For most of us, any day can be National Grilled Cheese Day -- a grilled cheese sandwich is the ultimate in nearly instant comfort food. Butter some bread, slice some cheese, toast together on a griddle.
With the exception of whatever garnishes we might have lying around, that’s pretty much it. That and a bowl of tomato soup (canned please, Campbell’s) will get you through any of life's storms.
But there’s nothing so simple that a determined cook can’t turn it into a weekend project – particularly if he has a full supply of sodium citrate. Consider for a moment the grilled cheese sandwich selection in Nathan Myhrvold’s "Modernist Cuisine at Home."
You start by making your own cheese. No, I’m not kidding.
Myhrvold’s “Perfectly Melting Cheese Slice” is made by heating together water and sodium citrate (an emulsifier) and then adding shredded cheese. When the cheese is melted, you puree it with an immersion blender.