: How to avoid having pith on dried orange peels I am trying to prepare some dried orange peel for a Mexican chocolate bread recipe. From what I've read, the first step is cutting thin strips of outer peel off an orange without

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How to avoid having pith on dried orange peels
I am trying to prepare some dried orange peel for a Mexican chocolate bread recipe. From what I've read, the first step is cutting thin strips of outer peel off an orange without getting any pith. I lack the dexterity to yield a paring knife so I used a vegetable grater. Most of the pieces contain some pith:

Is the amount of pith shown negligible, or should I use scissors to snip off and keep the portions without it? Is there a better way to get pith-free orange peels? Can I substitute dried zest? (I have a zester that gets peel without pith.)

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