4 Levels of Grilled Cheese: Amateur to Food Scientist | Epicurious

Hi, I'm Bianca and I'm a level one chef. I'm Daniel. I'm a level two chef. Hi, I'm Remy and I've been a chef for more than 15 years. What I like most about this recipe is the onion that gives it flavor and also a little crunch, maybe it's just me, but I like to add a little fruit to my

grilled

cheese

, it cuts out the saltiness, adds a little sweetness and I have a sweet tooth like no other, so this works. For me I'm going to make a

grilled

cheese

sandwich that we find in many cafes in Paris.

This is the perfect combination of crusty bread and melted cheese. First the bread. I like to start with a delicious country bread, it's really hardy. It adds a nice texture, makes it more like a full sandwich, so I like the wheat bread over the white bread because I'm trying to be health conscious. The soil I will use is your beautiful homemade sabado, the acidity of the dough will work. very good with the richness of the cheese for cheese, I like to use American cheddar and cheddar and it gives it a cheesier touch and you know you can't go wrong with American, that's the way to go.

I have three. Different cheeses have a white cheddar, a gruyere and a sharp yellow cheddar, the gruyere is like a swiss but is a little sweet and the sharp cheddar adds a little punch. We will use two cheeses for this recipe. using a shelf and a little Emmentaler parmesan cheese will be the Burke of the sandwich, we will cut it, it will melt with the heat and the parmesan cheese will only add a little salt. I don't like packaged slices, you can't see them. Good stuff doesn't taste good, it feels artificial and fake. I don't mind using the American singles because it's easy.

I'm going to put some portrait or color on my sandwich. I will also make a bechamel sauce, it is traditional French. milk and cheese sauce. I'll do my Norfolk first today. I'm going to melt some baronetage oven and put my burner on medium heat. I dont want to finish. My mom put onion on everything and said: hey, why not put it? in grilled cheese. I like to add a little fruit to my sandwiches to add a little sweetness and today I'm using blackberries. I cut them in half just to increase the surface area. I think the more sugar, topping and juice that goes into it.

Ultimately, it all enhances the flavor of the entire dish. I add a little all-purpose flour, the flour is going to thicken, the sauce I add a pinch of salt, I put some on low heat a little at a time until all the milk is incorporated, medium, add a bit. olive oil so my onions are chopped, it's time to fry them, so maybe we'll cook them for about two minutes or so, we don't want to overcook them, you still want a little crunch, so when it gets to the consistency I want. I have read everything to a boil making sure it doesn't burn.

Everything has come to a boil. I can tie it up and now, between my freshly ground peppercorn, some fresh members of nutmeg and cheese in my mouth and I can get everything ready. no thing to melt, my béchamel sauce is ready. I'm going to macerate the blackberries and a little sugar is needed. I'm going to generously coat the berries and toss them a little so that when you're done you have this little one covering all the berries, they look a little wet and you can set them aside for about fifteen to thirty minutes, no one's ready to go so they look ready , so I'm going to turn them off, they're nice and brown, I can't wait to eat them well I'm ready to make this sandwich first the bread I'm going to place on the widest part of the roof so I can eat a big sandwich I like to choose the middle because already you know we want to stay as far away as possible What is this part of the blood end of the bread cards?

It's very small and I want to eat a good sized sandwich that only the middle slices can provide. The medium is the one I like to keep about a half inch or so with. my top layer I'm going to make a small hole in that hole I'll take out an egg yolk later without honoring the cheese. I like the layer because it's thin just because if you have to think about a cut it won't all melt. all the way and we have three different types of cheeses so I want to make sure they're all melting properly so I like to start with sliced ​​American cheese so I've got my cheese I've got my bread now so the secret ingredient is right golden.

The bread is mayonnaise-y, spreads much more easily than butter, and actually has a higher smoke point, so you get a nice crusty whole wheat bread instead of burnt toast. Yes, mayonnaise may sound a little strange to some people because it is mayonnaise, but if you give it a try, trust me, it will taste phenomenal. Okay, prepare the sandwich. I'm going to start with a slice of cheese and a slice of ham. I want to put the cheese close to the outer layer so it gets closer to the Heater and that's faster so my bread won't break.

The mayonnaise side is going to be face down. That's what will cook and brown the bread, so I like to layer cheese, Ilias layers or keys, so this is the first one. It's going to end up with the sharp cheddar cheese, so I start by laying out my slices. I don't do anything about the edges because it's really the center that counts. I have all the time to add cheese to onion. Yes, just scrape them off. I'm going to put a little portrait or color on my sandwich, the prosciutto should because I think it brings out more flavor.

Now I'm going to take the macerated blackberries and that's going to go on top, so now I take my butter at room temperature and spreading it, I like it better, it brings a lot of flavors, it doesn't fight with the other flavors of the sandwich and since I'm going to see the sandwich for both sides I also butter the other side now for this Grilled Grumpy Ziggy I'm going to heat up a pan from a client I like to use cast iron because it looks cute I like to use a non-stick pan I really don't know if the taste is different with a non-stick pan but I know cleanup is a lot easier let's add a little bit of butter and we're going to move the butter around because it looks good so I'm looking for the butter to bubble but not brown if it turns brown then your pan is too hot no you want to go down too much only the lesion becomes soggy, so first you take the loaded end and put the mayonnaise side down.

