293281 Thu Jun 26 11:13:11 -0700 2003 8 27 General Chowhounding Topics 0 1604109 Can lemon zest be grated and put into a dry meat rub, such as a bbq rub? Will the rub clump with the moister from the zest? I’m thinking it will dry and do okay with storage, but then I wonder if it will lose it’s lemony flavor after it dries. TIA, Spencer Thu Jun 26 11:13:11 -0700 2003 0 Spencer 1 1604115 I can not answer your question exactly, but Penzey's sells a dried lemon zest that I am sure would work. Thu Jun 26 11:36:21 -0700 2003 1604109 0 Danielle P. 1 1604124 I beleive the French Laundry Cookbok has recipes for citrus powders, in which you dry the zest in a low oven and then whizz it in a grinder to pulverize it. This would probably work too. Thu Jun 26 12:57:34 -0700 2003 1604109 0 rjka 2 1604133 I saw Jean George do something similar on TV. I tried it with orange zest and it worked nicely. A little goes a long way. I coat one side of shrimp in the orange powder and then saute. Thu Jun 26 14:07:38 -0700 2003 1604124 0 danna 3 1604190 that's a really interesting idea! I may try it with shrimp and lemon this weekend. Thu Jun 26 18:14:51 -0700 2003 1604133 0 rjka 3 1604201 I believe he refers to it as "dust"...orange dust; mushroom dust... Thu Jun 26 20:22:26 -0700 2003 1604133 0 critter 3 1604753 Danna, A question... your method of coating one side of shrimp with orange powder.... Do you use peeled or unpeeled shrimp? Thanks Tue Jul 01 20:50:23 -0700 2003 1604133 0 Val G 1 1604131 Yes, you can. I frequently using my Microplane to zest a lemon when I only need the juice, and leave the zest in a small flat dish to dry. Usually only takes 24 hours to dry fully (as long as the zest is fluffed out rather flat to dry). You'll lose a bit of the tartness, but you can add the dried zest to a dry rub and still get the effects. I usually just add a bit more than usual. Thu Jun 26 13:53:18 -0700 2003 1604109 0 Linda W. 1 1604225 I have tried this. The zest flavor can be very strong and the amount used doesn't have the moisture level to adversely affect the spice rub mixture. Play around with it. Personally, to my taste, I have found that orange zest goes better when used in a rub. But it depends upon what spice blend you make. I also tend to zest citrus when I only need to use the juice and either let it lay out on a plate to dry for an hour or two (long enough for the water to evaporate but not the oils) or freeze it. I have nice full ziplocks of different zests in my freezer. Fri Jun 27 09:56:16 -0700 2003 1604109 0 The Rogue