@@xman9354 no it might not be, but 5 inches is the sort of thing you need to learn to respect and expect. It's perfectly normal and the man has no need to be ashamed
I'm really surprized that they didn't try and mix cheeses together to form the ultimate stretchy cheese. Like mixing some hard cheese in with the soft cheese to give it some more form.
The live footage and non-scripted conversations is such a refreshing change from Game or Film Theory. Like, those aren't bad, but seeing them have so much fun and just doing silly stuff, while still having a clear goal and a theory to work on, is such a nice change of pace.
Matpat is beginning to sound like Doofenshmirtz: Silly, with ideas that sometimes fall short of effective, but is undeniably intelligent. Tragic backstories, obsessing about things really easily, overcomplicating things a lot,...
I love this topic! But no love or mention of Good Mythical Morning or Good Mythical Kitchen? Oddly, I feel like they went into even more depth, but I’ll take all the cheese content I can
If I was a jealous man, I would be real jealous of Matt Pat... Dude is doing his dream job as his own boss and in a relationship that's so good that they BOTH are happy doing it together. Cherry on top, she is quite attractive.
I'd be down to see that, probably gotta be recorded on the South (or at least get the temperatures from there) rather than NC but it could be a cool one rn that the heat is quite intense
The goofying at the beginning is pretty much the same out of context. Btw, I love it and hate it at the same time, and I love to love and hate it at the same time. Makes sense?
Actually, given that a lot of pizza places use mozzarella on their pizza, the fact that it’s the most stretchy makes a lot of sense. Your research also explains why vegan cheese substitutes have a really hard time mimicking the texture and stretch of dairy cheese, even if they do a good job with the flavor.
I actually got a pizza where the cheese did this once, and it was so cool. It was to a local pizza place, small pizza size. (Put in a styrofoam to go box, so maybe that helped moisten the cheese more)
I had a deep dish in Chicago once. Whenever they bought it to the table the waiter pulled one of the slices to show it stretch. Had to be 3 feet at least
My grandma still owns the building where my mom grew up, and she rents it out to this amazing small pizza place (Brick oven and everything) owned by an Italian man. Had pizza there once, I had to stand up to get the mozzarella to break. 10/10 stretch.
Sad thing is they don't always use cheese to do it sometimes they use other things like Glue paint just anything that would stretch out good and stick to the box and the pizza to make a nice stretch of it
Here’s a tip, for those who want stretchy cheese in a lot more things; don’t use shredded cheese. Get the fresh stuff, and shred it yourself (or tear it apart, depends on what you’re making). Shredded cheese in a bag has anti-clumping agents, meaning not only does it not melt as easily, but it also lessens the stretch and goo factor. If you want stretch, get slices. Plus, for cheeses like provolone, you can put the slices in a pan, let it melt, and then it’ll slide onto whatever you want. The oil in the cheese lets it just slip off fairly easily (as long as it ain’t burnt).
MatPat: "Let's try to make a cheese pull taller than Steph!" Everyone: "Great idea!" MatPat, registered Game Theorist: "Let's start it on the table instead of the floor, like smart people."
Here's something to theorize and experiment with. Frozen meals. Specifically, meals that have fried or breaded food. The question? Is it better to slit the plastic film FAR from the fried/breaded food, so the steam is drawn away from it...or right over it, so steam won't collect above it at all?
I think you're onto something here. I bet there are a lot of possible good theories based around frozen meals/microwave meals! I could also see a food theory about why food tastes different on airplanes. (I believe it has something to do with the pressurization of the cabin, but I forget.)
it usually says pierce film so I've always pricked random holes in it with the tip of a blade... Maybe I'm doing it wrong and it only requires 1 tiny hole. A slit in different places vs single & multiple holes could be a go-go for a video! :)
Matpat: "All cheese starts out as milk" Me, an intellectual who knows that american cheese is made with cheddar: "Actually, some cheese starts out as cheese"
My grandma believed that american cheese was just a "brand" of cheddar cheese. Turns out she was right in the sense that it contains cheddar, but of course, it's not the same thing as cheddar.
@@soappygoodness He only went with the cheapest stuff he could get, the very poor-quality Kraft stuff. The more your cheese costs, the more genuine it is!
I'm from Mexico and there is a cheese ("queso" in spanish) that is very famous in the south for make the best "quesadillas" and it is really really stretchy, it's called "quesillo" or "queso Oaxaca" and I'm sure that it could compete with mozzarella any day
@@tfcshortsnon-official7283 queso IS from mexico 😭😭 And from america, and from france, and portugal, and england, and every country in the world. Queso is literally just cheese in spanish, however there are different quesos native to mexico, like the oaxaca cheese, and queso fresco/blanco which is that crumbly queso you find on street tacos
I have almost chocked with quesillo several times when I was a kid, some of them you have to chew them very well because its so stretchy that sometimes it will just make a looong string on your troat after you try to swallow it
@@hellothere3693 And of course, as humans and wandering souls of the internet, we must not question what we hear😤 *Especially* the circumstances & logistics of when said cheese stretch was made✋
Quick correction: Rennet is not a ‘bacteria starter pack’ as described in the video. Rennet is a set of enzymes (very similar to those found in baby animal stomachs) that separate the curds and whey by physically breaking the casein and whey proteins apart. The same effect can happen by decreasing the pH to the isoelectric (neutral) point of the casein protein, causing it to precipitate. This can be done by adding an acid such as vinegar OR allowing bacteria to grow and produce their own acid. TL:DR Rennet=enzyme
This is true Rennet normal comes from the lining of animals stomachs or there are some thistle it made from. This is not the bacteria or culture. The main thing This does is to start the separation process of curds and whey. Depending on the the culture, the pH, temperature, and many other techniques you get different cheese. Now with Mozzarella cheese you slowly heat the curds up and kneed the curds together then you stretch it out. With cheese like Cheddar you use a cheese press where it removes more whey and knits the curds together. Also some cheeses is like wines where locations of where the cheese make a difference. True Mozzarella is made with water Buffalo milk somewhere in Italy
petition for matpat’s 4th channel to just be called “The Theorists” and all he does is share cool science things/theories that he thinks are interesting
It should take a composite cheese blend to pull the furthest. Combined cheeses should stick to themselves /and/ each other better than they would alone
Different cheeses have different melting points. Some of your cheeses didn’t melt all the way. Also, you have to be careful not to go past the melting point, you might bake the cheese brown.
