Food recipes
Parmesan Bowl
Parmesan Bowl Ingredients: cheese, parmesan, hard Directions: You will need a small skillet and about 1 1/2 cups of shredded Parmesan cheese. You will also need a bowl or footed ice cream dish for your mold. Heat the...
Parmesan Bowl
Ingredients:
cheese, parmesan, hard
Directions:
You will need a small skillet and about 1 1/2 cups of shredded Parmesan cheese.
You will also need a bowl or footed ice cream dish for your mold.
Heat the skillet on medium heat.
Sprinkle a circle of cheese into the skillet approximately double the size of the bowl that you wish to make.
Make sure that the cheese is not to thick or too thin.
Heat until the cheese bubbles then remove from the heat to cool for just a couple of minutes.
Once the cheese has cooled use a spatula to gently lift the cheese and drape it across the bowl that you are using for a mold.
Use your hands to gently shape the bottom and sides of the bowl.
The cheese is fragile but also malleable.
Let the bowls cool.
If you leave the cheese to bubble a bit longer it will start to pop like popcorn.
Now I do not mean it will pop out of the pan (a couple of strays will) but more like each shred of cheese will pop and expand.
Let 90% of the cheese do this before you remove it from the heat.
Your bowl will have more color, crunch and nutty flavor if you leave it on the heat a bit longer.
But be careful not to burn your cheese.
Spoon in a big spoonful of my Creamy Crab Salad recipe also posted on TastyKitchen.
And enjoy!
Have fun!
Ingredients:
cheese, parmesan, hard
Directions:
You will need a small skillet and about 1 1/2 cups of shredded Parmesan cheese.
You will also need a bowl or footed ice cream dish for your mold.
Heat the skillet on medium heat.
Sprinkle a circle of cheese into the skillet approximately double the size of the bowl that you wish to make.
Make sure that the cheese is not to thick or too thin.
Heat until the cheese bubbles then remove from the heat to cool for just a couple of minutes.
Once the cheese has cooled use a spatula to gently lift the cheese and drape it across the bowl that you are using for a mold.
Use your hands to gently shape the bottom and sides of the bowl.
The cheese is fragile but also malleable.
Let the bowls cool.
If you leave the cheese to bubble a bit longer it will start to pop like popcorn.
Now I do not mean it will pop out of the pan (a couple of strays will) but more like each shred of cheese will pop and expand.
Let 90% of the cheese do this before you remove it from the heat.
Your bowl will have more color, crunch and nutty flavor if you leave it on the heat a bit longer.
But be careful not to burn your cheese.
Spoon in a big spoonful of my Creamy Crab Salad recipe also posted on TastyKitchen.
And enjoy!
Have fun!