When you make this yourself, definitely make sure to use ripe oranges. I tried with some oranges that were almost ripe but not perfect, and blanched them 3 times, and they still turned out with a very bitter aftertaste. Very easy to make though, and the texture is phenomenal. Other than the bitterness, it's identical to the texture of the dry mango slices we used to buy.
I spent a year cultivating a single, gorgeous Buddha-hand citron, which, besides being a neat-looking fruit, also managed to survive 2 weeks abandoned during a forced evacuation thanks to a fire in my area. I didn't want to shave it into threads, so I left a lot of pith, since I'd die before I'd waste any of it, but also expecting some degree of bitterness in a fruit that's evocative of oriental medicine. Now I have a nice jar of candied tentacles to enjoy while my little tree is covered again in lovely blossoms. Since my fruit was quite unusual, this video was useful because it focused on technique rather than a recipe with specific quantities. Pépin has a gift for sharing knowledge so we can tackle our own unique cooking challenges, and it was incredibly important to me to get this one right! Cheers for KQED posting these invaluable resources.
My mom was raised Bruderhof and she left ... several years later she went to go visit my grandmother. My mom brought some of this stuff back home and it was really good. I didn't realize it was this easy to make.
Thank you so much for taking the time to show us how to correctly make candied peel. I did it myself today and added 1/2 cup to a Light Pfeffernusse recipe which, until I watched your video, I had passed by. My cookies are beyond delicious! Thank you thank you!
Eres el mejor Pepin! Veo tu programa aquí en EUA, tu cocina me recuerda a las cocinas de mi México con sus colores y núnca flatan las flores. Bello día!
I love the way he says everything. Lol I've been hopelessly in love with my favorite chef since I was a little girl. Still love him so much and appreciate all he has taught me over the years. Especially when he was with Julia.. He always was the gentleman with her strong personality. I miss her.
He really got the most out of those oranges, both in terms of the flavor they provide, and also how much of the fruit itself he used. The only thing left was the pith and the membrane between slices
Oh, you remind me so much of my high school vice principle because he has a French accent and talks like you! Thank you for sharing, Jacques. Have a lovely day. :-)
Thanks. As a kid I have eaten them raw but the flavor is a bit difficult to enjoy. I usually compost all the peels but now I will be trying some different things with them. The crock pot sounds good as does the sauteed veggies!! Wonder what else I can do with them. .. I bet quite a bit once thought of as an ingredient rather than refuse.
My nan use to make this, but after the candied orange peel is dried, she will dip it in dark chocolate to cut down the sweetness a bit, she like to serve that with afternoon tea for snacks.
That depends on your preference of sweetness. The amount that he showed I would only do about 2T, possibly a touch more. Remember, you're coating them in sugar when they are "cooked".
@@leibelpape5526 what tipaks describes is exactly what is done in the video. tipaks has confused themselves into thinking what they do is different. Don't let them take you with them. ruclips.net/video/OWr4kDoYNsQ/видео.html is where Jacques Pépin cooks the peel in a roughly 50/50 mixture of sugar and water. You could also describe this as "cook the peels in simple syrup after the initial blanchings." but you shouldn't because it confuses the issue by making it sound like those are two different options when they are the exact same thing.
Keep the sugar from burning by keeping the temperature just below the browning point of the sugar, you really can't use a thermometer because the pan is too shallow. This takes a bit of practice and keeping an eye on the sugar.
Right. Normally you would start with cold water and bring it to a boil, but to save time on camera he started with hot water. Nothing mysterious about what he said.
@@stndrds79 With some basic common sense, one can. Most of the time it’s quite obvious, and half sentences would still work just fine. For example: If he had said:“We’ve got our peels, we start with cold water and after it boils, we blanche them for 10 seconds, so now I’m put the peels...”; or “They’re all cooked and they’re translucent, so now we drain them, and coat....”. No mystery there what he would have said. In order to understand what someone is about to say, they don’t always need to...
@@stndrds79 he does speak in a bit of shorthand. I think it’s half because of language barrier, like he thinks in French and then parses it to English. I think the other half is because he’s used to training professional cooks the trade and expects some common knowledge. But he’s always been more a visual teacher than a talker.
