Dana jokes that I will preserve just about anything I can lift. And since limes are so light, the qualify:
There`s not a lot to drying limes. Cut them as evenly as possible and place them in the dehydrator at 135 degrees and dry until they are crispy – I like to describe them as `breakable.` There`s a lot of water in these little dudes and dudettes so ensure they are dried throughout by pinching the flesh of your thickest piece between your finger and your thumb.
We mentioned making these on our Facebook Group (If you`re not a member you may want to check it out – there`s more than 900 members of the community there who are engaging in conversations, sharing ideas, techniques, recipes, links and more) and several people wanted to know what to do with them (thanks Rachel, Lisa and Bashar! ). I admitted at the time that I had no idea and we asked the group and our Twitter friends for recommendations. Here`s a list of ideas:
- Our friends at The Avro suggested muddling it into cocktails (appropriate suggestion from a bar after all!)
- Rachel mentioned using lemon and lime powder for baking (but wasn`t keen on the color – our dried lemons also turn out very dark).
- We heard from the awesome team at Earth to Table Bread Bar (ooooh their cookbook…) that we could make Thai soup with them.
- Food hero Arlene Stein and Chef Friend Shayma (Spice Spoon) recommended a Persian stew named Khoresht. Febi clarified that this would use whole dried lemons (an interesting concept that may take some exploration – I would think you have to pierce them multiple times before drying).
- Chef Scott Vivian (from the awesome Beast Restaurant) recommended an Indian Lime Pickle .
- I definitely want to experiment with turning them to powder and using them to rim a glass or within a cocktail.
I dried limes because I was curious – and I found 8 on sale for $1 (they were a few hours from being thrown out – so they were cheap and felt good to save). Looking forward to experimenting – any other ideas out there for them?