Mythical Kitchen's Chef Josh Makes His Better-Than-Gordon-Ramsay Grilled Cheese | Delish

This is a delicious

grilled

cheese

, have four, this is a delicious

grilled

cheese

, thanks, hey, what's up? I'm Josh at Mythical Cooking, so you may not have seen the drama surrounding my beloved grilled cheese ramen recipe and how Gordon Ramsay grills it. I would like to. ram that somewhere in the toilet and then grill Gordon Ramsay's grilled cheese. Gordon, that was some garbage grilled cheese. I love you and I'm sorry, and Gordon Ramsay stalls aren't coming for me, but this grilled cheese is unforgivable anyway. What it made me realize is that I've never shown you how to make my perfect grilled cheese, so that's exactly what we're doing here today talking about the perfect grilled cheese, which means the perfect grilled cheese obviously starts with the bread. , and?

What I'm using here I call supermarket sourdough, it's like that perfect middle ground between something artisanal that for me has too much crust so it becomes obstructive or something like a wonder bread that for me is a little too doughy, like this I'm using this perfectly pliable sourdough from the grocery store, which is a brand called Sand Louise sourdough, it gives you a ton of surface area so it can hold as much melted cheese in there, the cheeses that I like to use in a grilled cheese. , the most important. There's a beautiful flexible type here, so we're using American cheese and this is very important to me, but when you say American cheese, people usually think of artisan singles, which are technically pasteurized processed American cheese, which means it contains less of a certain percentage of cheese. to other dairy ingredients, so we're using boar's head American cheese.

You can get it at the deli at any major supermarket and it will melt absolutely beautifully and the nice thing about that is that you can add other cheeses that might not melt as well. I mean I'm still using some good melting cheeses. Here we have. I'm just handling all the cheese now. We've got some sharp yellow cheddar here and then we've got some sharp provolone right there, sliced ​​up at the deli. I think for me you get the best of both worlds: you get the sharpness of the cheddar and then the white chewiness of the provolone and then you get all those delicious melting properties of the American cheese.

Another thing I love to do with grilled cheese is Gordon Ramsay added a sort of kimchi spread to his grilled cheese kimchi, homemade kimchi, which is a really fantastic idea. I don't like to go too crazy with my grilled cheeses, but I'm not a purist either, so I like to have some. I'm going to call it condom meat, so what we have here is chipotle bacon jam and you can find the recipe for that along with the grilled cheese, it's just red wine vinegar, brown sugar, onions, chipotles, adobo and bacon, and then this doesn't work. to give you a lot of chew because once you add too much protein to a grilled cheese then you're in melty territory, which is kind of a fun territory, but not when you're in grilled cheese land, you know unincorporated melting territories, so It's kind of a start anyway, so we're going to add this delicious bacon chipotle jam to the grilled cheese.

I guess we have to get into the technique of this, which, I'm a little picky about why I initially got mad at Gordon Ramsay. that in my grilled cheese ramen video, oh yeah, look at that, that's obscene. Well, pick the fact that I put instant ramen on a grilled cheese. One is delicious, but two I said leave the bread, toast it and then flip it and then. add the ingredients to that and

gordon

ramsay

says oh bread only one side down because that's what

gordon

ramsay

sounds like in my mind as a cockney muppet. I'm a big believer in toasting both sides of the bread that way you're going to warm up the cheese when you add it to the warm toast of that bread so we're going to do it right so what I'm going to do is take a sizable amount of butter we've got about two tablespoons and let's go.

To add that to our pan, like I said, I'm toasting both sides of the bread when we do this, so this is going to be the initial toasting of the bread and I think that's a really important step because it's going to raise some of that cheese. to the temperature, so we're going to place our bread right there. One of the keys to a great grilled cheese is what I would call a sacrilegious amount of butter. I mean, really cheer up. Grilled cheese is such a comfort food as it is now. Now's not the time to start worrying about, I don't know, hydrogenated oils or whatever, they just go in there with the butter, so we want our pan to be on medium heat.

