Aprende a hacer cáscara de naranja confitada como un profesional

Learn how to make candied orange peel like a pro

– By Pablo González, 2 Michelin star chef
As you already know, Pablo encourages us to cook using whatever we have in the refrigerator. These next few weeks will teach us how to take advantage of parts of food that we normally throw away and transform them into delicious recipes. Useful cuisine in all its essence!

🍊 The first of the ingredients we will use? The orange peel; one of those parts of this fruit that you would never think of putting in your mouth due to its texture and its characteristic bitterness. However, well prepared it can become a real delicacy with which to enhance our salads, desserts and even meats.

- 1 orange.

- 100 grams of water.

- 100 grams of sugar.

- plastic film.


- Step 1: Peel the orange with a very sharp knife, trying to leave as little white part as possible in the peel since it is too bitter.
- Step 2: Once peeled, we go over it well with the knife to clean all the fleshy part that may have remained.
- Step 3: We cut the skin into small very thick filaments, like spaghetti, and set it aside.
- Step 4: We prepare 100 grams of water in a saucepan and add 100 grams of sugar. We put it on the fire to heat until the sugar is diluted without turning brown.
- Step 5: Add the cut orange peel to the saucepan and let it cook over very low heat for about 10 minutes.
- Step 6: Pour the syrup with the skins into a container, cover with plastic wrap and store in the refrigerator.
- Step 7: We now have our orange peel ready, which we have turned into a super delicious accompaniment for salads, meats or desserts.
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