Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: kylie on November 11, 2011, 04:18:51 am
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I have so many recipes that use lemon or lime rind, including sorbets and ice creams, but I find I can't get the rind finely grated enough for it to blend in well - my kids and husband complain about the 'gritty bits'!
Are there any tricks to getting it really fine?
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I always add it with the sugar and zap the lot. Don't know what you do if no sugar?????????
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To chookie's advice I'd add speed 10 for a full 25 seconds. Try to use a sharp vege peeler so that you don't get the white pithy part into the mixture as that tastes bitter.
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Kylie, I use my microplane - you can't get any finer that that. They are well worth the investment and you will find them in any homewares store.
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I have a microplane like Judys. It is well worth the cost and I wouldn't be without it. When you use it and blend it with the sugar the zest almost disappears.
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Yes, microplanes are definitely the way to go - then grind with sugar to make it really fine.
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sounds like a microplane is the way to go! Thanks for the tip.
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I agree with the other girls - a microplane is 100% necessary in the kitchen for all sorts of fine grating (and are quick to rinse under the tap), but be careful, they're bloody sharp!
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OK I've had a look around on the net...
Is it the microplane zester grater, or the microplane premium zester grater? (I can't tell the difference between them).
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Go to page 2 of this (http://www.petersofkensington.com.au/Public/Homewares.aspx?Brand=MICROPLANE#&&/wEXAQUNQ2F0YWxvZ1Jlc3VsdAUCMjDjzZuCoYYrfelgcXqo4fWjpsqsMw==) site kylie, it is the red zester
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What other things would you grate with a micro-planer?
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I only use it for citrus zest or parmesan cheese Viv but it is so quick.
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Same here - zest and parmesan - brilliant.
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I just want one in purple! LOL! :-))
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I use a microplane zester for small amounts but when I am preparing citrus zest syrup I need a lot of zest and it just takes too long doing it that way.
Using a potato peeler I remove all of the colored peel from the lemon, lime, orange or grapefruit and spread the pieces out on a towel to dry for 1-2 hours.
Using a spice grinder I grind a few of the "chips" at a time - takes only a few seconds - inverting the grinder a couple of times, while holding the lid on securely - and in short order I have a bowl full of finely grated zest.
I have to say that I began using this method many years ago, before the advent of the microplane graters and a regular box grater was extremely damaging to the knuckles.
To clean the blades and inside of the grinder of the citrus oils (so you can use it for other spices) put in two or three tablespoons of bicarb along with three or four broken saltine crackers - or 1/4 cup of rice and grind away, again inverting the grinder two or three times.
The bicarb will absorb the citrus oils and wipe the interior clean - it then just needs a swipe with a dry cloth.
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Hi JD, on that link looks like a good online store if the stated RRP are not inflated against their prices - do you shop there?
The microplane slicer looks good too.
Kylie I use a potato peeler, dry slices on teatowl then blitz with the sugar for required time, scrape down and do it again. So extra time than what the book says.
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I don't shop there Viv but it has been mentioned before with positive comments. You just need to check out comparable prices at your local homeware store to see if the on-line prices are better. I usually just tell DD2 what I want and she gets these type of things for me for birthday, Mothers' Day etc.
Just thought of another use for it - I freeze my ginger whole these days and it is so easy to just grate with the microplane if it is only the flavour of the ginger you want and not batons or slices (most of the time for me). It is brilliant for this and it ensures you always have ginger on hand.
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I just want one in purple! LOL! :-))
There is one Ceejay ;)
(http://ecx.images-amazon.com/images/I/41sXqp2safL.jpg)
out of stock in Amazon at moment, but you can check ebay.
Naturally I found one suited to my kitchen :P
(http://www.generaltrader.com.au/www/292/files/12197.jpg)
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You guys are great! Thanks for all the tips.
I've tried peeling them with a potato peeler then drying them.... but I didn't know how long to dry them for so I left them for a day (or maybe more) and they all shrivelled up. I tried blitzing them then and they stayed in their shrivelled up state! Fail....
It looks like the microplane might be the way to go. I don't like using the zester side on a regular grater because - as said previously - it's hard on the knuckles, and I seem to end up with barely any zest as it's all stuck in the grater and is so hard to get out!
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I received my microplane zester yesterday - laughingly as it was one little zester in a massive box full of packaging!
It's great. Very fine, very easy to clean - exactly what I needed. Thanks so much!