Grating vs. julienne (carrots, dressing, best, cook)
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I'm pretty pi$$ed right now because I spent quite awhile grating broccoli stems to make a homemade broccoli slaw. Of course you can't get the packaged stuff here. The picture with the recipe showed what I SUSPECTED to be julienne slices of stem and carrot, BUT the recipe said grate with a box grater.
End result is a liquidy mush of stems and carrot, and I added the dressing as instructed, so it's even more mushy. Nothing like the danged picture! I'm not going to "sign up" just to leave a comment, but this is ridiculous.
Do you go to the trouble of julienne slicing for something like this? If so, what do you use tool-wise?
Here is this worthless recipe (every other recipe said "take a package of broccoli slaw" LOL Real helpful).
It's still a pain and I stay away from recipes that call for a large quantity of julienne cuts. Could you use a vegetable spiralizer? Different... but kinda same.
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I'm pretty pi$$ed right now because I spent quite awhile grating broccoli stems to make a homemade broccoli slaw. Of course you can't get the packaged stuff here. The picture with the recipe showed what I SUSPECTED to be julienne slices of stem and carrot, BUT the recipe said grate with a box grater.
End result is a liquidy mush of stems and carrot, and I added the dressing as instructed, so it's even more mushy. Nothing like the danged picture! I'm not going to "sign up" just to leave a comment, but this is ridiculous.
Do you go to the trouble of julienne slicing for something like this? If so, what do you use tool-wise?
Here is this worthless recipe (every other recipe said "take a package of broccoli slaw" LOL Real helpful).
For the best quality grated stuff, use the graters that go with your food processor. After I got my big food processor several years ago, I also got the grating wheels. I use the large grater all the time. That is what I would use for the broccoli stems. I use it for carrots and for apples for applesauce.
I use the slicing wheel for slicing grapes for broccoli salad.
The picture is clearly not grated. A good mandoline or kitchen machine attachment will do the job. Otherwise - sharpen your favorite knife.
It's not even the bloggers photo. She bought use of it from Shutterstock or istock. Nothing wrong with that, but the red cabbage in the photo isn't anywhere in the recipe. I'm suspicious she never even made the thing.
It's still a pain and I stay away from recipes that call for a large quantity of julienne cuts. Could you use a vegetable spiralizer? Different... but kinda same.
How funny. I just ordered this====$7.99 item you linked. why not. Of course, I have to wait for a traveler to the U.S. ton bring it back. Turns out we have a mandolin slicer for sauerkraut but didn't want to haul it out for a small amount.
It's not even the bloggers photo. She bought use of it from Shutterstock or istock. Nothing wrong with that, but the red cabbage in the photo isn't anywhere in the recipe. I'm suspicious she never even made the thing.
I suspect this also. Some "mama", she looks like an 18 year old model. LOL. Who had her pals write bogus reviews!
that is a picture of the packaged mix. I always pick the red cabbage out. Her recipe calls for a large package of the mix or broccoli stems to make your own if you don't have it.
She's probably only ever used the mix which is quite dry.
Still, its hard to understand why yours turned out so wet. I assume you used the largest hole on your grater. Broccoli and carrots don't generally have that much moisture. I always cook the stems when I have fresh broccoli. I slice them into coins. I think they taste like artichokes.
I would have used the large grater blade on the food processor or the Kitchen Aid mixer attachment or the spiralizer attachment. The picture is obviously machine cut veges.
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Her recipe calls for a large package of the mix or broccoli stems to make your own if you don't have it.
