"ground" parmesan cheese?
notbob
website:
http://www.bonappetit.com/recipes/2010/10/spaghetti_and_meatballs
The only problems is, it calls for:
"1 cup finely ground (not grated) Parmesan cheese"
Jes how does one grind parmesan cheese? Do I gotta wait for it to dry
out hard enough to drive nails? What?
nb
Mark Thorson
I suppose you could chop it, freeze it, and then
whiz it in a coffee grinder.
On a larger scale, I'd use liquid nitrogen and
a ball mill, but that's just me.
sf
I think the recipe meant grated, but since people say grated when they
mean shredded... the recipe said ground to give you a better visual.
That's my 2ข.
--
Never trust a dog to watch your food.
Catmandy (Sheryl)
You need a recipe for meatballs??
That nothwithstanding, I think they are trying to communicate that it
should be a powdery texture, rather than a stringy texture. More like
breadcrumbs than shreds of cheese.
Paco
"notbob" <not...@nothome.com> wrote in message
news:jTmso.3422$0R7...@newsfe09.iad...
Quoted from the paragraph right under the recipe title:
"For the best texture, don't overwork the meat mixture and use Parmesan
that's ground to a fine powder (use the processor or the rasp side of a box
grater). ..."
notbob
> "For the best texture, don't overwork the meat mixture and use Parmesan
> that's ground to a fine powder (use the processor or the rasp side of a box
> grater). ..."
IOW, "hard enough to drive nails".
nb
Wayne Boatwright
Food proceessors do it quite easily.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Paco
"notbob" <not...@nothome.com> wrote in message
news:Nqoso.3451$OB2....@newsfe02.iad...
How soft is your parmesan that you can't take a grater to it? I guess you
could always go to the "green tube". :-)
Paco
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:4f2ol376...@sqwertz.com...
> On Sun, 10 Oct 2010 15:16:13 -0400, Paco wrote:
>
>> "For the best texture, don't overwork the meat mixture and use Parmesan
>> that's ground to a fine powder (use the processor or the rasp side of a
>> box
>> grater). ..."
>
> I would question the taste difference between finely grated Parmesan
> and pulverized Parmesan.
>
> -sw
I think it might be more of a "mouth feel" difference rather than taste, in
a stand alone situation. In a meatball, not so much. Personally, I'd just
use grated parm and not be concerned about it. I think the author of the
recipe is being finicky.
blake murphy
> On Sun, 10 Oct 2010 15:16:13 -0400, Paco wrote:
>
>> "For the best texture, don't overwork the meat mixture and use Parmesan
>> that's ground to a fine powder (use the processor or the rasp side of a box
>> grater). ..."
>
> I would question the taste difference between finely grated Parmesan
> and pulverized Parmesan.
>
> -sw
it does sound a little like shaken, not stirred.
your pal,
jim
Paco
"Paco" <pa...@taco.not> wrote in message
news:i8trok$fm1$1...@news.eternal-september.org...
Whoosh! My bad. I forgot who I was talking to.
Paco
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:143llfpqwawn8$.dlg@sqwertz.com...
> On Mon, 11 Oct 2010 22:17:37 -0400, Paco wrote:
>
>> "Paco" <pa...@taco.not> wrote in message
>> news:i8trok$fm1$1...@news.eternal-september.org...
>>>
>>>
>>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>>> news:4f2ol376...@sqwertz.com...
>>>> On Sun, 10 Oct 2010 15:16:13 -0400, Paco wrote:
>>>>
>>>>> "For the best texture, don't overwork the meat mixture and use
>>>>> Parmesan
>>>>> that's ground to a fine powder (use the processor or the rasp side of
>>>>> a
>>>>> box
>>>>> grater). ..."
>>>>
>>>> I would question the taste difference between finely grated Parmesan
>>>> and pulverized Parmesan.
>>>
>>> I think it might be more of a "mouth feel" difference rather than taste,
>>> in a stand alone situation. In a meatball, not so much. Personally,
>>> I'd
>>> just use grated parm and not be concerned about it. I think the author
>>> of
>>> the recipe is being finicky.
>>
>> Whoosh! My bad. I forgot who I was talking to.
>
> There's no Whoosh that I can see. I agree with you. You're one of my
> many sock puppets, after all. We're supposed to agree.
>
> -sw
Really? Blake's "shaken, not stirred" comment led me to suspect that you
were being facetious. Guess I'm not used to people agreeing with me; I've
been married for 31 years, after all!
As for being a sock puppet, I thought I was dishonorably discharged from
those ranks. Thanks for welcoming me back into the flock (drawer)!
Paco
(who was going to sign -sw just to add some fuel to the fire)
Bob Terwilliger
>>> "For the best texture, don't overwork the meat mixture and use Parmesan
>>> that's ground to a fine powder (use the processor or the rasp side of a
>>> box grater). ..."
>>
>> I would question the taste difference between finely grated Parmesan
>> and pulverized Parmesan.
>>
>
> it does sound a little like shaken, not stirred.
The quoted passage is about TEXTURE, not about taste. Genuine Parm-Reggiano
has little crystals in it which would be crushed to powder along with the
rest of the cheese. If not pulverized, the crystals could contribute to a
gritty mouthfeel. Personally, I *love* those crystals and try to preserve
them in the cheese, so I'd probably grate the cheese coarsely.
Bob
Gorio
'Bob Terwilliger[_1_ Wrote:
> ;1537831']blake wrote:
> ---
> "For the best texture, don't overwork the meat mixture and use
> Parmesan
> that's ground to a fine powder (use the processor or the rasp side of
> a
>
> I would question the taste difference between finely grated Parmesan
> and pulverized Parmesan.
>
> it does sound a little like shaken, not stirred.-
>
> The quoted passage is about TEXTURE, not about taste. Genuine
> Parm-Reggiano
> has little crystals in it which would be crushed to powder along with
> the
> rest of the cheese. If not pulverized, the crystals could contribute to
> a
> gritty mouthfeel. Personally, I *love* those crystals and try to
> preserve
> them in the cheese, so I'd probably grate the cheese coarsely.
>
> Bob
Yup. Like aged cheddar, so does parm develop those crystals that you
either love or hate. I'm a lover, not a hater.
I do think, though, that this recipe attempts to replace bread crumbs
with the parm, as was mentioned. So buy the cheap parm for this recipe.
According to Shelly, Kraft is as good as Parm-Reg. ;)
--
Gorio
Brooklyn1
>
>I do think, though, that this recipe attempts to replace bread crumbs
>with the parm, as was mentioned. So buy the cheap parm for this recipe.
The recipe writer obviously subbed grind for grate due to a language
issue... anyone who thinks otherwise is themself illiterate.
>According to Shelly, Kraft is as good as Parm-Reg. ;)
For mixing into meatballs no one could tell which parmesan or if it's
not some other similar hard cheese... and regianno is actually a table
cheese, not a grating/cooking cheese... folks grate it for topping
and use it in cooked dishes when it becomes too dry for table, usually
from improper storeage, but more often from buyng more than one can
consume before it spoils. Grating of quality regianno onto ones pasta
or into ground meat dishes is as stupid as using top shelf Champagne
in a punch.
merryb
Food processor...
blake murphy
> Gorio wrote:
>>
>>I do think, though, that this recipe attempts to replace bread crumbs
>>with the parm, as was mentioned. So buy the cheap parm for this recipe.
>
> The recipe writer obviously subbed grind for grate due to a language
> issue... anyone who thinks otherwise is themself illiterate.
and someone truly literate wouldn't use the almost-word 'themself.'
blake