Mastering Citrus Zest
Zesting is the extraction of the outermost, flavorful colored layer of citrus skin, leaving behind the bitter white pith. Use a microplane for fine, powdery results or a channel knife for distinct ribbons to finish dishes, always stopping the moment you see the white layer beneath the colored oil cells.
Know your tool and your fruit.
Always use organic or un-waxed citrus if possible, as the skin is the primary contact point. Scrub the fruit under warm water and pat dry before starting to ensure the zest doesn't clump.
- Microplane grater
- Channel knife
- Vegetable peeler
- Chef's knife
What goes in.
- as neededUn-waxed lemons, limes, oranges, or grapefruits
Protecting the Flavor
The white pith is structurally bitter; if your zest has white flecks, it will ruin the brightness of your dish. Rotate the fruit frequently as you zest to ensure you only catch the top layer.
The method.
Fine Zest
Hold your microplane over a bowl or cutting board. Draw the fruit across the blades using light pressure. Do not press hard; let the teeth do the work.
Wide Strips
Use a vegetable peeler to remove wide swaths of skin. Lay these flat on a board and use a sharp knife to scrape away any white pith clinging to the back before slicing into thin matchsticks.
Ribbons
Run a channel knife firmly down the length of the fruit. This pulls out distinct, curled strips that are useful for garnishing or steeping in hot liquids.
Other turns to take.
Dried Zest
Spread fresh zest on a baking sheet at room temperature for 24 hours until brittle, then store in an airtight jar.
Zest Infusion
Place wide strips of zest into warm oil or sugar to infuse them with citrus aromatics.
When it doesn't go to plan.
Zest your fruit before you juice it; once the fruit is halved or squeezed, it becomes nearly impossible to zest effectively.
If the zest sticks to the back of your microplane, use a rubber spatula to scrape it off so you don't lose any of the flavorful oils.
Use a light touch; if you feel resistance, you have likely hit the pith.
The ones that keep coming up.
Can I store zest for later?
Yes, keep it in a small airtight container in the freezer. It stays fresh for several weeks and is easier to measure in small amounts.
What if I get pith in my mixture?
Small amounts can be picked out, but if the mixture is heavily tainted with white bits, it is often better to start over to avoid a bitter final product.
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