Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more.


Reply
 
Thread Tools
  #1  
Old 06-19-2008, 02:43 PM
foodie5951 Offline
Registered User
Culinary Experience: Former Chef
 
Join Date: Apr 2008
Posts: 36
Default parmesan tuilles

I saw posted in the photo gallery by (Physcochef) that you can make parmesan tuilles in the microwave. Could someone please explain how to do them. I have always made them on top of the stove.
Reply With Quote


  #2  
Old 06-19-2008, 11:38 PM
adamm Offline
Registered User
Culinary Experience: Line Cook
 
Join Date: Jul 2005
Posts: 233
Default

The only way iv seen them done is in the oven baked. i never thoguht of doing them on top the stove. I wouldnt think they would crisp up in a microwave.
Reply With Quote
  #3  
Old 06-21-2008, 09:05 AM
cinnamon Offline
Registered User
Culinary Experience: Professional Chef
 
Join Date: Nov 2007
Location: london
Posts: 30
Default

right,
they become real crisp and nice within 12 seconds.
get a plate, cling film it and sprinkle parmesan on top of the cling film. stick it in the microwave, 12-15 secs and voilá!!!

u can also put some silicone mat and do it there, but with the plate works just as great.
__________________
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
Reply With Quote
  #4  
Old 06-21-2008, 01:09 PM
foodie5951 Offline
Registered User
Culinary Experience: Former Chef
 
Join Date: Apr 2008
Posts: 36
Default pamesan tuilles

thanks so much cinnamon, i can't wait to try it out.
Reply With Quote
  #5  
Old 06-21-2008, 11:17 PM
Psycho Chef's Avatar
Psycho Chef Offline
Registered User
Culinary Experience: Professional Chef
 
Join Date: Feb 2007
Location: N.Y.C.
Posts: 146
Default

Microwaves vary in strength...and the thickness you sprinkle the cheese will vary the time also. Ours goes on a piece of deli paper (cling film not recommended) and 90 seconds cooking time. You want it to brown slightly or it doesn't crisp up. You have about 2 seconds when it comes out to shape it if you want. As they're done, I stack the pieces of deli paper up, keeping them nice and neat which reduces breakage. I forget who shared this info, but it was on this site. I've been popping them on caesar salads for garnish now because they're so easy. I will never make them in the oven again.

Also, has anyone noticed how quickly and easily the microwave clarifies butter?
__________________
Keep those fires burnin'

http://www.myspace.com/brianhavens
Reply With Quote
  #6  
Old 06-22-2008, 09:09 AM
foodie5951 Offline
Registered User
Culinary Experience: Former Chef
 
Join Date: Apr 2008
Posts: 36
Default Parmesan Tuilles

Thank you for sharing - I truly love this site and all who share!
Reply With Quote
  #7  
Old 06-23-2008, 07:38 PM
voodoo_sopa Offline
Registered User
Culinary Experience: Cook At Home
 
Join Date: May 2008
Posts: 8
Default

u can try using those grated parmesan cheese..an underliner/plate,parcement paper(pastry paper) & microwave..

place ur paper on the plate,the purpose of using a plate is to get the nice round shape...spread ur cheese,depending how big u want it..& microwave it..blast the tempreture..time it 10sec..i believe less than 10sec u can hear the cheese start poping..quikly take out from the micro & bend the paper while the cheese are still flexy..

gud luck..
Reply With Quote
  #8  
Old 06-23-2008, 08:36 PM
foodie5951 Offline
Registered User
Culinary Experience: Former Chef
 
Join Date: Apr 2008
Posts: 36
Default pamesan tuilles

thanks for your comments, i have tried it several times now and have found that my microwave needs 20-25 seconds, but it comes out great.
Reply With Quote
  #9  
Old 06-30-2008, 10:54 PM
LollaRossa's Avatar
LollaRossa Offline
Registered User
Culinary Experience: Professional Chef
 
Join Date: Feb 2006
Location: Golf Capital of the World
Posts: 88
Default

I make them on a silpat in an oven. Putting them on a plate in a microwave oven seems like a colossal waste of time. I can make close to 30 triangle crisps in 10 minutes........and that's one sheet tray and one silpat.
Reply With Quote
  #10  
Old 07-01-2008, 09:20 AM
foodie5951 Offline
Registered User
Culinary Experience: Former Chef
 
Join Date: Apr 2008
Posts: 36
Default tuilles

thanks, i will do that if i need alot of them.
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Parmesan Tuile Jappy Professional Chefs Forum 9 12-14-2007 06:36 AM
Parmesan Ice Cream shel Recipes 6 03-04-2007 05:35 AM
tuilles kitchengod1 Professional Pastry Chefs Forum 4 11-25-2006 02:26 AM
Parmsan Tuilles/ crisps vicky Food & Cooking Questions and Discussion 7 04-19-2002 04:54 PM
Tuilles Anna W. Pastries and Baking General 13 03-26-2002 05:39 PM