Freezing Lemon Peel for Later Use
We're making beef and barley soup for supper tonight. We started it yesterday, using soup bones from locally sourced grass-fed beef. Now as we're throwing bits of this and that into the broth for seasoning, I'm referring back to Jeff Smith's (the “Frugal Gourmet's”) recipe, and wishing I had some lemon peel on hand!
This is a good frugal tip for anyone who likes to cook: when you use any kind of citrus fruit, peel or zest the fruit first. The peels can be frozen in small portions for later use. For finely minced zest, what you want to do is measure out individual portions using a teaspoon. Turn these out onto a plate or cookie sheet that's lined with waxed paper. Flash freeze for about an hour.
Once the portions of citrus zest are frozen solid, they can be stored in an airtight container or a labelled freezer bag. Keep one for lemons and another for oranges. If you use lime zest, grapefruit, etc. in your cooking, keep those too! This way you'll always have citrus peel on hand for when you need it, and you won't be running out to buy a lemon just so you can have a bit of zest...
Image Credit » http://en.wikipedia.org/wiki/File:Lemon-edit1.jpg