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Old 04-08-2011, 09:24 PM   #1
Sep 2009
SIDNEY, ohio
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I want to do a lemon beer and like the looks of the SQUEEZE MY LEMON SUMMER BLOND... The recipe calls for the zest of 2 lemons.. I have McCormicks dried lemon peel. Any idea how to convert this? I make the blue moon and use .5 oz orange zest.. would the same in lemon be about right?
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Old 04-08-2011, 09:41 PM   #2
Captain Damage
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Apr 2008
Lowell, Massachusetts
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Dried lemon peel includes the bitter "pith," the white part of the peel. The part you don't want. Zesting a fresh lemon deliberately avoids the pith.
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Old 04-10-2011, 03:36 AM   #3
Dec 2010
Pullman, WA
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ya, something like McCormicks will have the pith. Other places I've heard have just straight dehydrated peel. Anyway, check your recipe to see if it specifies for fresh or dried peel/zest. If it calls for dried and you use fresh, you'll need to use more fresh to make up for the water weight that's in the fresh zest.

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Old 04-10-2011, 04:49 PM   #4
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Feb 2011
Sheffield, Ohio
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Well,with herbs,you use twice as much fresh as dried. The dried herbs being stronger. That's one way to look at it. But I have a zester which cuts the colored part off in tiny julienne strips. Perfect for our needs.
It is only a couple inches long,& the cutting end looks like mini brass knuckles. The "finger holes" have a cutting edge on one side. Kinda semi-fluted you might say.
It does take a little practice to get good at using it,as I found out. But it's way better than using a peeler. You get less pith with the zester.
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