1 week ago today the wife and I took a tour of ATK in Boston... Life changing experience, thank you Dan, and thank you to the rest of the staff for making it such a magical visit!
@@meiremedeiros9739 send an email to tours@americasteatkitchen.com ! They gave me all the info I needed! It was difficult for me to find the info too lol
i guess im asking randomly but does anybody know a trick to log back into an instagram account..? I stupidly forgot the password. I appreciate any assistance you can give me!
Yeah that was my thought and was anticipating that until I was 3/4 into the video I realized that was misleading. Still good info but I wished the title was a bit honest.
Julie Golick There’s really nothing in the title about him eating the cheese. The confusion probably comes from the channel title right after the video title. Which does give a different impression, if read without realizing/remembering they are 2 different things.
Considering the man got ahold of 21lbs of parm for an experiment I don't see why he couldn't just get like 2oz of the ten year stuff. Maybe it's impossible to find in the states?
Now, in the industry we call this “Take Away”, outstanding writing, edit and delivery. Keep going with this angle, it’s fresh and educational, something sorely lacking from your broadcast counterparts.
Learned a lot about whisking, weighing, salt and garlic today. Now I know more about pharm. Just love knowing the science and the reasons behind why things are done the way they are. Thanks so much, don’t want to miss an episode!
ATK has really upped their game with their videos and their Podcast “Proof” - nice to see they are breaking out of their old mold, becoming a bit edgy and far more fun to watch!
"I've meet black labs and kids that weight less than that. I mean dogs and kids are great, but when have either of them improved the flavor of your pasta dish." Hmm... 🤔
Parm is good, oh yes indeed, but on pasta we like to grate parmesan, romano, and asiago into a delicious umami pile and add generous handfuls. Like we did tonight with mushroom ravioli.
Dan wanted to bust out laughing as soon as he caught the “pahm”! And so did I 🤣. Other than the great catch, the video was great too. Dan you’re funny and informative and now I probably know than I should about a cheese I rarely eat. Knowledge is power ✊🏻
I grew up on the kind in the green cardboard cylinder and thought I hated Parmesan cheese. Tasting Parmigiano Reggiano was a game changer. Now I keep it on hand and add it to everything!
So if the cheese closer to the outer rind is what we are after, why aren't they using modern technique to achieve more rind. Why not shape it to a doughnut shape which would remove the middle and create more surface area for drying.
As usual the reason is likely cost. I wonder if the cheese wheel size is standard or not. There could be companies making small, evenly aged wheels of parm. I doubt it but it sounds like a great idea
Dan! I thought you were going to have an actual peice of 12o month cheese. You are a big tease. Seriously, it was a great episode. I'm hungry now and it is 5:00 a.m. and I am definitely going to try the cheese rinds, Thanks.
I got some questions.. 1-how much does it cost to buy a full wheel of parmesan 2-if i can't eat it all in a day can it be saved like in a fridge or something for days or as soon as it's cut it must be eatin immediately or it will go bad
I need Dan to make a video making just alfredo sauce and using a block of parm to teach me how to properly make mine at home. Seriously, I need help! Mine always clumps together no matter how much I stir, lower the temperature, set my ingredients out to get to room temperature, or beg it to become silky and smooth. Pretty please Dan?
Yeah, whenever the descriptor needs to use terms like "challenging" and the cheese needs to be approached with "humility" then we can bet that we won't be up to the challenge or have sufficient humility.
So; the closer to the rind the tastier - so why do they make the cheese wheels so huge? Why not smaller and flatter? Sure - might be a bit more expensive (more cheeses to turn in the warehouse) but tastier too.
Actually the shape and the size of a Parmigiano wheel is that big because it improves its shelf life, as long as it is intact. The monks in Italy wanted to realize a cheese that could travel long distances and that could last for long periods of time, so they created what we now know as wheels of Pahm :)
Dan or internet people, I need you help. What happens to the Lactose in Parmesan? I have heard that aged cheeses are acceptable for people who are lactose intolerant? Some of my friends can't consume dairy, so I'm trying to make sure I don't kill their stomachs.
Lactose intolerant people, who amount to approximately two thirds of the entire global population, has no trouble eating reasonable amount of any cheese.
Confirming; The longer a cheese is aged, the less lactose there is. Even at 60 days, cheeses will have between 0.5% and 2.0% lactose content, which is still out of the comfort range for some people. But at 6 months you're basically in the clear no matter how intolerant your lactose intolerance is, at less than 0.05%.
