Foodie Blogroll


How to ZEST a lemon

The rich outermost part of the rind of an orange, lemon, or other citrus fruit, which can be used as flavoring.
On a lemon, it is the yellow part of the peel on the outside of a lemon. The peel of a citrus fruit contains two (2) top layers; the zest (the outermost part of the rind), and the pith (a white, fibrous membrane directly below the zest which helps to protect the fruit inside). The zest is shiny, brightly colored, and textured; it is the outer surface of the fruit which consumers can directly see.

Lemon zest has an intense lemon/citrus flavor with very little bitterness. The bitterness is primarily found in the white part of the lemon (the white pith). The white pith will give your dish a bitter undertaste. Carefully zest your citrus fruits leaving the pith on the fruit.

Before zesting, scrub the fruit with a sponge and warm, soapy water. Rinse it well and dry it with a paper towel.

Aluminum Free, Starch Free, GMO Free Baking Powder:


Baking Soda

Cream of Tartar


Mix baking soda and cream of tartar together in a 1:2 ratio in a small bowl to make the desired amount. For example, if 3 tsp of baking powder is needed, mix 1 tsp baking soda with 2 tsp cream of tartar.

Do not make large amounts and store as it will absorb moisture and get hard. Make only as much as you need for each recipe.

*Note that if your recipe includes yogurt, kefir, buttermilk, lemon juice or vinegar, there is no need to mix up baking powder. Just use baking soda and the acidity already included in the recipe will activate the baking soda to provide the desired dough leavening effect.

Add one tablespoon of white vinegar to a liquid measuring cup. Then, add milk until the amount reaches one cup. Let the mixture stand at room temperature for 5-10 minutes. It should look curdled. Stir and you have homemade buttermilk!

No comments:

Post a Comment