$1 Dollar or $100 GRILLED CHEESE? | Pro Chef Reacts to
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- Опубліковано 23 бер 2024
- Is splurging on a $100 Grilled Cheese sandwich worth it, or does a humble $1 version suffice? Join us as we react to the sizzling world of sandwiches to GugaFoods' comparison between these two extremes.
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• $1 Grilled Cheese Sand...
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#reaction #cooking #chefbriantsao #frenchy #sywgf #sywgfpodcast #grilledcheese #kimchi #cheese #gugafoods - Розваги
I am so happy Frenchie is now a part of this, such a character. Him yelling "subscribing" then trying to remember what all the other things are to say was gold, along with everything else the goon says
I went on this quest maybe 15 years ago. This is what I came up with.
Step #1 make a jalapeno butter. Dice up some jalapenos and lightly fry them in a stick of butter. After straining you will end up with a lightly green very spicy butter.
Step #2 make your cheese. 1 slice American, about as much super sharp cheddar, about 1tsp cream cheese. Blend together into a smooth paste.
Step #3 use a robust bubbly sour dough bread, medium cut. slather with the jalapeno butter, slather with the cheese paste. Cook both open faced at a very low temp until brown and melted and marry the two halves.
Low and slow is the key to super crispy bread. Bacon would very likely elevate this.
Now I'm hungry again, thanks.
Paul is so on point with the subscription prompts now
Brian has trained him well. lol
Plastic Cheese Product.. but I gotta say it's great on a burger!
@@worldfamouslanglois4805 "Plastic", cope harder.
@@Nyx_2142 WILL DO
1:45 we litterally call them kraft singles or processed singles in Canada.
And Kraft Mac and Cheese is just simply called Kraft Dinner.
yea that's what they're called in the USA too and they know that. i think they were trying to come up with a new name that *isn't* a brand name and signifies that it's a cheese-like product, which "processed singles" doesn't do b/c it's too generic, and is still short. hard to do without inventing a new word...
in the uk its called cheese slices, there even a guy on youtube who makes "his own American cheese by using sodium potassium citrate and mixing hard cheeses to make basicily high quality american cheese
To Chef Brian and Frenchie- Kenji Lopez has an article on the Food Lab about making mayo with animal fats. You should check it out. He did different ones with beef fat, duck fat, bacon fat, and lamb fat.
not that its a bad article but for anyone reading this the tldr is that bacon and duck make good mayos and lamb and beef make overwhelming meat pastes
@@michaelmcgee8189 Interesting! I never tried it myself, just saw the article. Thought it would be worth an experiment.
Kenji is a raging leftist so no
In Australia, we often call American Cheese - "Plastic Cheese" (I am editing my original comment, because it seems like some people got a bit upset. Personally, I had no idea that Kraft Singles had anything to do with the USA until I went overseas in my 20's. I wasn't trying to diss America, I was just pointing out what cheese slices were called when I was growing up. I hope that clarifies things.)
There are people in America that call it plastic cheese
@@vixenligon1167 I didn't realize that, thanks! I always call it plastic cheese, but I still kinda like it as an occasional guilty pleasure.
@@thejunglekitchen why guilt? There is literally nothing wrong with it. Cheese of various types, milk, and an emulsifier, usually a sodium.
Which is ironic since chemically speaking all cheese is a form of plastic.
If you watched Nile's science video, it's made out of real cheese and just used some stabilitzers that are common in other foods lol.
Newborn: 0-3 months, Infant: 3-18 months, Toddler: 18 months to 3 years, Preschooler: 3 to 4 years.
I got corrected by my wife until I had that memorized.
whats wife? Is it good? (just a joke from forever alone)
You guys have all of these Guga-esque food experiment ideas and I am HERE for it!!! Who knows what awesome stuff you could come up with to add to either one of your (or maybe a collaborative future) restaurants. Or it could just be some cool videos like Gugas.
You guys gotta check out Guga's 7 burgers of the future video. As chef's, I think you guys will really enjoy that video.
The bond and Banter you guys have is fantastic, so glad to have been a part of your journey (or rather seeing it)......
