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/ck/ - Food & Cooking

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File: 63 KB, 696x696, The-Best-Ever-Grilled-Cheese-Sandwich_EXPS_THSO18_222725_D03_06_4b-696x696.jpg [View same] [iqdb] [saucenao] [google]
11450268 No.11450268 [Reply] [Original]

What kind of cheese are you supposed to use to make grilled cheese?

>> No.11450270

Whatever cheese you want.

For me personally for nostalgia sake:
Wonder bread
Kraft american single
lots of butter.

>> No.11450271

Whatever cheese you want

>> No.11450274

Whatever cheese you like, OP. Make your own decisions and dont let anyone tell you it sucks.

>> No.11450280

I like Dubliner but it's really just personal preference

>> No.11450281

Is this a good recipe? Looks fancy.

https://www.tasteofhome.com/recipes/the-best-ever-grilled-cheese-sandwich/

>> No.11450282

>>11450268
Vegan cheese

>> No.11450285

>>11450282
Vegan cheese between an egg bagel buttered in pork lard.

>> No.11450292

WAT KIND OF EGG R U SPOSED 2 USE 4 EGGSALED

>> No.11450298

Nigger there's only one egg

>> No.11450300

>>11450292
Ostrich

>> No.11450301 [DELETED] 

>>11450285
*vegan egg bagel I'm vegan pork lard

>> No.11450305
File: 18 KB, 400x400, AaNXr2LT.jpg [View same] [iqdb] [saucenao] [google]
11450305

the most honest start to a thread I've seen lately.

>> No.11450310

>>11450268
Mascarpone and brie

>> No.11450318

>>11450281
I'm sure it's fine, but I can't be fucked to do that for a grilled cheese.

>> No.11450334

>>11450282
follow your heart Gouda

>> No.11450338
File: 46 KB, 500x333, CaramelizedCheeseCoveredGrilledCheeseSandwich5003034.jpg [View same] [iqdb] [saucenao] [google]
11450338

>>11450268
>What kind of cheese are you supposed to use to make grilled cheese?
It's preference, really. There's certainly nothing wrong with wonder bread, kraft singles (american is most like colby), and margarine, LOL. Getting gourmet, your palate wants better, and you might even pair your cheese to balance your bread choice. I like a crustier bread with some dense crumb, and I like real butter myself, and I'll turn it down low and slow to griddle the bread in a way that gets the crusts nice and well done, before the bread burns.
As far as cheese goes, I pick 2. I like a good meltiest softer cheese as well as something more aged with it. But, it's whatever I have in the cheese drawer in the fridge, really. I like it all. At any time in my fridge, it could be gouda, muenster, ny cheddar, brie, asiago, swiss, even a jalapeno jack. I sometimes buy marbleu from boar's head. I would say gouda is a sure thing. Be messy with your cheese, so that some runs out of the bread and gets toasted and crunchy around the crust.

I don't mind adding ripe tomato with some cracked pepper in there, or some ham or other leftovers. A bit of fig jam or hot pepper or mango chutney is also good.

There's a parm crust technique you can do to up the cheesiness. Coat the bread with butter first, very thinly. Then a thin layer of mayo (yea, it seems gross, so keep it thin), then dredge the mayo with a coating of grated parm. Griddle the sandwich in a good quality nonstick on low, until a cheese crisp forms on each side.

>> No.11450352

>>11450338
>tomato with some cracked pepper in there, or some ham or other leftovers
That's a melt.

>> No.11450396

>>11450268
provologne for me personally.

>> No.11450409

>>11450268
dick cheese

>> No.11450413

American cheese you stupid europoor

>> No.11450419

>>11450268
grilled

>> No.11450438

>>11450334
As sacreligious as it sounds, I like american cheese with gouda on sourdough. The key to me is getting the propper crust on the bread while still getting complete cheese melt. Talk about that and I'll listen instead of waving muh dick about muh tribal cheese, ok?

>> No.11450445

>>11450268
Gruyère

>> No.11450452

>>11450338
>muenster
Patrician choice. It melts very well and has a nice flavor. It goes very well with mustard as well.

