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Finding The Best Way To Make A Grilled Cheese

for some reason everybody seems to think,they make the best grilled cheese which,is like I get it it's such a simple,thing to make today we're really gonna,put it to the test,maybe scrutinize it just a little bit,it's grilled cheese you know what it is,it doesn't really need that much of an,introduction grilled cheese in just,about any format is somehow decently,good even with the process waxy cheese,and I and I hate to say it but it's true,there's a lot of new projects going on,right now but a lot of them are kept on,the down-low unless you see my Instagram,stories which by the way if you don't,follow me my Instagram and all that is,in the description including my,tick-tock yeah I want to talk we got the,plug out of the way so let's do this,shall we,okay so let's address the first elephant,in the room mayo verses butter for,toasting everybody seems to sort of,thinking that May was a better option,versus butter well let's just let's test,it out so I've got two of the exact same,types of bread here I'm gonna spare my,butter on this one and I'm gonna spread,my mail on this one the butters,room-temperature by the way then I place,them both in the exact same pan at the,obviously the same temperature right off,the bat is that the mayo toasted way,faster than the butter did my guess is,just the oils heating up faster because,the butter has to actually go from like,softened to melted and then start,toasting but you know that's just a,guess okay so on the left is the butter,and on the right is the mail obviously,the mail got a little bit over toasted,but just a little okay so the first,thing I'm noticing is the butter got a,much deeper sort of kranji your toast,and the mayo got sort of a thinner,crispity ER toast let's go by smell so,let's see the butter one smells great,smells like butter the one with mayo,smells like mayo which is kind of gross,however you make your mail or if you buy,your mail your bread is gonna smell like,that we'll taste it and we'll make a,decision so first the butter listen so,that's great now it's really buttery,because it takes way more butter to,slather that on there and get a good,toast than it does the mayo for the Mayo,okay hmm but it's got like a twang to it,that I'm not in love with I just prefer,the butter one I like butter the butter,is the winner it's more flavor and you,still get a great toast with it so I,don't know why everyone okay it works,that's cool but it's not it's not it's a,little overhyped also I might add the,male one goes soft real fast you don't,want anything going soft earlier than,you expect it to,so now let's test a couple ways to make,you grilled cheese for the sake of,nostalgia let's start with the American,cheese one I'm sorry we have to do it,she's gonna take two extraordinarily,high glycemic index slices of bread and,give them a nice even coating of,softened butter,you know salted unsalted whatever floats,your boat now place one of the slices in,a cold pan butter side down put a couple,slices of American cheese on there as,many as you want I did three and then,top of the other slice of bread butter,side facing up let that toast form,anywhere between three to six minutes,over medium heat until nice and toasted,give it a flip repeat and well that's,well that's it that's a it's a grilled,cheese it's ridiculously easy I grant it,I will say this thing toasts,immaculately it's insane how this type,of bread toast it's like really strange,this is too nostalgic for me too wispy,there's a lot of things that I have,strong opinions on and oh gee grilled,cheese like this is just an American,thing and it's one of the few things,that I actually really do like that is,just you know like horrific like,Frankenstein cheese and goes against,everything that we talked about and yet,for some reason this childhood memory,just continues to deliver og out of the,way let's go okay so let's make,something a little more our speed so,I've got a country sourdough loaf of,bread slice that bad boy up slather it,with butter the exact same way not too,thick or not too thinner I would say,about a half tablespoon or 7 grams per,slice maybe even more three Jesus,cheddar raclette and howda,it's pronounced outta but yeah Gouda,great a quarter cup or about 28 grams,each and also be careful with your,grater please so again place your bread,butter side down in a cold pan mix those,cheese's together and top with all the,cheese compress it and sort of press it,down and so I guess like a grated cheese,patty if you need to add more add more,then top with the other slice of bread,butter side up turn the heat on to,medium heat and toast for five to eight,minutes or until nice and golden brown,cheese,sort of beginning to mount flip it and,repeat until Jesus melted and he got,toasty Brown Brown I prefer this bread,for a lot of reasons,well cheese pull tested past could have,put a little more cheese I think in the,center always listen to the sound nice,oh yeah so should be talking about this,boat I just want

