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What is each side of a 4-sided grater for?



Planned maintenance scheduled April 23, 2019 at 23:30 UTC (7:30 pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?What to look for in a mandoline?What's this “pucker” style hole on my cheese grater for?When is a Utility Knife to be preferred over a Chef's or a Paring knife?Does the type of strainer built in a teapot matter?Do scalloped sides on a knife blade have any effect?Tool/shears for cutting the backbone out of turkeyHow do I wash the “pokey” side of a box grater?What kind of whetstone for sharpening a nylon edge?What is this glass object for?XXL Silicon Bag for Autoclave Cooking



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14















We own a standard 4-sided grater, but only ever use the side with large holes.



What do the other sides do, and what kind of recipes are they for?



We have:



  • Medium holes with a cutting edge on bottom (look like large raindrops)

  • Small holes with cutting edge on bottom

  • Outward protruding holes with spiky edges on all sides

  • Wide holes that look like a smiley.









share|improve this question
























  • Are you adventurous enough to use the other sides?

    – TRiG
    yesterday

















14















We own a standard 4-sided grater, but only ever use the side with large holes.



What do the other sides do, and what kind of recipes are they for?



We have:



  • Medium holes with a cutting edge on bottom (look like large raindrops)

  • Small holes with cutting edge on bottom

  • Outward protruding holes with spiky edges on all sides

  • Wide holes that look like a smiley.









share|improve this question
























  • Are you adventurous enough to use the other sides?

    – TRiG
    yesterday













14












14








14








We own a standard 4-sided grater, but only ever use the side with large holes.



What do the other sides do, and what kind of recipes are they for?



We have:



  • Medium holes with a cutting edge on bottom (look like large raindrops)

  • Small holes with cutting edge on bottom

  • Outward protruding holes with spiky edges on all sides

  • Wide holes that look like a smiley.









share|improve this question
















We own a standard 4-sided grater, but only ever use the side with large holes.



What do the other sides do, and what kind of recipes are they for?



We have:



  • Medium holes with a cutting edge on bottom (look like large raindrops)

  • Small holes with cutting edge on bottom

  • Outward protruding holes with spiky edges on all sides

  • Wide holes that look like a smiley.






equipment grating






share|improve this question















share|improve this question













share|improve this question




share|improve this question








edited Apr 8 '13 at 0:44









Aaronut

50.4k22173287




50.4k22173287










asked Apr 7 '13 at 1:03









Brian Ballsun-StantonBrian Ballsun-Stanton

2983515




2983515












  • Are you adventurous enough to use the other sides?

    – TRiG
    yesterday

















  • Are you adventurous enough to use the other sides?

    – TRiG
    yesterday
















Are you adventurous enough to use the other sides?

– TRiG
yesterday





Are you adventurous enough to use the other sides?

– TRiG
yesterday










5 Answers
5






active

oldest

votes


















13














To answer in the language of the question asked:




  • Medium holes with a cutting edge on bottom (look like large raindrops) : used for shredding.


  • Small holes with cutting edge on bottom : used for shredding when you want it finer than the larger size.


  • Outward protruding holes with spiky edges on all sides : used for grating.


  • Wide holes that look like a smiley : used to slice things to an even thickness.

As for recipes ... I generally don't use the slicing portion too often, as I can get fairly consistent slices with a knife, but if you're not so skilled, it could be used to slice potatoes for an au gratin (might need to slice them in half first, is the slots aren't wide enough to fit the whole potato), or to slice firmer cheeses. It can also be used for slicing cabbage for coleslaw (again, once cut down to fit), cucumbers or carrots for salads, etc. As the blades aren't razor sharp, there are some softer items (eg, tomatoes) that it just won't work for, that you'd have to do by hand or get a much more expensive mandoline.



The grating side I only generally use for hard cheeses, when I need a more powdery texture than I can get with the shredding sides. I've also used it for zesting citrus (although it only works in large quantities, as you end up losing about 1/2 a lemon to the groves and it doesn't release without a brush**), and I've used it for pulping carrots (was mixing them into a sauce, and I didn't want identifiable bits)



The shredding sides are the ones I use the most, with the choice of side dependent upon what size I want the resultant shreds. I use it for firmer vegetables and fruits that I'm baking into breads (zucchini, carrots, apples), potatoes for hash browns, medium cheeses for firmer cheeses (when I want this texture), etc.



