Grater Burner (2)

[albina1966]

albina1966, certainly! I am careful with cabbage, I did not know how to approach it, now I’ll try to cut and rub it correctly. Most interesting

Hello everyone and huge thanks!

I bought myself a Burner too! I chose for a very long time. Doubted - Prima or Trend? I chose Trend, I do not regret it at all. I paid before the New Year, waited after the holidays, waited ... I even bought forks of cabbage. And the parcel arrived only on January 20, and I have no bright joy - my emotions were burned out.

Received the main set of salad color. And the box to it - in color. Inserts - plug + 1.6mm, and two transparent boxes.
Additional graters:
- Roko (the color of the grater is lilac) - I haven't tried it yet, although my husband is already dreaming about a salad.
- Carly (white) - already in work.
- Rusty - Primovskaya (light green color) - has not been tested yet.
- Baby Greater - Primovskaya (orange) - at work and like it. I chose 2 Primovsky graters because of the handle, counting on working with them on the board, deciding that it would be more convenient with the handle. With Baby I worked on a trendy pot, held the handle of the pot and graters in the palm of her left hand, the grooves of the grater were made under the fingers and pressed well. I rubbed apples and radishes - it rubbed very easily, the grater itself quite a bit walked on the container from the side of the right hand.
- Deco-Classic (lilac color) - tested and will be used. I worked with her on a vessel, rubbed easily, the insert did not fall out.

Mona1, thank you, I chose the Classic after reading about your experience with it.

With a salad color for myself, I guessed, a completely orange would annoy me (for my eyes - hard). And the multi-color looks elegant and festive, not counting the practicality.

I also bought a turbo cleaning knife with teeth, a spiral knife and a carrot sharpener with teeth. Until I tried them. I think that I will use everything, I chose something for a long time and thought over every little thing. I bought it on the official website, deciding to take everything at once.

And here is the red cabbage salad with apple, radish and garlic. Grated cabbage on Karli, apple and radish on Baby. The dressing is fragrant sunflower oil (local, with a dull taste). Decorated with fresh cucumber waffles (a test of the Deco grater), no experience yet, the waffles turned out to be just such, what broke - went into a salad.

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Lyudochka, congratulations! : rose: Great buy! I also really love my Trend!

The photo did not pass - I repeat.

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[Luda XX]

Luda XX, Lyudmila, Congratulations on your successful purchase! Let Burner serve you faithfully!

Light lana, thank you!

[lana light]

lana light, Happy Birthday! Be happy, loved and, most importantly, healthy !!!!

albina 1966 thanks!

We have already fraternized with a grater, she hooked me a little, and I went with the holder on the knives, rubbed not along the arrows (once - now I’m watching!).

I want to stick out a little here. Temka is the most bloodletting, and I have long come up with a way to live with small (and not quite) wounds, scratches, cuts, and not grieve, fiddle around in the water, in a garden. I don't like bandaging - it interferes.

You will need - Bf-6 medical glue, the smallest piece of cotton wool from a cotton pad and a clean toothpick.
- I lubricate the wound with Fukortsin - after it the cut will quickly heal.
- I'm drying it.
- I lubricate it with 1 layer of glue, dry it, it is better - if the layer of glue is a little sticky, if it dries up, it doesn't matter.
- And - THE MAIN THING - on the layer of glue over the wound I put the thinnest and transparent piece of cotton wool taken from the inside of a cotton pad. It is enough to grab it with a new portion (droplet) of glue, if the layer of cotton wool crawls, lay it over the wound. The size of the fleece is slightly larger than the wound.Dry.
This will be a BANDAGE, which will not allow the wound to be hit from the outside and will not allow the layer of glue to tear.
- I apply 2 more layers of glue, each drying.

If you get the hang of it, it will last a day, and you will almost forget about the wound. If the skin is pre-doused with peroxide, it will hold on tightly. Well, I watch the wound so that it doesn't hurt.
When there were no cotton pads - I cut out a piece of bandage - this is a stronger band. Now I even lose pieces of cotton wool on the table, they are so small and transparent.
Patience is necessary in order to withstand the whole process in time (smear-dry), but it's worth it.

[Luda XX]

Luda XX, congratulations on your new clothes! Cool kit turned out!
And, yes, BF-6 glue is a thing! And the algorithm of actions is very correct. One "but": it happens that the cut is strong and many blood vessels are affected, so the blood does not stop for a long time. And then, yes, great! I myself often "add" fingers to the salad ...

And I don't have a vessel either. The only motive that comes to mind so far is "to have it." But the sea of ​​cheplies, bowls, pans is holding back ...

