This afternoon, I watched episode #122 of "The Kitchen" from the Food
Network (DVR'd on DishTV), aired 09 July 2016. One thing about citrus
zest came to my mind, and I learned something new about butter wrappers

Rarely do I use citrus zest of any sort, and I'm curious. Before
slicing the citrus fruits, perhaps it'd be a good idea to first zest the
critter <G> and save the zest for later use if it's not immediately
needed. Then it occurred to me the zest might be freezable?? Does
anyone freeze the zest? This is something I've never seen referenced
before.

And here's something interesting and maybe handy to know. The guest
chef today mentioned she saved her butter stick wrappers to repurpose
for an interesting use. When a baking container needs to get buttered
or greased, she uses the saved butter wrappers -- there's always a bit
of leftover butter remaining on them! -- to swipe along the sides and
bottom of the baking dish! I wish I'd known this trick a long time ago.

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

Sky, your butter wrapper use is something my mom always did. She had
learned such tricks from the Depression years. It isn't a new idea, but
probably new to today's generations.

N.

On 7/9/2016 5:38 PM, Nancy2 wrote:
> Sky, your butter wrapper use is something my mom always did. She had
> learned such tricks from the Depression years. It isn't a new idea, but
> probably new to today's generations.

Thanks for the info, Nancy. This 'trick' with the butter wrapper may
not be new, but it's something I'd never seen or heard before (and I'm
far from "young", too - er, retired even!). So, I found this secondary
use for the wrapper to be quite interesting - big grin.

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On 7/9/2016 4:16 PM, Sky wrote:
> This afternoon, I watched episode #122 of "The Kitchen" from the Food
> Network (DVR'd on DishTV), aired 09 July 2016. One thing about citrus
> zest came to my mind, and I learned something new about butter wrappers
>
> Rarely do I use citrus zest of any sort, and I'm curious. Before
> slicing the citrus fruits, perhaps it'd be a good idea to first zest the
> critter <G> and save the zest for later use if it's not immediately
> needed. Then it occurred to me the zest might be freezable?? Does
> anyone freeze the zest? This is something I've never seen referenced
> before.
>
> And here's something interesting and maybe handy to know. The guest
> chef today mentioned she saved her butter stick wrappers to repurpose
> for an interesting use. When a baking container needs to get buttered
> or greased, she uses the saved butter wrappers -- there's always a bit
> of leftover butter remaining on them! -- to swipe along the sides and
> bottom of the baking dish! I wish I'd known this trick a long time ago.
>
I save mine just for that purpose, as my mother did. There is little
that's new under the Sun! :-)
Graham

On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:

>This afternoon, I watched episode #122 of "The Kitchen" from the Food
>Network (DVR'd on DishTV), aired 09 July 2016. One thing about citrus
>zest came to my mind, and I learned something new about butter wrappers
>
>Rarely do I use citrus zest of any sort, and I'm curious. Before
>slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>critter <G> and save the zest for later use if it's not immediately
>needed. Then it occurred to me the zest might be freezable?? Does
>anyone freeze the zest? This is something I've never seen referenced
>before.
>
>And here's something interesting and maybe handy to know. The guest
>chef today mentioned she saved her butter stick wrappers to repurpose
>for an interesting use. When a baking container needs to get buttered
>or greased, she uses the saved butter wrappers -- there's always a bit
>of leftover butter remaining on them! -- to swipe along the sides and
>bottom of the baking dish! I wish I'd known this trick a long time ago.
>
>Sky
>
>================================
>Kitchen Rule #1 - Use the timer!
>Kitchen Rule #2 - Cook's choice!
>================================

yes, I freeze zest. I do it in a glass jar because there will be no
air/odor transfer. I always use something really small like a small
jam jar. I lightly place a double piece of plastic wrap on the
surface as well -- it keeps the surface of the zest from drying. The
frozen zest is far better than the dehydrated stuff you can buy.
Janet US

On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:

>Rarely do I use citrus zest of any sort, and I'm curious. Before
>slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>critter <G> and save the zest for later use if it's not immediately
>needed. Then it occurred to me the zest might be freezable?? Does
>anyone freeze the zest? This is something I've never seen referenced
>before.

