I recently bought a bag o' navel oranges. Big suckers! After peeling
all those lemons fer lemoncello, I have citrus fruit peel on my
brain. I hate seeing these gorgeous orange peels go into the trash
and am thinking of make orange-cello. Can the peel of an orange be
saved in the fridge or the freezer without losing any of the oils
needed to for -cello?

nb

--
vi --the heart of evil!

notbob wrote:
>
> I recently bought a bag o' navel oranges. Big suckers! After peeling
> all those lemons fer lemoncello, I have citrus fruit peel on my
> brain. I hate seeing these gorgeous orange peels go into the trash
> and am thinking of make orange-cello. Can the peel of an orange be
> saved in the fridge or the freezer without losing any of the oils
> needed to for -cello?
>

No experience with this, but I would grate the orange peels and save them in
fridge (for a few days) or in freezer (for much longer). No need to let
them go to waste.

Gary

notbob > wrote:
> I recently bought a bag o' navel oranges. Big suckers! After peeling
> all those lemons fer lemoncello, I have citrus fruit peel on my
> brain. I hate seeing these gorgeous orange peels go into the trash
> and am thinking of make orange-cello. Can the peel of an orange be
> saved in the fridge or the freezer without losing any of the oils
> needed to for -cello?
>
> nb


I don't know, but I would not use Florida colored oranges, just California
oranges.

Greg

On Apr 7, 11:30*am, notbob > wrote:
> I recently bought a bag o' navel oranges. *Big suckers! *After peeling
> all those lemons fer lemoncello, I have citrus fruit peel on my
> brain. *I hate seeing these gorgeous orange peels go into the trash
> and am thinking of make orange-cello. *Can the peel of an orange be
> saved in the fridge or the freezer without losing any of the oils
> needed to for -cello?

I remove the peels with a veggie peeler, dry on my Ron Popiel, spin
em thru the spice mill, and have lots of fine, dried peel for use in
pancakes, muffins, waffles, you name it. Same goes for lemons too.

notbob wrote:

> I recently bought a bag o' navel oranges. Big suckers! After peeling
> all those lemons fer lemoncello, I have citrus fruit peel on my
> brain. I hate seeing these gorgeous orange peels go into the trash
> and am thinking of make orange-cello. Can the peel of an orange be
> saved in the fridge or the freezer without losing any of the oils
> needed to for -cello?

Scrape off the zest and immerse it in diluted grain alcohol. Presto --
orange extract!

gregz wrote:

> I don't know, but I would not use Florida colored oranges, just California
> oranges.

What do you mean by "colored"? Last I heard, they expose oranges to
ethylene gas to bring out the orange. Any ethylene that clings would
rinse off easily.

On 4/7/2012 12:36 PM, George M. Middius wrote:
> gregz wrote:
>
>> I don't know, but I would not use Florida colored oranges, just California
>> oranges.
>
> What do you mean by "colored"? Last I heard, they expose oranges to
> ethylene gas to bring out the orange. Any ethylene that clings would
> rinse off easily.
>
>

Florida oranges look like this before they are dyed:

http://az.wikipedia.org/wiki/%C5%9E%...l_orange_1.jpg

because people expect them to look like this:

http://iadorefood.com/funfoodfacts/h...a-good-orange/

"George M. Middius" wrote:
>
> gregz wrote:
>
> > I don't know, but I would not use Florida colored oranges, just California
> > oranges.
>
> What do you mean by "colored"? Last I heard, they expose oranges to
> ethylene gas to bring out the orange. Any ethylene that clings would
> rinse off easily.

Ethylene is the fruit ripening hormone.
They are not in any sense dyed or colored.
They are ripened.

Mark Thorson wrote:
>"George M. Middius" wrote:
>> gregz wrote:
>>
>> > I don't know, but I would not use Florida colored oranges, just California
>> > oranges.
>>
>> What do you mean by "colored"? Last I heard, they expose oranges to
>> ethylene gas to bring out the orange. Any ethylene that clings would
>> rinse off easily.
>
>Ethylene is the fruit ripening hormone.
>They are not in any sense dyed or colored.
>They are ripened.

Yo, gasbag/douchebag, citrus doesn't ripen once picked.
http://www.enotes.com/science/q-and-...-picked-288677

On Apr 7, 11:35*am, George M. Middius > wrote:
> notbob wrote:
> > I recently bought a bag o' navel oranges. *Big suckers! *After peeling
> > all those lemons fer lemoncello, I have citrus fruit peel on my
> > brain. *I hate seeing these gorgeous orange peels go into the trash
> > and am thinking of make orange-cello. *Can the peel of an orange be
> > saved in the fridge or the freezer without losing any of the oils
> > needed to for -cello?
>
> Scrape off the zest and immerse it in diluted grain alcohol. Presto --
> orange extract!

