Croque Madame: The Greatest Grilled Cheese In The World
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- Опубліковано 26 вер 2024
- Today I'm sharing one of my most favorite sandwiches of all time. Because I'm boujee I was lucky enough to taste my first Croque Madame when I was at a local brasserie in Paris. It's really been a favorite of mine ever since that moment. I would really love to see you guys make this sandwich if you've never had it before. I'll put it to you like this: If you can make a sandwich or a grilled cheese, you will be able to make this sandwich; and you'll thank yourself.
Recipe: www.joshuaweis...
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Music - Strawberry by Jef: / jeff-kaale
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Lol apparently I've gone far back enough in the Josh catalogue to where he still says crispy instead of CWISPY
We pop out of the wrong cupboard, his description of anything toasted and brittle lacks a "w".... Where are we....
Also no B roll
his channel has changed A LOT
Like it so much better this way than with the baby talk
He didn't even say anything about whisky business while making bechamel!
You are such a great and knowledgeable cook....but as a french speaker, your pronunciation of monsieur makes me want to scream lmao
krok monshur
Lincoln Ripley as a Canadian I am also screaming lol but Josh is awesome nonetheless!
Lincoln Ripley mdrrrr jai voulou mourir quand il a dit sa lol
mon sewer
Moi aussi 😂
Most of us in France have a pretty bad English pronunciation, idk why you expect him to have a perfect French one. Anyway great croque madame man, reminds me of when I was young
Finally. A human that doesn't make me lose my faith in humanity. I'm glad you exist.
@@lovi9258 thank you! I'm glad you do too
French Canadian American here! Shout out to my ancient relatives in France! I’m a Des Lauriers and family came to Quebec, Canada in 1638 and migrated to America in 1850 on my dads side and my moms side is Le Mire and came to Quebec in 1538 and also migrated in the mid 1800s to America.
@@MatanuskaHIGH ok
why has your current age distanced you from croque madames?
As a Texan (from Dallas) living in Switzerland on the boarder of the Alsace region of France, this recipe hits all of my happy buttons, thank you. (I so miss Central Market!)
That sounds like a great place to live
Croque Monsieur becomes Croque Madame when an egg is added, because Madames have eggs while Monsieurs do not.
Lol...funny, makes perfect sense
Unless you're German, dann haben die Männer Eier.
Robert Medlock interessant
It makes fun to la raza mexicana
Cause in Mexican lingo eggs aren't but genitalia
Actually it's because the egg and bechamel resembles a hat that was extremely popular by women at the time the sandwich became popular. Croque monsieur the bechamel is optional, for a madame, it's typically always served with the bechamel and egg.
I'm making this tonight! Can't wait! *Update* This recipe was AMAZING! My first bechemel and the croque was utterly delicious! Thanks Joshua!
Me before the video : yay a homemade Croque Madame
Video : you will need, sourdough bread, wholegrain mustard, gruyere cheese
Me : ramen noodle it is
You can just replace those things with whatever
Ben Aaron yess but it makes it less « authentic » in my opinion but I usually do with what I have. Have a nice day/night buddy
Lil ashen one you’re right & same here. For certain things like sandwiches I usually get ideas from videos like this and kinda do my own version of it. And thanks you too
my mom is from france so i’ve had a lot of croque monsieurs/madames. you really just need bread, any sort of swiss cheese, ham, and an egg. typically i think it’s made on a griddle, but i don’t own one so you can just throw it in the oven or whatever.
but it’s just a grilled cheese with ham, and put more cheese on top of the sandwich (not the béchamel sauce, just cheese is good). then top it with a fried egg if that’s want you’re in to.
Grilled cheese with ham and eggs in the morning would be fucking delicious independently on whar sort of cheese and ham you are using)
you deserve SO MANY MORE SUBS.
Wow, you're pretty.
Agreed i just find out his chanel three days ago
He mon(sure) does
On his way to 5 mil now... You were right
I said to my Jamaican friend "Are u sure it was a croc?"
He was adamant. "It was a croc mon...sure"
Oof that was good though. 😅
Oof🤣
"Don't overdo the ham"
> Proceeds to overdo the ham
It's the perfect amount what are you talking about? 4 slices?? C'mon man..
