Graters

Is it better to freeze or dry orange/citrus zest?

For (bulk) home-preparation, storage, and use, is orange zest and other citrus -zest better baked/dried or frozen in the freezer? One solution I've seen I found here: http://answers.yahoo.com/question/index?qid=20081222174404AAZnjQr Which is basically just cutting the very outer peel (the zest, as much as possible, not the pith) into /strips/, and then putting the result into plastic, and then that into aluminum foil, and then that into the freezer. The other two describe a similar process only with a zester, paaring knife, microplane, /or/ peeler. http://www.wikihow.com/Prepare-Fresh-Citrus-Fruit-Peel This describes several days' air-drying before dark, airtight storage. This one really isn't much of an option for me at this point because we have a number of fruitflies hanging around the house, and I don't want to give them a reason to stay for the winter, BUT if there's a reason this method is preferred please say something so I can make arrangements. http://www.grouprecipes.com/20041/orange-zest-how-to-make-your-own.html Finally, this one describes baking on a silicon pad, in a baking pan, or in/on "release" foil before again implementing unlit and airtight storage. I'm soon going to come by a mortar and pestle, which means that I would be able to crush-up the dried stuff with ease if I went with one of the drying routes, but I'm most focused on the flavour and longevity of the zest. I have a number of recipes including soups, sweets, stirfries, and breads in my binder which call for it. Thanks for your recommendations, folks, Stay close to your food, Shop smart and shop local. Cheers.

Public Comments

1. I would dry it, but that's just me.