Hi, I’m Chris Tavano for Tundra Restaurant
Supply, and in today’s episode I’m going to show you
the difference between zesting and microplaning your citrus. All right, here on my right, your left, we
have a zester. This is made by Messermeister. Here on my left, your right, is a microplane. Let’s look at how these two differ. Zester is you’re going to want to use these
little blades in here. They look like little rings but they’re actually
really sharp blades when you run them this way across your citrus. You’re going to want to hold up kind of close
behind the blade to give it some leverage, and take one full stroke all the way across
the lime. Notice what it does to the rind of the lime, as well as what you get out of it. Looks like little confetti strings. Next we have a microplane. You want to try and make an even stroke across
your microplane just like we did with the zester. As you rotate down the microplane you want
to simultaneously rotate the citrus as well, so that way you’re not rubbing too much in
one spot and getting too much of the bitter pith. I’m Chris Tavano for Tundra Restaurant Supply and that’s the difference between zesting
and microplaning. If you’ve got any other further questions, please contact our sales floor directly or
comment below, and please subscribe!