What are some ways to spice up a grilled cheese r/AskReddit | Reddit Jar

What are some ways to spice up a grilled cheese r/AskReddit | Reddit Jar

what are some ways to spice up a grilled,cheese use mozzarella on the inside use,garlic butter and Parmesan on the,outside dip in tomato soup,be happy make a patty melt,it's a grilled cheese with a burger,patty and grilled onions inside laps,usually served on rye bread use a blend,of cheeses also I sometimes put ham in,my grilled cheese s it make grilled ham,and cheese I don't know why this post,isn't ranked higher don't just go with a,slab of cheddar or whatever folks,there's a whole world of cheese out,there grill HT up jalapenos and cream,cheese jalopy Apapa grilled cheese I,once had a grilled cheese that was,cheddar cheese cream cheese jalopy as',and flamin hot cheetos it was amazing,worked at a sandwich shop for a bit,we had a grilled cheese with cream,cheese tomatoes and I believe sharp,cheddar it was amazing replacing dull,cheddar with extra sharp cheddar makes,anything so much better,french toast grilled cheese make the,French toast with pepper instead of,cinnamon cook on one side flip the bread,then add the cheese and place the slices,together fried egg I am amazed to see,the suggestion down so low i fry an egg,and throw it in the middle of my grilled,ham and cheese and call it a grilled,Crees cause that's me,instead of worrying about the cheese go,for an awesome bread something with a,lot of grains granny smith apple slices,and a soft mild cheese like brie or,mozzarella add chicken or turkey if,you're so inclined cilantro is always,great unless you're that percentage of,the population for whom their tastes,like soap put a slice of tomato in the,middle also sometimes I make inside-out,grilled cheeses I press cheese to the,outside of the bread and it gets nice,and crispy,use sourdough bread Gowda provolone,bacon and avocado nobody has said was,too sure sauce yet perhaps Americans,don't get it there but cheese on toast,with Worcestershire sauce is a staple,snack in the UK salt and pepper on the,bread it blends and with that burnt,butter and makes for a delicious salty,peppered Sammi swear ature looking at,the other comments it seems like,everyone is on the spicy route Franks,red hot sauce I put that T one,everything I mix some tuna with mayo and,spread that on then a layer of cheddar,and a slice of tomato with lots of,ground pepper and then some butter on,top with a sprinkle of Parmesan cheese,for a crusty top and then while it is,cooking I ring a phone a sex chat line,there's a spot in my city that does,nothing but classy grilled cheese best,I've ever had there was sorrow with,cheddar pierogies and sauerkraut it was,glorious edit because mobile peanut,butter not even f king around best,monkey snack and sometimes I just make,toast put some peanut butter a slice of,cheese on top and it's f king amazing I,like French baguettes sliced open,drizzled with olive oil sprinkled with,dried herb seasoning layered with three,cheeses and then pressed by a panini,grill Sardo bread you can never go wrong,with sourdough bread OMG mix mustard,with the butter you spread on the bread,life-changing add some jam it's great,after you close the bread and are,letting it cook just a bit more in the,pan grate some cheese on the outside of,the bread let it melt in a little then,flip the sandwich cheese side down and,let it cook for a minute optional to do,this on both sides when it's done you'll,have a nice crunchy thin layer of cheese,on the outside as well as a gooey cheesy,Center,also asparagus use an Italian mix of,shredded cheese's add a slice of tomato,and some whole basil leaves optional,drizzle a little balsamic vinegar before,closing another great variation is using,brie or goat cheese a drizzle of honey,and some thin slices of fig preferably,fresh but dried works to make to use,them as the blunt for a cheeseburger,this is why we Americans are fat mix,mail with a little bit of garlic salt or,garlic powder make your sandwich like a,cheese sandwich Grill it for additional,goodness add ham hurting Nacho Cheese,Doritos between the bread after it has,been grilled something about that extra,crunch that's satisfying tomato or pesto,or both use mozzarella cheese add thin,slices of pear a little gorgonzola and,thyme,it's awesome first off pan grill it's in,real butter and press it down so that,there is that sort of slick brown crust,on it,secondly choose your cheese judiciously,don't go overboard Monterey Jack is,delicious if you want to kick it up use,pepper jack anything else will overpower,it for bread use Martin's potato bread,that stuff is fantastic traditionally it,goes well with tomato soup but I don't,like tomato soup,so serve mine with a lobster bisque I,once made buffalo chicken dip chicken,buffalo sauce cheddar cheese ranch cream,cheese and then put that into a grilled,cheese it was heaven,don't use processed cheese get the real,stuff and experiment with different,types of cheese I like to go for aged,cheese's,so old cheddar as opposed to mild but,Sussie want a strong taste throw a,massive slab of cheese massive yo

