Science has provided us with many wondrous things, but what about dinner? Well, actually, it has gone there too, but generally, molecular gastronomy tends to consider itself a little above the humble cheese on toast.
Luckily, we have the British Cheese Board and the Royal Society of Chemists. Together, they have performed rigorous testing on grilling conditions and conceived a scientific formula for creating the absolute perfect grilled cheese.
According to the society’s science executive Ruth Neale, “We found that the perfect slice can be made by melting 50 grams (1.8 ounces) of sliced hard cheese, such as cheddar, on a slice of white bread, 10 millimeters (.39 inches) thick, under the grill. The cheese on toast should sit at a distance of 18 centimeters (7 inches) from the heat source — which in our grill was at a temperature of 115 degrees Celsius (239 degrees Fahrenheit) — and needs to cook for four minutes to achieve the perfect consistency and taste.”
(Credit: The Royal Society of Chemistry)
The team carried out a series of tests, changing on… [Read more]
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