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The Science of Good Cooking:
Love melted cheese—on pizza, cheeseburgers, or in a grilled cheese sandwich? See the chemistry behind why some cheeses melt better than others.
During our testing for Grown-Up Grilled Cheese Sandwiches (Cook’s Illustrated, Sept/Oct 2013), we found that younger cheeses almost always performed better than aged ones. This is partly because aged cheeses have less moisture, making them prone to clump. But our science editor told us that there are other more complicated factors at play as well, so we ran another test and controlled for moisture.
RECIPE for Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot:
EXPERIMENT: We purchased Cabot Creamery cheddars aged for three, 16, and 24 months (all were sealed against evaporation during aging) and baked slices from each block on top of inverted metal cups that we preheated in a 175-degree oven until each slice had melted.
RESULTS: The three-month-old cheddar melted smoothly, evenly flowing down the cup’s sides. Meanwhile, the 16-month-old cheddar showed signs of clumping as it slid down the metal, and the 24-month-old cheese actually broke into two large pieces and never melted.
EXPLANATION: Moisture plays a part in how cheese melts, but the state of its protein—specifically, its network of casein protein—affects it most. In freshly made cheeses, casein proteins are in tightly wound clusters, allowing for little interaction with one another. As cheese ages, it goes through a process called proteolysis, in which bonds between individual casein molecules are “snipped,” allowing the clusters to unwind and bind with other casein molecules, forming a matrix. Early in this process, the matrix is flexible, allowing young cheeses to melt smoothly. With time, the proteins bond together tighter, forming a stronger network that requires more heat to melt and is less flexible when melted. This can result in more separated fat and clumps, as with our older samples.
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gotta love these old-er-older videos….
Dan has really upped his on camera presence since these early videos.
His illustration with the grapes made so much sense! I wish he still did explanations like this
Very handsome i got lose in his sleeping eyes . I am a guy 😂
An original what's eating Dan!
I've learnt the wrong pronunciation of casein from you! It's Case-een not Case-en!
Honestly, I've tried and have failed to notice a significant textural difference between 2-year aged cheddar and younger cheddars (even the same brand) in dishes like grilled cheese sandwiches and macaroni and cheese. I've never understood what people are talking about. These are not dishes where the cheese needs to stretch and you're looking for stringy stretching. Basically all you need in these two dishes is a cheese with the melted texture of a very thick sauce. That's what mac and cheese is, cheese sauce, and in grilled cheese it just needs to hold the two pieces of bread together. I do not notice age affecting texture in a way that makes it better or worse, but I do notice that I prefer the stronger taste of more aged cheddar. So that's what I continue to use. And it tastes flavorful and the texture is as expected. Seems to me people get very worked up over minute differences in texture that don't actually improve the experience. I think it's just that when it comes to these childhood comfort foods, people want exactly what they're used to. It doesn't taste better because it tastes better, it tastes better because of nostalgia. And I suppose that most grilled cheese eaters didn't grow up eating aged cheddar sandwiches. I find the texture of melted American unpleasant, but I didn't grow up eating it. It sticks to the inside of one's mouth and I don't understand why the texture is so prized. I much prefer the texture and taste of cheddar. What does it matter how homogenous a cheese sauce is? As long as it isn't broken, it's a delicious melted cheese texture.
What a cutie : )
in Wisconsin they teach this in Kindergarten ..
whats the type of cheese used in pizza
your link to the Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot broke. Found the right one (I think) https://www.cooksillustrated.com/videos/2535-grown-up-grilled-cheese-sandwiches-with-cheddar-and-shallot
I think he's handsome and cute as hell! I don't even notice the glasses. His lips when he talks are hot! Especially when he ends with an M or O. I actually had that problem with the cheese clumping when it melted and I thought I was doing something wrong. Now I know!
wonderfully informative video
He shouldn't have to change his self-presentation just because someone dislikes it, especially when there's nothing wrong with them. They're just glasses, he looks fine without them, it doesn't effect his presentation at all. You're reading into things because you want to. He delivered himself well, he was informative, his looks don't matter to me, but he looked perfectly handsome and presentable.They're just glasses, they're his face, if you don't like the glasses, don't watch the video.
True, in the grander scheme of things, my comment isn't that important. I never claimed it to be that important. It is a thought though. I do think it does affect (to a degree) his presentation of himself. We don't truly so naïvely believe that his self-presentation (dress, manners, etc.) bear no weight on the delivery of this clip, do we?
Why should his glasses even matter? He's here to talk about cooking and cheese, it's got no impact on his video whatsoever. Who cares what kind of glasses he has? They're on his face, it shouldn't concern you so much.
Not to like something isn't to hate it. It's a preference of not liking. Hate is another level.
I think they are prescription glasses. He used to wear smaller rectangular glasses.
Great stuff, and never mind about the glasses; they're fine. This is a silly as the complaint that the bovine prop on the show is a "she" and not a "he."
Very informative and helpful, cheers!
And I like the glasses. Ignore the haters.
This guy's videos are the best!
….the more you know