Grated parmesan
 

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.

Grated parmesan
 

"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.
>
>

a grating disk attachment to a food processor will allow your food processor
to grate.

Grated parmesan
 

On 7/3/2014 2:55 PM, DavidW wrote:
> 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.
>
>

You're in luck! Unfortunately, this one is not electrical nor does it
attach to anything. It seems to work pretty spiffy though.

https://www.youtube.com/watch?v=NAx8vBVTKBQ

Grated parmesan
 

Sqwertz wrote:
> On Fri, 4 Jul 2014 10:55:31 +1000, DavidW wrote:
>
>> 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.
>
> Yes.
>
> You're obviously too lazy to grate cheese AND look it up on the Web.

What's the difference between looking it up on the web and looking it up here? I
can look up graters on the web but how will I know they won't produce the same
result as the delicatessen? Here I can describe what I'm after and maybe cooks
with experience with different graters can suggest something that fits what I'm
looking for. I am willing to grate by hand if necessary but when I do I get a
few large chunks and it becomes difficult to grate as the piece gets smaller.

Grated parmesan
 

DavidW wrote:
> Sqwertz wrote:
>> On Fri, 4 Jul 2014 10:55:31 +1000, DavidW wrote:
>>
>>> 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.
>>
>> Yes.
>>
>> You're obviously too lazy to grate cheese AND look it up on the Web.
>
> What's the difference between looking it up on the web and looking it up here? I
> can look up graters on the web but how will I know they won't produce the same
> result as the delicatessen? Here I can describe what I'm after and maybe cooks
> with experience with different graters can suggest something that fits what I'm
> looking for. I am willing to grate by hand if necessary but when I do I get a
> few large chunks and it becomes difficult to grate as the piece gets smaller.

and here I thought I had problems

Grated parmesan
 

dsi1 wrote:
> On 7/3/2014 2:55 PM, DavidW wrote:
>> 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.
>
> You're in luck! Unfortunately, this one is not electrical nor does it
> attach to anything. It seems to work pretty spiffy though.
>
> https://www.youtube.com/watch?v=NAx8vBVTKBQ

Thanks. Looks prety good. Much easier to use than the traditional steel type
that I have.

Grated parmesan
 

On 7/3/2014 4:03 PM, DavidW wrote:
> dsi1 wrote:
>> On 7/3/2014 2:55 PM, DavidW wrote:
>>> 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.
>>
>> You're in luck! Unfortunately, this one is not electrical nor does it
>> attach to anything. It seems to work pretty spiffy though.
>>
>> https://www.youtube.com/watch?v=NAx8vBVTKBQ
>
> Thanks. Looks prety good. Much easier to use than the traditional steel type
> that I have.
>
>

It even looks like fun although, I've been burned by kitchen gadgets
before. I'm a sucker for those things and that's usually what I end up
feeling like - a big sucker.

Grated parmesan
 

"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? And if it's
really good Parmesiano Reggiano, I think it is best to grate or shred as
needed.

I have never tried that type of cheese in a FP. I have done cheddar. For
that I just use a Microplane. Or if I want big pieces, a peeler.

Grated parmesan
 

"Sqwertz" > wrote in message
...
> On Fri, 4 Jul 2014 10:55:31 +1000, DavidW wrote:
>
>> 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.
>
> Yes.
>
> You're obviously too lazy to grate cheese AND look it up on the Web.

*snicker*

Grated parmesan
 

On 7/3/2014 10:03 PM, DavidW wrote:
> dsi1 wrote:
>> On 7/3/2014 2:55 PM, DavidW wrote:
>>> 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.
>>
>> You're in luck! Unfortunately, this one is not electrical nor does it
>> attach to anything. It seems to work pretty spiffy though.
>>
>> https://www.youtube.com/watch?v=NAx8vBVTKBQ
>
> Thanks. Looks prety good. Much easier to use than the traditional steel type
> that I have.
>
>
Are you saying you have have a box or plane grater? Of course there are
restaurant-style tumbler graters with changeable metal grates. Much
easier. It doesn't have to be Pampered Chef brand. Google and you'll
find any number of hand crank cheese graters that will work without
turning good Parmesan into dust. (I'm not one to buy electric gizmos
for something that can be done so easily.)

