Does anybody know the how much lemon oil to use when substituting for lemon zest in baking? I hate skinning my knuckles on the grater!
1987572
I would only do one drop. I subbed 4 drops (came out too fast) in 1 tbs of water for 1 tbs of lemon juice and the lemon flavor was too strong in my pork recipe. I don't like to be able to taste lemon in meat recipes. It was still good, but too strong.
1987573
My notes aren't handy to me right now but if my memory serves me right use 1/8 tsp. oil for each Tbsp. zest called for.
140281
I recommend NOT using any cooking oils, such as olive oil, vegetable oil, sesame oil & the like! Citrus oils are fine, in fact, one of my favorite blends are, Lemmon & pepperment combo.Oh, as for the oil issue I'm just kidding!
1518096
Take out the heating element..and wipe off with a paper towel..set aside. What I do next is line a fine strainer with cheesecloth. Remove the entire "tub" of oil from the fryer..be careful, the rims are sort of sharp. I use a canning funnel and mason jars...so just put the funnel in the jar...place the cheesecloth lined strainer in the funnel and slowly pour the oil....the big funnel fits perfectly in any Manson jar and the strainer filters your oil. When done, I put the "tub" in the dishwasher with all the other stuff I used. I store the oil in the fridge. I can get 3-4 uses before dumping the oil and starting again with fresh.
1924367
I would try using extra virgin olive oil. I use my machine mostly for making dough so I can make a 2 pound batch and use it for various food, like pizza, rolls, garlic bread, etc. Perhaps you could try the olive oil to just make the dough then bake it in your oven for better control?
54342
I used the 00 flour and as most have said, it works good and no need to do anything different. I use 1 teaspoon sugar, 1/2 teaspoon powdered milk (my secret to give it a very nice flavor), 1-1/2 teaspoon dry yeast, ~1/2 cup warm water heated in microwave for about 22 seconds. Add 3/4 teaspoon sea salt to 1-2/3 cups flour. When yeast is ready, mix flour into the bowl. Mix and kneed ball and coat ball with 1 tablespoon olive oil. Cover and let rise for 1 hour. Some like to let it rise overnight in refrigerator. It is now ready to roll out and some cover with a very thin layer of olive oil, then the sauce and etc. I like thin crust pizza. I am out of this flour and may order more shortly. //... I used the 00 flour and as most have said, it works good and no need to do anything different. I use 1 teaspoon sugar, 1/2 teaspoon powdered milk (my secret to give it a very nice flavor), 1-1/2 teaspoon dry yeast, ~1/2 cup warm water heated in microwave for about 22 seconds. Add 3/4 teaspoon sea salt to 1-2/3 cups flour. When yeast is ready, mix flour into the bowl. Mix and kneed ball and coat ball with 1 tablespoon olive oil. Cover and let rise for 1 hour. Some like to let it rise overnight in refrigerator. It is now ready to roll out and some cover with a very thin layer of olive oil,... » Read More I used the 00 flour and as most have said, it works good and no need to do anything different. I use 1 teaspoon sugar, 1/2 teaspoon powdered milk (my secret to give it a very nice flavor), 1-1/2 teaspoon dry yeast, ~1/2 cup warm water heated in microwave for about 22 seconds. Add 3/4 teaspoon sea salt to 1-2/3 cups flour. When yeast is ready, mix flour into the bowl. Mix and kneed ball and coat ball with 1 tablespoon olive oil. Cover and let rise for 1 hour. Some like to let it rise overnight in refrigerator. It is now ready to roll out and some cover with a very thin layer of olive oil, then the sauce and etc. I like thin crust pizza. I am out of this flour and may order more shortly. //... « Show Less
443794
Prior to mincing garlic, I have always taken the side of my chef's knife and flattened the clove (s) so there was an even surface to run the Zyliss herb cutter over and the results should be fine. The use of some sea salt helps to keep traction on the garlic within a working area which allows proper mincing of it without slipping and sliding. A vegetable brush will help clear the blades if a sharp tap doesn't get it done. :-)
444220
I use Thieves Essential Oil in mine. I would think that a citrus oil would be fine. Oil is oil.....don't know if that helps.
1047329
There are two smaller graters/scrapers on this boxed grater. I use one as a small cheese grater and the other I have never used. It might be best used for a nutmeg scraper. So I have two lemon/orange zesters. One looks like a longish metal file with small cutting lips in it which works very well. The other is another small hand grater which I use for larger zest pieces. I do love my OXO grater and do not have a Cuisinart grater.