I also bought a dish for a couple with a waffle-spiral "Classic". The price factor worked - in Ozone they paid for 389r for a couple of days. I confirm: sudoku is very convenient. The grater is fixed in it very well, the slicing neatly lies on the bottom of the container. Nice to work with. Can be attached to the hook of the roof rail along with a frequently used float attached to it. I took it off right away and go to work. Well, the waffle spiral is generally a holiday. The family is gnawing carrots with pleasure, like cookies. The daughter asked me to cut them for a snack, hit the deffchonok. I understand that this is a temporary interest. But still ... Aesthetics in the presentation of food plays an important role

[Luda XX]

Luda XX, Congratulations! It is a pity, the photo did not pass, I wanted to check out the red kupastka on Carly.

I seal any cuts and scratches with medical glue BF with a medium or thin layer, you just need to dry the cut or scratch. After that, the film of glue lasts one day, if I often wash it, for example, my hands, or several days if the cut gets wet sometimes.
At Berner I work slowly for my own pleasure (it still turns out quickly). When I worked quickly, I was nervous all the time, thinking to remove my fingers in time. For 20 years of use, the injuries were only at the very beginning, because one should not be distracted from work.
I had a Classic, and last year I bought Prima. I like her better.

I "dug" one more thickness of slicing, removing all the inserts.
It turns out to be plump. I tried it on potatoes, it is cut normally.
Interesting in Bulgarian. check pepper.
I need it for lecho. And then laziness with pens.
I tried to chick it on a slicer, the result is a scar on the little finger. Inconvenient.

removing all inserts.

I wanted to cut Bulgarian pepper so much for lecho

cut if the pepper is large, dense and elastic, but it is better not to peel it - hold by the tail, but then the thickest part is obtained with the seed bed, it is cleaned later

I recently began to cut the peppers with a knife, if I need them thickly (and what, I sit down comfortably, peeled peppers in a basin, the series before my eyes and chiki-chiki-chiki, imperceptibly),
finely - yes with a burner or in a combine

or in a combine

Ira, and what grater do you use in the combine?
I also thought about it, I wanted to try it for "french fries".
Now our price for pepper is sky-high ... we'll have to wait for summer.
I don't want to pick pepper with my hands, it's better to walk with scars.
Already got a "pepper peeler", I want to meet the season in full armor, tax.
I even wanted a "waffle" because of this, there, it seems, the thickness is decent, if without an insert.

in the harvester on what grater do you chick?

plates which are thicker, on thin ones - completely transparent are obtained

I even wanted a "waffle" because of this, there, it seems, the thickness is decent, if without an insert.

brittle pepper, if fresh, and lethargic, if stale - waffle only if again - dense, elastic, fleshy, large

cut the pepper well on the berner, on any insert - but = dense, elastic, fleshy, and it's not a fact that much faster

if you work for a long time - you need to grind more than one bowl of that peeled one (you also get tired of picking with a pepper peeler) - then just from the knife your hands get tired less

I have had a Berner-type grater for a very long time, I have tried all sorts of more * lazy * ways of cutting

but, by the way - if there is a lot - then at least with what to cut - you will get tired, or at least get tired

Deana, I'm trying to insert a photo of today's salad, pulled out the largest shavings - white with ribs - its width is 1 cm. I am just adapting to working with cabbage, so the sizes of the pieces are very different. And while my husband likes the Chinese cabbage salad better, he also likes the tougher red cabbage salad.

he likes it too.

Lyudmila, what about you? Do you like this grater?

[Luda XX]

Luda XX, the beauty! And the Peking one is also grated? She's soft. Turley, as advised here, leaving part of the stump on a piece? Due to the fact that red is denser, it is probably easier to rub, does not crumble?

I liked the Karli grater (for salads). I went now and measured the rubbing slits - the width is 1 cm, and the gap of the slit is about 2 mm. The knives themselves with cloves, and the plastic surface on which the cabbage forks move and slide, also with small ribs, so even the strips turn out to be thin and ribbed (somewhere 2mm high, and somewhere less). To try it for the first time, grated carrots into soup on this grater - also interesting (but then I grated carrots in one cabbage soup on different graters, I wanted to feel them at work).

Red cabbage is tough and crumbles less, yesterday I rubbed the floor with a whole fork, did not cut it into quarters. It was hard to hold in the hand, but it was more convenient to rub, because the sheet was not a quarter, but larger, the cut edges were farther from each other. I did not use the holder, but I followed the process very closely. On the stump I left a thick layer of leaves - there were already thick, rough veins, threw it away, decided not to tempt fate. I also added red cabbage to the cabbage soup, so with sour cream such a beautiful lilac color was ...
I'll try to show a photo of yesterday's salad - there cucumbers-waffles look beautiful.


Cabbage still needs to be tried live - how to twist and twirl, at what angle. The first time I grated white cabbage, it lay for a long time - it was waiting for the grater, and it was a little sluggish. So it crumbled and fell on the floor.

