Home Cooking

Cooking with lemon / lime peel.


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Cooking with lemon / lime peel.

xiaobao12 | Jun 13, 2011 06:58 PM

I am fully aware of zesting and how it works. I am referring to actually cooking with lemon / lime slices.

Once, my friend made a delicious sort of stew and he got creative and sliced a lime in half and inserted the ends face down into the stew to cook on low. Of course, the result was a bitter one, because of the pith (right?)

I've seen lemon slices baked with fish (etc.) or pan-seared with chicken (etc.) and bitterness isn't a problem.

Is it different with lime? Pith is pith right? So how come when the pith is cooked with the food (like a baked salmon with lemon slices), there is not a problem with the bitterness?

Thanks for your advice.

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