Advice 1: How to make lemon zest

Very often in cooking, especially when baking, add lemon zest. Many argue what it is actually, therefore, not knowing the exact answer, they buy the finished lemon zest in the store. Peel is thin, peel from citrus fruits, peeled loose from the adjacent layer. Lemon zest can do it yourself.
How to make lemon zest
You will need
    • lemons;
    • plain paper;
    • sharp knife;
    • grater.
Thoroughly rinse the lemons, so they did not have any dirt, and scald them with boiling water. This is necessary in order to peel easily separated from the white layer underneath the peel. If the lemons have special labeled stickers, then remove them so as not to leave any traces.
With a sharp knife, cut the peel of lemon. This should be done carefully so as not to capture subcortical porous layer. The peel is easiest to cut in the form of a spiral ribbon.
Lay the zest on a plate in a thin layer and cover with a clean sheet of paper, leave in a dry place for a few days. It is best for drying suitable ventilated window sill or balcony. Every day the zest you need to turn that drying is uniform.
When the rind becomes brittle, then it dried up. Now grind it to a powder and the resulting bulk powder in a jar in which you store the zest. Dry grind the peel with your hands or with a spoon.
You can make a lemon zest and a slightly different way. RUB lemon grated, grated peel obtained leave in the sun for a few days for it to be dry. Using this method, the peel turns a lower quality, as by rubbing together with the zest is rubbed and loose white outer layer, which should not be present in the finished powder. In addition, when rubbing can get, the juice and pulp of lemon, in this case when added to a dish like this peel will feel the bitter taste of lemon.
Peel has citric acid contained in the lemon, so when adding it to the dish is added smell and taste of lemon, but not this bitter taste, which has a lemon. If when cooking you added a little more zest than normal, don't worry, it will not ruin the taste of your meals.

Advice 2 : Can the lemon zest in the dessert to replace the citric acid

For cooking a variety of dishes frequently used food additive that gives them a special taste and aroma. Some of the additives are similar in name and composition, in this connection the question arises whether they are interchangeable.
Can the lemon zest in the dessert to replace the citric acid

Application of lemon peel

Lemon zest and citric acid, despite the similar names and base are not interchangeable. They are used in the preparation and production of completely different dishes and products. Lemon zest – safe culinary additive. It is a natural component that is produced by the rubbing and drying of the outer layer of citrus. It is used in the cooking process of meat, poultry, fish, vegetables, fruits. Include the zest and some of the soups – cold (beetroot soup, okroshka) and classic (soup, borscht, fish soup). Thanks to the use of lemon peel those meals acquire a distinctive spicy aroma and slightly spicy flavor.

Without adding citrus powder is impossible to imagine a range of desserts and pastries: biscuits, muffins, rolls, maniki, pastries, ice creams, sweet puddings, etc., Orange or tangerine zest makes the desserts, pastries and sweet sauces fine spicy flavor and makes them taste more natural and rich.

The use of citric acid

Citric acid is a white crystalline substance, soluble in ethyl alcohol and water. Unlike lemon peel derived by natural methods, acid isolated from lemon juice by the production of several chemical reactions.

In the food industry citric acid usually plays a role as an acidifier and is a major component in the production of ketchups, mayonnaise, sauces, canned food, jams, jellies, confectionery and other products. It is also a preservative, contributing to a more long-term storage of products, especially canned goods. As a flavor additive citric acid is added to processed cheese, some types of sausages. As a result, the products become softer and softer.

Thus, citric acid and zest – not the same thing. Citric acid is used strictly in moderation, since this component can have a negative impact on the body. No wonder it is used for domestic purposes, e.g. for descaling. It is a very strong reagent, which should be treated with caution.

Lemon zest is the same – it is a safe additive that can be used in cooking without fear for their health. In addition, it is useful and natural ingredient that promotes strengthening of immunity due to the rather high concentration of vitamin C.
Is the advice useful?