Quoted message said:On this mornings 'Sara's Secrets' Food Network show, there was a guest
chef from Chicago; Rick Tramanto, author of "Amuse-Boucche: Little
Bites That Delight Before the Meal Begins". Great informative show
(repeats Wed. 6/8).Anyway, one of most interesting things was his idea
of paring off just the thinnest peel of the outside of any citrus
fruit. Then sprinkle with a bit of sugar for sweet uses, or, with a bit
of salt for savory uses; then let it totally dry. When dry, use a food
processor to grind it to a powder. Then sprinkle it over whatever.As a
lover of all citrus fruit, can't believe I never thought of this use,
as I save citrus peel all year, to simmer in the sugar and water thing,
for sweetened stuff, for various coffee cakes and bakery items.But,
this idea opened up a whole new idea for uses for citrus peel.
I imagine it would dry faster if, instead of paring off the peel, you
grated it off. If you use a rasp (microplane grater) you probably
wouldn't even need to use the food processor. You'd probably need a
lot of dried peel to get enough to make the food processor work.
(OT: Zabar's used to have such wonderful chocolate-covered orange
peels...)
Sue(tm)
Lead me not into temptation... I can find it myself!