I've got a small plastic cutting board for fruit and veg that has a lip around the perimeter Even if your percentage is correct, I agree that it's wasted but you would have to make a LOT of these before you would have enough juice to make a serving.
And peeling them more miserable Joke aside, I can't help but feel that a lot of southeast asian cuisine is based on ease on eating at the cost of extra cook's work I often discriminate recipes based on that criterion (even though I'm usually both the cook AND the eater)
No, that's not how you want to do it. For marmalade, (1) remove the outer, orange coloured layer, the zest. Save it, slice it finely (or not so finely if you want a thick cut marmalade. Put it in your jam pot. (2) remove the white part of the peel, you may be able to peel the orange with your hands, rather than using a knife. Put this white peel aside, you will be using it. (3) break the inside of the orange into segments, remove the skin that covers the segments and put it to one side. You can chop the insides of the segments into two or 3 pieces. Check for pips and put them to one side. You will probably end up with quite a lot of juice running out of the fruit at this stage. Try to pour it off your chopping board and into your jam pot. You want all the orange goodness in the jam pot. (4) Put the segment centres in your jam pot. Put the white peel, the skins from the segments and any pips into a muslin bag (or get a piece of clean old sheet and tie them up in that). Add the amount of water your recipe stipulates into the jam pot and _also put the bag with the "left overs" in it._ The "left overs" don't taste good when you chew on them but they do contain a lot of pectin, which is why you want them in this first stage of cooking your marmalade. The pectin is the thing that helps the jam to set. (5) bring to the boil, simmer until the volume of water is reduced to half (or whatever your recipe says). Remove the bag with the "left overs" in it and squeeze well. You can leave removing the bag and squeezing the life out of it until it's cooled enough that you can handle it safely with rubber gloves on. (6) Add sugar as per your recipe (we always cut it back a _lot_ as we don't like overly sweet marmalade), bring to the boil and then cook until the marmalade shows signs of setting. (This involves putting a small quantity on a saucer and seeing if it sets as it cools or a similar test.) This will result in an exquisite marmalade. It's a lot of work, but well worth it.
Thank you Deepa, this is how they cut oranges in Japanese restaurants and my kids love it and wanted it at home the same, I also love origami and bonsai 💕💕
From what I know of Japanese styling, I'd say this is not how oranges are cut in Japan. It looks like a fairly typical Western method of orange cutting, except that the top and bottom of the orange are cut off to aim for a vaguely arty or creative approach that might hint at Japan. Japanese artistry usually is practical, as well as decorative. Slicing the ends off the orange results in a leaky "serving dish" which is not practical. There was also a lack of attention to detail when it came to removing all the pith that said to me that it was not an authentic Japanese method.
Thanks! This is how they bring oranges in Japanese restaurants when we go out for sushi, I have no idea if they do the same in Japan too, my kids love eating oranges this way and asked me to cut it up for them at home
+ഇടുക്കിയിലെ രുചികൾ『』Idukkiyile Ruchikal hi Deepa, it’s so sweet of you to check up on me 💕💕💕 I’m good, I promise I will upload soon, I made like 4 videos, I just need time to edit. How are you and the family? Are things getting better in India?