Gordon Ramsay's Ultimate Grilled Cheese Sandwich | Ramsay Around the World

Gordon Ramsay's Ultimate Grilled Cheese Sandwich | Ramsay Around the World

now we all love grilled cheese i grew up,with it that was cheese on toast,but there's something quite amazing for,a grilled cheese especially when you,have,these incredible cheesies,a romano with pepper berry and,asiago beautiful i mean really beautiful,to do,the ultimate grilled cheese with this is,a dream come true,so i'm gonna just cut nice big long,slices so i can take off,the rind easily okay and those pepper,berries is gonna make the cheese,a little bit spicy look at that there i,mean,so beautiful and then with the,asiago again down,and literally cut off,the rind and then from there,get the slice and just go in half again,let's look at these nice,long luscious almost like,sort of mini bricks of cheese,now look at that and that pepper berry,is incredible,now the bread the singapore about a,great grilled cheese,is to make sure the bread is not too,thin,look at that beautiful locally,baked country bread,now from there a bit butter,okay and always butter heavily on the,outside,you'll see why especially when you get,that nice,crispy texture again,cover it with butter,okay we'll season the outside,with some salt and then from there,layer your cheese,instead of almost tailor-making in a way,that it becomes,somewhat almost it,to the bread and the secret behind this,grilled cheese,is a little bit of kimchi homemade,kimchi,which is going to give a nice spicy,texture,to that incredible cheese now,the acidity in this kimchi,is incredible but once it's been cooked,breathtaking fold that over and then,from there,push that down we're going to stick that,in the oven,look a beautiful fireplace over there,nice and warm touch of olive oil in,beautiful and then from there,get the temperature up,just lightly starting to smoke,rest on the side push that down nice,lift up and there she goes,now as she cooks start putting some,weight on there,and just pushing that down,push that down that way it's nice and,crispy,beautiful two minutes each side,and then once you've colored both sides,back out,and just place your spatula on top,and push down that helps to get the,cheese nicely melted,incredible the kimchi,with that incredible cheese especially,that pepper berry,it's just gonna be a wonderful,combination and also it just helps,elevate the flavor,that beautiful grilled cheese,take that out turn that over,is cracking away beautiful,the cheese is melted and this,here how crispy that is,beautiful look at that,oh my goodness me so i say,half again,oh my god,oh my god that's incredible,that pepper berry spicy,the acidity of that kimchi and that,bread,cooked in the open fire,wow it was so good it almost makes me,feel like,i want to move to tasmania that,is delicious let me know in the comments,what you think of that amazing dish and,if you missed uncharted,trust me you can watch it on the link,below or,on the natgio app

