On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown slicing up "a whole glaceed citron." Looks like something pretty big and it says, "Citron resembles a large lemon but is a different fruit in that it is larger, shaped like a quince, and has a rough thick skin. It is very popular in the Mediterranean and it's mostly used there and elsewhere for making glaceed fruit."
On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown slicing up "a whole glaceed citron." Looks like something pretty big and it says, "Citron resembles a large lemon but is a different fruit in that it is larger, shaped like a quince, and has a rough thick skin. It is very popular in the Mediterranean and it's mostly used there and elsewhere for making glaceed fruit."
Has anyone seen citron in any markets (here in the U.S.)? Thanks, Dee
I think I saw it at Central Market in Plano, TX last year. Also, I'm told that the cabdied citron sold at holidays for pastries is indeed citron. -- modom
On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown slicing up "a whole glaceed citron." Looks like something pretty big and it says, "Citron resembles a large lemon but is a different fruit in that it is larger, shaped like a quince, and has a rough thick skin. It is very popular in the Mediterranean and it's mostly used there and elsewhere for making glaceed fruit."
Has anyone seen citron in any markets (here in the U.S.)? Thanks, Dee
I think I saw it at Central Market in Plano, TX last year. Also, I'm told that the cabdied citron sold at holidays for pastries is indeed citron. -- modom
I notice that King Arthur is back order on their unsulphured citron. I'd really like to find unsulphured citron elsewhere -- but mainly because of KA's prices. I recall I did order without worrying about S&H when I lived in Hawaii, but I'm not there any longer. And, those were my salad days besides.
I'd like to have a pannetone without [censored] citron -- I also think I'd make a mess of it if I tried to candy/glacee it myself. Dee Dee
On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown slicing up "a whole glaceed citron." Looks like something pretty big and it says, "Citron resembles a large lemon but is a different fruit in that it is larger, shaped like a quince, and has a rough thick skin. It is very popular in the Mediterranean and it's mostly used there and elsewhere for making glaceed fruit."
On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown slicing up "a whole glaceed citron." Looks like something pretty big and it says, "Citron resembles a large lemon but is a different fruit in that it is larger, shaped like a quince, and has a rough thick skin. It is very popular in the Mediterranean and it's mostly used there and elsewhere for making glaceed fruit."
Has anyone seen citron in any markets (here in the U.S.)? Thanks, Dee
Only in Jewish markets around Passover. A posh shop might have glaceed citron though.
What's a Jewish market, is that like a Moslem market, a Catholic market, a Presbytarian market?
In the US glace citron is sold throughout the year at most any stupidmarket, but better quality (and price) can be had from specialty shops. There are lots of excellent sources on the net:
Has anyone seen citron in any markets (here in the U.S.)?
My food co-op (and, likely, others in the Twin Cities) carries the Fingered Citron (pictured in the link above) as a seasonal item. It is often labeled as "Buddha's Hand".
On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown slicing up "a whole glaceed citron." Looks like something pretty big and it says, "Citron resembles a large lemon but is a different fruit in that it is larger, shaped like a quince, and has a rough thick skin. It is very popular in the Mediterranean and it's mostly used there and elsewhere for making glaceed fruit."
On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown slicing up "a whole glaceed citron." Looks like something pretty big and it says, "Citron resembles a large lemon but is a different fruit in that it is larger, shaped like a quince, and has a rough thick skin. It is very popular in the Mediterranean and it's mostly used there and elsewhere for making glaceed fruit."
I usually see it for sale in most supermarkets around the holidays, and it's most often sold diced, about 1/4-3/8". If it's not fresh, it gets quite hard. I think that's the characteristic that puts people off citron if they've never had it freshly processed.
Has anyone seen citron in any markets (here in the U.S.)?
My food co-op (and, likely, others in the Twin Cities) carries the Fingered Citron (pictured in the link above) as a seasonal item. It is often labeled as "Buddha's Hand".
sd
I see 2 different ones now 1. Citrus medica 2. FINGERED CITRON, Citrus medica var. sarcodactylus which is also Buddah's Hand
The picture of one that Bugialli was showing in his book was the citrus medica, not the buddah's hand. I guess one would have to dig deeper in a taste test to decide which is the best. Dee Dee
On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown slicing up "a whole glaceed citron." Looks like something pretty big and it says, "Citron resembles a large lemon but is a different fruit in that it is larger, shaped like a quince, and has a rough thick skin. It is very popular in the Mediterranean and it's mostly used there and elsewhere for making glaceed fruit."
