18 large uses for the glorious grater

From the manufacture of homemade pasta and crumbs of cauliflower rice bread and much more, the humble boxed grater is a genius and multi-talenty battle horse.

Here is the glorious box grater. As the counter and the drawers undergo an empitious invasion of plastic moving unit waste – corn kernel! Banana Slicer! Mango Peeler! Bell Pepper Corers! – The simple box grater wait patiently in the dark corner of the closet while waiting for its moment to shine. Which, in the end, is probably more often than many people do it.

The cheese grater was invented in 16th century France as a means of using cheese that has become difficult. Five hundred years later and we still use it to grate the cheese – and much more. With the advent of the food processor, many boxes showed the door, which is a shame. Aside from its many functions, a box grater takes on much less space, does not use electricity, does not include a pile of plastic, is easier to clean and results in a more pleasant groan than a food processor. (A culinary robot gives an blunt edge to the grated bits, a grater gives a cone, which makes a better texture.)

It’s simple, it is in low technology, it lasts forever, and it’s great. So, far away, the size of the grater of the box revealed.

1. Bread hats

Toast bread, grid, voila. Also a good way to use outdated bread – if it needs additional help, grate it and then throw with a little olive oil, sea salt and a broken garlic clove before throwing a pan over low heat until it is golden.

2. Brown sugar

Even if I know that putting a citrus skin in the brown sugar keeps it slowly, I inevitably find myself with rocks of brown sugar that I attack with a knife, a safe scenario ending with sorrow. And then I said to myself: Redure de Boîte. That works.

3. Rice of cauliflower

It may be the stand-in of the grain trend and couscous, but I find that cauliflower rice is a wonderfully subtle addition to everything, from the potato puree to almost any type of soup. It is the ultimate sly vegetable. And you can do it with your box grater using medium size holes; No secrets, grate it.

4. Wooden salt

I don’t know what I think to eat charcoal. But the grill of God Adam Perry Lang recommends making a charcoal salt to add a smoked pizzaz when you wish. “Grinking it a tiny amount of charcoal in your finish salt gives you this additional burnt wooden accent,” he said. Grate about a tablespoon of hardwood charcoal which is not chemically treated and creaks with a cup of kosher salt.

5. Chocolate for garnish

Grate the chocolate using medium holes for Ersatz glitter; Use the sharp side for curls.

6. Chocolate to melt

When you melt large pieces of chocolate in a double boiler, we cover the risk of overheating the already melted chocolate while the piece always melts. The use of grated chocolate allows everything to melt at the same rate.

7. Butter, cold for pastry

The pastry that makes cold butter likes – by grated frozen butter, it is super cold and incorporates quickly to make sure that its cold temperature continues.

8. Butter, room temperature

Likewise, many recipes require butter at room temperature. If you planned in advance and have taken it out of the refrigerator, you get a golden star. Otherwise, grate it cold and use as it is or wait for a few minutes and he will warm up much faster than in the form of a stick.

9.

Garlic press? Difficult to clean. Macher the garlic with a knife? Long and potentially tedious. Grill it with a grater? Easy to clean, fast and perfect texture to start. Bonus: you can also grate the onions; Works very well with the shallots.

10. Ginger

In fact, I have a small ceramic ginger grater that I love, but a box grater works as well. And bonus advice: keep your ginger in the freezer and it will last Waaaay longer; Grate the frozen root with your box grater and send it back to the freezer.

11. Hard eggs

No need to chop or dice, to grate them directly on a salad or a sandwich, or in a bowl to make egg salad.

12. Homemade pasta

It’s great. When it is well practiced, making pasta from zero can take as little as 30 minutes from the beginning to ready-to-cure-but this method of using a box grater instead of deploying it would reduce this time by many. I love my atlas and I love long leaves and strands of noodles, but at the pinch, this method is great.

13. Zest of lemon

You do not need a fantasy microplan to make lemon zest (or orange or lime or grapefruit); Boxed, small holes.

14. Purel potatoes

The masters of potatoes recommends using a potato rique for perfectly soft potatoes; For those of us who do not have a dedicated potato, a box grater can do the trick. I also use the potato puree lodge when making homemade gnocchi.

15. Muscade nuts

There is nothing like freshly grated nutmeg; It shame all other warming spices. (Says the avowed nutmeg monster.) I love having a whole nutmeg at hand and giving it freshly creaky, with the box grater, on all that most people put vanilla or cinnamon.

16, nuts

For all those who want the taste of nuts, but not the nut texture in the good of the oven, the use of the large hole on a grater is the way to follow.

17. Root vegetables

Carrots can be made of box to use # 2 after cheese, but don’t stop there. You can grate the roots to thicken the soups and sauces or to hide them slyly in dishes fed with eaters opposed to vegetables. Regarding raw vegetables, giving them improve unwakened textures; For example, I like to grill the raw beets directly in the salad.

18. Tomatoes

Almost instantaneous fresh tomato, thank God. I cannot believe all the time that I spent peeling and sowing the tomatoes before discovering that we can simply grate them. Cut the tomato in half, carefully rub the cut side against the large holes until you get to the skin, look at the bowl below is filled with beautiful raw tomato pulp.

Add garlic, basil, salt, pepper and olive oil for a quick summer sauce; Use it on Bruschetta; Set it in a saucepan and for your favorite recipe for cooked tomato sauce. (And do not let the skins waste. Freeze them for subsequent use in broth or soup, or dry them to transform them into beautiful pink tomato salt.)