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Orange rind vs. orange extract?
On 9/16/2015 12:56 PM, dsi1 wrote:
> On Tuesday, September 15, 2015 at 12:16:03 PM UTC-10, wrote: >> I was looking at the recipe in Joy of Cooking for steamed apple molasses pudding. It calls for orange rind. Can I use extract instead? What should the proportion be? Thanks. >> >> It also calls for buttermilk - maybe I'll just use yogurt. >> >> Lenona. > > These sound like good ideas to me. I made some banana muffins the other day and decided to add some lemon extract to brighten up the flavor. Unfortunately, I used a bit too much in the batter. I said "oops" when I added it in. Hee hee. The batch tasted like lemon muffins, not banana. It was still good eats. > Lemon muffins sound tasty. I think you just created a food! |
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