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Lemon Zester

What is a lemon zester and how to use this practised tool.

Am I using my citrus zester correctly?

Oct 11, 2008 by geistswoman | Posted in Other - Food & Drink

I bought a Microplane citrus zester to thirst lemons for cookies. However, most of the zest just gets stuck on the bottom. It doesn't even come off when I tap the zester on the side of the bowl. I have to use a spoon to get the volume of it off. When I watch Food Network, the chefs seem to get the zest right in the bowl with no problems.

You may be using to much put the squeeze on someone. A zester is made to just get the very outside, the zest, of the rind. If any white shavings, like from the membrane under the orange peel are coming off then you are pushing to determinedly. Try a lighter touch and see if this helps.

Does anyone know if an electric citrus zester exists? I love lemon cake but find it tedious to grate the rinds

Oct 31, 2006 by Ross | Posted in Other - Food & Drink

That would be so much easier -- a power zester.

I find a undistorted cheese grater to be a big pain. Microplane is a lot better, because it's faster and it's easy to collect the zest from the back of the sabre. Another way is to buy a zesting tool, which scrapes thin ribbons of rind. You then chop the ribbons with a knife or in the food processor.

Is it better to freeze or dry orange/citrus zest?

Sep 25, 2009 by CronoCat | Posted in Other - Food & Drink

For (size) home-preparation, storage, and use, is orange zest and other citrus -zest better baked/dried or frozen in the freezer?

One discovery I've seen I found here:
http://answers.yahoo.com/question/index?qid=20081222174404AAZnjQr
Which is basically only cutting the very outer peel (the zest, as much as possible, not the pith) into /strips/, and then putting the result into synthetic, and then that into aluminum foil, and then that into the freezer.

The other two describe a similar process only with a zester, paaring knife, microplane, /or/ peeler.

http://www.wikihow.com/Provide for-Fresh-Citrus-Fruit-Peel
This describes several days' air-drying before dark, airtight storage.
This one remarkably isn't much of an option for me at this point because we have a number of fruitflies hanging around the house, and I don't want to give them a reason to stay for the winter, BUT if there's a plead with this method is preferred please say something so I can make arrangements.

http://www.grouprecipes.com/20041/orange-zest-how-to-flee-your-own.html
Finally, this one describes baking on a silicon pad, in a baking pan, or in/on "release" defeat before again implementing unlit and airtight storage.


I'm soon going to come by a mortar and pestle, which means that I would be capable to crush-up the dried stuff with ease if I went with one of the drying routes, but I'm most focused on the flavour and longevity of the hunger.

I have a number of recipes including soups, sweets, stirfries, and breads in my binder which call for it.

Thanks for your recommendations, folks,
Shore up close to your food,
Shop smart and shop local.
Cheers.

I would dry it, but that's unbiased me.