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Right! Plus, you don't get the cellulose/wood pulp that they have to put in the pre-shredded cheese to make sure it doesn't stick together. That's what I always point out in my shows. AND it's cheaper to buy the blocks of cheese anywa.lisacb77 said:Hey all, read in my newsletter from 24 Hr Fitness today that grating cheese reduces the amount you eat.
They also point out that hard cheeses, like parmesan, are healthier than soft.
First thing I thought was, boy that would help sell some graters!!!
The_Kitchen_Guy said:The cows and lumberjacks of Wisconsin all thank you.
We're still America's Dairyland (California may produce more milk but we still make the most cheese - hard and soft.
We also make a lot of wood pulp but most of it gets made into paper, especially soft, squeezable specialty papers that come rolled up on little tubes. (Think about THAT next time you buy grated cheese!)
TIP: If you microwave medium-soft cheese, like Colby, for about 10 seconds before you grate it, you'll have better success with our grater. I'm not sure why, but I'm told it has something to do with heating the oil in the cheese. All I know is, it makes a difference.
Oh, one more thing, don't press so hard on it.
The_Kitchen_Guy said:Oh, one more thing, don't press so hard on it.
AJPratt said:On the grater or the cheese?
PamperedGinger said:You also need to tell them the cheese story to go with the cheese grater. I'm sure most everyone knows this, but I'll do it just in case. This is my story during the show (true facts).
I first start by showing the cheese grater and how it works for left and right handed people. I talk about how 2 of my kids are lefty and it is nice that they can easily switch it around to grate cheese. I also talk about how you can grate other things like carrots for salad, chocolate (right into your mouth if you are having a bad day), nuts, etc.
All of you know that cheese clumps when you grate it. I have a trick to eliminate this problem....microwave the cheese for 10 seconds BEFORE you grate it.
Now I've just told you that cheese clumps, but do you know why your pregrated cheese does NOT clump in the bag? It has an extra ingredient. Do you know what it is? Cellulose...no not the stuff on the back of your thighs. (Take some guesses) It is sawdust. So as you are dumping out the last little bit of cheese from the bag, you are probably dumping out the cellulose.
Also...do you know where the grated cheese comes from? Well when block cheese goes back at the store, you assume they throw it away. No...they send it back to the manufacturer to get a store credit. Now you would assume that the manufacturer would throw it away. NO....they cut off the bad part and grate it up for grated cheese. Now I don't have a problem with ME doing that at home, but I happen to think that when I buy it at the store it should be FRESH! That is one reason your grated cheese goes bad so quickly once it is opened.
It is cheaper to buy block cheese and fresher. It is easy to grate if you just microwave it for 10 seconds before you grate it. If you want to grate it ahead of time and freeze it, you can.
This is a product you MUST have in your kitchen. You will find it on the first column of your shopping guide under the Cutting Edge section. You'll also want to get the Grate Container so you can measure out exact amounts and store extra cheese in your fridge. You'll find it right under the Cheese Grater and it is only $4.25.
We are actually one of the few, if not the only, country that stores cheese in plastic.sivlepa said:Is is true that if it's wrapped in foil it last's longer?
I had a girl scoff at me when I told her that I've been told this. She said it makes no difference. Anyone know for sure??
sivlepa said:Is is true that if it's wrapped in foil it last's longer?
I had a girl scoff at me when I told her that I've been told this. She said it makes no difference. Anyone know for sure??
raebates said:Ann, love that line from Alton Brown. I just may have to use it.