Reddit Reddit reviews Kyocera Advanced Ceramic 6-1/2-inch Ceramic Grater

We found 3 Reddit comments about Kyocera Advanced Ceramic 6-1/2-inch Ceramic Grater. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Utensils & Gadgets
Home & Kitchen
Graters, Peelers & Slicers
Graters
Kyocera Advanced Ceramic 6-1/2-inch Ceramic Grater
6.5-inch small grater is dishwasher safeRows of sharp teeth; roots such as ginger are quickly shredded, leaving the unwanted fiber behind.For ease of use, a silicone ring underneath holds the grater in placeNon-corrosive bowl collects the gratings and flavorful juices, without altering the tasteAlso great for elephant garlic, daikon radish & parmesan cheese
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3 Reddit comments about Kyocera Advanced Ceramic 6-1/2-inch Ceramic Grater:

u/EntropyFighter · 13 pointsr/Fitness

CHICKEN STOCK

Well for one thing, make stock. I don't know how you get your chicken but if they have bones on them, save them (freeze them). Cooked or not. Or you can cut to the chase and go buy two whole chickens. You may need a stock pot. There's a good Cuisinart one for about $40, which is about $30 cheaper than when I bought mine about a year ago. So snatch it in case the price goes way back up.

Fill with the chicken (remove the gizzards and such if you bought them whole and raw) and about a gallon of water. Simmer for 3 hours. take a few carrots, a few stalks of celery, and an onion or two. Rough chop them. Into the pot. Continue to cook for another 3 hours. This isn't rocket science. It's dissolving food in water.

If you have some whole peppercorns, parsley, and garlic cloves, either toss them in and strain them later or make into a bouquet garni (essentially tie them up in a bit of cheesecloth so they don't get loose) and toss them in. After another 30 or 60 minutes (stock doesn't require precision) you're finished. And if you don't have any of these items, don't sweat it. It's still gonna taste good.

Ideally, strain through a mesh strainer lined with cheesecloth. I bough a pack of the kinds of plastic containers you get when you order soup from Chinese Takeout from Amazon and you can partition out the stock for easier use.

Put them in the fridge and let them cool down. The fat will rise and form a protective barrier. As long as the fat is there, the stock will keep longer in the fridge. Just skim the fat before you use the stock. Fat in your stock when you use it is generally a bad idea. Don't feel bad about freezing whatever you can't use in the first two weeks.

Now you have liquid gold. You're 15 minutes away from chicken soup. (Just chop up everything, dump in the stock and cook until you wanna eat it.) You now can have flavorful rice. Or better yet, step up your starch game and make risotto. You can add it to other dishes like ground turkey with taco seasoning to make turkey taste about 1000x better. Hell, you can straight up drink it.

CHICKEN FAJITAS

As a side note, olive oil does wonders for chicken. Grab the chicken tenderloins, scrape out the ligament and cook in a little olive oil. Toss in some bell pepper and onion (and fajita seasoning if you have it, else salt, pepper, and garlic powder to taste) and you've got yourself fajitas. You can decide whether you want a taco shell or not.

CHICKEN & BROCCOLI (or Beef & Broccoli)

Here's a recipe for beef & broccoli (but works for chicken & broccoli too). Considering it's essentially protein, broccoli, and rice with the barest of flavorings, I consider this clean eating.

The only thing you need to know is that the Chinese have a technique to make protein have a more velvet mouthfeel. It's called "velveting". That's what the marinade is about.

Marinade: (For the protein)

  • 1/2 tablespoon soy sauce
  • 1 teaspoon mirin
  • 1/4 teaspoon sesame oil (I leave this out but if you like sesame oil, add it)
  • 1 tablespoon cornstarch
  • dash of pepper

    Mix together and rub into the protein with your hands. It's easiest that way. Wait at least 15 minutes. After you do this a few times you'll realize the proportions here don't really matter all that much. I just eyeball it now and make it a little wetter than you'll find this to be. Either way there's not much difference in the final product. In other words, as long as you're reasonably close to this part of the recipe, it'll turn out fine.

    Sauce:

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sesame oil (I also leave this out)
  • 1/2 teaspoon sugar
  • 1 teaspoon cornstarch
  • 4 tablespoons water

    How to Cook Everything:

  1. Do you have a rice cooker? If yes, make rice. If no, make rice. It's just more finicky without it. But seriously, consider a rice cooker. I like jasmine rice. They make a brown jasmine rice too. If you have a smart rice cooker, try that. Otherwise, stick with the white stuff. (Unless you like/prefer brown rice, then go crazy.)
  2. After the meat has been in the marinade for at least 15 minutes, cook in a little vegetable oil, preferably in a wok. You may want to work in 2 batches so you can get better browning on the meat. After the meat is cooked, remove to a plate.
  3. Chop up some broccoli and microwave it for 4-5 minutes until tender. Too much and it'll get limp and dumb. Too little and it'll be too crunchy. I usually microwave my broccoli with a little water in the container and with a lid. That way it steams up nice. If you don't have a microwave, steam on the stove top.
  4. If you haven't burned anything to the bottom of the wok/pan when cooking your protein, go ahead and add a little more oil, a few minced cloves of garlic, some grated or finely chopped ginger (I recommend using one of these), and red pepper flakes (or break open some dried bird eye chilis if you have them). Adjust to your heat preference. I like mine with a fair amount of heat in it. (If you did burn something, wash the wok/pan out first and start clean.) Add all three to the oil and cook for 30ish seconds until fragrant. Add the protein back to the pan. Add the cooked broccoli. Add the sauce. Bring the sauce to a boil. Serve over rice. Note: There won't be a lot of sauce. It'll coat everything but there won't be a lot of extra. That's because the dish isn't meant to be saucy.

    Anyway, try that. It's phenomenal. Personally, I buy sirloin and slice it to make beef and broccoli. But chicken works really well too.

    I can keep going but that's at least 3 things you can do with chicken.

    Edit: Thanks for the GOLD!
u/Cutoffjeanshortz37 · 1 pointr/Cooking

Yup, if you do a lot of ginger this is what you need

u/NegativeLogic · 1 pointr/Cooking

What you want is one of these ceramic graters:

https://www.amazon.com/dp/B000KKK4YC/ref=twister_B019RR596Q?_encoding=UTF8&psc=1

I own a microplane and one of these, and I think the ceramic grater was the better decision. It also makes amazing parmesan snow.