Best graters according to redditors

We found 284 Reddit comments discussing the best graters. We ranked the 102 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Graters:

u/deosama · 488 pointsr/MealPrepSunday

From left to right:

Chipotle chicken, lime and cilantro rice, with chunky salsa: 405kcal

Mac and cheese with spiced chicken breast, and broccoli: 422kcal

Zoodles and turkey meatballs with spicy sweet basil pasta sauce (not pictured: 100calories of "slim round" olive oil and Italian herbs bread): 439kcal

Bangers and mash with broccoli (Roasted red pepper and mozzarella chicken sausages, with red potato mash): 472kcal

Edit: Here's the "recipes". I didn't really follow any recipes so, measurements won't be exact. Just gotta feel it out. Also note: These recipes could be made to be way more delicious by adding more fat, and cheeses. I wanted more lower calorie foods (as I'm on a cut) so I left out a lot of oil, butter, and cheese. Definitely feel free to add this stuff in if you'd like!


Chipotle Chicken, Lime cilantro rice, with chunky salsa:

Ingredients needed:

  • 3lbs boneless skinless chicken (trimmed and thawed)
  • 1 can chipotle peppers in adobo sauce.
  • 4c white rice (brown rice would be better)
  • 1/2c cilantro diced
  • juice of two limes (separated)
  • salsa of your choice
  • salt and pepper


  1. Thaw, clean, and trim 3lbs of chicken.
  2. Put chicken into ziplock bag with the entire can of adobo, about 1T salt, and the juice of one lime.
  3. Remove most of the air in the ziplock bag as you close it, then massage the marinade into the chicken for a bit. Let sit in the fridge for at least 30 minutes.
  4. Make rice. (I have a rice cooker, so I just throw it in there. If you wanted more flavor use chicken stock instead of cold water). After the rice is done, add the juice of one lime, and the cilantro. Mix.
  5. When rice is finished, cook the chicken. Grill, or pan fry. Either way, make sure you spray or oil down your baking instrument. You don't want your chicken to stick and lose all that delicious flavor. Set chicken aside to rest after it's done cooking. Do not cut it right away. Wait at least 10 minutes.
  6. Weigh entire batch of rice (I know 1c cooked rice from my rice cooker is about 180g). Separate into different containers.
  7. Weigh rested chicken, divide by # of servings. Chop into pieces and distribute into containers.
  8. Add additional ingredients, such as salsa, cheese, guacamole, lettuce, etc.


    Mac and cheese with spiced chicken breast, and broccoli:

    Ingredients needed:

  • 3lbs boneless skinless chicken (trimmed and thawed)
  • 3 boxes Kraft Mac & Cheese (9 servings)
  • 8c broccoli
  • salt and pepper


  1. Preheat oven to 375F.
  2. Thaw, clean, and trim 3lbs of chicken.
  3. Line one large baking sheet with aluminum foil. Put chicken on sheet and spice with: salt, pepper, smoked paprika, and garlic. (If you'd like some more spice add chili powder, and cayenne).
  4. Place chicken in oven for about 40 minutes, or until the internal temperature is 160F (Don't want to cook these too much, or when you reheat them they'll be really dry).
  5. Make Mac and Cheese. For this recipe I subbed out basically everything the recommend in the prep. I added less than a 1/4c almond milk into the entire batch and mixed.
  6. Weigh entire batch of Mac and Cheese, divide by # of servings, separate into individual containers.
  7. Weigh entire batch of cooked chicken, divide by # of servings, cut, separate into individual containers.
  8. Add in Broccoli.
  9. Possible additions: Bacon. I was originally going to put some bacon into this recipe, but forgot. When I remembered I was too lazy.


    Zoodles and turkey meatballs with spicy sweet basil pasta sauce:

    Ingredients needed:

  • 2.5lbs ground turkey
  • 2T worcestershire sauce
  • 2 servings of italian herb bread crumbs
  • 4 cloves garlic (diced)
  • 2 small yellow onions (diced)
  • 1 green pepper (diced)
  • 1 large egg
  • 8 zucchinis (As straight as you can find)
  • 2 bottles of pasta sauce of your choice. I picked Classico Spicy Sweet Basil (1 serving 50 calories)
  • Salt and pepper


  1. Preheat oven to 350F.
  2. To a hot pan add onion, green pepper, and garlic (add oil if you'd like). Cook until onions are translucent and the garlic is aromatic. Set aside.
  3. Once onion mixture is cooled off a bit, place large mixing bowl on kitchen scale and add ground turkey, worcestershire, egg, onion mixture, breadcrumbs, and salt and pepper to taste. Mix thoroughly.
  4. Divide weight of mixture by # of servings multiplied by how many you'd like to have in each serving. I wanted 5 for each serving, for 8 servings = 40 meat balls.
  5. Form the meat balls and put them on a large baking sheet lined with aluminum foil.
  6. Bake at 350 for approximately 40 minutes (or until fully cooked).
  7. Wash and spiralize zucchini.
  8. Weigh entire batch of spiralized zucchini and divide by # of servings. Separate into individual containers.
  9. Separate cooked meatballs into their containers.
  10. Add 1 serving of pasta sauce on top of the meatballs.
  11. Possible additions: Cheese, additional italian herbs.


    Bangers and mash with broccoli:

    Ingredients needed:

  1. Wash and chop red potato
  2. Add potatoes to large pot with water, and boil until fully cooked. (You should be able to easily pierce a piece of potato with a fork).
  3. Put a large bowl on a kitchen scale. Add strained potatoes to bowl with garlic powder, salt, and pepper to taste. (Possible additions: sour cream or cream cheese, chives / green onions, butter). Blend or mash and mix until desired consistency.
  4. Divide weight of potatoes by # of servings. Separate into individual containers.
  5. The sausages are already fully cooked, so we just need to brown 'em a bit. You can pan fry them, or do what I did, and grill them.
  6. Add Sausages to containers, ensuring to mess up the order of at least one to annoy people on the internet.
  7. Add broccoli to containers.


u/RisingZenith · 96 pointsr/Cooking

Microplane. For people who still zest with something like this, it's life-changing.

u/JapanNow · 19 pointsr/Cooking

I use a fine microplane for ginger, garlic, and zest.

And a coarse microplane for cheese.

Both are very sharp, and I hand wash them to keep them that way as long as possible.

u/avanai · 18 pointsr/Cooking

The pre-grated stuff you get in the cold aisle at the supermarket doesn't count, and neither does the "Parmesean" that costs way less. Go to where they have the fancy cheeses and get a solid wedge or block of Parmigiano Reggiano.

I also like Pecorino, but same idea.

You might want one of these graters, also very useful for zesting citrus and grating nutmeg.

u/RogueViator · 14 pointsr/shittyfoodporn

If the stick of butter is rock hard don't bother cutting off a chunk and trying to spread it. Instead get a cheese grater or microplane and just grate it over your bread. It spreads easier that way.

u/EntropyFighter · 13 pointsr/Fitness


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.


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.


  • 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/pigcitymasterx · 12 pointsr/MealPrepSunday

> Sorry for late reply i work 12 hour shifts at a hospital and I got off of work at 9 P.M.
> As for recipes: Frozen yogurt bark
> One 32 oz. container of vanilla yogurt (I used chobani)
> One and a half cup of favorite granola (I got a high protein vanilla flavor from local grocery store
> One cup of dried cranberries.
> Mix the berries, 1 cup of granola and the yogurt in a bowl then spread out on a cookie sheet. Top with remaining granola and freeze for 3-4 hours. Cut how you wish and enjoy!
> Zucchini noodles with chicken 2.7 lbs of boneless skinless chicken cubed
> 4.5 lbs of zucchini turned into noodles
> 1.5 lbs of sweet potatos turned into noodles
> 1.5 lbs of crook neck yellow squash turned into noodles
> 2 medium red bell pepper julienned
> 1 medium orange bell pepper julienned
> 1 medium yellow bell pepper julienned
> 2 medium sized Jalapenos minced
> 1 large ancho chili minced
> 1 large yellow onion julienned
> 1 small head of garlic minced
> Salt+Pepper+red pepper flakes to taste
> I used an organic no salt season mix from Costco for my main season with black pepper+salt+red pepper flakes.
> Prep all the veggies, place peppers, onion and garlic in a large pan (i used a very large wok) and saute until tender. Add in the potatoes as the take longer to cook than the squash and zucchini. Add in zucchini and just mix everything together until its cohesive and all mixed together. After I drained it in a large colander and cooked the chicken in the same wok with the same seasonings.
> As for my noodle making i did it myself with this tool from amazon. Very effective and totally worth.

u/fightinirishpj · 11 pointsr/funny

It's only 1.21 on amazon (plus 4.95 shipping)


u/Sciguystfm · 11 pointsr/specializedtools

You have to pick up a microplane grater. Do yourself the favor, it's less than $15 and you deserve it you beautiful bastard.