I haven't frozen zest but don't see why it wouldn't work.
Another option would be to preserve the zest, very easy (and tasty):
http://www.sbs.com.au/food/recipes/preserved-lemons

Nancy2 wrote:
>
>Sky, your butter wrapper use is something my mom always did. She had
>learned such tricks from the Depression years. It isn't a new idea, but
>probably new to today's generations.

I keep my butter in the fridge, there's never any butter clinging to
the parchment, with cold butter it peels away clean.

On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:

>This afternoon, I watched episode #122 of "The Kitchen" from the Food
>Network (DVR'd on DishTV), aired 09 July 2016. One thing about citrus
>zest came to my mind, and I learned something new about butter wrappers
>
>Rarely do I use citrus zest of any sort, and I'm curious. Before
>slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>critter <G> and save the zest for later use if it's not immediately
>needed. Then it occurred to me the zest might be freezable?? Does
>anyone freeze the zest? This is something I've never seen referenced
>before.

I always have fresh oranges, lemons, and limes in the fridge, I've
never had to save citrus zest.

>And here's something interesting and maybe handy to know. The guest
>chef today mentioned she saved her butter stick wrappers to repurpose
>for an interesting use. When a baking container needs to get buttered
>or greased, she uses the saved butter wrappers -- there's always a bit
>of leftover butter remaining on them! -- to swipe along the sides and
>bottom of the baking dish! I wish I'd known this trick a long time ago.

I keep stick butter in the fridge and I peel the paper away carefully,
there's never enough adhering to the paper for any use.

On 7/9/2016 7:26 PM, Janet B wrote:
> On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>
>> This afternoon, I watched episode #122 of "The Kitchen" from the Food
>> Network (DVR'd on DishTV), aired 09 July 2016. One thing about citrus
>> zest came to my mind, and I learned something new about butter wrappers
>>
>> Rarely do I use citrus zest of any sort, and I'm curious. Before
>> slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>> critter <G> and save the zest for later use if it's not immediately
>> needed. Then it occurred to me the zest might be freezable?? Does
>> anyone freeze the zest? This is something I've never seen referenced
>> before.
>>
>> And here's something interesting and maybe handy to know. The guest
>> chef today mentioned she saved her butter stick wrappers to repurpose
>> for an interesting use. When a baking container needs to get buttered
>> or greased, she uses the saved butter wrappers -- there's always a bit
>> of leftover butter remaining on them! -- to swipe along the sides and
>> bottom of the baking dish! I wish I'd known this trick a long time ago.
>
> yes, I freeze zest. I do it in a glass jar because there will be no
> air/odor transfer. I always use something really small like a small
> jam jar. I lightly place a double piece of plastic wrap on the
> surface as well -- it keeps the surface of the zest from drying. The
> frozen zest is far better than the dehydrated stuff you can buy.
> Janet US

Thanks ever so much for your 'input' <g>, Janet. I do have small jars
of the "hormel" sort, so they'd would work well, I'd guess - if I ever
do save zest in the freezer. It's always nice to get confirmation from
other folks who've done what I haven't <G>. Thank you

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On 7/9/2016 7:39 PM, Je�us wrote:
> On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>
>> Rarely do I use citrus zest of any sort, and I'm curious. Before
>> slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>> critter <G> and save the zest for later use if it's not immediately
>> needed. Then it occurred to me the zest might be freezable?? Does
>> anyone freeze the zest? This is something I've never seen referenced
>> before.
>
> I haven't frozen zest but don't see why it wouldn't work.
> Another option would be to preserve the zest, very easy (and tasty):
> http://www.sbs.com.au/food/recipes/preserved-lemons

That's what I thought too, i.e., freezing zest should work well for
later use. Thank you for the link you shared. I've never "preserved"
any sort of citrus, so I have no experience. I've heard/read about
preserved lemons, but what about limes, grapefruits, kumquats, etc. and
more?

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On Sat, 9 Jul 2016 21:25:17 -0500, Sky > wrote:

>On 7/9/2016 7:39 PM, Je?us wrote:
>> On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>>
>>> Rarely do I use citrus zest of any sort, and I'm curious. Before
>>> slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>>> critter <G> and save the zest for later use if it's not immediately
>>> needed. Then it occurred to me the zest might be freezable?? Does
>>> anyone freeze the zest? This is something I've never seen referenced
>>> before.
>>
>> I haven't frozen zest but don't see why it wouldn't work.
>> Another option would be to preserve the zest, very easy (and tasty):
>> http://www.sbs.com.au/food/recipes/preserved-lemons
>
>That's what I thought too, i.e., freezing zest should work well for
>later use. Thank you for the link you shared. I've never "preserved"
>any sort of citrus, so I have no experience. I've heard/read about
>preserved lemons, but what about limes, grapefruits, kumquats, etc. and
>more?

