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$75 vs $7 Grilled Cheese: Pro Chef & Home Cook Swap Ingredients | Epicurious

Jun 03, 2021
we say what Cedella that's what we say woods we don't say mozzarella it's mozzarella okay we're from Brooklyn that's how we say it fresh woods hi I'm Frank I'm a professional

chef

and in this box are all the

ingredients

for $75 Grilled Cheese I'm Beth, I'm

home

cook

and in this box with my seven dollar

grilled

cheese

ingredients

, okay, what did Frank send me here? Okay, let's see what we have, boy, I hope it's flour. I need flour. I've been baking like crazy Wow, this is expensive, flour cubes, how am I going to make a

grilled

cheese

with this?
75 vs 7 grilled cheese pro chef home cook swap ingredients epicurious
Okay, I think it might be impossible to make a bad grilled cheese, this is very generous, Frank, thanks for this, so I guess this is Frank's recipe. book let me get my cheese glasses Michael. He had some better ingredients to work with for the cheese. I had planned to make my own fresh mozzarella cheese. Kurt Frank. We could have eaten fresh. What is it? Am I going to make mozzarella? It had tomatoes. roasted look at these beautiful tomatoes with garlic garlic of course basil and extra virgin olive oil this is good imported olive oil beautiful brown eggs cute all this on a freshly baked rustic bread I haven't had good fresh bread since March if you know anything about me there a little fancy salt ooh the fleur de sel with Beth's recipe I have some simple ingredients things you are more likely to find at your local supermarket in my family grilled cheese is called quick pie this is my mother in law -The pie maker Quick from Law, you seal it, you put the padlock on it and when you open it it's a little sandwich that's sealed on all the edges.
75 vs 7 grilled cheese pro chef home cook swap ingredients epicurious

More Interesting Facts About,

75 vs 7 grilled cheese pro chef home cook swap ingredients epicurious...

I have made thousands of quick cakes. Richie loved it when he was young. I loved him when I first got married. I love you we love quickie cakes for the best recipe we have white bread some garlic mozzarella ricotta cheese and tomato soup tomato soup and a quickie cake the perfect combination these ingredients may be simple but I think I can elevate them and make them a little bit Better, I can't imagine what Frank will do to my quickie pie recipe. It will probably be great knowing that Frank is a great

chef

and he won't be a quickie guy.
75 vs 7 grilled cheese pro chef home cook swap ingredients epicurious
If I had a guess, this will probably cost between seven and eight dollars with this. expensive oil, curd and flour $65 75 I might believe it, but seriously, Frank, you're going to make my cakes quick. I'm telling you without a doubt, they will be better than your $75 grilled cheese, here we are in my kitchen. So welcome back to the kitchen of my

home

. It's always a pleasure to have you here. I love my kitchen. I spent hours and hours a day in the kitchen. I'm making a lot of chocolate chip

