Hot answers tagged sandwich
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.
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 ...
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 =) )) ...
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 ...
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 ...
Try using a different cheese that melts better; try Gouda, Gruyère, Jalsberg or similar. Most Swiss cheese melts well.
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 ...
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 ...
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 ...
take the top off the sub, put the sub on some aluminum foil, turn your oven on broil, put your sub in the oven for like 3 minutes (just stay close by, you'll smell when it's done depending on how much stuff is on your sub), remove sub from oven, reconstruct, devour.
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 ...
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
The best way I have found and used is put the items in one tin plate put in a small amount of water, cover it with another tin plate, put into an oven or toaster oven, heat it up and, Wa La it is like from your original purchase (All Most) You have Restored it !!
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.
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