SC - appealing zests

[Philip & Susan Troy]

Huette von Ahrens wrote:
> 
> --- Philip & Susan Troy <troy at asan.com> wrote:
> > "Michael F. Gunter" wrote:
> > >
> > > I go by Jacques Pepin says. Take a potato peeler
> > and peel the zest off. A
> > > paring knife will trim away any white. Then mince
> > with a knife. Works for
> > > me and actually is kinda fun.
> >
> > I've been told by various Big Hats (i.e. executive
> > chefs, generally
> > people who effectively have signed my paychecks)
> > over the years that
> > this method is okay for garnishing purposes,
> > especially if cut into a
> > chiffonade (more or less an extra-fine julienne),
> > but that it doesn't
> > release as much of the citrus oil as grating does,
> > and unless cooked a
> > lot, leaves a kinda crunchy, gritty mouth feel.
> >
> > These are, of course, subjective judgements.
> >
> > I usually use the chiffonade method when I want it
> > visible, and use a
> > fine grater when I don't. A fork or even a pastry
> > brush, not to mention
> > the ever-faithful whack of the grater against the
> > inner side of the
> > mixing bowl, are pretty effective in getting the
> > grated zest off the grater.
> >
> > Adamantius
> > --
> > Phil & Susan Troy
> >
> > troy at asan.com
> 
> What would happen if you used the chiffonade method
> and then put the zest through a blender or a small
> food processor?  Wouldn't that do just the same as a
> grater?
> 
> Huette

Well, it might, but...

Having done exactly that (or tried to) for  production situations once
or twice, my experience was that there's never enough zest to make it
work. You know, when it just sits on the sides and the corners of the
processor-blender bowl and avoids the blade? You'd need an awful lot,
maybe the zest from 40-50 fruits to make it work, I suspect. For one or
two fruits (fruit?) (peels) it seems as though you pretty much need to
take it down to the size you want it, and you don't get a second chance.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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