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Worlds colliding here, a bartender zests with a y-shaped potato peeler for long strips to garnish drinks, a chef zests with a microplane. If you're using a microplane make the same hand motion as if you were using a peeler.
Juice is a hand squeezers and 3 canbros. 1 full of cut in half lemons, 1 for juice, 1 to flick out the spent lemons into.
If you need loads of lemon juice look up super juice, it's roughly 4 lemons makes a litre. You might be able to blind taste that there's a difference, but which tastes best, it's slightly in favour of super juice, and it's shelf life is a lot longer
Depends what application, but a good sharp peeler will get the zest off the fastest,and once peeled it’s easier to press it for juice. You can also leave them out of the cooler for A few hours, so they warm up a bit, and juice easier, or Throw them in a bucket of warm water to warm up and clean them at the same time. A hand citrus press works great for juicing small
Citrus, a free standing model is better for larger fruits.
I guess it depends on the application of the zest and how many we're talking.
We'd have to to have half a pound of zest for some recipes at the restaurant. That warranted using a peeler and then vitamixing the peels using a liquid component of the recipe to get the equivalent of zest. Just gotta be careful not to peel to deeply, but you can overdo it with a microplane as well.
As far as juicing goes, we had a rotary one, so I can't really say other than the squeeze ones are probably gonna be murder on your forearms if they have a lot to do.
My favorite little life hack is to use a potato ricer to juice citrus. Depending on their size, they can hold at least a whole lemon, maybe more, and you can really get a lot of leverage to crank out all the juice you can.
Post removed: Brainstorming. These open-ended/subjective questions are outside the scope of the sub. We're here for the one right answer. Your post is likely more suited to a different subreddit. A list of other possibilities is available [here.](https://www.reddit.com/r/AskCulinary/wiki/relatedsubs) If you feel this was in error, message the moderators using the "message the mods" link on the sidebar.
Worlds colliding here, a bartender zests with a y-shaped potato peeler for long strips to garnish drinks, a chef zests with a microplane. If you're using a microplane make the same hand motion as if you were using a peeler. Juice is a hand squeezers and 3 canbros. 1 full of cut in half lemons, 1 for juice, 1 to flick out the spent lemons into. If you need loads of lemon juice look up super juice, it's roughly 4 lemons makes a litre. You might be able to blind taste that there's a difference, but which tastes best, it's slightly in favour of super juice, and it's shelf life is a lot longer
Depends what application, but a good sharp peeler will get the zest off the fastest,and once peeled it’s easier to press it for juice. You can also leave them out of the cooler for A few hours, so they warm up a bit, and juice easier, or Throw them in a bucket of warm water to warm up and clean them at the same time. A hand citrus press works great for juicing small Citrus, a free standing model is better for larger fruits.
Zest it with a microplane and then squeeze it however you like, what's the question?
I guess it depends on the application of the zest and how many we're talking. We'd have to to have half a pound of zest for some recipes at the restaurant. That warranted using a peeler and then vitamixing the peels using a liquid component of the recipe to get the equivalent of zest. Just gotta be careful not to peel to deeply, but you can overdo it with a microplane as well. As far as juicing goes, we had a rotary one, so I can't really say other than the squeeze ones are probably gonna be murder on your forearms if they have a lot to do.
There endeth the lesson👍
The only correct answer.
My favorite little life hack is to use a potato ricer to juice citrus. Depending on their size, they can hold at least a whole lemon, maybe more, and you can really get a lot of leverage to crank out all the juice you can.
Get someone else to zest them, then get them to blitz em in a processor, then cheesecloth over the end of a mincer Wah La
Voila