Label
All
0
Clear all filters

Jeni Wright, Eric Treuille, Le Cordon Bleu

Grating

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Different graters can be used according to the type of cheese you are grating and the size of shreds required. Use cheese straight from the refrigerator for best results.

Fine shreds A rotary grater (see box) makes light work of fine grating. Simply put the cheese in the hopper and turn the handle.

Coarse shreds An upright grater creates thick shreds that hold up in a salad, or melt evenly.

Parmesan Use a special small Parmesan grater to grate this very hard cheese into tiny shreds.

Become a Premium Member to access this page

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ

Related Reference

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
The licensor does not allow printing of this title