I love the taste of oranges, and I'm looking for ways to introduce that flavor into some of my cooking.
I've tried adding orange juice and pieces of orange when frying or baking, but I find that these only add a hint of orange to the dish, and of course it is really easy to drown something in orange juice without adding much flavor.
Best Answer
Orange zest is where most of the oil is. This can be removed with a grater and some patience, or a peeler if you have a light touch, but the best way is a zester. They are fairly expensive and only do one thing, but they are the best tool for the job. Mircoplane makes a nice line, and I have no complains about mine.
You want to avoid scraping the white pith from under the colored part of the skin, as it is bitter and doesn't contain the flavor oils.