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I Substitute Romano For Almost All Situations That Call For Parmesan
Posted on 7/7/20 at 9:21 am
Posted on 7/7/20 at 9:21 am
Anyone else greatly prefer Romano to Parmesan?
8
Posted on 7/7/20 at 9:25 am to auwaterfowler
I eat Parmesan straight off the block. No, Romano isn’t as good like that...but maybe if you’re talking powdered ‘cheese’ product garbage they may be closer.
Posted on 7/7/20 at 9:44 am to Gaston
I prefer the "off the block" romano, especially the pecorino over parm- It has a bit more tang to me.
Posted on 7/7/20 at 9:58 am to Gaston
Parmagiano Reggiano is my preferred cheese. There's a reason it's the king of cheeses.
Posted on 7/7/20 at 10:03 am to auwaterfowler
quote:
nyone else greatly prefer Romano to Parmesan?
I prefer a mix of the two.....but what do I know?
Posted on 7/7/20 at 10:04 am to cuyahoga tiger
quote:
It has a bit more tang to me.
Because it’s sheep’s milk, rather than cow.
Posted on 7/7/20 at 1:30 pm to Epic Cajun
Romano is saltier, parm has more umami. I change based on what the dish needs.
Posted on 7/7/20 at 1:31 pm to auwaterfowler
Quality Parmesano reggiano is the greatest cheese on the planet. So no.
Posted on 7/7/20 at 3:07 pm to auwaterfowler
I like both, and use both. Different uses for each: some things need the sheep's milk tang of good pecorino romano...others need parmesan's subtle complexity. Finding decent Parm isn't so hard, but good quality pecorino is a bit more difficult.
Posted on 7/7/20 at 7:04 pm to hungryone
The greatest display of pecorino I've ever seen. The real stuff.
Plus a few others.
Plus a few others.
Posted on 7/7/20 at 7:37 pm to auwaterfowler
quote:
I Substitute Romano For Almost All Situations That Call For Parmesan
Condolences.
Posted on 7/7/20 at 8:22 pm to auwaterfowler
I like to put a little parm on my aglio e olio (which I make 3x a week for myself). A few months ago I decided to class it up and get some parm-reggiano, and it was a flavor bust. Just too salty for the delicate flavor of the garlic and olive oil.
Posted on 7/8/20 at 7:34 am to WaltTeevens
I use Romano for thinks that have a lot of other flavors. My good Parmesan I shave off with a potato peeler onto the top of a salad or to nibble on with a glass of pinot.
Posted on 7/9/20 at 7:11 am to auwaterfowler
I'm firmly on the side of Parmesan, especially for the Italian dishes I like to cook that use cheese in the recipe.
I've never developed a liking for Romano, but for those that prefer it, no problem, go with what you like.
I've never developed a liking for Romano, but for those that prefer it, no problem, go with what you like.
Posted on 7/9/20 at 7:23 am to hungryone
Both are awesome products. They have vastly different tastes. They are interchangeable, but not necessarily equal, in recipes.
Posted on 7/9/20 at 12:08 pm to WaltTeevens
aglio e olio - a good recipe should be shared.
Posted on 7/9/20 at 2:57 pm to auwaterfowler
Parmesan is tGOAT but I can understand why you like Romano better. Why not both?
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