Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›


lemon/lime zester


Cookware 18

lemon/lime zester

dixiegal | Mar 1, 2012 05:18 AM

I see on the cooking shows the lemon zesters that the cooks use look like a long, thin file or rasp. I see in many of my local stores the kind that is much shorter, but wider. Is there any benefit of one style over the other?
I first think the cooks use the things they do for a useful reason, but then I wonder if the reason is just because it looks better on camera.

Want to stay up to date with this post?

Recommended From Chowhound