Daramgar – Spicy Tomato Soup, Chorizo Grilled Cheese (March 22, 2024)

https://twitch.tv/Daramgaria

So much love and care put into something as simple as a grilled cheese and tomato soup. Charred, smokey, beautiful variety of tomatoes. A mirepoix, properly caramelized with garlic and chilies. Blended in fresh cherry tomatoes added in at the very end, occupying the full spectrum of what it means to taste like tomato. A perfectly melty, crusty, gooey grilled cheese, stuffed with pepperjack and freshly fried chorizo.

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Well well hello welcome back everybody to yet another D cooking stream to yet another Cooking Show episode I hope you’ve all been having a beautiful day today today is Friday March 22nd I knew that uh and it is currently 5:00 p.m. EST if you’re watching this live or EDT

Whatever the difference is ET Eastern Time hello to Kaz hello to uh Laz hello to trash can catom hello to aam hello to Tarina chess hello to moona hello to Jack hello H hello hello this shirt is awesome is that a Kirby vilain I have no

Idea this is a shirt from uh a little brand called spiff from spiff space uh there a couple friends of mine uh they’re lovely they do amazing stuff so hello hi welcome in uh it’s good to see all of you guys again um okay we’re back on the regular schedule now we’re back

On the regular routine we’re going to be doing things every Wednesday every Friday every Sunday 5:00 P p.m. eastern time each of them uh and today we will be doing eight tomato soup so this is a dish uh we’ll beginning to start to repeat a couple of things that we’ve

Already done on the stream uh we’re going to be doing a tomato soup today I think a tomato soup is something that should be in everybody’s culinary Arsenal this is something that everybody should be able to understand the theory of it’s supposed to be something that everybody understands the fundamentals

Of it’s supposed to be something that you’re able to do at home at any moment’s notice using a bunch of leftovers that you may have did I cut myself uh no I just had something with my fingernail and so it’s all bandaged up um also hello to ww welcome on in and

So guys this is a Dish and also hello to zenal this is a dish and to gids as well everybody should be capable of making a really good tomato soup and we’ll talk about all the different complexities of it we’ll talk about all the different techniques that you can use to really

Elevate your tomato soup and make it really nice and special but at its core tomato soup can be super simple it can be super minimalistic um and we’ll talk about everything that’s just going to go into it now um and so what’s really nice

About it is there is a lot of open this for effort and there is a lot of room for creativity tomato soup it’s a very basic concept it’s almost like a blank slate and thus it allows you to iterate on it it allows you to really think

About what you want to be doing with it and so guys of course my tomato soup is going to be starting from a big beautiful plate of some tomatoes so Guys these are just some Tomatoes I have a huge variety of tomatoes here um I have some cherry tomatoes I have one Plum

Tomato this was left over from the previous stream that we did and then I also have some of these big Tomatoes I don’t think these are any type of variety whatsoever and then I also have some Vine tomatoes and then some chilies and so guys every single tomato they do

Bring something else to the party they have a different level of pectin that they bring in typically the smaller the Tomato the more pectin it has each of them they have a little bit of different flavor um and so we’ll be doing something interesting with this I will

Be using uh a technique that I kind of borrowed from Sirius eat’s tomato sauce which is we’re going to be taking a blend of some of the Cher tomatoes and then will only uh add it in at the end and so I want to basically get this

Really really huge uh variety of tastes and textures of the Tomato I want some really cooked Tomatoes I want some Smoky cherry tomatoes and the cherry tomatoes we’re going to keep raw we’re going to go ahead and blend them down and we’re going to add them in at the end because

The cherry tomatoes have a lovely Aroma lovely sweetness um and so as a result we get the full spectrum of tomato flavors um additionally I have some red chilies here I don’t know exactly what kinds of red chilies these are these are the leftover ones that I had my fridge

And so because I have them let’s go ahead and do a spicy tomato soup with these guys today um and I’ll show you exactly how we need to process them so again I have a big bunch of tomatoes I’ve not measured them I’ve not weighed

Them out I just went to the store and bought as you may think a bunch of tomatoes so I’m going to go ahead and set this down before I end up dropping it okay so one of the biggest things that distinguishes a tomato soup from a tomato sauce often times I see people

Make a tomato soup that’s actually just a tomato sauce it’s just Tomatoes okay and so the way that I really distinguish it for me in my home kitchen is I have a me P I have an aromatic French base uh consisting of celery onion and carrot these are not ingredients that I would

Typically feature in a tomato sauce aside for maybe a little bit of tomato but the carrot and the celery and the onion itself it’s going to give it you know a little bit more vegetable flavor that’s not necessarily just plain tomato and so we don’t want too much of this we

Don’t want this to completely overtake the tomato or anything um but we’re going to have a nice reasonable amount of this okay can I please get a yes chef I want to make sure that everybody’s listening so celery onion carrot do you have to use exactly these not quite I

Just so happen to have all of them in my fridge and these are the ones that are contextual in French cooking um and we’ll be blending all of this down as well so we don’t have to like chop it too finely or anything okay now let’s move on uh I

Have a couple of herbs that I wanted to get rid of guys I have some old leftover cilantro also hello to sniper I have some leftover cilantro so I was like okay let’s just put into tomato soup why not and then I have a bunch of par as

Well that we’ll be finishing off this tomato soup with and so guys this is what this tomato soup is for me this is what it means to cook at home I have these things that would otherwise go bad in my fridge and so I want to go ahead

And use them up so let’s talk about a component that I think is essential to my idea of a tomato soup I have some bread this isn’t just going to be for the grilled cheese that we’re doing but we want some bread in the tomato soup

Itself one of my favorite things to do is to have some bread in there while it’s cooking and then blend the bread in the bread lends itself super well to the texture and the flavor of the tomato soup itself the bread is one of our essential thickening agents as well just

As you said mha and so having especially if you have like a stale piece of bread this is a nice way to use it up but in my mind a tomato soup must have a bread component be it breadcrumbs or stale bread or anything else that you can

Think of I think having the soaked and Blended in bread component is absolutely essential to the texture and the viscosity that I would like out of a tomato soup uh in addition to the tomato soup itself guys we’ll be doing a grilled cheese okay because you can’t

Have a tomato soup without a grilled cheese I want a nice beautiful grilled cheese sandwich we’re going to be doing it with three cheeses today with provolone with American and pepper jack so it’s a lot of flavor a lot of texture okay um it’s going to be amazing and

We’ll walk through how to make a perfect grilled cheese chat do you remember my previous grilled cheese do you remember how good it was last time it was pretty remarkable it was pretty excellent and so today we’re not going to mess around with this grilled cheese either we’re

Going to be pressing it I’m going to walk you through the process of how to cook it properly and because I also had half a stick of cheso guys guess what I’m going to be doing a cheso grilled cheese sandwich with three cheeses three cheeses it’s going to be

Pretty remarkable it’s going to be really really special and so it’s going to be pretty incredible also hello to 610 V welcome on in hello hello is there another Vos is that what’s happening so guys we got a lot to do today we have three cheeses to go ahead

And stuff into a grilled cheese sandwich we have some teresas with stuff into a grilled cheese sandwich uh we’re going to make a really really beautiful tomato soup also welcome on in everybody this is a very nice time to join on in if you uh if it’s your first time here welcome

I run the best cooking show on Twitch objectively and I’m here to teach you how to cook at home so everybody if you have any cooking questions I always always always emplore you uh to ask me it can be about this dish it can be about something else I’m here to teach

You how to cook at home specifically um for those of you that haven’t already done so please check out my patreon exclamation mark patreon if you would like um to support what I’m doing because I would love to do this full time and okay the first thing that we’re

Going to do guys we’re going to start processing and Charing the tomatoes and so I’m going to go ahead and get a nice glove on and so I want to make sure is everybody ready I want to hear a nice yes chef from everybody tuning in right

