[I think this question here was originally too unclear.because I was still researching and figuring out exactly what I wanted to ask when I po
I want to make Morrocan-stye pickled lemons, but I was only able to find one site with an explicit ratio, and it says: In On Food and Cooking, Harold McGee sug
What are some good ways of getting the most flavor out of lemon zest and into sugar+water? I’ve steeped them in the liquid that was just to the boil and
Why is my lemon pie crust wet? I am not sure what to do. I have tried many things but nothing helped. I cooled the whole pie, then refrigerated it. When I too
Recently I had a good lemon harvest , and I'm experimenting with it . I like to know if I can make lemon powder , so I can use them later . I tried heating , bu
Lemons and limes are both very acidic but have slightly different flavors and scents.
Syrup recipe calls for citric acid, 3Tbsp. I want to use rosehips to achieve the same degree of tartness. 3Tbsp equals 2 1/4 cups of lemon juice. I can boil/s
Recently I have taken to natural aromas and colours. Does anyone have any idea on best method and equipment for extraction of oil from lemon rind?
My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then
I started a jar of preserved lemons yesterday and today I noticed that the top of one lemon is above the liquid, is this ok? Should I try to press it down, or a
This happened to me often when I go to some restaurants or be on a visit to somebody place. It just happen that I want to add some lemon to my soup or use it as
I used frozen lemon juice in a lemon icebox pie. It had egg yolks and sweetened condensed milk as additional ingredients. It failed to set up. Does freezing lem
I just a couple days ago started a batch of Moroccan preserved lemons, using a combination of recipes from 2 books I own and a few online. Basically, near-quar
I used this recipe and followed it to the letter. I used organic/unsprayed lemons (and was careful not to zest the pith) and free-range eggs. I did a quick Goog
I had the ill thought of adding raw lemon to my apples jam (half for ~2.5lt, in other words half for blender load), it tastes inhumanly bitter. Apart from the l
Let me start by saying, I am a good home cook. I have been cooking for a while with positive review. I decided to try something I had never done before. I ma
Long story short, Is lemon peel thickness sign of the fruit age? Long story: half-cutting lemons (this worth for oranges and other citruses, as well), I notic
My lemon juice went out of date almost 2 years ago. It has been in the fridge the whole time but has been opened. I'm just wondering if its safe to use? I want
Cream Cheese Lemon Blueberry Pound Cake (http://www.thesugarcoatedcottage.com/cream-cheese-lemon-blueberry-pound-) Lemon-lavender greek yogurt pound cake (http:
Let's say for whatever reason that I cannot or don't want to get store-bought yogurt. How can I create a probiotic culture to make some from fresh milk? I saw