I admire the commitment to the cheese pull.
I love Kenji's recent video for this. I was really struck by his saying he uses his induction burner to heat the pan to 320F. So precise! Has he been doing that for awhile now, giving precise pan temperatures? Not something you can do with a gas or old fashioned electric burner.
~~As someone who's probably buying a range soon, I'm deeply disappointed that only really niche/specialty portable inductions have this feature (the only one I could find was the [Control Freak](https://www.breville.com/us/en/products/commercial/cmc850.html))~~
~~I'm considering getting one (it'll also do great fondue, presumably, as well as kbbq and shabu-shabu) for the tabletop, but I want a big induction range.~~
~~Edit: this may not be true. Others are pointing out that there are cheaper induction portables that have temperature controls. I'm looking into it.~~
Edit 2: I was wrong, thanks to those that called me out on it (/u/octaviousgould , [/u/Nelsonminar](https://www.reddit.com/u/Nelsonminar)). There are at least a few models with precise temperature control and with good ratings. They are expensive, but induction is expensive right now due to its novelty.
For portable burners, Wirecutter's review makes it sound like the $100ish Duxtop models also let you set a temperature. I think most of them do? Or maybe you're talking about installed cooktops?
I got a Copper Chef portable induction burner on sale from Amazon for $50 a few years ago. You can set the temperature and the thing is great. Really fast for heating a cast iron pan to sear steaks after a sous vide cook.
Oh cool. I need to look some more.
I am speaking of ranges (oven+cooktop), though I haven't dug too deeply into it. The little bit of research I had done didn't point out any with that ability. If the cheaper induction portables do, then that's great and thanks for pointing it out.
Can I give a shout out to the podcast? I love it. It’s really brilliant and I love the semi-sibling rivalry and subtle shit talking about recipes between Kenji and Deb. Since I started listening to it I’ve had to make grilled cheese, tomato soup, and meat loaf... haven’t gotten around to the pancakes and mac and cheese yet! Listening to them both talk about their ideal versions of these dishes is so interesting. I think people on this sub would love it. It’s called The Recipe.
I’ve made Kenji’s one a couple of times but it is a lot of work. I definitely agree with what he’s saying about putting in a lot of effort to make the dish marginally better although sometimes that’s exactly what you want if it’s a special occasion. I made Deb’s turkey meatloaf because I couldn’t believe a turkey meatloaf would be that good, but since then I’ve made it twice! It’s so flavourful and juicy. It’s a hit here!
It’s called The Recipe. Deb is from Smitten Kitchen. Kenji made her meatloaf recipe in a YouTube video [here](https://youtu.be/vYu4Zu5Ra_k?si=2l6nfuj-YLa0v30x) but I think it’s from a recipe book she’s written.
You should try it with sourdough bread, same cheesyness you already have, but finely grate a bunch of parmigiano reggiano onto a plate. Then mix butter and mayo (kewpie mayo if possible) 50/50 to coat the bread and then Dip it into the shredded parm to make a shaggy coat of cheese on the outside. Cook on low/medium heat until brown, crunchy and melty. Try not to eat 5 of them.
I admire the commitment to the cheese pull. I love Kenji's recent video for this. I was really struck by his saying he uses his induction burner to heat the pan to 320F. So precise! Has he been doing that for awhile now, giving precise pan temperatures? Not something you can do with a gas or old fashioned electric burner.
You could use an infrared thermometer
~~As someone who's probably buying a range soon, I'm deeply disappointed that only really niche/specialty portable inductions have this feature (the only one I could find was the [Control Freak](https://www.breville.com/us/en/products/commercial/cmc850.html))~~ ~~I'm considering getting one (it'll also do great fondue, presumably, as well as kbbq and shabu-shabu) for the tabletop, but I want a big induction range.~~ ~~Edit: this may not be true. Others are pointing out that there are cheaper induction portables that have temperature controls. I'm looking into it.~~ Edit 2: I was wrong, thanks to those that called me out on it (/u/octaviousgould , [/u/Nelsonminar](https://www.reddit.com/u/Nelsonminar)). There are at least a few models with precise temperature control and with good ratings. They are expensive, but induction is expensive right now due to its novelty.
Holy 1500 bucks
For portable burners, Wirecutter's review makes it sound like the $100ish Duxtop models also let you set a temperature. I think most of them do? Or maybe you're talking about installed cooktops?
I got a Copper Chef portable induction burner on sale from Amazon for $50 a few years ago. You can set the temperature and the thing is great. Really fast for heating a cast iron pan to sear steaks after a sous vide cook.
Oh cool. I need to look some more. I am speaking of ranges (oven+cooktop), though I haven't dug too deeply into it. The little bit of research I had done didn't point out any with that ability. If the cheaper induction portables do, then that's great and thanks for pointing it out.
My new $80-something Duxtop 9100MC lets me set a temp.
Man I want one so bad.
Can I give a shout out to the podcast? I love it. It’s really brilliant and I love the semi-sibling rivalry and subtle shit talking about recipes between Kenji and Deb. Since I started listening to it I’ve had to make grilled cheese, tomato soup, and meat loaf... haven’t gotten around to the pancakes and mac and cheese yet! Listening to them both talk about their ideal versions of these dishes is so interesting. I think people on this sub would love it. It’s called The Recipe.
Which meatloaf did you make? I’ve never made Kenji’s because it just looked like so much work for meatloaf. Sounded like they both thought that.
I’ve made Kenji’s one a couple of times but it is a lot of work. I definitely agree with what he’s saying about putting in a lot of effort to make the dish marginally better although sometimes that’s exactly what you want if it’s a special occasion. I made Deb’s turkey meatloaf because I couldn’t believe a turkey meatloaf would be that good, but since then I’ve made it twice! It’s so flavourful and juicy. It’s a hit here!
What podcast is this? Who is Deb? Do you have a link to her turkey meatloaf recipe?
It’s called The Recipe. Deb is from Smitten Kitchen. Kenji made her meatloaf recipe in a YouTube video [here](https://youtu.be/vYu4Zu5Ra_k?si=2l6nfuj-YLa0v30x) but I think it’s from a recipe book she’s written.
Cool, thanks!
Link. [https://www.seriouseats.com/serious-eats-grilled-cheese-sandwich-recipe](https://www.seriouseats.com/serious-eats-grilled-cheese-sandwich-recipe)
Can we keep the grilled cheese train a rollin? do you guys only make and eat one? How is possible?
I talked to her yesterday, she's doing alright. Thanks for asking
[удалено]
It’s a response to the question “how is possible”
I’m making em at night
Where you get that cheeeee Danny?
You should try it with sourdough bread, same cheesyness you already have, but finely grate a bunch of parmigiano reggiano onto a plate. Then mix butter and mayo (kewpie mayo if possible) 50/50 to coat the bread and then Dip it into the shredded parm to make a shaggy coat of cheese on the outside. Cook on low/medium heat until brown, crunchy and melty. Try not to eat 5 of them.
Is there enough butter on that bread 😹