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Hot take: my grilled cheese went from pale and sad to perfect in 3 weeks, but I can't decide if the pan or the butter temp did it
Three weeks ago I made a grilled cheese in my mom's kitchen in Dayton that was so pale the cheese didn't even melt, just sat there cold between two slices of bread like it was on strike. Yesterday I made one in the same pan and it came out golden with cheese running down my fingers, and the only things I changed were letting the pan heat for 4 full minutes and putting the butter on the bread cold instead of melting it in the pan first. So now I'm stuck arguing with myself about which one actually did the work. Half of me says the longer preheat was the whole thing, the other half says cold butter on the bread is the real move and the preheat barely mattered. I even tried the long preheat with melted butter and got a burnt crust with unmelted cheese in the middle, which should mean something but I don't know what. My roommate says I'm overthinking a sandwich he could make in his sleep. What's the one change that actually fixed it for you, heat time or butter method?
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