If you'd like to add some to your next recipe but don't have a zester, don't despair: There are actually three methods for zesting citrus that don't require a zester, and each one serves as proof that your everyday kitchen tools can be used for far more than you might first suspect.
Fred Chang , a pastry chef and finalist on season ten of MasterChef , recommends using a vegetable peeler to zest citrus in a pinch. You can use a spoon to scrape it off and it'll be perfectly fine.
After you've removed the pith, Chang recommends either chiffonading the peel, or finely chopping it, which is a good technique if you're using it for stock or seasoning. Breaking it down into smaller pieces extracts the flavor more quickly. Another option is to zest your lemon or citrus with a knife. While a chef's knife would do and a paring knife is slightly better, a serrated knife is the most preferable option as it will help to agitate the citrus skin and release the oil.
Start by placing one end of the lemon against the sharp edges of the peel, and pushing the tool slightly into the fruit as you work your way toward the other end in a circular motion. Keep repeating this step until you've removed only the yellow part of the outer peel.
If you don't have any of the aforementioned tools handy, you can also use a paring knife to zest a lemon — but make sure it's sharp. Firmly hold the lemon down on a cutting board in one hand, and with the knife in your dominant hand, begin carefully cutting off small strips of the peel while rotating the fruit. From there, you can rock a chef's knife or santoku knife back and forth over the zest to chop it into smaller pieces.
Hawk recommends using up your lemon zest within 24 hours — after that, the zest can begin to dry out and degrade in flavor. If you decide to store some excess leftover zest, he advises refrigerating it in a zip-top plastic bag or small airtight container. You can also cover the lemon in plastic wrap and store it in the refrigerator after it's been zested, but keep in mind that it will dry out more quickly since it no longer has its protective outermost peel to lock in the flavor and moisture.
For this reason, Hawk says it's best to use a zested lemon within a day or two. While a Microplane is the professional chef's preferred method for zesting a lemon, there are a variety of other tools that will work — including a citrus zester, vegetable peeler, box grater, and a knife.
Each requires its own unique technique and is well suited to different kinds of recipes. While a Microplane and a grater can be used for smaller pieces of lemon zest, a vegetable peeler and a knife will provide larger slices of peel.
There are two common tools you can use to get the skin off of your lemon without one of these specialty tools: a paring knife or a vegetable peeler. A cheese grater might seem like a good option, but often the grates are either too deep or too shallow to efficiently get the zest off of the citrus.
Take your vegetable peeler or paring knife and cut a strip of yellow skin off of the lemon. Place the strip of lemon skin flat on a cutting surface and cut it lengthwise into very thin strips, julienning the peel. Gather the strips together and cut them crosswise into very fine dice.
This ultra-fine dice is packed with lemon flavor and can be used in any recipe that calls for lemon zest. You can use the same process for zesting oranges, limes and other citrus fruits, as well. The rest of your lemon can be saved for other uses, even after it has been zested, too. Click here to cancel reply.
Calories 3 kcal. London Brazil. Ingredients Lemons. Instructions To Zest with a Microplane : Move the lemon back and forth over the grates of the microplane , rotating it as you go. Continue zesting the lemon until the lemon peel has been removed. To Zest with a Citrus Zester: Place the fine, sharp-edged holes on one end of the citrus, following the curvature of the fruit.
Push slightly into the fruit and pull down to the other end. Repeat this process until the entire lemon peel is removed and only the pith remains. To Zest with a Boxed Cheese Grater: Place the lemon on side of the cheese grater that has the smallest holes. Move it back and forth, paying close attention to the placement of your fingers.
Continue zesting the lemon until the entire yellow part is removed. Using a Vegetable Peeler : Hold the lemon in your non-dominant hand and the peeler in the other. Place the sharp edges of the peel on one end of the citrus and push slightly into the fruit. Repeat this process until the entire peel is removed and only the pith remains.
To Zest with a Knife : Cut off one end of the lemon. Recipe Notes One medium-sized lemon will yield roughly 1 tablespoon of zest. Store extra lemon zest in an airtight container in the freezer for up to 6 months.
Limes and oranges may be zested using this same process. If using waxed lemons : Bring a large pot of water to a boil and pour hot water over lemons in a colander.
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