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Reply to "What is the best way to grate Parmesan with 10% attention and no knuckle danger"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I always grate in a mini food processor. Grating real parmesan with a microplane is wasting the cheese. What you want is small crumbly bits, not fluffy shreds, and the food processor is best. [/quote] Why is that a waste? I love the fluffy shreds on my pasta for Parmesan or pecorino Romano. [/quote] Because the shape of the cheese bits affects the flavor. That's how you maximize the flavor of the cheese when sprinkling it over your dish. In Italy the cheese is always served akin to breadcrumb texture rather than the microplane feathery shreds.[/quote]
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