Ow. . .

Mar. 25th, 2005 03:51 pm
velvetpage: (Default)
[personal profile] velvetpage
Next time I mention making fondue, someone remind me to beg, borrow or steal a better cheese grater first? Mine is designed for topping spaghetti, not for grating one kilogram of gruyère. My hands hurt.

(no subject)

Date: 2005-03-25 09:45 pm (UTC)
From: [identity profile] r-caton.livejournal.com
Why not just dice it or slice it since it's going to melt eventually?

(no subject)

Date: 2005-03-26 02:24 am (UTC)
From: [identity profile] velvetpage.livejournal.com
Because it melts and binds better if it's been well-grated first. Chopping it that finely would be harder than grating it.

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