Being a mechanic and loving to cook I love kitchen tools also I found those same Chef presses on eBay And we have been using a butter Bell for about 2 years now, we have coffee and buttered toast every morning at 4 a.m. the butter doesn't last more than two weeks. A little salt in the water helps it stay fresh longer.
That "and non binary pals" made me smile. Thank you Kenji for spreading love for all humans not judgement and discrimination. As a transwoman, it makes our day whenever someone we look up to does this things.
Excellent tip on the Japanese bread! FWIW, I also like to sprinkle a little grated Parmesan in the pan along with the butter to get a little frico action going on. That, along with the both-sides browning method you used and a dash of cayenne on the inside==perfect grilled cheese
Cooking skills aside, I'm amazed by how knowledgeable this dude is. Not sure if I've heard anyone say "Platonic ideal" on a RUclips cooking video before
I do the same 3 cheeses with Texas toast but the I my thing I do different is after lightly toasting one side of each piece of bread with butter, I use mayo spread on the other side to give it a perfect golden crust.
As long as it's still mostly cheese inside, it's a grilled cheese. I always keep room temperature butter around, not even using a butter bell. The main thing is to use a decently sealed container and w/ salted butter, which can take a week or two to start tasting rancid or otherwise 'off.' That said, I strongly believe in buttering the bread and not the pan. I also sometimes do broiled cheese...buttering one side of 2 pieces of bread and using the oven broiler to brown, then flipping the slices over, adding cheese and broiling to melt the cheese and putting the slices together.
Your new POV videos at home are amazing - especially where you tell stories or explain food science. But what I truly love about them is that they're real time. We see you chopping, prepping, etc. as the food cooks; and for me, it's helped make me faster cook (since most videos have everything prepped ahead of time). I watch a lot of cooking videos, but I honestly don't make much of what I watch. I've probably made more meals from your new POV videos than any other. I really hope once quarantine ends, you keep making them.
Me and my fiancé just watched this video in bed at 1:25am. It's now 1:30am and we're both in the kitchen cooking ourselves a grilled cheese. This is gonna be epic 😂
I keep sliced white bread in the freezer - primarily for preservation... I don't use it that often. But a nice side effect is that you can spread (cold) butter on the frozen slices very easily. The bread thaws very quickly in the hot pan and doesn't hamper the melting of the cheese. I get really nice result that way... evenly browned, buttery, crunchy bread and stringy cheese. Cheers.
@@vgiriande Short answer: No, not for me. Generally: Why would it? There is no extra moisture added to the bread. If you have large, visible ice crystals forming on the bread (that would melt into the bread as it thaws, thus making it soggy), you have a problem with your freezer.
When I make grilled cheese from frozen sliced bread, I ding it in the microwave for a short 30 sec or less, to get the bread soft, so that I don’t have to wait as long for the bread to crisp up
@@KnickKnackPatty If you have problems with not eating bread fast enough, this is all you need to do to keep a loaf really. Just make sure that you never forget to tie up the bag back closed.
I'm a big fan of Sodium Citrate and use it in all my Mac & Cheese, Nachos, etc. Being a science geek. I love the coincidental formula Na3C6H5O7 -- NaCHO !
If you don’t have sodium citrate, you can add some lemon juice and a pinch of baking soda. I use it in pasta dishes all the time. The baking soda neutralizes the sour acid flavor, leaving you with the citrate ion in solution!
10:22 is such a heart-warming frame with the daughter's "Preschool Papa" list, the child's artwork and fun grabber tool, and the neon-beaded bracelet on your wrist. You are obviously a good dad, and I appreciate seeing it. It's also apparent by your choice not to include her voice and face in these videos. Keep it up.
Actually this one particularly might take you less because when people mess it up at home, they mess it up by using too high heat and toasting the bread too fast.
After dozens of isolation videos on grilled cheese, this will be the definitive version.. the final word on matters concerning grilled cheese sandwiches.
Meathead of Amazing Ribs has a recipe for hot sauce called "Controlled Burn." It's pretty much all we eat at our house. Fresno chilis, habaneros, serranos, onions, garlic, fresh ginger, pineapple juice, balsamic, vanilla, Grand Marnier - it has such a complex flavor. I'll definitely check out Todd's, though.
The best thing about Kenji's videos is the fact that not only do you learn cooking techniques but also you learn about different cultures and their contribution to food. Also as an Asian myself I appreciate the real food science lessons.