Now I want to hear a nice resounding yes chef please and thank you um I want to make sure that you’re all ready to go so what is my opinion on Multi cookers I only typically use like a fresh cooking setting on them um so guys today we’re

Going to be doing um some chared tomatoes for my tomato soup and let me talk about this technique and let me talk about why I love doing this so we have this big beautiful variety of tomatoes and so one of the most exciting things about cooking is I love taking

Techniques from a lot of different places from a lot of different sources of inspiration okay and so this is a technique that you see all the time specifically in Mexican cooking also so Jalin thank you so much for the sub thank you thank you this is all the time

Used in Mexican cooking when you’re making a salsa or anything else really you Ching your Tomatoes you Ching your onions you Ching your garlic and you get a really really beautiful Smoky taste and so that is the inspiration that I am taking for I’m taking that technique and

We will be applying that to my tomatoes so I’m going to take my Broiler and I’m going to be setting it on to high and the goal is we’re going to be Ching the outside of the tomatoes but before we do so we have to process them a little bit

So these little cherry tomatoes were actually not going to be Charing them I want to blend those in and add them at the end of the soup this is a technique that I’ve taken from Serious Eats which is you have some tomatoes that get cooked in the beginning of the process

And then some tomatoes that you add at the end and as a result you get the full spectrum of tomato flavors you cook it for a very long time to get like a lot of like those sweet robust meaty notes out of it but then to get like a lot of

The fresh delicious aromatic uh tomatoey notes you keep it completely raw and then you add it at the end as well and so we’ll be maximizing flavor today so these Big Boy tomatoes right here these are the ones that are going to be uh getting charred for us so let’s just go

Ahead and make sure that we have a sheet tray set up with foil and this will be the vessel that will go ahead and uh put things into the boil with and so guys all I’m going to do we’re going to make sure that we have a nice waist Bowl

Ready to go we’re going to be cutting these tomatoes in half with a nice sharp knife and the reason why we cut them in half is so that we can then really really easily go in here and make nice diagonal incision to cut the coil out

And so guys let me just show you something the traditional way that people get a coil out of a tomato this is a technique that I hate I’m going to do this once and only once this is what they do they go in with a paring knife

And they go in and they dig it out like this and the reason why I hate this is because if you put too much force this way guess what you’ve just sliced your finger off you put too much force down and then it goes all the way down and

Then you’re sawing and hacking and destroying the inside and then you do this rotation and you’re like wait a second it didn’t come out all the way and so then you have to go back inside all the way and you know dig it out like this and it’s a complete waste of

Everybody’s time and so guys what I do instead I just make a diagonal incision I make a diagonal decision and then I’m able to pop the coil out nice and easy I never want to see people doing this unless you need like a whole slic tomato right like unless you need it sliced

Like this that’s why I’m only cutting it in half and doing that does everybody understand I want to hear a nice Chef please and thank you so we’re going in here and we’re cutting the core out and then we can just pop it out with our thumbs nice and

Easy I just want to make sure that all of you understand the importance of what we’re doing here and so H look at this mess what a waste look at this we destroyed the inside of it an absolute disaster so instead let’s just go back in here and make a couple of incisions

And cut the core out much easier this way so much more wasteful too I much prefer My Method over anybody else’s if you need whole how would you cut the core out cleanly well then I would do the previous method I would dig it out like that that’s what I would do

Um there is actually no better method than that for that specific application but because we already need to cut these in half right I don’t mind actually doing it this way and so we’re going to go ahead and iterate this throughout the rest of the tomatoes this is a plum

Tomato plum tomatoes are typically nice and cheap if you’re doing tomato sauces if you’re doing tomato soups basically any cooked tomato application I would opt for plum tomatoes just because they’re really cheap and they’re really fleshy they have a lot less water than other uh types of big Tomatoes but the

Vine tomatoes are really nice and aromatic okay so these plum tomatoes I’m going to go ahead and also put them onto my tray lovely yeah you can use an apple coil G spent gaming but the issue is an apple coil is super super dull uh Roma tomatoes are I think a specific variant

Of plum tomatoes okay so one of these Vine Tomatoes I’m actually going to be saving for blending down with the cherry tomatoes but I’m also just going to do the same thing where I just cut the core out nice and easy we’re cutting the core out we’re

Cutting the coril out beautiful and now let’s go ahead and do the same thing to all of these um we have a couple of like weird dried off bits here that we’re just going to go ahead and shave off when possible and same idea guys cut them in

Half and go ahead go in with your ping knife get rid of it get rid of that core because it’s a little bit Woody even though we’re going to blend this down the core of it tends to be a little bit fibrous okay and we have two more

Tomatoes to go guys this is a proper tomato soup I think again everybody should be at some point or another doing tomato soup at home because tomato soup is easy and consistent even if you don’t have a blender you can even do like a spoon smashed one although a blender

Gets you like the best texture possible guys everybody should be doing tomato soup at home everybody it’s cheap and it’s easy to do and there’s so much creativity that it actually offers you and so let’s say you don’t even want to do this Charing step this is not

Necessarily the right or wrong thing to do this is my own creative spin on it because I’m looking for a smoky flavor out of my tomato soup you don’t have to do this Stu uh step of Charing the tomatoes if you don’t want a smoky

Tomato soup or if you don’t want to put in the effort okay um it’s entirely up to you if you want that smokey flavor then you’ll go ahead and do this if not then you’ll just go ahead and skip a couple of steps I am not teaching you a

Recipe I just teaching you a collection of different techniques and theory and we’ll talk about why we’re doing the things that we’re doing and and guys in cooking generally there’s very few things that you must do right everything is relative to your intentions and so I

Want to put in a lot of effort I want a nice Smoky tomato soup and thus I’m trying my tomatoes so I’m going to go ahead and put all of my lovely red tomatoes my Vine tomato my Plum tomato all those bad boys onto my

Tray okay let’s go ahead and take a look at these guys beautiful and now we’re going to be going ahead and popping them under the boiler uh bike sexuals as asks uh blender versus food processor uh really good question a food processor is really nice for chopping things up when you

Want something really nice and Co um and also does a good job of like not blending things down into a puree a blender is for getting a homogeneous super super um even texture all the way through and so the reason I’ll be using a blender is because I want to be able

To really really really get a super fine grind on the tomato skins themselves Jack asks Chef if we make a sauce with the tomatoes do we need to remove the seeds absolutely not and in fact this is classical French Theory classical French theory that says oh for tomato salad you

Have to take out the seeds the seeds have the majority of the flavor it feels so wasteful so much of the tomato is actually seeds I would never ever get rid of tomato seeds I have never deemed it to actually be important I’m glad that everybody in chat is saying han han

Now okay so this is going under the boiler uh alternatively the traditional Mexican way to do this would be over AAL right so like over like a very nice like hot piece of metal um but I’m just going to do this under the broiler nice and

Easy and so when it comes to Broiler safety guys you never want to walk away from the kitchen you never want to walk away because things can always catch on fire the broiler is a super hot heating element that’s coming in directly from above when it’s coming in that directly

From above um you know all sorts of nasty things can to happen in the meantime here’s what we’re actually going to do guys we’re going to be setting up my blending station this is my crappy little uh Magic Bullet my nutriol whatever it’s called um and so

This is where we will be doing the freshly pureed tomatoes that will only be added at the end of the cooking process so you guys remember why I’m doing this right you guys remember I’m sure the reason why we’re doing this we’re doing the cherry tomato separately

Is because the cherry tomatoes are so sweet and so aromatic that I want to add them in at the very end of the tomato soup I want to preserve as much of that super Super Fresh delicious tomatoey flavor from them as possible and this way we we get the full spectrum of all

Of these different tomato flavors we get the really really deep and bitter uh flavors of the tomato paste we get the very sweet long cooked robust meaty flavor of the you know long cooked and boiled tomatoes and then we’ll get the Very Fresh Savory and aromatic notes um

