Grating whole nutmeg

[Anonymous]

I feel silly asking this. . . . I have the nutmeg. I have the grater. Do I just grate it? Or do I break it or peel it and then grate it?

[Anonymous]

Anonymous wrote:I feel silly asking this. . . . I have the nutmeg. I have the grater. Do I just grate it? Or do I break it or peel it and then grate it?

just grate it.

[Anonymous]

Some whole nutmegs still have the "skin" -- mace actually -- on. If you grate the nutmeg and nothing comes out the grater, you might need to remove it. This is pretty simple, just peel it off. Freshly grated nutmeg is wonderful; I use a tiny bit in many dishes (quiche, beans), and it truly adds something special. Enjoy!

[Anonymous]

I use a small fine grater rather a regular grater. Have you seen those microplane graters and zesters? Kind of like that. I don't have one, but I use a smaller (cheaper) version. I love the smell of fresh grated nutmeg. Gets me ready for fall and holiday season!

[Anonymous]

I agree it's delicious, but as a follow-on to the cupcake debate going on:

nutmet is considered a tree-nut. So before you serve to guests, be sure there are no allergies.

[Anonymous]

If the mace is still on you need to peel it first. Just smack it on your counter or a cutting board and the mace should fall off.