/ck/ - Food & Cooking

>>12177

orange chicken, wine, melomel, orange juice, marmalade, or just eat em.

hooch.

>>12177

A very simple but tasty desert. Fillet them, then soak them in Cointreau, Grand Manier, Southern Comfort or other citrus liqueur for 1-2 hours. If you're lazy just cut very thin slices and soak these. Serve chilled.

bake the peels and sprinkle on food

Peel them and eat them.

Assuming you ate the oranges and kept the peels:

Hawaiian Style Oxtail Soup

2 pounds oxtails

5 quarts water

4 cans chicken broth

1 piece dried orange peel

2 star anise

2 (1 inch) pieces of fresh ginger, thinly sliced

½ cup raw peanuts, remove shell and skin

5 pieces dried shiitake mushroom, soaked and sliced

Hawaiian salt, to taste

1 small bunch Chinese mustard cabbage, rough cut into 1½ inch sections

Garnish:

Optional: Chinese parsley or green onions

In a large pot, add oxtails and water; bring to a boil. As the water is boiling skim off excess fat and bring down to a simmer. Continually remove impurities and then drain water.

Next, add chicken broth, star anise, and ginger; bring to a boil and lower heat to a simmer. Cook for about an hour and skim off excess fat throughout to have a clearer broth.

Add in raw peanuts, shiitake mushrooms and Hawaiian salt and simmer for about 1½ hours.

Add mustard cabbage, orange peel and garnish individual servings with Chinese parsley.

>>12271

>simmer for about 1½ hours

Are you sure this is long enough?

>>12272

The oxtail broth should have been cooking for at least 3-4 hours- I put the orange peel at the end because every time I cook with orange peel the orange flavor becomes less potent after an hour or two.

the thing with the orange peel is that the outer colored part, while being very thin has a lot of flavor, but all the white stuff underneath it is bitter garbage. You must be delicate with your peeler or preferably a microplane to get this off without taking bitter white with it.

Op have you decided what you're going to do with the oranges?

>>12290

You bought five chickens to eat in five consecutive days and are playing music to one of them like those articles of gardeners playing Mozart to growing vegetables. Hm.

If I were you I'd freeze all of them except one, consume that one over the course of two or three days. The first day using a chicken breast with a side of salad and fries or hash browns, the second day fried and put into a curry, the third day, if not all consumed in yesterday's curry, as a sandwich for lunch. You could then if you wanted put the carcass in a pan with water and vegetables and boil it to make chicken soup, which might last two more days. That's one chicken eliminated. I'd repeat that for four more weeks.