From these freshly ped tomatoes and so guys I’m just going to go ahead and load up my blender and I’m just going to go ahead and Chuck them all in all of my cherry tomatoes and my one sliced up Vine tomato let’s get all of that inside these chery tomatoes are so good

That you don’t need to cook them so it would be a shame when they have so much flavor these are some of the most aromatic cherry tomatoes I’ve ever had it would be such a shame to cook them down and lose a lot of those volatile aromatic flavors okay so guys

All of that just going inside we’re going to go ahead and screw off the top and then we’re going be blending this down into a fine fine puree and adding them in at the end and so guys once again is this step essential no very few

Steps in the process of making a tomato soup is essential but if you want a tomato soup that will impress somebody that will make them be like wo this has so much deep deep flavor then this is what you want to do to get those really really fresh flavors so guys I’m just

Going to go in and blend it all down make a smoothie all the way nice and smooth blend it blend it blend it as long as it’ll go just get that job done can I please get a please and thank you and we want to get all of the tomato

Skins process we want to get all the tomato seeds broken down we don’t want any papery bits inside of our final product so we want this thing Blended keep it going guys keep it going I really want a Vitamix someday I would kill for the Vitamix okay and it looks a lot whiter

Than it actually is in reality um because uh that’s a lot of the air actually being you know blended into it okay uh serious guy 97 hey Chef first time watching your stream I’m interested in learning how to cook but I don’t know how to get started and I’m a bit busy

With work too well my biggest piece of advice is watch the stream because I’m here to teach people what it means to cook at home so serious guy I don’t know specifics of your situation your culinary background so I won’t be able to give you too much individual

Attention but what you can do you can join my community Discord exclamation mark Discord or you can ask me any and all cooking questions that you may have if you don’t know how to get started my very basic thing is like okay what kind of equipment are we talking about Etc

But the kind of advice I would give is very extensive there is no easy answer to this question because it’s very individual depending on your needs uh in your time of day but if you’re in a Discord you can just go ahead and ask me any questions that you may want uh in

Your free time okay guys so I’m taking a look at this and I feel like this is still a little too chunky for me we’re going to go ahead and give this one more proper blend Through one more nice thorough thorough blend of course I’m here to help all the way guys nice and patient you can theoretically over blend this R the biggest thing that you’re not looking to do um through the process of blending it uh it will end up heating up

A little bit and so we’re not really looking to heat up these Tomatoes we don’t want any of the cooked flavors of the tomatoes we want to be able to keep all of those really really delicious fresh flavors inside of this and so guys that’s about all the blending that we’re

Going to need I’m going to go ahead and just set this aside I’m going to go ahead and set this behind me until we are ready to use it um okay Jack asks Chef do we need a starch to thicken the soup or not and the answer is well not

Really you don’t need like a corn starch or anything but we will be adding in some bread uh the soup itself will be thick enough just with the uh actual natural starch occurrent in the tomatoes but the bread really really takes that viscosity up a notch it gives it such a

Delicious mouth feel and so we’re not really thickening with a starch but we’re just adding in a bit of bread and then we’ll be blending it in okay I do think the bread component is essential in a tomato soup you can use any kind of bread that you have ideally if it’s

Stale um I really love using up stale bread because I really uh believe in a kitchen you know with things like bread when they turn stale instead of thinking how do I make this taste fresh again I think what the stale bread lend itself well to and soaking putting into soups

Making breadcrumbs that kind of a thing uh you can’t really go that wrong with okay guys uh the tomatoes have been under the boiler for just a couple of minutes we’re going to go ahead and open them up and just take a little peek at them and we’re basically looking for the

Tops of the Skins to be nice and charred okay we’re looking for them to be nice and charred we’ll give the sheet pan a little bit of a rotation but we’re not really looking for a fully cooked through tomato because the pot will take

Care of all of that extra work for us so all we’re looking to do guys is to develop that smokiness at this stage we want it to be blackened we want it to be Burt we want it to be scorched and yes absolutely bread pudding I haven’t

Actually made a bread pudding in a very long time because I don’t eat sweets so guys all I’m going to do I’m going to give this a little rotation you can see it’s beginning to Blacken and let’s put it back inside we’re looking for those tomatoes to get nice and beautifully beautifully

Smoky um okay yes but this is a very core like culinary philosophy of mine I’m a very uh I’m I’m against a lot of restorative cooking I’m a very big transformative Chef okay and what that basically means is when ingredients go stale when ingredients get a little bit

Old that’s not necessarily even a bad thing it means that it changes in its texture it changes in what it does and it might lend itself a little bit better to something else for example I have all of this old cilantro and so this old cilantro it’s not good enough for me to

Want to put raw on top as a garnish but this old saggy cilantro you know what I’m going to do I’m going to blend it into the soup itself and so while we don’t get like its full fresh flavor or anything we still get some of it and we

Don’t have to worry about its floppy uh lackluster texture and so I don’t think about restoring an ingredient to its original quality because that’s not what it means to grow old that’s not what it means to age you have to embrace the age of something it changes it changes in

What it does well so use uh use it what it does best okay and so like I see like a lot of techniques especially on Tik Tok of like oh if you have a stale loaf of bread this is what you do and they wash it under some running water and

They put it into the oven and they take it out and the thing is this even it’s only even if it’s like 95% as good as a freshly um you know baked loaf of bread it’s still 95% is good that stale bread is so much better for things like

Meatballs for things like breadcrumbs Etc and so your kitchen is a living ecosystem you have to know what to do with each ingredient as it grows old okay and so yes growing old does mean being sliced and being put into soup that’s right moona hope this helps uh

That bread is still a little bit fresh though it’s not stale bread um yes Nifty Biz that’s what exactly what I’m going to do I’m here to teach people techniques I’m not here to teach people recipes I’m here to teach people an understanding of food and how it works

Okay so we’re going to go ahead and go back on over to the stove we’re going to go take another peek at the tomatoes guys and we’re looking for them to be thoroughly thoroughly char on all sides of the skin itself okay so all I’m going to do it’s continuing to Blacken I’m

Going to give this another 90 degree turn to ensure that it is evenly blackening and now if anybody has any questions this is a good time to ask because we’re not going to really move on to anything else until my tomatoes are done Charing once my tomatoes are

Done Charing we’re going to go through the process of the rest of the aromatics for the soup itself we’ll be breaking down the celery the onion the garlic uh the carrots as well I think for a tomato soup I like having other veget other than just the Tomato itself and the

Reason for that is because I find that I eat a lot of different people’s tomato soups and they taste like a tomato sauce they taste like something I would like to have with spaghetti and for me the existence of the other vegetables the existence of the bread itself at least

In my mind contextually really differentiates it and makes it uh a tomato soup instead okay nice little sip of water making sure I’m nice and hydrated I have a really bad habit by the way of drinking water like a like a three-year-old which is like I don’t take sips I just try to

Like take massive glugs of water all at once and then it prevents me from Talking uh so I need to I need to stop doing that on camera um okay let’s go ahead and go back over to The Cutting Board and we’ll talk about these aromatics and so again guys nothing that

I’m teaching you here is a recipe this is all technique can I please hear a nice yes chef from everybody watching so this is in French cooking what’s known as a me P this is your aromatic Trinity base that is used all all over the place in French cooking there’s other aromatic

Trios for example uh basically take this except take out the carrots and add in green bell peppers and then you have the Louisiana cajan Creole Trinity right which is onion celery and green bell pepper and so again use what you have use the different kinds of aromatic

Vegetables that you may have in a fridge I don’t want you to go out of your way to buy one of these if you don’t have these at home I often times have celery carrots and onions and so I will be cooking with uh celery carrots and

Onions and so let’s get started with first processing my uh you know my celery and yes Louisiana does have a lot of French influence hence why they also have this Trinity um but guys I believe it is time to take out the tomatoes from the broiler we can go ahead and shut it