Also a protip for making grilled cheese, use a bit of mayo on the bread instead of butter or oil on the pan. Japanese mayo in the squeeze tube is a great option since you can draw a quick light circle and then toss the bread down and rub it around a bit to spread.

>> No.11450512

>>11450413
Oi oi oi this fockin amerishart thinks he can tell me what cheese to use? Briton cheese is way better especially with tea and crumpets

>> No.11450598
File: 134 KB, 1024x700, 1534255764622.jpg [View same] [iqdb] [saucenao] [google]
11450598

Something that melts. Some upgrades I have for the standard grilled cheese are:
>Caramelized onions
>M E A T
>Using 2 unsweetened slices of french toast (I make my own) as the "Buns"

The last one is heavily advised to be used sparingly, unless you're on a bulk

>> No.11450600

There's nothing wrong with pesto in a grilled cheese.

>> No.11450606

>>11450600
That sounds like a fucking great idea.

>> No.11450615
File: 52 KB, 1024x1019, 1540257665702.jpg [View same] [iqdb] [saucenao] [google]
11450615

for me, its a slice of swiss and a slice of yellow cheese food

>> No.11450627

>>11450606
I usually do either pesto, or chipotle mayo with bacon. Yes I know bacon is a bit of a fucking meme but it still pairs well with the cheese and mayo specifically, adding a nice crunch to the middle.

>> No.11450638

>>11450268
I use smoked gouda and havarti.

>> No.11450690

>>11450270
I do the same but use Kraft Deluxe American Cheese.which is Processed American Cheese vs Singles which are American Cheese Product.

Cook low and slow at around 200-250 until the cheese is almost fully melted, flip, then crank it up over 300 for a little to get that golden brown.

>> No.11450695
File: 27 KB, 500x332, 79472479.jpg [View same] [iqdb] [saucenao] [google]
11450695

>>11450281
Looks good thx

>> No.11451165
File: 109 KB, 1280x720, food tomato soup and grilled chez.jpg [View same] [iqdb] [saucenao] [google]
11451165

>>11450268
VELVEETA!!!!
It's the only way!
Plus a bowl of tomato soup.

>> No.11451207

>>11450268
I like to put a piece of sliced tomato in the middle

>> No.11451263

I do pepper jack or muenster. Same cheese I put on burgers.

>> No.11451267

Patricians understand that bread choice is ten times more important.

>> No.11451625 [DELETED] 

>>11450268
Feta

>> No.11451648

>2018
>not using Gorgonzola on pumpernickel
>ISHYGDDT

>> No.11451694

>>11451263
This.
Pepper Jack is best on everything.
>Bonus
spread some Pimento Cheese on there if you're a good southerner.

>> No.11451969

I use sharp cheddar and sourdough bread. Lots of butter. Sometimes Havarti.

>> No.11451974

Pepper jack

>> No.11451994

i like muenster for a standard grilled cheese, its melts so well and is not too oily like some cheddars can get when melted. havarti is also great. also i like to do mozzarella and parmesan with a garlic herb butter spread on the bread and cup of good tomato soup in the winter for sublime comfy time. or a pepper jack along with pickled jalapeno slices with chicken tortilla soup.

>> No.11451997 [DELETED] 

Swiss, Gouda, Cheddar, and Provolone.

>> No.11452043

>>11450271
>>11450274
These are good optio-
>>11450282
Wait, oh god no.

>> No.11452093

>>11450413
Based

>> No.11452108

kraft singles >>>>>>>>>>>>>>>>>>>> all your disgusting mouldy yuropoor cheese

>> No.11452120

Vasterbotten>KraftSingles>Cheddar>Brie>Gouda>Pepperjack

>> No.11452122

>>11452108
this.
if yuropoor cheese was better then why do people always have kraft singles?
the free market always decides the best product

>> No.11452127
File: 32 KB, 1000x750, image.jpg [View same] [iqdb] [saucenao] [google]
11452127

>> No.11452164

>>11452122
ferarris must be so shit
lmaoing at those people wasting their money on red garbage

>> No.11452381

who cares

>> No.11452406

>>11450268
If i'm using a white bread, mozzarella. Bread with a lot of big seeds goes well with brie.