Ok vegan
It his own damn sandwich he can make it however he wants to..
Are you like anorexic or something? 4 slices is not a lot
Stfu fool
Whoa why was this video demonetized? I definitely didn’t see an ad at the beginning, nor any other ads underneath and come to think of it most of your videos don’t have ads. Your content is dope man, you gotta get paid!
Saw ads this time. I guess it’s fixed now? Good!
Tyler Greene I don’t think his channel had a large enough following at the time for monetization. He has more subscribers now so he probably added ads to his older videos
Probably because of how he pronounced Monsieur.
Thank you. Legitimately one of the best accounts I have ever stumbled across. Straight forward- no nonsense. I appreciate you. My family's taste buds do too.
Ya'll out here losing it on the incorrect pronunciation of french words... I want that same commitment given to words from other countries, too.
It is not about the mispronunciation, it is about the fact that the mispronunciation shows that the dude never ordered that sandwich or even watched a decent video as a research.
@@SamuelLiebermann So? He makes damn fine food, and that is all that matters. Doing research won't magically change your speech patterns either, it's not like he magically came up with this recipe, he obviously did research.
@@hamstercow6219 if you want to teach others about classic dish, at least try some so you can show how to make that classic or even your own interpretation on the classic.
Imagine someone in Russia teaching people how to make authentic new york pizza without ever even watching a video of one.
Samuel Liebermann The best food information is not in videos. More so cook books and online recipes. Though I do agree that there is good info on videos
@@hamstercow6219 facts
I LOVE you MAN! Your pronunciations are KILLING me!!!!
I made this for my teachers once. Straight A’s for the rest of the year. Thanks bro 👌
Awesome man, just made it... It's amazing! Thanks!
Very late comment, but I just made this and whoooooo!!
Had to substitute melted cream cheese for a bechemal sauce as we didn’t have any milk but sheesh she turned out well!!
10/10 love your videos and personality, thanks for inspiring me to cook again!!
I didn’t know Skrillex had a cooking show
Patrick Green me to I was wondering what he did other than his music
THATS SKRILLEX?!?!?!?!?!?!?!?!?!
leah Beverley no he doesn’t look anything like him
Lol
🤣🤣🤣🤣🤣
As an American I don't care so much about your pronunciation as I do the taste. I make the American version using bacon grease to make the Gravy ( béchamel), a Kentucky, Texas or South Carolina ham, some fine Texas Jack Cheese or Kentucky Goat cheese and fresh butter to brown it off. Then 3 quail eggs across the top or two fresh hens eggs for emphasis. Thanks for This Joshua! Another great cook! Keep them coming.
Whew this takes me back to Paris sitting at a petit restaurant on the street. Love a good Croque Madame!
BINGEWATCHING YOU LIKE CRAZZZZZY.
Brilliant as usual!
I wish my husband didn't have the pallet of a 5 year old. I would love to make stuff like this for family dinners.
make it for yourself :)
Bro same! My wife could subsist solely on Kraft Mac and cheese and hates *HATES* anything with real food in it.
Really! France Is Awesome! Très belle recette et belle vidéo. Gardez-le sur vous Rockstar !
made these last week, had a lot of bechamel leftover so decided to add some more milk to it then a lot of sharp cheddar. wife said it was the best mac and cheese she ever had
Hot roux + cold milk = no lumps
You got that from Chef John at foodwishes.com, one of the best YT channels ever!
that's one of the first cooking tips my mom ever gave me. solid.
God bless this raspy voice chef legend
En joy
Chef Jon told me that on his chocolate soufflé
Cheese is a religion for French people. Trust me. I'm one of them. 🧀🥖🍷🇨🇵
By the way, your channel is awesome. I fell in love with your bread. 🥖❤️🥖
You like his small bread huh?mine is big 😏
Nobody:
Joshua: MONSHUR
Stop hating most frenchies dont have perfect american accents either so its understandable he doesnt
You left out a step with the Monsieur: it is battered in beaten egg, Pain Perdu/French Toast style. Raspberry preserves are often a condiment, as well…at least in the Centre Region (I lived in Bourges.)
