How do you zest? I’ve used a zester previously, but what a pain! I’ve heard people use a peeler, but am unsure how hard it is to avoid the pith. I’d love a more efficient method.
I use a microplane which I assume is synonymous with a zester?
Sounds like Steve is using a zester (thingy with three sharpened holes on the end) and not a microplane
Zester=PIA + some pith
microplane=very easy + no pith
Is that right Steve? If using a zester get a microplane. If I didn’t have a microplane I would use either a very good vegetable peeler or a very sharp paring knife, being careful to not get much pith. Zesters are no good IMO.
BTW microplanes as a cooking tool are so common now even grocery stores sell them.
I use a microplane in situations where the zest will be eaten. For beer I prefer a veggie peeler. Avoiding the pith is easy enough with a sharp peeler and a bit of practice. If you do get a bit of pith, just peel or scape it off.
Yeah, this. Even a knife. The beer will do a lot of the flavor extraction, so you don’t need to go all out with a zester.
When doing a whole bag of oranges for a wit I found this peeler worked well. Amazon.com Though of using my microplane but that would have taken considerable effort for that many oranges. Wasn’t hard to avoid getting into the pith.
Excellent! Thank you. I had never heard of a microplane. Now off to the store…
I find peelers of the above type work best for zest compared to the more knife shapped configuration. The above configuration is easier to hold at a steady pressure while rotating the fruit. The knife configuration works best for peeling long veggies such as cucumber and carrots, but still works well if it is what is available.
box grater is just as easy and they wont rake you like a microplane will
I use a potato/veg peeler when I zest oranges for beer.
Rotato!
Hmmm… I have an apple peeler…
I’m in the microplane camp as well. It is also my preferred tool for fresh ginger.
+1 to that. Way easier than mincing.
I’m in the vegetable peeler camp. You just need to use a lighter pressure so you don’t dig into the pith. Fast and easy.
The only exception will be citrus fruit with incredibly thin skin, like a clementine. That needs a microplane because it’s nearly impossible to avoid pith otherwise.
Me too, I actually use fresh ginger way more often because it’s so easy.
I’d use it, then chiffonade the peel. Just made a Golden Strong with the zest of 5 oranges.
Exactly! A zester is great (grate) for cooking, but for brewing a peeler is faster and easier.
I tried a peeler once. Once. No.
I’m assuming you are using a standard zesting surface that you might see on one side of one of those 4 sided cheese graters. I would suggest getting a microplane zester. They are much faster and dont clog, and they also dont cut deep enough into the rind to catch any pith. I would also suggest getting a zesting glove that is usually right next to the microplane zesters. Those zesters are very sharp, and if you accidently drag your knuckles or fingertips across it, you are done zesting for the day, and it is very likely that the words that come out of your mouth will make the cat pass out.
When I make limoncello, I can zest 20 lemons in about 15 minutes, even when zesting those little Meyer lemons with rather thin rind.