I'm going to cook this on medium low heat all the time. because one of the other keys to cooking grilled cheese for me is to go low and slow. This is what happened to Gordon Ramsay's grilled cheese. That's why I felt it so strongly and had to make the video I made calling him out because his cheese wasn't melted at all and his bread burned because he cooked it in this crazy rustic oven on an open fire over cast iron and it got hot. too much, so you want to cook the grilled cheese low and slow because that gives the steam a chance to really rise through the bread and then that melts the cheese, you're not having direct contact with the heat because the bread is there same, so I like to toast one side of the bread to create a barrier that actually keeps it more crispy throughout the sandwich, but also means you're adding the cheese directly to a hot surface.

This will start the merging process. So what I'm doing now is placing my cheeses on one side of the bread. I'm going to use two slices of American cheese and I'm using a one to one ratio of savory cheese to American cheese. When you add American cheese, almost anything melts next to it in a way you say you want. add goat cheese, blue cheese, other things, as long as there's Americano on the side, it's going to create this beautiful melted, oozy mess and then you're going to get the flavor of other cheeses, but I'm going for the super classic flavor profile, so I'm going to go. provolone down on this Americano down on this I'm going to add more Americano to the provolone side and then I'm going to add sharp cheddar cheese to this side and now this is one of my favorite things in the whole world this chipotle bacon jam is just like sweet smoky spicy I'm going to add a lot of complex character to this grilled cheese.

I'm getting really excited right now thanks for being here everyone this is fun I like this I should do this all the time okay yeah here we go here we go. Alright, I'm going to take this sandwich, I'm just going to fold it over on itself and now, for me, you just have a little bit of leftover cheese, so when it starts to melt in the pan you're going to see a drop and that's actually going to be like an omen, you'd expect to hear the word omen in a grilled cheese video, it'll be a little bit like an omen, like a messenger, saying, hey, I'm ready, so I've got this on a low, medium, low setting and What I'm going to do do is add another amount of butter that you can't see, I probably mean about a tablespoon and a half two tablespoons.

There we go, we don't want to see a lot of sizzling because then you're going to The bread gets too brown and the bread will end up burning before you turn the sandwich over. I've timed this several times on average, depending on the pan it will take about seven minutes before you get to the first turn. It's strangely low. and a slow process, like we're not exactly doing Texas barbecue here and you can certainly make a grilled cheese quicker, especially if you're using thinner bread, but like a nice thick guy like this, I really like to give it time, so let's go.

To place this in this pan, take your hand and press it down. I also have this little bacon weight that you can use to press down on the sandwich, which helps, but is not necessary in any way. Actually, I'm going to take that. Lose weight really fast, I just like it, you can get a little more surface area on the bread if you really want to shred it in there, but if you keep the weight off for a long time you can shred all the cheese right into your sandwich. I do not want to do that.

I'm a very impatient cook, so this recipe is very difficult for me, but to satisfy your need to do something in the

kitchen

, I take it and wipe it around the butter. coagulated on the edge of the pan because then you get more butter, which is really exciting. If there's one message I could convey to Gordon Ramsay in this video, honestly, it would be to look to other people's cooking methods for inspiration. a nice spoonful of ramen with cheese on top, it seems really stupid that a video of something like ramen, grilled cheese or anything else on tiktok can give you inspiration, but I mean, that's how new ideas are born, I hope I don't make it too poetic.

The fact that I put ramen on a grilled cheese and showed what I think is a very precise grilled cheese cooking method, but I mean it's no use, like shitting on people for no reason, I guess for him it is , because it is created. a several hundred million dollar empire, um, but you know, in general, I think don't do that, give this a good review, you see the cheese at the bottom is already melting, a nice twist I think very, very good, we could go a little further, but I'm going to turn it around, I always put it in my hand, which maybe takes you into dangerous territory, uh, in case you have hot butter somewhere your hand and then I take more butter, I shake it in there, you just let it cool, yeah, oh, yeah, you see all that good melted cheese going down, that's what we like to see, so now we have another puddle of butter in there and then the sandwich goes back in for about five more minutes and then this should be absolutely perfectly cooked all that melted cheese wow so the difference between a grilled cheese and a melted cheese there's a lot of controversy.

