Don't know what lemon or orange zest is? It's just the rind of a citrus fruit, a finely chopped rind with no white pulp. Right behind the crust we see this white pulp, it is usually very bitter, so the zest is removed carefully, only the very top layer of the fruit peel, so that there is no bitterness when baking.
And making lemon and orange zest is very simple at home; any housewife can handle this task. By the way, citrus fruit zest can be added to give a special taste and aroma to a wide variety of baked goods: cakes, cookies, pastries, etc. Zest is also added for a special aroma to a variety of dishes and even drinks. Below are the methods for zesting a lemon or orange. And for this you will need kitchen utensils: a vegetable knife and a grater.
How to zest a lemon
Before zesting a lemon, be sure to wash it and remove wax, pesticides and dyes. It is advisable to do this with soapy water. After the lemon is washed, you should give it time to dry. Now you can start peeling the lemon. And this can be done using a regular vegetable grater, which you use to grate carrots or beets (red beets) for borscht. Using a fine grater, carefully grate the skin of the lemon without removing the white pulp, otherwise the zest will be bitter.
It will be very convenient to place a square grater on a cutting board and grate the zest onto it. The flat grater should be held at an angle so that its lower end rests on the cutting board. Gently run the lemon from top to bottom along the grater, turning the fruit slightly as you grate. All that remains now is to collect the resulting zest to add it to various dishes.
How to remove zest with a regular knife
You can zest a lemon or orange, or any other citrus fruit, with a regular knife that you use to cut vegetables. It must be sharp, otherwise it will be very difficult to remove the zest. First, carefully cut the peel into thin strips (without touching the white bitter pulp), then chop the strips as finely as possible. Remember and tell your family and friends that the zest must be removed carefully, without touching the white pith.
To get more zest, you need to choose a fruit with a thick and rough skin. These thick-skinned lemons and oranges must first be cooled in the refrigerator.
It is advisable to use lemon and orange zest immediately, because over time it loses its aroma and taste.
The lemon flavor in any dish, baked goods or drink will be stronger if you use a finer zest.
Description
Lemon zest is the outer layer of the lemon peel and contains a large amount of essential oils. To obtain this spice, used for culinary purposes, lemon fruits are washed, scalded with boiling water and the zest is cut off in the form of a spiral ribbon. Don't forget that the knife must be very sharp, otherwise you will not achieve perfect thinness. If the peel is cut quite thick, then the color of the zest after drying will acquire a yellowish-brown tint, but if you do everything correctly, it will remain lemon-yellow in color, practically unchanged.
In cooking, lemon zest is used mainly for baking muffins, Easter cakes, charlottes, puddings and cakes. Often added to meat dishes, salads, and, finally, just in tea. This will give your favorite drink the taste and aroma of fresh lemons. The calorie content of lemon zest is 47 kcal per hundred grams of spice.
By the way, this spice was not always popular: for example, in ancient times the benefits of lemon zest were not understood and they called it foul-smelling. Only with the advent of the Middle Ages did it begin to be considered a spice that participated in the confectionery sacrament. Having caught the delicate aroma of the yellow skin, cooks began to use it in the preparation of soups, aspic, sauces and various gravies. Interestingly, in Spain they still prefer to sprinkle this fragrant spice on veal, using it as an alternative to salt. The main secret is to be sure to add natural flavoring a couple of minutes before cooking.
Lemon zest in a slow cooker: where to use it
Lemon zest is a fairly versatile product as it can be found in many dishes. And lemon zest is added to the slow cooker when preparing various sauces for meat, meat dishes, and baked goods. For example, to make lemon pie, lemon zest is added directly to the dough, giving it a pleasant lemon flavor. Lemon jam turns out especially delicious in a slow cooker. In this case, the lemon zest is peeled from several fruits, the lemon is additionally cut into slices and the whole thing is cooked in a slow cooker along with sugar until it reaches a jelly-like consistency. The finished jam has a characteristic lemon smell and a pleasant sweet and sour taste.
Lemon zest gives the finished dish an exquisite taste, highlighting some products. It is perfect when fresh ingredients need to be given a bright aroma and an unforgettable taste. Lemon zest in a slow cooker is used not only as an additional ingredient in a dish, it is often used in small quantities as a natural flavoring.
Lemon zest in a slow cooker: how to store
Lemon zest is easy to make yourself. But you don’t have to use it all at once. Simply dry the zest and then grind it into a powder. In this form, lemon zest is stored for quite a long time, while it retains all its culinary value. Lemon zest powder can also be added to baking dough, creams, jams or various sauces for fish and meat.
