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Old 02-18-2016, 02:46 PM
 
Location: By the sea, by the sea, by the beautiful sea
68,330 posts, read 54,411,082 times
Reputation: 40736

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Quote:
Originally Posted by Charles22 View Post
There is no national Parmesan scare. Keep buying shelf Parmesan cheese if you like it. The cellulose is harmless and is there to make the product better.

How does sawdust make cheese better?
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Old 02-18-2016, 03:01 PM
 
Location: By the sea, by the sea, by the beautiful sea
68,330 posts, read 54,411,082 times
Reputation: 40736
Quote:
Originally Posted by Ohiogirl81 View Post
More alarmist nonsense. Yes, if the cheese has cellulose in it - which is a harmless plant material - it should be listed as an ingredient. But to panic and/or act superior because you grate your own?

*yawn*


Thank you.
Of course it's no cause for panic but, since it's added to keep the cheese from clumping due to moisture we it's not likely gonna be nice, moist, soft harmless plant material. Why would you want that in your cheese?
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Old 02-18-2016, 05:24 PM
 
135 posts, read 190,071 times
Reputation: 430
Wow who knew
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Old 02-18-2016, 06:02 PM
 
Location: Texas
1,374 posts, read 1,776,438 times
Reputation: 1994
Which has more sodium? The real deal or the canned? That's a real concern if you're watching your sodium..
Fortunately I'm not..
I buy both.. The real deal for myself and shake for my husband which he prefers. .

And yes he has to watch his sodium. .

Thanks in advance. .
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Old 02-18-2016, 07:34 PM
 
Location: Østenfor sol og vestenfor måne
17,916 posts, read 24,365,762 times
Reputation: 39038
Quote:
Originally Posted by burdell View Post
How does sawdust make cheese better?
It prevents the pre-grated cheese from clumping.
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Old 02-18-2016, 08:11 PM
 
37,624 posts, read 46,016,337 times
Reputation: 57231
Didn't read the article...but didn't need to. The first time I tasted Parmesan Reggiano my eyes were opened. I never bought the stuff in the green can again.
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Old 02-18-2016, 09:12 PM
 
Location: Heart of Dixie
12,441 posts, read 14,881,385 times
Reputation: 28438
And don't forget to save the parmesan rinds to put in your marinara while it's simmering. Some stores sell the cheese rinds at a discount.
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Old 02-18-2016, 10:00 PM
 
Location: Lake Norman, NC
8,877 posts, read 13,918,925 times
Reputation: 35986
The cheese-like product from the "shake-can" hasn't killed me yet, so I'm still all in!
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Old 02-19-2016, 04:07 AM
 
Location: Florida
9,569 posts, read 5,628,150 times
Reputation: 12025
Quote:
Originally Posted by convextech View Post
This recipe called for 1 lb. pasta, 2 cups heavy cream, 1 1/2 cups grated P-R, and 1 stick butter. I used garlic salt & fresh ground pepper.
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.

Bechamel Sauce Recipe : Mario Batali : Food Network

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 !
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Old 02-19-2016, 07:04 AM
 
16,709 posts, read 19,419,710 times
Reputation: 41487
Quote:
Originally Posted by Bobdreamz View Post
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.

Bechamel Sauce Recipe : Mario Batali : Food Network

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 !

Thank you.


I am not worried about it being healthy, I want it to taste good. I'm alive, so I'm going to live. And I have health insurance
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