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The Difference Between Light Brown Sugar and Dark Brown Sugar The Difference between a Milkshake and a Frappe Is There a Difference Between Dressing and Stuffing? This first appeared in the November/December 1997 issue of Yankee Magazine and has been updated. Usually it’s grated from the side of the fruit, but if you need a lot of thin strips (martinis for the multitudes), you can get a special zesting tool at kitchenware stores. Make your decision on the basis of context: If small amounts of the stuff are called for as a flavoring that will be eaten, zest is the way to go. Lemon zest is typically used as a garnish, not only because it looks pretty, but because it contains aromatic oils that are commonly used to add lemon aroma. The entire peel is mostly used in marmalade, although there are some cakes and relishes that call for the ground whole fruit.Īll this is “technically,” however, in that many recipe writers say rind or peel when they actually mean zest. Rind is specified when something more durable is needed, such as for simmering in stews and fruit compotes, for instance. Zest contains the flavorful citrus oils and is the most widely useful of the three. The rind includes the zest and a bit of the bitter white underlayer, whereas the peel is the whole jacket - everything but the flesh. Technically the zest of any citrus fruit is the thin, colored outer layer of the skin. How to tell the difference between lemon rind and zest is a question that has long perplexed bakers, as it seems they are sometimes used interchangeably. What’s the Difference Between Lemon Rind and Zest? The difference between lemon rind and zest is simpler than you might think.