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What is Your Favorite Use for Citrus Zest?
Posted on 7/13/17 at 4:21 pm
Posted on 7/13/17 at 4:21 pm
It seems to be a "secret" ingredient in some things like marinades and sauces.
12
Posted on 7/13/17 at 6:01 pm to Stadium Rat
Marinades and sauces
Posted on 7/13/17 at 6:03 pm to cgrand
quote:How different and innovative!
Marinades and sauces
Posted on 7/13/17 at 6:07 pm to Stadium Rat
Not sure about my favorite use but, I incorporate the zest into whatever I'm making anytime I use citrus juice.
If you don't have a microplane then you're doing it wrong.
Great in vinaigrettes, seasoned flour, or salt-cures to name a couple of applications.
Sometimes I collect the zest in a bowl and then squeeze the citrus juice over it and allow that mixture to sit over night. The volatile oils in the zest mix with the juice a create a compounded flavor of the citrus fruit. Strain the zest prior to use.
Also, try fresh lemon zest on fish right out of the fryer or scallops/ shrimp fresh out of the sauté pan. Adds a nice bright citrus note.
If you don't have a microplane then you're doing it wrong.
Great in vinaigrettes, seasoned flour, or salt-cures to name a couple of applications.
Sometimes I collect the zest in a bowl and then squeeze the citrus juice over it and allow that mixture to sit over night. The volatile oils in the zest mix with the juice a create a compounded flavor of the citrus fruit. Strain the zest prior to use.
Also, try fresh lemon zest on fish right out of the fryer or scallops/ shrimp fresh out of the sauté pan. Adds a nice bright citrus note.
Posted on 7/13/17 at 6:10 pm to Stadium Rat
Recently, I was talking to some friends about using citrus zest. I think it's underrated.
I use lemon zest most often. I made a squash and thyme bisque a few weeks ago and a good bit of lemon zest took it to such a fresh level. I always use it in crabcakes and some other crab dishes. I think it enhances the fresh crabmeat flavor without the sharpness of lemon juice when it may not be needed, though I use both often. I use lemon zest in other soups and sauces. Off the top of my head, I use orange zest in homemade cranberry sauce and lime zest in salsa and guac sometimes.
Lemon zest is a good companion to rosemary, also.
I use lemon zest most often. I made a squash and thyme bisque a few weeks ago and a good bit of lemon zest took it to such a fresh level. I always use it in crabcakes and some other crab dishes. I think it enhances the fresh crabmeat flavor without the sharpness of lemon juice when it may not be needed, though I use both often. I use lemon zest in other soups and sauces. Off the top of my head, I use orange zest in homemade cranberry sauce and lime zest in salsa and guac sometimes.
Lemon zest is a good companion to rosemary, also.
Posted on 7/13/17 at 6:40 pm to Stadium Rat
Lemon Curd
Posted on 7/13/17 at 7:50 pm to Stadium Rat
Sugar cookies
Posted on 7/14/17 at 10:20 am to Stadium Rat
Lobster salad for lobster rolls.
Or any kind of salad.
It works with sauces and such because it adds lemon flavor without upping the acidity.
Or any kind of salad.
It works with sauces and such because it adds lemon flavor without upping the acidity.
Posted on 7/14/17 at 10:35 am to Stadium Rat
Orange zest in brownies
Posted on 7/14/17 at 11:34 am to Stadium Rat
Cannolis
Posted on 7/14/17 at 11:52 am to Stadium Rat
Belgian Tripels
Posted on 7/14/17 at 12:11 pm to Stadium Rat
I sometimes add lime zest when making pico de gallo with local tomatoes.
Posted on 7/14/17 at 3:50 pm to Stadium Rat
Shrimp pasta
Aoli
Aoli
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