Dried zest

Dried zest

Category: Blanks

Ingredients
zest	any

Cooking method

• Maybe someone will come in handy.
• With the onset of the citrus season, I have again the preparation of the zest for use.
• From any citrus peeler I cut off a thin top layer,
• finely cut and dry.
• Then I grind it in a coffee grinder and add the powder as needed, mostly of course it goes into baking.
• Usually a mixture of lemon, orange and tangerine is obtained.
• The aroma of finished products is divine.
• In winter I land on a battery, in summer in the sun.
• Anyone who has dryers will go even faster.
• ZEST - outer thin colored peel of citrus fruits, peeled from a white loose layer.

The dish is designed for

upon receipt

Time for preparing:

by the degree of shrinkage

Cooking program:

drying

Note

If you have already uploaded it, please delete it, but I did not find it.

From any citrus peeler I cut off a thin top layer,

Usually a mixture of lemon, orange and tangerine is obtained.

It would be nice to add to the video recipe a master class on cutting the zest from tangerines with a vegetable peeler.
I have long dreamed of learning how to do this.
I will be very grateful.

[alba et atra]

alba et atra, Lena, I would love to, but the technical capabilities, alas, are not the same.
You can safely cut with a knife thinner, a white film under the zest
it dries perfectly and does not affect the taste and aroma.

[Elena]

Elena, but in the finished product the taste is very different from fresh?
I think it doesn’t differ in aroma, but in taste it’s not clear. I do not like it when small flakes of zest come across on the tongue, like small candied fruits. And with dry how?
And further. If the white part gets in, it then tastes bitter, especially the tangerine?

[Olga VB]

Olga VB, Olya, to be honest, I haven’t tasted it
I use more for flavor
Grind finely, if you want pieces, grind less in time.
And I don't think it tastes too bitter from the white part.
There will be a slight bitterness from the zest itself.
I add a teaspoon maximum, everything works out fine

[alba et atra]

alba et atra, Lena, I would love to, but the technical capabilities, alas, are not the same.
You can safely cut with a knife thinner, a white film under the zest
it dries perfectly and does not affect the taste and aroma.

Sorry.
I thought maybe there is a secret, how to get the zest from tangerines, everything is simple with lemons and oranges, there is a problem with tangerines, but I like the tangerine flavor the most.

I thought maybe there is a secret, how to get zest from tangerines

Here are some thoughts to share:
Sometimes, when we need citrus zest, we cut it off with a knife or a special device, and put the peeling fruit in the refrigerator until better times. If it is not quickly used for its intended purpose, it can dry out (naked!) Or, conversely, rot. It’s a pity and a shame!
But the method described in this recipe allows you to make preparations in advance, that is, not when the zest is urgently needed, but the citrus itself is not needed, but when you are going to use the corresponding citrus.
That is, he wanted to eat an orange or a tangerine, - he took off the zest, immediately cleaned it and ate it. And the lemon? Most often, we do not use it all at once, for example, squeezing a little into tea or fish, and let the rest dry or rot without top coating?
Not necessary!
Yesterday I peeled and ate a tangerine (Elena, to your question), and then from the "inside" with a knife I scraped-cut-cleaned off the white skin, and I was left with bald tangerine peel with a whole skin.It was convenient for me to do this on a plank, pressing the skin to it so that the surface to be treated was flat. It turned out very quickly and conveniently.
Try it!
And I will also try this method on oranges and lemons, suddenly it will turn out well too, although the flesh there is denser than that of tangerines.

Yesterday I peeled and ate a tangerine (Elena, to your question), and then scraped-cut-cleaned off the white skin from the "inside" with a knife, and I was left with bald tangerine peel with a whole skin. It was convenient for me to do this on a plank, pressing the skin to it so that the surface to be treated was flat. It turned out very quickly and conveniently.
Try it!