@Oscarr Univerrze ill take my chances. If death hasn't got to me yet it won't manage it because a 13 year old didn't realise that those sorts of posts existed 25 years ago.
Love how on the first sandwich Stephanie is like "not doing anybody any good, I better eat it" then next thing its "Mmmmh" from enjoying. Yes stretch wise its not doing anything but taste wise that FDA named cheese is doing everything for everybody. Saw that and went to check if I have that cheese and I can confirm I made the same sound after trying the test too. What is it about that cheese? Can anyone tell me? Just delicious 😋 and addictive. I paused the video while commenting "This one is holding up nicely in my mouth"
"the cheese pull makes you prone to buy the pizza or want the grilled cheese" me, who saw the thumbnail and went straight to make a grilled cheese: ive been bambozled
@@masonadams4648 I reported the same accounts 20-30 times in different comment threads. I’m hoping that that draws some attention to those “channels” (If you can even call them that)…
I'm actually confused by his confusion XD I'm so used to have brie in my life... bonus recipe: when we do a barbecue, you want to have a brie or a camembert in a wooden casing and sombe bread with crust. When you're done cooking the meat, you cut a cross in the top crust, pur the wood in an aluminum cup (because wood will get of fire and you don't want that) put in in the middle of the ambers and wait until you see the top of the box move because of the bubbling. Then you take it off, open the crust and dip bread bites in the cheese before eating it. Strong in mouth but soo good (and the crust is eadible ;) ) love to the theorists
Seriously, it took me a long time to come to love brie. But it seriously makes one of the best tasting grilled cheese sandwiches. And indeed, you leave the rind on. Embrace the moldy-looking rind, and just enjoy!
I'm not there yet. Still hate it. More the smell and the texture than the taste (which is inoffensive). That sort of mushroomy, fungal smell just turns me right off, and the unnatural creaminess is disturbing. I had a roommate make mac and cheese with Brie once, and the aroma made me want to vomit. There are VERY few foods I won't eat (mushrooms, calf liver, okra, any bivalve, anything that comes from McDonald's), but the fungal cheeses (also including Bleu and Stilton) are top of the list.
Brie works well with chilli chutney as a toastie*. If the carnivore in you needs meat, small pieces (pea sized pieces) of ham or chicken get all mixed into the gooey mess. * Toastie (Toasties) are what my partner and I call grilled/baked/hot sandwiches. We're both English.
I'm confused about the rind. I like bree and have eaten it with and without the rind. Sometimes the rind is good other times there's a definite "I shouldn't be eating this" vibe.
My first thought when I heard Steph was 5’1 was “that’s the same as Mario”! When I told my sister, she said “Steph is Mario confirmed! And Mat is Peach.” Still laughing😂
This world is rapidly passing away and I hope that you repent and take time to change before all out disaster occurs! Belief in messiah alone is not enough to grant you salvation - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36) if you believed in Messiah you would be following His commands as best as you could. If you are not a follower of Messiah I would highly recommend becoming one. Call on the name of Jesus and pray for Him to intervene in your life - Revelation 3:20. Contemplate how the Roman Empire fulfilled the role of the beast from the sea in Revelation 13 over the course of 1260+ years. Revelation 17 confirms that the beast is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years going back to Babylon and before, C) History as we know it is fake. You don't really need to speculate once you start a relationship with God. Can't get a response from God? Fasting can help increase your perception and prayer can help initiate events. God will ignore you if your prayer does not align with His purpose (James 4:3) or if you are approaching Him when "unclean" (Isaiah 1:15, Isaiah 59:2, Micah 3:4). Stop eating food sacrificed to idols (McDonald's, Wendy's etc) stop glorifying yourself on social media or making other images of yourself (Second Commandment), stop gossiping about other people, stop watching obscene content etc. Have a blessed day!
I can confirm that seeing the stretchy cheese works as before i even watched this video, once i saw the thumbnail I immediately went to make myself a grilled cheese sandwich for the first time in years
This, surprisingly, actually seemed quite educational for me, a foodie by heart! Since I'm personally a bit tired of the messiness of mozzarella's stringiness while eating pizza, I think I'd like to look for a mix of some softer cheeses, like brie, and/or some harder cheeses, like cheddar, next time I make a homemade pizza.
parm, feta, a little crumbled blue cheese of choice, and if you like sweet flavors to contrast salty toppings, goat cheese, are all good together as a substitute for the mozzarella. Source: I spent ten years managing a pizzeria.
You should have done that experiment while you travelled in France. We have so many good stretchy goodness here that are actually not allowed to export to the US. With a cheese fondue (abondance, Beaufort and compté) you can get some amazingly long stretch. I did about 2m when I was young and could go on further if the room was bigger.
As a french, I feel like so much cheeses were missing in this test ! Like a dozen of classics at the very least: emmental, gruyère, comté, reblochon, camembert, curé nantais, morbier, blue cheeses like gorgonzolla and roquefort, and alternative milk based cheeses like goat, ewes, or mixed milk base cheese !
I thought the same! Especially, if you're going for stretching cheese, I would have expected some cheese fondue in the test... But hey, I get it mustn't be easy to get your hands on those in the US (but tbh, I don't think they'd have gotten good results with the roquefort x) but some tomme would have been a good candidate too, given how stretchy aligot can get when you eat it
@@YunUroko It depends where you are. You could probably find them fairly easily in LA and other large cities. But where the Pats live most would probably have to be ordered and shipped. Which can get pretty expensive.
Well... kinda. About that, you can't actually "grill" on a griddle, since it doesn't leave those tasty signature grill marks behind. However, despite usually being made on a griddle, we don't separate between "griddled cheese sandwiches" and "grilled cheese sandwiches". They're just different methods for preparing the same dish. After all, not all "fries" are fried. While griddles can often hold between 4-6 sandwiches, a grill can often hold upwards of 8, depending how big it is. A proper grilled cheese sandwich has authentic flame-licked grill marks on the bread. A traditional grilled cheese sandwich has a single imperfect golden mark, full of darker dots and missing holes. Both are delicious.