cook

ies for my grandchildren. Lets go cook. So everything we have here.
75 vs 7 grilled cheese pro chef home cook swap ingredients epicurious
Frank is a list of ingredients without instructions because I have seen this show on the Epicurious channel I know everything about the dish he was preparing I was going to make mozzarella and Carozza what Cedella and Carozza with basil and roasted tomatoes translated from Italian means mozzarella and a carriage and is the Italian version of grilled cheese. I have eaten this in restaurants many times, you are right Frank, this is a delicious cheese sandwich, it is like a mozzarella stick, the bread is sealed around some mozzarella and then it is basically fried, okay you want me to roast the tomatoes , you will ask me to make them, what Savelle I sent Beth curds and this is what she will make the mozzarella with, that is definitely a pink question.
I have no idea how to make mozzarella. It may be technically difficult, but once you watch it once or twice, it's really not that difficult. Beth, my wife thinks she's got this, don't worry, she's seen you cook and trusts you can do this. I'll get everything together and then. I'm going to coat it in flour. I have you. This sounds good. This sounds very good. The only thing I'm not sure about is how to make mozzarella. I don't know how to do it at all. The donkeys will help me. I'm not worried that you can't beat me Frank proto Hi Rosa, it's nice to see you, how's the grilled cheese going well?
Frank sent me mozzarella curds instead of mutts Adele, that's something I've never made for freshmen, you know, I like all the good cooking stuff. It takes practice, but you'll get it, so now the key is to break up the curds. Put them in very hot salt water. How much water would you use for 3 pounds of curds? I want to cover it and make sure it's salted too because if I know Frank probably wants it as salty as the ocean, so I'm not really going to boil it. I'll just put it in hot water. I would turn it up to 170ish and let them sit and melt for a few. minutes, maybe up to 4 or 5 minutes, and then what happens is you take a wooden spoon or some type of paddle and you pull it, that's what they call it, so you pull it and what happens is the proteins, the Cheese proteins in the milk start to stretch and realign to get this really nice, super melty, stretchy quality with mozzarella that you don't get with other cheeses because of the processing method.
Do I have to do something with it after that or just start using it really well? question, once you form the bones you need to put them in ice water and it is firm enough that you can cut them for your sandwich. I guess I'll use olive oil to sauté them, but I think I'll add. a little bit of butter in the olive oil as well just for flavor if you want to add butter just between us. I think that's the way to go, but don't tell Frank. I really appreciate it. Oh sure, can't wait to see the final product.
I wish I could be with you in person to let you try it. I don't think we'll have a good time together. Thanks love. I feel so much better now. I feel like I can do mutts, don't get me wrong. I don't think this is going to be easy, but I think it will be fun, let's talk about what we're going to put inside this sandwich. I like Beth's method. I think she reminds me a little bit of calzone which is great. about this is you can put whatever you want in there, you have leftover meatballs, you have sausage, you have pepperoni, you are going to put whatever you want in there, I have some peppers in my refrigerator, so what I'm going to do with these shishitos is me.
I'm going to cut them into slices. All I'm going to do with them is remove the tops and then cut them down the center and remove the seeds. I think it would be best to start with roasted tomatoes, which are roasted tomatoes. so that they dry a little, if they are still wet, our sandwich will be soggy. Let me take the top off. It is a good tomato for fresh tomatoes. I want Beth to cut them off a quarter inch. I don't. I don't want the slices to be too thin. I think it's the perfect size to evaporate the moisture and still maintain some of the tomato texture, so I have my tomatoes spread out nicely in my pan.
I put some garlic on some ground black pepper. Some salted tomatoes. I love salt and I love salt on my tomatoes. Frank wants sugar in these tomatoes this time of year. The tomatoes just need a little more flavor, so the sugar will help make them a little sweet. Now we need to get some of this beautiful olive oil. $75 for These ingredients are amazing. It's good to be a professional chef. Frank. I'm going to cut some garlic and with this I'm going to make a very thick cut so that we have the garlic and the peppers. I already preheated my oven. at 275 I'm going to put this on for about 40 minutes now I'm going to clean up and get ready for the months.
Okay, now it's time for cheese. You can't eat goat cheese without cheese. For the cheese we have a little mozzarella. This is some moist mozzarella. I sent curds to Beth and this is what she's going to make: The mozzarella with the curds is the cheese itself without the water, so it's a little dry. I am going to rehydrate the curd to make it more puli. I know Mom would see that she tears very easily, but Rose said she should try to make the pieces even, so I think I'm going to cut them. They won't all be the exact same size pieces, but we're home chefs, right?
It has to be perfect, it just has to taste good. I'm just going to cut some thin slices. I'm going to cut about a half pound of that. I just want to have it so I can put it up and it's not going to Like the sides are falling off because I'm going to put this sandwich together. Let's go to the stove. I have boiled the water. The temperature is over 200 degrees, so I know it needs to cool down a little. I'm going to take the. water temperature add a little salt to make fresh mozzarella. What you are going to do is take some water just below 80 degrees of boiling and you are going to put a little salt in it.