Although a food processor can be used for this task, you have to consider a couple things (besides initial cost & space it takes up) : it's really easy to go and shred lots of cheddar cheese in a food processor, but it cramming all in there and fusing back together from the force and heat, defeating the purpose. Chilling the cheese helps, but you also need to keep dumping the work bowl out. If you have a strong arm and a small food processor, a hand shredder might actually be faster and give better results.



When using a shredding disk for firmer things, you do more damage than by hand, resulting in lots of liquid being given off. Sometimes, this is better ... I have a potato kugel recipe that comes out very light as I can get more of the liquid out after having gone through the food processor ... so you may want to try both tools (if you already own them both) to see which one gives you better results.



** ... I've heard you can wrap it in plastic wrap, use the grater, and then pull the wrap off to get it to release; I've never tried it, in part because I now have a microplane grater, but also because I'd be afraid of getting bits of plastic in the food. I also want to say that I saw the trick the context of pulping ginger or garlic, but it's been long enough ago that I don't know that I can trust my memory






share|improve this answer






























    7














    I don't know that there is any universal standard for box graters.



    Mine, at least has:




    • Large holes—suitable for shredding medium density cheeses as for pizza and similar tasks



      Typical box grater showing large hole side (on right):



      Grater



    • Medium holes—suitable for smaller shreds, such as making potato hash browns. Might also be used in some cuisines for grating onions.


    • Small holes—probably intended for hard cheeses like Parmesan; or garlic and ginger, or similar.



    • Slicing slots—intended for making sliced potatoes for gratins and similar tasks.



      Typical box grater showing slicing slots (left) small holes (right):



      Grater



    In my opinion, today, there are better tools for all of these tasks. Food processors, of course excel at many of them. Manual micro-plane type graters do far better for ginger, garlic, and Parmesan. Mandolins are better at slicing, as are food processors with the proper blade. I haven't used a box grater in many years because it is almost never the best tool in my kitchen for a given job.






    share|improve this answer

























    • The "large" and "medium" here are the "medium" and "small" in the question, the "small" is the protruding ones, and the slicing slots are the wide ones. I'd say these are more common descriptions, though.

      – Cascabel
      Apr 7 '13 at 3:06












    • I have updated, with some typical pictures to make things more clear, now that there is a description of the grater sides in the question.

      – SAJ14SAJ
      Apr 7 '13 at 5:29


















    1














    Just last night I used the small grating side for zesting a lemon; it worked out great just like I see on the Food Network. I don't yet own a microplane so the cheese grater was my only option. I'll definitely use it again until I purchase a microplane.






    share|improve this answer


















    • 2





      Were you using the 'small holes with cutting edge' or the 'outward protruding holes' ? I've used both for zest ... you lose less in the 'small holes' than the 'outward protruding' ones, but if it's new and still sharp, you sometimes end up with little shreds which might not be a fine enough texture for some recipes.

      – Joe
      Aug 14 '14 at 15:29


















    0














    I use the side for slicing as much as the large grating side for shredding. A raw sweet potatoe sliced using the side with the single slicing blade, toss with oil, salt and pepper and spread onto cookie sheet. Bake for about 10 minutes at 400. Great side dish






    share|improve this answer






























      -1














      One extremely important application of a grater is for horseradish, the big grates way to coarsely, the side grates makes a mush. The small grates makes your horseradish perfect for mixing with dill, putting it on your potato salad, putting it on your salmon, your tuna, your BLT, your BBQ, your breakfast cereal.






      share|improve this answer























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        5 Answers
        5






        active

        oldest

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        5 Answers
        5






        active

        oldest

        votes









        active

        oldest

        votes






        active

        oldest

        votes









        13














        To answer in the language of the question asked:




        • Medium holes with a cutting edge on bottom (look like large raindrops) : used for shredding.


        • Small holes with cutting edge on bottom : used for shredding when you want it finer than the larger size.


        • Outward protruding holes with spiky edges on all sides : used for grating.


        • Wide holes that look like a smiley : used to slice things to an even thickness.

        As for recipes ... I generally don't use the slicing portion too often, as I can get fairly consistent slices with a knife, but if you're not so skilled, it could be used to slice potatoes for an au gratin (might need to slice them in half first, is the slots aren't wide enough to fit the whole potato), or to slice firmer cheeses. It can also be used for slicing cabbage for coleslaw (again, once cut down to fit), cucumbers or carrots for salads, etc. As the blades aren't razor sharp, there are some softer items (eg, tomatoes) that it just won't work for, that you'd have to do by hand or get a much more expensive mandoline.



