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Cheesey Baskets

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I tried to make those tastey cheesey baskets for putting savories in (like nice garlicky mashed potatoes) I get making the discs on a flat sheet and then shaping them in a muffin tin. The problem was the melted cheese never set up to the point where I could lift it and put it in the tins to shape. How do you all do it?

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  1. what kind of cheese did you use? needs to be fairly dry, like parmesan. if you used a dryish cheese, then my suspicion is that you need to bake them a smidge (like 30-90 sec) longer.

    1 Reply
    1. re: chez cherie

      I tried it with a very sharp cheddar. Too wet? Should I mix it with a parm or something similar or just a straight dry cheese?

    2. Finely grated Parmesan. Put about 2-3T in a pre-heated non-stick saute pan over medium heat. Cook until GBD and remove w/ a spatula

      1. Been successful with parmigianno reggiano, gouda, and a ratio of about .75:3 wet:dry cheese. Gruyere also does rather well.

        1. Recap of round 1: Tried with straight extra sharp aged cheddar. Melted into rounds, somewhat greasy, wouldn't set up.

          Round 2: Added a good bit of parm. Melted into nice rounds, when I tried to put them into the molds while still warm they didn't have enough elastic and the bottoms broke and crumbled. Thought maybe the straight cheddar would still work because it was more elastic and I hadn't let it set long enough before trying to lift and mold.

          Round 3: Straight cheddar again. Left sit longer and did mold into cup this time but texture left something to be desired. Will add just a bit of parm to next attempt.

          Will also try to remember to wipe hands extra well before touching keyboard after dealing with warm cheese....