Pastry Chef Attempts to Make Gourmet Cheez-Its Gourmet Makes
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Date: 2019-10-25
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Comments and reviews: 10
Eva Kay
A good idea to cut the shape would be to make a silicone mould of an original cheezit by pressing it into the silicone before curing it. Make rows of the cheezit-pressed mould and then wrap it around a rolling pin. Then rolling it over the layers of cheese to press out a bunch of cheezit shapes. That's just my idea. Not sure how it would turn out if the cheezit crumbles into the silicone while it's soft. It'd be cool to try
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A good idea to cut the shape would be to make a silicone mould of an original cheezit by pressing it into the silicone before curing it. Make rows of the cheezit-pressed mould and then wrap it around a rolling pin. Then rolling it over the layers of cheese to press out a bunch of cheezit shapes. That's just my idea. Not sure how it would turn out if the cheezit crumbles into the silicone while it's soft. It'd be cool to try
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Brett Cooper
I have been eating Cheez-Its for most of my 42 years on this planet and I personally feel like they changed/tweaked the recipe at some point in the past 10 years. I've never seen any information or press releases to support my theory, like Kraft did with their Macaroni & Cheese a few years back. Anyone?
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I have been eating Cheez-Its for most of my 42 years on this planet and I personally feel like they changed/tweaked the recipe at some point in the past 10 years. I've never seen any information or press releases to support my theory, like Kraft did with their Macaroni & Cheese a few years back. Anyone?
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SalaComMander
The first batch shrunk 1/8 of an inch, and they were 1 inch long, meaning that they shrunk 1/8th of their total size, so if we want the final result to be 1 inch, we need to solve x-x=1 and that gives us eight sevenths of an inch, or exactly 1. 142857142857142857. inches.
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The first batch shrunk 1/8 of an inch, and they were 1 inch long, meaning that they shrunk 1/8th of their total size, so if we want the final result to be 1 inch, we need to solve x-x=1 and that gives us eight sevenths of an inch, or exactly 1. 142857142857142857. inches.
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jack spiegelman
lets face it--the whole point of these shows is for claire to encounter one aggravating setback following another that she eventually overcomes to prove what type heart is required to make a champion
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lets face it--the whole point of these shows is for claire to encounter one aggravating setback following another that she eventually overcomes to prove what type heart is required to make a champion
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Andy Rivers
Claire: is about to read the ingredientsHer brain: don't say it don't say it don't say it don't say it don't say it don't say it don't say it don't say it don't say it Claire: time for my favorite part
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Claire: is about to read the ingredientsHer brain: don't say it don't say it don't say it don't say it don't say it don't say it don't say it don't say it don't say it Claire: time for my favorite part
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CCrider
Many of the ingredients are unfamiliar and some of your effort is not applicable. I get you're trying to re-create something, but to put the recipe at the end is just silly (home made comb thingy.
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Many of the ingredients are unfamiliar and some of your effort is not applicable. I get you're trying to re-create something, but to put the recipe at the end is just silly (home made comb thingy.
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Rebecca Mc
You should make wagon wheels they are an Australian cookie thing with chocolate, the biscuit, marshmallow and jam They are so goodIf you dont know what they are google arnotts wagon wheels
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You should make wagon wheels they are an Australian cookie thing with chocolate, the biscuit, marshmallow and jam They are so goodIf you dont know what they are google arnotts wagon wheels
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Stambay House security
I always see Chris with a pen behind his ear. Makes me think he's a CPA who is always overworked and miserable but finally quit his job to pursue his true passion of cooking.
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I always see Chris with a pen behind his ear. Makes me think he's a CPA who is always overworked and miserable but finally quit his job to pursue his true passion of cooking.
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m4570d0n
I love cheese (because I'm not a weirdo) but I hate Cheez-its and Goldfish. I hate the fake cheese flavor. Any gourmet Cheez-it I would hope tastes nothing like the original.
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I love cheese (because I'm not a weirdo) but I hate Cheez-its and Goldfish. I hate the fake cheese flavor. Any gourmet Cheez-it I would hope tastes nothing like the original.
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Shauna Blake
Claire saying the final dough is like a pie dough makes me want someone to use it to make a savory pie, or like a quiche having a cheesy crust would be interesting.
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Claire saying the final dough is like a pie dough makes me want someone to use it to make a savory pie, or like a quiche having a cheesy crust would be interesting.
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