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I saw some other web site was using Lye (NaOH or caustic, concentration unknown) where the product (citrus for jam making) was soaked in Lye for removal of the pith and this got me thinking.
I have a fairly large dehydrator which I am about to try and use for the first time now that our citrus season is almost at picking time. I want to dehydrate citrus peels, naartjie (manderin / tangerine), orange and lemon.
Any thoughts on caustic use for aiding in pith removal or am I wasting my time.
not about lye but enzymes: Enzymatic Peeling? Hell Yes! @ Cooking Issues
@SingleMaltYinzer Very interesting