@@yubelious5584 I can't say I've seen a traditional grilled cheese cooked on a grill. The closest I've seen is Alton Brown's "grilled grilled cheese", where he grilled the cheese on its own and then put it into a sandwich.
@@Conorator That's because a traditional grilled cheese sandwich isn't grilled. And a traditional boiled egg doesn't boil. And traditional home fries don't require the ownership of your home. Traditional breakfast is weird.
Oh! If you haven't had it on a grill before, I highly recommend a grilled cheese on a seasoned thin panini! Just enough bread, just enough cheese, just enough charred lard. Best with 4 cheeses.
you guys are SO CUTE!! I just ended a 7 year long relationship so I'm loving seeing couples being happy together like this even more than usual, it gives me the warm fuzzies, just like a delicious grilled cheese 🤌
I think you would find poutine cheese very interesting, as it is quite simply the curds not turned into a block or a wheel, just the curds turning into curds of cheese. I think I'll research the process later.
Hey! I believe that if you measured the casein, you could graph and understand percentages and make a blend enough to make the highest casein to water blend!
When I was in Hungary one day, I went to a buffet and they said they could cook American food like a grilled cheese. I ordered one, and they brought my a plate with a block of grilled cheese. Like…a literal cuboidal block of cheese charred golden brown on a plate.
@@MrAcrum you see, everyone I talk to says “oh man that would taste like heaven”. No it does not. It tastes like charred cheese/grease. Like a comically amount of charred cheese and grease.
@@meowtastic___meowtastic___6115 See I get that. I like a little bit of charred cheese like at the edge of a good grilled cheese. But a solid block? Nightmares
I mean, honestly, I’d probably still eat it, just not in one sitting. I have been known to take a few bites of a block and straight up call it a meal. Edit: But that’s definitely a me problem
MatPat - for the cheese rind, the best thing to do is melt it in a soup - it has a very concentrated flavor but is often quite hard or waxy. In a soup, the wax melts more slowly or floats to the top and can be removed easily.
anyone gonna talk about how he did the tape measure perfectly when he was showing it off? like he flicked that out and just let it zip back in when he needed, it was beautiful
My favorite cheese is Colby Jack, which I'm happy to see would do well in this sort of thing. Something that might affect what happens to the cheese, though, is butter. I never have a grilled cheese sandwich without butter, as it makes it taste better, but would butter aid or detract from the stringiness? Or would it just make the cheese slip out of the bread? Grilled cheese is great, but what if you don't want to mess with the stove (or the specific sandwich griller like my family had at one time)? As a kid, my siblings and I would, when going for ease and speed, opt for what we called a "heated cheese sandwich", since it wasn't grilling: toast a couple slices of bread, butter them (go ham on the butter, no need to spread it either), stick some cheese in between the slices, set on a plate, pop it in the microwave. It's not as good as grilled cheese, but it's a viable alternative that you can even do as a kid who isn't allowed to use the stove. But remember to toast the bread. Otherwise the bread comes out of the microwave all rubbery and that's no fun.
When Matt tried to / proposed to scoop out the Brie, I had a heart attack ! You, indeed eat the "crust". Only time I would actually don't it the crust is on cheese with a hard one, like comté. But please, leave this poor Brie"s crust alone, it's good I promise !
When I was little my extended family smoked a wheel of Brie. We dug though the crust and ate the godliness. Later in life I smoked a wheel of Brie with my extended family. I made sure they tried the crust as well. I can’t remember why we didn’t when I was younger.
I so relate to this, I don't claim "OCD" though. It's just a quirk. TBH, I think there are far too many people jumping all over any diag-nonsense they can...it has become the current trend these days. It'll be fun to see what happens with it all in 10 years, maybe even 5. It's already been interesting to watch since the 90's.
This is the best theory channel, unlike game and film theory,you dont need to have played the game or watched a movie/show. this channel is about food. its fucking delicious
Try buttered Vienna Bread with Muenster cheese. Make sure you don't ruin your pan though. It was one of my dabbles in my teenage years back in the early 90s.
![Twenty One Pilots - The Line (from Arcane Season 2) [Official Audio]](http://i.ytimg.com/vi/XCz7WUotXs8/mqdefault.jpg)
That cheese stretch isn’t small, it’s actually quite above average and I’m sure it has a great personality
When she said 5 inches isn’t good enough 😔
Above average? You sure about that? 🤨
Cheese pulls in media have given people unrealistic expectations for size.
@@perrywakeman4087 yet again, is it really that much fun to watch the chef pull out his grilled cheese for his diner or diners, only for a 5 stretch
@@xman9354 no it might not be, but 5 inches is the sort of thing you need to learn to respect and expect. It's perfectly normal and the man has no need to be ashamed
I'm really surprized that they didn't try and mix cheeses together to form the ultimate stretchy cheese. Like mixing some hard cheese in with the soft cheese to give it some more form.
so you are disappointed to watch a video to find out that mozzarella is stretchy and brie isn't...which wasn't a huge surprise.
I'm really surprised that none of you realised how bad the argument was between those two during the filming.
Halollet Binging with Babish did a grilled cheese episode where he did that, not setting a world record, but very entertaining
*Mixing all the shampoo and conditioner in moms shower be like*
Mythical Kitchen: grilled cheese.
The Chef for Good Mythical morning did exactly that to purposely try to break the world record
Should've grilled them individually so the 6th sandwich didn't sit out of the oven the longest, cooling the cheese
true
true
Did they really need that 6th sandwich if they were testing only 5 throughout the whole video? And Matpat thought his OCD was flaring up.
GMM was making them fresh when they got 110in last year.
In the second experiment they did, thought. They were just making 6 sandwiches of each.
The live footage and non-scripted conversations is such a refreshing change from Game or Film Theory. Like, those aren't bad, but seeing them have so much fun and just doing silly stuff, while still having a clear goal and a theory to work on, is such a nice change of pace.
I think you'd enjoy GTlive, especially the older stuff where Steph was there too.
When Rhett and Link tested cheese stretching on GMM, I recall Oaxaca doing really well, but a cheese _blend_ giving the best result.
