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

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