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Pecorino Romano vs Parmigiano Reggiano
How different is this cheese from Parmigiano Reggiano?
excuse spelling please, it is all a cut and paste to ask this question. I've been googling to answer my question. I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my block is so hard that I didn't want to spend time grating it so picked up an already grated container from the deli but it wasn't Parmigiano Reggiano when I got home, it was Pecorino Romano. How different is this? |
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Pecorino Romano vs Parmigiano Reggiano
"Cheryl" > wrote in message ... > How different is this cheese from Parmigiano Reggiano? > excuse spelling please, it is all a cut and paste to ask this question. > I've been googling to answer my question. > > I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my block > is so hard that I didn't want to spend time grating it so picked up an > already grated container from the deli but it wasn't Parmigiano Reggiano > when I got home, it was Pecorino Romano. How different is this? The taste will be slightly different but you could sub one for the other. That being said, I don't find it is hard to grate the Parm. at all. And it is really better freshly grated IMO. |
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Pecorino Romano vs Parmigiano Reggiano
"Julie Bove" > wrote in message ... > > "Cheryl" > wrote in message > ... >> How different is this cheese from Parmigiano Reggiano? >> excuse spelling please, it is all a cut and paste to ask this question. >> I've been googling to answer my question. >> >> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my block >> is so hard that I didn't want to spend time grating it so picked up an >> already grated container from the deli but it wasn't Parmigiano Reggiano >> when I got home, it was Pecorino Romano. How different is this? > > The taste will be slightly different but you could sub one for the other. > That being said, I don't find it is hard to grate the Parm. at all. And > it is really better freshly grated IMO. I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. Then I let it rip in the FP until the cheese is as fluffy as a cloud. Makes for a perfect texture.. And yes, I often sub the two cheeses. The peccorino is sharper and tangier but the overall profile of the two works well in any dish calling for the other. Paul |
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Pecorino Romano vs Parmigiano Reggiano
On Apr 23, 12:17*am, "Julie Bove" > wrote:
> "Cheryl" > wrote in message > > ... > > > How different is this cheese from Parmigiano Reggiano? > > excuse spelling please, it is all a cut and paste to ask this question. > > I've been googling to answer my question. > > > I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my block > > is so hard that I didn't want to spend time grating it so picked up an > > already grated container from the deli but it wasn't Parmigiano Reggiano > > when I got home, it was Pecorino Romano. How different is this? > > The taste will be slightly different but you could sub one for the other. > That being said, I don't find it is hard to grate the Parm. at all. *And it > is really better freshly grated IMO. I love the softer side of a Parm. Reggiano. I use the carrot shredding side of a 4 side cheese shredder. John Kuthe... |
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Pecorino Romano vs Parmigiano Reggiano
On 4/23/2011 1:22 AM, Omelet wrote:
> I don't know the answer to your question as I've never tried Pecorino > Romano, but don't you own a rotary grater for hard cheeses? They are > inexpensive and make grating hard cheese a LOT simpler task. This is > just for future reference of course.:-) I'm sure someone else can > answer this right. > > In the meantime:<http://tinyurl.com/5wmjmjj> > > I love the one I have and some come with different grating drums for > coarser or finer grating. Makes the chore faster and easier. Thanks for the link! No, I don't own one of those. I usually grate cheese over a container by hand. It's hard to grate the block of PR that I get. I grate small amounts for topping but to grate a 1/2 cup is a lot of work. And I have to cut off the rind. |
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Pecorino Romano vs Parmigiano Reggiano
