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<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size:105%;">'''[[:Category:Lemon peel Recipes|Browse All Lemon peel Recipes]]''' </p></div> |
<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size:105%;">'''[[:Category:Lemon peel Recipes|Browse All Lemon peel Recipes]]''' </p></div> |
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[[Image:lemon_zest.jpg|thumb|300px|Lemon peel]] |
[[Image:lemon_zest.jpg|thumb|300px|Lemon peel]] |
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* lemon zest |
* lemon zest |
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| − | ==About Lemon peel== |
+ | == About Lemon peel == |
Wikipedia Article [http://en.wikipedia.org/wiki/Zest_%28ingredient%29 About Lemon peel on Wikipedia] |
Wikipedia Article [http://en.wikipedia.org/wiki/Zest_%28ingredient%29 About Lemon peel on Wikipedia] |
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Zest is the outer, colored shell of citrus fruit and is often used for baking. Zest has become a synonym for spice, strong flavor or interesting taste. To remove the zest a zester, vegetable/potato peeler, or paring knife should be used to scrape the colored part of the peel off. The white membrane or pericarp under the zest is bitter so it is important to be careful to not cut too deep. |
Zest is the outer, colored shell of citrus fruit and is often used for baking. Zest has become a synonym for spice, strong flavor or interesting taste. To remove the zest a zester, vegetable/potato peeler, or paring knife should be used to scrape the colored part of the peel off. The white membrane or pericarp under the zest is bitter so it is important to be careful to not cut too deep. |
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| − | ==[[:Category:Lemon peel Recipes|Lemon peel Recipes]]== |
+ | == [[:Category:Lemon peel Recipes|Lemon peel Recipes]] == |
[[Category:Lemon]] |
[[Category:Lemon]] |
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Revision as of 19:59, 26 June 2010
Lemon peel
Name variations
- lemon zest
About Lemon peel
Wikipedia Article About Lemon peel on Wikipedia
Zest is the outer, colored shell of citrus fruit and is often used for baking. Zest has become a synonym for spice, strong flavor or interesting taste. To remove the zest a zester, vegetable/potato peeler, or paring knife should be used to scrape the colored part of the peel off. The white membrane or pericarp under the zest is bitter so it is important to be careful to not cut too deep.