Zesting citrus can leave you questioning your abilities in the kitchen. It can't possibly be harder than , yet you nearly nick your knuckles on every sharp edge and end up grating way too much of the white pith by mistake. If the lemon keeps slipping out of your hands and the yellow shreds are flying all over the countertop, how are you supposed to make that delicious ? For a mess-free and efficient zesting technique, flip the microplane so that the concave underside faces you and pull the handle toward you as you grate.
You'll be glad to hear that this struggle is a universal one and has nothing to do with a lack of skill. Instead, it showcases a flaw in the traditional way of using a grater, one that even professional cooking shows rarely highlight. Zesting involves grating the outer layer of citrus skin into tiny, dust-like shreds.
These bits can add incredible flavor to baked goods, savory cooking, or . With this more modern technique, you can say goodbye to the days of finding flakes of orange peel on the opposite side of the counter and hello to a punchier flavor with less mess. How to properly use a rasp-style grater on citrus Since zesting involves using the outer layer of a fruit, thoroughly to remove debris and dry it off well.
Turn the rasp-style grater upside down, place the base at the top of the fruit, and pull the grater towards you in one fluid motion, repeating this step until the colorful rind is stripped from the fruit. Using the microplane this way allows .
