And how often does anyone actually use the wire slicers on the market? Not often enough, if you ask me.
#Farberware cheese slicer wire replacement manual
Quality wire cheese slicers are pricier than you can imagine, but they're worth it for the convenience.Ī wire cheese slicer takes time, effort, and manual effort to use properly. Ginger: We grated 1 inch of ginger using the fine holes of each box grater and each rasp or zester to see how easily teeth cut through tough fibers.People are willing to pay top-shelf prices for artisanal cheese, but slicing into that delicate treat is a tricky task.Nutmeg: We grated one nutmeg berry on the fine holes of each box grater and each rasp or zester to see how easily teeth cut through the hard flesh of the berry.We also tested how well we were able to zest around the lemon’s curves. We looked for graters that produced zest fine enough to blend easily into a vinaigrette or lemon meringue pie and docked points from those that dug into the lemon’s bitter white pith. Lemon: We zested one lemon on the fine holes of each box grater, as well as with each rasp or zester.Again, we looked for undesirable crumbling, shearing, and messiness, as well as uniform shred size and shape. Pecorino: We shredded 1 ounce of Pecorino using the fine holes on each box grater, and using each rasp grater or zester.We also considered whether cheese flew off the face of the grater and made a mess. We paid attention to whether cheese passed through the grater easily, creating even shreds, or if it crumbled into uneven blobs or sheared (broke into larger chunks that are then harder to shred). Mozzarella: We shredded 4 ounces of mozzarella using the coarse holes on each box.Potatoes: We sliced half a potato on each box grater with a wide blade to see how consistent the pieces were.We looked for longer, even, and consistent shreds that would cook uniformly and hold up well in a slaw, carrot cake, or batch of latkes. Carrots: We shredded half a large carrot using the coarse holes of each box grater to see how quickly it grated hard vegetables.
Some graters even come with a container that doubles as a guard, which protects blades when not in use. For all other styles of grater, we looked for models that came with attached containers to prevent shreds from flying everywhere. Self-contained: Taller box graters are best for containing shreds.Although we looked for dishwasher-safe graters, our experts recommended hand washing to prolong a grater’s sharpness. Easy to clean: It should be easy to wipe down graters to push out any remaining food bits, as well as to clean any baskets or attachments.Ideally, a handle also shouldn’t be slippery when wet. Comfortable: A grater’s handle should feel comfortable to grip and not be too unwieldy to hold onto for an extended period of time.Graters should also be solidly built, with metal sides that don’t bend under pressure from hard vegetables. A stable base on box graters or a non-slip edge for paddle and flat graters makes that easier. Sturdy: A good grater should sit firmly on a counter, cutting board, or plate to ensure safe grating.Some box graters also have wide blades on one side to create slices of hard vegetables like beets or potatoes. Coarse holes (which vary in width from grater to grater) are useful for shredding vegetables (like potatoes and carrots), as well as firm or soft cheeses (like cheddar and mozzarella) fine holes are good for thinner shavings from citrus zest, garlic, nutmeg, ginger, and hard cheeses (like Parmesan and Pecorino Romano). Versatile: We preferred graters that have multiple sides with different hole sizes.
A sufficiently sharp zester will help remove just the right amount of citrus rind without ripping into the bitter pith. You shouldn’t meet a lot of resistance when shredding or slicing on a good grater, and the results should be consistent enough to cook evenly or look attractive as a garnish. Sharp: Graters should be able to efficiently cut through hard vegetables or soft cheeses.
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