I am having a hard time twisting my lemon twists, since they...

I am having a hard time twisting my lemon twists, since they just tear.
Any suggestions on how to do it and get a good clear result?

You only twist them a little to release the oils in the skin so that you can smell them. If you are tearing them you are just twisting them too hard. I'm sorry but could you tell me how it is that you could not figure out not to twist them so hard on your own? Is this a joke?

No joke
I am trying to make those spiral thinks from the lemon peel to decorate the drink, more for presentation, and I am getting really crappy results. I thought someone here with more experience could let me in on a trick or two, but if not I will try elsewhere. didn't mean to ruin your day.

You probably just need to make them longer, cut the peel the shortest way around the lemon. More curve = more twist. Try squeezing them tight in your fingers and then roll them in your fingers like you would roll a piece of string and have it twist up on it's own. Use a room temp lemon.

You might find it interesting to know this seems to be a 'project' getting it done as it should:
http://www.ehow.com/how_2142964_lemon-twist.html

Step
1Set up a space to make twists with a clean cutting board, knife and a lemon. Although lemon is a natural exfoliant, put on gloves, as it's more clean and the citrus can get harsh on your hands.

Step
2Cut the ends off the lemon.

Step
3Cut the lemon lengthwise on one side, from end to end. Just cut through the peel on one side, don't cut it in half.

Step
4Take the spoon and clean out the fruity pulp in the center of the lemon, so you are left with only the peel.

Step
5Roll the peel tightly into a tube and use a toothpick to secure it in place.

Step
6Slice the lemon roll into about five or six (depending on lemon size) quarter-inch strips.

Step
7When ready to serve, re-twist your strips again to make sure they are in a good corkscrew. Run the rind around the rim of the glass to flavor it and then leave on the rim as a garnish

I dunno I never had any problems with a twist. You cut a lemon just as if you were prepping it for a glass IE cut it in half, discard the ends, cut a slice down the middle of the pulp so you can just stick it on a glass. Once you are there already you just take a very sharp knife and cut off the pulp and give the thing a little twist to release the oil in the skin. It's not brain surgery.

Your so cool DGreen, You look so relaxed in you picture and it's wonderful that there ia guys like you that know the ropes to all the problems we new wine makers have. Thank you for being here for us.

Sandy
New York State

DGreen
Sorry to say, that I never had a problem cutting a lemon, who don't know how to cut a lemon?? I can't believe anyone would send a question like that. DUH!! Right on with the answer DGreen,you couldn't have answered it any better.

Sandy
New York Satae

Guest
You really need a woman's touch to do the cutting, You have to be gentle with the lemon and not in such a hurry. It will come with more practice,

Sandy
New York State

I dunno about that Sandy. As you can see from the picture, I am NOT a woman, and I never had any problem with it. And as far as being relaxed, too bad I was supposed to be working!

Hey join the site instead of being just a guest. Welcome!

Sandy, I am a woman
DGreen and Maitai, thanks for the answers!
Success at last

Good luck.