I suspect I am late to the party on this, but it was such a revelation to me that I had to write about it, just in case anyone else is trapped, languishing in the zesty dark ages.
Since my cooking career began at the age of 16 (when Mum promptly went on strike, refusing to be a part of my vegetarian fad….she was right….it lasted just 2 years), whenever lemon or orange zest has been called for, I have furiously mullered said citrus against the finer part of a cheese grater.
I often thought my ‘finely grated zest of one lemon’ didn’t look particularly fine. Well today, it all changed. Whilst discovering that Mary Berry’s recipe for lemon Swiss roll is far from fool proof, I did discover that the microplane fine grater that I had bought specifically for grating nutmeg is AMAZING at zesting lemons. Those of you who have known this for years will be thinking ‘what’s the big deal’, but just take yourself into the kitchen and try using a cheese grater to zest a lemon….then you’ll know 😉
My zesting eyes have been opened. My Limoncello Tiramisu will never be the same again and I can sleep soundly today knowing that I have learnt something today….
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