How to zest citrus fruit – Jamie Oliver’s Home Cooking Skills

so we’ve got citrus fruit and we’re

so we’ve got citrus fruit and we’re talking about how to get the flavor out

talking about how to get the flavor out

talking about how to get the flavor out of their zest because that’s where the

of their zest because that’s where the

of their zest because that’s where the really intense fruity flavor is that’s

really intense fruity flavor is that’s

really intense fruity flavor is that’s in the oil in the zest and you’re

in the oil in the zest and you’re

in the oil in the zest and you’re cleaning them now because if you see

cleaning them now because if you see

cleaning them now because if you see them sat there they’re all lovely and

them sat there they’re all lovely and

them sat there they’re all lovely and shiny and that’s because the people who

shiny and that’s because the people who

shiny and that’s because the people who grow the fruit they want it to look

grow the fruit they want it to look

grow the fruit they want it to look beautiful on the shelves of the shops so

beautiful on the shelves of the shops so

beautiful on the shelves of the shops so they cover it in wax obviously we don’t

they cover it in wax obviously we don’t

they cover it in wax obviously we don’t want to eat that so you’re clean in it

want to eat that so you’re clean in it

want to eat that so you’re clean in it and the flavor that we want obviously in

and the flavor that we want obviously in

and the flavor that we want obviously in the juices of the fruit is delicious but

