How to Make Orange Zest

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Orange zest can be extracted from the fruit using either a peeler or a zester, and the peel is chopped up very fine to add a punch of orange flavor to any recipe. Sprinkle orange zest on salads or in desserts with instructions from an experienced chef in this free video on cooking.

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Video Transcript

Oranges, we eat the inside, we drink the juice. But, what do we do with the outside? I'm Jawara the Chef, and I will show you how to zest this orange. What is zest? I'm going to take off the skin and chop it up real fine. There are two ways you can do it. You can do it with the peeler or the zester. I'm going to show you how to use the peeler first. Hold your orange firmly and just take your peeler, just go gradually because you do not want to go in there too deep and get the white part that's up under there, because that's very bitter. See how easy they come out? But you got to have a firm grip on it. See? Just what you're looking for. Beautiful. My pieces are perfect, there's no white right there, back there. Now, this might be yours and that's a problem. But you just take your little paring knife and just start taking that out. No harm done. Now, this is acceptable, you get all of that extra bitter off there and stuff and everything, but it took me an extra five minutes just to clean it up here. Nice and clean. I want to stack them up and we're going to slice them very thin. Watch your fingers. Continue chopping, they're a little chunky right now, but I'm going to do is make them nice and fine. I'm going to turn this into dust, the finer the better. You can use this in salads, cakes, desserts, anything you want to use it for. Anything you're cooking and you want orange flavor, zest is the best way to go. Look at this, superfine. The other way you can do it, you can use a zester. This is a little zester right here. So, you're going to get a different cut and everything. You go slow, you won't get all the other skin from up under the orange. It comes out a little circle form, little round circle forms. Just keep going, work it all around and just peel, peel, peel, don't stop now. Now, what I'm going to do is make them nice and fine. I'm Jawara the Chef, and that's how you make your zest. That's what I'm talking about.

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