Shaving Parmesan

[velocolour]

I love how Parmesan can change the flavour and texture of a dish based on how it's added. Different pastas like different styles though for me there's never too much. I've been working on shaving parm. in hand with a sharp knife which gives nice size variation though takes some practice. Tonight I used the veg. peeler and laid down some nice large, flaky pieces over a plate of rigatoni with herbs and greens. It would be too course for a plate of Jamon but it was perfect for this dish. Lots of nice salt crystals and oh sooo tasty.

[WayneJ]

Shaved Parmesan is a staple in my diet (probably why I struggle with weight control).
I agree with the degree of shavedness for different dishes. It can change the flavor quite a lot.

[robin3mj]

Right on.
I use a micro planer for tiny shavings on risotto, then close the lid back up for a few min to allow it to melt in nicely.
Potato peeler or knife for more bark-like shavings on dishes with red sauce.
Crumbled by hand on pizza, etc.

[velocolour]

Right on.
I use a micro planer for tiny shavings on risotto, then close the lid back up for a few min to allow it to melt in nicely.
Potato peeler or knife for more bark-like shavings on dishes with red sauce.
Crumbled by hand on pizza, etc.

Hey that gives me an idea...
Watch out.

[velocolour]

Shaved Parmesan is a staple in my diet (probably why I struggle with weight control).
I agree with the degree of shavedness for different dishes. It can change the flavor quite a lot.

Wayne, I ride so I can eat what I want. It's the not riding enough that becomes the problem.

[chasea]

One of my favorite things. Ever.

[jitahs]

Blanched green beans, Meyer lemon, parm and this:

21fXb-Rmt-L._SL500_AA300_.jpg

[JoB]

I love how Parmesan can change the flavour and texture of a dish based on how it's added. Different pastas like different styles though for me there's never too much. I've been working on shaving parm. in hand with a sharp knife which gives nice size variation though takes some practice. Tonight I used the veg. peeler and laid down some nice large, flaky pieces over a plate of rigatoni with herbs and greens. It would be too course for a plate of Jamon but it was perfect for this dish. Lots of nice salt crystals and oh sooo tasty.

I use the rubber-handle Oxo peeler and it's perfect - not coarse at all, give it a try!

[chasea]

I use it to class up my mac-n-cheese; and add cred to my bachelorhoodness.

[rebelvox]

http://howisitmade.org/wp-content/up...an-Cheese1.jpg

[caleb]

Blanched green beans, Meyer lemon, parm and this:

21fXb-Rmt-L._SL500_AA300_.jpg

A proper ostehøvel is essential.

[L.gunnar]

A proper ostehøvel is essential.

They need to be introduced to Gjetost
I am with JoB using a vegetable peeler

[Too Tall]

Wicked Pissah sharp pocket knife and a block in hand. I've never been a fan of shredded Parm.
My gawd is is wonderful stuff.

[Rudy]

I call up my truffle shaver because it has never, sadly, been put to its intended use.

[maunahaole]

Boska makes some really nice stuff.


Boska Holland Stainless Steel Parmesan / Truffle Slicer at Kitchen Universe

[velocolour]

Twas my birthday yesterday and Suzanne, the lovely girl she is, surprised me with a nice little hand plane.
My life has been changed. She said the wood ones she found were to small but I'm gonna keep looking. Now for a bigger block of cheese.

Soon to be fat Noah

[WayneJ]

Twas my birthday yesterday and Suzanne, the lovely girl she is, surprised me with a nice little hand plane.
My life has been changed. She said the wood ones she found were to small but I'm gonna keep looking. Now for a bigger block of cheese.

Soon to be fat Noah

That's awesome ! Nothing more satisfying than watching slivers of stuff exit from a sharp plane. All the better if it's parmesan.