Ingredient: Dried orange peel

Dried orange peel is an orange that has been peeled from its out skin and de-pitched then either sun dried or put in the oven on low temperature.
Although it may seem easy, it is an undervalued talent that can embellish your everyday cooking recipes. It can be used on various dishes to give you that citrus-y aroma from the zest.
With the necessary tuition about the old-fashioned dried orange peel, you get to spare few extra coins from buying other costly ingredients. In fact, it brings a restaurant-style ambiance to everything related to the culinary arts.
How To Make Dried Orange Peels:
To make dried citrus peelings (lemon, grapefruit, orange, lime), begin by cutting the fruit a ¼ inch thick without the white pith inside.
Keep peeling and de-pitching the whole orange then stack up the slices together and proceed by cutting them into thin strips.
Afterward, put the citrus slices on baking sheets and arrange them to be slightly apart. Turn on the oven and put it at the lowest temperature and keep the door off the latch. This is to avoid any possible burns.
The end result should be a peel with no moisture but also still a little pliable. They probably need about 20 to 30mins in each slice then flip them again. Keep an eye on the texture, too hot and you’ll get burnt ashes just as quick.
When you finish keep the dried orange peels in the oven to cool off with the door still ajar. Place them in a glass jar in room temperature, they can be used for the whole year.