It will revolutionize cheese for you, more and more specifically make Parmigiano Reggiano a spiritual experience

u/thatsalotofpoo · 10 pointsr/whatisthisthing

Rotary Cheese grater. It is missing the round bit with the rotating handle.

u/ChefGuru · 9 pointsr/AskCulinary

I'll throw my vote in for a sharpening stone. If he doesn't already have a nice sharpening set, maybe consider getting him something like a nice diamond sharpening stone; I've seen them for $50 or less.

Tools are always nice. Here are some suggestions to think about:
~ microplane grater
~ Japanese mandolines can be fun to have around.
~ Fish spatulas can be a handy tool.
~ Does he have a good quality peeler? Everyone has a "normal" peeler, but I like to have a good quality horizontal peeler, like one of these, to use sometimes.
~ Does he do a lot of baking? If so, maybe some silicone baking mats for his baking sheets, or maybe some parchment paper.
~ Does he like to use fresh citrus juice very much? Does he have a citrus reamer?
~ Does he like to use fresh garlic? Maybe a garlic press?
~ Silicone spatulas?
~ Does he have a pepper grinder for fresh ground pepper?
~ Does he have a set of mise en place bowls or something to use to keep his stuff organized when he's working?
~ Does he have a scale? You can find plenty of options for home-use digital scales that can weigh up to 11 or 12 pounds, and use either pounds, or grams (if he's doing anything metric.)
~ Something like a good quality cast iron pan can be a lifetime investment, because if they're well cared for, he'll be able to pass it on to his grandkids someday.
~ A dutch oven will always be useful to serious home cooks. The enameled cast iron type are very popular, but they come in many different sizes and shapes, so keep that in mind when picking one out.
~ Knives are always nice. Paring knife, utility knife, serrated slicer, etc.

Those are just a few suggestions that popped into mind. Good luck, I hope you find something nice for him.

u/LeggieBoi · 9 pointsr/Cooking

I'd definitely pick up a microplane to go with your box grater when you get the chance, this is a super nice one that's kind of the gold standard.

Fantastic for hard cheese, really the only tool for zesting citrus, and also great for getting a quick garlic or ginger paste.

u/aureliano_b · 9 pointsr/ChapoTrapHouse

I don't have time to make sure it's comprehensive and everything but I can throw some stuff together real quick:


You really only need 2, a chef's knife and serrated knife. A pairing knife is occasionally useful but rarely necessary. If you really like sharp knives, buy a whetstone and learn to sharpen, cheap knives can get just as sharp as expensive ones.

u/Klepto666 · 8 pointsr/Cooking

Here is a Microplane off Amazon, and here is a Joyoldelf off Amazon. Take a look at the photos. Even the close-ups, the blade shape and layout are identical. And yet there's also a possibility that it works worse because it was a knock off.

Is it really worth getting in a tizzy over someone calling that specific style of zester "a microplane" when it immediately gives you an instant visual representation of what they're using, so that we can try to help them better/faster?

"I have this issue" should be met with possible solutions, not "WELL I DON'T HAVE ISSUES SO YOU MUST BE WRONG ABOUT SOMETHING."

u/plutoniumhead · 8 pointsr/AskCulinary

This is the one I use.

EDIT: Also including a video because you might just be using it incorrectly.

u/pasaroanth · 7 pointsr/DiWHY

Do yourself a favor and get one of these.

Their only weakness is very soft cheese, but this can be overcome by putting the brick of cheese in the freezer for a bit before grating. Way easier.

u/jesusthatsgreat · 7 pointsr/ireland
u/IonaLee · 7 pointsr/Cooking

If I were to build my kitchen from scratch, it would be pretty much what I have today w/out having to go through all the old, cheap stuff that I wound up buying getting rid of because it was low quality and wore out or broke or didn't work as well as it should have. So as follows:

All Clad Stainless:

  • 12" skillet
  • 1.5 qt pot
  • 3 qt pot
  • 8 qt stock pot (I have the 12 qt but most people won't use something that big

    Cast iron:

  • 12" skillet
  • 8" skillet
  • other cast iron pieces for grilling that most people won't use

    Enameled dutch oven (Staub):

  • 3 qt round cocotte
  • 7 qt round cocotte

    Various Appliances:

  • Kitchenaid mixer (hand mixer first, then stand mixer)
  • Cuisinart stick blender
  • Coffee maker (I have a Cuisinart, but I'm not stuck on the brand)
  • A toaster oven (again, I have Cuisinart, but check reviews)
  • An electric kettle (no brand specific)
  • Vitamix (optional - I love mine and use it daily)


  • Shun 10" chef knife
  • Shun 4" utility knife
  • No name super-thin flexible fish filleting knife that debones poultry like it was butter
  • Honing steel
  • Magnetic strip for storing knives

    Other misc stuff:

  • Fish turners in all sizes
  • Good set of bamboo (not wooden) spoons/spatulas
  • Set of silicone scraper/spatulas
  • Oxo tongs in various sizes (at least short, med, long)
  • A mandoline slicer
  • Epicurian cutting boards
  • Microplane grater/zester
  • A variety of mesh strainers (I use them more than colanders)
  • Thermopop instant read thermometer
  • A good quality probe thermometer (the kind you leave in the oven)


  • A basic set of Corningware
  • A couple of half sheet pans

    Fun things to have if you think you'll use them:

  • Pasta maker or attachment for your Kitchenaid
  • Ice cream maker
  • Bread machine

    These are the things that I have right now that I'd get from the start if I were starting over from scratch. I have other stuff, but it's been gathered over time and I'm sure I've left out a few things, since I'm kind of working off the top of my head. Oh yeah, like a good set of storage stuff (Rubbermaid or similar) and a garlic press ... and ... and ... :)
u/iland99 · 6 pointsr/Canning

We freeze some chunked or spiralized by something similar to this. Since this is r/canning I'll also give you this idea: canned pineapple zucchini. It's amazing how closely zucchini resembles pineapple chunks after canning it this way!

u/lobster_johnson · 6 pointsr/AskCulinary

Keep in mind that there's a huge difference between box graters! Most graters are stamped metals, meaning that it's made with machine that takes flat sheets of metal and punches out the teeth so they stand out at an angle. This is your typical grater that you find everywhere.

Unfortunately, the teeth aren't very sharp as a result, and grating something with this grater will ultimately tear, not slice, your food.

What you want is a grater where the teeth have been etched. This process involves chemically photo-etching the surface of the metal into a triangle shape, like that of a knife edge, before the teeth are punched out. It was pioneered in the 1970s, I believe, by a company called Microplane. The result is a grater with super sharp teeth that last many, many years of use.

Microplane makes really good graters. I have this handheld microplane, and this zester. Both great and will easily deliver lots of grater cheese without much muscle power. I use the wider microplane to grate directly over dishes. One of its benefits is that you can rest it on the table, at a slight angle, and use a pushing motion to grate. This requires less muscle power than pushing the cheese down the side of a box grater.

For grating larger amounts of cheese ahead of time, I use this amazing Cuisiart box grater, which also has etched teeth. The Wirecutter has been naming it the best grater for years, simply because it is superb.

A pro-tip: If you're not tall, put the box grater on a chair or something lower than your average countertop. You want to be pushing down. If you put a box grater on a countertop, your arm will have less leverage.

Some people like cranked rotating gadgets. I don't like them, for a couple of reasons. First, these things usually have multiple parts that need to be cleaned — a friend uses one that has three parts (drum, handle and the lever that closes down on the cheese to push it down). It's finicky to clean, and I hate cleaning it.

