On Mar 22, 1:45*am, "Julie Bove" > wrote:
> wrote:
> > On Mar 21, 4:29 pm, ImStillMags > wrote:
> >> We all have some.....don't we? I know I do. Here's a good little
> >> article from the Times about those kitchen tools we buy and never
> >> use.
>
> >>http://www.nytimes.com/2012/03/21/di...ets-for-the-ki....
>
> >> Two people talk about NOT using things many people use here on a
> >> regular basis: a pressure cooker, and a Cuisinart.
>
> > I use a food processor all the time. *Why spend several minutes
> > grating a block of cheese, let alone the wear and tear it does on your
> > knuckles, *when you can do it in seconds in a food processor? *I also
> > have a pressure canner/cooker that I use for canning green beans and
> > tomatoes. *The one common kitchen appliance that I rarely use is a
> > mixer. *I prefer to mix by hand ( with a spoon of course) so I know
> > everything is thoroughly incorporated. *It seems like whenever I've
> > used an electric mixer I've had to go back and stir in the stuff that
> > the beater missed at the bottom of the bowl.
>
> I just buy pre-shedded chese.- Hide quoted text -
>
> - Show quoted text -

I think cheese has more flavor when you grate it yourself and use it
right away. Once it's grated, there's more surface area exposed to
the air and the cheese begins to lose its flavor. This may be less
true for milder cheeses like mozzarella, but it's definitely true for
sharper cheeses such as parmesan. The pre-grated parmesan, and I'm
not talking about the stuff that comes in a can, has a lot less flavor
than parmesan you grate yourself.