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Old 12-09-2006, 04:50 AM   #1
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Question Frozen Citrus Zest

Does anyone ever keep a supply of frozen lemon,orange or lime zest in the freezer to use? I have recently started doing this and notice that it's not as strong of a flavor as zest that is fresh. Anyone else notice this? What do you do to make it taste like it's come right off the fruit? Just add more?

I zest my citrus onto wax paper, fold the wax paper up and then store it in a tupperware. Is there a better storage technique? Thanks!

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Old 12-09-2006, 05:27 AM   #2
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I freeze orange and lemon rind in ziplog bags. I have not noticed any slight loss of flavour but I do believe that freezing will affect its flavour somehow. I usually put more rind than the recipe calls for, so you might want to do likewise.
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Old 12-09-2006, 06:00 AM   #3
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I think you lose some of the essential oils of the zest and probably lose some flavor/strength.
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Old 12-09-2006, 07:25 AM   #4
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You might lose a little of the flavor/oils, but isn't it wonderful to always have zest handy? I just wrap mine in plastic wrap and seal in a heavy baggie.
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Old 12-09-2006, 02:39 PM   #5
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I just used some frozen orange peel this morning in cookies. I like to use a potato peeler to remove the peel from the citrus (no white pith) and then I freeze the strips. When I need them I put them (still frozen) into the food processor with the sugar called for in the recipe. I process the peel and sugar until finely chopped. I agree with others, you need to use a little more of the frozen zest/peel than you would the fresh and, yes, it is great to have citrus zest always handy and ready to use! (IMHO --I like to use the peel from my home grown citrus or organic citrus. I think the peel on regular citrus has been exposed to too many sprays.)
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Old 12-09-2006, 02:53 PM   #6
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I like fresh but I do keep orange and lemon rinds in a Tupperware dish in my freezer.
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Old 12-15-2006, 01:49 AM   #7
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Try drying the lemon zest in a dehydrator or low oven until dry - store as any other herb/spice. It is approx 2-3X stronger than fresh zest.
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Old 12-15-2006, 06:45 PM   #8
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Again, an inquiring mind would like to know...
Why freeze citrus zest when it takes 2 minutes to remove the zest from a fresh lemon/lime/orange/grapefruit?
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Old 12-16-2006, 01:42 AM   #9
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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!
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Old 12-16-2006, 03:13 AM   #10
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I freeze it for convienence. I don't always have citrus on hand and want to save a trip out while cooking. Also feel like if I don't zest all my citrus peels before composting them, it's kind of a waste (since I bake and cook a lot).

auzzi, how long should it be in the oven on low?

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Old 12-18-2006, 06:19 PM   #11
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Hi,

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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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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Zest

Quote:
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.

Charlie
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