Are you a zester? I don’t even know if that’s a thing but it sounds good. If you don’t own a grater for zesting – buy one. It will become your new kitchen BFF.
The zest of a lemon, lime, orange, grapefruit or any citrus fruit adds immense flavour to food. In addition to that – it’s an extremely versatile ingredient for all sorts of recipes when cooking and baking.
There is a different between zest and the peel of a fruit though.
The peel is the entire layer that you peel off. Zest is the outer colourful portion of the peel. When zesting, make sure you grate only the colourful part.
That’s the bright flavourful part. If you go too deep and get the white layer you’ll end up with the bitterness of the inner peel.
“What hunger is in relation to food, zest is in relation to life.” – Bertrand Russell
You can use zest in everything: flavouring meat dishes, rice dishes, add it to your batter, dough, spaghetti/pasta, homemade sauce, vinegerette, breadcrumbs, salts and brine. The possibilities are endless.
Don’t forget about your wobbly pops - otherwise known as alcoholic beverages. Zest is great inside cocktails for added flavouring, or outside for garnish.
If you want to get really fancy, place a curled piece of the peel on top of the glass.
When serving say here’s your drink with a twist.
“When life hands you lemons, use the opportunity to add some zest to your life.” Unknown
I don’t find zest to be overbearing in food – I find it flavoursome and refreshing. Most of us find there’s not much time throughout the week to whip up fancy meals, but that doesn’t mean it has to lack flavour.
Here’s a couple of quick and easy uses for you. If you’re looking for a quick way to jazz up your chicken – zest is the answer. All you need to do is combine your zest with some olive oil, salt and pepper and spread it on your chicken before baking or frying.
If you’re cooking plain ol’ rice, the addition of zest is a quick way to add flavour and it also adds a bit of colour to your dish. I mean, does anyone like bland food? I didn’t think so. It’s also delicious in sugar cookies and white chocolate truffles.
However, if you don’t have a proper grater – no problemo foodie friends.
You’re backup plan can consist of a vegetable peeler or a knife to remove the zest. Remember, remove only a thin layer and avoid cutting into the white bitter peel. If the strips end up being too big or thick in size for your liking, simply chop the zest up with the knife for your preferred size.
Zest is also a great substitute for extract. The one thing you have to remember is that two teaspoons of zest is equal to one teaspoon of extract.
Zest is easy to freeze. It’s a similar process to freezing raspberries. Let’s say you have a bunch of lemons that are about to go bad.
Zest the peel and spread in an even layer on a sheet of parchment paper in a sheet pan and place in the freezer. Once frozen, transfer the zest to a freezer bag and use as needed.
Zest typically keeps for up to six months in the freezer.
Waste not want not. For the remaining lemon, cut them up into small pieces and place them in a freezer bag to use at a later date to flavour your water.
Next time you head into the kitchen to whip up a good meal or bake something delicious, don’t forget those colourful lemons and limes sitting on the counter screaming out to you – pick me, pick me.
Adding citrus zest to your cooking and baking is definitely fit to eat – happy zesting!
Sulley is a self-confessed foodie who lives in Mount Pearl. Email [email protected]Twitter: @ErinSulley Instagram: @erinsulley
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