F&W's Justin Chapple demonstrates how to make fast and easy cheese crisps in the microwave like chef Richard Blais.
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[MUSIC] I'm Justin Chapple from Food and Wine's Test Kitchen
and I'm at the Food and Wine classic in Aspen,
hitting on my favorite chefs for their MAd Genius Tips.
That is Mad Genius. [MUSIC] I'm here with Richard Blaze
top chef All Stars Champion at the Food and Wine
classic in Aspen. You are known for having incredible tips.
Using high tech gear. But what I wanna know is
do you have a mad genius tip using something everybody
has at home, let's say like a microwave. I do,
the microwave is molecular gastronomy, so parmesan crisps using left
over parmesan rinds in the microwave 30 seconds hi ya!
Chef Richard Blaze had the most incredible idea for not
wasting parmesan cheese rinds. Let me show you how it
works. You take your leftover parmesan rinds. Keep them in
the freezer, pull them out when you're ready to use
them. And you're just going to cut a slice about
a half an inch thick. Just like that. And then
you're just gonna cut that slice into half-inch pieces. Then
go ahead and take those little pieces of cheese rind,
put them onto a microwave safe plate. And then you're
going to pop this in your microwave for 30 seconds
to a minute, and they're going to puff up and
they're going to get nice and crispy. I cannot believe
that these were once parmesan rind Crispy. It's fluffy. Like
little pillows of cheese. It's so crispy. It has an
awesome cheese flavor. I cannot wait to serve these. I'm
going to put them out on a plate, throw them
on top of a salad. These I'm serving at my
next party. [MUSIC] [BLANK_AUDIO]