Funny story..Local branch of well known grocery giant closed out parm/reggi because it had reached "best by" date. 10.5 ounce wedges wete discounted to $1.99 Bought eight of them 2 years ago. Have five left
So, what I'm taking from this is that parmesan for pre-grated cheese would ideally be formed in slabs, so that most was the higher-quality, and the rest was rind which should then be turned into another product. Too bad I'm not a cheese maker.
No. Parmigiano-Reggiano is made with cow's milk and Pecorino-Romano is made with sheep's milk. They are PDO designated names and made is different specific areas of Italy. Both very good!!
Since the cheese age from the outside inwards and the outside part is more expensive, why don't they simply make smaller cheese so that they can age faster?
hey Dan, I live in Indonesia, i just received a kilo of parm from my italian friend. it’s very humid here, I am wondering how do you store that parm wheel without losing its quality? is freezer a good idea? but i think it will get very hard to grate later.
I would divide it into one-portion sections, freeze them, and take out one section several hours before you need to use it. If you're not sure when you might need it, you could freeze most of it, and put one or two portions in the refrigerator instead of the freezer.
Guesses from an Italian whose boyfriend produces Parmigiano: that was a 12-24 months old wheel of parmesan, and that specific piece would weigh around 10 kg (approx. 20 pounds). In Italy that piece of Parmigiano (quarter wheel) would cost 150€ (~170$), but in America the price is much higher I guess
I didnt know about the rind being edible or otherwise useable. Id always thrown it away after grating as close as i dared. Is this true for other cheese with a rind?
Here’s a proposed explanation: Since aging takes a long time, the process ends up being expensive. A cheesemaker is investing today in profits they’ll see in ten years. There is not much difference in cost to the maker for aging a small vs a large cheese, but there is a huge difference in revenue. It’s more profitable to make one giant cheese over ten years than a lot of little cheeses.
Actually the shape and the size of a Parmigiano wheel is that big because it improves its shelf life, as long as it is intact. The monks in Italy wanted to realize a cheese that could travel long distances and that could last for long periods of time, so they created what we now know as wheels of Pahm :)
In fact, the water loss during the aging process is much faster if you make small wheels of cheese. By making wheels let's say, half the size, you would end up with an extra dry and hard cheese. Larger wheels keep more moisture inside, so they have a longer shelf life and, even if the piece near the rind is tastier, it wouldn't be the same with a smaller wheel
Or just grate it up with the rest of the cheese, that's what I've always done. Why would it be any less edible than the inside? Do you throw away the rind on a wheel of brie?
1 week ago today the wife and I took a tour of ATK in Boston... Life changing experience, thank you Dan, and thank you to the rest of the staff for making it such a magical visit!
Joseph Stone Hi Joseph,
How did you get a tour of ATK? I went on they website and couldn't find any information about a tour.
@@meiremedeiros9739 send an email to tours@americasteatkitchen.com ! They gave me all the info I needed! It was difficult for me to find the info too lol
If the cheese is "better" close to the rind, why isn't it formed into a torus (donut-shaped)?
xD lol
Brilliant.
This is exactly what I was thinking. Let's go into business together and revolutionise the cheese industry.
Yeah, well the reason is crazy Italian law. In the US? Maybe someone should...
i guess im asking randomly but does anybody know a trick to log back into an instagram account..?
I stupidly forgot the password. I appreciate any assistance you can give me!
Based on the title, I was so sure Dan was gonna be taste-testing a 120-month parmesan in this video. Disappointed! (Otherwise good video though...)
Yeah that was my thought and was anticipating that until I was 3/4 into the video I realized that was misleading. Still good info but I wished the title was a bit honest.
Exactly my point. Did not expect such dissatisfaction from American Test Kitchen , 👎definitely
Julie Golick There’s really nothing in the title about him eating the cheese. The confusion probably comes from the channel title right after the video title.
Which does give a different impression, if read without realizing/remembering they are 2 different things.
SET 17 (2:51) means Settembre (September) 2017, or just 2 years ago. That's only aged 24 months.
Considering the man got ahold of 21lbs of parm for an experiment I don't see why he couldn't just get like 2oz of the ten year stuff. Maybe it's impossible to find in the states?
"Yes, yes, yes I'm a nerd, but good thing I am..."
Yes Dan, a GREAT thing for all of your fans!👏👏👏
Never heard of cooking the rind in a microwave. I so love this show. Always a leaning experience. thanks for sharing.
Now, in the industry we call this “Take Away”, outstanding writing, edit and delivery. Keep going with this angle, it’s fresh and educational, something sorely lacking from your broadcast counterparts.
1:07 Translation; "Good Lawd, thas rotten!"
