I Recreated This Cheese-Crusted BurritoJun 09, 2021
Hello, welcome to my kitchen, my name is Andrew and in
thisvideo I'm going to make a
burrito, three perfect words, each of which makes the last one so much more than it was before. You might know me from
thisother show called Worth It, where me and my associates, Adam and Steven, eat different foods at different prices. That program also developed an interest in learning the fundamentals of why something tastes good. I think one of the best ways to research it is to prepare some. of these recipes for me and see what happens inside the recipe, so in our
burritoepisode we ate at a place called discreet that makes the
crustedburrito its excellence self-evident, it is the cheese that is out there, but cheese is really what interests me today and in particular how the flavor of cheese changes at different temperatures.
To start, I'll be talking to Matt from Loki Burritos to learn more about how he achieves the cheese crust. Hi Matt. How's it going? Thanks for talking to me. Very good. How are you? Aj. So we're here to talk about the cheese crusted burrito. It's obvious what its components are, but it still makes you stop and think, shit, this burrito is crusted with cheese. I always question it or even when they take the stand they stay still or they like it. I do not understand what is. It's definitely something that's a little off. I was always surprised by how reasonable he is.
Do you think it will be like this? It's a heavy monstrosity, but it's not really that the cheese crust, at least in our burritos, is meant to be something crunchy, something that gives you any kind of texture on the outside. I like to eat like fries when I eat burritos just because most of the time the inside needs some kind of texture help. I really use it for texture purposes and just the toasted cheese is really good, kind of like cheez, you know, and it cuts out a lot of the oil, it's not just about the spectacle of having, oh my gosh, this is a lot of cheese, but It's really about getting the flavor of the caramelized cheese and that's the most important thing, yeah, I mean it's a little bit of everything unless you get the special one. which you know, I want you to be full with that I want you to be like man, I'm so full and I can't eat any more normal burritos um, I want you to feel comfortable, but right now it's something off the menu for us.
It's called a cheese blanket, you know the burrito is on its side and we roll it sideways instead of vertically, I think that's when you really want to say, well, I want to seal this whole thing with cheese and I want to take a nap after this and that's . something you would like to do with the burgerito, wait, can you just explain what the burgerito is one more time? It's an amazing burger without the buns and we added it to our base burrito. I like it because you know you're looking for that. burger and fries brunchy I feel like that sounds amazing Matt, thank you so much for sharing the recipe with me.
I really want to do this. Yes, it's definitely a pleasure talking to you. Andrew. Thanks for inviting me. Okay, it's the next day. I acquired my ingredients. I also purchased my main cooking device, this cast iron stovetop griddle, because I'm going to need a lot more surface area if I'm going to be able to fold a burrito to its full length and with its weight and thickness I'll be able to recreate the cooking experience with flat surface that Matt has, so I also took care of some of the prep work since I'm doing this at home.
I decided to make each component the way that was easiest. It makes sense to me here, for example, I made my bacon in the oven. I think I got a better and consistent result in the video. Matt was making flat top hash browns and has since upgraded to hash browns, so I made baked crispy. roasted potatoes, but I also use the residual fat from the bacon when making my bacon, that is also the flavor experience you would get if you eat their burrito. You know, you also have some stir-fried vegetables which are bell pepper and onion, and I made theirs too. salsa which is serrano tomato onion a little bit of vinegar and that sort of thing the next most important part of the burrito is the tortilla of course Matt insisted that his generic store bought tortilla isn't going to cut it in this situation so I actually found a local tortilla maker, here are my tortillas, they have such a satisfying loose weight, they are heavy but soft and have such a dreamy consistency, you know, the tortilla is so satisfying.
Next, let's talk about cheese, so we're actually dealing with two. cheeses in this burrito, so inside the burrito we have monterey jack, which the man explains is because of its creamy texture, but for the crust he uses a shredded mixture of cheddar and monterey jack cheese. What have you noticed about the different types of cheeses to make the crust? some work better than others we use cheddar jack depending on the brand, some will brown faster. I was told that this is the highest sugar content when we use other cheeses like the Mexican blend that we use as an emergency because we ran out of cheese. it's just not good as it looks like cheese rind and may feel like cheese rind but it just has no flavor it's just there.
