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Thread: Dried vs. Fresh citrus peel/zest

  1. #1
    [email protected] Guest

    Default Dried vs. Fresh citrus peel/zest

    Many recipes call for lemon or orange zest. Does anyone know from
    experience if the dried lemon or orange peel is notably inferior to
    fresh in most recipes?
    Some of the upscale spice markets like thehousehouse.com claim their
    dried versions are just as good as fresh. I may want to do a taste
    test on my own. One idea is to mix each into a small amount of
    applesauce. Perhaps there is a better recipe to better taste the
    difference between fresh and dried. Thanks

  2. #2
    Edwin Pawlowski Guest

    Default Re: Dried vs. Fresh citrus peel/zest


    <[email protected]> wrote in message
    news:[email protected]...
    > Many recipes call for lemon or orange zest. Does anyone know from
    > experience if the dried lemon or orange peel is notably inferior to
    > fresh in most recipes?
    > Some of the upscale spice markets like thehousehouse.com claim their
    > dried versions are just as good as fresh. I may want to do a taste
    > test on my own. One idea is to mix each into a small amount of
    > applesauce. Perhaps there is a better recipe to better taste the
    > difference between fresh and dried. Thanks


    The dried stuff I've used has no resemblance to the real deal. We always
    have lemons and usually oranges in the house so it is not a big deal to use
    good stuff.



  3. #3
    Sqwertz Guest

    Default Re: Dried vs. Fresh citrus peel/zest

    <[email protected]> wrote:

    > Many recipes call for lemon or orange zest. Does anyone know from
    > experience if the dried lemon or orange peel is notably inferior to
    > fresh in most recipes?
    > Some of the upscale spice markets like thehousehouse.com claim their
    > dried versions are just as good as fresh.


    Of course they do. Marketers are allowed to state any opinions will
    help sell their products. Even if they're downright wrong.

    -sw

  4. #4
    aem Guest

    Default Re: Dried vs. Fresh citrus peel/zest

    On Jul 20, 1:51*pm, techman41...@yahoo.com wrote:
    > Many recipes call for lemon or orange zest. Does anyone know from
    > experience if the dried lemon or orange peel is notably inferior to
    > fresh in most recipes?
    > Some of the upscale spice markets like thehousehouse.com claim their
    > dried versions are just as good as fresh. I may want to do a taste
    > test on my own. One idea is to mix each into a small amount of
    > applesauce. Perhaps there is a better recipe to better taste the
    > difference between fresh and dried. Thanks


    Unquestionably the fresh is juicier and has more readily accessible
    flavoring/oils. How usable the dried versions are may depend somewhat
    on the recipe. You certainly wouldn't use them for something like a
    gremolata, but they would impart some flavor to a braise. I've used
    bits of dried tangerine peel -- more substantial than zest -- in some
    Chinese recipes and you could discern their presence in the finished
    dish. As a general rule I wouldn't expect them to be "as good as
    fresh".

    I froze quite a bit of lime zest this year when the crop was so big.
    I like the extra zing that it imparts to key lime pie. The frozen is
    not as peppy as fresh but I get the desired effect by using a little
    more. -aem


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