Jill

Grated parmesan
 

"DavidW" > wrote in message
...
> Sqwertz wrote:
>> On Fri, 4 Jul 2014 10:55:31 +1000, DavidW wrote:
>>
>>> 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.
>>
>> Yes.
>>
>> You're obviously too lazy to grate cheese AND look it up on the Web.
>
> What's the difference between looking it up on the web and looking it up
> here? I
> can look up graters on the web but how will I know they won't produce the
> same
> result as the delicatessen? Here I can describe what I'm after and maybe
> cooks
> with experience with different graters can suggest something that fits
> what I'm
> looking for. I am willing to grate by hand if necessary but when I do I
> get a
> few large chunks and it becomes difficult to grate as the piece gets
> smaller.

I used to have a Mouli grater. Worked great, until it didn't. No way of
accidentally grating yourself but... It did leave a small chunk of whatever
it was in there. I have yet to find a good Mouli now that they've started
making them with plastic.

Olive Garden has some sort of grater that they use but I'll bet it leaves a
chunk too.

Grated parmesan
 

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.

> 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.

Grated parmesan
 

jmcquown wrote:
> On 7/3/2014 10:03 PM, DavidW wrote:
>> dsi1 wrote:
>>> On 7/3/2014 2:55 PM, DavidW wrote:
>>>> 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.
>>>
>>> You're in luck! Unfortunately, this one is not electrical nor does
>>> it attach to anything. It seems to work pretty spiffy though.
>>>
>>> https://www.youtube.com/watch?v=NAx8vBVTKBQ
>>
>> Thanks. Looks prety good. Much easier to use than the traditional
>> steel type that I have.
>>
>>
> Are you saying you have have a box or plane grater?

A box grater.

> Of course there
> are restaurant-style tumbler graters with changeable metal grates. Much
> easier. It doesn't have to be Pampered Chef brand. Google and
> you'll find any number of hand crank cheese graters that will work
> without turning good Parmesan into dust. (I'm not one to buy
> electric gizmos for something that can be done so easily.)

Okay, I'll have a look for them. I knew nothing about grater types before.

Grated parmesan
 

On 7/3/2014 2:55 PM, DavidW wrote:
> 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.
>
>

This looks even funner!

https://www.youtube.com/watch?v=T3v0061FU1A

Grated parmesan
 

On 7/3/2014 2:55 PM, DavidW wrote:
> 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.
>
>

If you're like a lot of people here, you often find yourself posting
while crazy assed drunk. This can make grating cheese a very dicey
proposition. Not to worry:

https://www.youtube.com/watch?v=3unvKSaF76A

Grated parmesan
 

Sqwertz wrote:
> On Fri, 4 Jul 2014 11:59:07 +1000, DavidW wrote:
>
>> Sqwertz wrote:
>>> On Fri, 4 Jul 2014 10:55:31 +1000, DavidW wrote:
>>>
>>>> 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.
>>>
>>> Yes.
>>>
>>> You're obviously too lazy to grate cheese AND look it up on the Web.
>>
>> What's the difference between looking it up on the web and looking
>> it up here? I can look up graters on the web but how will I know
>> they won't produce the same result as the delicatessen? Here I can
>> describe what I'm after and maybe cooks with experience with
>> different graters can suggest something that fits what I'm looking
>> for. I am willing to grate by hand if necessary but when I do I get
>> a few large chunks and it becomes difficult to grate as the piece
>> gets smaller.
>
> And were supposed to guess what food processor or mixer you have

I don't have a processor or a mixer, but I could _get_ one.

> or
> what you consider the proper size grate for your unknown applications.

If a super-fine powder is too fine then something a little coarse to the touch
would seem reasonable. I wasn't asking for grains measured to nanometre
accuracy.

> Sorry, I just don't have any sympathy for people who could have grated
> 2 lbs of parmesan in the time it took them to come in here and ask
> questions that require a lot of speculation and bandwidth.

And what about the next time I need grated parmesan, and the time after that,
and the time after that, etc. for the years to come?

Wow, what a sourpuss.

Grated parmesan
 

On 7/3/2014 9:17 PM, Julie Bove wrote:
>
>
> I used to have a Mouli grater. Worked great, until it didn't. No way
> of accidentally grating yourself but... It did leave a small chunk of
> whatever it was in there. I have yet to find a good Mouli now that
> they've started making them with plastic.
>
> Olive Garden has some sort of grater that they use but I'll bet it
> leaves a chunk too.

