Love you reaction videos, recipes less so. But would really appreciate videos covering cooking methods and on organising the cooking area. Eg this is how I store fresh herbs or how I store dried herbs etc. Methods, this is how to make roux, or premade roux just add some to cooking ingredients (chef Pierre did good version). Or this is how reverse sear, and advantages or disadvantages.
Oh don't be soo polite... it 'is' 'trashbinworthy'. I can use whole-wheat bread with decently thick (2mm each) cheese slices. If 'I' want to experiment, I'd rather put Palak Paneer (the version I make, which is pretty dry) without the Paneer pieces. And I know that 'will' be tasty.
American medium or sharp cheddar slices and they ultimate sekrit ingredients, yellow mustard. Spread them yellow mustard on both slices of bread. Put them cheddar medium or sharp slices on top. Put the sandwich in a skillet at low to medium heat with a lid on top (very important) - and enjoy the gooey goodness :)
I think part of this is also that in UK, we usually just put grated cheese on a single slice of toast and put it under the grill (so more like a mini-pizza than a sandwich). It makes all the stuff about making sure the cheese melts properly and the bread doesn't burn moot. Gordan clearly hasn't practiced the US style enough and tried to wing it.
Fumbled implies that he had a plan at least that was gonna work. This was a fail from the get go. I'm legit worried about Gordon at this point, is this dementia?
What's really funny is Gordon did a "redemption" grilled cheese video. Oyster mushrooms, jalepenos, tomatoes, ginger, shallots, honey, short rib, mayonase, chili flakes, chutney, and literally black spots all over the burned bread. Not kidding.
@@ChefJamesMakinson Oh yeah, it broke the internet in its ridiculousness (inevitable) and no surprise at all, it was a worse video, given that he was trying to redeem himself. Shocked, I tell ya, shocked.
What I do when I want an "elevated" grill cheese - Get a handful of chopped onions Fry them sort of until they are caramalised Make standard grill cheese layout (simple bread and mozzarella and cheddar cheese mixed in) Add caramalised onions and onion oil over the cheese Add some Italian/Mediterranian seasoning (oregano, basil etc, just get a seasoning mix) Maybe some garlic butter on the outside Then grill it in my pannini press (pan works too) Great sandwich that still sticks to what a grilled cheese is, and isn't fancy and uses basic stuff. You can use this as a base for other sandwiches too, just add in more stuff like a patty, veggies, pickles, olives etc.
What do I do when I want an "elevated" grill cheese? I make a simple grill cheese which is already incredibly tasted, put it on a plate and hold it over my head. It's about as elevated as it needs to be. Now the best part: to eat it. Maybe you might be able to say some tomato soup to dunk it might elevate it, but that is about as fancy as it should ever need to get.
My theory is Gordo was 100% blasted out of his mind either drunk, had a massive hangover, or was seriously trolling people and just had to call a video in real quick to hit deadlines. This was atrocious and an affront to all mankind. The second worst one was the "Frito Chili Pie" on the racetrack. That boggles the mind. I am surprised he isn't showing "How to make high end prison burritos with ramen." using old socks and hot water from the shower.
You can make grilled cheese with a harder or drier cheese that doesn't melt as well, but you HAVE to give it some help. The best way to help it is to shred it very finely. For example, Kerrygold Dubliner doesn't melt very well as slices, but if you finely shred it, you have a FANTASTIC flavorful grilled cheese base, particularly when mixed with more traditional cheese as a duo or trio. On a side note, shredding the cheese will also help greatly if you are adding something that would normally make the sandwich fall apart, such as tuna or shredded crab... shred both the tuna/crab/etc and the cheese, mix them 50/50 and use that as your filling, and the cheese will bind the sandwich together beautifully. Also, if you'd like a nice cheese crust that comes out perfect every time, follow these steps: 1) Shred a nice neutral cheese finely. 2) When the sandwich is basically finished and ready to pull, sprinkle shredded cheese on TOP of the sandwich, then quickly flip it so that cheese is trapped under it. IMMEDIATELY sprinkle a tiny amount of the cheese on the bare skillet, using it as a visual guide to what the cheese under your sandwich is doing. (If you try to flip it too soon, you will destroy the cheese crust and get your spatula all gooey, but if you wait too long it will burn... the visual aid prevents this pretty much every time) 3) When the cheese on the skillet is browning and almost ready, sprinkle more cheese on top of the sandwich and flip it, then sprinkle a second small drop of cheese onto the skillet as a second visual timer. 4) After both sides are basically finished, dial in the perfect done-ness by the normal flip-flip-flip-flip process.
I remember the episode of Gordon trying to make Pad Thai at a Thai restaraunt. The chef looked absolutely pissed at what Gordon presented, because Gordo knows jack shit about real Thai food because he can't see past his own ego. He really sums up the quote, "everybody knows something, and nobody knows everything."
One way to make it work with that bread and those cheeses would be to grate & mix the cheeses, butter the bread, assemble and cover the pan on low with a tsp of water on the side to steam. A better grilled cheese is with whatever cheese you like as long as it can melt or is combined with a melty cheese. I like to add cracked/milled pepper corns to the cheese, best to keep seasoning to a minimum to compliment the cheese's flavor. Good options are chopped fresh basil, thinly sliced patted dry tomato, chopped sundried tomato, thinly sliced & low oil pan roasted onion, chopped & sautéed mushrooms, etc. The key is low moisture toppings to stick to the cheese. One great combo I used recently is habanero cheddar & swiss.
So first that flavor combination works. The lactic fermentation in the cheese and kimchee gives it a cohesive flavor. I also have done this with Achar. As long as you don't overdo it it adds spice and some acidity which can cut through richer fattier cheese. It actually does taste good. Especially while using good whole wheat preferably a sourdough boule. The thing that actually makes this bad was the cooking method. Personally, I like grating the cheese it seems to melt better. I also like to start the cheese kind of open face as you mentioned on low heat with a lid on the pan preferably clear so you can see the cheese starting to melt. But this flavor combination does work
Gordon did a UNO reverse on what constitutes grilled cheese. Grilled cheese is about making something delicious out of a disgusting piece of bread you can't eat unless it's toasted and the worst excuse for a cheese. Instead he took what appears to be delicious bread and great cheese and ruined both.
Actually many people tried the recipe, if Gordon haven't fuked up by putting the pan in the fireplace, the taste is actually a pretty good fusion, but he burned the bread and cheese still rock hard, just to look cool cooking with the fireplace, that's his biggest mistake
@@audsunheatpumpgroup9812 The biggest mistake is the cheese. Not only did he choose two cheeses that melt very poorly, he also decided to cut them into literal bricks that would either stay rock solid because he struggled to heat it thoroughly, or would turn unpleasantly rubbery even when heated through. I think it's worse than that extra and unneeded fireplace cooking because at least there's a chance for the fireplace to actually work if he really tried.
I've done lots of fun grilled cheese experiments! I've made a Pizza grilled cheese using pepperoni slices and mozzarella cheese, seasoned with garlic salt and dipped in tomato soup to kinda represent the pizza sauce (tho I should have used Marinara or even just a bowl of pizza sauce to dip) I've made Roast beef with saurkraut grilled cheese using cheddar cheese as the primary flavor of cheese, alongside adding mustard and mayo, and I've even defied the main rule and omitted cheese to make a banger grilled PB&J using a sugar-free peanut butter so it can be seasoned with Cinnamon Sugar, alongside the jam being a four-berry kind I've grown quite fond of. Grilled cheese being so simple is why I LOVE making them! While sticking to the simple nature of them, little things can be added to make each one unique while still easy and cheap to make!
"throwing it AWAY" lol! I have too many childhood memories of what's in the fridge making me ill. That old dried rind cheese looks like something my father should not have eaten.
I married a Japanese woman who came pre-packaged with twin daughters. They had never had a grilled cheese so I made them like my mom used to make them. Butter on one side, throw in a pan with low heat, a smear of mayo (miracle whip or real mayo, both are great), cheddar is my preferred cheese but my girls liked velveeta on the mayo side. Butter another piece of bread, put on top butter side facing cheese, then mayo on the top, wait a bit for brown, flip, wait for cheese to drool over side and flip as necessary. My kids absolutely loved them. Many years later I was working as a chef at a specialty hospital and got an order for a grill cheese from a kid and wasn't thinking so I made it how I made them for my kids instead of how it was on the menu and the kid loved it, dad and mom liked it and ordered sandwiches for themselves and it got around at how good it was so the recipe got changed to my version. Also, a smidgen of 1000 island and ham on a grilled cheese tastes great,,, guess at that point it's no longer a grilled cheese lol. Learned a recipe a few years ago where you take a grilled cheese, make it as usual, but also put some ham and strawberry jam in with the cheese, dip the whole thing into egg and fry it up. Turned out amazing when I tried it.
