On Wed, 26 May 2010 17:40:05 -0700 (PDT), aem >
wrote:

>On May 26, 11:03 am, (Steve Pope) wrote:
>>
>> 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.
>>
>Which tool is determined by the result you want, it seems to me. I
>like the long curlicues you can get from a zester for the gremolata
>garnish for an osso buco; I like the peel, julienne, chop technique
>for key lime pie; I'd likely use the microplane for your meatballs.
>Going back to your original statement of the problem -- the [essential
>oils] tend to spray out when you chop them -- I'd say it's clear that
>Thorson is right, your knife is dull. -aem

Zest also slices easier from the pith side.