The second reason is that the action of turning the rotating handle while simultaneously forcing the cheese down is just not good physics — you have one force pushing down and the other pushing laterally. The only way to get good traction is to rest the thing on a table. You can also get table-mounted nut-grinder types of gadgets, but they need to be clamped to a tabletop or similarly sturdy surface.

Finally: Blenders can grate cheese. I don't know about small personal blenders like Nutribullet, but a higher-powered one like a Ninja can certainly grate soft and hard cheeses really well.

u/Zykium · 5 pointsr/keto
u/amihan · 5 pointsr/vegetarian

Here are some ideas:

  • Shun Nakiri knife?

  • Microplane grate. This is what I use for finely mincing ginger and zesting citrus

  • Spice dabba, indispensable for keeping whole (i.e., unground) spices in a compact form factor.

  • Silpat baking mat, great for converting any baking pans into a nonstick version. I've used it to roast vegetables, bake cookies and even macarons.

  • Mandoline, self-explanatory. Great for making uniform slices or strips of vegetables for gratins or casseroles. I made the ratatouille in Pixar's Ratatouille with this!

  • Combination pressure-cooker/steamer/rice cooker/slow cooker. This is an electric pressure cooker that has the advantage of not requiring the same amount of babysitting as a typical stovetop pressure cooker. If your GF cooks with a lot of beans and lentils, then pressure cooking is something she'll appreciate.

  • Plenty by Ottolenghi features highly inventive vegetarian cooking using a wide assortment of vegetables. The book has a middle eastern emphasis, but still contains recipes from all over the globe. My favorite is the Soba noodles with mango and eggplant.
u/CaptainKate757 · 5 pointsr/AskWomen

Oh my god look at this cheese grater!

I never get excited about kitchen products because they're things I inevitably have to wash, but this crap is so damned cute!

u/anonanon1313 · 5 pointsr/LifeProTips

Get one of these:

You'll never look back.

u/nbaaftwden · 4 pointsr/Cooking

Embarrassingly, this kale stripping tool. Yes, I know I can do the same job with a knife but it's honestly faster and funner to do with this.

u/throughtheforest · 4 pointsr/AskCulinary

Invest the $15 in a microplane. Seriously AMAZING. Garlic minced, lemons zested, ginger grated in an instant!

u/smilingkiwi · 4 pointsr/1200isplenty

I have one of the manual ones like this and found it so annoying to use that I ended up buying one with a crank pretty soon after I got it. I was trying to save a little money, but I ended up spending almost double. So my advice would be just to get a full one initially. You can do so much more with them, and it's so much easier to use. I have this one and have no complaints about it.

u/travio · 4 pointsr/Cooking

A Microplane Zester is a great tool for just this purpose. It is pretty easy to clean and can be used for cheeses and zests. I use mine all the time.

u/X28 · 4 pointsr/Cooking

The microplane zester/grater is worth an investment. It's much sharper and finer than a normal grater since it actually cuts through the material than just grating it. A tough, fibrous root like ginger and galangal becomes a neat pile of pulp with barely any leftover.

u/irishboy209 · 4 pointsr/Pizza

I have not been able to try tomato Magic I have been wanting to though even living over here it's very hard to get the products,

Ive been lucky to find the 7/11s

I've been meaning to go to the Restaurant Depot next time I'm around Sacramento I try to stay away from San Jose it's too much traffic for me. Of course nothing like NY. Lol

Galbani works ok for me but I would like to get a more flavorful mozzarella which I also hear Trader Joe's has.

This right here was the game changer for me, its a beast
Norpro 355 Stainless Steel Potato Grater

u/phawny · 4 pointsr/keto

I second the Paderno, but if you're looking for a cheaper one, the wonderveg also worked well for me until I decided to upgrade.

u/invisibledeals · 4 pointsr/Flipping

Random scanning won't yield the results you are looking for. If you don't have a strategy you will be at a major disadvantage. Truth be told: There are thousands of people looking through the clearance sections of the major retailers every day. What makes you think that you can walk in and magically walk out with a handsome profit? That does not work. So you need to come up with a formula that works. No one is going to hand that to you. That formula is worth big bucks.

I will give you this advice: If you want to make it in this business, you need to apply more cleverness.

Have a look at this item: - That sells for $29.99.

It seems not to be available in the US, but on the Canadian IKEA you can find it at this link for a fraction of that price. That type of deals is much more valuable than looking for Lego Sets in the clearance section. Be creative.

u/Teflonica · 4 pointsr/keto

You're getting totally ripped off by buying preshredded, this potato grater makes grating soft cheeses like mozzarella a snap.

u/InformationFetus · 4 pointsr/keto

Sold. Now I'm looking on amazon and I'm torn between a bunch of them. They're all around $20 or under for the best reviewed ones - all pretty positive too. Which one would y'all get?

iPerfect -

Native Spring -

All Time's Finest -

Kitchen Supreme -

u/Fruchtfliege · 3 pointsr/seriouseats

I use this one:
It's made in Germany by Rösle. Was surprised to see it on sale on I can only recommend it, had it for years. Sharp V-shaped blade and a sturdy stainless steel build.

u/WindWalkerWhoosh · 3 pointsr/seriouseats

Just FYI, you only need this much of an amazon link:

All the rest just says who did the search and a few other things.

u/bugzzzz · 3 pointsr/seriouseats

This is the minimum you really need, but at that point it's more effort than its worth:

u/goodtiger · 3 pointsr/AskCulinary

I know this doesn't help you now, but what you should have bought is a microplane. Grates ginger, garlic, cheese, and zests citrus fruits.

u/samdraper · 3 pointsr/ATBGE

For anyone who want to buy one of these beauties they’re on Amazon in the UK, probably other countries too - Paladone Cheesus Christ Grater

u/OppressedCactus · 3 pointsr/1200isplenty

I just have this Oxo one (mine has two blades). It's the only one I've ever used so I can't say if it's amazing compared to others or anything, but it works just fine for me! I've used it a billion times for zoodles, and another time to make a "different looking" cucumber salad. I think that particular one wouldn't be great if you had to make a bunch for a lot of people, but for one dish it's no problem.

Welcome to the world of zoodles!

u/GERONIMOOOooo___ · 3 pointsr/ketorecipes

It's already been posted here in spades, but get a food processor with the shredder blade. If those are too pricey for your budget, a rotary grater will work.

u/wine-o-saur · 3 pointsr/Cooking

I know you said no to utensils, but I think these are possible exceptions:

Microplane grater - Best grater ever. Amazing for garlic, ginger, hard spices, cheese, citrus zest, chocolate shavings, etc. etc. I have one, and would be happy to have another just because they're so useful.

Victorinox tomato/steak/utility knife - This knife is marketed in three different ways because they're just so damn handy. I'd just go for whichever is cheapest, they're all the same. Incredible knife for little jobs that always seems supernaturally sharp. Cuts cleanly through even the ripest tomatoes, sails through thick-skinned limes, dices ginger like no other, slices garlic paper-thin, neat and tidy (and un-squished) sushi rolls, bagels, etc. etc. I have 3 and would be happy to have another. I've given plenty of these as gifts and they're always appreciated.

Silicone spatula/spoonula - Pretty much every other cooking utensil has grown dusty and unused since I got my silicone spoonula. More heat-resistant than plastic or wooden alternatives, so nothing bad happens when you leave it resting on the pan. Insanely easy to clean. Amazing for getting every last bit of sauce/icing/batter/etc. Best thing ever for cooking omelets or scrambled eggs. I wash mine immediately after use every time because I know I'll be using it again soon. I would happily replace every wooden spoon and plastic spatula in my kitchen with one of these. Then I'd have 6, and I would be very happy.

SilPats. Best thing to put on your baking sheet, ever. Also provides a great work-surface for sticky doughs/batters, melted chocolate, caramel, etc. You don't really need multiples of these I suppose, but I certainly wouldn't complain.

u/[deleted] · 3 pointsr/classicwow

Not entirely true though I'm pretty sure. Like this here is a cheese grater. The front there makes the ones as big or bigger than the ones you'd find in a shredded cheese package. I've never actually heard of a cheese shredder.