Benefits of lemon zest
It is impossible not to mention the benefits of lemon zest as a strong antibacterial agent: if you have a sore throat or a purulent sore throat, just chew the peel and it will become much easier.
The beneficial properties of lemon zest are due to the huge content of vitamin C (it contains almost three times more of this vital substance than the pulp of a ripe fruit). Therefore, regular consumption of this aromatic and delicious spice in food will have a positive effect on your health, and your immune system will “thank” you in the midst of epidemics of ARVI and colds with excellent health.
Lemon zest harm
In addition to the undeniable advantages of this spice, one cannot fail to mention the harm of lemon zest, which can manifest itself in the presence of a peptic ulcer. Also, in addition to the harmful effects on tooth enamel, lemon peel can provoke allergic reactions, which is characteristic of almost all citrus plants. If you have increased acidity, you will have to either limit the use of lemon zest or give it up altogether if you don’t want to “get” heartburn.
Calorie content of lemon zest is 47 kcal.
Energy value of the product Lemon zest (Ratio of proteins, fats, carbohydrates):
Protein: 1.5 g (~6 kcal)
Fat:0.3 g (~3 kcal)
Carbohydrates: 5.4 g (~22 kcal)
Energy ratio (b|w|y): 13%|6%|46%
Zest is effective in preventing cancer
Salvestrol is considered one of the most important components of lemon peel. This substance, in combination with limonene, can prevent the development of cancer cells in the human body. Therefore, consuming zest is one of the ways to prevent cancer.
Helps reduce weight
The peel of this sour fruit contains a substance called pectin. Many women know it as a component that effectively helps in the struggle for a slim figure. Therefore, by regularly consuming lemon zest, you can find a reliable assistant, a breaker of excess fat that can maintain the beauty of your figure.
Removes toxins
Lemon zest is rich in a substance called bioflavonoid, better known as vitamin P. This is a very multifunctional substance. Firstly, in metabolism it can reduce the harm of some oxidative reactions occurring in the body. Secondly, it effectively removes toxins from the body, for example, those that contribute to addiction to all kinds of alcoholic beverages or a tendency to chronic overeating and excessive food consumption.
Helps maintain youthful skin
Lemon peel contains large amounts of antioxidants and free radicals - substances that play a big role in maintaining youthful and healthy skin. Regular consumption of sour fruit zest will help the skin remain elastic for a long time, resist the appearance of wrinkles, and also resist the appearance of pigmentation and discoloration. An interesting fact is that lemon zest can successfully replace a toner, which is often used against oily skin. You can also use the peel to make a body scrub.
Helps get rid of age spots
If you regularly wipe your face with lemon peel, you will soon be surprised by the changes. With the help of the zest, you can rid your skin of acne, pimples and many other imperfections. It will be especially useful for people suffering from age spots. Many folk recipes advise putting a small piece of lemon zest on the pigment spot and leaving it for an hour. This truly magical substance tones the skin, has a whitening effect, and also makes the skin tightened and smooth.
Strengthens bones
One good source of calcium is lemon peel, and high amounts of vitamin C allow the body to absorb calcium, which helps strengthen bones. 100 grams of zest contains about 134 milligrams of calcium. If you regularly eat the skin of this sour fruit, you can avoid the occurrence of diseases such as arthritis, osteoporosis and rheumatism.
Supports immunity
As mentioned above, lemon peel contains large amounts of vitamin C, which, by the way, is more in the zest than in the juice from this sour fruit and even in the fruit itself. 100 grams of lemon zest contains about 129 milligrams of vitamin C. This allows you not only to maintain the necessary level of immunity, but also to monitor your oral health. Lemon peel can eliminate unpleasant odor, prevent bleeding gums, and the appearance of various microorganisms that harm teeth.
Promotes proper heart function
Comfortable and proper functioning of the heart is facilitated by the use of a product such as lemon zest. The heart muscle is helped by potassium, which it contains in significant quantities. There are approximately 160 milligrams of potassium per 100 grams of lemon zest. In addition, substances such as polyphenols, which can reduce cholesterol levels in the body, also affect the functioning of the heart.
Disinfecting effect
Among other things, lemon zest is famous for its antifungal and antibacterial properties. These healing properties are applicable not only in dermatology. Lemon peel is used in the prevention and treatment of thrombosis and anemia. Another valuable property of the peel of this sour fruit is that it can cleanse the liver and improve blood circulation.
Lemon zest tincture has no less medicinal properties.
