Pro Chef TRIES The Top 5 VIRAL Grilled Cheese Recipes!

[@ChefJamesMakinson]

Be sure to check our full review of Gordon's Idiot Sandwich! kzbin.info/www/bejne/rqWvfmyFm81mnZY

[@adr4558]

Love your videos bro

[@HashiNuke]

Over applewood, low and s l o w w w w w

[@Michael_Brock]

Skipped across jammy olive oil section. I don't want to watch the enemy of flavor.

[@ServiusTheBear]

Hmmm grilled cheese with chilli jam or maybe mango chutney. OR! With both in it! XD

[@Batmandabomb]

I would let you cut cheese anytime with me

[@jesuizanmich]

It's funny how Gordon always looks like he's late for a meeting. The way he cuts the bread and spreads the butter frantically, then switch to you calmly cutting the bread like a normal person.

[@Shaosprojects]

He’s like huffing as if he either ran a marathon or has asthma

[@KaitouKaiju]

Ramsay has a lot to film

[@jarivuorinen3878]

His videos are also recorded and cut that way, so I think the editor that does it also exaggeres on this behavior. I think it's about intentionally trying to emulate "chaos in restaurant kitchen" kind of cooking. After all, Gordon as media person is a character, the man Gordon in reality is, must have some same qualities, but he's not this character as he's on camera. It's the same with most celebrities, many develop a character unintentionally. And sometimes it's intentional exaggering behavior to produce something that sells. No human is immune to this, and every individual has multiple roles in their lives, where they behave differently depending on surroundings, social setting, work expectations etc...

[@diarmuidkuhle8181]

​@@jarivuorinen3878That ; plus some people are just naturally hyper and look like they're running on rocket fuel no matter what they happen to be doing.

[@FrenkieWest32]

​@jarivuorinen3878 a restaurant kitchen should not be chaotic.

[@ryolastangel]

I think Gordon obviously botched his grilled cheese in the video with the high heat and thick ass bread... BUT the idea of cheese and kimchi is something that is quite common in the Korean cooking sphere and is commonly seen in Korean comfort food actually. The spicy, acidic kimchi lends itself quite well to something greasy like cheese. Love the video as always, James. Wishing you all the best.

[@ChefJamesMakinson]

Thank you so much! I hope you are well!

[@AliceBunny05]

yeah, it's kind of a similar idea as to why fatty pork + kimchi is like.. one of the pillars of korean cuisine lol. kimchi just goes well with more greasy stuff

[@lmpeters]

I would think that if you want the cheese to be the star, you could accomplish the same thing with a few drops of Tabasco.

[@agatajurek3650]

I love kimchi grilled cheese, but my trick is to first fry it a bit with a little bit of sugar, to create something like a kimchi "chutney" before putting it in the grilled cheese.

[@RJGrady]

It's almost like a meatless Asian reuben.

[@mysticalleafeon_]

One of the better KZbinrs of this age - thanks for being wholesome and entertaining!

[@ChefJamesMakinson]

Appreciate that! :)

[@orenmontgomery8250]

Agreed, I really appreciate how he explains things.

[@timothyvanderschultzen9640]

Very enjoyable video. Thank you!

[@Enthusiastic-Trainspotter-BNE]

Very true.

[@tuomasronnberg5244]

Same, I enjoy the calm manner he explains things.

[@alzaelnext638]

There's something amusing about the juxtaposition of watching Jamie's manic style and Gordons panting out-of-energy action as they cook and assemble their dishes then immediately switching to James' calm, quiet, and methodical method. I'm also very fascinated by the Brioche method and have to give it a try later today.

[@ak_nora]

@@alzaelnext638 the lack of background music really feels like a punchline of a joke (not in a bad way tho!)

[@IAmTheShaz]

I literally laughed out loud at the “Woo! Yeah!” Jamie clip. 😂😂

[@ChefJamesMakinson]

🤣🤣 me too!

[@azyfloof]

Seeing that clip outside of an Uncle Roger or Future Canoe video threw me for a second xD

[@DiamondCake2]

He’s so cringe, I haven’t cringed so much all week.

[@housemana]

Woo Yeah!

[@Amenhir1]

What I find I like most about Chef James...zero pretentiosness. There was a cooking show around when I was a kid called "The Frugal Gourmet." In this case frugal did not mean inexpensive. His show would go something like this "Go get yourself a nicely dressed and prepared pheasant." Chef James' approach "I'm using a pheasant, but if you can't get that grab a nice size chicken or duck." It's refreshing that I don't feel I have to scour the universe for rare ingredients, like Kraft American singles.