        The grating side I only generally use for hard cheeses, when I need a more powdery texture than I can get with the shredding sides. I've also used it for zesting citrus (although it only works in large quantities, as you end up losing about 1/2 a lemon to the groves and it doesn't release without a brush**), and I've used it for pulping carrots (was mixing them into a sauce, and I didn't want identifiable bits)



        The shredding sides are the ones I use the most, with the choice of side dependent upon what size I want the resultant shreds. I use it for firmer vegetables and fruits that I'm baking into breads (zucchini, carrots, apples), potatoes for hash browns, medium cheeses for firmer cheeses (when I want this texture), etc.



        Although a food processor can be used for this task, you have to consider a couple things (besides initial cost & space it takes up) : it's really easy to go and shred lots of cheddar cheese in a food processor, but it cramming all in there and fusing back together from the force and heat, defeating the purpose. Chilling the cheese helps, but you also need to keep dumping the work bowl out. If you have a strong arm and a small food processor, a hand shredder might actually be faster and give better results.



        When using a shredding disk for firmer things, you do more damage than by hand, resulting in lots of liquid being given off. Sometimes, this is better ... I have a potato kugel recipe that comes out very light as I can get more of the liquid out after having gone through the food processor ... so you may want to try both tools (if you already own them both) to see which one gives you better results.



        ** ... I've heard you can wrap it in plastic wrap, use the grater, and then pull the wrap off to get it to release; I've never tried it, in part because I now have a microplane grater, but also because I'd be afraid of getting bits of plastic in the food. I also want to say that I saw the trick the context of pulping ginger or garlic, but it's been long enough ago that I don't know that I can trust my memory






        share|improve this answer



























          13














          To answer in the language of the question asked:




          • Medium holes with a cutting edge on bottom (look like large raindrops) : used for shredding.


          • Small holes with cutting edge on bottom : used for shredding when you want it finer than the larger size.


          • Outward protruding holes with spiky edges on all sides : used for grating.


          • Wide holes that look like a smiley : used to slice things to an even thickness.

          As for recipes ... I generally don't use the slicing portion too often, as I can get fairly consistent slices with a knife, but if you're not so skilled, it could be used to slice potatoes for an au gratin (might need to slice them in half first, is the slots aren't wide enough to fit the whole potato), or to slice firmer cheeses. It can also be used for slicing cabbage for coleslaw (again, once cut down to fit), cucumbers or carrots for salads, etc. As the blades aren't razor sharp, there are some softer items (eg, tomatoes) that it just won't work for, that you'd have to do by hand or get a much more expensive mandoline.



          The grating side I only generally use for hard cheeses, when I need a more powdery texture than I can get with the shredding sides. I've also used it for zesting citrus (although it only works in large quantities, as you end up losing about 1/2 a lemon to the groves and it doesn't release without a brush**), and I've used it for pulping carrots (was mixing them into a sauce, and I didn't want identifiable bits)



          The shredding sides are the ones I use the most, with the choice of side dependent upon what size I want the resultant shreds. I use it for firmer vegetables and fruits that I'm baking into breads (zucchini, carrots, apples), potatoes for hash browns, medium cheeses for firmer cheeses (when I want this texture), etc.



          Although a food processor can be used for this task, you have to consider a couple things (besides initial cost & space it takes up) : it's really easy to go and shred lots of cheddar cheese in a food processor, but it cramming all in there and fusing back together from the force and heat, defeating the purpose. Chilling the cheese helps, but you also need to keep dumping the work bowl out. If you have a strong arm and a small food processor, a hand shredder might actually be faster and give better results.



          When using a shredding disk for firmer things, you do more damage than by hand, resulting in lots of liquid being given off. Sometimes, this is better ... I have a potato kugel recipe that comes out very light as I can get more of the liquid out after having gone through the food processor ... so you may want to try both tools (if you already own them both) to see which one gives you better results.



          ** ... I've heard you can wrap it in plastic wrap, use the grater, and then pull the wrap off to get it to release; I've never tried it, in part because I now have a microplane grater, but also because I'd be afraid of getting bits of plastic in the food. I also want to say that I saw the trick the context of pulping ginger or garlic, but it's been long enough ago that I don't know that I can trust my memory






          share|improve this answer

























            13












            13








            13







            To answer in the language of the question asked:




            • Medium holes with a cutting edge on bottom (look like large raindrops) : used for shredding.


