The real thing makes such a difference.
I'll never go back to the green can again.
"Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Cellulose Powder to Prevent Caking, Potassium Sorbate to Protect Flavor. Refrigerate after opening." where are the bread crumbs?
It's good, but I ain't paying $12 a pound for it. It's a once in a while rare thing, and the shakey cheese just doesn't compare anymore.
What's a parmesanoreggiano substitute I can use sometimes?
Pecorino Romano is less expensive and the flavor is stronger. I think it's the most bang for your buck hard cheese. You never need more than a little sprinkle and the stuff seems to last a long time.
I use shitty wisconsin "parmesan" sometimes, it doesn't taste the same but if it's the middle of the night and the only thing open is the corner bodega it's better than nothing. Also it's like 1/5 the price. Also it grates SUSPICIOUSLY easily, like they engineered it for grating performance and not for flavor. Not that wisconsin cheese makers know anything about flavor.
Kind of like Parmalat UHT milk compared to normal unhomogenized grass fed full fat milk from the glass jar. Yeah it's kind of skeezy but in an emergency sometimes you have to make compromises.
It's roughly 1/3 cellulose powder (bread for all intents and purposes) by weight.
You use pecorino romano when you want the sharper goat-funk flavors. Anything where the cheese is the star of the dish, it's going to be better. Cacio e pepe is the perfect example
Parmigiano is more of a team player, you use it when you don't want it fighting for attention with other more gentle flavors and aromas.
>I use shitty wisconsin "parmesan" sometimes
>it doesn't taste the same but if it's the middle of the night and the only thing open is the corner bodega it's better than nothing
>the corner bodega
Please remain in whatever NYC slum you originated and refrain from infecting the rest of the world with your inferior and downright idiotic tastes and genetics. thx.
.... it's dried pasta, the only difference with the pricey ones is they aren't uniform, and come in a fancy bag with a bowtie. You just think it tastes better because you paid yoo much, buttie
so many different types of cheeses....
how long will they last? its all good buying 4 different cheeses for a recipe, knowing 80% of it will be unused for weeks
i just use cheddar for everything cause im a pleb
why is this? how to avoid? i even made my own pasta and it came out this way. seems almost like it wasn't cooked enough and came out doughy but i think it was because it just absorbed too much h20
You just have to boil your water to 350 degrees first, not 212 degrees. That way it cooks the outside of the fresh pasta quickly before it absorbs any of the water. Once it starts boiling, insert a thermometer and just wait until it's around 350 degrees. Easy smeasy
You'll have to take this from my cold dead hands before I switch!
Grana padano is basically the same thing, just not aged as long, so it's considerably cheaper.
And there's these two knock off grana that're made in Slovenia and, oddly enough, the Czech Republic, that cost even less. Many good American-made parmesan cheeses are actually more similar to grana than to parmigiano. I don't know what the stuff in the can is like, though, as I've never had it.
While pecorino (romano, sardo, siciliano or whatever other type you can get your hands on) doesn't taste even remotely similar, really, it's also a good substitute if you're only using it as a topping for your pasta, though it's far, far saltier. Asiago stagionato is also a good sub-in when used as a topping, but not for general use. Grana can be used interchangeably with parmigiano in all applications.
>It's the same thing as the "real" stuff
This is what people who have never had the "real" stuff ACTUALLY believe
I'll do it after I open my new shop that sells Sorny TVs and Mapple Mypads.
I use names that are different but synonymous to get around any legal issues. I am the nation of China and apparently America.
What do you think cellulose powder is? Is not bread crumbs, idk what that anon was talking about. But I know cellulose gum is wood pulp soo what's cellulose powder?
Regardless, fresh beats prepackaged for most people.
I usually just get this (not this specific brand though) because the block stuff always goes bad for me and I manage to use up the pre shredded stuff quicker
Wherever you see someone bleating about the judgment of paris you know they don't actually drink wine
Protip: there is no "best country" for wine, and anyone who isn't a total neanderthal has favorites from everywhere
Even if you don't believe that America makes blatantly better wine (because, okay, blind taste tests, subjectivity, etc.) then you at least have to concede that high quality wine can be made around the world and that France does not monopolize "good" wine.
Which is the point. Some parmasean is shit, some is excellent. All the Parmagiano-Reggiano tag gives you is a higher average quality of product if you don't know what you're buying, because parmasean from the right makers is excellent.
>France is the only country besides murrica that makes world class wine fuck those french snobs we beat their ass in that movie with snape lol frogs btfo murrica #1 now
The fact that you can even entertain this kind of thinking reveals more than you might imagine.
Wisconsin "parmesan" just isn't parmigianino-reggiano. There is no contest to see what country can make the best parmigiano-reggiano. There is no contest to see what country can make the best chablis.
Why? Not because coastal america makes good cheese despite Wisconsin's rabid insistence that everyone should eat plastic crap. Not because finger lakes riesling is actually pretty good. Not because we have beer that isn't adjunct lager, or because of the moon landing either.
It's because words have meanings.
To whom? The french? Try going to a place that serves wine in france and asking for california wine, unless it is a very specialized kind of place, they won't have it.
To the americans? West coast already knew about napa wine. East coast was obsessed with european wine and remains so to this day.
To a few hong kong billionaires? Ok maybe. But they're the kind of people who care less about the taste and more about the status.