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Tuesday, April 30, 2013

Zest

When a recipe calls for lemon zest, they are meaning the grated peel.

You can use a box grater or a planer.
A planer can also be known as a zester.
A zester or planer  has holes like a gater, but it is small, flat, and has a handle.

To make zest. Just run the planer over the peel to get what you need.

You can also buy dried zest.
That comes in handy if you bake a lot
but you don't keep limes or lemons handy.

Just remember to cut down the amount if you are using dried by 1/3 to 1/2 the amount of fresh called for. 

If the recipe calls for less than 1 tablespoon zest, you can just leave it out especially if you have juice, or extract in it.
Leaving it out will change the flavor a bit, but not much.
It will still taste good.

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Happy A-Z!

8 comments:

  1. thanks for this---i really enjoy this blog--so much great info---congrats on a zesty ending :)

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  2. Lynn, I am glad. We both should be patting ourselves on the back for a job well done.

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  3. I didn't know you could buy dried zest! That would save so much time and I'd be able to bake more!

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    1. Kissing Chick, the first time I saw dried was at Penzey's, but recently I saw it at the grocery store. It comes in handy. :)

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  4. You've added the zest to this challenge, Ruth.
    Thank you for the wonderful posts here at Ruth's Recipes. I will be back... so keep them coming.

    Cheers,
    Jenny @ PEARSON REPORT

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  5. Jenny, that is sweet of you to say. This blog was a challenge cause it isn't quite so easy to wing. I will do my best!

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  6. This was interesting, I didn't know you could leave it out if the recipe didn't call for that much. I suppose it makes sense though.

    Congrats on completing a-z.

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  7. Jessica, thank you. Congratulations to you too!
    I have made lemon bars with and without the zest and I actually like them better without the zest.

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