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  • - Can you write,

  • so this this is Test Kitchen Talks grilled cheese,

  • and then can you right "Take Two," just put a two there?

  • After "Take"?

  • Yeah bug.

  • All right, here, give me that.

  • No, no, negative, nope, no, no, no.

  • If you're gonna be crazy, you won't be invited in the video.

  • And this is a grilled cheese video,

  • this is the kinda video you wanna be a part of.

  • Trust me.

  • [tapping] Action.

  • [drums playing]

  • - Today we're gonna be making some grilled cheeses!

  • Grilled cheese is great!

  • - I'm very excited for this.

  • I was literally thinking about this all night.

  • - During times like this,

  • I think it's like, really like quintessential comfort food.

  • - You go from wanting one to eating one

  • in less than ten minutes.

  • [bread crunching]

  • [bread crunching]

  • [bread crunching]

  • - You have to make this, you have no idea how amazing it is.

  • - Breathtaking.

  • - Like seriously delicious.

  • [drum music]

  • - First thing's first, for grilled cheese

  • I really prefer a soft sandwich bread.

  • I'm gonna grab two slices and I like center-cut slices.

  • Now basically I make a relatively

  • straightforward grilled cheese

  • except I add some really thinly sliced tomatoes.

  • And then I have two kinds of cheese.

  • I have cheddar, pretty normal, classic,

  • and then I also have Muenster,

  • which is a fantastic melting cheese

  • and completely underutilized if you ask me.

  • Put two slices on one side, cheddar on this side.

  • I like to cut the slices of tomatoes as thin as possible

  • and then I have a lot of surface area for seasoning.

  • And then I just go like a ton of salt and pepper.

  • I'm actually really excited to eat this.

  • By the way, it's 9:30 in the morning.

  • And I haven't eaten anything and I have not had coffee.

  • And then just this is kind of a holdover

  • from when I was a kid, we used to always sprinkle

  • garlic powder on, on tomato.

  • So I just like that little savory edge.

  • And then just layer onto the bread.

  • And then close up the sandwich.

  • Here's the thing: rather than butter

  • on the outside of the sandwich,

  • I use mayonnaise.

  • Now I love butter and I love the flavor of butter,

  • but in this situation I'm using mayonnaise because

  • one, mayonnaise has a little bit of egg in it and

  • when you fry it, it creates and extremely crispy exterior.

  • Two, this is a really soft bread

  • and I don't have any room-temp butter right now.

  • Plus it tastes delicious.

  • Just like love mayonnaise.

  • What's that cat doing?

  • I have my eye on that cat.

  • Okay, mayo, mayo, mayo.

  • Very important to get it all the way

  • to the edges of the bread.

  • And then I think with grilled cheese

  • you gotta go low and slow,

  • meaning put it in a cool pan and let it heat up gently

  • so that you don't end up overcooking the bread

  • and you're left with unmelted cheese.

  • I'm going to put this bread face down,

  • turn it on, put it on low,

  • and then put everything else on top.

  • When it's in the pan I'll do the other side.

  • This is just gonna go and start to gently fry,

  • and then I'll turn it over, that's it.

  • Cats.

  • The cats!

  • Oh my god, stop that!

  • There's was like hissing and clawing,

  • I'm gonna find tufts of their hair over there now.

  • - [Dan] How long should it take to make a grilled cheese

  • and why have you been making it for 25 minutes.

  • - I don't know Dan,

  • because I haven't had my coffee [laughs].

  • But the cheese it melting, everything is fine.

  • I can here it sizzling now.

  • Yeah, seriously it's been 23 minutes, almost 24.

  • Okay, this sandwich might be ready to flip.

  • [pan sizzling]

  • - Oh, a beautiful color.

  • Look at this beautiful, even, golden browning.

  • I think that's what you get both from mayo

  • and starting in a cool pan.

  • Smells great.

  • I'm gonna turn it down because I don't want

  • the second side to go too fast because

  • I want it to fully melt.

  • And I'll press down gently.

  • I just don't think you should rush this process,

  • is all I'm saying.

  • Just 'cause it's a humble grilled cheese,

  • doesn't mean you can't treat it with great care.

  • Oh, I'm excited to eat this, it's gonna be good.

  • All right, I think she's done.

  • Both sides of the bread are very well-toasted.

  • It's probably a little too hot, but I'm gonna cut it anyway

  • because we gotta move on.

  • [plop]

  • So, they want me to do this

  • where there's a little bit of that oozy, cheese-pull.

  • But it's really hot.

  • Got that hot [laughs] juicy tomato in the middle there.

  • Both sides of the bread are nice

  • and like, deep golden-brown.

  • It's gonna be so good.

  • [bread crunching]

  • You guys it's so good.

  • It's like seriously delicious.

  • It's cheese on bread, what's better than that?

  • [drum music]

  • - Okay, today I'm gonna show you

  • how to make my version of grilled cheese.

  • My version of bread with melted cheese inside of it.

  • That's a more accurate description.

  • I'm gonna dip it in a pakora batter and fry it.

  • So that's traditionally called bread pakora.

  • Why not do it with cheese?