Off the Brer has done a wonderful job for us and now we have all of these beautiful charred Smoky Tomatoes again is this step actually essential no very little bit of cooking uh in general is essential but if you want a smoky flavor this this is the way to do it I hate

Liquid Smoke I don’t think it tastes pretty good um it tastes like a wet campfire in a very unpleasant way for me and so getting that really really delicious ched tomato skin once we do blend this down it’s going to give you soup that extra little bit of mph okay

It’s all about building flavor all right let’s head back on over to the celery guys and now here’s what we’re going to do um this is not essential if you’re cooking the celery but I want to show you something how many times have you bitten into some celery and then all of

The fibers get stuck in your teeth that’s because celery has these super super long thick fibers that run all the way through it if you cooking the celery this doesn’t matter but this is a technique that I love showing off nonetheless so guys here’s what you do

To get rid of that you go ahead you break off a chunk of the celery and then you can peel it back and these bad boys right here are the fibers of the celery itself and they you can see how resistant they are right they’re not immediately snapping right and so we’re

Going to go ahead and do this and repeat it with all sides of it as much as we reasonably can and that way we get a really really nice tender raw piece of celery now again for this recipe uh for this dish excuse me not recipe uh it’s not

Particularly essential because you know we’re going to be blending all of it down anyways we’ll be cooking it through but if you’re eating it raw this is a very very lovely step next time you’re I don’t know making a salad with it or eating some wings okay so we have the

Celery and guys uh typically I take a lot of uh effort and I take a lot of time and making sure that I have really beautiful knife cuts for today because this is all going to be Blended down we will not be you know so like crazy about

It we won’t be so anal about it so all I’m going to do I’m going to go ahead and just cut this bad boy in half and then I’m going to go ahead and cut it down lengthwise and so what is the goal here the goal is to get it small enough

That it can properly sauté and we are looking for still you know as reasonably even knife Cuts as we possibly can we don’t actually want the celery to be too finely chopped and the reason for this is because I wanted to properly sauté the more that you chop and refine and

Process a vegetable the more it ends up leeching out liquid okay and the more it ends up leeching out liquid the more difficult it is to actually go ahead and get a good proper sauté on it I’m not sweating my vegetables I’m sautéing them we’re going to Brown them and build a

Lot of beautiful flavor and in order to do that we need to make sure that my celery isn’t basically completely done as a puree so guys I’m going to go through this big pile of celery I’m actually going to put a glove on because I do have a Band-Aid on this finger

Just to make my life a little bit easier so please forgive me and today’s soup is actually going to be is it going to be entirely vegan I think we’ll be doing an entirely vegan soup today well yeah I think today’s actually going to be completely

Vegan uh I could also use a vegetable peeler to peel the back of the celery yes you can do that g spent although I just find that to be a little bit more annoying it’s like super easy just to pop it out and rip out the fibers especially because we want to already

Get off like the dried off bits okay so that’s the cerine and again we’re going for like a medium dice on this it doesn’t super matter it’s all going to get Blended down anyways but the goal of these vegetables is still for them to get some really nice beautiful color on

The pan itself okay and so as for the vegetables they’re all going to be added into the pot at the same time they’re all going to be sautéing at the same time typically I like to separate my ingredients but if they’re going to be

Added in at the same time we want to go ahead and put them onto the same plate so that we don’t use multiple dishes for no reason um and so by the way this is a concept called Misan PL uh essentially you want to have everything laid out

Before you’re ready to cook the last thing that you want to do you don’t want to jump between your stove and your cutting board your stove and your cutting board because it’s stressful and you’ll end up burning stuff on the stove and rushing the actual cutting process

By getting all of your prep workk done in advance yes it takes longer but this process becomes infinitely times more enjoyable now let’s go on to the carrots uh you don’t really have to peel them if you do scrub them thoroughly uh I did not scrub my carrots and so I

Will instead just peel them guys if you’re struggling with your peeler just buy a new one uh I like these v-neck peelers a lot more than the other shape uh but it’s entirely personal preference and I’m just going to go down the full length all the way through of my lovely little

Carrot and it goes directly into my waist Bowl guys you don’t want this on your cutting board it’s just going to make a mess you don’t want to do this over the trash can I’m telling you having a separate waste Bowl where you’re putting in all of your different

Food scraps is an excellent excellent idea for times like this and so if you don’t want to waste the carrot pills there’s plenty of things that you can do with them you can put them into a stock or something I don’t feel the need to do that and this wouldn’t be necessary if

You did scrub your carrots I just did not get to it okay so that’s one carot done and let’s go ahead and do the second one as well does anybody have any questions about this process and these are old carrots too these guys aren’t particularly fresh for anything and so

Again when you have old vegetables like this especially for a pureed soup they’ll lend themselves super super well to that instead of like a raw application like this carrot it’s a little bit more bendy right it’s a little bit flaccid at this stage in its life right and that’s okay that happens with

Age not that I would stop family friendly guys we’re going to go ahead and take the carrots and we’re going to just quickly cut off the dried off ends and the same thing with the bottoms just pop them off get them out of here and now we’re going to go ahead and

We’re just going to cut this in half guys and we’re going to give us a nice flat flat side here and the reason we’re giving us a nice flat side is so that the carrots they don’t move around when we’re cutting them okay because you can see how this carrot is rolling around

But by cutting it down like this it’s no longer rolling around and we’re going to try our best to do the same thing with this one and so the essential part here guys is that you slice all the way through you’re slicing it so that you

Don’t cleave it like an axe okay and now we’ll go ahead and do the same thing with this one we’ll just give us a nice flat Edge it’s a little bit tricky when it rolls around like this and will give us a nice beautiful flat Edge okay and

Now guys same exact idea as the celery except the only thing that you want to keep in mind is that I want a slightly thinner cut on the carrots themselves the reason why I want the slightly thinner cut than the celery is because the carrots take uh longer to cook and

So I’m just going through these I’m getting a thinner slice thinner slice thinner slice all the way through my carrots and it’s all going to get Blended down anyways and so the carrots are going to add a really really nice earthy sweetness uh into the tomato soup

Food today so just going all the way through excellent that’s one little batch let’s go on to the next one and again it’s kind of awkward for me to cut today because I do have a Band-Aid on my middle finger so excuse my technique being a little bit more clumsy than

Usual so we’re just slicing we’re slicing thank you for stopping by Jack it was lovely having you and we’re slicing and slicing and going all the way through it all and again it doesn’t have to be perfect this is not going to be in chunks this is not going to be in a

Salad it’s not going to be raw all of this is going to get puree down anyways I just like putting in this much effort if you want you could theoretically just get a bunch of massive chunks and not worry about it too much but that’s not how we do things

Here so in total I’m doing two carrots to one thing of celery to one onion I do want to make sure that I don’t have too many aromatics because again they’re not the star of the show they’re here to highlight they’re here to help highlight the tomatoes okay and these were two

Like small small carrots that I had and now once again guys I’m using my bench scraper just to scoop everything up just to clean up my station and I’m putting it onto my transfer plate for later on effort is inherently rewarding that’s right and they do cook up a little bit

More evenly when you do put in that much effort right that is the whole point okay and last last but not least guys let’s go ahead and get this onion done as well um we’ll do the entire do I want this entire onion relative to that many

Tomatoes I don’t think I actually want this much onion I think I’m only going to do half an onion because again as delicious and lovely as onions are and aliums are this is not about the onion for today okay the onion is not the story of the show The Onion is just here

To contribute its delicious alien flavor and its sweetness but it’s all about the tomatoes and so this is the balance of a tomato soup you want to make sure that tomatoes are still the star but you don’t want them to be the only component if the tomatoes are the only vegetable

