(light acoustic music)
- Greetings, my beautiful lovelies.
It's Emmy and welcome back.
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So today, I'm gonna be making
something that was requested
by lovely Emily over on Twitter
at the handle @gingersnap
and she requested crilled gheese,
which is a lovely spoonerism.
Isn't that a great word?
Spoonerism.
My eight year old taught me that.
I love learning things from my children.
A spoonerism is when you
transpose the first letter
of two different words.
So grilled cheese becomes crilled gheese,
and that's what I'm going to be making.
Crilled gheese.
So instead of bread on the outside,
I'm gonna have cheese
and then I'm gonna have
the toast in the middle
as the cheese.
So it's going to be a
crilled gheese! (laughs)
Now, Emily sent me a photo of this.
I Googled it and I wasn't
really able to find
anything about it, but I
said, that sounds brilliant.
And when I made my Korean street
food grilled cheese video,
so many of you chimed
in about different types
of cheeses that grill well.
Thank you so much.
I learned that there's something
called a grilling cheese,
which I was able to find.
And I learned about bread cheese,
which is translated from
the Finnish juustoleipa.
which is a type of flat cheese.
Often looks like a piece of pizza dough
that is grilled and often eaten on bread,
but it too, does not melt
at high temperatures.
So other examples of this
type of high temperature
grilling cheese would be paneer,
halloumi, and juustoleipa.
All of these cheeses don't
have very much water in them.
So when you heat them,
they don't just pool
and melt all over the place
and drip down into your grill.
They are actually very grillable.
They sear, they look
beautiful and they tend to be
squeaky when you bite them.
Isn't that delightful?
When you're eating your food they're like
squeak, squeak, squeak.
Super fun.
So I'm gonna be trying
two different versions
of the crilled gheese.
I'm gonna be using some paneer,
which is an Indian style cheese.
And this, this is Rougette's
Bonfire Grilling Cheese.
This is a product from Germany.
So let's go make some crilled gheese.
Crilled, yeah.
Crilled Gheese. (laughs)
This is a block of paneer.
This is of course used in palak paneer,
one of my husband's favorite dishes --
a beautiful dish of spinach and cheese.
Just cut it right down the middle.
If I can.
Maybe I'll go around the perimeter.
Just go....
There we go.
It seems to have a grain.
It didn't want to cut well
on the other side, so.
We'll cut it from this side instead.
I've got some sandwich bread
that is exactly the
same size as my cheese.
Perfect.
We'll put that right in the middle.
There's our crilled gheese so far.
So this comes in little
packages like this,
and it almost looks like a brie.
It feels kind of soft.
Very mild scent.
Okay.
Very cute.
I'm going to make the bread round.
Have you seen that Korean
video where they make round
dumpling wrappers by hand and they cut it?
It's absolutely stunning and outstanding.
The amount of discipline
and skill involved
to make hundreds, if not
thousands of dumpling wrappers,
all perfectly round, just it's,
I'll put the link down below.
Look at that.
It looks so great.
Gonna lightly oil this.
Wipe most of that oil off.
Just like if I were to make some pancakes
and place our cheese on.
(cheese sizzling)
That sounds great.
Do the round one here.
(Emmy laughs)
This is so funny.
So, so funny.
I'm gonna actually
toast the bread a little
and let's take a little
peek on the cheese.
Ooh, that's looking lovely.
Now I'm gonna slide that on here.
And I'm gonna flip the...
paneer one over.
Look at that!
Gorgeous.
Oh yeah.
Oh, here we go.
Yes.
This one's getting kind of oozy inside.
Oh, yes.
Ooh, it's getting crusty.
Oh, this looks good.
So I want to make sure the cheese
is all the way warmed through.
We'll make this golden.
Wow, that's really puffing up.
Look, look at how it puffs up.
How cool is that?
It just goes, (vocalizes).
Beautiful.
'Kay.
(uplifting music)
Alrighty, my lovelies.
Let's go ahead and finally
eat our crilled gheese.
Look, it's so stinkin' cute.
It looks like an English muffin.
I want to cut it open
and see what it's like.
Oh my gosh, here we go.
Look at that.
Oozie-goozie.
Itadakimasu!
And as you can imagine,
it's very cheesy. (chuckles)
I'm gonna take another bite.
Hmm.
The cheese is very smooth
and slightly stretchy.
Not at all squeaky, but I
like when you bite into it
because we've grilled it,
we have a little bit of a skin there
and we bite into it and
there's this kind of suppleness
to the cheese.
It's not stretchy at all.
I was kind of expecting it to be kind of
mozzarella-y stretchy, and it's not.
It's just pleasantly slightly chewy,
but very smooth.
Look at that smooth.
Salty.
Definitely needs something
else to go with this.
Maybe a cracker.
And warm and very, very cheesy,
very mild flavored cheese.
A little bit reminiscent of like a brie.
And we've got this nice
caramelization on the outside.
I don't taste the bread at all.
Just cheese.
Yeah.
That's fun.
Okay, let's try the paneer version.
Let's cut this one in half.
Ooh, this has a nice crust on it.
Here we go.
Look at that.
That too has very little bread in there.
Hm.
I don't think I've ever
had paneer plain before,
but it's a very mild, not very
salty, slightly sweet cheese.
Mhmm.
The cheese is relatively dry.
Has a little bit of squeak to it.
A little bit of a bounce.
Not as squeaky and
bouncy, say as halloumi,
which was very squeaky.
Not at all salty,
which I always associate with cheese.
Mhmm.
Has a nice, fresh milk flavor to it.
And in fact, it makes me realize
that the sweetness is actually
coming from the bread.
Mhmm.
They added sugar in the bread.
You'd be surprised how
much sugar is in bread.
This one, I think really begs
for a little shmear of mustard,
something about cheese, bread, and mustard
is such a great combination.
Mhmm.
That was a big squeak.
So there you have it, my lovelies.
Two different versions of crilled gheese.
Delightful, fun.
If you are a cheese lover,
I think you'll absolutely love it.
But in my opinion, I think it does need
a little extra starch because
there is a lot of cheese here,
but super fun, easy.
And in fact,
there are cheeses that are grillable
that can withstand high temperatures.
I think it's a novel way
to approach cheese as well.
Get a little caramelization
and it kind of changes
your whole idea of cheese and
what you could do with it.
Alrighty, my beautiful lovelies.
Thanks so much for watching and big thanks
to HelloFresh for sponsoring this video.
Use my code Emmymade80 to
receive $80 dollars off,
including free shipping with purchase.
Go to hellofresh.com to redeem
and to get more information.
Thanks again for watching.
I hope you guys enjoyed that one.
I hope you learned something.
Please share this video with your friends.
Follow me on social media,
like this video, subscribe,
and I shall see you in the next one.
Toodaloo, take care.
Bye!
(upbeat chill music)
(Emmy belches)
