Sharp Knife – Global is my favorite brand.
Wood Cutting Board – I buy these bamboo boards at IKEA!
Titan Peeler – It’s from an infomercial but I swear it’s the best peeler I’ve ever owned!
My Thought Process:
The initial reason I even tried this technique was because I didn’t have a microplane on hand and I wanted some lemon zest for a quinoa salad. And, seeing as I was feeling too lazy to mince the lemon peel, I just cut it into thin strips and tossed it in. But holy-intense-pop-of-lemon-burst, it was amazing!
My accidental discovery then had me adding lemon peel to everything and after much trial and error, I found that the peel provided a much more concentrated citrus kick than the zest did. And while it doesn’t work for everything, it’s definitely a technique I just can’t do without! The key is adding bright, fresh flavor that won’t get lost in the dish like zest often can.
I have also tried this same technique with oranges and had great results. Don’t bother with limes though – they’re just too bitter!
If you want to give this life-changing tip a try, take some roasted veggies (beets, potatoes or even green beans) and sprinkle your lemon peel right on top after they come out of the oven. Toss around and let sit on the baking sheet for a couple of minutes and you’ll be rewarded with an intense lemony pop that will really take your veggies over the top!
Another one of my favorite ways to use the lemon peel is in sautéing Swiss chard. Thinly slice your lemon peel, garlic and chard, add to a skillet and cook until the chard is wilted and tender and the garlic is golden (with olive oil, Celtic Salt and red pepper flakes, of course). The peel will really sweeten up the bitter chard but the thin slices won’t burn like zest would.
To Peel and Thinly Slice Your Lemon, Here’s What to Do:
Take a firm lemon (I find storing them in the fridge works best to keep them from softening) and grab your cutting board, vegetable peeler and knife. Holding the lemon in one hand, take the peeler and peel the entire thing, being careful not to press too hard or you’ll end up with too much of the bitter white pith beneath.
When you’ve got a nice, bald lemon, take 2-3 slices at a time and stack them on the cutting board. Slowly run your knife through them lengthwise (you want them very thin) until you get the hang of it and then you can cut a little more quickly. Take your strips and give them a toss on your board to admire your work!
After you have your peel, you can decide how much you want to use in your recipe (the rest can go in hot water to make tea for bonus health benefits). And there you have it, a simple technique that’ll infuse an intense pop of citrus deliciousness into every recipe!
Lemons are ah-mazing for alkalizing your body (helping to prevent chronic disease) and are a great source of vitamin C (hello, immune system!) and magnesium (a fantastic sleep-aid). Believe it or not, the peel actually contains up to 10 times more of these essential vitamins and minerals than the juice does with the peel also being a great source of fiber. And we all know how important that is!
Happy Lemon Peeling,