I like Monte Christo sandwiches so I will try that last recipe. I always fancy up my grilled cheeses, sometimes ham, sometimes tomato. But for a plain one yours sounds good and I'd use the cheddar.
Yes, I would. The combination itself doesn't sound bad, with better execution (using uncle Roger's trick, not so thick bread, cheese grated or cut in more pieces etc) it could be quite tasty!
The bread doesn't look bad, but definitely cut way too thick. It's got a solid crumb, which is good for grilled cheese; if you use a rustic bread and it has large voids in the crumb, the cheese just melts through the holes in the bread and it's a mess. White bread is for feeding to ducks at the park, not for human consumption. I prefer Cheddar, Swiss or smoked Gouda for grilled cheese, they melt pretty well and have solid flavor. Motz is fine, i guess, if you want the stretchy thing, but I'm not as big a fan because it gets stringy and makes the sandwich hard to eat. Parm and romano are great for salads and pasta, but not grilled cheese. Processed Cheese Product, or American cheese, is not a substance I want to put in my body. I've seen tomato added, and I think sour stuff like thin sliced dill pickle or sour krout is delicious if you have rich or high fat cheese that complements it. I don't know that I'd use kimchi with those particular cheeses though. They're too dry.
More recently, Gordon has tried to make a redemption grilled cheese, this one being such a meme for the passed five years that he’s decided he’s going to get back in the internet's favor. It has a dozen different ingredients, and if a chef made this for him twenty years ago, it's possible he would’ve order a hit on him.
Chef at 9 years old my mom allowed me to make a grilled cheese sandwich. First Wonder bread+American cheddar+bacon and a tea spoon of butter on a frying pan four minutes later perfection. 55 years later and many variations and I've yet to surpass my mom's simple yet tasty perfection. Thank you Chef James👍 PS :" if you have weak teeth or dentures" (don't try this at home)!!😅[14:45
The height of humiliation for Jaime Oliver is when Chef Brain Tsao and his frenchman, cracked a joke saying "What the enemy of Flavours? And the answer is Jaimie Oliver. 😂😂, Its hard and Drak, but really funny.
Com'on the kraft thing sucks. You can easily find better options. Like the most obvious, CHEDDAR ! But also Monterey Jack, Emmentaler, Raclette cheese (it's made for melting, Swiss people have a meal based on it), Camembert, young Gouda, Talegio, even simple shredded mozzarela is better than kraft singles
@@bertrandronge9019 Or maybe they just like kraft singles? Believe it or not, a ton of people grew up with those used for grilled cheese and they work just fine for it. Don't need to spend extra money just making a simple snack like a grilled cheese. Save all that more expensive cheese for actual dishes.
@@jeremycampbell4021 Emmental, Gouda, Monterrey jack are barely more expensive that the kraft thing. And at least you can try something else. Maybe it taste good now but if you are watching cooking videos, maybe you want to try something a bit better and then, maybe you'll realise you were eating tasteless crap ?! Or maybe you'll think it doesn't worth it ?! But you can't know untill you try and it's not like 3$ for a pack of cheese was a big amount of money
I love kimchi and would definitely try this! I'm surprised I haven't already. My favorite grilled cheese includes a couple of xhot roasted hatch green chilies.
Kimchi goes very well with cheese, imo. Kimchi on a cheesy pizza is pretty darn good, though I actually never tried it in a grilled cheese sandwich. If I add just one extra ingredient to a grilled cheese sandwich is a couple of thin slices of tomato.
One correction on Uncle Rodger... you can melt ice by pushing it. Since ice is one of the very few solids that are less dense than its liquid form. Pushing it increases the pressure, making it more dense, causing it to melt. There are video demonstrations where you can cut ice with some wire tied to weights, by melting the ice in contact with the wire.
I would never make this. Uncle Roger is correct, all the ingredients cost too much. I feel like making this sandwich does a disservice to all of the ingredients.
Putting all the money in boutique cheese and not even adding a slice of ham seems such a waste to me. In Belgium where I live grilled cheese isn't a thing, we only know 'croque monsieur' usually prepared with young gouda cheese. We occasionally eat grilled cheese when we either forgot to buy ham or the shop was sold out or the budget too tight as student as its the priciest element of the dish.
You know you screwed up in selecting your cheese when Uncle Roger comments that using a Kraft Singles slice would be an improvement. For the record though, I do use Kraft Singles to make grilled cheese.
Funny enough, I JUST remembered that back in 2018, there was an Amazon Alexa commercial during the Super Bowl 52 that had celebs "fill in" to voice Alexa. And the Gordon Ramsey one was when someone asked "Alexa, show me a recipe for a grilled cheese sandwich." And on the other end, Gordon goes "Pathetic. You're 32 years of age and don't know how to make a grilled cheese sandwich. Its name is the recipe you *Expletive that was never clear on what it was.*"
I like sourdough and cheddar in my grilled cheese sandwiches. Whack in into a pan with a little butter. I like the tang of the sourdough and the sharpness of the cheddar. Maybe it's not for everyone though.
My favorite grilled cheese is with 9 grain bread or Texas toast, cheese is smoked Gouda (a firm cheese), Havarti with herbs or garlic (very soft cheese) and sharp cheddar (a medium firmness cheese). Butter both sides of the bread slices and sprinkle with a little bit of garlic salt. On medium high heat put both pieces of bread down and brown for about 1-1.5 minutes. Lift the pan then reduce the heat to low-medium while flipping one so toasted side is up, layer the cheese in order of Gouda, Havarti, cheddar then put the toasted side of the other piece of bread down on the cheese. I cover it for about a minute to make sure the cheese is nice and melted. Cover off, flip and continue cooking until golden brown (flip it as much as you need to desired brown colored (I like to go for a medium brown myself so if I scrape a knife over the top and it gives that nice dry sound it's some ASMR gold) plate it, cut it and enjoy! If you're doing the content TH-cam/TikTok cheese pull or you just want to impress your friends and family than keep a piece of cheddar out and placed close to the stove while you cook so it can reach room temp or at least not be fridge levels of cold, I know it'll be a little messy but carefully open your cut gooey sandwich, put that piece of cheese right on the line where you cut, put it back on the pan and cover for about 30 seconds to melt the cheese, get your camera ready to record so you can do the pull as soon as it's out to get that sweet sweet content. Plate it and pull to give the people the food porn that they want. 🧀🥪🧀
I'm Italian, usually for grilled cheese I used fresh caciotta and fontina (fresh=not old and dry), but to tell the truth I only made the grilled cheese when I didn't have any cured meats at home, otherwise I would put cured meat such as prosciutto cotto, prosciutto crudo or speck, only one type of cured meat though (and that would have been a toast). By the way, a griddle toaster is better than a pan in my opinion
If you google with 'grilled cheese and sauerkraut' there are quite a few sandwich recipes that turn up. I think this is really just a variant of those. Kimchi and sauerkraut are both fermented cabbage, using slightly different process.
Hey James! Nice to see this upload, thanks for the content! The secret ingredient to this video.. is a little bit of KIMCHI. When I rewatched this video myself, I forgotten he put kimchi on his grilled cheese and I had the same reaction as Uncle Roger.
So I just finished the video. Thanks for your insight James. Also one thing to point out is the Kimchi will keep the cheese cooler, acting as an additional heat sink that needs to be heated up before the cheese can melt. Insulation is not the key here. The average person would absolutely remake the sandwich or even try a few things to force the cheese to melt. Dare I say, actually putting the cheese a few seconds on the pan or whatever they are using. The problem with the mentality here is the fact that it essentially turned the grilled cheese into a "Cheese Kimchi sandwich". I just looked on google and theres news articles and recipes talking about having a kimchi grilled cheese sandwich, and "taking it to the next level". Please.. it is NOT a grilled cheese.. its a kimchi sandwich guys. Why are people fooling themselves after watching this video?
So... I've made mozzarella/tomato grilled cheese, I've done mozzarella/tomato/basil grilled cheese. I've done it with rustic bread before. I've mixed mozzarella cheese on toast with tomato and toasted bread cream cheese and put them together. You can add herbs, fresh or dry (some different attention given to the method)... Yes, you can put fillings in the sandwich. But honestly, If you want that pizzaz its easier and more worth it to make a sauce to dip sandwich halves/slices into. The biggest problem here isn't anything on its own, its the compounding mistakes. (except perhaps the thickness of the bread slices.) A dry cheese can work although you can't expect a signature melt you would get from something like mozzarella. If I were to do that at all... I would finely grate it and add it between 2 layers of excellent melting cheese. another option is to finely grate dry cheese, add some butter/cream and some good melting cheese to make a sauce, and pour over the sandwich after it is done... I've said enough.
