I need a LOT of organic lemon zest. Is there a commercial machine that can zest faster and better than a hand held zester? How do the dried zest companies pro
First of, sorry of the question is not for here, but I can't seemk to find more proper place... My question is, how much lemons are needed to produce 1 kilogram
Related to How would you use a lot of lemons?, but at the opposite scale: I have a recipe that needs 1 Tbsp. lemon zest, so I've zested sever
I'm making a lemon bars/squares recipe that I've made a few times before, and I keep having trouble deciding when to take it out of the oven. I don't want to ov
I attended a business meeting in the Midwest and one of our clients took our management team and a few other business partners to dinner at an awesome Mexican r
I recently made some lemon oil. Here's how I made it (question at the bottom): I took the zest of about 12 lemons, packed it in a half pint jar, filled it to t
I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be oka
I'm trying to make a lemon soda using fermentation. Is it possible to make a lemon soda by mixing sugar, lemon, warm water and a scoop of live cultured yogurt?
I often zest up my food with lemon juice and I usually have squeezed juice in the fridge in a jar because I like it pre squeezed, with pulp and seeds removed.
I have recently discovered a much broader use of lemon juice in my cooking and now add it to almost all stews and soups a few minutes before the end of cooking.
I recently made preserved lemons using a recipe from Jerusalem: The Cookbook. Having poked around a variety of recipes online, it's pretty much the same as all
Is there any reason I can't make a Meyer lemon curd without adding sugar. Is the sugar doing anything structural or is it just taste? Should I adjust the number
I have been making homemade lemonade for a few years in the summer and slowly, starting from an online recipe, I have been perfecting it (on a mainly trial and
I am anosmic (do not have a sense of smell) and therefore am reduced in my perception of flavours to the flavours my tongue can detect, every time I zest a citr
If you want to add lemon flavor, why not just add lemon juice? For what type of dishes would you recommend using each one?
Many sugar candy recipes ask for corn syrup to add polymerization to the final candy and prevent crystallization. Body sugaring recipes call for lemon juice to
I drink water at work from a plastic bottle, refilled at cooler. I wonder if putting lemon cuts (0.25 lemon/L) in it will preserve it and decent way to keep wat
"Meyer lemons" are advertised as a cross between a lemon and a mandarin orange. The flavor is basically what you'd expect from that cross. Is it reasonable to
I have cod and every recipe that I can find says to use lemon juice, but I personally hate lemons. What can I cook the cod with, other than lemons? I don't wan
There's this really cool microwave lemon squares recipe that I've been dying to try out - only, the recipe insists on the cook time being 3 minutes on 80% power