ゼスト (ingredients)
It is an ingredient to scrape off the crust which changed color which I do not wax of the citrus fruits such as a lemon, an orange, lemonade, the lime, and to take ゼスト (English: Zest), and to cut it, and to make. Because wind seasons food, ゼスト is used and says this process with "zest" "doing ゼスト" in English.
Judging from an anatomy of the fruit, ゼスト is removed from フラベド (exocarp) and may be called this partial じたいも "ゼスト" [1]. The peel (rind of a fruit) of citrus fruits consists of フラベド and white いわた (albedo). The フラベド とわたの quantity varies according to a kind of the citrus fruit, and the part which is usable by the method of preliminary arrangements may change. The peel of citrus fruits makes life, dried foods, preservation in sugar, food preserved in salt and is used.
Table of contents
How to make
For a tool to use it for a dish, files for the pate are used ゼスター, a gray terpeeler, a changing screens knife in some cases again to trim ゼスト, and to cut it out of fruit. I slice a peel in this substitute, and it may be said that I cut off extra のわたがあるようなら.
The white part (called わた, albedo, a mesocarp) of the peel under ゼスト is bitter, and a flavor is bad and prevents you from being usually included by adjusting depth of the changing screens. Because there is hardly a mesocarp, there are the citrus fruits that all the peels are usable [2].
Difference by the kind
The mesocarp is different from ゼスト by a kind of the fruit. It is almost a friend of the mandarin orange color that a peel part becomes almost all フラベド, and the friend of shaddock and the lemonade has a thicker mesocarp. As for the mesocarp of the friend (including a grapefruit and the orange) of the shaddock, bitterness is usually stronger. The mesocarp of the friend (lime, Persian lime, that Mexican moo など) of the lemonade tastes mellower [3]. The lemon is shaddock, lemonade, a mongrel of the mandarin orange color. I can eat the mesocarp of the lemon, too and am used for preservation in sugar.
Direction for uses
ゼスト is used for the flavor charge account of various baked confectioneries and candies well. I add it to a pie, a cake, a cookie, a biscuit, the pudding such as the lemon meringue pie, a preservation in sugar cake, candy, chocolate. ゼスト is used for specific dish or marmalade, source, sorbet, salad such as the Milan wind ossibuchi.
ゼスト is an ingredient becoming the key for salt lemon, lime chutney, much 甘辛調味料 including the marmalade. I need ゼスト to make distilled liquor such as lemon liqueur or recall デ オロ.
ゼスト may be used for cocktail and is added in not only flavor and fragrance pickles but also the purpose as a color and accessories. When I use it as decoration of the cocktail, ゼスト is often cut in a spiral for a long time, and this is called a twist. Cocktail to use the twist for includes dry martini or the ホーセズ neck. When it is necessary to maximize a flavor and a fragrance like a case of グリューワイン, I use ゼスト which I only cut out of fruit with a knife.
Footnote
- ^ Bender, David (2009). Oxford Dictionary of Food and Nutrition (third ed.). New York: Oxford University Press. pp. 215. ISBN 978-0-19-923487-5.
- ^ "Market Watch: The wild and elusive Dancy". David Karp, LA Times. http://www.latimes.com/food/la-fo-marketwatch-20110128-story.html
- ^ Johannes Seidemann, World Spice Plants: Economic Usage, Botany, Taxonomy (Springer Science & Business Media, 2005), p. 159.
Allied item
This article is taken from the Japanese Wikipedia ゼスト (ingredients)
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