--- In firstname.lastname@example.org, "burrows206" <jeffrey.burrows@...> wrote:
> Hi cestujici2,
> I can see your point I.E there is more surface area on a 6 side
> cube/dice than on one flat surface of the cube/dice. But the fact
> the ethanol will draw the flavour out from below the protective skin
> surface will change the whole dynamic and game play of flavour
> extraction. The 55 % abv ethanol is extracting from the surface,
> through and just beneath the surface and down into and just above the
> pith (that's if you decrease the ethanol soak time just short of the
> 55 % abv ethanol hitting the pith) now therein lies the the craft of
> flavour extraction (just one of the distillers multitude of must
> crafts in order to be considered as a master craftsman) I'm no were
> near the craftsman stage yet, still learning
Just so everyone is aware...the anatomy of an orange peel or rind is revealed in these pics. You can clearly see that the pith (bitter white area) makes up a big percentage of the total. The surface layer containing the clearly seen oil sacs is very thin.
The easiest method for separation is to use a zest peeler as shown, or a cooks grater. This method takes zest (as it's called) only. The oils remain viable and are not subject to change through drying of the peel.