I usually use sea salt II, if you add salt later. You will have a very soft piece of cheese when you add the salt to the water, it gets into the cheese. I'll make sure I have lots and lots of salt in the water. I certainly don't want to disappoint salt. master, here we go, great, this is right at 180, let me add a little salt. Frank won't be happy with that, everything goes in, I want to make sure it tastes like perfect sea, so now we're on the stove and I'm going to fry. the peppers I have a small skillet, it's on medium-high heat and I'm going to put a little bit of olive oil in here, so I take my peppers, my skillet is nice and hot, my oil is shimmering a little bit and I add a little salt to it .
I want the peppers to start to brown, so I'll leave it there for a second or two. You can see they are starting to brown. I'm going to add a little bit of my garlic now and lower the heat a little bit. Give this a little spin so now the peppers look ready to use. The garlic is lightly golden, not too brown. You can see that the peppers are starting to wilt. I'm going to leave this in the pan until we're ready to assemble. I'm making a sort of mozzarella station here, I've got my hot salty sea water, my mozzarella curds and my ice bath, so when I form the balls and they look perfect I'll be able to put them right into that, I mean I hope.
Frank, I have high hopes, but we'll see, here we go. I'm going to let this sit for a while now that everything is underwater. I don't want to disturb you, give it a couple of minutes generally when making fresh mozzarella I had a pair of latex gloves on my hands, you just have to be careful not to burn yourself. I never wear gloves in the kitchen, this is going to be hot, so I might want gloves, but I'm a Brooklyn girl. I can handle it d8d waiting for the curd to come together I'm a terrible singer Ritchie is the professional musician, not me, let's see if I can help it come together look at this, this is great, it's starting to stretch, it's amazing, it's really cool. this feels fun the kids would love this oh I would love to do this with Lukey and Zaki the water isn't that hot it really isn't after the mozzarella curd is super soft so what you want to do is fold it over itself and make balls and pinch it and it seems very easy but it is not, it feels like plasticine.
I know this doesn't look very elegant but it is working. I'm just forming it like a little loaf of bread sealing it on the bottom, it's fun. to feel like a pro right now I feel like this is going really well, this is the last one. I am very happy with the result. What do you think is really good? It tastes fresh. Frank, you would love this Beth, a paired tomato. soup with this grilled cheese sandwich, but I'm a chef, of course, and I have to tinker with things. I'm going to use a tomato fondue and make some sort of jam or condiment spread to put on the final sandwich.
I have a little oil in the pan. I have about 1/3 to about 1/2 cup and I'm going to add my garlic. We are simply going to cook the garlic until it is fragrant and light brown. I'm going to add my tomato paste. I don't use a whole can of this, what I'm going to do now is stir the pasta into the oil so that oil starts to fry our pasta, hit it with a good amount of salt and pepper, we'll season it. pretty good at this point I want to keep stirring so the pasta doesn't burn lower the heat a little I'm just going to add a little bit of water to this I don't want the tomato paste to reduce too quickly so the water will just add a little bit of time for this tomato paste to cook well.
I'll also add a little red wine vinegar. This is store bought red wine vinegar and if you look at it you will notice that it is very deep. Red is never so red. I have leftover red wine. I'll pour in some vinegar and put red wine in there, that makes it taste a lot better, so I'll add a couple tablespoons of this just to give it more flavor. a little acidity. I'm going to let this cook for a few minutes and that will be our tomato fondue, so my fondue will be ready. I don't necessarily know what my fondue will be, Olli, so what I'll make is what I want.
Put this in a fine mesh strainer and my oil will separate a little and I will have the oil to use on my sandwich. We'll let it drain. I'm not going to push him down. I'm not going to tighten it. I'm going to let it drain naturally and that's the tomato fondue. I'm going to slice everything so I can get ready to make the sandwich. Here's my artisan bread, white bread, Frank. I think we would have been better off with white bread. Oh, that looks good. It's certainly going to be delicious. I don't want the bread to be too thick because I don't think the mixture will melt if the bread is too thick.
I will cut the bread. I'm going to clean this up and cut the MutS. I have everything here. I need to prepare my grilled cheese sandwich before taking it to the stove and cooking it. ThisThat's what I bought mozzarella. It is low moisture mozzarella. Some ricotta cheese with whole milk. Some of the peppers that we fried before with garlic and oil. A little salt and a little white bread, you don't want it to be fancy. Nothing more sophisticated than this white bread. It has to be soft so that it folds. If it's fancy, it won't stick if you don't have a quick cake pan. can i use a regular coffee mug and this is the coffee mug i'm going to use once a princess always a princess mug yes this is mine yes what I like about this is that it doesn't have a sharp edge it has kind of a rounded edge and it's also big, so my final sandwich will probably be about that size.
I left the siddell mutt in the ice bath. I want it to be nice and cold. I'm going to take these little ones to the birthday parade and drop them off. on the felucca on the porch so she can have them later today for her birthday, this portion is very good Six years ago I became a grandmother I didn't think I could be happier than when my children were born, but I think it was the happiest day of my life so I get my pieces of bread here I'm going to put my mozzarella first like three slices and then a little bit of ricotta cheese and with the ricotta I'm going to spread it and make like a little bit of a cutlet so that it contains my peppers, remember that you don't want to overstuff them if you overstuff things will come out and then just a little bit of my peppers and garlic another slice or two of mozzarella for good measure. a little bit of salt and then we're going to take the tops and crush them to make the sandwich a couple of slices of walnuts, pepper on the stray dogs a little more salt here's my nice, roasted tomato, always salt on the tomatoes, I know It seems like I like a lot of salt, but salt is wonderful.
