Go to the Article: Tips & Tricks: Make the Most of Your Microplane Grater
I love my Microplane. Your hints about cleaning right away are spot on. Learned that early in my microplane days. I have to say that your food stylist is amazing. Such beautiful photographs!
Several comments on the Microplane graters.
1. They do, eventually, wear out. Last year I finally (>40 years) replaced my old box grater. And was amazed. Right. I thought about it a bit and replaced my original Microplane (>20 years). And was amazed again.
2. I keep one of the little Microplane spice graters (https://www.amazon.com/Microplane-46016-Spice-Grater-Rasp-Cinnamon/dp/B001C2JCBI/ ) in a drawer by where I store my baking spices. Besides using it for nutmeg, I also regularly use it for grinding dried ginger and cinnamon sticks. Freshly ground spices make a huge difference.
3. I'm not particularly interested in having lots of different Microplane graters. I regularly use the two above but got rid of others I had.
Except... Last fall I bought the Microplane ginger grater (https://www.amazon.com/Microplane-48910-Ginger-Tool-Black/dp/B01DC6N5MI/). It actually does a better job of finely grating ginger than the regular Microplane. They claim it does three tasks: gates, slices, and peels. I find using a spoon or the back of a paring knife does a better job of peeling ginger (& tumeric). It's a pretty specialized tool and I would only recommend it if you do a lot of cooking with fresh ginger.
4. And finally, if you want to use your Microplane to zest a citrus fruit, hold the fruit in your hand and drag the Microplane over the top with the zest accumulating in the channel. It's very easy to eyeball the amount as you go.
An important reason to clean a microplane as soon as you have finished using it is the acids in citrus will dull the cutting surfaces if left in contact with the metal. Rinse your knives too!
I love Grant and the rest of the chef steps crew...but could we get more recipes for composed dishes and not how to use graters??? I joined chef steps way back because the recipes were inspiring...Sous Vide Cod With Jet-Black Purée and Seared Endive, Salmon 104, The bay, Coffee Butter Steak and Spinach, etc...things you can make and wow your family and friends. I respect your new direction but miss the point of view of the chefsteps of yore.
Totally agree
