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Sep 20, 2013 02:41 PM

Oops, I overcooked it. On 'purpose'?

I confess. Sometimes I will overcook/overbake something on purpose, just so I xan cut off the overdone-browned- dried edges of something like baked mac and cheese or brownies. Its best, in my estimation, done on cheesey dishes, buyt some desserts, like brownies and some cookies benefit from a little extra oven time, as well. Who else wants to 'fess up?

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  1. I love the browned and caramelized edges, but I don't overbake because I don't want the rest of the food too dry.
    I make brownies in mini-muffin tins so as to maximize the proportion of edge. For casseroles like mac&cheese, I use small or individual baking dishes for the same reason. From a Shaker cook, I learned how to make a version of applesauce that's as good as apple pie - peel and dice a variety that keeps its shape when cooked. Either stir the apples in a wide stovetop pan, with maple syrup, until the juice and syrup form a sticky glaze, or do it in the oven, stirring often.

    1. I nuke the large size of Stouffers mac & cheese for 12.5 minutes, always, and get nice corner cheesy browned crispies. Nice lazy comfort food.

      1. I don't over cook anything on purpose but everyone else is welcome to the crispy outside edges of lasagne, mac & cheese and brownies. I'll take the inside part any day of the week.

        4 Replies
        1. re: miss_belle

          whenever I made an 8x8 pan of brownies and cut it in 9 pieces, my ex-wife insisted on the center piece without the edges.
          I on the other hand, only would eat the crust.................

          1. re: bagelman01

            I keep telling myself I need to buy an 8" x 8" pan but I only use a 9" x 13".

            1. re: bagelman01

              I only eat the middle square, and I scrape off the top layer too.

              1. re: bagelman01

                Sign of a good marriage. I am also an edge girl, but my dh hates fudgy stuff so I have to get one of the kids to eat it!

            2. Many baked goods and pizzas are underbrowned in this country. Brown is good!

              4 Replies
              1. re: sandylc

                At Pepe's in New Haven, your crust underbelly will be partially black. Get over it or go home. I most recently had their clam pie, at a table with...bagelman!

                1. re: Veggo

                  Your clam pie looked great. My trdaitional New Haven Apizza. charred crust with sauce and grated romano cheese was wonderful.

                  Miss you Veg...................

                  1. re: bagelman01

                    Thanks, my friend. I hope things are well with your mom.

                    1. re: Veggo

                      she turns 91Monday. Cooking some of her favorite items to take to the nursing home, hopefully that'll focus her mind.

              2. Oh gosh, one of my friends used to purposely overcook the Mac and cheese because the group LOVED the crispy, crunchy layer on top. I could never make Mac and cheese as good as hers.

                As much as I love a good crisped piece of Mac and cheese, I prefer inside brownie pieces.

                14 Replies
                1. re: cleobeach

                  Any brownie is a good brownie, but when I bake them to give away, I trim off all the edges and give away the centers. Most of the time. I will keep a couple... Because tgey ARE brownues, after all.

                  But forget me sharing the browned mac and cheese. I will fight you for those browned parts. Sometimes I nuke cheese just the let it brown. I do that in a frying pan too. Just toss in some cheese, let t melt, then brown. Oooohhh, is that GOOD!

                  1. re: Miri1

                    I shred cheese, then sprinkle on a pizza stone and bake it til it's crunchy. Mmmm.

                    1. re: jlhinwa

                      I grate Parm or Grana Padano (my first choice) on parchment paper on a baking sheet. Ten minutes at 350 and I have a beautiful cheese crisp. But then I crumble it up over a kale salad with a poached egg.

                        1. re: sandylc

                          I always forget the name. Thanks.

                          1. re: c oliver

                            Took me years to remember it. I still can't come up with it in most conversations.

                        2. re: c oliver

                          Blargh, I can never get this to work. Does it have to be like super paper thing?

                          1. re: fldhkybnva

                            I just use the microwave for this. If I don't have parchment paper, then a "coated" paper plate works very well.

                            You know, not like a Chinet paper plate and not the super cheap flimsy kind. The kind that feel like they have a bit of a slick surface.

                            In my microwave, it's 30-45 seconds for cracker size and about a minute when I make taco shell size.

                            1. re: Violatp

                              Ooh I think I'll try that, how thin? Do you use them as taco shells? If so that's brilliant.

                              1. re: fldhkybnva

                                Well, I use grated (specifically, my favorite cheese to use is the grated, raw milk, Parmesan sold in one pound bags at Trader Joe's) and I use just enough so I don't see through to the bottom of the plate, but no more than that.

                                So a pretty shallow layer, but not sparse.

                                You may need to experiment with times based on your microwave's power.

                                1. re: Violatp

                                  Ok great, I used grated and patted it into a pancake thick enough that I don't think you could see through it but the result was chewy. I think perhaps it was too thick.

                                  1. re: fldhkybnva

                                    Yeah, pancake is too thick. Think crepe thickness!

                                    I tried a ton more cheese before (because of course more cheese is better!) but it didn't work. As you say, too chewy!

                                  2. re: Violatp

                                    One pound bags at Joe's? I don't believe I've seen that product...sounds interesting.

                                    1. re: sandylc

                                      My mistake! It's only 12 ounces. It just seems like a lot of cheese!