Mark Bittman has this cool video on the NYT dining site about how to make orange confit, but he doesn't say how to store the oranges when you're done, just that they'll last forever. So, is this forever in the refrigerator? Or forvever in the pantry in a sealed container?
I'm also curious what the double blanching does? Is that for safety? Killing off anything on the outside of the rind? And wouldn't them being simmered for 16+ hours do the trick? I don't plan on skipping that step, just trying to understand the "why" behind it.
Here's the link if you want to see the video:
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