Mark Thorson > wrote:

>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.

Thanks Mark, and all others who replied.

I do have a microplane, which I have thus far used only
for nutmeg and wasabi root. My gut feel is it would be
inefficient for zesting but as has been pointed out I
could simply increase the quantity of zest ingredient to make up
for this.

I like the peeler / sharp knife idea. It is time to
experiment.


Steve