Post by smokey on Jan 15, 2014 19:21:38 GMT 10
If anyone is lucky enough to have a lemon tree or buys lemons for juice, You will notice that trees are starting to set fruit now.
We all know we can juice and freeze a glut or even preserve a jar or two. However many throw out the best part.
The rind.
If you peele your juicing lemons down the the pith with a potato peeler and dry them on the window sill and once snap dry chuck them into a glass jar, eventually you will fill the jar.
Grind or wiz them into a powder and you have a powerful spice that will open up many options as a rub ingredient. A little goes a long way
Another thing I do is saturate sea salt with lemon juice and then re-dry for lemon salt, another great ingredient for French cooking.
We all know we can juice and freeze a glut or even preserve a jar or two. However many throw out the best part.
The rind.
If you peele your juicing lemons down the the pith with a potato peeler and dry them on the window sill and once snap dry chuck them into a glass jar, eventually you will fill the jar.
Grind or wiz them into a powder and you have a powerful spice that will open up many options as a rub ingredient. A little goes a long way
Another thing I do is saturate sea salt with lemon juice and then re-dry for lemon salt, another great ingredient for French cooking.
