Does substituing clementine or tangerine rind/zest for orange zest taste
totally different or unacceptable in most recipes calling for orange zest?

Has anyone substituted either clementine or tangerine?

Thanks.
Dee Dee

In article >,
"Dee.Dee" > wrote:

> Does substituing clementine or tangerine rind/zest for orange zest taste
> totally different or unacceptable in most recipes calling for orange zest?
>
> Has anyone substituted either clementine or tangerine?

I've substituted tangerine zest and it worked fine.

Miche

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Dee.Dee said...

> Does substituing clementine or tangerine rind/zest for orange zest taste
> totally different or unacceptable in most recipes calling for orange
zest?
>
> Has anyone substituted either clementine or tangerine?
>
> Thanks.
> Dee Dee


Dee Dee,

I always wonder about using fruit zest. If it's not organic, it's probably
the most pesticided part of the fruit you could add to a dish. Sure it adds
an interesting visual but wouldn't some squeezed juice make more sense?

Andy
Who doesn't eat apple or cucumber peals.

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Andy <q> wrote:
> Dee.Dee said...
>
>> Does substituing clementine or tangerine rind/zest for orange zest taste
>> totally different or unacceptable in most recipes calling for orange
> zest?
>> Has anyone substituted either clementine or tangerine?
>>
>> Thanks.
>> Dee Dee
>
>
> Dee Dee,
>
> I always wonder about using fruit zest. If it's not organic, it's probably
> the most pesticided part of the fruit you could add to a dish. Sure it adds
> an interesting visual but wouldn't some squeezed juice make more sense?
>
Nope. Citrus zest is far from 'an interesting visual'; certain dishes
just don't taste the same without it - even if you are also supposed to
add the juice. IMHO, It adds another dimension to the flavor.
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

<q> wrote in message ...
> Dee.Dee said...
>
>> Does substituing clementine or tangerine rind/zest for orange zest taste
>> totally different or unacceptable in most recipes calling for orange
> zest?
>>
>> Has anyone substituted either clementine or tangerine?
>>
>> Thanks.
>> Dee Dee
>
>
> Dee Dee,
>
> I always wonder about using fruit zest. If it's not organic, it's probably
> the most pesticided part of the fruit you could add to a dish. Sure it
> adds
> an interesting visual but wouldn't some squeezed juice make more sense?
>
> Andy
> Who doesn't eat apple or cucumber peals.


Nobody eats the peals from those fruits. Why? Because they have no peal.

"Dee.Dee" > wrote in message
...
> Does substituing clementine or tangerine rind/zest for orange zest taste
> totally different or unacceptable in most recipes calling for orange zest?
>
> Has anyone substituted either clementine or tangerine?
>
> Thanks.
> Dee Dee
>


Check the source of whatever you use. The clementines I've bought are from
South Africa, and they have a very noticeable white deposit on them. It is
NOT wax. It's something to keep them from spoiling in shipment. Until
demonstrated one way or the other, I will assume that the skin absorbs
whatever it is. I wouldn't make zest from them. If I couldn't get domestic
oranges (see note below), and clementines were the only citrus available to
me at the moment, I would postpone the recipe which required the zest.

Disclaimer: I am not claiming that domestic oranges are 100% free of
chemicals on the surface.

"Miche" > wrote in message
...
> In article >,
> "Dee.Dee" > wrote:
>
>> Does substituing clementine or tangerine rind/zest for orange zest taste
>> totally different or unacceptable in most recipes calling for orange
>> zest?
>>
>> Has anyone substituted either clementine or tangerine?
>
> I've substituted tangerine zest and it worked fine.
>
> Miche
>

Thanks. I was wondering about either, but alas, I buy mostly clementines.
Those tangerines! who can peel those thin skins, or seed them -- they are
not worth the trouble of getting out the reamer even. Juice flying
everywhere! Although good.

Dee Dee

"Janet" > wrote in message
...
>
> <q> wrote in message ...
>> Dee.Dee said...
>>
>>> Does substituing clementine or tangerine rind/zest for orange zest taste
>>> totally different or unacceptable in most recipes calling for orange
>> zest?
>>>
>>> Has anyone substituted either clementine or tangerine?
>>>
>>> Thanks.
>>> Dee Dee
>
> I use Boyajian oils, which are pressed from the skin of the fruit and have
> a very true taste. Tangerine has a somewhat different flavor than orange,
> although both obviously citrussy. Depending on the application, the
> substitution could be fine.

