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Sodium citrate to emulsify whole milk with equal parts gruyere and stilton. Let it cool in sheets and cut it into sandwich-sized slices. Two of them surrounded by buttered rye bread with some trimmed prosciutto di Parma and a tiny dollop of simple mayo in the middle and toasted in a sandwich press is the greatest way to use bread and cheese in the same dish.
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Oct 24, 2014 17:07
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Butch Cassidy posted:Mustard. A smear of good, sharp mustard before grilling This. Some Dijon, black pepper, sharp cheddar, and a fried egg - over medium. The runny yolk just goes perfectly with the cheese and mustard.
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Oct 24, 2014 17:15
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And onions raw or caramelized are always welcome.
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tonberrytoby posted:I think I have never tried an actual American style Grilled Cheese Sandwich. Grilled cheese sandwiches and cheesy bread are pretty different. Here's the super basics: Take your bread and butter one side. Heat a pan on medium heat. Put the bread butter side down and place the cheese on the slice. Let it cook a bit until the side that's down is nice and toasted. The cheese should start to be getting nice and melty at this point. Butter your other slice of bread, throw it on the other and flip. Grill that side until its toasted as well. That's it. All of these other posts are just variations on this.
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Oct 24, 2014 17:24
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"Grilled" cheese is a misnomer because they're generally "griddled" cheese sandwiches, cooked on a flat surface. My searzall came in and like anyone who gets a new toy I am playing around with it and made a broiled cheese sandwich (or what they'd call grilled in the UK): https://www.youtube.com/watch?v=Ivhy9Qjsk10 Gets it meltier than I could just using the pan's heat. Steve Yun fucked around with this message at 18:47 on Oct 24, 2014 |
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Oct 24, 2014 18:26
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tonberrytoby posted:I think I have never tried an actual American style Grilled Cheese Sandwich. It's not actually grilled...my British husband gets on me all the time about calling it that. It's more of a toasted cheese sandwich, made in a pan that you then flip the sandwich to "fry" or "toast" it. It's an American thing...no idea why its called grilled when its not  You can truly grill it though, but its not the same.
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Oct 24, 2014 19:34
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For me it's about this simple rule: more cheese you can stuff in the sandwich(doesn't matter how crappy it is), the better the sandwich will be
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Oct 24, 2014 19:44
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:I'd like to borrow $200M
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RattiRatto posted:For me it's about this simple rule: more cheese you can stuff in the sandwich(doesn't matter how crappy it is), the better the sandwich will be That rules applies to pretty much most foods, not just sandwiches.
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Oct 24, 2014 20:10
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Adding cheese to foods is like jenga, you want to keep adding more but there's a point where it becomes too much and falls apart, and you're trying to guess where that threshold is.
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Oct 24, 2014 20:30
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Steve Yun posted:Adding cheese to foods is like jenga, you want to keep adding more but there's a point where it becomes too much and falls apart, and you're trying to guess where that threshold is.  Granted, pushing those limits is one of the most enjoyable food experiences one can have.
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Oct 24, 2014 20:52
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Smudgie Buggler posted:Sodium citrate to emulsify whole milk with equal parts gruyere and stilton. Let it cool in sheets and cut it into sandwich-sized slices. Two of them surrounded by buttered rye bread with some trimmed prosciutto di Parma and a tiny dollop of simple mayo in the middle and toasted in a sandwich press is the greatest way to use bread and cheese in the same dish. That Italian note sounds interesting. i will try it the next time I make something similar.
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Oct 24, 2014 22:15
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That's a pretty good question. I've never actually used sodium bicarbonate to make cheese slices, but my guess is that they'll be more prone to getting greasy because the fats and milk solids will split when heated. If you've ever tried to make cheese on toast with just a slice of regular cheddar you should know what I mean. Sodium citrate leaves you with a much creamier, gooey slice pretty much regardless of what kind of cheese is actually in there. Pretty much any emulsifying salt is going to have some degree of efficacy in blending cheeses into slices, but what really matters is the texture you end up with when you melt it. I've heard tell that better still for getting a gooey melted slice than sodium citrate is sodium hexametaphosphate if you can get your hands on it in sub-bulk quantities at a reasonable price.
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Oct 24, 2014 23:33
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Smudgie Buggler posted:That's a pretty good question. I've never actually used sodium bicarbonate to make cheese slices, but my guess is that they'll be more prone to getting greasy because the fats and milk solids will split when heated. If you've ever tried to make cheese on toast with just a slice of regular cheddar you should know what I mean. Sodium citrate leaves you with a much creamier, gooey slice pretty much regardless of what kind of cheese is actually in there. I don't make it much myself because I can buy the result at the stores around here. The result is probably too liquid to make a Grilled Cheese.
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Oct 24, 2014 23:46
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Croatoan posted:It helps to have a good thick sturdy bread. Especially if you're grilling both sides. You want it to still be bread and not a buttery paste. This, 1000% this. Nothing melts better than a good american and it doesn't overwhelm the bread and butter flavor. I like mine with a nice high quality white or multigrain. Though honestly I prefer the white, it really brings out the flavor of the browned butter. I like to eat it with some tomato soup spiked with hot sauce and sometimes I add roasted pepper slices to the grilled cheese itself, just mildly spicy ones like jalapeņos.
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Oct 25, 2014 01:13
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Put sardines in your grilled chee.
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Oct 26, 2014 02:58
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I made grilled cheese for dinner because of this thread. Mozzarella with chopped parsley on rosemary bread.
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Oct 26, 2014 08:58
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Hmm, a caprese grilled cheese sounds awesome. Kind of like a marghegrita pizza I guess.
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Oct 26, 2014 09:04
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Yeah, my favorite grilled cheese is pesto, tomato and mozzarella, but I don't have any really good tomatoes right now and the store was out of basil. Could probably do tomato sauce or something instead, but it's just not the same as a big fresh slice of tomato.
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Oct 26, 2014 09:07
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A trick I learned from someone I know is to get the pan buttered and ready to go, but to use mayonnaise on the outside of the sandwich instead of butter. It's easy to spread, and cooks up to be a perfect golden brown.
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Oct 27, 2014 17:07
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Smudgie Buggler posted:Sodium citrate to emulsify Smudgie Buggler posted:Sodium citrate to emulsify Smudgie Buggler posted:Sodium citrate to emulsify
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Oct 27, 2014 22:42
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I mix mustard into melted butter and then brush that on my bread before dropping it into the pan. Cooks illustrated ran an article last year on grilled cheese - Cheddar + Brie + Shallot + a little white wine. Whirl it round in the food processor to make a paste, and it is off to the races. Fantastic (and surprisingly simple for CI!)
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Oct 28, 2014 17:53
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Grilled cheese sandwiches in the news http://www.theguardian.com/lifeandstyle/2014/nov/05/how-to-make-the-perfect-grilled-cheese-sandwich?CMP=fb_gu
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Nov 6, 2014 00:54
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Nov 6, 2014 01:31
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I did the mayo instead of butter thing, and it was amazing.
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Nov 6, 2014 02:36
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I'd use it.
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Nov 6, 2014 05:17
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There's precious little griddlin' going on here. Should this be the next cook or die? Big Italian bread, mature English Cheddar, Butter.  Eaten with Late Season Tomato Soup. 
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Nov 6, 2014 19:46
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Cavenagh posted:There's precious little griddlin' going on here. Should this be the next cook or die? Sir I have inspected your technique and found it acceptable. Nice work.
