It’s true, I can’t do without my Microplane. It sits in the drawer quietly until it is time to bump up the flavor a few notches of whatever masterpiece is being concocted in the kitchen at the time.
It is also extremely versatile, working as a super-fine grater for exquisite parmesan cheese, a zester for extracting citrus peel shavings or a simple spice grater (think fresh nutmeg on eggnog – the light version of course!) and I even use it to create garlic, ginger and horseradish paste.
In my mind, no kitchen is complete without a Microplane at the ready. If you don’t have one, you might be missing out on kicking up your flavor to a new level and adding a beautiful freshness in a whole lot of areas.
Let’s take a good parmesan for instance. When you compare a standard shred to a micro-planed flake, which always looks like parmesan snow to me, you are able to disperse or infuse the flavor much more broadly as a background flavor with the Microplane versus the stronger impact of a grated sliver or even a shaving. In simple terms, I prefer to think of the difference as “surface area”. The more surface area you have, the more flavor is available to disperse. I do the same when I buy shaved ham or turkey from the deli. Thinner slicing allows more surface area and flavor to access my taste buds which means I can use half as much as usual and get the same flavor result.
The same is true for zesting citrus peels or creating garlic, ginger and horseradish minced paste. The flavor can disperse more widely rather than having a slice or shredded piece of concentrated flavor in one area, which is perfectly fine if that’s what you are looking for. If you don’t have a Microplane in your kitchen, consider adding one.
Bang for your buck.
Microplanes are great value for around $10