Parmesean Cheese Question For Karen
Karen ... help please!
I want to make chicken fingers and there are a few recipes here in the forum. Thing is ... I use fresh parmesean because I think the store-bought powdered kind tastes like dust. Can I use fresh parmesean and have it work as good as powdered? Should I try to dry it out first (perhaps grate it extremely fine and lay it out to dry)? Andy suggestions from our resident professional? |
You're right about the fresh tasting much better than the dry. I use fresh, grate it on the fine side of my grater and use it right away. I don't let mine 'dry'. You've got me thinking chicken fingers for dinner on Monday. Thanks for one dinner planned now for next week. LOL
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So the fresh is okay without it drying?
... it won't be soggy? That's what I'm worried about. I'm thinking I might add some crushed pork rinds to the parmesean to make a nice crunchy coating. |
I use it freshly grated, too - no need to dry and the coating is gorgeous, very crisp and tasty. I dip the chicken in butter first and then in parmesan and bake in the oven. Use a silicone baking sheet or foil to line the tray - it can create a ticky mess if you don't.
Babs |
Hi NJ,
Just shred it finely and use it fresh. I agree; the powdered stuff is gak! :) I sometimes use the large holes to shred, then pulse it in the food processor a few times. It makes a nice, nubbly coating. Karen |
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