Smashed Brioche Grilled Cheese
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Date: 2019-08-15
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Comments and reviews: 10
Nona I
I wanted to make this and thankfully my bf saw me watching it. We made it your way then we made it the chef way. The chef way is much better. We cooked it in cast iron and used another cast iron to squish it. Cutting it made the cheese melty. We didn't have a dome type thing so I just added 1 tsp of water around the sandwich and covered it and left a 1 inch opening. It didn't make it soggy, but melty and the bread was softer. We added speck (presciutto) and it made it a savory and and added smokey flavor. I used salted butter but which was ok but I would use unsalted next time. It tasted even better the next day Thanks for this
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I wanted to make this and thankfully my bf saw me watching it. We made it your way then we made it the chef way. The chef way is much better. We cooked it in cast iron and used another cast iron to squish it. Cutting it made the cheese melty. We didn't have a dome type thing so I just added 1 tsp of water around the sandwich and covered it and left a 1 inch opening. It didn't make it soggy, but melty and the bread was softer. We added speck (presciutto) and it made it a savory and and added smokey flavor. I used salted butter but which was ok but I would use unsalted next time. It tasted even better the next day Thanks for this
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Stanley Sandeep
I think he squirts water for temperature control. This method of temperature control is used even in Dosa making from Indian cuisine. Basically, when its large scale cooking, it's very difficult to control the temperature and they have to employ such ingenious methods to control it. Thats why, cooks who prepare Biryani for marriages etc. are looked up in high regard.
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I think he squirts water for temperature control. This method of temperature control is used even in Dosa making from Indian cuisine. Basically, when its large scale cooking, it's very difficult to control the temperature and they have to employ such ingenious methods to control it. Thats why, cooks who prepare Biryani for marriages etc. are looked up in high regard.
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Victor Pernet
So it's basically a croque-monsieur, a grilled and pressed french sandwich with ham and cheese inside. The difference is the bread, it uses a pain de mie ( don't know how to traduct it. It's great to see similarities between recipes out of accidents. Though I'm curious about the water used on the sandwich at the begining.
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So it's basically a croque-monsieur, a grilled and pressed french sandwich with ham and cheese inside. The difference is the bread, it uses a pain de mie ( don't know how to traduct it. It's great to see similarities between recipes out of accidents. Though I'm curious about the water used on the sandwich at the begining.
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Peter Selie
Just buy a panini machine, it's like 40 bucks. Also can you put a loaf of bread in the freezer and when you're hungry you can just take a frozen slice and put it in the machine. So the rest of the bread can stay fresh in the freezer. Awesome with salami The perfect late night snack done in minutes and no clean up.
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Just buy a panini machine, it's like 40 bucks. Also can you put a loaf of bread in the freezer and when you're hungry you can just take a frozen slice and put it in the machine. So the rest of the bread can stay fresh in the freezer. Awesome with salami The perfect late night snack done in minutes and no clean up.
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Eitan Borgnia
Hi Adam, I really love the videos (been on a binge watch. I was wondering why you tend to cook charcuterie in your recipes -- is there really that much of a difference between charcuterie and hams after you cook them? I usually save charcuterie to be eaten warm or cold to preserve the raw flavor.
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Hi Adam, I really love the videos (been on a binge watch. I was wondering why you tend to cook charcuterie in your recipes -- is there really that much of a difference between charcuterie and hams after you cook them? I usually save charcuterie to be eaten warm or cold to preserve the raw flavor.
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Y-09 Longbow Synthesis
Yeah it's a GG. I'm going to make this and put the Bolognese sauce on it. Finally I will experiment on how to optimize their combination. With this I will use my natural charisma to win someone's heart and trust.
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Yeah it's a GG. I'm going to make this and put the Bolognese sauce on it. Finally I will experiment on how to optimize their combination. With this I will use my natural charisma to win someone's heart and trust.
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ez dude
for somebody thats too lazy to cook even the simplest things, im just about ready to make this my next replacement for canned tuna, cereal, toast and scrambled eggs. thanks for the meal upgrade god bless
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for somebody thats too lazy to cook even the simplest things, im just about ready to make this my next replacement for canned tuna, cereal, toast and scrambled eggs. thanks for the meal upgrade god bless
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AKShamu28
I typically eat grilled cheese with meat and jam. Prosciutto for the meat, brie, gruyere, and swiss for the cheese, and plum jam. If you havent tried it, I would try jam on grilled cheese atleast once.
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I typically eat grilled cheese with meat and jam. Prosciutto for the meat, brie, gruyere, and swiss for the cheese, and plum jam. If you havent tried it, I would try jam on grilled cheese atleast once.
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Anthony Ingram
Pro-tip: toast the inside of your grilled cheese bread, then turn it over and lay in your cheese with both sides still in the pan. Your cheese will melt faster and youll get more toasty flavors
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Pro-tip: toast the inside of your grilled cheese bread, then turn it over and lay in your cheese with both sides still in the pan. Your cheese will melt faster and youll get more toasty flavors
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Rufin Fury
Just made my own at home and it's delicious, thanks so much for the vid. I personally did not have a brick so I just wrapped the bottom of another pan in foil and then pushed that down on top haha
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Just made my own at home and it's delicious, thanks so much for the vid. I personally did not have a brick so I just wrapped the bottom of another pan in foil and then pushed that down on top haha
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