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Old 12-09-2008, 02:52 PM   #1
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Parmesan in meatballs question

I've never meade meatballs. I am going to use a recipe I found online that merely says; "grated parmesan cheese". It gets mixed in with the meat and other ingredients.
I picked up the "green can" thinking it would almost be a waste to use fresh PR. And I do intend to use the Kraft container. Just to let you know

So, which kind of cheese do you think they were actually calling for and..... obviously the stuff in the can is going to measure differently that freshly grated cheese. How does 1/4c of one compare to 1/4c of the other? Without the recipe stating which one they are calling for, or even using the word "freshly", which would definitely lean towards NOT using the green can, how is one to know?

Thanks
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Old 12-09-2008, 03:00 PM   #2
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I'd go with a packed 1/4 cup measure. I like a lot of cheese.

You can also use pecorino romano.

I think we are going to have to set up a Parmegiano Reggiano intervention soon.
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Old 12-09-2008, 03:01 PM   #3
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Go ahead and use 1/4 cup. Grated cheese (as opposed to shredded) will measure up close to the same, IMO.

Real* parmesan cheese will taste stronger than the can, so you could maybe use more, but not much or it will affect the texture of the meatballs.



*Sorry, but I don't consider it real, even.
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Old 12-09-2008, 03:03 PM   #4
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I always use the "green can" for my meatballs. LOL I barely use 1/4 cup in my meatballs for about 1-1/2 lb. ground meat plus the other things. I don't know what the different measures would be.

Barb
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Old 12-09-2008, 03:10 PM   #5
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You should be fine following the recipe ... usually in meatballs we use the finely grated parmigiano and romano from the deli counter or butcher whatever so it should "equal" the can stuff in density/moisture content
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Old 12-09-2008, 03:11 PM   #6
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Grated vs shredded.... very good point jennyema. Because if I used my parm regg (which I do have Andy, lol), it would be microplaned, which comes out like finely shredded. Unless I maybe stuck it in the freezer for a short while like LC said she does when using a FP to shred cheese.

I was just kind of wondering. I know Andy gave a rule of thumb between fresh and dried spices, I wasn't sure if there was one between the different gratings or shreddings of cheese.
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Old 12-09-2008, 03:50 PM   #7
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We're talking meatballs here, not rocket science.

A little more or a little less cheese won't negatively impact the recipe.
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Old 12-09-2008, 03:53 PM   #8
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I use the stuff in the can for meatballs. Like Andy, I'd use a little extra though just 'cause i like a lot of cheese.
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Old 12-09-2008, 03:54 PM   #9
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Quote:
Originally Posted by Andy M. View Post
We're talking meatballs here, not rocket science.

A little more or a little less cheese won't negatively impact the recipe.
Now, now..... What we are talking here is me trying to follow a recipe, not wing it. Amount of cheese, type, moisture content of said cheese....
These are all things that could affect whether I have one sandwich or three
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Old 12-09-2008, 04:06 PM   #10
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I'm with Andy on this. but. The one in the can is almost a powder. It's hard to equate that to freshly grated. I use the meatball recipe from the Sopranos cookbook (ok, stop laughing), and use 1/2 to 3/4 cup grated parmesan, or romano. Pacanis, IMHO, it's never a waste t use the good stuff in meatballs. You will taste the differnce.
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