"PENMART01" > wrote in message
...
> >(Karen O'Mara) writes:
> >
> >"Dunter Powries" wrote:
> >> What's the point of going to the trouble of making strips of zest and
then
> >> mincing it? Just grate the orange in the first place... lightly, of
> >course.
> >
> >Seems to have a different end result... like garlic or onion would.
>
> Not really. Onion and garlic are different ingredients. Orange zest is
still
> orange zest no matter how it is prepared. Whether zest is finely minced
or
> grated is about appearence, not flavor.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

I disagree Sheldon. I just made a knock-off of A1 sauce and it called for
orange zest. The misture was cooked and then pureed. After pureeing, looks
have nothing to do with it.