That you actually have in your tomato soup it feels to me more like a tomato sauce than anything else and so this bad boy I’m going to go ahead and throw him into the fridge okay and then I’m going to go ahead and peel this bad boy after we cut

The head off right and so now that we cut the head off of the onion we’re able to peel it so much easier and that we cut it in half okay we go ahead we peel it we get rid of all of that onion skin okay now there’s still a little bit

Of onion skin just stuck to The Cutting Board excuse me and again we’re looking for a similar small to medium dice on this right so guys we’re going to start by simply Fanning out The Onion also tallum thank you that’s very sweet of you we’re going to Fan it out we’re

Keeping the root of it intentionally intact so sirious Sky 97 Chef how do you not cry when you cut onion really good question so here here’s what you need to understand the actual substance that causes people to cry when they’re cutting onions is because of the fact that you’re crushing the onion cells

Whenever you cut or Crush onion cells you’re producing the substance you’re releasing it and then um you know that natural defense mechanism of the onion uh it’s causing your eyes to sting and cry um so how do we avoid this number one having a sharp knife when you have

Something sharp it’s the same exact idea with like a scalpel and it’s the same exact idea with like a tattooing uh needle when something is shut you actually end up crushing less cells as you go down into the Flesh of something okay so having a really nice sharp knife

Same idea as a scalpel same idea as like a tattoo needle right nice and sharp you’re not crushing things as much you’re not causing as much damage to the onion and that’s really all that there is to it having a sharp knife if you find yourself significantly crying while

Cutting onions you have probably overprocessed it you didn’t know that onions had cells well guess what onions like every other living thing have cells I believe the only non-living somewhat living thing to not have cells as like a virus in it right that’s why they’re not considered living because

They don’t have a cell uh it’s just like a strand of protein onions are alive great uh opinion on ceramic knives excellent question dream canoe I hate ceramic knives I hate them I Cann stand them I’m going to tell you exactly why ceramic knives once you chip them you

Can’t do anything else with them they have have to go into the trash you can’t sharpen a ceramic knife okay these viruses are not single- cell organisms you’re thinking of bacteria viruses are singular strands of proteins they do not have cells thank you very much um so

With a beautiful metal knife like this this is my Cramer carbon steel knife it holds on to an edge for a nice long time and ceramic knives they’re not built to last ceramic knives are built to be thrown away once they’re dull you throw them into the trash they’re an innately

Wast product okay and so that’s why you got to have a nice metal knife guys and that’s right cooking is biology to some extent and so the point is this whenever you crush the onion cells you are producing the substance that causes your eyes to cry okay um I’m going to go

Ahead and quickly rinse off my knife because this is a carbon steel knife uh and so this is not like your typical stainless steel knife if I leave this wet especially with something acidic too long it’s going to uh end up um it’s going to end up oxidizing it’s going to

End up rusting so I’m going to watch was this off also y y y thank you so much for the sub I’m going to wash this off and I’m going to dry this off dry this YF in honor of Y for subbing so thank you very

Much all right just give that a quick little wash and I’m going to go ahead and wipe it off and keep it nice and dry I do recommend investing in a carbon steel knife if you’re a little bit more serious in the kitchen because carbon steel knives they are a lot harder than

Stainless steel knives and when a knife is harder it holds on to an edge better and you can get it sharper than a stainless steel knife but if you’re a beginner cook I don’t think that you should invest in one because you’ll be able to uh easily mess it up you don’t

Need an expensive knife just a good one so Nifty Biz yes or no um expensive knives are expensive for a reason sometimes it’s just because of the brand itself uh which is absolute nonsense but typically the really really expensive like we’re talking $800 $900 ones are because of the length of the steel

Itself because it has a lot more metal and then the actual grade of the alloy that they’re using as well yes these are all of the vegetables through the soup absolutely luste all of this is going to be through the soup and so guys we’re going to go

Ahead and set this aside um now we’re going to be going ahead and processing up the chilies and so there’s a reason why I’m doing the chilies these are my three spicy chilies there’s a reason why I’m doing these things separately and I’m doing them separately and not onto

The same plate because they need to get added at the end of the saw Tang process they don’t go on at the same time if you add your chilies in the beginning alongside the super wet vegetables like the onion like the carrot like the celery it’s going to end up uh being

Burned okay and we don’t want it to be burned so all I’m going to do is I’m going to go ahead and cut the heads off and I’m going to be keeping all those hot seeds inside um what’s it provide Lestin I’m not sure what you ask I forgot like what

You’re asking about um what’s what’s it provide well the onions provide onion flavor they provide that delicious aromatic uh Alien flavor the celery for some ousness and freshness and carrots for like that really root vegetable robust sweetness okay so they all bring a little something different to the

Party so guys the chilies these bad boys are going to be here for the Heat and same exact idea I don’t need these too thin I’m just going to go ahead and just chunk up my chili it’s all going to go ahead and get uh you know Blended down

It’s not a grilled cheese it’s a Cho melt tronoid you might be the first person to actually correct uh to actually correct me on the stream yes a grilled cheese is all about the cheese and it doesn’t have another component in it you’re absolutely correct well wait I

Feel like the cheso is just going to be a feature it’s not going to be the main component of the grilled cheese sandwich itself I feel like it’s a grilled cheese sandwich with chereso and not a chereso melt and the reason because I’m not going to have a big pile of cheso inside

I’m just going to have a little bit crumbled in there so you know what you almost corrected me I think the difference between a grilled cheese versus a melt is purely the proportion okay I’m going to go ahead and wipe off my knife yet again guys and

Then I’m going to go ahead and transfer my chilies over to a completely separate plate Chef is always right that’s right I have never been wrong before especially on the stream okay so let’s go ahead and get all of these chilies and guys if you don’t already have one I really really

Invest Rec uh I really recommend investing in a bench scraper I see a lot of people here’s what they do uh serious guy this is also something uh that I feel like you would benefit from knowing when you take a knife and you want to scoop things up on the cutting board

With it you know what happens you dull your knife and then you also have a risk of cutting yourself but that’s not what I’m worried about I’m worried about your equipment you will end up dulling your knife by scraping it against the cutting board and so when you have a nice

Beautiful knife what are you doing even if it’s a poor knife like even if it’s like a like a ceramic knife like a poor quality knife excuse me you’re going to end up ding it permanently okay and so guys just use a bench Creer go ahead

Invest in one of these bad boys this is a lovely lovely piece of equipment it is one of my favorites to have at home one of my favorites also snap cam thank you so much for the $10 Dono thank you thank you that’s very sweet of you wow

Uh that’s very I haven’t gotten a Don in a while I got jump scared by my notification sound for it thank you snapcab okay let’s also go ahead and process up the garlic for the tomato soup because guys guess what you can’t really have a tomato soup without garlic

I like breaking up a head over my waist Bowl so all the papery skin just goes inside and we’re going to go ahead and separate each of these cloves get them out of here bench scrapies can also be used to cut out absolutely if you’re also working in a professional kitchen

Bench scrapers typically also have measured ments so if you need to know the difference between like a brunoa or like a Juliana or something and you need to measure it down um you know you will also have the measurements on it but that’s like if you’re insane I don’t

Need that though but this is but this is also like very useful fro that is what it’s uh initial usage was right a bench scraper was for like scraping down like a bench if you’re working with sour dough and it’s really nice to get under

The dough and to be able to pick it up okay guys so I’m going to be using my bench scraper again so next thing that people do when it comes time to smash the gar clove they use their knife again you can slip you can easily dull the

Knife I much prefer using a flat sheet of metal like a bench Creer there’s absolutely no risk of it and so you might be asking me ohar why are you crushing the garlic cloves can somebody please uh say that adver bam oh ramar comma while you’re crushing the garlic

Cloves um if you can get some like squiggly lines and make it seem really annoying that would also be good I want to see the whole chat say this please and thank you and then I’ll explain once I have enough people asking me like oh RAR perfect that’s what I’m talking about

