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Spoiled brat read an article in our paper just yesterday about the fillers in Parmesan cheese; I think now he will stop bitching about my spending so much money of decent cheese.
Is "spoiled brat" your child, your husband, or what?
Is "spoiled brat" your child, your husband, or what?
Sorry, this started as a joke or nick name for hubby many years ago on here. Those of us who post regularly and have for years know who I am talking about. So glad you asked: I am sure others have wondered as well.
BTW, he is spoiled brat but a nice one, most of the time.
Regarding the refrigeration controversy, hard cheeses will spoil eventually, but they last a very long time at room temperature while remaining perfectly edible and delicious. Note that aged cheeses like Gouda and Parmigiana-Reggiano sold at higher end shops are simply wrapped and presented on tables, not kept in the cooler. My husband and I used to backpack for a week at a time years ago and always had a wedge of aged Gouda for snacking. It's called a traveling cheese for a reason. It does not need to be refrigerated.
As for the cellulose issue, I don't find the taste and texture of powdered Parmesan appealing, but wood pulp does not freak me out. It's a food additive that is perfectly safe to consume, but I'm sticking with the real stuff on principle. If I buy cheese, I want actual cheese, not cheese product.
Just a note but real Fettuccini Alfredo is made from a bechamel sauce and is a basic "white sauce" which you can control the amount of Parmesan as you make it.
The amount of Heavy cream & butter in your recipe is beyond "UnGodly" and not healthy ! Try making a bechamel sauce first and it is not difficult.
Add the cheese after the bechamel sauce is made since you can control the taste.
Good luck !
Like others, I make Alfredo sauce using reduced heavy cream, Parmigiana-Reggiano, and whatever herbs will suit the final dish. No butter or flour. It's rich and not the least bit healthy, so I keep the portion size small and only occasionally indulge. My favorite way to serve it is with smoked salmon and lightly roasted asparagus on fettuccini. Yum!
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[quote=randomparent;43145208] Regarding the refrigeration controversy, hard cheeses will spoil eventually, but they last a very long time at room temperature while remaining perfectly edible and delicious. Note that aged cheeses like Gouda and Parmigiana-Reggiano sold at higher end shops are simply wrapped and presented on tables, not kept in the cooler. My husband and I used to backpack for a week at a time years ago and always had a wedge of aged Gouda for snacking. It's called a traveling cheese for a reason. It does not need to be refrigerated.[/QOUTE]
From what I've read, the origin of cheese was basically a way of preserving milk in the days before refrigeration, it can be thought of as 'salted milk' when salt was one of the main means of preservation.
Quote:
Originally Posted by randomparent
As for the cellulose issue, I don't find the taste and texture of powdered Parmesan appealing, but wood pulp does not freak me out. It's a food additive that is perfectly safe to consume, but I'm sticking with the real stuff on principle. If I buy cheese, I want actual cheese, not cheese product.
I agree, cellulose isn't going to hurt anyone, I just prefer buying/grating cheese by itself.
I went to a cheese shop this evening. Not only were all of the hard cheeses out at room temperature, they had some very good cheddars out at room temperature. In fact, I bought a block of one of the cheddars, and I'm noshing on it at this moment.
I made a great sauce the other day, cooked up my noodles, and then sprinkled a heaping helping of Parmesan.
This was the first time I tried "Publix" store brand. I spent most of my meal wondering where all this paper came from. At first I thought I must have somehow left some wax paper packaging from the sausage in the mix.
A real disappointment - back to Kraft brand.
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