I got this in the grocery store today. Ideally I would have gotten a solid block, but is this real parmesan? It says Parmesan Regianno DOP, but it's also powdered.
What's weird is that the bechemel recipe for my Moukassa called for 2oz of grated parmesan or 1 3/4 cup. 2 oz wasn't nearly 1 3/4 cup so I added maybe 2-2.5oz. I figured powdery parmesan has higher density than grated. It also asked for 4oz Farmers Cheese and I used ricotta.
I'll be honest, the bechemel tasted a bit bland, but this is my first time making Moukassa and I wasn't sure how it should taste once it comes together.
Did I shoot myself in the foot with my cheese selection?
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