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Dried vs. Fresh citrus peel/zest
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techman41...@yahoo.com  
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  More options Jul 20, 4:51 pm
Newsgroups: rec.food.cooking
From: techman41...@yahoo.com
Date: Sun, 20 Jul 2008 13:51:42 -0700 (PDT)
Local: Sun, Jul 20 2008 4:51 pm
Subject: Dried vs. Fresh citrus peel/zest
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Many recipes call for lemon or orange zest. Does anyone know from
experience if the dried lemon or orange peel is notably inferior to
fresh in most recipes?
Some of the upscale spice markets like thehousehouse.com claim their
dried versions are just as good as fresh. I may want to do a taste
test on my own. One idea is to mix each into a small amount of
applesauce. Perhaps there is a better recipe to better taste the
difference between fresh and dried. Thanks

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Edwin Pawlowski  
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  More options Jul 20, 5:04 pm
Newsgroups: rec.food.cooking
From: "Edwin Pawlowski" <e...@snet.net>
Date: Sun, 20 Jul 2008 17:04:54 -0400
Local: Sun, Jul 20 2008 5:04 pm
Subject: Re: Dried vs. Fresh citrus peel/zest
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<techman41...@yahoo.com> wrote in message

news:7d698a4b-8de7-4617-9e90-1b675fcaa3da@l64g2000hse.googlegroups.com...

> Many recipes call for lemon or orange zest. Does anyone know from
> experience if the dried lemon or orange peel is notably inferior to
> fresh in most recipes?
> Some of the upscale spice markets like thehousehouse.com claim their
> dried versions are just as good as fresh. I may want to do a taste
> test on my own. One idea is to mix each into a small amount of
> applesauce. Perhaps there is a better recipe to better taste the
> difference between fresh and dried. Thanks

The dried stuff I've used has no resemblance to the real deal.  We always
have lemons and usually oranges in the house so it is not a big deal to use
good stuff.

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