Harm of lemon zest
Despite the abundance of beneficial properties, some people still need to be careful with a product such as lemon zest. What kind of people are these? Those who suffer from diseases such as stomach ulcers, for example, and other digestive disorders. The fact is that due to the high content of citric acid in the zest, the mucous membrane will be irritated, which can lead to severe heartburn or general discomfort in the stomach area. Also, people prone to allergies should handle the zest with caution, since this product, along with other citrus fruits, can cause an allergic reaction in the body in the form of hives.
Lemon zest on the farm
Throwing some peels into the trash can will make the unpleasant smell go away. You can also put the lemon zest in the refrigerator. Then it will not only absorb unpleasant odors, but also fill the refrigerator with a pleasant aroma. Lemon zest will help get rid of scale that has formed in the kettle. Lemon peel can be used to increase the humidity in a room.
Harm and contraindications
People with high acidity are not recommended to use lemon peel, as it can cause heartburn. In addition, this seasoning is contraindicated for peptic ulcers. In some cases, lemon zest can cause allergic reactions.
Zest
The zest is the outer pigmented, essential layer of the peel (rind) of the fruits of various citrus plants - orange (Citrus aurantium), lemon (Citrus limonum), orange (Citrus sinensis), tangerine (Citrus nobilis) and grapefruit.
Orange zest.
The homeland of oranges is Northwestern India, Sikkim, Indochina. But Pomeranians are bred in all countries of Southeast Asia, the Mediterranean, Central and South America, especially on the islands of the Caribbean. In the CIS countries, oranges are cultivated only in Adjara, where they were brought back in the 15th century.
The outer layer of the fruit peel, which is cut from ripe oranges, is used as a spice, cutting them into 4 parts. The thinner the peel is cut, the better the quality of orange peel - dried semi-rolled oval peels, slightly pointed at both ends. The outer surface of the orange peel is rough and orange in color (in some places brighter, even dark brown if the quality of the peel is low). The inner surface of the peels is white (or whitish-gray in the worst varieties). Ground orange peel, which is always used for the preparation of the worst varieties, is yellowish (whitish-cream color if the quality is low). When it comes into contact with the damp white surface of a product (rice, cottage cheese), the orange zest instantly turns it into a beautiful, bright light yellow color.
Orange zest is used in confectionery products (Easter cakes, babas, muffins), in various sweet dishes (jelly, mousses and especially curd pastes). As a flavoring agent, it is added to meat gravies and various fillings for fish and fish, poultry and poultry. In addition to orange zest, leaves and flowers are also used as spices, and each part has a different, unique aroma. Essences or essential oils are usually obtained from leaves and flowers - petitgrain and neroli, respectively, which are used in the production of liqueurs and partly sweets.
Lemon zest.
Lemon is not known to grow in the wild. This is one of the oldest cultivated plants, long cultivated in the Mediterranean countries and widespread throughout the subtropics, including Transcaucasia and Central Asia.
In ancient times, lemon, and especially lemon zest (that is, that part of the lemon that contains its aroma), did not find use. The ancient Greeks and Romans considered the smell of the zest “unbearable”, “unpleasant” and drank only lemon juice. And only later, in the Middle Ages, the zest was introduced into use as a spice.
Lemon peel, even more so than orange peel, should be cut as thinly as possible, avoiding the white subcortical layer. To do this, wash the lemon with cold water, then scald it and cut off the zest with a very sharp knife. Typically, lemon zest, unlike orange zest, is cut in the form of a spiral ribbon. If the strip is cut thickly, then the color of the dried zest is yellowish-brown, uneven, but if it is removed thinly and from a ripe lemon, then there will be no significant changes in the color of the zest as a result of drying - it will remain lemon yellow.
Lemon zest is used more widely than orange zest. It can be added to vegetable, meat-vegetable and fish salads, as well as to all cold sauces for them. Beetroot or spinach soups, cabbage soup and borscht, both hot and cold (beetroot soups, kholodniki) can also be improved with lemon zest: it is added half a minute before or immediately after readiness into hot soups and then allowed to “simmer” for 3-4 minutes. .
The zest gives a special taste to meat and fish sauces and gravies, as well as dishes made from minced meat and fish (aspic, jellies, jellied meats, mincemeat, rolls, casseroles, stuffed fish, etc.). In lump meat, usually veal, the zest is added 1-2 minutes before cooking or immediately after cooking. In this case, ground zest is sprinkled on the veal, like salt.
