As strange as it may sound, it was not my mother who instilled in me a love for cooking, but my friend’s father, Uncle Vova. He is a chef. From him I learned the recipe for restaurant cutlets and the secret of what the different sides of a grater are for . At the same time, I don’t even know for which information I am more grateful.
I am sure that this device lives in the kitchen of every decent housewife. But usually a maximum of two sides are used in a grater: with large and small holes. So what are the other sides of the grater for ? Here is a detailed analysis from Uncle Vova!
Coarse grater
The most popular side of the grater among both professional cooks and ordinary housewives is the one with large holes. It is convenient to grate both boiled and raw vegetables on it.
To soften butter faster, grate it on a large grater. It is also used to grate boiled eggs and cheese. The latter will not stick to the grater if you use the following trick.
Fine grater
The fine grater is the next most popular side of the culinary device. It is often used to chop products for layered salads. By the way, for vegetable pancakes, cooks use both a large and a fine grater. They both do a great job. In addition, they are equally easy to wash.
Even though it’s called “Poor Man’s Cubed Steak,” this dish still makes me feel like I’ve won the lottery.
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