To remove the bitter taste from orange peels, one effective method is to blanch the peels multiple times. Here's a step-by-step guide on how to do it:
1. Start by selecting fresh oranges with thick, aromatic peels. Organic oranges are preferable as they are free from any chemical residues.
2. Using a sharp knife, carefully remove the peel from the oranges, ensuring to only take the colored part and avoiding the white pith as much as possible. The pith is the main source of bitterness.
3. Once you have gathered the orange peels, bring a pot of water to a rolling boil. The pot should be large enough to comfortably accommodate the peels.
4. Carefully add the orange peels to the boiling water and let them simmer for 2-5 minutes. This boiling process helps to soften the peels and release some of the bitter compounds.
5. After the initial boiling, remove the orange peels from the pot using a slotted spoon or tongs, and immediately transfer them to a bowl filled with ice-cold water. This rapid cooling process halts the cooking and preserves the vibrant orange color.
6. Let the peels soak in the cold water for a few minutes to completely cool down and stop any residual cooking. This step also helps to further reduce the bitterness.
7. Drain the peels from the cold water and repeat the blanching process. Bring a fresh pot of water to a boil, add the peels, simmer for 2-5 minutes, and then transfer them to cold water. You can repeat this blanching process up to three times to ensure the bitterness is thoroughly removed.
8. After the final blanching, taste a small piece of the orange peel to check for any lingering bitterness. If needed, you can repeat the blanching process again until the desired taste is achieved.
9. Once the bitterness is sufficiently reduced, drain the orange peels and pat them dry with a clean kitchen towel or paper towel. They are now ready to be used in recipes or stored for later use.
Blanching the orange peels multiple times helps to extract and remove the bitter compounds, resulting in a sweeter and more pleasant flavor. The cold water rinse after each blanching helps to cool and refresh the peels while washing away any residual bitterness. Remember, the number of blanching cycles may vary depending on the intensity of bitterness in the peels, so feel free to adjust the process accordingly.
Personal Experience:
I have used this blanching method numerous times to remove bitterness from orange peels when making orange-infused syrups for cocktails. By blanching the peels at least three times and rinsing with cold water, I have successfully achieved a sweet and aromatic flavor profile without any unwanted bitterness. It's crucial to keep an eye on the boiling time and not overcook the peels to prevent them from becoming too soft or losing their vibrant color.