Hey girls! Remember our conversation about substituting dried herbs/seasonsings for the fresh ones the recipes call for? Well is there anything like that to do about lemon zest? I was looking at a Chicken and Asparagus Risotto recipe that was sounding delicious until I got to the "1 tbsp lemon zest." I've never cooked anything needing it before, and was just wondering if there is any way to short-cut this ingredient? Is there such a thing as dried lemon zest? Does a splash of lemon juice work the same? Is there any alternative to buying a whole lemon to trying to shave off some of the peel?
Thanks much!
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