Sprinkle the cutting board with chopped herbs dressed with oil and
citrus zest before setting the meat on top to rest.
Not exact matches
One of my favorite tips to share is
before juicing any of your
citrus, regardless if you need it or not,
zest your fruit and freeze the
zest in 1 tablespoon increments.
The
citrus should be clean and DRY
before the
zest is removed.
Lemon is a key ingredient too, and if you want to make the most of that
citrus flavor, grate some lemon
zest into the chick peas
before you pulse them.
Zesting citrus directly onto your food means no wasted precious aromatic oils and zero chance of the
zest drying out
before you use it.
Many recipes require prep work, such as toasting nuts, grating
citrus zest, and chopping chocolate,
before you can actually start assembling the dough.