I searched “How to zest a lemon” earlier this week and almost fell out of my chair. There were so many confounding ways to remove the outer (yellow) layer of skin from the bitter whites and all sorts of wild advice. I found an article with a 10 step process, and another with 5 pages of articles on how to do the task.
In 2012 I shared that my favorite kitchen gadget was my zester. It still is – but I’d never use it for marmalade as it’s just too fine.
Somethings are easier to show than to explain so, with tongue-somewhat-planted-in-cheek, here’s a 30 second video where I awkwardly demonstrate everything you need to know about zesting a lemon in one simple step:
What’s your favorite kitchen trick for keeping things simple?