Freeze those pieces of rind for future use! I love Parmigiano-Reggiano and am happy when it's included on a cheese plate which is not always the case.
Learned a lot about whisking, weighing, salt and garlic today. Now I know more about pharm. Just love knowing the science and the reasons behind why things are done the way they are. Thanks so much, don’t want to miss an episode!
I was just in Italy this summer and got a tour of a parmesan factory. Now I know the science behind it as well. Thanks Dan!
Be honest Dan, how many times did y'all have to practice that toss at the beginning?
"Parmesan catch, take #593, ACTION."
No practice required. He’s a complete tosser
Bill y Ok,britisher.
I, as well as many other viewers, love Dan. 🐾👍🏻
ATK has really upped their game with their videos and their Podcast “Proof” - nice to see they are breaking out of their old mold, becoming a bit edgy and far more fun to watch!
Actually your pronunciation was perfect
You can try using the peeler to get thin slizes of parmesano and drizel some olive oil on top, it´s delicious
This was good ! Thank you for sharing your research with us.
"once the curds have been formed" THIS VIDEO HAS BEEN BANNED IN TURKEY
Logan Voorhis Does that explain why there’s also a tariff on it? Hmmm.🧐
😉
Oh... my goodness. Those cheese encrusted chicken cutlets looked amazing! 😍
Dan, I need that recipe right now!
Yes. I just put this on my list!
Great cheesy information, too. :)
I second that motion
"I've meet black labs and kids that weight less than that. I mean dogs and kids are great, but when have either of them improved the flavor of your pasta dish." Hmm... 🤔
Well there was that time but my attorneys don't like me talking about it. ;)
black labs are crucial to chinese pasta
Glad I'm not the only one wondering what part of the parm wheel does best with lab/kid pasta dishes...
Yuuum, Roasted Kid...
@@bigfatbaataed, which is surprisingly common on the comments section of UA-cam videos.
Good and informative. thank you for sharing.
Of Lab, Kids and Pahm! Awesome writing, as always! Thanks, Dan!
I love these videos so much
5:55 Cheese-charrones. Missed o-pun-tunity.
Parm is good, oh yes indeed, but on pasta we like to grate parmesan, romano, and asiago into a delicious umami pile and add generous handfuls. Like we did tonight with mushroom ravioli.
Dan wanted to bust out laughing as soon as he caught the “pahm”! And so did I 🤣. Other than the great catch, the video was great too. Dan you’re funny and informative and now I probably know than I should about a cheese I rarely eat. Knowledge is power ✊🏻
I grew up on the kind in the green cardboard cylinder and thought I hated Parmesan cheese. Tasting Parmigiano Reggiano was a game changer. Now I keep it on hand and add it to everything!
fantastic video
where do i find friends who love parmesan as much as dan??
So if the cheese closer to the outer rind is what we are after, why aren't they using modern technique to achieve more rind. Why not shape it to a doughnut shape which would remove the middle and create more surface area for drying.
Or just make smaller cheese wheels
As usual the reason is likely cost. I wonder if the cheese wheel size is standard or not. There could be companies making small, evenly aged wheels of parm. I doubt it but it sounds like a great idea
That was extremely insightful. Thanks.
Dan! I thought you were going to have an actual peice of 12o month cheese. You are a big tease.
Seriously, it was a great episode. I'm hungry now and it is 5:00 a.m. and I am definitely going to try the cheese rinds, Thanks.
Watched this while eating Parmigiano Reggiano slices straight off the cutting board in my kitchen 😍🧀
that was great Dan! Tomorrow, they''ll be cracking parm wheels at all Wholefoods Markets locaiton @ 3:00 p.m. you should check it out.
I got some questions..
1-how much does it cost to buy a full wheel of parmesan
2-if i can't eat it all in a day can it be saved like in a fridge or something for days or as soon as it's cut it must be eatin immediately or it will go bad
Love Parm regardless of where it came from or I thought I did. Still love it. Thanks
Dan is great. Next episode should highlight turkey for thanksgiving!
You didn't answer my question, Dan. WHERE CAN I SIGN UP TO TASTE TEST PARMESAN, DAN?
Those cheese rinds are genius
Thank you Dan 😍
That crisp clean catch of the parm in the palm of his hand was hands down the sickest thing ive seen
Dan is a nerd (and a great one at that!) but he's also VERY easy on the eyes.
Any tips on storing Parmesan?
More importantly, my dog weighs 135# -- not a black lab -- yet I've still subscribed. You *owe* me, lad. 😉
I feel validated that Dan used the same vegetable peeler I do, which I probably heard about on America's Test Kitchen years ago.
