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If the whole problem is the bottom getting soggy, you can try several things. consider keeping the sandwich on a cake cooling grille, or one of the smaller pot cooling grilles, even serving it on them on informal occasions. Alternatively, put the sandwich on a napkin and not directly on porcelain, to minimize condensation and have some of the moisture ...


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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 ...


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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 ...


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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 ...


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The toughness in meat comes from the amount of collagen in it. In order to break down this collagen so you are left with tender flaky beef, you have to either slice it very thin so it has an easier time in the pan, slow-cook the beef in a crockpot, or pressure pressure cook it (the best way IMO). After slow-cooking or pressure cooking, stick it in a ...


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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 ...


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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



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