I watched TV cooking shows, and they call for parmesan cheese a lot. I just gave it a try and bought a wedge of it. I grated it and added it to my tomato sauce. The cheese was the gummiest thing ever. Worst of all, it hardened so quickly. Pan and utensils all covered with hardened cheese on. The texture of the sauce with parmesan cheese was terrible, and it was a very strange feel tasting it. What did I do wrong? I just added the grated cheese into the pan.
Why does the finely grated in almost lke power form of parmesan cheese not harden or create strange texture like the wedge does?
When do you use a wedge of parmesan and grate it yourself? In what kind of recipes in general? Thanks
Why does the finely grated in almost lke power form of parmesan cheese not harden or create strange texture like the wedge does?
When do you use a wedge of parmesan and grate it yourself? In what kind of recipes in general? Thanks