Home Distiller

Does anybody know how to make burnt orange? I found a way online and it says to set a match to an orange peel while squeezing out the essential oils. I think this is too time consuming for my needs and am looking for a better, more efficient way to to it. Cheers, bd.

Here is what I would like to try,,,,and why.

So we roast pigs in my big ass above ground pit at Christmas time. Cuban style.

Pigs are kept on ice in the tub for 30 hours or so. The are in plastic bags marinating in the girls mojito. Lots of good stuff. But more importatly lots of squeezed citrus and the rinds or skins or what ever you call a bunch of bitter oranges,lemons,limes and regular (florida) oranges that get hand squeezed and prompty dropped into the sack-o-pig.

Pigs go in the cooker at 200 degrees and stay there for 12-14 hours. load my big skillet up with all the rinds and top off with the marinaid juice and place this under the pigs and let that juice render down. help with more flavor and the moisture helps keep the edges from getting to dried up and sorta burnt to toughness.

When them pigs are done cooking, that skillet full of citrus looks sorta like,,,,,smoked skins or maybe burnt skins. And the smell is friggin incredible and has a very concentrated kind of essence. All the water is gone and the skins are kinda crsipy but very much in tact.

I want to cut up a similar batch and rather than the garlic and oregano as such,,,,I want to use clove and black pepper,,,,,and black tea,,,,,you know, all the stuff I use for my typical spiced rum. Let that render down at 200?? for 10-12 hours.

But then I want to pack a muslin bag (or the like) with the dried citrus and put it at the top side of the dephlag with all thumpers charged with dunder.......and then,,,,,,,,and then.......we all lived happily ever after.

Forget the burnt orange ... I want some of that pork

So are you saying to throw a bunch of rinds in a roaster and cook it down ... I guess burnt orange is caramelized orange peel without the pith? Maybe add some liquid, like wine or a spritz of OJ, or something? Thanks, bd.

Your rum spice idea sounds yummy too.

Here is the thing though BD, I never used or tried this with likker before. The bits of citrus rendered down to such a wonderful aroma that I'm not sure what to think about the pith.

We did not remove. we squeezed out the juice and then just dropped the squeezed out bit right down into the marinating sack with the swine.

When the bit finished cooking down (as I recall) the pith seemed,,,,,,less. Not sure if it cooked off and just sorta condenced and caramelized or what but..........

I'm gonna start with that approach first. and if the bitter comes through then I turn it into vodka. Then try reducing the pith....

Got nuthin better to do. My still parts is done.

Mentions burnt orange but that's all -

http://www.lifewithbeer.com/home-brewin ... ecipe.html" onclick="window.open(this.href);return false;" rel="nofollow

Sounds really interesting. Love to try some.

Could be as simple as puttin the torch to some skins?

I was just so amazed at the citrus aroma after that good long cook down.

I referenced "Smoked citrus" in a post once.. Kinda what I'm thankin to smoke the citrus down sorta.

My grand pa liked peach brandy that was charred with charred peaches.He would use homemade tongs nd roast peaches over hot coals till till charred.Ive made It and found was good other being a bitch to filter if ya bust up peaches much .idea was to keep hole as possible.In 100 proof brandy. I know this isn't oranges but he soaked in finished product.

He is probably even more particular about the taste of orange juice. Tropicana's pasteurizing machines heat the juice to 205 degrees for five seconds, then cool it down almost instantly to 36 degrees. Those temperatures, Tropicana scientists have found, are just right. "If we heat up the juice too high, or too long, it can have a burnt-orange flavor," he says. "But if we don't heat it enough, you might leave a few germs."

From - http://www.sptimes.com/2003/12/22/Flori ... _out.shtml" onclick="window.open(this.href);return false;" rel="nofollow

I swear this article wasn't online that last time I oogled "burnt orange."

So I took a torch to some pithless zest. It sparked nicely and had a slightly different fragrance Tossed it into my rum ... Thanks for all the tips, bd.

How'd that smell BD? How long will you let that steep?

Wonder if the zest of say 2 oranges kinda,,,,,sautay'd on medium heat would be a good thing?

Wish I had a sack of oranges bout now.

Just smelt different. It was nice. I'll do more, but take the charring further. Need more oranges. I'm not in the Orange State. I threw two strips into the rum and will leave it for a while. Play it by ear. Sauteing with some butter, brown sugar and vanilla seeds? Starting to sound like a cake Fat really pulls out flavors and adds some too. Wonder if the butter will clear? bd.

Wasn't thinking about any oils as such other than the citrus oils in the rind. Maybe use a teflon (or the like) coated skillet to prevent scortching?

Man I ain't never gonna finnish my to do list,,,,,,,,,,again.