Why remove only the outer colored layer of citrus?

Question

Learn the critical reason why you should only remove the colorful outer layer when zesting. The layer underneath can ruin the flavor of your dish.

Answer 1

Removing only the outer colored layer of citrus, called the zest, allows you to extract the flavorful oils without the bitter white pith underneath. This provides a concentrated citrus flavor without the unpleasant bitterness.

Detailed Explanation:

Citrus fruits like lemons, oranges, and limes have a peel composed of two main layers: the outer colored layer (the zest or flavedo) and the inner white layer (the pith or albedo). The zest contains aromatic oils that are rich in flavor and fragrance. These oils are highly desirable in cooking, baking, and cocktail making.

The pith, on the other hand, is bitter and has an unpleasant taste. It doesn't contribute positively to the flavor profile of most dishes or drinks. Therefore, when a recipe calls for citrus zest, the goal is to extract the flavorful oils from the zest while avoiding the bitter pith.

Tools like microplanes, zesters, or vegetable peelers can be used to carefully remove the zest without digging too deep into the pith. The key is to apply gentle pressure and only remove the colored portion of the peel.

Pro Tip:

When using a vegetable peeler, zest wide strips and then finely chop them to avoid getting too much pith. This gives you more control over the amount of pith included.