你扔掉了最好的柑橘類水果嗎?

你扔掉了最好的柑橘類水果嗎?

Most people buy citrus for the fruit or juice and then toss the peels, but there's a lot going on in those peels that would be a shame to waste.

大多數(shù)人買柑橘作為水果或果汁，然后扔掉果皮，但果皮中有很多東西，浪費會很可惜。

The zest of lemons, limes, oranges, grapefruits, and all of their cousins is comprised of the colorful part of the peel – it's the place where the fruit's aromatic oils live and it is heaven on Earth. While the white part of the peel – the pith – is bitter, the colorful layer above has all the depth of the citrus flavor. The juice and flesh may have the bright acid and edible fruit, which is of course what they're famous for – but the zest's rich, fruity, and floral flavor is one of the best kitchen ingredients around.

檸檬、酸橙、橙子、葡萄柚以及其他類似水果的果皮的味道都是由色彩鮮艷的部分構(gòu)成的——那里是水果芳香精油的棲息地，也是地球上的天堂。雖然果皮的白色部分——果核——是苦的，但上面多彩的一層卻有柑橘的味道。它的汁液和果肉可能含有明亮的酸味和可食用的水果，這當(dāng)然是它們出名的原因。但是，它濃郁的果香和花香是最好的廚房食材之一。

©. ch_ch

Zest can be used just about anywhere to impart its flavor: Anything from salads, hummus, pasta, and compound butter to cookie dough, pancakes, ice cream, and cake batter. And really, just about anywhere else. It's my go-to ingredient for the best salad dressing and the secret of success for my guacamole and buttercreams. And if you use citrus already, it's free!

任何地方都可以添加這種風(fēng)味:沙拉、鷹嘴豆泥、意大利面、混合黃油、曲奇餅、煎餅、冰淇淋和蛋糕面糊。實際上，幾乎是其他任何地方。它是我做沙拉醬的必備原料，也是制作鱷梨沙拉醬和奶油的成功秘訣。如果你已經(jīng)在用柑橘，它是免費的!

WHEN TO ZEST

什么時候保存這種風(fēng)味

The best approach that I have come up with is to zest an entire fruit right before eating it or juicing it since it's easier to zest a whole fruit. The zest can then be used or stored using one of the methods below.

我想到的最好的方法是在吃之前給整個水果去皮或者榨汁，因為這樣更容易給整個水果去皮。然后，可以使用以下方法之一使用或存儲這種風(fēng)味。

TYPES OF ZEST

風(fēng)味的類型

© Melissa Breyer

For times when you want the texture of the zest to disappear, the finest grating is best, like with a microplane. I almost always go with this method because it seems to release the most flavor. For use as a delicious garnish, the little curls from a zester are good – perfect for topping cookies or cupcakes. For cocktails, the vegetable peeler or knife make a more sizable garnish. While I have acquired all of these tools over the years, one could get pretty similar results for all of these with a sharp knife and some knife skills.

如果你想讓果皮的質(zhì)感消失，最好使用最細(xì)的格柵，比如微刨。我?guī)缀蹩偸鞘褂眠@種方法，因為它似乎釋放出最多的味道。作為美味的裝飾，zester上的小卷是很好的-完美的裝飾餅干或紙杯蛋糕。調(diào)制雞尾酒時，用蔬菜削皮器或刀做更大的裝飾。雖然這些年來我已經(jīng)掌握了所有這些工具，但用一把鋒利的刀和一些刀工技巧，你可以得到非常相似的結(jié)果。

HOW TO STORE

如何存儲

If you are not going to use your zest right away, it will last until you need it. Zesting right onto the food or into a storage container ensures that all that nice aromatic oil doesn't end up on the cutting board.

如果你不打算馬上用你的“香料”，它會一直持續(xù)到你需要的時候。直接放在食物上或放入儲藏容器中，可以確保所有美味的芳香油不會落在砧板上。

Refrigerate: For use in a couple of days, just store it in the refrigerator.

冷藏:為了在幾天內(nèi)使用，只要儲存在冰箱里。

Freeze: Freeze zest for up to six months; this makes an excellent source. No defrosting required.

冷凍:將皮屑冷凍六個月;這是一個很好的來源。不需要除霜。

Dry: Make zest or twists and allow to dry, about three or four days for twists, less for zest. Store in an airtight container.

干燥:做皮或擰干，讓它變干，大約3到4天的時間，擰干皮的時間要少一些。儲存在密封的容器中。

Make powdered extract: Dry like above, and then pulverize into a powder in a blender or spice grinder. This can be added to spice blends (like lemon pepper) or delicious citrus sugar.

制作粉末提取物:像上面那樣干燥，然后在攪拌機(jī)或香料研磨機(jī)中磨成粉末。這可以添加到混合香料(如檸檬胡椒)或美味的柑橘糖中。

Make citrus olive oil: Pound course zest or strips in a mortar and pestle with some oil added. Place in a jar with more oil and let rest for six hours. Strain into a clean jar.

制作柑橘橄欖油:將菜皮或條狀物放入臼中，加入一些油搗成杵狀。放入一個裝有更多油的罐子，靜置6小時。放入一個干凈的罐子。

Candy peels: Sugar and citrus is one of the food world's best partnerships. You can candy orange peel for the French confection known as "orangette," you can candy lemon strips for sweet garnishes (or just eating straight), and you can even candy whole kumquats.

糖皮:糖和柑橘是食品界最好的合作伙伴之一。你可以用橘子皮來做法國的蜜餞，也可以用檸檬條來做甜的配菜(或者直接吃)，你甚至可以用整個金橘來做蜜餞。