[@ChefJamesMakinson]

😂

[@brandinicole1372]

I used to love the frugal gourmet coming up it was one of the first cooking shows I watched (and yes I’m that old 😂)

[@XBadger1]

Well hopefully he doesn't do all the same things as the frugal gourmet (liking very very young boys and forcibly showing his love for them)

[@dorisbedell4099]

@@brandinicole1372 I also used too love him. Too bad what he did. :(

[@maxsheld9498]

Nice to see this format! I know they take a long time to record and edit, and sometimes don't get as many views as reactions, but it's a breath of fresh air for your older subscribers. I subbed when you had less than 50k and it's nice seeing you with almost 300k now, you're on a great track!

[@ChefJamesMakinson]

I do try but this one was a hard one for me and my editor, 5 hours to film and 3 days to edit. Haha 😄

[@angelachouinard4581]

@@ChefJamesMakinson That's a lot of work but it is such a good one. There is a lot of teaching in it as well as critiquing. It's a great cooking class.

[@Vynjira-chan]

@@ChefJamesMakinson Deeply appreciate all that work and effort. Makes for great wholesome content! Also OML, at the price of American Cheese..

[@jonathont7866]

Koreans have a whole thing called 'korean street toast' which is basically elaborate toasted sandwiches that are a hugely popular breakfast - kimchi and cheese is actually common there. I'd use different cheese though. At home a favourite toastie is white bread, mayo on the outside; with either canned tuna or poached chicken, kimchi, sliced red onion and raclette (sometimes I go for sharp provolone instead). It's really delicious, and putting kimchi in the sandwich makes you feel super virtuous. Kimchi is really good when you cook it, I love putting it in an omelette as well

[@martinsnajdr]

I like your personality. Not a typical theatrical KZbinr, very educational videos with a bit of fun :)

[@ChefJamesMakinson]

ahhh Thank you! I am trying to be less camera shy but I still hold back a lot haha 🤣

[@cedricol]

While I don't like exaggerated theatrics, I do think James has to loosen up and display a tad more energy. I think Marques Brownlee (mkbhd) is a good example to strive for. But well, we all have our personalities :) I tried talking to a camera, and it's horrible :)

[@soloplaysgames9965]

I think telling someone to have more energy is like guys at the gym telling girls they need to smile more. His personality is easy to watch compared to the neurotic Gordon and it's almost got him to half a million subs so I think he's doing just fine.

[@SCash-rl5ee]

​@@cedricolI like his energy level. If you go back and look at his very early videos, you can see he is now more natural, more relaxed, smiles more, and we see his sense of humor too. I feel we’re getting glimpses of the off camera James and am happy for him to progress at whatever pace feels most comfortable for him as I enjoy his content. :)

[@Enthusiastic-Trainspotter-BNE]

hmmm​@@ChefJamesMakinsonthere were times in the video where I thought you were going to not hold back 😅😂🤣

[@chronosorion6911]

We have the opposite problem here in my part of the states, Kraft and “American” cheeses are cheap and everywhere, but all “good” cheeses are “specialty” and expensive, aside from the occasional cheddar or mozzarella. 😢

[@theblackhand6485]

Every continent is victim of the global cheese maffia!

[@chrissolace]

Exactly. And why we use the “pre-shredded” ones is because it’s the main one available! (And cheaper)

[@TrappedinSLC]

We RV and the sheer variety in terms of cheeses stocked at *Walmart* in different areas of the country is fascinating. You'd think they'd all be quite similar, right? But no. Not at all. There was one Walmart we went to where you legitimately couldn't even get a half-decent cheddar. It was American slices or the "cheddar" equivalent or nothing. That was weird.

[@jishani1]

@@chrissolace that's not entirely true. Yes, there are lots of varieties of pre-shredded cheeses on the market, they're more expensive than just buying the blocks of cheese and shredding them yourself. Walmart has blocks of cheese, they make their great value branded ones, and then there's generally cabot, sargento and cracker barrel as well in the same section as the shredded cheese. They have more specialty cheeses up by the front in the produce section. Any grocery store with a deli counter is more than willing to cut you a slab of cheese off one of their blocks or sell you an unopened one as well. Every step of processing that goes into food increases the cost. Compare chicken breasts and chicken breast tenderloins. Same cut of chicken, one has been cut into strips, almost $1 per pound difference in price. Same with the shredded cheese. It's more expensive to buy the bagged stuff than to buy the blocks.. it's just a lot more convenient and not prohibitively more expensive so people do.

[@elvangulley3210]

There's nothing wrong with American cheese why people chose to be snobs with cheese of all things is beyond me

[@skibidi.G]

Really like how Gordon's attempt with the fired pan was literally an _idiot sandwich_ 😂

[@ChefJamesMakinson]

🤣🤣🤣

[@Enthusiastic-Trainspotter-BNE]

😅😂

[@bobbyadamson2333]

Highly recommend chopping and pre frying your kimchi before you put it in the grilled cheese. Will intensify the flavor, remove a lot of the water, help the cheese melt. I would also dice up a sweet onion and fry that with it. It will be a completely different sandwich (one you might actually be excited to eat)

[@kylebeatty7643]

14:19 just when I thought that Jamie Oliver might make something that I would actually eat, he stays right on course: three different dollops of something that should never come anywhere near a cheese sandwich.