I do have oils, but I feel that an oil citrus taste would permeate
throughout the dish, versus giving the little delight of the zest when one
bit down on it.

Thanks for the information. I appreciate your answer.
Dee Dee

On Dec 21, 8:48�am, "JoeSpareBedroom" > wrote:
> "Dee.Dee" > wrote in message
>
> ...
>
> > Does substituing clementine or tangerine rind/zest for orange zest taste
> > totally different or unacceptable in most recipes calling for orange zest?
>
> > Has anyone substituted either clementine or tangerine?
>
> > Thanks.
> > Dee Dee
>
> Check the source of whatever you use. The clementines I've bought are from
> South Africa, and they have a very noticeable white deposit on them. It is
> NOT wax. It's something to keep them from spoiling in shipment. Until
> demonstrated one way or the other, I will assume that the skin absorbs
> whatever it is. I wouldn't make zest from them. If I couldn't get domestic
> oranges (see note below), and clementines were the only citrus available to
> me at the moment, I would postpone the recipe which required the zest.
>
> Disclaimer: I am not claiming that domestic oranges are 100% free of
> chemicals on the surface.

Pesticides are absorbed throught the leaves, not the fruit. Nothing
is absorbed through any fruit/vegetable skin... anything on the skin
can easily be washed off. And the wax used is to keep stuff IN, not
out, and the waxes used (such as carnauba) is a natural plant product,
perfectly safe to eat. Beeswax is also safe to eat. Many candies/
confections are coated with wax yet you still eat chocolate.

> <q> wrote in message ...
> Dee.Dee said...
>

> Has anyone substituted either clementine or tangerine?
>
>

I used clementine zest in my cranberry orange bread. It tasted great
but I thought the flavor was a little stronger than when I use regular
oranges.

marcella

"Sheldon" > wrote in message
...
On Dec 21, 8:48?am, "JoeSpareBedroom" > wrote:
> "Dee.Dee" > wrote in message
>
> ...
>
> > Does substituing clementine or tangerine rind/zest for orange zest taste
> > totally different or unacceptable in most recipes calling for orange
> > zest?
>
> > Has anyone substituted either clementine or tangerine?
>
> > Thanks.
> > Dee Dee
>
> Check the source of whatever you use. The clementines I've bought are from
> South Africa, and they have a very noticeable white deposit on them. It is
> NOT wax. It's something to keep them from spoiling in shipment. Until
> demonstrated one way or the other, I will assume that the skin absorbs
> whatever it is. I wouldn't make zest from them. If I couldn't get domestic
> oranges (see note below), and clementines were the only citrus available
> to
> me at the moment, I would postpone the recipe which required the zest.
>
> Disclaimer: I am not claiming that domestic oranges are 100% free of
> chemicals on the surface.

Pesticides are absorbed throught the leaves, not the fruit. Nothing
is absorbed through any fruit/vegetable skin... anything on the skin
can easily be washed off. And the wax used is to keep stuff IN, not
out, and the waxes used (such as carnauba) is a natural plant product,
perfectly safe to eat. Beeswax is also safe to eat. Many candies/
confections are coated with wax yet you still eat chocolate.

+++++++++++++++++++++++++


This wasn't wax, as I explained very clearly. But, you needed to say
something. Anything. So, you are pretending I said the substance was wax. It
was not wax. It was most likely an antifungal agent applied DURING THE
PACKING PROCESS, to retard the growth of anything nasty during shipment.

On Fri, 21 Dec 2007 11:51:46 -0500, "Dee.Dee" >
wrote:

>
>"Miche" > wrote in message
...
>> In article >,
>> "Dee.Dee" > wrote:
>>
>>> Does substituing clementine or tangerine rind/zest for orange zest taste
>>> totally different or unacceptable in most recipes calling for orange
>>> zest?
>>>
>>> Has anyone substituted either clementine or tangerine?
>>
>> I've substituted tangerine zest and it worked fine.
>>
>> Miche
>>
>
>Thanks. I was wondering about either, but alas, I buy mostly clementines.
>Those tangerines! who can peel those thin skins, or seed them -- they are
>not worth the trouble of getting out the reamer even. Juice flying
>everywhere! Although good.
>
You must be rough on your citrus!

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