Uncle Roger so surprised with the kimchi his inner Malaysian just came out lol Walao is very often used in Malaysia and Singapore. We use it to emphasize shock. You can differentiate their feeling by hearing how their "Walao" tone is. Walao can be used for both positive and negative and their tones changes depending on what they are shocked with. I believe it's from Hokkien, a Chinese language.
I think some people forget the beauty of simplicity. To me a good grilled cheese is buttered bread with a slice of ham between 2 slices of provolone. It is melty, tasty, and tasty. Sometimes I will use pumpernickel rye swirl bread if I want to be fancy.
Monterey Jack, Colby, Mild Cheddar, Swiss & others, options abound, Gorgon's choices were pretentious, they would have worked IF, better thinner bread & if he grated those cheeses.
I've used homemade raw goat milk farmhouse cheddar & cheddar & brie & camembert (not all at once) w/ store bought Swiss provolone mild/sharp cheddar & Colby jack (again not all at once) along w/ thin sliced apples or famous Dave's sweet n spicy pickles or bell peppers from my garden on homemade bread (boule or challah or normal loaf) it came out great plus it looked better than uncle Jamie Ramsay's toasted spicy cheese brick sandwich even cheaper too
I used to work at a dive bar and this hurts me so bad. I was in the kitchen and at the end of the night, I'd take leftover cheese and mix it with a *light* smattering of beef, bell peppers, and onions. grill them up together, then layer it on the bread, cover with the cheese, and then cover with a bowl and get a perfectly gooey inside with nicely toasted bread. Key word is light, just to add a little texture without turning it into another kind of sandwich.
Another trick for really quick melting is to put the cheese right on the pan, and then the bread on the cheese. 30 seconds and flip it over and add the next piece of bread. Then cook as usual.
I use a slice of provolone and a slice of processed with some sliced deli turkey for mine. Brown two slices of bread and let the turkey slices cook, flip, and place the cheeses on the bread. Cover until the cheese is slightly melted, put the turkey on the cheese, put the other piece of bread+cheese on, and then flip until both sides are done to your liking. Cut the sandwich then press it together for a nice cheese pull with the provolone.
Gordon didn't make a grilled cheese.. he made a kimchi cheese sandwich.. badly. Jon Favreau made a great looking grilled cheese in the movie Chef from 2014. Bread, butter, cheese, and grilled it. It looked delicious too. Thanks for the video
I will never understand this. If you botch it so badly... STOP PRODUCTION OF THE VIDEO! If you screwed up, no one will know if it was never shared with the entire flipping Internet. Maybe that was his intention though: to get the Internet talking about his expensive crappy burnt cheese sandwich/roofing tile replacement experiment. You know? You are allowed to have a reputation for criticizing other chefs and using profanity. You are allowed to have a reputation for making good food. If you want to you CAN get a reputation for being at cooking an otherwise simple recipe and overcomplicating it and still screwing it up. It is harder to regain a good reputation after that though.
You are The only Person on This entire Platform that actually reacts to the Content They're watching. It's fun to watch Your expressions change when reacting to The Video
I have made something similar to this but I prepped the ingredients very differently. I used asiago, Romano, and gruyere cheeses with a rosemary sourdough and fried jamon serrano (thin slices). But I used a microplane for the Romano and asiago cheeses and not a lot of either, just enough to get some of the flavors. The gruyere was the main cheese because it melts very well. The sourdough was about 1/3 the thickness of Gordan's bread in this video. I fried the sandwich in unsalted butter at very low heat and it turned out perfect. Similar to the kimchi Gordan used, I have made grilled cheese with gruyere and fontina on schwarzbrot with about two tablespoons of warm sauerkraut. That was also quite good.
If you insist on using thick bread, butter it and start it toasting both pieces as normal. While that is happening, throw your cheese in a nonstick pan, melt it, and slide it out onto the bread, then assemble.
Cheese and kimchi combo has always been craze in South Korea. South Korea love their cheese. I have already eaten an egg drop sandwich with cheese, kimchi and spam. And it taste great
It's just that then that's a kimchee sandwich (Great) but not a grilled cheese sandwich. If you put ham in a sandwich, it's a ham sandwich. Cheese is just the accompaniment.
No one said it would taste bad. Just that you probably shouldn’t call it a grilled cheese. Like you can put your spin on something if you explain it but Gordon literally said “the secret to grill cheese is kimchi”. Which is just bizarre misleading.
He didn't even mention that American isn't even real cheese. It's plastic cheese byproduct. I would cut the cheese & bread thinner, but I would try it.
If you were to make a grilled kimchi and cheese sandwich, besides getting the right type of bread and thickness, cheese (raclette and smoked cheddar are good) you would also need to get proper quality kimchi fermented to the right point, and for the flavour to be good the heat from the melted cheese would need to penetrate onto the kimchi so that it cooks a little, which adds a different depth and dimension to the kimchi and overall flavour of the sandwich. PS James, for people allergic to fish (there is a type of fish sauce in kimchi that helps fermentation) you can use vegan kimchi.
I would try this sandwich and may even enjoy it, but if I ordered a grilled cheese at a restaurant and this is what they gave me, I’d be confused and disappointed.
My grilled cheese is super simple. Sour dough bread, spread mayonnaise or Kerrygold butter on the bread, and thinly sliced sharp cheddar cheese. Cook in a skillet over medium heat till the bread is golden brown and the cheese is fully melted. Doesn't get any easier than that. Add tuna salad (I do tuna, mayonnaise, diced red onion, Minced garlic, salt and pepper, and a splash of dill pickle juice) to make it a tuna melt that is out of this world.
I would throw the cheese itself into a pan with butter and pre-soften it, THEN place it on the bread and grill. Those cheeses can take some direct heat, since they're so dry and hard, and the butter will incorporate a little moisture back in. and I have put kraut and pepper salsa on grilled cheeses before, and they were okay, but I was using gouda and havarti, respectively. Which are much softer and easier to grill in a sandwich.
The way I make a grilled cheese is a bit different but oh so good.i get some butter and throw it in a skillet to melt. Then I add in some olive oil until mixed. I take a nice thick bread like Texas toast and I dip one side into the oil butter mixture and remove it and set it wet side up. Then I get some shredded sharp cheddar and mozzarella and a couple slices of American. I then sprinkle a bit of garlic powder and Italian seasoning on the wet side of a piece of bread and put it face down in the skillet and put on a slice of cheese then a mixture of the other two cheeses. Then I put the slice of american cheese then put the other bread on cook it a bit slow one one side until it becomes toasted. Then I flip it press it down a bit and crank the heat up. I grill I fast on this side since the cheese is pretty much melted it just finishes it off. The reason I use a butter oil mix is the oil soaks into the bread and when you grill it you have a much crunchier layer of char on the bread because the oil butter mixture seems down into it. So in the end you have a her garlic bread grilld cheese. The reason for the cheese mixture is the sharp brings a tanginess the creaminess and salty flavor comes from the American and the steinginess from the mozzarella. Best of all three worlds.
Some of my favorite grilled cheese addons: finely chopped shallots; caramelized onion; crispy bacon, pickled jalapeno. And of course there's the croque monsieur.
As a brit, we'd only use the crappy cheese squares for grilled cheese/cheese toasties if were being really cheap and basic. We'd generally use cheddar or red leicestershire cheese.
You can embellish a grilled cheese, but at some point it is no longer a grilled cheese. It becomes a different kind of grilled sandwich. See also: Grilled Ham and Cheese.
In my home grilled cheese is one of the best Everyone likes it different grilled cheese with pepperoni and Chive, grilled cheese with black pepper, grilled cheese with slices of onion my mom actually likes when I fry up the onion and then put it on the grilled cheese well in between and as what I think of what Gordon Ramsay's doing I would probably put the kimchi on the side after the grilled cheese is properly fried and the cheese is melted I put the kimchi on top that way I can enjoy every last bite and a personal favorite is pepperoni and chive put it with tomato soup and it really does taste like a pizza😊😊
Actually Uncle Rogers, you can melt ice cube by applying pressure on it. I think ice is the only one known solid to behave this way. EDIT: Quick search, there are other solids, bismuth and gallium
FutureCanoe improved the recipe by...not blasting it with a woodfire and using his dingy oven instead, which allowed the cheese to melt and the bread to not burn. Maybe Gordon labbed the recipe before with a weaker oven and it worked then but not when he wanted to be fancy with the woodfire.
