Knife work
How to grate cheese, ginger and vegetables
Rub food over sharp holes to shred it into fine or coarse bits.
Step by step
- Set a box grater on a plate or board, or hold a rasp grater over the bowl.
- Hold the food firmly and press it down the grater in long strokes.
- Turn the food as you go so you always grate a flat face.
- Stop when the piece gets small; save the last nub for snacking or the stockpot.
How you know it's done
You have even shreds. Cold cheese and cold butter grate cleanest; fresh ginger grates best peeled and frozen.
Common mistakes
- Grating soft cheese at room temperature, which smears and clogs the holes.
- Pushing on to the last little piece and catching your knuckles.
Simmerbee recipes that use it (7)
- Classic Crispy Potato Latkes
- Classic Cucumber Tzatziki
- Flaky Buttermilk Biscuits
- Glazed Blueberry Lemon Scones
- Moist Cinnamon Walnut Zucchini Bread
- Sweet Potato and Scallion Latkes
- Two-Layer Carrot Cake with Cream Cheese Frosting
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I grate?”