As a chef, Flay always looks at foods in terms of freshness so he can decide what to cook next — and he loves to pickle produce before it goes bad. Peppers like jalapeños and alliums like onions all work well when pickled in honey and vinegar, boiled and then stored in the fridge for six months."Preserved lemon rinds are one of the great condiments of North African and Moroccan food. We always throw away the rinds.
Zesting lemon or preserving the rinds is a great way to save money and boost flavor in so many dishes.He peels and slices up the rinds and puts them in a jar with salt and sugar. Then he adds them to rice dishes, farro and other grains to brighten them with a savory, sweet, slightly tart taste. Flay added that squeezing citrus juice is only about 20% of the flavor in the fruit, so utilizing the the skin and the zest is the best way to maximize it. He also loves using orange skins in cocktails.
After grating, he puts lemon zest in a ramekin or tightly sealed jar and stores it for a few days. Then, whenever it's time to add zest to a recipe, he simply opens the jar, spreads the zest evenly on a paper towel for an hour to 30 minutes and sprinkles it like salt.
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