I love the decision to use brioche with the kimchi. The sweetness from the brioche pairs very nicely with the salty briney kimchi. One suggestion for the kimchi grilled cheese is to sautée the kimchi a little bit. This will warm up the kimchi and caramelize it. It also mellows out some of the sharp flavors of the kimchi and it'll lend better to the subtleness of the mozzarella. Dipping the grilled cheese into the kimchi brine might be a bit too salty for my taste. If I would do that, I would make a thick kimchi jjiggae, thickened using cream. Somewhat like a kimchi cream soup. That way, you have a Korean parallel with the grilled cheese & tomato soup combo. Thank you for the awesome video, Ali!
I make French onion soup grilled cheese often and they’re SO GOOD. I eat them with an herby homemade roasted tomato soup with lots of thyme and dill. Take it from a Wisconsinite, there’s nothing better on a freezing cold winter day.
I made the kimchi grilled cheese last night immediately after I watched this. It felt great having everything on hand. And, it was delicious. I think I should have used even more cheese than I did, though, which was a lot. After you think you're done grating, grate more.
I agree with l@emonandslices. This is my first time watching Ali work as well. She is lovely, articulate and calming. Her recipes are always my go to in my NYT cooking app. They are doable and delicious!!!
That Mozzarella in Carrozza looks dreamy! I love bread on bread, I guess same way we make egg salad and use egg based mayo or poached eggs with hollandaise made from yolks, no shame in that haha. Delish!
Brilliant video, all around. I've long been a fan of kimchi grilled cheese, but never thought it could be even more decadently yummy - but using brioche does that trick!
Is there a good benefit to grating the cheese that outweighs the drawback of its messyness? I find that stacking thinly sliced cheese goes a long way towards keeping errant grated pieces from falling on the pans and provides for a more evenly distributed cheese layer from edge to center.
For the kimchi grilled cheese when you place the brioche bread with the cheese in the pan which is the temperature of the pan? Medium or low heat so that it doesn’t burn?
Kimchi should’ve been caramelized like the onions using some bacon fat to really bring out the umami. And also, heat up the kimchi soup so you are dipping the toast into a warm Kimchi soup.
I thought carozza means KORUZA, corn. I thought that it is called in carozza because the panko iz usually polenta gritz, and polenta comes from koruza.
Bread crumbs in Japan are pronounced "pahnko", the "a" is soft, not like in "painko". Still, the breaded cheese sandwich looks luscious, decadent, and good!
🤦🏿♀️Where's the quintessential "grilled cheese sandwich" at?🤷🏿♀️ 😋 MY fav way to make a classic grilled cheese is with THICK cheap white bread (wonder is good), REAL mild cheddar cheese and spread with a generous amount of salted butter, then toasted in a medium heat frying pan until lightly toasted on each side and hot...served with an icy cold Coke!😂 🏆Cant beat it!👌🏿
No one needs a recipe for plain grilled cheese. We all know that cheese goes on bread. It’s the flavour pairings and preparations that are interesting.
@@jacforswear18 There is a science behind making a GREAT simple grilled cheese sandwich.. Not many can pull it off correctly....contrary to what you may believe. It's always a good idea to include the "original" or "classic" version of what you're preparing BEFORE delving into other flavor combinations. Yeah, I said it.
The first two aren't grilled cheese, they're melts. If you were to go by Alton Brown's definition of grilled cheese, then he would say they're griddled cheese sandwiches.
Often for some recipes simpler means it tastes better. This video’s just a bunch of razzle dazzle that lowers the quality of the end result. More steps have their place in other recipes but not for grilled cheese. I love cooking btw, and I don’t love needless steps that worsen the food
To paraphrase the legendary u/fuck_blue_shells: "You people make me sick. A grilled cheese consists of only these following items. Cheese. Bread with spread (usually butter). This entire video consist of "melts". Every "grilled cheese" sandwich I see on here has other items added to it. The fact that this video is called "grilled cheese recipes" is nothing short of utter blasphemy. Let me start out by saying I have nothing against melts, I just hate their association with sandwiches that are not grilled cheeses. Adding cheese to your tuna sandwich? It's called a Tuna melt. Totally different. Want to add bacon and some pretentious bread crumbs with spinach? I don't know what the hell you'd call that but it's not a grilled cheese. I would be more than willing to wager I've eaten more grilled cheeses in my 21 years than any of you had in your entire lives. I have one almost everyday and sometimes more than just one sandwich. Want to personalize your grilled cheese? Use a mix of different cheeses or use sourdough or french bread. But if you want to add some pulled pork and take a picture of it, make your own video entitled "melts" because that is not a fucking grilled cheese. I'm not a religious man nor am I anything close to a culinary expert. But as a bland white mid-western male I am honestly the most passionate person when it comes to grilled cheese and mac & cheese. All of you foodies stay the hell away from our grilled cheeses and stop associating your sandwich melts with them. Yet again, it is utter blasphemy and it rocks me to the core of my pale being. Shit, I stopped lurking after 3 years and made this account for the sole purpose of posting this. I've seen post after post of peoples "grilled cheeses" all over youtube and it's been driving me insane. The moment i saw this video this morning I finally snapped. Hell, I may even make my own video just because I know this one exists now."
Great! How much sodium in each grilled cheese sandwich, especially the last in regards to the American Heart Association’s recommended 1500mgs/sodium per day?
I have high blood pressure. When I have a sandwich like that then it’s the only salted meal I’ll eat that day. White bread tends to have high salt vs homemade bread. Mozzarella tends to be lower in salt than other cheese. The pan KO can be low in salt if it’s just bread crumbs.
Lmao at people getting mad at someone for asking a reasonable question about sodium content. A lot of people can’t eat very much for health reasons and overconsumption of sodium is one of the key health challenges globally. But no, obviously she’s a “Karen,” and getting mad at her for asking a good faith nutritional question on a cooking video is definitely not ironic
@@Ollig999 I never had any health problems until 18 months ago when I had two strokes out of the blue. Then I learned that salt > high blood pressure> stroke & heart attacks, the TOP TWO KILLERS OF AMERICANS. But they’re more worried about gluten/vegetarian/organic. Fat asses don’t kill you but SODIUM DOES and nobody cares. *edited to remove a misplaced autocorrect apostrophe
"A grilled cheese is a hot sandwich typically prepared by heating one or more slices of cheese between slices of bread, with a cooking fat such as butter, on a frying pan, griddle, or sandwich toaster, until the bread browns and the cheese melts".
Oh man... I feel like her kimcheese recipe is lackluster. You can see at 2:51 that "grilling" the two pieces of bread individually was a mistake as the sandwich has failed to come together as a good grilled cheese should. Assemble the ingredients of the sandwich on one piece of bread frying in the pan and top with the other piece of bread as a 'lid'. Flip often after the sandwich is structurally stable (cheese has melted, binding the internals together). Temperature should be low enough that the bread does not burn before stability is achieved. The kimcheese in the video is an example of a grilled cheese that is not structurally stable. Cook off your kimchi ahead of time. This can be mitigated by limiting how much liquid comes along when you're dicing your kimchi. I always cook off the excess moisture from the kimchi especially because you can just use the same pan without cleaning and end up with some kimchi 'fond' on the outside of the sandwich. This is better achieved by adding the cooking fat to the pan rather than to the bread... so use butter over mayo. Finally I'm shocked that a gochujang based dipping sauce was not recommended. Instead of suggesting to go do laundry while the grilled cheese is cooking (???), how about spending that time creating a quality, theme appropriate dipping sauce instead of using pickle juice?