How to Properly Zest A Lemon & Other Citrus Fruit
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- Опубликовано: 4 дек 2019
- I've seen a lot of cooking videos lately, including some starring really talented chefs, zesting lemons and other citrus in a less than effective manner. In this short video, I demonstrate what I believe to be the best way to zest a lemon and other citrus fruits.
Need a zester? I recommend this microplane here: amzn.to/2OR9e2g (Affiliate Link)
For basic knife skills, check out my knife skills video index here: stellaculinary.com/cks
For basic kitchen prep techniques, check out my video index here: stellaculinary.com/kp
More advanced student? Then you'll love my culinary boot camp lectures, which you can find here: stellaculinary.com/bootcamp 
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Cliff Notes: Hold the Microplane upside down and move it from handle to tip vertically across the citrus. If you need a microplane, this is the one I use, and it only costs $11 on Amazon (affiliate link): amzn.to/2OR9e2g. Thanks for watching!
Never thought about flipping it upside down, but it makes so much sense. Thanks for sharing!
Good to see a great RUclips channel teaching another great RUclipsr new tricks.
Thank you, Chief. Understanding "why" helps remember the "how" of a technique. Good job!
I zest with the microplane facing down but rotate the citrus while moving it along the teeth to avoid getting into the pith.
Your way looks better from the perspective of dealing with the resulting zest. I’ll give it a shot!
I'm in the move the citrus over the microplane, and allow the zest to fall into a mixing / measuring bowl crowd. I've seen it done both ways in pro kitchens from el Bulli to Belon - personal choice, no right no wrong.
Both ways gets the job done. I was just watching the Master Class with Dominique Ansel and he was doing it the way you do as well. Just never seemed as efficient or accurate to me, but different strokes for different folks! ;-)
hello friend
The described technique made so much more sense than every other. Thank you.
Thanks, this was really helpful! Also, I really, really love that tile countertop.
Perfect example of why I love your videos.
Thank you.
Thanks for sharing that, I am new to using the microplane and this actually worked better than other videos I watched
This is an excellent technique!
Discovered this independently earlier today. Far superior method.
Excellent presentation! Thank you!
Glad it was helpful!
Finally someone said it! lol i die everytime I see cooking videos where they hold their zester in the first position and their citrus is so patchy in the end and I'm thinking, "look at all that zest you're just wasting!" Thank you for this video
Great point chef
That's how I was taught! Thanks Chef
eep! I learned something new. This just makes sense~thank you.
Haha. Cool. Like your point. Never thought of that.
Common sense in action. It really shows the best way to zest. 5 stars. Update I purchased one and first use was with a block of Parmesan cheese and following your instructions it worked perfectly. THANKS.
Awesome. Glad you found it helpful.
I love lemon zest tea.
I Have Been Wondering For The Last Ten Years Or More, I Was Watching Cook RR Do It Backwards, Along With Other Chefs Explain And Do It Wrong Too. Same Principal "Kinda" Going Up The Box Grater Instead Of Down, Maybe?? I Saw This Technique Years Ago, But You Have Put Everyone On Notice, Game Changer.
Lol, i feel SOOOO stupid right now, your way is so LOGICAL.....!!! surprised i didnt work that out for myself :)
Funny that’s exactly what I do now but I only figured that out about a year ago. You’re right it’s far better and easier than the traditional method.
Great video! I do this but actually choke up on the micro plane for more control. Either way it’s better than the first way
Thanks. I really like your method better. In fact, it's more effective than the original way. I'll be using your method for now on. ❤❤❤😋😋😋
Cool. Glad you liked it. Thanks for watching.
Yes!!!
Hey Jacob, you had a utility knife in one of your videos, I don’t remember which one exactly, but it looked to be about a 3-4” blade and it had a shape more like a chef knife. Most utility knives generally have thin shaped blades but this one you had I really liked. I was wondering if you remember what I’m talking about and what was the brand?
Thanks, chef. I would love to see more of these culinary tips also like the casual look.
