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

On Wed, 26 May 2010 05:35:35 +0000 (UTC),
(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

Get yourself a nifty little gadget called a microplane. You can find
them almost everywhere now, even in regular supermarkets. I am sure
you could find one at either Sur La Table or Bed, Bath and Beyond.
It is the easiest way to zest, and produces the best results, I think.
And it works wonderfully with Parmesan, too.
http://www.amazon.com/Microplane-400...4852693&sr=1-1

I have two of the regular ones, and one with a bit of a coarser
grater. And one I use mainly for nutmeg...


Christine

On Wed, 26 May 2010 05:35:35 +0000 (UTC),
(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?

Why not use something along the lines of this:

http://www.denovoverseas.com/images/...grater-big.jpg

It's what I use, seems to work well for me. Although if you're really
concerned about minimising oil loss, then it probably wouldn't be much
better than chopping the zest. Or have I missed your point?

On Tue, 25 May 2010 23:47:03 -0600, Christine Dabney
> wrote:


>It is the easiest way to zest, and produces the best results, I think.
>And it works wonderfully with Parmesan, too.
>http://www.amazon.com/Microplane-400...4852693&sr=1-1

Oh, and it is great for grating ginger. And for garlic. But superb
at grating citrus zest. I just grate directly into the bowl of
whatever I am making.

Christine

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.

I've got one of these (not the exact brand, but close enough). Works for
me.

http://www.surlatable.com/product/zo...oductID=124430

--
Cheers
Chatty Cathy

"Steve Pope" > wrote in message
...
> 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?
>

I use a peeler to remove the zest in large strips. Then I chiffonade with
my sharpest chef's knife. Actually takes almost no time.

Paul

"Paul M. Cook" > ha scritto nel messaggio
> "Steve Pope" > wrote in message
>> 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.
>>
>
> I use a peeler to remove the zest in large strips. Then I chiffonade with
> > my sharpest chef's knife. Actually takes almost no time.

I use my Microplane, upside down so I can see how much I've grated.

On Wed, 26 May 2010 05:35:35 +0000 (UTC),
(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?

Use a fine zester (no chopping, or minimal chopping), if you're
worried about some loss of flavor (which is obsessive-compulsive, in a
cooked dish a lot of flavor will be lost from heat anyway) use an
extra lemon.

On Wed, 26 May 2010 10:12:14 +0200, "Giusi" >
wrote:

>
>"Paul M. Cook" > ha scritto nel messaggio
>> "Steve Pope" > wrote in message
>>> 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.
>>>
>>
>> I use a peeler to remove the zest in large strips. Then I chiffonade with
>> > my sharpest chef's knife. Actually takes almost no time.

That's how most experienced cooks zest citrus.

>I use my Microplane, upside down so I can see how much I've grated.

The microplane produces the most surface area which causes the most
flavor loss... and they really don't produce zest, they produce snow.
My microplanes no longer live in my kitchen, I found them useless,
they now reside in my bathroom vanity, they're best for removing
calluses from feet.

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
If you don't have the right tools then wedge the fruit and use a
filleting knife to remove the backing down to the skin then chop as per
normal

"brooklyn1" > wrote in message
...
> On Wed, 26 May 2010 05:35:35 +0000 (UTC),
> (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?
>
> Use a fine zester (no chopping, or minimal chopping), if you're
> worried about some loss of flavor (which is obsessive-compulsive, in a
> cooked dish a lot of flavor will be lost from heat anyway) use an
> extra lemon.


I have an Oxo zestor. It's not something that also finely grates other
vegetables (although I do appreciate a multi-purpose thing since I don't
like a lot of gadgets in my kitchen). This takes off the zest of the lemon
(or lime) without losing the oils that flavour the dish but doesn't dig into
the pith which can tend to make the zest taste sour. It also doesn't
require chopping the zest. It was a gift so I had to look it up. The one I
was given is similar to this:

http://tinyurl.com/367pgtz

Jill

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


Microplane

brooklyn1 wrote:

>> I use my Microplane, upside down so I can see how much I've grated.
>
> The microplane produces the most surface area which causes the most
> flavor loss...

I thought that was pretty much the idea. You zest it into the liquid and
the flavour is lost from the zest into the liquid, which is exactly the
reason for putting the zest in.

On 5/26/2010 9:25 AM, jmcquown wrote:
> I have an Oxo zestor. It's not something that also finely grates
> other vegetables (although I do appreciate a multi-purpose thing since
> I don't like a lot of gadgets in my kitchen). This takes off the zest
> of the lemon (or lime) without losing the oils that flavour the dish
> but doesn't dig into the pith which can tend to make the zest taste
> sour. It also doesn't require chopping the zest. It was a gift so I
> had to look it up. The one I was given is similar to this:
>
> http://tinyurl.com/367pgtz
>
> Jill

Jill, that is the one I have and I like it. It works fine if you need a
teaspoon or two, but if you need a few tablespoons, it would be a lot of
work.

Becca

On 5/26/2010 1:35 AM, 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?

Microplane fine grater (they make fine, medium, coarse, and a few
others--the one you want is "fine"). Also works for cheese and much
else. Much faster than any other grater I've used.

