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Parmesan Cheese
Parmesan cheese is a hard and dry Italian cheese, made from skim milk. It is especially popular served on pasta dishes and soups.
163 Questions
What vitamins and minerals are in Parmesan cheese?
Parmesan cheese is a very good source of protein and calcium. One serving (1 oz) of grated parmesan cheese contains 10.9 g of protein and 31% DV of calcium. It is also a good source of phosphorus. One serving of parmesan cheese contains 3%Dv of Viatmin A, and 1% DV of Iron.
Carbonara
How many cups shredded Parmesan per pound?
4 cups of shredded Parmesan = 1 pound ; 1 cup shredded Parmesan = 4 oz.
Where in northern Italy is Parmesan cheese produced?
Many areas in Italy produce varieties of Parmesan Cheese
But the Most common and most correct answer for a single place is the city of Parma Italy
Why are foods like chicken parmesan made with mozzarella cheese and not parmesan?
Because both Chicken Parmesan, like Parmesan cheese is named after the Parma region of Italy. It has nothing to do with the ingredients. Mike
Nick stellino recipe for parmesan bechanel sauce?
Nick Stellino's Parmesan béchamel sauce is a creamy, rich sauce made from a classic béchamel base, which includes butter, flour, and milk. To prepare it, melt butter in a saucepan, whisk in flour to create a roux, and gradually add milk while stirring until the mixture thickens. Finally, stir in grated Parmesan cheese until it melts, creating a smooth and flavorful sauce. This versatile sauce can be used in various dishes, such as lasagna or pasta.
How is parmesan cheese made and from which animal?
Parmesan cheese, specifically Parmigiano-Reggiano, is made from cow's milk. The production process begins with heating the milk and adding natural whey starter, followed by rennet to curdle it. The curds are then cut, cooked, and pressed into molds before being brined and aged for a minimum of 12 months, allowing its distinct flavor and texture to develop. The entire process is highly regulated to ensure authenticity and quality.
What is this Italian dish it is a bread made with sausage fried onions olives and parmesan cheese?
Ingredients
- 1 lb Italian sausage, sweet
- 1 1/4 c Water lukewarm
- 1 t Salt
- 1 pk Dry active yeast
- 1 pn Saffron
- 1 tb Fennel seeds
- 4 c All-purpose flour sifted
- 5 ts Olive oil
- Cornmeal
If you think your sausage has too much fat, simmer in shallow water in a frying pan, pricking the sausage with a sharp knife to allow the fat to escape. Combine the lukewarm water, salt, yeast, saffron, and fennel seeds in a metal cup and maintain a lukewarm temperature to keep the yeast active. Sift the flour into a large bowl, and make a well in the center of it. Pour in the yeast mixture and mix well (you will have to use your hands). Knead the dough until smooth and elastic (about 10 minutes), then pour the oil over the dough and knead until no longer sticky (about 5 minutes). Place in a large bowl, cover with a towel, and put in a warm place until it doubles in size. (Press the dough with your fingertips; if they leave a stubborn imprint, it has risen enough.) When the rising time is almost over, presoak a clay pot, top and bottom, for 15 minutes. Roll the dough out to a thickness of 1/4 inch. Place the sausages (about 5) on top of the dough, wrap each in its own pocket, and pinch the ends closed. Place each pocket side by side to form one loaf. Trim a piece of aluminum foil, cover the bottom of the bottom of the presoaked pot and sprinkle with cornmeal. Add the dough to the pot and put lid on, then put the covered pot in a warm place and let the dough rise until doubled in size (about 60 minutes). Cover the pot and place it in a cold oven. Set the oven temperature at 450 degrees F. Bake for 45 minutes, then check the bread and let it continue baking, uncovered, in the oven to brown for an additional 15 minutes (total cooking time about 60 minutes). The bread will be done when a finger thump on the loaf's surface sounds hollow. Allow the bread to sit for 15 to 20 minutes before serving. This recipe can be safely doubled, but use 2 pots for cooking.
Can you eat parmesan when you're pregnant?
Cheese fondue can be made with white wine or with chicken broth. I'm sure fondue made with chicken broth is fine as long as the cheese is processed (which most is for fondue). There is debate about whether or not the alcohol "cooks off" in the wine based fondue. I guess I think it is safer to stay away from.
Can you substitute romano for parmesan?
Yes, you can substitute Romano cheese for Parmesan in most recipes, as both cheeses have a similar texture and can provide a salty, savory flavor. However, Romano is sharper and saltier than Parmesan, so you might want to adjust the quantity to taste. Keep in mind that the final dish may have a slightly different flavor profile, but it can still be delicious.
How much is 4 ounces of Parmesan cheese equivalent to?
Four ounces of Parmesan cheese is equivalent to approximately 113.4 grams. Depending on the form (grated, shredded, or block), it can also be converted to about 1.5 cups if grated. It's important to note that the volume may vary slightly based on how finely the cheese is grated or packed.
Can you ship a wedge of parmesan cheese without refrigeration?
You shouldn't ship the cheese without something to keep it cold.
Where did parmesan cheese originate?
Yes, parmesan comes from "Parma" a provence in Italy.
More detailed information can be found here: http://www.parmaitaly.it/parmigianok.html
To give a quick synopsis: Parma is famous for Parmigiano Reggiano, which by degree of a 1955 law can only come from the Provences of Modena, Parma, Reggio Emilia, and partially of Bologne and Modena.
Many cheeses in this country are marked Parmesan, especially the ones PRE-grated and stuck in a paper container with a shaker top. YUKES, that's little more than cheese flavored cardboard. Definitely not "real" Parmesan.
Buy the real "Parmigiano Reggiano", you will see the name inscribed on the rind if it is an Italian original. It is worth the money!
My husband insists that a chunk of cheese be placed on a plate with a small hand grater so that he can add his own freshly grated Parmigiano Reggiano to his meals.
Try it .... you'll like it especially on soups.