[@TrappedinSLC]

I can kind of see the brown sauce with the right cheese. Similar to Branston pickle going with a good cheddar?

[@Enthusiastic-Trainspotter-BNE]

How he rolls.

[@johnjanssens8998]

I dunno I like a bit of ketchup or some mustard

[@TrappedinSLC]

@@johnjanssens8998 With the right cheese some mustard inside on the bread is a really nice touch. Not a lot, you don't want the flavor to be overwhelming.

[@rmkarros]

I don't know I'm sort of a fan of grilled cheese and ketchup, or grilled cheese with tomato soup.

[@Maria_Erias]

I have to say, learning about using mayo instead of butter for grilled cheese was a real game changer for me. I think I saw it on an episode of Good Eats (Thank you, Alton Brown, for getting me into cooking all those years ago!) and have never really looked back.

[@SamClemens-id3cl]

A little surprised Jamie's grilled cheese was normal.

[@ChefJamesMakinson]

so was I!

[@kurisu_rpg]

I laughed when the mango chutney came out, though.

[@claybecker13]

Mango chutney and a cheese crown?

[@SamClemens-id3cl]

@@claybecker13 for Jamie Oliver....that is boring.

[@ShiningDarknes]

Not only normal, but bog-standard other than the ridiculous cheese crown thing that really just serves to over-toast one side of the sandwich.

[@acebase555]

I’m not surprised Frank nailed it, he’s my other favorite food KZbinr. His shredder trick changed my life.

[@claybecker13]

Mayonnaise is gross. I've tried it since it's been recommended by so many culinary types. It stinks when it's hot and is exceptionally greasy. It's one of those ridiculous "hacks" that no one asked for or needs. Use butter.

[@KaitouKaiju]

​@@claybecker13if it's greasy you probably used too much

[@nonsense1558]

Totally agree about Frank. It never dawned on me to use mayo on the outside of the bread and cooking it in a pan, but as Chef James reminded us, mayo is made with oil so that's why the bread had that nice coating on it. Have to try this version myself.

[@mysterygamermgclues8864]

​@@claybecker13Not judging but how much mayo did you exactly use.

[@SamClemens-id3cl]

Fried cheese....and fried bologna i learned as a teenager. Young children love it.

[@rongray8416]

Some of us adults' still like those every now and then for the tasty reminders of days gone by

[@Maria_Erias]

Same with a fried Spam sandwich. My dad used to thin-sliced Spam and fry it crispy. It's got the taste and almost the texture of bacon, but without all the fat (I don't like squidgy fatty bits in my bacon). Then he'd put that in the middle of a grilled cheese sandwich as he was making it. Crispy on the outside, gooey on the inside, with that salty fried Spam flavor to balance it out.

[@mysterygamermgclues8864]

​@@Maria_Eriasgoodness that's glorious.

[@HenloBoppo]

I watched a few of your cooking analyses and I really appreciate your kindness and level tone of voice, I wish more content creators were as chill as you! Cheers 👌

[@MakeKasprzak]

I was amused any time James was surprised, he'd start speaking in a slight accent. 😂

[@ChefJamesMakinson]

really?? haha

[@heatherwinter6616]

He slips into an accent pretty regularly

[@Nesot]

what accent is it

[@heatherwinter6616]

He slides into a bit of a British accens

[@jonathont7866]

@@ChefJamesMakinson It's been my long held observation that the more annoyed/disturbed/agitated you get in a reaction video, the more your accent shifts towards cockney

[@clementborisov7050]

Nicely done. I love how clean and careful you are with cooking. Usually I make a bit of a mess in the kitchen.

[@Enthusiastic-Trainspotter-BNE]

He has mentioned before that uncleanliness in the kitchen really bothers him.

[@ChefJamesMakinson]

Thank you so much 😊

[@ChefJamesMakinson]

yes it does! :)

[@hayeonkim7838]

As a Korean, I was really surprised that kimchi was suddenly mentioned in the thumbnail of your video 😂 Thanks for useful and valuable video as always ❤❤❤

[@Andlekin]

Low and slow with mayo is highly recommended. The oil in the mayo provides the fatty heat interface, and the egg in the mayo adds a ton of flavor.

[@daianspahava8279]

Makes me so happy seeing your videos James, you gave a lot of humor and knowledge that I never knew and it’s so inspiring to learn from you and thanks for the green curry paste recommendation I now make my own green curry every week or so and it’s so delicious and that paste is authentic and delicious

[@ChefJamesMakinson]

Thank you!

