Lemon Zest?

[Deenie]

I have a recipe for apple crumble which requires "two strips" of lemon zest. I am used to making lemon zest with a grater and usually measure it in tsps. What does "two strips" mean? Is it literally two of the thin strands you get with a citrus zester because that doesn't seem like very much. I could use a vegetable peeler I suppose but that would be two very big strips.

Sorry for being a culinary idiot - I am not a complete novice in the kitchen but I really have never come across this "strips" business before.

[society]

Hi Deenie,

Are the strips added whole or chopped in the recipe? If it should be chopped I would just add grated zest instead. All you need is the flavour really so I don't think it would matter much.

[Deenie]

The recipe doesn't say anything about chopping the strips. It just says to add them to the fruit filling before putting the topping on. This implies that they are added whole, but that can't be right because once you've put the crumble on you can't very well fish them out after cooking!

I'm inclined to agree with you though. I might just put a good sprinkle of grated zest in and hope for the best.

[Figi]

Just peel off 2 strips with a spud peeler and chuck them in. The flavour will permeate the whole dish and whoever gets them on their plate can just put them to one side.

[Deenie]

Ok - I will try that. If my husband gets them on his plate he'll just eat them and not notice anything anyway! I once made pancetta wrapped cod fillets in herb butter, with the pancetta held in place with cocktail sticks. After patiently sawing through one of them with his knife, he must have been chewing for a full minute before picking a splinter out of his mouth and asking me "is there wood in this?"