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Orange rind vs. orange extract?
I was looking at the recipe in Joy of Cooking for steamed apple molasses pudding. It calls for orange rind. Can I use extract instead? What should the proportion be? Thanks.
It also calls for buttermilk - maybe I'll just use yogurt. Lenona. |
Orange rind vs. orange extract?
On Tue, 15 Sep 2015 15:16:00 -0700 (PDT), wrote:
>I was looking at the recipe in Joy of Cooking for steamed apple molasses pudding. It calls for orange rind. Can I use extract instead? What should the proportion be? Thanks. > >It also calls for buttermilk - maybe I'll just use yogurt. > >Lenona. Why not just find another recipe? |
Orange rind vs. orange extract?
> wrote in message ... >I was looking at the recipe in Joy of Cooking for steamed apple molasses >pudding. It calls for orange rind. Can I use extract instead? What should >the proportion be? Thanks. > > It also calls for buttermilk - maybe I'll just use yogurt. > > Lenona. I suppose you could but the taste won't be the same. Or the texture. |
Orange rind vs. orange extract?
> > Why not just find another recipe? I just thought that one looked nice. Anyway, I'm guessing I'd have to buy an organic orange, since even washing it with soap likely wouldn't take care of the pesticide problem...right? |
Orange rind vs. orange extract?
On 9/15/2015 6:54 PM, Boron Elgar wrote:
> On Tue, 15 Sep 2015 15:16:00 -0700 (PDT), wrote: > >> I was looking at the recipe in Joy of Cooking for steamed apple molasses pudding. It calls for orange rind. Can I use extract instead? What should the proportion be? Thanks. >> >> It also calls for buttermilk - maybe I'll just use yogurt. >> >> Lenona. > > > Why not just find another recipe? > That's what I'd do. I certainly wouldn't substitute yogurt for buttermilk. Jill |
Orange rind vs. orange extract?
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Orange rind vs. orange extract?
> > What pesticide problem?! I'm assuming that ALL non-organic produce is treated with pesticide these days, and that since rind is typically thrown away, the growers wouldn't mind using a pesticide that would permeate the rind at least half-way through or so. |
Orange rind vs. orange extract?
> wrote in message ... > >> >> What pesticide problem?! > > I'm assuming that ALL non-organic produce is treated with pesticide these > days, and that since rind is typically thrown away, the growers wouldn't > mind using a pesticide that would permeate the rind at least half-way > through or so. why don't you assume some other stuff while you are at it. |
Orange rind vs. orange extract?
On Tue, 15 Sep 2015 15:57:39 -0700, "Julie Bove"
> wrote: > > wrote in message ... >>I was looking at the recipe in Joy of Cooking for steamed apple molasses >>pudding. It calls for orange rind. Can I use extract instead? What should >>the proportion be? Thanks. >> >> It also calls for buttermilk - maybe I'll just use yogurt. >> >> Lenona. > >I suppose you could but the taste won't be the same. Or the texture. Kind of like baking a taco salad shell, eh? John Kuthe... |
Orange rind vs. orange extract?
On 15/09/2015 4:54 PM, Boron Elgar wrote:
> On Tue, 15 Sep 2015 15:16:00 -0700 (PDT), wrote: > >> I was looking at the recipe in Joy of Cooking for steamed apple molasses pudding. It calls for orange rind. Can I use extract instead? What should the proportion be? Thanks. >> >> It also calls for buttermilk - maybe I'll just use yogurt. >> >> Lenona. > > > Why not just find another recipe? > My thoughts as well! "Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat." Graham |
Orange rind vs. orange extract?
> wrote in message ... >I was looking at the recipe in Joy of Cooking for steamed apple molasses >pudding. It calls for orange rind. Can I use extract instead? What should >the proportion be? Thanks. > > It also calls for buttermilk - maybe I'll just use yogurt. > > Lenona. I would use pears instead of apples, and a simple syrup from cane sugar instead of molasses. Will you be using rice flower? |
Orange rind vs. orange extract?
On Tuesday, September 15, 2015 at 3:16:03 PM UTC-7, wrote:
> I was looking at the recipe in Joy of Cooking for steamed apple molasses pudding. It calls for orange rind. Can I use extract instead? What should the proportion be? Thanks. > Penzey's has dried orange peel, and I'd bet they're not the only ones. https://www.penzeys.com/online-catal...24/p-1136/pd-s > It also calls for buttermilk - maybe I'll just use yogurt. > No buttermilk in your neck of the woods? |
Orange rind vs. orange extract?