As far as my understanding goes "grated" and "shredded" mean the same thing for soft cheeses, but otherwise grated and shredded are used like you say. Or something like that.

u/PictureofPoritrin · 3 pointsr/EatCheapAndHealthy

Impress yourself! Because you are worth it, and you deserve a nice dinner. Make a very simple roast chicken; much easier than you'd expect. You can often find a chicken (at least where I am) for about a dollar a pound, and you'll get a few dinners out of it. Can save the bones to make soup or stock if you like, but for now...

I am a fan of two recipes, but there are 10,000 variations. Neither of these call for butter or oil, or anything exotic. So, it's basically just you and the bird. Roasting pan or cast iron, some way to raise the bird up (roasting rack, or one of those silicon trivets will do it, too), salt, pepper are the themes between both. The second recipe is slightly fancier and also calls for a lemon and some rosemary. You can use dried rosemary.

  1. Thomas Keller's roast chicken. Roasting pan, roasting rack, salt, pepper, bird, oven at 450. You can tie up the bird, but I never do. You can take some of the extra steps (fooling with the wishbone), but I never do that either. Takes an 45-90 min depending on the size of the bird. Make a salad or some mashed potatoes (flakes don't suck -- throw in a little garlic if you got it) to go with it.

    ---this recipe is simply badass in its simplicity and its ease. Literally bird + salt + pepper + heat.

  2. The Toby Ziegler (from the West Wing) method:
    bird, lemon, salt, rosemary, black pepper, a lemon.

    ---Zest the lemon if you have a zester. If you find yourself with a spare $10ish lying around, get a microplane. If you don't, don't worry about it. Cut the (maybe naked) lemon in half. Squeeze some of the lemon juice onto the bird. Get the zest onto the bird if you have it. Rub with some salt. Throw some rosemary on there. Get some rosemary and salt inside the bird, and put the lemon halves inside, starting breast side down. Put on roasting rack, 350 for... whatever the package recommends based on weight. I would hit the bird with some black pepper. Maybe throw a little garlic inside the bird. Not critical.

    ---I also tend to put in about 2 cups of liquid into the roasting pan -- usually 2 or 3 to one water to white wine, but if you don't have white wine (I buy cheap white and cheap rose for cooking) it's fine. I tend to flip the bird (haaaaaaaaa) after an hour or so. This is a much slower method.

  3. throw together a simple salad to go with it. Some romaine, some tomato, a cucumber, some balsamic. If you have some fresh herbs around (maybe some basil) throw it right in there with the lettuce. A little feta or parm if you have it.

  4. cranberry sauce is not a bad thing. I've got a recipe I like if you want to do that, but I am happy to buy the Ocean Spray stuff in the can because it tastes good. I don't always get it. It's not exactly health food, though.


    Other thoughts:

  5. How to be poor and buy spices anyway: in the US (I'm in the Boston area), there are a good number of discount spice brands. I do not just mean the value brand at the grocery store (as often times those are teeeeerrible). If you have Badilla as a brand (check the Latin foods aisle), this is pretty spectacular, and cheap. Option 2 is find yourself an ethnic grocery store and buy Sadaf or one of those brands; e.g, I have a European grocery store near me (who also sell crazy cheap produce -- trying to help you stretch your budget), and got a large jar of taco seasoning for $2.50. This is versatile, and I've got some evil plans for it. But I mean, it's a brand I've never seen before (Castella), and 10 oz of the stuff. One of those places will probably have bullion cubes/powder, vinegars, and oils pretty cheap, too; I get sunflower oil for like $1.80/liter, which is awesome (if you like sunflower oil, but it's pretty versatile). I literally cut my produce bill in half starting to shop at a little Euro grocery, and my friends who live near this big Latin/African grocery have had similar benefits.

    --the bigger grocery stores sell like bulk tins of black pepper. These are often only a couple of dollars, and many times are the cheapest way to get it. If it gets a little weak, use a little more.

  6. I really love Mark Bittman's How to Cook Everything. There is a new and updated edition that (used) runs about $10 shipped, but the classic big yellow book is about $5 shipped from Amazon. Idea fuel really, and it is how to cook frickin' everything.

  7. learn to appreciate dried beans and their many uses. Cook the hell out of them so they get a good texture. I generally stick to chick peas, navy beans, and some other white beans. Buy the cheapest bags of them you can. These should never be an expensive item.

  8. Do you have a slow cooker? Before you worry I'm saying "go throw $25 out the window," this is a solid yardsale/church rummage sale type of find. And people let them go for $5. A lot. See if you can get a 5-6 qt one. These are a common size. Slow cookers are awesome.

  9. make your own salad dressings. This is kind of fun. A 16 oz glass jar is a great size. I splurged on a couple of those salad dressing jars that have recipes and fill lines on the sides, but the writing comes off. They were about $2 each, though, with screw top lids. But improvise. This is where the cheap spices, oils, and vinegars from the ethnic groceries come in :)

  10. once in a while, have dessert in whatever fashion that looks like for you. Go for a walk after if you want, but as I tell my diabetic mother, "a little handful of french fries is not going to kill you, and neither is the occasional piece of cake." Her sugar is very well-controlled, but the point is don't be an asshole to yourself.


    I hope this helps. PM if you like. I know depression and anxiety all too well, and not wanting to cook is common with that -- and just makes you feel worse.
u/tartcouplet · 3 pointsr/AskCulinary

I get your need for speed, so I'll let you in on my trick. Plus, it knocks out another rule of the kitchen: never own anything that performs only one job.

Get yourself a Microplane grater. A coarse one. This one.

Peel your cloves of garlic, then grate them into nothing. Be careful once it gets down to the nub, or you're going to lose some finger skin. Takes five seconds, you have perfectly minced garlic, and you can use it for all kinds of other stuff: mincing ginger or onion, grating cheese, zesting. They come in a bunch of sizes, too.

u/ashabanapal · 3 pointsr/Paleo

A decent grater like this could help you prep fresh carrots if you'd like.

u/McLorpe · 3 pointsr/amazon

For example, I wanted to purchase a
Microplane Zester/Grater and some of the reviews suggest that some of the products received were fakes/knockoffs, even though purchased directly from amazon and not from a shady reseller. Similar cases for other kitchen/household products.

I always thought amazon would check the products in their warehouses since they are working with companies/suppliers directly, but it seems that is not always the case.

u/spokesthebrony · 3 pointsr/IAmA

Sounds like your book should be bundled with one of these instead!

Or go super-advanced with the Kitchenaid Mixer attachments and have electricty do all the work for you! Kitchenaid mixers are to food what your 10-in-1 shower product Sueeve is for hygiene.

u/LiLiren · 2 pointsr/100DaysofKeto

I've never been a fan of kitchen unitaskers (Thanks, Alton Brown!) but I got a veggie-noodle-izer over the holidays.

Oh my!

I've used zucchini as noodles several times, but always just kind of match-stick cut them. It was so satisfying to have long thin noodles you could twirl around a fork with sauce. Had a little low carb marinara and threw some meatballs in there. It felt like such a treat! 11/10 will def. use again!

u/mamallama · 2 pointsr/Random_Acts_Of_Amazon

I've got this one on my WL.

u/ranchdepressing · 2 pointsr/Random_Acts_Of_Amazon

I AM SO JEALOUS. That's all I want.

Atari-inspired furniture

Cheese grater


Tip- join Swagbucks, MrRebates or Ebates. They have saved and made me a ton of money. (PM me for more info if you want.)

u/Silchas_Ruine · 2 pointsr/AskCulinary

So something like this?

u/Homesteading · 2 pointsr/keto

we make something like this quite often

make zoodles

we boil them and mix in ricotta, butter, garnish with mozzarella and bake it

Don't forget salads, we have a large salad bowl that we refresh every two days; romaine, avocado, turkey sausage, shredded cheese, braggs acv, avocado oil, parmesan, italian seasoning, salt pepper, garlic.

u/CollapsedVeins1222 · 2 pointsr/opiates

Cool mirror! Back in my pill snorting days I made my own mirrored bottom box with stuff I got from Michael's lol. I've always been a big arts and crafts fan haha. It was awesome! Pro-tip: get a micro plane like this: and rub your pills on it to make the fluffiest nicest powder, it's just perfect for insufflation. Sure crushing them works, but now you can feel like you're on Top Chef while you prepare your dose!

u/HopelessSemantic · 2 pointsr/Random_Acts_Of_Amazon

So, you want frilly things?

Oh, wait, you don't want those? Weird.

