Has it ever happened that the only ingredient you're missing for a recipe is the fresh citrus zest?
Well, with this quick tip, you can have zest on hand anytime you need it.
- Don't throw away orange, lemon or lime peels after you've extracted the juice. Instead, before juicing, remove the zest with a microplane (compare prices), zester or vegetable peeler, making sure not to take any of the bitter white pith with the zest.
- Place the zest on a piece of parchment or waxed paper and quick freeze it. Once it's frozen, transfer it to a zip-top plastic bag and store it until needed.
- Thawing zest isn't necessary prior to use. Just overmeasure (to compensate for any ice crystals). For instance, when a recipe calls for 1 teaspoon of orange zest, measure out 1 1/2 teaspoons of frozen zest.
The zest will keep frozen for about six months if kept tightly sealed.
