Very often in cookery, especially at preparation of pastries, add a lemon dried peel. Many argue what is it actually therefore, without knowing the exact answer, they buy ready lemon zest in shop. The dried peel is the thin thin skin at a citrus cleaned from a loose adjacent coating. Lemon zest can be made most.
It is required to you
- lemons;
- usual paper;
- sharp knife;
Instruction
1. Carefully wash out lemons that on them there was no dirt, and scald them boiled water. It is necessary in order that the dried peel easily separated from the white layer located under a crust. If on lemons there are special marked stickers, then remove them so that there was no trace left.
2. A sharp knife cut off a lemon thin skin. It is necessary to do it accurately not to take a subcrustal loose coating. It is the simplest to cut off a thin skin in the form of a spiral tape.
3. Spread out a dried peel on a plate a thin layer and, having covered with sheets of white paper, leave in the dry place for several days. Best of all the aired windowsill or a balcony will be suitable for drying. Every day the dried peel needs to be overturned that drying happened evenly.
4. When the dried peel becomes fragile, so it dried. Now pound it to a powdery state and pour the turned-out powder to a jar in which you will store a dried peel. It is possible to pound a dry dried peel hands or by means of a spoon.
5. It is possible to make lemon zest and a little in a different way. Wipe a lemon on a grater, leave the turned-out grated skin in the sun for several days in order that it properly dried. When using this method the dried peel turns out less qualitative as when rubbing together with a dried peel also the white loose subcrustal coating which shouldn't be present at ready powder is rubbed. Besides when rubbing can get, juice and pulp of a lemon, in this case at addition in a dish of such dried peel will be felt a bitter taste of a lemon.