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Old 09-30-2011, 07:55 PM   #11
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parmesan cheese melted into a lacy crispy wafer?
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Old 09-30-2011, 08:41 PM   #12
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Try lowering temp. to 350.
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Old 09-30-2011, 09:08 PM   #13
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Quote:
Originally Posted by vitauta View Post
parmesan cheese melted into a lacy crispy wafer?
That's a good definition. Lacy... key word.
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Old 09-30-2011, 09:13 PM   #14
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I am intriged, a homemade base or more like a triscut?
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Old 09-30-2011, 10:37 PM   #15
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Like this.
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Old 09-30-2011, 10:56 PM   #16
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Like this.
Interesting. Thanks for sharing.
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Old 10-01-2011, 11:54 PM   #17
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When I say park crisps, I am talking about melted parmegiano reggiano til it forms a crisp. I am using real parmegiano reggiano, so it has plenty of fat. Not sure if this matters, but it is brown parchment paper not the white one.
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Old 10-02-2011, 10:11 AM   #18
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When I say park crisps, I am talking about melted parmegiano reggiano til it forms a crisp. I am using real parmegiano reggiano, so it has plenty of fat. Not sure if this matters, but it is brown parchment paper not the white one.

The color is not important. Some Parchment isn't as slippery as others. I'm using some brown stuff now that's fine. The stuff I had to toss was white.
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