Technically speaking, the zest is the colorful portion of the peel or rind. The peel
or ... But whether a recipe calls for grated lemon (or orange or lime) zest, peel or
rind, you won't want to use that unpleasant white pith. ... Ask the Expert: Wood vs.
May 10, 1995 ... Q. Can you clear up the difference between lemon peel, lemon rind and lemon
zest? I'm not sure if they're all names for the same thing or if ...
Aug 21, 2015 ... Lemon zest refers to only the colored portion of the lemon peel (which is the
entire skin, sometimes called rind). Rarely is the peel used in ...
Jun 30, 2010 ... I use the tool to get the zest from the outside of the lemon and it's all yellow ...
Peel and rind are the same thing, the yellow part of the lemon that ...
The dried peel of California lemons adds zesty lemon flavor to desserts,
marinades and seafood. Use as a one-for-one substitution in recipes calling for
Martha Stewart shares tips and tricks for what to do with lemon rinds and how to
get the perfect peel using paring knives, graters, zesters and other ideal kitchen ...
Lemon peel is dehydrated lemon zest; the outer skin without the white membrane
. Using lemon peel out of a bottle will save you time in cooking when the recipe ...
Lemon peel is the zest from dehydrated lemons – this is the outer portion (or skin)
of the lemon with the white membrane or pith removed.
Is there a difference between lemon rind and lemon zest? I always use the yellow
outside part, but I'm just wondering if I'm doing it wrong.
Amazon.com : McCormick Gourmet Collection Lemon Peel, 1.5-Ounce Unit :
Natural ... Also this equals the same amount as fresh so you do not need to adjust
your recipes. This is ... Every so often, I run into a recipe that calls for "lemon zest.