Zesting for Life
Tuesday, March 30, 2004@ 1:00 AM
Grate heavens, I have had an epiphany, and its name is Microplane.
If you cook much, you may be thinking about now, “Boy, is she slow on the uptake.”
Yes, I know Microplanes aren’t exactly new anymore. But I resisted these graters for years. I’m a reforming gadgetholic, and after all, I had a perfectly serviceable box grater, plus a good Zyliss drum grater for those times when I felt flush and bought real Parmesan, even if it was a little awkward to use.
And increasingly, I simply took strips of citrus zest off with a vegetable peeler and ground them with sugar in my food processor, to give a stronger, better-distributed flavor. But I always felt like a bit of a rebel when I did so, because if I pressed even vaguely too hard on a lemon with the peeler, I’d get pith, the bitter white under the sweet-tart yellow.
If you cook much, you may be thinking about now, “Boy, is she slow on the uptake.”
Yes, I know Microplanes aren’t exactly new anymore. But I resisted these graters for years. I’m a reforming gadgetholic, and after all, I had a perfectly serviceable box grater, plus a good Zyliss drum grater for those times when I felt flush and bought real Parmesan, even if it was a little awkward to use.
And increasingly, I simply took strips of citrus zest off with a vegetable peeler and ground them with sugar in my food processor, to give a stronger, better-distributed flavor. But I always felt like a bit of a rebel when I did so, because if I pressed even vaguely too hard on a lemon with the peeler, I’d get pith, the bitter white under the sweet-tart yellow.
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