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?
- Killer Egg Salad
- Rosemary and Lemon Roasted Chicken Thighs
- Herbed Boneless Leg of Lamb with Mustard Crust
- Citrusy Mango Ginger Salsa
- Green Beans Two Ways
- Simple Lemon-Garlic Roasted Turkey Breast
- Rosemary and Lemon Roasted Chicken Thighs
- Orange Thyme Rack of Lamb Chops
- Rosemary Orange Cod Filets
- Simple Orange Basil Egg Salad
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.
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?
no, I guess I would if I used wax paper, but parchment is okay!
Brilliant tip, thanks!