On 07 Dec 2010 20:45:45 GMT, Wayne Boatwright
> 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