So says the "expert!" oh yeah - right! It knows everything and its
expertise cannot be disqualified - yeah - right - LOL

Sky

Grated parmesan
 

On 7/3/2014 11:20 PM, Sky wrote:

> On 7/3/2014 9:17 PM, Julie Bove wrote:
>>
>>
>> I used to have a Mouli grater. Worked great, until it didn't. No way
>> of accidentally grating yourself but... It did leave a small chunk of
>> whatever it was in there. I have yet to find a good Mouli now that
>> they've started making them with plastic.
>>
>> Olive Garden has some sort of grater that they use but I'll bet it
>> leaves a chunk too.
>
> So says the "expert!" oh yeah - right! It knows everything and its
> expertise cannot be disqualified - yeah - right - LOL
>
> Sky
>
>
>
Are you bored tonight? You're following her every post. Hmm.. I think
she owns you. ;)

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

Grated parmesan
 

"DavidW" > wrote in message
...
> Sqwertz wrote:
>> On Fri, 4 Jul 2014 11:59:07 +1000, DavidW wrote:

> Wow, what a sourpuss.
>

David, meet Steve . . .

Grated parmesan
 

"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...

Grated parmesan
 

"Cheryl" > wrote in message
eb.com...
> On 7/3/2014 11:20 PM, Sky wrote:
>
>> On 7/3/2014 9:17 PM, Julie Bove wrote:
>>>
>>>
>>> I used to have a Mouli grater. Worked great, until it didn't. No way
>>> of accidentally grating yourself but... It did leave a small chunk of
>>> whatever it was in there. I have yet to find a good Mouli now that
>>> they've started making them with plastic.
>>>
>>> Olive Garden has some sort of grater that they use but I'll bet it
>>> leaves a chunk too.
>>
>> So says the "expert!" oh yeah - right! It knows everything and its
>> expertise cannot be disqualified - yeah - right - LOL
>>
>> Sky
>>
>>
>>
> Are you bored tonight? You're following her every post. Hmm.. I think she
> owns you. ;)
>
I do feel sorry for her. She's in my killfile so I only see what is quoted.
She used to be a nice person. I don't know what the problem is but there
certainly is one. This is not normal behavior.

Grated parmesan
 

Sqwertz wrote:
> On Fri, 4 Jul 2014 13:01:54 +1000, DavidW wrote:
>
>> Sqwertz wrote:
>>> On Fri, 4 Jul 2014 11:59:07 +1000, DavidW wrote:
>>>> What's the difference between looking it up on the web and looking
>>>> it up here? I can look up graters on the web but how will I know
>>>> they won't produce the same result as the delicatessen? Here I can
>>>> describe what I'm after and maybe cooks with experience with
>>>> different graters can suggest something that fits what I'm looking
>>>> for. I am willing to grate by hand if necessary but when I do I get
>>>> a few large chunks and it becomes difficult to grate as the piece
>>>> gets smaller.
>>>
>>> And were supposed to guess what food processor or mixer you have
>>
>> I don't have a processor or a mixer, but I could _get_ one.
>
> Then do it!

Yes, but first I needed to know from the people here if that was the right way
to go. Other suggestions look more promising at this stage.


>>> Sorry, I just don't have any sympathy for people who could have
>>> grated 2 lbs of parmesan in the time it took them to come in here
>>> and ask questions that require a lot of speculation and bandwidth.
>>
>> And what about the next time I need grated parmesan, and the time
>> after that, and the time after that, etc. for the years to come?
>
> You break out your grater that kept in the drawer right underneath
> your prep counter EVERY TIME, YEAR after YEAR, and spend an average of
> 10-15 seconds and grate your own. Because that's what normal cooks
> do.

No, it takes 4-5 minutes to grate enough hard parmesan for one serve with my
current grater (for me, 20-25 grams). Add more time as the piece gets smaller.

I note your objection to gadgets, but they seem to be in common use for
chopping, grating etc.if they produce a good result and save time. The other
respondents to this thread don't seem to have a problem with them.

> Perhaps you're better off with the stuff in the green cans. Because
> grating several years worth of Parmesan all at once won't be any
> better.

Why would anyone grate years worth all at once?

>> Wow, what a sourpuss.
>
> lazy ass.
>
> ObFood: Seafood lasagna tonight. Even though the lasagna was pre-made
> which is rare for me, I still took the time to fresh-grate some Grana
> Pandano.

Good for you.

