WOULD you like to learn a great cooking trick?
If you are going to use lemons in your cooking please don’t forget to use the zest also. By doing that we won’t waste the most important way to add flavour to your recipes.
Lemon peels are divided into two parts: the pith and the zest.
The zest is the outermost yellow part of the lemon and the pith is the white part underneath, between the zest and the flesh. The key for a great result is using just the zest, which has a brighter, more lemony flavor than the pith (which tends to be extra bitter).
Personal tip? There are a few ways to incorporate lemon zest into your cooking, and one of the best ways is to use a microplane (a grater with really small holes you’ll find in cooking stores).
This tool will leave you with amazing powdery zest that you can add to everything from salad dressings to marinations, infusions of dairy or even to make desserts.
Since microplane zest is so fine, it won’t change the texture of your dish and it will add extra flavour to your cooking.
Remember if you are going to serve the lemon yoghurt cake from today’s recipe with Greek yoghurt, you can add a little bit of lemon zest to it in order to add freshness to it.
And most importantly, by doing so.. you won’t waste any part of your lemon!!
Another tip! If you have leftover lemon zest or juice, put it in the freezer for future elaborations or drinks. Smart solutions with simple ideas!!