Sure… can’t hurt! I’m leaning it’s not gonna, but I’d love to be proven wrong.
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I’d avoid philadelhia brand stuff, there’s way too many ingredients to be a proper cheese.
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I’d be inclined to use a different kind of cheese. Parm or cheddar work well as they will get nicely caramelized on the outside of the sammich
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I think you’d still need butter for that though, would it really result in toasted bread instead of browned cheese stuck on the outside? Well, parm at least. Cheddar might be greasy enough.
Semi-related: You ever have chupaquesos? They were a dish in Schlock Mercenary that the author actually ended up making. The real life version was taco shells made out of cheese.
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I know i’ve seen cooking vids of chefs doing the cheese outside the grilled cheese. When i get home i can try tracking one down in case that’s helpful.
And no i have no heard of it but not surprised. A cheese shell would be good!
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laughingthelaughiest
I think I’m going to remember this phrase every time I cook for the next five years
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What? Are you using the spreads or something?
From the block in our fridge:
Pasteurized milk and cream, salt, carob bean gum, cheese culture
For point of comparison, the Kirkland also in our fridge:
Pasteurized milk and cream, cheese culture, salt, carob bean gum, xanthan gum
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Really good! Even my gf had some, and she hates fish
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Actually had a look at it (the simple ones only have 2 ingredients), and the only difference is stabilizers, like guar gum or carob bean gum, which are problematic for your gut biota, as emulsifiers are not something you find in nature.
I’ve eaten lots of soft cheeses, I just don’t like additions of things which a dairy farm 100 years ago would not have used…
am I a snob? All signs point to yes.
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You’ll pry my Boursin out of my cold, dead hands.
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Is it ok if I scoop it out with a spoon, because it’s a pretty soft cheese?
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Boursin is my down-and-dirty filling for manicotti. also layered in (with ricotta) to lasagna.
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Have any of you guys who do lasagna with ricotta (I think it’s a sicilian thing, not my hill to die on) tried using white sauce (beschamel)?
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no.
but, in all honesty i don’t make lasagna often.
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I haven’t tried it, but I’m fairly certain I’ve heard of it. (It might’ve been for pastitsio, though).
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I’ve done a white lasagna occasionally with a jarred cream sauce. Definitely needs tweaking, not sure what I need to do to make it correctly.
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It’s the way they make it in Bologna and surrounding areas, it’s just roux, milk, a bit of nutmeg, and a decent amount of grated parmesan…
It works quite nicely, as it keeps the pasta inside nice and m… I’ll take some pictures next time we make one.
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Anyone have a vacuum sealer? If you do- which brand and do you like it?
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