That’s good also games new to me thank you so much for the prime sub so you might be asking me why are you crushing the garet cloves and the reason why I’m doing this is because this is how you separate the garlic skin from the clove

Itself because look at that the skin now easily easily easily pops out it’s not about the Allison it’s about actually separating the skin now we’ll talk about the next thing that I’m going to do so one of my strongest culinary opinions is that I cannot stand mincing garlic by

Hand you know why let me explain to you right now imagine you’re holding a knife and you’re like okay it’s time to mince this garlic and so what people do it’s sticky it’s sticks all over your cutting board and then it’s sticking to your knife as you go and then you have to

Wipe it down and then your hands are sticking and covered in all that garlic you know stuff right and it’s incredibly inefficient and then they do this insane motion where they call it a rock chop to be able to mince it and and then you’re dulling your knife in a process and it’s

An ugly motion guys the best thing that you can do to make garlic a lot easier is a garlic press I love my garlic press I love this thing to death okay we take the garlic and we throw it inside and then we press it and we extrude it we

Push it all out guys exactly smell like garlic fingers it sticks all over the place it sticks to your cutting board I cannot stand it Mr garlic press is doing a wonderful job for us right now okay so we’re going to get all this garlic nice and pressed the

Finer that you mince and press and crush garlic the more intense and pungent it gets because of a little something as previously mentioned called Allison you produce more Allison you produce more of that garlicky pungency and we’re just going to take it and scoop it back in so

Instead of spending 2 minutes wasting everybody’s time chopping and mincing garlic with a chef’s knife and putting salt in and you know making it abrasive you know I’m just doing this instead this was so much easier this is sa me so much time and it saved me the chore the

Hassle of having to mince garlic so guys if you share this opinion that cutting garlic is a bit of a headache I’m telling you a garlic press and you might be like how do you wash this get like a regular kitchen brush and just poke the

Holes and then you can wash it how you would normally but you want to poke the holes while the garlic is still fresh and raw so that it doesn’t dry out and then clog the holes okay so I pressed it I gotten all that garlic out guys and I’m just going

To go ahead and throw this into my dishwasher why do I throw it on my dishwasher on camera despite the fact that I’m live on Twitch it’s because this is a home cooking show I’m cooking on stream for you all three times a week

And so I want to show you what it means to actually cook at home it’s about cleaning as you go having a nice empty dishwasher if you have a dishwasher before you begin cooking is one of the best things that you could possibly do for yourself okay so guys let’s talk about

All of my different vegetables that will be going into today’s soup these are my spicy chilies these are all of my uh garlic cloves nice and pressed garlic for that garlicky uh garlicky flavor for that pungency my chilies for the heat okay this right here guys is my French

Mira okay this is carrots this is onions this is celery and then currently on the stove I have my charred Tomatoes which will be added in everybody it is time for us to properly begin the um the tomato soup itself also hello cyber uh hello cyber goth Foods

Welcome on in everybody it’s time to begin so I’m going to go ahead and get a nice this is like a large saucepan although like a pot would be pretty ideal as well uh and we’ll talk about this in just a second I’m just going to wipe it off

Because it still has some water in it it seems from when I washed it and we’re going to go ahead and get this onto a nice heat so everybody let’s talk about saang your vegetables so this is my clad mavier pan it has an aluminum qu stainless steel on the outside here

Is my rule about cooking on stainless steel everybody in chat I want you to take some notes right now I want to make sure that you’re all listening I want to make sure that all of you are tapped in especially serious guy okay I want to make sure that you’re all listening the

Key to mastering stainless steel as a a cooking interface as a cooking medium is medium heat the key is medium heat I want to hear yourf from everybody I want to make sure that everybody tapped into this the key is medium heat and let me tell you why if

You take a stainless steel pan and you blast it onto high heat and then you do your little water trick of saying oh the water be are dancing guess what in the process of heating it up super super hot for 2 minutes what happened is you have

Developed hot spots and cool spots and then there will be parts of it that stick and there will be parts of it that end up burning the key to a perfectly evenly heated piece of stainless steel is to do it on a medium heat for a longer period of time we’re going to

Start with a generous generous amount of olive oil because we’re going to be properly frying and sautéing these vegetables I’m not messing around chat I’m not messing around my lovely little Su chefs we’re not going to put it in there with a teaspoon of oil and say oh

We’re going to sweat it for a second the oil is an essential uh intermediate okay it is the thing that actually gets things to properly Brown and let me explain why now this might be a little bit obvious to some of you but it uh it

Might not be obvious some of the newly cooks and so this is a concept I want to explain so what is the beauty of oil well so let’s go ahead and take a little vegetable like this even though this might look perfectly flat the reality is it might

Have you know a little bit of a natural curvature to it this part has a little bit of a curvature to it if we were to take all of these and let’s say we have a magical pan that’s always going to be nonstick and we threw it onto a pan what

Happens is we would get only the edges of it to get any amount of caramelization whatsoever and those edges would end up getting super super burnt and the center of it would be completely uncooked the oil is an extension of your pan it is the thing that wraps around the vegetables and

Make sure that it cooks really nice and beautifully and evenly without the oil on a completely empty stainless steel pan and I know this might seem obvious to some of you I know this might seem like cooking 101 but I want to explain the function of this it’s not just about

Making something nonstick it’s about making sure that things evenly evenly Brown and so here’s what’s going to happen these vegetables they’re all going to be coated in some amount of oil we need a a little bit of extra oil to compensate on the bottom of the pan the vegetables once they soften they’re

Going to release a certain amount of liquid then we’re going to evaporate that liquid and once that liquid is evaporated they will begin Browning water and I usually hate saying the word the my reaction I hate saying that because it’s typically overused but what happens when there’s water it inhibits

The my reaction it makes it more difficult for food to turn brown and delicious and so we’re going to evaporate some of the excess liquid as the vegetables shrink and release release all of the water and then once that water is evaporated you will see and hear uh the Pan actually change and

I’m going to walk you through understanding that process myard m a i l l a r d okay so everybody I’m about to go on a r I’m about to get really intense I’m about to get heated about something so let me tell you something let me tell you something right now

There’s so many many garbage SEO generated or Focus targeted recipes on the internet made by a bunch of bad faith people that don’t know actually how to cook properly that just keep pumping out garbage on the internet and you know what they do they say oh you’re

Going to sauté the vegetables in a pan for 2 minutes what do you mean sauté nothing happens in 2 minutes this process that I just talked to you about about softening the vegetables getting them to release their water evaporating said liquid and then once the liquid is evaporated the vegetables begin to Brown

Is going to take at least 12 minutes any recipe that you see that says sauté the onion for 3 minutes caramelize them for five absolute I’m going to say it [ __ ] normally I wouldn’t because I want to keep this nice and familyfriendly but still it bothers me

It bothers me intensely and so guys the key to this is a nice medium heat we’re not looking to Scorch the vegetables immediately we’re just looking to soften them enough that we can go ahead and get them to collapse so all of these recipes are written by people that have no idea

What’s going on that are just trying to go ahead and get a nice little click and you’ve just wasted your time you could have effectively boiled your carrots and your onions and celery and have done the same exact thing okay so guys my oil is

Now nice and hot we don’t need it to be smoking hot because again I’m not looking to squir the vegetables in this beginning cooking stage all I’m looking to do right now is to soften them enough that I can evaporate said liquid okay and we’re just going to go ahead and add

Them in you want to get as close to the pan as possible so that the oil doesn’t Splash up I’ve realized that I’ve lost a couple of vegetables because I’m doing this from a plate and not a bowl so forgive me for how sub optimal this is

Also if you want to support what we’re doing guys uh type in exclamation mark patreon I would love to be able to do this full time okay I love to be able to do this full time one day I stream three times a week uh or you can just also scroll down

