Norpro 355 Stainless Steel Potato Grater, Silver

Product Information

Cauliflower rice made with a potato ricer has a noticeably different texture as compared to the one made in a food processor or with a grater. To make cauliflower rice with a ricer, either blanch the cauliflower first or roast it so it can easily pass through the ricer. For both options, clean and cut the cauliflower into florets and remove the stems. Both of these methods only work when cauliflower is cooked through. It depends on your kitchen needs. If you eat at home almost daily, then you definitely find yourself doing lots of chopping, slicing and shredding. In that case an electric grater is worth it. It’ll save you time and effort, and you’ll get better results with your vegetables, nuts and cheese compared to manually chopping or grating them. The name zrazy is plural – with a single one called a zraza. It supposedly refers to something getting “chopped up”, although growing up, I always assumed it referred to za raz (pronounced ZAH-rahz), which in Russian means “all-at-once” – exactly the way it was stuffed … into my mouth.

Nutmeg: We grated one nutmeg berry on the fine holes of each box grater and each rasp or zester to see how easily teeth cut through the hard flesh of the berry. Overall, using this tool was almost effortless. Even on the fine setting, the ricer did not need much pressure. When you have finished working the ricer and producing mounds of fluffy, creamy mashed potatoes, just scrape the base and load it into the dishwasher. One downside to washing it in the dishwasher was that the plastic parts start to look dull after a couple of washes. The feeding tube and spout can be completely removed from the unit for easy cleaning. They are dishwasher-safe. What we like about it: The motor is strong and can handle even hard foods without feeling like it will fall apart. The anti-skid feet keep it in place even on a smooth worktop. The feeding tube is wide, ensuring you don’t spill any food when grating. The spout is also wide and serves shredded food directly into a plate or bowl without making messes.For the duxelles, melt the butter in a wide-based frying pan. Add the mushrooms and onion, sprinkle with the salt and cook them down in the butter over low heat for one hour, stirring occasionally, until the mixture is dark brown, dry and fragrant. Leave to cool, preferably overnight in the fridge. Easy to clean: It should be easy to wipe down graters to push out any remaining food bits, as well as to clean any baskets or attachments. Although we looked for dishwasher-safe graters, our experts recommended hand washing to prolong a grater’s sharpness. The sauce is Georgia’s answer to tomato salsa, made the traditional way before food processors came on the scene – using a box grater, with the very untraditional addition of harissa.

Australian varieties: “New” potatoes (true “new season” spuds will have such thin skins that they’ll peel off with a fingernail); chat/baby potatoes (smaller versions of the bigger ones that haven’t yet developed their starch levels); purple congo (literally purple – mix with other potatoes for flavour in a potato salad); white star Mid starch Versatile: We preferred graters that have multiple sides with different hole sizes. Coarse holes (which vary in width from grater to grater) are useful for shredding vegetables (like potatoes and carrots), as well as firm or soft cheeses (like cheddar and mozzarella); fine holes are good for thinner shavings from citrus zest, garlic, nutmeg, ginger, and hard cheeses (like Parmesan and Pecorino Romano). Some box graters also have wide blades on one side to create slices of hard vegetables like beets or potatoes. Though it may look like a large whisk, this is actually a uniquely designed potato masher. The basic idea is that food chunks get trapped inside the "cage" and the coils compress as you push down, resulting in a mash. That motion is supposed to reduce the number of times needed to punch the potatoes, making this tool a little easier on the wrist.Comfortable: A grater’s handle should feel comfortable to grip and not be too unwieldy to hold onto for an extended period of time. Ideally, a handle also shouldn’t be slippery when wet. Another great option if you are looking for a versatile grater that can handle different kinds of food. Opinions differ on whether it is better to grate or shred potatoes. Shredding potatoes results in a creamier texture, similar to mashed potatoes. On the other hand, grating potatoes retains more of the potato's texture and bite. The choice depends on the desired outcome, whether you prefer a creamier texture or a more distinct texture. 4. How do you shred potatoes for hash browns without a shredder?

The head of a potato masher is usually made out of stainless steel—this ensures the perforations are sharp enough to slice through the potatoes. Stainless steel is also an ideal choice for its ease of cleaning. Or, if you want to use your masher in a hot pan while the potatoes are cooking, go for a masher made out of heat-resistant silicone or nylon. Some mashers and ricers have silicone handles with an ergonomic design, which we recommend for the most comfortable grip. You want it nonslip and sturdy enough for effective mashing and ricing. Sharp: Graters should be able to efficiently cut through hard vegetables or soft cheeses. You shouldn’t meet a lot of resistance when shredding or slicing on a good grater, and the results should be consistent enough to cook evenly or look attractive as a garnish. A sufficiently sharp zester will help remove just the right amount of citrus rind without ripping into the bitter pith.

Heat the olive oil in a frying pan. Working in batches, fry three to four zrazy at a time over medium heat for about four minutes on each side, until golden and crispy all over. Allow to rest for a minute or so before serving. The MeyKey electric salad maker comes with 4 interchangeable cone blades with varying grating fineness.

Mozzarella: We shredded 4 ounces of mozzarella using the coarse holes on each box. We paid attention to whether cheese passed through the grater easily, creating even shreds, or if it crumbled into uneven blobs or sheared (broke into larger chunks that are then harder to shred). We also considered whether cheese flew off the face of the grater and made a mess. Designed like a giant garlic press, this ricer easily turned boiled potatoes into a pile of evenly riced potato hills just waiting for the slightest encouragement (and maybe some milk and butter) to become fluffy mashed potatoes. A boon to batch-cookers – and anyone else who just can’t face peeling heaps of potatoes, especially when there’s a machine that’ll do the job for them – our scaled-down rumbler works in just the same way as the larger ones found in commercial kitchens. And we’ve had lots of requests for one, so we know it’s not just us that wants a little help with the spuds!

The feeding tube is wide enough to prevent messes when you are adding food to the grater. The serving spout is even wider. Just place a plate or bowl under it to collect the shredded food without making a mess on the counter. These have moderate starch levels, so they function as all-purpose potatoes. When in doubt, here’s where you live. The waffle-style potato masher isn’t for everyone. Some cooks just prefer the look, feel, and performance of the wave-style masher. And if you enjoy a more rustic mashed potato with some texture or chunky guacamole, you’ll want to seek out this style. Granted, it’s not the quietest way to get pots prepped, but it’s so incredibly convenient. And weirdly compelling to watch!