How to zest an orange with a Lester?

First, place the orange on a flat surface such as a cutting board. Rip off the top layer of the skin using a citrus knife and then separate the orange into sections by peeling it. Squeeze the sections over the holes of the zester to release the oils and the resulting zest, which is the colorful, flavorful outer layer of the orange.

How to zest an orange with a mandolin blade?

Zest an orange using a mandolin blade is an easy way to get tons of citrusy flavor without adding extra seeds. Just place the orange on your work surface. Using a sharp mandolin, cut off a thin strip of the peel, about an inch long, covering just the top of the orange. Don’t go all the way down to the pith.

How to zest an orange with a mandolin?

In order to get the most out of your citrus fruits, you’ll need to remove the zest. Zest is the outer layer of citrus skin that contains flavonoids, which are natural antioxidants. It also helps to add citrus flavors and aromas to whatever you’re making. To remove the zest, you can use a citrus zester (a tool with a small, sharply pointed blade), a vegetable peeler, or if you have an electric citrus zester,

How to zest an orange with a mandoline?

If you don’t have a citrus zester on hand, a mandoline will do the job just fine. Remove the peel from the orange in small strips with the slicer attachment of the machine. The thinner the slices, the more citrus oils will be released. And the easiest way to get those thin strips is to cut the orange in half, then cut each half into quarters, then into eighths.

How to zest an orange with a mandoline slices?

If you prefer to use a mandoline to zest your oranges, you may want to go with the standard blade. The slicing disc should be set about a quarter of the way down the orange. You then simply run the orange around the disc, letting go of it occasionally to shake the peels loose. When you’re done, your orange should be covered in long curls of peel.