One: I hope you keep making lots of these videos after the pandemic. Two: now you have to make sous-chef Eric show us how he makes the lactofermented hot sauce.
Plenty of great videos out for that. Really, you just lacto-ferment any chile you like, and when it's ready, strain the chiles off and toss them in a blender. Add as much of the ferment liquid back in as you think it needs or set it with vinegar if you want that tang (also not a bad idea if storing at room temp). If you want it smooth/liquid, strain out the solids. Boom, hot sauce! You can add other flavors you like to the ferment, like garlic, ginger, or herbs/spices.
I'm not non-binary but I am trans and you signing off with "bye guys, gals and non-binary pals" made my morning infinitely better. Totally subscribed because of that. Thank you for making such informative and comfy videos ♥️♥️♥️
I could listen to Kenji defend American Cheese all day long. I moved to Costa Rica recently and was ecstatic to find American Cheese down here. Family Disagrees but damn if I don't love what American cheese brings to the table.
I love mustard in a grilled cheese. Or - and I just made one with this - a thin smear of pesto. Does the same job as mustard (acidic punch of flavor), and I had a small amount I needed to use up. Fresh mozzarella, a little aged cheddar, a sprinkle of kosher salt, and pesto. So good!
@@JKenjiLopezAlt True. And I honestly thought about leaving that word out. But it does deliver a similar sensation - really sharp, bright flavor that balances the cheese and butter.
I have never seen anyone own that amount of condiments in my life. WHAT tha hell? P.S. I got hungry and thx to you I've never made a better grilled cheese sandwich. I murdered it and then I was sorry because I didn't eat slower and enjoyed it more... Well, I guess in another 2 hours I'll make another one.
Been making grilled cheese in one form or another for 40+ years. When he was grilling the bread individually, I was literally like wtf is he doing?? Then the magic...he used that grilled side for the inside of the sandwich. Never ever even crossed my mind to do that. Love this dude!!
I like putting tomato thokku, which is a savory super spicy indian pickle made with ground tomatoes, tamarind, and chillies, in my grilled cheese, and some english mustard!
@@leighanne6364 Tomato thokku in my home style is Make a dry powder of toasted fenugreek and asefotida Grind Peeled tomatoes and Tamarind into a paste Fry in a vanli with salt and kashmiri lal chilly powder for color with lotsa oil. Just as the oil separates add the fenugreek and asefotida All of these amounts are to taste, and we don't really measure so use your best instincts to decide the ratios! Good luck experimenting! Oh, we use fresh Bangalore or Indian country tomatoes, I'm not sure you can do this with canned ones.
Always here for the “Holy Grail” references 😆 It’s funny that you mentioned Josh Ozersky as I’m wearing a t-shirt from “Meatopia”, which he started and later became part of the NYC Wine & Food Festival.
Since mayo is just eggs and oil, it browns reasonably pretty well but the taste isn't as good. It's a decent substitute but I wouldn't use it as a replacement.
Can we just take a moment to appreciate the schedule next to the cutting board. It's great to see other parents being so proactive with education during these times. Also I think I speak for everyone in wanting to know more about circle time. :D
I also think it's great he keeps his family off of camera. Way too many people just plaster their children online without understanding their child's feelings or potential risks.
Circle time is we sit in a circle (or when it’s just two of us, that’s reduced to a line facing each other), have a small snack, and usually read a story or sing a song or sometimes talk about something. It’s quiet sit-down time.
Oh my god, Chris Schlesinger‘s “Thrill of the Grill” had such an influence on me. Thank you for his honorable mention. One of my favorite quotes from the book; “Barbeque is not a sauce, it is a process.”
I love the flavor of butter with grilled cheeses, but prefer the even browning and crunch that I get from using mayo. It would be interesting to see how a hollandaise would work with grilled cheese, since that’s basically a mayo made with butter instead of oil 🤔
american cheese melts great, but is flavorless. I really like what you did here, by combining it with more flavorfull cheeses. I will try that next time i make a grilled cheese, I always had the problem of not getting proper melts.
Just made this w/ Japanese “hotel” bread. You’re changing my culinary life Kenji, thank you! The salt sprinkle is such a pro tip, as well as American cheese helping the others melt. 🤯 I used pepper jack, American, and white cheddar.
