Best Electric Cheese Grater

Professional Salad Maker, Electric Slicer Shredder/Graters/Chopper

  • ✓Chops nuts, grates chocolate, even makes...
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Grating Cheese with my 1/3 HP Electric Motor

In this video I demonstrate how my Intedge 1/3 HP electric motor grates Pecorino Romano cheese with the chesse grater attachment. I have a few other videos.

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Who was Lady Helen of Lady Helen's Cheese Straws?

The one thing that hasn't is her love for cheese straws and her determination to make the best possible. "The secret to making good While she uses an electric grater for the cheese, Hardy says the mixing should be done by hand. "If it is mixed in a

Drones, drivers and 200mph

At the launch of Andretti's partnership with Amlin, team owner Michael Andretti talks to editor Ross Ringham about technology, testing and title ambitions. The view from Floor 45 of the Leadenhall building (commonly known as the “Cheesegrater

Restaurant inspections

Numerous live cockroaches observed, from nymph to adult, on ceiling, in cooler, on floor, behind electrical panel, on desk. Deemed an imminent health hazard, the establishment's health permit is Dried food debris on grater, must be cleaned to sight

Who was Lady Helen of Lady Helen's Cheese Straws? -


Editor's note: An earlier version of this story confused the late mother and daughter, both of whom were named Lady Helen Hardy. Lady Helen Henriques Hardy, mother of Lady Helen Hardy, was famous for her cheese straws. Who was Lady Helen. The question stopped me when Poppy Tooker asked me that during our interview for her WWNO radio show, "Louisiana Eats. " At one point, I knew Lady Helen's full name, but I couldn't recall it on the spot. We were discussing the upcoming "Louisiana Eats" & Cooks dinner , which will take place Thursday, Aug. 27, at the Southern Food and Beverage Museum in the Rouse's Culinary Innovation Center. Co-author Marcelle Bienvenu and I will be there to sign books at the first dinner of this kind, a new monthly series about cookbooks and their authors that Tooker is doing with Jyl Benson, director of culinary programming at SoFAB. The menu is from "Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans," which is being released in hardback for the 10th anniversary of Hurricane Katrina. Two of the dishes that will be made are from old New Orleans restaurants: for the appetizer, Corinne Dunbar's Oysters and Artichokes , and Masson's Almond Torte for dessert. And there will be Lady Helen's Cheese Straws to greet guests. When I became food editor in 2004, there were many Xeroxed copies of this recipe in a file. It had been one of the most popular ones that readers asked for, so the previous food editor, Dale Curry, had copies at the ready. Of course we had to put it in "Cooking Up a Storm. " Thus, Poppy's question. Checking back, I found pure gold in our files: A 1988 story about Lady Helen Hardy and her famous cheese straws. Lady Helen's mother was named Lady Stanley. she married Edouard Henriques. One of their three children was named Lady Helen, who went on to name her own daughter Lady Helen. Another of her children, Charles "Chappy" Hardy, produced "Chappy Goes to Mardi Gras," the 1986 film, still in rotation on Turner Classic Movies and WYES. In 1960, Lady Helen Henriques Hardy co-authored with Raymond Martinez "Louisiana's Fabulous Foods and How to Cook Them" with "original recipes of many Louisiana hostesses and famous New Orleans restaurants. com omits the author's first name. Lady Helen Henriques Hardy died in 1994. Her famous cheese straws live on virtually on the Internet as well as in the Junior League's "Plantation Cookbook" and "Cooking Up a Storm. And here's the portrait of the Lady at work. LADY HELEN HARDY REIGNS OVER CHEESE-STRAW BAKING. Published December 8, 1988, The Times-Picayune. With her finely manicured hands molding the elastic yellow mixture, Lady Helen Hardy works with the deftness of an artist, shaping and twisting the glue-like glob through her fingers until it's transformed into a workable mass. Next the dough is put into a cookie press with a houndstooth dispenser and within seconds she is systematically arranging long, straight rows onto cookie sheets, finely etched into a grid from years of cutting. She has done this so many times that it is as natural to her as squinting in the sunlight. What emerges from her oven minutes later is so special that it can unnerve even the most determined dieter. Here in New Orleans, the ultimate appetizer is cheese straws. And the grande dame of this eatable art is Lady Helen Hardy. Hers is the gauge by which every cheese straw is measured. So prized is Hardy's recipe and method that uptown caterers line up to learn her secrets, friends call to ask her to "show me" how to do it. One former pupil now sells her cheese straws in Connecticut for $75 a hundred. and yet she reveals her secrets with Southern-style graciousness and views food as something to be shared and enjoyed among friends. *** New shapes and sizes ***. Generations ago, cheese straws looked like what their name indicates. The dough was rolled out on a board and then cut into thin strips, which is the method given in the 1901 "Picayune Creole Cookbook" and the 1959 "River Road" cookbook. Some cooks use a cookie press with a star-shaped attachment. But in New Orleans, the most prized shape is the rectangular thin waffler. When Hardy tells how she learned.

