Hi, for what it's worth: When I grate the peel off, I stop when I see that
in a given area, the juice is going to bleed through, then go to another art
of the fruit. Don't know that I get as much peel this way, and, admittedly,
since generally noone is around when I'm working, don't know if I could do
more on a given section of the fruit, or if maybe I've hit some white part,
but my end result turned out good, so, your friends could be right in saying
it doesn't matter. I do a version or orange and lemon cake that uses the
whole fruit, peel and all, which is done in the food processor. If I think
the amount of sugar needs to be adjusted, I do that. This cake has always
turned out well, adding to how it is maybe that if you get some of the
traditionally bitter part in there, it can still be ok.
Kathy.
----- Original Message -----
From: "Marleen O'Neill" <[email protected]>
To: <[email protected]>
Sent: Sunday, August 29, 2010 8:33 AM
Subject: [CnD] Zesting a lemon or lime
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
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