Originally Posted by Caslon
It came out pretty tasty. Needed more orange zest even tho the bottle says 1 tsp dried zest equals 1 tsp orange peel zest. I could only taste a hint of orange. I may triple the amount of dried zest next time if I don't have an orange handy. I had some corn on the cob and potato salad with it. All in all, I think actual orange peel zest is much stronger and better at imparting taste to the meat.
Caslon, when I buy an orange, I remove the zest and freeze it. I have done this several times and as a result I have about a 1/2 cup of zest in the freezer. When I need some, I just put the needed amount in a small amount of money and bring it back to its original state. I also do this with lemons by saving the juice in cube form for in the freezer. Sometime a recipe calls for lemon juice and not the zest. Or the zest and not the juice.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"