[@karens-jclark4199]

For those watching , James' culinary course is very well rounded . Lots of great information and since taking the course my cooking has improved A LOT . Anyone considering taking his course will be rewarded . Thanks for putting the course together James and giving us all the guidance to improve .

[@marvin25519]

"Why I season my brick, not my grilled cheese"

[@ChefJamesMakinson]

🤣🤣🤣🤣

[@kylebeatty7643]

Ha!

[@Enthusiastic-Trainspotter-BNE]

"and why I season my knife" 😅😏😂

[@MrBendylaw]

All of you are amateurs and poseurs; I gave up seasoning anything but my fingers long ago.

[@saxtremer]

Great to see a non-reaction video, one can see how much effort was put into that! The sandwiches look absolutely delicious. I hope this video will get some attention from the youtube algorithm.

[@ChefJamesMakinson]

yes a lot of hours and time editing :)

[@vidyotakamat2010]

Okay.. Immediately saw the notification and clicked on it.. Love yr videos.. ❤

[@ChefJamesMakinson]

Thank you so much 😀

[@vidyotakamat2010]

Omg.. Hello.. This is the first time someone actually replied or even read my comment 💬 😅😃

[@adelaideharper9201]

Fun fact: Kraft cheese is cheddar scraps, melted down, and whisked with sodium citrate to give it that texture, make it hold together while melting, et cetera! They also add food starches and a few other things but sodium citrate on cheddar gets a similar product. The protein in the mayonnaise from the egg encourages browning! I prefer the flavor of butter for pure cheese sandwiches but for a tuna melt... I love your videos and admire your bravery for taking on the Gordon sandwich.

[@Meme.Supreme]

I could watch Chef James cook and commentate for hours! Thank you for always providing us with entertaining and useful content!

[@ChefJamesMakinson]

Thank you! :)

[@ImHisMrs77]

I didnt grow up with cheese toasties, we had cheese on toast, so pretty much open faced. My dad made them. I don't know exactly what he did to them or what was in the cheese mix, but I still have fond memories of that thick piece of white toast with a thick, golden, bubbling layer of cheese. I know that it had finely chopped onion in it too, but no idea on what else was in there, but I know that there was something. It was rich and tasty and I both wanted to eat one after another for the whole day, but also couldn't because it was rich. That it is one of my best memories of my childhood tells you how gorgeous it was. I would ask him to make some nowadays, but I can't eat bread, butter, onions or cheese now, so it would mess me up, but it was really good.

[@Hwyadylaw]

On the topic of putting butter on bread: In Swedish, a sandwich is called "smörgås" (butter goose) and of course typically has butter spread on it. The "butter goose" was originally a lump of butter that floated to the surface as you churned milk, which was often picked out and eaten as a treat with bread.

[@danhill6333]

My only attempt at frying the cheese in the pan went well. I used shredded cheddar. Very consistent color. No burning. Went really low on the heat. Tasted just like a Cheez-Its. Thanks for the great content. 👍

[@severalwolves]

yup this is how I’ve been making mine for years - it really brings it to a new level

[@RJGrady]

Cheddar is actually perfect for pan toasting, or in the oven, to make crisps.

[@MidwesternMortician]

@@RJGrady Cheddar and Parmesan are the best cheeses to turn into crisps in my opinion

[@ankushnothere]

Great video as always chef. Loved this new format and the editing process for this video must be tough. Chef Frank's is my favorite.

[@ChefJamesMakinson]

it was for my editor 😊

[@ankushnothere]

@@ChefJamesMakinson ❤️

[@danielsantiagourtado3430]

Love your content! Thanks For this ❤❤❤❤

[@ChefJamesMakinson]

You are very welcome!!

[@danielsantiagourtado3430]

@@ChefJamesMakinson 🤗🤗

[@kirdi6125]

This channel has quickly become one of my favorites. Thank you Chef James.

[@ChefJamesMakinson]

ahhh Thank you!!! :)

[@VoIcanoman]

6:38 I think the reason the mayonnaise works is more to do with the egg yolks it contains (as opposed to the oil). The amino acids in the egg react with the sugars in the bread and do a nice little Maillard dance together. The oil obviously helps with heat transfer, and using a tight crumbed bread as suggested makes the surface-area-to-volume ratio quite a bit higher, enabling maximum crisp.

[@TrappedinSLC]

It's sort of a 'cheat's' French toast/eggy bread concept. It doesn't soak into the bread fully so you don't get the custardy insides but you get the same sort of crust on the outside.

[@DiamondCake2]

Nice theory but commercial mayo contains barely any egg yolk, it’s packed with thickeners, flavourings and even sometimes water.

[@VoIcanoman]

@@DiamondCake2 Says on the package that it contains 8.9% egg by weight (free range, apparently, although I have my doubts about that particular claim). That's actually a slightly higher egg content than a lot of homemade recipes, which generally use the ratio of one egg yolk per cup of oil.

