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[food] marmalmade!
Jan. 21st, 2023 09:53 pmThree kilos of orange converted into... many... jars of marmalade, plus all the clean-up. There is... a risk... that I will wind up making another 2 kg worth towards the end of the season; we shall see. (A is contemplating ordering another kilo of blood oranges toward the end of the season, when they'll be generally redder, and if so I'm going to experiment with adding the cardamom at a later stage in proceedings; despite the drawbacks of Insufficient Jars and also I Haven't Finished 2019's Marmalade I'm very much going "but what if I made a batch of bergamot-and-rosemary...?")
I have not built a decorative castle and taken photos because I've been tidying them away as they come, and am loath to extricate our lot from their pantry shelf again. I have, however, spent a fair bit of the past 24 hours having a peevish autism about what exactly all the recipes mean when they say "scrape out the pith": I had a horrible moment halfway through patiently separating zest and pith for batch #3 yesterday of "hold on... when they say... remove the pith... do they not ACTUALLY mean that I should... remove... the pith...?" (This is A Thing. When recipe say "over low heat" it turns out they usually want it less low than that; when they say "mix together as quickly and with as little handling as possible" they still mean not that little. I peeve.)
I have come to the conclusion that there is hideous inconsistency in what people mean. Some very clearly say "no, really, remove all of the spongey white pith from the bright-coloured zest", and some of them advocate leaving... some... amount.... of it attached to the zest! And so I have decided to merrily sunk-cost-fallacy my way to the dubious conclusion of, well, I've got good at actually separating the zest from all of the pith, and I would hate to think that the time I've spent on it so far could have been avoided, and clearly people like what I'm doing, so I'm going to blithely continue along as I have been. Probably.
( Notes )
I have not built a decorative castle and taken photos because I've been tidying them away as they come, and am loath to extricate our lot from their pantry shelf again. I have, however, spent a fair bit of the past 24 hours having a peevish autism about what exactly all the recipes mean when they say "scrape out the pith": I had a horrible moment halfway through patiently separating zest and pith for batch #3 yesterday of "hold on... when they say... remove the pith... do they not ACTUALLY mean that I should... remove... the pith...?" (This is A Thing. When recipe say "over low heat" it turns out they usually want it less low than that; when they say "mix together as quickly and with as little handling as possible" they still mean not that little. I peeve.)
I have come to the conclusion that there is hideous inconsistency in what people mean. Some very clearly say "no, really, remove all of the spongey white pith from the bright-coloured zest", and some of them advocate leaving... some... amount.... of it attached to the zest! And so I have decided to merrily sunk-cost-fallacy my way to the dubious conclusion of, well, I've got good at actually separating the zest from all of the pith, and I would hate to think that the time I've spent on it so far could have been avoided, and clearly people like what I'm doing, so I'm going to blithely continue along as I have been. Probably.
( Notes )