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Grated, Shredded, or Shaved?
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Nunya Bidnits
May 10, 2012, 12:00:02 PM5/10/12
to
Pursuant to the thread on hard cheeses, I pose a question:
Exactly what is the difference between grated, finely shredded, and shaved
cheese? Is it determined by the cheese, the tool, or both? Where is the line
between the two?
It doesn't help that most of the tools are called graters, regardless of how
fine the results. I have two Microplane "ribbon graters" which turn out
medium and wide shavings of cheese and chocolate. Is the result considered
"grated" rather than shaved?
I have a paddle grater, fairly fine, where the blades are more like the old
style found on box graters. It will create huge fluffy mounds from virtually
any cheese hard enough not to mush up against the tool.
I also have the classic Microplane rasp. It works fine on the hardest
cheeses. But clearly, the tool is a very fine shaver, not a "grater" in the
more traditional sense, such as the kind you use on nutmeg. Even the Mouli
style graters seem to really be shavers with several blade sizes.
I've never encountered a cheese so hard that it could only be processed with
the nutmeg grater.
MartyB
Exactly what is the difference between grated, finely shredded, and shaved
cheese? Is it determined by the cheese, the tool, or both? Where is the line
between the two?
It doesn't help that most of the tools are called graters, regardless of how
fine the results. I have two Microplane "ribbon graters" which turn out
medium and wide shavings of cheese and chocolate. Is the result considered
"grated" rather than shaved?
I have a paddle grater, fairly fine, where the blades are more like the old
style found on box graters. It will create huge fluffy mounds from virtually
any cheese hard enough not to mush up against the tool.
I also have the classic Microplane rasp. It works fine on the hardest
cheeses. But clearly, the tool is a very fine shaver, not a "grater" in the
more traditional sense, such as the kind you use on nutmeg. Even the Mouli
style graters seem to really be shavers with several blade sizes.
I've never encountered a cheese so hard that it could only be processed with
the nutmeg grater.
MartyB
Message has been deleted
Janet Bostwick
May 10, 2012, 12:34:56 PM5/10/12
to
Shredded cheese should be in strands. Shaved cheese is a very thin
and broader piece of cheese that has a tendency to curve or curl. At
least that is my take on what the texture should be like. I guess you
have to experiment to see which of your tools will produce the right
texture. For me, shave cheese can be accomplished with room
temperature hard cheese and a potato peeler. Grated cheese is that
funny, bumpy side of the box grater. Shredded cheese is the side of
the box grater that has the holes. You can also shred with a food
processor.
Janet US
Message has been deleted
gtr
May 10, 2012, 2:16:07 PM5/10/12
to
On 2012-05-10 16:34:56 +0000, Janet Bostwick said:
> I would expect a grated cheese to be granular or powdery in form.
> Shredded cheese should be in strands. Shaved cheese is a very thin
> and broader piece of cheese that has a tendency to curve or curl. At
> least that is my take on what the texture should be like. I guess you
> have to experiment to see which of your tools will produce the right
> texture. For me, shave cheese can be accomplished with room
> temperature hard cheese and a potato peeler. Grated cheese is that
> funny, bumpy side of the box grater. Shredded cheese is the side of
> the box grater that has the holes. You can also shred with a food
> processor.
My experience is that if you put dry cheeses through a manual cheese
> I would expect a grated cheese to be granular or powdery in form.
> Shredded cheese should be in strands. Shaved cheese is a very thin
> and broader piece of cheese that has a tendency to curve or curl. At
> least that is my take on what the texture should be like. I guess you
> have to experiment to see which of your tools will produce the right
> texture. For me, shave cheese can be accomplished with room
> temperature hard cheese and a potato peeler. Grated cheese is that
> funny, bumpy side of the box grater. Shredded cheese is the side of
> the box grater that has the holes. You can also shred with a food
> processor.
grater, regardless of the whole size, you get "grated", they don't seem
to have the physical integrity to make strands. If the jeeze is not a
dry or crumbly cheese you get strands.
Nunya Bidnits
May 10, 2012, 5:24:38 PM5/10/12
to
where shredded or shaved would be more accurate. For example, a Mouli type
rotary grater doesn't really grate, it shreds. At least not the one I have,
which has only shaving and shredding cylinders.
The only thing I consider to be a grater is what you referred to as the
"bumpy" surface of your box grater, and the only thing I consider to be
grated cheese is that which is run across such a surface. While the cheeses
may crumble when they come off the shredder if they are dry enough,
approximating a grated texture, they have not in fact been grated IMO. True
grated cheese is, IMO, a slightly coarse powder.