Found a Japanese bakery in Auckland that sells shokupan. At first I was unimpressed - this looks like an ordinary unsliced supermarket white loaf. Then you notice it’s a little moister, with a tighter texture and a subtle yeastyness that’s completely missing from the supermarket product. But the damn thing is NZ$11! That’s NZ$2 more than a 1kg full-grain rye loaf from the German artisan baker up the road! Oh well. Kenji’s method is excellent and I’ll probably be slipping a slice of “American” cheese in with the Cheddar and Emmental in every toasted cheese sandwich I make in future. And do it on shokupan, when I can spare the change.
What's your opinion on using mayonnaise in place of butter? I have seen Bon Appetit recommend using mayonnaise instead of butter which seems odd to me.
Rather than butter or mayo, I've really taken to using ghee (or another clarified butter) as the fat of choice for grilled cheese. It's produces a better flavor than mayo, is way easier to apply to either the pan or the bread than butter, and is incredibly hard to burn. You get an even, golden delicious texture every time.
Personally dislike mayo crusts but browning butter and then toasting the bread in said butter is really crispy, and kinda tastes nutty. It's all personal preference
Rather than seeking Kenji's opinion on mayo (he has used mayo in a previous grilled cheese video btw), why not try it yourself and decide if it's to your taste? Are you going to make choices in your life based on what someone else thinks?
It works nicely for browning. The flavor is different. Sometimes I do mayo when I feel like it! If forced to pick I’d stick with butter but luckily nobody forced me to pick such things.
I know it sounds weird, but my favorite grilled cheese melt has an over-easy egg, bacon, and peanut butter (ideally spicy) spread onto the cheese. The way that the cheese melts with the peanut butter, and then mixes with the egg yolk is god-send. Also nice Monty Python reference.
The Netherlands is a wonderful country. We have butter that is hard as your but also butter that stays soft in the fridge. Also our grilled cheese almost always comes with ham. Guess that idea is from the Croque Monsieur maybe
I grew up doing the toasting the inside thing, but then saw no one else in the (youtube) world did, so kinda stopped. I was also I "butter first" person, so this was difficult and messy. I'm all on board with the melt butter in the pan and toast both sides now.
one of my favorite mix-ups is to take a really sharp or funky cheese and pair it with some sweet stuff. one time I made one that was really pushing the definitions of what you'd consider a grilled cheese, shingles of brie on sourdough slices with some homemade strawberry jam. I'll also, if I'm shredding cheddar and gouda for it, mix in mustard powder and some cayenne and black pepper.
I love the cheese tangent he goes into especially with the American cheese, and then the dog zoom in moment lmao. But hey I don’t care what’s inside American cheese I love it. It does melt so much better than the other cheeses. I grew up associating American cheese as THE cheese meaning the original the default. 10+ minutes to make a grilled cheese though I dunno mann.
"3 slices of cheese may seem like an unreasonable amount..." Me: Yeah, totally, that's definitely not that much at all. "...but it's a reasonable amount" Me: Oh.
This is the video that made me buy those chefs presses from California kitchen. They are pretty handy to have in smaller pans when nothing else is going to fit. Thanks for the recommendation Kenji!
Me myself I love using white bread Texas toast. It's thick and soft and doesn't fall apart on me like regular bread. Instead of putting butter in the pan I butter both sides of each bread slice Toast both sides on the pan Then put regular American cheese and cheddar cheese They mix well perfectly And it comes out great everytime
I like making grilled cheese with rye bread, aged Swiss, drained sauerkraut, spicy mustard. And I never use butter in the pan. I slather mayo on the bread instead. If you've never tried mayo instead of butter, you're missing out.
This video made me go and make grilled cheese right now. DIdint have any regular bread so used burgerbuns and turned them inside out. Used sharp cheddar and had some bluecheese dip with sirracha. Cheers!
When people say some cheese is not cheese, they might be thinking of Kraft Singles, which is so not cheese that it's labelled as a "pasteurized prepared cheese product".
For those who were wondering, Kenji walked around with a slice of American cheese in his hand for 1 minute and 37 seconds.
And your point?
@@ar977 it's the future ma'am, data is everything
Very informative thank you I was wondering myself
Good
I wear the cheese it does not wear me!
