In article >,
"George" > wrote:
> "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.
Won't argue with that, but I'm often "time handicapped"!
>
>
> > 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.
Again, it's a matter of time.
I really LIKE lemon pepper and dried orange peel.
If I don't have the time to prepare it fresh, the alternative
is better than nothing at all.
When I bake fish, I prefer to use FRESH dill and fresh lemon slices.
Like using fresh herbs, the flavors you get are totally different than
dry. I know this. Ginger is the best example I can think of, as well as
Basil. :-)
But, thanks anyhoo!
K.
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