As much OJ as I squeeze for my wife and son, I could just about set up
a commercial zest operation.

--Bryan

notbob wrote:
>
> I recently bought a bag o' navel oranges. *Big suckers! *After peeling
> all those lemons fer lemoncello, I have citrus fruit peel on my
> brain. *I hate seeing these gorgeous orange peels go into the trash.

Mulch for acid loving plants; blueberries, azaleas, rhododendrums,
etc. Tuck a few bits into your crotch as a deodorizer.
http://www.wikihow.com/Use-Citrus-Fr...ome-and-Garden

George M. Middius > wrote:
> gregz wrote:
>
>> I don't know, but I would not use Florida colored oranges, just California
>> oranges.
>
> What do you mean by "colored"? Last I heard, they expose oranges to
> ethylene gas to bring out the orange. Any ethylene that clings would
> rinse off easily.

I can't find good info, but I know, years ago the orange color was a known
carcinogen, where californians would have nothing to do with it, because it
was known in california.

Greg

>Ethylene is the fruit ripening hormone.

Ethylene (aka ethene) is sometimes called a plant hormone and it will
"ripen" some fruits, but it's actually the most simple alkene
hydrocarbon. It's present in natural gas and crude petroleum, and
would likely be produced from decomposing plant matter, as well as
propene.

On 7 Apr 2012 15:30:44 GMT, notbob > wrote:

>I recently bought a bag o' navel oranges. Big suckers! After peeling
>all those lemons fer lemoncello, I have citrus fruit peel on my
>brain. I hate seeing these gorgeous orange peels go into the trash
>and am thinking of make orange-cello. Can the peel of an orange be
>saved in the fridge or the freezer without losing any of the oils
>needed to for -cello?
>
>nb

I scrape the zest off with a potato peeler, mince it with a good
knife, dry it on a coffee filter in a sunny window, and store it in
glass.

Brooklyn1 wrote:
>
> Mark Thorson wrote:
> >"George M. Middius" wrote:
> >> gregz wrote:
> >>
> >> > I don't know, but I would not use Florida colored oranges, just California
> >> > oranges.
> >>
> >> What do you mean by "colored"? Last I heard, they expose oranges to
> >> ethylene gas to bring out the orange. Any ethylene that clings would
> >> rinse off easily.
> >
> >Ethylene is the fruit ripening hormone.
> >They are not in any sense dyed or colored.
> >They are ripened.
>
> Yo, gasbag/douchebag, citrus doesn't ripen once picked.
> http://www.enotes.com/science/q-and-...-picked-288677

Ethylene gas is used to bring out the color
of oranges, and ethylene gas is the fruit
ripening hormone. If you disagree with either
of those facts, you are a fool. Actually,
you're a fool either way, but you're a slightly
bigger fool if you do.

On 7 Apr 2012 15:30:44 GMT, notbob > wrote:

>I recently bought a bag o' navel oranges. Big suckers! After peeling
>all those lemons fer lemoncello, I have citrus fruit peel on my
>brain. I hate seeing these gorgeous orange peels go into the trash
>and am thinking of make orange-cello. Can the peel of an orange be
>saved in the fridge or the freezer without losing any of the oils
>needed to for -cello?
>
>nb

I juice the oranges, lemons or limes and put the peels in a resealable
plastic bag and into the freezer. Just pull out what you need to zest
for a recipe.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 2012-04-08, > wrote:

> I juice the oranges, lemons or limes and put the peels in a resealable
> plastic bag and into the freezer.

That's precisely what I did, Koko.

nb

--
vi --the heart of evil!

notbob wrote:
> koko wrote:
>
>> I juice the oranges, lemons or limes and put the peels in a resealable
>> plastic bag and into the freezer.
>
>That's precisely what I did, Koko.

Navel orange zest does not have a very good orange flavor, I wouldn't
bother. Wait until you have some tangerine rinds or other better
flavored types. Odds are you'll fill your freezer with a jumbo bag of
rinds and never use them... have you ever attempted to zest previously
frozen citrus rinds, you can't... you'd need to zest the rinds prior
to freezing, takes a lot less freezer space too. Actually you'd need
to zest citrus prior to peeling, it's a PIA to zest limp pared peels.
I do not believe Koko's fairy tale, not for one nanosecond.

On 2012-04-08, Brooklyn1 <Gravesend1> wrote:

> to zest citrus prior to peeling, it's a PIA to zest limp pared peels.

Duh

> I do not believe Koko's fairy tale, not for one nanosecond.

As for koko's claim, we shall see. My lemon peels in everclear will
be ready on the 25th of this month and it will free up my one sealable
1/2 L jar for frozen orange peels for orange-cello. If it works,
fine. If not, no big loss. I definitely gotta get me another jar,
though. I gave most of my to my daughter when I hadda move. Big mistake.

nb

--
vi --the heart of evil!