So I had this thought of trying to dehydrate citrus zests so I could add them to spice rubs, or use them as a seasoning in general. My question is though, will there be any flavor left in it once it's dehydrated? Or will the dehydration degrade the flavorful oils too much?
- brandFruittagged by System, 3/17/11
- topicHerbs And Spicestagged by System, 3/17/11
- itemKuhn Rikon Colori Citrus Knife Set, Lime Green and Lemon Yellowtagged by System, 3/17/11
Related Forum Threads
- Washing fruits and vegetables tips Last post on 4/25/10 at 3:46am in Food & Cooking
- Where is the best place to buy fruit/vegatable/herb plants in Chicagoland? Last post on 5/12/08 at 1:13pm in Food & Cooking
- Fruit Salad With Cumin Last post on 12/15/01 at 12:59pm in Food & Cooking
- Cheap Saffron Last post on 9/19/13 at 7:53pm in Food & Cooking
- Fruit Salad Last post on 4/24/11 at 9:46pm in Food & Cooking
How To Prepare Fresh Herbs For Cooking
Last edited: 1/10/12
- Top 10 Least Well Known Culinary HerbsLast edited: 5/8/10
- Picholine OlivesLast edited: 1/21/12
- Moroccan OlivesLast edited: 1/21/12
- History And Descriptions Of ChiliesLast edited: 3/8/10
I recently had the joy of picking up "The German Kitchen" by Christopher and Catherine Knuth and I have to say that I was pleasantly surprised. The book's tag line is "Traditional Recipes,...
Instructions to the Cook Bernard Glassman & Rick Fields Reviewed by Jim Berman Guilty! I judged a book by its cover. I was in between titles, waiting for Ivan Ramen and the new Rene...
Ever since my first day of culinary school over 15 years ago I had thought of a product like this. A comfortable and ROOMY knife bag that can hold all of my knives, gadgets and my laptop. Being a...
For quite a while the neighborhood bakery seemed to be dying out, just like the neighborhood butcher and other individually-owned businesses. Along with this unfortunate trend was the loss of the...
It’s hard to imagine Julia Childs as anything other than a famous chef and author—her persona just seems to radiate Kitchen-chic. Yet, the story of Julia finding herself is richer than you would...
Dehydrating citrus zest, will this work?post #1 of 103/15/11 at 4:31pmThread Starterpost #2 of 103/16/11 at 4:30am
Oh no way. I make a beautiful citrus powder by combining the zests of lemon, lime and orange then drying them in a low oven on a parchment lined pan. Then I pulverize them in a spice grinder. I keep this concoction in a jar in the pantry. The flavor is intense and wonderful. Just opening the jar gives me goosebumps :)post #3 of 103/16/11 at 4:30am
Normally this is done with orange, but I guess you can make it with lemon. The flavor... and the color are incredibly intense!
Take off the zest (no white) and blanch them 2-3 times for a minute in boiling water. You need to change the water each time. This will eleminate the bitterness.
Cook it again for a minute or so, this time in a 50/50 sugar/watermixture. You can eat these! (BTW, they are also used to dip in chocolate and are sold like this.)
Let dry in the oven at very low temperature 80°C. Grind in a small grinder (an electric coffeegrinder or spicegrinder) into a powder.post #4 of 103/16/11 at 6:11amThread Starterpost #5 of 103/16/11 at 6:22am
I just air dry it, a small plate on top of the fridge for about a week. Keep the strips large and without white pith. Crumble after drying as needed for use. Larger holds the flavor better than small bits to start with.
Any citrus works. Lemons, limes, grapefruit and of course oranges.post #6 of 103/16/11 at 7:33amThread Starterpost #7 of 103/16/11 at 8:15am
This is from my own cooking notes archive. Some of this was based on a book I read back in the 80s or maybe the early 90s, but the specific reference is lost to me now.
With a swivel vegetable peeler, lightly pare the zest form the citrus getting as little pith as possible. Lay any peels with white pith on a cutting board and cut or scrape away the white pith. Dry this in a gas oven by the pilot light or in a dish in warm spot such as on top of the refrigerator for a couple of days.
roughly mill or break up the pieces for storage and freeze the zest chunks in spice jars. Lasts about 6 months but varies with how low your freezer is set.