[@TrappedinSLC]

@@DiamondCake2 And yet the crust effect you get is still similar to that on French toast. But you're welcome to use homemade mayo if you prefer.

[@harmvzon]

@@DiamondCake2 Commercial? You can just choose in the supermarket can't you?

[@JMcKey21]

Thanks for taking the time to do this. Enjoyed it!

[@catherinedavidson7145]

That was interesting. The grilled cheese without bread sounds like a Guga "simple side dish to go with today's experiment". 😂 I remember Heston Blumenthal's experiment for the best grilled cheese sandwich involved ironing the cheese.....🤦

[@ChefJamesMakinson]

ironing?? I need to see that!

[@catherinedavidson7145]

@@ChefJamesMakinson it was from a TV series he did some years ago (Channel 4?). There’s probably a clip somewhere on the internet.

[@WarMonkeyPlays]

My personal fav is sourdough with mayo for toasting, but I think the best aspect of a grilled cheese is it should remind you of your childhood or home or w/e good vibes. So, what's best to use is whatever _your_ favorite thing is.

[@RJGrady]

I like a sourdough with big bubbles in it. You don't have to make a silly crown, the cheese will just ooze down and touch the pan, giving it some delightful crusty spots.

[@CCUnderhill1007]

Oh wow, I can't believe I caught this 19 seconds after it uploaded! Cant wait to see Chef James Fix that!

[@ChefJamesMakinson]

Haha 😄

[@CCUnderhill1007]

@@ChefJamesMakinson Once again, you're giving everyone the benefit of the doubt and tired all these grilled cheeses! I think I'll be trying the one with the mayo on the bread this week! Thanks for going all out buying rare cheeses in España! The price of the Kraft singles was mind-boggling!

[@JeccaJ]

This is the kind of food-related PSA that we need. Thanks James!

[@ChefJamesMakinson]

😂

[@Malacar99]

I actually make taco shells, burger buns, and all sorts of things by melting shredded cheese in a non-stick pan. I do this because I am on a low carb diet but it still gives me interesting options. I have even done a crustless pizza a few times using just cheese as its base.

[@SleepyJ36]

Certified Chefs cooking grilled cheese has always made me laugh cause they always try to get crazy with it but it’s a simple, delicious recipe!😂

[@dorisbedell4099]

I know this is an older video and you may not see it, but, I just had to say two things..: 1. I love your content for several reasons: You are calm, polite and educational throughout. I appreciate all of those things immensely. 2. I have been consistently amazed that NO ONE has demonstrated the single best grilled cheese sandwich I have ever had, and have made ever since I first devoured it almost 40 years ago..! ALL of the ones you and your immensely talented colleagues have shown? I wouldn't bother to even attempt..! What is that technique? 1. Pick whatever bread or cheese you prefer, as long as the cheese melts well. 2. Mayo, fairly thinly, but completely covering the bread, on the INSIDE. Butter, softned, fairly thickly covered, on the OUTSIDE. 3. Fresh, ripe tomatoes sliced thinly, seasoned lightly with salt and black pepper, then cheese topped. Anything you like, from Velveeta to American (Not Kraft - neither the Velveeta nor the Kraft are actually cheese!) to whichever, doesn't matter as long as it melts well. 4. Over medium low heat, Add the bottom layer, Top with the rest of the bread and press down with the spatula. 5. Just before ready to turn, Lift it up, Add a tablespoon of butter, then flip it. 6. Wait til Golden brown, rest and serve. It's an amazing amalgamation of some of the greatest flavors known to man. Cheese, bread, tomatoes, salt, pepper... Just YUM!!! Give it a go. You might just find something better. :)

[@jrmarcus]

I’ve had a kimchi grilled cheese sandwich at a restaurant in Milwaukee. I thought it worked well. The sour and spicy of the kimchi countered the richness of the cheese and butter, just as the crunch of the kimchi countered the gooeyness of the sandwich.

[@hailongnguyen7356]

"Yeah I can do that" that distinctive voice is none other than Chef Tyler, hopefully he can see your video.

[@ChefJamesMakinson]

I hope so!

[@Hiker_Strider]

Great video as always! One of the best cooking channel on KZbin.

[@ChefJamesMakinson]

Thank you so much!!

[@NickDunner]

Nice to see this type of content!!!

[@ChefJamesMakinson]

good!

[@cainednd]

I enjoy the standard grill cheese but I also add roast beef slices or smoked meat and let it cook until the cheese is melted and the bread is golden brown.

[@gbc6422]

Hi James - great decision to create your videos in such a way that you show your preparation of the sandwiches right next to the original ones. This makes the processes much more interesting and easier to understand. Well done.

[@ChefJamesMakinson]

Thank you!

