Tart-and-Juicy Candied Blood Orange скачать в хорошем качестве

Tart-and-Juicy Candied Blood Orange

See http://www.chefsteps.com/activities/h... for full recipe About this video: Candied oranges are a classic confection brought to medieval Europe by the Arab conquest of Southern Spain and Sicily. Aside from being a lavish treat—sugar was a luxury for most of history—the preparation serves as a way to preserve a perishable ingredient. Replacing water within an ingredient like an orange with very concentrated sugar syrup inhibits bacterial growth. Traditionally, the technique of preparing candied, crystallized, or glacé fruit involves briefly poaching the ingredient in hot sugar syrup, then resting the ingredient to allow sugar to diffuse into the fruit. The process is repeated over days, weeks, or even months depending on the size of the ingredient. At each step, the sugar syrup is concentrated slightly so that eventually the water in the fruit is entirely saturated with sugar. Our technique is a modern variation that is quick and far less sweet. The blood oranges—you can use other citrus too—are blanched in salted water. The salt diffuses into the pith and masks its bitterness. The oranges are shocked until ice cold, which firms the rind so that it doesn't crack during the vacuum infusion step. A chamber sealer is used to repeatedly vacuum infuse a light sugar syrup into the pith. Finally, a sous vide cooking step softens the rind. Like a classic orange glacé, our half-candied blood oranges have an edible sweetened rind. Unlike the classic orange glacé, the interior of our half-candied blood oranges tastes refreshingly juicy and tart. At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. Visit ChefSteps.com for more videos, recipes, classes, and techniques. http://chfstps.co/1paXXVd Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. http://chfstps.co/1paXXVd Like us on Facebook to stay updated on our latest projects. http://chfstps.co/1thBubb Follow us on Instagram http://chfstps.co/1nDs8Fj and Pinterest http://chfstps.co/1koB9kI for peeks inside the daily workings of our Pike Place Market kitchen lab. Read our blog for inspiring ideas and behind-the-scenes updates. http://chfstps.co/1rhTgh0 Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. http://chfstps.co/1gMVbWA