Good format. They edits are a tad short where your voice is chopped too short but can't criticize as I hate to edit video. Haha. One thing I would suggest is that when picking a lemon for zesting, go for Organic in that case in order to skip any chemicals that are in the peel by mass commercial growers. In California we have an abundance of local lemons that are organic with some greenhouse grown so they are available year round now.
Thank you so much!!! This was my first time filming & editing a long form video so we will only go up from here haha!😂 +100 to organic lemons and citrus especially when using the zest!! A bit less abundant here in NC than in California but I always pay extra for organic; it’s worth it!
@@ariannarayekitchen Cool. Parsley and Cilantro are something that we seem to end up buying every single grocery trip. What's your favorite way to store it in the fridge? We use little glass tubs with snap on lids and put a paper towel in the container. We have had parsley that keeps well that way for up to two weeks (psss. And even more)m haha. Frozen parsley cubes are good to have on hand in a pinch but once frozen the texture for a presentation topping is shot.
@@timescalesI usually store mine a similar way and sometimes I’ll just put it in a mason jar with a bit of water and leave it on the counter if I’m planning to use is within a couple days (changing the water out daily). I’ve also found that washing it and putting it in a ziplock bag with a paper towel works great too!! Frozen cubes is a great hack especially for stocks and soups!!🎉🎉
@@ariannarayekitchen Cool. Yes that's what frozen cubes are great for, stocks and soups. I'll try the mason jar way with some water. Good idea. See ya round, keep up the great content and happy times in the kitchen. 👍
Good format. They edits are a tad short where your voice is chopped too short but can't criticize as I hate to edit video. Haha. One thing I would suggest is that when picking a lemon for zesting, go for Organic in that case in order to skip any chemicals that are in the peel by mass commercial growers. In California we have an abundance of local lemons that are organic with some greenhouse grown so they are available year round now.
Thank you so much!!! This was my first time filming & editing a long form video so we will only go up from here haha!😂 +100 to organic lemons and citrus especially when using the zest!! A bit less abundant here in NC than in California but I always pay extra for organic; it’s worth it!
@@ariannarayekitchen Cool. Parsley and Cilantro are something that we seem to end up buying every single grocery trip. What's your favorite way to store it in the fridge? We use little glass tubs with snap on lids and put a paper towel in the container. We have had parsley that keeps well that way for up to two weeks (psss. And even more)m haha. Frozen parsley cubes are good to have on hand in a pinch but once frozen the texture for a presentation topping is shot.
@@timescalesI usually store mine a similar way and sometimes I’ll just put it in a mason jar with a bit of water and leave it on the counter if I’m planning to use is within a couple days (changing the water out daily). I’ve also found that washing it and putting it in a ziplock bag with a paper towel works great too!! Frozen cubes is a great hack especially for stocks and soups!!🎉🎉
@@ariannarayekitchen Cool. Yes that's what frozen cubes are great for, stocks and soups. I'll try the mason jar way with some water. Good idea. See ya round, keep up the great content and happy times in the kitchen. 👍
@@timescalesthanks a ton!!! Always look forward to your comments & feedback on how you and your wife are liking the recipes!! Happy cooking!!😁😁