/ck/ - Food & Cooking

[Anonymous No.12600242]

The humble grilled cheese sandwich is the peak of the culinary arts. How a man prepares a grilled cheese tells you more about his skills in the kitchen than anything else could.

[Anonymous No.12600249]

after grilling my bread in butter (both sides) i put the cheese on the grill as well, flipping it once when the sides start to bubble up

i thought this was common practice but apparently no one i talk to does this

[Anonymous No.12600251]

>>12600242
two slices fresh outta the toaster, slap some cheese on it and microwave

[Anonymous No.12600447]

"Grilled"? That is clearly fried.

[Anonymous No.12600468]

>>12600447
The sandwich was invented when segmented ovens with dedicated broiler compartments were commonplace, Bongs called the broiler a grill at the time.

[Anonymous No.12600563]

[Anonymous No.12600582]

>>12600242
do any of you toast the bread first?
besides this >>12600251 stupid method

[Anonymous No.12600585]

You have to go back, Favreau.

[Anonymous No.12600592]

>>12600468
According to a bong friend of mine they still call it a grill to this day and find it strange that nobody else does

[Anonymous No.12600593]

>>12600563
no way that thick layer of cheese would melt before that bread burned

[Anonymous No.12600596]

>>12600249
I put the butter on the bread, put it in the pan, lay the cheese on it, other buttered slice, cover for a cuople minutes.
Uncover it, let it brown up, flip.

[Anonymous No.12600602]

>>12600593
Exactly. He didn't use a pot lid or anything.
He even put them both on the griddle at the same time ensuring the bread was overdone.
Movies are a lie, my life is a lie. i kms now

[Anonymous No.12600607]

>>12600242
garlic butter on both sides
mix of parm, gouda, and some sharp cheddar

That or the classic american slices in white bread satisfies a nostalgia need

[Anonymous No.12600615]

>>12600596

bread is too burnt for my tastes

>but thats just how I like it anon

no no no no NO !!

[Anonymous No.12600621]

I like to put a couple thin slices of ham in mine

[Anonymous No.12600623]

>>12600615
This ain't no restaurant and I don't cook to order or please. I cook it for me, you poor fags lost in your memeworld are to be pitied, and celebrated when the odd one of you escapes the clutches of memefood and joins the Living.

[Anonymous No.12600987]

>>12600596
it’s so black that it stole my bike

[Anonymous No.12601005]

>He doesn't put jam on his grilled cheese

Uncultured swine

[Anonymous No.12601008]

>>12600607
>>12600621
based

>>12600251
terrible

[Anonymous No.12601045]

>>12601005
But seriously, has anyone tried grilling a PBJ? The peanut butter melts and it is like a whole new sandwich. Recommendable

[Anonymous No.12601093]

>>12601045
Absolutely man. Cheese is expensive, and all of my female relatives give me jam. It got so out of hand that I started having to use my birthday presents to cook up thanksgiving leftovers. That said, apple-butter-curried turkey over latkes with brie is pretty kick ass. So are grilled pbjs.

[Anonymous No.12601109]

>>12600592
Last time I mentioned it to a Bong, they got incredulous at me and demanded I stop trying to pin this linguistic anomaly on his countrymen.

[Anonymous No.12601129]

>>12600242
i use velveeta with a slice of actual cheddar.

[Anonymous No.12601177]

>>12600242
>high quality white bread
>actual deli American cheese and sharp cheddar
>several cloves of roasted garlic spread inside the bread with the cheese
>butter in the pan, not on the bread
>cook in skillet at very low temp so to ensure the cheese reaches max meltiness and the bread becomes golden without burning
>pair it my home made creamy tomato soup

That's the perfect one for me. Fuck, now my mouth is watering

[Anonymous No.12601219]

>>12600242
First make bechemel: melt butter, whisk in flour, cook out the raw taste. Whisk in milk, freshly grate nutmeg.

Now spread the bechemel on both slices of thick country bread. Add copious amounts of gruyere cheese. Make sandwich.

On one side, spread homemade aioli, and fry in hot cast iron skillet with butter. As aioli side fries, spread more aioli on top side, then flip to finish.

