{"id":3988,"date":"2012-12-12T11:06:48","date_gmt":"2012-12-12T17:06:48","guid":{"rendered":"https:\/\/recipesingoodtaste.com\/?p=3988"},"modified":"2012-12-12T11:06:48","modified_gmt":"2012-12-12T17:06:48","slug":"how-to-zest-an-orange","status":"publish","type":"post","link":"https:\/\/recipesingoodtaste.com\/?p=3988","title":{"rendered":"How to Zest an Orange"},"content":{"rendered":"\"Follow<\/a>Pin It<\/a>
\"Facebook\" facebook   <\/a> \"Twitter\" twitter   <\/a> \"Stumbleupon\" stumbleupon   <\/a> \"Email\" email   <\/a>
<\/g:plusone><\/div>

\"How<\/a><\/p>\n

As you may or may not know, the zest of the\u00a0orange comes from the\u00a0outermost orange colored part of the\u00a0skin. It contains all of the flavorful and aromatic\u00a0oils.\u00a0\u00a0You might think zesting an orange, lemon, or lime is easy. Many people zest all wrong and include that nasty bitter part, called the pith.\u00a0Here are a\u00a0few import tips:<\/p>\n

    \n
  1. One large orange should produce about 2\u00a0tablespoons\u00a0of orange zest (an average lemon should produce\u00a0about\u00a01 tablespoon\u00a0of lemon\u00a0zest.)<\/li>\n
  2. Wash your orange well before zesting to remove any waxes, dyes or pesticides.<\/li>\n
  3. The tool you use will determine the texture: A microplane (which I recommend) will give you a very fine zest; a grater will give you a zest that is a bit courser, a\u00a0vegetable peeler or knife will get you larger strips of zest.\u00a0 Note: the more finely grated the zest, the more the orange flavor will be. Your recipe will dictate what tool is best.<\/li>\n
  4. To ensure you don\u2019t lose the precious zest, do your zesting over a paper towel and then add to the mixing bowl.<\/li>\n
  5. If sealed in a plastic bag, orange zest will keep in the freezer for up to six months.<\/li>\n<\/ol>\n

    \"How<\/a>\"How<\/p>\n

    Shown here is the very fine zest using a microplane or very fine grater.<\/p>\n

    Working over a towel or flexible cutting mat,\u00a0take your microplane or fine grater\u00a0and hold upright to catch the zest\u00a0<as shown>. Just move the orange around, not the tool.\u00a0 Be careful not to zest in more than one layer and do not zest into the pith (white bitter part of the orange peel.)<\/p>\n

    Related Posts<\/H3>