Freshness Sometimes you go to the produce section and what you need is just not that fresh. Insert sad face emoji. Unfortunately, supermarkets are trying to make money but I guarantee they have fresher produce in the back. Just ask and most will happily bring out a box of fresh stuff for you to select. It's easier than trying to reach the bell at the back of the shelf.
My Favorite Pan My favorite pan is a twenty dollar cast iron pan. I remember vividly how my step-father coveted his iron pan and warned us about not using soap to clean it. Seasoned and maintained properly, an iron pan can last forever. It is better than any non stick pan and far more durable. It's thick base holds heat better than any pan in my arsenal and prevents food from burning by dispersing the heat.
Parmesan crisps add an elegance to any dish including salads, burgers or soup but don't require a ton of effort. Just pour, cook and cool. You can even eat them as a snack like my wife does. How I lived without these crispy delights is beyond me.
There really aren't any rules to how you pile up your grated cheese but if you want them to be perfectly round then use a cookie cutter to keep them circular as you pour. If you are looking for a more artistic randomness then just pour and let the cheese fall as it does. You really can't mess up this recipe.
Cook the parmesan at 350 degrees for ten minutes or so till they are golden brown all over. These crisps need a little more time in the oven as they are still a little white in the middle. Once they are golden brown, place them on a paper towel to soak up excess oil and cool for ten minutes. Generally, the first batch never last the ten minutes in my household but it's worth a try.
Adding a parmesan crisp or two to a Caeser Salad takes it to the next level. Try floating a crisp in the middle of tomato soup and it isn't so boring anymore. You can even layer a crisp on a burger instead of melted cheese. The possibilities are endless so start cooking up some parmesan crisps today.