My Inherited Kitchen

Cooking for people who can't cook but now have to

Rustic kitchen table

Month: July 2017

Rustic kitchen table

What are you having for dinner tonight? Is it the same as other people?

Just click on the button that looks most like your dinner tonight and see what other people are having. Please share with your friends.

What are you having for dinner tonight?

View Results

Loading ... Loading ...



How to zest a lemon and why bother?

I always thought that the best part of fruit was on the inside and that other than for marmalade the skin was just thrown away.  So, whenever I saw a recipe that included “the zest of a lemon” I imagined that it was either for presentation or just lemon juice.

Recently a recipe that featured the “zest of a lemon” was recommended to me, so for the My Inherited Kitchen community I decided to see if I was right.  As in so many of my preconceptions about cooking I was wrong.  It made a big difference. Try it yourself with our Leek and Bacon Risotto recipe.

How do you zest a lemon?

The zest is the thin layer of yellow around a lemon. It is not the white bit underneath which tastes bitter. Therefore you have to find a way of just shaving off the bits that do taste good. You can either use a citrus zester or a microplane.

citrus zester microplane zesterWith both devices just rub them across the lemon and collect the slivers of lemon on a plate. Typically you will need about a teaspoonful in most recipes although they rarely state how much.

The most important thing to do before zesting a lemon is to make sure that it is throughly washed. You should also avoid buying lemons that are waxed to keep them looking good. Wax does not taste nice.


Powered by WordPress & Theme by Anders Norén