I love orange zest. I mix it with my Thanksgiving cranberries. It's good with butter on bread, muffins, anything where your want an intense flavor. The zest is the orange part of the peel. The white part, underneath, is bitter. Some recipes call for both. You can use a peeler or a zester. The zesters have little blades designed to catch only the orange part. You can feel the difference between the zested part and the not yet zested part. You can zest lemons, limes and tangerines as well. Tangerines don't have the bitter white part, so you could wash and peel a tangerine, then use a food processor.
Abby -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of shirley baker Sent: Friday, December 20, 2013 8:09 AM To: [email protected] Subject: [CnD] What Is the Zest Part of the Orange? Is the zest part of the orange the skin part and not the peeling? How do you know when you've got it all? I've never done it before. Shirley _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