Is this the BEST Grilled Cheese Ever? The Welsh Rarebit | SAM THE COOKING GUY 4K

Is this the BEST Grilled Cheese Ever? The Welsh Rarebit | SAM THE COOKING GUY 4K

could this be the most decadent grilled,cheese ever you'll have to wait and see,we're back we've been away and we're,making Welsh rarebit the internet says,Welsh rarebits is a traditional Welsh,dish made with a savory sauce of melted,cheese and various other ingredients and,served hot after being poured over,slices of toasted bread or served in a,chafing dish like a fondue in melty,cheese,there's no bad there toasty bread no bad,there and we're gonna add for sure one,thing to it that's not traditional but,hey it's the beauty of cooking you can,do what you want we start with the,cheese sauce and my one interesting,ingredient to make a cheese sauce we,would normally start with the roux we've,done this before it's butter that melts,you had flour that becomes the,thickening agent then you add you know,the other parts of the the cheese sauce,whatever that is but we're starting,today with you know this is max I don't,it's bacon Oh,so when I have extra a random bacon that,I don't use I chop it up into bits and I,just keep in my freezer because it adds,in a beautiful way for so many things so,we'll throw some of this in first to get,a little smoky bacon a background note,and this amazing cheese sauce I mean I,don't know what that is we're we got,like a third of a cup of chopped bacon,I don't need it all I don't want to,overpower with bacon I just want bacon,you know the great thing about keeping,it frozen in these small pieces is if it,comes back to life very quickly,we'll just wait for this to Mel give off,some of its gorgeous fatness and then,we'll move along,okay now we're not looking for it to get,crispy just give off its beautifulness,next we're gonna add some green onion,diced because it's my favorite look if,you had yellow or red or whatever even a,shallot you could do that that makes me,very happy now we continue with the,traditional part of the room so I'm,going to put in about a quarter of a cup,of butter let that melt Lois Lois to,that we'll add a couple tablespoons of,flour it looks like one two and we mix,and I always say at this point you're,just trying to get rid of that raw flour,taste so give it a little love for about,a minute,next we'll go with a couple teaspoons,each of Dijon mustard and worse the,shire nice,we're gonna put some seasonings in,little garlic powder a little smoked,paprika and a little bit of cayenne not,too much a pinch and we'll mix that,beautiful check that it goes 3/4 of a,cup of heavy cream 6 ounces of white,cheddar beautiful you can start to stir,this well boy the smell is what's going,on here gonna be amazing and a half a,cup of a dark beer yeah,Oh dark Amidala,it was foamy the beer was foamy milk,wasn't so will now switch from the spoon,to whisk and over Lois heat we're gonna,let this become gorgeously rich and,thick no it's already getting there and,over the next few minutes we'll let this,get gorgeously rich and thick but now to,our bread so I used I used a dark Negra,Modelo beer that that looks like it,looks like this but the way I poured it,when it first opened it was all foamy,and white that's why max thought it was,tea specifically a Hong Kong milk tea,which it isn't,nope it's beer all right,it's good thing you tested it well you,just want to make sure that using good,ingredients young buck mm-hmm here's my,bread a breads important could you max,if you only had white Wonder bread could,you use that no well technically you,could but but you wouldn't want to,because you want something with a little,half to it and definitely some some good,crust to it so this is an Asiago bread,Asiago and parmesan both cheese's being,used for our basically melty cheese,sandwich,and you can smell the the Asiago from,right here but let's cut this into some,nice slices okay so not using this and,right here so let's make it a decent,sized piece let's go we'll just do one,right now well take this kid and we'll,give them a little butter do we need to,have a conversation while keeping soft,butter yes let's have it,I keep soft butter I mean this is almost,out but I always keep soft butter in my,cupboard or on the counter and people,will write and say isn't that bad isn't,that gonna cause a problem I grew up in,a soft butter family I'm old now my,mother is much older than me she's only,ever had soft butter sitting out on the,counter we've never gotten sick because,of it put that out of your mind it's the,only way to go in this case if I had,hard butter I mean it would maybe be,okay but nothing wrecks a beautiful,piece of toast or a pancake more than a,hard piece of butter that you're trying,to,so just forget that and they make a,thing for people that are really freaked,about using a butter that's been sitting,out it's some kind of butter keeper that,you fill the butter up in this Bell I,think it's called a butter bill and then,this part has water in it and the top,layer of butter is always sitting in,water somehow presumably to prevent a,bacterial growth or something,but now the guy's wet butter