In that case, you needthis cheese grater. It may seem unnecessary, but if you ever cook with cheese, it's not. Why buy expensove bags of cheese covered in starch and wood pulp when you could have freshly shredded, real cheese in less than 30 seconds? Why shred your fingers on a box grater when the blades in this one are safely tucked away? Seriously, why aren't you already buying this?

Thanks for the contest! I already have the grater, but I have a ton of kitchen things in that price range that would make me giddy as a schoolgirl.

u/Eric-R · 2 pointsr/LetsChat


Question: Cheese grater preference.




Something else?


u/acciocorinne · 2 pointsr/Random_Acts_Of_Amazon

Wow, so I have nine items on my default wishlist alone that are about to go out of stock. That's a lot!

This is kind of expensive, and this is very cheap (this one is on my Under $6 wishlist). Either one of these or any of the items in between them in price would be amazing! (This is one of the in-between items, and it's super funny and you should add it to your wishlist--it's a hedgehog shaped cheese grater!!!)

I got my silhouettes cut at Disneyland once, and they're one of my favorite souvenirs :D I'm going to do it again something, because they just turned out so cute.

u/mouthbabies · 2 pointsr/food

Reggiano is always worth it. It has a more intense (and better) flavor, so that you do't need as much. Buy a microplane and live well.

u/Weeaboo0 · 2 pointsr/AskReddit
u/jhra · 2 pointsr/hardbodies

Just about to finish re-modelling my kitchen, before I tore it out I pretty much gave all my old stuff away. So now, I need a badass cheese grater. Like this sexy beast

u/c_is_4_cookie · 2 pointsr/secretsanta

As a guy that like cooking and gadgets here are my suggestions:

  • A mandolin (1 and 2 - extremely useful kitchen gadget. I recommend a V shaped blade over the straight blade, it just cuts better.)

  • A knife sharpener (I use an electric one, but any multistage sharpener is a great gift.)

  • Flat whisk (This is very useful for making any sauces, glazes and especially gravies.)

  • Microplane grater (I got one of these and I have never gone back to my old box grater. They come in 2 shapes: long and narrow vs wide and short, I prefer the long and narrow. They come in 3 or 4 'coarseness' levels from zester up to extra-coarse. I would recommend zest for a first one.)

  • Mini Ramekins (A set of these in the size range of 3 to 4 inches or 4 to 6 ounces has a variety of uses: creme brulee, warm cookie or brownie desserts, individual souffles. But what I use them most for is holding my measured spices together for when I cook. When I need to dump all my spices onto a heap of cooked meat, I can just dump them on instead of measuring them out one at a time directly onto the meat.)
u/regravity · 2 pointsr/AskReddit

Challenge Accepted

I'm not scared of no stinking grater!

u/Vladimir_Pooptin · 2 pointsr/Coffee

Any combination of Sambuca, Rumplemintz, Frangelico, Rumchata, Irish Cream, Whisky, Creme de Cacao/Banana/Menth, Fireball and Tuaca, really. Almost any combination is good.

Frangelico Rumplemintz = Hazelnut Peppermint

Sambuca Tuaca = Vanilla Licorice

Whisky Whisky = Whisky

Add some whipped cream (fresh if you can get/make it) at the last second and get yourself a microplane and shave some fresh cinnamon and nutmeg on top.

u/FlayOtters · 2 pointsr/ketorecipes

It's this, basically. And from her comment/recipe, she sautees the 'noodles' in olive oil, garlic, and mushroom, after squeezing out the moisture.

u/reol7x · 2 pointsr/cookingforbeginners

If you search spiralizer on Amazon, there's a LOT that you basically place the object sideways and hand crank it. (eg; this) -- my wife likes it a lot. We've used it to shred potatoes for hash browns and for making zucchini noodles/zucchini spaghetti.

I've seen the price range from $20-40, but I'm pretty positive they are all the same product just rebranded, I just linked the cheapest one I saw on my results.

u/MrDrProfAidan · 2 pointsr/minimalism

I was actually starting to draft a little cooking ideas post like this. This is just what I found value in and will ramble because I haven't really edited it down at all. So if anyone reads it and has notes please let me know, it's fairly directionless at the moment. It is also from the perspective of and aimed towards young single people but not exclusive to. I am also well aware a lot of you folks are good cooks or at least have a functional kitchen and I in no way want it to sound like I'm more knowledgeable than anyone with an hour to watch youtube videos.


TL:DR Make sure your skills are on point before getting convenience tools as you might not need them, a cast iron or good stainless steel skillet and a good couple of knives can do most things in a kitchen, plan meals before you shop to avoid wastefulness.


This post is big, flawed, and broken into two main sections. One is purely skills based, stuff you can totally do for free and can start doing right this moment. That's a big part of minimalism for me, gaining skills and getting good at some things rather than owning and being okay at a ton of things. The second section is more of a buy guide, again all from my experience.


First off is to focus less on the equipment and more on the technique. Fundamentally, knife skills, understanding of cook times, heat, and technique, creativity and planning are some terms I like. In addition I have thoughts on tools and ingredients


First, learn your knife, do drills, practice good form constantly. When I started in a fast-food-y sandwich shop when I was 16, the manager (who was a line cook for years) suggested I practice things like chopping a carrot as thinly as possible, or celery, or breaking down onion and garlic. Then I got to work with the prep team (which was cool because they taught me Spanish) to learn basic stuff like sauces and cooking meats. The result is a few years later, I have a decent knife. Not as good as a legit cook or anything but enough that I can confidently use a sharp knife to do anything a home cook would ever need to.


Cook times. It's way less intimidating to work on food when you know "okay my chicken will take this long, oven takes this long, rice needs this much time", and so on. From a minimalist perspective, this will help you cut down on some tools such as a plug-in type grill, rice cookers, stuff that times or cooks food for you. Learning how to use heat also really improves the versatility of something as simple as a cast iron pan. Technique will allow you to make staple dishes or at least be able to take a guess at how to prepare just about anything, and the most valuable tip for that is look up how to make individual components of dishes rather than just recipes over and over. This becomes relevant in the next portion as well.


Creativity. As some people are mentioning, "aspirational groceries" cause clutter and waste in the form of garbage and money. Creativity helps solve this when paired with planning. When shopping, I found it valuable to plan out meals for the week. Buy what you need, make a note of what isn't used, and refine. That's planning. Creativity is ending up with some random ingredients and Macgyvering it together so you don't waste or overspend. That is made much easier by having solid cooking techniques so you have a bit of a starting off point for creativity.


Now into the stuff. I personally think a couple things are fundamental. Babish from YouTube has a great List . First off, get a good 7" to 8" Chef knife. I use a Gyuto but that's more because I impulse bought one when I first moved out and had all the money in the world from not having any expenses and was talked into it by a very nice saleswoman at the knife shop in town. Wusthof is a great name in knives and if you can get a hold of an 8" one of those, a bread knife, and maybe a pairing knife (I don't really use mine much but some people do) you will be able to do most things. I'd avoid buying a knife set just because you're more than likely paying for an extra 3 or so knives you won't use, and they're cheap for a reason. But to each their own, it is very convenient to have the steak knives, honing rod, and scissors that most of them include. No judgement here. Plus they're really really affordable.


Now as to everything else, I'm not as researched. I think a good cast iron skillet is fantastic from a minimalist perspective as you can do most things that you'd really ever need to do on it, from frying to saute to some baking. Kent Rollins is first off a joy to watch but more importantly uses very limited tools. He does have his specialized "bertha" stove but for the most part it's just him with either open fires or a hot stove cooking in cast iron pans and dutch ovens. If you want to know more, I'd just watch the babish video above, he talks more about why he has what he has, such as this expensive but amazing set of pots and pans. Off the top of my head: baking sheets, a large cutting board, a meat thermometer (safety), measuring cups and spoons, box grater (or one coarse grater and one microplane grater), spatulas, tongs, etc.


Like I said this is mostly ranting, and I'm going to research and trim it down for the future, but these are my thoughts at the moment.

u/mp3three · 2 pointsr/Cooking

It's not a required tool, but I love having my microplane around.

u/punch4punch · 2 pointsr/ploompax

i'm looking at it and i cannot justify spending $20 on a mini cheese grater. i already have like six of those. including this one. whenever i grind i grind between 2 and 10 grams, so i should be relatively fine. easy to clean up after too

u/LOWERCASEmurder · 2 pointsr/HelpMeFind
u/omiedbun · 2 pointsr/gardening

I just ordered one from amazon. $11 and it will be deliveref tommorow. Im excited!