On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown slicing up "a whole glaceed citron." Looks like something pretty big and it says, "Citron resembles a large lemon but is a different fruit in that it is larger, shaped like a quince, and has a rough thick skin. It is very popular in the Mediterranean and it's mostly used there and elsewhere for making glaceed fruit."
I usually see it for sale in most supermarkets around the holidays, and it's most often sold diced, about 1/4-3/8". If it's not fresh, it gets quite hard. I think that's the characteristic that puts people off citron if they've never had it freshly processed.
-- Wayne Boatwright @¿@¬ _____________________
And thanks for this link -- I see they have pictured a citron of the Buddah's hand variety, vs. Bugialli's pictured one he was making glacee out of, which was not Buddah's hand. I'm going to keep this link and perhaps order from there sometime. I keep hoping I'll see one at the Asian market, too at some time. Now I think I'll be able to recognize one -- but I'd probably have a hard time dealing with its preparation. Dee Dee
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
On Wed 29 Mar 2006 07:52:17a, Thus Spake Zarathustra, or was it Dee Randall?
Quoted message said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
On Wed 29 Mar 2006 01:31:15a, Thus Spake Zarathustra, or was it dee?
> > Dee Randall wrote: >> Here is a picture of a citron from googling images for citron. >> http://www.tunedal.com/images/citron.jpg >> >> It looks quite similar to a lemon AFAIC. >> *** >> >> On p. 66 of Bugialli's book "Classic Techniques" two male hands are >> shown slicing up "a whole glaceed citron." Looks like something >> pretty big and it says, "Citron resembles a large lemon but is a >> different fruit in that it is larger, shaped like a quince, and has a >> rough thick skin. It is very popular in the Mediterranean and it's >> mostly used there and elsewhere for making glaceed fruit." >> >> Here is another link that has two pictures, both quite different >> http://www.hort.purdue.edu/newcrop/morton/citron.html >> >> Has anyone seen citron in any markets (here in the U.S.)? >> Thanks, >> Dee > > ..does look like lemon.. another pic: > http://www.foodsubs.com/Fruitcit.html
Although citron in its raw state is quite yellow, when it is candied it has a distinct translucent slightly greenish color.
I usually see it for sale in most supermarkets around the holidays, and it's most often sold diced, about 1/4-3/8". If it's not fresh, it gets quite hard. I think that's the characteristic that puts people off citron if they've never had it freshly processed.
-- Wayne Boatwright @¿@¬ _____________________
And thanks for this link -- I see they have pictured a citron of the Buddah's hand variety, vs. Bugialli's pictured one he was making glacee out of, which was not Buddah's hand. I'm going to keep this link and perhaps order from there sometime. I keep hoping I'll see one at the Asian market, too at some time. Now I think I'll be able to recognize one -- but I'd probably have a hard time dealing with its preparation. Dee Dee
I don't know if it's really worth the trouble of candying one's own citron, orange peel, and lemon peel. I know it certainly isn't worth my time. If good quality product is available, I would definitely not do it. Having said that, much of what is carried in the average supermarket during the pre-holiday season is really awful.
-- Wayne Boatwright Õ¿Õ¬
Pretty awful, indeed. It makes me (and DH) sick! I'm going to keep up my watch for some - I always look in produce and other areas to see if someone has imported some.
I agree with you regarding one's time. Some things are worth it -- some not. I would have to perfect my recipe before adding citron. Then, of course, how would one tell if the recipe was perfect if one didn't have perfect citron? Hmmm -- another puzzlement. Dee Dee
On Wed 29 Mar 2006 07:52:17a, Thus Spake Zarathustra, or was it Dee Randall?
Quoted message said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
On Wed 29 Mar 2006 01:31:15a, Thus Spake Zarathustra, or was it dee?
