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Stuff
Quote:
Originally posted by ltl/fb
IMHO, that makes grated parmesan TOO fluffy. I prefer this:
but am thinking of getting this:
because the first one makes it kinda fluffy too. Also, when using the finer graters, remember that if you are measuring the cheese by volume that you need to squish it down b/c of the fluff factor, or figure out the weight equivalent.
I like the microplane for citrus zest because it holds the zest kinda inside it and for stuff like nutmeg b/c it's so sharp and fine.
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