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.
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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
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.
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.