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Started By
Message
re: Melty Grilled Cheese on Homemade Bread
Posted on 2/12/19 at 7:39 pm to KosmoCramer
Posted on 2/12/19 at 7:39 pm to KosmoCramer
yes, please
1
Posted on 2/12/19 at 7:52 pm to KosmoCramer
quote:
Use mayonnaise instead of butter to get a better golden sear, flavor, and easier spread.
Melt butter in skillet. Fry bread in butter. Simple
I’m ok with the mayo but don’t like how it smells when heated
Posted on 2/12/19 at 9:48 pm to KosmoCramer
Melty ranks right up there with my most hated word.
Would eat though
Would eat though
Posted on 2/12/19 at 10:24 pm to TigerstuckinMS
quote:
Then, back to the cheese, the bottom of which had turned into a light brown crunchy deliciousness and the top turned into goo.
I’ve been messing around with this more and more, lately. That combination of browned and crisped cheese with melted cheese is a flavor that is underutilized in restaurants and kitchens, imo.
Posted on 2/12/19 at 10:28 pm to mmmmmbeeer
I’m not as picky as some about a grilled cheese. Crispy bread and gooey cheese does it for the minimum.
Posted on 2/13/19 at 10:35 am to CorkSoaker
quote:
yes, please
FSWY White Bread with Poolish
Total Amount 1,000g White Flour, 750g 85° Water, 21g, Fine Sea Salt, 3.4g Instant Dry Yeast.
500 g Water and 500g Flour with .4g yeast for the poolish, mix and rest 12-14 hours til properly fermented
Add the rest of the ingredients to Bulk ferment with 2-3 folds in first hour for 2-3 hours until about doubled in size
Proof for about 1 hour until passing finger test
Bake at 475 for 30 covered in dutch oven then uncovered until desired rich mahogany-ish crimson, about 15 minutes
If you want to get into baking bread, I recommend Flour, Water, Salt, Yeast by Ken Forkish. It is great for beginners.
Posted on 2/13/19 at 11:41 am to KosmoCramer
quote:
I recommend Flour, Water, Salt, Yeast by Ken Forkish. It is great for beginners.
He has a few restaurants in town here. A bakery, a pizza joint, and an upscale restaurant. All are excellent.
I put a little shredded cheese on the outside of the bread and flip it a couple of times to make the surface of the bread crispy.
Posted on 2/13/19 at 12:12 pm to KosmoCramer
After having it in Italy, I started making grilled cheese with good olive oil. Usually use a melting cheese like provolone and something with a lot of flavor like extra sharp cheddar.
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