Spiral Slicer Spiralizer Complete Bundle - Best Vegetable Spiralizer and Cutter - Zucchini Pasta Noodle Spaghetti Maker

u/blackesthearted · 2 pointsr/1200isplenty

> especially considering i don’t own a food processor #college

A box grater also works! Takes a bit more time and I'd recommend putting some newspaper or paper towels under the grater and plate/bowl to catch the occasional fly-away, but it works.

u/wicked420klown · 2 pointsr/weed

I am a manager at a Cannabis distributions company. I assign 1 staff member daily to microplane hash all day.Microplane Zester Grater made in USA stainless steel blade for zesting citrus and grating cheese - plastic handle - black

u/ketokate-o · 2 pointsr/keto

I use the Kitchen Supreme Spiral Slicer because I live in an apartment and don't have a lot of room for a full-size spiralizer.

I've had it for almost a year, and use it about once a month (should really use it more, though!). It gets the job done, but it's a bit of a pain to clean if you don't rinse it out right away.

u/Bon_Qui_Qui · 2 pointsr/EatCheapAndHealthy

Zucchini noodles. You'll need a spiralizer of some sort. Make noodles from a zucchini for a pasta substitute.

I also second the cauliflower rice, but also cauliflower mashed potatoes. I absolutely hate raw cauliflower, but I love making rice and mashed potatoes with it. It's very low calorie yet filling.

u/papermageling · 2 pointsr/Cooking

Why the floursack towels? I mean, I have them and like them for cheesemaking, but I would not consider them a kitchen basic.

Don't get sponges in bulk unless you're sure you like them. If you like those ones, great, but otherwise pick them up in smaller quantities locally.

A basting and pastry brush is nice to have, but easy to get around needing too. And I don't know if you want silicone or natural bristle: depends what you're using it for.

A kitchen scale is definitely a good thing to have, especially starting out, when you're really not at all sure of how much of something you should be using.

A ladle is nice for soup, although I'd probably pick up a cheaper one instead if budget was a priority. I would also get stainless steel unless my cookware was all nonstick.

Tongs are important, but I'd get steel tip ones unless you're planning on using a lot of nonstick. The things you want tongs for you mostly don't want non-stick for, I think.

For that sort of spatula, I'd recommond something seamless, like this. They stay better for a lot longer.

Oven mitts are a must.

I have that sheet pan and like it.

The convex design of that grater will give you less food contact, which will make things take longer (and probably makes the slicing side super weird). If you're worried about grating your knuckles, just don't try to grate to the bitter end. Also, if you get an etched box grater like the Cuisipro, you don't need a separate zester. The zester on stamped box graters is, by nature, awful, and one of the reasons Microplanes are so popular.

It's good to have a colander, and that one looks good (fast draining without everything getting stuck in the mesh of a strainer).

Measuring spoons are helpful, although that's another area I'd probably cheap out on if you've got a budget.

That type of can opener opens the lid really nicely at first, but things start to go weird and annoying over time. Also, my TJ Maxx almost always has it for half that price.

The cutting board is good, although if you've got the space for it, I'd get both that one and the size bigger. The smaller ones are easier to wash, but when you need a big cutting board, it's a total life saver.

If you like Corelle, go for it. I have traumatic memories of it exploding violently and often, but I've heard that's atypical. I have and like the AmazonBasics porcelain dinnerware. It's probably easier to break, and it's heavier (although on the lighter end of porcelain dinnerware), but it won't shatter and go everywhere.

I like Pyrex measuring cups better because you can use them to heat things up in the microwave too. I've got one of the Oxo ones as well, and do not find the multiple ways of reading things to be particularly helpful. Also note that a liquid measuring cup won't replace dry ones.

Stainless steel mixing bowls are good. I like to buy mine in person to find the ones with sturdy bottoms. The ones that pop drive me crazy, particularly when I'm kneading bread in them.

Silverware is surprisingly helpful in the kitchen, and those look to have big enough handles to make them more comfortable for, say, lightly beating eggs.

I recommend seeing if you can try out knives before buying, because how it fits in your hand is a matter of preference, and quite personal.

I'm assuming you have a cookware set already? I cannot imagine trying to cook everything in 1.5 quart pan. You also want an angled spatula that's meant for lifting things out of pans, like this one.

u/diglaw · 2 pointsr/vandwellers

Blocks of Parmesan and its even saltier pal Pecorino don't need any refrigeration. Use a super fine grater to put some on pasta with some chili oil and garlic and you will fucking shit yourself.

Cheddar's are fine too, keep em' on a plate, if they get hot they sweat -- they taste fantastic like this.

Try em all!

u/drumofny · 2 pointsr/AskCulinary

I can't say enough about how awesome [seltzer bottles] are. I picked up a couple vintage ones from ebay that I use. There are a ton of ways you can go, but making variations on simple syrups is a great approach. A basic simple syrup is equal parts (volume wise) sugar and water. You put it on the stove until it first starts to bubble and then kill the heat. At this point you can add herbs and let them steep for an hour or so and then strain the syrup and press on the herbs. I've had great success with mint, basil, thyme and lavender. You can also use citrus zest; I find a microplane to be essential for this. Ginger is also great for a simple syrup and I use the microplane for this as well.

Another great technique is muddling. You take some fruit and/or herbs and muddle them together. I prefer a plain wooden muddler with flat ends.

Here are some recipes; you have to experiment with quantities, but here are the ingredients:

Basil cranberry soda: cranberry juice, seltzer water and basil simple syrup.

Peach and basil soda: muddle peaches with basil, add seltzer water and basil simple syrup.

Blueberry and thyme soda: for this I puree the blueberries and run it through a strainer and then add thyme simple syrup and seltzer water.

Strawberry and mint soda: For this I chop and macerate both the strawberries and mint (add some sugar to the chopped strawberries and let them sit; it vastly improves the texture and flavor of the strawberries) and then puree it. I've also done this with cardamom instead of mint with the addition of orange zest gathered with a microplane. You then puree this and seltzer water.

Chai soda: I infuse a simple syrup with cardamom, ginger, black tea, cloves, nutmeg and smashed cinnamon sticks. I use four times the amount of black tea I would use to brew a cup of tea. Add seltzer water and you are good to go; a little whole milk can be a great addtion as well. A basic recipe follows:

2 cups water

2 cups sugar

8 bags of lipton tea opened and the tea is then emptied

6 cardamom pods; crushed with a spoon

1/2 teaspoon grated ginger

1 tablespoon of cloves

1 teaspoon of nutmeg

2 cinnamon sticks; crushed into dime size pieces

Watermelon mint soda: Purreed watermelon, mint simple syrup and seltzer water.

Peach ginger soda: Macerate the peaches, puree them, add ginger simple syrup and seltzer water.

Blueberry lavender soda: Pureed and strained blueberries, lavender simple syrup and seltzer water.

There are a ton of ways you can go with this sort of thing. Sometimes some fresh lemon or lime juice can help balance the acidity. Have fun. Enjoy the fruit that is in season. Create your own fun drinks. Cheers.

u/Roger_Masters · 2 pointsr/keto

Zucchini sliced in long thin strips often using one of these or something similar: They are often used as a low carb noodle replacement.

u/lucidviolet · 2 pointsr/AskCulinary

A handy, reliable kitchen knife

A mandoline and spiralizer (you can make "pasta" from zucchini)

Mortar and pestle

Turmeric and cumin

Bragg's Liquid Aminos (tastes just like Soy Sauce and only has 100 mg of Sodium)

u/MeatAndBourbon · 2 pointsr/videos

At least that doesn't look as bad as this box grater. You can never get the right leverage off the handle, so you end up holding three of the four razor-covered sides with your hand while trying not to bleed into whatever your grating.

u/msgsquared · 2 pointsr/Paleo

I use a regular old box grater.

u/rekstout · 2 pointsr/keto

Be careful - a serving size is HALF a packet - so a pack is more like 50g.

