Pith

Pith
The bitter white layer found between the skin rind and flesh of citrus fruit eg peel the orange and remove the pith.
Waitrose ...

Method :
Cut plantain pith into very small pieces.
Cut green chillies and combine them together.
Put salt and butter milk.
Season with mustard and curry leaves in oil.

Pith
The soft, white membrane that lies between the peel and the pulp of a citrus fruit. It has a bitter flavor.

Pith - The white cellular lining of the rind covering the flesh of citrus fruits.
Pizza - [Italian] Flat baked dough covered with various combinations of tomatoes, olive oil, anchovies, sausage, cheese, etc.

Pith - The bitter, spongy layer between the outer peel and the flesh of citrus fruits.
Pluches - French term for fresh leaves of herbs used to both flavor the dish, and garnish it. They are added as a final touch to prepared dishes.

pith: The white spongy tissue between outer skin and the pulp of citrus.
pizza stone: A clay or ceramic disk used for cooking pizza. The stone is heated to a high temperature, and the pizza is placed directly on top of the stone.

Pith
In citrus fruit, the white cellular lining to the rind covering the flesh
Pizza ...

Slice, peel, and pith oranges; slice crosswise into 1/4 inch rounds.
Season fillets with salt. Place salmon fillets on broiling pan.

Pith: the white cellular lining to the rind covering the flesh of citrus fruits.
Pithiviers (Fr.): a town in the Loire valley that gives its name to a classic large puff pastry found filled with almond cream. Also, lark pâté.

Sago A pure starch foodstuff extracted from the sago palm or other palms that develop a starchy pith. When mixed with water and pressed through a seive and left to dry, it creates sago pearls, commonly found in South East Asian 'bubble' drinks.

(Remove colored portion of skin only; white pith has a bitter taste.)
Juice oranges to measure 1/2 cup juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside.
Combine flour, salt and baking powder in medium bowl.

To use the zest, gently shave off the outside of the fruit with a very fine grater or peeler, taking care not to also grate any of the bitter white pith underneath.

Scrape the bitter white pith from the peels and discard. Cut the peel into narrow strips and simmer the strips in boiling water until they're tender, then drain off the water from the saucepan.

Don't rub the fruit down to the white inner skin, known as the pith, because the pith is bitter. When removing the skin from oranges or other citrus fruit, be sure to take only the thin outer zest or colored portion.

(Discard membranes, pith and skin.) Add the greens, bell pepper and onion to the bowl. Zest and juice the remaining orange.

The rind of a citrus fruit is one of the most delicious and flavorful parts, as long as you can extract the colorful and naturally slightly oily zest without catching some of the white pith as well.

The fragrant, intensely flavorful thin colorful outer layer of citrus fruit (not the white pith), It is finely peeled with a paring knife, grater or removed with a citrus zester and used as a flavoring in sweet or savory baked goods or as a garnish.

Sago A starch made from the pith of the sago palm.
Salamander A commercial grill which can be heated to very high temperatures.
Salami A salted, smoked or air-dried sausage.

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A starch made from the pith of the sago palm, used to make puddings. Saguaro
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Tall cactus found in Arizona; its fruit is made into jams and jellies. Sake ...

Peel the pomelo, leaving about 2.5cm/1in of pith on the skin, cut the skin into strips. Cut the pomelo flesh into quarters, then place into a sous vide bag or sealable plastic bag.

To supreme a citrus fruit is to remove the skin, pith, membranes, and seeds, and to separate its segments. Used as a noun, a supreme can be a wedge of citrus fruit prepared in this way.

2 to 3 blood oranges, peel and pith removed, cut into supreme
2 tablespoons finely chopped fresh ginger
1 Serrano chile stemmed, seeded, and minced ...

Sago is the inside of the cycad Cycas revoluta stem. The pith is washed, then the part that comes out in the water is dried and cooked. It is eaten in the lowlands of Irian Jaya.

