Posted: 6/3/2013 10:28:57 AM EDT
Besides Alton Brown and our own Chef Morris, I really like Chef John of foodwishes. Check out some of his recipes on YouTube.
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Another miracle tip, this one I got from Guy Fieri, believe it or not.
One of the big problems for hot sandwiches is getting particularly hard cheeses to melt without overcooking the meat. Swiss, and other low-moisture cheeses are particularly devilish. What's worse, often, these sandwiches are made on a grill or in a pan, and you don't necessarily want to fire the oven up to melt the cheese, and even if you do you run the risk of overcooking the meat by the time the cheese melts. So what do you do? In a pan, either get a lid of a stainless bowl. When the meat is done, put the cheese on, and right before you put on the lid or bowl, throw 3 or 4 ice cubes into the pan. The ice melts at a steady rate, steaming the cheese, which melts nearly anything in just a few seconds. 30-40 seconds, and you've got perfectly melted cheese. It's marvelous. |
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Quoted:
Another miracle tip, this one I got from Guy Fieri, believe it or not. One of the big problems for hot sandwiches is getting particularly hard cheeses to melt without overcooking the meat. Swiss, and other low-moisture cheeses are particularly devilish. What's worse, often, these sandwiches are made on a grill or in a pan, and you don't necessarily want to fire the oven up to melt the cheese, and even if you do you run the risk of overcooking the meat by the time the cheese melts. So what do you do? In a pan, either get a lid of a stainless bowl. When the meat is done, put the cheese on, and right before you put on the lid or bowl, throw 3 or 4 ice cubes into the pan. The ice melts at a steady rate, steaming the cheese, which melts nearly anything in just a few seconds. 30-40 seconds, and you've got perfectly melted cheese. It's marvelous. 
I can't wait to try this! |
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Quoted: Quoted: Another miracle tip, this one I got from Guy Fieri, believe it or not. One of the big problems for hot sandwiches is getting particularly hard cheeses to melt without overcooking the meat. Swiss, and other low-moisture cheeses are particularly devilish. What's worse, often, these sandwiches are made on a grill or in a pan, and you don't necessarily want to fire the oven up to melt the cheese, and even if you do you run the risk of overcooking the meat by the time the cheese melts. So what do you do? In a pan, either get a lid of a stainless bowl. When the meat is done, put the cheese on, and right before you put on the lid or bowl, throw 3 or 4 ice cubes into the pan. The ice melts at a steady rate, steaming the cheese, which melts nearly anything in just a few seconds. 30-40 seconds, and you've got perfectly melted cheese. It's marvelous. I can't wait to try this! It's also the trick to making perfect grilled cheeses. Just make sure there is room to segregate the bread and water. |
| Pizza stone and a conventional oven. Preheat to 350 with the stone in the oven. Place the cold pizza on the stone and heat for 3 minutes. Switch the oven to broil for 3 more minutes. Tastes like fresh pizza again. Cheese perfectly melted, toppings and sauce hot, crust is warmed perfectly but not overcooked. |
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Pizza stone and a conventional oven. Preheat to 350 with the stone in the oven. Place the cold pizza on the stone and heat for 3 minutes. Switch the oven to broil for 3 more minutes. Tastes like fresh pizza again. Cheese perfectly melted, toppings and sauce hot, crust is warmed perfectly but not overcooked. This! You don't even have to have the pizza stone. Just the convection. |
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So I just watched a 2 and a half minute long video telling me that I should re-heat pizza in a pan vice the oven. Because that couldn't been conveyed in 5 seconds. I would think the stove top heats up a lot quicker than an oven. No I meant the message couldn't have been conveyed in 5 seconds. It needed a 2.5 minute video? |
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Another miracle tip, this one I got from Guy Fieri, believe it or not. One of the big problems for hot sandwiches is getting particularly hard cheeses to melt without overcooking the meat. Swiss, and other low-moisture cheeses are particularly devilish. What's worse, often, these sandwiches are made on a grill or in a pan, and you don't necessarily want to fire the oven up to melt the cheese, and even if you do you run the risk of overcooking the meat by the time the cheese melts. So what do you do? In a pan, either get a lid of a stainless bowl. When the meat is done, put the cheese on, and right before you put on the lid or bowl, throw 3 or 4 ice cubes into the pan. The ice melts at a steady rate, steaming the cheese, which melts nearly anything in just a few seconds. 30-40 seconds, and you've got perfectly melted cheese. It's marvelous. BAM! |
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So I just watched a 2 and a half minute long video telling me that I should re-heat pizza in a pan vice the oven. Because that couldn't been conveyed in 5 seconds. I would think the stove top heats up a lot quicker than an oven. No I meant the message couldn't have been conveyed in 5 seconds. It needed a 2.5 minute video? Dude how else am I going to learn how to do it then? 
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So I just watched a 2 and a half minute long video telling me that I should re-heat pizza in a pan vice the oven. Because that couldn't been conveyed in 5 seconds. I would think the stove top heats up a lot quicker than an oven. No I meant the message couldn't have been conveyed in 5 seconds. It needed a 2.5 minute video? I know, right? I dub this Foodwishes guy "Muttonfancy". (subscribed) 
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