Being a mechanic and loving to cook I love kitchen tools also I found those same Chef presses on eBay And we have been using a butter Bell for about 2 years now, we have coffee and buttered toast every morning at 4 a.m. the butter doesn't last more than two weeks.
A little salt in the water helps it stay fresh longer.
That "and non binary pals" made me smile. Thank you Kenji for spreading love for all humans not judgement and discrimination. As a transwoman, it makes our day whenever someone we look up to does this things.
not a woman, just a freak-show
Why do you feel excluded by someone saying just “guys and gals”?
Excellent tip on the Japanese bread!
FWIW, I also like to sprinkle a little grated Parmesan in the pan along with the butter to get a little frico action going on. That, along with the both-sides browning method you used and a dash of cayenne on the inside==perfect grilled cheese
Thanks for helping set the record straight on American/processed cheese. People are too afraid of "chemical additives" in their food.
Cooking skills aside, I'm amazed by how knowledgeable this dude is. Not sure if I've heard anyone say "Platonic ideal" on a RUclips cooking video before
I do the same 3 cheeses with Texas toast but the I my thing I do different is after lightly toasting one side of each piece of bread with butter, I use mayo spread on the other side to give it a perfect golden crust.
I love that kenji never fails to plug souscheferik in his videos
As long as it's still mostly cheese inside, it's a grilled cheese. I always keep room temperature butter around, not even using a butter bell. The main thing is to use a decently sealed container and w/ salted butter, which can take a week or two to start tasting rancid or otherwise 'off.' That said, I strongly believe in buttering the bread and not the pan. I also sometimes do broiled cheese...buttering one side of 2 pieces of bread and using the oven broiler to brown, then flipping the slices over, adding cheese and broiling to melt the cheese and putting the slices together.
GRILLED CHEESE, I never thought a chef would be telling me how to properly prepare my makeshift college snack. With Science.
Those responsible for the sacking of those who disseminated false hot sauce information have themselves been sacked.
the zoom in on Shabu is video editing at it's finest
Because we've never seen the two in the same room, I believe you are actually referring to the zoom in on Sous Chef Erik
I'm dying hahaha
It made my day, hahaha, love it.
No its not
Love this 😃🥰puppy
"Dad can you make me a grilled cheese?"
"Sure, where's my GoPro?"
.... and, give me a 1/2 hour.
... and, then Dad eats it himself.
@@scottlawrence635 ..thus making the boy detest his dad
That shabu slow zoom was much appreciated 😂🥰
I rewatched that part 3 times 🐶
I started cackling when I saw it
Came here to say this
Kenji: you'll need a big enough pan for 2 slices of bread to speed this up.
Also Kenji: nvm thats OK. 😆
Ha it was a new brand of bread!! The one i used to use was from Andersen bakery which went out of business because of quarantine :(
Love the content! Thank you 🙏🏻
This dude is all about giving credits to who he picks up his techniques from, Gotta respect that!
He respects the communal nature of our food, it's so great!
Your new POV videos at home are amazing - especially where you tell stories or explain food science. But what I truly love about them is that they're real time. We see you chopping, prepping, etc. as the food cooks; and for me, it's helped make me faster cook (since most videos have everything prepped ahead of time).
I watch a lot of cooking videos, but I honestly don't make much of what I watch. I've probably made more meals from your new POV videos than any other. I really hope once quarantine ends, you keep making them.
Me and my fiancé just watched this video in bed at 1:25am.
It's now 1:30am and we're both in the kitchen cooking ourselves a grilled cheese. This is gonna be epic 😂
jajaja how'd it go tho????
I keep sliced white bread in the freezer - primarily for preservation... I don't use it that often. But a nice side effect is that you can spread (cold) butter on the frozen slices very easily. The bread thaws very quickly in the hot pan and doesn't hamper the melting of the cheese. I get really nice result that way... evenly browned, buttery, crunchy bread and stringy cheese. Cheers.
Brenner would it become soggy though?
@@vgiriande Short answer: No, not for me.
Generally: Why would it? There is no extra moisture added to the bread. If you have large, visible ice crystals forming on the bread (that would melt into the bread as it thaws, thus making it soggy), you have a problem with your freezer.
When I make grilled cheese from frozen sliced bread, I ding it in the microwave for a short 30 sec or less, to get the bread soft, so that I don’t have to wait as long for the bread to crisp up
smart
@@KnickKnackPatty If you have problems with not eating bread fast enough, this is all you need to do to keep a loaf really. Just make sure that you never forget to tie up the bag back closed.
