LR- well of knowledge

[Rhonda New]

Oh, wow!
Loch Ruadh has their very own "Martha Stewart."

/Ly Elizabeth


"Sluggy!" wrote:

> Prohero wrote:
>
> > Ok, I am going to the Well of Knowledge here.
>
> > When a recipe calls for lemon or orange "zest",   just what is that and where
> > can it be found?  Is there a suitable substitute?
>
> I'm glad you asked! That is one of my favorite ingredients!
>
> Orange zest is the oily outter layer of the peel of an orange, the
> orange colored bit, if you will. It is a big part of the wonderous scent
> when you peel an orange. The extracted oil makes orange extract.
>
> Zest finds it's way into many foods, but I find it most prevalent in
> Chinese and desserts. It is much of what flavors Orange Beef or Orange
> Chicken. Lemon zest really perks up a lemon pie and is an attractive
> garnish on top of meringue. Lime zest for a Key Lime Pie, obviously, but
> I like a bit of lime zest in a margarita, too.
>
> There is a cute tool for harvesting zest from an orange. Looks like a
> tiny grater on a stick. Pretty fool resistant. Personally, I prefer to
> just use a sharp knife and shave little (dime size or smaller) medalions
> off the orange. Don't go too deep; the white part is bitter. Thinner
> skinned oranges have stronger tasting zest, but navel oranges have a
> really thick zest that's easy to get.
>
> You can find dried orange peel in larger spice sections of super
> markets. It's pretty common in Middle Eastern market's, too. However, I
> would encourage you to use the fresh from an orange. It tastes MUCH
> better and doesn't look like a dried up orange.
>
> Happy zesting!
>
> Sluggy!

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