What is the best kind of orange peel to use for baking?

It depends on what you're baking! Here's a breakdown of the best types of orange peels for different uses:

For Flavor:

* Fresh Orange Peel: This is the most versatile and provides the strongest, freshest orange flavor. Use the zest (the colorful outer layer) for cakes, cookies, and frostings. The white pith (the bitter layer) should be avoided.

* Dried Orange Peel: Offers a concentrated, intense orange flavor. Great for adding a punch to cakes, breads, and candies. You can buy dried orange peel pre-cut or dry your own.

* Candied Orange Peel: This is a sweet and chewy treat that can be added to cakes, cookies, and other desserts. It also adds a beautiful visual element.

For Presentation:

* Fresh Orange Peel: Provides a vibrant color and fresh aroma. Use the zest to garnish cakes, pies, and cocktails. You can also thinly slice orange peel for a decorative element on desserts.

* Candied Orange Peel: Can be cut into decorative shapes and used as a garnish. It adds a sweet and colorful touch to desserts.

Tips for Choosing the Right Orange Peel:

* Freshness: Use fresh oranges for the best flavor. Avoid oranges that are wrinkled or have soft spots.

* Variety: Different oranges have different flavor profiles. Navel oranges are sweet and juicy, while blood oranges have a tart and tangy flavor. Choose the orange variety that best suits your recipe.

* Storage: Store fresh orange peel in the refrigerator for up to a week. Dried orange peel can be stored in an airtight container at room temperature for several months.

Ultimately, the "best" type of orange peel depends on your personal preference and the specific baking application. Experiment with different types and find what works best for you!