I'm a big fan of Sodium Citrate and use it in all my Mac & Cheese, Nachos, etc. Being a science geek. I love the coincidental formula Na3C6H5O7 -- NaCHO !
If you don’t have sodium citrate, you can add some lemon juice and a pinch of baking soda. I use it in pasta dishes all the time. The baking soda neutralizes the sour acid flavor, leaving you with the citrate ion in solution!
NaCHO 365/7 days a week
🤯🤯🤯🤯
This is perhaps the coolest fact I’ve ever learned in a RUclips comment
For what purpose? I must of spaced out if it was explained in the video.
10:22 is such a heart-warming frame with the daughter's "Preschool Papa" list, the child's artwork and fun grabber tool, and the neon-beaded bracelet on your wrist. You are obviously a good dad, and I appreciate seeing it. It's also apparent by your choice not to include her voice and face in these videos. Keep it up.
There's also the various videos with multicolored painted toenails, which adds to this. It's peak wholesomeness honestly.
5:30 Shabu: why have you forsaken me master I want my food that I will inevitably fail to catch in the air but still demolish
"those responsible ... have been sacked." I see what you did there, Kenji!!
But have they sacked those who were responsible for the ones who were responsible? :D
The zoom in on the dog 😂😂
Shabu is the star.
Waittt...i missed it, which timestamp hahaha
@@pyromania666 starts slowly zooming at 5:30
I am that dog watching these recipes 😂
That chopping board has phone holder. Now, I've seen it all.
Joe Auerbach it’s a Food 52 cutting board.
@@JoeAuerbach Yeah, but do you ever consider how dirty your phone is? It should never be near your cutting board or your hands when preparing food.
das just as dirty as your fingers, the air, actual ingredients, etc.
@@figgyonel5351 Lol, what? I can wash my hands and the ingredients....
das so you wash your ingredients with soap?
"The secret to a good grilled cheese is to take your time"
**Claire from BA has entered the chat
The mad gal starts it on a cold pan!
I love Claire
@@Julesreynoso Everyone loves Claire!
i would die for claire from the ba test kitchen
And now the BA RUclips channel has completely stopped making new videos. Damn you, Adam Rapoport!
Me seeing that this video is 15 minutes long: awesome should only take a half hour for me!
Actually this one particularly might take you less because when people mess it up at home, they mess it up by using too high heat and toasting the bread too fast.
Osama Qasho' yikes bud..
At justweed_ak on Instagram Alexander He’s right
Kenji: “I don’t just eat cheese and carbs”
This video: I’m about to end this man’s whole career
very funny and original 😐
@@Sam-dd7jm Your comment is *even* funnier and *more* original
@@jeffii9890 ok
There's a whole lot of butter in there as well 😁
Babish' approval: food shake
Kenji's approval: a mild MMHH sound
@@felixargyle1285 👀
@@kyleschmit3788 sorry there was a scammer here before they deleted their comment
kenji really just sounds like a dad, which makes sense
Ethan's approval: stepping back
That slow zoom on the dog's face made me lmao. Still watching Kenji
I always forget that lmao is a verb
@@skoogadoo true
5:30 the Shabu slow zoom! :-D
In Syria, we put a drizzle if olive oil and some dried mint on grilled cheese sandwiches and it's really good
Obada Emad I put a slice of tomato in it then drizzle some za'atar and olive oil over it
My wife is gonna love the Python reference - though I’m probably talking about these videos a little too often these days. “Kenji says...”
After dozens of isolation videos on grilled cheese, this will be the definitive version.. the final word on matters concerning grilled cheese sandwiches.
Nobody:
Kenji: so I have these weights that stack
I've been wondering about the weighs for several episodes.
Michael McElrath look up “Chef’s Press”. I think the website is chefpress.com or something.
Just watched further in the video and realized he mentioned it himself. 🤦♂️
You can use a brick and wrap it up in foil
@@thespiritofjonathanjoestar6805 Ya'll just got bricks laying around?
Meathead of Amazing Ribs has a recipe for hot sauce called "Controlled Burn." It's pretty much all we eat at our house. Fresno chilis, habaneros, serranos, onions, garlic, fresh ginger, pineapple juice, balsamic, vanilla, Grand Marnier - it has such a complex flavor. I'll definitely check out Todd's, though.
