I am wondering how bartenders make those really good looking lemon/lime twists that go on drinks (see image below)? I have a citrus zesting tool but I don't understand how they get it to be so tight and springy. Does anyone know the answer?
What you want is a channel knife. The above knife is a zester AND a channel knife. The "channel" is the place in the middle of the above knife. Make a cut using that part long enough to tie or long enough to twist and curl.
"Count yourself...you ain't so many" - quote from Buck's Daddy
Yes I do have a tool like that. I am able to cut a strip of the lime/lemon but I'm not sure how to get it to be so tightly wound together. Is it a matter of how you cut the strip off or do you do something to it once it's cut?