Tag Info

Hot answers tagged

12

Yes, it can change the taste quite significantly. Here's an easy experiment that you can do: Make a sandwich, but spread mustard on only one of the pieces of bread. Take a bite of the sandwich, mustard-side up. Take a bite of the sandwich, mustard-side down. Mouth feel is affected as well, but not quite as dramatically.


7

There is really no advantage or disadvantage to using a sandwich press. This is more a choice of preference from person to person. For me, a sandwich press is preferable as it toast the bread on both sides simultaneously, so you get an even toast on both sides, and it also presses the sandwich together so that it does not fall apart. A sandwich press also ...


3

I think this is a perfectly legitimate question. Flat plating of a grilled sandwich will almost always result in the bottom piece of bread being steamed by the time it is eaten. Grilling with thicker or denser bread somewhat alleviates the problem, as well as grilling with a roll sliced and grilled on the cut side. As for presentation, your method is ...


3

Absolutely! I have had great results with tomatoes directly against the cheese. I can't quite put my finger on why, but no matter where else I've tried putting the tomato slice it just isn't quite as excellent as right up against the cheese (the cheese being right up against the bread in this example (separated only by your favorite choice of lipid =) )) ...


3

The best way is to take the sub apart. Scrape any left over loose condiments (i.e. Mayo, ketchup, mustard, etc.) off of the bread. Turn your toaster oven on to about 250°. Put your bread in it while it's heating up. Then on a separate plate, heat up your sub guts (cheesesteak, fish, etc) for about 1.5 minutes in the microwave. Check your bread to see where ...


2

It seems likely that there was some form of residue left behind in the container; whether this was actual soap or just the scent is difficult to determine. I have found that soap scents do tend to cling a bit more stubbornly to plastic than they do to other materials, but that's just my experience. Next time you might try rinsing the container and drying ...


2

I very regularly make tortillas myself using a very similar method, and had exactly the same problem. As I'm trying to cut down on the amount of fat used, I have been putting less and less in recently, but I'm still getting them lovely and soft. Here is my recipe: Ingredients: 60g of flour per tortilla (plain white works well, but I've had good results ...


2

If you are using a "tiny bit of olive oil," I'm sure you are using too little. I have only made tortillas using shortening and lard and when doing so, my fat weighed-in at nearly a quarter the weight of my flour. I don't know how you measure-out your ingredients, but that would be roughly 1/3 cup lard or shortening for 2 cups of flour (with a little over ...


2

Do you have a model that allows you to change the temperature? If so, lower the heat. I prefer medium to medium low heat for grilled cheese. It gives time for the cheese to melt, and the slow cooking means the bread toasts through more without burning the surface touching the pan. Here is a list of temperatures. I am not sure what the lowest setting on ...


2

Try using a different cheese that melts better; try Gouda, Gruyère, Jalsberg or similar. Most Swiss cheese melts well.


2

Steam it! It won't taste quite the same as fresh, but steamed sandwiches are freaking delicious. You can even revive something that is super stale with steaming. If you've ever had a steamed hot dog bun, that will give you a point of reference for the bread consistency. Ever since I tried this once, I have never put a leftover sandwich into the oven (too ...


2

My experience has shown that you need to slice the meat against the grain when preparing it for sautéing. The shortened muscle fibers make for a more tender piece of meat. After that, the quicker you can cook the meat, the better. Round steak tends to be best either quickly cooked or cooked for an extended period of time -- there's not too much of a middle ...


1

For a detailed explanation of meat toughness, see What makes a moist steak (or roast)? As for your specific case: I also don't know about American cut names, so there are two possibilities. Either you chose a collagen-rich meat, or you chose a cut low in collagen. Assuming that you want fry steak in the pan and not have it become tough, you should choose ...


1

A Google image search for "grilled cheese sandwich" shows the traditional bread-on-plate plating is far and away the most common. In some cases, one of the halves is leaning on another (presumably salvaging the crispiness of that half somewhat). However, I've definitely been served vertically plated hot sandwiches. You sort of need to find the sweet spot ...


1

Steam the bread with a wet papertowel in the microwave, then simply toast it until hot. Came out like new for me, used a philly


1

If your lunch meat has white slime on it, throw it out! The white slime is Listeria, a bacteria that can be deadly, especially dangerous to pregnant women.



Only top voted, non community-wiki answers of a minimum length are eligible