American Grilled Cheese Vs. French Grilled Cheese

American Grilled Cheese Vs. French Grilled Cheese

you really think america's the only one,with the grilled cheese there happens to,be a contender so we're gonna find out,if there's a winner,so today we are making an american,grilled cheese versus a french grilled,cheese now there's really multiple,grilled cheese across the whole spectrum,of the world right there's the cheese,toasty in england which is kind of the,exact same thing but they just call it a,different word maybe there's a slightly,different preparation let us know in the,comments but there's also many other,versions think about a quesadilla that's,not far off from what a grilled cheese,is it's just a different vessel of,starch if you will the closest but most,significant comparison is the proc,monsieur it does use ham that's kind of,an unfair advantage so we might put a,little ham in ours just to give us a,little leverage right it's a grilled,cheese with ham not a ham and cheese get,it right we'll talk about that later,with all the being said let's make this,shall we everyone does grilled cheese a,little bit differently we're gonna make,a very basic american version so start,off with some sliced sandwich bread,spread some softened unsalted butter,onto one side of that slice make sure,the butter gets edge to edge heat your,pan to medium and place it in the pan,butter side down now add on two slices,of your cheese of choice if we want to,go traditional american then we're gonna,use obviously american cheese usually i,prefer my grilled cheese to have more,flavor but there is a special nostalgia,to using american cheese despite how,wrong it feels to my culinary soul now,add on another slice of sandwich bread,and yes you guessed it but butter the,other side of that bread so it's coated,edge to edge as well then once the side,that's been toasting is a nice golden,brown flip and toast the other side,here's the key you don't want to toast,too fast or too slow you want it for,roughly about a minute or slightly,longer so you have a nice deep toast,with a good crunch and obviously the,cheese needs to look like this when you,cut into it because hat right there make,your slap your knee to the goddang cows,come home now that we have that out of,the way it's obviously not fair to put a,regular grilled cheese against a grilled,cheese that also has ham so now they,both have ham now let's begin for the,american grilled boy representative,begin with sandwich bread down one slice,of pepper jack cheese two thin slices of,ham one slice of american cheese another,two thin slices of ham and another slice,of american cheese top your sandwich,just as before go to the other sides,edge to edge lay in a pan and toast for,about one minute flip and repeat on the,other side until the bread is,beautifully golden brown when we slice,that bad boy in half what happens angels,sing moving on to the clock monsieur,pronunciation can we get a check on that,nice first off our morning topping start,with one tablespoon of 14 grams of,unsalted butter in a medium sauce pot,set over medium heat once that's melted,and blue blend add in 1 tablespoon or 12,grams of all-purpose flour whisk it,together and let that cook for about a,minute till it begins to reach a light,nutty brown then whisk in one cup or 240,milliliters of whole milk let that heat,while stirring constantly until begins,to thicken cut off the heat and stir in,one cup or 80 grams of grated gruyere,cheese now once that's completely melted,and you have a glossy sauce season in a,taste with salt and pepper and an,optional touch of fresh grated nutmeg,for the bread you're going to want a,nice quality country sourdough of some,sort of course we have many guides for,that but if you have a good local bakery,well get your ass on over there and,support a local business slice that bad,boy into half inch thick slices load the,bottom slice up with grated gruyere,cheese two slices of jambon de perry by,the way this ham is a classic choice for,this sandwich i'm not just doing this to,sound fancy top with some grated gruyere,cheese and finally add your other slice,i'm going to spread on more unsalted,softened butter just like the other one,pop that bad boy into a pan set over,medium heat and let that toast for about,one to two minutes until you get a deep,golden brown crust spread some more,softened butter on that breads exposed,bare bottom flip and repeat on the other,side once you flip it lower your heat,just slightly just so that we make sure,we melt that cheese without burning your,bread anyway once your sandwich is,beautifully toasted pop it onto a small,sheet tray coat the top with your mornay,sauce a light layer of grated mental,cheese pop that under your broiler for,one to two minutes or until the cheese,is melted bubbling and ever so lightly,charred that is a crock monster if i've,ever seen one oh but one sandwich is so,much bigger listen are you trying to,tell me that size matters anyway let's,taste test these and decide our winner,two sandwiches quack monsieur and uh,little uh,and c