I have only done lemons, but I see no reason why it wouldn't work for
any other citrus. It's very easy to do and lasts a long time. It
*does* alter the taste of the zest somewhat, I would argue it tastes
better than fresh zest.

On Sat, 09 Jul 2016 18:26:58 -0600, Janet B >
wrote:

> The
> frozen zest is far better than the dehydrated stuff you can buy.

Testify!

--

sf

On Saturday, July 9, 2016 at 5:38:18 PM UTC-5, Nancy2 wrote:
> Sky, your butter wrapper use is something my mom always did. She had
> learned such tricks from the Depression years. It isn't a new idea, but
> probably new to today's generations.
>
> N.

People get very creative when we have to be!

Bryan I think came up with Necessity is not the mother of invention, the mother of invention is laziness! Necessity is just a mother! :-)

John Kuthe...

On Saturday, July 9, 2016 at 8:18:01 PM UTC-5, Brooklyn1 wrote:
>
> I keep my butter in the fridge, there's never any butter clinging to
> the parchment, with cold butter it peels away clean.
>
>
Mine is in the 'fridge before unwrapping, too. I've seen
this tip many times but when I unwrap my sticks there is
no butter clinging at all. Maybe if I put a stick out for
an hour or more and it softens there might be a bit clinging.

> wrote in message
...
> On Saturday, July 9, 2016 at 8:18:01 PM UTC-5, Brooklyn1 wrote:
>>
>> I keep my butter in the fridge, there's never any butter clinging to
>> the parchment, with cold butter it peels away clean.
>>
>>
> Mine is in the 'fridge before unwrapping, too. I've seen
> this tip many times but when I unwrap my sticks there is
> no butter clinging at all. Maybe if I put a stick out for
> an hour or more and it softens there might be a bit clinging.

None on mine either. Now the wrappers on Blue Bonnet which is what I grew up
with did have enough residue to grease a pan and I did sometimes use them
for that but there was no need to save them. Why? About the only time I used
a whole stick was for baking.

On Sun, 10 Jul 2016 10:39:21 +1000, Jeßus > wrote:

>On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>
>>Rarely do I use citrus zest of any sort, and I'm curious. Before
>>slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>>critter <G> and save the zest for later use if it's not immediately
>>needed. Then it occurred to me the zest might be freezable?? Does
>>anyone freeze the zest? This is something I've never seen referenced
>>before.
>
>I haven't frozen zest but don't see why it wouldn't work.
>Another option would be to preserve the zest, very easy (and tasty):
>http://www.sbs.com.au/food/recipes/preserved-lemons

I've even frozen half a lemon or lime, very useful when you just need
half a lemon. When unfrozen it wouldn't be attractive enough for
garnishing, but the flavour is still there as an additive.

---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On Saturday, July 9, 2016 at 6:16:24 PM UTC-4, Sky wrote:

> And here's something interesting and maybe handy to know. The guest
> chef today mentioned she saved her butter stick wrappers to repurpose
> for an interesting use. When a baking container needs to get buttered
> or greased, she uses the saved butter wrappers -- there's always a bit
> of leftover butter remaining on them! -- to swipe along the sides and
> bottom of the baking dish! I wish I'd known this trick a long time ago.

Hints from Heloise.

I virtually always unwrap butter when it's cold (or frozen).
Next to no butter clings to the wrapper. I use Pam, or drive
the cold stick of butter around the baking dish.

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Saturday, July 9, 2016 at 6:16:24 PM UTC-4, Sky wrote:
>
> > And here's something interesting and maybe handy to know. The guest
> > chef today mentioned she saved her butter stick wrappers to repurpose
> > for an interesting use. When a baking container needs to get buttered
> > or greased, she uses the saved butter wrappers -- there's always a bit
> > of leftover butter remaining on them! -- to swipe along the sides and
> > bottom of the baking dish! I wish I'd known this trick a long time ago.
>
> Hints from Heloise.
>
> I virtually always unwrap butter when it's cold (or frozen).
> Next to no butter clings to the wrapper. I use Pam, or drive
> the cold stick of butter around the baking dish.

