Use the large coarse
side of a cheese grater to grate in the butter then sort of toss it all around to get coated in the dry ingredients.
Michele uses Duke's Mayonnaise in this potato salad recipe and grates the eggs on the largest
holes of cheese grater.
Not sure if it's because I grated my zucchini too small (I used the fine side
of a cheese grater) and / or if I didn't get enough liquid out of it, or if it was something else I did.
Salad 4 medium carrots, peeled and shredded on the large holes
of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups romaine lettuce, chopped 1/2 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped
Grate the marzipan on the coarse side
of a cheese grater, straight onto the dough, covering the whole surface.
You can use a citrus zesting tool, a microplane, or the smallest holes
of a cheese grater; you can also use a vegetable peeler or even a knife, just be sure to avoid the white pith which can be bitter.
Using the coarse side
of a cheese grater, grate the cold butter into the dry ingredients and work in the shreds with your fingertips until the mixture resembles coarse meal.