Yea! I didn’t want to buy it, I want to make my own, so I can have control over the quality of the fruit from the beginning. I see some candies peels are sold stored in some simple syrup, (which is just equal parts sugar and water, heated to dissolve the sugar, and cooled and store in a glass jar...the ONLY way to sweeten cold/iced drinks like lemonade or iced tea, make some and keep it stored in a small jar in the fridge, it couldn’t be any easier or cheaper), or equal parts sugar and fruit juice (of the same fruit) + water. I‘ll bet Orange Blossom water would be a good addition for the final cooking on the zest, too. It is used in some countries to make simple syrup for teas. I will have to try that and see... On my search, I scrolled down past several recipe options and saw Jaques Pépin, and I knew I wouldn’t have to look for another, he was going to have the perfect recipe. Since he addressed all the issues that are common complaints with candied citrus peels, I know I need look no further. C’est parfait! Thanks!
Ty; we love them in CUBA; but never could find recipe again, plain and simple and if you don't know better; at least listen and learn, you will be better off when you learn by you own mistakes.
I know this comment is a year old, but why would you torture yourself by watching several Sandra Lee videos? At least the algorithm showed you some mercy and gave you Jacques.
I’ve heard that none- organic fruit is coated with wax. I understand - rightly or wrongly - that the peel has to be soaked in boiling water first, in order to remove the wax. I understand that organic fruit is not waxed I’m not sure if what I’ve heard is correct.
Хобби
I love when a chef shows how to make food with normal ingredients
What’s normal
Are we really here is this all a dream?
@@snakeenjoyingacanofbeans5219 This could be a computer simulation, Mr. Denton.
@@corylytle6282 the ingredients he used
@@corylytle6282 oranges, you may have seen them in stores.
Got damn. The triple OG Jacques Pépin made cutting an orange look pure class.
A lifetime of knife skills
When you make this yourself, definitely make sure to use ripe oranges. I tried with some oranges that were almost ripe but not perfect, and blanched them 3 times, and they still turned out with a very bitter aftertaste. Very easy to make though, and the texture is phenomenal. Other than the bitterness, it's identical to the texture of the dry mango slices we used to buy.
I spent a year cultivating a single, gorgeous Buddha-hand citron, which, besides being a neat-looking fruit, also managed to survive 2 weeks abandoned during a forced evacuation thanks to a fire in my area. I didn't want to shave it into threads, so I left a lot of pith, since I'd die before I'd waste any of it, but also expecting some degree of bitterness in a fruit that's evocative of oriental medicine.
Now I have a nice jar of candied tentacles to enjoy while my little tree is covered again in lovely blossoms. Since my fruit was quite unusual, this video was useful because it focused on technique rather than a recipe with specific quantities. Pépin has a gift for sharing knowledge so we can tackle our own unique cooking challenges, and it was incredibly important to me to get this one right! Cheers for KQED posting these invaluable resources.
I liked it when he sprayed the oils on the flame. Great demonstration! Us cooks are half artist, half pyro 🤣
I can tell he's one of the best by his perfect french accent.
So true tho.
Jacques the French Guy Cooking
He and the decor look so american though, my brain's confused
My mom was raised Bruderhof and she left ... several years later she went to go visit my grandmother. My mom brought some of this stuff back home and it was really good. I didn't realize it was this easy to make.
Jacques is an international treasure
He is absolutely adorable and accurate!
Just made this. It was so delicious and so was the leftover orange syrup. Thank you!!!
Thank you so much for taking the time to show us how to correctly make candied peel. I did it myself today and added 1/2 cup to a Light Pfeffernusse recipe which, until I watched your video, I had passed by. My cookies are beyond delicious! Thank you thank you!
Master! Seams sweat and good human being, and perfect french acent, pleasure to watch and listen.
My favorite chef since my early teens. Genuine brilliant graceful and deft teacher for decades. God Bless.
Awesome peel recipe! Just made some yesterday with fresh harvested oranges. Great video😀👍
Everything looks so easy when you're Jacques Pepin!
Eres el mejor Pepin! Veo tu programa aquí en EUA, tu cocina me recuerda a las cocinas de mi México con sus colores y núnca flatan las flores. Bello día!
His knifework is nothing short of astounding
Pepin has been around for a very long time... viva Pepin!
I love the way he says "orange" :)
His French accent is simply charming. He is a charmer.
You mean shameia
I love the way he says everything. Lol
I've been hopelessly in love with my favorite chef since I was a little girl.
