i have not left my passions.
I spoke recently at a committee meeting with the local board of reps on well water.
It and people's health is still part of my passion.
The bottles are some of the spices that i have dried and minced myself.
Thee is one very special thing i have done and it has to do with peels.
citrus peels particularly:
when i juice a lemon, or orange or anything else, i remove the other peel (not the rind) and dry it.
Once dry, i pulverize it, making it into a powder.
Then it goes into a jar and the flavor of the citrus is intense.
Since the flavor is an oil, drying the peel only intensifies the flavor. Most have been turned into a fine powder were little bits of the intense flavors are pin pointed with in a dish.
4 comments:
What a great idea for saving the lemon peel - I am going to zest every lemon from now on and dry it. Fantastic!
wow this is a very good suggestion Joey... thank you for sharing this to us.
a few things that are very important:
The grind must be fine;
They must be put into air tight containers after;
drying slowly is very important, but you can "toast gently" Orange peel for a very uninique flavor;
and lastly - the grinder vessel you use must be dedicated to the citrus peels, there is a residue that is difficult (not impossible) to clean.
It seems I have read lately where freezing lemon zest is also great for using later. Guess that wouldn't last as long as drying it.
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