So as to the discussion in another thread about whether good cheeses are
past their prime if they have to be grated, I suppose there is some truth to
that if you adhere to my definition of grater which would be able to powder
a cheese that was actually too hard to be shredded or shaved. And the only
time I have seen cheese that hard was when some little derelict piece finds
it's way into some cranny and hides in the back of the fridge for months.
MartyB
Julie Bove
May 10, 2012, 8:31:52 PM5/10/12
to
"Andy" <a@b.c> wrote in message news:XnsA04F7FA...@216.196.97.131...
>
> For omelettes I'd choose finely grated cheese for quick melting.
>
> For meatloaf/meatballs, mozzarella I'd medium grate it.
>
> Extra sharp cheddar cheese strips and crackers. I'd slice it to fit the
> Ritz.
>
> For grilled cheese sandwiches or crepes, naturally, slabs of Monterey
> Jack cheese is in order, imho.
>
> For cheese noodle casserole (MY way), any melty, room temperature
> cheeses.
>
> For Philly cheesesteaks, melted slices of American cheese.
>
> For roast pork au jus on a roll, melted Provolone cheese slices
>
> Orange cheese goo for Mac'n'cheese. I can't think how else to categorize
> it.
>
> For stuffed French toast or on bagels, cream cheese shmears.
>
> Pizza, mozzarrella slices.
>
> Spaghetti and or all pasta, fine grated Parmesan Regiano.
>
> I'm playing favorites of course.
>
> World opinion will certainly vary. :)))
For larger shapes of pasta, I prefer shaved.
Brooklyn1
May 10, 2012, 8:44:30 PM5/10/12
to
"Julie Bove" wrote:
>"Andy" wrote:
>"Andy" wrote:
>> "Nunya Bidnits" wrote:
>>
>>> Pursuant to the thread on hard cheeses, I pose a question:
>>>
>>> Exactly what is the difference between grated, finely shredded, and
>>> shaved cheese? Is it determined by the cheese, the tool, or both?
>>> Where is the line between the two?
>>>
>>> It doesn't help that most of the tools are called graters, regardless
>>> of how fine the results. I have two Microplane "ribbon graters" which
>>> turn out medium and wide shavings of cheese and chocolate. Is the
>>> result considered "grated" rather than shaved?
>>>
>>> I have a paddle grater, fairly fine, where the blades are more like
>>> the old style found on box graters. It will create huge fluffy mounds
>>> from virtually any cheese hard enough not to mush up against the tool.
>>>
>>> I also have the classic Microplane rasp. It works fine on the hardest
>>> cheeses. But clearly, the tool is a very fine shaver, not a "grater"
>>> in the more traditional sense, such as the kind you use on nutmeg.
>>> Even the Mouli style graters seem to really be shavers with several
>>> blade sizes.
>>>
>>> I've never encountered a cheese so hard that it could only be
>>> processed with the nutmeg grater.
>>
>>
>>> Pursuant to the thread on hard cheeses, I pose a question:
>>>
>>> Exactly what is the difference between grated, finely shredded, and
>>> shaved cheese? Is it determined by the cheese, the tool, or both?
>>> Where is the line between the two?
>>>
>>> It doesn't help that most of the tools are called graters, regardless
>>> of how fine the results. I have two Microplane "ribbon graters" which
>>> turn out medium and wide shavings of cheese and chocolate. Is the
>>> result considered "grated" rather than shaved?
>>>
>>> I have a paddle grater, fairly fine, where the blades are more like
>>> the old style found on box graters. It will create huge fluffy mounds
>>> from virtually any cheese hard enough not to mush up against the tool.
>>>
>>> I also have the classic Microplane rasp. It works fine on the hardest
>>> cheeses. But clearly, the tool is a very fine shaver, not a "grater"
>>> in the more traditional sense, such as the kind you use on nutmeg.
>>> Even the Mouli style graters seem to really be shavers with several
>>> blade sizes.
>>>
>>> I've never encountered a cheese so hard that it could only be
>>> processed with the nutmeg grater.
>>
>> I'd say it depends.
>
>
>For larger shapes of pasta, I prefer shaved.
My manicotti prefers you shaved... ;)
Julie Bove
May 10, 2012, 9:22:01 PM5/10/12
to
"Brooklyn1" <Gravesend1> wrote in message
news:kunoq7dfn4v5ro79n...@4ax.com...
gregz
May 10, 2012, 9:34:39 PM5/10/12
to
just make it so cold and crunchy.
Greg
Julie Bove
May 10, 2012, 9:46:10 PM5/10/12
to
"gregz" <ze...@comcast.net> wrote in message
news:500229193358392847.83...@news.eternal-september.org...
is to bury a can in an icebucket full of ice. Soooo cold!
Christopher M.
