SC - appealing zests
Huette von Ahrens
ahrenshav at yahoo.com
Sun Dec 12 20:43:40 PST 1999
- --- 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
__________________________________________________
Do You Yahoo!?
Thousands of Stores. Millions of Products. All in one place.
Yahoo! Shopping: http://shopping.yahoo.com
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list