Why didn't my parmesan melt and become pliable?
I was following this recipe over the weekend to make parmesan cups. The direction said to spread some grated parmesan over oiled cookie sheet and bake inside 350 oven until melted then drape over a bowl to make a cup.
Instead of oiling a sheet, I used a Silpat, and later a piece of parchment. Both times the parmesan didn't really melt. They got brown and start to pop and dry out. I never achieved the melty pilable stage to make that cup.
At first I thought maybe my parmesan was too old, thus didn't have enough moisture? So I bought a new batch, but the same things happened.
I remember a few years back, I made a smiliar dish and at that time it worked. What happend this time??
Just a thought, but what if you used a mister and sprayed the piles of cheese lightly with olive oil?
Sorry, I have no help to offer, but what do you use the cups for? They sound incredibly cute, but I can't think of what to use them for that wouldn't immediately make it soggy.
What kind of Parmesan did you use? Like julietg, I suspect you should have used a moister cheese.
As long as it isn't Kraft Parmesan, you should be fine. But the better the cheese, the better the end product.
I don't see why it didn't work. Silpat's are great for this. Try doing it again. Maybe set oven to 375-400. Spread the cheese out very evenly. Rotate pan frequently and let it start to cool before you lift it and place over/into molds.
Try doing it on the stovetop in any small non-stick skillet. Same thing. Graduate the heat and move it around. Once it almost reaches the color you like, let it start cool. It'll continue cooking a bit. But if you don't cook it enough/let it melt enough, the cups will be soggy and blah. So try letting it get a bit darker next time.
But do buy GOOD cheese.
I didn't use the green bottle cheese. I used decent cheese, I thought. First, the store deli brand, then later Kraft. My non-stick pans were loosing their non-stickness, so I didn't have that option to try. I had done this before with no problem. Just this time, it wouldn't work. Very weird!
I've done it numerous times using a nonstick skillet. No need for additional oil. I use about a medium heat and once it gets brown, flip it over gently and then cook quickly on the other side. Then I took it out of the pan and drapped it over an inverted bowl to get a bowl shape. I've even done this using older parmesan so I don't think the age of the cheese would matter. Perhaps you overcooked it and it dried out, or maybe your oven was too low so the moisture evaporated, think jerky..