The best thing about Kenji's videos is the fact that not only do you learn cooking techniques but also you learn about different cultures and their contribution to food. Also as an Asian myself I appreciate the real food science lessons.
@@madthumbs1564 So what? It's the sentiment that counts.
Finally a proper chef that recommends toasting both sides of the bread!
One: I hope you keep making lots of these videos after the pandemic.
Two: now you have to make sous-chef Eric show us how he makes the lactofermented hot sauce.
Plenty of great videos out for that. Really, you just lacto-ferment any chile you like, and when it's ready, strain the chiles off and toss them in a blender. Add as much of the ferment liquid back in as you think it needs or set it with vinegar if you want that tang (also not a bad idea if storing at room temp). If you want it smooth/liquid, strain out the solids. Boom, hot sauce! You can add other flavors you like to the ferment, like garlic, ginger, or herbs/spices.
0/10 not enough burnt toast in the fireplace
That shabu zoom tho
I'm not non-binary but I am trans and you signing off with "bye guys, gals and non-binary pals" made my morning infinitely better. Totally subscribed because of that. Thank you for making such informative and comfy videos ♥️♥️♥️
I could listen to Kenji defend American Cheese all day long. I moved to Costa Rica recently and was ecstatic to find American Cheese down here. Family Disagrees but damn if I don't love what American cheese brings to the table.
食パン🍞！ I miss it. Makes good grilled cheese. Maybe Texas toast is similar in thickness in the US, but texture is different, for sure.
I love mustard in a grilled cheese. Or - and I just made one with this - a thin smear of pesto. Does the same job as mustard (acidic punch of flavor), and I had a small amount I needed to use up. Fresh mozzarella, a little aged cheddar, a sprinkle of kosher salt, and pesto. So good!
I can see that tasting good. Not much acid in pesto though!
@@JKenjiLopezAlt True. And I honestly thought about leaving that word out. But it does deliver a similar sensation - really sharp, bright flavor that balances the cheese and butter.
I have never seen anyone own that amount of condiments in my life. WHAT tha hell?
P.S. I got hungry and thx to you I've never made a better grilled cheese sandwich. I murdered it and then I was sorry because I didn't eat slower and enjoyed it more... Well, I guess in another 2 hours I'll make another one.
Been making grilled cheese in one form or another for 40+ years. When he was grilling the bread individually, I was literally like wtf is he doing?? Then the magic...he used that grilled side for the inside of the sandwich. Never ever even crossed my mind to do that. Love this dude!!
I like putting tomato thokku, which is a savory super spicy indian pickle made with ground tomatoes, tamarind, and chillies, in my grilled cheese, and some english mustard!
This sounds delicious. Looking up a recipe. Thank you!!
@@leighanne6364
Tomato thokku in my home style is
Make a dry powder of toasted fenugreek and asefotida
Grind Peeled tomatoes and Tamarind into a paste
Fry in a vanli with salt and kashmiri lal chilly powder for color with lotsa oil.
Just as the oil separates add the fenugreek and asefotida
All of these amounts are to taste, and we don't really measure so use your best instincts to decide the ratios! Good luck experimenting!
Oh, we use fresh Bangalore or Indian country tomatoes, I'm not sure you can do this with canned ones.
@@GirishManjunathMusic Thank you for your family recipe!!!!
@@leighanne6364 that's okay, it's not much of a recipe
@@tomthalon8956 condiments don't count toward making a grilled cheese a melt surely.
Also, that word just kinda sounds yucky.
Always here for the “Holy Grail” references 😆
It’s funny that you mentioned Josh Ozersky as I’m wearing a t-shirt from “Meatopia”, which he started and later became part of the NYC Wine & Food Festival.
Kenji, what’s your opinion on using mayo to toast the bread rather than butter? I know a lot of folks who swear by it.
If you check any of his late night cooking videos where we makes a grilled cheese he toasts it with mayo
Mayo, bread, butter, and American cheese is a good way to make a quick 5 minute grilled cheese. Dip in canned soup.
No
Since mayo is just eggs and oil, it browns reasonably pretty well but the taste isn't as good. It's a decent substitute but I wouldn't use it as a replacement.
