Using lemon juice and zest... which do I do first?!
Using lemon juice and zest... which do I do first?
I've got a recipe that calls for the zest and juice of two lemons. I have never zested a lemon before. Do I zest, then juice, or juice, then zest? Which way is easiest?
Answers:
First you zest, by grating the zest (peeling/rind) from the outside of the lemon until you have how ever much the recipe calls for. Then cut the lemons in half and squeeze as much juice out of them as you can point the cut side up and letting the juice run between your hand into the bowl so the seeds don't drop into the bowl with it. Good luck on your recipe!
It's much easier to zest and then juice.
i think juice then zest.
Zest then juice. The easiest way is to grate the lemon peel while the lemon is still whole, then cut it open to juice it. Keeps things a bit less messy.
Zest the lemon first and than roll the lemon to get the juice flowing and than juice the lemon.
it is better to zest first, but remember when you are zesting don't get to much of the whitepit part, it will be really bitter, then after you zest, pop in microwave for 10 seconds and the juice will be easier to get out
easiest way I know
First put the lemon in freezer for about 5 minutes I find that makes it easier to zest
then you zest,by grating the zest (rind) from the outside be careful not to go too deep and get the white pith
then juice
here's a link that details how to do it
http://www.ehow.com/how_2000922_zest-lem...
first zest the outside of the lemons. they should have "lemon zestors" at any food store or at fred meyer (i just saw one there last night) then juice the lemon and you're good to go!
first zest the lemon, but make sure not to take the white pith. then roll the lemon on the counter under the pressure of your hand to release juice( this also helps keep it from squirting everywhere but the bowl when you squeeze it). cut it in half, and hold it over your (clean) hand or strainer. squeeze the juice and catch the seeds. Good luck man!