Anyone who enjoys cooking probably has, or at least knows of, a cheese grater. It was invented more than 400 years ago to shred cheese—but it’s handy for prepping more than just that. Check it out:
Use 1 tablespoon of grated charcoal for every cup of salt. Use hardwood charcoal—not the chemically treated kind.
Don’t have a pastry cutter? Grated butter incorporates quickly into pastry and biscuit doughs, melting perfectly to create flaky layers.
A chef’s trick is to peel boiled eggs and freeze them before grating them.
This technique eliminates the arduous process of peeling and dicing the tomatoes. Try freezing tomatoes first before grating.
The size of the flakes will depend on which grater side you use. The largest side is typically used for decoration while the smaller sizes are for baking.
Store in an airtight container or bag in the refrigerator.
Get the freshest, more aromatic ground cinnamon ever when you grate cinnamon sticks.
Make sure to squeeze the excess water from grated potatoes.
Plus, grated chocolate melts faster.
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