Burnt Parmesan

NotabuttDave

I saw an awesome cheese in another post.

It didn't look burnt, but it sure looked good.

How do you do it?


(I tried searching but couldn't find anything. Perhaps I'm better with the tongs than the computer.)

fishlessman

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=916343&catid=1

NotabuttDave

That's what got me started. He refers to help from Little Chef. I was hoping there was more to the technique than what was shown.

gdenby

See:

http://plateandpour.blogspot.com/2010/04/herbed-parmesan-crisps.html

Also, youtube has the Iron Chef episode Battle Parmesan. Mario Batali makes an appetizer in much the same way.

fishlessman

this was the start of little chefs post
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=916143&catid=1

Unknown

It did turn out great. I love it when a plan comes together (yes, I did just go see the A-team).

http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crisps-recipe/index.html

Chubby

You either need to marry an Italian...(one of my best moves)...or get out more!!

We usually do these with a mixture of parm and romano.
Sometimes we use an aged Spanish cheese called Manchego.
My favorite...is with aged Aisiago though!!

Either way...a silpat is best...parchment will works too,but gives you a little drier finished product.


Evans

Bacchus

Sounds great Chubby.

fishlessman

i like all those cheeses my brothers married to an italian girl, ill have to teach her how to make it this weekend:laugh:

Chubby

Those "silpat" sheets come in handy for other things as well...



Hmmmmm!!

Unknown

I think I'm going to pick one of those up. Too bad they don't come in rounds, that would be convenient. I assume you could cut them to shape but that seems a bit of a waste.

Maybe I should get my sickle and see if I can find one at a estate sale. Those things creep me out.

Chubby

You can find them on line.. or close to you maybe SurLaTabe and/or BBB.

They obviously come in several sizes...but there is one that's about 17x12 that fits a JellyRoll pan...(or sometimes called a rimed baking sheet). It's paticularily handy as it can be used to make a whole sheet of cookies or your cheese crisps in mass!

The large one in the picture is a 24x36...mostly for making pastry...rolling out doughs...and spreading hot candys or sugar confections

While not as cheep as parchment...(they both have their uses in my book, though I'm not the baking expert in the family),with any care at all...the Silicone sheets will last forever.

I think ours are 5 or 6 yerars old now!

Grandpas Grub

Thanks for the info.

For those interested, I just contacted Standard Restaurant Supply which are nation wide.

Here is the link to the
silpat page.

Their Silpat is $40.00 full size, 1/2 size $29.95 on sale for $24.93. However, the sales person said the Bakers Advantage is the exact same material. The BA 1/2 size is normally $12.99 on sale now for $5.99. They also have a quarter size for $6.23 but not on sale at this time.

I have no idea how good of a product the Bakers Advantage is, but for $6 I think I will give it a try.

GG

NotabuttDave

I have a Calphalon cookie sheet which I'm going to try. It was a gift and worked very well when I made pretzels last weekend.

Now I'm hungry