Puffed Parmesan Crisps: Your New Favorite Snack!

[@joe_7726]

Amazing! 👌

[@fernandofreire4062]

I love it. Ill be making it for sure, thank you!

[@Tastytips-by5tp]

Tasty recipe for snacks 😊 amazing 😋😍

[@aarondiaz7196]

Thank you for sharing this. I have been learning cooking from the book "professional cooking" by Wayne Gisslen, wich is a good book, but the cooking style seems a little old fashioned to me. I have been looking for more modern and fine dining approach and here is your chanel! i'm loving it!

[@Chefbenj]

Greetings, Chef Majk. Thank you for another wonderful recipe. I was just wondering if there is a specific ratio of water to Parmesan? Thank you again for your fantastic knowledge. Edit: My apologies, I now see the text at the beginning of the video.

[@pigmango]

I love the food inspector.

[@ChefMajk]

Me too ;)

[@atreyuONE]

Hey Majk! First of all: I absolutely love your videos! I'm a chef myself and regularly watch your videos to get inspiration for components, flavours and techniques. Thank you so, so much for sharing these recipes and explaining them in your typical calm, friendly manner. It really improves my skills and helps me with my job. Yesterday I tried this recipe at work for the first time and the first results were promising but not satisfying. The consistency was partially great (some of them looked just like the ones in your video) but inconsistent which leads me to a couple of questions: Can the chips (before frying) be "too dry"? I put them in a dehydrator for 8 hours and they were completely dry and very delicate. The main problem I had was the flavour. Even though the temperature of the oil went too high at some point, they didn't taste burned but the parmesan flavour just wasn't there. You say you fry them around 200° Celsius, but is there something like a minimum temperature? Also, could the temperature of the water (where you melt the cheese in) affect the taste of the cracker? I assume it was a little too hot. Please keep making these great videos!

[@colinroberts4892]

these will be added to my goats cheese and onion tart for christmas rather than my normal plain Parmesan crisps, amazing

[@ChefMajk]

Sounds great!

[@Gamling1000]

I wasn't expecting the final result! Fenomenal!

[@sovereignyx3158]

Do you think that I can add some herbs? Thyme or thelike?

[@ChefMajk]

Not sure about that

[@poshvics]

How long in the oven chef? What if l increase temperature to 90 degrees?

[@ChefMajk]

90 sounds too much 60-80C until dry

[@j.bradleyheck1589]

I enjoyed your method of making fricco ! Simply grate cheese into a sauté pan on low heat until it solidifies or bake in the oven as you did. Obviously the saffron water adds color, flavor, and ultimately, malleable properties. Thanks for the truc, Merci.

[@SuperTinyTurtle]

Frico (one "c", never two) are not deep fried and exploded. Hopefully your search for relevance and validation will be fruitful elsewhere...

[@j.bradleyheck1589]

@SuperTinyTurtle I have no difficulty finding relevance ! You don't know me Soyboy & Never presume to think so about anyone ! AMF !!!😀😃😄😁😅😂

[@johnred3871]

How many hours approx

[@ChefMajk]

Until dry

[@felipedeabreuprazeres5690]

As usual, the food inspection approves it.

[@navinahlawat5635]

Awesome

[@deepakrana70]

Chef I want to know, which brand of parmesan cheese you are using plzz tell me

[@ChefMajk]

I don’t think that matters.

[@XavierRodriguez-b9f]

The water has to be boiling hot?

[@ChefMajk]

Probably not maximum boiling, but 80-90C should work

[@zukacs]

chef u think this will work with other cheeses?

[@SuperTinyTurtle]

I used the cheese-dust scraped off ten bags of Nacho Cheese Doritos, and it worked PERFECTLY

[@ChefMajk]

Not sure about that

[@alimitchell5346]

Try...I don't see a reason it's shouldn't except with soft cheese... I'm definitely giving cheddar a go when I'm back....even maybe dry some strong blue..🤔🤔...it's always worth exploring..

[@8nansky528]

I ADORE READING

[@j.bradleyheck1589]

Books are brain food !

[@8nansky528]

@@j.bradleyheck1589 certainly & great food

[@AnandGom-wt8tl]

You have subscriber chef

[@ChefMajk]

welcome here :)

[@davidsaldanha7266]

please may i get the ratio? water : cheese

[@davidsaldanha7266]

i found it by reading the comments! And then saw the specs at the start of the video too! xP

[@ChefMajk]

I said that in the video, not sure now,

[@bigmicbeatbox6432]

At 0:13 it says 100g of parm to 200ml of water

[@ChefMajk]

@@bigmicbeatbox6432 there you go

[@AB-sr3yv]

Great work on subs

[@SuperTinyTurtle]

Leave out the nasty Saffron......

[@ChefMajk]

You can