The mythical kitchen actually did an episode on cheese pulls using quesadillas and they claimed to have broken the record at 110cm
@@MyCoolboy17 gmm did 110 inches on gouda not cm
I was wondering where I saw something like that! Of course GMM!! Thanks
8=D
because D x 15 /12 = 10
Was just coming to say this.
Matpat is beginning to sound like Doofenshmirtz: Silly, with ideas that sometimes fall short of effective, but is undeniably intelligent. Tragic backstories, obsessing about things really easily, overcomplicating things a lot,...
Would definitely watch a episode of film theory with the creator of phineas and ferb
Mattenshmirtz
A cheesestrtechanator! 🤔👍
“See, as a child…. I feared cheese”
(Stephanie: sighs in defeat)
~♬~♪~MatPat's Theory Incorporated~♪~♬~
It’s so adorable to just watch two people who love each other having fun.
I love this topic! But no love or mention of Good Mythical Morning or Good Mythical Kitchen? Oddly, I feel like they went into even more depth, but I’ll take all the cheese content I can
If I was a jealous man, I would be real jealous of Matt Pat... Dude is doing his dream job as his own boss and in a relationship that's so good that they BOTH are happy doing it together. Cherry on top, she is quite attractive.
Yeah, Jason and Matpat are super adorable.
EXACTLY!!!!!! i love mat and steph so much they are so genuinely in love after all these years :")
No one going to take this out of context?
"As a child... I feared cheese." Good on you for overcoming your fears and working past your traumas for the sake of science. Not an easy thing to do.
Pretty sure it was a joke
@@baconbandit4694 I can't tell if you actually missed the joke or are responding to a deleted comment you didn't @.
@@SarahAbramova I swear this dudes comment looks so genuine 😭 I can’t tell if he’s being satire or serious
@@baconbandit4694 I believe this comment was a joke
Fun fact:
In most commercials the “cheese” is actually glue to make it stretch more
And the slices alongside the one being lifted are nailed/screwed down to keep them in place!
it bothered me so much to learn how fake commercials are. so much fakery in advertising
In most food photography too, especially on social media sites/apps.
That was very effective... I would have never thought.
The milk in cereal is also glue, since it looks thicker and gives the photographers more time before the cerals gots soft
I wanna see a food theory about what kinds of food can be cooked thoroughly on the sidewalk or asphalt if it's hot enough
I would watch that
The Mythbusters already did that, actually.
@@nerd9347. that’s myth busters, not food theory
I'd be down to see that, probably gotta be recorded on the South (or at least get the temperatures from there) rather than NC but it could be a cool one rn that the heat is quite intense
@@unreachablesecretary Or even the West, we're on fire here 🤣
MatPat’s way of doing this is honestly the most effort I've seen anyone put into making a grilled cheese.
Lol nice bots dude
The video was posted 10 minutes ago but its 19 minutes long and you posted this comment 4 minutes ago lol
YEAH BABY THATS WHAT IM TALKING ABOUT
@@TheCanihavaname He makes the grilled cheese early into the video. There's also a 2x speed option.
And that's what i love about mat pat
His efforts
For making a quality videos
Honestly I applaud him for being able to make this cheese sandwich but also for not dying of laughter when it turned out to be 69 inches
WDYM- oh no!
Whats so funny about 69 inches? 🤨
Lol
@@CIVstrikelet’s just, uh, not talk about it…
@OFFICIALMIAH. 💀💀💀
How did I not expect a food channel to try to break a food world record
Dont read my name 😑
HOW DID I NOT EXPECT THIS COMMENT TO HAVE SO MANY BOTS
@@InfoChannelOfficial lmao
Omg so many bots
@@MbitaChizi ok I won’t
matt is so accustomed to the internet its almost refreshing
"taking the L" "69" and the obliviousness of jason is just so funny.
And yet he's still SO cringy sometimes...
@@Cera_01 it's part of the charm
@@ghastlyanarchy1720 Yeah, I'm not calling it a bad thing lol
It's just funny sometimes
@@Cera_01 thats what makes him so funny
“It’s too soft, only 4 inches.”
Thank god this episode has context
That's what she said
The goofying at the beginning is pretty much the same out of context. Btw, I love it and hate it at the same time, and I love to love and hate it at the same time. Makes sense?
420th like
thats what he said-
When she said that I started sweating
Matpat: Cracks like 20 cheese puns
Also Matpat: I hate myself so much!
Matpat again *feels so sorry for himself he starts laughing at himself*
He said so casually tooo, depression really hits everyone😭😭 lmaooooo
His Father-less is coming out more and more day by day! 😂
2nd best part of the video, love it
Actually, given that a lot of pizza places use mozzarella on their pizza, the fact that it’s the most stretchy makes a lot of sense. Your research also explains why vegan cheese substitutes have a really hard time mimicking the texture and stretch of dairy cheese, even if they do a good job with the flavor.
I actually got a pizza where the cheese did this once, and it was so cool. It was to a local pizza place, small pizza size. (Put in a styrofoam to go box, so maybe that helped moisten the cheese more)
MatPat is a brain burner!(Правдивое видео🇷🇺):.....ruclips.net/video/EizxCxjZhFo/видео.html
I had a deep dish in Chicago once. Whenever they bought it to the table the waiter pulled one of the slices to show it stretch. Had to be 3 feet at least
@@benito23453 shut up bro
Why is there so much bots In this reply section
My grandma still owns the building where my mom grew up, and she rents it out to this amazing small pizza place (Brick oven and everything) owned by an Italian man. Had pizza there once, I had to stand up to get the mozzarella to break. 10/10 stretch.
"A cheese factory in France exploded. There was nothing left but de-brie."
It's a good joke. One of my favourites.
A ship full of blue paint crashed into a ship full of red paint. The crew were marooned.
Love this.
@Oscarr Univerrze I literally can't but I know you spam about a "curse" which isn't real.
@@killianobrien2007 I reported them for misinformation. You could also do it for spam or advertising.
@@ezrarichardson279 I reported for spam
Sad thing is they don't always use cheese to do it sometimes they use other things like Glue paint just anything that would stretch out good and stick to the box and the pizza to make a nice stretch of it
Becoming parents has turned Matt and Stephanie into the cheesiest RUclipsrs ever seen. 10/10 would cheese again.