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Orange rind vs. orange extract?
> wrote in message ... > >> >> Why not just find another recipe? > > > I just thought that one looked nice. Anyway, I'm guessing I'd have to buy > an organic orange, since even washing it with soap likely wouldn't take > care of the pesticide problem...right? Don't you keep it dried? I do. |
Orange rind vs. orange extract?
"taxed and spent" > wrote in message ... > > > wrote in message > ... >> >>> >>> What pesticide problem?! >> >> I'm assuming that ALL non-organic produce is treated with pesticide these >> days, and that since rind is typically thrown away, the growers wouldn't >> mind using a pesticide that would permeate the rind at least half-way >> through or so. > > why don't you assume some other stuff while you are at it. Hehehehe. |
Orange rind vs. orange extract?
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Orange rind vs. orange extract?
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Orange rind vs. orange extract?
Janet wrote:
> > In article >, > says... > > > > > > > > > > Why not just find another recipe? > > > > > > I just thought that one looked nice. Anyway, I'm guessing I'd have to buy an organic orange, since even washing it with soap likely wouldn't take care of the pesticide problem...right? > > Don't use soap, just scrub it with a veg brush in hot water and rinse. You babies! ;-D |
Orange rind vs. orange extract?
On Wednesday, September 16, 2015 at 7:13:12 AM UTC-4, Janet wrote:
> Don't use soap, just scrub it with a veg brush in hot water and rinse. > > Janet UK Best way. It's not the pesticide you want to remove it's the waxy film that is often added to make the fruit shine and look attractive. Hot water should remove it. http://www.richardfisher.com |
Orange rind vs. orange extract?
Janet wrote:
> > Many citrus fruits are covered in a thin wax coating to keep them > fresh longer. A quick scrub takes it off. The times that I *really* notice wax on fruit or vegetables has been on cucumbers. Just handling them and my fingers are waxy. I ALWAYS wash them off in hot water. |
Orange rind vs. orange extract?
"Gary" > wrote in message ... > Janet wrote: >> >> Many citrus fruits are covered in a thin wax coating to keep them >> fresh longer. A quick scrub takes it off. > > The times that I *really* notice wax on fruit or vegetables has been > on cucumbers. Just handling them and my fingers are waxy. I ALWAYS > wash them off in hot water. ewwww I have never noticed that. -- http://www.helpforheroes.org.uk/shop/ |
Orange rind vs. orange extract?
On Wednesday, September 16, 2015 at 6:34:55 AM UTC-7, Ophelia wrote:
> "Gary" > wrote in message ... > > Janet wrote: > >> > >> Many citrus fruits are covered in a thin wax coating to keep them > >> fresh longer. A quick scrub takes it off. > > > > The times that I *really* notice wax on fruit or vegetables has been > > on cucumbers. Just handling them and my fingers are waxy. I ALWAYS > > wash them off in hot water. > > ewwww I have never noticed that. Wax is applied mostly to keep the cukes' moisture in. But here, so-called English cucumbers are shrink-wrapped in plastic to serve the same purpose. Maybe you get your cucumbers closer to when they were harvested. |
Orange rind vs. orange extract?
> wrote in message ... > On Wednesday, September 16, 2015 at 6:34:55 AM UTC-7, Ophelia wrote: >> "Gary" > wrote in message >> ... >> > Janet wrote: >> >> >> >> Many citrus fruits are covered in a thin wax coating to keep them >> >> fresh longer. A quick scrub takes it off. >> > >> > The times that I *really* notice wax on fruit or vegetables has been >> > on cucumbers. Just handling them and my fingers are waxy. I ALWAYS >> > wash them off in hot water. >> >> ewwww I have never noticed that. > > Wax is applied mostly to keep the cukes' moisture in. But here, > so-called English cucumbers are shrink-wrapped in plastic > to serve the same purpose. > > Maybe you get your cucumbers closer to when they were harvested. I don't know but ours are shrink wrapped. -- http://www.helpforheroes.org.uk/shop/ |
Orange rind vs. orange extract?
