Hi everyone, new guy here A chef once told me there is a French term for that delicious caramelized cheese that occurs when you broil or bake something with cheese in it, where the cheese runs off and creates a thin, crunchy layer on the baking sheet, skillet, etc. that everyone always ends up picking off with their fingers and snacking on in the kitchen. He said they consider it a delicacy and actually have a technique for making it on purpose. Does anyone know what the heck I'm talking about? I want to learn this French wizardry fro myself Cheers!