My experiment (long) wasRe: SC - Help with old recipe (OOP)

[cclark at vicon.net]

Adamantius wrote:
>I usually use the chiffonade method when I want it visible, and use a
>fine grater when I don't. ...

A method that seems to work for me (but I've never read anything about it)
is to scrape the peel with a finely serrated knife. This works well with
some knives, but not at all well with others. I think one thing that helps
is for the knife to have a fairly stiff blade. The resulting zest has a
finer texture, and mixes in more thoroughly, than either minced or grated zest.

Alex Clark/Henry of Maldon

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