Wacky Cheese & Microwave Action
- Boccone Dolce Mar 11, 2008 04:08 PM
1- Select glass plate
2- spread out a pile of shredded cheese (cheap sharp cheddar works)
3- sprinkle garlic seasoning
4- microwave EXACTLY 2 minutes (yes, it almost burns)
5- nudge at it with the tip of your very, very clean fingernail (use a butter knife if squeamish) it should happily lift off the dish it a squidgy, lightly greasy, bright orange sheet
6- Now roll it up, and eat before it cools too much
I think it's odd, but not as odd as when I do it with grated Parmesan. That somehow seems gourmet.
What other weird things are done in a microwave that I haven't tried?
Nice topic for those who don't scorn the mw. I'm going to try your cheese trick by letting the roll (small ones) cool for a salad garnish. Anyway, ...
1. Chicken hearts and gizzards can explode in the mw.
2. A bit of cornstarch will dissolve perfectly in a bit of water after a bit; but more time and it turns into a solid.
3. Heating salt in a glass bowl will often crack the bowl.
4. You can make perfectly good pate, caponata, rendered chicken fat, all kinds of quick soups, poached fish, vegetables, and baked and mashed potatoes in a mw.
We used to microwave York peppermint patties and call it "hatching the aliens." They look sort of apocalyptic as they bubble away, with their little flat tops.
Glad to see there are other hounds who don't flinch at gettin' down with some Goo made from the Moo.
I do salad garnishes... we call them "cheese crunchies": small diameter (1.5 inch) discs of a 50/50 mix of sharp cheddar and parmesan. The cheddar gives it form and body, and the parm adds punch and crispness.
The thinner the better. A bed of 2 shavings thick of cheddar, toppped with parm. Parm is OK if standard grated (as in from the green can), but much better if run on the 1/8th inch hole of the box grater.
For best results, zap in 2 sessions: 1 to melt and firm, then a 2nd, after blotting to remove the oilyness, for crunch.
It can really get fun. Try draping the cooling cheese-disc over a canneloni tube or the back of a spoon to cool and harden (for filling), or even drape over a grape tomato or zucchini chunk.
Drape the warm cheese disc over the back of a muffin tin and cool there. Great for filling with macaroni or veggies. Adorable as an appetizer.
The cheese discs can also be made in the oven - use a silicone mat on a cookie sheet so that they don't stick, and watch them like a hawk so they don't burn!