
The topic is citrus zest. It's a common ingredient in all sorts of recipes. In my kitchen I mostly use it in baked goods like pies, cakes, tarts, torts, puddings and custards. That said, I use occasionally in soups, salads, sauces, many pasta, fish and/0r seafood dishes, and, of course, to garnish cocktails too. Why? It adds a fresh pop of citrus flavor without the tartness of the juice. Lemons are the most commonly zested citrus fruit, followed by limes, oranges and grapefruit. Depending on whether you need wide strips, thin chards, or fine pieces, you'll need a vegetable peeler,......
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