I'm 11 and i was making random thing cuz i want to be a chef and i had 1/2 of a tea spoon of lemon extract and i needed 1 teaspoon so i found almond extract and used that and put 1 drop of lemon juice in the almond extract it works trust me
For a teaspoon of lemon zest use 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
1/4 teaspoon
you just need about 1/2 a cap full of it, as lemon is a strong flavor
To substitute lemon zest for lemon extract, you'll first need to chop the strips of zest as finely as you can. Then just use a one-for-one substitution: one tsp of finely chopped zest = 1 tsp extract.
easy you know, what i do is just pressing the peels or maybe squeeze a lot at once then the oil must be released. But you can also do a stage called steam distillation, type on google to see more information on that. good luck!
1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon Extract - spiceplace.com- up to 1 quart size, Almond extract 32 oz. Amazon.com
0.31 cup 1 cup = 48 teaspoons 1 teaspoon = 0.02 cup
1 teaspoon of citric acid = 4~6 teaspoons of lemon juice = 8 teaspoons of vinegar.
No as the recipe is expecting the sugars and the powdered geletin from the Jello. To do this my guess would be 1/4 Cup Fresh lemon juice. 1/2 cup sugar. 1 packet of powdered geletin bloomed per package instructions. Plan on adjusting the liquid level in the recipe.
Ingredients for making Irish Cream are mostly ingredients already found in ones home. 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 teaspoon instant coffee granules and 3 to 4 small eggs are a few of the ingredients.
The recipe ingredients for blueberry sherbet are 2 cups fresh or frozen blueberries, 1 cup fat-free buttermilk, 1/2 cup sugar, 1 tablespoon fresh lemon juice, and 1/2 teaspoon vanilla extract.