>> No.11452414

>>11450292
Backup egg.

>> No.11452433

>>11452127
skin on or off though?

>> No.11452457

>>11452108
>kraft singles greater than greater than greater than greater than greater than greater than greater than greater than greater than greater than greater than greater than greater than greater than greater than greater than greater than greater than greater than greater than all your disgusting mouldy yuropoor cheese

What are the twenty objects that are inferior to kraft singles but better than the other cheeses?

>> No.11452466

>>11450352
You're a fucking melt, anon.

>> No.11452475

>>11450268
That's clearly a toasted sandwich

>> No.11452550

>>11452457
1/2 kraft single, 1/3 kraft single, ... 1/20 kraft single

>> No.11452590

>>11452550
touche

>> No.11452671

>>11450268
Use whatever you like. I like a Coby Jack and oaxoan blend.

>> No.11452859
File: 441 KB, 768x670, COchao-Straight-1-768x670.png [View same] [iqdb] [saucenao] [google]
11452859

>>11450282
Veganfag here. I rareky buy any cheese replacement products but I bought this once to try on a grilled cheese with vegan butter and it tastes like muenster. Pretty good.

>> No.11453019

>>11452164
If this is an attempt at sarcasm you've failed. Ferraris are unironically shit. My coworker bought one brand new and it breaks down every time he takes it to work. Even without it breaking down all the time it's still a massive waste of money that only a retard would buy.

>> No.11453098

>>11452433
>eating circumcized cheese
Do Americans really do this?

>> No.11453188
File: 35 KB, 480x480, 518AW9MtReL.jpg [View same] [iqdb] [saucenao] [google]
11453188

>>11450268
Any kind. Try pic related with thin cut prosciutto and paper thin sliced apples for a flavor like caramel bacon but better and it all dissolves in your mouth like sex.

>> No.11453193

Smegma

>> No.11453249

Mainly it should just be a good melting cheese, anything like cheddar, American cheese, provolone or whatever.

Best pro-tip is to spread a thin layer of dijon mustard on the inside of one piece of bread.

>> No.11453344

winter hangover comfy recipe:

bread: ideally olive, if not good sourdough
cheese: sharpest cheddar you can find, little bit of gouda, and parmesan shavings

butter bread on the outside, spread strong English mustard on inside, and add dash of worcestershire sauce

later the cheese (cheddar, then gouda, then parmesan on top), and sprinkle chilli flakes then grill

pair with tomato cuppa soup

>> No.11453380

>>11450268

it's just cheese and bread so literally any kind
people have been eating cheese and bread for like thousands of years

>> No.11453391

>>11453188

Thats a melt you melt.

>> No.11453395

>>11450598
>Something that melts.

I like to have Cheddar (live in uk) with a slice of American style processed cheese as it helps the melting process.

>> No.11453402

>>11450268
I like using Muenster cheese. But I don't think there's any cheese that you're SUPPOSED to use. I would say Cooper Sharp is a good cheese to use too. It's an American cheese, but not like Kraft singles or "cheese product" plastic wrapped shits. It's perfect for burgers or grilled cheese or even a Lebanon Bologna sandwich.

>> No.11453405
File: 44 KB, 1024x683, Cooper Sharp.jpg [View same] [iqdb] [saucenao] [google]
11453405

>>11453402

>> No.11453467

>>11450413

The question is about cheese, not fake cheese. American cheese is actually plastic.

>> No.11453479

>>11450268
whatever cheese you want

>> No.11453523

>>11453467
Oi oi oi fockin amerisharts am i right mate lets drink up some tea for this

>> No.11453530
File: 28 KB, 640x359, Aki-1871A-640x359.jpg [View same] [iqdb] [saucenao] [google]
11453530

>>11453467
Amerisharts wish their country was as good as ours. There's a reason why nobody else can fuck british women but us it's because we're the toppity toppest alpha males of the world mate

>> No.11453556

>>11453530
Hello, Triggered Shart!
Good to see you're back!
Try not to shit yourself!