You can make your own version using some stock, meats, vegetable, eggs and spice but you'll have to either use shirataki noodles (not cheap) or perhaps you could make zucchini noodles using one of these

u/crimson117 · 2 pointsr/Paleo

I use lime zest but have not tried orange juice / zest. Microplane is awesome :) Not expensive!

u/vetting_the_test · 2 pointsr/grilledcheese

Right product, right place. I honestly like that stuff for what it is, but it isn't the right stuff for the job. If you don't have a microplane, seriously pick one up. It will help you make better food.

u/bodegas · 2 pointsr/whatisthisthing

It's a vegetable spiralizer (for making vegetable "noodles")

u/CaptainCoral · 2 pointsr/Random_Acts_Of_Amazon
u/OneTimeYouths · 2 pointsr/1200isplenty

We ran out of space in our kitchen for gadgets so we use this really compact one:

u/TracieV42 · 2 pointsr/Random_Acts_Of_Amazon

That's kinda what I was going to do with it. I have a few "sticks" instead of chunks left. I have a knifething that will hollow out a cucumber, and i was going to put the stick and cream cheese in the cucumber and slice it like sushi. (I don't know what the knifething is. It's long and looks kinda like this grater, but it's not a grater and it's more "U" shaped. A friend got it for me in Lebanon.)

u/ontimeagain · 2 pointsr/keto

I got the Kitchen Supreme. There's a lot of different ones on Amazon that all have 4-5 stars average, and many of them seem similar. We got this one which is a smaller handheld style but there's also larger ones that seem like they would take up more kitchen space. There weren't instructions in it so I looked up a video on youtube and it was easy to use. I also thought it would be hard to clean the blade but it came with a brush that made it super easy!

u/franklloydwrong · 1 pointr/1500isplenty

You can make your own zucc noodles with a sprializer, something like this

u/cats_and_vibrators · 1 pointr/Random_Acts_Of_Amazon

This is a microplane zester. There is a slight problem here. Boomslang skin is not actually available for purchase in Diagon Alley. Maybe it just isn't available to students; I'm not sure. I mean, where else would the potions master get it? The skin of the Boomslang is shredded for Polyjuice Potion, but it also can be grated, which is when you would need this microplane.

Booyah. Boomslang, Bitches.


u/Lotronex · 1 pointr/Cooking

I have this Norpro one thats been working fine for me so far. No issues with blades, and the food holder works fine, i've never felt I was risking my fingers while using it. It's easy to adjust the depth of the cut, and it's pretty easy to clean.

u/jenilynTX · 1 pointr/Austin

Am I the only one that keeps picturing this kind of grater?

u/Farm2Table · 1 pointr/AskCulinary

Buy a rotary cheese grater. Zyliss is a decent brand.

u/imawin · 1 pointr/seriouseats

FYI, you only need this much of an amazon link:

u/Ninimodo · 1 pointr/1200isplenty

If you're in the market for a good spiralizer, I'm a HUGE fan of the Oxo Good Grips. I bought 3 <$5 cone-shaped ones from stores like Ross and HomeGoods before splurging on this one. It's so much easier to use than the cones (and safer) and I like the noodle size. I actually ended up getting some for my sister and mom as well.

u/chiefkiefnobeef · 1 pointr/trees

ya ive used em, but the cheese grater seemed too bulky, so i bought my self a microplane, similar to a cheese grater but made for finer things, such as zesting a lemon or whatnot.

u/assjaxmpls · 1 pointr/recipes

Something like this will help you on your quest to shred hard cheese. ost excellent for getting some fresh parmesan on your pasta, too.

u/RichardHuman · 1 pointr/LifeProTips

Like others said, either kettle-pop or air-pop, then add your melted butter on top, and a touch of salt. I use a rotary grater on pistachios, add the little bits to the popcorn. Pistachio popcorn = ♥

u/FeistyMonkey · 1 pointr/food
u/sixpicas · 1 pointr/GiftIdeas

If she cooks, I can think of a few things for the kitchen.

u/ElmoreIrving · 1 pointr/keto

-Pyrex dishes/bowls with plastic lids are really convenient for meal preps.

-[A butter dish ] ( is always a good idea! Keeps butter spreadable and handy, right on the kitchen counter. Best to use salted butter, which keeps longer at room temp.

-A [Microplane ] ( is a good tool for finely shredding parmesan and other hard cheeses, zesting citrus fruits and any other fine grating. Not the most practical gift for everyone but I've gotten a lot of use out of one.

-Order some coconut oil for her, or any other keto-approved oil so she starts off on the right track, with the right fats.

-I really like reusing bacon grease, which she can put through a coffee filter in a [ pour-over coffee maker, ] ( or rest a coffee filter in the mouth of a mason jar

u/NegativeLogic · 1 pointr/Cooking

What you want is one of these ceramic graters:

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

u/Dungeoness · 1 pointr/atheism

Here's a handheld version. My neighbor has it. It's pretty rad.

u/mdem5059 · 1 pointr/sousvide

when I think microplanes I think this this

u/ff2488 · 1 pointr/EatCheapAndHealthy

I gree up with the basic meat and two vegetable type meal. When needed just sub rice for other past too. You could also use corn or rice flour for breading and frying.

You could also just grate the squash. Real corn tortillas should be gluten free and made with something like

u/Cutoffjeanshortz37 · 1 pointr/Cooking

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

u/tishpickle · 1 pointr/Random_Acts_Of_Amazon

I'm an obsessive cook - always pottering in the kitchen, gadgets can be good and bad.

Best kitchen item ever invented is a microplane.... THIS awesome thing can grate garlic, chocolate, cheese - pretty much anything.. oh and it zests too.

u/CaptCurmudgeon · 1 pointr/gardening

Spiralize it to make into healthy pasta.

u/ketoinvancouver · 1 pointr/Keto_Diet

I bought a big salmon at Costco and cooked it simply in the oven with a bit of oil, some lemon pepper, some cut up lemons all round. If I do this on a Sunday this keeps me fed well past mid-week at lunch.

Also, when I am in a hurry I will mix, in a bowl, some mayo with a can of tuna. Salt and pepper on top. I will either eat that plain as a snack, or with avocado chunks to add interest.

Another thing I like to do when at Costco is buy a flat of eggs. I boil half of the eggs in the flat, and then put them into a Ziplock container in the fridge. I then have easy-access protein when cooking or opening a can of tuna is too much effort :) I can eat the eggs as breakfast with a bit of salt&pepper, or mix them up into a bowl with some mayo and bits of celery or avocado.

Final tip, I love zoodles. I zoodle half a zucchini with a zoodler (mine is the OXO Good Grips Spiralizer, and mix it up with some pesto and a couple of grape tomatoes cut in half. This takes 5 minutes at most and is so good !

u/justmovingtheground · 1 pointr/videos

I started using a Microplane for garlic. It's awesome. I rarely chop it with a knife now unless I want chunks of garlic.

u/Twibbly · 1 pointr/xxketo

I use this one: [OXO Good Grips Handheld Spiralizer, Green] (

Set the meat to browning on medium, then do the zoodles into a colander. Salt 'em a bit and turn them every so often so the water can come out. I let the sauce simmer for about 45 minutes, I'd guess, and let the zoodles sit (being turned occasionally) for about the same amount.

u/IReallyLikeSushi · 1 pointr/Cooking

I have a couple of small, yet invaluable, kitchen tools that I couldn't do without. You can put together a great cornucopia of kitchen tools for her.

  1. Tongs
    This is great for turning, mixing, flipping, serving, etc.

  2. Microplane
    This goes well beyond cheese. This is great for grating ginger, garlic, etc.

  3. citrus press
    Such a great time saver.

  4. silicone spatulas
    The silicon tip allows you to use it for high temperatures and the flexibility is key when you're scraping a mixture out of a bowl. Speaking of bowls...

  5. bowls

    You sound like a winner. Let us know how it goes.
u/HarryBridges · 1 pointr/food

Get one of these and you'll be going out of your way to zest things. Maybe drop a hint to someone that it's what you want as a holiday gift.

