Howcookingworks.com
Email
Password
 
Forgot Password
  • Shop
  • Pantry Ingredients
  • Videos
  • Food Talk
  • Recipes
  • Sign-up
   Home » Cooking Academy » Techniques » Zest
    Categories
  • Fundamentals (5)
  • Sauces (0)
  • Stocks & Soups (0)
  • Heat Techniques (0)
  • Vegetables (1)
  • Eggs & Dairy (0)
  • Poultry (0)
  • Beef (0)
  • Pork (0)
  • Other Meat (0)
  • Seafood (0)
  • Pastas (0)
  • Grains (0)
  • Cocktail Mixes (0)
  • Baking (0)
    Heat Techniques
  • Baking
  • Barbecue
  • Basting
  • Blackening
  • Blanching
  • Boiling
  • Braising
  • Broiling
  • Carmelization
  • Deep Frying
  • Deglaze
  • Double Boiler
  • En Papillote
  • Grilling
  • Pan Frying
  • Poaching
  • Pressure Cooking
  • Reduce
  • Roasting
  • Rolling Boil
  • Sauteing
  • Searing
  • Shallow frying
  • Simmering
  • Slow Cooking
  • Smoking
  • Sous-vide
  • Steaming
  • Steeping
  • Stewing
  • Stir frying
  • Sweating
  • Toasting
    Knife Techniques
  • Butterflying
  • Chiffonade
  • Deboning
  • Dicing
  • Julienning
  • Peeling
  • Slicing
  • Zest
    Other Techniques
  • Breading
  • Brining
  • Confit
  • Degorging
  • Deveining
  • Dredging
  • Emulsion
  • Fermentation
  • Juicing
  • Kneading
  • Maceration
  • Marinating
  • Microwaving
  • Mise En Place
  • Pickling
  • Spherification
  • Thickening

Zest

Technique Type: Knife

Zest, also known as citrus peel, is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor ("zest") to foods.

Source: http://en.wikipedia.org/wiki/Zest_%28ingredient%29

Terms | About Us | Blog | Facebook | Twitter | Contact