I've been waiting for a while to start seeing some cooking videos from your collab. Really looking forward to it!
Me leaving a “bad” comment bc you asked. lol
Me adding to your "bad" comment to make it even "worse."
I am gonna take it one step further and leave a “terrible” comment
I’m going plaid on this with horrid.
Hahahaha lol that is hilarious lol lol lol lol
Wow
A regular ass grilled cheese will always be the go to, but my favorite grilled cheese I’ve made has been sharp cheddar and aged Gouda mixed together on marble rye.
I go for a springy sourdough with aggressively sharp provolone, bread buttered on all 4 sides, black pepper on the inward bread surfaces.
Ok, I leave bad comment.
My grilled cheese:
Thick cut white bread with garlic butter on the outside
Double layer cheese, at least two types (yellow/white cheddar, Monterrey/colby jack, Parmesan/ mozzarella, or any mix)
Sliced mushrooms or black olives in the middle
Cook medium-low and cover with a lid to help melt the cheese all the way 😋🤤
Like the bacon and wagyu versions in this video, that's not a grilled cheese, it's a melt.
Leaving a comment since Frenchie said to. Was in NY yesterday for a concert, 4 hour drive for me. Had dinner at Le Rivage last night (Food and service were excellent!) and went to Mission Sandwich Social (Loved it!) this afternoon before heading home. Hope I can head up there again sometime soon.
13:48 I love the the tone shift, made this feel like a old Kung Fu movie dub with the unsynced audio
Ah yes, my favorite segment of cooking reactions, Frenchie and Brian somehow taking inspiration and then taking it further and trying it out later on. Gotta keep us updated how it turned out
Really digging your work. We just returned from a trip to NY, listening to SYWGF on the way home. This after lunch at Le Rivage on the rainiest Saturday ever. We went for the French onion burger. Amazing. Great space. Great staff. Killer burger. 10/10 would highly recommend.
You guys need to have shows where you cook the stuff you think up and try it live. Be awesome to see you both work.
As a newer parent, I had to laugh at the toddler comment since the toddler stage starts between 1 and 2, so I pictured a 2 year old at the stove. 😂
Cook your thin sliced bacon in a pan on medium-low heat with a LITTLE bit of water in the pan to render the fat and preserve the bacon. It will come out SO perfect and crispy!! It's divine.
I think the biggest improvement I've made to my Grilled Cheese game over the years, is toasting the inside of the sandwich first. I switched to Pepperjack Cheese first, seasoning the inside with garlic powder, then butter the cooking surface not the bread, then finally toasting the inside first... Honestly try it, toast the inside first, its just an extra few minutes and you get an easy way of hiding the "first one always sucks" by smothering your mistake in cheese.
On a side note... any grilled cheese made with pre-sliced cheese has to have at least 2 slices, if it's just one slice its toast with cheese flavoring. Honestly even if you slice a wheel/block yourself and get a thick slice, I don't think it'd melt well enough as is and you'd be making a Gordon Ramsey cheese block sandwich travesty instead.
📝🥺 Frenchie, when?
The ultimate cheese/bread combination will always be Welsh Rarebit. Toast topped with a cheese sauce made of cheese, egg, English mustard, Worcestershire sauce and ale. Then put onto the toast and grilled
I salivated reading that!
When I was a kid we used to have that for school lunch but they put the cheese sauce on saltines (soda crackers.). I’m guessing that the cheese sauce was a bit less sophisticated. In hindsight, why no toast?! It was still in my top three school lunches.
I moaned reading this bro
Yo Frenchy!
Make sure to plan that video, you are gonna rock it!
Really enjoy watching you guys! Makes me laugh every time
A grilled cheese with a hollandaise coating and that cheese combination sounds amazing, looking forward for that grilled cheese video.
It's always nice to see 2 chefs discussing experimentation of food. I was in awe of the information they were spitting out about trying Wagyu fat for grilled cheese to using hollandaise.
