PC Pals Forum
General Discussion => Food & Drink => Topic started by: Simon on December 18, 2009, 23:30
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How do the esteemed chefs of the forum make cheese on toast? I am after the answers to three questions:
1. How do you not burn the edges of the toast, when grilling the cheese on it?
2. What is the best type of cheese to use, that will 'brown' nicely on top? I tend to use fairly strong cheddars, like Davidstow, but it never goes a nice colour when cooked.
3. Is it best to cook quickly under a hot grill, or slower under a medium heat?
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Its a long time since I used the grill for cheese on toast Simon. It tastes better but for speed and cheapness I usually use my toaster to toast the bread then put the cheese on and nuke it in the microwave for a minute or until it bubbles, or I use my sandwhich toaster to make cheese toasties.
If I was to use the grill then I would only toast it properly on one side and then only slightly do the side that was going to have the cheese on, that should stop it burning the edges. Never really thought about the colour but it looks nicer and adds a little extra if you sprinkle paprika or if you like it hot a little cayenne pepper over the cheese before you put it under the grill. Worcester sauce is another nice addition.
I dont think the time matters so I would do it under a hot grill for speed.
Have you ever tried a blue cheese in place of cheddar ?
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I lightly toast the bread on both sides under a grill, then butter just the edges of one side before grating cheddar onto it. If you butter the edges of the bread before you grate cheese onto it, you'll find the edges retain their colour but do not burn. The stronger the cheese, the less you need to use. I don't give colour a second thought because taste is what matters to me. If I was concerned with appearance, I would make a rarebit instead of using pure cheese.
Rarebit is fabulous for grilling. My favourite meal of all is a mackerel fillet topped with rarebit and chillies, grilled until the rarebit begins to bubble and brown, served with chips and a light salad.
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Im not keen on cheese but on toast seems ok for me sometimes but I always wait until some one else offers to do it as when I try all the cheese just ends up in the bottom of the toaster and I have to tell you it takes some getting out
:scoot:
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I'm with Gill, Simon, but try Red Leicester, and add a drizzle of Worcestershire sauce and some thinly sliced red onions before grilling. Better yet, bake a tomato & garlic loaf and make it from that - it's a flavour fest.
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I like the dark bits round the edge n plenty of pepper :crazy:
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I don't have toaster because I prefer toasting under the gas grill. Not quite as nice as a using toasting fork in front of an open fire though! Yummy yum yums! I like my toast thickly cut and toast it quite well on both sides. Lightly 'butter' one side with Olivio or whatever silly name they are calling it these days and cut slices of 'seriously strong cheddar' over it. I don't burn the edges at all but Mrs Clive always manages to do so. :bawl: Worcester sauce is delicious but it gives me severe indigestion!
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Thanks for the tips! I hadn't actually thought of 'buttering' the side the cheese goes on. :blush:
I'm with Gill, Simon, but try Red Leicester, and add a drizzle of Worcestershire sauce and some thinly sliced red onions before grilling. Better yet, bake a tomato & garlic loaf and make it from that - it's a flavour fest.
I'd replace the onions with chopped bacon, but Red Leicester sounds a good idea. ;)
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It's got a really good flavour as a toasty. :)
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Yes, I do like Red Leicester. I'll try that. :thumb: