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December 2017

Why is garlic stronger when pureed on The Little Spanish Grater Plate?

By |2017-12-14T23:33:35+11:00December 14th, 2017|Categories: |

With garlic, the more you break down the cell walls (cut, grind, puree etc.) the more the spicy/sharp/hot taste will come out. When you use The Little Spanish Grater Plate to puree your garlic, it is so fast and effective at breaking down the cells, that you get an extra punch for your dollar!

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Will my plate go blunt?

By |2017-12-14T23:33:15+11:00December 14th, 2017|Categories: |

The little Spanish Grater Plate is triple glazed and made to hold up to the hardest of spices, like nutmeg. As long as you don’t drop it, your Little Spanish Grater Plate will last you a long time.

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Why do I have to add water or oil to my plate for some ingredients?

By |2017-12-14T23:32:23+11:00December 14th, 2017|Categories: |

Some ingredients are loaded full of natural sugars, oils or acids that can become sticky and dry to the plate instantly. A drop of oil or water will prevent this from happening, and make it easy for you to remove the puree or zest from the plate into your dish.

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