I have a bag of clementines and the peel is so fragrant I am tempted to use it to cook with. With
ordinary oranges I skin the colored part of the peel off and leave the underlying white bitter part behind. With the clementines though I am tempted to use the entire full thickness peel as it is so thin. I have chewed on some pieces and not found them disgustingly bitter. Has anyone son advice about whether the full thickness peel works well (in this instance in a braise) or do I still need to shave off the pure orange part?