I have always been team butter (it is amazing how many things butter improves), but I really appreciate that you did this comparison & I was very open to mayonnaise being the winner. Thank you for this. I love the normal content but I'm really happy that you are doing these also.
I was ready to like mayo more. And perhaps with a sharp cheese the tang from the mayo might complement it more. But with plain American cheese butter is king.
I personally do something that's kind of an in-between of the two. I use butter on the outside for the cooking, but you get some great flavor by adding a light layer of mayonnaise to the inside. I've recently been improving it by using kewpie mayo instead of normal mayo, which adds a really nice flavor to the grilled cheese in my opinion. Another great addition to the inside of one, for if you don't have any tomato soup handy to pair with it, is to add a few sun-dried tomatoes to the inside. Slice them up a bit if they're whole, use as-is if you bought the ones that come having been cut julienne. Another thing you can add to the inside, which my family tried on a suggestion from a friend, is to do a layer of cheese, a light layer of pesto, another layer of cheese, and then some bruschetta. It's really nice.
For the life of me, I can't figure out why I don't make my own mayonnaise. It just never occurs to me. A friend suggested using Shedd's Spread Country Crock for grilled cheese, and she recommended that both sides of the bread, inside and out, be painted with the margarine. Interestingly, it does make a more visually appealling product that cooks more evenly. It also leaves an unfortunate almost wood-y zing to the sandwich, one that a refined palate may find to be too much. It does pair well with name-brand tomato soup, though, and was once a popular meal at my house - the cheap, overly-sweet tomato soup is somewhat balanced by the acrid back-of-the-palate zing that the margarine adds. I don't recommend it; I use room-temperature butter, or mayonnaise, inside and out, if I'm adding fried ham slices to the sandwich.
I'm also on team butter, but will admit I have not tried a homemade mayo just the store bought stuff. My guilty pleasure is using bacon fat. The bacon taste is a tad overpowering, but it's just sooooo good!
I like to use unsalted butter and coat the outside with shaker parm. Best use of that stuff. It adds the salt that you'd get from the salted butter with just a little extra. Been doing it that way for a while. I love it.
@@SeasonLiberally agreed. Now I need to do what Thomas did and make your tomato soup recipe. Can't have excellent grilled cheese with canned tomato soup.
Awesome video again! Cecial, here's a suggestion for a compare video- blind taste test creme fraiche, normal sour cream and Cabot brand sour cream. To me, the Cabot is creme fraiche, at 1/3 the cost.
I 100% agree with you when it comes to butter on grilled cheese, however... Grill both sides of the bread! I do prefer the 'crunch' of butter on the outside, but it's your call. I grill the inside side of the bread with mayo, flip it to the buttered side, put my cheese on top of the mayo-grilled bread.
Re: 8:24 ... _"I had a grilled cheese sandwich! I had a buttered grilled cheese sandwich! And it was perfect! Perfect in every way!"_ _-Rictus Erectus (probably)_
Prefer using simi-soft muenster so I have to add the cheese AFTER I've started grilling the bread. Also light sesame oil on both sides with unsalted butter.
@@SeasonLiberally IF only made for self also add half a teaspoon of fresh habanero seeds over two sandwiches. Miss my 20's when could eat as much cheese as wanted but now...
I agree that butter makes all of the things taste better when they're cooked in it. Can't fight that richness. I prefer a mayo grilled cheese though. I do fresh Crack pepper and hit it with ground sea salt and use a cheese blend as well. The richness of butter in addition to the cheese is a bit much for me here. I recognize my minority position. BUT I thought mayo was harder to make. Probably never buying that stuff again. So a big thanks there
I mentioned it on another comment but I think changing the cheese might make mayo taste better. It might pair well with a sharp cheese or a sharp cheese blend because the mayo is slightly tangy.
Love it. I strictly use French butter, not for any good reason, just that's the only good butter I can get where I live. President. The local is garbage (Sosua, if we are naming names). That said, a grill cheese without the citrus tang of mayo? Come on! You need both.
Lol @ your immersion blender having too big of a head to fit inside your mason jar “caliente.” Also, from watching your videos I now own a Duxtop induction burner and T-Fal steel pans(well, I already had their aluminum pans before so they aren’t based on your recommendation (but they are the best considering the price)).
I dont see anything wrong with a properly made Mayo, to be honest. In the right dish, and in the right proportion, it adds creaminess, tang, and richness to a dish. Of course, if you overdo it, you are basically eating a spoonful of mayonnaise, which is never a good thing.
I think all of these would have been better had you of actually melted the cheese you monster! Also if you don’t have room temp butter, melting it in the pan first and adding the bread to it works great!
I have always been team butter (it is amazing how many things butter improves), but I really appreciate that you did this comparison & I was very open to mayonnaise being the winner. Thank you for this. I love the normal content but I'm really happy that you are doing these also.
I was ready to like mayo more. And perhaps with a sharp cheese the tang from the mayo might complement it more. But with plain American cheese butter is king.
I personally do something that's kind of an in-between of the two. I use butter on the outside for the cooking, but you get some great flavor by adding a light layer of mayonnaise to the inside. I've recently been improving it by using kewpie mayo instead of normal mayo, which adds a really nice flavor to the grilled cheese in my opinion. Another great addition to the inside of one, for if you don't have any tomato soup handy to pair with it, is to add a few sun-dried tomatoes to the inside. Slice them up a bit if they're whole, use as-is if you bought the ones that come having been cut julienne.
Another thing you can add to the inside, which my family tried on a suggestion from a friend, is to do a layer of cheese, a light layer of pesto, another layer of cheese, and then some bruschetta. It's really nice.
