Parmesan "Butter".
- Friday, April 12, 2013 |
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100 % PARMESAN BUTTER.
1. Acquire a significant amount of the rinds of Parmigiano Reggiano.
2. Pressure cook with 90% water and 10%heavy cream for 1 hour at high pressure in CUISINART.
3. Depressurize and strain through a very fine chinoise lined with cheesecloth.
At this point you can do one of 2 things entirely dependent on what tools you have access to.
#1. LOW-TECH.
Chill in a very cold ice bath preferably in a large laboratory glass beaker till there is a clear separation of parmesan fat and parmesan whey. Remove the fat carefully in one piece and wipe off any whey on it. Melt the fat and pour into suitable vessel to be used as table butter. Chill slightly and garnish with Maldon or other quality salt.
#2. HIGH TECH.
Requires a high capacity refrigerated centrifuge. I use BC/ALLEGRA-X15 with 4x750ml bottles.
Pour the combined parmesan liquid suspension (Broth of fat+whey) into high capacity centrifuge bottles. Balance the rotor and spin at 10,000rpm with a temperature gradient going down to 10 degrees C. for 30 minutes.
You will have a clearer separation of fat and whey. Remove the fat and proceed as in #1.
Multiple applications are left to your imagination.
It is particularly excellent with buttermilk biscuits or pasta with parmesan butter and cheese.
NOTES: I am specifically referring to the cuisinart pressure cooker. It was filled with parmesan rinds roughly to the water line maximum and the combined liquid was poured in to that maximum water line. Obviously the more rinds you use the more fat and more flavor you get in the whey.
