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Old 12-18-2006, 06:19 PM   #11
Assistant Cook
Join Date: Nov 2006
Posts: 26

There is a website that sells zest products. Zesto citrus spices such as dried lemon zest & dried orange zest

I've used them for years and the products work in my recipes. I don't get any money for saying that. I just remember having to fiqure out how to have more zest available when I needed. Hope I didnt offend.

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Old 12-26-2006, 11:56 AM   #12
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Posts: 316
Here's what I do...

This is what I do when freezing zest: When I squeeze an orange, lemon or lime I freeze the rind uncut. When I'm ready for the grated zest, I grate it just before it thaws completely. This way the zest has a "fresh grated" flavor. This works especially well with limes.

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Old 02-03-2007, 02:04 AM   #13
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Location: USA, Nevada and California
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Originally Posted by Sararwelch
I freeze the zest too - I don't find that there's much of a loss of quality. It's just more convenient because you always have it on hand. I also freeze the juice in ice cube trays. I strain the juice first, so you don't have to worry about pits or anything. Also very convenient!
I also freez my zest but, I vacuum pack it.
I just juiced about 50 lemons and key limes. Ended up with 3 ice cube trays of each plus a 6 muffin tin of the lemon juice.


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