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Charles Gifford
 
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Default minced zest of 1 orange?


"Scott" > wrote in message
...
> In article <xpkkc.1547$I%1.179493@attbi_s51>,
> "tenplay" > wrote:
>
> > In a recipe I came across, one ingredient is "minced zest of 1 orange".
> > Exactly how does one make it? thanks.

>
> Scrape off the colored part of the peel, avoiding as much of the white
> part as possible. The colored portion contains all of the flavor and
> aroma; the white (the pith) is bitter. A microplane works best, IMHO;
> gourmet food stores usually sell them, but you can save a lot of money
> by buying the exact same thing at a hardware store. They also sell
> little devices which are specifically made for zesting, but they're
> pretty monopurpose.
>
> Dedicated-purpose zesters basically create long strips; the microplane
> creates ready-minced zest.


No way does a microplane create minced zest. Microplanes produce very finely
grated zest.

After removing the zest into strips by any method, one then uses a knife to
mince the zest.

Charlie