2 new dried things

Latest Articles

2 new dried things

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

dpack

Joined: 02 Jul 2005
Posts: 46249
Location: yes

Posted: Sun Jul 30, 23 3:28 pm Post subject: 2 new dried things

600gm small oranges, chose the best 100gm and thin slice in food processor ,salt and set aside

blend the rest to chunky cut marmalade size, add salt and maple syrup

divide into two, spread as disks on silicone dehydrator sheets, top with the slices

dry overnight at a medium temp

peel from sheet, turn over onto dehydrator rack, dry all day

marmalade jerky is ace as a chewy and will probably work fine sliced as a bakery topping detail or ingredient

for a first go, it was a good idea

very low energy compared to boiled marmalade, reconstituting it a bit seems plausible, back in a mo........4 small bits are soaking in bourbon

.............soon

------------------------------------------

the latest test is ongoing, beef, buccan and blackberries
if it works, i will try to spec proportions etc

i like all 3 but that combo is "experimental"

beaf and prunes works etc, buccan and blackberry is magnificent for taste and storage quality for dried sheep in strips or as pemmican with nuts and honey
i will let you know

thinking of pemmican, the stuff i made years ago is A as nice or nicer than it was when new, and, B i did not die from eating 50 gms or so

wrapped , bagged , nowt special for storage, ace condition after maybe the best part of a decade

a greasy leather pouch would probably keep it pretty well

sample the mummified pigs

gz

Joined: 23 Jan 2009
Posts: 8962
Location: Ayrshire, Scotland

Posted: Sun Jul 30, 23 3:56 pm Post subject:
I like the idea of marmalade jerky. Why the salt?

dpack

Joined: 02 Jul 2005
Posts: 46249
Location: yes

Posted: Sun Jul 30, 23 3:58 pm Post subject:

4 postage stamp size bits, teaspoon of bourbon

ten mins ish, nice, more mellow softer and a bit like chewy grand marnier

that would be a top end ingredient for sweet or savoury delicacies, and it is very nice as a long life, high pocket value for stable vit C, chewy

that works both ways, next i need to try it in a cake or biscuits

silly man head maths, 3 kilos of bargain oranges would fit in a 10, slot Excalibur

for domestic use that would be a lot of buns and sweeties, it does not need too much

i cant choose between dried peel, candied fruit and spirited marmalade softer chewy in a nip all have considerable merit
i will play and report back

PS i was expecting to try a bit and deliver compost horror for the yard pets

PPS bourbon til soft, dark choccy jacket. ooooohhhhh
eating the fails might be ok with that one, i will take the risk, and ask ms expert confectioners and bun shop how to make the chocolate behave politely

dpack

Joined: 02 Jul 2005
Posts: 46249
Location: yes

Posted: Sun Jul 30, 23 4:10 pm Post subject:

gz wrote:

I like the idea of marmalade jerky.
Why the salt?

the salt helps with the flavour extraction, preservation and taste balance

same sort of principles as why i put good salt in fruit cocktails etc

the soak it in a little bourbon thing is splendid, i can still taste it, as shred on a pudding it would be magnificent

this stuff works and is a nice way to use a glut of nice economical oranges when they are available

dpack

Joined: 02 Jul 2005
Posts: 46249
Location: yes

Posted: Sun Jul 30, 23 4:13 pm Post subject:
good scissors seem to work better than knives, it is a resilient sort of material to make into tidy bits

Mistress Rose

Joined: 21 Jul 2011
Posts: 16004

Posted: Mon Jul 31, 23 6:43 am Post subject:
What sort of oranges; ordinary ones, seville, or less acid ones like clementines?

dpack

Joined: 02 Jul 2005
Posts: 46249
Location: yes

Posted: Mon Jul 31, 23 8:32 am Post subject:

about 2 " across, called easy peel oranges, no further name info

tasted like yer standard bigger ones but smaller so with a bigger ratio of peel to soft bits

everything went in pips n all, so it is rather rough cut

i recon most oranges might work if they are good quality and bouncy fresh

the soaked in bourbon thing has lots of potential in confectionary and baking

i will report on that when we hit a good un

dpack

Joined: 02 Jul 2005
Posts: 46249
Location: yes

Posted: Mon Jul 31, 23 12:33 pm Post subject:
the beef and buccan and blackberry is very nice because of the low fat and high antioxidants as well as the salt and spices i recon it would be a keeper if it was not so moreish this works with sheep and deer and beef, what shall i try next?

Mistress Rose

Joined: 21 Jul 2011
Posts: 16004

Posted: Tue Aug 01, 23 7:46 am Post subject:
Thanks Dpack. They are ordinary oranges then; seville are only available certain times of year and are used for marmalade as they are rather tarter and more acid that eating oranges I think. Mandarins and satsumas are less acid than ordinary oranges.

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT
Page 1 of 1

View Latest Posts