Joined Nov 15, 2012
Quite simply I'm looking to make gremolata, or simply zest an orange or lemon.  Up to this point I have been doing this with knives, peeling and micro-breunoire, but I'd like to hear recommendations for MP's and Zesters.
Last edited:
Joined Apr 25, 2014
I bought this years ago when it was cheaper

I'll admit, I had a Giada watching phase...

The problem with microplanes on citrus are

1) releases the oils too fast, you're left with dried up zest but not enough aroma

2) it clumps together

For gremolata it might be okay if you mix it in immediately.  For something you would cook, I prefer knife cuts.  Mostly I use mine for parmesan and nutmeg
Joined Jul 13, 2012
I have a micro plane and use it quite a bit.  I also have a set of them in my shop in different shapes and sizes.  Check out woodworking supply sites.
Joined Dec 18, 2010
The micro plane is fast and the resulting zest is ready for immediate use. The zester result may require additional knife work. Not a big deal but one more step. Both are better than Peeling with a knife etc etc... Unless one has a lot of spare time on their hands.
Last edited:
Joined Mar 19, 2009
My advice is to get two microplanes. One, very thin, to zest citric peels and grating nutmeg. The other not so thin, to grate garlic, ginger, parmigiano, etc.
Last edited:
Joined Nov 15, 2012
I have a larger microplane for parm etc, so I'll just pick up one like Millions showed.  I guess with the company name Microplane it can't be at all bad.  Thanks all.

I guess in the mean time I'll do my first ever batch of gremolata the old-fashion way.  If anyone wants to give me their favorite ingredient ratios for gremolata please do add it in.


Latest posts

Top Bottom