            • Small holes with cutting edge on bottom : used for shredding when you want it finer than the larger size.


            • Outward protruding holes with spiky edges on all sides : used for grating.


            • Wide holes that look like a smiley : used to slice things to an even thickness.

            As for recipes ... I generally don't use the slicing portion too often, as I can get fairly consistent slices with a knife, but if you're not so skilled, it could be used to slice potatoes for an au gratin (might need to slice them in half first, is the slots aren't wide enough to fit the whole potato), or to slice firmer cheeses. It can also be used for slicing cabbage for coleslaw (again, once cut down to fit), cucumbers or carrots for salads, etc. As the blades aren't razor sharp, there are some softer items (eg, tomatoes) that it just won't work for, that you'd have to do by hand or get a much more expensive mandoline.



            The grating side I only generally use for hard cheeses, when I need a more powdery texture than I can get with the shredding sides. I've also used it for zesting citrus (although it only works in large quantities, as you end up losing about 1/2 a lemon to the groves and it doesn't release without a brush**), and I've used it for pulping carrots (was mixing them into a sauce, and I didn't want identifiable bits)



            The shredding sides are the ones I use the most, with the choice of side dependent upon what size I want the resultant shreds. I use it for firmer vegetables and fruits that I'm baking into breads (zucchini, carrots, apples), potatoes for hash browns, medium cheeses for firmer cheeses (when I want this texture), etc.



            Although a food processor can be used for this task, you have to consider a couple things (besides initial cost & space it takes up) : it's really easy to go and shred lots of cheddar cheese in a food processor, but it cramming all in there and fusing back together from the force and heat, defeating the purpose. Chilling the cheese helps, but you also need to keep dumping the work bowl out. If you have a strong arm and a small food processor, a hand shredder might actually be faster and give better results.



            When using a shredding disk for firmer things, you do more damage than by hand, resulting in lots of liquid being given off. Sometimes, this is better ... I have a potato kugel recipe that comes out very light as I can get more of the liquid out after having gone through the food processor ... so you may want to try both tools (if you already own them both) to see which one gives you better results.



            ** ... I've heard you can wrap it in plastic wrap, use the grater, and then pull the wrap off to get it to release; I've never tried it, in part because I now have a microplane grater, but also because I'd be afraid of getting bits of plastic in the food. I also want to say that I saw the trick the context of pulping ginger or garlic, but it's been long enough ago that I don't know that I can trust my memory






            share|improve this answer













            To answer in the language of the question asked:




            • Medium holes with a cutting edge on bottom (look like large raindrops) : used for shredding.


            • Small holes with cutting edge on bottom : used for shredding when you want it finer than the larger size.


            • Outward protruding holes with spiky edges on all sides : used for grating.


            • Wide holes that look like a smiley : used to slice things to an even thickness.

            As for recipes ... I generally don't use the slicing portion too often, as I can get fairly consistent slices with a knife, but if you're not so skilled, it could be used to slice potatoes for an au gratin (might need to slice them in half first, is the slots aren't wide enough to fit the whole potato), or to slice firmer cheeses. It can also be used for slicing cabbage for coleslaw (again, once cut down to fit), cucumbers or carrots for salads, etc. As the blades aren't razor sharp, there are some softer items (eg, tomatoes) that it just won't work for, that you'd have to do by hand or get a much more expensive mandoline.



            The grating side I only generally use for hard cheeses, when I need a more powdery texture than I can get with the shredding sides. I've also used it for zesting citrus (although it only works in large quantities, as you end up losing about 1/2 a lemon to the groves and it doesn't release without a brush**), and I've used it for pulping carrots (was mixing them into a sauce, and I didn't want identifiable bits)



            The shredding sides are the ones I use the most, with the choice of side dependent upon what size I want the resultant shreds. I use it for firmer vegetables and fruits that I'm baking into breads (zucchini, carrots, apples), potatoes for hash browns, medium cheeses for firmer cheeses (when I want this texture), etc.



            Although a food processor can be used for this task, you have to consider a couple things (besides initial cost & space it takes up) : it's really easy to go and shred lots of cheddar cheese in a food processor, but it cramming all in there and fusing back together from the force and heat, defeating the purpose. Chilling the cheese helps, but you also need to keep dumping the work bowl out. If you have a strong arm and a small food processor, a hand shredder might actually be faster and give better results.