LOL
Well uhm if Matt didn't a cheesy youtuber with tons of dad jokes he would need to take a paternity test
@@spaceone121Matt’s Inner dad is coming out more and more day by day! 😂
Lol
*rimshot*.
Here’s a tip, for those who want stretchy cheese in a lot more things; don’t use shredded cheese. Get the fresh stuff, and shred it yourself (or tear it apart, depends on what you’re making). Shredded cheese in a bag has anti-clumping agents, meaning not only does it not melt as easily, but it also lessens the stretch and goo factor. If you want stretch, get slices. Plus, for cheeses like provolone, you can put the slices in a pan, let it melt, and then it’ll slide onto whatever you want. The oil in the cheese lets it just slip off fairly easily (as long as it ain’t burnt).
My bag of cheese doesn't have anti-clumping agents. I know because it keeps turning into clumps
MatPat: "Let's try to make a cheese pull taller than Steph!"
Everyone: "Great idea!"
MatPat, registered Game Theorist: "Let's start it on the table instead of the floor, like smart people."
it was probably so the cheese doesnt go on the floor and they can eat it after
@@duo947 This is for science, not mealtime. Sacrifices can and should be made.
I was wondering the same thing. That mozzarella probably would have stretched further if he didn't have to waste time getting up.
Or started the pull already on the table
Measure Stephs height from the table it doesnt need to be from the ground
I love the dad sign on the fridge, Ollie making his dad proud
Here's something to theorize and experiment with.
Frozen meals. Specifically, meals that have fried or breaded food.
The question?
Is it better to slit the plastic film FAR from the fried/breaded food, so the steam is drawn away from it...or right over it, so steam won't collect above it at all?
I think you're onto something here. I bet there are a lot of possible good theories based around frozen meals/microwave meals! I could also see a food theory about why food tastes different on airplanes. (I believe it has something to do with the pressurization of the cabin, but I forget.)
For frozen breading: both.
it usually says pierce film so I've always pricked random holes in it with the tip of a blade... Maybe I'm doing it wrong and it only requires 1 tiny hole. A slit in different places vs single & multiple holes could be a go-go for a video! :)
Matpat: "All cheese starts out as milk"
Me, an intellectual who knows that american cheese is made with cheddar: "Actually, some cheese starts out as cheese"
My grandma believed that american cheese was just a "brand" of cheddar cheese. Turns out she was right in the sense that it contains cheddar, but of course, it's not the same thing as cheddar.
@@soappygoodness He only went with the cheapest stuff he could get, the very poor-quality Kraft stuff. The more your cheese costs, the more genuine it is!
What is cheddar? 🤔
@@unaconchadulce5391 🤦♂️
@@unaconchadulce5391 a type of cheese.
I'm from Mexico and there is a cheese ("queso" in spanish) that is very famous in the south for make the best "quesadillas" and it is really really stretchy, it's called "quesillo" or "queso Oaxaca" and I'm sure that it could compete with mozzarella any day
Nope, I’ve heard the highest for that cheese was 20 inches
Woah i always wanted to know where queso was from (more specific than just mexico which is the ordinary answer but mexico is huge). Thanks man.
@@tfcshortsnon-official7283 queso IS from mexico 😭😭 And from america, and from france, and portugal, and england, and every country in the world. Queso is literally just cheese in spanish, however there are different quesos native to mexico, like the oaxaca cheese, and queso fresco/blanco which is that crumbly queso you find on street tacos
I have almost chocked with quesillo several times when I was a kid, some of them you have to chew them very well because its so stretchy that sometimes it will just make a looong string on your troat after you try to swallow it
@@hellothere3693 And of course, as humans and wandering souls of the internet, we must not question what we hear😤 *Especially* the circumstances & logistics of when said cheese stretch was made✋
I’m never gonna stop laughing over “IN YOUR LEISURE, JASON!!” 🤣
Quick correction: Rennet is not a ‘bacteria starter pack’ as described in the video. Rennet is a set of enzymes (very similar to those found in baby animal stomachs) that separate the curds and whey by physically breaking the casein and whey proteins apart. The same effect can happen by decreasing the pH to the isoelectric (neutral) point of the casein protein, causing it to precipitate. This can be done by adding an acid such as vinegar OR allowing bacteria to grow and produce their own acid.
TL:DR Rennet=enzyme
So...a bacteria starter pack?
@@alalalala57 no
@@alalalala57 It's like you didn't read what he said at all. Bacteria are not enzymes ffs
@@souradeepsil4402 But it replaces bacteria.....so a bacteria replacement starter pack? ahahaha, Just messing with ya.
This is true Rennet normal comes from the lining of animals stomachs or there are some thistle it made from. This is not the bacteria or culture. The main thing This does is to start the separation process of curds and whey. Depending on the the culture, the pH, temperature, and many other techniques you get different cheese.
Now with Mozzarella cheese you slowly heat the curds up and kneed the curds together then you stretch it out.
With cheese like Cheddar you use a cheese press where it removes more whey and knits the curds together.
Also some cheeses is like wines where locations of where the cheese make a difference. True Mozzarella is made with water Buffalo milk somewhere in Italy
They put more effort into this single grilled cheese sandwich more than I ever have when cooking food for myself
Why are you always in the comments? 👁️👄👁️
MatPat is a brain burner!(Правдивое видео🇷🇺):.....ruclips.net/video/EizxCxjZhFo/видео.html
Ш
Off topic but is Steph sick?
You have commented more on this channel than anyone in MatPat History
We need more stuff like this that makes no sense but is fun to watch
these bots are always killing me
Shut up bots
@Recommended For You 🅥 I clicked on your video and I am disappointed I thought it was a Rick roll
@@benito23453 Fak u rolex
You could watch the News.
9:56 I appreciate the use of the Mario Party DS font. I’d recognize the colors and that pixelated border anywhere.
“69 inches”
“Size does matter”
“I’m not going to be satisfied with just a few inches…”
Wow, MatPat is really going for it in this video
I was scrolling through the comments to find a size does matter joke
6-9 comment
Ironic considering at the time of writing this comment the comment has 269 likes.
"it's too soft, only 4 inches..."
