Cheese crisps, why are you so shy?
- meltedcheese May 29, 2007 09:26 PM
so one of my favorite things to do is to melt a parmigiano or mimolette cheese on a non-stick pan into a 2 inch by 4 inch crisp- flip it and let it dry.
my wife is vegetarian and a cheese crisp blows doors on any gross veggie bacon substitute.
they just kill on a CLT (cheese lettuce and tomato)
why don't i see these in sandwiches more often at restaurants and does anyone have any cheeses to recommend or a foolproof way of making them?
Love em w/ straight up parmesan and broil
Other good combo I like is parm, mozzarella, and asiago.
For Mexican flair, I do cheddar w/ jack
Gruyere or Emmantelier is also really interesting tasting when it's warm and crisp!
As for foolproof, using a silpat baking sheet will ensure you get them unstuck in one piece every time.
You can also make them in the microwave on a piece of parchment paper... I haven't made them in years, so I forget how long to nuke them for... try a minute, then 10 second intervals after that. The cheese will puff up a little, then deflate.
I saw these in one of Lidia Bastianich's (sp?) cookbooks. They are called frico.
They also may be mentioned in Steven Jenkins' encyclopedic cheese manual.
When still warm, drape them over a cup or small bowl so they take on the bowl shape. Fill with salad or whatever, but serve immediately after filling.