Portioning Parmesan

[JoNorvelleWalker]

I've recently acquired a quantity of Parmigiano Reggiano, just over a kilogram.  Admittedly this is a nice problem to have, however I don't know how to work with it.

 

 

 

 

 

Normally I would purchase a small chuck of a few ounces from the store (currently $14.99/lb aged two years) and hold it in one hand to grate it, using a box grater.  Nothing fancy.

 

But I can't hold this piece in one hand and it dwarfs the size of the grater.  I will have to break the block up into more manageable portions.  The thought occurred to me to try a screwdriver and a mallet, though this gives me visions of Parmigiano Reggiano on the floor.  I know special knives are made for fracturing parmesan.  How do people do it?

 

Once I successfully get a small block broken off I plan to re vacuum seal the remainder.

 

My old box grater is probably satisfactory, but since I have a place to ask:  how do others grate their parmesan?  And how finely or coarsely do they grate it?  How about portioning a small piece for a cheese board or eating out of hand?

 

 

[Kerry Beal]

My preference is a Zyliss Rotary Grater with the optional large blade.

 

I usually break down the large piece with a chef's knife into vacuum sealable sizes.

 

If I want chunks to nibble - something similar to this.

[JoNorvelleWalker]

Thanks, Kerry.  My experiences with rotary graters have not been great but I think I'll invest in a parmesan knife.

 

When you grate parmesan for cooking, how finely do you grate it?  Or does the fineness depend upon the application?  For example is there a difference in parmesan grated for table service with pasta, versus for making a sauce?

 

[FrogPrincesse]

  On 1/16/2017 at 11:07 PM, JoNorvelleWalker said:

My old box grater is probably satisfactory, but since I have a place to ask:  how do others grate their parmesan?  And how finely or coarsely do they grate it?  How about portioning a small piece for a cheese board or eating out of hand?

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I use a Microplane citrus zester for small quantities and when I am after a very fine texture (for garnishing a dish). Otherwise a regular box grater is fine.

For cutting a piece I use a sturdy chef knife.

 

What part of the wheel did they give you? If there is only rind on one end, it shouldn't be too difficult to cut.

[Anna N]

And do keep the rind!  

[Kerry Beal]

  On 1/17/2017 at 12:11 AM, JoNorvelleWalker said:

Thanks, Kerry.  My experiences with rotary graters have not been great but I think I'll invest in a parmesan knife.

 

When you grate parmesan for cooking, how finely do you grate it?  Or does the fineness depend upon the application?  For example is there a difference in parmesan grated for table service with pasta, versus for making a sauce?

 

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I go one fineness - the texture I get with the larger blade on the Zyliss - other than that I might make shavings with a ceramic peeler.

[JoNorvelleWalker]

  On 1/17/2017 at 12:17 AM, FrogPrincesse said:

 

I use a Microplane citrus zester for small quantities and when I am after a very fine texture (for garnishing a dish). Otherwise a regular box grater is fine.

For cutting a piece I use a sturdy chef knife.

 

What part of the wheel did they give you? If there is only rind on one end, it shouldn't be too difficult to cut.

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I have not yet opened the vacuum sealed package, however the block is wedge shaped, so I assume rind only on the end (bottom of the pictures).  We shall see.

 

[Darienne]

  On 1/17/2017 at 12:20 AM, Anna N said:

And do keep the rind!  

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No doubt I should know why...but I don't.  Please enlighten me.

[Thanks for the Crepes]

  On 1/17/2017 at 12:58 AM, Darienne said:

No doubt I should know why...but I don't.  Please enlighten me.

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Marcella Hazan calls for adding Parm rind to soups.

[liuzhou]

  On 1/17/2017 at 1:11 AM, Thanks for the Crepes said:

 

Marcella Hazan calls for adding Parm rind to soups.

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Yes, Rinds in soups are called for by many people. It adds a lot of umami.

[JoNorvelleWalker]

With all the best intentions I have two bags of Parmigiano Reggiano rinds in the refrigerator.

 

[jmacnaughtan]

Do not add the rinds to stock.  It makes it really unpleasantly cheesy.

 

I'd be equally wary of adding them to soups.

[Anna N]

  On 1/17/2017 at 12:15 PM, jmacnaughtan said:

Do not add the rinds to stock.  It makes it really unpleasantly cheesy.

 

I'd be equally wary of adding them to soups.

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Wow.  I find they can really elevate some soups. Can't imagine adding them to stocks however.  As they say… To each their own.

 

edited to add

 

I know Mark Bittman has a recipe for a parmesan stock though I have never attempted it. 

Edited January 17, 2017 by Anna N (log)

[jmacnaughtan]

  On 1/17/2017 at 12:34 PM, Anna N said:

Wow.  I find they can really elevate some soups. Can't imagine adding them to stocks however.  As they say… To each their own.