            When using a shredding disk for firmer things, you do more damage than by hand, resulting in lots of liquid being given off. Sometimes, this is better ... I have a potato kugel recipe that comes out very light as I can get more of the liquid out after having gone through the food processor ... so you may want to try both tools (if you already own them both) to see which one gives you better results.



            ** ... I've heard you can wrap it in plastic wrap, use the grater, and then pull the wrap off to get it to release; I've never tried it, in part because I now have a microplane grater, but also because I'd be afraid of getting bits of plastic in the food. I also want to say that I saw the trick the context of pulping ginger or garlic, but it's been long enough ago that I don't know that I can trust my memory







            share|improve this answer












            share|improve this answer



            share|improve this answer










            answered Apr 8 '13 at 11:06









            JoeJoe

            61.7k11106315




            61.7k11106315























                7














                I don't know that there is any universal standard for box graters.



                Mine, at least has:




                • Large holes—suitable for shredding medium density cheeses as for pizza and similar tasks



                  Typical box grater showing large hole side (on right):



                  Grater



                • Medium holes—suitable for smaller shreds, such as making potato hash browns. Might also be used in some cuisines for grating onions.


                • Small holes—probably intended for hard cheeses like Parmesan; or garlic and ginger, or similar.



                • Slicing slots—intended for making sliced potatoes for gratins and similar tasks.



                  Typical box grater showing slicing slots (left) small holes (right):



                  Grater



                In my opinion, today, there are better tools for all of these tasks. Food processors, of course excel at many of them. Manual micro-plane type graters do far better for ginger, garlic, and Parmesan. Mandolins are better at slicing, as are food processors with the proper blade. I haven't used a box grater in many years because it is almost never the best tool in my kitchen for a given job.






                share|improve this answer

























                • The "large" and "medium" here are the "medium" and "small" in the question, the "small" is the protruding ones, and the slicing slots are the wide ones. I'd say these are more common descriptions, though.

                  – Cascabel
                  Apr 7 '13 at 3:06












                • I have updated, with some typical pictures to make things more clear, now that there is a description of the grater sides in the question.

                  – SAJ14SAJ
                  Apr 7 '13 at 5:29















                7














                I don't know that there is any universal standard for box graters.



                Mine, at least has:




                • Large holes—suitable for shredding medium density cheeses as for pizza and similar tasks



                  Typical box grater showing large hole side (on right):



                  Grater



                • Medium holes—suitable for smaller shreds, such as making potato hash browns. Might also be used in some cuisines for grating onions.


                • Small holes—probably intended for hard cheeses like Parmesan; or garlic and ginger, or similar.



                • Slicing slots—intended for making sliced potatoes for gratins and similar tasks.



                  Typical box grater showing slicing slots (left) small holes (right):



                  Grater



                In my opinion, today, there are better tools for all of these tasks. Food processors, of course excel at many of them. Manual micro-plane type graters do far better for ginger, garlic, and Parmesan. Mandolins are better at slicing, as are food processors with the proper blade. I haven't used a box grater in many years because it is almost never the best tool in my kitchen for a given job.






                share|improve this answer

























                • The "large" and "medium" here are the "medium" and "small" in the question, the "small" is the protruding ones, and the slicing slots are the wide ones. I'd say these are more common descriptions, though.

                  – Cascabel
                  Apr 7 '13 at 3:06












                • I have updated, with some typical pictures to make things more clear, now that there is a description of the grater sides in the question.

                  – SAJ14SAJ
                  Apr 7 '13 at 5:29













                7












                7








                7







                I don't know that there is any universal standard for box graters.



                Mine, at least has:




                • Large holes—suitable for shredding medium density cheeses as for pizza and similar tasks



                  Typical box grater showing large hole side (on right):



                  Grater



                • Medium holes—suitable for smaller shreds, such as making potato hash browns. Might also be used in some cuisines for grating onions.


                • Small holes—probably intended for hard cheeses like Parmesan; or garlic and ginger, or similar.



                • Slicing slots—intended for making sliced potatoes for gratins and similar tasks.