I love that Dan couldn’t do the “best parm comes pregrated” line without breaking
1:17 I love how he reacted as if what he just read made sense! XD
This may be the best of this series yet. Dan's hitting his stride.
I need Dan to make a video making just alfredo sauce and using a block of parm to teach me how to properly make mine at home. Seriously, I need help! Mine always clumps together no matter how much I stir, lower the temperature, set my ingredients out to get to room temperature, or beg it to become silky and smooth. Pretty please Dan?
lol the description of the 10 year cheese sounds like it was bad
That's exactly what the description means.
Yeah, whenever the descriptor needs to use terms like "challenging" and the cheese needs to be approached with "humility" then we can bet that we won't be up to the challenge or have sufficient humility.
To me that description of the ten-year parmesan just sounds like "If it tastes awful, it's just because you don't understand it."
Yeah, that was a pretentious description.
It is, I did try a 80 months aged parmesan and well that was... Intense.
The best parmesan in my opinion is aged 24-40 months
Honestly, a really long aged parm would be better for seasoning a pot roast or something and in very moderate amounts.
@@bellenesatan It wouldn't take that much to season plus if you had a chunk of 120 month aged cheese, Say 1 pound, it would last for years.
@@hearttoheart4me Exactly!!
I am genuinely concerned about the new tariffs on, among other things, Parmigiano Reggiano that I want to stock up. Can grated Parm be frozen?
So; the closer to the rind the tastier - so why do they make the cheese wheels so huge? Why not smaller and flatter?
Sure - might be a bit more expensive (more cheeses to turn in the warehouse) but tastier too.
Actually the shape and the size of a Parmigiano wheel is that big because it improves its shelf life, as long as it is intact.
The monks in Italy wanted to realize a cheese that could travel long distances and that could last for long periods of time, so they created what we now know as wheels of Pahm :)
Dan does a great breathless 11-year-old persona. Uber-charming and fun to watch.
How do you catch something without gripping your fingers? 🧐
Had an 8-year cheddar once. If you're a huge fan of sharp aged cheddar and hate having moisture in your mouth it's definitely the cheese for you.
Dan or internet people, I need you help. What happens to the Lactose in Parmesan? I have heard that aged cheeses are acceptable for people who are lactose intolerant? Some of my friends can't consume dairy, so I'm trying to make sure I don't kill their stomachs.
Lactose intolerant people, who amount to approximately two thirds of the entire global population, has no trouble eating reasonable amount of any cheese.
Conventional wisdom is that any cheese over 60 days aged (before packaging, not in your fridge) is lactose free.
Confirming; The longer a cheese is aged, the less lactose there is. Even at 60 days, cheeses will have between 0.5% and 2.0% lactose content, which is still out of the comfort range for some people. But at 6 months you're basically in the clear no matter how intolerant your lactose intolerance is, at less than 0.05%.
Thank you for your informative responses!
I love you Dan!
Funny story..Local branch of well known grocery giant closed out parm/reggi because it had reached "best by" date. 10.5 ounce wedges wete discounted to $1.99
Bought eight of them 2 years ago.
Have five left
You had me at *cheese crystals*
why not make smaller wheels if the portions neer the ends are so much better?
As of today May 24 2020 a 1 kg of 120 month aged Aida parm is $169.00 for a little over 2.20462 lbs.
Just in case anybody was wondering. LOL
We have to know. How many takes before you caught the pom (parm)?
Honestly, I just bite off a hunk of the rind and worry it for a while.
Delicious!
Yeah, man! The rind is the best part.
🙌
I broke a molar on a parm rind.
@@namelessone3339 ouch! Glad I've missed out on that
OMG he’s totally adorable
So, what I'm taking from this is that parmesan for pre-grated cheese would ideally be formed in slabs, so that most was the higher-quality, and the rest was rind which should then be turned into another product. Too bad I'm not a cheese maker.
Yummy! Is it the same with Romano?
No. Parmigiano-Reggiano is made with cow's milk and Pecorino-Romano is made with sheep's milk. They are PDO designated names and made is different specific areas of Italy. Both very good!!
That was Chris Kimball throwing the cheese. He’s back!
I've always just eaten the rind. Why treat it differently from the rest of the cheese?
" just eaten the rind" tHANKS. Thats the best way, throw out the center.
@@bluecadillac I suppose I could have worded that better. :)
good stuff, Dan
What is omami? Could you make a video explaining omami?
Umami (savory) is your fifth basic taste alongside sour, sweet, bitter, and salty.