Lemon zest is constantly used in a wide variety of confectionery products (cupcakes, babas, Easter cakes, sweet pies) and sweet dishes (rice and semolina puddings, charlottes, jelly, compotes, preserves, mousses, jellies, curd spreads, ice cream, whipped cream).
It should be remembered that lemon zest completely lacks citric acid, which is so rich in lemon pulp, so the zest imparts the aroma of lemon to the dish, not its acid. Orange zest.
The homeland of orange is Southern China. Like lemon, orange is cultivated in subtropical regions of the world. It was brought to Europe by the Portuguese in the 15th century and has since spread to most Mediterranean countries.
However, the practice of using orange peel is relatively small. Until now, most of us throw orange peels in the trash. Meanwhile, harvesting the zest is not a difficult task. It must be cut into thin strips, in as thin a layer as possible. Dried orange peel hardly changes its orange color if it is cut correctly, no more than 2 millimeters thick. It dries easily at normal room temperature, rolling into narrow tubes.
Orange zest is used only in confectionery production and in the preparation of sweet dishes in the same way as lemon zest.
Tangerine zest.
The homeland of mandarin is Japan. It is cultivated in many subtropical regions of the world. We use tangerine peel to an even lesser extent than orange peel. Apparently, this is partly explained by the fact that it is more difficult to cut, because the tangerine peel is much thinner than the orange peel. Meanwhile, it has a completely different aroma and can diversify our table.
The scope of application of tangerine peel is the same as that of orange peel.
Grapefruit zest.
Grapefruit, a cultivated garden tree, was created as a result of selection - a hybrid of a lemon and one of the American orange varieties
(pampelmoses). It became known in Russia only in the 60s of the 20th century as a result of intensive trade exchanges between the USSR and Cuba, and the consumption of grapefruits was mainly limited to raw fruits and juice. Meanwhile, the entire grapefruit, including its whole peel (13) or separate zest, can be very successfully consumed in food in the form of culinary and confectionery products.
Grapefruit zest is extremely thin and exquisite in its aroma. It can also be used in the same types of dishes and products as lemon zest, but it gives a more subtle and strong aroma. It is removed in the same way as lemon. It is especially successfully used in compotes, jellies and for infusing vodka.
All types of zest should be dried by spreading them in a thin layer on a flat plate, spreading them with a white sheet of paper (not directly on porcelain or earthenware) for two to three days at room temperature, turning them over daily. The zest is considered ready when it becomes brittle.
All types of zest belong to “weak”, “soft” spices, so zest can be consumed in larger doses compared to other spices, that is, not in fractions of a gram, but in grams.
The measure of the norm in this case should be taste - the appearance of a bitter aftertaste when crossing the limit of the permissible volume.
Add the zest to all dishes in powdered (ground) form.
Notes:
13. The peel is used to make jam and marmalade.
. V.V. Pokhlebkin. 2005.
Synonyms:See what “Zest” is in other dictionaries:
Cedrat... Russian word stress
The outer thin colored skin of the fruit of citrus plants, peeled from the white, loose underlying layer. The zest is usually removed in a spiral with a sharp knife and then dried in a dry room on open surfaces covered with paper... ... Culinary dictionary
The top layer of lemon and orange peel, yellow in color, contains aromatic. volatile oil. Dictionary of foreign words included in the Russian language. Pavlenkov F., 1907. Lemon zest or orange peel. A complete dictionary of foreign words... ... Dictionary of foreign words of the Russian language
The uses of lemon are very diverse - practically no one doubts this. But did you know that lemon zest is also an equally healthy product?
There is an opinion that the zest is used only in cooking. However, this is far from the case. I want to offer you interesting ways to use lemon zest - let it serve the purpose.
But first, let's figure out what this wonderful product is.
Zest (from cedro - citron) lemon (orange, tangerine) is a thin outer layer of lemon (orange, tangerine) peel, colored yellow (orange) and peeled from the white, loose underlying layer of the peel. It contains glandular containers containing essential oils, which have a pleasant aroma characteristic of citrus.
Lemon zest calories a is 16 kcal per 100 grams of product: K
- Calories, kcal:16
- Proteins, g: 0.9
- Fats, g: 0.1
- Carbohydrates, g: 3.0
How to get lemon zest?
It's easy to get fresh lemon zest yourself.
1. Firstly, those fruits that are sold in markets and supermarkets are treated with various substances- first with chemicals against pests, then with wax for extra shine. Therefore, thoroughly wash the lemons so that there is no dirt on them (preferably with a brush - in warm water), and scald them with boiling water. This is necessary so that the zest can be easily separated from the white layer located under the crust. If there are special marked stickers on the lemons, remove them so that no traces remain.
