HOW TO USE A MICROPLANE ZESTER RECIPES

Steps:

• Wash the fruit: Wash and thoroughly dry the fruit before zesting.
• Using a citrus zester: Use moderate pressure to drag the sharp-edged side of the tool down the fruit. This tool produces long, thin, curly strips of zest that are ideal for garnishes.
• Using a Microplane: Over a cutting board or plate, hold the Microplane in one hand, and use a downward motion and moderate pressure to drag the citrus against the blades of the Microplane. Turn the fruit as you go, removing just the colored portion of the skin. The zest will gather in the groove underneath the Microplane. This tool produces finely grated zest for mixing into batters and doughs.
• Using a vegetable peeler: Using moderate pressure, so as not to remove any pith, drag the peeler down the citrus fruit, from top to bottom, or around the fruit. This makes large pieces of zest, perfect for infusing oils or sugar syrup. For smaller pieces of zest, slice into thin strips or mince into pieces with a knife.
• Using a paring knife: Be sure the knife you're using is sharp. Carefully cut into the skin and slide the knife around the fruit, between the zest and the pith. Like the peeler, a paring knife gives you large pieces of zest. For smaller pieces of zest, slice into thin strips or mince into pieces with a paring knife.

Steps:

• Wash the fruit: Wash and thoroughly dry the fruit before zesting.
• Using a citrus zester: Use moderate pressure to drag the sharp-edged side of the tool down the fruit. This tool produces long, thin, curly strips of zest that are ideal for garnishes.
• Using a Microplane: Over a cutting board or plate, hold the Microplane in one hand, and use a downward motion and moderate pressure to drag the citrus against the blades of the Microplane. Turn the fruit as you go, removing just the colored portion of the skin. The zest will gather in the groove underneath the Microplane. This tool produces finely grated zest for mixing into batters and doughs.
• Using a vegetable peeler: Using moderate pressure, so as not to remove any pith, drag the peeler down the citrus fruit, from top to bottom, or around the fruit. This makes large pieces of zest, perfect for infusing oils or sugar syrup. For smaller pieces of zest, slice into thin strips or mince into pieces with a knife.
• Using a paring knife: Be sure the knife you're using is sharp. Carefully cut into the skin and slide the knife around the fruit, between the zest and the pith. Like the peeler, a paring knife gives you large pieces of zest. For smaller pieces of zest, slice into thin strips or mince into pieces with a paring knife.