You can use these chunks in stews or soups and such.
Or finely mill and combine with other spicess
Orange dust marries well with warm spices like chili powder, cumin or cinnamon. Mix about 1:1 with the ground spices. Or use more diluted with thyme, basil, oregano. Often perceived by diners as adding an asian or latin flavor to the dish.
Lemon dust marries well with sage, cinnamon, mustard and rosemary at about 1;1 ratio. Also try it at a ratio of 1(zest) to 2-3 with herbs like thyme, basil, oregnao. This is more reminiscent of Meditteranean region cuisines. Combine zest chunks with dried garlic chunks and pepper to create your own lemon pepper grind
Lime and peppers are good together as is some additional salt
Tangerine 1:1 with coriander seeds and grind together.
Grapefrult is said to be good 1:1 with brown sugar
I've thought about but haven't tried orange dust with fennel seeds or lemon/lime zest with celery seeds. Or Orange and lime with Achiote
Also fresh zest buried in sugar imparts good flavor to the sugar.post #8 of 103/16/11 at 8:34am
As long as you're playing with zest, you should have this one in your archive too.
Lemon Garlic Rosemary Salt
3 cloves garlic. Peel all three, mince two of them
1 cup kosher salt Diamond preferred, Use about 3/4 cup if using Morton Kosher
zest of two lemons, finely minced (microplane is perfect)
1 tablespoon minced fresh rosemary leaves.
Combine everything in a food processor except the one whole garlic clove. Give it a few pulses to grind and combine everything. A mortar and pestle is fine too.
Put into a jar and bury the peeled garlic clove in the salt. Put on the lid and let it sit for a few days before using.
Your environment may make this clump more than is useful to you. if you have that problem, you can spread this on a baking sheet to dry in a low oven for a while. You may need to give it a brief whirl in the food processor after drying to break up any large clumps. Mortar and pestle is good again here too.post #9 of 103/16/11 at 10:03amThread Starter
- Dehydrating citrus zest, will this work?
Gear mentioned in this thread:
- Top 10 Least Well Known Culinary Herbs
- › My Gastronomy 8 minutes ago
- › What are some unique ideas to make Christmas Special? 11 minutes ago
- › Sous Vide Home use 13 minutes ago
- › Cupcakes?? 25 minutes ago
- › colored cauliflower 27 minutes ago
- › Bun Toaster? Electricity costs? 49 minutes ago
- › Le Cordon Bleu Sydney or Sydney institute Tafe? AUSTRALIA 57 minutes ago
- › best soup pot 1 hour, 45 minutes ago
- › Pheasant suprême with chanterelles, braised Belgian endives,... 1 hour, 46 minutes ago
- › Hi I'm a young aspiring chef in need of some advice! 1 hour, 47 minutes ago
- › The German Kitchen: Traditional Recipes, Regional Favorites by Pete
- › Instructions to the Cook: A Zen Master's Lessons in Living a... by Jim Berman
- › ChefPak by Pepperedfig
- › The Brown Betty Cookbook by prtybrd
- › Dearie: The Remarkable Life of Julia Child by BenRias
- › The Book Of Yogurt by Pete
- › Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010]... by hwood
- › Sun Bread and Sticky Toffee: Date Desserts from Everywhere by Cami
- › The Professional Bakeshop by Jim Berman
- › Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife by Mark Hernen
- › A November Sunday in Torremolinos by ChrisBelgium
- › Orange Sherbet by Jim Berman
- › Malaga, a walk along tapa bars by ChrisBelgium
- › The First Timer's Guide to Roasting a... by Pete
- › A Brining We Shall Do by kaneohegirlinaz
- › Espresso + Gelato: The first in a series on... by Jim Berman
- › My Evening With Durangojo by kaneohegirlinaz
- › Polenta's Potential Predicated by ChefMannyDLM
- › Making Sauerkraut by Pete
- › Florida Lobster - Out of the kitchen and into... by eastshores