Tuesday, March 24, 2015

Better Home Cooking Basice: #57 Zest, then Juice or Freeze Citrus.

I zest citrus almost daily. By zesting citrus it packs a lot of flavor into dishes without adding extra liquid when it isn’t needed. First & foremost if you are using the zest of citrus (limes, lemons, oranges, etc) you should zest the fruit while it’s whole - it's much easier this way. But then what? Well you can either cut it in half & juice it or if you’re not going to use it right away you can freeze it. I wouldn’t leave it in the freezer for more than a week. When you’re ready to use it take it out of the freezer & pop it in the microwave for about 30 seconds to let it thaw & you can use the juice then. If you don't freeze it the citrus fruit becomes a shriveled tough raisin that is virtually un-juiceable (read: a waste!).

Say good bye to shriveled pre-zested citrus at your house & hello to a freezer full of juicy possibilities.
Get more of my better home cooking basics here

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