"try to not get dissatisfied as we just fumble about"
"Oh oh oh keep going it slipped out of [the bread] keep pulling"
atleast it's not the oreo video lol.
petition for matpat’s 4th channel to just be called “The Theorists” and all he does is share cool science things/theories that he thinks are interesting
And have The internet theorists break it down
I was thinking book theory but that would be cool too
he does have 4 channels already
u mean 5th bc gt live existes but signed by me
@@inkyvamp6159 i wasnt counting gt live, as its just a longer and more in-depth version of an already existing channel :)
9:25 “not going to be doing anybody any good”
personally i think it’s pretty average. impressive even. that cheese probably has a good personality too
Both cheese and other things as well, if you catch my drift? 😉😏
I fuckin knew it
That cheese train act in the beginning is literally the cutest and purest form of love ever omg ive melted
It should take a composite cheese blend to pull the furthest. Combined cheeses should stick to themselves /and/ each other better than they would alone
So you're saying that the best cheese stretch can only be pulled off with the power of friendship
@@chaoscasserole5990 Exactly. They just need a Matt and Steph cheese combo for their best stretch yet!
MatPat is exactly the type of person who would have childhood cheese trauma.
I say this with love.
Different cheeses have different melting points. Some of your cheeses didn’t melt all the way. Also, you have to be careful not to go past the melting point, you might bake the cheese brown.
My god does this episode have soundboard potential
what does that mean?
I love how he spent all this time just to make sure his grilled cheese stretched enough lol
So many bots
Loo
@@lukeperez9988 ikr
Hi :)
There will never be a cheese pull that feels as satisfying and looks as delicious as the one from the goofy movie.
Fun fact those cheese pulls in commercials are usually done with glue as opposed to cheese
MatPat is a brain burner!(Правдивое видео🇷🇺):.....ruclips.net/video/EizxCxjZhFo/видео.html
mmm yummy
Cheese mixed with glue not entirely glue* Very tasty obviously
@Oscarr Univerrze ill take my chances. If death hasn't got to me yet it won't manage it because a 13 year old didn't realise that those sorts of posts existed 25 years ago.
A lot of food in ads are not what they seem to be.
As soon as you start to show and explain the cheese pull, my stomach started growling... Thanks MatPat.
Steph is always a delight. I always love when she's in videos.
MatPat giving Perry his dpressing childhood backstory to explain why he created cheesemelterinator
Love how on the first sandwich Stephanie is like "not doing anybody any good, I better eat it" then next thing its "Mmmmh" from enjoying. Yes stretch wise its not doing anything but taste wise that FDA named cheese is doing everything for everybody. Saw that and went to check if I have that cheese and I can confirm I made the same sound after trying the test too.
What is it about that cheese?
Can anyone tell me?
Just delicious 😋 and addictive.
I paused the video while commenting "This one is holding up nicely in my mouth"
I have a bigger issue with not buttering the bread than I do with "not actually grilling" the sandwiches
"how disappointing, that was a mere 5 inches" 9:20 according to the internet that's the average 😳
Ikr 😞
Wait..
There's standard stretch for cheese!?
@@abandonedhhhv IKR!
@@abandonedhhhv 😏
"the cheese pull makes you prone to buy the pizza or want the grilled cheese"
me, who saw the thumbnail and went straight to make a grilled cheese: ive been bambozled
I’m lucky I was already eating pizza when I started watching this.
grilled cheese is something so simple and yet still so amazing when done right
its on par with mac and cheese in terms of childhood amazing food
MatPat is a brain burner!(Правдивое видео🇷🇺):.....ruclips.net/video/EizxCxjZhFo/видео.html
you got all bots
@@masonadams4648 I’ve been mass reporting them for 10 minutes now! It’s ridiculous! How is this happening?!
@@ezrarichardson279 new accounts and people wanting attention they can't get
Not much you can do
@@masonadams4648 I reported the same accounts 20-30 times in different comment threads. I’m hoping that that draws some attention to those “channels” (If you can even call them that)…
90% of the ttime when ads show like pizza stretching, its a mix of like glue, cheese and some other stuff
“As a child, I feared cheese” I want to hear that story so bad
I love how confused Mathew looks when dealing with the Brie cheese.
Had to scroll a minute to find this him dealing with the brie made me angry
When I first had brie, I was confused too, didn't know the rind was edible lol
I'm actually confused by his confusion XD I'm so used to have brie in my life...
bonus recipe: when we do a barbecue, you want to have a brie or a camembert in a wooden casing and sombe bread with crust. When you're done cooking the meat, you cut a cross in the top crust, pur the wood in an aluminum cup (because wood will get of fire and you don't want that) put in in the middle of the ambers and wait until you see the top of the box move because of the bubbling. Then you take it off, open the crust and dip bread bites in the cheese before eating it.
Strong in mouth but soo good (and the crust is eadible ;) )
love to the theorists
Seriously, it took me a long time to come to love brie. But it seriously makes one of the best tasting grilled cheese sandwiches. And indeed, you leave the rind on. Embrace the moldy-looking rind, and just enjoy!
I'm not there yet. Still hate it. More the smell and the texture than the taste (which is inoffensive). That sort of mushroomy, fungal smell just turns me right off, and the unnatural creaminess is disturbing. I had a roommate make mac and cheese with Brie once, and the aroma made me want to vomit. There are VERY few foods I won't eat (mushrooms, calf liver, okra, any bivalve, anything that comes from McDonald's), but the fungal cheeses (also including Bleu and Stilton) are top of the list.
Brie is soooo good. Rind and all. Love it with fig preserves on toast.
Oh well im happy for you and brie =D
Brie works well with chilli chutney as a toastie*. If the carnivore in you needs meat, small pieces (pea sized pieces) of ham or chicken get all mixed into the gooey mess.
* Toastie (Toasties) are what my partner and I call grilled/baked/hot sandwiches. We're both English.
I'm confused about the rind. I like bree and have eaten it with and without the rind. Sometimes the rind is good other times there's a definite "I shouldn't be eating this" vibe.
the editing during Matpat's monologue about his childhood tupperware memory and Jason chiming in at the perfect time was hilarious
14:57 MatPat, do you need a hug, by chance?
My first thought when I heard Steph was 5’1 was “that’s the same as Mario”! When I told my sister, she said “Steph is Mario confirmed! And Mat is Peach.”