"Cheryl" > wrote in message .com... > On 4/23/2011 1:22 AM, Omelet wrote: > >> I don't know the answer to your question as I've never tried Pecorino >> Romano, but don't you own a rotary grater for hard cheeses? They are >> inexpensive and make grating hard cheese a LOT simpler task. This is >> just for future reference of course.:-) I'm sure someone else can >> answer this right. >> >> In the meantime:<http://tinyurl.com/5wmjmjj> >> >> I love the one I have and some come with different grating drums for >> coarser or finer grating. Makes the chore faster and easier. > > Thanks for the link! No, I don't own one of those. I usually grate cheese > over a container by hand. It's hard to grate the block of PR that I get. > I grate small amounts for topping but to grate a 1/2 cup is a lot of work. > And I have to cut off the rind. I buy the large wedges at Costco. I don't cut the rind off. I just grate up to the rind. When I get down to the end of it, I will use the rind to toss in a soup. Gives it good flavor. |
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Pecorino Romano vs Parmigiano Reggiano
On 4/23/2011 1:43 AM, Paul M. Cook wrote:
> I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. Then > I let it rip in the FP until the cheese is as fluffy as a cloud. Makes for > a perfect texture.. > > And yes, I often sub the two cheeses. The peccorino is sharper and tangier > but the overall profile of the two works well in any dish calling for the > other. > I will have to grate in some of the PR because sharper won't be a success for the kids at our Easter dinner. Thanks for the comparison. |
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Pecorino Romano vs Parmigiano Reggiano
On 4/23/2011 1:43 AM, Paul M. Cook wrote:
> I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. Then > I let it rip in the FP until the cheese is as fluffy as a cloud. Makes for > a perfect texture.. PS - I wonder if my little Krupps could handle this hard cheese. |
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Pecorino Romano vs Parmigiano Reggiano
"Cheryl" > wrote in message .com... > On 4/23/2011 1:43 AM, Paul M. Cook wrote: > >> I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. >> Then >> I let it rip in the FP until the cheese is as fluffy as a cloud. Makes >> for >> a perfect texture.. > > PS - I wonder if my little Krupps could handle this hard cheese. I doubt it. My little 6 cup Cuisinart can't handle it. It take a strong motor . Perhaps if you tried small batches and cut the cheese into smaller cubes it might work. Paul |
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Pecorino Romano vs Parmigiano Reggiano
On 4/23/2011 2:04 AM, Paul M. Cook wrote:
> > wrote in message > .com... >> On 4/23/2011 1:43 AM, Paul M. Cook wrote: >> >>> I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. >>> Then >>> I let it rip in the FP until the cheese is as fluffy as a cloud. Makes >>> for >>> a perfect texture.. >> >> PS - I wonder if my little Krupps could handle this hard cheese. > > I doubt it. My little 6 cup Cuisinart can't handle it. It take a strong > motor . Perhaps if you tried small batches and cut the cheese into smaller > cubes it might work. Thanks Paul. I think I'll try small pieces. It sure would be easier than hand grating it. |
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Pecorino Romano vs Parmigiano Reggiano
"Cheryl" > ha scritto nel messaggio > How different is this cheese from Parmigiano Reggiano? > I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my block > is so hard that I didn't want to spend time grating it so picked up an > already grated container from the deli but it wasn't Parmigiano Reggiano > when I got home, it was Pecorino Romano. How different is this? Very. First, there are hubndreds, maybe thousands of different Pecorinos and they all taste different. There are different ages, too, also taste different. Parmigiano is always made and tested and aged in one way. The only choice is how old you are willing to pay for. Some Pecorinos are equal to that (IMO Sardegnan ones, usually) but most are not. The last time I bought Pecorino in the US it tasted like soap. This year I carried my own. |
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Pecorino Romano vs Parmigiano Reggiano
On 2011-04-23, Cheryl > wrote:
> How different is this cheese from Parmigiano Reggiano? I prefer Pecorino Ranano. Why? Duh! Cuz I like it!! > I've been googling to answer my question. Until Google engineers figure out how to replace you're own taste buds with an online equivalent to your own body, I'm afraid you will actually heve to taste the chseese in question yourself. I know that might be a major inconvenience, but try and soldier thru. :| nb |
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Pecorino Romano vs Parmigiano Reggiano
