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/ck/ - Food & Cooking

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10530461 No.10530461 [Reply] [Original]

How does /ck/ make a grilled cheese?

Tonight I sliced homemade red fife sourdough bread, coated the inside of the slices with stone ground mustard, and added sliced roasted turkey and extra sharp Vermont cheddar. I channeled my southern roots and smeared the outside of the slices with mayo instead of butter, and the result was incredible.

>> No.10530479

>>10530461
next time you should try not to burninate the one thing you owned that could have been great.

>> No.10530483

>>10530461
that's a melt not a grilled cheese you fool

>> No.10530485

Shitty white bread, American cheese, basic tomato soup
There's nothing better, it's one of those recipes that's not supposed to be fancy or sophisticated.

>> No.10530495

>>10530483
what's the difference? if i'd left out the turkey, would have been a grilled cheese?

>> No.10530500

>>10530495
Grilled cheese is just melted cheese sandwich
Any other additions make it a melt

>> No.10530516

>>10530500
alright, i guess i understand that. the turkey was just a last minute addition for added protein cause i broke my ankle recently.

something something digits btw.

>> No.10530564

>>10530516
It's okay just don't do it again

Anyway, I like to play around with blending different cheeses for my grilled cheeses
My favorite blend is beemster and smoked white cheddar. I like to coat the bread in a bit of home made aioli instead of butter. I usually use a tartine style sourdough that I make at least once a week. Never heard of this red fife meme bread before today but everybody is posting it so I might look into it.

>> No.10530587

>>10530461
Basic white "Italian" Bread
Smoked Gouda
Havarti
Both cheeses shredded
mix some seasoning into the cheese
Mayo instead of butter
sometimes I'll put bacon on it. But not often.

>> No.10530595

>>10530564
red fife is an heirloom wheat grain. it's really good -- a bit nutty, but with a decently high gluten content compared to other heirloom grains (like spelt or emmer.) i highly recommend it. i do a modified tartine/FWSY recipe for my sourdough. i'll give your blend a try.

>>10530587
unf, smoked gouda. good call.

>> No.10530611

>>10530595
I just ordered some whole grain red fife
I'll probably mill most of it and then maybe set some aside to malt.
Hopefully its good, it was pretty expensive

>> No.10530617

>>10530595
It's my favorite by a long shot. The Havarti doesn't add a ton of flavor but it adds a nice creaminess to everything. Any other bread recommendations while your at it? I've been meaning to switch my basic white bread for something that actually has a taste.

>> No.10530629

>>10530461
Dude I am so sad for you. That sandwich actually looks inedible. Obviously it's burnt to begin with. Secondly, the choice of bread for a melt. Why would you go with sourdough? That is literally the WORSE bread you can use for a melt of your performance. Lastly, mayo.
>when Instagram won't accept the upload

>> No.10530640

>>10530629
The first time I saw my friend use mayo instead of butter I was disgusted too. Assuming you haven't tried it, do. It's less greasy and lets you taste more of the cheese.

>> No.10530643

>>10530611
red fife is my favorite grain to bake with. it's forgiving, delicious, and worth the price in my experience. i usually do a blend of the red fife and bread flour to compensate for gluten content. i've been contemplating getting a home mill, what kind do you have?

>>10530617
yeah, the havarti is a nice melty cheese, they probably balance each other out nicely. as far as breads go, i bake exclusively sourdough these days which contributes a lot to flavor. but look into getting some whole wheat varieties! my personal fave is red fife, but any random fresh milled whole wheat is gonna add a lot more flavor to your homemade bread. just be sure to compensate with extra water (and a long autolyse, if you can!)

>>10530629
sourdough is great. also, what >>10530640 said.

>> No.10530652

>>10530461
burnt/10

>> No.10530658

>>10530643
Thanks anon. I'll look into it. I don't make my own bread, but the threads I've seen have got me interested in trying, so I'll probably give it a shot.

>> No.10530661

>>10530643
I have this one
It's alright. A little touchy at times but gets the job done and is consistent as long as you don't over work it
https://www.amazon.com/KoMo-Mills-25-KOMOCLASSIC-Classic-Grain/dp/B00GH11O7E/ref=sr_1_15?s=home-garden&ie=UTF8&qid=1525147606&sr=1-15&keywords=grain+mill

>> No.10530669

>>10530658
if you have a dutch oven, look into "no knead bread" recipes. they're a great intro to baking your own loaves!

