From the page: Sweet tangerine that goes a long way
Idea 5
Dried zesty seasoning rub
Drying citrus peels for seasoning is an old technique from rural kitchens, where nothing from the fruit went to... nothing from the fruit was left behind. Tangerine peel concentrates aromatic essential oils, and dehydration removes the water that spoils food — leaving only intense perfume and flavor, ready to last months in the jar.
What you need
- Well-washed tangerine peels
- A coarse grater or small knife
- A baking sheet or plate
- A glass jar with a lid
How to make it
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1
Wash the tangerines well before peeling, scrubbing the peel — you are going to eat the peel, so it needs to come clean.
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2
Grate only the colored part of the peel, avoiding the white inside, which is bitter.
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3
Spread the fine zest on a baking sheet or plate, in a single layer, so the moisture escapes from all sides.
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4
Let dry in an airy place for 2 to 3 days, stirring once a day; or place in a very low oven (around 60°C) for about 1 hour.
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5
When it is brittle, store in the closed glass jar, away from light.
Finishing touches
Use in cakes, rice, teas, sauces, and to season chicken or fish. Mix with salt for an aromatic table salt.
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