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post #1 of 7
Thread Starter 

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.

post #2 of 7

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

post #3 of 7

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.

post #4 of 7
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.
post #5 of 7

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.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
post #6 of 7
post #7 of 7
Thread Starter 

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.





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