Sentences with phrase «ginger grater»

Ceramic Ginger Grater The low - tech ginger grater, like the one pictured above, is a little kitchen tool miracle.

Ginger I actually have a small ceramic ginger grater that I adore, but a box grater works just as well.

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You can also use the ginger grater for garlic, daikon, chocolate, and hard cheese.

The timing couldn't have been better: I bought a ginger grater a few days before BonAppétit.com posted 31 recipes that called for minced or grated ginger — all of which I wanted to make.

* To grate ginger, you can use a traditional ginger grater, but I like to use a classic microplane grater.

finely grated fresh ginger (I like this ginger grater) 4 whole cloves 1 lb.

Not exact matches

Not trying to sound infomercial - y, but this Dual Gage Grater is a must - have for ginger, garlic, turmeric, citrus zest, hard cheeses and such it's only $ 3!

TIPS: use skinny asparagus — it's more tender; to peel ginger root before grating, use the back of a spoon and scrape it off rather than use a sharp knife; after grating the ginger, it tends to stick to the grater — to release, hold the grater over the fish and bang the grater against something solid like the side of a pan or dull side of a large chef's knife, and it will spatter haphazardly over the fish, which is what you want.

Start by grating garlic cloves and ginger using a grater.

Peel and use a microplane or grater to grate the garlic, ginger, and turmeric and add to the skillet; cook until fragrant, about a minute.

Peel the ginger (the most efficient way is using a teaspoon instead of a knife), and then grate it with a fine grater.

I tried cauliflower pizza once — I enjoyed it, but my guys knew something was up and would have no part of it Love graters though, I use them for garlic, ginger, onion, all the time!!

Peel the ginger, and grate the ginger and garlic with a microplane or box grater.

Game plan: To prepare the ginger, use a teaspoon to scrape away the thin outer peel, and then grate the yellow interior on a fine grater, such as a Microplane zester.

Yoats 2 cups / 500 ml plain thick yogurt, Greek or Turkish (vegans can use Coconut Yogurt) 1 cup / 90 g rolled oats 1/4 cup / 35 g sunflower seeds 1 small apple, cored and roughly grated on a box grater 1 pinch ground vanilla or vanilla extract 1 tsp freshly grated ginger or ground ginger

I usually end up with a puddle of ginger juice and a hunk of fibery ginger strands that I can't drag across the grater anymore for fear of grating my fingers.

You'll still need to peel the ginger (I do it with a spoon like the saucier at Le Bernardin) before running it across the grater.

Peel a small piece of ginger and use a fine grater to mince.

Use a fine grater to grate the ginger into the limeade.

To grate the ginger, use a piece of ginger about 4 inches long and grate to a pulp using a Microplane or fine grater.

When you have a large tablespoon of freshly grated ginger in your hand, remove the grater and clutch your hand into a tight ball to squeeze out all the liquid juice from the ginger into the lemon juice.

Place a grater above the bowl and grate the ginger so it falls into your cupped hand (placing it over the bowl catches any ginger pieces that may fall from your hand as you grate).

Peel the ginger (the most efficient way is using a teaspoon instead of a knife), and then grate it with a fine grater.

Shave off the skin, and then use a microplane grater to finely grate the ginger.

While I have a microplane grater, I rarely use it anymore and instead use the fine side of my box grater to finely grate ginger, garlic, cacao butter, beeswax (for natural beauty care recipes and salves) or spices.

While the dough is chilling assemble the ingredients and equipment needed to make the filling; pumpkin puree, brown sugar, ground cinnamon, ground ginger, ground allspice, nutmeg, pure vanilla extract, cream cheese, 2 egg yolks, 1 egg, salt, a saucepan, spatula, wooden spoon, 2 small bowls, 1 large bowl, a grater, and gel food colors (orange and green).

Just rub unpeeled ginger on the surface of the grater and ta - da, a perfect mound of chunky ginger puree, with no grated fingers to match.