Grated parmesan
 

"Sqwertz" > wrote in message
...
> On Fri, 4 Jul 2014 11:59:07 +1000, DavidW wrote:
>
>> Sqwertz wrote:
>>> On Fri, 4 Jul 2014 10:55:31 +1000, DavidW wrote:
>>>
>>>> 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.
>>>
>>> Yes.
>>>
>>> You're obviously too lazy to grate cheese AND look it up on the Web.
>>
>> What's the difference between looking it up on the web and looking it up
>> here? I
>> can look up graters on the web but how will I know they won't produce the
>> same
>> result as the delicatessen? Here I can describe what I'm after and maybe
>> cooks
>> with experience with different graters can suggest something that fits
>> what I'm
>> looking for. I am willing to grate by hand if necessary but when I do I
>> get a
>> few large chunks and it becomes difficult to grate as the piece gets
>> smaller.
>
> And were supposed to guess what food processor or mixer you have or
> what you consider the proper size grate for your unknown applications.
> Sorry, I just don't have any sympathy for people who could have grated
> 2 lbs of parmesan in the time it took them to come in here and ask
> questions that require a lot of speculation and bandwidth.

He has admitted that he doesn't know different graters. Now when I was a
kid, I only knew of a box grater because it was what my mom had. My
roommate's mom only a Mouli grater and that was all that he knew. To
placate him, I got a Mouli. I liked it because I had no more grated
knuckles. In those days I did a lot of baking and used mine more for
chocolate than cheese.

Also in those days there was no Internet, I don't think I was getting any
cooking catalogs and I didn't hang out in cooking type shops because I
didn't really have money to buy things and I had to make do with what I had.

These days? I probably have more time than money but when it comes to
things like graters it's not a hardship to buy a new one if I see one that
looks interesting. That's how I discovered the microplane. I probably also
saw one being used on a cooking show. Don't remember really.

I can't see the harm in asking anything! At least he asked something food
related.

Grated parmesan
 

On 7/3/2014 10:27 PM, Cheryl wrote:
> On 7/3/2014 11:20 PM, Sky wrote:
>
> Are you bored tonight? You're following her every post. Hmm.. I think
> she owns you. ;)
>

Perhaps, and, Nah - I'm just having a bit of fun with the troll - that's
all ;> And it's a bit droll, eh! :)

Sky

Grated parmesan
 

"Sqwertz" > wrote in message
...
> On Fri, 4 Jul 2014 13:01:54 +1000, DavidW wrote:
>
>> Sqwertz wrote:
>>> On Fri, 4 Jul 2014 11:59:07 +1000, DavidW wrote:
>>>
>>>> Sqwertz wrote:
>>>>> On Fri, 4 Jul 2014 10:55:31 +1000, DavidW wrote:
>>>>>
>>>>>> 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.
>>>>>
>>>>> Yes.
>>>>>
>>>>> You're obviously too lazy to grate cheese AND look it up on the Web.
>>>>
>>>> What's the difference between looking it up on the web and looking
>>>> it up here? I can look up graters on the web but how will I know
>>>> they won't produce the same result as the delicatessen? Here I can
>>>> describe what I'm after and maybe cooks with experience with
>>>> different graters can suggest something that fits what I'm looking
>>>> for. I am willing to grate by hand if necessary but when I do I get
>>>> a few large chunks and it becomes difficult to grate as the piece
>>>> gets smaller.
>>>
>>> And were supposed to guess what food processor or mixer you have
>>
>> I don't have a processor or a mixer, but I could _get_ one.
>
> Then do it!
>
>>> Sorry, I just don't have any sympathy for people who could have grated
>>> 2 lbs of parmesan in the time it took them to come in here and ask
>>> questions that require a lot of speculation and bandwidth.
>>
>> And what about the next time I need grated parmesan, and the time after
>> that,
>> and the time after that, etc. for the years to come?
>
> You break out your grater that kept in the drawer right underneath
> your prep counter EVERY TIME, YEAR after YEAR, and spend an average of
> 10-15 seconds and grate your own. Because that's what normal cooks
> do.
>
> Perhaps you're better off with the stuff in the green cans. Because
> grating several years worth of Parmesan all at once won't be any
> better.
>
>> Wow, what a sourpuss.
>
> lazy ass.
>
> ObFood: Seafood lasagna tonight. Even though the lasagna was pre-made
> which is rare for me, I still took the time to fresh-grate some Grana
> Pandano.

