![]() You can see how the top pile is more wet and sticky, while the bottom one has crisp cuts. In the image below, I made the top pile of zest with my microplane zester and the bottom pile with paring and chef’s knives. The zest is more likely to stick together in clumps, and this yields an uneven distribution in your food. ![]() With a microplane, you are ripping the skin off of the fruit instead of slicing it.(This is why it smells so good when you zest with a microplane!) When you zest with a microplane, many of the lemon oils are released into the air – that flavor is not going into your dish.In fact, while zesting with a microplane is the easiest way to zest, if you want the strongest and most even lemon flavor in your food, zesting with a knife is the best way to do it. You do not need a grater (like a microplane) to zest a lemon. This image shows orange zest, but it’s the same process.
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