Gifts from the Kitchen For Dummies by Andrea Swenson

Author:Andrea Swenson
Language: eng
Format: mobi, azw3
Publisher: John Wiley & Sons, Ltd.
Published: 0101-01-01T00:00:00+00:00

Diner slang for sugar is yummy. Yummy!

More than one way to skin an orange

When it comes to citrus fruit, zest and peel, although often used interchangeably, are not the same thing. Zest is the beautifully colored, tasty skin of the fruit. Peel includes the very bitter white pith underneath and is very definitely “un-a-peeling.” Here are some ways to best prepare zest for cooking. The way you do it may vary according to recipe directions or the tools you have on hand.

Chopping: Use a vegetable peeler to remove the zest. Cut into thin strips with a chef’s knife and then very finely chop. This method results in a slightly coarser texture than grating.

Zesting: A zester is a tool that lives solely for the purpose of removing thin strips of zest from citrus fruit. Use this tool and then chop the strips very finely with a chef’s knife.

Grating: Grate citrus fruit on the finest hole of a box or flat grater. This gives you the best zest, but it is hard to clean out of the grater. A stiff toothbrush (bought specifically for this purpose only) is a nifty tool to get stubborn zest off the teeth of a grater. But a greater grater idea is to place a piece of wax paper over the teeth of the grater, push down slightly, and proceed to grate. Then just lift off the paper and the zest. This technique makes the task downright pleasant.

The Microplane grater/zester is a relatively new product on the market. It looks likes a rasp (a coarse metal file). As a matter of fact, that’s where the inventor (a woman) got the idea. It is the easiest, cleanest way to grate an orange. Just know that it makes a fluffier zest, so you should press it down into the measuring spoon to get an accurate measurement.

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