Now I'll be the first to admit this might be nostalgia making this better, but I used to do grilled cheese on commercial sour dough. Like sliced bread type. Now I have done "fancy" thicker bread to impress a tiny bit, but I could never get that uniform. I'm not a pro or even a good amateur cook, but I remembered getting sour dough sandwiches etc when I my dad was stationed across from San Fransisco as a kid. Its a kinda weird happy memory for me. Works better with more sandwich ingredients, but I've done this for my kids when using up bread too. Ha, and to horrify yall, I've done french toast with stale sour dough as well. I liked it, but I'll be the first to admit I like some weird tastes and it was my cooking and I was hungry. Chef James, love your videos, thank you for the content!
BTW, if anyone else likes this particular combo but has any suggestions to build on, please let me know. Especially that kids might enjoy. Mine are a bit picky at times, so I'm trying to expand their tastes in good ways
Gordon on his knees pushing oily burnt bread with bare hand was unexpectedly bizarre sight to behold. 13:46 Grating or shredding cheese works very well if you need to melt it.
My preferred cheeses for this is munster and jack. Ive never done kimchi but i have added pickled red onions i make for burgers and salads And it was good... the "acidity" i did enjoy. Usually i do a pepper jack cheese or add a green suace for spice over adding acidity.
I enjoy putting caramelized onions on my grilled cheese with a bowl of tomato soup. I also put a lid on my pan with an open face because low and slow wins. An alternative is to broil it so I get a nice crispy brown cheese crust on top. Of course butter both sides. Maybe some spicy peppers for a kick.
6:48 What i do with harder cheeses is, use large pan grill both slices one side first, at the same time have cheese melting directly on pan, when done flip one slice on top of cheese, with cooked side down to stick to cheese.. using a spatula flip cheesy slice, and plain slice to cook the other sides, stack them together, and serve..
I work at Foxwoods resort in CT USA. Chief Ramsey is filming two seasons of Hell's Kitchen here . And he opened one of his restaurants here. I have run into him a few times and I'm just happy he hasn't called me an idiot sandwich. Yet.
I liked as soon as you said, no way it didn’t burn 😂 you were getting it either way though, always great videos. If you cook on a fire you either hang the pot over the fire so you and can control the height and therefore heat or you use the coals. You can move some aside and use them away from the flames or just let the fire down and use small fuel and air (blowing or wafting to get oxygen to the coals) to control the heat. If you use a dutch oven you can put coals on the lid to give heat from the top. Bacon, egg, cheddar cheese and Chinese chippy curry sauce butties. Sounds mental but they’re great, the egg yolk goes nice with the sauce. Wasn’t gonna make three comments 😂
I’d say when doing a multiple cheese bread dish, it’s good to have melters, and non melters. With rustic loads you just need more butter - being fresh is very important too. If not fresh, a light flick of water and 5 minutes to sit, will re introduce moisture at least. Keeping in the fridge can also dry out bread quicker.
I love blue vein cheese, And I simply melted it onto a piece of toast with butter and it tasted delicious, what I’m trying to say is there are no rules, choose a bread you want to use and choose your favourite cheese, grill it and that’s all it takes. But using fresh bread and a good quality slice of bread will make the difference. At the end of the day it’s not complicated. Keep it simple
I like my grilled cheese with Cream cheese I use Mild Cheddar cheese and Laughing Cow Cream cheese Before Grilling I add a few chili flakes for heat. I shred enough cheddar cheese that I also put it on the outside of the sandwich as well giving an extra flavor of cheese yes I fry on the cheese but being very careful not to burn the cheese on the outside just melts too a crisp to make a better crunch then butter bread. It does work if you usually butter too thick witch for some reason it does for me the extra cheese takes away the butter and crisps like having crispy cheese bits. I usually make cheese bits for the top of my mashed potatoes usually for garnish on the potatoes but people in my house just love the crunch.
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Be sure to checkout my Cooking Course where you don't learn to burn a grilled cheese! chefjamesmakinson.com/cooking-course/ :)
Love you reaction videos, recipes less so. But would really appreciate videos covering cooking methods and on organising the cooking area. Eg this is how I store fresh herbs or how I store dried herbs etc. Methods, this is how to make roux, or premade roux just add some to cooking ingredients (chef Pierre did good version). Or this is how reverse sear, and advantages or disadvantages.
Remember Frenchie's response.
Q what is the enemy of flavor? (Water)
Frenchie's response "Jamie Oliver"
Oh don't be soo polite... it 'is' 'trashbinworthy'.
I can use whole-wheat bread with decently thick (2mm each) cheese slices. If 'I' want to experiment, I'd rather put Palak Paneer (the version I make, which is pretty dry) without the Paneer pieces. And I know that 'will' be tasty.
Sunday James is best James ✌️😊
American medium or sharp cheddar slices and they ultimate sekrit ingredients, yellow mustard. Spread them yellow mustard on both slices of bread. Put them cheddar medium or sharp slices on top. Put the sandwich in a skillet at low to medium heat with a lid on top (very important) - and enjoy the gooey goodness :)
Gordon fumbled hard on this one ngl
Is that a pun on nigels name or smt
@@LORDANK84 lmao no, ngl means "not gunna lie"
I didn't even mean to make a pun haha
I think part of this is also that in UK, we usually just put grated cheese on a single slice of toast and put it under the grill (so more like a mini-pizza than a sandwich). It makes all the stuff about making sure the cheese melts properly and the bread doesn't burn moot. Gordan clearly hasn't practiced the US style enough and tried to wing it.
Fumbled implies that he had a plan at least that was gonna work.
This was a fail from the get go. I'm legit worried about Gordon at this point, is this dementia?
@@Dantelios no i understood the short form I was just curious
So it takes $50 to make a burnt unmelted grilled cheese
yep about that
Yea.
F you!
Totally kidding, great comment, terrible GC sandwich.
Yeah, not Ramsay's best showing is it?
To quote Gorden's Amazon Alexa commercial, "Pathetic! You're 57 years of age and can't make a grilled cheese sandwich? The name is the recipe!" 🤣🤣
goddamn that kind of irony should be illegal.
This looks like something I'd make while drunk at 5AM after a three day bender
When you are too hungover to turn around and use the stove. HEY LOOK! A FIRE! Why don't I put this skillet on that?
Even then you couldn’t F up grilled cheese
Ol' gordo has jumped the shark and lost his eggs. Imagine how loud this maniac would scream if someone heated this up and served it to him!
That's one thing that I was thinking too
he would simultaneously scream, " IT'S FOOKING BURNT!" and "IT'S FOOKING RAAAWWWW!"
@@that44rdv4rk with a "YOU FOOKING DONKEY!!!!"
@@that44rdv4rk "it's your recipe Gordon"
I hope so much that someone will present this to him on masterchef.
What's really funny is Gordon did a "redemption" grilled cheese video. Oyster mushrooms, jalepenos, tomatoes, ginger, shallots, honey, short rib, mayonase, chili flakes, chutney, and literally black spots all over the burned bread. Not kidding.
really.. I should see it!
@@ChefJamesMakinson th-cam.com/video/RCqns11E_9M/w-d-xo.htmlsi=pVjeqy1eHDfWzC41
@@ChefJamesMakinson yes, please do a reaction on this video as well.
@@ChefJamesMakinson Oh yeah, it broke the internet in its ridiculousness (inevitable) and no surprise at all, it was a worse video, given that he was trying to redeem himself. Shocked, I tell ya, shocked.
To be fair, while that video was a complete failure of a grilled cheese too, I bet it was at least delicious unlike this garbage
SPICE IS NOT TEXTURE
that is straight up golden
What I do when I want an "elevated" grill cheese -
Get a handful of chopped onions
Fry them sort of until they are caramalised
Make standard grill cheese layout (simple bread and mozzarella and cheddar cheese mixed in)
Add caramalised onions and onion oil over the cheese
Add some Italian/Mediterranian seasoning (oregano, basil etc, just get a seasoning mix)
Maybe some garlic butter on the outside
Then grill it in my pannini press (pan works too)
Great sandwich that still sticks to what a grilled cheese is, and isn't fancy and uses basic stuff.
You can use this as a base for other sandwiches too, just add in more stuff like a patty, veggies, pickles, olives etc.
What do I do when I want an "elevated" grill cheese?
I make a simple grill cheese which is already incredibly tasted, put it on a plate and hold it over my head. It's about as elevated as it needs to be. Now the best part: to eat it.
Maybe you might be able to say some tomato soup to dunk it might elevate it, but that is about as fancy as it should ever need to get.
Feels like Gordon was having his own 'Chili-Jam Moment' with this video
hahaha yes he did
😂😂😂😂😂😂 👏🏼👏🏼👏🏼
Used to love glazing ribs with chilli jam, now the product is ruined for me.
I dunno...because grilled cheese is so simple it's the kind of thing where you can do your own personal spin.
