Why Zest Citrus

lemon zestHave you ever wondered why citrus zest is called for in so many recipes along with the actual fruit? For one thing it adds a lot of flavor so lets take a deeper look at the essence of zest, what it can provide in the kitchen, and some techniques for gathering this tricky little super-flavor.

What Zest Provides

The outermost rind of citrus is where you find zest for cooking. It is valued for the intense, fresh, and brightening flavor it imparts to food. That is thanks to an abundance of aromatic oils in the rind.

However, there is a sub-rind, also known as the pith, which is white in color and directly under the rind. You do not want to include this when zesting.This pith is very bitter and not desirable at all when it comes to cooking. The pith serves only one purpose; to help protect the fruit from predators.

Citrus zest is added in recipes to either add color, intensely strong flavor, or both. There are a number of methods and tools available to harvest the fruit’s zest. You can purchase dried zest in the spice section of the supermarket, but it doesn’t hold a candle to the fresh zest you create yourself.

Zesting Techniques

Before starting, be sure to scrub the fruit with a vegetable brush and warm, soapy water. This will remove any chemicals or other contaminants which may be on the skin. Rinse very well under fresh, cold running water, then dry.

You want to remember when ‘zesting’ citrus, to be very careful about only zesting, or scratching off, the colorful outside layer. If you start getting into the pith, you have gone too far.

If you are using a traditional hand held zester, you will end up with long, skinny stands of zest. A traditional zester looks almost like a miniature back-scratcher. You can also use a pairing knife, but you will have to be incredibly careful only to get the colorful part of the zest and not the pith.

A micro-plane grater is basically a very fine hand held grater which can be used to produce finely grated zest. To use a micro-plane, simply rub the lemon or other citrus fruit against the small blades on the grater over a bowl. A micro-plane produces short pieces of zest which are ready to use without further chopping.

Of course, if you only have an old fashioned box grater, the type you know from grating cheese, you can zest citrus on that as well.  Just try the different grater levels and decide which works best for you.  There are times when you might want larger curls of zest and times when you want the zest to be tiny enough to be absorbed into a recipe.

When to Use Zest

Zest is a powerful ingredient you will want to get to know in the kitchen.  A little goes a very long way, so you have to know when to use zest.  So when should you use zest?  Your answer is easy – whenever you want to infuse a dish with incredible layers of citrus flavors.

For example, by folding a little citrus zest into ricotta cheese before making baked ziti or stuffed shells, you get a tangy note that works well with the pasta. Putting lemon or lime zest into olive oil and heating it until it begins to sizzle will give you an incredible infused olive oil suitable for many uses. You can also mix zest with brown sugar or honey to use as a glaze.  Or, try stirring zest into cake or brownie batter for a surprising flavor ‘pop’ on your favorite dessert.

Zest is an incredible ingredient to lift and brighten many dishes.  Considering that we used to just throw the lemon or lime or orange rind away, this is an ingredient that is like ‘found money’… or I should say ‘found flavor!’  Enjoy the zest of citrus to add more zest to your meals.

The above is a picture of the type of zester I use and recommend. I got this picture from my affiliate site however you can probably find it at your local grocery store for about the same price without the shipping charges. Amazon does have some other pretty cool zesters and I always end up buying another kitchen gadget every time I visit. However, I’m a chef and that is one of those things that we always think we need another gadget for our kitchen. Find one like the one pictured above and it will work just fine.

If you like cooking with spices, my book Spices In The Kitchen can be found on Amazon, at: http://chefwilliamlikes.me/Spices In The Kitchen. and contains information on spices as well as recipes.

CHEF WILLIAM ColorEat Healthy, Laugh Often and Enjoy Life~

Healthy Food choices

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6 Responses to Why Zest Citrus

  1. What wonderful information chef. We use zest all the time in our cooking, as you say, it adds a different dimension most dishes :)
    Anita-Clare Field recently posted..Happily Ever Christmas Afters – Lover Of Creating MincemeatMy Profile

  2. Caro Ness

    Another arc de triomphr, Chef William!

  3. Obviously, citrus zest can be used in many recipes, sweet & savory, be it baked goods, stir-fry or stew. But for those recipes where you need the flesh or juice, but not the zest, there are options. I generally strip the zest from lemons or limes, using my handy-dandy Microplane zester , and freeze in small Tupperware or in ice cube trays. Orange zest, however, I find does not keep its flavor on freezing: it will last for a few days in the fridge, but after that loses a lot of its oomph. But I love the ideas for zest and peel below: salt and sugar, butter and oil. Oh, my!
    Laverne Adkins recently posted..No last blog posts to return.My Profile

    • Chef William says:

      Most of my articles are about a subject that I cover in some detail but not completely because
      as a chef I usually go into much more detail in the books I publish. Of course there are many
      different ways to use citrus zest and there are options as to how to use the rest of the fruit.
      As for freezing the zest, I find no value there because it is so simple to make fresh as needed.
      but as they say, everyone to their own…………..
      Chef William recently posted..Why Zest CitrusMy Profile

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