Beijing started from the top of the head on a grater. But ... I always wash my Peking, it grows in the ground, the leaves are squeezed, soil particles can get in. I opened the film from the top, the leaves are very loose, and there are some small black dots on the veins. Therefore, she cut off her curls (that is, cut them across), checked everything and the old fashioned way - with a knife. The rest of about 10 cm in the same film was put in the refrigerator and on the trail. day grated - on a knifeless insert with a holder in a stump, also not a hard salad turned out. ... On Carly, the remains of the leaves fluttered, I could not cope with them.

It is very convenient to cut the soft leaves of Chinese cabbage with scissors for greenery with cloves, and finish cutting on the Berner.

[Luda XX]

Luda XX, Congratulations! It's great that I made friends with my graters. And cabbage salads are such a summer miracle in the midst of a harsh winter!

Something the forum is odd, I will not send a message in any way.

The first time I grated white cabbage, it lay for a long time - it was waiting for the grater, and it was a little sluggish. So it crumbled and fell on the floor.

Very much a comment on the topic, thanks! I just rubbed and thought crooked hands, everything poured around and rubbed badly. But what I liked rubbed, puffed cabbage and no need to wrinkle.
And the salad is credit!

[Helena S.]

It is very convenient to cut the soft leaves of Chinese cabbage with scissors for greenery with cloves, and finish cutting on the Berner.

Helena S., can you show your scissors? There are very mixed reviews about green scissors.

I bought the scissors for greenery in the HOTTER brand store in Moscow, they are on their website. These scissors are multifunctional, I really like their quality.

Added Sunday Jan 29, 2017 3:35 PM

Kitchen scissors Erringen.

Damn, people, you have not a single knife in your house, or what ??
So over the Peking (Peking, Karl !!) cabbage, so that you can buy scissors under it.))

So it's easier for me to cut the Peking with my hands, the soft part, of course. Well, I rarely send tough leaves to salads, either to borscht, or to lazy cabbage rolls. I can shake them on a grater.

[nila]

nila,
I cut the medium-sized cabbage into quarters, chop the top of the head into a salad coarsely, straight into shreds. The closer to the stump, the thinner or going to a grater. I throw out the roughest part - it is tasteless, and there may be more nitrates in the petioles. Thus, in one salad there are always pieces that are slightly different in texture, and the rougher elements do not strain at all. I cut bright peppercorns there (in winter, it seems, this is the cheapest fresh vegetable) or a slice of cucumber, or a tomato, or a thin carrot (which is in the house, in a word), poured some frozen herbs / seasonings on it, poured it with delicious butter and enjoy.

I felt like this Peking cabbage as a base, so winter salads found a second life.
But she has nothing to do with Burner.

[Helena S.]

I bought the scissors for greenery in the HOTTER brand store in Moscow, they are on their website. These scissors are multifunctional, I really like their quality.

Added Sunday Jan 29, 2017 3:35 PM

Kitchen scissors Erringen.

Helena S., thanks for the information!

So over the Peking (Peking, Karl !!) cabbage, so that you can buy scissors under it.))

Strictly speaking, no graters are needed if there are knives in the house. Everyone has their own approach to cooking. Let's respect each other's choice, and not be ironic over it!

Let's respect each other's choice, and not be ironic over it!

Chas, I did not see any irony in these words, for me ... who how will adapt to what ... well, that ... and fewer problems.
I, personally, well, in no way on the Berner can not cabbage .... yet ... fig knows it!

[Bijou]

Bijou, I practically do not buy either bell peppers, or tomatoes and cucumbers in winter. For me, this is not a cheap vegetable in winter, and I don't see any point in it. Buying glassy, ​​tasteless vegetables is expensive.
I have a lot in the freeze, and in the blanks of this good, and I do just fine in winter without them. Red pepper in whatever form is frozen - and baked, and raw with skibochki, and whole for stuffing. And tomatoes are also frozen and fresh, and sauces and juices are different. And all this with summer, delicious vegetables.
That’s what I don’t ice - these are cucumbers, I don’t like them.
Therefore, Peking is not a frequent guest in my winter. For salad with corn and crab sticks only. Yes, and for cabbage salad, if I am hunting, I rub a simple white calf, which also has reserves.
If we sit in Peking in winter in winter, then my summer and autumn sunsets will remain unaffected, and they also need to be eaten.

My multifunctional scissors cut not only greens, and their blades are different from the blades of ordinary scissors and greens, in fact, cut better than a knife due to the serrated edge. If you think so, then why buy Burner. You can cut and shred everything with ordinary knives and graters.

