No more orange zest

I used to cook a lot with orange zest, it’s a great way to pop that orange flavor in everything from sauces to dessert toppings. Lately, though, I’ve been peeling my oranges and toasting the skin on my wood-fired kitchen cooking range. As they dry out a roasted orange scent fills the kitchen. When totally dry, even a little charred, I crumble them, even sometimes pulverizing them in a spice grinder. The result is a full flavored addition to marinades, dry rubs, dressings – even desserts – you name it. It adds much more depth of flavor than the one-note zest ever could!


About richardfrisbie

I'm a professional baker, reader, bookseller, publisher, columnist, photographer, cook, hiker, kayaker, freelance writer, and workaholic who likes to garden
This entry was posted in Culinary, dessert, food, Food Fads, orange zest,, Uncategorized and tagged , , , , , . Bookmark the permalink.

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