"DavidW" > wrote in message
...
> Julie Bove wrote:
>> "DavidW" > wrote in message
>>> I bought some parmesan cheese at a delicatessen and got them to
>>> grate it just to
>>> save me the trouble, but their machine grates it too finely IMO. I
>>> don't think
>>> grated parmesan should be the consistency of talcum powder (okay,
>>> slight exaggeration, but it's very fine). I could get a coarser
>>> result myself with a
>>> hand grater, but I was wondering if anyone knows of an electrical
>>> kitchen device, or an attachment for a food processor, that would do
>>> a similar job.
>>
>> That *is* what grated means. Perhaps you wanted shredded?
>
> Well, another reason I posted here rather than "look it up on the Web" was
> to see if people thought that extra fine is generally considered the way
> it should be. A little coarser is my preference, and from memory the
> restaurants I've been to didn't grate theirs ultra-fine.

It depends on what you are making and how you want it. If I am making a
pasta salad, I would want big curls in there. And sometimes I want big
curls on my pasta. For soup? I would probably want grated. My husband's
mom only ever used grated. It's what he's used to and it's what he wants.
>
>> And if
>> it's really good Parmesiano Reggiano, I think it is best to grate or
>> shred as needed.
>
> Yes, but I'm not sure I'd be able to tell the difference if it's stored
> well-sealed after grating and I get through it in a week or so.

Okay...