There's a very viral reddit post that every time you add meat to a grilled cheese it technically melts, I don't believe it. In that, I think we need a standard unit of measurement to decide between grilled cheese and cantaloupe. For me, that comes down to the ratio of cheese to filling by weight, I think if your sandwich has 68 cheeses by weight in terms of fillings and that cheese is melted and it's For me, on grilled bread, that's a cheese sandwich roasted, so that's what I have here. We're hovering around a 74 to 75 percent cheese weight ratio and that was by design and it's like one of my favorite things: Gordon Ramsay's grilled cheese.

It had potential, I will say it was just a structural flaw in the way he was cooking it and also the fact that he was making a video about it. I think if I were cooking that grilled cheese at home without the pressure of cameras, I think I would do it. I've made a good grilled cheese like I have some really great aged cheeses with peppers, a Romano with peppers and asiago, and you know, that thick rustic bread, if you honestly let it cook in an oven for too long, it wouldn't be done. It would have been like a classic grilled cheese to me, but at least it would have been, you know, I don't know an edible melted cheese.

The thing about theirs is that the cheese just didn't melt at all and that's a big cause for concern because as long as you have crusty bread and melted cheese, like it's a good grilled cheese sandwich, you know, oh oh , you can see it cascading down, so now it's nice to turn this way to see all the cheese cascading down, but what? Of course, there's one more little step: I flip it and then let it sit on this side in the hot pan for about a minute because when you flip it a second time, the bread on top has cooled and so now I want to leave this bread hot sit there with the bread underneath warming up again for about a minute more, then we let it sit for two minutes letting the cheese solidify a little with the bacon grease from that bacon jam and Again, it sounds complicated but it's not right .

I've said it in a million words, but all you have to do is put cheese that melts well inside the bread and fry it in a ton of butter over relatively low heat until the cheese is just right. melted and those are the only requirements for a grilled cheese everything else is like a complement this looks good I'm throwing it I'm throwing it oh yes yes yes yes oh yes yes yes all that cheese pulls on the bottom so again I like to leave it sit, let the cheese set a little bit because you see it's very melted in there and you don't want a grilled cheese related injury.

This is a true story. In fact, I burned my mouth badly on a grilled cheese. cheese that blistered and I couldn't taste anything for about a week, you don't want that, let me be your test dummy on that and bear the brunt, it's not worth it, this is the best part of my day. I'm going to cut it, oh yeah, oh, you see all that cheese coming out of there, you've got all that bacon grease, the American cheese did its job and you see how fucking melty it is, I mean, to me, this is what it looks like. a perfect grilled cheese.

I like it, like it's not ostentatiously big, it's nice and compact, it fits in your mouth to me, this is absolute perfection, I can't wait to dig so deep into that beautiful bacon fat, it actually adds color to the cheese. There is nothing

better

sensation all over the world, come on. I know people put "perfect" in YouTube titles as just hyperbole to get clicks, but to me I want to say that this is absolutely the perfect grilled cheese, you have all the meltiness of American cheese, you have all the sharpness, the cheese cheddar and the provolone, and then you have that wonderfully crusty bread that, frankly, is completely soaked in butter, it's very crunchy, but then you get a lot of it, like spices and aromatics. of this onion, bacon and chipotle jam that runs through it everything and it's doing a lot of heavy lifting in the flavor department, this to me is the perfect grilled cheese recipe that says there's no right or wrong way to make a grilled cheese as long as one. you love it, that's all that matters, but two, you get like hot, crusty bread, you get gooey melted cheese, you're going to have a pretty good time and that Gordon Ramsay was what really took away from a grilled cheese, no matter how much pepper. berries you put on your cheese, does it matter how much love you have in your heart, I don't know, I'm already sweating the cheese, this is great, this is the face of a happy man, I mean, this is absolute perfection here, thank you.

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YouTube channel. We have new videos every week of innovative recipes. We also have a podcast called Hot Dog's A Sandwich. It comes out every Wednesday wherever you get your podcast. Make yourself a grilled cheese. As? It is not like this? It's still very hot. This thing retains heat. Science needs to study this. I think it's the bacon grease.