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"A better way to grate zest"

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I picked up Fine Cooking magazine the other day, just out of curiousity. In their Test Kitchen section, they have the above referenced article. The picture will show you exactly what the process is. Basically you turn the rasp-style grater upside down and run it over the citrus. I just used it for a couple of lemons and, boy, does it make a difference. As they state, you can see where you've already grated but most importantly for me is that the zest is contained on the grater and it goes straight into the dish. A winner.

http://www.finecooking.com/item/48367...

BTW, I'm not sure if this is the "board" where this belongs but I'm sure that will get remedied :)

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  1. here's a thread on home cooking about the very same thing, in fact you discovered it yourself back in November 2008!

    http://chowhound.chow.com/topics/5734...

    2 Replies
    1. re: janniecooks

      That's hilarious!!! Totally forgotten about that. I DID tell him today that he should look at this and that he would feel validated :) Thanks, j.

      1. re: c oliver

        Before the recent format change to this site, the username appeared on the bottom of each post. I would occasionally re-read old threads and come across a post that I thought was exceptionally well thought out and well written, only to keep reading and scrolling down to discover it was a post I had written quite a long time earlier ; )

        (I know this sounds arrogant, but it actually happened a few times).

    2. I've always done this. It's not really a discovery; a lot of people use it that way.

      4 Replies
      1. re: ttoommyy

        It's a discovery for me, what a grate idea!

        1. re: escondido123

          Me too! And obviously the folks at the magazine thought so :) The best part is having the zest remain on the grater

          1. re: c oliver

            That amazes me. I just thought it was how it was used.

            1. re: ttoommyy

              Well, "your" way is better and I'm now using it that way :)