What is the proper way to grate parmesan?
I have many recipes that call for volumes of grated parmesan in portions of a cup (ie. 1/2 cup). There is a big difference in the weight of 1/2 cup parmesan if I grate it with a normal large hole grater versus a microplane versus grating it to a powder in a food processor. Any thoughts on what is the correct method?
I would pick one and use it as a benchmark. Then if it's too parmesany then you can scale it back.
The more, the merrier. Start with the microplane (the food processor will hurt my ears!), then pack it into the cup. Then throw some more on top.
But, to be serious, an official "cup" of cheese is 4 oz, so your half cup should really be 2 oz. If you're counting.
Im pretty sure that most recipes will mean parm that is grated on the small, rough holes that you find on one side of a box grater. Tiny holes would be okay too. Parm is rarely or never grated on a large hold grater. While a microplane does a great job for sprinkling on top, I read an article recently (Fine Cooking, iirc) that you need more than double the amount to be an equivalent.
According to Cook's Illustrated, 1 oz. parmesan cheese grated on the fine holes of a box grater produces 1/2 cup lightly packed; grated on a microplane it will produce 3/4 cup lightly packed.