2. Wipe the lemon dry and cut off the top.
How to store lemon zest?
Method 1. Grated zest of a lemon, orange or tangerine can be stored, so the zest can be prepared for future use. The grated or thinly sliced zest is dried well, placed in a glass or tin jar and tightly closed with a lid and stored in a dry place.
However, when using this method, the zest turns out to be of lower quality, since when grated, a white, loose subcortical layer is rubbed along with the zest, which should not be present in the finished powder. In addition, when rubbing, lemon juice and pulp may get in, in this case, when adding such zest to a dish, the bitter taste of lemon will be felt.
Method 2. Therefore, it is better to make lemon zest in a slightly different way. The zest is usually removed in a spiral with a sharp knife and then dried in a dry room on open surfaces covered with paper (to draw in excess moisture).
Dry all types of zest, spreading it in a thin layer on a flat plate on a white sheet of paper for 2-3 days at room temperature. A ventilated window sill or balcony is best for drying. Every day the zest must be turned over so that drying occurs evenly. The zest is considered ready when it becomes brittle.
After drying, the zest is ground into powder (or crushed) and stored in this form. You can grind the dry zest with your hands or with a spoon.
So, lemon peel is no less useful than the fruit itself and has very wide applications. Below I present to your attention some tips on the topic “how to use lemon peel” in the household, in the kitchen and for maintaining beauty and health. I hope that some of what I have collected is useful to you.
Use of zest for medicinal purposes
The benefits and harms of lemon zest lie in its composition, which is rich in fiber, potassium, carotene, magnesium, calcium, folic acid and beta-carotene.
*Prevention of oxidative processes
Lemon zest contains concentrated bioflavonoids - strong antioxidants. They remove free radicals that cause mutations in cells, resulting in premature aging, cancer and cardiovascular diseases.
In addition, the benefits of lemon peel are known, as a product that can neutralize toxic compounds - carcinogens accumulated in the body.
*Anti-cancer properties
Regular addition of the peel to food can slow down the development of malignant tumors, in addition, it has antimicrobial properties.
Lemon peel inhibits the spread of cancer cells thanks to the flavonoids in its composition. The substance limonene has antitumor properties.
According to scientific research, people who consume lemons with the peel are much less likely to develop lung, colon and breast cancer.
Limonoids also promote apoptosis - the random death of foreign cells. The skin also contains a special easily digestible pectin, which slows down the development of skin, breast and prostate cancer.
In folk recipes, the benefits of lemon zest are widely used in the fight against bacterial and fungal infections, in the treatment of anemia, and in the prevention of thrombosis.
*Strengthening bones
The benefits of calcium for bones are undeniable. There is quite a lot of it in lemon peel. In combination with vitamin C, it prevents osteoarthritis, polyarthritis and rheumatoid arthritis, osteoporosis.
*Cholesterol reduction
To keep your heart healthy, you need to monitor your blood cholesterol levels. Lemon peel contains a lot of polyphenols - flavonoids that reduce the level of “bad” cholesterol. Potassium regulates blood pressure, and vitamin C prevents the formation of blood clots in blood vessels, significantly reducing the risk of heart disease.
*Against infections
The zest contains useful essential oils, citric acid, vitamins C, A, B, P. Therefore, the use of zest helps prevent and treat colds and has a beneficial effect on the functioning of the gastrointestinal tract.
The zest is a powerful antibacterial agent; it can be chewed during inflammatory processes in the throat and respiratory organs, especially with purulent sore throat.
*Oral hygiene
To avoid problems with gum disease (including gingivitis and bleeding), you need to include a sufficient amount of vitamin C in your diet, which is rich in lemon peel. This vitamin fights bacteria that cause tooth decay and periodontitis.
*For digestion
The dietary fiber contained in the zest is beneficial for the digestive system. It improves intestinal motility and removes waste, treats constipation, eliminates gas formation and cramps in the intestines. Due to its remarkable properties, lemon peel is used in folk medicine for indigestion, dyspepsia, colic and vomiting.
It destroys putrefactive bacteria in the mouth and intestines, eliminates bad breath and improves digestion.
Traditional medicine recipes recommend the zest for decreased appetite, insufficient formation of gastric juice, gallbladder diseases, and digestive disorders.
In addition, the benefits of lemon zest include its ability to: cleanse the liver, improve blood circulation, neutralize ear infections, make capillaries elastic, and prevent varicose veins.
