RuySan wrote:
The best method is to put the quantity of cheese you think it's ideal, and then double it.
The canteen where Russell works puts about 1lb of cheese on each slice. It’s grated, and no matter how much heat is applied and for no matter how long it’s still just cold grated cheese in the bottom of the pile because the top inch of melted cheese insulates the eight inches of cheese below it.
That canteen taught me that there is, almost unbelievably, such a thing as too much cheese.
We have a ‘quadruple it’ rule for garlic in this house. Anything above 3 cloves recommended means ‘whole bulb’.