Quoted message said:
Dee Randall wrote: > Here is a picture of a citron from googling images for citron. > http://www.tunedal.com/images/citron.jpg > > It looks quite similar to a lemon AFAIC. > *** > > On p. 66 of Bugialli's book "Classic Techniques" two male hands are > shown slicing up "a whole glaceed citron." Looks like something > pretty big and it says, "Citron resembles a large lemon but is a > different fruit in that it is larger, shaped like a quince, and has a > rough thick skin. It is very popular in the Mediterranean and it's > mostly used there and elsewhere for making glaceed fruit." > > Here is another link that has two pictures, both quite different > http://www.hort.purdue.edu/newcrop/morton/citron.html > > Has anyone seen citron in any markets (here in the U.S.)? > Thanks, > Dee
I usually see it for sale in most supermarkets around the holidays, and it's most often sold diced, about 1/4-3/8". If it's not fresh, it gets quite hard. I think that's the characteristic that puts people off citron if they've never had it freshly processed.
-- Wayne Boatwright @¿@¬ _____________________
And thanks for this link -- I see they have pictured a citron of the Buddah's hand variety, vs. Bugialli's pictured one he was making glacee out of, which was not Buddah's hand. I'm going to keep this link and perhaps order from there sometime. I keep hoping I'll see one at the Asian market, too at some time. Now I think I'll be able to recognize one -- but I'd probably have a hard time dealing with its preparation. Dee Dee
I don't know if it's really worth the trouble of candying one's own citron, orange peel, and lemon peel. I know it certainly isn't worth my time. If good quality product is available, I would definitely not do it. Having said that, much of what is carried in the average supermarket during the pre-holiday season is really awful.
-- Wayne Boatwright Õ¿Õ¬ ________________________________________
On Wed 29 Mar 2006 12:26:04p, Thus Spake Zarathustra, or was it Dee Randall?
Quoted message said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
On Wed 29 Mar 2006 07:52:17a, Thus Spake Zarathustra, or was it Dee Randall?
Quoted message said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]... > On Wed 29 Mar 2006 01:31:15a, Thus Spake Zarathustra, or was it dee? > >> >> Dee Randall wrote: >>> Here is a picture of a citron from googling images for citron. >>> http://www.tunedal.com/images/citron.jpg >>> >>> It looks quite similar to a lemon AFAIC. >>> *** >>> >>> On p. 66 of Bugialli's book "Classic Techniques" two male hands are >>> shown slicing up "a whole glaceed citron." Looks like something >>> pretty big and it says, "Citron resembles a large lemon but is a >>> different fruit in that it is larger, shaped like a quince, and has >>> a rough thick skin. It is very popular in the Mediterranean and >>> it's mostly used there and elsewhere for making glaceed fruit." >>> >>> Here is another link that has two pictures, both quite different >>> http://www.hort.purdue.edu/newcrop/morton/citron.html >>> >>> Has anyone seen citron in any markets (here in the U.S.)? >>> Thanks, >>> Dee >> >> ..does look like lemon.. another pic: >> http://www.foodsubs.com/Fruitcit.html > > Although citron in its raw state is quite yellow, when it is candied > it has a distinct translucent slightly greenish color. > > http://tinyurl.com/en7v9 > > I usually see it for sale in most supermarkets around the holidays, > and it's most often sold diced, about 1/4-3/8". If it's not fresh, > it gets quite hard. I think that's the characteristic that puts > people off citron if they've never had it freshly processed. > > -- > Wayne Boatwright @¿@¬ _____________________
And thanks for this link -- I see they have pictured a citron of the Buddah's hand variety, vs. Bugialli's pictured one he was making glacee out of, which was not Buddah's hand. I'm going to keep this link and perhaps order from there sometime. I keep hoping I'll see one at the Asian market, too at some time. Now I think I'll be able to recognize one -- but I'd probably have a hard time dealing with its preparation. Dee Dee
I don't know if it's really worth the trouble of candying one's own citron, orange peel, and lemon peel. I know it certainly isn't worth my time. If good quality product is available, I would definitely not do it. Having said that, much of what is carried in the average supermarket during the pre-holiday season is really awful.
-- Wayne Boatwright Õ¿Õ¬
Pretty awful, indeed. It makes me (and DH) sick! I'm going to keep up my watch for some - I always look in produce and other areas to see if someone has imported some.
I agree with you regarding one's time. Some things are worth it -- some not. I would have to perfect my recipe before adding citron. Then, of course, how would one tell if the recipe was perfect if one didn't have perfect citron? Hmmm -- another puzzlement. Dee Dee
True enough. :-)
-- Wayne Boatwright Õ¿Õ¬ ________________________________________
