The Royal Society of Chemistry, together with the British Cheese Board, has today announced the formula for making the perfect slice of cheese on toast.
Following a series of scientific tests on the grilling conditions, performed by the society’s Science Executive, Ruth Neale, the society and the Cheese Board concluded that the ultimate cheese on toast can be made using a formula from the image above.
Ruth, a chemist, said: “As the result of tests we carried out in our Chemistry Centre kitchen, we found that the perfect slice can be made by melting 50 grams of sliced hard cheese, such as cheddar, on a slice of white bread, 10mm thick, under the grill. The cheese on toast should sit at a distance of 18cm from the heat source – which in our grill was at a temperature of 115oC – and needs to cook for four minutes to achieve the perfect consistency and taste.
“To determine our formula we carried out a series of tests on the grilling conditions, changing just one variable at a time – just as a scientist would carry out tests in the lab. To measure what makes the ‘perfect’ cheese on toast we looked at three different components – the consistency of the temperature of the melted cheese across the slice, the texture of the cheese, and the taste.”
Ruth worked with cheese expert Nigel White, Secretary of the British Cheese Board, to judge the cheese on toast experiments for texture and flavour.
Read more at: Phys.org