Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    All About Tangerines & Mandarins

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    All About Tangerines & Mandarins Empty All About Tangerines & Mandarins

    Post by Lobo Fri 08 Jan 2016, 11:09 pm

    All About Tangerines & Mandarins
    All About Tangerines & Mandarins Img33
    Named after officials in Chinese imperial courts who once wore orange robes and headpieces topped with large, round buttons, mandarins tend to be smaller and slightly flatter in shape than oranges. Tangerines, most notably the red-orange Darcy from Florida, are the most recognizable class within the mandarin family. Others include the Satsuma, originally from Japan; the smooth, seedless Clementine widely grown in Algeria and Spain; and tangelos such as the honey-flavored Minneola tangelo.

    Like other citrus fruit, tangerines and mandarins come to market from early winter to early spring. They are ideal for flavoring and garnishing desserts, and also shine in delicate sauces for fish, pork, chicken and duck.

    Selecting
    Choose fruits that are deep in color, heavy for their size, and free of dull or soft spots. Although some will have loose skins, avoid those that appear overly bumpy, which indicates they are overripe.

    Storing
    The fruits will keep at room temperature for up to 1 week or in a plastic bag in the refrigerator for up to 1 month.

    Preparing
    Juice mandarins as you would other citrus: bring them to room temperature and cut them in half, then use a reamer or juicer attachment, and strain seeds and membranes before adding to recipes. Add citrus segments at the end of cooking and just heat them through to preserve their delicate texture.

    Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).

      Current date/time is Thu 28 Mar 2024, 7:22 pm