you,my kids.
Answers:
I don't know where you've been looking, but Amazon has candied citron advertised at
http://www.amazon.com/gp/search.html/104-6509304-5832753?me=&node=3580501&keywords=candied%20citron
Other Answers:
Candy Apples
1 (14-ounce) package strawberry glaze
1 1/2 cups corn syrup
1 (3-ounce) box cherry gelatin dessert mix
1/2 cup hot water
6 Granny Smith apples, washed and dried
6 wooden candy apple sticks
1 cup chopped nuts
In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.
Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.
Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.
Candied Orange
6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes
(If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.
Candied Lime Peel
4 cups sugar, plus more for coating
2 cups water
6 limes, zest only, julienned
Bring 4 cups sugar and the water to a boil in a 1-quart saucepan. Stir until the sugar dissolves and remove from the heat. Set aside.
Place the lime zest in a separate saucepan and cover with cold water. Bring to a boil, drain the zest, and rinse under cold running water. Repeat this process 2 more times, using fresh water each time.
Place the blanched zest in a saucepan and cover with enough of the sugar-water syrup to cover by 1-inch. Bring the syrup to a boil and reduce heat to a simmer. Cook the zest until it is tender and translucent in color, about 10 minutes. Remove from the heat, cool, and drain the zest. Lay strips of zest on a wire rack to cool, then toss in the sugar until well coated. Transfer to an airtight container and store at room temperature for up to 1 month.
Candied Grapefruit Peels
4 grapefruits
Water, to cover peels
2 1/2 cups sugar
1 cup sugar, optional
26 ounces bittersweet chocolate, tempered, optional
Using a sharp knife, cut each grapefruit into quarters. Remove the fruit from the peel, leaving the white membrane or pith attached to the peel. Save the fruit for another use. Slice each quarter peel on a diagonal into strips about 1/2-inch wide. If you cut them evenly, they will look nicer when displayed.
Place the sliced grapefruit peels in a nonreactive 4-quart heavy-bottomed saucepan and add enough water to cover the peels by about 1-inch. Place over high heat and bring to a rolling boil. Remove from the heat and strain. Return only the peels to the saucepan, cover again with fresh water, and repeat the boiling and draining process three more times. It is really important to change the water because it retains the bitterness of the peel.
After the fourth boil, drain the water as before and return the peels to the saucepan. Add the sugar and enough water to cover the peels by 1-inch. Place over low heat and let simmer for 2 hours. During this time, the sugar will sweeten and preserve the natural flavor of the peels. After 2 hours, they will be soft and translucent and the syrup will be thick. Let the peels cool in the syrup and keep them stored in the syrup, refrigerated, in an airtight container until you are ready to serve. They will keep this way for up to three weeks.
When ready to use, allow the peels to drain on a wire rack for a few hours to remove the excess syrup. Put the rack over a baking sheet so the syrup does not drip all over the work surface.
Once fully drained, you have three options for serving: First, you can serve them as they are. Second, you can place the peels in a medium-sized bowl filled with granulated sugar. Roll the peels around in the sugar until they are well coated. Third, you can dip the sugared peels into the bittersweet chocolate. Dip two thirds of each sugared peel into the bittersweet chocolate. Gently wipe the excess chocolate from the end of each peel before placing on parchment paper. The chocolate should set in a few minutes if it is tempered and the kitchen is not too hot.
Whatever variation you choose, present the peels on a plate or in a small bowl or in petits fours cups.
Once the peels have been sugared and dipped in chocolate, they can be stored at room temperature in an airtight container for up to three days.
How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30498,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24637,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31502,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18818,00.html
correctness,It's Non-profit and only for informational purposes.
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