"Katra" > wrote in message
...
> In article >,
> "George" > wrote:
>
> > "Heather Kitchen" > wrote in message
> > ...
> > Has anyone ever had pork chops baked with butter, lemon pepper &
> > worcestershire sauce? I came across a recipe & I want to try it, but I
also
> > want some opinions before I do.
> >
> > Heather
> >
> > My objection to "lemon pepper" is that it is usually 50% or more salt.
You
> > can do much better if you want a lemon pepper taste by using fresh lemon
and
> > a couple grinds of black pepper. Otherwise it sounds good.
> >
> >
>
> HEB here in town carries a salt free lemon pepper. :-)
> I am SO glad as it's one of my favorite "spices/flavorings"!

Bottled "lemon pepper" is just one of those things that might be good in a
pinch but is not nearly as good as freshly prepared. Freshly ground pepper
has a much better more complex taste than pre ground and freshly grated zest
from citrus is brighter and tastes better than dried.


> I'm wondering if I can make my own. Should I dry an entire lemon peel or
> just the zest?
>
> I've also started buying ground orange peel and it adds a unique flavor
> to meats. Same question if I want to try making my own. I have a food
> dehydrator.

You don't really need to dry citrus peel unless you want to have some when
fresh is not available.


>
> K.
>
> --
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>
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