Grating/shredding large quantities by hand

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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.

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In that case, I’d melt and temper the chips and form a block, then shave or grate the block.

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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.

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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.

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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.

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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.

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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

https://www.ebay.com/b/Cabbage-Cutter-In-Antique-Primitives/1217/bn_7022427138

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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.

mouli

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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…

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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.

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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.

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Thank you! I hadn’t looked for awhile!!

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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.

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