I relate to your personality so much. I wish we were friends. 😭
Kaitlynn Stirling We can totally be friends!
Joshua Weissman :)
I can be your friend 👋
Friendzoned from kilometers away.
Cant trust what they say.
I have GOT TO make that sandwich soon! I have never heard of it before and it looks AMAZING!! Oh wow!
Thank you for the edjamication... My mind has been embiggened!
Don’t forget to French baste the egg. ( that’s the part where you scoop the hot butter onto the egg to cook the top part). And get a good Spanish crisp on the bottom for more flavor. (Crunchy underside).
Still my favorite recipe/video of yours
Made this for mothers day, It was awesome!
You weren’t lying bro...just made it def the best grilled cheese in the world. Thanks for all the informative videos keep it up
Merci beaucoup, Jo-who-a Wy-shmannn.
Vanilla Josh is so adorable ❤️🍳
This looks incredible
Honestly I love watching your videos but the thought of trying your recipes are light years away from me
The music in these old Josh videos hits different
"don't overdo the ham"
My Grumbling stomach: I heard add more ham
Btw i know its odd but an apple butter instead of the Dijon mustard is amazing to pair with the ham/pork as an alternative pick to the dijon from another chef :D
You're doing croque madame better than most of the french people.
I love the foods you prepare and the care you use to optimize them. What an appetizing channel! I also sincerely hope you are eating some balance of the foods and supplements that will clear out your vessels and veins, so you don't stroke out at the stove.
So at speed dating events. Do you just play your videos to hypnotize them with? Thanks for your channel.
basting the egg to have it cook evenly was genius!
Your Americanized pronunciation of French words makes my face twist, but your undeniable skill in the kitchen makes my appetite rise, good shit Mr. W
Omg I've been living a lie! This whole time i tought a croque madame was like a montecristo with bechamel sauce! Ive been french toating my bread! Its tasty tho! Great video!
I've been watching your vids since this morning and I enjoyed them and made some comments. However, it's only now I realized that I've been mispelling your surname all along. So very sorry, Weissman. You did this culinary gem with love and justice. Goodness and mercy will follow you for the rest of your life. 100 points for using a sourdough bread. Oh! and you even made your own sourdough from scratch.... wow! That makes you a croque madame hall of famer👍
Nice of you that you took the time to write such a long comment of compliments for him.
Making this for my mom on mother's day! ❤️
I love your channel. So much.
LOL i love that you toast your bread the lazy i never have room temperature butter method of just throwing the whole thing in the pan instead of putting it on the bread first! haha
OMG! Bingeing your backlist and why do I feel like pulling a Julie and Julia on your list?! I want to make EVERYTHING! Great content JW!
Using a regular pot, straight from kitchen - Raw and REALISTIC af 🧚♂️❤
Love ya!!
Just binged alot of old intros looking for this intro music lol
Omg.. this is glorious! I’l have to make an adaptation recipe with this bad boy! Thanks Joshua you’re an inspiration man!💯👌🏻
Ooh jummy! Please do a Monte Cristo, that would be amazing!
Try white pepper, its stinks a bit but it seems to have a hint more heat then black pepper. And its clean looking.
White pepper is kinda hard to find.
I think id incorporate it in the sauce.
Why not goda cheese?
I think it's important to note that the temperature of the milk going into your roux is of importance. You want it warmed (careful not to scald because it will ruin your roux) because adding cold milk to the roux will seize, separate, and clump. Also it will lower the temperature of your bechamel significantly ultimately adding to the cooking time and increasing your chances of burning. So warm milk.
Crok Mon, sure! You're the best Josh. We love your reggae sando.
Why has this girl such a deep voice?
Wow... i gotta try this. It looks so good.
As usual I wrote a paragraph about how much and why I like you and ended up with only ❤ you are 👌👌👏👏👍👍
old soul oh my gosh which comment was it and where? I work my butt off every day so sometimes I’m really exhausted when I’m checking comments and I forget to reply. I always try to make sure people know that I appreciate the comments sosoososo much and they really keep me feeling good about all the work I’m producing.
