Zest
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The outer rind of citrus fruit containing essential oils; remove it carefully using a grater, a potato peeler or a zester, depending on the intended use.
Zest recipes
1. Oat Bran Cookies
For Oat Bran Cookies you will need oat bran, quick cooking oats, nonfat dry milk, salt, egg whites, lemon juice, vanilla extract, grated orange zest, and sugar to make this cookie zest recipe.
Zest
The coloured oily outer skin of citrus fruit which, when grated or peeled, is used to flavour foods and liquids. It should be thinly pared so that none of the bitter white pith is included.
Zabaglione ...
Zest
Sometimes known as peel or rind, the coloured outer layer of citrus rind eg lemon, orange or lime, that contains the essential oil that gives the fruit its distinctive flavour.
Zest
The thin outer rind of citrus fruit The zest of a citrus fruit is the thin outer layer of its rind, containing essential oils that are used for flavouring, adding a taste of the fruit without the acid.
The orange zest was added to the dressing.
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Citrus Zest or Peel
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Shred the peel into small pieces
faster by using a microplane.
-Remove the zest from the lemon using a grater, make sure you remove the bright yellow zest and none of the white pith, which is bitter.
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Butternut Squash Bisque With Ginger and Orange Zest
Butternut Squash Bisque With Ginger and Orange Zest 5 (1)
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zest - Grated zest is simply the grated rind (outer colored portion) from citrus fruits. It is used in cooking because the rind holds the precious oils where the entire flavor resides.
Zest
Zest is the outer, colored shell of citrus fruit and is often used for baking. Zest has become a synonym for spice, strong flavor or interesting taste.
Zest - The thin, brightly colored outer skin of a citrus fruit (not the white part). A citrus zester or paring knife may be used to remove the thin layer, usually in small shreds. Zest adds a nice citrus flavor to dishes and baked goods.
Zest:
The zest is the colored portion of the skin (not the white pith) of citrus fruits. The aromatic oils in the citrus zest are what adds so much flavor to food. Use in cooked and raw foods.
Zest is the thin, brightly colored, outermost layer of the peel of a citrus fruit. Containing most of the peel's aromatic essential oils, it provides lively flavor to both sweet and savory dishes.
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Zest - the thin, brightly colored, outermost skin layer of citrus fruit which contains flavorful aromatic oils and is removed with the aid of a zester, paring knife or vegetable peeler.
Zest- Grated rind of a citrus peel, used as a flavoring.
Zester - Small tool for scraping off zest.
Zingara - A sauce made with white wine, meat glaze, mushrooms, ham and tongue, finely chopped and peppered.
Zest
Made from the outer rind of citrus fruits and often used in flavouring.
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Zest
To grate the outer, colored portion of the skin of a citrus fruit, avoiding the white pith. The thin parings that result are also called the zest.
Part 1 of our cooking dictionary with cooking terms from A to I, is here.
Zest Glossary Term
Refers to the outer skin of citrus fruits such as oranges, lemons, and lime...
Zestar Apple Glossary Term ...
Zest
The fragrant, intensely flavorful thin colorful outer layer of citrus fruit (not the white pith), It is finely peeled with a paring knife, ...
zest The thin, brightly colored outer part of the rind of citrus fruits. It contains volatile oils, used as a flavoring. For larger size use a tool called a ZESTER or vegetable peeler. For smaller pieces use a tool called a MICRO PLANE.
Zest- To remove the outer part of citrus fruits with a small grater.
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from this Cooking Terms Glossary.
Zest: The thin, brightly colored outer part of the rind of citrus fruits. It contains volatile oils, used as a flavoring.
Zest: The colored outer peel of citrus fruit, or to remove this zest from the fruit using a knife, peeler, or zester.
Zest: It is the colored rind of citrus fruit and is normally grated or cut into thin slivers. It is used to flavor foods and beverages.
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Zest:
The fragrant, flavorful, thin, outer skin of citrus fruit which is removed with a citrus zester, vegetable peeler, or paring knife and used to contribute flavor to baked goods.
Zest - The outermost covering of citrus fruits containing aromatic oils.
Zuppa - The Italian word for "soup".
Zest
A small amount of the grated rind or thin outer skin of any type of citrus fruit (orange and lemon being the most common) used as flavoring especially in baking.
Lemon zest - The outer part of the lemon skin (yellow part of the peel only), grated fine and used as a flavoring agent or garnish.
Zest
Ziti
Zucchini
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Zest The thin, brightly colored outer skin of a citrus fruit (not the white part). A citrus zester or paring knife may be used to remove the thin layer, usually in small shreds.
zest: As a noun, the colored, grated outer peel (the colored portion only) of citrus fruit that is used as a flavoring ingredient in dressings, stews, desserts, and so on. As a verb, the process of removing the colored, grated outer peel.
zest - Outermost layer of citrus skin typically removed with citrus zester to create thin strips. Only colored portion of skin (not white pith) is considered the zest. The aromatic oils in citrus skin add considerable flavor to food.
