Clumpy Parmesan sauce on adding water while making the sauce. Need help
I was making a simple Parmesan pasta to which I added oil pepper garlic some herbs and then added some pasta water to Bering everything together it looked really promising at this point to which I added Parmesan and started mixing it I was doing great then I felt as if my sauce was too less and then I had more Parmesan I wanted to put in so I added water it instantly got clumpy,
I panicked I tried to whisk it really hard It made a slight difference not a lot then I added more parm and more water it was huge clump and water separate I tried to whisk it really hard it did come together just a tad bit but I could see the clump then I added pasta tried to mix it.
My cheese literally went under and joint hands with other cheese and they formed a big ball and my pasta was left alone :(
I mixed it more, went to my pantry put basil sauce and made something else.
Can someone explain what happened here and how to avoid that.
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2 Comments
https://www.dolceterra.com/blogs/news/grated-parmesan-cheese-storage-tips-keep-it-fresh-and-mold-free#:~:text=When%20learning%20how%20to%20store,clumping%20and%20the%20flavor%20changing.
what recipe, if any, were you using?,
was this on or off the heat?
if heated - how hot and for how long?
Here are some recipes for a quick pasta sauce using parmesan,, in case they are either similar to your method (so you can figure out what went wrong) and /or different enough from your method to give you guidelines for a successful sauce in your next batch of pasta.
https://www.allrecipes.com/recipe/11945/easy-alfredo-sauce-i/
https://food52.com/recipes/18891-pasta-with-lemon-parmesan-butter
https://www.food.com/recipe/parmesan-sauce-super-easy-427536