Getting All of the Citrus Zest

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Getting All of the Zest

How nice it would be to never lose another flavorful shred of citrus zest to the grater holes?

Oranges, lemons, limes – you can loose so much zest in those little grater nubs, especially if you are using a box grater. Use this simple trick and you won’t lost but a tiny bit. Snce I use citrus zest in a TON of recipes, this trick has come in handy quite a bit.

Remember, once you get down below the bright yellow for lemons, green for limes, and orange for….well, you know: STOP. the white pith beneath the zest is quite bitter, and not in a good way. Just shave off the bright outer skin of the citrus fruit.

So what do you use citrus zest in?

And really anywhere you want to add a vibrant pop of tanginess and a touch of bittersweet. If you want to amplify the citrus flavor in any dish calling for the juice or oranges, lemons, or limes, consider adding a bit of the zest, usually towards the end of the cooking time, so keep its flavor at its brightest.

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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  1. Janet says:

    Don’t you worry that you’re grating a waxy substance in to your lemon zest, or whatever it is that parchment paper is made of?

    1. Katie Workman says:

      no, I guess I would if I used wax paper, but parchment is okay!

  2. Katherine Weber says:

    Brilliant tip, thanks!