I didn't realize that cheddar jack cheese wasn't a completely different cheese, it was actually a combination of cheddar and monterey jack cheese, but sometimes they are marbled together, this is like a very creamy flavor like American cheese, cheese Cheddar has a much stronger dairy flavor, something I just learned on Google. Cheddar cheese is cheddared to become cheddar cheese, so cheddar cheese is actually a process, a cheddar process. So before we make the burrito I think we should do a little melt test with me trying this at home, what should I pay attention to? You want the pan to be extremely hot, you put the cheese in there and it starts to sizzle and you know, frying itself, I like to call it painting, where, you know, we scrape the fat off the cheese using one of the spatulas to make sure again that it's crispy and not greasy.
Taking the first bite, you know, you get a crunchy texture instead of a soft one. so my preferred tool will be the offset spatula. Let's just start with the Monterey Jack. It's quite sticky. You can see that immediately it's like a liquid mess. Let's see if I can. Alright. Interesting. You immediately smell like baked cheese when you see a slice. of cheese, it's surprising how much more flavor overall, kind of like the milk flavor, you know what I mean, cheddar jack cheese combination in the second round. I was worried that this cast iron would be an unseasoned surface, which would cause it to stick a little, but so much fat comes out of the cheese immediately, that's really not a problem at all, it already seems to have a lot more structural integrity, so while that monterey jack was basically flavorless at room temperature and was transformed by cooking, now it intensifies in the same way, so out of curiosity.
I have to have some blue cheese in my fridge and I'm wondering if this applies to all cheeses, maybe it's horrible, maybe not, oh wow it essentially turned into a puddle, in fact this turned into nothing, where did the cheese go? Quite a bit, not very good, there's still a little bit of that blue cheese tartness, but a lot of it is gone. The remaining toasted dairy flavor is quite similar to other toasted cheeses. I have a mess to clean up and so I think we should try it. making a burrito so this takes a little bit of juggling since I'm on my little stove here so all I'm doing here is reheating ingredients and scrambled eggs so I'm going to switch to a different skillet that I'm just going to use. to warm up my tortilla to make it a little more pliable, okay, so inside goes monterey jack, then our scrambled eggs and other hot ingredients and some slices of avocado, a little bit of this sauce and now I fold it, not the best job that I have seen in my life, but I have tried to make many burritos at home and always grew.
I think it's just because I've been using terrible tortillas up to this point, but this will be enough to taste the cheese base. I'm just trying to make sure the flames are even because my burners are different sizes and I need to use basically the full extent of this thing, seeing just a few wisps of smoke coming out, let's go for it. He's doing a really cool dance right now, so I'm just trying to expand. some fat came out like, oh, like Matt advised, oh geez, okay, screw it, I'm doing it, I don't think I made this big enough and at the same time, I think there's too much cheese, okay, let's do it, okay, oh, here's a burrito attempt.
I was so nervous and it was gone so quickly look how this cheese is here like this look I can hold it by the tortilla look how stiff this cheese is oh my gosh looking at it through the sunlight is even better it just looks like a golden pillow and crispy, it even has the seams of the pillowcase. Did I make food or do something I could never destroy? No, I don't know, I'm going to eat this now. It's so good. The toasted cheese flavor is super unique, although I mean you don't really find it in a lot of normal dishes or it's like the corner of a lasagna, you know, like the edge nachos that have it, but they have something that's completely wrapped around them. that feeling is pretty good and it really is the texture I mean so while it sounds and looks crazy it has a distinct flavor purpose that can't really be replicated otherwise I'm impressed by how simply it came together.
I managed a cheese crust, but I don't think I did as good a job as they do on Loki. I mean, it's really about the balance of the cheese. You mark the components so that it's still in balance and everything tastes good and you don't. destroyed by the end of a burrito and that's really the experience you're getting with Matt, so if you want a really great cheese crusted burrito, check out Matt and Loki, their stuff is fantastic.
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