Does substituing clementine or tangerine rind/zest for orange zest taste
totally different or unacceptable in most recipes calling for orange zest?

Has anyone substituted either clementine or tangerine?

Thanks.
Dee Dee

In article >,
"Dee.Dee" > wrote:

> Does substituing clementine or tangerine rind/zest for orange zest taste
> totally different or unacceptable in most recipes calling for orange zest?
>
> Has anyone substituted either clementine or tangerine?

I've substituted tangerine zest and it worked fine.

Miche

--
Electricians do it in three phases

"Miche" > wrote in message
...
> In article >,
> "Dee.Dee" > wrote:
>
>> Does substituing clementine or tangerine rind/zest for orange zest taste
>> totally different or unacceptable in most recipes calling for orange
>> zest?
>>
>> Has anyone substituted either clementine or tangerine?
>
> I've substituted tangerine zest and it worked fine.
>
> Miche
>

Thanks. I was wondering about either, but alas, I buy mostly clementines.
Those tangerines! who can peel those thin skins, or seed them -- they are
not worth the trouble of getting out the reamer even. Juice flying
everywhere! Although good.

Dee Dee

On Fri, 21 Dec 2007 11:51:46 -0500, "Dee.Dee" >
wrote:

>
>"Miche" > wrote in message
...
>> In article >,
>> "Dee.Dee" > wrote:
>>
>>> Does substituing clementine or tangerine rind/zest for orange zest taste
>>> totally different or unacceptable in most recipes calling for orange
>>> zest?
>>>
>>> Has anyone substituted either clementine or tangerine?
>>
>> I've substituted tangerine zest and it worked fine.
>>
>> Miche
>>
>
>Thanks. I was wondering about either, but alas, I buy mostly clementines.
>Those tangerines! who can peel those thin skins, or seed them -- they are
>not worth the trouble of getting out the reamer even. Juice flying
>everywhere! Although good.
>
You must be rough on your citrus!

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Dee.Dee said...

> Does substituing clementine or tangerine rind/zest for orange zest taste
> totally different or unacceptable in most recipes calling for orange
zest?
>
> Has anyone substituted either clementine or tangerine?
>
> Thanks.
> Dee Dee


Dee Dee,

I always wonder about using fruit zest. If it's not organic, it's probably
the most pesticided part of the fruit you could add to a dish. Sure it adds
an interesting visual but wouldn't some squeezed juice make more sense?

Andy
Who doesn't eat apple or cucumber peals.

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Andy <q> wrote:
> Dee.Dee said...
>
>> Does substituing clementine or tangerine rind/zest for orange zest taste
>> totally different or unacceptable in most recipes calling for orange
> zest?
>> Has anyone substituted either clementine or tangerine?
>>
>> Thanks.
>> Dee Dee
>
>
> Dee Dee,
>
> I always wonder about using fruit zest. If it's not organic, it's probably
> the most pesticided part of the fruit you could add to a dish. Sure it adds
> an interesting visual but wouldn't some squeezed juice make more sense?
>
Nope. Citrus zest is far from 'an interesting visual'; certain dishes
just don't taste the same without it - even if you are also supposed to
add the juice. IMHO, It adds another dimension to the flavor.
--
Cheers
Chatty Cathy

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<q> wrote in message ...
> Dee.Dee said...
>
>> Does substituing clementine or tangerine rind/zest for orange zest taste
>> totally different or unacceptable in most recipes calling for orange
> zest?
>>
>> Has anyone substituted either clementine or tangerine?
>>
>> Thanks.
>> Dee Dee
>
>
> Dee Dee,
>
> I always wonder about using fruit zest. If it's not organic, it's probably
> the most pesticided part of the fruit you could add to a dish. Sure it
> adds
> an interesting visual but wouldn't some squeezed juice make more sense?
>
> Andy
> Who doesn't eat apple or cucumber peals.


Nobody eats the peals from those fruits. Why? Because they have no peal.

"Dee.Dee" > wrote in message
...
> Does substituing clementine or tangerine rind/zest for orange zest taste
> totally different or unacceptable in most recipes calling for orange zest?
>
> Has anyone substituted either clementine or tangerine?
>
> Thanks.
> Dee Dee
>


Check the source of whatever you use. The clementines I've bought are from
South Africa, and they have a very noticeable white deposit on them. It is
NOT wax. It's something to keep them from spoiling in shipment. Until
demonstrated one way or the other, I will assume that the skin absorbs
whatever it is. I wouldn't make zest from them. If I couldn't get domestic
oranges (see note below), and clementines were the only citrus available to
me at the moment, I would postpone the recipe which required the zest.

Disclaimer: I am not claiming that domestic oranges are 100% free of
chemicals on the surface.

On Dec 21, 8:48�am, "JoeSpareBedroom" > wrote:
> "Dee.Dee" > wrote in message
>
> ...
>
> > Does substituing clementine or tangerine rind/zest for orange zest taste
> > totally different or unacceptable in most recipes calling for orange zest?
>
> > Has anyone substituted either clementine or tangerine?
>
> > Thanks.
> > Dee Dee
>
> Check the source of whatever you use. The clementines I've bought are from
> South Africa, and they have a very noticeable white deposit on them. It is
> NOT wax. It's something to keep them from spoiling in shipment. Until
> demonstrated one way or the other, I will assume that the skin absorbs
> whatever it is. I wouldn't make zest from them. If I couldn't get domestic
> oranges (see note below), and clementines were the only citrus available to
> me at the moment, I would postpone the recipe which required the zest.
>
> Disclaimer: I am not claiming that domestic oranges are 100% free of
> chemicals on the surface.

Pesticides are absorbed throught the leaves, not the fruit. Nothing
is absorbed through any fruit/vegetable skin... anything on the skin
can easily be washed off. And the wax used is to keep stuff IN, not
out, and the waxes used (such as carnauba) is a natural plant product,
perfectly safe to eat. Beeswax is also safe to eat. Many candies/
confections are coated with wax yet you still eat chocolate.

"Sheldon" > wrote in message
...
On Dec 21, 8:48?am, "JoeSpareBedroom" > wrote:
> "Dee.Dee" > wrote in message
>
> ...
>
> > Does substituing clementine or tangerine rind/zest for orange zest taste
> > totally different or unacceptable in most recipes calling for orange
> > zest?
>
> > Has anyone substituted either clementine or tangerine?
>
> > Thanks.
> > Dee Dee
>
> Check the source of whatever you use. The clementines I've bought are from
> South Africa, and they have a very noticeable white deposit on them. It is
> NOT wax. It's something to keep them from spoiling in shipment. Until
> demonstrated one way or the other, I will assume that the skin absorbs
> whatever it is. I wouldn't make zest from them. If I couldn't get domestic
> oranges (see note below), and clementines were the only citrus available
> to
> me at the moment, I would postpone the recipe which required the zest.
>
> Disclaimer: I am not claiming that domestic oranges are 100% free of
> chemicals on the surface.

Pesticides are absorbed throught the leaves, not the fruit. Nothing
is absorbed through any fruit/vegetable skin... anything on the skin
can easily be washed off. And the wax used is to keep stuff IN, not
out, and the waxes used (such as carnauba) is a natural plant product,
perfectly safe to eat. Beeswax is also safe to eat. Many candies/
confections are coated with wax yet you still eat chocolate.

+++++++++++++++++++++++++


This wasn't wax, as I explained very clearly. But, you needed to say
something. Anything. So, you are pretending I said the substance was wax. It
was not wax. It was most likely an antifungal agent applied DURING THE
PACKING PROCESS, to retard the growth of anything nasty during shipment.