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Herb & Salad Chopper by Microplane
The Microplane® Herb and Salad Chopper is awarded the 2015 iF Design Award for innovation and improved function in the kitchen. The unique and eye-catching design chops salad prepping time in half. The retractable blade is also very convenient for easy and safe storage. Use this kitchen tool when preparing multiple salads for a dinner party and watch how it chops prep time in half. Super sharp blades easily chop fresh vegetables, and herbs and can also be used to mince onions, garlic, chocolate, and nuts.
- Retractable blade for convenient and safe storage
- Ergonomically designed soft grip handle
- Dimensions: Length: 5.6" | Width: 3.1" | Height: 1.4"
- Materials: Surgical grade stainless steel blades. Plastic housing
Preparation for Microplane Herb Mill
- Start with clean, dry herbs. You can put stems and leaves of soft-stemmed herbs like parsley and cilantro straight into your Microplane® Herb Mill.
- For herbs with sturdier stems that you don't want to eat, strip off the leaves by running your fingers firmly down the stem from top to bottom.
- Place the leaves in your herb mill. Place the Microplane® Herb Mill plunger back into the mill body and twist.
- Out will come finely cut herbs. (Fine cutting is important because the more cut surface exposed, the more flavor will be released.)
General Guidelines for Cooking with Fresh Herbs:
- Dried herbs are stronger than fresh. Powdered herbs are stronger than crumbled. Use this formula for substituting fresh herbs in recipes:1/4 teaspoon powdered herbs = 3/4 to 1 teaspoon crumbled = 2 teaspoons fresh.
- Everyone has a different opinion so experiment with small amounts and see what you like.
- Generally, it's not good to mix two very strong herbs together. However, one strong and other milder flavors tend to complement both the stronger herb and the food.
- The weaker the flavor of the main staple item, the lower the level of added seasoning required to create a pleasing balance of tastes
- Fresh herb flavors are lost by extended cooking. Add herbs to stews or soups about 45 minutes before completing the cooking. For cold foods such as dips, cheese, vegetables, and dressings, add herbs the night before or at least several hours before serving.
- To learn more about how each herb tastes, try mixing one with margarine or butter and let it sit for at least an hour. Then spread on a plain cracker.
Fresh Herb Uses
|Description Author||Dana G|
|Name||Microplane Herb & Salad Chopper|
|GTIIN / UPC Code||00098399480084|
|Home or Commercial||Home|
|Material||Stainless Steel & Plastic|
|Country of Manufacture||China|
|Weight (in Lbs)||0.4|