Still laughing😂
whos luigi
@@MagmaMandrew mirror mat
This world is rapidly passing away and I hope that you repent and take time to change before all out disaster occurs! Belief in messiah alone is not enough to grant you salvation - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36) if you believed in Messiah you would be following His commands as best as you could. If you are not a follower of Messiah I would highly recommend becoming one. Call on the name of Jesus and pray for Him to intervene in your life - Revelation 3:20.
Contemplate how the Roman Empire fulfilled the role of the beast from the sea in Revelation 13 over the course of 1260+ years. Revelation 17 confirms that the beast is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years going back to Babylon and before, C) History as we know it is fake. You don't really need to speculate once you start a relationship with God.
Can't get a response from God? Fasting can help increase your perception and prayer can help initiate events. God will ignore you if your prayer does not align with His purpose (James 4:3) or if you are approaching Him when "unclean" (Isaiah 1:15, Isaiah 59:2, Micah 3:4). Stop eating food sacrificed to idols (McDonald's, Wendy's etc) stop glorifying yourself on social media or making other images of yourself (Second Commandment), stop gossiping about other people, stop watching obscene content etc. Have a blessed day!
*gasp*
MATPAT IS SANS??!?!?!
18:10 “But hey- I hate myself so much 😆” Easily the second best part of the video, right behind the unofficial 69 INCH WORLD RECORD.
He could have said "but whey"
Like cheese whey- I hate myself so much
I can confirm that seeing the stretchy cheese works as before i even watched this video, once i saw the thumbnail I immediately went to make myself a grilled cheese sandwich for the first time in years
Mat pat:explaining how when cheese stretches it makes you want to have pizza
Me:agreeing with him while watching cheese stretch and wanting pizza
For the editors: @11:15 The pepperjack label on your scoreboard says it only stretched 7 inches, but it actually stretched 17.5"
It's always good to see Jason is still on the team.. even though I pretty sure you just gave him a bunch of cheese trauma. Lol
"as a child, I feared cheese" oh MatPat, please don't ever change, even after you retire, please don't change.
Matpat being confused by Brie is the funniest thing I’ve seen in a while
“Help. Help me. Steph, help.”
This, surprisingly, actually seemed quite educational for me, a foodie by heart!
Since I'm personally a bit tired of the messiness of mozzarella's stringiness while eating pizza, I think I'd like to look for a mix of some softer cheeses, like brie, and/or some harder cheeses, like cheddar, next time I make a homemade pizza.
parm, feta, a little crumbled blue cheese of choice, and if you like sweet flavors to contrast salty toppings, goat cheese, are all good together as a substitute for the mozzarella. Source: I spent ten years managing a pizzeria.
You should have done that experiment while you travelled in France. We have so many good stretchy goodness here that are actually not allowed to export to the US. With a cheese fondue (abondance, Beaufort and compté) you can get some amazingly long stretch. I did about 2m when I was young and could go on further if the room was bigger.
I only wish I could write off a vacation to France as a business expense like that! Cheese makes the world a better place.
7:05 I feel you Mat my OCD was going haywire as well
As a french, I feel like so much cheeses were missing in this test ! Like a dozen of classics at the very least: emmental, gruyère, comté, reblochon, camembert, curé nantais, morbier, blue cheeses like gorgonzolla and roquefort, and alternative milk based cheeses like goat, ewes, or mixed milk base cheese !
I thought the same! Especially, if you're going for stretching cheese, I would have expected some cheese fondue in the test... But hey, I get it mustn't be easy to get your hands on those in the US (but tbh, I don't think they'd have gotten good results with the roquefort x) but some tomme would have been a good candidate too, given how stretchy aligot can get when you eat it
In North America any cheese fancier than pepper jack is absurdly expensive. I've seen guda at a dollar a gram.
@@insomniagobrrr5542 Really here in germany gouda is pretty much one of the run of the mill cheeses that you can get nearly everywhere.
@@YunUroko It depends where you are. You could probably find them fairly easily in LA and other large cities. But where the Pats live most would probably have to be ordered and shipped. Which can get pretty expensive.
...
"CaMeMbErT! YoUr ThE cHeEsE oF mY dReAmS! cAmEmBeRt! YoU mAkE LiFe BeTtEr ThAn iT SeEmS!!"
-Plagg (From Miraculous Ladybug)
(I'm sorry.)
10:05 i'll have you know 4inches is above avarage 😭
Some would say that's too much even...
"That doesn't work at all" that broke my heart 💔
7:15 omg the macaroni art on the fridge ! so cute!
14:57 That's amazing of you Matt. To trust your viewers with this type of experience. Very proud of you as a "follower"! 👏🏻👏🏻👏🏻🎉
You can also do 6 grilled cheese sandwiches at a time, _on a griddle instead of a pan,_ which is what you're supposed to do.
Well... kinda. About that, you can't actually "grill" on a griddle, since it doesn't leave those tasty signature grill marks behind. However, despite usually being made on a griddle, we don't separate between "griddled cheese sandwiches" and "grilled cheese sandwiches". They're just different methods for preparing the same dish. After all, not all "fries" are fried.
While griddles can often hold between 4-6 sandwiches, a grill can often hold upwards of 8, depending how big it is.
A proper grilled cheese sandwich has authentic flame-licked grill marks on the bread.
A traditional grilled cheese sandwich has a single imperfect golden mark, full of darker dots and missing holes.
Both are delicious.
@@yubelious5584 I can't say I've seen a traditional grilled cheese cooked on a grill. The closest I've seen is Alton Brown's "grilled grilled cheese", where he grilled the cheese on its own and then put it into a sandwich.
@@Conorator That's because a traditional grilled cheese sandwich isn't grilled. And a traditional boiled egg doesn't boil. And traditional home fries don't require the ownership of your home.
Traditional breakfast is weird.
Oh! If you haven't had it on a grill before, I highly recommend a grilled cheese on a seasoned thin panini! Just enough bread, just enough cheese, just enough charred lard. Best with 4 cheeses.
you guys are SO CUTE!! I just ended a 7 year long relationship so I'm loving seeing couples being happy together like this even more than usual, it gives me the warm fuzzies, just like a delicious grilled cheese 🤌
Are you blind? They're obviously not happy together.