No need to save trash...the butter stick wrappers. The times you want to
grease a pan with butter, just put a little softened on a paper towel
and swipe it around. And don't save that paper towel either.

In article >,
says...
>
> Sky, your butter wrapper use is something my mom always did. She had
> learned such tricks from the Depression years. It isn't a new idea, but
> probably new to today's generations.
>
> N.

My mother did the same. After being used to grease baking pans, the
butter paper was folded and saved for lighting the fire with. In 40's
and 50's Britain absolutely nothing was wasted.


Janet UK

In article >, says...
>
> On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>
> >Rarely do I use citrus zest of any sort, and I'm curious. Before
> >slicing the citrus fruits, perhaps it'd be a good idea to first zest the
> >critter <G> and save the zest for later use if it's not immediately
> >needed. Then it occurred to me the zest might be freezable?? Does
> >anyone freeze the zest? This is something I've never seen referenced
> >before.
>
> I haven't frozen zest but don't see why it wouldn't work.
> Another option would be to preserve the zest, very easy (and tasty):
> http://www.sbs.com.au/food/recipes/preserved-lemons

For making marmalade, I use Seville bitter oranges which are only in
season for about a month at New Year. This year I froze 2 kilogrammes of
them as whole fruit, to make some Elderflower and orange marmalade later
in the year when elder flowers are in season, (June)

The (whole) oranges defrosted a bit soft but that made the peel
easier to prepare for marmalade; so for cooking purposes I think frozen
zest would be fine.

Some years ago I tasted some wonderful elderflower marmalade at a
festival; the maker gave me sketchy instructions involving unspecified
amount of fresh wild elder flower heads cooked with the marmalade. Last
month I picked them, washed them, cut the stalks off, got out the sewing
machine and made a large muslin bag to hold them, prepared the oranges,
cooked it all up the usual way, and the marmalade was so disappointing I
donated it to a charity sale. That's the second elderflower marmalade
failure I've had; first time I had no flowers so just added a bottle of
elderflower cordial which was completely unnoticeable in the finished
product.

This time I think I used too many elderflowers; shall try again next
year. If anyone has their granny's recipe with fresh elder flowers I'd
be glad to hear it.

Re marmalade;

Last January our local supermarket ran a customers home-made marmalade
competition, to win a very nice ss maslin pan and jam thermometer. I
entered a jar of my January batch of course. My husband, who had never
made marmalade in his life before, decided to make a batch just so he
could win the jam pan.

and guess what, his marmalade beat mine and he won the pan.
<splutter>.

Janet UK

On Sun, 10 Jul 2016 17:49:57 +0100, Janet > wrote:

> Last January our local supermarket ran a customers home-made marmalade
> competition, to win a very nice ss maslin pan and jam thermometer. I
> entered a jar of my January batch of course. My husband, who had never
> made marmalade in his life before, decided to make a batch just so he
> could win the jam pan.
>
> and guess what, his marmalade beat mine and he won the pan.
> <splutter>.

Ha! Beginner's luck.

--

sf

On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:

[...]
>Rarely do I use citrus zest of any sort, and I'm curious. Before
>slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>critter <G> and save the zest for later use if it's not immediately
>needed. Then it occurred to me the zest might be freezable?? Does
>anyone freeze the zest? This is something I've never seen referenced
>before.
>
[...]
>Sky

I freeze the zest from kaffir lime/makrut when they are ripe. There
are not that many of them (potted tree) and the rest of the fruit is
not worth much (tiny bit of juice). The zest is highly aromatic and
worth saving. I usually put the grated zest (microplane) with a small
amount of a neutral oil and then use both oil and zest when needed.
Some add it to everclear (high proof vodka) but I find that the oil
works better to reduce oxidation.

--bs

On Sun, 10 Jul 2016 17:17:56 +0100, Janet > wrote:

>In article >,
says...
>>
>> Sky, your butter wrapper use is something my mom always did. She had
>> learned such tricks from the Depression years. It isn't a new idea, but
>> probably new to today's generations.
>
> My mother did the same. After being used to grease baking pans, the
>butter paper was folded and saved for lighting the fire with. In 40's
>and 50's Britain absolutely nothing was wasted.

