[cookie jim]

Hi there. I have forgotten the best way to store citrus zest.Can I leave it iin a baggie in the fridge or should I freeze it right away? I appriciate your reply...cookie

[Suzanne]

Grated, I presume? I'd only leave it in the fridge for a couple of days at most. I spread it out in a thin layer on plastic wrap, wrap it well, then freeze it flat. When I need some, I just break off the amount I need.

[cookie jim]

szanne; Hi.Thanks for the input. I Have a tool that has timy holes that you scrape the zest from the fruit. I wasn't sure you had ever seen one cause you thought I ment grated. I had a left handed Henkile peeler that would shave zest without getting the pith on the peep.Then the peel was sliced according to sixe of use. Sorry Forum,I'm rambling,senior moment...lol. Suzanne,thanks...good cookin...cookie

[nowIamone]

I put mine in a very small container and cover with a tiny amount of vodka, then refrigerate or freeze.

[phatch]

I've used a vegetable peeler to zest citrus in largish strips. Then I dry them and store them frozen. Grind them in a mortar and pestle for use. They're fun to blend with spices this way.

From my notes:

Orange dust marries will with warm spices like chili powder, cumin, or cinnamon. Mix about 1:1 with the ground spices. Try more diluted with thyme. basil, oregano. Generally carries an asian or latin flavor hint.

Lemon marries well with sage, cinnamon, mustard, rosemary at about a 1:1 ratio. Also try it with a ratio of 1:2-3 with more savory spices like thyme, basil, oregano. These flavors are reminiscent of Mediterranean/ African foods.

Lime and peppers are good as is some additional salt. Again, look for about a 1:1 ratio. Good southwestern hint. Depending on the other spices in the dish, the flavor print can shift from Mexican to Thai.

Grapefruit is alleged to be good with 1:1 with brown sugar. I haven’t tried this one. Also alleged to be generally exotic.

Try tangerine 1:1 with coriander seeds and grind the coarse chunks and seeds together.

I would also like to try the orange with fennel seeds and maybe the lemon/lime with celery seeds in a strong celery ratio but have not yet done so.

Any fruit-spice dust coupled with salt could be interesting on a fruit salad....

Phil

[cookie jim]

nowIamalone;That sounds like a drink I had in Fla Keys called a " lemon drop". I like your idea...thanks...good cookin ...cookie

[Brianthecook]

Use a Microplane to do the zest. Use it fresh for one night then spread the rest of it on a paper towel on a plate and let it dry out for awhile. Use the fresh wet zest to add the finishing flavor to dishes, and use the dry stuff for soups, sauces, and rubs. The dry keeps about a week.

[cookie jim]

BryantheCook; I feel old,what is a microplane? I that something you use to shave truffles? Thanks for the input...good cookin...cookie

[cookie jim]

Originally Posted by cookie jim

BryantheCook; I feel old,what is a microplane? Is that something you use to shave truffles? Thanks for the input...good cookin...cookie

fear of failure; something that fufills itself with depressing regularity

[shel]

Originally Posted by cookie jim

BryantheCook; I feel old,what is a microplane? I that something you use to shave truffles? Thanks for the input...good cookin...cookie

Microplane® Kitchen Tools - Classic Series

Until I got the Microplane Classic Grater, grating and zesting many items was a real PITA. The grater is the best $10.00 I've ever spent for a kitchen tool.

Shel