The right kind of grater saves the chef’s nerves.
There are differences in the graters, so choose the right one according to what you are grating. Pink bröijer
I grated like a grater. Well not really. It is of great importance on what kind of grater you grate which raw material.
Chef Risto Mikkola notes that the right kind of grater saves the chef’s nerves.
Especially if you are grating, for example, chocolate, ginger, citrus bark or nuts.
– Microplanella or the same type of thin grater gives you airy and good chocolate grits. There is more flavor and aroma in the raw material, Mikkola advises.
According to Mikkola, the same result is also in the grated cheese. It becomes more airier and more fluffy on Microplane than with a regular grater.
The grater has been modeled on the carpentry tool. The American family mother couldn’t find grater in the kitchen, so she took a wood veneer from her husband’s toolbox and found it effective in the kitchen.
With the right grater, you grate the lemon shell easily and accurately. Roni