I find a tray is more stable than a bowl with a small bottom.
Yesterday, I have to grate a large amount of chocolate (curly effect for decoration), not easy as the chocolate are in chips. Tried using a peeler, but it took very long, and melted fast.
In that case, I’d melt and temper the chips and form a block, then shave or grate the block.
When I grate quantities of anything it’s usually cheese. I use a box grater. I set it on a piece of waxed paper, grate as much as I need then lift the grater off of the pile of cheese after grating and use the waxed paper to transfer it to a bowl or storage container.
What’s your favored method of tempering if you don’t have a tempering machine? Is there a minimum amount you would temper (this is home use)? I’m trying to replicate a chocolate I had recently. I have a lot of experience with chocolate in baking, but not in confectionery.
by hand I use a box grater - and anyone who has issues with build up of grated stuff on a solid surface has many issues of undefined nature…
otoh, I use a tapered ‘old style’ Kitchen Aid mixer attachment for quantities that exceed my wrist tolerance…
btw and fwiw and fyi . . . the straight barrel attachments are regularly dissed - for max usability go with the tapered cone shredding/cutting disks - the shredded stuff rotates out of the tapered disk, one needs a ‘stick’ to remove/clear the shredded stuff from a cylindrical shredding disk.
Remember that if grating potatoes for latkes, knuckle blood is a required ingredient.
I have really bad hand/wrist/elbow/shoulder arthritis, which makes me even more vulnerable to fear of shredding knuckles/fingers when doing the last bits of box grating.
I agree box grating is superior in many respects. But…any advice on how to go the last bits without grating fingers? Is there a kind of shield to handle it such as those that come with some of the more expensive mandoline slicers? Should I just get the gloves? If so, which ones?
I love the microplane zesters; however, I have the same problem with them.
I had one of those “King Kutter” graters and that thing drew more blood from me than any other grater. I got rid of it.
As far as grating or slicing large quantities, I use the shredding or slicing blade on my Cuisinart.
It makes a big job quick & easy, all of the (dirty) parts can go in the dishwasher and I’m not bleeding when finished.
Seeding or incomplete melting. Either way, you want a few un-melted pieces to add stable cocoa butter crystals as the chocolate cools from 95F to working temp of +/- 89F. You can temper as much or as little as needed, though for many things it helps to have extra you can re-temper the same chocolate over and over.
What are you trying to replicate?
Or get a vintage sauerkraut cutter
I use the shield from my mandoline.
I use a box grater for cheese, but for other things I use this. I have probably had it for 30 or 35 years.
one has to accept, or regret… using a mandolin or a box grater entails a certain amount of “loss” / “waste”
I save the last little bloodless chunks for later use - fine diced & melted in souffle/toppings/etc…
I would love to find one of these. I look occasionally on eBay but haven’t had any luck.
Thanks for the info.
This is what I’m trying to replicate. I really like it, but it’s expensive, and I’ve never made chocolates, so I thought I’d give it a shot. I was thinking of putting Madeira into plum preserves, and using that with marzipan in chocolate. It would be trivial to make it in a cake.
It’s $16.95 plus the usual usurious brokerage fees. Amazon is only slightly cheaper.
Schwer ANSI A9 Cut Resistant Gloves, Food Grade Reliable Cutting Gloves, Mandoline Gloves for Kitchen Meat Cutting, Oyster Shucking, Fish Fillet Processing, Mandoline Slicing (1 Pair, L) - - Amazon.com
I use something like these for opening oysters and using a mandoline. I don’t know what brand I have but they look similar to these. I also have a pair of chainmail gloves, but I like these better. They are more comfortable and allows for more dexterity. I think they would work well with a box grater.
Thank you! I hadn’t looked for awhile!!
When I have to grate a lot of something I’ll just use the food processor. I bought it for that purpose and chopping a zillion years ago when I had carpal tunnel problems in both wrists ( it was very hard even to hold the babies!). After the hand surgeries I went back to using the old straight grater. The roommate has sharpened the holes over the years. I will put the grater in a big Tupperware bowl with a grip pad on underneath the bowl to keep it from sliding around.