Consider this a chemical ode to one of the finest comfort foods ever created, the grilled cheese sandwich. Cheese making is an incredibly complex chemical process, and at a certain point, you may have learned the hard way that some cheeses simply don’t make the grill grade. Why is it that some cheeses melt perfectly while others crumble into a nasty, oily mess? Today we’re going answer that question for you, and while we’re at it, we wanted to offer you some scientific advice on how to optimize your ingredients for the perfect grilled cheese experience.
Go check out "The Kitchen As Laboratory," a fantastic book about science and cooking, which inspired this episode: http://www.amazon.com/The-Kitchen-Laboratory-Reflections-Perspectives/dp/0231153449
Find us on all these places:
Pure Natural - Touch me
Sam Leopard - Soul
Jennifer Kimmel, Ph.D.
Darcy Gentleman, Ph.D.
The Kitchen as Laboratory - http://www.amazon.com/The-Kitchen-Laboratory-Reflections-Perspectives/dp/0231153449
On Milk Proteins - http://www.milkfacts.info/Milk%20Composition/Protein.htm
Texture of Cheese - http://www.journalofdairyscience.org/article/S0022-0302(87)80207-2/abstract
On Processed, "American" Cheese - https://pubs.acs.org/cen/whatstuff/stuff/7806sci2.html
FDA on standards on American Cheese - https://www.fsa.usda.gov/Internet/FSA_File/pcd5.pdf