I was following this recipe over the weekend to make parmesan cups. The direction said to spread some grated parmesan over oiled cookie sheet and bake inside 350 oven until melted then drape over a bowl to make a cup.
Instead of oiling a sheet, I used a Silpat, and later a piece of parchment. Both times the parmesan didn't really melt. They got brown and start to pop and dry out. I never achieved the melty pilable stage to make that cup.
At first I thought maybe my parmesan was too old, thus didn't have enough moisture? So I bought a new batch, but the same things happened.
I remember a few years back, I made a smiliar dish and at that time it worked. What happend this time??