A grater, also known as a shredder, is probably one of the most recognisable kitchen tools, but what do all the sides actually do, other than looking kiff and occasionally causing some minor bodily harm?
There are two sides you should be very familiar with – they are more commonly known as the two hardest-working sides of the grater: the chunky and fine grate. The only difference between these two is the size of the shred! From cheese to veg, their grating potential is endless!
A note on grating cheese: the smaller the shred, the faster the cheese will melt and we all know grating cheese is a fine art – the side you choose can make or break a good cheesy dish! So in other words, choose wisely!
The wide slice, somewhat perplexing and often (always) left unused, is used to thinly slice cheese and, on the odd occasion, it can be used to sliced root vegetables or hardy veg into uniform slices. It, however, is not a mandolin, so be extra cautious when slicing veggies! All fingers intact makes for a much better meal!
The small, prickly side – yes, this side does have an official “shredding” use, other than annihilating manicures and skin since the 1540s… If you’re looking for a really fine grate or to zest something, this is the side to use. Finely grate fresh nutmeg or cinnamon sticks or zest an orange effortlessly! Mind your fingers though, this side shows no mercy!
We’re certainly grateful for how multi-functional a grater actually is!
ALSO SEE: Nigella Lawson has spoken and the “correct” way to pronounce “microwave” is out