Mastering Citrus Zest
The difference between a dull dish and a vibrant one is often the oil trapped in citrus skin. Learning to harvest it cleanly is the quickest way to improve your pantry game.
Wash and dry the fruit thoroughly.
Wax and storage residue sit on the skin, so scrub with warm water before you begin. Dry the surface completely, or your tool will slip and skip across the peel.
- Microplane or fine rasp
- Vegetable peeler
- Chef's knife
- Cutting board
What goes in.
- As neededOrganic or unwaxed lemons, limes, oranges, or grapefruits
Respect the pith
The white pith is structurally necessary for the fruit but bitter on the tongue. If you see white on your zest, you have pressed too hard; tilt your tool further away from the fruit.
The method.
Fine zesting
Hold your microplane steady over a bowl or cutting board. Draw the fruit across the teeth in one direction, turning the fruit slightly after each pass so you only ever remove the top layer.
Wide strips
Use a sharp vegetable peeler to pull long, broad strips of peel. Press with moderate pressure to ensure you catch the oil glands without stripping the pith.
Cleaning the strips
If you catch excess pith on a wide strip, lay the peel flat on a board. Use a paring knife to gently scrape the white layer away until the underside of the zest is translucent.
When it doesn't go to plan.
Zest your fruit before you juice it; once the fruit is squeezed, it is nearly impossible to hold steady.
If your zest looks oily and shiny on the board, you have successfully captured the flavor oils.
Store extra zest by mixing it with a small amount of granulated sugar in a jar; the sugar absorbs the moisture and scent, keeping it usable for days.
The ones that keep coming up.
Can I use a regular box grater?
Only if it has a dedicated 'zest' or fine-shred side. Larger holes will result in jagged, uneven pieces that are difficult to incorporate into sauces or doughs.
How do I know if I have gone too deep?
Check the underside of your zest. If it is purely colorful, you are fine. If you see white streaks, that is pith, which will impart a sharp, medicinal bitterness to your food.
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