On Thu, 09 Dec 2010 10:20:13 +0000, Doug Weller
> wrote:

>On Wed, 08 Dec 2010 15:17:49 -0600, in rec.food.cooking, Chemiker wrote:
>
>>On 07 Dec 2010 20:45:45 GMT, Wayne Boatwright
> wrote:

>>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.
>>
>
>True, but in thin strips in the venison stew I made, they added to color
>and taste. Orange juice, brandy and venison (haunch), not what I would
>have thought of myself but delicious.

"Thin strips" are an intermediate case, I guess. 1/4" strips would be
a bit much, but, like you, I sometimes make a sauce-espagnole type
thing for beef, with a tablespoon of concentrated OJ and a tbs of thin
orange zest strips (like 1 mm), and everybody eats the orange.

Alex