Wednesday, November 09, 2005

Grated Cheese Before Sauce

I heard this on the radio earlier today: always sprinkle grated cheese before adding sauce to the pasta. This tip makes perfect sense, the warmth from both the pasta and sauce melts the grated cheese, and consequently blends it into the sauce more effectively.

11/9/2005 6:11:17 PM (Eastern Standard Time, UTC-05:00) # Comments [4] Food

11/9/2005 6:47:46 PM (Eastern Standard Time, UTC-05:00)
As long as the pasta is hot, why does the order matter? I'm not a great cook or anything, but I've cooked pasta many times, and every time I sprinkle cheese on it, it melts, whether the sauce is already there or not...
Yoav Shapira |yoavsAT NOSPAMcomputer dot org
11/9/2005 7:21:56 PM (Eastern Standard Time, UTC-05:00)
Alright, I agree with you to some extent. Some cheese like the finely grated cheese do melt easily when sprinkled on top on the sauce. But the shredded or rougher grated cheese tends to be harder to melt.
Cybersam
11/9/2005 9:22:28 PM (Eastern Standard Time, UTC-05:00)
Oh yeah, that's true. The more granular cheese is tougher. I like to use finely grated cheese though, so it's not an issue.

The real mistake people make is melting the cheese separately, like in the pan or microwave: they should just put it on the pasta and let the pasta/sauce heat melt it.
Yoav Shapira |yoavsAT NOSPAMcomputer dot org
5/5/2008 10:54:27 AM (Eastern Daylight Time, UTC-04:00)
I prefer my cheese not assimilated with the pasta and sauce. in that way, every ingredient preserves its own uniqueness and the dish is much better. but of ourse its a matter of taste
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