Shaving Parmesan

[slope]

What turns you on?

1. Microplane frilly fluffy

2. Hand slivered sharp knife/peeler curls

3. Regular bluntish S/S box grater - rough and very coarse style

Perhaps/probably all three have their uses/moments.

This very dark BLACK recipe which is often cooked in Snowdon Towers, was very definitely enhanced by option 3, last evening:

https://www.riverford.co.uk/recipes/black-rice-black-kale-truffle

[Mrs Pingu]

I tried number 3 on my pizza a couple of weeks ago but it was way too thick.

[Feanor]

I tend to use the tattie peeler.

[quixoticgeek]

I just use my ikea cheese grater...

J

[Cudzoziemiec]

For some reason this reminds me of another thread: https://yacf.co.uk/forum/index.php?topic=89649.0

[Wobbly John]

I just grate when cooking with parmesan, but if I want shavings to dress a dish, I use a large sharp kitchen knife (because I use it all the time and am familar with it) to hand plane (blade almost 90⁰ to the surface) thin fluffy/frilly shavings. I keep the rind bits that are too thin to grate, to produce shavings.

[Efrogwr]

My sister*, who's an ace cook, uses method 1. I use 2 or 3, depending on the recipe.

I'll definitely try Slope's recipe.

She lives in Romagna, which region claims to be the gastronomic centre of the world. Even the locals think she's good!

[ElyDave]

I just use a knife, but then I'm a philistine who eats it by the slice, and enjoys chewing on the rind

[Efrogwr]

I just use a knife, but then I'm a philistine who eats it by the slice, and enjoys chewing on the rind

There's posh! I just break a lump off.

[The Family Cyclist]

And then use the rind in risotto