A few words about zest

The zest, that is, the outer layer of the peel – usually lemon or orange, less often other citrus fruits – is used in cooking quite often. Pies and desserts, fish and meat dishes, vegetables and cocktails – the taste of all this zest, if used wisely, can greatly ennoble and create a new dimension. But there are also a couple of subtleties that are worth knowing if you are going to use the zest as a condiment.

If you are unlucky enough to be born in a small house by the sea with windows overlooking the lemon garden, growing lemons will not work and you will have to buy them. Those fruits that are sold in markets and supermarkets are processed with various Substances – first with chemicals against pests, then wax to heighten the shine. No, of course, if you bought super-eco-organic-ultra-biological lemons, there is hope that you did without chemicals and paraffin, otherwise all this beauty risks ending up in your plate. This means that the fruit must be thoroughly washed, ideally with a brush, and then doused with boiling water.Secondly, when rubbing the zest, only the top, “colored” layer should be removed – it is this layer that contains all the aromatic substances, which are the whole point of the culinary use of the zest. But we do not need the white layer immediately below it: it will only add bitterness to the dish.Finally, to rub the zest, you should pick citruses with a thin and even skin, and rub them on a fine grater, or – if this requires a recipe – remove the zest strips with a knife or a special grater that allows you to do this. In this case, we continue to remember – we don’t need the white part of the zest!

That, in fact, is the whole trick. You already knew all that, didn’t you? In this case, I cannot but touch upon the beneficial properties of the zest. As you might guess, there is more than enough usefulness in it: there is practically no fat and salt in the zest, but there is enough fiber and vitamin B6, and most importantly – the zest is a real storehouse of vitamin C. 6 grams of lemon zest added to baked goods provide 13% of the body’s daily need for this beneficial vitamin.

Needless to say, zest, like citrus fruits in general, in winter is the first thing to do if you do not want to sleep with a runny nose and fever. There is no better time to try my favorite zest recipes:

• Pickled olives
• Salad with pickled fennel and feta cheese
• Tom yum with shrimps
• Chicken kebabs
• Grilled mackerel fillet
• Thai green curry
• Ossobuko in Milan
• Zucchini tart
• Honey cinnamon buns
• Cottage cheese casserole
• Cake without baking
• Homemade cupcake
• Homemade mulled wine