stevestory
Posts: 13407
Joined: Oct. 2005
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So gradually over the past year I've been doing grilled cheese experiments. the bread's pretty standard white bread. The coating on the outside has been variable (Promise, Smart Balance, olive oil, or whipped butter) and hasn't made too much diff. But the cheese...I'm now thinking the lowbrow approach might be better. So far I've used, for cheese, slices of provolone, swiss, mozarella, or muenster. And the results have all been unsatisfactory. I'm starting to think the lowbrow approach, aka those fake cheese slices like Kraft singles, which are I think mostly vegetable oil, would work better. The real cheese melts but is too stiff. The fake cheese gets gooier and I'm thinking that might actually be better.
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