                  Typical box grater showing slicing slots (left) small holes (right):



                  Grater



                In my opinion, today, there are better tools for all of these tasks. Food processors, of course excel at many of them. Manual micro-plane type graters do far better for ginger, garlic, and Parmesan. Mandolins are better at slicing, as are food processors with the proper blade. I haven't used a box grater in many years because it is almost never the best tool in my kitchen for a given job.






                share|improve this answer















                I don't know that there is any universal standard for box graters.



                Mine, at least has:




                • Large holes—suitable for shredding medium density cheeses as for pizza and similar tasks



                  Typical box grater showing large hole side (on right):



                  Grater



                • Medium holes—suitable for smaller shreds, such as making potato hash browns. Might also be used in some cuisines for grating onions.


                • Small holes—probably intended for hard cheeses like Parmesan; or garlic and ginger, or similar.



                • Slicing slots—intended for making sliced potatoes for gratins and similar tasks.



                  Typical box grater showing slicing slots (left) small holes (right):



                  Grater



                In my opinion, today, there are better tools for all of these tasks. Food processors, of course excel at many of them. Manual micro-plane type graters do far better for ginger, garlic, and Parmesan. Mandolins are better at slicing, as are food processors with the proper blade. I haven't used a box grater in many years because it is almost never the best tool in my kitchen for a given job.







                share|improve this answer














                share|improve this answer



                share|improve this answer








                edited Mar 9 '17 at 17:30









                Community

                1




                1










                answered Apr 7 '13 at 1:15









                SAJ14SAJSAJ14SAJ

                68k12129204




                68k12129204












                • The "large" and "medium" here are the "medium" and "small" in the question, the "small" is the protruding ones, and the slicing slots are the wide ones. I'd say these are more common descriptions, though.

                  – Cascabel
                  Apr 7 '13 at 3:06












                • I have updated, with some typical pictures to make things more clear, now that there is a description of the grater sides in the question.

                  – SAJ14SAJ
                  Apr 7 '13 at 5:29

















                • The "large" and "medium" here are the "medium" and "small" in the question, the "small" is the protruding ones, and the slicing slots are the wide ones. I'd say these are more common descriptions, though.

                  – Cascabel
                  Apr 7 '13 at 3:06












                • I have updated, with some typical pictures to make things more clear, now that there is a description of the grater sides in the question.

                  – SAJ14SAJ
                  Apr 7 '13 at 5:29
















                The "large" and "medium" here are the "medium" and "small" in the question, the "small" is the protruding ones, and the slicing slots are the wide ones. I'd say these are more common descriptions, though.

                – Cascabel
                Apr 7 '13 at 3:06






                The "large" and "medium" here are the "medium" and "small" in the question, the "small" is the protruding ones, and the slicing slots are the wide ones. I'd say these are more common descriptions, though.

                – Cascabel
                Apr 7 '13 at 3:06














                I have updated, with some typical pictures to make things more clear, now that there is a description of the grater sides in the question.

                – SAJ14SAJ
                Apr 7 '13 at 5:29





                I have updated, with some typical pictures to make things more clear, now that there is a description of the grater sides in the question.

                – SAJ14SAJ
                Apr 7 '13 at 5:29











                1














                Just last night I used the small grating side for zesting a lemon; it worked out great just like I see on the Food Network. I don't yet own a microplane so the cheese grater was my only option. I'll definitely use it again until I purchase a microplane.






                share|improve this answer


















                • 2





                  Were you using the 'small holes with cutting edge' or the 'outward protruding holes' ? I've used both for zest ... you lose less in the 'small holes' than the 'outward protruding' ones, but if it's new and still sharp, you sometimes end up with little shreds which might not be a fine enough texture for some recipes.

                  – Joe
                  Aug 14 '14 at 15:29















                1














                Just last night I used the small grating side for zesting a lemon; it worked out great just like I see on the Food Network. I don't yet own a microplane so the cheese grater was my only option. I'll definitely use it again until I purchase a microplane.






                share|improve this answer


















                • 2





                  Were you using the 'small holes with cutting edge' or the 'outward protruding holes' ? I've used both for zest ... you lose less in the 'small holes' than the 'outward protruding' ones, but if it's new and still sharp, you sometimes end up with little shreds which might not be a fine enough texture for some recipes.