Cool Will, glad you enjoyed it. I was debating whether or not this video was too simple, but it seems like the response is pretty positive so far so I'll most likely make more.
Great tip!!
you are right but if its done at the dinner table (food on top) like doing cheese anything, it just looks Kooler but you are right
I can't remember who showed me how to zest citrus years ago but I was shown to do it the way you demonstrate.
Move the micro plan and not the citrus.
Thank you once again Chef.
Very simple but very clever trick! Great video Jacob. Glad to see you're still at this.
I personally use a, uh, zester? It's like a little clawlike thing that scrapes the zest off, but it's dumb to have a unique tool for a pretty niche thing, and you gotta chop the zest afterwards to get all that fragrant oil (?) out. Always found using a microplane annoying for exactly the reasons you state, but never thought of just doing this. Will definitely try!
Hey GigaBoost, great to hear from you. Yeah, give this a shot, I think you'll like it!
It's like halfway peeling but with a zester.
Yeah, nah... you’re good!!!
Thank you!
Thanks Chef, these tips are helpful. I have a more general question - How far in advance can you prep things such as chopped garlic, onions, tomatoes, lemon zest (pretty much anything for mise en place) ? I believe you have mentioned that you start prepping mid-morning for dinner service - is “use it the same day you prep it” a good rule of thumb ?
Citrus zest loses its values after one day so you have to do it daily ,for the rest it depends on the ingredients.I m using most of the cutting preparations for 2 days max ,some can handle for 3 days.
Yep, I agree with @stroumfita1996. Citrus zest in general looses its potency relatively quickly. I prefer to do it to order if possible, which it usually is because it only requires a couple of quick swipes for finishing a sauce or something similar. For everything else, it really depends. Garlic and shallots seem to oxidize quickly, especially if minced in a food processor or using a dull knife. Other cut items such as tomatoes, bell peppers, cucumber, etc., can usually last a couple of days assuming they are stored at refrigeration temperature and covered with a lid or plastic wrap.
Yup, same here, though I don't turn the plane upside down (I will now!).
Thanks for sharing, will give this a shot for sure. Also, do you know of any good ways to sharpen a Microplane?
Unfortunately, there's no way to sharpen a Microplane that I know of. But in a restaurant environment with everyday use, they last around 6 months, and only cost $11 on Amazon. I usually buy a couple at a time so I have a back-up on hand. I put a link to the one I use in my pinned comment.
👍👍👍👍👍
Does cooking lemon juice too long make sauces bitter? Is it better to just add lemon to the end of dishes?
It depends on a few factors. If you have the white pith in the zest, yes. If you use a lot of lemon juice that isn't fresh (like store bought), then it is already broken down and will continue to break down as you cook it. If you add a squeeze of lemon juice and a little bit of lemon zest at the beginning of the sauce making process for a base line seasoning, then no. But, citrus juice and zest, especially lemon and lime, have very volatile flavors that break down quickly through both oxidation and heating. It won't necessarily make your sauce bitter, but it will loose its punch. Taste your sauces as you go to develop an instinct for how your citrus flavors change over time in your various sauces, and be ready to add a little bit more at the end to get a citrusy punch.
@@JacobBurton thank you for such a thoughtful response. your channel is honestly the best thing i've found on youtube.
Thanks TJ. Glad you're enjoying the channel.
Much quicker the way you suggest.
This won't work with my microplane~
My problem is that my tester fucking sucks lmao. I zest something, and can't get it to shake off afterwards. I tried banging it on something but it's fucking stuck 🤣🤣
22 dollars now for that product...geez
You’re way seems more logical thanks
Don't waist those oils on the cutting board though
:-)
Might I suggest you give the citrus a dunk in boiling water to kill off any germs that might be on the skin.
Is that what you do? Does it soften the rind and make it harder to zest? I always give it a rinse first just like any other piece of fruit. Also, almost everything I put citrus zest in is usually going to be heated to a temperature in which it will be effectively pasteurized anyways. I most commonly use in in baked goods and sauces, both of which are thoroughly cooked.