The Bad: Pale pink, flavorless fruit, veined with stringy white pith and pebbled with dark seeds, sitting for too long on an anonymous "all you can hold down" buffet line in a casino town.

Using a sharp knife, cut away all of the skin and pith from the outside of the fruit. Place the knife between the membrane and the flesh of one section and slice down. Turn the knife catching the middle of the fruit.

Round, flat edible papers made from the pith of the rice paper plant
Raki Soslu Levrek
Fried fish marinated in Raki sauce ...

A starch made from the pith of the sago palm, used to make puddings.
Salamander ...

Supreming - a method of using a paring knife to remove the skin, pith, and outer membrane from citrus fruit and then carefully cutting each segment away from white membranes.

Zest
To grate the outer, colored portion of the skin of a citrus fruit, avoiding the white pith. The thin parings that result are also called the zest.
Part 1 of our cooking dictionary with cooking terms from A to I, is here.

Zest: The zest is the colored portion of the skin (be careful to avoid the white pith) of citrus fruits. The aromatic oils in the citrus zest are what adds so much flavor to food. Use in cooked and raw foods.

The young shoots have a soft pith, which is easily pushed out to form a hollow tube, hence the name pipe tree or bore tree.

Zest - To remove the coloured outermost peel of a citrus fruit using a grater, zester or vegetable peeler, avoiding the bitter white pith underneath.

Related Searches orange zest citrus fruits colored portion pith noun
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Giant fennel is the name applied to the plant Ferula comniunis, ,a member of the same natural order, and a fine herbaceous plant, native in the Mediterranean region, where the pith of the stem is used as tinder.

zest - Outermost layer of citrus skin typically removed with citrus zester to create thin strips. Only colored portion of skin (not white pith) is considered the zest. The aromatic oils in citrus skin add considerable flavor to food.

ZEST
To remove the outermost skin layers of citrus fruit using a knife, peeler or zester. When zesting, be careful not to remove the pith, the white layer between the zest and the flesh, which is bitter.
Cooking Conversion Chart ...

[China] an edible paper made from rice and used to wrap dumplings, Vietnamese summer rolls, and other Asian foods; edible, glossy white paper made from the pith of a tree grown in China. Frequently used for macaroon base.
Rice Stick Noodles: ...

The thin outer part of the rind of citrus cut into a thin narrow strip. It contains none of the white pith on the inside of the skin.
rev. 01/10 ...

After this time, the whole lemon, including the skin and the pith, is soft and can be used in cooking. They are available from gourmet food stores. For more information about preserved lemons, see our article.

To remove the skin from fruits or vegetables. Can also refer to citrus peel or the rind of the citrus fruit. Citrus peel is the same as zest, however zest contains none of the white pith.
Pepper ...

thin, brightly colored outer part of the rind of citrus fruits. The oils make it ideal for use as a flavoring. Remove the zest with a grater, citrus zester, or vegetable peeler. Be careful to remove only the colored layer, not the bitter-white pith ...

Keeping them at room temperature or warming a lemon or lime for a few seconds in the microwave can also maximize juice output. When zesting lemons or limes, take care not to scrape off the pith, which is the bitter, ...

Zest: Citrus rind, The colored outer portion of a citrus fruit, contains flavorful oils. Only the colored portion of the skin (and not the white pith) is considered the zest.

The zest is most aromatic and flavorful when first removed, so use immediately. Inside the outer rind is a white membrane (pith) that is very bitter and should not be used as it is inedible.

One note: there is some disagreement over whether or not you should remove the white pith. While it has a bitter taste it does contain healthy bio-flavonoids.

Zest can be grated from fruit using the fine side of a standard grater - be careful to only remove the colored zest and not the white pith underneath which imparts a bitter flavor, ...

nut, or the interior pith, as of a strawberry.
Hummer (Ger.) Lobster.
hummus (Mid. E. ) Chick-peas mashed to a paste with lemon juice and
garlic, flavored with tahini, and eaten with pita bread as an appetizer.

See also: Fruit, Citrus, Cooking, Skin, Water