Either the pan or the cheese shrank, and they all popped free of the pan ON THEIR OWN! Don’t rush it. SECONDS later as they started cooling, I could hear cracking noises. So I set the whole pan aside and dealt with another for a minute. I’ve made several batches now, and the WORST case, I had one start to break when i tried to stick my spatula under it. When you bake them, tonnes of oil comes out of the cheese, and theres no way they’re going to stick to the pan. That makes me think she’s never made these before…. I came to this page for seasoning advice, and I improved my recipe because of it, so thanks!īut I don’t know what the original author was thinking saying “you must line your baking sheets with parchment paper” “You don’t want to be scraping off cooked-on cheese”
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