Newspaper article Sarasota Herald Tribune

Ingredients Are Similar, Yet Different

Newspaper article Sarasota Herald Tribune

Ingredients Are Similar, Yet Different

Article excerpt

It would be unusual to spend time in the kitchen or reading recipes without coming across ingredient names that are closely associated, but distinctly different. I finally decided to make a list and explore some of the differences between ...

Parmigiano-Reggiano and Pecorino Romano

Parmigiano-Reggiano begins with cow's milk; Pecorino Romano is mostly made from sheep's milk. Both carry a Denomination of Protected Origin certification, which means they are produced in a specific region in Italy using techniques regulated by that nation's government.

Parmigiano-Reggiano is aged longer (12-16 months or up to 2 years), than Pecorino Romano (8 to 12 months) which is usually the less expensive of the two.

According to recipetips.com, there are a number of Pecorino cheeses, each with its own characteristics and region of origin.

The production of Parmigiano-Reggiano is strictly regulated, from the diets of the cows producing the milk through the cheese-making process, the wrapping, labeling and marketing.

It is one of a number of grana, hard-aged cheeses with an internal structure that is granular in appearance and texture. And while "Parmigiano-Reggiano rules" is the widely held opinion, there are less expensive cheeses, including Grana Padano and the Pecorinos, that can be substituted.

Ice cream and gelato

It's mostly a matter of fat, according to the August issue of Cuisine at Home magazine. Ice cream has more cream than milk, while gelato has more milk than cream. In the U.S. a product can be labeled ice cream only if it has a fat content of at least 10 percent. Gelato has a fat content usually between 3 and 8 percent.

Constant churning during freezing prevents crystals from forming, giving ice cream its smooth texture. Also, during churning a lot of air is incorporated, making it lighter.

Gelato, which is churned more slowly, is denser.

Gelato's flavors are perceived by some as more pronounced. This is because there is less fat to coat your taste buds and mouth, allowing the flavors to come through. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.