"Cheryl" > ha scritto nel messaggio my > block is so hard that I didn't want to spend time grating it so picked up > an already grated container from the deli Use a Microplane, the big original one that grates fine as if for zest. It makes short work of old cheese. |
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Pecorino Romano vs Parmigiano Reggiano
"Giusi" > wrote in message ... > > "Cheryl" > ha scritto nel messaggio > > my >> block is so hard that I didn't want to spend time grating it so picked up >> an already grated container from the deli > > Use a Microplane, the big original one that grates fine as if for zest. > It makes short work of old cheese. > Agree, use a Microplane, or any other vertical grating device. 1. Pecorino is cheap and so, so, though that's up to one's taste 2. Parm. Regiano comes from heaven above, and lifts your soul to new heights. It's expensive, if it's real, about 2.5X as expensive as Pecorino, but worth it. For a potato dish I probably use another hard grating cheese that you like. The Parm. will get lost, I'd think. Kent 1. If the cheese doesn't grate readily, it's probably marginal |
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Pecorino Romano vs Parmigiano Reggiano
"Kent" > ha scritto nel messaggio > > "Giusi" > wrote in message >> "Cheryl" > ha scritto nel messaggio >> >> my >>> block is so hard that I didn't want to spend time grating it so picked >>> up an already grated container from the deli >> >> Use a Microplane, the big original one that grates fine as if for zest. >> It makes short work of old cheese. >> > Agree, use a Microplane, or any other vertical grating device. Microplane is 150% easier! > 1. Pecorino is cheap and so, so, though that's up to one's taste Hohoho! Perhaps just any old Pecorino might be cheaper, but Just you try to find a Pecorino Sardo of any distinctiveness and age and tell me you didn't pay more for it than a 2 year Parmigiano! > 2. Parm. Regiano comes from heaven above, and lifts your soul to new > heights. It's expensive, if it's real, about 2.5X as expensive as > Pecorino, but worth it. Not necessarily. Also considering what it is and does, I don't think of Parmigiano as expensive. >For a potato dish I probably use another hard grating cheese > that you >like. The Parm. will get lost, I'd think. Not if it's good. > 1. If the cheese doesn't grate readily, it's probably marginal You kidding? I buy 5 year old Parmigiano that is a brick. |
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Pecorino Romano vs Parmigiano Reggiano
Cheryl > wrote:
>How different is this cheese from Parmigiano Reggiano? I agree with all the other advice you got on this. -snip- > >I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my >block is so hard that I didn't want to spend time grating it so picked My [Hamilton Beach?] Big Mouth FP has a grating disk that go though a 1/2 pound of anything in short order. Then I got the grating attachment for the Kitchenaid mixer. It has a coarse and a fine cutter-- and also makes quick work of cheese. My hands aren't what they once were- so I do very little hand grating these days. I can recommend both of the above methods. The Food Processor is my first choice for softer cheeses like mozz or gouda. The KA gets the grana padano & parms. But either can do both. Jim |
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Pecorino Romano vs Parmigiano Reggiano
On Sat, 23 Apr 2011 01:03:07 -0400, Cheryl >
wrote: >How different is this cheese from Parmigiano Reggiano? >excuse spelling please, it is all a cut and paste to ask this question. > I've been googling to answer my question. > >I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my >block is so hard that I didn't want to spend time grating it so picked >up an already grated container from the deli but it wasn't Parmigiano >Reggiano when I got home, it was Pecorino Romano. How different is this? Cooked in recipes it makes no difference, nor can anyone taste a difference. Parmigiano Reggiano is properly a table cheese (not a grating cheese 'grano') meant to be eaten in pieces... it's grated when it spoils by becoming too dry. Anyone paying top dollar for overly dry Parmigiano Reggiano (or already grated) is being ripped off. http://www.parmigianoreggiano.com/default.aspx |
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Pecorino Romano vs Parmigiano Reggiano
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Pecorino Romano vs Parmigiano Reggiano
On Sat, 23 Apr 2011 10:41:03 -0400, "J. Clarke"
> wrote: >FWIW, Amazon has the Kitchenaid rotary shredder attachment for >Kitchenaid mixers for 40 bucks and free shipping. Should handle any >cheese. I prefer using mine to using a food processor. Lots less cleanup. -- Larry |
