Cannoli
July 24, 2025
Adds Finesse to Citrus Zesting and Grating Spices Like Nutmeg
If you’ve ever tried to zest a lemon with a box grater or a vegetable peeler, you’ll know how clumsy and uneven it can be. You either take too much of the bitter white pith, or you end up with uneven strips that are difficult to incorporate into a recipe.
Enter: the Microplane zester. It doesn’t look like much—a long, fine rasp with a handle—but it’s one of the most-used tools in our kitchen at Flux Desserts. And if you love baking or dessert-making at home, it’s worth having in your drawer.
What Makes the Microplane Different?
Originally designed as a woodworking tool (yes, really), the Microplane’s ultra-sharp blades grate with precision rather than tearing or shredding. That means you can zest citrus fruit without digging into the bitter pith underneath—and without leaving half the flavour behind.
You’re left with fine, fluffy strands of zest that melt straight into a batter, a curd, or even a glaze. The aroma and brightness it brings can lift an entire dish, especially in something as delicate as a citrus tart or sponge.
More Than Just Citrus
While most people think of lemons and limes, the Microplane shines when used on whole spices. Nutmeg is the big one—there’s no comparison between freshly grated nutmeg and the pre-ground stuff in a jar. The aroma is warmer, sweeter, and more intense.
You can also use it for:
- Grating hard cheese (like Parmesan, if you’re branching into savoury)
- Shaving chocolate for garnishes or drinks
- Grating garlic or ginger straight into sauces or syrups
- Adding fresh cinnamon or tonka bean to custards or creams
Because the grating surface is so fine, it doesn’t overload your recipe with chunks—it just adds a whisper of flavour, right where you want it.
Tips from Our Kitchen
- Keep it sharp: Microplanes stay sharp for a long time, but avoid dishwashers—they’ll dull faster.
- Zest before cutting: Always zest your citrus before slicing or juicing. It’s almost impossible to zest a cut lemon.
- Tap, don’t wipe: After grating, gently tap the zester to release the flavour-packed bits stuck underneath. Wiping with fingers risks cuts (and trust me, they’re sharp).
Worth the Cupboard Space?
Suppose you’re serious about desserts or just like a well-seasoned dish. It’s a small tool that is used frequently. And once you taste the difference that fresh zest or nutmeg makes in a custard, cake, or tart, you’ll never go back.
More Tools We Love
This post is part of our Pastry Chef’s Top Tools for the Advanced Home Chef series. If you’re building up your home baking kit, don’t miss:
- Digital Scales – Why We Weigh Everything in Baking
- Silicone Spatulas – The Quiet Hero of Patisserie Work
- Thermometers – For When Guesswork Isn’t Enough
We use the Microplane zester at Flux almost daily. Not because it’s trendy or high-tech, but because it simply works better than anything else. And in pastry, where the most minor details matter, that’s reason enough.
