No picture. I forgot.
I decided to give the clarified butter a shot so that someone could give an opinion on it. I figured that since I didn't have to stand there and watch it the whole time, I didn't mind how long it took to make. I'm not sure if I did it right because mine didn't come out totally clear (it was pretty muddy looking). I would've had to strain it through cheese cloth or something to get all the burnt butter particles out of it.
But that aside, it worked. Our bread browned nicely and didn't burn. I don't know that I can say it was worth it. I guess if I made grilled cheese often, I would keep some clarified butter in the fridge (but I don't).
One problem we had is that we only have one cast iron pan. For the other pan, we used a heavy bottom stainless steel pan. The pans didn't heat the same, so the top pan was hotter than the bottom pan and we had to turn the heat back on to get our cheese to melt all the way.
We used smoked gruyere and medium yellow cheddar on challah bread. I really liked the sweetness of the challah bread with the cheese. And I loved the addition of the mustard. It was a good sandwich. But like Maren said, I didn't feel so good a little while after eating it. I think that kind of cheese intake will be a pretty rare occurrence for us in the future.
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