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Question on Parmesan?

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I have many recipes that call for grated Parmesan measured by volume in fractions of a cup. There is big difference (by weight) if you grate the same volume of parmesan with a standard large hole grater, a microplane, or "grate" it to a powder in a food processor. What is the correct method of grating Parmesan?

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  1. In my experience, the amount of cheese listed in a recipe is a guideline, e.g., 1/4 cup or 1/2 cup doesn't matter. That said, if the cheese is an ingredient, grate the pieces small, if the cheese is a dressing, grate the pieces bigger.