How to Zest a Lemon without a Zester is part of the show.
The rind of lemons is where the oil is stored, and it is there that the fruit's incredible flavor can be found.It is possible to pack such a punch in small quantities.If you want to add some to your next recipe but don't have a zester, there are three different ways to do it.
Fred Chang is a pastry chef and finalist on season ten of MasterChef.Chang used to peel the lemon before he had a Microplane.The white pith is on the bitter side.You can use a spoon to remove it.
If you want to use the peel for stock or seasoning, Chang recommends finely chopping it after removing the pith.It extracts the flavor more quickly if you break it down into smaller pieces.Each time you cut it, you expose more air to the peel, and that air breaks down the lemon peel itself.It's better if the oil comes out more.
You can use a knife to flavor your lemon or citrus.While a chef's knife and paring knife are better, a serrated knife is the better option as it will help to release the oil from the citrus skin.The executive chef and founder of Oti, a New York City restaurant, saysbrasion is important in the process since it releases all the oil.That is the reason a zester works so well.