And go into the about section so all of these vegetables let’s go ahead and get them inside and you can see we have a nice generous generous amount of oil again that oil is essential to getting a nice even Brown if you wanted to go ahead and put this on a non-stick pan

Without any fat whatsoever be my guest but you know what you’re going to get you’re going to get a bunch of vegetables that have the outsides burnt and the inside part the middle part um isn’t actually you know Brown at all so dream canoe is your day job in any way

Linked to cooking so I have three jobs I have this I do this three times a week I’m an e Sports commentator for bralla and Super Smash Bros professionally and then I also work as as a cooking teacher at a nonprofit for teens and adults with

Special needs so a couple times a week I go I teach group classes I teach private classes and then I also want to be taking on some private one-on-one clients uh at some point as well so guys I’m going to go ahead I’m going to hit this with some salt the salt hydrophilic

Right it wants to go ahead and uh pull out some of the water it’s going to help encourage it and then it’s also going to be seasoning our vegetables here so nice big big big generous pinch of kosher salt why kosher salt specifically why diamond Crystal kosher salt diamond

Crystal Co kosher salt is coarse enough that I can pick it up with my hands that’s why I don’t use table salt I don’t use finely ground salt so I really recommend that everybody invest in some uh okay so everybody the most important thing to pay attention when we’re doing

A process like this is the sound of the vegetables so guess what I want you all to listen I want you all to pay attention I’m going to do something I’ve never done before which is shutting up for 5 seconds okay that’s enough of me not talking you

Can hear that the sound of the pan has changed when we first added the vegetables it was a highend p and now it’s going to a low end p and so what’s happening that sound is telling us that the vegetables have begun to release their water that sound is the sound of

Water bubbling away you’ll know that the vegetables are actually cooking in fat and not just their own liquid when it starts to go to a high and okay when it starts to become a high and and so why is this important why am I telling you this at this stage you can

Walk away from this pan come back in 5 minutes and you won’t burn anything but if you hear a Sizzle and you’ll hear the sound you’ll hear the difference in the sound guys I promise you if you hear that high-end Sizzle that’s when you don’t walk away that’s when you know

That the vegetables have released their liquid and they’re now cooking in some oil does everybody understand I know I’m going on a long time about this I’m ranting about this but I just want to make sure that all of you understand uh the importance and relevance of what

We’re doing here uh troid asks Chef I have an induction stove am I bound to suffer will medium heat see me through medium heat will be your best friend for this absolutely is it induction or electric induction is seen as like you know a very nice modern solution because

It’s a lot more energy efficient and yes people typically recommend that you only do like a medium heat on induction as well nobody really wants to be going super high on induction he makes a very unpleasant high pitch squeal okay and so guys why am I stiring this why am I

Mixing this I’m starting get I’m mixing it because I want to flip the vegetables and make sure that they’re evenly cooking the whole pan is going to reduce once the vegetables collapse and at least they’re liquid they going to lose a substantial amount of volume um but we’re just stirring it

Every so often but you don’t want to be stirring this every 5 seconds and I’m going to explain to you why when you stir vegetables you’re basically putting in some cold air with every stirring rotation that you do what that means is that you’re cooling them off okay and

You’re making it more difficult for them to actually undergo the process of evaporation that that they need to so we only stir it every I don’t know 45 seconds every minute or so just to make sure that the evaporation is being properly facilitated okay let me go ahead and have a nice big

Sip of water yet again wonderful um no such thing as a silly question two D’s kissing asks uh may be a silly question but is there a specific dishwasher solution slod that I recommend actually I’m not qualified to answer this I just buy whatever I can get I’m not qualified to answer

This um the one thing I learned with my induction stove is that you can rely Less on residual heat with an electrical stove the stove itself doesn’t stay hot when turn it off and it reacts immediately yes induction is very responsive gas electric induction they all do cook a little bit

Differently okay so guys you can hear that sound starting to change a little bit the liquid on the bottom of the pan when it’s clear you know that it’s oil when it’s cloudy that’s all the water that is suspended in the oil so I’m just giving the whole thing a nice I’m making

Sure that there’s no vegetables really to the side of the pan or pot that we’re using and we’re scraping it down the vegetables that are stuck to the sides those are the ones that risk burning they burn and they stick and that’s how you get like your you know like black

Spots and like the stuff that’s really hard to clean on the edges of it okay so while that’s going while this is just doing its thing what can you and I that’s us hi what can we do in the mean time amazing question thank you so much

For asking me let’s go ahead and pick some of the parsley um this step isn’t super essential because again this is old parsley and I was going to P it anyways I just don’t love the texture uh the fibrousness of the parsley stems you can skip the step if you would like

Though and we’re not going to need to cut them or anything uh all we’re going to do guys we’re just going to go ahead and pluck them and pick them pick and pluck pick and pluck as I would say with one of my students I was teaching her how to uh

Pluck some cilantro and so I would say pick and pluck pick and pluck with every single little cilantro Leaf pick pluck pick pluck lovely it’s so again that sound again it’s getting a little bit quieter it’s becoming more of a p because right now the vegetables are

Releasing the water so remember when I said these recipes that say sauté or vegetables for 5 minutes are complete nonsense think about how long we’ve already been cooking these vegetables and how they’re not even close to beginning to Brown that’s why you do the duramar method okay that’s why you do

This method that’s why we’re nice and patient with it guys okay I want to make sure that all of you understand let’s get rid of all of those parsley stems just because it also gives us something nice to do is this a little bit wasteful

Yes it is I just don’t love the texture of the parsley stocks right patented Duram girl method nobody’s been doing this yes a lot of people misuse sauté and sweat and even then I’m not that crazy about the word sweat snap gab and the reason for that is because I don’t

Feel like sweating does much other than you’re actually you know you’re infusing the oil itself with some of the you know aromatic flavors but even then I don’t feel like it does that much so when I say sauté I do mean sauté so chat is it

Is there anybody here that does not know why we sauté something does anybody here not know why we Brown something especially if there’s anybody newer I would love uh for you to speak up and if everybody does know then that’s great too I want to explain not just what

We’re doing I don’t want to just teach you how to do something I want to teach you why we’re doing every single step so serious guy 97 and to anybody else in chat uh the reason why we’re Browning things is because we’re accomplishing a couple of things here uh when we Brown

Something we are undergoing what is called the mild reaction that is the difference between a boil steak and a seed piece of steak simply put when you brown something you’re caramelizing the sugars you’re Browning some of the proteins there’s a very complex chemical reaction that’s going on that makes

Things taste that gives it that like oomph it gives it that robust flavor it gives it that caramelized flavor it gives it that nutty flavor okay that nutty flavor that meaty flavor that robust flavor is produced through the process of Browning something and so that’s why we’re not just boiling the

Vegetables we will have a greater sweetness and we’ll have a uh like a much stronger much more complex flavor by properly Browning the vegetables and as you guys can hear the sound is beginning to change everybody we are approaching Sizzle territory and I want

You all to take a look I want you all to tap in I want you all to look at the oil now the oil is substantially less cloudy now because we’ve evaporated the liquid from it right you would know if there’s water in it if it looked cloudy because

That would be the water is suspended in set oil um we’ve evaporated the liquid and now this is where you begin risking burning it so I want you to be mixing this every 45 30 seconds or so and now is the point where I don’t want you to

Walk away now is the point where you could end up Charing one side a little bit too much and it could get a little bit too burnt so guys now especially make sure that nothing is really touching the sides of the pan okay nothing is sticking we got all the

Vegetables nicely and beautifully reduced they’ve lost some volume everybody it is time for us to begin that lovely caramelization of the vegetables we’re going to get them nice and beautifully roasted I want to nice Chef please please and thank you let’s head back to the parsley

Because again I just want to get all of my parsley done and ready to go again I had all of this old leftover parsley and I wanted to use it up today guys and so that’s why I’m including it do I want you to go out of your way to buy parsley