Would recommend kewpie mayo on grilled cheese. That’s my go to
Can we just take a moment to appreciate the schedule next to the cutting board. It's great to see other parents being so proactive with education during these times. Also I think I speak for everyone in wanting to know more about circle time. :D
I also think it's great he keeps his family off of camera. Way too many people just plaster their children online without understanding their child's feelings or potential risks.
Circle time is we sit in a circle (or when it’s just two of us, that’s reduced to a line facing each other), have a small snack, and usually read a story or sing a song or sometimes talk about something. It’s quiet sit-down time.
Oh my god, Chris Schlesinger‘s “Thrill of the Grill” had such an influence on me. Thank you for his honorable mention. One of my favorite quotes from the book; “Barbeque is not a sauce, it is a process.”
My 3-year-old son calls them 'girl cheese sandwiches', and he always requests 'boy cheese sandwiches'...which is when we make them Kenji-style. 😉
So thats the origin of croque madame and croque monsieur :D
is there a "non-binary cheese sandwich"?
@@jsparakov yeah,vegan.
I love the flavor of butter with grilled cheeses, but prefer the even browning and crunch that I get from using mayo. It would be interesting to see how a hollandaise would work with grilled cheese, since that’s basically a mayo made with butter instead of oil 🤔
Guys, gals, non-binary pals is my all time favorite sign-off!
american cheese melts great, but is flavorless. I really like what you did here, by combining it with more flavorfull cheeses. I will try that next time i make a grilled cheese, I always had the problem of not getting proper melts.
Just made this w/ Japanese “hotel” bread. You’re changing my culinary life Kenji, thank you! The salt sprinkle is such a pro tip, as well as American cheese helping the others melt. 🤯 I used pepper jack, American, and white cheddar.
Found a Japanese bakery in Auckland that sells shokupan. At first I was unimpressed - this looks like an ordinary unsliced supermarket white loaf. Then you notice it’s a little moister, with a tighter texture and a subtle yeastyness that’s completely missing from the supermarket product.
But the damn thing is NZ$11! That’s NZ$2 more than a 1kg full-grain rye loaf from the German artisan baker up the road!
Oh well. Kenji’s method is excellent and I’ll probably be slipping a slice of “American” cheese in with the Cheddar and Emmental in every toasted cheese sandwich I make in future. And do it on shokupan, when I can spare the change.
What's your opinion on using mayonnaise in place of butter? I have seen Bon Appetit recommend using mayonnaise instead of butter which seems odd to me.
Rather than butter or mayo, I've really taken to using ghee (or another clarified butter) as the fat of choice for grilled cheese. It's produces a better flavor than mayo, is way easier to apply to either the pan or the bread than butter, and is incredibly hard to burn. You get an even, golden delicious texture every time.
Personally dislike mayo crusts but browning butter and then toasting the bread in said butter is really crispy, and kinda tastes nutty. It's all personal preference
Rather than seeking Kenji's opinion on mayo (he has used mayo in a previous grilled cheese video btw), why not try it yourself and decide if it's to your taste? Are you going to make choices in your life based on what someone else thinks?
It works nicely for browning. The flavor is different. Sometimes I do mayo when I feel like it! If forced to pick I’d stick with butter but luckily nobody forced me to pick such things.
I know it sounds weird, but my favorite grilled cheese melt has an over-easy egg, bacon, and peanut butter (ideally spicy) spread onto the cheese. The way that the cheese melts with the peanut butter, and then mixes with the egg yolk is god-send.
Also nice Monty Python reference.
😟
Come for the dope grilled cheese.
Stay for Kenji's dog staring longingly at the sammich
Chef Kenji Lopez teaches me something with every video. I truly enjoy learning from him in every episode.
Today I cooked along with this video, adding pickles and jalapeños. It was one of the best sandwiches I've ever made!
This is a great video. my wife was like CAN YOU MAKE ME A GRILLED CHEESE? I said uhhhhhhhhhhhhhhhhhhh sure.... ummmmmmm..... ok. went to youtube.
“non binary pals” 🥺🥺🥺
Whoa did Kenji actually sack those responsible for the misinformation?
(Hard to tell if he's joking sometimes 😬)
"Those responsible for the hot sauce misinformation have been sacked." RIP kenji's brain cells
What
It's a Monty Python reference...
