AI – THE TWO simple letters increasingly causing conjecture as the world wonders how they will shape our future. In reality, these two letters have divided society ever since the ‘parmA’ versus ‘parmI’ debate first reared its head.
That is a ‘style over substance’ argument though and has taken time and attention away from what should really be discussed – what makes the perfect parmigiana.
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We take things seriously at The Tradie, so extensive hands-on research and community collaboration has been undertaken to ensure readers are getting the informed analysis they deserve.
TASTE TEST
First of all – and this is an issue which caused the most passionate responses – the chips should not be underneath the parmigiana. Perhaps a side issue, but the perfect chip should be crispy on the outside and fluffy on the inside. Several minutes spent sweating underneath the weight of a parmigiana is completely counterproductive to this, devaluing each chip’s quality, and that is without even mentioning the unnecessary difficulty added to the parmigiana cutting process. Keep them to the side, let them have their own space to both breathe and shine and everyone’s a winner.
TO THE SIDE
Of course, these two are often not the only items on the plate. Sometimes it’s a gourmet salad with tomato, feta and more, sometimes it’s just salad leaves, and sometimes it’s coleslaw. Opinions sought during our research did not particularly favour one option, however the overall agreement was that these are an extra which is not always needed – the 12th man, to put it in cricket terms – and therefore any additional joy you get from the side salad is a bonus.
BEAT THE MEAT
Now on to the parmigiana itself. The thickness can vary widely, however The Tradie’s preference is to keep it relatively thin and flat and with a bigger surface area on top for the good stuff. Quality ham is a non-negotiable, while the breadcrumbs should be nicely cooked and not too thick or overpowering.
It should be covered liberally in sauce – a delicious, thick tomato sauce that does not have an artificial taste. The cooking process can make or break the final product. A perfect parmigiana should look almost overcooked on top, with the cheese well and truly melted and evidence of this being in the crispy brownness. If you can get delicious, melted cheese right to the edge rather than looking sad, rubbery and undercooked, you have nailed it. Do all of this while keeping the chicken itself juicy and tender inside – and you have hit the jackpot.
SHOW ME THE MONEY
Another element which should come into consideration is price. There was much debate about a ‘magic number’ during The Tradie’s community consultation, however the concise summary settled on $25 as being a figure which people are happy to see in a pub’s menu.
The $25 to $30 range was considered largely acceptable, albeit with expectations starting to rise as the price did. If the first digit on the parmigiana’s price is a three – the pressure is well and truly on to reach levels of perfection outlined here. Not all readers will necessarily agree with all criteria – that is the nature of debate on topics of passion – however remember each point made has been developed through sourcing many opinions and not one thing named in the article received passionate rebuttal when proposed, which should be considered a win.
Lastly, for the record, it is pronounced parm… nope, we’re leaving that debate alone for today.