Are they making that stuff from Panda milk now? Or is there just a loose
"n" running around? :):):)

Grated parmesan
 

Julie Bove wrote:
> "DavidW" > wrote in message
>> Julie Bove wrote:
>>>
>>> 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.

For pasta and Bolognese-style sauce.

I didn't consider that it might vary with the dish.

Grated parmesan
 

"DavidW" > wrote in message
...
> Sqwertz wrote:
>> On Fri, 4 Jul 2014 13:01:54 +1000, DavidW wrote:
>>
>>> Sqwertz wrote:
>>>> On Fri, 4 Jul 2014 11:59:07 +1000, DavidW wrote:
>>>>> What's the difference between looking it up on the web and looking
>>>>> it up here? I can look up graters on the web but how will I know
>>>>> they won't produce the same result as the delicatessen? Here I can
>>>>> describe what I'm after and maybe cooks with experience with
>>>>> different graters can suggest something that fits what I'm looking
>>>>> for. I am willing to grate by hand if necessary but when I do I get
>>>>> a few large chunks and it becomes difficult to grate as the piece
>>>>> gets smaller.
>>>>
>>>> And were supposed to guess what food processor or mixer you have
>>>
>>> I don't have a processor or a mixer, but I could _get_ one.
>>
>> Then do it!
>
> Yes, but first I needed to know from the people here if that was the right
> way
> to go. Other suggestions look more promising at this stage.
>
>
>>>> Sorry, I just don't have any sympathy for people who could have
>>>> grated 2 lbs of parmesan in the time it took them to come in here
>>>> and ask questions that require a lot of speculation and bandwidth.
>>>
>>> And what about the next time I need grated parmesan, and the time
>>> after that, and the time after that, etc. for the years to come?
>>
>> You break out your grater that kept in the drawer right underneath
>> your prep counter EVERY TIME, YEAR after YEAR, and spend an average of
>> 10-15 seconds and grate your own. Because that's what normal cooks
>> do.
>
> No, it takes 4-5 minutes to grate enough hard parmesan for one serve with
> my
> current grater (for me, 20-25 grams). Add more time as the piece gets
> smaller.
>
> I note your objection to gadgets, but they seem to be in common use for
> chopping, grating etc.if they produce a good result and save time. The
> other
> respondents to this thread don't seem to have a problem with them.
>
>> Perhaps you're better off with the stuff in the green cans. Because
>> grating several years worth of Parmesan all at once won't be any
>> better.
>
> Why would anyone grate years worth all at once?

that would be a straw man.

Grated parmesan
 

"DavidW" > wrote in message
...
> Julie Bove wrote:
>> "DavidW" > wrote in message
>>> Julie Bove wrote:
>>>>
>>>> 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.
>
> For pasta and Bolognese-style sauce.
>
> I didn't consider that it might vary with the dish.

It does. Your recipe should tell you how you need it. For that I would use
a coarse shred.

Grated parmesan
 

"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.
>

Cut it up into cubes about 1 inch and then use your food processor. Whiz
until it is the texture you desire. I like it light an fluffy or genrally
sprinkling. It really depends on the application, though. For salads I
like it much coarser because I want to really feel the texture in my mouth
and like any good reggiano feel it melt away on my tongue. Reggiano is so
much more than just flavor and the grind you use depends on the dish.

Grated parmesan
 

"DavidW" > wrote in message
...
> Sqwertz wrote:
>> On Fri, 4 Jul 2014 11:59:07 +1000, DavidW wrote:
>>
>>> Sqwertz wrote:
>>>> On Fri, 4 Jul 2014 10:55:31 +1000, DavidW wrote:
>>>>
>>>>> 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.
>>>>
>>>> Yes.
>>>>
>>>> You're obviously too lazy to grate cheese AND look it up on the Web.
>>>
>>> What's the difference between looking it up on the web and looking
>>> it up here? I can look up graters on the web but how will I know
>>> they won't produce the same result as the delicatessen? Here I can
>>> describe what I'm after and maybe cooks with experience with
>>> different graters can suggest something that fits what I'm looking
>>> for. I am willing to grate by hand if necessary but when I do I get
>>> a few large chunks and it becomes difficult to grate as the piece
>>> gets smaller.
>>
>> And were supposed to guess what food processor or mixer you have
>
> I don't have a processor or a mixer, but I could _get_ one.
>
>> or
>> what you consider the proper size grate for your unknown applications.
>
> If a super-fine powder is too fine then something a little coarse to the
> touch would seem reasonable. I wasn't asking for grains measured to
> nanometre accuracy.
>
>> Sorry, I just don't have any sympathy for people who could have grated
>> 2 lbs of parmesan in the time it took them to come in here and ask
>> questions that require a lot of speculation and bandwidth.
>
> And what about the next time I need grated parmesan, and the time after
> that, and the time after that, etc. for the years to come?
>
> Wow, what a sourpuss.

