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.

Catch the spray by chopping while coated with liquid,
as you suggest milk or olive oil.

I always make zest by peeling with a vegetable peeler
with a light touch to avoid the pith, then finely
chopping with a sharp knife. I've never noticed
any flavor loss. Your knife might be too dull,
if it's crushing the zest rather than cutting it.