Candied Meyer Lemon Peel

fadime76 — Sat, 02 Jan 2010 00:38:22 +0000

	Lemon, orange, or grapefruit peel can be candied to make a deliciously fresh, zesty treat. This recipe specifies four meyer lemons, but you can substitute two grapefruit or four oranges or limes. Ingredients: 8 meyer lemons 4.25 cups water 2.5 cups sugar, plus more for coating Preparation:

	Step 1: Use a citrus peeler to Peel the lemons carefully, trying to keep the peels intact as much as possible. Set the peeled lemons aside and reserve for another use.

	Step 2: Using a sharp knife, cut away the bitter white pith from the underside of the peels.

	Step 3: Slice the peels into long, thin strips.

	Step 4: Blench the strips list three times. Start with cold water, until simmer. Change water, start back again.

	Step 5: Combine 4.25 cups of water and 2.5 cups of sugar in a medium saucepan over medium heat. Stir to dissolve the sugar, and heat, uncovered, until the sugar boils for 5 minutes.

	Step 6: Add the strips of peel and turn the heat down to low, until the mixture is just at a simmer. Cook, uncovered and simmering, until the syrup reduces to a quarter of its original volume. Do not stir during this process, as that might cause the formation of large sugar crystals. The simmering will take approximately 1.5-2 hours. 6 -Remove the saucepan from the heat and allow it to cool. Once cool, drain the peels in a colander. Candied peels can be dipped in melted chocolate and enjoyed plain, or used in cake, cookie, candy, or bread recipes.

Posted in How To Make It.

How to make Mayonnaise

fadime76 — Fri, 01 Jan 2010 22:03:46 +0000

Mayonnaise is what’s called an emulsion, which is a fancy way of saying that we’re able to make the yolk of a single large egg yolk hold up to a full cup of oil.

The trick is to add the oil VERY slowly at first, while constantly whisking the yolk. In any case, an important thing to remember is that since these egg yolks aren’t being cooked, for safety reasons you should always use pasteurized eggs when making mayonnaise at home. Add A Drop or Two of Vinegar or Lemon Juice

Beat The Yolk of One Egg. The acid in the vinegar or lemon juice will help make your emulsion more stable.

Add Just One Drop of Oil While Whisking Like Mad

Keep Whisking While Slowly Adding Oil. The only difference is that as the emulsion builds, you can add the oil a bit more quickly. But not too quick! Just little dribs and drabs at a time. It’s starting to look like Mayonnaise Now You can add a few drops of lemon juice or vinegar at this stage to moisten things up a bit.

Voila! You Just Made Your Own Mayo! Congratulations! Adjust the flavoring with lemon juice and Kosher salt and you’re all done. Mayonnaise made this way will keep no more than a couple of days in the fridge.

Posted in How To Make It.