An interesting way!
Thanks for the idea!
I will definitely try.
And then I remove the zest with a special piece and from the tangerines she rips off the zest together with the white inside out, the skin of the tangerine is thin.

[Podmosvichka]

Podmosvichka, Helen! I went to say thank you again!
I dried and ground myself a jar of different zest and have already used it for baking.
How convenient it is! Once I fiddled with the grinding, and now it beeps for a long time, so as not to get dirty at all, not to bother, not to remember before cooking whether there is a corresponding citrus in the house ...
And the result is wonderful! Aroma, smack - everything is very pleased.
Now I think that we still go to waste, but could decorate the same pastries or other dishes
By the way, someone also advised to dry and grind seeds from bell pepper. I did - I liked it too.
What else could I think of?

Thank you Olga for your kind words.
I made tangerines on your advice, only not with a knife, but with a small coffee spoon, I removed the pulp,
it turned out great.
She instructed my husband how to peel an orange - first the zest, and then clean it up and eat.
I ground it very fine yesterday, it smells awesome.
And today she poured a teaspoon into the casserole.
Incidentally, I'm making a mixture, I like it more

Well, the mixture can be made at any time if there is a separate lemon, orange, tangerine, lime, grapefruit, etc.
Helen, I am very glad that I was also able to be useful

We love lemons very much .... we buy a lot.
Before using it thoroughly and with boiling water ...
I remove the zest from everyone: I take a fine grater (not prickly)
and remove (rub) the zest in a circle to a white skin on a plate
On it (on a plate) and dry.
The zest comes out and not small and not large.
I add it even when making herring.
Lemons "undress" as they are destroyed))))
Likewise, oranges with tangerines.

[Elena]

Elena, thanks for the idea! I will definitely try. I think, to speed up the drying process, if YET (dream) there is no dryer, you can put it in a cooling oven so that it does not idle empty after work

[liliya72]

liliya72, Lily, please.
I, if a little, dry on a plate on the table.
If there is a lot, in winter I put it on the battery in a tray

[bensonx]

bensonx, .
This way takes place
The whole trick is in the preparation of the zest for good

For a long time (as I eat it) I have been removing the zest from citrus fruits with a special trick for removing the zest (it can be easily removed from tangerines) and dry it to the boom. on a napkin, I like to add black tea when brewing, but now I immediately began to rub it on a layer of tea and sprinkle it on top of it - so all the essential oils are absorbed into the tea. I really liked the sweetty zest - an extraordinary citrus-coniferous aroma

I have to try, I haven't dried the sweets yet.

it then tastes bitter, especially tangerine?

Tangerines are also different. All the people in the house bring tangerine skins to me and I ... I EAT, I really like it. Of course, when buying tangerines I choose myself, ripe, they have a kind of sugar zest, such knots. It is delicious, sweet with a citrus aroma.

[Lucilia]

Yesterday we ate sweetti, as always, she removed the zest on a layer of black large-leaf tea, overnight it dried on the parchment. Today we drink this tea, as if with lemon balm. I bought tangerines in the Five large and the skin is dense, like Lucilia writes with knots ..with a little thing for the zest, it was perfectly shot in even long stripes.

I also sanded sweetty and grapefruit. Dries up.
There are so many essential oils in sweet !!!
First I started sneezing, then I had to spray for allergies

I, too, do not perceive all the smells, but from citrus fruits bastard, and from sweet in general

Thanks a lot for the recipe! How convenient it has become to have ready-made zest at hand! Only I do not cut the removed zest - so I put it in strips in a bowl and put it on the battery. Before grinding, it easily breaks into smaller pieces by hand.

Girls, the zest is still well kept, sprinkled with sugar in a sealed container in the refrigerator. And there you can also add (and use) as needed. The only thing that dry is universal, even in a sweet dish, even in fish, and with sugar only where sugar is appropriate!

[Yulentsia]

Yulentsia, Thank you
Glad it came in handy.

Aunt Besya, Alyon, why do we need extra sugar