SashaL's Profile

If you really want to 'nose to tail' a lemon use the zest in your recipe, squeeze out the juice and freeze or use for something else, and turn the pith (white part) into pectin for jam making. It will have a bitter little kick so pair with something sweet like strawberries.

One-half pound white part of lemon peel, 1 pint water, 4 tablespoons lemon juice.

Cut or grate the yellow from lemon peel. Pass white peel through a food chopper. Weigh, add lemon juice, mix, allow to stand 1 hour. Add 1 ¼ pints water. Let stand 1 hour. Boil gently 10 minutes. Cover, let cool, place in flannel jelly bag and allow to drain. Press to remove juice. Drain juice through a clean bag.

The Pectin Test.

To give the pectin test, pour 1 teaspoonful of jelly stock into a clean cup. Pour into cup a teaspoon of grain alcohol (or denatured alcohol). Gently shake. Pour into a spoon. If the pectin shows a solid clot, use one measure of sugar to one measure of juice. If it is not so solid use less sugar.

I'm sorry, but cat on the kitchen counter next to the clean dishes? Eww

I'm surprised nobody else has mentioned this, just dip the bottom of the glass in a small bowl of very hot water. The glass heats up and softens the wax enough to remove it without any melting, goo or residue.
It takes a minute and works every time

I'm trying to clear out my freezer in anticipation of all the new fresh veg coming into season. Anybody got any ideas for what to do with frozen spinach, corn, peas and chicken stock?

Hi, I think this a great idea as vegans very rarely get the limelight and it would be great to see some original recipes for dinner dishes that don't revolve around ratatouille or stir fry or some sort. Here's my recipe for vegan lemon meringue pie
http://andnobodygotsick.blogspot.com/2010/12/vegan-lemon-meringue-pie.html