[Anonymous No.12601225]

>>12600242
>peak of the culinary arts
just follow the instructions on the box wtf

[Anonymous No.12601236]

>>12601219
You are the definition of pretentious to put bechamel on a fucking grilled cheese. Stop trying so hard. You're not impressing anymore

[Anonymous No.12601262]

>>12601236
All I did was take ham off an inside-out croque monsieur.

[Anonymous No.12601270]

>>12601236
Next you'll tell me a monte cristo is haute cuisine.

[Anonymous No.12602034]

>>12601236
Imagine getting upset at the cooking themed spinoff of an anime discussion website

[Anonymous No.12602045]

>>12600242
Use mayo instead of butter. The bread doesnt burn and looks nice and golden with a better flavor.

[Anonymous No.12602052]

>>12602045
...do you think butter is what causes it to burn?

[Anonymous No.12602057]

>>12602052
Its fact.

[Anonymous No.12602061]

>>12602057
Lol

[Anonymous No.12602074]

>>12600596
This looks like it was in the oven at 400F for 4 hours.

[Anonymous No.12602084]

I used to put the cheese between the breads and flattening it up, then i put in on a o toaster an let it cook.

[Anonymous No.12602255]

>>12600251
You are not alone my friend

[Anonymous No.12602358]

Homemade bread with Duke's, Sungold tomatoes and Genovese basil from my garden, cheddar/provolone, salt/pepper.

[Anonymous No.12602365]

>>12602358

Mayo side down into a dry pan.

[Anonymous No.12602379]

Top and flip.

[Anonymous No.12602389]

>>12602379

Serve.

[Anonymous No.12602400]

>>12602358
>>12602365
>>12602379
>>12602389


Now this is a grilled cheese. Butter is for tastelets who like burnt bread.

[Anonymous No.12602403]

>>12600249
I don't flip the cheese, once it starts to bubble I drop the bread on top of it, and the cheese comes up off the grill when I lift the bread.

[Anonymous No.12602530]

>>12600468
>>12600592
>bong bong bong bong bong
We get it, you are "fitting in." Give it a rest.

[Anonymous No.12602550]

>>12600468
>>12600592
>>12601109
>bong bong bong bong bong
We get it, you are "fitting in." Give it a rest.

[Anonymous No.12602574]

>olive oil on outside of bread
>make sandwich
>put in toaster oven
>toast
>pull out
>bread is perfectly crunchy, cheese is melted

I haven't done it stovetop in years.

[Anonymous No.12602593]

Mayo > Butter 100%
Cooks quicker though... depending on the brand.
Dukes is Master Race, but I can't get it here in NJ

[Anonymous No.12602708]

>>12602593
mayo is better yes, but best is just more cheese.

[Anonymous No.12602809]

>>12600585
Seriously, this. Get out.

[Anonymous No.12602867]

>>12600242
Did I see the word "cheese"? I think I see the word "cheese". Alright!
[hijack]
Imma planning on making me some cheese.
I'm gonna buy the fattest milk I can at the local market, early morning, several liters.
I'll boil it, then cool it down.
Then I'll plant yoghurt culture in it, and will ever so slowly start warming it up.
I'll continue doing that until I'll be able to separate curd from whey by filtering through cloth.
Fuck whey.
I'll cool curd down again.
Add several egg whites for plasticity. Fuck yolks, yolks hijack the taste.
Then I'll add fucking
butter?
Ehehe, no, fuck butter, raw and refined alike.
I'll add fucking LARD. I have nearly a liter of snow-white refined lard I made. Yoo fucking hoo.
I will place curd, mixed with egg whites and lard on the frying pan, and I will start to slowly warm and subsequently carefully fry the entire mass, mixing it and grounding it against the pan's surface with a spoon. Mixing and grounding. Mixing and grounding. While evaporating the still remaining whey.
Then, when the mass gets viscous enough, I will scoop it into another cloth, I place it to cool down, then in the fridge. Then, after it hardens into cheese, I'll take the cloth off it.
So, essentials: yoghurt, egg whites, lard.
Now a million dollar question. What can possibly go wrong?
[/hijack]

[Anonymous No.12603486]

>>12602550
Wait 'till you hear about Elevens.