Lemon juice or lemon zest?

I was watching Yotam Ottolenghi on telelvision today and something he said, struck a cord with me. He said lemon juice just tends to add acidity to a dish, but adding lemon zest, adds so much more.  Isn't that true!



The zest contains aromatic oils, which is where the real flavor and perfume of lemons comes from.  So don't try and substitute lemon zest for lemon juice.  You just won't get the flavor.



I still use juice in many recipes, but if I want a real lemon flavor, it has to have zest in it, for example when making my gluten free vegan lemon cheesecake,  as opposed to adding lemon juice to a savory dish.



If you are going to juice a lemon, zest it first - its much easier than trying to do two halves!  And use the zest immediately when it is most flavorful.

A great citrus you buy if you want a lot of zest is a Buddha's hand! They are all zest and no fruit pulp.  Just pull a finger off and zest it.  The Buddha's hand was traditionally used as a room freshener - for more info, check out my post on Buddha's hands!



Hands down (!) lemon zest is one of my favorite flavors. As we have 3 very prolific lemon trees, I use it a lot. What about you?  If you don't - give a go - using the zest for real flavor and the juice for acidity.
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Golden Raisins

I seem to have spent the last couple of days with my hands in sticky fruit juice! What with pulling each little seedless green grape off his stalk to dehydrate them to make golden raisins/sultanas, and with chopping the cherry tomatoes and apples, it's been sticky, sticky, sticky!


I'm delighted with the sultanas/golden raisins.  They don't look particularly golden - but they are! Sultanas/golden raisins are green grapes, and raisins are red grapes.  When you buy golden raisins, they are often a paler color because of the addition of sulphites, which of course I didn't add.

About half way dry
But pulling all the grapes off the stems was a little tedious! I tried dehydrating some of them in little bunches as I thought they would be useful decoratively on dishes..... Surprisingly, those in bunches seem to dry out quicker than individual grapes. I don't quite understand that as you'd think there would be more air flow around individual grapes?????

Little bunch of sultanas
After about 9 trays, I had had enough of de-stemming and juiced the rest.


The juice is so grapey!  No surprise really, but it tastes different than other grape juice - because it's a different grape varietal than is used commercially.  It's not too sweet...but it is bordering on the sweet side!  It came out lovely and clear however.


Happy grape successes! Now onto tomatoes and apples.....before the pears start ripening!
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