[@AmicaCream]

Watching this made me soooo hungry, there is something irresistible in melted cheese. 😊

[@HoshikoStarz]

Jamie's grilled cheese section... I'm laughing too much. Chef James, you have said chilli jam and mango chutney too early

[@Enthusiastic-Trainspotter-BNE]

He did. 😅😊😂

[@TreantmonksTemple]

I like this format of comparing a bunch of recipes!

[@jackierebbel4604]

I enjoy all of your videos and appreciate that you are so fair in judging other people's recipes. Very nice.

[@ChefJamesMakinson]

Thank you!!

[@Geredis089]

I have to admit, Gordon is absolutely on to something, and I tend to do a mix of all of these styles. A nice country bread, buttered on the outside, a touch of mayo on the inside, with some shredded cheeses of your choice, with shredded kimchi, cooked in such a way that you do get all that crispy overflow as well, makes for an amazing sandwich. I'll also not infrequently add a little bit of sriracha, sambal, or another hot sauce on the outside as well. Sometimes for flavor, but quite frequently as a marker so I can tell them apart when I'm cooking several with different fillings and such.

[@acebase555]

“As sweet as you-know-what.” I don’t know what! Can anyone fill me in? What’s so sweet James can’t even talk about it?

[@Gusanoman]

You madman! You actually managed to make Ramsay's monstruosity into something that looked pretty good!

[@ChefJamesMakinson]

😂

[@izumisora01]

I like watching your videos and I like the fact that you will give a try to new recipe to get new perspectives, I think good chef should bring harmony when adding new food ingredients to old recipes. I understand many famous "chef" always want to make some wierd twists to the recipe because they want to look different and get more reaction from other youtubers, which completely fix my low blood pressure problem. When watching Chef James videos, I feel I'm really learning something.

[@Enthusiastic-Trainspotter-BNE]

agreed

[@bhoylhogro5093]

this video format is a winner, james. I really like it :)

[@ChefJamesMakinson]

Great to hear!

[@JamesSerapio]

Kimchi grilled cheese is always a treat. I've loved it for years

[@5dstrix]

Great channel and content as always Chef James. I like that your approach is pretty straight and not over the top. Entertaining without being a clown. Keep it coming.

[@ChefJamesMakinson]

Thank you!

[@monishd6796]

You're a good and honest man. Keep it up James

[@ChefJamesMakinson]

I appreciate that!

[@agingerbeard]

Loved it, one thing I really like about your videos is you are able to tease recipes like Gordon's and Jamie's chutney (of course he had some chutney on the side lol) but you're never mean just funny, and suggest ways to alter or improve. I was really looking forward to this one thank you!

[@Rebecca-ku9eo]

This video was amazing. I like how you one upped Gordon Ramsey. I had been looking forward to this video since you said you’d be making it and it really was worth the wait.

[@ChefJamesMakinson]

🤣🤣

[@annieworroll4373]

Normal white bread, slightly toast the inside mainly to warm it up. Buttered outside, after the inside is warmed(no more than hints of brown or the crispness inside iwll be too much for me), go butter side down, cheese on top, cover, let the cheese start to melt, then flip it together, all on a nice cast iron griddle. Works super well.

[@zaydraco]

I learn a lot from this channel... I am a home cook but honestly it is easy to understand

[@ChefJamesMakinson]

great to hear!

[@kameronkingsbury9386]

I scrolled yos videos for hours yesterday and this was the first video i saw where he actually cooks something. Praise be

[@ChefJamesMakinson]

for hours? I just made an adobo video 2 weeks ago so I don't think so, plus a carbonara video and a lasagna video

[@ludgerkres.1437]

I feel like I have been around for a while. Still love your videos. I too tried Jamie's grilled cheese and I agree it wasn't too bad. Lol thanks Chef James for the content!

[@ChefJamesMakinson]

Welcome back! :)

[@kiwano1]

I'm a huge fan of the cheapest Jorge Forman grill you can find(basically a 15$ panini press) for making grilled cheese sandwiches. My two favorites are 1) you skipped but a pan bimbo with fake cheese is amazing and 2)brown wheat bread, aged cheddar, and a dash of sweet hot mustard(microwave 15-30 seconds first to ensure full meltyness) mayo spread on the outer bread because butter will be difficult to spread after the microwave.

[@dillionedmonds5736]

My favorite grilled cheese is sourdough round, mayo, sharp cheddar, shredded parmesean, and Monterey jack cheese. Spread mayo on sourdough, 2 slices of Monterey jack one on each side, then a little bit of parmesean cheese on one side, sharp cheddar on the other side. And bake then on a low heat until the cheese just start sweating and melting, then fry on high heat for a crunch. The baking gets the mayo to permeate the entire slice of bread, while the Monterey jack cheese melts great, and the sharp cheddar and parmesean add great flavor. Then either a little tomato soup to dip it in, or a little ketchup.