>>10530661
i'd be milling pretty infrequently, so the wear and tear probably wouldn't be as much of an issue as the space (i've got a small apartment in brooklyn and two roommates)

>> No.10530684

>>10530669
Even better. I haven't used the dutch oven in quite some time so I'll gladly take an excuse to get some use out of it.

>> No.10530686

>>10530684
oh shit dude, yeah, try this recipe out for a start: https://cooking.nytimes.com/recipes/11376-no-knead-bread

it's simple and delicious and a great intro to making homemade bread!

>> No.10530694
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10530694

>>10530686
make a thread if you try it out, and let us know how it goes! dutch oven baking is seriously the way to go. Ken Forkish's "Flour Water Salt Yeast" is a great intro cookbook to baking homamde bread, I recommend it. It taught me a lot (like how to make bread like pic related.) I heart Tartine is really good too.

>> No.10530700

>>10530694
*I hear, not I heart. :\

>> No.10530712
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10530712

>>10530686
>>10530694
Thanks anon.

>> No.10531675

>>10530461
I use homemade fresh sourdough from the restaurant I work out, pepper jack cheese, and butter on the outside. Simple but effective

>> No.10531683
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10531683

Jesus Christ Favreau, its just grilled cheese

>> No.10531698

>>10530461
the best kind of bread for a grilled cheese is, unironically, shitty american white bread.

I've tried it with rye, jewish challah, crusty polish bread, it's all *ok* but something about shitty american paste bread just makes the best grilled cheese. I think it's the softness of it, it takes up the oil and cheese better and holds together more nicely, and the sweetness of it is enough to complement whatever you put inside but it's not as sweet as jew egg bread.

>>10531683
>letting the cheese run out of the sandwcih
why the fuck do wh*tes make food so messily? the whole point of a grilled cheese is that it's nice and contained. that's also way too much cheese anyway, and a proper grilled cheese is built all at once so the cheese glues the slices of bread together, not that retarded shit of grilling them separately. mixing a proper parmesan and shitty american "yellow cheese" is a sin, too. parm goes on top of a grilled cheese anyway, so it's the first thing to hit the tongue. parm sucks when mixed directly into other cheeses, it either overpowers or gets overpowered.

>> No.10531757

>>10531698
>why the fuck do wh*tes make food so messily?
try again without the racism please

>> No.10531772

>>10531757
why the fuck do """"" PEOPLE """"" of the ETERNAL ANGLO ALIGNMENT make food in such a disgusting way, osti d'tabernacle je veux vous calisser pour ces crimes contre le gout

>> No.10531779

>>10531772
please, stop talking canadian for three seconds and apologise

>> No.10531786
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10531786

>>10531779
>apologise
Not now and not ever. Quebec and the Quebecois have done nothing wrong, and everything right, to the best of everyone's ability, ability which surpasses the west. You have done nothing to help the federation nor to help the crown, and have shamed Quebec for shirking both while still offering its unconditional aid and love. You will be burned up by the confines of Hell for this continued abuse. Regret. Confess. Supplicate Pardon.

>> No.10531800

>>10531786
>the crown
um excuse me but the crown is anglocentric, do not invoke its name unless you defer your inferiority to the eternal anglo

>> No.10531826
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10531826

>>10531800
>um excuse me but the crown is anglocentric,
the crown thinks they're big time and they're going to die big time

>> No.10531838

FOR FUCK'S SAKE JON IT'S JUST TWO SLICES OF BREAD WITH SOME CHEESE IN THE MIDDLE

GET YOUR HEAD OUT OF YOUR ASS

>> No.10531844

>>10530461
Extra sharp cheddar doesn't melt as well as cheddar that's been aged less, a medium melts nicely. There are lots of cheeses out there to experiment with, I recently made a grilled cheese with an inexpensive gruyere that turned out fantastic.

Mayo on the outside is a meme, I use Kerrygold butter and it always makes the bread a perfect golden brown. It seems a little more oily when it melts than regular butter, maybe that's why.