Already microplaned Parmigiano Regiano

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taxlady

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So, I shredded far more Parm than I needed for supper. It's in a bowl inside a plastic bag in the fridge right now. I have about 3/4 of a cup left. Would this work for crispy baked cheese? Isn't there a name for that? Any tips on how to do that, or is Parm not suited to this?
 
Sounds like you're talking about fricos. Make piles of about a tablespoon of your cheese on a baking sheet and bake at 350F for a few minutes till it melts and browns a little. When it cools, it will be crispy. I'm not sure exactly how long it will take, but I don't think it's very long. Parm is a common one to use.
 
Sounds like you're talking about fricos. Make piles of about a tablespoon of your cheese on a baking sheet and bake at 350F for a few minutes till it melts and browns a little. When it cools, it will be crispy. I'm not sure exactly how long it will take, but I don't think it's very long. Parm is a common one to use.
Thank you. Yes, frico. All I could think of was "frique" and that obviously (after some DDOing) wasn't the right word. I'll give it a try.
 
You can also drapped them over small/mini muffin tins that are upside down.
Do this as they come out of the oven and are still warm. When they cool and you turn them upright. You have little parmesan cups suited to scoop some salsa.
If you do bigger ones you can fill them with salad to be eaten off a plate.
 
If your sandwich bag is properly sealed, why would it get dry?

Good parmesan won't clump unless you compress it. so don't store it under last nights roast :ROFLMAO:
 
How long does it stay nice that way? Doesn't it clump? Get dry?
Stays perfect and I only buy Parmesan Regiano or Pecorrino Romano. No clumping and no drying out. I only reserve at most 3/4 cup. Maybe a cup.
Thinking :unsure: maybe a little drying would not be so bad. But I use it within a week or so, so I don't think it plays any part.
 
Stays perfect and I only buy Parmesan Regiano or Pecorrino Romano. No clumping and no drying out. I only reserve at most 3/4 cup. Maybe a cup.
Thinking :unsure: maybe a little drying would not be so bad. But I use it within a week or so, so I don't think it plays any part.
Thanks for the words of personal experience. Good to know.
 
I microplane/grate parmesano regiano, and pecorrino romano (I Iike the combo of mild and salty cheeses) ahead of time and keep it in a square "lock and lock" sandwich container in the fridge for quick access. It never drys out or clumps. Lasts quite awhile without a problem. And I always have "fresh" grated cheese.


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