Why each side of the grater is needed: not all housewives know

A grater is indispensable in the preparation of many dishes. Of course, there are many new products nowadays, and various devices can speed up the process of chopping vegetables, but a good old-fashioned grater will always come in handy.

The most commonly used is the large, so-called "beetroot" side of the grater. OBOZREVATEL looked into the functionality of each side for grating.

Grater with large holes

It is on this side that vegetables, fruits, and cheeses are most often grated. It is called "beetroot" because it is on a grater with large holes where beets are chopped for borscht.

It can also be used to grate boiled eggs and other ingredients for layered salads. Experts say that a grater with large holes will also be useful for baking: it is on it that you can grind hard butter to quickly achieve its softness or melting.

Grater with teardrop-shaped holes

A grater with small teardrop-shaped holes is used if you need to grate the same products as in the first case but to a smaller size. This site is usually used for grinding vegetables when preparing baby food dishes: salads, soups, fruit and vegetable purees.

Grater with large horizontal holes

Flat and wavy large holes are designed for cutting vegetables into rings or slices. They are usually not used by many people. Cooks use this side of the grater to cut onions or potatoes into rings of equal thickness to make perfect chips.

The side with the teeth

The "prickly" side of the grater can be used for chopping onions or garlic, as well as for preparing cream soups and baby purees.

The side with the square holes

This side is also usually overlooked, but in vain. It will help you chop carrots or cabbage for salads with high quality. This side is often made double-sided, which significantly speeds up the process of chopping vegetables.

Earlier, OBOZREVATEL talked about seven types of knives that should be in the kitchen.

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