To rapidly and uniformly peel citrus rind, a channel knife is best. Probably, nothing beats old-fashioned paring-knife work. The goal for marmalades is just a little, but not too much zest, the white part.
This is 3 different channel knives, from left to right:
Zyliss, Victorinox, and Messermeister. In terms of ease of use, from easiest to more difficult: Victorinox, Zyliss, then Messermeister. In terms of flavor, from most sweet to bitter: Messermeister, Zyliss, then Victorinox.
If I had to make a large amount of bitter marmalade, Victorinox FTW. For a nice balanced Seville orange marmalade, Zyliss!
Yum!
This is 3 different channel knives, from left to right:
Zyliss, Victorinox, and Messermeister. In terms of ease of use, from easiest to more difficult: Victorinox, Zyliss, then Messermeister. In terms of flavor, from most sweet to bitter: Messermeister, Zyliss, then Victorinox.
If I had to make a large amount of bitter marmalade, Victorinox FTW. For a nice balanced Seville orange marmalade, Zyliss!
Yum!
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