It's a pity so few people no longer have that attitude.

On Sun, 10 Jul 2016 08:16:31 -0300, wrote:

>On Sun, 10 Jul 2016 10:39:21 +1000, Jeßus > wrote:
>
>>On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>>
>>>Rarely do I use citrus zest of any sort, and I'm curious. Before
>>>slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>>>critter <G> and save the zest for later use if it's not immediately
>>>needed. Then it occurred to me the zest might be freezable?? Does
>>>anyone freeze the zest? This is something I've never seen referenced
>>>before.
>>
>>I haven't frozen zest but don't see why it wouldn't work.
>>Another option would be to preserve the zest, very easy (and tasty):
>>http://www.sbs.com.au/food/recipes/preserved-lemons
>
>I've even frozen half a lemon or lime, very useful when you just need
>half a lemon. When unfrozen it wouldn't be attractive enough for
>garnishing, but the flavour is still there as an additive.

I should do that myself, for every 4 lemons I buy, at least one ends
up getting thrown out due to deterioration.

On Sun, 10 Jul 2016 17:49:57 +0100, Janet > wrote:

>In article >, says...
>>
>> On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>>
>> >Rarely do I use citrus zest of any sort, and I'm curious. Before
>> >slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>> >critter <G> and save the zest for later use if it's not immediately
>> >needed. Then it occurred to me the zest might be freezable?? Does
>> >anyone freeze the zest? This is something I've never seen referenced
>> >before.
>>
>> I haven't frozen zest but don't see why it wouldn't work.
>> Another option would be to preserve the zest, very easy (and tasty):
>> http://www.sbs.com.au/food/recipes/preserved-lemons
>
> For making marmalade, I use Seville bitter oranges which are only in
>season for about a month at New Year. This year I froze 2 kilogrammes of
>them as whole fruit, to make some Elderflower and orange marmalade later
>in the year when elder flowers are in season, (June)

Wow, elderflower and orange sounds really good.
We have a brand of locally made soft drinks, one made from
elderflowers and another made from the berries. I don't like soft
drinks, but those are a notable exception. Not too sweet either.

That said, I'm not a big jam fan and prefer something like a lime
marmalade - but even then in very small doses. Just too sweet for me,
I don't have much of a sweet tooth.

> The (whole) oranges defrosted a bit soft but that made the peel
>easier to prepare for marmalade; so for cooking purposes I think frozen
>zest would be fine.
>
> Some years ago I tasted some wonderful elderflower marmalade at a
>festival; the maker gave me sketchy instructions involving unspecified
>amount of fresh wild elder flower heads cooked with the marmalade. Last
>month I picked them, washed them, cut the stalks off, got out the sewing
>machine and made a large muslin bag to hold them, prepared the oranges,
>cooked it all up the usual way, and the marmalade was so disappointing I
>donated it to a charity sale. That's the second elderflower marmalade
>failure I've had; first time I had no flowers so just added a bottle of
>elderflower cordial which was completely unnoticeable in the finished
>product.
>
> This time I think I used too many elderflowers; shall try again next
>year. If anyone has their granny's recipe with fresh elder flowers I'd
>be glad to hear it.
>
> Re marmalade;
>
> Last January our local supermarket ran a customers home-made marmalade
>competition, to win a very nice ss maslin pan and jam thermometer. I
>entered a jar of my January batch of course. My husband, who had never
>made marmalade in his life before, decided to make a batch just so he
>could win the jam pan.
>
> and guess what, his marmalade beat mine and he won the pan.
><splutter>.

Hah! I'll bet he won't let you forget about that

On Sun, 10 Jul 2016 08:59:53 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Saturday, July 9, 2016 at 6:16:24 PM UTC-4, Sky wrote:
>>
>> > And here's something interesting and maybe handy to know. The guest
>> > chef today mentioned she saved her butter stick wrappers to repurpose
>> > for an interesting use. When a baking container needs to get buttered
>> > or greased, she uses the saved butter wrappers -- there's always a bit
>> > of leftover butter remaining on them! -- to swipe along the sides and
>> > bottom of the baking dish! I wish I'd known this trick a long time ago.
>>
>> Hints from Heloise.
>>
>> I virtually always unwrap butter when it's cold (or frozen).
>> Next to no butter clings to the wrapper. I use Pam, or drive
>> the cold stick of butter around the baking dish.
>
>No need to save trash...the butter stick wrappers. The times you want to
>grease a pan with butter, just put a little softened on a paper towel
>and swipe it around. And don't save that paper towel either.

