Microplanes—or any fine rasp-style grater—has become the tool of choice for Chefs to remove the outer, aromatic layer of the peel without dragging in the bitter white pith. With the right technique and a sharp Microplane, zesting becomes a quick, precise way to layer in fresh, volatile citrus oils and bring refinement to any dish.
Microplanes are much more efficient than graters or peelers and save time.
Zesting Citrus Fruit
Citrus zest is a simple ingredient used to add brightness, depth and complexity to a dish. The citrus zest is very different than the juice.
In professional kitchens, I like to use the zest to lift vinaigrettes, flavor marinades for meat, enrich pastry creams, and add a clean top note to seafood and vegetable preparations. The key is understanding how to remove just the outer, aromatic layer while avoiding the bitter pith beneath. This technique is straightforward, but when done with intention, it brings a level of finesse and flavor that separates a good dish from a great one.
Prep Time: 5 min
Cooking Time: 5 min
Yield: 1 Tbsp
1 ea. Orange, lemon, lime etc...
How to zest
Zesting an orange, lemon or lime is fairly simple-be careful not to rub/zest too deeply into the skin. Always wash and dry the citrus fruit, zest (scrape) the outer skin only, the wight pithe under the skin is bitter.
I saw Martha Stewart juicing lemons for a preserved lemon recipe and purchased two juicers... green and yellow. Very fun to use.
The zest can be used in recipes, relishes, marinades uncooked or blanched in hot water and then shocked in cool water.
Zests can be cooked in recipes like this compote as well.
Chef Tom’s Cooking Class Minute — Week 11 The Garden Is Telling Me It’s Fall
Chef Tom’s Cooking Class Minute — Week 10 Roasting Fish Let the Fish Taste Like Fish
Chef Tom's Cooking Class Minute: Week 9 Late Summer Grilling: Great Steak Doesn’t Have to be a Ribeye
Chef Tom's Cooking Class Minute: Week 8 Soft Shell Crabs-What’s Your Favorite Way to Eat Them?
Chef Tom's Cooking Class Minute: Week 7 Fava Beans
Chef Tom's Cooking Class Minute: Week 6 Gazpacho & Summer Tomatoes
Chef Tom's Cooking Class Minute: Week 5 Summer Corn: Soup, Grill, Roast or Fritters?
Chef Tom's Cooking Class Minute: Week 4 Cooking Summer Eggplant
Chef Tom's Cooking Class Minute: Week 3 Cooking Pork Spare Ribs
Years ago I traveled around the south for a few weeks researching some of the amazing foods of each region. In Charleston, I was introduced to a local pig farmer, Tank Jackson who manages Holy City Hogs. Tank and his wife raise heritage breed pigs and distribute the pigs around the country. He offers on-site cooking whole pig roasts, primal cuts and sausages, and I believe he produces the best pork in the country.