Lemon Zest -- how-to?
Steve Pope wrote:
> What's the best way to produce a resonable amount of finely
> chopped lemon zest? I'd like somehow to lost as little
> essential oils as possible, but they tend to spray out
> when you chop them.
>
> If it makes any differce, this is going into a meatball
> recipe (free-range ground chuck, olive oil, milk, mexican
> oregano, paprika, arbol, black pepper, sea salt)
>
> One though I had is pre-soaking the lemon zest in the milk.
> Or maybe the olive oil. But how best to chop it without
> flavor loss?
>
> Steve
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