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Turns out Kraft parm does not make for good parmesan crisps (thelemmy.club)
submitted 9 hours ago by thrawn21@lemmy.world to c/cooking@lemmy.world
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So I've managed to end up with two Costco-sized containers of Kraft grated parmesan. I'll reach for real parmesan 95% of the time, with Kraft being an occasional nostalgia pick, but these will go bad long before I can get through them at my normal consumption. The containers are both opened, so can't donate and I'm loathe to waste food, so been trying to think of ways to use it all up.

These sad, dense, salt pucks (with a sprinkle of everything bagel seasoning) were an attempt to make parmesan crisps. Thinking of trying again with smaller spoonfuls spread thinner, but don't know if the cellulose additive makes the endeavor hopeless.

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[-] Canconda@lemmy.ca 4 points 8 hours ago* (last edited 8 hours ago)

lol no true parmesan!

I'm just parroting what my mom told me. Not trying to be hoity toity

I use kraft, dont go through enough parm to bother with anything else

[-] southsamurai@sh.itjust.works 2 points 7 hours ago

No worries, didn't think you meant it that way :)

this post was submitted on 14 Jul 2026
65 points (98.5% liked)

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