As the title states… We’re Italian and the price of grated Parmesan is about twice what a block of cheese costs so we’re looking for an easy way to great Parmesan.
What works for you?
------------------ Eddie
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Posts: 18020 | Location: New Mexico | Registered: October 14, 2005
when I’m lazy, I do Ina Garten’s catering trick. Cut it in smallish chunks and put it in the food processor with the metal blade. Pulse/run until finely ground. Fine for a lot of uses.
I have the crank type from the cooking stuff company that does home sales events. It's great. Looked it up, Pampered Chef.
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Posts: 13159 | Location: Central Florida | Registered: November 02, 2008
I'm partial to the wider blade Microplane. Easier to grate through a large block of cheese. And yes, Parmesan Reggiano ONLY, 24-36months aged...I always keep a wedge available since its versatile flavor for adding salt and nuttiness for a dish.
Posts: 15465 | Location: Wine Country | Registered: September 20, 2000
Any old flat micro plane grater does a perfect job. Just grate what you need as you go.
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Good call. I thought they wouldn't work grate (ha!) for cheese, but for hard cheese like Parm the microplane works amazing. You can crank out a mountain of it in no time.
Only downside is it will be very fine, pillowy, and will definitely melt and handle accordingly. If you need something a little more coarse you can use normal box/flat grater.
The pre-grated stuff is noticeably different, to us at least. Not in a good way.
{not Italian, but sleep with one regularly}
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