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online workshop

Fermentation

Online Sourdough Starter Workshop Lottery

Posted on April 1, 2020April 13, 2020by The Zero-Waste Chef

Learn how to start a sourdough starter, how to feed it and what to do with it. Bring your tools, flour and water and we’ll make our starters together.

Fermentation 101 Online Workshop

Posted on May 8, 2018November 13, 2018by The Zero-Waste Chef

Every time I post pics on Instagram of my table set up for class or the food we make or short videos of my students working away, people ask me if I will do an online version. After hearing this over and over, I finally got the message and set up a new class: Fermentation […]

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Before we ate these oranges this morning (one blood orange, one cara cara), I carefully peeled the skin with a vegetable peeler and set those peels aside to use later today. With very little of the bitter white pith on them, these are perfect for making candied (almost free) citrus peels. They taste like amazing gumdrops but with an intense and authentic citrus flavor. Here is the recipe:
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4 medium oranges or other citrus of choice
1/2 cup water (plus more for simmering the peels)
1/4 cup sugar
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1. Use a vegetable peeler to remove 1/4-inch to 1/2-inch wide strips from intact citrus, being careful to leave the bitter pith behind. (By the way, I stick to organic fruit and vegetables when I’ll consume the peels as non-organic contain more pesticide residues.)
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2. Add the peels to a small pot, just cover with water, bring to a boil, cover with a lid and reduce to a simmer for about 25 minutes. This step eliminates bitterness (in the peels that is, although the resulting intense citrus scent might improve one’s attitude as well). Drain peels. Find something to do with the fragrant orange water (water your plants, spray it near a kitty litter box).
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3. Combine 1/4 cup sugar and 1/2 water in the pot and boil until the sugar dissolves. Add peels. When they begin to boil, reduce heat and simmer uncovered for 15 minutes. Avoid stirring; this may break the delicate peels (no need for you to learn this the hard way as I did...).
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4. Remove citrus peels with a slotted spoon and place on a wire cooling rack. Cover with a clean rimmed cookie sheet to prevent anything from falling on the sticky peels as they dry overnight. When dry (or almost dry), roll in more sugar, if desired.
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5. If you don’t eat them all immediately, toss in additional sugar and keep in an air-tight jar. They will keep for many months (or even longer). After eating the candy in the jar, you’ll have citrus-infused sugar.
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Dip the candied peels in melted chocolate if you like. I’ve also flavored my kombucha with them (sans chocolate...) and the result tastes amazing 😋

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