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Pecorino Romano vs Parmigiano Reggiano
> wrote in message ... > On Sat, 23 Apr 2011 10:41:03 -0400, "J. Clarke" > > wrote: > >>FWIW, Amazon has the Kitchenaid rotary shredder attachment for >>Kitchenaid mixers for 40 bucks and free shipping. Should handle any >>cheese. > > I prefer using mine to using a food processor. Lots less cleanup. Well I have all that stuff, but my choice is the same as the one Cheryl posted. As for cleanup... how long do you think it takes for one small grater and holder -- -- https://www.shop.helpforheroes.org.uk/ |
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Pecorino Romano vs Parmigiano Reggiano
On 4/23/2011 2:23 AM, Giusi wrote:
> Very. First, there are hubndreds, maybe thousands of different Pecorinos > and they all taste different. There are different ages, too, also taste > different. > Parmigiano is always made and tested and aged in one way. The only choice > is how old you are willing to pay for. Some Pecorinos are equal to that (IMO > Sardegnan ones, usually) but most are not. > The last time I bought Pecorino in the US it tasted like soap. This year I > carried my own. > Interesting. I had to taste it after reading this, and while I didn't think it tasted like soap, it sure is salty. I'll use this sparingly. |
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Pecorino Romano vs Parmigiano Reggiano
On 4/23/2011 2:24 AM, Giusi wrote:
> > ha scritto nel messaggio > > my >> block is so hard that I didn't want to spend time grating it so picked up >> an already grated container from the deli > > Use a Microplane, the big original one that grates fine as if for zest. It > makes short work of old cheese. > > I have one. It takes a long time to get a small amount. But it is worth it since it is so good. |
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Pecorino Romano vs Parmigiano Reggiano
On 4/23/2011 7:38 AM, Jim Elbrecht wrote:
> > wrote: > >> How different is this cheese from Parmigiano Reggiano? > > I agree with all the other advice you got on this. > > -snip- >> >> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my >> block is so hard that I didn't want to spend time grating it so picked > > My [Hamilton Beach?] Big Mouth FP has a grating disk that go though a > 1/2 pound of anything in short order. Then I got the grating > attachment for the Kitchenaid mixer. It has a coarse and a fine > cutter-- and also makes quick work of cheese. Thanks! I'll look for one. I have a KA. > > My hands aren't what they once were- so I do very little hand grating > these days. I can recommend both of the above methods. The Food > Processor is my first choice for softer cheeses like mozz or gouda. > The KA gets the grana padano& parms. But either can do both. My hands aren't, either. They cramp. Thanks for the suggestion. |
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Pecorino Romano vs Parmigiano Reggiano
Cheryl > wrote:
> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my > block is so hard that I didn't want to spend time grating it so picked > up an already grated container from the deli but it wasn't Parmigiano > Reggiano when I got home, it was Pecorino Romano. How different is this? I do not quite understand... the harder the cheese, the easier it is to grate, usually... How do you grate it? Perhaps getting a different grater would make a difference? Pecorino Romano is a particular kind of hard sheep's milk cheese ("pecorino" means sheep's cheese), typically matured for 8 months; Parmigiano Reggiano is hard cow's milk cheese, matured for years. Further differences between them can be numerous (and potentially important), depending on their handling and their age. In their more-or-less "generic" young state, as offered in my local supermarkets (and perhaps yours), for example, I'd say that the taste of pecorino romano is different in more ways than one, but particularly more assertive and saltier than that of Parmigiano. Commercial grated versions of either cheese tend to be inferior. Depending on how you make your potato gratin, the difference can be noticeable or not. It really is a matter of a particular recipe, particular ingredients and personal preferences. Victor |
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Pecorino Romano vs Parmigiano Reggiano
On 4/23/2011 6:28 PM, Victor Sack wrote:
> > wrote: > >> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my >> block is so hard that I didn't want to spend time grating it so picked >> up an already grated container from the deli but it wasn't Parmigiano >> Reggiano when I got home, it was Pecorino Romano. How different is this? > > I do not quite understand... the harder the cheese, the easier it is to > grate, usually... How do you grate it? Perhaps getting a different > grater would make a difference? > > Pecorino Romano is a particular kind of hard sheep's milk cheese > ("pecorino" means sheep's cheese), typically matured for 8 months; > Parmigiano Reggiano is hard cow's milk cheese, matured for years. > Further differences between them can be numerous (and potentially > important), depending on their handling and their age. In their > more-or-less "generic" young state, as offered in my local supermarkets > (and perhaps yours), for example, I'd say that the taste of pecorino > romano is different in more ways than one, but particularly more > assertive and saltier than that of Parmigiano. Commercial grated > versions of either cheese tend to be inferior. > > Depending on how you make your potato gratin, the difference can be > noticeable or not. It really is a matter of a particular recipe, > particular ingredients and personal preferences. > Thanks for the info. I think I have an idea of how I'm going to do this after tasting the pecorino romano. I'll just use a little bit of that, the parm that I just grated (http://oi53.tinypic.com/303d452.jpg - I think I have enough, but it was a little hard to grate as I've said) and the gruyere. |
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Pecorino Romano vs Parmigiano Reggiano
On 4/23/2011 7:13 PM, Sqwertz wrote:
> On Fri, 22 Apr 2011 22:43:48 -0700, Paul M. Cook wrote: > >> I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. Then >> I let it rip in the FP until the cheese is as fluffy as a cloud. Makes for >> a perfect texture.. > > If you like that "Straight From the Green Can" look and feel to > Parmesan cheese, then go for it. I like thin wide shavings or long > thin gratings when I'm eating it as a topping of some sort. Of course > with mac and cheese it doesn't matter. > >> And yes, I often sub the two cheeses. The peccorino is sharper and tangier ... > > ...And one is made from sheep's milk, the other from cow's milk. > Which nobody has pointed out yet as being the major difference between > the two. I have tasted the two (at least the two I have) and they do taste very different. Interesting stuff, to me at least. |
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Pecorino Romano vs Parmigiano Reggiano
On 4/23/2011 10:47 PM, Sqwertz wrote:
> On Sat, 23 Apr 2011 20:27:21 -0400, Cheryl wrote: > >> Thanks for the info. I think I have an idea of how I'm going to do this >> after tasting the pecorino romano. I'll just use a little bit of that, >> the parm that I just grated (http://oi53.tinypic.com/303d452.jpg - I >> think I have enough, but it was a little hard to grate as I've said) and >> the gruyere. > > that explains part of it. The cheese near the rind will usually be > much harder to grate than cheese from towards the interior. Ideally, > only the outer 1/2" should be noticeably harder but that is not > usually the case. How thick is the rind? When do you stop grating? |
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Pecorino Romano vs Parmigiano Reggiano
On Apr 22, 10:03*pm, Cheryl > wrote:
> How different is this cheese from Parmigiano Reggiano? > excuse spelling please, it is all a cut and paste to ask this question. > * I've been googling to answer my question. > > I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my > block is so hard that I didn't want to spend time grating it so picked > up an already grated container from the deli but it wasn't Parmigiano > Reggiano when I got home, it was Pecorino Romano. How different is this? To me, Parmigiano is a lot stinkier. I switched to the milder-smelling Romano for grating cheese long ago for that reason. But the quality of what's sold as Pecorino Romano varies quite a bit. I usually try to get Locatelli brand because it's widely sold and I know what to expect -- if not I try to taste it. It's good for homemade pesto. |
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Pecorino Romano vs Parmigiano Reggiano
On Sat, 23 Apr 2011 23:18:04 -0400, Cheryl >