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Nov 6, 2014 21:37
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I'm not married to any one grilled cheese. I am an equal opportunity grillist. A few things I've noticed in my experiments is that it is really important to manage moisture of the cheeses and flavor. Funky cheeses are great but are best paired with a relatively mild cheese like havarti or muenster (like pungent blues and stinky ripe cheeses) so that the flavor of the cheese isn't too overpowering. Moisture wise, gotta make sure you buffer very moist cheeses with dry ones. Bries, many blues, over ripe cheeses. Some sauces and moist fillings can help with over dry ones. as mentioned, mustards are good. Thin sliced fresh tomato is a favorite of mine. I love using modernist cheese as a base. Gives you the kraft american cheese texture with whatever flavor cheese you want. You can also add other flavors like nuoc mam, herbs, chiles, wine/beer/cider, brandy, etc. Another thing I like to do if I am using french rolls is to invert them. Slice them in half and butter the inside and place the cheese on the crust side and grill inside out. You get the nice griddled side and the cheese softens the crust side. I also do "open faced" grilled cheese sandwiches. Sprinkle the cheese in a teflon pan and put the bread on top. When it's caramelized, flip it and crisp the other side in the rendered fat. If you want to get "that" tomato soup flavor, the trick is pressure cooking. The flavor that campbells gets comes from the maillard reaction due to the pressure canning process. A pinch of baking powder with some tomatoes and cook under pressure should get you the flavor you're after edit for links to infos pressure maillard/caramelization https://www.inkling.com/read/modernist-cuisine-at-home-myrhvold-bilet-1st/chapter-8/pressure-cooked-vegetable-soups http://modernistcuisine.com/2013/08/grilled-cheese-sandwiches-to-knock-your-socks-off/ GrAviTy84 fucked around with this message at 06:25 on Nov 11, 2014 |
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Nov 11, 2014 06:19
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My personal technique is to cook my grilled cheeses on a comal. I heat a cast iron skillet while the comal heats up. Once both are heated, I add my sandwich, then make an almost-panini grilled cheese by squishing the skillet on top of the grilled cheese on the comal. Now I want a grilled cheese.
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Nov 11, 2014 22:18
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My hotel makes the best grilled cheese I've ever had in my life ... fontina, mozzarella and parmesan on local sourdough, served with tomato basil soup. I think I need to have lunch in the hotel restaurant today, now.
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Nov 12, 2014 16:00
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somuch_gravy posted:A trick I learned from someone I know is to get the pan buttered and ready to go, but to use mayonnaise on the outside of the sandwich instead of butter. It's easy to spread, and cooks up to be a perfect golden brown. Finally got around to trying this. Even got my Budget Bytes honey wheat to brown great when it is usually hesitant to toast.
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Jan 2, 2015 19:58
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For everyone talking about sodium citrate, I desperately want to try this, especially for smooth, melty macaroni and cheese. But where can you buy it for a reasonable price, aside from that $15 Modernist packet they sell on Amazon? Publix and Fresh Market have never heard of it, I checked a kosher market for "sour salt," but they said that is usually citric acid, and I haven't tried Whole Foods yet.
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Jan 3, 2015 04:18
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Big Bad Voodoo Lou posted:For everyone talking about sodium citrate, I desperately want to try this, especially for smooth, melty macaroni and cheese. But where can you buy it for a reasonable price, aside from that $15 Modernist packet they sell on Amazon? Publix and Fresh Market have never heard of it, I checked a kosher market for "sour salt," but they said that is usually citric acid, and I haven't tried Whole Foods yet. 8 ounces for $10, eligible for free shipping http://www.amazon.com/16oz-Grade-Non-GMO-Sodium-Citrate/dp/B00D393SVS/ref=sr_1_9?ie=UTF8&qid=1420255277&sr=8-9&keywords=sodium+citrate
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Jan 3, 2015 04:23
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That link has a full 16 ounces for $13 shipped.
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Jan 3, 2015 15:30
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I've used those before and they are just a pain in the rear end to use, only real advantage they have is that you make a little bit less of a mess than with the standard methods
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Jan 5, 2015 21:51
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Senrab posted:Am I the only one who likes gruyere grilled cheese? Sure, it's hard, but it melts fine if cut thin. And for bread, it must be sourdough. gruyere, sourdough and a scoop of sauerkraut all day
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Jan 7, 2015 02:57
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