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Home Cooking 14

Blitzing whole citrus fruit for sauces, etc?

hennybee | Mar 16, 201501:48 PM

I've seen it in the Ottolenghi recipe where he quarters a whole orange, deseeds it, boils it down with honey, saffron and vinegar, then blitzes it into a dressing ... also this Saveur recipe where a whole lemon, uncooked, is blitzed with olive oil and then there is the whole lemon lemonade right here on chow (home of the sometimes dubious amazing tips)

What do we think of this trend? Is it craziness? Reviewers seem to be split between "it's amazing" and "it's bitter as hell". Anyone tried it? Is it really a feat of culinary alchemy or does it require so much fiddling and careful choice of fruit (thin-skin, sweet, Meyer lemons) that it is not such an "easy amazing tip"?

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