|
|
|
|
|
|
|
|
|
 Posted: Tue Feb 06, 2007 1:10 pm
So this is place to come to if you have questions about what something is, or how to use something, when cooking. Or if you use something new and find you love it, or hate it, leave a comment here for the others.
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Apr 27, 2007 7:51 pm
I have difficulty zesting limes sometimes. Sometimes I get the pith of one area in attempts to remove the zest of another area.
Does anyone have any tips?
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun May 20, 2007 2:44 pm
|
|
|
|
|
|
|
|
|
|
Posted: Sun Aug 12, 2007 9:29 pm
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Mon May 19, 2008 4:07 pm
All I can say, is get a really high quality (preferably easy to hold) microplane (it's like a tiny holed cheese grater), and then to just pay attention as you are zesting. The zest comes off very fine, which makes it great for desserts and sauces, and as soon as you see white, you just turn the fruit and start zesting another area.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Reply
