What's hot on Dr Daddy Cooks?
- Kosher-Style Deli Corned Beef
- Baked Flounder and Rice
- Beef Ravioli in Broth with Spinach
- Chicken and Rice, Italian style
- Kosher-Style Dills
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Roasted Brussels Sprouts
- Ingredient: Using Steam to Hard Cook Eggs
- Fajitas
- Improvised Steamer for Plates and Shallow Bowls
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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