[viettaclark]

Can you still squeeze them by hand ok after defrosting? Don't they go soggy?

[Spana]

Can you still squeeze them by hand ok after defrosting? Don't they go soggy?

They are a little softer but not to the point where you cant handle them the same as when fresh.  Here, they still get juiced and sliced in the magi-mix so i sure they would be ok done  by hand

[Neil Doncaster]

Thanks for that  I am going to make room in the freezer now

[viettaclark]

Those of you who use a Magimix....do you use the julienne cutters or just shred?

[viettaclark]

And do you need the wide neck to get the orange in?

[Spana]

Those of you who use a Magimix....do you use the julienne cutters or just shred?

I use the citrus press first, all the pips are collected in that and the juice goes through to the bottom, then the 4mm slicing disc to cut the peel. It does an excellent job

I'm sorry, i dont know if the 'wide neck' is what i have but i can get 8 orange halves in the tube.

[viettaclark]

Is that squishing them? Are they already soft?

[Spana]

No, they are not soft or cooked already.
 Because the citrus press has taken most of the flesh out, 4 half skins fit inside each other and go in the bottom of the tube, then another 4 on top.  Put the pusher downer in the tube on top of the orange skins and they are cut in about 3 seconds.  Then i put in another 8 and go on like that until the batch is done.

[viettaclark]

Thanks Spana! A real tip there!
I'm considering an investment but which model?

[mrs mud]

I use Marmade, from past experience it seems to be everyone's fave so I keep it simple for myself now and stick with that, but sometimes I add lemon, lime or quince just to amuse myself.

[Mrs Bee]

Did a blinding deal with the greengrocer for a case of Sevilles and I'm slowly working through them BUT removing the seeds gives me so much bother!
One suggestion was to squeeze the oranges which collects the seeds but I do the whole fruit recipe so can't cut and squeeze before using.
I suppose I could still do the whole fruit method but use half fruit as I use the water I simmer them in? Or maybe I could try squeezing (very gently because they're soft) after simmering?
I'd better experiment.
Any tips would be much appreciated.......

I make loads of marmalade, loads of different recipes for home and for sale.
I make the seville marmalades and Autumn marmalade with sweet oranges and lemons.
I don't like the whole fruit method I don't think it gives the best results.

I too, got a case of Sevilles (20 k for £14) at Spitalfields market and prepare them in 3lb batches and freeze them. This means I can make the marmalade as and when I am ready and.... the freezing helps to soften the peel so it doesn't need so much cooking.

I use the magimix to juice the fruit. Then collect the pips and membrane left and pack in a plastic food bag. I then quarter the oranges scrape any membrane from them leaving just the pith and rind. Then i slice them by hand. I don't use the magimix for that as I find it gives too uniform a slicing. Looks a bit too supermarket for me.
I like it a little rustic looking. I  like people to know it is hand made. Some batches thinly and some batches thickly. Then I put the  juice and peel in a polybox, put the plastic bag of pips and menbrane on top, label and freeze.

I don't see the point of using the tinned mamand stuff. To me that defeats the object of cooking and preserving seasonally.

[Yorkie]

Each to his/her own.  Mamande suits some people perfectly 

[grinling]

What sugar should you use with Mamade?