[3 - 3] Wow that is the greatest list of
[3 - 5] comments and questions I've seen on
[5 - 8] these videos today it's very clear to me
[8 - 10] that you are all extremely passionate
[10 - 13] about grilled cheese sandwiches which I
[13 - 16] love that is that makes me very very
[17 - 20] happy I think it came across I hope it did
[20 - 21] I think it came across I hope it did anyway in the video that I really loved
[21 - 23] them and that's what I wanted to give
[23 - 25] all kinds of options for how to make
[25 - 28] them and you all gave me just as many
[28 - 29] different variations of how you make
[29 - 32] them love reading through all of them
[32 - 34] really really awesome I just want to
[34 - 36] highlight a few things some senators
[36 - 38] made me laugh in the comments a lot some
[38 - 40] of them are just brilliant ideas the
[40 - 41] first one I wanted mentioned was from
[42 - 43] melody Lacey and she said did you ever
[43 - 45] cook a grilled cheese sandwich using the
[45 - 47] iron in the hotel room you were right
[47 - 50] about the low setting I used the rayon
[51 - 54] setting that's brilliant I love that I've
[54 - 56] that's brilliant I love that I've thought about using that that iron in
[56 - 58] the hotel room I've never done it for
[58 - 59] grilled cheese but I've got a trip
[59 - 62] coming up soon so I might report back on
[62 - 63] that the rayon setting note I will
[64 - 67] I got another comment from our Mac who
[67 - 69] says thanks Dan I just told my wife
[69 - 71] where she is what she's doing wrong I
[71 - 74] can't type what her response was so I
[74 - 76] hope that means that it was you know
[76 - 80] just too long of a response and she was
[80 - 83] so thankful and happy but my gut tells
[83 - 85] me that's probably not true I think
[85 - 86] grilled cheese sandwiches are really
[86 - 89] divisive I got another great one here
[89 - 93] from Tim one three to eight he says if
[93 - 95] you like grilled cheese you'll love
[95 - 97] grilled peanut butter sandwiches and I
[97 - 98] actually saw another peanut butter
[98 - 100] sandwich that was grilled comment in
[100 - 103] there so I'm gonna try that I mean I
[103 - 104] keep telling you guys all these things
[104 - 107] to try and I want to try one of your
[107 - 109] ideas so grilled peanut butter sandwich
[109 - 112] might be on the menu for tonight or
[112 - 114] maybe for lunch tomorrow we'll see I
[114 - 115] might have to make them for the whole
[115 - 116] Cook's Illustrated team if they're
[116 - 119] really good Tim sheets had a great
[119 - 120] question he says can you talk about
[120 - 122] buttering the bread versus buttering the
[122 - 124] pan we're making a grilled cheese
[124 - 127] sandwich so my preference if you know if
[127 - 129] I have all the time in the world and can
[129 - 132] plan ahead is to use softened butter as
[132 - 134] on the bread first that way I know I'm
[134 - 136] getting it perfectly evenly across the
[136 - 138] entire surface of the bread so when I
[138 - 140] put in the pan I don't to worry about
[140 - 142] whether I have a spot that doesn't have
[142 - 143] butter in it and that's not gonna Brown
[143 - 145] as well that said if you're in a hurry
[145 - 148] and you know you kind of want to move a
[148 - 150] little bit quicker you can definitely
[150 - 152] add butter to the pan the only thing is
[152 - 153] you don't want to crank that pan over
[153 - 156] high heat put the butter in and you know
[156 - 157] just to get it to melt and then put the
[157 - 158] sandwiches because then you're cooking
[158 - 160] over pretty high heat so ideally you
[160 - 162] still want to start over low heat
[162 - 163] that's sandwich I actually started in a
[163 - 166] cold skillet in the video and then and
[166 - 168] then flipped so the second side cooks a
[168 - 169] little bit faster but starting in a cold
[169 - 171] skill that means as it warms up the
[171 - 173] sandwich warms up with it so I would say
[173 - 174] if you're gonna melt the butter in the
[174 - 176] skillet just do it over low heat just
[176 - 177] start over low heat and then as soon as
[177 - 179] it's melted spread it around and get
[179 - 181] thynketh of the bread in there so it'll
[181 - 183] cut your time a little bit faster if you
[183 - 186] don't have softened butter but it might
[186 - 188] be a little bit less even in terms of
[188 - 189] the Browning and then you've got that
[189 - 191] other side too to cover as well so
[191 - 194] ideally your have softened butter on
[194 - 196] counter if not you can also melt it the
[196 - 198] microwave brush it on those are my
[198 - 200] preferred methods but obviously you can
[200 - 202] you can do in the skillet if your
[202 - 204] brushed and then I'm sorry I another
[204 - 207] question about top American cheese so
[207 - 209] actually there's plenty people who
[209 - 211] thought American cheese was the worst
[211 - 213] idea ever but I was also surprised and
[213 - 215] hard to find that a lot of people really
[215 - 217] like American cheese there's something
[217 - 219] incredibly nostalgic about it but that
[219 - 221] melting ability is really really
[221 - 223] incredible and there's definitely a
[223 - 225] difference between high quality American
[225 - 228] cheese and lesser quality stuff and so
[228 - 230] we've done a big tasting here in the
[230 - 232] Test Kitchen as we do with all of our
[232 - 234] products that we test really really
[234 - 237] rigorous and we do have a favorite which
[237 - 238] is which is also my favorite I think
[238 - 240] it's really great is the pours head
[240 - 242] American cheese that's kind of our top
[242 - 244] top one right below that we have the
[244 - 247] kraft deli deluxe American cheese and
[247 - 249] below that the Land O'Lakes deli
[249 - 252] American cheese so you know they they
[252 - 254] have a little bit more higher ratio of
[254 - 256] cheese in them obviously there's other
[256 - 259] stuff in American cheese and they use
[259 - 260] the sodium citrate to keep it all in
[260 - 263] perfect emulsion so you can get
[263 - 265] different qualities but but
[265 - 268] are all really good pics so thank you so
[268 - 269] much for all the comments on this one
[269 - 271] they really really made me laugh and
[271 - 274] made me smile and the last thing I will
[274 - 277] say is that tomato soup seems to be a
[277 - 278] really important component of grilled
[278 - 280] cheese sandwich and I wish I had had
[280 - 282] tomato soup that day when I made all
[282 - 285] those grilled cheeses so maybe let's do
[285 - 289] tomato soup soon stay tuned thanks