Hacker News Reader

Comment by derefr | Hacker News Reader

One of those "chef lifehacks" that stuck with me is that you can use mayo in place of butter on the outside of a grilled cheese. Easier to spread, browns perfectly, and turns out to taste exactly the same. (Which is surprising, given that every time I've made a grilled cheese with any kind of oil in place of the butter, it's turned out disgusting. Emulsifying the oil fixes the problem somehow.)

View on HN

Was just about to comment the same thing. Massive upgrade in grilled cheese quality.

If you can get it, Duke's Mayo is just absolutely bonkers. I also really like the Trader Joe's organic mayo.

Also, since I'm deeply invested in grilled cheeses, more recommendations:

I use a ratio of 1 part gruyere, 1 part sharp or extra-sharp cheddar. I also really like a little parmesan or pecorino, but it tastes less "classic grilled cheese," so might not be for everyone.

Cooking method:

- heat pan to medium

- put mayo on one side of two pieces of bread

- put the first piece of bread into the pan, mayo side down (it should sizzle lightly)

- heap your cheese on top of this piece, and press it down onto the bread a little

- after 2 minutes, take the other piece of bread and put it mayo side up onto the top of the cheese. flip the sandwich (so that the fresh mayo is now down).

- 2 more minutes and you're good to go. serve with tomato soup (naturally) and a little ranch if you're a degenerate like me.

My only suggested upgrade is to make your own mayo. You can use nice oils that have a flavor you like, and you can use a high-grade mustard to add some nice, subtle flavors. It only takes a minute or two, especially if you make it in a blender.

Ooh, just saw this, don't know why I never considered it. I'll definitely try it out.

When I moved in with my partner, she came with a small George Foreman grill. She used it occasionally for reheating burritos, but together we found out that it makes grilled cheese so quickly and easily, that grilled cheese went from being an occasional treat to a weekly staple. I highly recommend it over the pan option.

In my opinion, the Foreman grill is one of the rare massively-hyped kitchen gadgets that's actually useful enough to be worth the cabinet space in the long term.

i should really bust mine out more. i've had one for ages and used it a bunch in college then just... stopped.

I'm just here to make sure no one accidentally confuses a grilled cheese with a melt.

Hmmm, I've made a great one with olive oil and sun dried tomato bread.

I suspect it depends on the ingredients ... you need a bread that goes well with the oil and have to be very careful on not oversoaking it.

The proper way to store butter is in a butter dish [0], not a refrigerator. At room temperature you'll have no issues spreading it. It'll go rancid after a week or so, so if you don't use it everyday then this obviously isn't a good option. In Britain toast is more popular than cereal for breakfast.

[0] https://www.nordichouse.co.uk/enamel-butter-dish-p-4219.html

For those of us that live in a cold climate, counter butter isn't very spreadable during the winter. However, ghee is perfect for this application.

Have you tried making garlic bread with mayo? Yum!

if you are going that direction, why not garlic aoli?

Reply on news.ycombinator.com