For the life of me, I can't figure out why I don't make my own mayonnaise. It just never occurs to me. A friend suggested using Shedd's Spread Country Crock for grilled cheese, and she recommended that both sides of the bread, inside and out, be painted with the margarine.
Interestingly, it does make a more visually appealling product that cooks more evenly. It also leaves an unfortunate almost wood-y zing to the sandwich, one that a refined palate may find to be too much. It does pair well with name-brand tomato soup, though, and was once a popular meal at my house - the cheap, overly-sweet tomato soup is somewhat balanced by the acrid back-of-the-palate zing that the margarine adds. I don't recommend it; I use room-temperature butter, or mayonnaise, inside and out, if I'm adding fried ham slices to the sandwich.
Glad you're trying a variety of videos! Keeps the channel fresh
I'm also on team butter, but will admit I have not tried a homemade mayo just the store bought stuff. My guilty pleasure is using bacon fat. The bacon taste is a tad overpowering, but it's just sooooo good!
Oh wow! Bacon fat grilled cheese with bacon!
@@SeasonLiberally Grilled cheese with an egg fried in bacon fat inside.
I like to use unsalted butter and coat the outside with shaker parm. Best use of that stuff. It adds the salt that you'd get from the salted butter with just a little extra. Been doing it that way for a while. I love it.
Cheese on the outside is the best by far.
@@SeasonLiberally agreed. Now I need to do what Thomas did and make your tomato soup recipe. Can't have excellent grilled cheese with canned tomato soup.
Awesome video again! Cecial, here's a suggestion for a compare video- blind taste test creme fraiche, normal sour cream and Cabot brand sour cream. To me, the Cabot is creme fraiche, at 1/3 the cost.
Can't wait for Something-Italian's Test Kitchen coming to my local PBS station.
I 100% agree with you when it comes to butter on grilled cheese, however...
Grill both sides of the bread! I do prefer the 'crunch' of butter on the outside, but it's your call. I grill the inside side of the bread with mayo, flip it to the buttered side, put my cheese on top of the mayo-grilled bread.
😯
I like the new format with VO. Great!
Hell ya! Much better release time! They always come out while I'm working and I forget to circle back
Re: 8:24 ...
_"I had a grilled cheese sandwich! I had a buttered grilled cheese sandwich! And it was perfect! Perfect in every way!"_
_-Rictus Erectus (probably)_
ua-cam.com/video/nyoxtceA4Rg/v-deo.html
Mayo is great for pan toasting buns and sub rolls. Gives it like a sour dough taste
I could see that!
Prefer using simi-soft muenster so I have to add the cheese AFTER I've started grilling the bread. Also light sesame oil on both sides with unsalted butter.
Ok sesame oil sounds grand!
@@SeasonLiberally IF only made for self also add half a teaspoon of fresh habanero seeds over two sandwiches. Miss my 20's when could eat as much cheese as wanted but now...
Bonus points for "Caliente"
Now for science sake... what about a butter/mayo mixture?
I agree that butter makes all of the things taste better when they're cooked in it. Can't fight that richness.
I prefer a mayo grilled cheese though. I do fresh Crack pepper and hit it with ground sea salt and use a cheese blend as well. The richness of butter in addition to the cheese is a bit much for me here. I recognize my minority position.
BUT I thought mayo was harder to make. Probably never buying that stuff again. So a big thanks there
I mentioned it on another comment but I think changing the cheese might make mayo taste better. It might pair well with a sharp cheese or a sharp cheese blend because the mayo is slightly tangy.
@SeasonLiberally for an initial and bare bones comparison though you nailed it.
Love it. I strictly use French butter, not for any good reason, just that's the only good butter I can get where I live. President. The local is garbage (Sosua, if we are naming names). That said, a grill cheese without the citrus tang of mayo? Come on! You need both.
Lol @ your immersion blender having too big of a head to fit inside your mason jar “caliente.”
Also, from watching your videos I now own a Duxtop induction burner and T-Fal steel pans(well, I already had their aluminum pans before so they aren’t based on your recommendation (but they are the best considering the price)).
T fal is great. I buy a new one every few years because they wear down but they make great pans.
Caliente!
Blind test?
I'm the only one in the kitchen. I can't make a blind test and film and cook.
Though my testing is limited, I find using mayo to be greasy and unpleasant.
I've tried mayo in the past. I'm a butter guy all the way
Team butter🎉🎉🎉
Allright....allright....I get it. Butter Is Better. Now, try Plugra vs Homemade Cultured Butter!!
Please....
Now I am going to look into making my own cultured butter!
Paula Deen said it Everything's better with butter you- all
I will gladly dip a danish in eggnog before I touch mayonnaise.
Absolutely argee. Mayonnaise is gross, and butter is divine!
@@breandan3280 I like a little on a burger but MY GOD I have to wipe it off with a napkin if I forget and they put it on any fast food burger.
I dont see anything wrong with a properly made Mayo, to be honest. In the right dish, and in the right proportion, it adds creaminess, tang, and richness to a dish. Of course, if you overdo it, you are basically eating a spoonful of mayonnaise, which is never a good thing.
Hmmnnn...A Danish dipped in Eggnog doesnt sound bad at all....Eggnog Bread Pudding!!!
@@1jugglethisexactly this. Use stuff in a way that makes sense and it tastes good
I think all of these would have been better had you of actually melted the cheese you monster!
Also if you don’t have room temp butter, melting it in the pan first and adding the bread to it works great!
The cheese was melted. Might not look like that but it was totally melted.