@nnuae I mean, if used in an appropriate recipe, I don't see why you should stop just because someone else over uses it
My mother used to say "When it's browned it's cooked, when it's black it's fucked"
My theory is Gordo was 100% blasted out of his mind either drunk, had a massive hangover, or was seriously trolling people and just had to call a video in real quick to hit deadlines. This was atrocious and an affront to all mankind. The second worst one was the "Frito Chili Pie" on the racetrack. That boggles the mind. I am surprised he isn't showing "How to make high end prison burritos with ramen." using old socks and hot water from the shower.
I've actually heard Gordon say that on one of his shows. How he didn’t remember that is anyone’s guess.
Americans took that personally.
Chef James is the only one i know who hasn't had a chili jam moment, awesome carrrrbonara video! Subscribed
Awesome! Thank you!
You can make grilled cheese with a harder or drier cheese that doesn't melt as well, but you HAVE to give it some help. The best way to help it is to shred it very finely. For example, Kerrygold Dubliner doesn't melt very well as slices, but if you finely shred it, you have a FANTASTIC flavorful grilled cheese base, particularly when mixed with more traditional cheese as a duo or trio. On a side note, shredding the cheese will also help greatly if you are adding something that would normally make the sandwich fall apart, such as tuna or shredded crab... shred both the tuna/crab/etc and the cheese, mix them 50/50 and use that as your filling, and the cheese will bind the sandwich together beautifully.
Also, if you'd like a nice cheese crust that comes out perfect every time, follow these steps:
1) Shred a nice neutral cheese finely.
2) When the sandwich is basically finished and ready to pull, sprinkle shredded cheese on TOP of the sandwich, then quickly flip it so that cheese is trapped under it. IMMEDIATELY sprinkle a tiny amount of the cheese on the bare skillet, using it as a visual guide to what the cheese under your sandwich is doing. (If you try to flip it too soon, you will destroy the cheese crust and get your spatula all gooey, but if you wait too long it will burn... the visual aid prevents this pretty much every time)
3) When the cheese on the skillet is browning and almost ready, sprinkle more cheese on top of the sandwich and flip it, then sprinkle a second small drop of cheese onto the skillet as a second visual timer.
4) After both sides are basically finished, dial in the perfect done-ness by the normal flip-flip-flip-flip process.
The funniest thing about this is that Gordon made another grilled cheese video to redeem himself from this disaster... and he messed it up again!
I should see it soon
That recipe proves even the most seasoned chefs roll a 1 on occasion.
I remember the episode of Gordon trying to make Pad Thai at a Thai restaraunt. The chef looked absolutely pissed at what Gordon presented, because Gordo knows jack shit about real Thai food because he can't see past his own ego. He really sums up the quote, "everybody knows something, and nobody knows everything."
He served it is the real problem. He could have started over.
One way to make it work with that bread and those cheeses would be to grate & mix the cheeses, butter the bread, assemble and cover the pan on low with a tsp of water on the side to steam.
A better grilled cheese is with whatever cheese you like as long as it can melt or is combined with a melty cheese. I like to add cracked/milled pepper corns to the cheese, best to keep seasoning to a minimum to compliment the cheese's flavor. Good options are chopped fresh basil, thinly sliced patted dry tomato, chopped sundried tomato, thinly sliced & low oil pan roasted onion, chopped & sautéed mushrooms, etc. The key is low moisture toppings to stick to the cheese. One great combo I used recently is habanero cheddar & swiss.
So first that flavor combination works. The lactic fermentation in the cheese and kimchee gives it a cohesive flavor. I also have done this with Achar. As long as you don't overdo it it adds spice and some acidity which can cut through richer fattier cheese. It actually does taste good. Especially while using good whole wheat preferably a sourdough boule. The thing that actually makes this bad was the cooking method. Personally, I like grating the cheese it seems to melt better. I also like to start the cheese kind of open face as you mentioned on low heat with a lid on the pan preferably clear so you can see the cheese starting to melt. But this flavor combination does work
Gordon did a UNO reverse on what constitutes grilled cheese. Grilled cheese is about making something delicious out of a disgusting piece of bread you can't eat unless it's toasted and the worst excuse for a cheese. Instead he took what appears to be delicious bread and great cheese and ruined both.
Actually many people tried the recipe, if Gordon haven't fuked up by putting the pan in the fireplace, the taste is actually a pretty good fusion, but he burned the bread and cheese still rock hard, just to look cool cooking with the fireplace, that's his biggest mistake
🤣🤣🤣UNO reverse hahaha thats a good one
@@audsunheatpumpgroup9812 The biggest mistake is the cheese. Not only did he choose two cheeses that melt very poorly, he also decided to cut them into literal bricks that would either stay rock solid because he struggled to heat it thoroughly, or would turn unpleasantly rubbery even when heated through. I think it's worse than that extra and unneeded fireplace cooking because at least there's a chance for the fireplace to actually work if he really tried.
Fireplace for keeping warm and burning evidence I like that lol
😂😂😂😂😂😂😂😂😂😂😂👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🤣🤣🤣🤣🤣🤣
🤣🤣🤣🤣
that why gordon cook his "grilled cheese" there he was trying to get rid of the evidence of his own screw up
@@alexanderzack3720 that was the joke
“It’s like someone pissed in his cereal” 😂😂 i nearly spilled my coffee 😂
I've done lots of fun grilled cheese experiments! I've made a Pizza grilled cheese using pepperoni slices and mozzarella cheese, seasoned with garlic salt and dipped in tomato soup to kinda represent the pizza sauce (tho I should have used Marinara or even just a bowl of pizza sauce to dip) I've made Roast beef with saurkraut grilled cheese using cheddar cheese as the primary flavor of cheese, alongside adding mustard and mayo, and I've even defied the main rule and omitted cheese to make a banger grilled PB&J using a sugar-free peanut butter so it can be seasoned with Cinnamon Sugar, alongside the jam being a four-berry kind I've grown quite fond of. Grilled cheese being so simple is why I LOVE making them! While sticking to the simple nature of them, little things can be added to make each one unique while still easy and cheap to make!
This is sort of giving me flashbacks to my university days. Opening the fridge, and looking at what I have and just thowing it together.
🤣🤣
"throwing it AWAY" lol! I have too many childhood memories of what's in the fridge making me ill. That old dried rind cheese looks like something my father should not have eaten.
@@TheRoadLessPaved That too...and sometimes cutting mould off the cheese and praying that I wouldn't get ill.
I married a Japanese woman who came pre-packaged with twin daughters. They had never had a grilled cheese so I made them like my mom used to make them. Butter on one side, throw in a pan with low heat, a smear of mayo (miracle whip or real mayo, both are great), cheddar is my preferred cheese but my girls liked velveeta on the mayo side. Butter another piece of bread, put on top butter side facing cheese, then mayo on the top, wait a bit for brown, flip, wait for cheese to drool over side and flip as necessary. My kids absolutely loved them.
Many years later I was working as a chef at a specialty hospital and got an order for a grill cheese from a kid and wasn't thinking so I made it how I made them for my kids instead of how it was on the menu and the kid loved it, dad and mom liked it and ordered sandwiches for themselves and it got around at how good it was so the recipe got changed to my version.
Also, a smidgen of 1000 island and ham on a grilled cheese tastes great,,, guess at that point it's no longer a grilled cheese lol.
Learned a recipe a few years ago where you take a grilled cheese, make it as usual, but also put some ham and strawberry jam in with the cheese, dip the whole thing into egg and fry it up. Turned out amazing when I tried it.
🤣🤣pre-packaged
pre-packaged hahaha as for the ham and strawberry jam sounds like a croque monsieur
I like Monte Christo sandwiches so I will try that last recipe. I always fancy up my grilled cheeses, sometimes ham, sometimes tomato. But for a plain one yours sounds good and I'd use the cheddar.
I wouldn’t feed Velvita to a stray dog.
Using butter in the pan and a light smear of mayonnaise on the outside gives you a very nice grilled texture crunch crust…
Yes, I would. The combination itself doesn't sound bad, with better execution (using uncle Roger's trick, not so thick bread, cheese grated or cut in more pieces etc) it could be quite tasty!
The bread doesn't look bad, but definitely cut way too thick. It's got a solid crumb, which is good for grilled cheese; if you use a rustic bread and it has large voids in the crumb, the cheese just melts through the holes in the bread and it's a mess. White bread is for feeding to ducks at the park, not for human consumption.
I prefer Cheddar, Swiss or smoked Gouda for grilled cheese, they melt pretty well and have solid flavor. Motz is fine, i guess, if you want the stretchy thing, but I'm not as big a fan because it gets stringy and makes the sandwich hard to eat. Parm and romano are great for salads and pasta, but not grilled cheese. Processed Cheese Product, or American cheese, is not a substance I want to put in my body.