arranged random neurons and said: >On 4/23/2011 10:47 PM, Sqwertz wrote: >> On Sat, 23 Apr 2011 20:27:21 -0400, Cheryl wrote: >> >>> Thanks for the info. I think I have an idea of how I'm going to do this >>> after tasting the pecorino romano. I'll just use a little bit of that, >>> the parm that I just grated (http://oi53.tinypic.com/303d452.jpg - I >>> think I have enough, but it was a little hard to grate as I've said) and >>> the gruyere. >> >> that explains part of it. The cheese near the rind will usually be >> much harder to grate than cheese from towards the interior. Ideally, >> only the outer 1/2" should be noticeably harder but that is not >> usually the case. > >How thick is the rind? When do you stop grating? I quit grating when it looks like my next batch of spaghetti sauce might suffer I put the rind in the sauce and let it simmer all day. Fish the rind out at the end. Bellissimo! Terry "Squeaks" Pulliam Burd -- To reply, remove "spambot" and replace it with "cox" |
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Pecorino Romano vs Parmigiano Reggiano
Cheryl wrote:
> > When do you stop grating? He's pretty much grating all of the time. |
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Pecorino Romano vs Parmigiano Reggiano
On Sat, 23 Apr 2011 01:03:07 -0400, Cheryl >
wrote: > How different is this cheese from Parmigiano Reggiano? > excuse spelling please, it is all a cut and paste to ask this question. > I've been googling to answer my question. > > I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my > block is so hard that I didn't want to spend time grating it so picked > up an already grated container from the deli but it wasn't Parmigiano > Reggiano when I got home, it was Pecorino Romano. How different is this? They're very close in flavor, but I prefer Romano because it's a bit more robust and hearty. -- I love cooking with wine. Sometimes I even put it in the food. |
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Pecorino Romano vs Parmigiano Reggiano
On Fri, 22 Apr 2011 22:17:34 -0700, "Julie Bove"
> wrote: > I don't find it is hard to grate the Parm. at all. And it > is really better freshly grated IMO. If it was freshly grated in the deli section, it will be fine. -- I love cooking with wine. Sometimes I even put it in the food. |
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Pecorino Romano vs Parmigiano Reggiano
On Sat, 23 Apr 2011 02:01:22 -0400, Cheryl >
wrote: > On 4/23/2011 1:43 AM, Paul M. Cook wrote: > > > I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. Then > > I let it rip in the FP until the cheese is as fluffy as a cloud. Makes for > > a perfect texture.. > > PS - I wonder if my little Krupps could handle this hard cheese. If you have a microplane, you can rip though it quickly. -- I love cooking with wine. Sometimes I even put it in the food. |
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Pecorino Romano vs Parmigiano Reggiano
On Sat, 23 Apr 2011 00:22:15 -0500, Omelet >
wrote: > In the meantime: <http://tinyurl.com/5wmjmjj> I have one of those and used it maybe twice. It's hard to get my hand around the two handles and it doesn't produce grated cheese in mass quantity as fast as I'd like. -- I love cooking with wine. Sometimes I even put it in the food. |
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Pecorino Romano vs Parmigiano Reggiano
On Apr 24, 10:28*am, sf > wrote:
> On Sat, 23 Apr 2011 00:22:15 -0500, Omelet > > wrote: > > > In the meantime: *<http://tinyurl.com/5wmjmjj> > > I have one of those and used it maybe twice. *It's hard to get my hand > around the two handles and it doesn't produce grated cheese in mass > quantity as fast as I'd like. The old Moulis were the best, but then they cheapened it up by using thin metal. We have a Cuisipro now, I think. They work faster than using a Microplane. The whirlies are also excellent for grating nutmeats. |
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Pecorino Romano vs Parmigiano Reggiano
On Sun, 24 Apr 2011 10:51:51 -0700 (PDT), spamtrap1888
> wrote: > On Apr 24, 10:28*am, sf > wrote: > > On Sat, 23 Apr 2011 00:22:15 -0500, Omelet > > > wrote: > > > > > In the meantime: *<http://tinyurl.com/5wmjmjj> > > > > I have one of those and used it maybe twice. *It's hard to get my hand > > around the two handles and it doesn't produce grated cheese in mass > > quantity as fast as I'd like. > > The old Moulis were the best, but then they cheapened it up by using > thin metal. We have a Cuisipro now, I think. They work faster than > using a Microplane. The whirlies are also excellent for grating > nutmeats. Mine could be Moulis, but I think it's a Zyliss. In any case, I don't like it and prefer to just use a plain, flat microplane. -- I love cooking with wine. Sometimes I even put it in the food. |
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Pecorino Romano vs Parmigiano Reggiano
spamtrap1888 wrote:
> On Apr 24, 10:28 am, sf > wrote: >> On Sat, 23 Apr 2011 00:22:15 -0500, Omelet > >> wrote: >> >>> In the meantime: <http://tinyurl.com/5wmjmjj> >> >> I have one of those and used it maybe twice. It's hard to get my hand >> around the two handles and it doesn't produce grated cheese in mass >> quantity as fast as I'd like. > > The old Moulis were the best, but then they cheapened it up by using > thin metal. We have a Cuisipro now, I think. They work faster than > using a Microplane. The whirlies are also excellent for grating > nutmeats. My first Mouli was good. All metal. The only problem was that I had a hard time finding it and I actually had to have a cooking store order it for me. Wasn't cheap either! But it didn't grate a lot at one time and you did have to cut the cheese to fit in it. Now that I think about it the main thing I used it for was grating chocolate. I used to make a chocolate tweed cake that called for that. Eventually it got bent out of shape. Not sure how that happened but I did have roommates back then. Subsequent Mouli's had plastic on them and broke very quickly. I gave up on them. Now I have something that is sort of like a microplane. Actually I have two. One with larger holes and one with smaller. Not sure what you'd call them. They are much wider than a microplane. I got them at Central Market. |
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Pecorino Romano vs Parmigiano Reggiano
Julie Bove wrote:
> My first Mouli was good. All metal. The only problem was that I had > a hard time finding it and I actually had to have a cooking store > order it for me. Wasn't cheap either! But it didn't grate a lot at > one time and you did have to cut the cheese to fit in it. Now that I > think about it the main thing I used it for was grating chocolate. I > used to make a chocolate tweed cake that called for that. > > Eventually it got bent out of shape. Not sure how that happened but > I did have roommates back then. Subsequent Mouli's had plastic on > them and broke very quickly. I gave up on them. > > Now I have something that is sort of like a microplane. Actually I > have two. One with larger holes and one with smaller. Not sure what > you'd call them. They are much wider than a microplane. I got them > at Central Market. I stand corrected. I looked it up and what I have *is* called a microplane. Oops! |
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Pecorino Romano vs Parmigiano Reggiano
On Apr 23, 1:03*am, Cheryl > wrote:
> How different is this cheese from Parmigiano Reggiano? > excuse spelling please, it is all a cut and paste to ask this question. > * I've been googling to answer my question. > > I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my > block is so hard that I didn't want to spend time grating it so picked > up an already grated container from the deli but it wasn't Parmigiano > Reggiano when I got home, it was Pecorino Romano. How different is this? Use what you have. Even if you managed to get the hard Parmesan grated, it doesn't have enough moisture to melt in well. If a recipe calls for fontina and all you have is Gouda, that's no tragedy either. Enjoy! They have similar textures, but they are different cheeses. Peccorino romano is a sheep cheese and therefor tangier than Parmigan, which is made from cow milk. (The best is made from buffalo milk, but I haven't seen that since I moved away from Avenue U in Brooklyn over 50 years ago.) I use both. Romano for spaghetti and tomato sauce, and Parmisan (or grana padano) for linguini alfredo. Either on tossed salad. Jerry -- Engineering is the art of making what you want from things you can get. |
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Pecorino Romano vs Parmigiano Reggiano
On Apr 23, 1:45*am, Cheryl > wrote:
... > Thanks for the link! No, I don't own one of those. I usually grate > cheese over a container by hand. *It's hard to grate the block of PR > that I get. *I grate small amounts for topping but to grate a 1/2 cup is > a lot of work. And I have to cut off the rind. Those look a lot like the Mouli that I've had for years. I don't use it much any more. Nowadays I mostly use the Cuisinart. I recently bought a fine grating disk. Before that, I used the fine shredder and finished with the steel knife. The Quisinart leave the top eighth inch or so ungrated. I arrange to have that be the rind and save it to put in soup. I fish it out before serving, like bay leaves, but the flavor is there. Jerry -- Engineering is the art of making what you want from things you can get. |
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