Girls, thanks for checking out the salads, this is so supportive and inspiring

On Saturday I cut some Korean carrot salads and leftover radish on Roko. The radish was cut easily and almost without residue, and the carrots were tighter. I'm glad.
But the Rusty grater pleased me. I rubbed the potatoes on a durovka. How easy and pleasant it is to work on it, I did not even expect - like clockwork, a good choice.
I also tried a triangular peeler with cloves on a carrot. After reading the topic, I was already ready for the fact that it does not clean very well, and it turned out that way. My cheap unnamed household store (not triangular) has been pleasing me for about 7 years already. I will try Berner's one on eggplants, and I will also use its other functions.

Today I decorated the salad again with cucumber waffles, cut into slices 7. I asked my husband if it was better with the decor, answered yes. Why am I? If the grater was too far away, I might not have used it. And I have it next to it, it’s easy to get it out and run it several times, and the result is visually pleasing.

With karli, airy salads are obtained even from coarse red cabbage.

For your information, the Giant also cuts. Winter cabbage is just the softest! It has serrated blades. Maybe they spied on Burner? And it is more convenient to operate. You can grate cabbage, or you can grated cabbage.

[Ipatiya]

IpatiyaBy the way, yes. I also thought, but did not write about the Giant, did not become distracted from the topic. I like grated cabbage for salads on the Giant, and I began to use the giant more often. Convenient, quick and beautifully cut cabbage. So I even began to shred sauerkraut on this grater. But for some reason I don't like the slicer grater on the Giant. It's not comfortable for me.

[V-shaped grater, 2 attachments and a fruit holder]

not a berner, but the type is the same
🔗

V-shaped grater, 2 attachments and a fruit holder



smaller than a berner, but what a dexterous and spicy more compact and cheaper than a berner, a lot of everything is rubbed on it - vegetables, fruits, cheese, and sausage

I have this since the late 90s

still alive, Berner replaced, bought it already 3 years ago - while it was relatively inexpensive

I could not stand rubbing the zest, which seemed to be not a difficult task, but it was across my throat. here it was necessary to grate on cookies, decided to try on baby - here it is, right now! Rubs easily and simply and how convenient! That's it, I'm not afraid of the zest now!

here it is, right now!

That's right!
Somehow I didn't immediately understand my happiness, and every day I fall more and more in love with my Trend. I can't live a day without him. Finally I learned!

[albina1966]

albina1966, exactly! Already so accustomed that I do not even think what to rub on, I put it in a prominent place so that it was at hand. Interestingly, plastic graters are used the most.

I'm so used to it that I don't even think about what to rub on,

Which I tried to prove a few pages earlier. That all the explanations of other users are certainly good, but your experience is the most important! Several weeks pass and there is no longer any thought about which grater to choose for which cut. Everything happens automatically!

... Interestingly, plastic graters are used the most.

By the way, yes! I also have the most demanded grater - plastic RESTI-Pizza!

[lana light]

lana light, and I have And Bebik, as it turned out, I really didn't think.
I just can't decide which suluguni is better to rub on, it is too small on Bebik, too big on Resty, and most importantly it is soft and does not rub well. Maybe in the freezer and then rub it?

nila, everything is correct, just before buying it is important to read who uses how, in order to understand whether you need it at all or not. And then nobody can replace their own experience

Baby Grether and Baby Twins - are they different graters or analogs? I have neither one nor the other. Which one is better to buy, or both two

[notka_notka]

notka_notka, I won't say for sure, I only have a greyter (baby), they said that like a twins is a new version of a greyter, but it's better to let those who have and know the difference say.

I caught a glimpse of those hanging in the Metro, but I didn't take it in my hands - I didn't feel it and I didn't remember the price. Someone bought there, please respond)

Which BORNER is better to choose in order to be more convenient and practical?

[SvetlanaYa]

SvetlanaYa, Svetlana, on the forum it is customary to communicate a little differently: "please, tell me ..." etc., as in any team.
Well, okay, look, buy one of the two - "Prima" or "Trend" (they are the most popular now).
Their functions are identical, only "Prima" has a little more functionality: it makes cubes, and the thickness of the slices changes 3-4 times. From the smallest to ... the largest,
and in "Trend" there are two cutting thicknesses.
Other than that ... both kits are good!

[SvetlanaYa]

SvetlanaYa, Light, so everyone will praise their own Berner! For me, too, the best is my Trend! The cheapest option (Classic) did not want to take, because someone in the subject complained about the junction of the knives in the Classic. And Prima for some reason seemed cumbersome, and more expensive ... In short, the Trend is optimal for me! And so everywhere knives are sharp, plastic of excellent quality!
I can only give advice about the color - I have orange and green. On the orange one for a year and a half, no spots are visible, and on the green one, some yellowish spots from carrots / beets appeared in a few months ... The girls were advised to wipe them with vegetable oil, it did not help ...
I think a similar situation will be with white. So in my opinion the best color is orange!

the best color is orange!

and raspberry