Why waste a paper towel, I use my finger... hey, for baking muffins
the oven is 400ºF, any girms are dead.

On Sat, 9 Jul 2016 21:25:17 -0500, Sky > wrote:

>On 7/9/2016 7:39 PM, Je?us wrote:
>> On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>>
>>> Rarely do I use citrus zest of any sort, and I'm curious. Before
>>> slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>>> critter <G> and save the zest for later use if it's not immediately
>>> needed. Then it occurred to me the zest might be freezable?? Does
>>> anyone freeze the zest? This is something I've never seen referenced
>>> before.
>>
>> I haven't frozen zest but don't see why it wouldn't work.
>> Another option would be to preserve the zest, very easy (and tasty):
>> http://www.sbs.com.au/food/recipes/preserved-lemons
>
>That's what I thought too, i.e., freezing zest should work well for
>later use. Thank you for the link you shared. I've never "preserved"
>any sort of citrus, so I have no experience. I've heard/read about
>preserved lemons, but what about limes, grapefruits, kumquats, etc. and
>more?

Why bother freezing citrus zest, how difficult is it to keep a few
citrus fruits in the fridge. . . I often shave the zest from citrus, a
few days later the fruit is still just fine. Right now I have five
lemons, four limes, and a ten pound bag of navels, I can always
harvest fresh zest... why would any sane person want to freeze citrus
zest... just tells ne peeps have their freezer filled with GAR-BAGE.

On Sun, 10 Jul 2016 18:15:51 -0400, Brooklyn1
> wrote:

>On Sat, 9 Jul 2016 21:25:17 -0500, Sky > wrote:
>
>>On 7/9/2016 7:39 PM, Je?us wrote:
>>> On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>>>
>>>> Rarely do I use citrus zest of any sort, and I'm curious. Before
>>>> slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>>>> critter <G> and save the zest for later use if it's not immediately
>>>> needed. Then it occurred to me the zest might be freezable?? Does
>>>> anyone freeze the zest? This is something I've never seen referenced
>>>> before.
>>>
>>> I haven't frozen zest but don't see why it wouldn't work.
>>> Another option would be to preserve the zest, very easy (and tasty):
>>> http://www.sbs.com.au/food/recipes/preserved-lemons
>>
>>That's what I thought too, i.e., freezing zest should work well for
>>later use. Thank you for the link you shared. I've never "preserved"
>>any sort of citrus, so I have no experience. I've heard/read about
>>preserved lemons, but what about limes, grapefruits, kumquats, etc. and
>>more?
>
>Why bother freezing citrus zest, how difficult is it to keep a few
>citrus fruits in the fridge. . . I often shave the zest from citrus, a
>few days later the fruit is still just fine. Right now I have five
>lemons, four limes, and a ten pound bag of navels, I can always
>harvest fresh zest... why would any sane person want to freeze citrus
>zest... just tells ne peeps have their freezer filled with GAR-BAGE.

That's so idiotic, there's little point explaining why.
Little wonder you don't know how to use roundup correctly.

Yup, Jebus, my mom and grandma even smoothed out and washed uses
aluminum foil. I did, too, for a while...but then got tired of washing it and
just refrained from tossing it if it could be used again. Like if I had warmed
up burger or hot dog buns in it.

N.

On Sun, 10 Jul 2016 15:29:56 -0700 (PDT), Nancy2
> wrote:

>Yup, Jebus, my mom and grandma even smoothed out and washed uses
>aluminum foil. I did, too, for a while...but then got tired of washing it and
>just refrained from tossing it if it could be used again. Like if I had warmed
>up burger or hot dog buns in it.

I'll re-use alfoil if it's still clean or doesn't take much to clean.