Still love him so much and appreciate all he has taught me over the years.
Especially when he was with Julia..
He always was the gentleman with her strong personality.
I miss her.
Jacques is truly the best
He really got the most out of those oranges, both in terms of the flavor they provide, and also how much of the fruit itself he used. The only thing left was the pith and the membrane between slices
Just fantastic!
Oh, you remind me so much of my high school vice principle because he has a French accent and talks like you! Thank you for sharing, Jacques. Have a lovely day. :-)
This guys my childhood so many chefs.....the memories.
The most frugal technique to make Orange Supreme. Less waste, more food for you. 🥰
So true!
Always the master.
I’m glad to know how to do this!
Wow I have learned so much ❤️
Tis is reli professional. Lovely!
thank you. perfect
Love this method, they come out great. I make them this time of year for my panettone and they always work out and are so simple.
I would love to see him cooking with some cajuns. And especially collaboration on several breads.
Jacques you rock!!!
I knew you could help , l need them fir a Christmas cocktail.
His knife skills are unbelievable. The best in food really.
g a bit a chance. Way better knife wheelers out there.
Skillful. 😍
Thank you very much now I can make tort of orange for my nevew!!!
Mirela Stefanescu what’s a nevew???
amazing
This is a great recipe. Used Buddha Hand for mine. Fabulous.
oh buddha hand must have tasted so good lol. i gotta try that some time.
this is more my speed many thanks
I cant believe Ive never heard about this guy before. Just fell for it.
We're publishing his newest videos 'Jacques Pepin: Cooking At Home' on Wednesdays.
I could feel the stickiness on my fingers by watching this lmao, but his accent is adorable
i like it
You're a funny guy. Love it!
Thanks. As a kid I have eaten them raw but the flavor is a bit difficult to enjoy. I usually compost all the peels but now I will be trying some different things with them. The crock pot sounds good as does the sauteed veggies!! Wonder what else I can do with them. .. I bet quite a bit once thought of as an ingredient rather than refuse.
So, what is the water to sugar ratio in the second pan?
Idk what he used but I’m gonna try a 1-2 ratio today
This guy has the most scratched up cookware of any famous chef
I understand you blanche the peels with water twice, but the last time do you add sugar and about how much?
I'll allow this. Thank you sir.
2:45 I used to do that as a kid.
hi. how much sugar do you add to the boiling peels?
What was the membrane kept for?
lmfao at 0:40 I already love Pepin
Chef Pepin, is there any way you can teach us how to make the classic ginger marmalade? there are no recipes for that on the youtube :-(
Yum.
mmmm...delish!
perfect for me i did this today folloewed every detail and added cinnimon to the sugar boiled that in nd wow
Does the essential oil lost from the peel when you boil it?
Can papaya skin be added with the citrus skin ?
My nan use to make this, but after the candied orange peel is dried, she will dip it in dark chocolate to cut down the sweetness a bit, she like to serve that with afternoon tea for snacks.
I save the zest for my cakes. I cook only the white part
Jacques Rules.
The Man, The Myth, The Master
The Most Interesting Man in the World
The Chuck Norris of chefs
The GOAT
Take your pick, they all apply.
i never knew you can fillet an orange like that.
My mans said “shewy” 😂😂 love this guy
Yeah that was cute
Your mans? What does “mans” mean?
That depends on your preference of sweetness. The amount that he showed I would only do about 2T, possibly a touch more. Remember, you're coating them in sugar when they are "cooked".
Whatt pepins the best! Wherev i been
when i make this i usually cook the peels in simple syrup after the initial blanchings. simple syrup is just a 1:1 ratio of sugar and water.
So you cook the peels in syrup and water, no sugar? Maple syrup works? And do you coat it after?
@@leibelpape5526 what tipaks describes is exactly what is done in the video. tipaks has confused themselves into thinking what they do is different. Don't let them take you with them. ruclips.net/video/OWr4kDoYNsQ/видео.html is where Jacques Pépin cooks the peel in a roughly 50/50 mixture of sugar and water. You could also describe this as "cook the peels in simple syrup after the initial blanchings." but you shouldn't because it confuses the issue by making it sound like those are two different options when they are the exact same thing.
"I'm naughty, my water's hot" hahaha love him
he actually said "I'm not, here my water is hot"
Sh....!! My mouth is watering...
