Orange Dust Food

MANDARIN ORANGE DUST

Steps:

• preheat oven to 200 degrees.
• Line a baking sheet with wax paper or silpat.
• Using a mandolin or very sharp knife slice the oranges as thin as possible. You should get around ten slices per orange.
• Spread the orange slices out in a single layer on the lined baking sheet.
• Bake at 200 degrees for 2 to 3 hours depending on how thin your oranges were cut. Don't let them get too brown or they will taste burnt. They should be brittle when done but not burnt.
• When the oranges are done break them up and grind them in a spice grinder along with the sugar and salt (if using).
• Store in an airtight container.

JEAN-GEORGES'S ORANGE DUST

Steps:

• Preheat oven to 350 degrees. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.
• Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain.
• Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren't touching.
• Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.
• Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but it will keep virtually forever, gradually losing its intensity.