I also use my box grater to zest my lemons and citrus fruits for recipes and as a pastry cutter when recipes call for butter to be cut into biscuits, scones, and crusts. Oh yes! If you find yourself knee-deep in a recipe that calls for cut-in cold butter, grab a super-cold stick straight from your fridge, peel back the wrapper enough to keep your warm fingers from melting the butter and use the large/coarse holes to grate the butter into shreds. Then use a fork to break up the shredded butter into your dough. It’s just as speedy [possibly quicker!] as a pastry cutter and equally effective. Love it!
|a seive or mesh strainer makes rinsing, straining, and sifting a breeze!|
a bunch of you asked so, I have [this] set of three that I found at Bed Bath and Beyond for $7 with one of their 20% off coupons. I use them all the time and they stack nesting-style for easy storage inside my mixing bowls! <3
Though I do occasionally use it to cool baked goods, I whip it out far more option as a means of crisping up mozzarella balls, flautas, won-tons, and veggie fries. It also does double-duty on the grill by adding support for more delicate dishes like homemade veggie burgers and seafood. It also makes a fun prop for food photography!
Do you use any for multiple tasks? Spill it!
I’ll be back tonight or tomorrow morning with a recipe! <3