The Sweetest Old Man Makes The WORST Grilled Cheese I've Ever Seen

The Sweetest Old Man Makes The WORST Grilled Cheese I've Ever Seen

and use the spatula to get as much of,the flour,onto the other side as possible,and make a nut,you put the other bread as well as you,did the other day,not even the instant coffee can save at,this point,this bread this is burnt hey guys,welcome back i'm semitos ken this is,buff pro and today we're checking out,probably the worst grilled cheese we've,ever seen,i like mine pretty well cremated,it does it does kind of look dead,look at the video called recipe deluxe,grilled cheese with other stuffed,sandwich,tom wood now this is your first video,your fifth video however many you are in,please hit the subscribe button we,appreciate it helps out a lot leave a,like do all that cool stuff,you can check out buff pro here at buff,pro on twitch and youtube,and turn on your notifications for me,because you need to be seeing these,videos all right,that's right that's that's dangerous,baby i don't know if you heard this,notification going off right then that's,probably a new video yeah notifications,on,sandwich we're going to take some uh,vegetable oil,here some vegetable oil you just pour it,right here in this,in your plate and your plastic on your,plate just pour in the plastic container,we're about to marinade the sucker,hey by the way this this is very healthy,very not saturated with oil it's going,to be,drops of vegetable oil into this,microwave,ready a couple of drops,get a couple of drops in here,slather on the bottom wow and,my finger by the way is clean won't be,after getting my finger in there,on this microwave dish that once had,some sort of a frozen,meal all that in there all right there,you go what yeah,he's taking it and taking a while to,explain what this dish was some,microwavable dish,now you have to throw an egg on that,sucker right yeah he's throwing it,grilled cheese eventually,maybe you know i doubted the other stuff,but now i'm interested this man's,bringing me in here like i'm more,excited about the other stuff than the,grilled cheese i mean whenever i make a,grilled cheese i just i get two pieces,of bread i put some cheese in the middle,of it i put some butter on each side and,done you know right right right right,yeah that's it you can do the lazy thing,because when you run out of butter and,stuff you just put the cheese on the,thing and put it in the oven,and broil,i'm over here making this delicious,gourmet grill,into the microwave ready dish,and i will now put that in the microwave,that's the other stuff baby let's get it,a little eggshell though it'll hurt,nobody,and some crunch crunchies,it's all good um we nuking this too,it's a microwave safe plate so you could,microwave it yeah,and before i put it into the microwave,a little bit over there yeah,yeah you got to keep the eggshell in,there,just a straight up egg all right and,we'll put that in the microwave for,about a,minute or minute in 10-15 seconds,something like that,and be right back,it turned into bacon,oh they hit me so funny i'm expecting to,see the egg and then also this,piece of turkey bacon shows up yeah it,turns bad and i'm going to add one,slice of bacon i'm making uh only one,sandwich of this type right now yeah we,got like dudes freaking like mail over,here to the side too you know,yeah bacon is,on a napkin which is on a plate and,there will be a,paper towel let's do this this guy has,like the cleanest microwave,in the whole world because he put in,like paper towel and everything like i,throw stuff in the microwave,it's just all in the microwave you know,exactly it pops everywhere one of these,ingredients will be a bit of a surprise,but not much of a surprise if you've,watched a lot of my,recipe and cooking type videos you bring,it he's bringing back some old stuff,okay and we're finally getting the,grilled cheese now i get it i get it all,right,so far we got like we got egg eggshell,oil and a piece of bacon yeah in the pan,i have a couple of slices of whole wheat,bread and a generous amount of vegetable,oil is in that pan,and i might even do lots of vegetable,oil you know,i know the secret you know the secret,instant coffee instead coffee,that looks gross it wasn't there he,ain't putting this to coffee,i'm scared this will be high in calories,high in cat you don't need more,vegetables,whenever i'm cooking my grilled cheese i,like to already have the pan hot so i,still have thinking there's like,exactly they'll get the cooking now you,like put it in there while it's still,warming up you just kind of,you find yourself like looking a lot,like are you,brown yet or not,the egg i will use a fork here and my,hands and hope you can,see this i might tear the egg up a,little bit as i take it out of the,dish that was in the microwave slap it,on there all right,oh yeah that's that that's what makes,deluxe oh,okay got an egg on there yeah and you,make sure that you microwave it,for about the same amount of time it,would take to cook it on that actual,skillet,now we have the egg on top of the cheese,inside,bread and the bacon,if that bac

