to dip the sandwich in.
to dip the sandwich in.
I suppose you just spent the last few days beating your hands against the walls of your house because your state said that homosexual couples can get married just like heterosexual couples.
You're funny yablo. But really, I like it burnt. I've always grilled cheese pretty much burnt like that. Same goes for toast...if you're gonna make TOAST, then frickin' turn the toaster to 6 or 7 and actually toast the bread and burn it a little....we're not talking warmed bread here folks, it's TOAST. Those are my rules that I apply anyway. You're welcomed to a guest spot anytime Greg. And you too mismarta.
Go to your grocery stores and hit the deli, for fuck's sake. Kraft pre-packaged slices are barely even cheese.
Here is the correct way to make grilled cheese, since Yabs came in with his entirely weird counter-video that for some reason believes it's a good idea to put butter in the pan in addition to on the bread, and also somehow got the idea that putting butter in the pan while it's still heating up isn't gross:
Decent bread, white bread is horrible for you and flavorless--some enriched-looking whole wheat, numerous grain, or potato bread is acceptable.
Deli-cut (or personally cut if you buy a brick of real cheese and slice it yourself, which everyone should do) cheese--either American or Cheddar will work really, as almost anything is better than Kraft shite.
Butter the pieces of bread, throw one into a pre-heated pan, put the slices of cheese on top and knock the heat down to 70 percent of the maximum, putting the other slice of bread on top with the buttered side facing up.
Ignore Yablo's preposterous idea to cover the pan. Instead, wait until the cheese has melted a little bit and then start checking the underside of the sandwich every twenty seconds or so to see how brown it's getting. If you're diligent, nothing you make should ever be overcooked. When the cooking side hits a golden brown, flip the whole thing without making a fucking mess of it.
Repeat procedure to finish the sandwich without burning it. Eat with slices of sweet gherkin pickles and a glass of soda.
My name is Becca. Hi.
A lid is mandatory as well as tomato soup and milk.
For what possible reason is a lid mandatory? Also, tomato soup looks and tastes like vegetable menstruation, and milk is vastly too much dairy to add to the mix.
A lid is necessary to melt the cheese faster and more uniformly.
Have you even had tomato soup?
Not necessary to melt cheese faster. The fucking thing takes like four minutes to cook all told and you have to keep it on medium to medium-high heat tops or else it cooks too fast. The last thing these dorks need is to have the sandwich taken out of their view. Cooking means attentiveness.
Here's the thing. I'm not sure I stated this as clearly as I should have. But the lid creates heat that surrounds the sandwich and, like Kruetzy said, helps cook the sandwich uniformly.
Also, the lid will serve to melt the butter on top of the bread. Instead of manually lifting the sandwich every 20 seconds or so to see if the bread browned, you simply lift the lid and see if the butter is melted. As soon as the butter is melted, the bread on the bottom has turned golden brown. I don't know how it works so perfectly like that, but it does. It's like when I would grill brook trout at my grandparent's house when I was a kid, one thing we wouldn't do before cooking the fish is cut the heads off, because the eyes provide an indicator, much like the melted butter on the top of the sandwich, as to when it's ready. I don't know why this works the way it does, but once the fishes eyes turn white, the meat is ready to eat.
Of course, I never gave a crap about that because I wouldn't eat the fish, or any fish for that matter. But since I was in charge of cleaning and cooking the fish we'd bring home, I had to know that.
Check this dude out, he thinks he's menik.
Yabs, it didn't work perfectly. You burned the sandwich. How about instead of trying to gauge the level of cooking through some half-baked equivalency between the top side of the bread and the side that's actually, you know, COOKING... you just check the part that's fucking cooking?
just because a lid is on does not mean you cannot check/monitor what is cooking.
It's superfluous, wholly unnecessary, and obscures the focus of your attention. Come to my apartment and I'll cook you a grilled cheese that will make your dick hard.
I have no problem with your method because you understand the key component - mid-heat level oven setting. But my method is for those who don't want to be constantly monitoring their bread. Many people don't have a standard spatula at their disposal and have to use something like a fork or a wooden spoon to check their sandwich. This can be too irritating to do every 20 seconds or it can lead to a false positive or a false negative for bread browning. The lid method completely eliminates those potential problems. This is particularly handy for those who like to do a little cooking, but not a lot of cooking.
Take your eyes off your meal and you will lose it.
No, my dad just used to bitch at my mom every night for "cooking dinner from the living room. You can't cook from the fucking living room, 'cause the food is in the kitchen. You have to watch the food when you're cooking it, otherwise you'll fuck it all up. Please stop fucking it up."
She never did though, until eventually he took over cooking dinner so it could be done right. The improvement in quality was drastic. In retrospect though, Mom's plan of cooking poorly to avoid having to do it forever worked quite well, much like her method of never cleaning the house so that Dad would be too ashamed to bring company over, thus absolving her of entertaining guests ever.
What a great way to not have to cook dinner. I'll have to remember that.
Also- on why the fish eyes turn opaque, cooking changes the protein structure. That is also why egg whites start out clear and turn white after they are cooked. In case anyone was curious.
also, on the cheese issue -- Kraft American Singles is the classic, definitive way to make a true American grilled cheese sandwich. 'Cheese food product' melts better than most actual cheese. it may be shit, i'm not disputing that, but it's authentic.
if you're gonna slap some Gruyere or something between bread and toast it, that's fine, but then you should call it a Croque Monsieur or something.
speaking of which. I could go for some pissaladiere right now.