After years and years of choking down burnt-one-side grilled cheese sandwiches, my adult frypan fervor has taught me a valuable lesson. At first I thought the butter was too firm but melting it made no difference. Then I tried low heat - still I ended up with a bitter, charred bottom. Then it struck me: even while cooking on a low heat of 4 or 5, by the time I flipped my sandwich the pan was at full heat. When the fresh butter hits the pan after being flipped, the butter instantly burns and the sandwich is ruined. The trick is one simple step that will only add a few seconds to your usual routine: before you flip your sandwich, remove it from the pan and set it aside. Then remove the pan from the heat and gently introduce some warm water (so you don't warp the pan) and swirl it around. After the water stops bubbling, which it most certainly will, return the sandwich to the pan and the pan to the heat. Repeat the cooking process of the first side and voila! Grilled cheese perfection.
How To Make a Perfect Grilled Cheese Sandwich Every Time Home Hacks | Apartment Therapy Ohdeedoh
|2/10/10 05:19 PM|