>> No.11453563

>melts itt who think cheddar melts well

>> No.11453564

>>11453556
>Try not to shit yourself!
kek

>> No.11453580

>>11453556
Oi oi oi those fockin amerisharts wish they were as good as us thats why we lost to them, they wish their teeth were as perfect as ours

>> No.11453623

>>11450268
Fromunda

>> No.11453651

Not brie, no no.

>> No.11454407

Where can I get a good grilled cheese without making it myself?

>> No.11454411

>>11453623
Fromunda cheese? Never heard of it, where can I get it?

>> No.11454415

>>11454407
Why would you pay someone to assemble a cheese sandwich for you? Do you pay someone to tie your shoes?

>> No.11454443

>>11454415
If I wanted to make one myself I'd need
>butter
>bread
>cheese
>a clean skillet

I could buy the stuff, but I'd need to make one every day practically for it not to go to waste. I'll never have a clean skillet though because my roommates are animals

>> No.11454448

>>11454443
You don't have bread, cheese, or butter in your home? What do you eat, spaghetti-o's cold from the can?

>> No.11454462

>>11454448
Rice, chicken, beans, protein shakes, stir-fry, eggs, salads, and various Costco foods. How do you go from no grilled cheese materials to Spaghetti-O's? Is that all you eat?

>> No.11454468

>>11450268
Cheese with slight sharpness and an unobtrusive texture is best. So basically cheddar.
Butter the bread. Salt pepper on this inside. Also add red pepper flakes if you want spiciness. Bacon and thinly sliced onions for the ultimate increase in luxury.
Pair with tomato soup garnished with watercress.
Classic American comfort food.

>> No.11454495
File: 1.58 MB, 320x240, jodie_foster_knows_what_is_up.gif [View same] [iqdb] [saucenao] [google]
11454495

>>11450285
I want to have the full sex with you. Hard.

>> No.11454510

>>11454462
Butter, bread, and cheese should be in everyone's kitchen at all times. At least, people who should be on this board.

>> No.11454513

>>11454468
The ultimate increase in luxury is putting a fried egg in the middle.

>> No.11454533

>>11450268
all of them.

>> No.11454534

>>11450268
Any kind

>> No.11454581

>>11454510
I'm sorry that's all you eat, fatass

>> No.11454585

>>11454581
lol why would you think the bare minimum essentials for civilized cooking is "all I eat". Why are you even here?

>> No.11454623

All these boys saying one type of cheese is best when in reality it's the mixing of cheeses that is true gourmet. Cheddar and Swiss, on sourdough when possible.

>> No.11454639

>>11454585
>bare minimum for cooking
Yeah, if you're a fatass, fatass.

>> No.11454651

>>11454411
Trader Joe's

>> No.11454667

>>11454639
Cold spaghetti-o's straight from the can. I know everything about you already.

>> No.11454672

>>11453188
That's a melt.

>> No.11454684

>>11454667
Posting about what you're eating again? I can smell the fat on you from here, fatass

>> No.11454693

>>11454684
Your projecting is both cute and disgusting, like a blobfish. I know you don't know how to cook so I am superior to you here on /ck/, accept it and go back to your hole.

>> No.11454695

Anything that melts well. I like colby jack.

>> No.11454702

>>11454693
>projecting
I could project an Imax film onto you, fatass

>> No.11454719

>>11452457
You can't be this daft not to recognize a netizen expression such as exaggerated comparison operators

>> No.11454728
File: 316 KB, 498x373, 48b[1].png [View same] [iqdb] [saucenao] [google]
11454728

>>11454702
Sure you could little fella. Enjoy your ramen noodles and cold beans.

>> No.11454734

>>11454728
>little fella
Everyone's little to you, fatass

>> No.11454778

>>11451165
Grilled cheese with tomato soup is just deconstructed pizza

>> No.11455215

>>11450268
Whatever you use, spoon some jam on one, absolutely delicious.

>> No.11455597

>>11450268
>>11450268
Gruyere and Mozzarella

>> No.11456297

churpi

>> No.11456315

>>11450268
Vermont Cheddar.

>> No.11456326

>>11450268
I use mozzarella for superior meltiness and a tiny bit of parmesan for sharpness.

>> No.11456334

I dont have a stove in my house, but I still make grilled cheeses!! Guess how? Microwave!! Ta-da!