Alton Brown has a recipe for a sardine sandwich that uses sardines mixed with lemon zest spread along with avocado over toasted bread that's just incredible. Again, once you have the ability to easily zest lemons, oranges and limes, it really expands the flavors you can bring to your cooking.

u/ToadLord · 1 pointr/ATKGear

I have deleted the previous Box Grater posting because the information given was not only out of date, but the previous winner (Oxo Good Grips) is now NOT RECOMMENDED:

> The holes on this grater, a remake of our former favorite, open in two directions to enable upward and downward grating—an “improvement” that left mozzarella stuck to the surface and turned carrots and potatoes into mince. Grating downward alone produced decent shreds, but forget about cleaning: The dual openings trapped food. Its pinholes for fine grating made a mess of ginger and Parmesan.

Full testing notes WITH VIDEO

Rösle Coarse Grater - $35
> This easy-to-store, flat grater made shredding a breeze, thanks to big, sharp holes; a large surface for better efficiency; and a solid, rigid frame that enabled continuous grating (rather than short bursts). It fit over medium and large bowls, or test­ers could hold the grater at any suitable angle; grippy rubber feet stuck securely to the work surface. Since most recipes call for coarse shreds—and we have a rasp-style grater for fine grating—we don’t mind that it grates only in one size.


u/T3chn0phile · 1 pointr/Cooking

I posted a recipe into a potato-centric thread here (long post, but the active time is only about 15 minutes. The inactive or oven time is about 70 minutes) and I'd suggest you check it out. Scalloped potatoes are another solid option that can incorporate both potatoes and onions, and it's delicious. If you've been looking for an excuse to purchase a mandoline slicer that recipe could definitely be it as it requires a large amount of even, thin slicing of both potatoes and onions.

Also, it's hard to go wrong with the classic grilled steak with a great baked potato (seriously, look at the recipe. It never fails to result in a crispy delicious potato skin) and some sauteed onions and mushrooms with a bit of minced garlic and plenty of salt and pepper for added flavor. Serve the onion/mushroom mix atop the steak.

u/LilBadApple · 1 pointr/Cooking

Congrats on starting the process to learn to cook! What are some simple dishes you and your dad find tasty that you would like to learn to cook? I would start there. Get one of them nailed this week, another one next week, double up the following week. The first meals I learned to prepare were: grilled cheese sandwich with a fried egg, sheet pan roasted chicken thighs with potatoes and Greek seasoning, spaghetti with a sauce made from balsamic roasted roma tomatoes and red peppers, eggplant parmesan, chili con carne (this one is great because it lasts for days), blended soups with crusty bread and salad. If you'd like any of these simple recipes, message me and I'll DM them.

If you and your dad enjoy salads, learning the art of the simple salad is a great trick to add more veggies into your life. Learn to make a simple vinaigrette as the bottled stuff is trash. My fav is fresh lemon juice, fresh chopped garlic, a big pinch of of salt, good olive oil, a drop of maple syrup (you can sub a pinch of sugar) and a bit of mustard. Shake up in a mason jar with a lid (you can use an old pickle jar or anything else.) You can play with the ratios to your liking but usually it's 1/3 acid to 2/3 oil. Buy a box of salad greens and dress with your homemade dressing (which can keep in the fridge for a while in mason jar.) Add additional veggies and other toppings later like croutons and cheese, but honestly I just prefer dressed greens as a side to all my meals.

One trick is to get a sheet pan and some foil if you don't have one in your house. You can make a variety of healthy dishes and cleanup is a breeze. Here is a link for some quick and easy sheet pan recipes.

Another trick: get a large box of kosher salt and never look back. Use that to season while cooking and season finish dishes. Table salt is terrible. Last trick: taste as you go. Never wait until right before serving to taste your meal. This helps you season and also helps you learn seasoning skills as you go.

I would also say at the beginning, it's fine to use partially prepared foods as a starting off place. For example, in college I would buy pre-cooked pizza crust and add my own toppings (sauce, mozzarella, veggies). I would also buy pre-made pasta sauce and add to it by sauteeing first onions, then other veg like peppers and summer squash and then tossing it with pasta I cooked and parmesan on top (don't get the stuff in the green can, get a block of good parm and a microplane grater). A good one to try this with is jarred sundried tomato pesto (pro-tip! With all of your pasta, reserve some of your pasta water and splash it back in at the end spoonful by spoonful, makes a creamy and unified sauce.)

Here is a list from Bon Appetit for meals everyone should know how to cook. Most are quite simple.

Not sure if you'd also like to prepare lunch and breakfast, but for lunch, simple sandwiches are easy and healthy: get a loaf of bread, condiments you like, deli meat, sliced cheese, and various veg like lettuce/tomatoes. For breakfast, scrambled eggs on toast, oatmeal, and pancakes (use a mix at first) are a great place to start.

u/redditho24602 · 1 pointr/Cooking

If you'd use a tortilla press, then you'll probably get a lot of use out of a citrus squeezer. I feel like the lever kind gets you the most juice, and the orange ones do lemon and limes just as well.

Microplane -- great for citrus zests, spices, ginger and garlic. I like to have one with slightly bigger holes for cheese as well --- the microplane makes really fine, fluffy cheese that basically disappears when it melts, and sometimes that's not what you want.

Seconding a cast iron skillet --- great for so many things, searing steak, frying chicken, bacon, stews.

Tongs --- tongs, a spatula and a wooden spoon and you can basically cook anything

Fine mesh strainer --- can use for pasta or whatnot, but it's also great for things like gravy or pan sauces where you want plup to get through but no chunks of stuff

probe thermometer --- super handy for meats.

Nice to have: Coffee grinder. Awesome for spices --- you can buy whole spices, which keep their flavor much longer and are way cheaper. The difference between, say, cumin from a jar and cumin seeds you toast and grind fresh --- it's ridiculous. Mortar and pestle, same deal --- there's some kinds of sauces, like mole or Thai curries, that you get much better flavor when you use a mortar and pestle. You can usually get them pretty cheap at Asian or Latin American groceries.

u/SH01-DD · 1 pointr/ketorecipes

You can buy it pre-grated or just get one of these:
Cuisinart CTG-00-BG Boxed Grater
and do it yourself with a whole head.

u/BookDuck · 1 pointr/Homebrewing

The comment above yours was deleted so I'm not sure what was said about orange zest. However, if you have some time to read, this thread is worth a read. It's a thread about cloning Blue Moon, it even has a previous Coors contracted brewer talking about the original recipe. Worth the read just for the recipe formulation about wheat beers.

Remember with orange zest: you only want the orange part, the white part (pith) underneath is bitter. Get a microplane if you are going to do fresh zest. They're $10 on amazon (Example). Can also be used for cheese on any pasta or salad to make it 10 times fancier.

u/Matronix · 1 pointr/Random_Acts_Of_Amazon
  1. Z
  2. 3
  3. 4
  4. Zester
u/110lbsofkale · 1 pointr/vegan

Yup! I used to use a vegetable peeler (and I still do for carrots) before I got the OXO one from Amazon:

After you figure out how to use the damn thing, you can do a zucchini in 2-something minutes. Chop the end off of your veggie, impale it on the thing in the center, and start twisting. Ignore the spiky cap thing and just grip the veg like a heathen.

u/suicidequ33n · 1 pointr/ketorecipes

zoodles are just zucchini noodles and you can make them using a spiralizer/vegetable cutter. i got mine on Amazon for $15:

u/SilentNightingale · 1 pointr/MealPrepSunday

If you don't have a spiralizer, I would totally recommend it. This is the one we have. Make your favorite casseroles with veggie pasta (zucchini, for example). Super tricky, fools the brain, still low carb.

u/thecolbra · 1 pointr/Coffee

Try finding cinnamon sticks and use a microplane

u/waltonky · 1 pointr/AskReddit

[](/ajcower "Holy shit, my dick!")I just realized that this type also exists so I'm going to take my chances with the razor blades.

u/Scienscatologist · 0 pointsr/LosAngeles

Trader Joe's, maybe? They carry a lot of odd, interesting snacks.

I guess you could also make them yourself pretty easily, using a mandoline. Not sure how they would do deep fried, but maybe cooked in the oven would work?

I've had this mandoline for awhile now. Inexpensive and gets the job done.

edit: don't know why I thought you were looking for chips!

u/Replevin4ACow · 0 pointsr/AskCulinary

You can buy graters with different sized holes. Here is a $9 potato grater from amazon:

u/catlovermeowmeow2479 · -5 pointsr/Bossfight would've taken you 5 seconds to look it up but here ya go