What should you do with the small leftover nub of an ingredient after grating?

Question

Don't throw away that leftover nub. Learn the safe and smart ways to handle the small end piece of cheese or vegetables to avoid waste and injury.

Answer 1

Use a vegetable peeler to shave the remaining nub into thin strips, or finely mince it to incorporate into your dish. This minimizes waste and maximizes flavor.

Detailed Explanation:

When grating ingredients like ginger, garlic, or hard cheeses, you often end up with a small piece that's too small to grate safely. Instead of discarding it, there are several ways to utilize it effectively:

1. Vegetable Peeler: Use a vegetable peeler to create thin shavings. These shavings can be added to salads, stir-fries, or used as a garnish.

2. Finely Mince: Carefully mince the remaining piece with a sharp knife. The smaller the pieces, the easier they will incorporate into your dish. This is especially useful for garlic and ginger.

3. Infuse Liquids: Add the nub to stocks, soups, or sauces to infuse them with flavor. Remove the piece before serving.

4. Freeze for Later: If you can't use it immediately, freeze the nub in a small bag or container. Collect several nubs and use them all at once when making a larger batch of soup or sauce.

Pro Tip:

To avoid wasting too much of the ingredient, consider using a microplane grater. These graters are very fine and allow you to grate ingredients down to a very small size, minimizing the leftover nub.