When I used to work at my first restaurant for lunch I would use wheat bread, butter oil on the grill, mayo on the inside of both slices, then put a slice of Monterey Jack on one side and mild cheddar on the other then two tomatoes in the middle, griddle it low and slow till golden brown on both side, cut diagonal and serve. I was hooked and make it this way still. My aunt, who was a health nut would use that as her cheat meal for lunch.
I am also glad you kept Frenchie!! you guys are great. My Misses likes smoked Gouda in her grilled cheese, and on the outside she likes the butter with parmesan pressed into the butter so it cooks into it.
I do a light sprinkle of salt on the outside of the bread while it's cooking, just slight finely ground. Plus, I like mine a little more browned. My mom once almost burned the grilled cheese and we loved them and had to have them that way since.
Original 10%'er here! Love this podcast!
I LOVE all Chef Brian Tsao videos. I watch as many as I can!
You and frenchie are so funny together you just bounce off each other keep up the videos guys
Always a joy to watch yall react to guga and good cooking vids
A brian and Frenchie video always brightens my day. Throw in guga too, and this is the perfect thing to watch while laying in bed and trying to shake off the flu.
Lol. This is great! Guga is how I first discovered you. Keep up the good work guys!!!
My sisters first time making grilled cheese was after she graduated HS and she was very proud of herself. It was one of the few things she could make.
These are my favorite reaction videos. I love the excitement when you both see something unexpected, but good. I love the spring boarding ideas that the video inspires. The love and the passion for good food comes out, and I LOVE that.
Chef Paul, as a founding member of the 10% Club (my idea, TM!😂), I’m asking please carve out some time from your very busy schedule for the grilled cheese sandwich video. Let’s see some of those beautiful ideas become reality.
❤🍞🧀🧈🥓🥪😋
I recently made mayonnaise with a quarter of the oil replaced with bacon fat, and that contributed a ton of flavor, but the oil kept the texture right. I also used dill pickle juice as the acid. Absolutely incredible on a burger.
Listening to you two talk about improving the dishes you react to always makes hungry AF.
the way I use the butter is to melt it completely, then brush it onto the bread before starting the cooking in the pan.
I use a well seasoned cast iron pan, with only one layer of Kraft singles cheese.
The bread that I use is a basic white bread labeled as a farmstyle bread at my local grocery store - I use that mostly because each bread slice is bigger
Love the food theorycrafting. I do that sometimes when cooking whatever left in my fridge
If you like provolone cheese you have to look for Argentinian "provoleta", a grilled (over coals) thick provolone slice with oregano, pepper and olive oil. It's a snack eaten before the asado (barbecue).
Looking forward to seeing these Chefs do some cooking. Love the reacts, but love to see some recipes and/or experiments
Yeeaaaah we're gonna need you to film and post that grilled cheese experiment
Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy. It reduces the acidity of food as well. It is generally considered safe and is considered GRAS by the FDA. [1]
lol at the pause after Brian says “loser”!
7:24 Watching you guys late at night, nodding along with everything and craving a good grilled cheese.. Oh yeah. Hit that like button.
My adult grilled cheese sandwich:
Sourdough bread, not white
Kerrygold Irish butter ( a must) room temperature
Sharp white cheddar cheese thin sliced
Pepperjack Cheese thin sliced
Coat butter on the inside of the bread first, then place more in the pan as it heats up. This gets butter on both sides.
Place the non buttered side of bread in the pan and place the cheese on top. Move around to get the butter even.
Stack and flip if needed.
Adding bacon, ham or other meats is optional, depending on your mood.
My earbuds weren't connected so the entire quiet carriage of the train I'm on just got jumpscared by the words GRILLED CHEESE
Chef Bryan is holding the dumplings hostage until Chef Frenchie tells him what date they can film the cooking video. 😂😂😂😂😂😂😂😂😂😂😂
For anyone hating on "processed" cheese slices, I dare you to watch Red Niles video about making it.
Once you learn the science, I don't think you'll hate it anymore.
Great video guys! Jokes were a little cheesy, but great.