Cooking with Marco Pierre White - Unintentional ASMR

Cooking with Marco Pierre White - Unintentional ASMR

i love simplicity i love it when food,makes sense,i love a classic combination i love a,perfect marriage,baseline tomatoes madeira and mushrooms,scrambled eggs and smoked salmon but how,do you take scrambled eggs and smoke,salmon,and make them three-dimensional because,food,is all about taking it to another level,so,crack your eggs,butter,most people like to see their eggs and,whisk them with a fork,and turn them into baby food i don't,eggs in the pan and i punch the yolks,and cook slowly if my palm can't take,the heat of the pan,then the pan's too hot once again invest,time,you make scrambled eggs creamy by,cooking them slowly,not by cooking them fast don't mess with,them,eggs are one of the most natural things,on earth why do you want to change it,in with the eggs,just punch them now,just work them slowly,and by working them slowly what you want,is ribbons,ribbons of white and ribbons of yolk,there we are,just work them slowly the other side of,the pan,my palm can take it just that tells me,it's the perfect temperature to create,the perfect scrambled eggs,if you have to take your pan off the,stove then you're lacking understanding,in temperature question why you're doing,what you're doing,there we are just slowly,let's take some toast,toast one side,so it comes to finishing it just flip it,and toast it again so it's ready at the,same time as the eggs,i'll tell you how serious i took cooking,before i retired i employed a chef,just to toast the brioche and the,sourdough,that was his job every service firstly,brioche toast quicker than sourdough,so timings had to be perfect and then we,used to take the baked,canal from underneath slip the hot,toaster into the hot bacter canal which,is a napkin,the shape of a duck's breast we've,served on the side,so you've got you're telling their,foagram you've got your puffy defuagra,you always had hot toast and that's the,key,there we are it's not a race,to see who can cook scrum with eggs the,fastest,it's about the eggs and only the eggs,just work it very slowly,no need to rush it if you're rushing it,the reason why you're rushing it,is because your pan's too hot,just work it slowly but keep on feeling,the side of the pan so you can see i can,just take it,so let's take some smoked salmon,sensational endemius,in grimsby in my opinion smoke the best,smoked salmon,why because they don't use oak,they use pine,the problem with oak is the oat becomes,dominant,so you taste the oak and then the salmon,within the bees you taste the salmon,with the scent of smoke,so if the eggs are coming together,i can see the white and i can see the,yolk,can you see how creamy the eggs are,becoming,they're still walking just a little bit,longer,the french use a word called bubbas,that's for omelettes,and scrambled eggs they must walk,it's like when you get the perfectly,cooked omelet you cut it open,she just pours out that's extraordinary,we're almost there you can see how,creamy the eggs are becoming,without cream and that's because we're,not rushing them,think about the length of time it's,taken us to cook them,just be patient never rush things never,push things,if we push things then we tend to break,them,just gently work her,trust me when i say invest time,when you taste it you'll see the,difference,see for me they're now perfect but i,like my scrambled eggs the french way,not the english way,now a little salt a tiny little bit of,white pepper,a thing of the past just work them,and taste,a little bit more salt and a bit more,pepper,don't rush them only a fool would rush,scrambled eggs,they're exactly where i want them for,some people there might be a little bit,wet,but everyone has a different palette and,now a tiny bit of cream,just to stop the cooking not to make it,creamy,in with our secret surprise so there's,our scrambled eggs,the way the french and myself like them,right toaster bread,so always toast your toast that little,bit more,take in consideration the spreading of,the butter the melting of the butter,and the scrambled eggs there we are,so just put your eggs,just on your toast there we are you see,how they walk across the toast,there we are then,we take the surprise a tiny bit of,butter,a little crystal salt,tell us an example ever be mean,always be generous and then,a little bit of parsley,just give it some life,when you eat it you get toast egg,smoked salmon a bit more texture with,the poached egg,enjoy

Mythical Kitchen's Chef Josh Makes His Better-Than-Gordon-Ramsay Grilled Cheese | Delish