I start browning the hole of my sandwich down and the top slice as well with the mayonnaise side down on the other side. I guess now we just wait until it starts. sizzling I had that little searing noise this is good the dystocia is done when it's nice and golden brown to the horse's eye this side is starting to brown a little so I'm going to take the side that doesn't have any seasonings on it and I'm going to give it the back here, oh, so you want to cook like I would say four to five minutes per side, so I usually like to cook one side for about a minute or two.

The cheese is not really melting. The set looks good. I can tell my cheese is melting everything is warming up inside the bread is crispy I can check the other side waiting for the sandwich to be ready is always the hardest part salivating it smells so good both sides I will be spreading my béchamel making sure not to put nothing on top of the hole now I'm going to put all this under the grill the cheese is covering the sides here now I hope the cheese melts that's also my signature the broiler just came out just she's perfect melted another finishing touch I'll put my yolk on top and I'll go to the grill just to heat it up enough for my friends to take the sandwich from the pan from the grill the egg yolk is warm but still runny we're ready to cut it I like to cut diagonally I mean what's better on the plate could you stick the corners of your mouth like an animal and this is my grilled cheese sandwich this is my grilled cheese sandwich this is my grilled cheese sandwich bread the cheese the perfect eggs is just my wine this is really a key signature when making cheese roast there is a wide variety of breads cheeses and extras that you can use let's talk about the bread the anchor usually store bought whole wheat bread you know you're trying to be fake and healthy Daniel uses a rustic peasant flow and Remy uses a broken sourdough.

The acidity of the dough will combine very well with the richness of the cheese. Bianca's store-bought whole wheat bread is made from commercial yeast and other additives like molasses or ascorbic honey. acid amylase protease and mono diglycerides and that is the important thing, these additives have anti-theft properties and contribute to the volume and cutting capacity of the Finnish bread, so Daniel chose a rustic peasant bread that is considered artisan bread, it looks very good and It tastes even better than artisanal breads. four basic ingredients: flour, water, salt and yeast. Remy's sourdough is made from a Lagaan preparation of flour and water and a pinch of yeast.

Yeast produces carbon dioxide which, through fermentation, leavens the dough, while bacteria produce lactic acid which contributes to its characteristic sour flavour. flavor the acidity of the dough will combine very well with the richness of the bianca cheese use a combination of American cheese and cheddar cheese. Cheddar cheese is relatively sharp and has more flavor than American cheese depending on the aging process. I love cheddar cheese, it smells as good as American. a soft and creamy processed cheese, smooth and salty and flavored with a medium firm consistency and you know you can't go wrong with American Daniel uses griot cheese and white and yellow cheddar cheeses variety is the taste of life Korea is a cheese Hard yellow that's earthy, creamy and nutty, becoming more assertive in flavor as it ages, these blended cheeses feature a rich, creamy, buttery flavor profile that helps with the blackberries.

Remy uses them in tall, promising cheeses on his sandwich. Emmental is one of the best melting cheeses. Parmesan is made. of unpasteurized cosmo and has a sandy texture that is fruity and flavorless and the parmesan cheese will only add a little salt. Bianca sautéed onions to add to her sandwich. I love onions. Jen skips the reaction and breakdown of the sugar molecules in the onions. make them caramelize, developing a sweet flavor that complements the cheeses. Daniel chose to include macerated blackberries. I know some people make sliced ​​apples or pears. The sugar draws water from the blackberries, softening their fibers and bringing out the sweetness.

Remy added passional prosciutto sauce and an egg. The yolk to the dish of it, béchamel sauce is a combination of equal parts fat and flour mixed to form a roof. Many times pasta dishes are used, the addition of an egg yolk and a Remy sandwich gave the rich flavor to any layer of Bianca's velvety texture. using a nonstick skillet Daniel and Remy used a cast iron skillet. I like to use cast iron. It is convenient. It's nice. He is a very good hitter. Attention and Remy finished his sandwich under a grill. The pans can heat up extremely quickly due to their reduced thickness. and shallow design, since Bianca cooked the sandwich over high heat, her bread was toasted completely before the heat could completely melt or cast iron cheese pans have a high volumetric heat capacity, meaning that once Heated they stay hot and also expel a lot of thermal energy from their surface, therefore the

food

cooks evenly and can create good browning all around.

Bianca added butter to help Anne create a creamy brown surface. Battery notes that she made it too long can burn the butter and give it a precise flavor. Unfortunately, butter can also make for oily sandwiches. Daniel smeared mayonnaise on his breath before adding it to a hot pan. Really honest, there is a personal preference. The addition of mayonnaise does not leave the bread oily on the surface, it creates a barrier that allows for more uniform penetration of heat. Any best hand sandwich when making grilled cheese with its countless ingredients that you can use to make a delicious sandwich just make sure you take your cooking medium and leave us in consideration come on just work on the back mmm