See what I did there?😉
I recommend watching Rob Dyrdek's expensive grilled cheese. And I always recommend Velveeta or kraft singles in grilled cheese
Use mozzarella sticks! Super crunch. I also like havarti when I feel like spoiling myself. Maybe dunk your grilled cheese in hollandaise? you need something to dunk them in.
I make amazing grilled cheese with scratch made tomato soup at home. When I cook the sandwiches, I don't spread butter on the bread. I put a pat of butter in the pan, set the sandwich on top of that, and move it around. The butter melts under the bread, and some soaks into the bread as it melts. While the first side is cooking, I put another pat of butter on top of the sandwich and let it just start to melt enough to stick to the bread. When I flip it the first time, the butter melts again just like the first side. After both sides start to crust a bit, I begin flipping the sandwich. I may flip 4-6 times. The reason is because you can more slowly heat the cheese, which will make sure that the cheese is melted by the time the bread is properly toasted.
The worst thing you can do with a grilled cheese is cook too low and have it soggy, or cook too high and have the cheese not be melted before the bread is burned.
My favorite fancy grilled cheese is cheddar, havarti, & gruyere on a nutty whole wheat bread. And I just remembered, some tomato basil jam
Love and. Support brothers
I grew up eating ONLY Tillamook Medium Cheddar at home. We discovered American cheese at school.
Then....Velveeta.
Now we have about seven cheeses in the fridge.
My favorite for grilled cheese is still Tilly. Add sweet pickle slices before grilling. Yum. Or deli ham.
Put butter on the flat griddle and coat it with Parmesan cheese and put your bread on it to baked the cheese into the bread and use Swiss cheese. It's so good. To elevate it use avocado, tomatoe, and ham. Bacon too to make it a club Sammy!
Guys, I love trying new things (like meat on a grilled cheese which we do occasionally) but the simplicity of a grilled cheese sandwich is what makes it so good. The toasted bread, the saltiness in the butter, the flavor from the cheese of your choice. Anything else is not a grilled cheese, no matter how mouth watering Guga's "beef and cheese" sandwich looks. I would eat that everyday, but it's not grilled cheese.
I swear Guga when narrates his videos, he is like the Morgan Freeman of food with that voice.
Grilled Cheese or Cheese on Toast is a staple food for most and can be one of the quickest but most comforting snacks/meals out there. This video makes me want to experiment with my own now!
Great episode - we love Guga. ❤😊
There are some days I want just a regular grilled cheese, but something super simple to elevate is spices/seasonings. Just adding some salt, pepper, and onion powder to the outside is amazing.
Growing up in the 80s , mom always had a block of velveta on hand for grilled cheese and Campbells soup
Savory french toast used as the base for your grilled cheese. Perfection.
You can learn so much about food and texture reading between the lines. Also. Hearing chefs say using American is never wrong is cool to hear.
You should check out how NileRed made the processed cheese.
Come on, Frenchie!!!!! We need to see that grilled cheese episode with you and Chef Tsao!
Nileblue does have a great video making American cheese. Calling it "cheese-sauce singles" really is accurate. Like the ingredients are cheese, butter, milk solids, salt, and an emulsifier. That's cheese-sauce. Maybe solid-fondoo.
If you're worried about the salt content in the bacon, you could try giving it a soak in cold water before drying it off and then cooking it like you would a country ham. That might work.
I go a little extra with my grilled cheese.
Grocery Store Sourdough Sandwich Bread
Sargento Sharp Yellow Cheddar
Sargento Mozzarella
Sargento Colby Jack
Sargento Gouda
Butter Spread w/ Garlic and Parsley
Parmigiano Reggiano Crust
Spread butter directly on the toast sides bread and grate the Parm onto the buttered sides. Gently pat the Parm into the butter so it sticks. Assemble the sandwich into a pan not yet heated. Cover the pan with the lid. Set heat to medium. Cook the first side for about 6-8 minutes, flip then cook the second side for 3-4 minutes (because the pan is already heated to temp when it’s time to flip).
