Fine grating vs. microplaning: what's the difference? Learn how a microplane creates an even more delicate, almost airy texture than a standard grater.
1 Answer
Fine grating uses a grater with small, closely spaced holes to create short, thin shreds, while microplaning uses a specialized tool with very sharp, small blades to create a fine, almost powdery zest or fluff.
Detailed Explanation:
The key difference lies in the tool and the resulting texture. A fine grater, often part of a box grater or rotary grater, has small, punched holes that create small shreds of food. This is ideal for grating cheese for sauces, vegetables for fritters, or chocolate for garnishing. The resulting texture is slightly coarser and more defined.
A microplane, on the other hand, features very sharp, etched blades. These blades effortlessly shave off thin layers of food, creating a very fine, almost airy texture. Microplanes are perfect for zesting citrus fruits, grating hard cheeses like Parmesan into a fluffy cloud, or grating spices like nutmeg or ginger. The resulting texture is much finer and more delicate than that achieved with a fine grater. The sharpness of the microplane also means less pressure is needed, reducing the risk of grating your knuckles.
Pro Tip:
When using a microplane for zesting citrus, avoid grating the white pith underneath the colored zest, as it is bitter and can negatively impact the flavor of your dish.