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  #1   ^
Old Tue, Mar-15-05, 14:31
ladygolden ladygolden is offline
Senior Member
Posts: 510
 
Plan: DANDR
Stats: 260/242/170 Female 68 inches
BF:too much
Progress: 20%
Location: cleveland oh
Default Parmesan cheese confusion

i have seen a lot of recipes touting parmesan cheese as a coating for chicken or fish or anything breaded .Is this the canned dried parmesan or the fresh grated or does it matter. I know i am missing out on a lot a variety cuz i dont know which to use. Is it interchangeable?

Last edited by ladygolden : Tue, Mar-15-05 at 14:43.
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  #2   ^
Old Tue, Mar-15-05, 15:23
Karen's Avatar
Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

Well since you're asking me, I have strong a opinion on the canned stuff. I wouldn't touch it.

You don't have to shell out for real Parmesan. Grana padano, Sardo, Argentine Reggianito, Sbrinz, aged Asiago, and dry Jack can all be used instead of Parmesan.

Karen
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  #3   ^
Old Tue, Mar-15-05, 15:50
ladygolden ladygolden is offline
Senior Member
Posts: 510
 
Plan: DANDR
Stats: 260/242/170 Female 68 inches
BF:too much
Progress: 20%
Location: cleveland oh
Default

thanks for the info karen.Hoping to expand my lc repetiore(sp?)!!
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