[@Nathan_Talisien]

Mayo does brown quite nicely. However, the best method I've found is to use a frying pan just barely larger than your bread, and melt just enough butter to cover the bottom of the pan... You're basically doing a very shallow deep fry of the outer layer of the bread. When you flip the sandwich, you toss in another teaspoon or so of butter and let it melt first; and once it hits the pan you put a lid on, to contain the steam to ensure the cheese melts.

[@chrispapa101]

Grilled cheese without bread here in Greece is called Saganaki but it's made using a hard cheese not melting cheese and cooked until the outer layer has enough of the Maillard reaction, then served as a side dish usually diced with as finger food.

[@TERMINAL-BALLISTICS]

Great video Chef James! If you want a grilled cheese like you've never had before .... Use whatever cheese and bread you'd like .... Then add Bacon Up bacon grease instead of butter or mayo. You'll love it!

[@Pitcher88]

Very happy I found this channel, I've learned a lot of things watching your videos. Thank you James!

[@ChefJamesMakinson]

you are welcome!

[@injunsun]

This was good content, @ChefJamesMakinson. When I was lacto-ovo vegetarian, I learned a LOT of variations, including sometimes adding in veggie ham or veggie turkey. Dining out, a go-to at places with few options for me was one of two things: Either grilled peanut butter, lettuce, and cheese (the lettuce added after it's cooked, or a grilled cheese done "all the way." Around East Tennesse, that means with mayo, lettuce and tomato added. It's not health food, as you said, but it was fairly quick and easy, and wait-staff didn't usually look at me like I had grown a second head, as they would with the peanut butter. As for that, I have no idea why people freak out about it, as peanut butter in cheese crackers is a snack food most Americans have had, and liked. This is that, but hot, less salty, more greasy, but with lettuce, for the texture and moisture. My go-to breakfast sandwich was egg and cheese, which can also be done grilled for lunch or dinner. For field trip lunches, mom used to do it fried, yolk still runny, sealed in by the cheese slice. People also do them with tuna salad, ham salad, etc., and those are called a "[whatever the meat is] melt." I am sure you know that! lol You just got me thinking. P..S. Being Vegan is hard, because dairy cheese is truly addictive, and currently, the already pricey Vegan cheezes tend to suck very badly, while the artisanal ones are far too expensive for me to even try. Anyway, thanks for doing this. I like to do these using mayo on the outside for my husband, sometimes adding in Kroger bac'n buds (which are Vegan). Quick, easy, and adds protein. Be well.

[@warlord1981nl]

My favorite grilled cheese is young Gouda (48+% fat) and Raclette Suisse Heidi on white sourdough. Butter one side of the sourdough and put both slices of bread butter-side in the pan. Put your Gouda on top and cover it with a lid. Check regularly to see if the Gouda has started to melt. Once it has, place your Raclette on top of on of pieces of bread on top of the Gouda and then place the other slide of bread on top of that. Put the lid back on and let it sit for a minute. Then flip it and let it sit for another minute with the lid on. Enjoy! Sometimes I like to put a really thin slice of ham on top of the Gouda right before I add the raclette to seperate them which is also fun to eat.

[@Christina_Broccolini]

Just recently discovered you and so happy I did! Love your content and personality/vibe.

[@ChefJamesMakinson]

Thank you!

[@ragnarok400]

As a korean I would grill the kimchi first and add some seaweed topping. The topping usually come in a bag, not the one in a glass jar. Also try to use good kimchi, if it's not fermented enough the flavor won't be there, and if it's fermented too long, it gets a strong sour taste.

[@Aisaaax]

I like to toast both sides of my bread on the pan. I toast 1 side of each piece, then assemble with toasted sides inside, and flip once the bottom is also yoasted

[@anna9072]

Yes, low and slow is the best way to cook grilled cheese sandwiches. I was once in the middle of grilling a cheese sandwich, I’d just turned it over and I got interrupted and just had time to turn the pan off. When I came back I found that the residual heat had resulted in a perfectly golden and crispy sandwich.

[@Timetodie101]

Yes!! I'd love to see you test more viral recipes to see if they are any good.

[@ChefJamesMakinson]

Noted!

[@ericstephenbrenner]

Great video! High effort and it shows, love it.

[@ChefJamesMakinson]

Thank you!

[@jax775]

This was a really great video and a great video idea, and I'm sure there are a lot of different possible topics to potentially explore in future videos. Also, Adam's sandwich with ham and havarti sounds 👌

[@matthewgilfus1640]

Thanks, Che! Havarti is almost my favorite cheese of all time!

[@GreatGreebo]

My family has always used mayo instead of butter to lube up our grilled cheese sandwich bread. So, Frank’s is my favourite by default though all the sandwiches looked delicious. Thank you Chef James! A very yummy video.

