Sentences with phrase «white pith»

With a paring knife, remove white pith from zest strips.

I love using Meyer lemons because they have thin skin with small amount of white pith that's perfect for preserving.

Directions: Using a carrot peeler, remove the peel from one orange, taking off as little of the bitter white pith as possible.

Remember to use just the brightly colored zest, not the bitter white pith underneath.

When you are cutting up the oranges, be sure to remove all of the bitter white pith below the skin and slice the sections between the tough membranes.

Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center.

Cake Using a vegetable peeler, remove zest from orange and lime in wide strips, leaving white pith behind.

Remove zest from limes in wide strips with a vegetable peeler, leaving white pith behind.

Remove flesh from each quarter, not including white pith, from peel in 1 piece (save peels).

Slice off all the peel and white pith around the orange then turn it on its side and cut it crosswise into round slices.

... The doormen's scarlet uniforms and white pith helmets — or high black fur hats in the winter months — evoke Buckingham Palace.

Using a small knife, remove a 1» piece of peel from lemon; it should be stiff enough to provide some resistance (a little white pith is okay).

With a sharp knife, cut the peel and white pith away, leaving as much fruit behind as you can.

He stooped and added the new pieces with their clean white pith to the barrow and stood another log on the stump.

We're taught to zest our lemons carefully, to shear off just the thin yellow top coat that holds the citrusy perfume — as if some of the bitter, spongy white pith might sneak in and ruin everything.

Using small sharp knife, cut off peel and white pith from oranges.

Meyer lemons are wonderful preserved because of their thin skin and small amount of white pith, but regular lemons are great too.

This Cooking Light video shows you how to remove the outer rind of a lemon, which is filled with tasty, aromatic oils, while avoiding the bitter, white pith underneath.

Standing grapefruit on its flat bottom on work surface, work a knife down the side, following curved shape of fruit to slice the peel and white pith in a strip.

Using a sharp knife, peel the grapefruit, lemon and lime, removing the bitter white pith.

Remove zest from lime in wide strips with a vegetable peeler, leaving white pith behind.

Peel 4 wide strips of zest from orange with a vegetable peeler, leaving white pith behind.

Slice off all the peel and white pith around the orange then turn it on its side and cut it crosswise into round slices.

Do not grate into the white pith, as that will be bitter.

Peel oranges and cut off all the white pith.

The seeds will sink to the bottom of the bowl while the white pith will float.

Remove the white pith as much as you can.

Unlike lemons, limes and bigger cousin orange, clementine do not have the white pith separating fruit from skin to let you know when to stop your Microplane and move on to the next section of skin.

Cut the peel and white pith from the oranges.

Using small sharp knife, cut all peel and white pith from grapefruits.

The easiest way to zest a lemon is to use a Microplane and move quickly around the lemon to avoid any of the bitter white pith.

Make sure not to remove too much of the peel as the white pith underneath is bitter and should not be used.

Remove the zest from the lemons using a vegetable peeler, taking care to use only the yellow part of the peel, not the white pith.

I probably got some white pith in it... need to buy a new zester!

Grate the Meyer lemons, taking care to exclude the white pith, until you have 1/2 teaspoon of zest.

Clean the bell peppers, being careful to remove the white pith.

Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes.

Cut away peel and white pith from flesh; discard.

Cut off peel and white pith, cutting from top to bottom, turning the fruit as you go.

Remove just the thin yellow layer of rind, not the white pith below.

Cut away the peel from the top all the way down to the bottom making sure you remove all the white pith.

If you really do want to replace it, I would add a few segments of a clementine or an orange, chopped, just be careful to remove the white pith and membranes completely.

Just be sure to remove the white pith of the lemon, since that part is very bitter.

Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel.

Try to remove only the yellow zest, avoiding as much of the white pith as possible.

Using a knife, peel the oranges, removing all the white pith.

Rinse and zest the lime using a zester or the fine side of a grater, avoiding the white pith.