9 Unexpected Uses for Your Microplane

BY MATT DUCKOR

They’re not just for zesting anymore.

When it comes to kitchen tools, few things are as indispensable as a Microplane. Walk into any professional kitchen and you’re likely to see an army of prep cooks armed with the things—that’s because chefs love them as much as we do. They’re a quick alternative to breaking out the box grater (easier to clean, too), and they make working with a whole host of ingredients a heck of a lot easier.

Think this tool is only good for finely grating or zesting? It’s time to expand your mind.

CITRUS

Zesting citrus fruits like lemons and limes is probably the most common use for a Microplane. A few swipes can instantly brighten up any dish, from leafy salads to a whole-roasted fish.

HARD CHEESES

Good news: You never need to break out the box grater for that hunk of Parmigiano-Reggiano ever again. Whether you’re building a sauce for a bowl of cacio e pepe or finishing a tray of lasagna, the Microplane is your best friend.

NUTS

Don’t want to add chunky chopped walnuts to your salad for the 27th night in a row? Just grate them and you’ll get a snow-like topping for sweet and savory dishes alike.

Related: These Addictive, Amazing 22-Minute Meals Will Change Weeknight Dinner

WHOLE SPICES

If you’re topping a dish with cinnamon, nutmeg, or star anise, you’ll want the aromatic benefits that come with freshly grating.

FIBROUS ROOT VEGETABLES

Grating root vegetables over soups and salads is a great way to impart a subtle hit of flavor from beets or carrots without making them a co-starring ingredient.

GARLIC

Who needs a garlic press? Absolutely no one, if we have anything to say about it. Any any time a recipe calls for minced garlic, just grate it.

CHOCOLATE

Chopping chocolate is a great technique for baking, but turn to the trusty Microplane if you’re looking to finish a dessert with a few sweet wisps.

Related: Chocolate Overload: 10 Must-Try Recipes for True Chocoholics

LEMONGRASS

Chopping this popular Southeast Asian ingredient can sometimes lead to fairly intense patches of grassy, overbearing citrus flavor. Grating results in the perfect texture if you’re looking to incorporate the stuff in a curry or a rub for meat.

GINGER AND HORSERADISH

Nothing matches the pure flavor of freshly grated ginger or horseradish. You’ll never buy the jarred stuff again.

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PHOTO BY TOM SCHIERLITZ