Why doesn't adding a parmesan rind make a bunch of stringy/clumpy cheese due to the high heat, like often happens with Cacio e Pepe?
Title, basically. I don't quite understand how this doesn't cause issues with the cheese on the rind splitting. What's the difference here? Is it that the cheese gets leeched off a tiny bit at a time? Wouldn't that happen with any cheese? I'm confused. Thanks!
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