#14,662 in Kitchen & dining accessories
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Reddit mentions of Deiss PRO Citrus Lemon Zester & Cheese Grater - Parmesan Cheese, Lemon, Ginger, Garlic, Nutmeg, Chocolate, Vegetables, Fruits - Razor-Sharp Stainless Steel Blade + Protect Cover - Dishwasher Safe
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of Deiss PRO Citrus Lemon Zester & Cheese Grater - Parmesan Cheese, Lemon, Ginger, Garlic, Nutmeg, Chocolate, Vegetables, Fruits - Razor-Sharp Stainless Steel Blade + Protect Cover - Dishwasher Safe. Here are the top ones.
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- COMFORTABLE TO USE & BUILT TO LAST : The Cheese Grater has a razor-sharp stainless steel blade that won't rust and a comfortable, non-slip handle. Its unique curved sides make it extremely rigid and allow you to apply more force when it's needed.
- SAVE SPACE IN THE KITCHEN : Replace your bulky, unsafe, and hard-to-clean box grater or heavy electric food processor with a single Deiss Cheese Grater. The metal grater's teeth won't clog up the way other graters do, so it's a snap to clean. Just pass it under running water.
- IMPROVE YOUR COOKING : Amaze your friends with new, restaurant-like recipes. Add strong new flavours with freshly zested ingredients without any bitter pith taste. When using the grater with hard cheeses such as parmesan, you'll get a nice pile of grated cheese that melts almost instantly on hot pasta.
- ZESTING & GRATING HAVE NEVER BEEN SO SIMPLE : Shear the hardest cheese into grated fluff using almost no pressure. Simply zip the cutter-knife across the rinds of oranges, lemons and limes. In seconds, you can have finely grated garlic or ginger or treat yourself to a favorite dessert topped with fluffy chocolate flakes.
- LIFETIME WARRANTY : Deiss Kitchenware lifetime warranty is a guarantee to ensure our customers have a hassle-free experience and unbeatable product lifespan.
Features:
Specs:
| Color | Yellow |
| Height | 1 Inches |
| Length | 12 Inches |
| Size | Narrow |
| Weight | 0.15 Pounds |
| Width | 1 Inches |
This is a difficult problem to deal with.
I worked with a spice chef a couple years ago & it really leveled up my cooking game. For starters, he primarily only worked with fresh spices that he had dried and/or ground himself. I was blown away by two things:
I now divide my spices into two flavor categories:
A dead spice is one you get off the shelf, like McCormick's. Dead doesn't mean bad, but a "living" spice is an entirely different world of flavor. Prior to working with my spice-oriented chef buddy, I had only used off-the-shelf spices, which are fine, but not nearly as potent. What I've learned is:
Rules for storing:
This article has a good explanation:
https://www.salon.com/2010/05/20/how_long_do_spices_last/
>"Once the spices are ground, right away there's a sharp drop in their flavor. Spices are filled with volatile oils, which are what give them their flavor and complexity. When you grind them, you release those oils, and they begin to dissipate.
>
>In two weeks to a month after grinding, you have the sharpest drop in flavor, a rapid loss of those oils. But then it plateaus, losing its flavor at a more gradual rate.
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>For the next few months, they're pretty much the same, but by six months, you've really lost their complexity. It's not just about potency and strength -- for that, you can just add more of the faded spice. But you can't ever get back the complexity. Black pepper from a year ago might still smell like pepper, but it won't smell like orange and clove, the interesting aromas that a really fresh pepper has.
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>After six months, it's still totally usable, but it's just a matter of what you want out of it.
For preparing spices, I use these tools:
These are my primary tools for spices:
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