The next time you’re making a citrusy dish, consider ramping up the flavor with not only the juice, but the zest of the fruit. The juice is good, but the zest — scraped or cut from the rind of fruits such as lemons, limes or orange — captures the oils in the skin delivering more intense flavor. Often, a bit of zest is all you need to get an intensely well-rounded citrus punch — a floral sweetness without any sour notes.
The Link LonkJune 29, 2021
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Juice is great, but these 8 recipes show why zest is best for bright citrus flavors - The Washington Post
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