I’m sitting here watching you at 3:30 am Southern California time (couldn’t sleep😢) and my mouth is watering…yummy, yummy…I love Croque Monsieur…now my air fryer is calling me to make one…the best one I’ve had was of course in Paris…it’s one of my favorites so thank you!
Butter all the sides of the bread, in and out. Particularly the side that is touching the cheese. It does some magic where the cheese and butter combine.
To remove the saltiness you can soak it overnight or at least in the morning till you cook. Some joints will say on the label they need a soak but some don't, i had one a few years back that was proper salty but it was definitely an outlier. Generally the unsmoked joints you can get away without doing it which is useful.
Thank you i had used a unsmoked joint that i purchased from Asda. Will follow your advise. I have read soaking like you have suggested following with boiling for 10 mins prior to roasting works well.
That looks lovely x
I’m sitting here watching you at 3:30 am Southern California time (couldn’t sleep😢) and my mouth is watering…yummy, yummy…I love Croque Monsieur…now my air fryer is calling me to make one…the best one I’ve had was of course in Paris…it’s one of my favorites so thank you!
330 the croque monsieur hour!
Butter all the sides of the bread, in and out. Particularly the side that is touching the cheese. It does some magic where the cheese and butter combine.
I made the gammon in the air fryer which was superb however, was far too salty any tips to remedy?
To remove the saltiness you can soak it overnight or at least in the morning till you cook. Some joints will say on the label they need a soak but some don't, i had one a few years back that was proper salty but it was definitely an outlier. Generally the unsmoked joints you can get away without doing it which is useful.
Thank you i had used a unsmoked joint that i purchased from Asda. Will follow your advise. I have read soaking like you have suggested following with boiling for 10 mins prior to roasting works well.