Davey Boy 2.0 Posted January 22, 2015 Report Share Posted January 22, 2015 Y'know I distinctly remember having grilled cheeses in my youth that resemlbed this: Not once within memory have I been able to get the cheese to do that^. It's still melty and everything and I switch up my method (low heat/high heat; different breads; different cheeses/"cheeses"; etc) but it never does that^ any more Any ideas?!?!? Link to comment Share on other sites More sharing options...
Esau. Posted January 22, 2015 Report Share Posted January 22, 2015 I've only seen that when processed chesse is used or maybe when a mozzarella/cheddar combo. I know the ones I make never do that. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted January 22, 2015 Author Report Share Posted January 22, 2015 after a bit of diggin I think that your "mozzarella/cheddar combo" is the answer cheers to you, good sir Link to comment Share on other sites More sharing options...
c-towns Posted January 22, 2015 Report Share Posted January 22, 2015 That's a kraft single grilled cheese for sure. Link to comment Share on other sites More sharing options...
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