How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish.
There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of zesting.
There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of zesting.
48 K 3.8/5 (59 reviews)
Keywords for this post:ZestZisteZesterGraterFruitCitrusSkinPeelLast modified on: November 5th 2013
How to zest a fruit?
Good fruits
First and foremost: zesting a fruit means removing the upper, outer part of the rind, which also happens to be the part that receives most of the chemical treatment inflicted on the fruit.
So be careful: you absolutely must wash the fruit thoroughly before zesting it, but the best thing to do is to use organic fruit, which is guaranteed to be untreated.
The right part of the fruit
The part of the peel that can be zested is generally very thin, 1 millimetre or less, so it's very important to remove only the coloured part of the peel - the zest - and not the white part underneath, which is not zest but a major source of bitterness, to be avoided at all costs!
In this photo, you can see the zest on the right and the white part of the peel on the left.
The right tools
There are a number of more or less effective tools for zesting:
1) The peeler or a sharp knife: with it, you delicately "peel" the fruit and obtain small strips of zest (colored, remember: no white) which you then have to cut into strips, then into tiny pieces. It's not very fast, nor very efficient, but it works.
2) The zester: this is a strangely-shaped knife that zests by making tiny filaments. The structure of the zester means that you can't remove any white parts, which is interesting. The only drawback is that the zest obtained is a little "crushed" and "exuded", so it's not great.
3) The zester grater: This is a bit like a cheese grater, very fine, on which you rub the fruit while rotating it (be careful, it's the fruit that moves, not the grater).
It's by far the most efficient of all tools, and you can find out more about it on this page.
Lasts posts
A tablet holder
Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.March 14th 20261,1965
Pre-calibrated pastry dough
When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...March 9th 20261,1455
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20253,2035
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20252,1225
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 20251,942
Other pages you may also like
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017136 K 14.2
The beautiful story of the croissants
As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...October 10th 201821 K5
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...June 16th 2021150 K4.5
The Holy Grail of French bakers
While browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact, to do with eating and drinking), I am particularly drawn to bakery: bread, viennoiseries and all that goes with them – it’s a real passion of mine; I love making them and I...March 24th 201821 K 34.7
For well opened (puffed) cakes
It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.January 23th 201936 K4.2
Post a comment or question
Follow this page (as 2 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.