Pro bakers have a few tricks up their sleeve, and getting the most flavor from your zest is one of them. My sister just graduated from culinary school and when we're cooking or baking together in the kitchen, she'll inform me of things I should be doing differently. This past week, it was zesting an orange. Sugar draws out the natural flavor of citrus, so when baking you should use it to your advantage, especially when it comes to zest. Measure out the amount of sugar your recipe calls for, then lay it out on a cutting board or flat surface. Zest your citrus right onto the sugar and, using your hands, rub the two together. The result? A very fragrant sugar and a noticeably tastier end product. I scoff at some of Rachael's tips, but this was a good one. I've used it twice already and and can now safely say I'm a citrus zest convert.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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