                  – Joe
                  Aug 14 '14 at 15:29













                1












                1








                1







                Just last night I used the small grating side for zesting a lemon; it worked out great just like I see on the Food Network. I don't yet own a microplane so the cheese grater was my only option. I'll definitely use it again until I purchase a microplane.






                share|improve this answer













                Just last night I used the small grating side for zesting a lemon; it worked out great just like I see on the Food Network. I don't yet own a microplane so the cheese grater was my only option. I'll definitely use it again until I purchase a microplane.







                share|improve this answer












                share|improve this answer



                share|improve this answer










                answered Aug 14 '14 at 11:31









                gemini_diva78gemini_diva78

                112




                112







                • 2





                  Were you using the 'small holes with cutting edge' or the 'outward protruding holes' ? I've used both for zest ... you lose less in the 'small holes' than the 'outward protruding' ones, but if it's new and still sharp, you sometimes end up with little shreds which might not be a fine enough texture for some recipes.

                  – Joe
                  Aug 14 '14 at 15:29












                • 2





                  Were you using the 'small holes with cutting edge' or the 'outward protruding holes' ? I've used both for zest ... you lose less in the 'small holes' than the 'outward protruding' ones, but if it's new and still sharp, you sometimes end up with little shreds which might not be a fine enough texture for some recipes.

                  – Joe
                  Aug 14 '14 at 15:29







                2




                2





                Were you using the 'small holes with cutting edge' or the 'outward protruding holes' ? I've used both for zest ... you lose less in the 'small holes' than the 'outward protruding' ones, but if it's new and still sharp, you sometimes end up with little shreds which might not be a fine enough texture for some recipes.

                – Joe
                Aug 14 '14 at 15:29





                Were you using the 'small holes with cutting edge' or the 'outward protruding holes' ? I've used both for zest ... you lose less in the 'small holes' than the 'outward protruding' ones, but if it's new and still sharp, you sometimes end up with little shreds which might not be a fine enough texture for some recipes.

                – Joe
                Aug 14 '14 at 15:29











                0














                I use the side for slicing as much as the large grating side for shredding. A raw sweet potatoe sliced using the side with the single slicing blade, toss with oil, salt and pepper and spread onto cookie sheet. Bake for about 10 minutes at 400. Great side dish






                share|improve this answer



























                  0














                  I use the side for slicing as much as the large grating side for shredding. A raw sweet potatoe sliced using the side with the single slicing blade, toss with oil, salt and pepper and spread onto cookie sheet. Bake for about 10 minutes at 400. Great side dish






                  share|improve this answer

























                    0












                    0








                    0







                    I use the side for slicing as much as the large grating side for shredding. A raw sweet potatoe sliced using the side with the single slicing blade, toss with oil, salt and pepper and spread onto cookie sheet. Bake for about 10 minutes at 400. Great side dish






                    share|improve this answer













                    I use the side for slicing as much as the large grating side for shredding. A raw sweet potatoe sliced using the side with the single slicing blade, toss with oil, salt and pepper and spread onto cookie sheet. Bake for about 10 minutes at 400. Great side dish







                    share|improve this answer












                    share|improve this answer



                    share|improve this answer










                    answered Feb 12 '16 at 2:20









                    Paula HendersonPaula Henderson

                    1




                    1





















                        -1














                        One extremely important application of a grater is for horseradish, the big grates way to coarsely, the side grates makes a mush. The small grates makes your horseradish perfect for mixing with dill, putting it on your potato salad, putting it on your salmon, your tuna, your BLT, your BBQ, your breakfast cereal.






                        share|improve this answer



























                          -1














                          One extremely important application of a grater is for horseradish, the big grates way to coarsely, the side grates makes a mush. The small grates makes your horseradish perfect for mixing with dill, putting it on your potato salad, putting it on your salmon, your tuna, your BLT, your BBQ, your breakfast cereal.






                          share|improve this answer

























                            -1












                            -1








                            -1







                            One extremely important application of a grater is for horseradish, the big grates way to coarsely, the side grates makes a mush. The small grates makes your horseradish perfect for mixing with dill, putting it on your potato salad, putting it on your salmon, your tuna, your BLT, your BBQ, your breakfast cereal.






                            share|improve this answer













                            One extremely important application of a grater is for horseradish, the big grates way to coarsely, the side grates makes a mush. The small grates makes your horseradish perfect for mixing with dill, putting it on your potato salad, putting it on your salmon, your tuna, your BLT, your BBQ, your breakfast cereal.







                            share|improve this answer












                            share|improve this answer



                            share|improve this answer










                            answered 42 mins ago









                            Captain GiraffeCaptain Giraffe

                            5021315




                            5021315



























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