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rule (quokk.au)
submitted 5 months ago by to c/196@lemmy.blahaj.zone
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A twitter post by "cole ashe" with NileBlue's "Making the World's Purest Cookie" video on the bottom saying "everything about this video is great. he makes a cookie using like NIST reference standard flour and chocolate and molecular biology grade sucrose and it just ends up tasting like nothing. he'd also never made cookies before this so it's like watching a space alien learn to bake"
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[–] 2 points 5 months ago (8 children)

I want to start a debate:

Do you people use mayonnaise on the outside of your grilled cheese, or butter? Or margarine?

Similar to this cookie I find mayo (oil based) gives too clean of a flavour, whereas the frying of the butter improves the grilled cheese with a bit more caramelization and flavour on the bread. Salted or unsalted are both preferable to me.

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  • [–] 4 points 5 months ago

    I've always used butter, mainly because the idea of heating/cooking mayo weirds me out even though I know rationally that it's a perfectly valid thing to do. (Probably something to do with how it goes all translucent and gross if you leave it to dry out, whereas butter stays palatable.)

    I haven't used margarine since I moved out of my parents' house. Baby boomers might be into that fake shit, but I'm not.

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  • [–] 3 points 5 months ago (3 children)

    Chef John’s grilled cheese man. Try that instead. Cheese caramelizes way better.

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  • [–] 2 points 5 months ago (2 children)

    https://foodwishes.blogspot.com/2010/05/inside-out-grilled-cheese-sandwich.html

    I’ve never seen this, but this does look superior, thanks

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  • [–] 2 points 5 months ago (1 child)

    I have made it! It's really good. But like most grilled cheese, the ingredients are really important. Might take some trial and error to find the ideal cheese to melt outside. Sometimes I do super sharp, sometimes I do mild... I really need to try manchego.

    I'm a sucker for parm crisps and similar, so even parmesean might work, but i'd probably mix it with something so it sticks better.

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  • [–] 1 point 5 months ago

    I made this today (but I used pizza mozzarella ovaries of cheddar on the outside, it crisps up about the same)

    It was good, but my technique needs improving.

    The weight of the sandwich as a whole smooshed my white bread, so it was denser than I’d like.

    Would make again though.

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  • [–] 2 points 5 months ago*

    I use mayo because my wife and two of my kids are lactose intolerant, but as long as you use a decent mayo (e.g. Dukes) it comes out pretty good. I have also found using a slight bit of seasoning (mix of salt, pepper, garlic powder, onion powder, maybe cayenne) kicks it up a notch. Sure, using salted Kerrygold butter is slightly tastier than mayo, but it isn't enough to make a big difference IMO..

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