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“My Microplane grater has many good uses, the most obvious being zesting citrus and grating cheese, nutmeg, or fresh ginger and garlic,” says Oliver Ridgeway, executive chef at Sacramento’s Grange Restaurant & Bar. “But it’s also really good for adding intense fresh flavors, such as that nice tang of fresh horseradish to beef tartare.” The super-sharp, laser-etched teeth mean that you can grate things not usually considered grate-able. “I use it to grate fresh purple cauliflower over a brilliant white cauliflower cream soup; it’s stunning! I’ve also grated macadamia nuts so that they look like snow atop a snapper ceviche.”
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