I've seen tomato added, and I think sour stuff like thin sliced dill pickle or sour krout is delicious if you have rich or high fat cheese that complements it. I don't know that I'd use kimchi with those particular cheeses though. They're too dry.
Ramsey had a nightmare here. Grilled cheese sandwich tough to get wrong but he managed.
As someone put it, Gordon evolved beyond a grilled cheese. It's too simple for him to grasp, he's got to try and fancy it up.
@@redbearington3345 Exactly, just glad to have proof now 😂
More recently, Gordon has tried to make a redemption grilled cheese, this one being such a meme for the passed five years that he’s decided he’s going to get back in the internet's favor. It has a dozen different ingredients, and if a chef made this for him twenty years ago, it's possible he would’ve order a hit on him.
James, please watch his redemption video! It’s just…wow
I will have to see it
And he ended up making a short rib melt, not a grilled cheese sandwich, and it only took him five bloody pans to do it.
@@ChefJamesMakinson Don't bother, he still fucks it up, only with 5 pans now.
The very best grilled cheese is made with white bread butter and velvetta cheese.
Chef at 9 years old my mom allowed me to make a grilled cheese sandwich. First Wonder bread+American cheddar+bacon and a tea spoon of butter on a frying pan four minutes later perfection. 55 years later and many variations and I've yet to surpass my mom's simple yet tasty perfection.
Thank you Chef James👍
PS :" if you have weak teeth or dentures" (don't try this at home)!!😅[14:45
Cook your bacon first and then cook the bread in the fat, don't even need butter :)
@@nightshade7240 My dad used to fry his bacon for the grill cheese sandwich, then he grilled his sandwich on it. I always preferred butter.
The height of humiliation for Jaime Oliver is when Chef Brain Tsao and his frenchman, cracked a joke saying "What the enemy of Flavours? And the answer is Jaimie Oliver. 😂😂, Its hard and Drak, but really funny.
Brian Tsao was more thinking about water when he asked the question but was caught off guard by Frenchie answering Jamie Oliver instead 😂
😂😂
Screw the healthier crap, a grilled cheese is white bread and Kraft singles. The singles melt well, taste great and probably are 10% cheese 🧀
Com'on the kraft thing sucks. You can easily find better options. Like the most obvious, CHEDDAR ! But also Monterey Jack, Emmentaler, Raclette cheese (it's made for melting, Swiss people have a meal based on it), Camembert, young Gouda, Talegio, even simple shredded mozzarela is better than kraft singles
@@bertrandronge9019 Or maybe they just like kraft singles? Believe it or not, a ton of people grew up with those used for grilled cheese and they work just fine for it. Don't need to spend extra money just making a simple snack like a grilled cheese. Save all that more expensive cheese for actual dishes.
@@jeremycampbell4021 Emmental, Gouda, Monterrey jack are barely more expensive that the kraft thing. And at least you can try something else. Maybe it taste good now but if you are watching cooking videos, maybe you want to try something a bit better and then, maybe you'll realise you were eating tasteless crap ?! Or maybe you'll think it doesn't worth it ?! But you can't know untill you try and it's not like 3$ for a pack of cheese was a big amount of money
@@jeremycampbell4021 kraft singles are a disrespect to cheese
@@bertrandronge9019 Dude, chill, let people enjoy the food they like.
I love kimchi and would definitely try this! I'm surprised I haven't already. My favorite grilled cheese includes a couple of xhot roasted hatch green chilies.
Kimchi goes very well with cheese, imo. Kimchi on a cheesy pizza is pretty darn good, though I actually never tried it in a grilled cheese sandwich. If I add just one extra ingredient to a grilled cheese sandwich is a couple of thin slices of tomato.
One correction on Uncle Rodger... you can melt ice by pushing it.
Since ice is one of the very few solids that are less dense than its liquid form.
Pushing it increases the pressure, making it more dense, causing it to melt.
There are video demonstrations where you can cut ice with some wire tied to weights, by melting the ice in contact with the wire.
I would never make this. Uncle Roger is correct, all the ingredients cost too much. I feel like making this sandwich does a disservice to all of the ingredients.
Putting all the money in boutique cheese and not even adding a slice of ham seems such a waste to me.
In Belgium where I live grilled cheese isn't a thing, we only know 'croque monsieur' usually prepared with young gouda cheese.
We occasionally eat grilled cheese when we either forgot to buy ham or the shop was sold out or the budget too tight as student as its the priciest element of the dish.
Depends where you are, and where you’re from. It sounds like you’re expressing very narrow US perspective.
You know you screwed up in selecting your cheese when Uncle Roger comments that using a Kraft Singles slice would be an improvement. For the record though, I do use Kraft Singles to make grilled cheese.
@@nargileh1 ham would have added needed moisture for the cheese.
Croque monsieurs are definitely superior
@@nargileh1
Funny enough, I JUST remembered that back in 2018, there was an Amazon Alexa commercial during the Super Bowl 52 that had celebs "fill in" to voice Alexa. And the Gordon Ramsey one was when someone asked "Alexa, show me a recipe for a grilled cheese sandwich." And on the other end, Gordon goes "Pathetic. You're 32 years of age and don't know how to make a grilled cheese sandwich. Its name is the recipe you *Expletive that was never clear on what it was.*"
"You donkey!!!"
It's bleeped and slightly blurred out but I'm willing to believe it's just him saying Donut. That's what it looked like, anyway
really? haha
@@ChefJamesMakinson th-cam.com/video/0JgvvMnDNDc/w-d-xo.htmlsi=BVhjFQm0nbKtUeH9 At 0:20.
@ChefJamesMakinson "you donkey", which Gordon Ramsay says a lot
I like sourdough and cheddar in my grilled cheese sandwiches. Whack in into a pan with a little butter.
I like the tang of the sourdough and the sharpness of the cheddar. Maybe it's not for everyone though.
My favorite grilled cheese is with 9 grain bread or Texas toast, cheese is smoked Gouda (a firm cheese), Havarti with herbs or garlic (very soft cheese) and sharp cheddar (a medium firmness cheese). Butter both sides of the bread slices and sprinkle with a little bit of garlic salt. On medium high heat put both pieces of bread down and brown for about 1-1.5 minutes. Lift the pan then reduce the heat to low-medium while flipping one so toasted side is up, layer the cheese in order of Gouda, Havarti, cheddar then put the toasted side of the other piece of bread down on the cheese. I cover it for about a minute to make sure the cheese is nice and melted. Cover off, flip and continue cooking until golden brown (flip it as much as you need to desired brown colored (I like to go for a medium brown myself so if I scrape a knife over the top and it gives that nice dry sound it's some ASMR gold) plate it, cut it and enjoy!
If you're doing the content TH-cam/TikTok cheese pull or you just want to impress your friends and family than keep a piece of cheddar out and placed close to the stove while you cook so it can reach room temp or at least not be fridge levels of cold, I know it'll be a little messy but carefully open your cut gooey sandwich, put that piece of cheese right on the line where you cut, put it back on the pan and cover for about 30 seconds to melt the cheese, get your camera ready to record so you can do the pull as soon as it's out to get that sweet sweet content. Plate it and pull to give the people the food porn that they want. 🧀🥪🧀
The hypocrisy is the worst part. If someone made that for him, he'd scream bloody murder. Shameful. Really shameful.
yeah
watching James how Uncle Roger roasts Gordan Ramsey.
What a wonderful world we live in. 🤣🤣
Haha 😄
I'm Italian, usually for grilled cheese I used fresh caciotta and fontina (fresh=not old and dry), but to tell the truth I only made the grilled cheese when I didn't have any cured meats at home, otherwise I would put cured meat such as prosciutto cotto, prosciutto crudo or speck, only one type of cured meat though (and that would have been a toast).
By the way, a griddle toaster is better than a pan in my opinion
If you google with 'grilled cheese and sauerkraut' there are quite a few sandwich recipes that turn up. I think this is really just a variant of those. Kimchi and sauerkraut are both fermented cabbage, using slightly different process.
When I saw the Ramsay video without Uncle Roger, I thought " Why would you air this obvious fiasco?" The cheese didn't even melt.
🤣
Hey James! Nice to see this upload, thanks for the content!
The secret ingredient to this video.. is a little bit of KIMCHI.
When I rewatched this video myself, I forgotten he put kimchi on his grilled cheese and I had the same reaction as Uncle Roger.
You are welcome!
