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| Tweet Topic Started: Jan 19 2018, 07:33 AM (5 Views) | |
| Michael Morin | Jan 19 2018, 07:33 AM Post #1 |
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Hi all, IF there is one hallmark of my cooking, it is the plentiful use of lemon juice and lemon zest. As a child, I always loved unsweetened lemonade, and now, when asked what might improve a dish, my response is frequently, ''Lemon!'' Both the juice and the zest give a fresh edge to food, adding a welcome acidity to some dishes, and a tart sweetness to others. The zest is not the entire rind or peel, but the thin outer yellow layer, with none of the underlying white pith attached. Zest is aptly named, as it has a complex flavor with a slight bitterness provided by the oils in the rind. Those who do not like this bitterness can reduce it a bit by blanching the zest for a minute or so and then running it under cold water. For more details: Explainer Video |
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9:25 AM Jul 11