On Wed, 27 Aug 2014 21:18:23 +1000, "DavidW" >
wrote:

>DavidW wrote:
>> I bought some parmesan cheese at a delicatessen and got them to grate
>> it just to save me the trouble, but their machine grates it too
>> finely IMO. I don't think grated parmesan should be the consistency
>> of talcum powder (okay, slight exaggeration, but it's very fine). I
>> could get a coarser result myself with a hand grater, but I was
>> wondering if anyone knows of an electrical kitchen device, or an
>> attachment for a food processor, that would do a similar job.
>
>Okay, so I got myself a plane grater, something roughly like this:
>http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>
>I grated some Zanetti Reggiano with it. It works okay. It produces short, tiny
>filaments rather than grains. Not ideal, but better than talcum powder from the
>deli. It takes 4-5 minutes' grating per serve (about 20g), which is too long
>really. I'm accustomed to throwing boiled pasta in a bowl, adding some
>heated-up sauce and sprinkling cheese over the top. Very quick and easy (not
>counting making the sauce, which takes hours but is 7-10 serves and is all done
>in one hit and doesn't require much elbow grease). Now grating the cheese
>requires three times the work of the rest of the meal, which is out of
>proportion. One of the more complicated hand devices suggested or a machine
>attachment looks more attractive.
>
>
You either got the wrong sized grater, or the cheese is very old, hard
and dry, or your grating method needs improvement. I have a friend
that is clueless about using a grater like that. She thinks you have
to press down hard and force the cheese through. She almost broke the
handle on mine.
Janet US