  • But I have about a half an inch of neutral oil.

  • I'm using sunflower.

  • And then here's some bread I baked this morning.

  • You don't have to used freshly baked bread, not at all.

  • But, you know, we're all just making bread these days, so.

  • Why the hell not?

  • I'm gonna go with kind of thin slices

  • 'cause once it's like battered and fried

  • I want it to be about the thickness

  • of a standard grilled cheese.

  • Okay, we're gonna do a little muenster

  • 'cause it melts so well.

  • It's that need of ooey-gooey in times of sadness.

  • I'm gonna do two slices, one on each side.

  • Some dates.

  • I usually go for medjool dates

  • 'cause they're nice and sticky and soft.

  • And now they're the rage, you can find them anywhere.

  • All right I'm gonna stick these together.

  • You wanna squish it down a little

  • so it holds together when you dip it in the pakora batter.

  • And I'm going to take of the edges

  • to make it really nice and pretty.

  • You totally don't have to.

  • This is just purely aesthetic.

  • Okay, I'm gonna do

  • [plop]

  • on a diagonal

  • 'cause everyone knows triangles taste better.

  • I think that's been scientifically proven.

  • - [Dan] Claire did not cut on a diagonal.

  • - What, people I work with

  • didn't cut their sandwich in a triangle?

  • I'm so disappointed in my peers.

  • Okay, I'm gonna make a quick pakora batter.

  • You don't have to like, get too precise.

  • So I'm doing equal parts rich flour and chickpea flour.

  • So I've added a big pinch of salt

  • and now I'm gonna add a little kashmiri red chili powder

  • and turmeric.

  • I'm gonna whisk it up.

  • Pakora is always a batter.

  • Pakora I like think of kinda like Indian tempura.

  • I'm gonna add enough water until its like a pourable batter.

  • Because it's gluten-free, you don't have

  • to really worry about over mixing it.

  • So it's pretty light.

  • You wanna be able to get a nice even thin coating of batter.

  • Nothing too thick.

  • It can get a little dangerous when you do the dip.

  • Everything can fall out on you,

  • so make sure you're nicely squished.

  • I'm gonna use a fork and we're just gonna go down and up.

  • Don't wiggle it around because

  • then your dates will fall out.

  • It's not that crazy, I mean if you think about it

  • it's like a Monte Cristo.

  • That guy is bubbling away.

  • Gonna be crispy.

  • Okay, here we go.

  • Plop her in, and we're gonna let her, let her fry.

  • It's gonna be a couple minutes per side.

  • A lot of times with these gluten-free kind of batters,

  • it takes longer to fry than you think.

  • I think this first one's ready to flip, wow.

  • Really impressed by myself on this one.

  • And then my favorite thing is these little,

  • little bits of pakora batter that have escaped.

  • It's the best.

  • So you get a little snack while

  • you wait for your grilled cheese.

  • What, what's better?

  • I think I'm gonna hit it on the sides too.

  • 360-crunch.

  • Oh yeah.

  • This is my last bit of chaat masala

  • and I think it's going to a good cause.

  • These kinds of things though, I really miss the test kitchen

  • because I wish I could taste what everyone else is doing.

  • Okay, I feel good about that.

  • It's crispy crunchy all around.

  • And while it's still hot, I'm gonna sprinkle it all over,

  • heavy shower of chaat masala.

  • A mix of green mango powder, black salt,

  • some spices, and some other like, tangy, earthy things.

  • But basically it gives you sour, salty funk all in one.

  • And it's on chaats, but you can put it on whatever.

  • Really worth having in your pantry.

  • Okay.

  • Oh, we got a cheese pull!

  • Oh my god, that's a good one too, wow.

  • [bread crunching]

  • This is so good, you have to make this.

  • You have no idea how amazing it is.

  • It's like crunchy, and then

  • you've got soft bread on the inside.

  • It has it all, guys, it has it all!

  • We did it, we really did it.

  • [drum music]

  • - I know there a lot of people out there

  • who are like, not sardine-heads, but you know.

  • Don't knock it 'til you've tried it.

  • But to me, the absolute most important thing

  • that I will not budge on,

  • I like to cover my bread, all four sides, with mayonnaise.

  • So the first thing we're gonna do is take our bread

  • and really just slather on a nice, juicy layer of mayo.

  • So I'm really trying to get to all the edges.

  • So here we have mayo on all four sides of the bread.

  • Buckle up everybody.

  • Now that that's ready to go,

  • we're gonna get this whole mishegoss over to the stove

  • and make our grilled cheese sandwich.

  • So we've got our cast-iron pan,

  • and we're just gonna get these down,

  • and it's starting to sizzle pretty immediately,

  • which is what we're looking for.

  • So, we're gonna let this go for a little bit.

  • Just hangin' out with my grilled cheese.

  • I cannot believe that Claire starts from a cold pan.

  • So this first side, it's like we wanna get some browning

  • but we want more browning on the other side.

  • We just kinda wanna get this started.

  • Here--

  • It's hot!

  • See, this is starting to look good on this first side.

  • You give it a good flip.

  • So I'm gonna