One of the things that I like about the Parmesan pasta is its versatility. Because there's no starch to cook through, it just needs to be heated enough for the methocel to gel and the cheese to fuse. This means that it can be cooked directly in a sauce, braise, or roasted. I assume that it can also be grilled or deep-fried, although I've tried neither. Cut into batonnets and pan-fried in a nonstick skillet, they form a thin, crisp shell around a soft melted center.
Curiously, the recipe only works with Parmesan. Even other hard cheeses, like an aged Pecorino, causes it to lose its definition, turning into puddles of melted cheese. I've found that the problem can be solved with the addition of a relatively small amount of starch. Both cornstarch or potato starch will work and still keep it gluten free, though I prefer the flavor and lightness of rice flour.
gouda fries
75g water
3g methocel SGA150
112g grated aged gouda
40g rice flour
Add methocel to water and disperse with immersion blender. Chill solution for 4 hours to hydrate.
In a bowl, toss together the gouda and rice flour until well blended. Drizzle 64g of methocel solution over mixture in bowl. Stir mixture until it forms a uniform dough.
Turn dough out onto a sheet of plastic wrap. With fingers, pat into a rough rectangle, about 2cm thick. Cover dough with another sheet of plastic wrap. With a rolling pin, roll out to even 1cm thickness. Remove plastic wrap and cut dough into 1cm x 1cm x 8cm batonnets.
Heat a nonstick skillet over medium-high heat. Lightly grease the bottom with butter. When the butter sizzles and begins to brown, add the batonnets to the pan, turning until they are evenly brown and crisp on all sides. Serve immediately or hold in a warm oven.
gouda fries
peach ketchup
lovage
Playing with Fire and Water 
Neat presentation (as usual)!
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These look divine. I’m curious about one step of the recipe, however. You call for 75g water + 3g methocel = 78g. But you only use 64g. Is this only because measuring 2.56g of methocel without scientific equipment is, um, problematic? Or is there another reason?
(Also I owe you an email, sorry!)
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Love this! Question though… Seems that Dow no longer produces the SGA150 iteration of methocel and all I seem to have access to is labeled as HV or LV methocel (high/low viscosity). Which of these would be suitable for use to recreate your recipe?
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definitely problematic. You can store extra solution (in fridge) for about a week.
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Willpowder & Terra Spice have both confirmed that Dow no longer makes SGA150. They both carry the replacement: SGA7C. I haven’t worked with methocel that is simply labeled HV/LV, so I can’t recommend either.
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Wow , loving these pics.Gonna give this one a whirl next weekend.The autumn pudding was amazing too.I also attempted an autumn pud myself with produce foraged from the local…..Cemetery …O dear 😉
http://cumbriafoodie.wordpress.com/2010/10/31/a-xmas-dessert-from-the-local-cemetery/
Take care
Alan , uk
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I guess that was a dessert to die for
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It is such a joy and privilege to read your blog!
WOW
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