Must admit squishie is is in an even wore snit than is usual. If he had his
way he'd have nobody to bark at.

This place is a resource or is at least supposed to be.

Grated parmesan
 

On Fri, 4 Jul 2014 11:59:07 +1000, "DavidW" > wrote:

>I am willing to grate by hand if necessary but when I do I get a
>few large chunks and it becomes difficult to grate as the piece gets smaller.

Good. If you have no physical problems with grating, then grate the
cheese with a hand grater. They're easy enough to find in shops these
days.

Grated parmesan
 

"Sqwertz" > wrote in message
...
> On Thu, 3 Jul 2014 21:10:17 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 4 Jul 2014 13:01:54 +1000, DavidW wrote:
>>>
>>>> Sqwertz wrote:
>>>>> On Fri, 4 Jul 2014 11:59:07 +1000, DavidW wrote:
>>>>>
>>>>>> Sqwertz wrote:
>>>>>>> On Fri, 4 Jul 2014 10:55:31 +1000, DavidW wrote:
>>>>>>>
>>>>>>>> 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.
>>>>>>>
>>>>>>> Yes.
>>>>>>>
>>>>>>> You're obviously too lazy to grate cheese AND look it up on the Web.
>>>>>>
>>>>>> What's the difference between looking it up on the web and looking
>>>>>> it up here? I can look up graters on the web but how will I know
>>>>>> they won't produce the same result as the delicatessen? Here I can
>>>>>> describe what I'm after and maybe cooks with experience with
>>>>>> different graters can suggest something that fits what I'm looking
>>>>>> for. I am willing to grate by hand if necessary but when I do I get
>>>>>> a few large chunks and it becomes difficult to grate as the piece
>>>>>> gets smaller.
>>>>>
>>>>> And were supposed to guess what food processor or mixer you have
>>>>
>>>> I don't have a processor or a mixer, but I could _get_ one.
>>>
>>> Then do it!
>>>
>>>>> Sorry, I just don't have any sympathy for people who could have grated
>>>>> 2 lbs of parmesan in the time it took them to come in here and ask
>>>>> questions that require a lot of speculation and bandwidth.
>>>>
>>>> And what about the next time I need grated parmesan, and the time after
>>>> that,
>>>> and the time after that, etc. for the years to come?
>>>
>>> You break out your grater that kept in the drawer right underneath
>>> your prep counter EVERY TIME, YEAR after YEAR, and spend an average of
>>> 10-15 seconds and grate your own. Because that's what normal cooks
>>> do.
>>>
>>> Perhaps you're better off with the stuff in the green cans. Because
>>> grating several years worth of Parmesan all at once won't be any
>>> better.
>>>
>>>> Wow, what a sourpuss.
>>>
>>> lazy ass.
>>>
>>> ObFood: Seafood lasagna tonight. Even though the lasagna was pre-made
>>> which is rare for me, I still took the time to fresh-grate some Grana
>>> Pandano.
>>
>> Are they making that stuff from Panda milk now? Or is there just a loose
>> "n" running around? :):):)
>
> I spell it both ways, apparently <shrug>. So do a bunch of other
> people (not that I'm defending them).
>
> https://www.google.com/?gws_rd=ssl#q=grana+pandano
>
> Goes great with capsicums and Hass avocados!
>
> My packages do indeed say Padano. I'm sure that's how I usually spell
> it, too.
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> -sw

Heh.

Grated parmesan
 

On 7/3/2014 11:03 PM, Julie Bove wrote:

(snip)

This is not normal behavior.

Somehow, I believe that 'normal' behavior is beyond its scope of
knowledge. Does 'it' know the definition of "normal" behavior? Er,
probably not, when one considers all the too-intimate familial sagas
it's shared here in usenet!

Where's that violin music when it's needed!!! Queue background Muzak!