May 11, 2012, 12:07:34 AM5/11/12
to
"Andy" <a@b.c> wrote in message news:XnsA04F7FA...@216.196.97.131...
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote:
>
> I'd say it depends.
>
>
> For omelettes I'd choose finely grated cheese for quick melting.
>
> For meatloaf/meatballs, mozzarella I'd medium grate it.
>
> Extra sharp cheddar cheese strips and crackers. I'd slice it to fit the
> Ritz.
>
> For grilled cheese sandwiches or crepes, naturally, slabs of Monterey
> Jack cheese is in order, imho.
>
> For cheese noodle casserole (MY way), any melty, room temperature
> cheeses.
>
> For Philly cheesesteaks, melted slices of American cheese.
>
> For roast pork au jus on a roll, melted Provolone cheese slices
>
> Orange cheese goo for Mac'n'cheese. I can't think how else to categorize
> it.
>
> For stuffed French toast or on bagels, cream cheese shmears.
>
> Pizza, mozzarrella slices.
>
> Spaghetti and or all pasta, fine grated Parmesan Regiano.
>
> I'm playing favorites of course.
>
> World opinion will certainly vary. :)))
>
> Andy
>
> For meatloaf/meatballs, mozzarella I'd medium grate it.
>
> Extra sharp cheddar cheese strips and crackers. I'd slice it to fit the
> Ritz.
>
> For grilled cheese sandwiches or crepes, naturally, slabs of Monterey
> Jack cheese is in order, imho.
>
> For cheese noodle casserole (MY way), any melty, room temperature
> cheeses.
>
> For Philly cheesesteaks, melted slices of American cheese.
>
> For roast pork au jus on a roll, melted Provolone cheese slices
>
> Orange cheese goo for Mac'n'cheese. I can't think how else to categorize
> it.
>
> For stuffed French toast or on bagels, cream cheese shmears.
>
> Pizza, mozzarrella slices.
>
> Spaghetti and or all pasta, fine grated Parmesan Regiano.
>
> I'm playing favorites of course.
>
> World opinion will certainly vary. :)))
>
I like rotary graters for parmesan.
W. Pooh (AKA Winnie P.)
sf
May 11, 2012, 3:25:48 AM5/11/12
to
called a box *grater*, not a box shredder even though 3 out of four
sides do something else and one of the three sides that don't grate
would be called "shave" today. Google an image for "paddle grater"
and you'll see microplane.
--
Food is an important part of a balanced diet.
Brooklyn1
May 11, 2012, 1:52:48 PM5/11/12
to
makes little flakes, like Ivory Snow... you can make your own Ivory
Snow with a bar of Ivory Soap and your microplane. Most box graters
don't actually have a grating side, typically three sides shred to
various coarseness and one side makes slices like a mandoline. A
sheet metal grater has a very different hole configuration from a
shredder... the grater is pierced with a pointed tool like an awl, the
shedder opening is cleanly cut and formed. A grater abrades like
sandpaper, a shredder slices.
notbob
May 11, 2012, 1:55:03 PM5/11/12
to
On 2012-05-11, Brooklyn1 <Gravesend1> wrote:
> sheet metal grater.....
Who the Hell grates sheet metal!?
nb
--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>
> sheet metal grater.....
Who the Hell grates sheet metal!?
nb
--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>
Nunya Bidnits
May 11, 2012, 2:02:29 PM5/11/12
to
notbob <not...@nothome.com> wrote:
> On 2012-05-11, Brooklyn1 <Gravesend1> wrote:
>
>> sheet metal grater.....
>
> Who the Hell grates sheet metal!?
>
> nb
Iron Man.
> On 2012-05-11, Brooklyn1 <Gravesend1> wrote:
>
>> sheet metal grater.....
>
> Who the Hell grates sheet metal!?
>
> nb
George M. Middius
May 11, 2012, 2:30:19 PM5/11/12
to
notbob wrote:
> > sheet metal grater.....
>
> Who the Hell grates sheet metal!?
You might be thinking of Deviled Cheese.
> > sheet metal grater.....
>
> Who the Hell grates sheet metal!?
Brooklyn1
May 11, 2012, 4:17:32 PM5/11/12
to
"Nunya Bidnits" wrote:
> notbob wrote:
That would be Iron Chef.
> notbob wrote:
>> Brooklyn1 wrote:
>>
>>> sheet metal grater.....
>>
>> Who the Hell grates sheet metal!?
>
>Iron Man.
>>
>>> sheet metal grater.....
>>
>> Who the Hell grates sheet metal!?
>
That would be Iron Chef.
Nunya Bidnits
May 11, 2012, 7:21:57 PM5/11/12
to
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