Long shelf life orange peel
Category: Blanks
Ingredients
Orange zest
Sugar
Cooking method

Girls, in the orange season I make such a preparation for myself. With a fine grater I remove the zest from the oranges, mix with sugar 1: 2 and put in the refrigerator. You can add a new portion to the same container. In a glass with a lid, such a blank can be stored for years. I use it as needed.

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Lana
Girls Along with the preparation similar to what the Dachnitsa does, you can also use honey, I also dry the zest right in the kitchen on a paper disposable plate. I add such zest to Easter cakes.
Alim
I use another method of storing the zest - in the freezer, in a snap-on bag.
Lana
Quote: Alim

I use another method of storing the zest - in the freezer, in a snap-on bag.
Great way, Alim
In my opinion, this is the best way to preserve and recover after defrosting essential oils and the structure of the zest.
Bagel
and I pour all this happiness on top of Cointreau or Grand Marnier (orange liqueurs 40 degrees) .. a magic thing .. and how to infuse, I add to baked goods
Margit
By the way, I have long wanted to ask about the zest. You know, I have never used the zest. I used only vanilla. What gives baked goods the zest, color, aroma? How is it used, fresh or dried? Now, it's a shame, I don't know such things ...
Elenka
Margit, I ground the zest with a blender and mixed with sugar in a small jar and put it in the refrigerator. So advised somewhere to someone Summer resident ... I added a teaspoon to the cake - very fragrant.
Margit
Elenka69, Thank you so much!
Now I will try to do so too!
Elenka
it Dachnitsa- Thank you Tanya! I just memorized her advice. I tried to dry the zest - not that ...
Wildebeest
Quote: Elenka69

it Dachnitsa- Thank you Tanya! I just memorized her advice. I tried to dry the zest - not that ...
Fresh is always better.
julifera
Girls, of course I really like the zest in baked goods, but I am scared off by the fact that citrus fruits are brought to us very well processed with chemistry so that they do not spoil, and just washing them with a brush will not help. In short, I'm afraid and very rarely use zest, only when I really really want to.
Admin
Quote: julifera

Girls, I really like the zest in baking, but I am scared off by the fact that citrus fruits are brought to us very well processed with chemistry,

As a rule, citrus fruits are treated with wax or pardon, vasilin. Dip the fruit in hot water, soak it for a little while, and then rinse it off with a brush under water.

Prunes, raisins and other dried fruits are processed in the same way. I pour boiling water over it - I let it stand and wash it several times, as if I "wash" the fruit with my fingers - everything is fine. After such washing, the fingers become greasy, you have to wash it off with soap - this is vazilin.

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