The Biggest Mistakes Everyone Makes When Cooking With Cheese

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When you're dumping mozzarella onto a pizza or lasagna, you might be tempted to say, "You can never have too much cheese." But that's not actually true. Cheese can quickly become overpowering, because it's often the most assertive and boldest flavor in a given dish. There is definitely such a thing as too much cheese.

That said, overdoing it is not the most common mistake people most often make when they cook with cheese. Indeed, many of the common foul-ups folks make happen before they ever start cooking, concerning the cheese they use, their storage techniques, or how they choose to prepare it. Want to know what not to do? Here are the biggest mistakes everyone makes when cooking with cheese.

#Cheese #Cooking #Mistakes

Using pre-grated parmesan | 0:00
Buying it pre-shredded | 1:19
Grating it warm | 2:22
Storing it wrong | 3:28
Rushing your grilled cheese | 4:18
The burger problem | 5:26
Using the wrong mozzarella | 6:22
Mixing seafood and cheese | 7:19
Letting fondue get too hot | 8:31

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What's your favorite kind of cheese?

MashedFood

I don't care what Italians say. Garlicky, Buttery Shrimp Scampi with a nice layer of aged pecorino romano is one of my go-to seafood dishes. It's ludicrously easy to make and only takes a half hour in the oven. I've been known to devour them by the baking dish-full... :3

julianadeau

I bought a veggie and shredder from either qvc or hsn and it takes all the hard work out of grating cheese. You feed it in and turn a handle. Chops up a whole block in less than a minute easily. The food tastes better also

maryjackson

I've heard about that wood cellulose in the parmasean. If I were a termite, then yes!

chaddentandt

Very informative awesome vid once again. I knew much of it, but still got some tips. 👍🏻Thanks!

TheChampy

Great! Just bought some pre shredded cheese 🧀 from the supermarket, and was literally debating in my mind if it’s worth it or should I get a block instead 🙄

IGlowIFlow

At Market Basket, a regional supermarket chain in New England, the deli clerk told me that their sliced American Cheese was produced by Cabot. Yes, it's real, and the best cheese I've ever used for grilled cheese and cheeseburgers. Just perfect!

richardmerriam

Havarti, Muenster or Colby jack work great on burgers.

Jdespo

Kraft pre-grated “Parmesan” cheese is very little like real Parmesan but isn’t too bad in its own way.

Box graters are hellish to use. Unfortunately, a genuine extra-coarse Microplane grater is expensive, and the fakes aren’t usually much better than box graters.

markiangooley

2:00 - I think what you're forgetting is about people's capabilities. Pre shredded may be annoying to you, yes. However a lot of other people don't have much choice and can't put in the time/ effort/ energy/ etc for grating a block themselves.

catherine

An eight oz block will yield more volume than an eight oz bag of shredded cheese? I realize the block is usually cheaper but how are they two different amounts? They're both 8 oz!

andrewyates

Smoked oyster on pizza tastes really good.

Fetrovsky

What should I use, if not shredded parmesan or any other kind?

JohnALong-nlhj

You have to add grated parmesan and parsley on oven baked oysters!

jamesables

I would never use that processed cheese food product those brits are endorsing. The best way for grilled burgers is when burger near done flip again immediately put cheese on and remove a sec or 2 later then let set for a min before putting cold toppings on it. I'm a big cheese head on a budget and just 1/2 way through I say some is bs. Lets see what the second 1/2 has to say. BTW cellulose "is the main constituent of plant cell walls and of vegetable fibers" not just wood.

denisekramer