Zest and juice of 1 lemon
1/4 vanilla bean, seeds only (or 1 teaspoon vanilla extract)
Place all ingredients into the bowl of an electric mixer. Whip on medium speed until mixture is fluffy and homogenous. Serve with Blueberry and Lemon Thyme Scones.
zest: the oily, colored part of the peel of citrus fruits.
Source: "The Essential Cook" by Charles Delmar
Comments ...
Zest: The thin, brightly colored outer part of citrus rind. It contains volatile oils, making it ideal for use as a flavoring.
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Zest is the outer, colorful skin of citrus fruit and is often used to add strong flavor to foods, such as lemon meringue pie, sorbets and salads.
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Zest - The outer rind of citrus fruit (lemons, limes, oranges, etc.) that contains the fruit's flavor and perfume. This outer rind, of varying thickness and graininess, can have either a bumpy or smooth glossy texture.
Zest
The thin outer part of the rind of citrus cut into a thin narrow strip. It contains none of the white pith on the inside of the skin.
rev. 01/10 ...
Zest
Colored, outermost portion of citrus fruit skin removed with a paring knife or zester; used to flavor raw or cooked dishes.
Ziti ...
To zest the orange, gently scrape it on a grater. Only the orange-colored skin is desired. The white part is very distasteful and should be avoided. Get as much of the zest as possible.
Term: Zest
Meaning: The outer rind of citrus fruit containing essential oils; this can be removed by carefully using a sharp knife or a zester; care should be taken not to remove any pith with the zest, as it is very bitter.
Lemon zest imparts a strong citrus flavor to foods. It can be created easily be peeling or grating the yellow part of a lemon's skin. Learn more about lemon zest and how to use it.
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Grated zest of 1 orange
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Zabaglione An Italian custard dessert made solely of egg yolks, sugar, and Marsala wine. Zest The rind of citrus fruit, usually orange, grapefruit, lime, and lemon. A B C D E F G H I J K L M
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crepes Suzette (Fr.) Crepes heated in a chafing dish at table with a sauce of orange juice and zest, butter, and orange-flavored liqueur and flambeed.
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Zest: Sometimes known as peel or rind. Thin, colored outer coating of citrus fruit that contains the essential oil extracts that gives the fruit its distinctive flavor. A small amount of zest gives a strong characteristic flavor of the fruit.
In a separate bowl, mix the juice and zest with the broth, soy sauce, and sugar.
Start a saucepan of well-salted water boiling and drop the noodles. Remove them after about 3 minutes and set aside.
Now, let's get to stir frying.
The most distinguishing characteristic of a bouillabaisse is not the fish, because all fish stews and soups have fish, but the unique flavoring derived from saffron, fennel seeds, and orange zest.
To make your own: Chop the zest from one or two lemons and put it into a small, clean jar until the jar is 1/3 full. Fill the jar with vodka, making sure that the zest is completely immersed.
A cooked mixture of lemon juice, zest, sugar, butter, and egg yolks. Used as a rich, tart spreading cream or filling. Many variations exist using other citrus fruits.
Lemon pepper
A blend of black pepper and dehydrated lemon.
For the filling, beat two eggs with one cup of sugar, and add the juice and zest of two lemons, along with two tablespoons of flour to help the filling thicken. Pour the filling onto the crust and bake the lemon bars until the filling sets.
Some Chinese recipes, however, use orange pulp, orange juice and particularly orange zest (or tangerine zest, which tastes very similar) to flavour meats; typically, the flavouring also includes hot chiles and numbing Sichuan pepper.
Apart from using fresh leaves as an attractive garnish, Chopped fresh leaves can be used to to add zest to sweet or tangy dishes. It combines well with allspice, bay leaves, mint, pepper, rosemary and thyme.
Zest The outer rind of citrus fruit containing aromatic essential oils.
The zest of citrus fruits can be used to add flavour to sweet or savoury dishes, or as a decoration or garnish. Lemon zest is a key ingredient in gremolata.
The aromatic zest or outer rind contains essential oils and is also used as a flavouring. Remove it by grating, using a potato peeler or a zester; take care not to remove any pith with the zest, as it is very bitter. Lemon balm ...
Substitute herbs, spices or citrus zest for salt.
Rinse high-sodium foods like pickles, olives and canned vegetables and beans in fresh water before eating.
Eat more fruits and vegetables.
Vegetables or citrus zest shredded or cut into thin matchsticks. The julienne is cooked in butter in a covered pan until quite soft and then used as a garnish, especially for soups and consommés.
Squeeze the juice from the orange and finely grate the skin (zest). Melt the chocolate and butter together in a heavy-based pan.
 See also: Fruit, Cooking, Lemon, Flavor, Water
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