*Zest for weight loss
Pectin, found in lemon peels, slows down the absorption of carbohydrates, helps fight excess weight and reduces appetite. It provides a long-lasting feeling of fullness and neutralizes sugar cravings.
Due to the presence of citric acid in the product, lemon zest may be harmful for those who suffer from indigestion. It should not be used for ulcers, gastritis or enteritis. In addition, lemon zest is quite often harmful for allergy sufferers. It can trigger the appearance of hives.
Alchemy of love
The zest is a mild aphrodisiac. However, in combination with chocolate, honey, wine and spices such as cloves, cinnamon, ginger, mint, nutmeg, black pepper, the tonic properties of the zest are enhanced. So you can and should not skimp on seasoning food and drinks for love with zest!
Using lemon zest in food...
The zest bears the name of the fruit from which it is removed: lemon, orange, orange, grapefruit.
*Lemon zest It is most widely used in cooking around the world. It is added to a wide variety of dishes from meat, fish, poultry, vegetables, fruits, cereals, cottage cheese and mushrooms: salads, cold soups (okroshka, beetroot soup), classic soups (cabbage soup, borscht, ukha), main hot dishes and side dishes for them. , as well as in aspic, jellies, casseroles, minced meat, gravies and sauces. Lemon zest, along with vanilla and cinnamon, is the number one spice for desserts and baked goods: muffins, biscuits, Easter cakes, charlottes, manna cakes, sweet puddings, ice cream.
*Orange and tangerine zest used primarily for flavoring confectionery, desserts and sweet sauces.
*Grapefruit zest It is used by gourmets in the same types of dishes as lemon zest, but gives them a more subtle, refined and strong aroma.
*Orange zest added to rice and cottage cheese dishes, sweet pastries, meat sauces, minced fish and poultry.
All types of zest are used in the preparation of marmalade, jam, jelly, compotes, mousses, jellies, soft and alcoholic drinks (rum, liqueurs, vodka, tinctures, etc.).
The zest will not add acid (as it will if you add slices of fruit), but it will provide a subtle aroma.
All types of zest belong to weak, mild spices, so zest can be consumed in larger doses compared to other spices. Use zest according to taste, measuring in teaspoons rather than grams, since zest is a delicate spice that does not drown out the taste of food.
The measure of the norm should be taste - the appearance of a bitter taste when crossing the limit of the permissible volume.
Add zest to hot dishes 3-5 minutes before cooking or after finishing cooking and let the dish sit for a few minutes under the lid.
Add the zest to all dishes in powdered ground form. The zest goes well with most spices and is part of the traditional oriental “Five Spice” seasoning along with coriander, cinnamon, cumin and black pepper. When preparing baked meat, ground dry zest can replace salt.
I will not give here culinary recipes that use lemon zest, but I will give several original ways to use it in food.
* Keep brown sugar flowable.
If your brown sugar is more refined, try adding a little lemon peel (removing all traces of zest first) to maintain its moisture and flow properties. (For all recipes using lemon peel, always thoroughly clean the surface to remove any dirt or wax.)
*By the way, if you don't like sour tea, but if you want to enjoy the lemon taste and aroma, add its zest to your tea, not lemon slices. Or even simpler: cut a small part of the peel from the lemon and put it in the brewed tea.
* Dried peel.
The lemon peel can be finely grated and it will retain all the lemon flavor. The peel can be used fresh, dried or frozen. (If you know you'll be harvesting the peel, it's easier to grate it while it's still on the lemon before squeezing out the juice.) To dry the peel, spread it in a thin layer on a towel and leave until completely dry, then pour it into a jar. To freeze peels, use a freezer container. Lemon peel is used in salads, marinades, baked goods, grain products, etc.
* Lemon sugar
Sugar with a fresh and pleasant lemon aroma - what could be better? In order to prepare this sugar, we will need: a plastic bag with a zipper, 2-3 cups of sugar and the fresh zest of several lemons.
I would like to note that the more zest, the richer the sugar will have a lemony taste and aroma. How to prepare lemon sugar: pour granulated sugar into a ziplock bag and add fresh zest there, mix well and leave for several hours in the open bag so that the sugar hardens a little (a couple of hours will be enough). Next, close the bag, shake the sugar properly and store it in a dry, dark place.
* Candied fruit.
You can also make candied fruits from grapefruit peels. Candied fruits are easy to prepare, because they are just candied peels, and you can eat them just like that, dipping them in melted chocolate, or adding them to cookies, candies or bread.
