33
A few grilled cheese questions. (beehaw.org)
submitted 1 year ago by Theroddd@beehaw.org to c/chat@beehaw.org
46 comments fedilink hide all child comments

  1. Why is fat spread on the bread different than fat poured in the pan? The sandwich comes out different depending your method here. 1A. Which method do you prefer?

  2. What fat do you use? Butter? Mayonnaise? Some super cool other thing that I haven't tried? Again the sandwich comes out different, both in flavor and texture depending on the fat of choice.

  3. Best cheese and bread for the sandwich?

you are viewing a single comment's thread
view the rest of the comments
[-] Theroddd@beehaw.org 2 points 1 year ago

Heavy cream all the way for tomato soup. The mozzarella "snap" is always good and a goot texture feeling. That is a bit more of a grown up grilled cheese. Mine are generally basic and quick. Bread, mayo, cheese, heat, time. I will occasionally spice it up and make it fancy but usually, like you I want it now and good and easy.

this post was submitted on 19 Aug 2023
33 points (100.0% liked)

Chat

7499 readers
7 users here now

Relaxed section for discussion and debate that doesn't fit anywhere else. Whether it's advice, how your week is going, a link that's at the back of your mind, or something like that, it can likely go here.

Subcommunities on Beehaw:

This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.

founded 2 years ago
MODERATORS
alyaza@beehaw.org
remington@beehaw.org