Becca wrote on Wed, 26 May 2010 09:49:47 -0500:

> On 5/26/2010 9:25 AM, jmcquown wrote:
>> I have an Oxo zestor. It's not something that also finely
>> grates other vegetables (although I do appreciate a
>> multi-purpose thing since I don't like a lot of gadgets in my
>> kitchen). This takes off the zest of the lemon (or lime)
>> without losing the oils that flavour the dish but doesn't dig
>> into the pith which can tend to make the zest taste sour.
>> It also doesn't require chopping the zest. It was a gift so
>> I had to look it up. The one I was given is similar to this:
>>
>> http://tinyurl.com/367pgtz
>>
>> Jill

> Jill, that is the one I have and I like it. It works fine if
> you need a teaspoon or two, but if you need a few tablespoons,
> it would be a lot of work.

Wouldn't you also need a lot of lemons to get that much?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

J. Clarke wrote:

> Microplane fine grater (they make fine, medium, coarse, and a few
> others--the one you want is "fine"). Also works for cheese and much
> else. Much faster than any other grater I've used.


I find the microplane to be too much work for cheese because it grates
things do finely. It is okay for hard cheeses like Parmesan, but a
course grater is more efficient for softer cheeses.

I use mine for garlic and ginger too.

In article >,
(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

Well, the way I remove lemon zest from the lemon to start with is by
using a very, very fine grater. That leaves it pre-chopped.
Sort of like using a microplane.

My sister and I have discussed purchasing a "ped-egg" and dedicating it
to kitchen use as they'd be perfect for zesting and the zest would be
contained in the catch container.

It's just a glorified microplane. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Christine Dabney > wrote:

> On Wed, 26 May 2010 05:35:35 +0000 (UTC),
> (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
>
> Get yourself a nifty little gadget called a microplane. You can find
> them almost everywhere now, even in regular supermarkets. I am sure
> you could find one at either Sur La Table or Bed, Bath and Beyond.
> It is the easiest way to zest, and produces the best results, I think.
> And it works wonderfully with Parmesan, too.
> http://www.amazon.com/Microplane-400...V8/ref=sr_1_1?
> ie=UTF8&s=home-garden&qid=1274852693&sr=1-1
>
> I have two of the regular ones, and one with a bit of a coarser
> grater. And one I use mainly for nutmeg...
>
>
> Christine

Then there is this:

<http://www.amazon.com/s/ref=nb_sb_no...garden&field-k
eywords=ped-egg&x=0&y=0>

With this, the zest or whatever you are grating stays contained and you
don't have to worry about it hitting the bowl as you go. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Wed, 26 May 2010 11:52:43 -0500, Omelet >
wrote:

..
>
>With this, the zest or whatever you are grating stays contained and you
>don't have to worry about it hitting the bowl as you go. ;-)

But that's two steps instead of one...I usually just grate directly
into whatever I am fixing...

Christine

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.

Omelet wrote:
>
> My sister and I have discussed purchasing a "ped-egg" and dedicating it
> to kitchen use as they'd be perfect for zesting and the zest would be
> contained in the catch container.
>
> It's just a glorified microplane. <g>

Oh, great. Dual-use technology. :-P

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

On Wed, 26 May 2010 00:29:49 -0700, Paul M. Cook wrote:

> "Steve Pope" > wrote in message
> ...
>> 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?
>>
>
> I use a peeler to remove the zest in large strips. Then I chiffonade with
> my sharpest chef's knife. Actually takes almost no time.
>
> Paul

that's what i do, but mostly because i *have* the peeler and knife and
don't use zest that much.

your pal,
blake

On Wed, 26 May 2010 18:03:14 +0000 (UTC),
(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.

On the contrary, I find it a lot more efficient for zesting..

Christine

In article >,
Christine Dabney > wrote:

> On Wed, 26 May 2010 11:52:43 -0500, Omelet >
> wrote:
>
> .
> >
> >With this, the zest or whatever you are grating stays contained and you
> >don't have to worry about it hitting the bowl as you go. ;-)
>
> But that's two steps instead of one...I usually just grate directly
> into whatever I am fixing...
>
> Christine

I generally zest lemons, then store it in the zest in freezer so I can
measure it, and it keeps a long time that way.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > My sister and I have discussed purchasing a "ped-egg" and dedicating it
> > to kitchen use as they'd be perfect for zesting and the zest would be
> > contained in the catch container.
> >
> > It's just a glorified microplane. <g>
>
> Oh, great. Dual-use technology. :-P

<lol> Yes, but one for kitchen use would be dedicated!!!
Never used for foot calluses. I don't get those anyway. Cotton socks
and a good foot moisturizer prevents them.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On 5/26/2010 11:24 AM, Dave Smith wrote:
> J. Clarke wrote:
>
>> Microplane fine grater (they make fine, medium, coarse, and a few
>> others--the one you want is "fine"). Also works for cheese and much
>> else. Much faster than any other grater I've used.
>
>
> I find the microplane to be too much work for cheese because it grates
> things do finely. It is okay for hard cheeses like Parmesan, but a
> course grater is more efficient for softer cheeses.
>
> I use mine for garlic and ginger too.

