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What else can I help you with?
Is lemon rind lemon juice?
Lemon rind is not lemon juice, it is the thick outer skin of the lemon.
Can you substitute tangerine rind for lemon rind?
yes
What is lemon pith?
Lemon pith is the white lying under the rind , between the rind and the pulp.
What is lemone rinde?
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.
What food rhymes with mind?
Lemon rind
What is the outside of an orange called?
The colored outer rind of a citrus fruit is called zest. If you are making a recipe that calls for lemon or orange zest, be sure that you use just the colored part of the peel and not the white fleshy part. You can find a kitchen gadget called a zester to help you do this.
How much Rind does a small lemon yield?
Usually about a teaspoon.
What is the difference between a rind and a peel?
Technically, no. But in culinary terms rind refers only to the orange bit - not the white pith. Peel is a term that is usually reserved for 'candied peel' where more of the pith is left on and then cut up and candied in sugar syrup.
What category is lemon under as?
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)
What is a lemon made of?
A lemon is made of juice pulp rind and acid. A lemon is grown in warmer climates in gardens, single trees or orchards.
What is the orange substance that surrounds muenster cheese?
The rind is colored with annatto
If you don't have a lemon for a teaspoon of rind can lemon juice be used and how much?
It really all depends on the recipe. In, say a cake batter, the addition of lemon juice instead of rind is perfectly ok as an approximate (though the fragrance and distribution of flavour isn't quite the same). You should be careful in recipes and take into account the high acidity in lemon juice and how it will react chemically with other ingredients. It may cause cream sauces to curdle, for example.