Mythical Kitchen's Chef Josh Makes His Better-Than-Gordon-Ramsay Grilled Cheese | Delish

this is delish grilled cheese take four,it is a delish grilled cheese thank you,hey what's up i'm josh in mythical,kitchen so you may not have seen the,drama surrounding my beloved ramen,grilled cheese recipe and gordon,ramsay's roasting of it,i'd like to ram that somewhere in the,toilet,and then my subsequent roasting of,gordon ramsay's grilled cheese gordon,that was a,trash grilled cheese i love you and i'm,sorry and gordon ramsay stands,don't come for me but this grilled,cheese is inexcusable anyways what it,made me realize is that i have never,shown you how to make my perfect grilled,cheese so that is exactly what we're,doing here today speaking of the perfect,grilled cheese what goes into the,perfect grilled cheese,obviously it starts with the bread so,what i'm using here i call grocery store,sourdough,it's like in that perfect middle ground,between something artisanal,which for me has too much crust so it,becomes obstructive or something just,like a wonder bread which for me is a,little bit too cakey so i'm using this,perfectly floppy grocery store sourdough,which is from,a brand called sand louise sourdough it,gives you like a ton of surface area so,it can hold so much molten cheese in,there the cheeses i like to use in a,grilled cheese,the most important one is this beautiful,floppy guy right here so we're using,american cheese and this is really,important to me,but when you say american cheese people,typically think of craft singles which,is technically,pasteurized processed american cheese,food meaning it contains under a certain,percentage of cheese to other dairy,ingredients so we're using boar's head,american cheese here you can get it from,the deli in any major supermarket,and it's going to melt absolutely,beautifully and the good thing about,that is you can add other cheeses that,may not melt as well to it i mean i'm,still using some good melting cheeses,here we got i'm just manhandling all the,cheese right now,we got some sharp yellow cheddar right,here and then we got,a little bit of provolone picante right,there sliced at the deli i think for me,you get the best of both worlds you get,the sharpness of the cheddar,and then the white chewiness of the,provolone and then you get all those,delicious melting properties from the,american cheese in there,another thing i love doing with grilled,cheese is gordon ramsay added some sort,of kimchi spread to his grilled cheese,kimchi homemade kimchi which is a really,fantastic idea,i don't like to go too crazy with my,grilled cheeses but i'm also not a,purist,so i like to take one little i'll call,it a condom meat so what we got right,here is a chipotle bacon jam,and you can find the recipe for that,along with the grilled cheese it's just,red wine vinegar brown sugar,onions chipotles and adobo and bacon and,then this it's not going to give you,like a bunch of chew because once you,add too much protein to a grilled cheese,then you're in melt territory which is,like a fun territory to be in,but not when you're in grilled cheese,land you know the unincorporated melt,territories it's like a principle,anyways so we're gonna be adding this,delicious chipotle bacon jam,to the grilled cheese i suppose we gotta,get into technique on this which uh i am,a little bit particular with,the reason i initially got mad at gordon,ramsay,is that in my ramen grilled cheese video,oh yeah look at that,that's obscene fine pick on the fact,that i put instant ramen in a grilled,cheese one it is delicious,but two i said to put the bread down and,toast it and then,flip it and then add the ingredients to,that and gordon ramsay goes oh bread,only one side down,because that's how gordon ramsay sounds,in my mind kind of like a cockney muppet,i fully believe in toasting both sides,of the bread that way you're going to,heat up the cheese when you add it to,the warm toastiness of that bread so hey,let's get to it,all right so what i'm going to do is i'm,going to take a hefty amount of butter,we got about two tablespoons,and we're going to add that into our pan,like i said i'm toasting both sides of,the bread when we make this,so this is going to be the initial bread,toasting that i think is a really,important step because it's going to,bring some of that cheese up to,temperature,so we're going to nestle our bread right,in there one of the keys to a great,grilled cheese,is um what i would call a sacrilegious,amount of butter i mean really go for it,grilled cheese is such,a comfort food like now is not the time,to start worrying about i don't know,hydrogenated oils or whatever,just really get in there with the butter,and so we want our pan on about a medium,heat i'm going to be cooking this at,about medium low,the entire time because one of the other,keys to grilled cheese cookery for me,is going low and slow this is what,happened with gordon ramsay's grilled,cheese this is why i felt so strongly,and had to make the video that i did,calling it out,because his cheese wasn't melted at all,an

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