I know three minutes of it is hard to endure but I have confidence you can manage it. The impediment, the slobbering, the weird words, the reference to and implied respect for royalty. There's a lot one must look past to get at the core of it.
Frying cheese directly on a non-stick pan hardens it and changes its flavor dramatically. Cooks use this to lift fried or baked cheese off a non-stick surface to wrap around a wine bottle or a tiny ramekin to form a cheese-basket or another type of salad decoration or plate decoration.
It's very tasty.
The fried cheese turns into a thin cheese cracker with surprisingly addictive qualities. You can see the oil split out of the cheese as it fries and that leaves the surface oily. So the sandwich has an oil-film surface and must be eaten with a napkin.
So you have that on both sides plus the gooey melted cheese center and the flavor is pumped up to whole 'nuther level.
Then add to that smoky applewood bacon bits stuck in the gooey center and the flavor profile is astronomic stretching from earth to the sun and to Jupiter.
Even without a dusting of capsicum heat.
Toast one side of both pieces of bread so the soft-bread inner sides face the soft melted cheese.
Use great cheese. A variety of two or three with differing qualities. Not cheap-ass pre-sliced sandwich cheese.
Great bread. Great bacon. Great cheese, cooked two ways, and you cannot go wrong.
(Lie. You can blow the whole thing by burning it or by starting with inferior ingredients.)
If you decide to add jalapeño then fresh is best and that gets fried too. Blistered. Fresh jalapeños are unripe and charing them changes them dramatically. You give yourself the short shrift when this step is omitted. And most Americans do skip it. It's one of the differences between Mexican and American cuisine.
And there I was thinking there must be a way to get fresh tomato and lettuce inside without wilting it for the best BLT with cheese on earth.
2 comments:
That is cheese porn. 🤗
My grilled cheese sandwich has two slices of sourdough or good bread heavily buttered on both sides of each slice. Then I take two deli sliced provolone cheese slices between the two slices of bread and in the middle I put some slices of Virginia baked ham. Also in the middle I put plenty of fresh basil leaves. Grill on both sides until the cheese is all gooey. The mix of flavors is great! I thought I had invented it but I found out later that the Italians have a very similar grilled cheese sandwich with the addition of tomato.
One thing I have learned on making grilled cheese sandwiches is that you do not skimp on the amount of cheese! There is something sad about a sandwich where there is no gooey cheese as it was all soaked up by the bread.
Post a Comment