Originally Posted by mgchef
Making "crisps" is not a new concept, but hasn't really been explored that much. I know that many restaurants use parmesan crisps, as you said just grated parmesan broiled for about two minutes, but for example I've never thought of tomato crisps. I have the Thomas Keller French Laundry cook book, and he has a recipe for tomato powder. Maybe if you made the tomato powder, you could use it the same way as parmesan crisps and see how that works out. If you want I can give you the recipe for the tomato powder, it uses just tomatoes and nothing else, so if you're interested i can tell you, or you might find it online.
the 'tomato powder' idea reminds me of another similar recipe idea i have seen made called 'Basil Glass'.
for Basil Glass, a thick and clear stock syrup was made with boiling fresh basil water and sugar together and then spread out on a matfer mat and left to cool until it set rock hard like honeycomb. then it was broken up and blitzed in a food processor into a powder, the powder was then sprinkled onto matfer mats individually creating and covering an area no bigger than a fried egg would cover, the powdered mixture was then replaced back into an oven @ 100deg celcius until the powder had melted and formed together, then removed and placed to cool on cooling racks.
i read a recipe of gordon ramsays where he made powdered scollop roes, initially dry them out slowly in an oven and then blitz to a fine powder.
Originally Posted by Charron
Coulis-O, those sound like great ideas. I've been dabbling in the wonderful world of garnish lately for my catering and I'm finding a remarkably varied assortment of ways to dress up our food.
When you make the parma ham & pancetta crisps is it parchement paper and baking trays you use to press, while in the oven? or do you press, then bake?
I stumbled across a recipe (more of a method, really) for making pepperoni chips/crisps. Basically you just slice 'em thin and nuke them into a sort of pepperoni jerky. The fat in them crisps them up and then drains out, leaving a very flavourful snack that is not too greasy if you blott them enough.
I've also been 'practicing' making cheddar cheese crisps for upcoming St. Paddy's Day trays. I really like fried cheese so I've been practicing a lot
yes charron, for the parma ham/pancetta crisps you will need two flat baking trays and silicone paper on both the top and bottom, bake them @ 200deg celcius for 10 mins, take out and place on cooling racks preferably under a hot lamp to dry them out further