We look at how much using a Microplane or a box grater matters.
, is one of them. For him, there's no convenience that can separate him from his trusty box grater. Shaved cheese? An affront to spaghetti slurpers everywhere. Properly grated, powdery cheese, he and his ilk swear, is fundamentally superior, with a clear and demonstrable impact on the final dish.Yeah, I know, you're right, the finely grated stuff is better.You know...
So...does that matter? It likely depends. When we garnish our pasta with grated cheese, we don't typically measure it.* So while it's conceivable that one might inadvertently sprinkle more box-grated cheese than Microplaned simply by virtue of it being denser, I'd imagine it'd be easy enough to adjust accordingly, but more testing was needed to shed light on that.
Their results weren't conclusive. Overall, the pasta topped with box-grated cheese got slightly higher marks and was pretty consistently described by tasters with words like "stronger" and "cheesier" and "more flavorful." This may be because box-grated cheese is denser, leading to inadvertently more generous doses per serving.the stronger punch of the box-grated cheese was less consistent, varying by taster and cheese type.
This time, she seemed to find the exercise absolutely hilarious and began chortling through her nose into the little sample dishes, eventually unleashing a snort that blasted the finely grated cheese all over the place. As the test officiant—and only person to possibly ever touch a vacuum in our home—I didn't share her glee.
But what, I wondered, if the order in which I grated the cheese mattered? Maybe the box-grated Parm, which I'd grated first, simply had a three-minute head start in the aroma-loss race that inevitably happens as grated cheese, with all its surface area, is exposed to air. The next night, I set up a new test to try to clarify whether time since grating really was an important factor in aroma quality. To remove variables, I decided to grate the cheese using only one method—the box grater—exactly five minutes apart.
Additionally, it seems probable that the increased surface area of the box-grated cheese causes it to lose its aroma at a faster rate than Microplaned. More than anything else, how freshly the cheese is grated may be the most important factor in aroma quality.A creamy sauce such as RomanWe have one more thing to consider before we shut this little venture into cheese-grating minutia down.
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