My experiment (long) wasRe: SC - Help with old recipe (OOP)
cclark at vicon.net
cclark at vicon.net
Sat Dec 11 12:34:17 PST 1999
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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