Do it the same way you would a lemon. Put it in the microwave, or put alot of pressure on it.Do it the same way you would a lemon. Put it in the microwave, or put alot of pressure on it.Do it the same way you would a lemon. Put it in the microwave, or put alot of pressure on it.
Lemon rinds are cut with a sharp knife. If a recipe calls for "lemon zest," which is only the outermost bright yellow portion of the lemon rind, one should use a tool called a "lemon zester," a small grater or a very sharp vegetable peeler.
with a zester
The rind is the skin.
Lemon rind is not lemon juice, it is the thick outer skin of the lemon.
yes
Lemon pith is the white lying under the rind , between the rind and the pulp.
It's the rind of the lemon. Basically the outer covering of the lemon. The rind is the "yellow" bit before you get to the white pulp.
Lemon rind
Usually about a teaspoon.
There are many lemon-scented herbs, but they all have slightly different aromas and flavors and none taste exactly like lemongrass. Whichever one is the best choice depends on your personal taste. These include lemon balm, lemon verbena, lemon myrtle, and lemon thyme. You can also use actual lemon, including lemon juice and/or lemon rind.One person suggested a mixture of lemon rind and cilantro. Say 3 parts lemon rind to 1 part cilantro. Rind of 1 lemon + couple sprigs of cilantro = 2 lemon grass stalks
Lemons are a fruits. If you're interested in taxonomy, they are in the Plantae kingdom and the Citrus genus. Lemons are used mainly for the juice and the rind (the rind contains the lemon essential oils)
A lemon is made of juice pulp rind and acid. A lemon is grown in warmer climates in gardens, single trees or orchards.
A small strip of lemon peel or any fruit is called a ZEST.
There is no fat at all in a lemon. Technically, there are oils in the lemon rind, but the amount is far to small to matter when eaten.
it gives flavour to the cake and it gives more texture to the sponge