"Is this what my tuition money is paying for you to learn here?" I asked. "You add water to the pan," she explained, as I looked at her like she was out of her mind. RELATED: The crunchiest, cheesiest macaroni and cheese bakes on a sheet pan When my college-aged daughter recently shared how she had been making grilled cheeses at school, however, I was shocked by the technique. In adulthood, I latched on to Gabrielle Hamilton's winning method of slathering the bread in mayo and making the sandwich in a skillet - a flavorful upgrade that has never failed me. My grandmother used to broil hers, and my childhood grilled cheeses were always well melted but a little dry. Getting that optimal level of crisply toasted bread and oozy filling is a delicate art. Grilled cheese is one of those seemingly simple dishes that can be tricky to master. In "One Way," we’ll revisit classic ingredients and dishes, giving them a new twist with an easy technique you haven’t tried before. You just need a fresh way of preparing an old favorite. You don’t need an expensive new piece of equipment, or an obscure ingredient you have to hunt for.
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