Cooking Experiments!
Moderator: GreenCrayon
- Astrogirl
- so close, yet so far
- Posts: 2114
- Joined: Wed Aug 11, 2010 10:51 am
- Muntic0re
- Posts: 14
- Joined: Wed Dec 28, 2016 2:08 pm
Re: Cooking Experiments!
once i decided to make something from Japanese cuisine, it was a huge mistake, it was salty and sweet and something unbearable
- Muntic0re
- Posts: 14
- Joined: Wed Dec 28, 2016 2:08 pm
Re: Cooking Experiments!
all my cooking experiments look like disasters
- Lethal Interjection
- Death by Elocution
- Posts: 8048
- Joined: Wed Oct 12, 2005 2:17 pm
- Location: Behind your ear. It's magic!
- Contact:
Re: Cooking Experiments!
Mayonnaise instead of butter for the outside of grilled cheese.
I had never heard of this until perusing Anthony Bourdain's cookbook (a birthday gift from my parents). I was immediately intrigued. Doubly so since he referenced Gabrielle Hamilton* as his introduction to this idea.
Since discovering this and talking to a number of people, apparently it's not as unique an idea as I surmised.
Either way I love it.
Because mayonnaise is oil-based (rather than fat-based) it slows the cooking time enough to even the cheese-melting/bread-frying ratio. Which means you don't have to meticulously hover over the pan to get a well-melted, well-fried piece of grilled cheese.**
There are other benefits, too. The sandwich tends to be softer (lower temp) and it tastes vaguely egg-y. And I don't terribly like eggs, but I still see this as a pro. That's how vague the egg-y taste is.
It's maybe the best cooking tip I've happened upon in quite some time.
*I own both Bourdain's and Hamilton's autobiographies. They represent about 1/3 of the autobiographies I own. Stephen Fry represents another third.
** I recognize that if you are using processed American cheese, this isn't an issue. I love me some processed grilled-cheese but processed American cheese is surprisingly expensive, especially for a single-person household.
I had never heard of this until perusing Anthony Bourdain's cookbook (a birthday gift from my parents). I was immediately intrigued. Doubly so since he referenced Gabrielle Hamilton* as his introduction to this idea.
Since discovering this and talking to a number of people, apparently it's not as unique an idea as I surmised.
Either way I love it.
Because mayonnaise is oil-based (rather than fat-based) it slows the cooking time enough to even the cheese-melting/bread-frying ratio. Which means you don't have to meticulously hover over the pan to get a well-melted, well-fried piece of grilled cheese.**
There are other benefits, too. The sandwich tends to be softer (lower temp) and it tastes vaguely egg-y. And I don't terribly like eggs, but I still see this as a pro. That's how vague the egg-y taste is.
It's maybe the best cooking tip I've happened upon in quite some time.
*I own both Bourdain's and Hamilton's autobiographies. They represent about 1/3 of the autobiographies I own. Stephen Fry represents another third.
** I recognize that if you are using processed American cheese, this isn't an issue. I love me some processed grilled-cheese but processed American cheese is surprisingly expensive, especially for a single-person household.
- Apocalyptus
- Not what you were expecting
- Posts: 5278
- Joined: Tue Jun 02, 2009 2:00 pm
- Location: Melbourne
Re: Cooking Experiments!
Yes I've done that before, with some leftover challah bread, which made a super delicious toasted cheese sandwich.
Kimra wrote:Next they'll be denying us the right to say "We'll rape your arse if you don't come to this fucken country."