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Display Name: nonesuchplace
Member Since: 2/10/10

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The diners that I have worked at used low-fat (or no-fat, depending on personal taste) mayo on the outside of the bread to get the golden tone. You had to be very sparing but you got a crispy golden sandwich every time that way (unless you were a dipstick, and forgot about the sandwich.

Mayo is also more forgiving, allowing you to use a higher heat for your stove or flat-top. With butter I usually have the flat-top set to 325 F, but I can safely snooze with it at 350 F if I am using the mayo.

Also, with block cheeses you have to grate the cheese. With cheeses like American (the real stuff, not the processed cheese food stuff,) you can use slices, but it will be less melty where your slices overlap.

Shane


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2/10/10 03:14 AM