Stock vs Broth The basic difference between stock and broth is that stock includes bones, often giving it a gelatinous consistency. Often though, these two terms are used interchangeably in the supermarket. So, what are you really getting? That's as tough to pinpoint as a single recipe for meat loaf. Likely, you will be getting a flavorful liquid simmered with meat, bones, aromatics, onions and salt. Regardless of the name, test the different varieties of broths and stocks to choose your favorite.
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.