419615
I make a paste with water and baking soda and scrub with paper towel. Only needs done once a month if you cook a lot. Love the pans! I haven't used metal in them. Kind of heavy, but cooks amazing and NOTHING sticks. No need for oil to fry things (unless desire different texture). Hope it helps!
1066625
Some lemons don't make lemonade! Good luck and have fun baking. I made one yesterday that was nearly 7" tall, too tall for my slicing machine! I had to cut off a chunk to it so I could slice sandwich sized slabs!! I love baking - always a surprise! Good luck with the breadman TR520!
388096
I can help you. I have the original recipe that came with the pan. 2 3/4 cups cake flour 1 cup sugar 2 tsp. ground ginger 2/3 cup brown sugar 1 t sp cinnamon 1 cup butter, softened 1/4 tsp. ground cloves 4 eggs 1/4 tsp. nutmeg 1 tsp. vanilla 1 tsp. salt 1 1/4 cups milk 2 tsp. baking powder Heat oven to 325 degrees. Greas and lightly flour pan; set aside. In medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt, and baking powder and set aside. In large bowl, combine sugar, brown sugar, and butter. Beat 3 minutes, until light and fluffy, scraping bowl often. Add effs, one at a time, beating well after each addition. Blend in vanilla. Reduce mixer speed to low. Blend flour mixture into sugar mixture, alternately with milk. Spoon batter into prepared pan. Place pan on baking sheet and bake for 55-66 minutes, until toothpick inserted in center comes out clean. Cool upright 10 minutes. Remove from pan onto cooling rack and cool completely. Dust with powdered sugar or decorate with frosting and candies. Hope this helps! We "foodies" have to stick together.
478605
My daughter uses lime/lemon/orange oils all the time in her Briteleaf and thus far no problems. Most oils result in some residue that should be cleaned out now and then using a Q Tip and warm water.
1007263
This particular grater would NOT be good for lemon peel. (This one is more for shredding cheese or veggies). For zesting lemons, look for the Microplane 40020 Classic Zester/Grater (http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8/). That is the tool you're looking for.
1239386
The Lemongrass Oil is one of the stronger scents! A little goes a LONG way. I made lotion with it using Shea Butter a while back. I used about 1/4 cup of Shea and whipped it using my mixer then added just a couple drops of oil and whipped again. I smelled it and added another couple drops. My best advice is to make your lotion this way, whip the Shea then add a drop or 2 of oil, smell it and add more a drop or 2 at a time as needed for your personal tastes. ENJOY!
611072
usualy i'm use 1.5l of canola oil for cooking. it's much less than use deep frypan !!
795493
Tom, thank you for your reply. I went to Grazia's website and asked the same question. Hopefully they will email the recipes to me. We'll see. Thanks again.
24669
I'm breaking tradition here for a fellow pizzelle enthusiast - Here's a recipe that Grandma Valery used and I use to this day - Usually not given out but here it is: 1-1/4 cup all purp. flour 1 stick butter ( if using salted butter omit salt called for in recipe) 3 large eggs 3/4 to 1 cup sugar 1/4 teaspoon salt (see above) 1 teaspoon FRESH baking powder 1 to 2 teaspoons of your favorite flavoring - as w. Ewell pointed out, anise oil is FAR SUPERIOR to extract but be careful not to overdose - anise oil is powerful. Melt butter and let cool. Beat eggs untill golden, add sugar and whisk until smooth, add butter and whisk until completely blended. Add your flavoring and whisk to incorporate. Add flour, salt ( if using) and baking powder gradually whisking to incorporate. Follow instructions for your pizzelle maker (Hopefully a Palmer - they are only the BEST) Option - when adding the dry ingredients add a heavy 1/4 cup of the best cocoa you can lay your hands on - I prefer Hershey's Special Dark. Usually the chocolate pizzelles need a bit more time - With my Palmer I cook my Anise pizzelles for about 30 seconds to make them light colored ( Although they aren't as crisp as when you cook them until slightly browned - 40 to 45 sevconds) and I cook the chocolate pizzelles for about 45 seconds - They're incredible - crispy with chocolate flavor that sneaks up on you and are the perfect accompaniment to good coffee or ice cream. If you try the recipe and love it as I do thank Grandma Peppina in your nightly prayers. Enjoy! Home Geezer