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Microplane: how do you use yours?

Many people love their microplanes. I don’t have the official microplane, but I own one which looks and performs the same. I bought it for zesting citrus for my baked goods. I was pleasantly surprised by its performance. It cut more efficient and more precise than my previous box grater.

I know it can be used for many things like: cheese, chocolate, carrot, garlic…etc.

I have mostly used it for zesting limes and lemons, and have used it for garlic and ginger once or twice.

What about you? So what do you use your microplane for? Thanks.

 
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  1. At home, I use it primarily for Parmigiano and for garlic. I have used it for ginger a handfull of times, and for apple in Japanese curry.

    At work I use it for everything. Horseradish, garlic, ginger, Parmigiano, citrus zest, chocolate, nutmeg, cinnamon and probably other things I'm forgetting.

    I absolutely adore microplanes, one of my favourite kitchen gadgets, if treated well they work so incredibly well.

    1. Like TeRReT, I use mine for garlic and hard Parmesan cheese. For ginger and daikon, I prefer using a Kyocera ceramic grating dish.

      6 Replies
      1. re: tanuki soup

        Terret and Tanuki Soup,

        I have use mine for garlic and ginger, but I felt I have to be very careful because I was holding a very small object and zesting/grinding it very close to sharp blades. How do you guys do it? Any other trick?

        1. re: Chemicalkinetics

          For garlic, I don't cut off the hard woody part at the base, so I have something to hold onto. I haven't accidentally grated my fingers yet. (Hope I haven't just jinxed myself.)

          Microplane also makes a special attachment for grating little things. Although I have one, I rarely use it.

           
          1. re: Chemicalkinetics

            I also don't cut the stem off, but also just a lot of practice. When i get down to very little i use the flat hand technique, so rather then gripping the garlic i just press with a flat hand so i can't grate the tips of my fingers. The parm is easy with the rind. The microplane doesn't bother me too much.

            1. re: Chemicalkinetics

              Also, i only do 1-5 cloves of garlic on a microplane, if its anymore then that then the garlic meets the robocoupe :P

              1. re: TeRReT

                What is a robocoupe? I did a quick search. It looks like a food processor.

                1. re: Chemicalkinetics

                  that is correct, when pureeing 20 heads of garlic its much faster then microplane :P

                  But at home if i'm just doing 3 or 4 cloves then I microplane it

          2. I've only used mine for grating fresh nutmeg. Maybe I should branch out!

            1. Parmigiano, garlic, ginger, chocolate, zesting citrus... not all at the same time... The only thing my box grater does better at grating than my microplane is a block of cheddar cheese... and my knuckle skin.

              1 Reply
              1. I have a 2 sided box cutter with microplane cutting edges - one side is for large and the opposite has medium and small cutting edges. The bottom has a plastic holder that snaps in. It's basically replaced my old style box cutter. I use it for cheese, apples, almost anything I want to grate.
                For garlic or ginger. I use a knife for small jobs or a knife and a garlic press for larger jobs. I am very afraid of planing small objects for obvious reasons.