#parmesancrisp

[bonerep]

Wilted greens, peas, corn, baby bells, tomatoes, carrots and Sous vide herb crusted lamb leg. Garnished with homemade fermented mustard and Parmesan chips. #sousvidecooking #sousvide #lambleg #foodiestuff #foodie #foodporn #fermentedmustard #parmesancrisp #tacticalfoodlab #sousvideforthesoul (at Tactical Food Lab)

[sundaydinnerswithcandy]

Puree of English Pea Soup with White Truffle Oil and Parmesan Crisp

The French Laundry Cookbook

Che Thomas Keller

[joobjoob-cupcakes]

So our clever Khun Som and Anne make our first hi speed video of the Caesar salad we do at @passionjoobjoob #sousvide #chicken #parmesancrisp #caesardressing #romaine @sloanesbkk #bacon serving daily at Passion Kathu (at Joob Joob designer cupcakes and more) https://www.instagram.com/p/CLJ5YfKMQux/?igshid=y7uqh89h5818

[cookingdolls]

Tonight's cantaloupe #gazpacho and #parmesancrisp #apettizer #seattlepersonalchef #privatedining

[cookforyouortwo]

If you ever want to make something “fancy” or add a little texture to a dish, pan-fry some parmesan. Today I’m making fried eggs with a parmesan crisp. First, in a non-stick frying pan create sort of like a pancake (see pic #1) of grated parmesan so its evenly flat on the pan. Once your done, turn your stove on to a medium/medium low heat. Let it do its thing for a few minutes. You will know when to flip when the edges start to brown. In this case, the whole thing started to brown maybe because it is freshly grated cheese, who knows. Flipping may be a little tricky. Go along the entire edge of the cheese with a spatula to help lift it off the pan, then try to flip. After a few more minutes on the second side, take the crisp off the heat and put it on a wire rack to cool (I usually just put it in my toaster oven with the door open because I’m lazy, and it already has a wire rack).

Next the eggs. Again, on medium/medium low heat add olive oil or butter to a frying pan (use the same pan as the cheese if you want). Today I went with olive oil. Crack the eggs into the pan, season them however you like, and put a lid on them. The lid traps steam so it will cook the top of the eggs without having to flip them. Stay close and check frequently. When you like the doneness of your egg whites, take them off the heat! TIPS: Grated or shredded parmesan will work. Try adding the parmesan crisp to your salads (so freaking good). Maybe even mashed potatoes? (Haven’t tried this but sounds good). Also, If you haven’t fried eggs in butter, I highly recommend it. Not for everyday, but maybe on your cheat day! Oh, and shout out to my mom who makes some mean fried eggs! (basted in butter, mmm) Until next time, folks! 

Parmesan picture descriptions: 

Pic #1: before turning on heat Pic #2: ready to flip Pic #3: flipped Pic #4: done