the juices of the fruit is delicious but

the juices of the fruit is delicious but because it’s got lots of water in there

because it’s got lots of water in there

because it’s got lots of water in there it can affect some of your recipes so

it can affect some of your recipes so

it can affect some of your recipes so what we want is the intense flavor

what we want is the intense flavor

what we want is the intense flavor that’s in the skin in the zest which is

that’s in the skin in the zest which is

that’s in the skin in the zest which is like an oil a really flavor some oil I

like an oil a really flavor some oil I

like an oil a really flavor some oil I think they’re clean enough so Chris

think they’re clean enough so Chris

think they’re clean enough so Chris you’ve got a microplane like a grater

you’ve got a microplane like a grater

you’ve got a microplane like a grater and that’s really good for getting the

and that’s really good for getting the

and that’s really good for getting the zest off because it makes tiny little

zest off because it makes tiny little

zest off because it makes tiny little pieces which are great for in cake

pieces which are great for in cake

pieces which are great for in cake batters or cake fillings or when you

batters or cake fillings or when you

batters or cake fillings or when you want a little bit of flavor spread over

want a little bit of flavor spread over

want a little bit of flavor spread over a big a big area so if you show us with

a big a big area so if you show us with

a big a big area so if you show us with your micro plane or greater how to get

your micro plane or greater how to get

your micro plane or greater how to get the zest off so if you hold this bit

the zest off so if you hold this bit

the zest off so if you hold this bit still maybe resting on your board and

still maybe resting on your board and

still maybe resting on your board and then it’s just long gentle strokes but

then it’s just long gentle strokes but

then it’s just long gentle strokes but most colourful bits of the fruit are

most colourful bits of the fruit are

most colourful bits of the fruit are where all the flavor is so if we just

where all the flavor is so if we just

where all the flavor is so if we just concentrate on getting the bright orange

concentrate on getting the bright orange

concentrate on getting the bright orange bits and if we look you see the

bits and if we look you see the

bits and if we look you see the difference in color so when we get down

difference in color so when we get down

difference in color so when we get down to this pale bit that’s where it gets

to this pale bit that’s where it gets

to this pale bit that’s where it gets really bitter so we want to avoid that

really bitter so we want to avoid that

really bitter so we want to avoid that so that’s the perfect amount to take off

so that’s the perfect amount to take off

so that’s the perfect amount to take off and if you look on the back turn your

and if you look on the back turn your

and if you look on the back turn your micro plane over this is the where all

micro plane over this is the where all

micro plane over this is the where all the really intense flavour is I made you

the really intense flavour is I made you

the really intense flavour is I made you taste this early and you hated it you

taste this early and you hated it you

taste this early and you hated it you know doesn’t i car engine can you taste

know doesn’t i car engine can you taste

know doesn’t i car engine can you taste that Casey now put your own John and

that Casey now put your own John and

that Casey now put your own John and really grater wedding right down to the

really grater wedding right down to the

really grater wedding right down to the white bit so we can see what we want to

white bit so we can see what we want to

white bit so we can see what we want to avoid

see this is the bit that’s really bitter

see this is the bit that’s really bitter so we never want to go that far we only

so we never want to go that far we only

so we never want to go that far we only want to go to this pale orange bit and

want to go to this pale orange bit and

want to go to this pale orange bit and that’s the same with lemons and limes

that’s the same with lemons and limes

that’s the same with lemons and limes two shows on a line Chris yep perfect

two shows on a line Chris yep perfect

two shows on a line Chris yep perfect and if you want to use the flavours

and if you want to use the flavours

and if you want to use the flavours that’s in the in the skin the oils but

that’s in the in the skin the oils but

that’s in the in the skin the oils but you don’t want it to be this fine

you don’t want it to be this fine

you don’t want it to be this fine because say if you were putting it in

because say if you were putting it in

because say if you were putting it in with roast potatoes and you put all of

with roast potatoes and you put all of

with roast potatoes and you put all of this in if they’re in a really hot oven

this in if they’re in a really hot oven

this in if they’re in a really hot oven roast him for 40 minutes they’re going

roast him for 40 minutes they’re going

roast him for 40 minutes they’re going to burn to a crisp

to burn to a crisp

to burn to a crisp so you might want to put bigger bits in

so you might want to put bigger bits in

so you might want to put bigger bits in so Casey’s going to use a speed peeler

so Casey’s going to use a speed peeler

so Casey’s going to use a speed peeler and he’s gonna take off strips perfect

and he’s gonna take off strips perfect

and he’s gonna take off strips perfect and he’s doing it so well you can see

and he’s doing it so well you can see

and he’s doing it so well you can see that it’s just the bright green color

that it’s just the bright green color

that it’s just the bright green color and he’s got none of the white he’s

and he’s got none of the white he’s

and he’s got none of the white he’s leaving that on the line perfect and if

leaving that on the line perfect and if

leaving that on the line perfect and if you did want to use the juice add to the

you did want to use the juice add to the

you did want to use the juice add to the line because it would be a shame not to

line because it would be a shame not to

line because it would be a shame not to we what is a really good tip is if you

we what is a really good tip is if you

we what is a really good tip is if you get these limes inside the limes and

get these limes inside the limes and

get these limes inside the limes and load the little pods of juice and when

load the little pods of juice and when

load the little pods of juice and when we cut one open you’re see but those

we cut one open you’re see but those

we cut one open you’re see but those those pods hold onto the juice so if you

those pods hold onto the juice so if you

those pods hold onto the juice so if you Rolly and squash it you burst in all of

Rolly and squash it you burst in all of

Rolly and squash it you burst in all of those little pods inside so now all the

those little pods inside so now all the

those little pods inside so now all the juice is swimming around inside the lime

juice is swimming around inside the lime

juice is swimming around inside the lime and then if we cut it when you squeeze

and then if we cut it when you squeeze

and then if we cut it when you squeeze it squeeze into that ball cross its

it squeeze into that ball cross its

it squeeze into that ball cross its limes are notoriously hard to squeeze

limes are notoriously hard to squeeze

limes are notoriously hard to squeeze and another tip to get the little last

and another tip to get the little last

and another tip to get the little last bit of juice out squeeze that one as

bit of juice out squeeze that one as

bit of juice out squeeze that one as well

now get the to squash them together and

now get the to squash them together and do this and you break up all the little

do this and you break up all the little

do this and you break up all the little bits of do the juice pods that you

bits of do the juice pods that you

bits of do the juice pods that you didn’t manage to do before perfect

that’s it

that’s it just him done