Zesting a lemon or lime
Hi All,
I know that zesting peel from lemons or limes impart more flavor than the
jarred grated peel. My question is how do I grate peel so that I don't
get the white pith? I've talked to some sighted cooks and I was told not
to worry about it. Par for the course answer. I know that there is someone
on this list that can help me with this.
Thanks so much in advance.
Marleene
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
