Need cracker recipe on the fly...

Discussion in 'Professional Pastry Chefs' started by nickcim, May 4, 2013.

  1. nickcim

    nickcim

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    Private Chef
    I don't have much cracker experience and don't want to put some half ass cracker in a dish. Give me some pointers on this subject please.

    Thanks
    NT
     
  2. rosesen

    rosesen

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    I Just Like Food
    I make these, best served with hummus or cheese, need to use a silpat or teflon sheet for best results: http://transplantedbaker.typepad.co...r/2010/05/a-little-more-savoryknekkebrød.html

    These are good too, a bit more time consuming, but the results are worth it

    http://dinnerwithjulie.com/2009/01/27/rosemary-raisin-pecan-crisps/ .

    Secrets to success include low heat when drying. Sometimes I go as far as getting the cracker prepared the day before, then drying at room temp before drying in oven

    Lavash is another option
     
    Last edited: May 4, 2013