Post by smokey on Jun 18, 2014 13:42:24 GMT 10
I did this last week and thought id share a few pics of what I do.
Obviously nobody has yuzu being very rare but this can be done with any citrus.
I strongly recomend an investment of a sunbeam food drier as there are so many things that can be saved and used for rubs or flavourings.
The faster drying locks in colour and flavour over sun drying. The only thing better would be freeze dry but I cant do that.
The mornings pickings. All those yuzu only produced 600ml of juice but its the rind that Im really after.
Remove just the outer layer, White pith is no good. The peeler worked best over the knife.
Once done, the rind goes into the food drier until dry but very slightly plyable.
The reason to not dry to crispy is that the flavour is better for fine slicing if I want zest.
If I want Powder for a rub Ill dry some out more in the oven or back in the food drier.
This should last me most of the year then ill do it all over again.
Obviously nobody has yuzu being very rare but this can be done with any citrus.
I strongly recomend an investment of a sunbeam food drier as there are so many things that can be saved and used for rubs or flavourings.
The faster drying locks in colour and flavour over sun drying. The only thing better would be freeze dry but I cant do that.
The mornings pickings. All those yuzu only produced 600ml of juice but its the rind that Im really after.
Remove just the outer layer, White pith is no good. The peeler worked best over the knife.
Once done, the rind goes into the food drier until dry but very slightly plyable.
The reason to not dry to crispy is that the flavour is better for fine slicing if I want zest.
If I want Powder for a rub Ill dry some out more in the oven or back in the food drier.
This should last me most of the year then ill do it all over again.
via grafting.
