NikolausXX
Well-Known Member
I was wondering if I could make my own orange peel by zesting oranges. How do they come up with the bitter, and sweet varieties? I would assume they would be fresher if you zested your own.
Of course you can, most cooks use fresh peel (or zest) all the time...just wash the skins, take a potato peeler to the fruit but make sure you DON'T take any of the bitter white stuff (the pith) behind it's really bitter. Then layer in on paper towels and let them dry...heating your oven at the lowest setting for about a half hour, then turning it off and putting the peels in there after about 10 minutes will help dry them out...
There's a time and place for fresh ingredients. In brewing, there are also a couple of times and places for not fresh: dried peel in Witbier; stale, cheesy hops in Lambic; Brettanomyces in beers aged a long time in wood...
Wow... bringing back a 4 year old zombie. You must REALLY hate organic stuff.
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