 Rank: Newbie Groups: Registered
Joined: 6/18/2010(UTC)
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"The peeling of the zest seems to be my worst problem. What if I were to just drop the whole lemon in for a few days and then remove it? Someone must have tried this shortcut before.
peter"
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: peter48  The peeling of the zest seems to be my worst problem. What if I were to just drop the whole lemon in for a few days and then remove it? Someone must have tried this shortcut before.
peter Several have with mixed results. Trouble is getting limes or lemons that haven't gone through a commercial processing as the apply a thin coat of wax to prevent them drying out so fast or moulding, It would also prevent you getting the oil and flavor extracted. Have you tried a very sharp potato peeler?"
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"I use a cheese grater. got a little one fron the dollar store.
If you got a big pickle jar you can place a small glass within the pickle jar and rest your fruit on the glass. Then fill the pickle jar with nuetural to just below the glass that the fruit is resting on and cap pickle jar.
The oils will begin leach out of the citris within hours/days."
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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This musta been the one which got my feeble mind running hither and tither. Sounds like a great plan to me. Did anybody ever try it? Sorry to have got you mixed up in this mess LWTCS. My apologies. Originally Posted by: peter48 The peeling of the zest seems to be my worst problem. What if I were to just drop the whole lemon in for a few days and then remove it? Someone must have tried this shortcut before.
peter
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Rank: Guest
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Joined: 2/10/2002(UTC)
Posts: 5,254
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Now I see as the blind man was fond of saying. We need a small glass inside the big glass. Gotcha. Thanks.
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Rank: Guest
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Hey I can turn the Warden loose with some Dawn and a scrub brush and have that wax off there in a heart beat.
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 Rank: Junior Member Groups: Registered
Joined: 4/4/2012(UTC)
Posts: 38
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I use a potato peeler and it works just fine. You don't want any white from the skin or it will make it bitter. Once you get the skin off put a cup of water and the peels in a blinder and hit it for about 30 sec. You are not trying to turn it into a liquid just break it up into small chuncks. Then put into a pickel jar and pour on the high proof. This will give it more contact and get the oils out faster. Let it sit for two weeks with a shake every day. Strain out the peel and mix up the sugar water. Gos great with a glass of ice and 7up.
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Rank: Guest
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Joined: 2/10/2002(UTC)
Posts: 5,254
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Thanks for that info. Now after you get it peeled do you then slice off the white part from the peelings? Or maybe try to peel it shallow and leave the white behind? Notice you mentioned high proof...would assume this means it would be good to do the peeling soak prior to proofing perhaps?
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Rank: Junior Member Groups: Registered
Joined: 2/16/2011(UTC)
Posts: 89
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"The peeling of the zest seems to be my worst problem. What if I were to just drop the whole lemon in for a few days and then remove it? Someone must have tried this shortcut before.
peter You just want the citrus oil from peel, not the bitter white stuff nor all the acid from the juice. I have used both a sharp potato peeler and a microplane...all in all more work and filtration I want to do.....sooooooooo (wait for it)....I get lemon extract in spice or baking section from the grocery store, the right stuff is just lemon oil in 70% EtOH. Cost about $4 for a little bottle. Dump it into a half gallon of proofed hooch and there ya go. Not lemony enuff? add more. Too much? add more hooch. Shake let it sit for a day and you're set"
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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Thank you Sir. Seems like a Capital idear. I am allergic to manuel labor. Wonder if they make lime extract?
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Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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see the recipe section for my wife's version
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