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pectinase

Annette_Kam_303258

I love the orange gems I made adding pectinase to the water and soaking the peeled segments! Grant says in the video that the enzyme will work, the more you put in the faster.

Can you give me an idea of the ratio of drops of pectinase to a quart of water so it would be ready in a day or less? It seems like I added a bunch more the second time I tried it, but it still took around 2 days to make the white part come off totally. But adding more than 3-4 drops sounds like it could add up as the bottle of Pectinase is not cheap. Would appreciate any guidelines. Thank you!

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FrankM_3301

You can speed the process with heat, but not too much, otherwise you will spoil the fresh citrus taste. Dave Arnold did a good piece on this a while back. You can access all of the detail here: http://www.cookingissues.com/2010/03/23/enzymatic-peeling-hell-yes/

Annette_Kam_303258

Thank you, Frank! Appreciate it!