I feel like if I flip too soon, it doesn’t cook properly when I put it back.
by Woofles85
35 Comments
RedditeRRetiddeR
The bread and the cheese decide. Never the flipper.
[deleted]
The cheese whispers to you
ggfchl
I’ll admit, I flip way too often. But what you can do is lift up the sandwich a bit and peek underneath.
Mulliganasty
Take a quick peak to see if the crust is how you like then flip. If the cheese isn’t melty enough for ya do an oven finish.
Raverntx
When I can easily slide the spatula under it, sometimes it needs a bit longer for my liking tho
Carol4582
My husband sets a timer. I always tell him, in disgust, you don’t listen to a timer with grilled cheese. You listen to your heart.
wizzard419
I usually do it when the cheese starts to soften for the first, and then flip it every so often, especially as the cheese starts to escape.
Fuzzy_Welcome8348
Trust the cast iron.
Nervous_Olive_5754
I’ve been known to remove it, re-pre-heat the skillet back to 450F, and then complete the flip.
But I have been known to overengineer things.
OGBRedditThrowaway
I always do it by smell. The level of toastedness I enjoy has a distinct smell. Nutty with just a hint of acridity forming.
IrresponsibleKitten
I’ll flip when the top bread sticks to the cheese, that way they don’t get misaligned if my flip isn’t perfect. If it’s not toasted enough I’ll turn the heat up higher after I flip it back over and that tends to help.
XCIXcollective
Man ok time to own up
I smoke exactly one bong toke between tossing em on the grill and first flip——3-4 mins on med heat
Then wash two dishes while other side cooks
Perfect every time
CanadianRose81
I usually flip mine a couple times. When it gets golden on one side side, then flip, then get golden on the other. Just watch it under it gets to where you like it.
Jhublit
Take a peek, flip once.
IllvesterTalone
intuition
ryanmcstylin
Flip when bread color is uneven, turn temp down and cover when cheese isn’t melt enough
TheBigPhysique
I actually have developed a “recipe” for my grilled cheese in terms of how much heat for how long per side..
Flame 3 or 4 with 4 minutes per side, 5 for more dark. Been like this for years.
crypticexile
I always check, lift up the corner…
pdubz420hotmail
There will be an aroma…
Usual-Wheel-7497
I’m a peeker, flipper
Fantastic-Reindeer-3
Oh the challenges in life…..
tkondaks
That color.
TheROK24
By gently putting my spatula underneath it and looking at the side that’s down in the pan. If it’s golden it’s time to flip. Remember…low and slow…& add plenty of fat to the outside of your bread for a crispy golden brown crust with the perfect melt inside.
Edited: to say…”Please, never rush a proper grilled cheese!” You will in fact disappoint your taste buds if you do. ♡
the-tea-ster
When the spirits of my ancestors tell me it’s time
Arki83
I lightly press the crust on the pan side bread, it it is still soft and presses in easily it isn’t ready. Once it is firm, I take a quick peek to see if it is to my desired color.
l3readbox
I usually flip it before I eat the first half, but I see you had a different approach.
Gbh11108
I flip it when the bottom side is done to my liking.
Hope this helps.
Dalton387
I flip when I feel like it. It cooks fine. Color looks great.
The keys for me, are using cast iron that holds heat, using a weight, and turning the heat down a little after it comes up to heat.
I have a cast iron press I use as a weight, but you can use anything that won’t melt. I have used a smaller pan.
About the heat, I have a glass top stove. I put it on a 5 and cook the first one when I feel it’s hot enough. It’s not up to temp, though. The first one will come out perfect, the next one will almost burn. So I turn the heat down and notch or two after the first round.
Anxious_Minute5348
This is how I was taught/explained (brief) step-by-step (in case you meant for than just the last flip): butter one side of each slice of bread (my family always used margarine) then assemble in pan bread butter side down -> cheese -> bread butter side up (gotta do it quick or your timing will be off). Your first timer is when the butter on top is ~just~ melted (more than just the edges) then the second flip is going to be roughly that time again (so you can guesstimate closer to the right time), but you’ll ultimately know it’s ready if you can (possibly with a little nudge at first) slide it around the pan and it sounds a bit toasty (start a tad early so you can properly get a feel for the change in sound). It takes a bit of practice to figure out what to listen for, but once you get it, it’s the easiest way to know what’s happening on the other side.
Edit: realize this may not be as brief as I originally meant so, tldr; first flip timer is top butter and second timer is sound (with context of first timer).