On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4, wrote:
> > > > No buttermilk in your neck of the woods? The recipe only called for half a cup or so, and I wasn't about to buy a quart of it just for that. (Similar peeve: When a recipe calls for half a cup of celery and it's only available in huge amounts!) I have no idea what else to use buttermilk for, as a rule, and while I COULD get it in powdered form, it would still probably spoil anyway. In the meantime, I was thinking of making lemon-meringue pie instead - for now, anyway. (I never have, but ever since hearing of how Amelia Bedelia saved the day by making one, I thought it might be fun. Of course, I've EATEN it before...) Lenona. |
Orange rind vs. orange extract?
> wrote in message ... > On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4, > wrote: > >> > >> >> No buttermilk in your neck of the woods? > > The recipe only called for half a cup or so, and I wasn't about to buy a > quart of it just for that. (Similar peeve: When a recipe calls for half a > cup of celery and it's only available in huge amounts!) > > I have no idea what else to use buttermilk for, as a rule, and while I > COULD get it in powdered form, it would still probably spoil anyway. > > In the meantime, I was thinking of making lemon-meringue pie instead - for > now, anyway. (I never have, but ever since hearing of how Amelia Bedelia > saved the day by making one, I thought it might be fun. Of course, I've > EATEN it before...) > > > Lenona. Will you be using orange rind? |
Orange rind vs. orange extract?
On Wed, 16 Sep 2015 08:58:46 -0700 (PDT),
wrote: >On Wednesday, September 16, 2015 at 6:34:55 AM UTC-7, Ophelia wrote: >> "Gary" > wrote in message ... >> > Janet wrote: >> >> >> >> Many citrus fruits are covered in a thin wax coating to keep them >> >> fresh longer. A quick scrub takes it off. >> > >> > The times that I *really* notice wax on fruit or vegetables has been >> > on cucumbers. Just handling them and my fingers are waxy. I ALWAYS >> > wash them off in hot water. >> >> ewwww I have never noticed that. > >Wax is applied mostly to keep the cukes' moisture in. But here, >so-called English cucumbers are shrink-wrapped in plastic >to serve the same purpose. > >Maybe you get your cucumbers closer to when they were harvested. Apples, peppers, squash, and many other fruits and vegetables are waxed too, to extend shelf life. The wax used on produce is a natural vegetable wax (carnauba, etc.), and typically water soluable. You ingest a lot more wax than you probably know. The only reason I don't care for waxed cukes is they won't pickle evenly. https://en.wikipedia.org/wiki/Carnauba_wax |
Orange rind vs. orange extract?
On Wednesday, September 16, 2015 at 12:25:28 PM UTC-4, wrote:
> On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4, wrote: > > > > > > > > No buttermilk in your neck of the woods? > > The recipe only called for half a cup or so, and I wasn't about to buy a quart of it just for that. (Similar peeve: When a recipe calls for half a cup of celery and it's only available in huge amounts!) Celery sticks? Stuffed celery? Stir-fried celery? Perhaps I should start the BubbaGump Celery company. > I have no idea what else to use buttermilk for, as a rule, and while I COULD get it in powdered form, it would still probably spoil anyway. Ranch salad dressing. The Joy of Cooking has a good one, although I omit the mayonnaise, to save on fat and because I prefer a thinner dressing. Of course, if I'm going to dip celery sticks in it, I make it thicker. ;) Cindy Hamilton |
Orange rind vs. orange extract?
"Cindy Hamilton" > wrote in message ... > On Wednesday, September 16, 2015 at 12:25:28 PM UTC-4, > wrote: >> On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4, >> wrote: >> >> > > >> > >> > No buttermilk in your neck of the woods? >> >> The recipe only called for half a cup or so, and I wasn't about to buy a >> quart of it just for that. (Similar peeve: When a recipe calls for half a >> cup of celery and it's only available in huge amounts!) > > Celery sticks? Stuffed celery? Stir-fried celery? > > Perhaps I should start the BubbaGump Celery company. only one recipe that uses celery per month? |
Orange rind vs. orange extract?
> wrote:
> On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4, wrote: > >>> >> >> No buttermilk in your neck of the woods? > > The recipe only called for half a cup or so, and I wasn't about to buy a > quart of it just for that. (Similar peeve: When a recipe calls for half a > cup of celery and it's only available in huge amounts!) > > I have no idea what else to use buttermilk for, as a rule, and while I > COULD get it in powdered form, it would still probably spoil anyway. > > In the meantime, I was thinking of making lemon-meringue pie instead - > for now, anyway. (I never have, but ever since hearing of how Amelia > Bedelia saved the day by making one, I thought it might be fun. Of > course, I've EATEN it before...) > > > Lenona. You can add vinegar to regular milk to make a great buttermilk substitute for baking. I do that all the time when I make my quick breads. Google for the correct ratio. -- jinx the minx |
Orange rind vs. orange extract?
