Are there any reasons not to include the zest when citrus juice is an ingredient?
When following a recipe containing "juice of a lime [or lemon]", I can't help but find it wasteful to just squeeze the fruit. Usually, I'll include the meat of the fruit as long as it doesn't mess with the end result. Are there any reasons why I shouldn't just always include the zest as well as the juice to minimize waste?
Best Answer
Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).
If you're just interested in avoiding waste, you can freeze the zest.
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Should you zest before juicing?
Even if you're not removing the wax, make sure to wash your fruit and dry it before beginning. If your recipe calls for zest and juice, make sure to zest before you juice. It's much, much easier to zest a whole fruit than the squeezed pieces.Does zest actually add flavor?
A more complex flavor than juice. In sweets, zest adds a colorful counterpoint to fresh berry fillings, dried fruit compotes, suave custards, and creamy frostings. Mellowed when baked, it insinuates its sunny personality into cakes and cookies.Do you zest a lemon before or after juicing?
The lemon's volatile oils are strongest just after zesting, so remove the zest just before you use it. But if you're using both the zest and the juice, zest the lemon before juicing it. Finely grated zest releases more flavor than larger strips. A rasp-style grater is the ideal tool for finely grated zest (right).When should you add lemon zest?
Add it in the last few minutes of cooking so it doesn't get bitter. If you're mixing up a vinaigrette at home (and you should be), why not take 30 extra seconds to grate some citrus zest in there? If you're using citrus zest instead of or in addition to vinegar, you are practically required.5 Surprising Reasons to Eat More Citrus Fruits
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Answer 2
Sometimes you're using the juice for its flavour, and in those cases assuming you're fine with the solid material in there, it can make sense to add the zest. In other cases, like in making paneer, the critical component is the acid content of the juice to carry out a chemical process, rather than its flavour.
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