SC - appealing zests

[Huette von Ahrens]

- --- 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
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