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How do you use a Microplane?

post #1 of 14
Thread Starter 

Say you have a block of parmesan cheese which fits in your hand.  Do you

 

1)  Grab the block of cheese and rub it against the microplane

 

or

 

2)  Hold the block of cheese steady and grate the microplane against the cheese?

post #2 of 14

2

post #3 of 14

Depends how much I need.  For larger amounts, I put the tip of the plane against my board and rub the cheese on the plane. For smaller amounts I hold the plane against the cheese and move the plane.  Usually do this with my plane on top so the cheese buillds up in the plane between its support rails.  Less mess and waste this way. Also my preferred method for zest. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 14

1, hold the tip on the board and rub , cheese, garlic, ginger, lemon, etc.

post #5 of 14

#1) I just hold the microplane in mid air on top of the bowl/plate and grate the block of cheese. My kid places the microplane on top of the bowl, horizontally, and grates the block of cheese against it. 

post #6 of 14

#1 for me as well. 

post #7 of 14

Hm....

 

If it's hard cheese such as Parmesan or Grana, I'd pass the Microplane against the cheese. If it's soft cheese such as mozzarella or cheddar, I'd pass the cheese against the grater.

 

I have a Microplane box grater given to me as a gift some years ago. One panel of it, which has fairly small rasps, slides off the frame so it can be used as I do on hard cheeses. Very handy. Best of all, it can be cleaned in the dishwasher. 

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post #8 of 14
Quote:
Originally Posted by chefbuba View Post
 

1, hold the tip on the board and rub , cheese, garlic, ginger, lemon, etc.

 

This.

 

More importantly, how do you keep your knuckles safe from the grater?  It takes off quite a bit of skin, speaking from experience.  I do a little prayer before I use the microplane.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 14
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post
 

 

This.

 

More importantly, how do you keep your knuckles safe from the grater?  It takes off quite a bit of skin, speaking from experience.  I do a little prayer before I use the microplane.

 

I know what I'll get you for you for your birthday.  In all seriousness though, this is why I like to move the microplane and hold the item steady.  But if have a box style microplane you just have to pray you don't get some extra protein in your soup.  ;)

 

 

 

post #10 of 14

I never really though very hard about his before... but more often #1 than #2.  #2 especially when grating hard cheese on pasta.

post #11 of 14
I do 1. to garnish (pecorino, lime zest) and 2. to do large amounts (solid wedge of parm on parchment)
post #12 of 14

Hold the cheese in one hand and rub on the stationary microplane, same with lemons, oranges, ginger, and nutmeg.  For me, with a hunk of cheese in one hand, I have more weight and momentum going than with a feather-weight microplane

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #13 of 14
I use the edge to channel pretty grooves into the sides of citrus fruit to slice as a garnish
post #14 of 14


Go into a rest supply and buy a Tevlar  glove, many places use them for mandolin work  (same material bullet proof vest made of)   I have an older model made out of flex steel mesh.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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