Fresh citrus zest is one of the most underrated ingredients in the kitchen. Whether you're baking a cake, making a vinaigrette, brightening up a pasta dish or adding a twist to a cocktail, that little burst of citrus oil-packed zest can take your dish from good to great. The natural oils in the zest hold a concentrated citrus flavor, making it a powerhouse ingredient for both sweet and savory dishes.
But do you know how to zest a citrus fruit properly? Chef Joshua Weissman shared this technique on the Food Network TikTok account (@foodnetwork) and it's honestly amazing!
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@foodnetworkZest your citrus like THIS ?‼️ Thanks for the hot tip straight from restaurant kitchens, @Joshua weissman!! #FNHotList
♬ original sound - Food NetworkMost people (including me) zest citrus by rubbing the fruit back and forth over a microplane or fine grater. This method works well, but it can be a little clumsy. The fruit is usually held in one hand while the grater is in the other, and the motion of pushing and pulling the fruit across the sharp surface removes the zest in small bits. This technique can sometimes lead to inconsistency, missed spots or even zesting too deep into the bitter white pith.
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The Cheffy Way to Zest Citrus
A better technique, according to Weissman, involves holding the zester similarly to how you would hold a knife for peeling potatoes. Instead of moving the fruit, the zester moves.
Start by holding the handle firmly in your dominant hand with a comfortable grip, similar to how you’d hold a knife for peeling. Hold the citrus fruit in your non-dominant hand.
Instead of rubbing the fruit back and forth, move the zester in a downward motion across the fruit, almost as if flapping your arms like a bird folding its wings. This motion allows for more control and even pressure.
After each pass, rotate the fruit slightly and repeat the motion, ensuring you zest only the outer layer without hitting the pith. Keep working around the fruit until all of the zest has been removed evenly.
This method allows for a much cleaner, more efficient zesting process, giving you beautifully fine and fluffy zest.
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Pros and Cons of This Method
This method is great because you're moving the zester rather than the fruit, so you zest the citrus more evenly and thoroughly. This technique also helps you avoid digging too deeply into the pith, which can make your zest bitter.
Once you get the hang of the motion, this method can be quicker than the traditional back-and-forth rubbing technique and keeping the fruit steady means your fingers are farther from the sharp blades, reducing the risk of accidental scrapes or cuts.
However, if you’re used to the traditional method, this technique might feel awkward at first and take some practice. Plus, not all Microplanes or zesters are shaped in a way that makes this technique easy. A comfortable handle and a sharp grating surface are key.
Also, if you’re not careful, the quick motion might make it easier to go over the same spot multiple times, leading to uneven zesting.
Once mastered, though, this method is a game-changer in the kitchen. Whether you're making lemony pasta, zesting an orange for a fresh-baked cake or adding a hint of lime to your favorite cocktail, using this testing technique ensures you get the best zest every time.
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