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  2. How to Zest a Lemon 5 Easy Ways - AOL

    www.aol.com/zest-lemon-5-easy-ways-124949808.html

    Learn how to zest a lemon with or without a zester so you can give your favorite recipes a citrusy punch. The post How to Zest a Lemon 5 Easy Ways appeared first on Taste of Home.

  3. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient: Using a balance to measure a mass of flour.

  4. We all know the saying: When life gives you lemons, make lemonade.Or lemon chicken, chicken piccata, lemon cake, lemony cocktails, and so much more!The sky's the limit for these small-but-mighty gems

  5. 4 Easy Lemon Zest Substitutes - AOL

    www.aol.com/lifestyle/4-easy-lemon-zest...

    Looking for a lemon zest substitute? Try using other citrus zest, lemon extract, lemon juice or dried lemon peel. The post 4 Easy Lemon Zest Substitutes appeared first on Taste of Home.

  6. Zest (ingredient) - Wikipedia

    en.wikipedia.org/wiki/Zest_(ingredient)

    Zest is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to many different types of food. In terms of fruit anatomy, the zest is obtained from the flavedo which is also called zest. [1]

  7. Conversion (chemistry) - Wikipedia

    en.wikipedia.org/wiki/Conversion_(chemistry)

    Conversion and its related terms yield and selectivity are important terms in chemical reaction engineering.They are described as ratios of how much of a reactant has reacted (X — conversion, normally between zero and one), how much of a desired product was formed (Y — yield, normally also between zero and one) and how much desired product was formed in ratio to the undesired product(s) (S ...

  8. Traditional balsamic vinegar - Wikipedia

    en.wikipedia.org/wiki/Traditional_Balsamic_Vinegar

    The latter is the major factor lowering the TBV yield. The bigger is the evaporation rate, the higher is the flux of material through the barrel set and the lower is the residence time. [21] [22] As a consequence, when the yield is low, the vinegar age might be relatively low as a function of the amount of cooked must used to refill. [23]

  9. 4 Easy Lemon Zest Substitutes - AOL

    www.aol.com/4-easy-lemon-zest-substitutes...

    The post 4 Easy Lemon Zest Substitutes appeared first on Taste of Home. Try using other citrus zest, lemon extract, lemon juice or dried lemon peel. 4 Easy Lemon Zest Substitutes