Joshua Weissman I meant write it and delete it 😅..but you know you are the best and lots of us (I) really see and appreciate your work cause it's 💯👌😊. So keep it up.
old soul Of course! And thank you! You are so appreciated I promise! ❤️❤️❤️
Dude, I was familiar with the Croque monsieur. But you sir, just blew my mind. ty
I dunno why, but I prefer these old vids to newest ones.
Yes, they have more "meme quality", but these are more informative for new information, new recepies
110% agree with you on that. I miss the way he did his old videos. For starters I cannot stand when he says "cwithpy" instead of crispy. Also he speaks in a super high pitched uptalk tone in his new stuff compared to how he talks here.
Honestly there are moments now when I find his new stuff hard to watch because of how meme-y it is and his uptalk high pitched tone. But hey it is what it is, he's got a lot of success and if he loses an old fan like me it's ok because he's gaining 10 more new ones in my place and it makes sense for him to keep doing what's working for him.
Thanks for the video, Joshua. I used old cheddar as that's all I had, but next time I'll try with gruyere. It reminded me the time I ate this on a visit to Montreal. Very nice.
You might be interested to know that in Quebec, they make _Croque Madame_ with Canadian bacon, curd cheese, and it's served with poured chicken gravy and green peas on top. No fried egg.
that's a beautiful egg technique
Speaking of all time sandwiches, you should go to Porto, in Portugal and try a francesinha sandwich and try to recriate that masterpiece. Idk if you are going to read this but that would make a perfect video
looks so gooooood
Pretty sure no matter how you say it, it will taste delicious!
Top with powdered sugar instead of an egg and serve with maple syrup or raspberry jam and you get a monte Cristo, a perfect breakfast sandwich.
Also make your own stone ground mustard, so easy.
I'm going to definitely try this though I've never had gruyere cheese.
You're the only person that, like me, adds butter to the pan when flipping instead of prebuttering or not adding any extra
Glad I found your channel some great recipes and presentation! Subbed, now binge watching to catch up lol
I made this once with simple bread sandwich... I need a sourdough bread now. It must be incredible with it!
Perfect!
...this sandwich is my love language
Such an underrated channel.
Thank you for recipe! You're awesome cook
I am watc;hing this right before sleeping... not good, now I'm hungry!
@Joshua Weissman, if you ever come to Portugal I highly recomend that you try a Francesinha in Porto, which is said to be a "version" of this sandwich! It's basically a Croque Madame on steroids - more meat and a special spicy sauce :)
Congratz on your channel btw. It's damn awesome.
my most beloved madame
love jeff kaale strawberry! thats my jam
Trying it for dinner :) Oh and I love your video editing !
Yum!
NICE !!!!!
Beautiful! (BUT -suggest you shred the cheese into a prep BOWL - not on to the sandwich - and THEN spread/place by hand 😉)
Now I'm starving!!! Great video.
I love all that cheese! I’m trying this recipe!
You've come a long way in the A/V department, and I think the UA-cam ALgorITHM just recommended this for be because of Babishs recent upload of the same sandwich. Both y'all are great and make me strive to be a better cook in the kitchen at every chance I get! I know this video is over two years old, and you probably won't even see this at this point, but this random internet stranger is proud of ya!
Hey man, legit.. i realllly like realllyyy love ur content
sometimes i get curious how something is made so i type in the name of the dish with josh's name :) interested to see how his videos have evolved in a little over 5 years
For the bechamel...cold milk = no lumps
Shout out to Chef John
You overdid it
"There's nothing dissatisfying as not being able to fit a sandwich in your mouth."
2 years later: Makes the thiccccest muffuletta sandwich.
Innovative twist on this sandwich. I would disagree and go with the homemade bread, first. I would also recommend a better ham.....that rectangle stuff is subpar.
I just discovered Weissman. I enjoy the different approach.
Dean Zimmer he did go with homemade bread?
@@lenoreinniss9208 Yes, he did. But that wasn't what he recommended. I think the homemade bread is a great idea.
I’m buying your cookbook! Now you just have to write it!
The Cwispy Lady!