Sky

Grated parmesan
 

Julie Bove wrote:
> "DavidW" > wrote in message
>> Julie Bove wrote:
>>> "DavidW" > wrote in message
>>>> Julie Bove wrote:
>>>>>
>>>>> 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.
>>
>> For pasta and Bolognese-style sauce.
>>
>> I didn't consider that it might vary with the dish.
>
> It does. Your recipe should tell you how you need it.

I got it from a sibling, not out of a book. It's just a sauce recipe; no mention
of cheese. But I would have thought that the cheese would be similar for any
Italian-style minced beef & tomato sauce.

> For that I would use a coarse shred.

If that's typical then at least my instinct was right that a super-fine powder
is not the most suitable texture.

Grated parmesan
 

Paul M. Cook 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.
>>
>
> Cut it up into cubes about 1 inch and then use your food processor. Whiz until
> it is the texture you desire. I like it light an fluffy
> or genrally sprinkling. It really depends on the application,
> though. For salads I like it much coarser because I want to really
> feel the texture in my mouth and like any good reggiano feel it melt
> away on my tongue. Reggiano is so much more than just flavor and the
> grind you use depends on the dish.

Okay, thanks. Lots of different suggestions here how to do it.

Grated parmesan
 

On 7/3/2014 11:03 PM, Julie Bove wrote:
>
> I do feel sorry for her. She's in my killfile so I only see what is
> quoted. She used to be a nice person. I don't know what the problem is
> but there certainly is one. This is not normal behavior.

Oh, I have no problem - I just don't suffer the idiot! Its level of
amusement is up 'there', but that's giving 'it' too much praise when it
should be ignored. There's that amusement factor ;>

It's way too hilarious to make fun of how "it" cannot and will-not
accept or be partial to any and-or-all reasonable answers. Then "it"
says it will not use any of those suggestions because "it" doesn't like
them for whatever irrational reason!!! GO figure, and smoke that in its
pipe!

Sky

Grated parmesan
 

On Thu, 03 Jul 2014 15:23:49 -1000, dsi1
> wrote:

> On 7/3/2014 2:55 PM, DavidW wrote:
> > 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.
> >
> >
>
> You're in luck! Unfortunately, this one is not electrical nor does it
> attach to anything. It seems to work pretty spiffy though.
>
> https://www.youtube.com/watch?v=NAx8vBVTKBQ

I have one of those things and hate it - a zeiss. Bah.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Grated parmesan
 

"jmcquown" > wrote in message
...
> Are you saying you have have a box or plane grater? Of course there are
> restaurant-style tumbler graters with changeable metal grates. Much
> easier. It doesn't have to be Pampered Chef brand. Google and you'll
> find any number of hand crank cheese graters that will work without
> turning good Parmesan into dust. (I'm not one to buy electric gizmos for
> something that can be done so easily.)
>
> Jill

Ina Garten often just puts hers in her food processor and pulses it to
desired consistency. I haven't done it that way, but it looks simple enough.

Cheri

Grated parmesan
 

On Fri, 4 Jul 2014 11:59:07 +1000, "DavidW" > wrote:

> Sqwertz wrote:
> > On Fri, 4 Jul 2014 10:55:31 +1000, DavidW wrote:
> >
> >> 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.
> >
> > Yes.
> >
> > You're obviously too lazy to grate cheese AND look it up on the Web.
>
> What's the difference between looking it up on the web and looking it up here? I
> can look up graters on the web but how will I know they won't produce the same
> result as the delicatessen? Here I can describe what I'm after and maybe cooks
> with experience with different graters can suggest something that fits what I'm
> looking for. I am willing to grate by hand if necessary but when I do I get a
> few large chunks and it becomes difficult to grate as the piece gets smaller.
>
>
I have the gizmo he posted. It's the thing that restaurants "grate"
cheese with at the table. It's actually *shredded" cheese. If you
want cheese that looks grated but the granules are bigger, you need to
whiz it in your food processor. That's the only way you'll get larger
granules and not shreds of cheese.

If you don't know the visual difference between grate and shred, this
is the time to educate yourself.


--
All you need is love. But a little chocolate now and then doesn't hurt.

Grated parmesan
 

"Paul M. Cook" > wrote in message
...

> Must admit squishie is is in an even wore snit than is usual. If he had
> his way he'd have nobody to bark at.
>
> This place is a resource or is at least supposed to be.

Does anyone really pay any attention to his tirades though? I think he's
chuckle worthy when he responds like that.

Cheri