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Tue, Sep 16th, 2014, 06:26 PM #1
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Tue, Sep 16th, 2014, 08:50 PM #2
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Tue, Sep 16th, 2014, 09:21 PM #3
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Tue, Sep 16th, 2014, 09:22 PM #4
someone on the Q thread (jester) mentioned keeping a lemon in the freezer. when you need a little lemon zest, you can use the frozen lemon.
so handy!
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Tue, Sep 16th, 2014, 09:32 PM #5
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Tue, Sep 16th, 2014, 10:30 PM #6
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For orange and lemon zest, I zest them to a paper towel, let them dry out a bit, then put them each in a small container and keep in the freezer. When I need zest for baking, I can just shake out what I need, and crush the pieces in my palm, which releases the oils.
That potato vid is cool!
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Tue, Sep 16th, 2014, 10:31 PM #7
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Lots of people know this, but I'm always surprized to know many don't...
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Tue, Sep 16th, 2014, 11:04 PM #8
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I have done this since I was a kid - my son still thinks I'm nuts
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Tue, Sep 16th, 2014, 11:11 PM #9
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I learned this just last year. Do it over a container so you can collect and use any juice that comes out.
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Wed, Sep 17th, 2014, 09:52 AM #10
Wow, great idea for a thread. I do the freezing zest thing.
One trick I use is for my lettuce (romaine in particular), which is wash it, dry it really well, preferably using a salad spinner. Wrap it in paper towel, put the wrapped lettuce in a plastic bag, leaving the bag open, stick it in the crisper. I've stored lettuce that way for over 2 weeks. This is good for overnight prep for the next day too. Put your clean and dried lettuce in a container or bowl, put a napkin or paper towel in it and cover with a lid or wrap. It helps draw out the moisture to avoid browning and keeps the lettuce crisp.
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Wed, Sep 17th, 2014, 10:35 AM #11
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Wed, Sep 17th, 2014, 12:24 PM #12
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Wed, Sep 17th, 2014, 12:31 PM #13
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Fri, Sep 19th, 2014, 11:17 AM #14
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Fri, Sep 19th, 2014, 12:32 PM #15
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I'm going to try this next time, instead of trying to cut or scrape it off.
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