On Mon, 11 Jul 2016 08:20:21 +1000, Jeßus > wrote:

>On Sun, 10 Jul 2016 18:15:51 -0400, Brooklyn1
> wrote:
>
>>On Sat, 9 Jul 2016 21:25:17 -0500, Sky > wrote:
>>
>>>On 7/9/2016 7:39 PM, Je?us wrote:
>>>> On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>>>>
>>>>> Rarely do I use citrus zest of any sort, and I'm curious. Before
>>>>> slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>>>>> critter <G> and save the zest for later use if it's not immediately
>>>>> needed. Then it occurred to me the zest might be freezable?? Does
>>>>> anyone freeze the zest? This is something I've never seen referenced
>>>>> before.
>>>>
>>>> I haven't frozen zest but don't see why it wouldn't work.
>>>> Another option would be to preserve the zest, very easy (and tasty):
>>>> http://www.sbs.com.au/food/recipes/preserved-lemons
>>>
>>>That's what I thought too, i.e., freezing zest should work well for
>>>later use. Thank you for the link you shared. I've never "preserved"
>>>any sort of citrus, so I have no experience. I've heard/read about
>>>preserved lemons, but what about limes, grapefruits, kumquats, etc. and
>>>more?
>>
>>Why bother freezing citrus zest, how difficult is it to keep a few
>>citrus fruits in the fridge. . . I often shave the zest from citrus, a
>>few days later the fruit is still just fine. Right now I have five
>>lemons, four limes, and a ten pound bag of navels, I can always
>>harvest fresh zest... why would any sane person want to freeze citrus
>>zest... just tells ne peeps have their freezer filled with GAR-BAGE.
>
>That's so idiotic, there's little point explaining why.
>Little wonder you don't know how to use roundup correctly.

I read that (his post) and couldn't be bothered to reply, if he can't
understand why people would be interested in freezing the zest, lol

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On Sun, 10 Jul 2016 20:38:22 -0300, wrote:

>On Mon, 11 Jul 2016 08:20:21 +1000, Jeßus > wrote:
>
>>On Sun, 10 Jul 2016 18:15:51 -0400, Brooklyn1
> wrote:
>>
>>>On Sat, 9 Jul 2016 21:25:17 -0500, Sky > wrote:
>>>
>>>>On 7/9/2016 7:39 PM, Je?us wrote:
>>>>> On Sat, 9 Jul 2016 17:16:18 -0500, Sky > wrote:
>>>>>
>>>>>> Rarely do I use citrus zest of any sort, and I'm curious. Before
>>>>>> slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>>>>>> critter <G> and save the zest for later use if it's not immediately
>>>>>> needed. Then it occurred to me the zest might be freezable?? Does
>>>>>> anyone freeze the zest? This is something I've never seen referenced
>>>>>> before.
>>>>>
>>>>> I haven't frozen zest but don't see why it wouldn't work.
>>>>> Another option would be to preserve the zest, very easy (and tasty):
>>>>> http://www.sbs.com.au/food/recipes/preserved-lemons
>>>>
>>>>That's what I thought too, i.e., freezing zest should work well for
>>>>later use. Thank you for the link you shared. I've never "preserved"
>>>>any sort of citrus, so I have no experience. I've heard/read about
>>>>preserved lemons, but what about limes, grapefruits, kumquats, etc. and
>>>>more?
>>>
>>>Why bother freezing citrus zest, how difficult is it to keep a few
>>>citrus fruits in the fridge. . . I often shave the zest from citrus, a
>>>few days later the fruit is still just fine. Right now I have five
>>>lemons, four limes, and a ten pound bag of navels, I can always
>>>harvest fresh zest... why would any sane person want to freeze citrus
>>>zest... just tells ne peeps have their freezer filled with GAR-BAGE.
>>
>>That's so idiotic, there's little point explaining why.
>>Little wonder you don't know how to use roundup correctly.
>
>I read that (his post) and couldn't be bothered to reply, if he can't
>understand why people would be interested in freezing the zest, lol

I for one cannot grow citrus here, and to buy one where I am involves
a 3 hour round trip. So to be sure I have one available, I end up
buying more than I can use before they deteriorate... hence I should
be freezing some myself.