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Orange rind vs. orange extract?
"Cindy Hamilton" > wrote in message ... > On Wednesday, September 16, 2015 at 12:25:28 PM UTC-4, > wrote: >> On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4, >> wrote: >> >> > > >> > >> > No buttermilk in your neck of the woods? >> >> The recipe only called for half a cup or so, and I wasn't about to buy a >> quart of it just for that. (Similar peeve: When a recipe calls for half a >> cup of celery and it's only available in huge amounts!) > > Celery sticks? Stuffed celery? Stir-fried celery? > > Perhaps I should start the BubbaGump Celery company. > >> I have no idea what else to use buttermilk for, as a rule, and while I >> COULD get it in powdered form, it would still probably spoil anyway. > > Ranch salad dressing. The Joy of Cooking has a good one, although I > omit the mayonnaise, to save on fat and because I prefer a thinner > dressing. Of course, if I'm going to dip celery sticks in it, I make > it thicker. ;) <g> -- http://www.helpforheroes.org.uk/shop/ |
Orange rind vs. orange extract?
On 9/16/2015 5:13 AM, Janet wrote:
> Don't use soap, It smells like it, biotch. |
Orange rind vs. orange extract?
On 9/16/2015 11:23 AM, Dave Smith wrote:
> Lemon meringue pie is good and most people like it. No. YOU are not in a position to speak for "most people". Got it? |
Orange rind vs. orange extract?
On 9/16/2015 12:56 PM, dsi1 wrote:
> On Tuesday, September 15, 2015 at 12:16:03 PM UTC-10, wrote: >> I was looking at the recipe in Joy of Cooking for steamed apple molasses pudding. It calls for orange rind. Can I use extract instead? What should the proportion be? Thanks. >> >> It also calls for buttermilk - maybe I'll just use yogurt. >> >> Lenona. > > These sound like good ideas to me. I made some banana muffins the other day and decided to add some lemon extract to brighten up the flavor. Unfortunately, I used a bit too much in the batter. I said "oops" when I added it in. Hee hee. The batch tasted like lemon muffins, not banana. It was still good eats. > Lemon muffins sound tasty. I think you just created a food! |
Orange rind vs. orange extract?
On Tuesday, September 15, 2015 at 12:16:03 PM UTC-10, wrote:
> I was looking at the recipe in Joy of Cooking for steamed apple molasses pudding. It calls for orange rind. Can I use extract instead? What should the proportion be? Thanks. > > It also calls for buttermilk - maybe I'll just use yogurt. > > Lenona. These sound like good ideas to me. I made some banana muffins the other day and decided to add some lemon extract to brighten up the flavor. Unfortunately, I used a bit too much in the batter. I said "oops" when I added it in.. Hee hee. The batch tasted like lemon muffins, not banana. It was still good eats. |
Orange rind vs. orange extract?
On 9/16/2015 12:56 PM, La Llorona wrote:
> On 9/16/2015 12:56 PM, dsi1 wrote: >> On Tuesday, September 15, 2015 at 12:16:03 PM UTC-10, >> wrote: >>> I was looking at the recipe in Joy of Cooking for steamed apple >>> molasses pudding. It calls for orange rind. Can I use extract >>> instead? What should the proportion be? Thanks. >>> >>> It also calls for buttermilk - maybe I'll just use yogurt. >>> >>> Lenona. >> >> These sound like good ideas to me. I made some banana muffins the >> other day and decided to add some lemon extract to brighten up the >> flavor. Unfortunately, I used a bit too much in the batter. I said >> "oops" when I added it in. Hee hee. The batch tasted like lemon >> muffins, not banana. It was still good eats. >> > Lemon muffins sound tasty. > > I think you just created a food! Or maybe re-created one: http://www.thekitchn.com/recipe-lemo...e-kitchn-19089 Some days we just need something cheery for breakfast, something easy yet bright and tart. These muffins are a favorite way to welcome the sun, whether you can see it through the clouds or not. They're soft, fluffy, and full of lemon, and you don't even need the mixer. That's what I call award-winning. The Most Lemony of Lemon Muffins Makes 12 muffins 2 1/2 cups flour 1/2 cup sugar 1/2 cup sesame seeds, toasted, optional 1 tablespoon baking powder 1/2 teaspoon salt 3 large lemons, zested and juiced 1 1/4 cup milk 1/2 cup vegetable oil 1 large egg 1 teaspoon vanilla For the lemon syrup: 1/2 cup lemon juice, from the juiced lemons (above) 1/2 cup sugar Additional lemon zest to garnish, optional |
Orange rind vs. orange extract?