So I just finished the video. Thanks for your insight James. Also one thing to point out is the Kimchi will keep the cheese cooler, acting as an additional heat sink that needs to be heated up before the cheese can melt. Insulation is not the key here. The average person would absolutely remake the sandwich or even try a few things to force the cheese to melt. Dare I say, actually putting the cheese a few seconds on the pan or whatever they are using. The problem with the mentality here is the fact that it essentially turned the grilled cheese into a "Cheese Kimchi sandwich".
I just looked on google and theres news articles and recipes talking about having a kimchi grilled cheese sandwich, and "taking it to the next level".
Please.. it is NOT a grilled cheese.. its a kimchi sandwich guys. Why are people fooling themselves after watching this video?
So... I've made mozzarella/tomato grilled cheese, I've done mozzarella/tomato/basil grilled cheese. I've done it with rustic bread before. I've mixed mozzarella cheese on toast with tomato and toasted bread cream cheese and put them together. You can add herbs, fresh or dry (some different attention given to the method)... Yes, you can put fillings in the sandwich. But honestly, If you want that pizzaz its easier and more worth it to make a sauce to dip sandwich halves/slices into. The biggest problem here isn't anything on its own, its the compounding mistakes. (except perhaps the thickness of the bread slices.) A dry cheese can work although you can't expect a signature melt you would get from something like mozzarella. If I were to do that at all... I would finely grate it and add it between 2 layers of excellent melting cheese. another option is to finely grate dry cheese, add some butter/cream and some good melting cheese to make a sauce, and pour over the sandwich after it is done... I've said enough.
Uncle Roger so surprised with the kimchi his inner Malaysian just came out lol
Walao is very often used in Malaysia and Singapore. We use it to emphasize shock. You can differentiate their feeling by hearing how their "Walao" tone is. Walao can be used for both positive and negative and their tones changes depending on what they are shocked with. I believe it's from Hokkien, a Chinese language.
I think some people forget the beauty of simplicity. To me a good grilled cheese is buttered bread with a slice of ham between 2 slices of provolone. It is melty, tasty, and tasty. Sometimes I will use pumpernickel rye swirl bread if I want to be fancy.
Monterey Jack, Colby, Mild Cheddar, Swiss & others, options abound, Gorgon's choices were pretentious, they would have worked IF, better thinner bread & if he grated those cheeses.
I like those breads for grilled cheese too. They grill well, get crispy without getting hard.
If you add ham to a grilled cheese sandwich that's called a grilled ham & cheese.
yes it is tasty!
Sometimes Ramsay tries way too hard to appear fancy and it turns into a mess. He's criticized chefs in the past for doing the exact same thing.
very true
Well He can't really cook
I've used homemade raw goat milk farmhouse cheddar & cheddar & brie & camembert (not all at once) w/ store bought Swiss provolone mild/sharp cheddar & Colby jack (again not all at once) along w/ thin sliced apples or famous Dave's sweet n spicy pickles or bell peppers from my garden on homemade bread (boule or challah or normal loaf) it came out great plus it looked better than uncle Jamie Ramsay's toasted spicy cheese brick sandwich even cheaper too
I used to work at a dive bar and this hurts me so bad. I was in the kitchen and at the end of the night, I'd take leftover cheese and mix it with a *light* smattering of beef, bell peppers, and onions. grill them up together, then layer it on the bread, cover with the cheese, and then cover with a bowl and get a perfectly gooey inside with nicely toasted bread. Key word is light, just to add a little texture without turning it into another kind of sandwich.
This is why for all the Ramsay's and Oliver's we need someone like Matty.
That sandwich looked like something a student would make at campus in his room. i would never have expected a chef making something like this.
That's the 4am and drunk version.
A student wouldn’t have burnt it though
@@supernoobsmith5718 more like High version.
Maybe something similar happened? He rolled up to the set, and they hand him this random shit, and tell him to make something.
What student has pepperberry asiago?
Another trick for really quick melting is to put the cheese right on the pan, and then the bread on the cheese. 30 seconds and flip it over and add the next piece of bread. Then cook as usual.
I use a slice of provolone and a slice of processed with some sliced deli turkey for mine.
Brown two slices of bread and let the turkey slices cook, flip, and place the cheeses on the bread. Cover until the cheese is slightly melted, put the turkey on the cheese, put the other piece of bread+cheese on, and then flip until both sides are done to your liking.
Cut the sandwich then press it together for a nice cheese pull with the provolone.
Gordon didn't make a grilled cheese.. he made a kimchi cheese sandwich.. badly. Jon Favreau made a great looking grilled cheese in the movie Chef from 2014. Bread, butter, cheese, and grilled it. It looked delicious too. Thanks for the video
Interesting! you are welcome!
Legendary Ramsey clip.
He tried to pass it off as delicious in the clip , while knowing full well he botched it mercilessly 😂
I will never understand this. If you botch it so badly... STOP PRODUCTION OF THE VIDEO! If you screwed up, no one will know if it was never shared with the entire flipping Internet. Maybe that was his intention though: to get the Internet talking about his expensive crappy burnt cheese sandwich/roofing tile replacement experiment. You know? You are allowed to have a reputation for criticizing other chefs and using profanity. You are allowed to have a reputation for making good food. If you want to you CAN get a reputation for being at cooking an otherwise simple recipe and overcomplicating it and still screwing it up. It is harder to regain a good reputation after that though.
@@FFVison _roofing tile replacement_ ... 😂 I'm in tears
You are The only Person on This entire Platform that actually reacts to the Content They're watching. It's fun to watch Your expressions change when reacting to The Video
Thank you! :)
The kimchi is odd, but i like it. Always like cheddar jack, gruyere, lots of butter. Cheeses room temp too or warmer
I have made something similar to this but I prepped the ingredients very differently. I used asiago, Romano, and gruyere cheeses with a rosemary sourdough and fried jamon serrano (thin slices). But I used a microplane for the Romano and asiago cheeses and not a lot of either, just enough to get some of the flavors. The gruyere was the main cheese because it melts very well. The sourdough was about 1/3 the thickness of Gordan's bread in this video. I fried the sandwich in unsalted butter at very low heat and it turned out perfect.
Similar to the kimchi Gordan used, I have made grilled cheese with gruyere and fontina on schwarzbrot with about two tablespoons of warm sauerkraut. That was also quite good.
If you insist on using thick bread, butter it and start it toasting both pieces as normal. While that is happening, throw your cheese in a nonstick pan, melt it, and slide it out onto the bread, then assemble.
thats not a grilled cheese tho, thats a straight up sandwich, why dont people understand the basic concept of a grilled cheese
Cheese and kimchi combo has always been craze in South Korea. South Korea love their cheese. I have already eaten an egg drop sandwich with cheese, kimchi and spam. And it taste great
It's just that then that's a kimchee sandwich (Great) but not a grilled cheese sandwich. If you put ham in a sandwich, it's a ham sandwich. Cheese is just the accompaniment.
No one said it would taste bad. Just that you probably shouldn’t call it a grilled cheese. Like you can put your spin on something if you explain it but Gordon literally said “the secret to grill cheese is kimchi”. Which is just bizarre misleading.
He didn't even mention that American isn't even real cheese. It's plastic cheese byproduct.
I would cut the cheese & bread thinner, but I would try it.
I wanna try it, just cuz GR made it and JM reviewed it. Surely this isn't the worst combination.
Anytime I see a Grilled Cheese made without a George Foreman Grill.. I feel like.. what are these people doing..
😂
Not what Gordon is doing I'll tell you that
At this point I think Gordon can mess up cereal
If he went as far from convention as he did with the grilled cheese, he'd be adding ghost peppers and camel milk to the cereal.
If you were to make a grilled kimchi and cheese sandwich, besides getting the right type of bread and thickness, cheese (raclette and smoked cheddar are good) you would also need to get proper quality kimchi fermented to the right point, and for the flavour to be good the heat from the melted cheese would need to penetrate onto the kimchi so that it cooks a little, which adds a different depth and dimension to the kimchi and overall flavour of the sandwich. PS James, for people allergic to fish (there is a type of fish sauce in kimchi that helps fermentation) you can use vegan kimchi.
I would try this sandwich and may even enjoy it, but if I ordered a grilled cheese at a restaurant and this is what they gave me, I’d be confused and disappointed.
My grilled cheese is super simple. Sour dough bread, spread mayonnaise or Kerrygold butter on the bread, and thinly sliced sharp cheddar cheese. Cook in a skillet over medium heat till the bread is golden brown and the cheese is fully melted. Doesn't get any easier than that. Add tuna salad (I do tuna, mayonnaise, diced red onion, Minced garlic, salt and pepper, and a splash of dill pickle juice) to make it a tuna melt that is out of this world.
Very good recipe for the tuna salad ✌️
@@skibidi.G Thank you!
tuna melts are good! :)
Yuck.
