unwaxed lemon
English translation: lemons not treated with wax
| GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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| 17:17 Jan 19, 2003 |
| English language (monolingual) [Non-PRO] Marketing | |||||||
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|  Selected response from: Patricia CASEY United Kingdom Local time: 07:00 | ||||||
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| SUMMARY OF ALL EXPLANATIONS PROVIDED | ||||
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| 5 +14 | lemons not treated with wax |
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| 4 | See explanation |
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Answers
5 mins confidence: 
peer agreement (net): +14
peer agreement (net): +14lemons not treated with wax Explanation: To preserve the freshness of the skin, most citrus fruit is soaked, washed and waxed before packing. Waxed and unwaxed lemons are available. Unwaxed lemons are ideal for slicing and adding to drinks or using as a garnish and when the zest is required. If a recipe uses lemon juice waxed lemons are the best choice. If you prefer to use unwaxed lemons but only waxed are available, simply lightly scrub the peel first to remove the wax. -------------------------------------------------- Note added at 2003-01-19 17:24:44 (GMT) -------------------------------------------------- Double cream When cows\' milk reaches the dairy, it contains a liquid substance called butterfat, and this, when it\'s skimmed off the surface of the milk, is cream, or what we know as double cream. It is extremely rich with a minimum fat content of 48 per cent. Because of this it can stand being boiled in cooking without separating, and can be whipped to a fluffy, spreadable consistency. -------------------------------------------------- Note added at 2003-01-19 17:26:28 (GMT) -------------------------------------------------- Single cream This is a much thinner cream, good for pouring and for cooking with when you need more creaminess than milk. Because it has only a minimum of 18 per cent fat, it\'s not suitable for boiling, as it will curdle. Extra thick double or single cream These are as described for double or single cream, but have been treated to give them a consistency that is suitable for spooning on to pies and desserts without having to bother with whisking them first. Clotted cream Wait for it – this is the big one! Perhaps you\'d rather not know, but it has at least 55 per cent butterfat. Clotted cream has a unique and special dairy colour, like pale buttercups, and is thick, rich and utterly irresistible. It is a speciality of the rich pastureland of the West Country, and is made by heating the cream to evaporate some of the liquids, so, in a sense, you could call it concentrated cream. It is heaven spread on scones with home-made preserves and extra special on tart fruit pies. http://www.deliaonline.com |
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