Your friend Frank also knows what I'm talking about. Fresh basil. It smells divine. Some tortillas will be heaven. So I take my cup and lean on it to get a nice seal and then really lean. put it in and turn it so what I get is this wavy sandwich so if it has any cracks you can always put it together but you'll see it has a nice seal on the edge so I've got these crusts and I'm going to fry them. next to it or afterwards I make my sandwiches and just as a snack here are our sandwiches ready to fry in oil and a little bit of butter so we're standing next to the stove and we're going to grill this grilled cheese in this container.
I have my tomato oil. fondue I'm going to put this in the pan so put it on medium heat and put it in the oil and we'll let it brown on medium to low heat just for the fact that we want everything to be on the inside so it melts so I'm not going to rush. I'll take it very easy and let it go. This is a beautiful extra virgin olive oil. It is very expensive to fry it. It's crazy, but it's okay, Frank, the reason I Add Butter is because I really like the taste of butter.
I like the taste of butter and I think it browns better with flour, so in this recipe I have Beth dredging the sandwich first and the flour and then an egg, the flour, the egg and the bread. it's basically the dolly for the mozzarella, it'll give you a nice golden brown coating on the outside and keep everything in the sandwich, the flower will seal everything in, put this in the egg mixture, egg all over, place it nice and tight in the pan and I'll just I want to leave it like this because I wanted to get a nice brown crust.
You can see it's getting nice and golden. A little more oil in the pan and I'm not going to go crazy with the oil because I don't want to. To make it greasy, flip them over but drizzle my oil where they are and let them go on the other side. I don't really want to press too hard, I just want to make sure they set in the pan. If you press down, I'm afraid things will fall out. I'll let them go on the other side again just to make sure it gets warm in the middle. I think the biggest mistake people make with grilled cheese.
If they don't have patience, they put it in a pan that is too hot and the bread burns and the cheese doesn't melt. You want to take it easy, take your time. It's okay, if you are that hungry, you need to eat it well. maybe you should eat a banana earlier in the day. Wow, look how cute, that's golden brown, how beautiful, stray dogs are a little easy, but for the most part they stay in the sandwich, okay, so at this point I'm going to take a little bit of my crusts and I'll just toast them to absorb some of that excess oil and we'll have a little snack with them, yeah your Italian ancestors wouldn't appreciate it if you wasted bread, look how crispy and delicious I'm going to make this. on a paper towel to drain some of that oil, look, that's not so good, the stray dogs are definitely well made and soft, it looks delicious.
I can't wait to eat this, let's bring this to the table and plate it. above okay, let's serve this beautiful sandwich that is beautiful that looks like the Italian flag. I have the grilled cheese, it's nice and crunchy. I have my tomato fondue that I made earlier. Get a sharp knife. Give it a nice slice. We have a nice creamy interior. the mozzarella is really melted a little bit of fleur de sel the expensive salt from France I have to put a little piece of fresh basil in there just to decorate my sandwich just a little bit of my tomato fondue so you can dip it and that will be my grilled cheese Frank Hope have made you proud, so my dish is very simple, it's a simple sandwich, it doesn't need to be fancy, it's just me and a sandwich, can you tell who's who?
That's a beautiful sandwich, now my favorite part. try it, it's really good, the fleur de sel on top is that delicious salty crunchy flavor, the cheese is fabulous, the roasted tomato is so yummy and the taste of the sandwich is like a warm hug, so wonderful, it's not a quick putt, but it's good. I'm going to dip it a little in the delicious tomato fondue, it would never have occurred to me to put ricotta cheese and a grilled cheese, it's incredible with creaminess, it's cheesy, it has a little acidity from the tomatoes and I think it's much better than the usual grilled cheese, but of course, grilled cheese is delicious, no matter what, no way, Frank did it very well, but she's not a grandmother, so something will be missing.
Good job Frank, I can't wait to see Frank's quickie pipe, you know? done a good job if she doesn't return it hey Beth, how's she doing? Frank, it was so much fun. I have eaten this many times in restaurants. It's fabulous. Richie tried it. He loved it. He loved stray dogs. He loved the sandwich. but me and the tomato for sure, so let me tell you what I do with yours. I didn't have the press you were talking about, so I fixed it up a bit. I used a really big coffee mug and I crushed it I used my favorite mug that has a big hole and I just crushed it you know it was so good I would never have put my fish caught in a grilled cheese it's amazing I love it I also put it a little bit of hot peppers in there, good as you know, fried hot peppers and instead of soup I made some kind of tomato, tomato paste shaped fondue, let me show you, I don't know if you can see it, oh that looks great and this I made with a bunch of olive oil and I drained it and used it to fry it so it has like tomato oil which worked and held together look at that absolutely beautiful little basil just for you yeah it looked a little Chevy, yes, a little.
Chevy, right, but you put the tomato on top, it wasn't difficult to fry it, right? But I have to tell you something, a whole bottle of that extra virgin olive oil. I couldn't believe it and actually put some butter on it. there too, oh, because I always like, I always like butter with my oil, the way you do it at the restaurant is like you're not just using the oil once you know what I'm saying, right, that one goes on being an expensive oil, exactly $75. sandwich that is over the top Beth, I had a great time, it's always a pleasure to work with you.
I can't wait to see you in person and give you a hug, he'll vote for that day, take it easy Beth, be okay.

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