Sentences with phrase «use zester»

After washing and drying the lemon or lime, use a zester, paring knife or vegetable peeler to remove the zest, which is the colored part of the peel.

Peel away the green of a lime, avoiding the bitter white pith, and mince (or use a zester) to make 1 tsp of zest (part of one lime), set aside.

Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester).

Citrus is the obvious choice here, but I also use my zester to grate pecorino cheese, garlic for salad dressings and ginger.

I used a garnishing tool to make match sized strips of orange zest right from the orange, which was okay, but next time I will just use a zester and grate the zest of one orange instead.

Use a zester, microplane, or small - holed cheese grater to remove the thin layer of green zest from the lime.

Using a zester, finely grate the almonds over the cucumbers.

Begin by grating your orange peel using a zester.

Not exact matches

As I already mentioned, using a citrus zester, not only can be used for citrus but, also for garlic, whole nutmeg, fresh ginger, etc..

A zester is a handy tool to have in the kitchen because it not only zests citrus fruits but, can also be used for fresh ginger, nutmeg and garlic, just to name a few.

Use a microplane, zester, or small - holed cheese grater to remove the zest from the lime.

* 3 cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil for shallow frying

Also, I use the Vitamix for this recipe, but you can still make it by juicing the turmeric and ginger with a microplane zester.

Use the lemon zester to get the zest from key limes.

In a large bowl, stir with a whisk: 2 cups all - purpose flour optional: 2 teaspoons baking powder (for very slightly puffier cheese puffs, although I tried with and without and could not see the difference) 1/8 teaspoon paprika, fine quality 1/8 teaspoon dried mustard powder, fine ground 1/8 teaspoon white pepper 1/2 teaspoon salt optional: 1/2 teaspoon fresh super-fine lemon zest if using a micro zester, otherwise, super-fine chopping is required — or it will taste too lemony

So if you really want to up the ante on your next Asian dish, try julienning your ginger instead of grating (my 2nd favorite method using a microplane zester) or mincing it.

* 3 Tablespoons olive oil * 2 medium onions, diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck, top or bottom round, etc.), cut into 1 - inch cubes * 3/4 inch piece peeled ginger, grated (easiest to grate frozen ginger with a Microplane zester) * 2 cups red wine * 3 cups beef broth or stock * 2 bay leaves * salt * 1 pound carrots, peeled and cut into 3 / 4 - inch cubes (can also use half carrots, half parsnips) * 1 pound potatoes, peeled and cut into 3 / 4 - inch cubes * 1-1/4 cups frozen peas * 1 Tablespoon corn starch (optional) * pepper

Game plan: To prepare the ginger, use a teaspoon to scrape away the thin outer peel, and then grate the yellow interior on a fine grater, such as a Microplane zester.

Lemon zest was always one of those things that I didn't tend to use in recipes, mostly because I didn't have a zester.

Here's a link to the Microplane Stainless Steel Zester I use.

If you're adding the lemon zest, use a peeler or zester to remove a portion of the outer skin of one of lemons you juice (avoid the white pith).

I use a microplane for typical zesting and do have a zester tool for decorative strips.

I keep fresh ginger in the freezer and grate it while it's frozen using a microplane zester.

I didn't think I needed a zester until I decided to try zesting cinnamon sticks for my soup recipe rather than using pre-ground cinnamon from the store.

I literally looked over at my mom, who was also using a better zester to zest lemons for a different recipe, and told her that the next time I was in a bad mood to send me to the kitchen and tell me to zest cinnamon sticks.

Using a vegetable peeler or lemon zester, remove the outer skin of the fruit.

Ingredients: • 1/2 cup firmly packed brown sugar • 1/4 cup coconut oil, softened • 1 cup sour cream • 2 eggs (room temperature) • 1/2 cup re-hydrated, desiccated coconut (re-hydrate 1/2 cup coconut with 2 T maple syrup and 2 T water; mix and let stand for approx. 30 minutes until liquid is absorbed) • 1/2 cup raisins, dried cranberries, dried blueberries or currants • 2 medium (1 cup) carrots, very finely grated (I use a Microplane zester for very fine shreds) • 1 1/2 cups all - purpose flour • 1 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 1 teaspoon vanilla extract Instructions: Heat oven to 375 °F.

If you don't have a microplane or zester, you can also use the small side of a box grater.

You will wonder how you ever lived without your hard - boiled egg slicer, Zesters and apple - corers that are used daily — and we haven't even got to the drawer of measuring spoons yet.

Zesters and apple - corers are used daily and we haven't even got to the drawer of measuring spoons yet.