Parmesan Crisps | Easy Cheese Tuiles | Chef Studio Modernist
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- Опубліковано 22 сер 2024
- Here's a quick tutorial on how to make these super easy parmesan cheese crisps. They look fancy but they're only one ingredient. All you need is grated parmesan. Support the channel and get a Lemon Membership here: chef.studio/th...
I've found that if you use the inner part of the parmesan as opposed to the harder stuff near the rind you get much better results. I think it has something to do with the moisture in the cheese separating from the fat.
Grate your parm, place in on a silpat lined baking sheet, bake at 400 F (200 C) for 5 minutes. Be careful because these burn easily. You can shape them right out of the oven when they are still pliable or use a cutter to get a super clean shape.
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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook.
I just tried this and it turned out great! I cut out a slim, long sheet of paper, taped it and put the cheese in. Remove the paper ring and baked it at 400 for 5 minutes. All ovens are different, so for me, I will go 7 minutes next time. I used parchment paper (wax paper), and let it sit about 5 minutes after removing from the oven to let it crisp up. It did! Delicious! 10 stars! Thumbs up. Beth, Raleigh, NC
You are too underrated. Maybe you should try one of those quiet Korean cooking vids. The camera angles and cinematography is incredible!!!
I put finely grated parmesan on a small plate and microwave on full for about 50 seconds. It comes out delicate, lacy and crisp.
That is the way.....Thanks bro
Definitely going to make that, thank you 😊
I'm using those for years on my burgers, highly recommended!!
great with homemade chicken salad served on a plain croissant (which I toast briefly in the skillet)
Yay chef studio I'm GRATEful for this recipe!
Cheesy
@@ChefStudioChannelwhat's a silt pad?
A silpat is a French baking mat that is very nonstick. Almost nothing sticks to them. You can buy them online. @@101ST-AIRBORNE
How pretty and easy. These will look lovely on my Thanksgiving salad.
Have you ever made brilliantine? Found simple recipe in my mom's 1952 culinary arts institute candy book. I made it once in the seventies It is quite pretty.
Thank you so much!!! I appreciate your channel!
Thank you for this receipe Chef
I have made these before. Whatever quantity you think you may need... double it. You'll need more. 😀
This is a fantastic video! Thank you for sharing.
Can you “meal prep” these and store them for the week? How would you store?
This looks delicious 😋, also today is an auspicious hindu festival Diwali, so happy diwali to you as well 😁.
Wow, thank you for sharing. New subscriber here and viewer
Aw yay! Thanks so much for subscribing and for the lovely comment ☺️☺️ so glad you’re enjoying the videos!
Is it applicable for grated parmesan?
Can I do this with the ready made grated/powdered Kraft parmesan ?
is it possible to use other cheese to make tuiles?
You can use mozzarella but they are more chip-like in nature. No lacy effect but really delicious.
Can I made with ready made Krafts Grated Parmesan Cheese? Please reply. Thanks.
Probably wouldn’t work as well due to the anti caking agent on the pre-grated cheese.
Couldn’t hear what you lined the sheetpan with... a “what” pad?
Silpat! :)
What if we don't have a silpat
@@ALEXANDRANICHAELABABAD I am using parchment paper (or also called wax paper). That will work. 🙂
First
I made these today, and they were just awful. Way too salty. The most you can eat is just a tiny tiny nibble. Anything else is too much. They might be good broken up and used in something else, but you can't eat these as they are like I was trying to do today.
Different for everyone i guess. I ate four!