What is the best way to grate Parmesan with 10% attention and no knuckle danger

[Anonymous]

I use this one

https://a.co/d/0nV1JYx

It’s very similar to PP’s. I just rinse and toss in the dishwasher between uses. We don’t use Parmesan or Gruyère on a daily basis, only a few times a month, but it’s usually for cacio Pepe so I appreciate being able to grate a lot quickly. It’s so much easier than using the microplane.

[Anonymous]

Anonymous wrote:I use this rotary grater: https://www.amazon.com/ZYLISS-Classic-Rotary-Cheese-Grater/dp/B01HX6HAK6/ref=sr_1_1_sspa?crid=HH4CPQBAGN1G&dib=eyJ2IjoiMSJ9._rIl49lEGF6MdkRKBtvOZV5r9kxueeA4jiNe_bthG86PybCwKK4wt1odye73zqX82UWRiAIL00yHCj1owLcr3nMgFYOnJUMlA0ygv48905GClaIvphl_kMO3oHHD41cG0iUvKFiGBrx-bifj2VNxQFyG9bYaN1FCYctg_Mzbw_0qaNcK8eq0SWvheJOwDdFikt8XiQQu3u0I41Sle4ZWSpoIv-WnuMuvK8azMGmFUV4VGjCXMPVRI6VVas_U7jnr29qtKRPP6ilHib8oXzH6We9jLcp7nP1okPQ71WTUxpk.NGy67nUAhqoXcntY54_sk3vYCDGGiOnvM5Vw62d4hQI&dib_tag=se&keywords=parmesan%2Bgrater&qid=1736518013&sprefix=parmesan%2Bgrater%2Caps%2C106&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1

We tend to just keep the grater in the fridge (with whatever crumbles were left from the last time we used it) and then add cheese as needed. It disassembles easily and is dishwasher safe.

Yes, we've had a Zyliss for ages and it works great for hard cheeses.

[Anonymous]

Wrap parm in hand towel. Brace against a hard surface (countertop) with 1/3 the parm hanging over the edge above sink or something similar. With a bowl under, run the grater over the parm.

[Anonymous]

Stand mixer grater

https://www.kitchenaid.com/countertop-appliances/stand-mixers/attachments/p.fresh-prep-slicer-shredder-attachment.ksmvsa.html

[Anonymous]

Anonymous wrote:I always grate in a mini food processor. Grating real parmesan with a microplane is wasting the cheese. What you want is small crumbly bits, not fluffy shreds, and the food processor is best.

I disagree. There are situations where I want one and situations where I want the other.

[Anonymous]

I always use the microplane but last week I needed to shred a cup of Parmesan. I stuck it in the food processor and it was good enough for my recipe. I would not use a food processor for sprinkling Parmesan over my salads or lasagna because I like the hand grated texture.

[Anonymous]

Anonymous wrote:I always grate in a mini food processor. Grating real parmesan with a microplane is wasting the cheese. What you want is small crumbly bits, not fluffy shreds, and the food processor is best.

Wasting? How, exactly?

[Anonymous]

Mini food processor or vegetable peeler.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I always grate in a mini food processor. Grating real parmesan with a microplane is wasting the cheese. What you want is small crumbly bits, not fluffy shreds, and the food processor is best.

Wasting? How, exactly?

The PP refers to themselves as a "foodie" and likes to spew nonsense.

[Anonymous]

Anonymous wrote:I grate in a food processor
The rotary ones don't have enough power

I had a rotary one, and it was not great. I would rather use a box grater or microplane. If I am making a bunch a food processor will work best

[Anonymous]

I find the rotary graters fussy and agree that I often catch my knuckles on the micro plane. I use an old school box grater like what we had in the 70s. More stability than the microplane.

[Anonymous]

I prefer to use my blender or nutribullet. Or if I need a specific cut of Parmesan, I’ll buy it pre grated in that cut for a recipe.

[Anonymous]

Have a personal chef do it.

[Anonymous]

Anonymous wrote:Get the medal gloves used with a mandolin.

This! Cut gloves are great for any kind of cutting/grating, especially if you're only half-focused (because small kids are really distracting!): https://www.amazon.com/cut-glove/s?k=cut+glove

[Anonymous]

Box grater. When it gets pretty close to the rind, I trim and chop with a knife.