One medium-sized lemon yields about 1 tablespoon of zest, as well as a couple of tablespoons of lemon juice. The zest from other citrus fruits, such as limes or grapefruits, can also be substituted for lemon zest.Know More
To zest a lemon, peel away just the yellow part of the lemon, leaving the white pith behind. Use a microplane to grate the zest away from the lemon, or use a standard peeler to pull it away in chunks and chop it finely before use.
The Asian herb lemongrass may also be substituted for lemon zest, as it has a similar lemon flavor. Lemon leaves impart a similar flavor, but they provide a very different texture.Learn more about Food Measurements
A medium-size lemon will yield about six to nine teaspoons of juice. The amount of juice in a lemon depends on its size and how a cook extracts that juice.Full Answer >
When substituting applesauce for eggs in a recipe, use 1/3 cup of applesauce for each egg. Alternately, 1/4 cup of applesauce plus 1 teaspoon of baking soda is effective as well.Full Answer >
A single clove of garlic is equal to 1/2 teaspoon of minced garlic, which is the same as 1 teaspoon of chopped garlic. If the cook only has dry garlic, she should use 1/8 teaspoon of garlic powder or 1/4 teaspoon of granulated garlic.Full Answer >
While it's hard to know exactly because it varies by size, a medium onion minces to about a cup. Depending on the size and how finely the onion is minced, it may yield up to 2 cups.Full Answer >