Woah! Is that a grilled cheese deluxe from cheezers?
Yes it is.
*munching* aw how did you mange this?
I bought it, with money.
niiice
hey you know what would go good with these sandwhiches?
funny internet videos!
ooo that's kinda meta. Hey whats up guys welcome back to
binging with banish. where this week, I'm double dipping
into the same show two weeks in a row.
Because I'm curious can we improve upon the classic combination
of butter, two slices of white bread, and some yellow American cheese
to make the ultimate grilled cheese
or, a grilled cheese deluxe. Friday was national grilled cheese day
and I guess it got me in the mood, so to speak. So first up
we need a control group, which is a classic
yellow American wHite bread Vermont creamery butter
grilled in a non stick pan, cheese stretch.
hell yeah dude. But how do we make this
a grilled cheese deluxe? Let's Start with the bread.
white bread is definitely the only way to go because the least healthy option
is always gonna be the tastiest one. But I'm going to try out a few different
lubrications, plain butter, butter mixed with a little bit of mustard,
full fat mayonnaise, and light olive oil.
I'm just gonna toast these guys up one at a time
in a plain ungreased non stick skillet. And we're looking
for ~*aesthetic*~ but mostly flavor here.
We obviously want a deep brown rich and savory crust
but we don't want to steal the spot light from the star of the show
the cheese! let us Bring in the taste testers
they are: one Sawyer Carter Jacobs, my business partner
and best friend extrodanaire, and Vincent Cross the newest and
tallest edition to the babish culinary universe
their opinions were split on these different toast lubrication methods
Sawyer was pure olive oil and Vinny was all about
butter. And I gotta say I side with Vinny on this one.
Butter is the one and only true way for grilled cheese.
There was however one other toasting application I wanted to try,
straight up cheddar grated on to and toasted
into the outside of the bread. the consensus here was that it was delicious but it was too
greasy and moreover it was overkill
this is grilled cheese, it doesn't need any help. What it does need
however, is cheese, lots of cheese. So I've got
eighteen different kinds here that I'm going to try,
including but not limited to, sharp cheddar, mild cheddar,
raclette, havarti, swiss, gruyère, aged gouda, young gouda,
parmesan, brie, taleggio, mozzarella, blue
gorgonzola, provolone, goat, and monterey jack
plus whatever I had kicking' around in the fridge. With three
mini grilled cheeses at a time my taste testers have returned
to tell me what's what. Vinny was very concerned with the tensile
strength of each cheese. but both were most interested in the flavor,
color, and aged funk of each cheese but
apparently none of us were concerned about our cholesterol levels, but I just kept telling
myself that I'm conducting these experiments in the
name of science, plus they both know they're responsible
for their own health care plans, so really it's their fault if you think about it.
Anyway we toiled on into the night trying every form of
melted cheese betwixt butter toasted bread
and once Vinny stretched every sandwich to its limit,
it was time to start trying blends. Cause no way
was any one cheese gonna cut it, it was going to be about deftly
mixing together, salty, sweet, stretchy, melty
savory, oily, and funky, into the perfect
grilled cheese blend. First up was, monterey jack, gouda, and
mozzarella which I learned I didn't put enough cheese in
so we didn't get much of a stretch. But this was going to be about flavor.
and the consensus was that it was a grilled cheese so obviously
it was good. But it needed some work, so we moved to
aged yellow cheddar, gruyère, and Swiss. and while
they liked the color of this one better, the flavors were too strong
Vinny was however satisfied with the stretch
next up I was pretty sure I hit the jackpot. Aged cheddar
gruyère, a nine month old gouda, and parmesan for a little
extra bite. naturally it passed Vinny's
rigorous strechyness test, and the flavors were the
clear winner. But there was one big problem, this was
a greasy, greasy sandwich. And that's because aged cheeses
do not melt the same way young heavily processed cheeses.
this slice of yellow American dropped directly into a nonstick
skillet melts perfectly and evenly and utterly without
muss or fuss. Try this with a two year old parmesan
however and all your melty cheese dreams will be
shattered. Thats because the older cheese gets not only does it lose
more and more moisture, some kind of science bullish*t happens
with its casings and proteins, and when you melt it you're
left with a ton of oil. To solve this problem we're turning to
Jay Kenzie Lopez alt who instructs us to hydrate
one tablespoon of gelatin and one tablespoon of water
before grating our top four cheezes together. Im going
with four ounces sharp cheddar, three ounces of gruyère
three ounces of young gouda and two ounces of parmesan
for a total of 12 ounces that were gonna set aside while we bring
half a cup of evaporated milk to a boil, killing
the heat and whisking in our hydrated gelatin
until it is fully melted into the mixture. Then
were going to return the pan over low heat while we add
in our cheese you'll notice that my heat is not on because
I'm stupid and did this wrong. It still worked
but its going to be a lot easier if you do this over low heat while you apply an
emersion blender to the mixture in an effort to make it as smooth
and homogenous as possible.Then
ideally you want to lay it down onto a plastic wrapped lined
baking sheet and spread it out as thin as possible.
Instead im going to press it into a plastic wrapped lined ramekin
and mold it into a cylinder that I can then cut into
slices. Four hours later and once my cylinder has solidified, heh
sorry. we're removing it using the plastic wrap, unwrapping it
and slicing it into our "processed
cheese product" its really pretty spooky to eat
because it has the same texture and consistency as
American cheese but it tastes like gruyère and cheddar and all that
good stuff that we put in there. And it passes the melty test
with flying colors. Becoming incredibly soft
and melty and maluable without pissing grease all over the
place. And its got all the flavor and texture that I can possibly
ask for in a grilled cheese all it needs is the olives.
Now theres a grilled cheese deluxe that lives up
to its name. And the olives were actually a pretty touch,
they were like a refreshing acidic bite after all that
richness and cheese. But I still didn't feel like we were done,
I knew I wasn't gonna feel that way until I made my own
bread, I've done this on the show before, click the link in the upper right hand corner
right now if you wanna see how to make your own sandwich bread
at home. But just to give you the breeze through, I'm combining 400
ml of water, one packet of instant yeast, 650
grams of all purpose flour, 50 grams of sugar, 5 grams of salt
and 45 grams of unsalted butter, in the bowl of a stand mixer
kneading for 5-7 minutes letting rise for 45 minutes in a
covered oiled bowl. Punching down and placing into
a loaf pan loosely tented with plastic wrap for 45 more minutes
or until doubled in size, brushing down with melted butter and
placing into 400 degree fahrenheit oven for 25
to 35 minutes until deeply golden brown, removing from the loaf pan
placing on a cooling rack and making sure the
internal temperature registers about 200 degrees fahrenheit
letting rest for one and one half hour or until completely cooled.
whoo that was easy. (for you not for me)
I definitely over proofed my loaf a little bit
but with a little trimming it works perfectly as the foundation
for our grilled cheese deluxe. Finally
I think we cracked it. Just some olives on the top
and then someone to help taste test, and at this point Sawyer and Vinny
were at home for the weekend but my buddy Justin here
came over to tell me that I really knocked it out of the park with this one.
Which I really needed because I don't think I could eat any more
grilled cheese. Oh, maybe just one more.