kcjodih
Gold Member
- 3,391
It's That Time of Year Again - Clementines Yummy!!Do You Store
Click For Summary
Discussion Overview
The thread centers around the enjoyment and storage of clementines, with participants sharing their preferences and experiences related to storing and using this fruit.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant expresses uncertainty about the best storage method for clementines, asking for advice on whether to keep them in the fridge or at room temperature.
- Another participant shares their enthusiasm for clementines, mentioning they buy 2-3 boxes a week.
- One participant identifies their preference for clementines at room temperature, believing they have more flavor when not chilled.
- A participant shares a recipe for a clementine cake, detailing the preparation process and ingredients involved.
- Another participant provides links to additional information about clementines, including selection, storage, and usage.
Areas of Agreement / Disagreement
No clear consensus emerges regarding the best storage method for clementines, as participants express differing preferences and experiences.
Contextual Notes
Participants share personal experiences and preferences related to clementines, including storage methods and culinary uses.
Who May Find This Useful
Consultants interested in discussing fruit storage methods and sharing recipes may find this thread relevant.
Stampaholic1961
Gold Member
- 656
Re: Clementines?Here is lots of info about clementines.Clementine Oranges - Selection, Storage, Usage, Nutrition, Recipes
The_Kitchen_Guy
Silver Member
- 12,389
PamperChefCarol
- 1,052
Re: Clementines?Here's a cake that I have made in the past...
Nigella Lawson Clementine Cake
4 to 5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder
Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
Preheat the oven to 375 degrees F.
Butter and line an 8-inch springform pan with parchment paper.
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
This sounds really wierd, but it is very good. Plus, good for those who can't handle flour.
Nigella Lawson Clementine Cake
4 to 5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder
Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
Preheat the oven to 375 degrees F.
Butter and line an 8-inch springform pan with parchment paper.
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
This sounds really wierd, but it is very good. Plus, good for those who can't handle flour.
kcjodih
Gold Member
- 3,391
Frequently Asked Questions
What is the best way to store clementines to keep them fresh?
The best way to store clementines is in a cool, dry place. You can keep them in a bowl on the counter or in the refrigerator. If you choose to refrigerate them, place them in a mesh bag or a perforated plastic bag to allow for air circulation.
How long do clementines typically last when stored properly?
When stored properly, clementines can last for about one to two weeks at room temperature and up to three to four weeks in the refrigerator. Always check for any signs of spoilage, such as mold or soft spots.
Can I freeze clementines for later use?
Yes, you can freeze clementines! To do this, peel and segment them, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to six months, making them a great option for smoothies or snacks later on.
Should I wash clementines before storing them?
It's best to wash clementines just before you eat them rather than before storing them. Washing them before storage can introduce moisture, which may lead to mold or spoilage. Just rinse them under cool water and dry them before consuming.
Are there any tips for selecting the best clementines at the store?
When selecting clementines, look for ones that are firm, heavy for their size, and have a bright orange color. Avoid any that have soft spots, wrinkles, or blemishes. The aroma of fresh clementines is also a good indicator of their ripeness and flavor.
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