PetersonTom1955
I lift the edge with the turner and I peek. Don’t judge me.
skyrider8328
I shred Parmesan cheese on the outside. As a side benefit, you can see the edge of the parm start to brown and it’s time to flip. My second side I always cut the time in half and then toss the pan and all into a 350 oven for a few minutes. It finishes toasting and crunches up every thing.
bhay105
I lift a corner and take a peek, if it’s golden, flip time.
tlrmln
I flip it over and look. I prefer to flip them multiple times.
35 Comments
The bread and the cheese decide. Never the flipper.
The cheese whispers to you
I’ll admit, I flip way too often. But what you can do is lift up the sandwich a bit and peek underneath.
Take a quick peak to see if the crust is how you like then flip. If the cheese isn’t melty enough for ya do an oven finish.
When I can easily slide the spatula under it, sometimes it needs a bit longer for my liking tho
My husband sets a timer. I always tell him, in disgust, you don’t listen to a timer with grilled cheese. You listen to your heart.
I usually do it when the cheese starts to soften for the first, and then flip it every so often, especially as the cheese starts to escape.
Trust the cast iron.
I’ve been known to remove it, re-pre-heat the skillet back to 450F, and then complete the flip.
But I have been known to overengineer things.
I always do it by smell. The level of toastedness I enjoy has a distinct smell. Nutty with just a hint of acridity forming.
I’ll flip when the top bread sticks to the cheese, that way they don’t get misaligned if my flip isn’t perfect. If it’s not toasted enough I’ll turn the heat up higher after I flip it back over and that tends to help.
Man ok time to own up
I smoke exactly one bong toke between tossing em on the grill and first flip——3-4 mins on med heat
Then wash two dishes while other side cooks
Perfect every time
I usually flip mine a couple times. When it gets golden on one side side, then flip, then get golden on the other. Just watch it under it gets to where you like it.
Take a peek, flip once.
intuition
Flip when bread color is uneven, turn temp down and cover when cheese isn’t melt enough
I actually have developed a “recipe” for my grilled cheese in terms of how much heat for how long per side..
Flame 3 or 4 with 4 minutes per side, 5 for more dark. Been like this for years.
I always check, lift up the corner…
There will be an aroma…
I’m a peeker, flipper
Oh the challenges in life…..
That color.
By gently putting my spatula underneath it and looking at the side that’s down in the pan. If it’s golden it’s time to flip.
Remember…low and slow…& add plenty of fat to the outside of your bread for a crispy golden brown crust with the perfect melt inside.
Edited: to say…”Please, never rush a proper grilled cheese!” You will in fact disappoint your taste buds if you do. ♡
When the spirits of my ancestors tell me it’s time
I lightly press the crust on the pan side bread, it it is still soft and presses in easily it isn’t ready. Once it is firm, I take a quick peek to see if it is to my desired color.
I usually flip it before I eat the first half, but I see you had a different approach.
I flip it when the bottom side is done to my liking.
Hope this helps.
I flip when I feel like it. It cooks fine. Color looks great.
The keys for me, are using cast iron that holds heat, using a weight, and turning the heat down a little after it comes up to heat.
I have a cast iron press I use as a weight, but you can use anything that won’t melt. I have used a smaller pan.
About the heat, I have a glass top stove. I put it on a 5 and cook the first one when I feel it’s hot enough. It’s not up to temp, though. The first one will come out perfect, the next one will almost burn. So I turn the heat down and notch or two after the first round.
This is how I was taught/explained (brief) step-by-step (in case you meant for than just the last flip): butter one side of each slice of bread (my family always used margarine) then assemble in pan bread butter side down -> cheese -> bread butter side up (gotta do it quick or your timing will be off). Your first timer is when the butter on top is ~just~ melted (more than just the edges) then the second flip is going to be roughly that time again (so you can guesstimate closer to the right time), but you’ll ultimately know it’s ready if you can (possibly with a little nudge at first) slide it around the pan and it sounds a bit toasty (start a tad early so you can properly get a feel for the change in sound). It takes a bit of practice to figure out what to listen for, but once you get it, it’s the easiest way to know what’s happening on the other side.
Edit: realize this may not be as brief as I originally meant so, tldr; first flip timer is top butter and second timer is sound (with context of first timer).
I lift the edge with the turner and I peek. Don’t judge me.
I shred Parmesan cheese on the outside. As a side benefit, you can see the edge of the parm start to brown and it’s time to flip. My second side I always cut the time in half and then toss the pan and all into a 350 oven for a few minutes. It finishes toasting and crunches up every thing.
I lift a corner and take a peek, if it’s golden, flip time.
I flip it over and look. I prefer to flip them multiple times.
I check underneath to gauge flip-time.
Primal instinct 💯