Saturday, September 22, 2012

Experiments in Cooking

It has been a very eclectic day.  Part of was spent manufacturing orders for ScopeRoller; part of it was spent preparing for my presentation about non-legal sources for lawyers for this event in Philadelphia next month; part of it was spent reading 1860s and 1870s California newspapers, where editorials explained the reasons for repeal of the 1863-4 concealed carry ban: questionable constitutionality, and it reduced murder at the expense of increasing robbery.

But today's great experiment was, instead of frying a grilled cheese sandwich (as almost everyone does): I put it under the broiler instead, next to my wife's chicken breasts.  Not only was it a bit lighter tasting (in spite of still being cooked with butter), but it was more a consistent melting of the cheese.  I suppose that I could use less butter next time, since the butter is only flavoring in this cooking mode, not lubrication (or at least, not much lubrication).

5 comments:

Gladorn said...

Apparently I am the only oddball who puts a cheese sandwich in the toaster. No butter. Just bread, cheese, and mayo.

Also, I use the pre-sliced American cheese thus I apparently commit some crime in cooking.

JohnG said...

My mother used to use the broiler to prepare an open faced grilled cheese sandwich with slices of tomato on top. That was tasty - esp. with late summer tomatoes. No butter that I can remember so I suupose it would be lower fat and less calories.

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Jon said...

My mother used to make them under the broiler, without any butter at all, open faced. Quite good, with Velveeta.

Windy Wilson said...

My mother used to make open faced broiled cheese sandwiches with tomato like JohnG's mother. I think she learned that at Weightwatchers. The grilled sandwiches were just too greasy for kid hands, or rather the kitchen table, cabinets, doors . . .