Citrus Powder from Under Pressure: Cooking Sous Vide by Thomas Keller
Use a zester to remove the zests of the fruits in a fine julienne. Place each type of zest in a separate small pan, cover with cold water, and bring to a boil. Drain the zests and return to the pan...
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Cooking tools:
- Microplane
- Saucepan
- Colander
- Paper towel
- Dehydrator
Ingredients
- 30 grams julienned lemon zest
- 30 grams julienned orange zest
- 30 grams julienned lime zest
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