Ended but you're so positive, may God bless you. ❤️
I think you would find poutine cheese very interesting, as it is quite simply the curds not turned into a block or a wheel, just the curds turning into curds of cheese. I think I'll research the process later.
Hey! I believe that if you measured the casein, you could graph and understand percentages and make a blend enough to make the highest casein to water blend!
When I was in Hungary one day, I went to a buffet and they said they could cook American food like a grilled cheese. I ordered one, and they brought my a plate with a block of grilled cheese. Like…a literal cuboidal block of cheese charred golden brown on a plate.
Okay, but how did it taste though?
@@MrAcrum you see, everyone I talk to says “oh man that would taste like heaven”. No it does not. It tastes like charred cheese/grease. Like a comically amount of charred cheese and grease.
@@meowtastic___meowtastic___6115 See I get that. I like a little bit of charred cheese like at the edge of a good grilled cheese. But a solid block? Nightmares
I mean, honestly, I’d probably still eat it, just not in one sitting. I have been known to take a few bites of a block and straight up call it a meal.
Edit: But that’s definitely a me problem
Excuse me while I go to hungry for a legitimate grilled cheese 😂😂😂😂
MatPat - for the cheese rind, the best thing to do is melt it in a soup - it has a very concentrated flavor but is often quite hard or waxy. In a soup, the wax melts more slowly or floats to the top and can be removed easily.
Why does Steph look so majestic at 0:49 when talking about pulling apart cheese?? 👑😂
“You see as a child”
*matpats intense doofenshmirtz back story commenses*
anyone gonna talk about how he did the tape measure perfectly when he was showing it off? like he flicked that out and just let it zip back in when he needed, it was beautiful
I usually combine shredded mozzarella with some yoghurt, this makes it stretch a LOT longer (less yoghurt then cheese otherwise it won’t work)
this videos "BUT HEY!" is the best one ive ever heard in matpat history, and ive been watching his videos for a few years
BUT HEY!
I hate myself so much…
I love revisiting these episodes. I love cheese too Steph. Have you done a best mac n cheese episode?
How come these two are such a perfect couple though…wish you the best honestly. I am big jelly of you two.
12:16 Yes, yes I was. And 28 years later, I forgot most of them.
You should have tried provolone -- it's my fave to make grilled cheese with since I've never gotten anything else to stretch how it does!
My favorite Cheese to use for Grilled Cheese is Smoked Gouda, I like the added smokiness and Bacon-esque flavor it adds to the sandwich.
🎵Hot on my fingiiies🎵
Happy retirement MatPat. We’ll miss you o7 o/
I am just appreciating the fact that all the sandwiches are cut on an angle. 👌👌👌
Wish I were matpat's friend irl, I'd love to have some of these grilled cheeses 🤤
Me too!
Till you end up in his fnaf theory testing basement
My favorite cheese is Colby Jack, which I'm happy to see would do well in this sort of thing.
Something that might affect what happens to the cheese, though, is butter. I never have a grilled cheese sandwich without butter, as it makes it taste better, but would butter aid or detract from the stringiness? Or would it just make the cheese slip out of the bread?
Grilled cheese is great, but what if you don't want to mess with the stove (or the specific sandwich griller like my family had at one time)? As a kid, my siblings and I would, when going for ease and speed, opt for what we called a "heated cheese sandwich", since it wasn't grilling: toast a couple slices of bread, butter them (go ham on the butter, no need to spread it either), stick some cheese in between the slices, set on a plate, pop it in the microwave. It's not as good as grilled cheese, but it's a viable alternative that you can even do as a kid who isn't allowed to use the stove. But remember to toast the bread. Otherwise the bread comes out of the microwave all rubbery and that's no fun.
Little Miss Muffet...the Jumpstart 1st Grade flashbacks are stroooong 😯 Knowledge Adventure games had such a power over my free time as a kid
When Matt tried to / proposed to scoop out the Brie, I had a heart attack ! You, indeed eat the "crust". Only time I would actually don't it the crust is on cheese with a hard one, like comté. But please, leave this poor Brie"s crust alone, it's good I promise !
I love Brie and camonbere crust lol, I always get to eat it cause my family mostly doesn’t! Try baking it lightly so it’s crisp. V good apparently
When I was little my extended family smoked a wheel of Brie. We dug though the crust and ate the godliness. Later in life I smoked a wheel of Brie with my extended family. I made sure they tried the crust as well. I can’t remember why we didn’t when I was younger.
@Oscarr Univerrze being cursed moment
It evens out the flavor of the cheese.
Mat: One of these is wrong! One of these are not like the others!
Steph: What are you talking about?
Mat: The angle on the cut is wrong!
MatPat is a brain burner!(Правдивое видео🇷🇺):.....ruclips.net/video/EizxCxjZhFo/видео.html
I so relate to this, I don't claim "OCD" though. It's just a quirk. TBH, I think there are far too many people jumping all over any diag-nonsense they can...it has become the current trend these days. It'll be fun to see what happens with it all in 10 years, maybe even 5. It's already been interesting to watch since the 90's.
Fun fact: Pizza commercials actually use glue to make it look more stretchy then it actually is.
MatPat is a brain burner!(Правдивое видео🇷🇺):.....ruclips.net/video/EizxCxjZhFo/видео.html
I love that in your videos you transform the units, not all american youtubers do this, even though the international one is way way more popular
This is the best theory channel, unlike game and film theory,you dont need to have played the game or watched a movie/show. this channel is about food. its fucking delicious
Your voice immediately switched to Gordon Ramsay's in my head when I got to "It's fucking delicious" XD
@@hawklegs6940 same when i wrote it
This is my perfect sandwich. The strechyness was always my favorite part in these kinds of sandwiches
Dont read my name 😑
MatPat is a brain burner!(Правдивое видео🇷🇺):.....ruclips.net/video/EizxCxjZhFo/видео.html
ikr the only annoying thing is when you eat half the cheese in the sandwich cause it wont break
9:30 that crunch tho
You know it's a good when it crunches
Try buttered Vienna Bread with Muenster cheese. Make sure you don't ruin your pan though. It was one of my dabbles in my teenage years back in the early 90s.