Glossary & How To

KNEAD: This term is usually used in reference to bread doughs. Kneading works the dough, allowing the gluten (the stuff that gives bread its texture) to develop and helps distribute the yeast (which will create carbon dioxide bubbles in the bread, creating air pockets).

To knead bread dough, you will fold the dough over on itself and push it together with the heals of your hands. Generally, when kneading is called for, the recipe will specify a length of time (e.g. knead for 5 minutes). Some doughs require longer kneading times than others.


ZEST: The outermost, colored part of the lemon or other citrus peel used to flavor desserts and sauces. The innermost, white part of the peel is called the pith (and is bitter).

To zest a lemon or any other citrus fruit, first wash the fruit then grate or cut the outer portion of the rind before cutting or juicing the fruit. You can use a special tool called a zester (as shown in the picture to the right), or a grater. If you don't have either of those tools, you can use a vegetable peeler or a knife. Just make sure when you're cutting or grating the zest that you don't get any of the white pith beneath it. Once the zest has been removed, you can chop it up further with a sharp knife. Zest can be frozen for up to 3 months. It does not keep well, however, when stored in airtight containers outside of the freezer.

Related Posts Plugin for WordPress, Blogger...