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Pampered Chef: Question about the Rotary Grater

  1. chefheidi2003

    chefheidi2003 Senior Member Gold Member

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    I like using the Rotary Grater, I just have a question about it. Is it just me or does everyone have this problem? When I grate with it, the cheese stays in a really long strand and then they all just twist around themselves. Is there a way around that??

    Thank you in advance for your answers.
     
  2. crystalscookingnow

    crystalscookingnow Senior Member Gold Member

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    I do a half turn one way, then back it around the other way a half turn.
     
  3. Tropicalburstqt2

    Tropicalburstqt2 Advanced Member Gold Member

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    IMO, it depends on the cheese because I've noticed that it does it a lot when I shred Vermont extra sharp cheddar.
     
  4. pampchefsarah

    pampchefsarah Senior Member Gold Member

    2,212
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    Yes, like Amy suggested, harder cheeses (like parmesan) grate easier, and, like Heidi said, turning the handle back and forth for softer cheeses seems to work better.
     
  5. This sounds strange but try it - microwave the cheese so it's just 'warm' NOT melted - (approx 7-12seconds) - it makes it SO much easier to use the grater. A friend told me that and I've been doing it ever since! Good luck~!
     
    Nov 16, 2009
    #5
  6. floccies

    floccies Member

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    Cut the block of cheese in 1/2 before you put it in the grater. If the strands are too long cut the block of cheese into more pieces.
     
    Nov 16, 2009
    #6
  7. chefheidi2003

    chefheidi2003 Senior Member Gold Member

    2,947
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    I do cut it pretty small..I don't think it will work too great if I cut it any smaller..idk..my bf doesn't seem to care..so..I guess I am just a spaz..LOL
     
    Nov 16, 2009
    #7
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