granted lemon rind

[thl330]

How do you get "grated lemon, orange, etc, rind". Do you scrape the inside/outside of the lemon rind? I know this is probably a silly question, but I just don't know!

Thanks!

[DmOrtega]

It's just the outside rind without the white pith from the inside. You can use a vegtable peeler or sharp knife to remove large pieces, then chop very fine. I use a zester, which I love. They can be purchased at most grocery stores that carry utensils.

[buddie]

actually you do the outside of the peel. wash well and then grate off ONLY the yellow or orange part. you don't want the white stuff.

many kitchen stores carry the perfect tool to do this http://www.cookinglight.com/bbs/biggrin.gif (that is so you get a very fine grind)

[Gail]

As both DMOrtega and buddie have stated, you're going for only the surface (colored) portion of the peel as the other tends to be bitter. A tip: I find that the much-touted rasps (either from hardware store or cook store) are great-- they're sharp, extremely easy to use and they tend to yield a dryer grate than what you get with a conventional grater.

[aka]

I also vote for the rasp. It's also great for Parmesan cheese and supposedly ginger, but I haven't had much luck with ginger. I've also heard it's good for chocolate (if you like a light dusting on your latte or what have you). I usually grate off lemon/lime/orange when I have them and freeze it on a plate then transfer to small container so it is ready when I need it.

Lilia

[valchemist]

Lilia,

kind of off-topic here, but I just bought a rasp (after reading the recent thread) and I tried to grate ginger with it. What a mess. Bad first experience with my new gadget. I am sure it will be great for lemons/cheese however.

Val

[ellielk]

Uhh, this might be cheating but sometimes I use the grated rind that comes in a jar and just use the fresh lemons for the juice. I find that often I need more lemons for rind than juice and have to throw away the rest of the lemon. Yes, yes, I've frozen the juice to use later but the stuff in the jar comes in really handy for those recipes that call for 6 tbs of rind.

Originally posted by thl330:
How do you get "grated lemon, orange, etc, rind". Do you scrape the inside/outside of the lemon rind? I know this is probably a silly question, but I just don't know!

Thanks!

[aka]

Val,
For a while there I thought I was doing something wrong (re: grating ginger), then I saw Sara Moulton attempt to do it on Cooking Live and she couldn't do it either. Then I knew it wasn't just me....that's why I love Sara (and Cooking Live)...it's nice to see some burnt offerings and the occasional fire on a cooking show once in a while!

Lilia