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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.
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Post by nath on Jan 20, 2014 13:10:51 GMT 10
Some good tips there Mick, had never though of drying the rind and grinding, definately be doing that one! Just waiting for my Dwarf lemon tree to mature and start fruiting. Its growing super well at the moment!
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Post by smokey on Jan 20, 2014 15:23:02 GMT 10
My Japanese Yuzu trees are going nuts this year so Im pretty chuffed about that. There juice and rind are very much coveted amongst Japanese chefs in Australia
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Post by nath on Jan 21, 2014 23:20:44 GMT 10
My Japanese Yuzu trees are going nuts this year so Im pretty chuffed about that. There juice and rind are very much coveted amongst Japanese chefs in Australia That sounds exotic! Mines a Lemon tree
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Post by chrisg on Apr 22, 2014 9:05:54 GMT 10
I've a new miniature growing in a big pot Nath, looking good. It was a gift, some hybrid apparently that will give both lemons and limes I've dried and ground lemon rind before now, it is amazing stuff, must do it again once we have some fruit. (I'm very disinclined to buy lemons, not at typically $1 each, a mate has a tree.) The other thing I do is have a zest session with a few lemons, picked up a little sort of rake at Freo markets years ago that does a great job. When I have a decent pile of rind curls I store them in the fridge in a jar under vodka. They keep ages and a small amount is the finishing touch on osso bucco, lamb shanks, risotto milanese etc Cheers
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