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The electric cheese grater earned The Best rating from the Hammacher Schlemmer Institute because it grates, shreds, and slices and was the easiest to use.

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Google Books

Automatic Cheese Grater
130 pages

The New Best Recipe
The New Best Recipe
Published by Cooks Illustrated 2015
1028 pages

Presents a collection of more than one thousand recipes along with cooking tutorials and opinons on equipment and ingredients.

Cooking recipes

Best Bleu Cheese Dressing Around
Ingredients:seasoning, blue cheese, garlic, green onion, mayonnaise, parsley, salt, sour cream, white vinegar

Best Grilled Cheese and Turkey Sandwich
Ingredients:mayonnaise, provolone cheese, turkey, wheat bread

Best Beer Cheese Soup
Ingredients:bacon, butter, carrot, celery, cheddar cheese, processed cheese, chicken broth, basil, oregano, flour, garlic powder, green onion, onions

Simply the Best Blue Cheese Dressing
Ingredients:blue cheese, buttermilk, garlic, mayonnaise, onion powder, sour cream

Bing news feed

Who was Lady Helen of Lady Helen's Cheese Straws?
08/13/15, via The Times-Picayune

she says Ballard plain flour works best. She also recommends margarine instead of butter and prefers Mazola. The straws are more brittle and greasier if butter is used, she says. While she uses an electric grater for the cheese, Hardy says the mixing ...

Official: Rogers Stirk Harbour signs deal on Cheesegrater HQ
01/14/15, via Architects Journal

Rogers Stirk Harbour + Partners (RSHP) has signed up to take office space in the Cheesegrater, officially confirming its move to the City of London skyscraper designed by the practice The deal will see RSHP move out of its Thames Wharf studios in ...

Tired of Torn Toast? Try the Butter Cheese Grater
05/07/13, via Inventor Spot

With the Butter Cheese Shedder though, all those problems are a thing of the past. Just put your stick of butter in the cheese shredder and then twist. You'll soon have all the shredded butter you can handle in small, noodly threads that will melt and ...

Electric Ant Farm
Electric Ant Farm

Look what decided to take up residence in one of our electrical outlets. Nice, huh? I'm reminded of some 1950s horror movie or something. Or maybe just "Arachnophobia". Every year, when the weather warms up, our house gets invaded by tiny ants. Why? Well, probably the fact that our house has more holes than a cheese grater might have something to do with it. It has mine subsidence damage, so nothing is square and in numerous places little gaps have opened up. If I were more conscientious, I'd go around with a caulking gun and fill in those gaps, but I don't have time to do that because I'm too busy complaining about them and posting pictures of ants.

Photo by Wally Hartshorn

roasted garlic cheesecake with caramelised onions
roasted garlic cheesecake with caramelised onions

after screwing around and making radish cake, i decided to ruin cheesecakes with inappropriate ingredients next. i also made a few normal ones, but the roasted garlic could not be resisted, and i did have a huge mass of cream cheese to use. the flavour is exactly as you'd imagine, though i used a bit too much rosemary in the topping. i prefer it to the sweet cheesecake. crust: 1/2 cup bread crumbs (reserving a little) 1/2 cup ground nuts 2 tbsp cornmeal chopped fresh herbs, if wanted 2 tbsp butter, melted 1 tbsp vanilla sugar custard: 1/2 lb cream cheese 1 tbsp sugar 1 tbsp vanilla sugar 2 eggs 1 head of roasted garlic, peeled and mashed nutmeg topping: 4 medium red onions 1 tbsp balsamic syrup olive oil rosemary roast the garlic (on its own in oil, if you like - i did mine over 1 1/2 hours in some tomatoes). set out the cream cheese (or ricotta, either are fine here) and eggs so they come to room temperature. preheat the oven to 350ºf. lightly butter the bottom and sides...

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