According to Werlin, “If the bread is rustic and firm, it doesn’t produce the same soul-satisfying result as a bread that succumbs to the heat of the pan and cheese but maintains its structural integrity just the same.” Use the best breads.Įven though artisan breads taste great and work well for toast, when it comes to a grilled cheese sandwich, Werlin prefers something more simple. “The medium white has the great meltability, stretch and ooze factor we are all looking for from a classic grilled cheese, and the sharp brings in those bright and tangy cheddar notes,” he said.Īlthough cheese is the key ingredient in grilled cheese, Dahl says that it’s important “not to over cheese.” That’s because the flavors from the bread “blend as one” and need to be balanced. ![]() One of his favorite combinations is medium white cheddar mixed with sharp cheddar. Werlin noted that expensive cheeses are often a poor choice for grilled cheese.“More upscale artisan cheddars often separate and become gritty when melted,” she explained.Īrchibald also likes to use a blend of cheeses. If you prefer a cheese you can buy at the supermarket, Werlin recommends medium or sharp Tillamook Cheddar, which she said has a “classic orange color and melts perfectly.” She also likes Jasper Hill Farm’s Alpha Tolman and Uplands Cheese Company’s Pleasant Ridge Reserve. Werlin often combines Comté with a hard or soft cheese to get the flavor and consistency she likes in grilled cheese. Werlin explained that hard cheeses like parmesan “will never become oozy” and “a soft cheese like brie, fresh goat cheese, or a blue cheese will become softer and creamy but never gooey.” To get the classic grilled cheese pull, Werlin prefers Comté, a type of cheddar. To get a mix of flavor and a classic grilled cheese “pull,” mixing cheeses is best. However, she cautioned that “the important thing to keep in mind is that not all cheeses do the same thing.” While taste is largely a matter of personal preference, there is an art to creating a gooey, oozy grilled cheese. When it comes to choosing cheese, “the sky is the limit,” Werlin said. Spread the butter evenly on the bread for an even, golden crust. As long as the butter is room temperature, it can easily cover an entire slice without tearing the bread. “The butter can be so much better distributed over the entire sandwich before cooking it” this way, she explained. When it comes to making grilled cheese, Werlin said that “there’s no doubt in my mind that the bread should be buttered before laying the sandwich in a hot pan,” she said. Is it better to smear the bread or the pan? ![]() She said that butter “crisps the bread just fine” while bringing “richness to the entire sandwich.” Werlin prefers salted butter because “the bread in a grilled cheese sandwich must be seasoned, too.” She thinks nothing beats butter for the best flavor. ![]() Laura Werlin, author of the cookbooks “ Great Grilled Cheese” and “ Grilled Cheese, Please!” has spent years developing over 100 grilled cheese recipes. ![]() “It makes it so crispy and gives it a buttery taste, without burning,” said chef Lisa Dahl of Dahl Restaurant Group in Sedona, Arizona. For the best results he recommends “applying the schmear very liberally, ensuring you get coverage all the way to the edges.”Īnother alternative to butter is olive oil. Josh Archibald, executive chef for Tillamook Creamery in Tillamook, Oregon, said that mayo “helps crisp up the bread and gives it a savory, almost crouton-esqe crunch” that is better than butter. Most people butter bread for grilled cheese sandwiches, but many grilled cheese connoisseurs think mayonnaise is superior.
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