[@Hayberzombie]

I never would've thought you were an American, Chef given your accent and the fact you are a Piper, so I guess my respect for you continues to grow.

[@ChefJamesMakinson]

My father was English and I have a lot of family from Scotland on my moms side

[@harris123shah]

8:54 that caught me off guard ahahaha

[@ChefJamesMakinson]

🤣

[@KazeMemaryu]

That was a really fun video! Out of all these, I'd probably try the brioche bun grilled cheese sandwich - simple, straightforward, affordable. I'd probably try it with some bacon, ham, or Leberkäse (basically a pork and beef meatloaf, comparable to bologna). One recommendation I can give to anyone who doesn't like mayonaise (like me) or butter, try cream cheese. It's obviously much less oily/fatty and can burn quickly if you're not careful, but I think the milky, but slightly sweet flavor works very well. Just don't use herb cream cheese on the outside, the herbs will burn and make the whole thing disgustingly bitter.

[@ChefJamesMakinson]

Yes it was for me too! :)

[@troyswisher9413]

My most recent hack is to butter / mayo the outside of the bread, and then press them into a plate with a thin layer of finely grated parmesan cheese before cooking. Makes for a very tasty and crispy outer crust. I would highly encourage you to try it !

[@joshb6470]

I love grilled cheese so much, from being sick and it was grilled cheese with chicken soup, when I was in high school in the cafeteria and it was grilled cheese day, in adulthood living on my own fancying it up with different breads, brioche buns removing the top crust to make it more like bread texture for buttering, but all of the attempts my 2 favourites are normal 2 pieces of bread with a slice of cheddar (not the plastic wrapped style) and a slice of jalapeno havarti toasted to a golden brown, or my all time favourite which with the disappearance of this cheese from local stores is with Colby cheese and very thin sliced onions, so delicious.

[@nonsense1558]

Chef, I think the Epicurious and the Smashed Brioche were by far the best of the grilled cheese sandwiches you prepared and sampled. Jamie with his chutney preference on everything is hilarious. Gordon's grilled cheese reminds me that the old adage of KISS (Keep it Simple Stupid) applies here too. Grilled cheese sandwiches are simple food. Keep it that way. Good job again Chef!

[@C0n7ax]

New subscriber here, I enjoy your professional commentary and explanations of the why behind the cooking methods. Also, chef Frank from Epicurious is excellent, one of the few people who's recipes tend to consistently work really well for me.

[@ChefJamesMakinson]

Thank you! I try

[@provi480]

Frying a bit of shredded cheese on the outside of the sandwich has been my go-to since I discovered it. Absolutely wonderful. Have to get it nice and crispy, though, so it's like the cheese on the outside of a pan pizza.

[@rrb2nd]

This video makes me hungry 🤤

[@tovemagnussen4423]

When I make it, sourdough rustic bread (like the one you had creating Gordons), butter on the outside, inside, before adding the cheese, one side with mustard, and the other with cucumber/paprika-mix, then cheese (my fave is Jarlsberg!) on both sides, in stead of kimchi, slices of smoked ham... yum! 5 minutes on each side... oh, now I have to make one....

[@keeperofthegood]

Well... when I use kimchi in mine, I mince it some first so its easy to bite through (and yes, just use "singles" for the cheese). Other center adds: A good spoon of Poppy Seed goes well in with the cheese, so does "instant pickle spice mix" which is a base ratio 4:2:2:1:0.5 mix of aleppo pepper flakes, mustard (seed/powder), fenugreek (powder/dry-leaves), salt, oil (spicy: mustard, olive or Asian works best, as long as it has that bite to it).

[@DarkMichael9]

Thanks for fixing Gordo's sandwich. I'm sure it's awesome, when the cheese is grilled :)

[@johnnyreb2456]

James, thank you for your videos! Have enjoyed them greatly and I'll be trying some of your recipes upcoming. I learned of you via the Uncle Roger channel (from a comment on a post) and along with him and (Brian Tso, and Frenchie) yall are my favorite reviewers and go to folks for new knowledge, commentary, and recipes! I've learned a lot from you especially and just wanted to give you a public thank you and kudos for all you do! (and I'm sure my wife or I will pick up some merch when money gets a bit looser! I know money helps far more than praise, but it is what I have now lol) Please keep up the amazing work! We will be doing some of these grilled cheeses with my kids this weekend hopefully, and I'll be showing them this video. Much appreciated! -JR

[@ChefJamesMakinson]

You are so welcome! its not a problem haha :)

[@erwintimmerman6466]

If you want the crispy cheese from the first sandwich, try cheap young Gouda. Here in the Netherlands I buy the cheap all-plastic 1kg cheese bricks in the youngest variety. That will start to Bubble immediately and if you finish it on medium low heat it will crisp up. I then use kitchen paper to absorb the fat and voila, a reasonably lean cheese cookie or crisp.