The best way to eat Pahm is frequently
Cool video
No, I've never had 10 year old Parm. I'd like to try that someday. 😋
Dan is a Good Nerd to know!
This guy is waaaay too good at this.
Dan, you're my favorite CI/ATK presenter (and editor) :D
How much did that half wheel set you back and where did you get it?
Since the cheese age from the outside inwards and the outside part is more expensive, why don't they simply make smaller cheese so that they can age faster?
Ok I need the recipe for the parm chicken.
Microwave my rinds? My life has just become significantly better! 🥰
How to store freshly grated parmesan so it doesn't get moldy? In the freezer! I've done this for years and there is no difference to the taste.
hey Dan, I live in Indonesia, i just received a kilo of parm from my italian friend. it’s very humid here, I am wondering how do you store that parm wheel without losing its quality? is freezer a good idea? but i think it will get very hard to grate later.
I would divide it into one-portion sections, freeze them, and take out one section several hours before you need to use it. If you're not sure when you might need it, you could freeze most of it, and put one or two portions in the refrigerator instead of the freezer.
You need to have aged parmesan with drops of 30-40 yr old balsamic. It is a treat for the senses.
why do they make the cheese so big if it seemingly negatively affects a lot of the interior of cheese?
1) Tradition.
2) Not everyone like strong parmesan. Doing both strong and mild in the same product is a good idea.
3) Tradition.
Why not dry freeze to speed up aging?
Because the enzymatic action is slowed by being cold and that is just as important as the loss of water.
I’m so hungry now!! 🤤
Side Note: Dan is such a hottie.
This isn’t pornhub, keep it in your pants dude
@@adog7787 🤣🤣🤣
Seriously agree with Eric
Gayyy
Honestly 😍 and his brains make it so much better
I'm curious, how much was that piece of Pahm, and how much did it weigh, and of course how long was it aged?
Guesses from an Italian whose boyfriend produces Parmigiano: that was a 12-24 months old wheel of parmesan, and that specific piece would weigh around 10 kg (approx. 20 pounds).
In Italy that piece of Parmigiano (quarter wheel) would cost 150€ (~170$), but in America the price is much higher I guess
@@0Pinnablu0 Wow! That's impressive. I appreciate your taking the time to respond 😃
@@Macros1971 thanks! I am a huge fan of Dan's videos, and this was one I particularly care about ☺️
@@0Pinnablu0 he does a great job articulating his work
If the cheese near the rind is superior why not make a cheese doughnut to maximize the surface area
I didnt know about the rind being edible or otherwise useable. Id always thrown it away after grating as close as i dared. Is this true for other cheese with a rind?
As long as they aren't synthetic rinds like in processed cheese, yup!
This is only a 10/10 video, would’ve been 11/10 but not enough cheesy puns
If you store Cheddar cold way longer than it should. If you are slightly lucky it will smell heavenly. The taste is much the same.
just got some lovely 4 year old parmesan delivered. its seriously intense.
I can't believe how well he pa(h)lmed the pahm
If the rind portions are so much better, why is it made in such a large wheel?
Here’s a proposed explanation: Since aging takes a long time, the process ends up being expensive. A cheesemaker is investing today in profits they’ll see in ten years. There is not much difference in cost to the maker for aging a small vs a large cheese, but there is a huge difference in revenue. It’s more profitable to make one giant cheese over ten years than a lot of little cheeses.
And to flood the market would lower the price 😢
Actually the shape and the size of a Parmigiano wheel is that big because it improves its shelf life, as long as it is intact.
The monks in Italy wanted to realize a cheese that could travel long distances and that could last for long periods of time, so they created what we now know as wheels of Pahm :)
In fact, the water loss during the aging process is much faster if you make small wheels of cheese.
By making wheels let's say, half the size, you would end up with an extra dry and hard cheese.
Larger wheels keep more moisture inside, so they have a longer shelf life and, even if the piece near the rind is tastier, it wouldn't be the same with a smaller wheel
Thank you for the wonderful explanations!!
I am still not buying a microwave! NO, you can't make me.....(clicks over to best buy looking at microwaves.)
My wife hates the crystals inside of really good cheese. More for me!
I wonder if Dan had a small stroke or something as is bottom lip right side is frozen.
I thought the rind was unedible... I always throw that.. after watching this video I regret it
you can also put the rind into sauces, stews and soups, and let it simmer in there. it adds good flavor to the dish.
Or just grate it up with the rest of the cheese, that's what I've always done. Why would it be any less edible than the inside? Do you throw away the rind on a wheel of brie?
he pronounced parmigiano reggiano really well ( i am from rome)
Truly a missed opportunity with "cheese-charron"