Orange zest?

Question

I need to use the zest of an orange in a recipe. I don't have a special zesting tool, what other ways do I get it off? Also is the zest just the top layer of peel? Please help.

Answer 1

Zest is the top layer of peel. (Not the white part) You can use a fine grater or lightly peel with a knife and cut into small strips.

Answer 2

you dont need any fancy tools, if you have a grater, that will work, if not a small sharp knife will work as well.Just cut into very thin stripes.
The zest is just the top orange layer of the peel, do not use the pith, or white part, it has a really bitter taste, and will ruin whatever you are cooking!
Of course make sure and wash the orange really really well before zesting.

Answer 3

Zest is just the grating of the dark orange part of the peel
if you don't have a grater, just scrape with a carving knife held at 90 degrees to the orange surface

Answer 4

It's just the orange part of the peel. Stay away from the white 'pith' as that is bitter.
all you need to 'zest' a citrus is your grater. Use the finest blade on the grater..it should be _very_ closely spaced. and gently grate down almost to the white part.

Answer 5

Yes it is just the outer layer of skin.

The orange tart part.

You need a grater of some kind (cheese).

You can use a serated knife, slide sideaways on the skin, but only the orange part.

Usually the recipe doesn't require alot of zest.


Good Luck and Happy Baking

Answer 6

HI!

If you don't have a zester you can use your cheese grater, just pick the finest grater side and use that, but, the zest is supposed to be just the orange flesh, not the white later between the flesh and the skin :)

GL!

Answer 7

The zest is the essential oils that give the orange its aromatic signature.
A cheese grater will do in a fix if you have it.

Answer 8

Just use a sharp knife, take the peel and lay it on a cutting board flat and cut the white portion of the peel away until
you can see orange on the inside of the peel . Same way you would fillet a fish . Careful not to cut your fingers.

Answer 9

You could use a paring knife but make sure you only get the zest and not the pith.

Answer 10

Use a razor blade or other sharp knife. You just want the colored portion of the skin, where the aromatic oils are. Avoid the white part of the peel.