Cookbook:Zest
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Zest is the coloured outer surface of citrus fruit; zesting is the act of scraping the zest from the fruit. A zester is ideal for the task. Some people use a serrated knife instead. Alternatively, the careful application of a fine-toothed grater works well (pictured is a grater specifically designed for zesting). Dried zest is sometimes sold alongside spices.
Bitterness associated with zest may be removed by blanching the zest, preferably twice. The bitterness comes from the raw white layer of the peel, when a zester digs deeper than the surface zest.
Recipes using zest
[edit | edit source]Lemon
[edit | edit source]- Buchteln
- Carbonara pasta sauce
- Ginger beer
- Lemon Curd
- Lemon Squares
- Lemon Meringue Pie
- Lemon Sponge
- Lemon Blueberry Pancakes
- Lemon Poppy Seed Pancakes
- Limoncello
- New York Cheesecake
- Pasta alla gorgonzola
- Shrimp Scampi Angel Hair Pasta with Lemon and Pine Nuts
- Spaghetti alle Vongole