TWC boad meeting

Walter Scott, joint managing director of Wilkin & Sons (Tiptree):
One of the most common mistakes people make is not to soften their peel properly which makes the marmalade hard work to eat. Cooking the peel is also important to release pectin which helps your marmalade set. Once sugar is added the peel won’t soften further, so the best way to make sure it softens is to cook the oranges on their own first – we simmer them in water for at least four hours the day before, but at home you probably only need to simmer them for around two hours. The following day add the sugar and make up the Marmalade.

カテゴリー: 未分類 パーマリンク


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