Those of you – and I know this means each and every one of you – who regularly read my posts understand that I don’t use a lot of fancy dancy kitchen equipment. I’m not a proponent of the latest greatest gadgets out there; I’m really a minimalist when It comes to what I keep around my kitchen.
I’ve waxed poetic about my microplane grater, which I use a ton for grating citrus zest and hunks of Parmesan cheese. So here is a little tip I learned while taking a cooking class at The Book Larder with the incredible Rachel Coyle of Coyle’s pop up bake shop.
Turn the microplane upside down and grate your zest with the microplane’s sides facing up so you can see how much you have grated. The sides make almost a three sided box so the grated stuff won’t pour out. Otherwise, if you are anything like me, you will be peeking at the underside of this tool, scraping off what sticks there with your finger to see how much has collected.
This is so genius that I keep wondering why I didn’t think of this first? And it’s another reminder of why I continue to take cooking lessons. I always learn something new and useful!!