Tuesday, August 5, 2008

Lemon and Lime Zest

Lemon and Lime Zest


Unfortunately this is going to be a short post. Why? Because yesterday I cut the tip of my left ring finger, while slicing onions. I was having one of those bad days, all ready stressed from school, and I was kind of mad, and not paying attention. All that adds up to nothing good. Really, when I am in the kind of mood, I should not pick up my knife. I cut it pretty bad, probably needed stitches, but after the day I had, I was not going to add sitting in the emergency room for hours to my list of crappy things. I really need to learn how to do that cool cutting thing with your fingers bent and out of the way. Believe me, I am going to practice it.

Lemon and Lime zest


So, anyway today's post is just a tip. (Ha, ha...get it..tip..I cut the tip..oh, never mind). I have started buying organic. One of the things I buy, regularly, are lemons and limes. Lemons and limes are expensive to begin with, and when they are organic, wow! To help get every last little bit of use of them, anytime I need just the juice for a recipe, I use my vegetable peeler to peel off the zest. I store this in the freezer. The zest can be used in any recipe that calls for zest. I love it finely chopped with parsley and garlic and spooned over grilled pork, chicken, or fish.

13 comments:

Marjie said...

Freezing zest - great idea! What adorable little jars. What size are they? I need some!

Alicia said...

That is a great idea. Now, I just have to remember to zest it before cutting to juice :)

Sorry about your finger.

Paula said...

So sorry to hear about the injury capping off a crummy day. Hope that it heals quickly.

This is a great tip, and you have perfect timing! I just purchased a lime today because I need some zest. I'll peel and freeze what I don't use.

Mike of Mike's Table said...

Sorry to hear about the bad day, and ouch! I know just what you mean though...you know you shouldn't be in the kitchen on those days, but you do it anyways...I have many a mark to prove it. :-/

As for the zest, that sounds like a good approach. I always just have a spare lemon handy and I zest off what I need, but that doesn't always work out so well. I should start bottling and freezing it like this!

wyo said...

So sorry about your finger! I hope it heals well, and fast.

Looking at your photos—and reading your lovely, enthusiastic posts on cooking—really makes me wish I enjoyed cooking more myself.

Maybe if I just read more ... ! :)

Jenn said...

What a great tip! I hardly ever use lemon and lime around the house. I never have zest. LOL! This is a great idea. Thanks!.

noble pig said...

Oh no! I'm so sorry. My hubby was yelling at me tonight to be careful slicing onions. I told him if I cut off my finger to make sure to get a great picture for the blog. He did not find it funny.

Heal fast!

Grace said...

oucha magoucha! i hope your fingertip grows back properly and that the pain isn't too much for you to bear.
great tip, by the way. and great pun. :)

Patricia Scarpin said...

I hope you get better soon - I have had horrible cuts on my hands and it's just not pretty!

I love the idea of freezing the zest. Tks for sharing, sweetie!

Pam said...

Marjie - I don't know what size they are. They are ball canning jars in the smallest size you can get.

Alicia - I've gotten pretty good at trying to remember.

Paula - glad to have a tip that you can use.

Mike - I know! I'm going to try not to carry my frustrations to the kitchen!

Wyo - thank you! Cooking is about my only creative outlet, you're so creative in your writing.

Jenn - thanks!

Noble - thank you. It's all ready feeling better today, it's just still pretty gruesome looking.

Grace - I know you enjoy a good pun!

Patricia - thank you! Maybe you can use the zest in some of those gorgeous cakes that you make!

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Kevin said...

Now that's a good tip. I always seem to need some zest and then the rest of the lemon or lime goes bad...

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