On 7/10/2016 12:17 PM, Janet wrote:
> In article >,
> says...
>>
>> Sky, your butter wrapper use is something my mom always did. She had
>> learned such tricks from the Depression years. It isn't a new idea, but
>> probably new to today's generations.
>>
>> N.
>
> My mother did the same. After being used to grease baking pans, the
> butter paper was folded and saved for lighting the fire with. In 40's
> and 50's Britain absolutely nothing was wasted.
>
>
> Janet UK
>
My mom always did too, maybe she still does. Knowing her, she probably
does. Not so much for lighting a fire because the house doesn't have a
fireplace. She's of the same mindset, nothing ever wasted, nothing goes
in the trash that can't be either recycled or used for something else.
Food scraps go either in the compost bin or out to the birds.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 7/9/2016 6:16 PM, Sky wrote:
> And here's something interesting and maybe handy to know. The guest
> chef today mentioned she saved her butter stick wrappers to repurpose
> for an interesting use. When a baking container needs to get buttered
> or greased, she uses the saved butter wrappers -- there's always a bit
> of leftover butter remaining on them! -- to swipe along the sides and
> bottom of the baking dish! I wish I'd known this trick a long time ago.
>
> Sky

That trick I already knew. But unless you bake a lot I can't really
see saving up a bunch of butter wrappers...

Jill

In article >,
says...
>
> And here's something interesting and maybe handy to know. The guest
> chef today mentioned she saved her butter stick wrappers to repurpose
> for an interesting use. When a baking container needs to get buttered
> or greased, she uses the saved butter wrappers -- there's always a bit
> of leftover butter remaining on them! -- to swipe along the sides and
> bottom of the baking dish! I wish I'd known this trick a long time ago.

I hope never to become that poor.

On 7/10/2016 6:15 PM, Brooklyn1 wrote:
> On Sat, 9 Jul 2016 21:25:17 -0500, Sky > wrote:
>
>>>> Rarely do I use citrus zest of any sort, and I'm curious. Before
>>>> slicing the citrus fruits, perhaps it'd be a good idea to first zest the
>>>> critter <G> and save the zest for later use if it's not immediately
>>>> needed. Then it occurred to me the zest might be freezable??

> Why bother freezing citrus zest, how difficult is it to keep a few
> citrus fruits in the fridge. . . I often shave the zest from citrus, a
> few days later the fruit is still just fine. Right now I have five
> lemons, four limes, and a ten pound bag of navels, I can always
> harvest fresh zest... why would any sane person want to freeze citrus
> zest... just tells ne peeps have their freezer filled with GAR-BAGE.
>
You completely ignored her stating right off the bat "Rarely do I use
citrus zest of any sort, and I'm curious."

I don't keep citrus fruit on hand. At the moment I only have a single
lemon. It doesn't sound like she's got a ton of lemons and limes or
oranges. How much fruit you have in your fridge is irrelvant to her
question about freezing/preserving citrus zest.

Jill

On 7/10/2016 7:16 AM, wrote:
> I've even frozen half a lemon or lime, very useful when you just need
> half a lemon. When unfrozen it wouldn't be attractive enough for
> garnishing, but the flavour is still there as an additive.

Thank you for that useful tip.

Jill

On 7/9/2016 9:56 PM, Brooklyn1 wrote:
> I always have fresh oranges, lemons, and limes in the fridge, I've
> never had to save citrus zest.

Sky also stated she rarely needs citrus zest. Unlike you, she doesn't
keep massive amounts of citrus fruit in the fridge.

Jill

On Wed, 13 Jul 2016 02:36:08 +1000, Bruce >
wrote:

>In article >,
>says...
>>
>> And here's something interesting and maybe handy to know. The guest
>> chef today mentioned she saved her butter stick wrappers to repurpose
>> for an interesting use. When a baking container needs to get buttered
>> or greased, she uses the saved butter wrappers -- there's always a bit
>> of leftover butter remaining on them! -- to swipe along the sides and
>> bottom of the baking dish! I wish I'd known this trick a long time ago.
>
>I hope never to become that poor.

some might call it frugal.
Janet US

On Tue, 12 Jul 2016 14:07:12 -0400, jmcquown >
wrote:

> On 7/9/2016 9:56 PM, Brooklyn1 wrote:
> > I always have fresh oranges, lemons, and limes in the fridge, I've
> > never had to save citrus zest.
>
> Sky also stated she rarely needs citrus zest. Unlike you, she doesn't
> keep massive amounts of citrus fruit in the fridge.
>

He has massive amounts of everything, including BS.


--

sf