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You’re 10,000% right.. or griddle it in a large sauté pan so all the butter stays in contact with the sandwich Not gonna lie, I have cringed a little each time I see that precious butter peace out away from the sandwich

Have fun making it!

Only if it's with specifically Campell's canned tomato soup, then maybe I would start to agree

@@mr.g.culinary exactly!! the tastes of childhood!

The way my Grandma used to make it. And also she would use the govment cheese. And sometimes she'd make it with with a lightly salted & peppered sunny side up egg in the middle. Oh, the days of care free yet disciplined living. This way looks good too. Especially with egg on top.

@@sonej.4486 eggs in or on a sandwich are so criminally underrated ngl

@@mr.g.culinary Agreed

Hmmmm hollandaise sounds like an interesting choice and I’d imagine the flavors would match well, albeit maybe a bit heavy.. but to be fair if you’re eating a croque monsieur, you’re not exactly counting calories I suppose haha

Thank you! I'm learning that this version is not 1,000% "authentic", but I tell you what it's still amazing (and terrible for you haha)

@@mr.g.culinary I made it - I loved it!

Not every French chef in France cooks everything the exact same allegedly authentic way. I've eaten a few of these in France and I had one that it's pretty much like this.

@@pete35901 the plot thickens!

I agree. There should only be one recipe for everything. Therefore, only one cookbook is needed. There should never be any variations. One-trick pony is where it's at. Everyone should cook exactly the same. One cookbook, one chef, only one cooking channel, no new ideas. Keep everything authentic even though a really good recipe can be altered to taste, if you don't keep it 100% authentic, don't make it!

Ah, so this is an interesting point! There are some recipes that are made using a Mornay sauce (A Bechamel derivative sauce where cheese is added to the sauce.. think a Mac & Cheese sauce base); essentially putting the cheese element of the sandwich into the sauce rather than just on the sandwich. Other recipes, like this one, use a Bechamel Sauce and have the cheese separate. I personally have had both and personally I like it with the Bechamel a tiiiiiiiny bit better but honestly let's be real, it's a great sandwich either way!

@@mr.g.culinary Yes sir, it could be great either way, but if you call it a Croque Monsieur/Madame; you should stick to the origanal recipe, or call it something else.

@@obud3777 this is fascinating, I’m almost positive the original croque monsieur had NO béchamel or any sauce on it and was it was added later… but that sauce I’m really confident was a béchamel.. But! Time for me to research to find out! I shall return!

@@mr.g.culinary And you have to use Gruyere cheese, in the Mornay sauce and on the bread! The first Croque Monsieur was on the menu of the Paris cafe Boulevard des Capucines!

@@obud3777 How do you feel about the nutmeg? And using black pepper as opposed to white pepper?

Over the top.. welcome to classic French sauces!! 😂 lots of cream and/butter is not optional!

I appreciate that, thank you for watching!

Great question! So one thing that I've experimented with further after recording this video is salting the wings before cooking vs. adding the salt/seasoning afterwards with sauces, dips, etc. So in my opinion I found the best result by lightly salting the wings, with kosher salt, before cooking and letting the salt season the wings for a least overnight, if not a full day, before the first stage of cooking. This leads to a slightly more succulent meat and the texture is a bit better while being more flavorful. I didn't season the wings in the video but afterwards I realize I should have! Then just go through the rest of the cooking steps like normal and sauce like shown!

Do you mean putting salt on them whilst the chicken is raw or salt after the first cook?

Great question! When I filmed this demo, it was intended to demonstrate cooking techniques to students while we were going through Remote/Hybrid Learning. That's why most of the videos are recorded at a school, it just has the best kitchen equipment/lighting/etc. to record. Most of these dishes/recipes are intended for high school students going through the National Restaurant Association's "ProStart" Program and Curriculum That's also why a lot of these videos/demo are a bit more lengthy and ummmm... "long-winded" than your typical RUclips cooking video haha

@@mr.g.culinary Oh i see, they're still pretty nice to watch even though i'm not in your cooking class, or any :)

@@softibjorn Well, welcome! :)

Yay RUclips Algorithm! hahaha

Good question! Admittedly, that's an area of costing that I do not have first-hand experience with yet. I'm externing over the summer to find out more about how that is accounted for in costing; but for now, I'm following the rough guidelines that ProStart provides for us! I do believe there are other chefs and business owners here on YT that can explain that part a lot better than I can

Depends! What do you want the final texture of the candy to be like? Brittle and more hard/crunchy or more soft and chewy?

@@mr.g.culinary i m looking for hard / crunchy praline chef

@@beinghuman9127 I would then say go for the "Hard Crack" stage at 300 - 310 F. The candy will be more like a brittle, just without the aeration that brittles tend to have. If you try it and the praline is too hard for your liking then I would back off on the temperature Hope that helps!

@@mr.g.culinary thank you chef ❤️

I've made that same mistake before of making a hard candy apple "lollipop" lol In your sugar syrup, did you add anything else such as cream, butter, corn syrup? That can affect the texture of the caramel. Unfortunately in order to get a somewhat softer texture of a caramel, you will have a bit of sticky-ness to it for bagging regardless of what you do. Personally that's where a coating of something like peanuts, m&m's, coconut, chocolate, etc. can actually help a lot; giving the outside of the apple a protective coating to help minimize sticking.. also, putting your completed apples in the fridge before bagging will help a bit too

@@mr.g.culinary great ideas. I make these chili apples with corn syrup ( not cooking it ). Painting on the corn syrup. It seems to work but if left out of fridge to long - it just melts down. I will try all of your suggestions and continue to experiment. Thank you for answering.

You should have measured by weight instead of by volume then... can't blame me for user error :'( You should get better at cooking

@@mr.g.culinary lmfao