Microplane/Zester

Discussion in 'Cooking Knife Reviews' started by rick alan, Dec 26, 2015.

  1. rick alan

    rick alan

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    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: Dec 26, 2015
  2. millionsknives

    millionsknives

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    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
     
  3. mike9

    mike9

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    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.
     
  4. brianshaw

    brianshaw

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    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: Dec 26, 2015
  5. ordo

    ordo

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    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: Dec 26, 2015
  6. brianshaw

    brianshaw

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    Yes!!!
     
  7. rick alan

    rick alan

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    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.

    Rick