Flavor: Using Citrus Zest vs Juice

Notes

The science behind using citrus zest lies in its essential oils, which are highly aromatic and potent. These oils are found in the colorful part of the peel and can lose their potency when exposed to heat for too long, so use zest early in cooking for infusion or as a garnish for immediate impact. When juicing, remember that room temperature citrus yields more juice than cold fruit. A common mistake is grating too deep into the peel, which introduces bitterness from the pith. To avoid this, use a fine grater and stop as soon as the white pith is visible. For storage, zest can be kept in the freezer to preserve its flavor, while juice can be frozen in ice cube trays for easy portioning. Always ensure your tools are clean to avoid contaminating your dishes.

Steps

1. 1 Select fresh, firm citrus fruits for zesting or juicing.
2. 2 Wash the citrus thoroughly to remove any wax or residue.
3. 3 Use a fine grater or microplane to zest the fruit, avoiding the bitter white pith.
4. 4 Collect the zest in a small bowl and set aside for immediate use or storage.
5. 5 Roll the fruit on a countertop before juicing to break down the membranes.
6. 6 Cut the citrus in half and extract juice using a manual or electric juicer.
7. 7 Strain the juice through a fine mesh sieve to remove any seeds or pulp.
8. 8 Measure the zest or juice required for your recipe.
9. 9 Add zest early in cooking to infuse oils, or sprinkle it at the end for a fresh burst.
10. 10 Incorporate juice into dressings, marinades, or sauces for acidity and brightness.
11. 11 Adjust seasoning after adding citrus to balance the flavors.
12. 12 Store unused zest in an airtight container in the freezer for up to 3 months.
13. 13 Keep fresh juice refrigerated and use within a few days, or freeze for longer storage.