Graters

How can I get zest from a lemon if I dont have a grater or a microplane??

Can I zest a lemon without the aide of a zester or microplane?

how to zest a lime without a microplane...? I have a regular grater that has the four differernt sides but Im mainly lookin for a few pointers on how to get the zest with what ive got to work with. Thanks.

the balls of my feet are severely callused. I have the the microplane tool and it's great. I need to know how My job keeps me on my feet all day and I wear about 1 - 1 1/2 inch hills. I don't want to change my shoes.

Thanks everyone for the microplane info but I need an elecric device? Anyone know of one?

does anybody know where i can buy a microplane rasp in uk? as used in wookwork

Does anyone have a trick for cleaning cheese graters? I live in an apartment without a dishwasher and I'm looking for a trick to help me clean my box-grater and my microplane graters. I'm familiar with the concept of elbow-grease, but I'm wondering if anyone has a method for cleaning these devices easily without having to spend too much time scrubbing and scrubbing and destroying sponges. Any help? I also realize that it's technically off-topic here, but if anyone would have an answer, it would be you guys. Thanks.

Do you own a microplane? What do you do use yours for most? I use mine all the time.

Survey: What is your most frivolous kitchen tool? You know a silly little cookie mold or food chopper or something of that nature. Do you use it? I have a cookie press and couple of those fancy cheese graters like they have at the Olive Garden but I prefer my microplane what about you?

Not a question, I just wanted to share a wonderfull recipe!? 1 clove garlic, minced 1 stick unsalted butter (1/2 cup or 1/4 pound. If you only have salted butter, do not add salt), melted 1 cup dried bread crumbs 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester) 2 Tbsp chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon garlic powder A large pinch of Italian seasoning (herb mix) 1/8 teaspoon ground black pepper 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches ----------------------------------- 1 Preheat oven to 450°F. 2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. 3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top. This is supposed to serve 2-4 people, but I had to cook 5 pounds for it to serve 5 people. Why? Its that frikking good. I served it with angel hair pasta and sause, but every one ignored the pasta and ate the chicken. Wow... I cant believe I forgot something THAT important! Its Parmesan Chicken. theoutcrop, I'll have to try that! Sounds yummy!

what kind of Grater do I need to make Daikon Oroshi? Also I am looking for multi purpose other than Daikon. I am looking at this right now, but was not sure... Microplane Grater/Zester http://www.amazon.com/gp/product/images/B00004S7V8/sr=1-1/qid=1265636917/ref=dp_otherviews_2?ie=UTF8&s=home-garden&img=2&qid=1265636917&sr=1-1

Am I using my citrus zester correctly? I bought a Microplane citrus zester to zest lemons for cookies. However, most of the zest just gets stuck on the bottom. It doesn't even come off when I tap the zester on the side of the bowl. I have to use a spoon to get the bulk of it off. When I watch Food Network, the chefs seem to get the zest right in the bowl with no problems.

what are your top 20 cooking accessories? i am looking for things such as peeler, microplane, etc.

Is it better to freeze or dry orange/citrus zest? For (bulk) home-preparation, storage, and use, is orange zest and other citrus -zest better baked/dried or frozen in the freezer? One solution I've seen I found here: http://answers.yahoo.com/question/index?qid=20081222174404AAZnjQr Which is basically just cutting the very outer peel (the zest, as much as possible, not the pith) into /strips/, and then putting the result into plastic, and then that into aluminum foil, and then that into the freezer. The other two describe a similar process only with a zester, paaring knife, microplane, /or/ peeler. http://www.wikihow.com/Prepare-Fresh-Citrus-Fruit-Peel This describes several days' air-drying before dark, airtight storage. This one really isn't much of an option for me at this point because we have a number of fruitflies hanging around the house, and I don't want to give them a reason to stay for the winter, BUT if there's a reason this method is preferred please say something so I can make arrangements. http://www.grouprecipes.com/20041/orange-zest-how-to-make-your-own.html Finally, this one describes baking on a silicon pad, in a baking pan, or in/on "release" foil before again implementing unlit and airtight storage. I'm soon going to come by a mortar and pestle, which means that I would be able to crush-up the dried stuff with ease if I went with one of the drying routes, but I'm most focused on the flavour and longevity of the zest. I have a number of recipes including soups, sweets, stirfries, and breads in my binder which call for it. Thanks for your recommendations, folks, Stay close to your food, Shop smart and shop local. Cheers.

can I skip these spices? This is the recipe: 1 cup cooked chickpeas, 2 tbs olive oil, 1/2 cup vital wheat gluten, 1/2 cup plain bread crumbs, 1/4 cup vegetable broth or H2O, 2 tbs soy sauce, 2 cloves of garlic, pressed or grated with a microplane grater, 1/2 tsp lemon zest, 1/2 tsp dried thyme, 1/2 tsp tsp hungarian paprika, 1/4 tsp dried rubbed sage, Olive oil for panfrying, the problem is that I don't have any sage, paprika, or lemon zest. I know that they are in small amounts so I thought maybe I'll be able to go without them. I'm making BBQ sauce to go with it so that should cover up any flavor loss- I hope. will it work if I skip those spices?