Why do “cheese pull” videos always edit out the most important part? I legit don’t get if. Just an fyi, to get that “cheese pull” effect, after you cut your grilled cheese in half, open it, add some Swiss or any stringy cheese (bc you literally just cut through the sandwich, it’ll just be a clean break with no pull. You need to bridge the gap with cheese) put your sandwich back together and put it back on the stove top for a minute or two then voila, when you pull the halves apart your cheese will pull like in this video.
@@goldvoltage9053 You just don't cut all the way through. You can even cut both sides by flipping it and only cutting the bread. The Knife only needs to weaken the bread for the rip motion anyway.
My dad used to love grilled cheese. He hated sandwiches in general. Like he would try to eat anything else but a sandwich but grilled cheese he would always ask for and say yes to when offered. And he loved it even more when I made it for him as he thought it's the perfect cheese sandwich ever. He passed away seven months ago and there's not a day when I don't miss him terribly. One day in heaven, I would get to meet him again🤞🏼
Tip: the mayo actually helps with the cheese being gooey. I don’t know why but when I tried my normal recipe with mayo as well it got such a better cheese pull and it has since
I used to charge $5 for one of these exact sandwiches when I was selling grilled cheese out of my dorm room. I would also serve the sandwich with some kettle cooked chips. Would you pay $5 for that?
not toasting both sides is like a lack of common sense, you don't even need to be a good cook. hard to believe theres actually chefs out there who don't get such a basic concept.
@@ranzschwein42 I mean it depends. Some things are better uneven. Like you might enjoy a softer bread on top or bottom. Sometimes I like to toast half of both sides. That way I can eat fresh bread and toasted.
When I get myself financially stable again, I'm definitely trying this! Same goes for a lot of the other grilled cheese videos. As a cheese fanatic, that looks mouth-watering.
It's truly astonishing how you can reach such a low culinary bar that you don't appreciate the sheer simplicity and deliciousness of a grilled cheese sandwich. It's almost as if your taste buds have gone on a permanent vacation, leaving you stranded in a flavorless wasteland where you can't even recognize the comforting embrace of gooey, melty cheese and perfectly toasted bread. Pathetic indeed, for you are missing out on one of life's simplest and most gratifying pleasures.
I feel like if I flipped the bread like you did onto it’s other side I would drop it 😭 I always have to use tongs Or a spatula but still that cheese pull was heavenly 🤤
As someone who genuinely can’t go a day without eating cheese, that pull had me feeling hungry Edit: about half an hour after this comment I made a cheese toastie
Usually when I see these types of cooking videos that gets me really hungry for something I’m not going to have that thing in a long time. So I’ve started watching food videos about foods I’m about to eat just to get me preemptively craving the food so it’s just that much more enjoyable 😂
i just made this (with cheddar and havarti cause that's all we had) and dinner was later than usual but it was DELICIOUS. made tomato soup with it and i already can't wait to make it again.
@@EOCB mayo adds savory flavors to a dish. when you put it on the outside and inside instead of butter brings out the savory flavor more. My old head chef taught me that.
@@njzitoI just don’t like mayo on the outside for some reason. Don’t know why. I like it on the inside, though, but not on the outside for some reason.
Serious question: for the cheese pull does he just cut the bread on either side? Cause I don't see how you can slice through both pieces of bread with one cut and still get a cheese pull. I just made this tonight though and it was fantastic.
Lactose intolerant is just a mindset for the weak. You are no longer lactose intolerant but now training your body to endure the awesomeness of cheese. Unless you're like asian or whatever I guess in that case it's kinda genetic.
I would contend my recipe is slightly better. Pre toast the bread in a pan with olive oil and butter- but don’t over do it. Then add olive oil Mayo, salt, black pepper, garlic powder, and onion powder. Muenster, provolone, and Colby Jack cheese for a variety of flavors and textures of cheese. And just for fun, throw in a few slices of roast beef or rotisserie chicken in the middle. Throw it back into the pan on _low_ heat to let the heat permeate all the way to the core without burning your bread.
that's not grilled cheese. that and chicken and roast beaf sandwich. you never toast bread with oil. that such a white move because it makes the bread soggy. you put mayo to grill the bread has a lower smoke point then butter. the cheeses really don't matter its what ever cheese you like. putting seasoning on chesse doesn't make sense cheese already has salt.. I do mine on mid head so the cheese will melt without the bread burnning. I toast the one side then flip and leave the sandwich open and put the cheese on till it starts to melt. then I put the sandwich together and take a pan and press down on the sandwich till the cheese drips on the pan. then I flip it and repeat so the cook on both side of the bread is the same.
I made a spicy grilled cheese earlier today with pepper jack and jalapeños, but my favorite part was my use of sriracha mayonnaise. That hit different. You gotta try it
I've been following you for a while now and I've been enjoying ur content fr and even taking notes and having favorite grilled cheese sandwichs but I just realized I don't even like grilled cheese sandwichs or cheese 😂😂
So the way I do my grilled cheeses is: Butter in the pan (or olive oil) Butter on the inside and outside of the bread ( I use bread maker bread (white and grain) or Brioche if I have it) Toast the insides of the bread in the pan Flip it over and add at least 2 cheeses, they don’t need to fancy I’m kinda broke so I just use what I have (Colby Jack and Mild cheddar, sometimes mozzarella if I have it, but make sure to slice the mozzarella thin so it actually melts without burning the bread) So to add the cheese you need to put one layer of cheese on (I use 2), which basically means if you’re using two slices then just put the first one on. After you put the first one on, put tomato slices, leek slices (The green part and the white part) (you can also use onions or scallions), and jalapeño slices to your taste.(make sure it’s a spicy one, because even if it spicy, it always tastes mild in the sandwich after it is cooked for some reason). Then add the next layer of cheese. The reason why you need to put the toppings between the cheese is because when you flip it if the toppings are next to the bread the sandwich may fall apart and it just overall makes the sandwich better. If you plan on using 3 slices of cheese or an extra layer’s worth, half it and include half of it in both of the layers. If you’re using 4 slices or whatever then just make each layer 2 slices or 2 slices worth. Make sure that the cheese goes off the edge at least a little bit because it makes the cheese crispy, or just add cheese on the outside. It’s good to add some toppings to the outside as long as it’s not tomato cause that could make the sandwich take longer to cook and soggier. I haven’t tried mayo on the inside or spices, but I will try to improve my recipe.
Jarlsberg = super cheese pull im gonna try add cinnamon next time. I find that basil and italian herbs and spices go well too. If you swap the mayo for ketchup they absotivly perfecto