* Making cookies with lemon peel.
If you make the peel, be sure to add it to the cookies.
It will surprise you with its amazing taste!
* Lemon peel flagella.
Strips of lemon peel, which curl into flagella when dried, are good for use in cocktails, sparkling water or regular drinking water. Use a vegetable peeler or knife to prepare them, carefully removing the bitter white pulp.
These flagella can also be frozen in a container or bag.
* Preparation of lemon extract.
Make lemon peel flagella (above) and dry them, outer side down, on a plate for 3-4 days. Place them in a blender and grind until flour. Use as an extract in culinary recipes.
*Spicy salt
A very interesting recipe - spicy salt with lemon and a mixture of peppers. To prepare, we need: a third of a glass of dried pepper mixture (sold in any store), the zest of 4 lemons and a glass of salt.
Grate the zest as finely as possible. Mix with pepper and leave until dry and grind in a blender. Then mix the spices with salt (preferably sea salt) and pour into a hermetically sealed jar. Can be added to any dishes
* Preparing Lemon Pepper.
Mix the lemon extract (above) with freshly ground pepper.
* Olive oil infused with lemon zest
Olive oil infused with lemon zest is very simple to make: pour fresh lemon zest into a glass container, add oil and leave for two weeks in a dark place. It is better not to close the lid. Shake the zest from time to time. Next, strain the oil, first mashing the zest in a bottle of oil with the handle of a wooden spoon (so that all the essential oils come out). Store the strained lemon-olive oil in a glass bottle with a closed lid.
* Lemon tincture
A pleasant-tasting lemon tincture is another great way to use lemon zest. How to prepare: take the freshest zest of 6 lemons for 250 ml of vodka, mix these ingredients in a glass bottle, close tightly and leave to infuse for 4-6 weeks, depending on how intense the citrus taste is needed.
* Lemon zest in ice cubes
A great addition to drinks and cocktails, especially summer ones, would be a few ice cubes to which we add fine lemon zest. You can also cut the lemon peel into thin strips and freeze them to add to cocktails even without ice.
* Butter with zest and herbs
Mix dried or fresh herbs and finely grated lemon zest with butter (using a blender or just finely chop with a knife).
Place the mixture on one edge of a sheet of parchment paper and roll it into a roll, compacting the butter well. Then place the roll in the paper in the refrigerator for a few hours and the spiced lemon zest butter is ready to use.
In the house...
Lemon juice contains about 5-6% citric acid and a pH level between 2 and 3. This makes it
An ideal assistant in safely cleaning kitchen surfaces from scale and mineral stains.
* Removing greasy stains.
Greasey residue on pans? Are your hob burners covered in grease? If your kitchen has fallen victim to sautéing, try using lemon halves before resorting to toxic cleaners. Sprinkle a little salt (for abrasion) on half a lemon and rub it onto the greasy stain, then wipe the surface with a rag. (Be careful with marble surfaces or any other acid-sensitive surfaces).
* Lemon vinegar to remove stains and grease
All-purpose cleaner - lemon vinegar. It effectively removes various contaminants. Place the crushed peel in a glass container and fill it with vinegar, close the lid. After two weeks, strain and add water in a 50:50 ratio. You will receive a product that can clean almost everything. Lemon vinegar also has strong disinfectant properties.
* Cleaning the kettle or coffee maker.
To descale your kettle, fill it with water, add a handful of finely chopped lemon zest and place it on the heat. After boiling, let the kettle with this liquid sit for an hour, pour out the liquid and rinse the kettle well. To clean the coffee maker, you need to put ice, salt and lemon zest in it, shake it all well for a minute or two, shake it out and rinse the coffee maker. Everything will sparkle!
* Cleaning the microwave oven.
Cooking food in the microwave, especially unsuccessfully, usually leads to a rapid loss of cleanliness and appearance of the latter. The spots may look like dried pieces of cement. Before you reach for a chemical cleaner, try this: Add lemon zest to a microwave-safe bowl half filled with water. Turn the oven on full power for 5 minutes, allow the water to boil and the steam to condense on the sides of the microwave. Then simply take out the dishes and wipe off all that dirt with a damp cloth.
* Deodorizing the trash can.
You can also use lemon zest to deodorize the area with the most unpleasant odor - the trash can - and give the kitchen a fresh aroma. This, by the way, is a good last use of lemon after using any of the other tips.
* Polishing chrome surfaces.
Mineral deposits on a chrome faucet, as well as on other surfaces made of this metal, can be easily removed with lemon. Rub the surface with a squeezed lemon half, rinse and lightly polish with a soft cloth.
