Thursday, August 03, 2006

Parsmesan crackers

It's not much of a "recipe", but it makes a pretty good acceptable cracker substitute (with the caveat that these are pretty expensive crackers, since kosher whole parmesan [pre-ground not acceptable on SCD due to anti-caking agents] is about $4.50 a package, and a hungry person can eat a whole package made this way)

The recipe is just putting parmesan flakes/shreds on a baking sheet and baking at 350 until it's all melted. When it's cool, they can be torn or cut into cracker substitutes.

I had a good experience making these this morning, after a few recent disasters. I found out that a blender can be used to grind the parmesan, which made the whole process take something like 5 minutes, rather than the 35 it was taking to hand-grind. As a bonus, it's pretty fun to watch!

I also discovered the hard way that wax paper is not an acceptable substitute in the oven for parchment paper, (makes a huge smokey mess), but that aluminum foil works fine in this case.

Lastly, I found that, if you're in a hurry, placing the pan in the freezer gets the crackers in packable condition in 5-10 minutes. To pack, I put them in layers between wax paper and then put a plastic bag around it all.

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