On Wed, 16 Sep 2015 10:01:03 -0700, "taxed and spent"
> wrote: > >"Cindy Hamilton" > wrote in message ... >> On Wednesday, September 16, 2015 at 12:25:28 PM UTC-4, >> wrote: >>> On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4, >>> wrote: >>> >>> > > >>> > >>> > No buttermilk in your neck of the woods? >>> >>> The recipe only called for half a cup or so, and I wasn't about to buy a >>> quart of it just for that. (Similar peeve: When a recipe calls for half a >>> cup of celery and it's only available in huge amounts!) >> >> Celery sticks? Stuffed celery? Stir-fried celery? >> >> Perhaps I should start the BubbaGump Celery company. > >only one recipe that uses celery per month? I use a lot of celery, goes in Chinese stir frys/soups. |
Orange rind vs. orange extract?
On Wed, 16 Sep 2015 13:23:26 -0400, Dave Smith
> wrote: >On 2015-09-16 12:25 PM, wrote: >> On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4, >> wrote: >> >>>> >>> >>> No buttermilk in your neck of the woods? >> >> The recipe only called for half a cup or so, and I wasn't about to >> buy a quart of it just for that. (Similar peeve: When a recipe calls >> for half a cup of celery and it's only available in huge amounts!) > >I don't blame you. Around here a quart of buttermilk runs $2.50 to $3 >and most recipes call for one cup. It will keep for a while but that >would mean at least four different recipes to use it up. I used to just >use regular milk and add vinegar in place of buttermilk. Then I >discovered powdered buttermilk. A quarter cup of that and 3/4 cup water >gives me the one cup I need. It isn't exactly cheap, but it is cheaper >than regular buttermilk but, more important, there is no waste. On a hot sunmmer day there's nothing so good as to chug-a-lug a quart of ice cold buttermilk. |
Orange rind vs. orange extract?
On 9/16/2015 9:14 AM, La Llorona wrote:
> On 9/16/2015 12:56 PM, La Llorona wrote: >> On 9/16/2015 12:56 PM, dsi1 wrote: >>> On Tuesday, September 15, 2015 at 12:16:03 PM UTC-10, >>> wrote: >>>> I was looking at the recipe in Joy of Cooking for steamed apple >>>> molasses pudding. It calls for orange rind. Can I use extract >>>> instead? What should the proportion be? Thanks. >>>> >>>> It also calls for buttermilk - maybe I'll just use yogurt. >>>> >>>> Lenona. >>> >>> These sound like good ideas to me. I made some banana muffins the >>> other day and decided to add some lemon extract to brighten up the >>> flavor. Unfortunately, I used a bit too much in the batter. I said >>> "oops" when I added it in. Hee hee. The batch tasted like lemon >>> muffins, not banana. It was still good eats. >>> >> Lemon muffins sound tasty. >> >> I think you just created a food! > > > Or maybe re-created one: > > http://www.thekitchn.com/recipe-lemo...e-kitchn-19089 > > > Some days we just need something cheery for breakfast, something easy > yet bright and tart. These muffins are a favorite way to welcome the > sun, whether you can see it through the clouds or not. They're soft, > fluffy, and full of lemon, and you don't even need the mixer. That's > what I call award-winning. > > The Most Lemony of Lemon Muffins > > Makes 12 muffins > 2 1/2 cups flour > 1/2 cup sugar > 1/2 cup sesame seeds, toasted, optional > 1 tablespoon baking powder > 1/2 teaspoon salt > 3 large lemons, zested and juiced > 1 1/4 cup milk > 1/2 cup vegetable oil > 1 large egg > 1 teaspoon vanilla > > For the lemon syrup: > 1/2 cup lemon juice, from the juiced lemons (above) > 1/2 cup sugar > Additional lemon zest to garnish, optional I'd say that was the most lemony of lemon muffins! Thanks for the recipe! :) |
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