00:00:02talking about how to get the flavor out
00:00:04of their zest because that’s where the
00:00:05really intense fruity flavor is that’s
00:00:08in the oil in the zest and you’re
00:00:12cleaning them now because if you see
00:00:14them sat there they’re all lovely and
00:00:15shiny and that’s because the people who
00:00:17grow the fruit they want it to look
00:00:19beautiful on the shelves of the shops so
00:00:21they cover it in wax obviously we don’t
00:00:23want to eat that so you’re clean in it
00:00:24and the flavor that we want obviously in
00:00:27the juices of the fruit is delicious but
00:00:31because it’s got lots of water in there
00:00:33it can affect some of your recipes so
00:00:36what we want is the intense flavor
00:00:37that’s in the skin in the zest which is
00:00:41like an oil a really flavor some oil I
00:00:44think they’re clean enough so Chris
00:00:46you’ve got a microplane like a grater
00:00:48and that’s really good for getting the
00:00:51zest off because it makes tiny little
00:00:54pieces which are great for in cake
00:00:56batters or cake fillings or when you
00:01:00want a little bit of flavor spread over
00:01:02a big a big area so if you show us with
00:01:06your micro plane or greater how to get
00:01:09the zest off so if you hold this bit
00:01:12still maybe resting on your board and
00:01:15then it’s just long gentle strokes but
00:01:18most colourful bits of the fruit are
00:01:20where all the flavor is so if we just
00:01:23concentrate on getting the bright orange
00:01:25bits and if we look you see the
00:01:28difference in color so when we get down
00:01:31to this pale bit that’s where it gets
00:01:33really bitter so we want to avoid that
00:01:35so that’s the perfect amount to take off
00:01:38and if you look on the back turn your
00:01:40micro plane over this is the where all
00:01:43the really intense flavour is I made you
00:01:46taste this early and you hated it you
00:01:47know doesn’t i car engine can you taste
00:01:50that Casey now put your own John and
00:01:55really grater wedding right down to the
00:01:57white bit so we can see what we want to
00:01:58avoid
00:02:02see this is the bit that’s really bitter
00:02:05so we never want to go that far we only
00:02:07want to go to this pale orange bit and
00:02:10that’s the same with lemons and limes
00:02:18two shows on a line Chris yep perfect
00:02:30and if you want to use the flavours
00:02:33that’s in the in the skin the oils but
00:02:37you don’t want it to be this fine
00:02:39because say if you were putting it in
00:02:41with roast potatoes and you put all of
00:02:43this in if they’re in a really hot oven
00:02:44roast him for 40 minutes they’re going
00:02:48to burn to a crisp
00:02:49so you might want to put bigger bits in
00:02:51so Casey’s going to use a speed peeler
00:02:53and he’s gonna take off strips perfect
00:03:01and he’s doing it so well you can see
00:03:03that it’s just the bright green color
00:03:04and he’s got none of the white he’s
00:03:06leaving that on the line perfect and if
00:03:14you did want to use the juice add to the
00:03:16line because it would be a shame not to
00:03:17we what is a really good tip is if you
00:03:21get these limes inside the limes and
00:03:23load the little pods of juice and when
00:03:26we cut one open you’re see but those
00:03:28those pods hold onto the juice so if you
00:03:31Rolly and squash it you burst in all of
00:03:35those little pods inside so now all the
00:03:37juice is swimming around inside the lime
00:03:40and then if we cut it when you squeeze
00:03:44it squeeze into that ball cross its
00:03:48limes are notoriously hard to squeeze
00:03:50and another tip to get the little last
00:03:53bit of juice out squeeze that one as
00:03:55well
00:04:03now get the to squash them together and
00:04:08do this and you break up all the little
00:04:10bits of do the juice pods that you
00:04:12didn’t manage to do before perfect
00:04:21that’s it
00:04:22just him done
”