What's hot on Dr Daddy Cooks?
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Scallops and Egg Noodles in Cream-Garlic Sauce
- Cornmeal-Crusted Fried Chicken Livers
- Crispy Toaster-Oven Frites
- Cabbage Rolls (Golumpki)
- A Sound Knife Set for a Serious Cook
- Improvised Steamer for Plates and Shallow Bowls
- Eggs Bubba I
- Leg of Lamb Roasted with Potatoes and Garlic
- Baked Flounder and Rice

Friday, August 21, 2015
Hint: Grating Hard Cheese
Grating a hard cheese such as Parmesan or gruyere for a quiche or similar dish that calls for a goodly amount of cheese can be tiring. To make the task less fatiguing, rotate the box grater so that it lies flat on the work surface with the handle facing you. Grip the handle with one hand and push the cheese away from you and down on the grater. Thus, instead of having to press the block of cheese firmly sideways against the grater, force is applied downwards and away, a much easier task, since it employs more and larger muscles.
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