The food lab better home cooking through science ( PDFDrive ) 237
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...getsyouthecheesiestofgrilledcheeses.
Asforthegrilledcheese?Everyoneknowshowtomake
grilled cheese, right?The key is plenty of butter and lowand-slow cooking. Cook it too fast, and your toast burns
long before the cheese has had a chance to get even
remotely gooey. That’s how I’d been cooking my grilled
cheesesforyears—untilmyfriendAdamKubanshowedme
a better way. His trick: toast two slices of bread in butter,
then add the cheeseto the toasted side of one slice before
closing the sandwich and proceeding as normal. The hot
toastedbreadnotonlyaddsbutteryrichnessandextra-toasty
flavor to the interior, it also helps get the cheese started on
itswaytowardgloriousgooeyness.
Thecheeseyouuseisreallyuptoyou,butIdoadmitthat
justlikeinmycheeseburgers,Ilikemygrilledcheesewith
the meltiness of American. A good compromise is to use
one slice ofAmerican for the goo factor and an extra slice
ofamoreflavorfulsharpcheddarorSwiss(or,ifyouwant
tobereallyfancy,Gruyère).
Finally,ifyouwanttogofullcheeseonthisone,Iliketo
add a layer of Microplaned Parmigiano-Reggiano to the
exteriorofmysandwich.ItcrispsuplikeanItalianfrico in
theskillet,givingyouanextralayerofcheesycrunch.
