/ck/ - Food & Cooking

>>5040341
That reminds me:

For the love of God, when and why did people start putting Ricotta, or heaven forbid, COTTAGE CHEESE in lasagna?

It's disgusting, please stop.

>>5040345
It's delicious. Eat a dick.

>>5040345
Surely you jest. I could eat ricotta out of the tub.

>>5040341
Don't trust anything that has to emphasize how real the product is.

>>5040345
I don't find it gross. If they put so much that it's noticeable among all things, then sure

>>5040345
On the backs of a bunch of lasagna noodle boxes there are recipes that include ricotta cheese.

>>5040364
Bechamel sauce > ricotta > > > cottage cheese.

I was never a huge fan of lasagna because of the copious amounts of lumpy "cheese". I just found out before making this lasagna that in Italy, it's made with Bechamel sauce. It's about 1000000x better.

>>5040341
>lasagna

are you fucking, garfield?

>>5040369
Amerifats. Who makes recipes off the backs of boxes? I don't even consider myself much of a cook, but if I'm going to make a meal, it's going to be done right. There is no room for laziness or half-assed attempts at "homemade".

>>5040341
Interestingly enough, you can use this stuff as a keto-friendly breading for making deep-fried stuff instead of flour. That's about the only thing it's good for though

>>5040341
>I made classic Italian lasagna yesterday using fresh grated REAL Parmesan cheese and I almost cried, it was so delicious.
Congrats, you had actual Parmesan for the first time and now think you are hot shit.

No shit, cheese analog garbage isn't worth eating. How are you just finding this out now?

>>5040406
wasnt even real

>>5040341
I like fresh grated parmesan for most things, but for some reason I like the powdered crap better on pizza. I guess because that's what most pizza places have and it's what I'm used to.

>>5040341
I love this cheese, and I love fresh grated too. Sure they taste different, but I grew up eating the can stuff so I have aquired a taste for it. It is great for adding to a breading, mix into meatballs, and I pile it on top of pizza.

It has its uses. I'm not going to waste good Parmesan if I'm being lazy and just throwing a frozen pizza in the oven or putting some store bought spaghetti sauce on some noodles.

>>5040406
>No shit, cheese analog garbage isn't worth eating.

The stuff in OP's picture is not "cheese analog".

I know that people will make any excuse to fucking shitpost, but will you at least shitpost facts?

Sure its not identical to more expensive Parmesan, like cheap versions of most products, but it is still pretty tasty

>>5040465
>Sure its not identical to more expensive Parmesan
It's not even close.

>but it is still pretty tasty
Nope.

>>5040341
it's not as good as fresh parm.
but by no means is it 'bad'.

Real parmesan is expensive and goes moldy before I eat it all, the stuff in a jar lasts ages.

I find it weird that cheese in a jar can be stored at room temperature though.

>>5040465
>tasty
*dry

>>5040482
you obviously aren't using it enough if it goes bad before you use it all up...
maybe look into making some alfredo, that's what tends to eat up my parmesan.

>>5040345
>not using ricotta

>>5040341
Fuck you this stuff is awesome.

>>5040482
I've literally never seen parmesan go mouldy

>>5040662
This.

It could be powdered rat turds, IDGAF. I put it on everything.

>>5040341
i could pour this exact shit into my mouth

>>5040345
BESCIAMELLA MASTER RACE

>>5041846
fuck that i am using mayonnaise and ketchup as filling for the lasagna and i put craft singles on top!

>>5042669
/thread

My little boy loves this stuff. He'd put it on corn flakes if I let him.

>>5040345
Ricotta is acceptable and has been since time immemorial.

Agree on cottage though.

>not rolling your own pasta

OP confirmed for continuing to eat fake bullshit

baby steps I guess

>>5042700
where did you get durum wheat?

>>5042701
Not that poster, but every grocery store in my area ever (other than the Asian and bargain basement types) has it.

>>5042764
not a single store in my area has it including assorted stores

>>5042769
It's costly, but it's there. Fine semolina is cheaper. Each is sold per kg (because they're imported), the durum at $3 per and the the semolina at $2.
Semolina has a higher protein content and can be made into pasta without the need of egg. It's just water and semolina and a very, very tired pair of arms. Durum is easier to work with.

>>5042784
>semolina
yeah this is what i've always used

if you are actually going to attempt it with lasagna, i advise you make well in excess of what you will need. tough getting nice full pan sized rectangles

homemade pasta is fucking divine but what a pain in the ass

>>5042918
I just hate working with semolina and durum is too expensive, so if I make pasta at home, I use AR/AP flour rather than durum and add an extra albumin to mimic the protein content.
I use semolina to make grießknödel, which is much less a kick to the bollocks than making proper pasta, but still a bit of a cuntpunt nonetheless.

we use this shit on everything, along with a similar shaker of MSG. My god fucking amazing.

Thing is when it starts getting low we always have like 200 packets of papa johns/pizza hutt/dominos cheese around and we just refill it with that

>>5040375
there have been some awesome meals on the back of cans/boxes.

On the back of my banquet BBQ rib entree it taught me how to make a rib sandwich.

On the back of cambells cream of mushroom soup, it suggested adding it to a skillet of ground beef for "super(soup)burgers.

Ok first one was a jest, second one is pretty damn good though.

>>5042669

Perhaps you would all be interested to know:
At work, we order in the large 40kg slabs of Grana Padano (they come in halves, though).

After a slab is finished, we scrape out what is left and use it ourselves for anything really. But here's the rub.

Apparently, while the actual cheese is the crumbly delicious parmesan we all know and love, the tough outer tasteless part is used by companies like Kraft who then finely shred and use in their "parmesan" products.
I'm skeptical myself, but then again, parmesan that finely shredded wouldn't stay as those little sticks, it would literally turn to powder.
And Kraft's parmesan is pretty tough and tasteless.