The Netherlands is a wonderful country. We have butter that is hard as your but also butter that stays soft in the fridge. Also our grilled cheese almost always comes with ham. Guess that idea is from the Croque Monsieur maybe
Listen Kenji, I like your "cheese bread" and all, but you know what we all came for. 5:29
I grew up doing the toasting the inside thing, but then saw no one else in the (youtube) world did, so kinda stopped. I was also I "butter first" person, so this was difficult and messy. I'm all on board with the melt butter in the pan and toast both sides now.
one of my favorite mix-ups is to take a really sharp or funky cheese and pair it with some sweet stuff. one time I made one that was really pushing the definitions of what you'd consider a grilled cheese, shingles of brie on sourdough slices with some homemade strawberry jam. I'll also, if I'm shredding cheddar and gouda for it, mix in mustard powder and some cayenne and black pepper.
It’s 2:19 am and I feel excited thinking about making my gf a grilled cheese with bacon and onions tomorrow morning mmm I hope it taste good
How’d it go
I feel the same about getting a gf one day
Have you seen Ramsay's latest video on grilled cheese? You should give that pumpkinhead a couple lessons.
best part of the video is Kenji's checklist for the day. Great Dad!
Where
I love the cheese tangent he goes into especially with the American cheese, and then the dog zoom in moment lmao. But hey I don’t care what’s inside American cheese I love it. It does melt so much better than the other cheeses. I grew up associating American cheese as THE cheese meaning the original the default. 10+ minutes to make a grilled cheese though I dunno mann.
I'm pretty sure shabu is convinced you're talking to him.
Love it, greetings from Germany ♥️
Moin Meister
Moin freunde
Moooin Meister
moin moin
Prost!🍻
ok i dont think many people noticed but was that hot sauce misinformation thing a monty python reference?
Pavlov's Shabu has learnt to sit for food without Kenji telling him to.
"Those responsible for the hot sauce misinformation have been sacked"
You beautiful bastard. YOU are the Holy Grail of RUclips.
"3 slices of cheese may seem like an unreasonable amount..."
Me: Yeah, totally, that's definitely not that much at all.
"...but it's a reasonable amount"
Me: Oh.
The most ridiculous grilled cheese I ever made, I soaked the bread in ghee first.
Thank you for saying non-binary pals in the end as well, it feels good to be seen ☺️
This is the video that made me buy those chefs presses from California kitchen. They are pretty handy to have in smaller pans when nothing else is going to fit. Thanks for the recommendation Kenji!
Me myself I love using white bread Texas toast.
It's thick and soft and doesn't fall apart on me like regular bread.
Instead of putting butter in the pan I butter both sides of each bread slice
Toast both sides on the pan
Then put regular American cheese and cheddar cheese
They mix well perfectly
And it comes out great everytime
Looks better than Gordon Ramsey’s
I like making grilled cheese with rye bread, aged Swiss, drained sauerkraut, spicy mustard. And I never use butter in the pan. I slather mayo on the bread instead. If you've never tried mayo instead of butter, you're missing out.
Me (french): i sleep
Him: american cheese IS cheese
Me: Real shit
Thank you so much for these videos Kenji, they’re the highlight of my day! Loved the explanation of American Cheese 2:10
After Food Network posted that really sad video of a grilled cheese yesterday, this was much appreciated.
I've cooked so many grilled cheeses, and I have learned all the techniques you spoke about in this video from trial and error I'm proud of myself
Nobody's talking about the picture-perfect flip visible in the reflection on the pan at 7:02?
I wonder if he has any food waste from having such a large amount of food in his kitchen
In a lot of his videos he has a separate bin for compost, so I think he's doing better than most
@@joshuarolle6040 Nice
dude u should be a chef u make awesome foods
Um...
“This just plain white bread”
*proceeds to show bread bag in all Japanese*
Japanese bread can’t be plain white bread?
@@carstrom9032 it can be...it’s just intimidating to say plain white bread and then show a bag in a completely different language
This video made me go and make grilled cheese right now. DIdint have any regular bread so used burgerbuns and turned them inside out. Used sharp cheddar and had some bluecheese dip with sirracha. Cheers!
Necessity is the mother of all inventions....
A Non binary greeting hahaha :D
When people say some cheese is not cheese, they might be thinking of Kraft Singles, which is so not cheese that it's labelled as a "pasteurized prepared cheese product".
he just schooled everyone who says american cheese is plastic
this is miles better then Gordon’s grilled cheese video