How to easily peel the thin skin of citrus fruits such as mandarin oranges.
|Raw materials||Citrus fruits such as mandarin oranges, baking soda (edible)|
|Tool||Frying pan, perforated ladle, bowl|
|1.||Peel citrus fruits and divide into small bunches.|
|2.||Put 400 ml of water and 1/2 teaspoon of baking soda in a frying pan and bring to a boil.|
|3.||Place small clusters in the pot so they do not overlap.|
|4.||Cook for 1 minute to 1 minute and 30 seconds.|
|5.||When the skin starts to melt, use a ladle with a hole in it to pull up the small bundles from the pan.|
|6.||Place in a bowl or other container and soak in cold water.|
|7.||Rinse baking soda under running water|
|8.||Peel off the remaining melted skin by hand.|
Citrus fruits, such as mandarin oranges, that are separated into clusters in the peel. It is convenient to eat them in bite-sized pieces without having to cut them with a knife.
What concerns me is the thin skin. Mikan oranges, but larger citrus fruits such as iyokan and hassaku have a firm thin skin, and if you eat them as they are, you cannot enjoy the melt-in-your-mouth freshness of the flesh to the fullest. However, it is difficult to peel them one by one by hand.
Here is an easy way to peel the thin peel of citrus fruits in one go. This method is useful not only when eating citrus fruits as they are, but also when you want to peel a lot of citrus fruits at once, such as when making confectioneries.
How to peel citrus fruits in batches Recipe
What to prepareCitrus fruits to be peeled, baking soda (for food), saucepan, ladle with holes, bowl
ProcedurePeel the citrus fruits and separate into small bunches.
Put 400 ml of water and 1/2 teaspoon of baking soda in a saucepan and heat.
When water comes to a boil, add small bunches without overlapping.
Cook for 1 minute to 1 minute and 30 seconds, shaking gently.
When the flakes begin to dissolve, use a ladle with a hole in it to pull them out and cool them in cold water.
While rinsing off the baking soda under running water, remove the thin skin by hand if any remains. Even if there is some left, it is quite thin and easy to peel off, and the pulp is unlikely to break off.
whycitrus fruits lose their thin skin when cooked with baking soda is because the sodium bicarbonate in the baking soda dissolves the pectin in the thin skin. However, since pectin is also contained in the fruit, the fruit will also dissolve after prolonged cooking. The key is to remove the fruit when only the thin skin has dissolved.
The water level in the pot should be just enough to cover the small bunches. If there is any part of the skin that is above the surface of the water, the skin will remain dissolved only there. Adjust the water level according to the diameter of the pot and the thickness of the small bunches.