I think you will use less, best way to figure it is cut a slice you would
use, then grate the same amount and see how it compares, one of the weight
loss trick i have learned along the way is to freeze cheese and grate over
food, you get flavor but less calories, Lee
"Steve Freides" > wrote in message
...
> Lou Decruss wrote:
>> On Mon, 15 Aug 2011 12:04:15 -0400, "Steve Freides" >
>> wrote:
>>
>>> I'm finding myself tired of hand-slicing cheddar cheese. The kids
>>> here often eat my "cheese toast" in quantities best measured by the
>>> loaf of bread rather than the slice, and that's a lot of cheese to
>>> slice. (Recipe: cover a slice of bread with thinly sliced sharp
>>> cheddar cheese, sprinkle a very little powered garlic and black
>>> pepper on top, bake/broil at a fairly high temperature until golden
>>> brown, serve. We use a toaster oven set to 400 F.)
>>>
>>> I have never owned or used a "mandoline" - is that what I want here -
>>> would it work with cheese kept in the refrigerator? The slices need
>>> to be thin, as much for my pocketbook as for any culinary reason,
>>> but it doesn't take much cheese to make this work, anyway.
>>>
>>> Thanks in advance.
>>
>> I'd just shred it. I have a box slicer that's like 25 bucks at an
>> asian store and a real mandoline but for what you're doing grating
>> would be the fasted. If you have a food processor you can grate a
>> pound in 10 seconds.
>>
>> Lou
>
> Thank you and thanks to everyone else for their replies.
>
> An interesting question (well, to me, anyway) would be if I end up using
> more cheese if it's grated. My guess is that the answer to that is yes,
> but it will be easy enough for me to adjust the amount of grated cheese I
> put on these things.
>
> I've got my little Sunbeam Oskar, which ought to be well suited to this
> job - we don't keep the big food processor readily available because we
> don't use it much, but the little one gets used often and cleanup is
> pretty easy.
>
> -S-
>
>