Product Review: Microplane Elite Series

New Microplane graters make quick work of taking things bulk to grated. Photo: Microplane

LOS ANGELES, CA  The new Microplane Elite series includes five individual handheld graters with a new look. The new design offers a sleek and rounded head with a rubber no-slip grip and a plastic shield to: catch and measure your shavings as well as protect you from the sharp grooves while you are not using the graters.

The Microplane Elite series comes in the following five configurations: “fine” for zest, “star” for firmer cheeses such as parmesan, “ribbon” for chocolate, “coarse” for soft cheeses and “extra course” for very soft cheeses.  Microplane graters can even be used to grate raw vegetables and fruits. 


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Elite Microplanes in action. photo by: Mary P. Moran

Recently grated with a Microplane tool:

  • Parmesan Cheese: star and fine Microplane
  • White Cheddar: coarse and extra coarse Microplane
  • Lemons: fine Microplane
  • Milk Chocolate: ribbon Microplane

Step 1: Place the plastic catch in back of the grater.
Step 2: Place the ingredient you wish to grate on the grater.
Step 3: Move the ingredient up and down along the teeth.
Step 4: Lightly tap the Microplane to loosen all of the grated shreds.
Step 5:Remove the plastic backing to free the shreds.


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While you may be familiar and partial to the original Microplane, which is straight and thin with unprotected sides, these new Microplanes graters offer benefits of traditional graters. The sizings, the protected edges and large handles make grating easier and preserve the professional performance quality of the original Microplane.

Everything grated came out just as planned. The chocolate grater was the most fun to use (the instrument is efficient for both block-sized and candy bar sized pieces.)

Another perk is the plastic catch in the back. It is possible to place the whole Microplane with cheese inside of it in the refrigerator and after 10 minutes remove it. The cheese hardens and allows for easy removal and clean up.

If you’re interested in purchasing one, start your series with the “fine“ grater. Graters in general are very common tools in the kitchen, but most graters don’t offer the fine zesting capabilities (removing the zest without the pith) that the “fine” Microplane offers.

Pros:

First, the plastic catch in the back on all of the Microplanes brings more control, less mess and a sense of quantity.

Second, the shape and rubber edge allows the Microplane to be used safely by all cooks, from novices to professionals.

Third, the rubber edge makes the Microplane stay in place, whether it is used over a bowl, pot or on a cutting board.

Fourth, the wider body makes it easier to grate an entire side of an ingredient at once. (The original Microplane does not.)

Fifth, the catch doubles as a guard to protect you from cutting yourself when you’re not using it.

Cons:

The only con is the size. If you buy all of them they can be bulky to store.

Overall Rating: 1 cup out of 1 cup. These are fun, easy to use and make a great gift for a new cook, even for someone who already owns the original Microplane. 

Purchasing Info: The Microplanes that are part of the Elite set can be purchased on the Microplane website.  The retail price is $16.95 for each Elite grater.

For more great cooking tips, recipes and stories from Chef Mary, visit her website at marypaynemoran.com

Go to Chef Mary’s Face Book Page enter to win this months giveaway loaded with cooking tools .

E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above.


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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran

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