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
Typically, a sprig of thyme yields between 1/4 and 1/2 teaspoon of leaves. This range occurs because a "sprig" indicates one branch or shoot of a plant, and there is no exact size for this.Full Answer >
One ear of corn yields about 1/2 cup of corn. Raw corn can be cut straight from the ear. If the corn is intended to be frozen, however, it is recommended that corn is submerged in a pot of boiling water for four minutes and then placed in an ice bath before being cut off the ear.Full Answer >
There are three teaspoons in a tablespoon. That means that there are 1.5 teaspoons in a 1/2 tablespoon, and 1/3 of a tablespoon is a single teaspoon.Full Answer >
One teaspoon of dried dill equals the same amount of flavor in a tablespoon of chopped fresh dill. To calculate the amount of dried dill to substitute in a particular recipe, cooks should use about one-third of the amount of fresh dill that is recommended.Full Answer >