minced zest of 1 orange?

"tenplay" <[email hidden]> wrote in news:xpkkc.1547$I%1.179493@attbi_s51:

Quoted message said:

In a recipe I came across, one ingredient is "minced zest
of 1 orange". Exactly how does one make it? thanks.

Use a citrus zester or vegetable peeler to remove the zest
from the orange, then use a small chef's knife to mince it.
Be sure to remove only the zest (down to just barely below
the colored part) and do not cut down into the pithy part
of the peel.

Wayne

In article <xpkkc.1547$I%1.179493@attbi_s51>,

tenplay said:

In a recipe I came across, one ingredient is "minced zest
of 1 orange". Exactly how does one make it? thanks.

Scrape off the colored part of the peel, avoiding as much of
the white part as possible. The colored portion contains all
of the flavor and aroma; the white (the pith) is bitter. A
microplane works best, IMHO; gourmet food stores usually
sell them, but you can save a lot of money by buying the
exact same thing at a hardware store. They also sell little
devices which are specifically made for zesting, but they're
pretty monopurpose.

Dedicated-purpose zesters basically create long strips; the
microplane creates ready-minced zest.

From my favorite hardware site: <http://tinyurl.com/2rage>

(they have *great* catalogs!)

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

"Scott" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

In article <xpkkc.1547$I%1.179493@attbi_s51>, "tenplay"

Quoted message said:

In a recipe I came across, one ingredient is "minced
zest of 1 orange". Exactly how does one make it? thanks.

Scrape off the colored part of the peel, avoiding as much
of the white part as possible. The colored portion
contains all of the flavor and aroma; the white (the pith)
is bitter. A microplane works best, IMHO; gourmet food
stores usually sell them, but you can save a lot of money
by buying the exact same thing at a hardware store. They
also sell little devices which are specifically made for
zesting, but they're pretty monopurpose.

Dedicated-purpose zesters basically create long strips;
the microplane creates ready-minced zest.

No way does a microplane create minced zest. Microplanes
produce very finely grated zest.

After removing the zest into strips by any method, one then
uses a knife to mince the zest.

Charlie

Charles Gifford <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Scott" <[email hidden]> wrote in message news:heimdall-
[email hidden]...

Quoted message said:

In article <xpkkc.1547$I%1.179493@attbi_s51>, "tenplay"

Quoted message said:

In a recipe I came across, one ingredient is "minced
zest of 1

orange".

Quoted message said:

Quoted message said:

Quoted message said:

Exactly how does one make it? thanks.

Scrape off the colored part of the peel, avoiding as
much of the white part as possible. The colored portion
contains all of the flavor and aroma; the white (the
pith) is bitter. A microplane works best, IMHO; gourmet
food stores usually sell them, but you can save a lot of
money by buying the exact same thing at a hardware
store. They also sell little devices which are
specifically made for zesting, but they're pretty
monopurpose.

Dedicated-purpose zesters basically create long strips;
the microplane creates ready-minced zest.

No way does a microplane create minced zest. Microplanes
produce very

finely

Quoted message said:

grated zest.

After removing the zest into strips by any method, one
then uses a knife

to

Quoted message said:

mince the zest.

What's the point of going to the trouble of making strips of
zest and then mincing it? Just grate the orange in the first
place... lightly, of course.

Incidentally, I got an introductory offer from 'Fine
Cooking' the other day which included a give-away recipe
for Orange-Scented English Scones - using the grated zest
of one medium orange, incidentally. It looked interesting
and easy so I whipped up a batch. They were the BEST scones
I've ever eaten!

Dunty Porteous

--
"It tastes like burning..... waaaaa!!!!"
-Ralph Wiggum

Dunter Powries said:

Charles Gifford <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Scott" <[email hidden]> wrote in message news:heimdall-
[email hidden]...

Quoted message said:

In article <xpkkc.1547$I%1.179493@attbi_s51>,
"tenplay" <[email hidden]> wrote:

> In a recipe I came across, one ingredient is "minced
> zest of 1

orange".

Quoted message said:

Quoted message said:

> Exactly how does one make it? thanks.

Scrape off the colored part of the peel, avoiding as
much of the white part as possible. The colored
portion contains all of the flavor and aroma; the
white (the pith) is bitter. A microplane works best,
IMHO; gourmet food stores usually sell them, but you
can save a lot of money by buying the exact same thing
at a hardware store. They also sell little devices
which are specifically made for zesting, but they're
pretty monopurpose.

