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Posted to rec.food.cooking
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Grated parmesan
Sqwertz wrote:
> On Wed, 27 Aug 2014 21:18:23 +1000, DavidW wrote:
>> Okay, so I got myself a plane grater, something roughly like this:
>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>
>> I grated some Zanetti Reggiano with it. It works okay. It produces
>> short, tiny filaments rather than grains. Not ideal, but better than
>> talcum powder from the deli. It takes 4-5 minutes' grating per serve
>> (about 20g), which is too long really. I'm accustomed to throwing
>> boiled pasta in a bowl, adding some heated-up sauce and sprinkling
>> cheese over the top. Very quick and easy (not counting making the
>> sauce, which takes hours but is 7-10 serves and is all done in one
>> hit and doesn't require much elbow grease). Now grating the cheese
>> requires three times the work of the rest of the meal, which is out
>> of proportion. One of the more complicated hand devices suggested or
>> a machine attachment looks more attractive.
>
> You either use too much cheese
I gave the weight.
> are have a really bad sense of time.
> or you just like to exaggerate for attention, Bove-Style.
I timed it.
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