09-16-2005, 04:04 AM
(This post was last modified: 09-16-2005, 04:04 AM by Rhydderch Hael.)
The secret to lemon meringue pie is the same one for lemonadeâ the flavor isn't from the juice, it's in the peel. And sure, you can grate some of that zest off of the peel and mix it inâ but there's another way you can tweak those oils out of the peel, thus adding even more lemon flavor.
The sugar you're going to use in the recipe is a pretty nifty dessicant as well. Slice of the lemon peels and bury them in the recipe's portion of sugar for a couple of minutes. The sugar will draw out those aromatic oils, which you'll notice as the sugar becomes slightly damp and crumbly. "Wash" the sugar off with the recipe's liquid stock and discard the peels (the white of the rind is too bitter to use, which is why it's important to grate the peel shallow so as to avoid grating the rind into the recipe as well).
The lemon flavoring is thus brought in by the juice, the grated peel you did mix in, and through the sugar as well.
The sugar you're going to use in the recipe is a pretty nifty dessicant as well. Slice of the lemon peels and bury them in the recipe's portion of sugar for a couple of minutes. The sugar will draw out those aromatic oils, which you'll notice as the sugar becomes slightly damp and crumbly. "Wash" the sugar off with the recipe's liquid stock and discard the peels (the white of the rind is too bitter to use, which is why it's important to grate the peel shallow so as to avoid grating the rind into the recipe as well).
The lemon flavoring is thus brought in by the juice, the grated peel you did mix in, and through the sugar as well.
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