* Polishing copper surfaces.
Half a lemon dipped in salt or baking soda can be used to clean and freshen copper, brass and stainless steel cookware. Rub this half of a lemon onto the contaminated area and leave for 5 minutes. Then the dishes should be rinsed with warm water and polished dry.
* Cleaning a stainless steel sink.
Use the same method as for cleaning chrome surfaces.
* Insect repellent.
If uninvited guests have settled in your house - cockroaches, ants, moths, fleas - place the peel near the doors, window sills, in cracks and crevices.
These insects cannot stand the citrus smell.
* Making a scented air humidifier.
If in winter the air in your home is dried out by heating, lemon will again come to the rescue. Fill a bowl with water, add lemon zest to the water and place on the stove. After boiling, turn the heat to low and leave it like that for a while. The air will be humidified and filled with a fresh aroma.
* Refresh your cutting board.
Due to its low pH level, lemon has antibacterial properties, making it an excellent cleaner for many kitchen surfaces, including cutting boards. After disinfection, rub the surface of the board with half a lemon, leave for a few minutes and rinse.
For beauty...
* Use for skin.
You can add radiance to your skin. To do this, simply wipe the peel on your face. Citric acid stimulates cell regeneration, removes the stratum corneum, brightens and refreshes the skin.
Natural fruit acids also regulate the functioning of the sebaceous glands and prevent acne. The activity of free radicals leads to the appearance of early signs of aging and age spots. Antioxidants in the zest help eliminate them.
* Acne treatment
The astringent properties of lemon peel and its antibacterial properties make it possible to perfectly clean pores, remove blackheads and get rid of oily shine.
Ingredients:
- 2 tablespoons grated lemon zest (20 g),
- 1 teaspoon sugar (5 g),
- 2 tablespoons of cucumber juice (20 ml).
How to use:
- mix lemon zest, sugar and cucumber juice to a smooth paste,
- Apply to face and leave for 15 minutes,
- Rub the skin lightly in a circular motion, then rinse with cold water.
* Lightening age spots.
Many folk recipes advise using lemon zest to lighten age spots. To do this, place a small piece of lemon zest on the stain and leave for an hour.
* Skin softening
If you notice that your skin on your elbows, heels or knees has darkened and become dry, take advantage of the softening properties of lemon peel. Mix some baking soda, zest and citrus juice, apply to problem areas and enjoy velvety skin.
* Soothes dry elbows.
Use half a lemon sprinkled with baking soda. Simply dip your elbow into the lemon and swirl it around for a few minutes, as if you were about to squeeze the juice out of it. Then rinse your elbows and wipe dry.
* Making a sugar scrub:
Mix half a cup of sugar with lemon zest and olive oil until you get the consistency of sour cream.
Wet your body skin in the shower, turn off the water and massage the mixture onto your skin, then rinse.
* Lemon peeling
Dead skin cells can be removed using alpha and beta hydroxyl acids found in lemon.
There are several recipes for making scrubs based on lemon zest, and some scrubs can be found ready-made in specialized stores.
You can make your own lemon peeling:
- Use a grater to grate the lemon zest.
- Place 100 g of sour cream and 5-8 drops of rosemary oil in a container with zest.
- Apply the mixture to the skin and rinse after 15-20 minutes. It is recommended to do this procedure 1-2 times a week.
* Strengthening nails
Use lemon zest, yellow side, to rub onto your nails.
* Nail whitener
If you notice that your nails have become yellowish and weak, then you can add some grated lemon zest to your clear polish or manicure base. Or you can rub fresh zest directly into the nail plate before painting.
Ingredients:
- zest of 1 lemon,
- clear varnish - 1 bottle.
How to use:
- grate the lemon zest and add to the bottle of varnish,
- Apply nail polish as usual.
Alternative method: Rub the white side of the peel on your nail plates 2 times a day.
Interesting fact:
The zest was introduced into use as a spice only in the Middle Ages. Gourmets of Ancient Greece and Rome considered the zest unworthy of culinary use due to what they considered to be an unpleasant taste and smell.
And in Europe of the 12th-16th centuries, the zest was included not only in collections of recipes, but also in dream books. Seasoning dishes with zest in a dream, according to the interpretation, foreshadows selfless work for the benefit of others.
Based on materials from Kharovchane.rf, www.wmj.ru, www.shalafan.ru, pri-gotovim.ru
That, in fact, is all the tricks. You already knew all this, right?
