Microplane 48310 Ginger Tool 3in1 Grate Peel Slice Stainless steel / White / Grey

Product Information

CONVENIENT USE - Non- slip handle for comfort and stability to grate or slice without applying much pressure on the food. You may notice when using a microplane to grate ginger that the lopsided ginger root is hard to manage with one hand, and the fibers end up clogging the holes.

I love that this grater is a multi-tasker that’s just as efficient at removing citrus zest and finely grating hard cheeses and garlic cloves. Pitting these tools against our winning rasp-style and box graters, we grated a whopping 6 pounds of ginger. Additionally the Ginger 3-in-1 Tool features a slicer ideal for cutting perfectly fine slices of the ginger root. Our two favorites were the fastest, producing 1 tablespoon of puree in just 15 seconds; both had etched holes.When I first used the tool, I marveled at the pile of fluffy ginger it produced—so much so that I grated too far too fast and nicked my finger, which leads to the second reason why I love the tool. Please note: Stoneware, glass and electrical items can only be delivered to UK addresses (including UK Offshore). ENHANCE THE AROMA - Using the Ginger Tool 3in1 guarantees the ginger to be cut precisely and allows the aroma to unfold and the flavor is enhanced! The grater is also dishwasher safe, a bonus for busy kitchens where usage of this product would be high.

These level tools are great for quickly yielding a good amount of ginger, while also being able to easily separate the liquid from the solid.A wide panel incorporating Microplane's fine photo-etched, ultra-sharp blades makes fast work of grating ginger. It’s true that ceramic graters are fantastic at turning fibrous roots like ginger and wasabi into a puree.

But within a few months those little rectangular teeth become so dull they stop cutting and start mashing.Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Simple and effective, just give your peeled ginger a good rub on the sharp teeth for purée in seconds, with all the flavourful oils collected in the moat. But in practice, these differences didn't matter: Tasters found ginger of every texture acceptable and very similar when eaten raw (added to soy sauce as a dip for tofu). Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way.