Two slices of wheat bread,buttered on outside ,American cheese ,fried in a pan. Maybe add slice of ham
Can’t wait for you to react to the follow up redemption video 😂
Me made one? I will have to see it
I would throw the cheese itself into a pan with butter and pre-soften it, THEN place it on the bread and grill. Those cheeses can take some direct heat, since they're so dry and hard, and the butter will incorporate a little moisture back in.
and I have put kraut and pepper salsa on grilled cheeses before, and they were okay, but I was using gouda and havarti, respectively. Which are much softer and easier to grill in a sandwich.
I wouldn't call this anything close to a classic grilled cheese, but I have to be honest. I'd eat the crap out of that.
Gordon hit the poppers before this one
Are we not going to talk about the fact that the burned buns not melted cheese is totally different from the scheme when it is cutted
The way I make a grilled cheese is a bit different but oh so good.i get some butter and throw it in a skillet to melt. Then I add in some olive oil until mixed. I take a nice thick bread like Texas toast and I dip one side into the oil butter mixture and remove it and set it wet side up. Then I get some shredded sharp cheddar and mozzarella and a couple slices of American. I then sprinkle a bit of garlic powder and Italian seasoning on the wet side of a piece of bread and put it face down in the skillet and put on a slice of cheese then a mixture of the other two cheeses. Then I put the slice of american cheese then put the other bread on cook it a bit slow one one side until it becomes toasted. Then I flip it press it down a bit and crank the heat up. I grill I fast on this side since the cheese is pretty much melted it just finishes it off. The reason I use a butter oil mix is the oil soaks into the bread and when you grill it you have a much crunchier layer of char on the bread because the oil butter mixture seems down into it. So in the end you have a her garlic bread grilld cheese. The reason for the cheese mixture is the sharp brings a tanginess the creaminess and salty flavor comes from the American and the steinginess from the mozzarella. Best of all three worlds.
Some of my favorite grilled cheese addons: finely chopped shallots; caramelized onion; crispy bacon, pickled jalapeno. And of course there's the croque monsieur.
As a brit, we'd only use the crappy cheese squares for grilled cheese/cheese toasties if were being really cheap and basic. We'd generally use cheddar or red leicestershire cheese.
my dad used to have sugar sandwiches growing up, he said they used to be to poor to afford some things
Yeah cheddar is preferable
I’ve accidentally used Wensleydale before and the flavours are all off
@@ChefJamesMakinson Man, I had heard a similar story before but I thought they were joking.
Sugar sandwiches actually sound quite nice. In an Indian household the equivalent would probably be sugar roti 😋
In Mythical Kitchen's Last Meal series, Gordon actually admitted that the grilled cheese wasn't good.
You can embellish a grilled cheese, but at some point it is no longer a grilled cheese. It becomes a different kind of grilled sandwich. See also: Grilled Ham and Cheese.
In my home grilled cheese is one of the best Everyone likes it different grilled cheese with pepperoni and Chive, grilled cheese with black pepper, grilled cheese with slices of onion my mom actually likes when I fry up the onion and then put it on the grilled cheese well in between and as what I think of what Gordon Ramsay's doing I would probably put the kimchi on the side after the grilled cheese is properly fried and the cheese is melted I put the kimchi on top that way I can enjoy every last bite and a personal favorite is pepperoni and chive put it with tomato soup and it really does taste like a pizza😊😊
Actually Uncle Rogers, you can melt ice cube by applying pressure on it. I think ice is the only one known solid to behave this way. EDIT: Quick search, there are other solids, bismuth and gallium
FutureCanoe improved the recipe by...not blasting it with a woodfire and using his dingy oven instead, which allowed the cheese to melt and the bread to not burn. Maybe Gordon labbed the recipe before with a weaker oven and it worked then but not when he wanted to be fancy with the woodfire.
Yeah if I make this I will to
Now I'll be the first to admit this might be nostalgia making this better, but I used to do grilled cheese on commercial sour dough. Like sliced bread type. Now I have done "fancy" thicker bread to impress a tiny bit, but I could never get that uniform.
I'm not a pro or even a good amateur cook, but I remembered getting sour dough sandwiches etc when I my dad was stationed across from San Fransisco as a kid. Its a kinda weird happy memory for me. Works better with more sandwich ingredients, but I've done this for my kids when using up bread too.
Ha, and to horrify yall, I've done french toast with stale sour dough as well. I liked it, but I'll be the first to admit I like some weird tastes and it was my cooking and I was hungry.
Chef James, love your videos, thank you for the content!
BTW, if anyone else likes this particular combo but has any suggestions to build on, please let me know. Especially that kids might enjoy. Mine are a bit picky at times, so I'm trying to expand their tastes in good ways
Gordon on his knees pushing oily burnt bread with bare hand was unexpectedly bizarre sight to behold.
13:46 Grating or shredding cheese works very well if you need to melt it.
Not everything needs a super fancy, expensive ass version of itself Gordon.
Uncle Roger was savage 😂
I'm all about seeing classic foods such as this grilled cheese sammy get reinvented but this was a big fat fail😂
yes he was haha
My preferred cheeses for this is munster and jack.
Ive never done kimchi but i have added pickled red onions i make for burgers and salads
And it was good... the "acidity" i did enjoy.
Usually i do a pepper jack cheese or add a green suace for spice over adding acidity.
I enjoy putting caramelized onions on my grilled cheese with a bowl of tomato soup. I also put a lid on my pan with an open face because low and slow wins. An alternative is to broil it so I get a nice crispy brown cheese crust on top. Of course butter both sides. Maybe some spicy peppers for a kick.
It's very common in the UK to put Branston Pickle on cheese sandwiches.
literally eating a cheese and branston pickle grilled cheese rn
@@shakey215 yum
What a waste of money and good ingredients. Buy Kraft singles and any white bread and you gonna end up with better result.
Grilled peanut butter and marshmallow fluff sandwich.
Also, the purest rain water is there. It is bottled as Tasmanian Rain.
I trust Gordon enough to try it but it’s not grilled cheese. This is a unique invention right here.
🤣 yes it is!
6:48 What i do with harder cheeses is, use large pan grill both slices one side first, at the same time have cheese melting directly on pan, when done flip one slice on top of cheese, with cooked side down to stick to cheese.. using a spatula flip cheesy slice, and plain slice to cook the other sides, stack them together, and serve..
I sometimes make grilled cheese with bacon grease instead of butter, sprinkled with onion powder, and two slices of cheese with lunchmeat inbetween.
I work at Foxwoods resort in CT USA. Chief Ramsey is filming two seasons of Hell's Kitchen here . And he opened one of his restaurants here.
I have run into him a few times and I'm just happy he hasn't called me an idiot sandwich.
Yet.
I liked as soon as you said, no way it didn’t burn 😂 you were getting it either way though, always great videos.
If you cook on a fire you either hang the pot over the fire so you and can control the height and therefore heat or you use the coals. You can move some aside and use them away from the flames or just let the fire down and use small fuel and air (blowing or wafting to get oxygen to the coals) to control the heat. If you use a dutch oven you can put coals on the lid to give heat from the top.
Bacon, egg, cheddar cheese and Chinese chippy curry sauce butties. Sounds mental but they’re great, the egg yolk goes nice with the sauce.
Wasn’t gonna make three comments 😂
11:50 the way he cleared his throat before lying about how the sandwich looked🤣
I tried this one, used different cheese but added kimchi, its really good but I love kimchi
Gordon used squish on burned bread: it's not very effective.
Dr. Yuri used squish on cat: it's super effective!
I’d say when doing a multiple cheese bread dish, it’s good to have melters, and non melters.
With rustic loads you just need more butter - being fresh is very important too.
If not fresh, a light flick of water and 5 minutes to sit, will re introduce moisture at least.
Keeping in the fridge can also dry out bread quicker.
I love blue vein cheese, And I simply melted it onto a piece of toast with butter and it tasted delicious, what I’m trying to say is there are no rules, choose a bread you want to use and choose your favourite cheese, grill
it and that’s all it takes. But using fresh bread and a good quality slice of bread will make the difference. At the end of the day it’s not complicated. Keep it simple
I like my grilled cheese with Cream cheese I use Mild Cheddar cheese and Laughing Cow Cream cheese Before Grilling I add a few chili flakes for heat. I shred enough cheddar cheese that I also put it on the outside of the sandwich as well giving an extra flavor of cheese yes I fry on the cheese but being very careful not to burn the cheese on the outside just melts too a crisp to make a better crunch then butter bread. It does work if you usually butter too thick witch for some reason it does for me the extra cheese takes away the butter and crisps like having crispy cheese bits. I usually make cheese bits for the top of my mashed potatoes usually for garnish on the potatoes but people in my house just love the crunch.