They come in many grades from super fine to super coarse.

In article >,
(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

Have you used a microplane grater? It produces fluffy light zest
without getting the white pith. I've never noticed any loss of flavor
and you can't get any easier than using a microplane. Years ago, Mimi
Hiller gave me the one I have and I love it; have given a few as gifts.
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

In article >,
"Giusi" > wrote:
> I use my Microplane, upside down so I can see how much I've grated.

I get the same result by using the microplane grater as Alex intended,
and giving it a smart whack every now and then to put the zest on the
breadboard (where I do my zestfully zesty zesting).


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

In article >,
brooklyn1 > wrote:

> I see no use for a garlic press either.

I like my garlic press! :-)

<http://i49.tinypic.com/4jolj9.jpg>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

ChattyCathy 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.
>
> I've got one of these (not the exact brand, but close enough). Works for
> me.
>
> http://www.surlatable.com/product/zo...oductID=124430
>

That's the exact one I have, and it's great, but I would like a
microplane one of these days.

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

On Wed, 26 May 2010 10:54:20 -0700, Mark Thorson >
wrote:

>Omelet wrote:
>>
>> My sister and I have discussed purchasing a "ped-egg" and dedicating it
>> to kitchen use as they'd be perfect for zesting and the zest would be
>> contained in the catch container.
>>
>> It's just a glorified microplane. <g>
>
>Oh, great. Dual-use technology. :-P

I have one of those ped-eggs, it reduces citrus zest to bits like sand
papered wood dust same as it does to calluses.... those things make
finer dust then microplanes.

On Wed, 26 May 2010 14:34:41 -0500, Omelet >
wrote:

>In article >,
> Mark Thorson > wrote:
>
>> Omelet wrote:
>> >
>> > My sister and I have discussed purchasing a "ped-egg" and dedicating it
>> > to kitchen use as they'd be perfect for zesting and the zest would be
>> > contained in the catch container.
>> >
>> > It's just a glorified microplane. <g>
>>
>> Oh, great. Dual-use technology. :-P
>
><lol> Yes, but one for kitchen use would be dedicated!!!
>Never used for foot calluses. I don't get those anyway. Cotton socks
>and a good foot moisturizer prevents them.

You don't live where folks heat their homes.

In article >,
brooklyn1 > wrote:

> On Wed, 26 May 2010 10:54:20 -0700, Mark Thorson >
> wrote:
>
> >Omelet wrote:
> >>
> >> My sister and I have discussed purchasing a "ped-egg" and dedicating it
> >> to kitchen use as they'd be perfect for zesting and the zest would be
> >> contained in the catch container.
> >>
> >> It's just a glorified microplane. <g>
> >
> >Oh, great. Dual-use technology. :-P
>
> I have one of those ped-eggs, it reduces citrus zest to bits like sand
> papered wood dust same as it does to calluses.... those things make
> finer dust then microplanes.

And this is a bad thing? :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
brooklyn1 > wrote:

> On Wed, 26 May 2010 14:34:41 -0500, Omelet >
> wrote:
>
> >In article >,
> > Mark Thorson > wrote:
> >
> >> Omelet wrote:
> >> >
> >> > My sister and I have discussed purchasing a "ped-egg" and dedicating it
> >> > to kitchen use as they'd be perfect for zesting and the zest would be
> >> > contained in the catch container.
> >> >
> >> > It's just a glorified microplane. <g>
> >>
> >> Oh, great. Dual-use technology. :-P
> >
> ><lol> Yes, but one for kitchen use would be dedicated!!!
> >Never used for foot calluses. I don't get those anyway. Cotton socks
> >and a good foot moisturizer prevents them.
>
> You don't live where folks heat their homes.

Oh? Tell that to me when it's 20 degrees outside in January!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

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

"James Silverton" > wrote in message
...
> Becca wrote on Wed, 26 May 2010 09:49:47 -0500:
>
>> On 5/26/2010 9:25 AM, jmcquown wrote:
>>> I have an Oxo zestor. It's not something that also finely
>>> grates other vegetables (although I do appreciate a
>>> multi-purpose thing since I don't like a lot of gadgets in my
>>> kitchen). This takes off the zest of the lemon (or lime)
>>> without losing the oils that flavour the dish but doesn't dig
>>> into the pith which can tend to make the zest taste sour. It also
>>> doesn't require chopping the zest. It was a gift so I had to look it
>>> up. The one I was given is similar to this:
>>>
>>> http://tinyurl.com/367pgtz
>>>
>>> Jill
>
>> Jill, that is the one I have and I like it. It works fine if you need a
>> teaspoon or two, but if you need a few tablespoons,
>> it would be a lot of work.
>
> Wouldn't you also need a lot of lemons to get that much?
>
> --
>
> James Silverton
> Potomac, Maryland



I never need a lot of lemon zest so it hasn't been a problem.

Jill

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.

brooklyn1 > wrote:

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

>>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.

Thanks Sheldon.

I haven't tried this yet but I agree that I will need a sharp
knife for minimal flavor loss.



Steve