I miss this guy
He's on Instagram and there are regular videos uploaded onto RUclips on KQED, Home Cooking with Jacques Pepin, and American Masters PBS.
How do you prevent caramelizing the syrup??
Keep the sugar from burning by keeping the temperature just below the browning point of the sugar, you really can't use a thermometer because the pan is too shallow. This takes a bit of practice and keeping an eye on the sugar.
He said "I'm not, here, my water's hot."
Right. Normally you would start with cold water and bring it to a boil, but to save time on camera he started with hot water. Nothing mysterious about what he said.
It’s annoying he talks like that sometimes doesn’t complete sentences always and assumes we can read his mind
@@stndrds79 With some basic common sense, one can. Most of the time it’s quite obvious, and half sentences would still work just fine.
For example:
If he had said:“We’ve got our peels, we start with cold water and after it boils, we blanche them for 10 seconds, so now I’m put the peels...”; or “They’re all cooked and they’re translucent, so now we drain them, and coat....”. No mystery there what he would have said. In order to understand what someone is about to say, they don’t always need to...
@@stndrds79 he does speak in a bit of shorthand. I think it’s half because of language barrier, like he thinks in French and then parses it to English. I think the other half is because he’s used to training professional cooks the trade and expects some common knowledge. But he’s always been more a visual teacher than a talker.
Yea! I didn’t want to buy it, I want to make my own, so I can have control over the quality of the fruit from the beginning. I see some candies peels are sold stored in some simple syrup, (which is just equal parts sugar and water, heated to dissolve the sugar, and cooled and store in a glass jar...the ONLY way to sweeten cold/iced drinks like lemonade or iced tea, make some and keep it stored in a small jar in the fridge, it couldn’t be any easier or cheaper), or equal parts sugar and fruit juice (of the same fruit) + water.
I‘ll bet Orange Blossom water would be a good addition for the final cooking on the zest, too. It is used in some countries to make simple syrup for teas. I will have to try that and see...
On my search, I scrolled down past several recipe options and saw Jaques Pépin, and I knew I wouldn’t have to look for another, he was going to have the perfect recipe. Since he addressed all the issues that are common complaints with candied citrus peels, I know I need look no further. C’est parfait! Thanks!
What was the center for?
I watched him take out all the slices but then it ended?
It was the leftover part you don't want to eat. Like melon rind.
bktrn
Ahh!
Thank you!
🍊♥️
Anyone knows the exact instructions how to do this? It's not clear from the video
mklik4 No one can help you.
I'm bout to make lime slices
This guys accent is everything lmao
HOW MUCH WATER DO I NEED
+Anna S for 100cc water you will need 100gms of sugar
how much sugar do you need ?
a simple syrup is one part sugar and one part water!!!
can I use mandarins
Of course. You can use any citrus fruit you choose.
Ty; we love them in CUBA; but never could find recipe again, plain and simple and if you don't know better; at least listen and learn, you will be better off when you learn by you own mistakes.
Incredible?
The thumbnail made me think he was cooking live goldfish!
After watching several Sandra Lee videos in a row the algorithm threw up this. It was like it knew
I know this comment is a year old, but why would you torture yourself by watching several Sandra Lee videos? At least the algorithm showed you some mercy and gave you Jacques.
Anything is good rolled and covered with sugar.
Crazy thick rind, 11 years ago, might be a Jaffa Orange, which are all but extinct now.
Why would you need the membrane again?
A good way you can reduce food waste like the left over parts of a Turkey and chicken.🌮🌭🍗🌽🍅🌯🍕🥟🥠🥮
sounds like the inspector from the pink panther!
I’ve heard that none- organic fruit is coated with wax. I understand - rightly or wrongly - that the peel has to be soaked in boiling water first, in order to remove the wax. I understand that organic fruit is not waxed I’m not sure if what I’ve heard is correct.
pandemic watching 2020
The original orange peel test
I like how when he says "pith" his accent makes it sound like he's trying to say "piss".
I asked at the grocery store for an orr onge but apparently they didn't have any. Too bad, I was going to make this for my minnkey.
U have to let them dry overnight after u wash them t to get the bitter taste out
Damn it, I knew it was real.
Yes, and that membrane makes great compost or hog feed. LOL
Chef how much water and sugar to make the boiling syrup 🙏💓💪🍺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