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| L-R Microplane flat zester, Cuisinart zester, Microplane curved zester. Photo: The Skinny Chef |
I'm a zesting queen and I've tried every gadget on the market. But kitchen space is tight in my small apartment so I've donated extras to friends and kids I'm teaching to cook and have narrowed it down to three essentials.
I use Microplanes the most and maintain that the flat zester, one of the cheapest, is an absolute must for any kitchen. Both that and the rounded model work equally well for grating whole spices like nutmeg and cinnamon sticks or for making fluffy mounds of shredded Parmesan cheese as soft as eyelashes.
Get more of Jennifer's zesting secrets after the jump.
I reach for my Cuisinart zester when I want to create garnishes for drinks or desserts, as it makes lovely curlicues without cutting the pith or white part of the rind that can make your zest bitter.
Citrus zest can be used a millions of ways, perking up your baked goods, adding tang to stews, or zip to summer drinks. It's also one of my "skinny secrets" because it brings a flavor punch without any fat, sugar and hardly any calories.
If your budget doesn't allow for organic citrus, you can always wash your lemons and limes before zesting. Studies show that plain water works just fine as does a solution of three parts white vinegar to one part water -- just like my Granny and I used to wash her windows every spring.
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