Shredder/Grater
I'm sure you've noticed recipes calling for shredding, finely shredding or grating vegetables, cheeses or spices. As you see in the photo to the left the largest holes at the top of the shredder are for shredding, the medium sized holes on the bottom are for finely shredding and the smallest holes on the far left are for grating.
Many people wonder what the difference is with these techniques and if they will effect the outcome of a recipe. The biggest differences are in cooking time, presentation and texture. There can also be a difference in taste if you shred more potent foods like citrus peels and spices. These foods are usually grated instead of shredded. Below are the definitions and photos of these similar but different cooking techniques.
Many people wonder what the difference is with these techniques and if they will effect the outcome of a recipe. The biggest differences are in cooking time, presentation and texture. There can also be a difference in taste if you shred more potent foods like citrus peels and spices. These foods are usually grated instead of shredded. Below are the definitions and photos of these similar but different cooking techniques.
Shredded Cheese
Shredding refers to narrow long strips of food that is pushed along the surface of a grater or shredder. This usually refers to most types of vegetables and cheeses.
Finely Shredded Cheese
Finely Shredding refers to long very thin strips of food that is pushed along the surface of a shredder or grater. This technique is usually used with citrus peels, vegetables and cheeses.
Grated Lime Peel
Grating refers to short very fine pieces of food that is pushed across the surface of a shredder or grater. This is usually used for spices like fresh nutmeg and hard cheeses like Parmesan and Romano.
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