{"id":305201,"date":"2022-04-06T21:40:02","date_gmt":"2022-04-06T16:10:02","guid":{"rendered":"https:\/\/www.www.bullfrag.com\/how-to-take-advantage-of-the-skin-of-oranges-lemons-and-limes-to-flavor-the-basic-condiment-of-the-kitchen\/"},"modified":"2022-04-06T21:40:02","modified_gmt":"2022-04-06T16:10:02","slug":"how-to-take-advantage-of-the-skin-of-oranges-lemons-and-limes-to-flavor-the-basic-condiment-of-the-kitchen","status":"publish","type":"post","link":"https:\/\/www.bullfrag.com\/how-to-take-advantage-of-the-skin-of-oranges-lemons-and-limes-to-flavor-the-basic-condiment-of-the-kitchen\/","title":{"rendered":"how to take advantage of the skin of oranges, lemons and limes to flavor the basic condiment of the kitchen"},"content":{"rendered":"
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Salt has been such a staple ingredient in cooking since time immemorial that it actually almost occupies a category of its own. It can have a more or less obvious presence fulfilling different functions, but it is rare that we do not use it. To get more out of it, we can personalize it with aromas, for example by preparing a fabulous citrus salt to enrich<\/strong> many dishes.<\/p>\n

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We already know that there are different types of salt although none is healthier than another, with the exception of reduced sodium salt for those with specific nutritional needs. Yes there are different origins, formats and qualities<\/strong>being the flower of sea salt or in scales one of the most noble and appreciated.<\/p>\n

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To prepare our citrus salt we recommend using a good quality salt, preferably unrefined, coarse-textured<\/strong> but delicate, like the aforementioned flower of salt, Maldon type or, better, some local one from national salt flats. We want a condiment to use at the moment<\/strong>as a dressing when serving, although it can also be used for cooking.<\/p>\n

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In addition to salt, we need the dry skin of various fruits, depending on their size, the amount of salt we want to prepare and the potency we are looking for. The ratio we recommend as a base guide is about 5-10 g dried and ground citrus peel<\/strong> (approximately a heaping tablespoon) for every 120-150 g of salt<\/strong>. From there, it’s a matter of testing and tweaking.<\/p>\n

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