Non-Josh Forgotten Sanctum tweet:
A very big sword. (Also a neat robe.)
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in a recent tumblr post josh opines those making grilled cheese sandwiches with aged cheddar should be put in jail. mr. sawyer's obvious lack o' culinary acumen coupled with typical wisconsin cheese arrogance has blinded him to the possibilities o' effective melts o' aged cheddar. so, our belated christmas gift to josh is a means by which a genuine gooey and melty aged cheddar may be incorporated into a grilled sandwich.
steam and an emulsifier will allow even the most hoary and antiquated cheddar to melt like a slice o' american. gonna need experiment to get a proper steaming dome technique and am gonna suggest being creative with your emulsifier-- we freeze white wine or sherry and use resulting ice chips to steam. toast bread with small amount o' oil o' your choice. folks tend to use butter for bread, but am preferring homemade mayo. is gonna work best with a crusty bread, so if josh is a fan o' wonder or other so-called bread products, this will be an auto-fail. you will be applying limited 'mount o' steam to a medium-low, medium griddle, and a soft bread will tend to disintegrate even under gentle steam applications. have had people suggest higher temps and quickness works better, but have never had luck doing so.
is a one-shot deal. no peeking. let out steam before done and chances are your sandwich fails. is gonna take practice. recommend starting with cheap cheddar products 'til you get a feels for right combo o' bread, emulsifier, steam source, temperatures and time. accept the inevitability o' practice fails... you will have fails. is an art and not a science, so am gonna avoid specific time and temp suggestions.
now this may sound like a whole lotta extra effort for a grilled cheese sandwich, but results speak for themselves.
HA! Good Fun!
ps in case weren't obvious, the ice chips is scattered around the sandwich and not 'pon it. toss ice on griddle and immediate cover open-faced sandwich with dome to create steam and melt cheese gentle. don't wanna soak the sandwich. might opt for squirt bottle with emulsifier instead o' ice chips as temp can be lower to achieve steam, but doing so results in direct fluid and sandwich contact.
pps 'pon momentary reflection, am gonna recommend practicing with cheeseburgers as a starting point. ground beef is much more forgiving on a griddle than is bread. can go higher temp with cheeseburger to achieve steam. will develop proper "feel" with cheeseburger 'fore transitioning to bread.
Edited by Gromnir, 27 December 2018 - 02:04 PM.
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