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I think it would depend on the soup.  A robust minestrone would be fine, but anything delicate could get overwhelmed.

[Anna N]

  On 1/17/2017 at 12:36 PM, jmacnaughtan said:

 

I think it would depend on the soup.  A robust minestrone would be fine, but anything delicate could get overwhelmed.

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Oh for sure.  They are not appropriate in every soup.

[daveb]

Parm can be cut up with a chef knife, the sturdier the better.  Ensure that you do not use any torquing movement.  Though somewhere on my wishlist are a couple of the chisel like cheese knives meant for the purpose.

 

 For the size question I grate two sizes, if it's going to be used to melt into a larger dish, meatballs, lasagna, etc, I'll use the med holes on the box grater.  To use as a garnish I'll use the fine holes on a box grater, a microplane or the above mentioned Zyliss - it should look like snow on top of the dish.  If you have a recipe that you like / use a lot, note the weight of the parm used.  1/2 cup will be less cheese if grated finely, more if grated coarsely, but always right on by weight.

 

The rinds go well in most cream based soups, I think they are spectacular in Bolognaise.  A little scrape to ensure you're not adding wax.  At a former restaurant we used enough parm that we would use rinds to make stock.  Simmer long time, let cool, scrape wax off top, reheat and strain through cheesecloth. Sublime flavor, again used in cream soups.  Could be done in smaller quantities if someone had a couple bags of rinds laying about.

[Kerry Beal]

  On 1/17/2017 at 12:15 PM, jmacnaughtan said:

Do not add the rinds to stock.  It makes it really unpleasantly cheesy.

 

I'd be equally wary of adding them to soups.

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I've used them in Italian Wedding Soup - great the first day - should have taken them out I felt for the second day.

 

 

[jmacnaughtan]

  On 1/17/2017 at 2:11 PM, Kerry Beal said:

I've used them in Italian Wedding Soup - great the first day - should have taken them out I felt for the second day.

 

 

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What is Wedding Soup?  Sounds interesting

[liuzhou]

  On 1/17/2017 at 2:12 PM, jmacnaughtan said:

 

What is Wedding Soup?  Sounds interesting

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Discussed over a number of posts in the Soup topic, starting here.

[Kerry Beal]

  On 1/17/2017 at 2:12 PM, jmacnaughtan said:

 

What is Wedding Soup?  Sounds interesting

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Here is where the discussion starts on it.

 

The version I made here at work - was a bastardized version of the two mentioned above - onion, garlic, chicken stock, italian sausage with no other meat, spinach, salt and pepper along with a chunk of rind and some pasta that looked like little tear drops as I couldn't find the round ones. So much more than the sum of it's parts. 

Edited January 17, 2017 by Kerry Beal (log)

[jmacnaughtan]

Ah, thanks for that

 

The name is curious though.

[Kerry Beal]

  On 1/17/2017 at 2:36 PM, jmacnaughtan said:

Ah, thanks for that

 

The name is curious though.

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Agreed!

[daveb]

According to a Sicilian / Italian chef friend of mine it's actually called Italian Wedded Soup and refers to the "marriage" of veg, pasta, sausage in the soup.  Americans have kind of bastardized the name.  Parm rind or stock would be good.

 

https://books.google.com/books?id=GkQA_gwlRhsC&pg=PA56&lpg=PA56&dq=Italian+Wedded+Soup&source=bl&ots=oV_gtYNsGC&sig=DY3dPvtQRDnhfF2271xFYXq0mdE&hl=en&sa=X&ved=0ahUKEwj7oInYr8nRAhUCwiYKHS7MBskQ6AEIKzAB#v=onepage&q=Italian Wedded Soup&f=false

Edited January 17, 2017 by daveb (log)

[ElsieD]

  On 1/17/2017 at 2:11 PM, Kerry Beal said:

I've used them in Italian Wedding Soup - great the first day - should have taken them out I felt for the second day.

 

 

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I buy my Parmesan at an Italian grocery and sometimes have them grind it for me.  They always put the rind in with the cheese.  So I keep this in my freezer, intending to use the rind for something but when I get to the end of the cheese I invariably end up throwing the rind out.  I have made a note on my Italian Wedding soup recipe to use it there.  why remove the rind the second day?  Does it make the soup too cheesy tasting?

[Kerry Beal]

  On 1/17/2017 at 2:42 PM, ElsieD said:

I buy my Parmesan at an Italian grocery and sometimes have them grind it for me.  They always put the rind in with the cheese.  So I keep this in my freezer, intending to use the rind for something but when I get to the end of the cheese I invariably end up throwing the rind out.  I have made a note on my Italian Wedding soup recipe to use it there.  why remove the rind the second day?  Does it make the soup too cheesy tasting?

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Yup! Too cheesy.