I just started using the long skinny microplane zester. I've used it for zest and ginger as indicated on the label, but what about daikon?
I was grating a large amount of daikon for shabu shabu and was applying a good amount of pressure. Now the little blades are almost flush when I run my finger down the smooth side.
Is it me, but arent the blades supposed to be lifted up ever so slightly? Did I just ruin my microplane? I grated some cheese after I cleaned it, and it seemed ok. Maybe needed a tad more effort, or I could just be psyching myself out...
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