How to...zest an orange or lemon

Using a zester: pull the cutting side down over the skin of the orange or lemon. Photos by Linda Robertson.

Very fine, curled strips will peel off.

If you have no zester: 1. peel thin strips off the skin with a peeler, taking care not to get too much white pith.

2. Scrape off any pith.

3. Cut peel into fine, julienne strips. They will be straight, rather than attractively curled as the zested strips.

These fine strips of orange or lemon zest can be blanched in boiling water or candied in syrup and used as decorations or in sauces.Grated lemon or orange zest is generally better for baking, although blanched strips may be used.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.

Zesting citrus peel, as opposed to grating, produces fine, long strips for decoration or flavour.

Wash the orange or lemon in warm water to remove dirt or wax. Dry.

You can use a zester or a peeler and knife.

If you would like to request a particular technique, please let us know. Write to Trick of the trade, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz with trick of the trade in the subject line.

To check earlier Trick of the trade columns visit: www.odt.co.nz/news/tags/trick-tradeMore information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com

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