Salt to Meat Ratio Depending on who you talk to you or which web site you visit, you'll get a different answer regarding how much salt to add to meat. Based on research and my own experience, around 3/4 of a teaspoon of table salt or sea salt per pound of meat works well in most situations. I have also used as much as 1 teaspoon per pound depending on the recipe. You really need to understand your likes and your recipe to determine the best amount of salt. It's also important to factor in the type and brand of salt. Most table and sea salt are approximately the same. For example, table salt is fine so it is tightly packed while kosher salt tends to have irregular crystal shapes leading to less sodium per measurement. Even among the varieties of kosher salt there are vast differences so be warned!
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.
Prep
Pour parmesan or other hard cheese onto cookie sheet lined with wax paper. Use a cookie cutter to confine the pour if you want perfectly round crisps.
Cook
Cook the cheese at 350 degrees for ten minutes or so till the cheese is golden brown from end to end.
Cool
Cool the crisps for ten minutes on paper tools to absorb the oil and crisp up more.
