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  #1   ^
Old Sat, Oct-08-05, 06:06
Norma June's Avatar
Norma June Norma June is offline
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Posts: 409
 
Plan: Atkins
Stats: 172/159/120 Female 4' 11
BF:
Progress: 25%
Location: Wasaga Beach, ON Canada
Question 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?
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  #2   ^
Old Sat, Oct-08-05, 07:13
cajuda cajuda is offline
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Posts: 508
 
Plan: Atkins
Stats: 225/185/150 Female 5 feet 4 in.
BF:
Progress: 53%
Location: Upper Peninsula, Michigan
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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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Old Sat, Oct-08-05, 13:19
Norma June's Avatar
Norma June Norma June is offline
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Posts: 409
 
Plan: Atkins
Stats: 172/159/120 Female 4' 11
BF:
Progress: 25%
Location: Wasaga Beach, ON Canada
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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.
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Old Sat, Oct-08-05, 21:21
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greannmhar greannmhar is offline
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Plan: Protein Power/a la carte!
Stats: -/-/150 Female 66 inches
BF:Yes!
Progress: 49%
Location: Ireland
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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
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Old Sun, Oct-09-05, 15:18
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Karen Karen is offline
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Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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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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