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minced zest of 1 orange?
In a recipe I came across, one ingredient is "minced zest of 1 orange".
Exactly how does one make it? thanks. |
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minced zest of 1 orange?
"tenplay" > wrote in news:xpkkc.1547$I%1.179493@attbi_s51:
> In a recipe I came across, one ingredient is "minced zest of 1 orange". > Exactly how does one make it? thanks. Use a citrus zester or vegetable peeler to remove the zest from the orange, then use a small chef's knife to mince it. Be sure to remove only the zest (down to just barely below the colored part) and do not cut down into the pithy part of the peel. Wayne |
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minced zest of 1 orange?
In article <xpkkc.1547$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. From my favorite hardware site: <http://tinyurl.com/2rage> (they have *great* catalogs!) -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
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minced zest of 1 orange?
"Scott" > wrote in message ... > In article <xpkkc.1547$I%1.179493@attbi_s51>, > "tenplay" > wrote: > > > In a recipe I came across, one ingredient is "minced zest of 1 orange". > > Exactly how does one make it? thanks. > > Scrape off the colored part of the peel, avoiding as much of the white > part as possible. The colored portion contains all of the flavor and > aroma; the white (the pith) is bitter. A microplane works best, IMHO; > gourmet food stores usually sell them, but you can save a lot of money > by buying the exact same thing at a hardware store. They also sell > little devices which are specifically made for zesting, but they're > pretty monopurpose. > > Dedicated-purpose zesters basically create long strips; the microplane > creates ready-minced zest. No way does a microplane create minced zest. Microplanes produce very finely grated zest. After removing the zest into strips by any method, one then uses a knife to mince the zest. Charlie |
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minced zest of 1 orange?
Charles Gifford > wrote in message
et... > > "Scott" > wrote in message > ... > > In article <xpkkc.1547$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. 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. Incidentally, I got an introductory offer from 'Fine Cooking' the other day which included a give-away recipe for Orange-Scented English Scones - using the grated zest of one medium orange, incidentally. It looked interesting and easy so I whipped up a batch. They were the BEST scones I've ever eaten! Dunty Porteous -- "It tastes like burning..... waaaaa!!!!" -Ralph Wiggum |
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minced zest of 1 orange?
Dunter Powries wrote:
> > Charles Gifford > wrote in message > et... > > > > "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. > > 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. I always hated grating because it's too easy to get too much pith. When I discovered zesters I got one and that's what I use to this day. Zest, then mince. Much better control of what part of the peel you get, thus yielding much better taste. Also with graters a lot of the peel remains in the grater and you have to spend a lot of time trying to scrape it out. A lot of it gets wasted because it's impossible to get it all off the grater without rinsing it under running water. Major nuisance. My aunt just got a microplane grater. I don't know how well it works yet. I'll have to ask her if she's used it yet and if it works better than a regulare grater. The main thing she got it for was grating citrus rinds. I didn't like the look of it myself. It look lethal and like it would be overkill for small things like lemon or lime. That sucker is nearly a foot long. I'd be afraid I'd grate my knuckles off trying to use it. I'll stick to my zester. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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minced zest of 1 orange?
Scott wrote:
> 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. You can get the kitchen versions (which have nicer handles in my opinion) at more places these days. True value hardware in my area carries both the dedicated graters and the ones with the swappable blades like I have. Brian Rodenborn |
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minced zest of 1 orange?
Kate Connally wrote:
> I always hated grating because it's too easy to get too > much pith. Not with a microplane. You'll be amazed at the control you have. Brian Rodenborn |
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minced zest of 1 orange?
"Dunter Powries" <fech.redcaps@spedlin> wrote in message >...
> 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. Karen |
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minced zest of 1 orange?
tenplay wrote:
> In a recipe I came across, one ingredient is "minced zest of 1 orange". > Exactly how does one make it? thanks. I would use my microplane grater. |
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minced zest of 1 orange?
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minced zest of 1 orange?
>(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 ```````````` |
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minced zest of 1 orange?
tenplay > wrote:
> In a recipe I came across, one ingredient is "minced zest of 1 orange". > Exactly how does one make it? thanks. Take one orange and peel off the yellow part of the skin. Wash the orange thoroughly first. Then take the yellow part (the zest) and chop it finely on a cutting board. There's a little tool called a zester which you can get for a few dollars at any decent cookwares store and many supermarkets to make the peeling easier. |
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minced zest of 1 orange?
"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. |
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minced zest of 1 orange?
>> >"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. >> writes: >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. The question is mince vs grate... no one asked about or gives a fiddler's **** about puree. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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