I was watching UKTV Food a few days ago and saw a French chef create a
serving cup made from Parmesan Cheese. It was used for an entree.

He used a hot frying pan and sprinkled it liberally with shredded parmesan,
leaving the cheese more lightly sprinked toward the edges. He then put the
pan in an oven for a few minutes.

When it came out of the oven he quickly slipped the cheese onto an upturned
item - a small flat bottomed round container. The cheese set crisp and was
used as the serving container for a pasta entree. Not dissimilar to
chocolate serving cups for desserts.

Can anyone shed any more details on the procedure?

It might have been the show "Cooking School Stories", but it might have been
another show.

--
Joan.

Joan wrote:

> I was watching UKTV Food a few days ago and saw a French chef create a
> serving cup made from Parmesan Cheese. It was used for an entree.
>
> He used a hot frying pan and sprinkled it liberally with shredded
> parmesan, leaving the cheese more lightly sprinked toward the edges. He
> then put the pan in an oven for a few minutes.
>
> When it came out of the oven he quickly slipped the cheese onto an
> upturned item - a small flat bottomed round container. The cheese set
> crisp and was used as the serving container for a pasta entree. Not
> dissimilar to chocolate serving cups for desserts.
>
> Can anyone shed any more details on the procedure?
>
> It might have been the show "Cooking School Stories", but it might have
> been another show.

Although it isn't French (unless you REALLY stretch your imagination), the
technique was shown on the "Say Cheese!" episode of Good Eats. Here's a link
to the recipe:

http://www.foodnetwork.com/food/reci..._28892,00.html

What the recipe doesn't mention (though the show did) is that when the
cheese is removed from the oven, it's pliable for a short period of time,
and you can mold it in those few moments. To do what you want, I'd sprinkle
Parmesan cheese onto a Silpat on a sheet pan, bake it until it begins to
turn color, then quickly remove the Silpat from the pan, drape it over an
upturned bowl, and peel the Silpat off the cheese. You'll probably only have
about fifteen to twenty seconds between the time it leaves the oven and the
time it's hardened, so you'll have to work quickly.

Good luck!

Bob

Joan wrote:

> I was watching UKTV Food a few days ago and saw a French chef create a
> serving cup made from Parmesan Cheese. It was used for an entree.
>
> He used a hot frying pan and sprinkled it liberally with shredded
> parmesan, leaving the cheese more lightly sprinked toward the edges. He
> then put the pan in an oven for a few minutes.
>
> When it came out of the oven he quickly slipped the cheese onto an
> upturned item - a small flat bottomed round container. The cheese set
> crisp and was used as the serving container for a pasta entree. Not
> dissimilar to chocolate serving cups for desserts.
>
> Can anyone shed any more details on the procedure?
>
> It might have been the show "Cooking School Stories", but it might have
> been another show.

Although it isn't French (unless you REALLY stretch your imagination), the
technique was shown on the "Say Cheese!" episode of Good Eats. Here's a link
to the recipe:

http://www.foodnetwork.com/food/reci..._28892,00.html

What the recipe doesn't mention (though the show did) is that when the
cheese is removed from the oven, it's pliable for a short period of time,
and you can mold it in those few moments. To do what you want, I'd sprinkle
Parmesan cheese onto a Silpat on a sheet pan, bake it until it begins to
turn color, then quickly remove the Silpat from the pan, drape it over an
upturned bowl, and peel the Silpat off the cheese. You'll probably only have
about fifteen to twenty seconds between the time it leaves the oven and the
time it's hardened, so you'll have to work quickly.

Good luck!

Bob

Joan wrote about the Parmesan Crisps recipe from Good Eats:

> The recipe on foodnetwork does not suggest an oven temperature.

Oops! I'm pretty sure it's supposed to be 375°F.

Reminds me of one of my pet peeves: So often, recipes will tell you to
preheat the oven before you start anything else, then either the recipe

1) Doesn't use the oven at all, or
2) Has you chill something or let it rest for hours and hours before it goes
into the oven

I have to do the "sanity check" every time I read a recipe!

Here's one I saw from Emeril just a couple days ago:

http://www.foodnetwork.com/food/reci..._13249,00.html

Bob

Joan wrote about the Parmesan Crisps recipe from Good Eats:

> The recipe on foodnetwork does not suggest an oven temperature.

Oops! I'm pretty sure it's supposed to be 375°F.

Reminds me of one of my pet peeves: So often, recipes will tell you to
preheat the oven before you start anything else, then either the recipe

1) Doesn't use the oven at all, or
2) Has you chill something or let it rest for hours and hours before it goes
into the oven

I have to do the "sanity check" every time I read a recipe!

Here's one I saw from Emeril just a couple days ago:

http://www.foodnetwork.com/food/reci..._13249,00.html

Bob

It must be so that the underbench oven keeps your legs warm while you are
working at the cooktop.
After all, soup is a winter food.
400F will toast your knees.

--
Joan.

"Bob" > wrote in message
...
>
> Reminds me of one of my pet peeves: So often, recipes will tell you to
> preheat the oven before you start anything else, then either the recipe
>
> 1) Doesn't use the oven at all, or
> 2) Has you chill something or let it rest for hours and hours before it
goes
> into the oven
>
> I have to do the "sanity check" every time I read a recipe!
>
> Here's one I saw from Emeril just a couple days ago:
>
> http://www.foodnetwork.com/food/reci..._13249,00.html
>
> Bob
>
>

It must be so that the underbench oven keeps your legs warm while you are
working at the cooktop.
After all, soup is a winter food.
400F will toast your knees.

--
Joan.

"Bob" > wrote in message
...
>
> Reminds me of one of my pet peeves: So often, recipes will tell you to
> preheat the oven before you start anything else, then either the recipe
>
> 1) Doesn't use the oven at all, or
> 2) Has you chill something or let it rest for hours and hours before it
goes
> into the oven
>
> I have to do the "sanity check" every time I read a recipe!
>
> Here's one I saw from Emeril just a couple days ago:
>
> http://www.foodnetwork.com/food/reci..._13249,00.html
>
> Bob
>
>