To dehydrate orange zest, spread it in a single layer on a dehydrator tray lined with parchment paper and dry it at 130°F (54°C) for 2-4 hours.
Here's a more detailed breakdown:
Steps for Dehydrating Orange Zest:
- Prepare the Oranges: Thoroughly wash and dry your oranges.
- Zest the Oranges: Using a zester, microplane, or vegetable peeler, carefully remove the zest from the oranges. Be sure to only zest the colored part of the peel, avoiding the white pith (which is bitter).
- Prepare the Dehydrator: Line your dehydrator trays with parchment paper. This will prevent the zest from falling through the holes and makes cleanup easier.
- Arrange the Zest: Spread the orange zest evenly in a single layer on the prepared dehydrator trays. Avoid clumping.
- Dehydrate: Place the trays in your dehydrator and set the temperature to 130°F (54°C).
- Drying Time: Dehydrate for 2 to 4 hours. The exact time will depend on the thickness of your zest and the humidity in your environment.
- Check for Dryness: The zest is done when it is brittle and snaps easily. It should not be pliable or sticky.
- Break Apart Clumps and Stir: Periodically (about every hour) break apart any clumps that form and stir the zest to ensure even drying.
- Cool and Store: Once dehydrated, allow the zest to cool completely before storing it in an airtight container in a cool, dark, and dry place. Properly dehydrated and stored orange zest can last for several months.
Tips for Success:
- Use Fresh Oranges: Fresh oranges yield the best zest in terms of flavor and aroma.
- Avoid Pith: The white pith under the orange peel is bitter. Try your best to only zest the colored part of the peel.
- Monitor Progress: Check the zest regularly during the dehydration process to prevent over-drying.
- Powdered Zest (Optional): Once fully dehydrated and cooled, you can grind the zest into a powder using a spice grinder or food processor for use in baking and other recipes.
