Much better and easier to just add grated Parmesan to your pasta if you like Parmesan rather than have it stirred around in that big wheel that sits out in the restaurant all day every day and just results in overly salty pasta.
Much better and easier to just add grated Parmesan to your pasta if you like Parmesan rather than have it stirred around in that big wheel that sits out in the restaurant all day every day and just results in overly salty pasta.
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Isn’t it bad for cheese to be warmed up and then cooled again?
Yes, it’s just a gimmick that appeals to the social media generation
I came here expecting to fight someone, and then I realized I agree!
I think the one where they heat the block and then scrape off the gooey melted bit onto the pasta seems like it would be far nicer and less chance of the cheese being tainted with salt and pasta starch.
Yes, absolute bullshit nonsense, you see this kind of thing everywhere now. Desperation to be different but offering no actual substance to an experience.
This fad was popular here in Italy in the late 80s / early 90s but it died pretty quickly. Same as champagne risotto and shrimp cocktails
I’ve never heard of this.
Who said its supposed to taste better?
Experienced it, was not impressed with the results..