Dedicated-purpose zesters basically create long
strips; the microplane creates ready-minced zest.

No way does a microplane create minced zest. Microplanes
produce very

finely

Quoted message said:

grated zest.

After removing the zest into strips by any method, one
then uses a knife

to

Quoted message said:

mince the zest.

What's the point of going to the trouble of making strips
of zest and then mincing it? Just grate the orange in the
first place... lightly, of course.

I always hated grating because it's too easy to get too
much pith. When I discovered zesters I got one and that's
what I use to this day. Zest, then mince. Much better
control of what part of the peel you get, thus yielding
much better taste.

Also with graters a lot of the peel remains in the grater
and you have to spend a lot of time trying to scrape it out.
A lot of it gets wasted because it's impossible to get it
all off the grater without rinsing it under running water.
Major nuisance.

My aunt just got a microplane grater. I don't know how well
it works yet. I'll have to ask her if she's used it yet and
if it works better than a regulare grater. The main thing
she got it for was grating citrus rinds. I didn't like the
look of it myself. It look lethal and like it would be
overkill for small things like lemon or lime. That sucker is
nearly a foot long. I'd be afraid I'd grate my knuckles off
trying to use it. I'll stick to my zester.

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead
already.” Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.” What if the hokey pokey
really *is* what it's all about? "][email hidden]

tenplay said:

In a recipe I came across, one ingredient is "minced zest
of 1 orange". Exactly how does one make it? thanks.

I would use my microplane grater.

[email hidden] (tenplay)WROTE: In a recipe I came across,
one ingredient is "minced zest of 1 orange". Exactly how
does one make it? thanks.
------------------------------------------------------------
--
response: You can buy bottle zest -think Spice Island makes
it. I've used it before and results were good.

tenplay said:

In a recipe I came across, one ingredient is "minced zest
of 1 orange". Exactly how does one make it? thanks.

Take one orange and peel off the yellow part of the skin.
Wash the orange thoroughly first. Then take the yellow part
(the zest) and chop it finely on a cutting board. There's a
little tool called a zester which you can get for a few
dollars at any decent cookwares store and many supermarkets
to make the peeling easier.

Scott said:

Scrape off the colored part of the peel, avoiding as much
of the white part as possible. The colored portion
contains all of the flavor and aroma; the white (the pith)
is bitter. A microplane works best, IMHO; gourmet food
stores usually sell them, but you can save a lot of money
by buying the exact same thing at a hardware store. They
also sell little devices which are specifically made for
zesting, but they're pretty monopurpose.

You can get the kitchen versions (which have nicer handles
in my opinion) at more places these days. True value
hardware in my area carries both the dedicated graters and
the ones with the swappable blades like I have.

Brian Rodenborn

[email hidden] (T E) wrote in news:11950-4092DB67-53@storefull-
3312.bay.webtv.net:

Quoted message said:

[email hidden] (tenplay)WROTE: In a recipe I came
across, one ingredient is "minced zest of 1 orange".
Exactly how does one make it? thanks.
------------------------------------------------------
--------
response: You can buy bottle zest -think Spice Island
makes it. I've used it before and results were good.

Your standard 4 sided box grater will mince some zest. A
standard veggie peeler and a sharp knife, a microplane and a
sharp knife, a zester and a sharp knife.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Quoted message said:

You can get the kitchen versions (which have nicer handles
in my opinion) at more places these days. True value
hardware in my area carries both the dedicated graters and
the ones with the swappable blades like I have.

Without a doubt my microplane is one of the best
investments I've made - not the long skinny one, mine is
a quite broad.............but it sure beats the small
zester I had before and I find that it's not a chore at
all to zest a lemon or lime. I now add zest to many, many
more dishes -

Elaine

"Dunter Powries" <fech.redcaps@spedlin> wrote in message news:<[email hidden]>...

Quoted message said:

What's the point of going to the trouble of making strips
of zest and then mincing it? Just grate the orange in the
first place... lightly, of course.

Seems to have a different end result... like garlic or
onion would.

Karen

Kate Connally said:

I always hated grating because it's too easy to get too
much pith.

Not with a microplane. You'll be amazed at the control you
have.

Brian Rodenborn