Off brand American chees Off brand Bread i. The discount bin.. Splurge on Butter causing Awesomeness To be a a derivative called Butter sando with whit cheese
Make a grilled cheese with Kraft Singles (processed cheese sauce slices) and one with Deli American Cheese (not "real cheese" only because it's a blend, not because it's all chemicals like Kraft Singles).
I feel like everybody forgets that you can get American Cheese from the deli, which isn't overly processed, and unless you get the very top shelf version, the price is comparable to Kraft Singles. It might take 10 seconds longer to melt
I love Guga’s voice! Love your commentary! Love the music! 🎉
🙏
You know, I think we need to see Frenchie's reaction to Guga's one month Sous vide brisket.
100% agree that a bit of kimchi on a white bread and kraft singles grilled cheese is bomb. I like to saute my kimchi to get some of the water out/evaporated, remove it, then hit the pan with the butter and a slice of bread. Any kimchi flavor that gets left behind ends up on the bread. I don't know if it's the maillard reaction or just caramelization there, but the result is devine if you go low and slow enough 🤤
Great video!
i love the way you two go back on forth on the details of the dishes!
you can never go wrong with a grilled cheese and bowl of tomato soup. 🤤
They're like mad food scientists.
I love these 2.
Dang you guys and Guga. Here I am now making a grilled cheese at 2:30am.
That medium high on Guga's stove is low low on mine. If it's not on low that shit will burn in 0.05 seconds. I have one burner that on low will still boil water. Brought a technician out to check on and he said it's working as intended. I'm calling him back out to call him an idiot and have him do whatever he can to fix it.
My father taught us to make omelettes at age 5 and we made breakfast for our parents. Needed a little ladder to reach but that didn't stop us.
I do mine like a reverse regular sandwich but without lettuce and slow cooked in butter on a pan with a lid until we are melting and then take the lid off and go for toasting. So it still has mayonnaise and mustard but the cheese goes on the outer layers (2 kinds, pepperjack and cheddar) and the ham goes in the inner layer.
Oh wow, you guys don't like cheddar. Then I will try provolone/cheddar/pepper jack grated. I've never tried grating and mixing them, I will try it.
If you melt wagyu fat and than solidify it back wouldn't it make it softer? Especialy if you put other things (like egg yolk and maybe a touch of mustard - do you put mustard in the mayo? No, just me? Ok) into it would this make it spreadable?
Hollandayse on toast sounds lovely😊
Even at 9:04 I think you can see the granules of the citrate in the stretch. I agree that once the cheese is no longer the start of the show, it's not grilled cheese. I want the second flavors to be the accents, not the star. When the grilling music started I really expected Brian to go "UNG! YEAH! HOME DE-POT!" 😂 Every time I see Guga with hair it is so jarring. So used to that beautiful shaved head ❤ I was also thinking. Imagine how much expensive beef fat has touched the charcoal of Guga's grill? Lol. Using hollandaise on the outside of the bread for a grilled cheese? That sounds nutty...I'M IN!
A mix of grated Parmesan, a bit of regular softer cheddar, and some soft melty Gouda :)
When my Mom made us grilled cheese she lathered some Cheese Whiz on each slice of bread, added a cheese slice, buttered the outside and cooked. Absolutely ooey gooey goodness!
I love having a slice of American Cheese, with Cheddar. Gives you the cheese flavour, with the classic American cheese texture.
First thing I think my parents taught me to cook was either scrambled eggs, pancakes, or surprise surprise grilled cheese. Can't remember which was "first" first but yeah
I sometimes make grilled Swiss on rye with a little mustard cooked in bacon grease. Tasty!
parmesan frico, jack-cheddar, swiss, jalapeno, sriracha mayo, bbq brisket
When that wagyu hits the screen they be drooling like fools.
Lately when I make grilled cheese instead of butter or mayo, I've been using a garlic aioli and man does it taste amazing!
I really like the oldest cheddar that I can get, added to the processed cheese slice. You've got to have that cheese slice in there.
In canada we just call is "processed cheese" or "plastic cheese"
One of my music teachers told it to me best "Sometimes, less is more."
and for a little razzle dazzle, try a rustic whole grain bread, Amish butter, and some goat cheese sliced from a roll....