Posted in cooking, kitchen

Gettin’ zesty with it

Right after we went and picked ten pounds of blueberries, I made scones with a recipe that called for orange zest. Not knowing any better I shouted, “Hey, do we have any orange zest?”

Of course not. You zest an orange, or a lemon, or a lime, to get the zest, little pieces of the rind, for flavoring in cooking. Okay, so how do I obtain some zest? Duh. With a zester. “Honey, where’s our zester?”

After rummaging around in the kitchen, I found this trusty and rusty old four-sided grater that might work. I don’t even remember using this before. The smallest and the largest sides didn’t seem right, so I tried second largest one. It kind of worked, but quickly got jammed up with rind. What about the next-largest one? Those pieces of rind were a little large, so I had to chop them up finer with a knife.

Time to level up. This looked like a good zester. Amazon choice. Pretty cheap too.

But not cheaply made. Sturdy, curved, stainless, and easy to clean, this ought to do the trick. Before I received it, the seller sent along instructions and tips. Lightly oil the grater. Be sure to wash the fruit. Only zest the colored part of the rind, avoid the white.

Worked like a charm.

I wondered who came up with the idea of using citrus rind in this way? Here’s what I learned:

According to SPICEography, people began incorporating lemon zest in recipes around the 15th century, but the word “zest” didn’t become a part of cooking vocabulary until the 17th century. French culture popularized lemon zest as a key ingredient for sweetening and flavoring pastries. Today, lemon zest is a commonly used, highly versatile ingredient that is used in both sweet and savory dishes. (Read More:

More and more of my cooking, especially E2M recipes and seasonings, use lemon and lime zest. Now I’m zesting with the best!

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