For this dish no just use it if you if you have it okay the whole point of this is I want to show you what to do with all of these different ingredients how to be creative how to use stuff that you have in your fridge okay you see this

One it’s all wilted it’s dead it’s gone goodbye right I’m not teaching you a recipe here I want you to understand food I want you all to build up a feel of food okay and so this is going to be a lot of parsley I don’t want it to be completely

Overpowered so I’m not going to use every Last Remnant in here I might just use that for something else tomorrow um also by the way let’s talk about keeping herbs fresh uh guys this is what I do to keep herbs fresh everybody I want you

All to tap into this um so what I do is after I wash and thoroughly dry my vegetables uh my herbs excuse me and like a salad spinner I put a paper towel inside as a natural humidity regulator if you were just to put herbs inside of

A container with no paper towel it would end up turning brown and wilted if you were to keep them completely exposed in your fridge they would turn yellow and dry by having a paper towel inside it’s this natural humidity regulator like a silica packet it keeps it not too dry

And it keeps things not too wet either okay and so that way that parsley guys is a week old and it’s still Super Fresh So Chef how do you cariz vegetables without burning them excellent question uh serious guy the answer is medium heat medium heat over a longer period of time

You don’t always have to Brown everything on a super super high heat medium and slow is the way to go with things like vegetables be nice and patient and you want to make sure that you’re stirring it every so often it’s not just a good hack Nifty because this

Is how you keep all of your herbs nice and fresh because here’s the issue um let’s talk about this really quickly let’s talk about the Trader Joe’s effect ooh you guys ready for me to go on a rant about something you ready for me to

Go on a rant let me go on a rant about this let have a nice sip of water so this is what I like to call the Trader Joe’s effect which is essentially a look at historically a problem and what I think is a solution that is even worse than

The initial problem itself one thing that homecook struggled with a lot especially as more and more people are beginning to live in one to two person households we’re shifting away from familial households Maybe will go back to it at some point but more and more young people are living by themselves

They’re living with one person correct okay they live in very individualized households so when they go shopping for produce here’s what happens they buy something and it’s massive because grocery stores won’t sell you a small amount of something when you buy a thing of herbs at the grocery store you don’t

Get to buy like a small little bundle of it you buy a huge huge huge box of it right and then you use it once you use it for one dish and what happens is it goes bad by the end of the week and so homecooks complain that they throw thr

Away all of these different vegetables and they’re overpaying for it and all of these different things okay Trader Joe’s comes into play Big supermarkets come into play you know what they do especially with herbs these teeny tiny boxes these teeny tiny plastic boxes where it’s like five Springs of cilantro for

A150 and then homecooks are like oh this is so much easier this is so much more convenient because I’m not throwing anything away now and so yes technically it’s a little bit cheaper because they’re not throwing anything away but they are overpaying so much you are overpaying a ridiculous ridiculous

Amount I call this the Trader Joe’s effect because this is what Trader Joe’s does that’s who it’s marketed for it’s marketed for people that are living in one to two person households right that um need less produce overall and so they’re severely overpaying for Less stuff because it still is a little bit

Cheaper and so what I want to teach you how to do is I want to show you a million different ways to use something throughout the week so that when you are left and how to keep things fresh for longer so that when you are you know

Encountered with a big bundle of parsley that you bought at the beginning of the week that you don’t have to throw it out at the end of the week and so what am i showing you I’m showing you how to keep it fresh I’m showing you how to keep it

Good for longer and it’ll lose a little bit of texture for sure if you freeze it like that but all of these different methods all these different ways of cooking it the most important way to not waste food at home is to have a million different creative ideas in your mental

Encyclopedia of how to cook okay and so that’s what I want to teach you how to do I want to build you all I want to show you all this tool kit and so herbs don’t have to just be for garnishes they don’t just have to be for

Salads what I love doing with fresh herbs is blending them in I love love love blending them in towards the end of a cooking process okay by blending them in towards the end of a cooking process uh we still get to keep a lot of those

Really nice fresh flavors and we have a nice way of using up some older herbs okay do I put the herb with the paper in the fridge yes I keep it in the container with the paper towel inside of the fridge absolutely these are for uh things like cilantro things like parsley

Okay um but yes so that’s what I want to do that’s what I want to fix here I have a very strong problem with Trader Joe’s because something like Trader Joe’s it’s a n a lot more wasteful and people are overpaying and so what I just want to do

Is I just want to teach you all how to not waste produce I want to show you all the different beautiful things that you can do with it do I grow any of my own herbs I do not tronoid I’m I uh I would love to I would love to get started on

That at some point I just travel a lot so I’m not really able to take care of stuff that way um and I just haven’t gotten around to it that’s all it’s as simple as that although growing my herbs would be a lovely uh addition into my home kitchen technique right okay guys

So guess what the vegetables they have been beautifully beautifully sizzling away you can see how much volume they have lost you can see they’re getting nice and golden brown they’ve lost all of that volume and you might think that we’ve lost all these vegetables but no they’re concentrating at the bottom of

The pot they’re concentrating they’re becoming nice and flavorful and nice and sweet and beautiful guys okay and so let’s go back on over to The Cutting Board again we’re never straining away from the kitchen at the stage because we can easily burn the herbs if we’re not

Careful once again guys I’m just going to go ahead and grab my nice big beautiful bench scraper and scoop all of it up also hello to kitsun welcome on in it’s lovely to have you as always okay we’re going to scrape it all up and guys another nice thing about a

Bench scraper is that you can then use it to clean up your station so we’re just scraping all of this down we’re getting rid of all of these different parts um Also let’s talk about cutting board this is called an epicurian cutting board this is one of my favorite

Home cutting boards because it’s a wooden one that’s dishwasher safe and it doesn’t warp that easily so I really really recommend for home Cooks um you know you don’t really need a butcher blocker like a high soft cutting board I really recommend investing in an epicurian cutting board this advice is

For serious guy specifically and the reason why again I think it’s ideal in a home setting is it’s thin it’s lightweight it’s not the cheapest but it does dishwash quite well and it doesn’t need like oil oiling like you would a butcher block it doesn’t need any of this crazy stuff

Okay so guys guess what all of those all of those vegetables look at the color that they are building up look at all of that incredible color all of that that’s a sweet robust roasted roasted flavors so high soft is kind of a two knives high soft yes I completely and utterly

Agree with you in that front High soft is a very nice material except it’s not a very easy home material because you can’t dishwash it Etc I haven’t invested in one U guys I have some tomato paste uh you don’t need tomato paste in your tomato soup just the tomato paste is

Going to add a lot more of like those super bitter you know I hate Singo momy but it’s like the really really Med notes over the Tomato itself and I’m just going to go ahead and get that ready I do prefer buying the tubed ones and not the canned ones the tubed ones

Are very nice because you squeeze it and then you put it into the fridge I hate the canned ones because uh you don’t always need that much tomato paste okay so everybody guess what we have finished the stage of sautéing my vegetables they got nice and beautiful deep deep golden

Brown and the longer you let these go the more of that flavor we’re going to end up developing for my purposes though I think this is perfect everybody paying attention I’m here nice Chef next we’re adding in my chilies why did we not add the chilies in sooner if we added the

Chilies in any sooner they would have been the first ones to burn okay so we add them in at this point and then is going to be the garlic itself and we’re again we’re doing things in this order specific specifically just to ensure and just to maximize all the Browning without

Needing to burn anything and so this is something that you’re going to learn over the process of cooking naturally you’re going to learn when uh to add each vegetable okay also evil jonis stick I’m here to help you’re going to learn over the process of cooking once

To add every single vegetable so we add the chilies in later so that it doesn’t burn the garlic is going to be the last Edition because the garlic does burn the absolute easiest but we still want to be frying everything so that we infusing this olive oil with all of these

Different aromatics all of these fat soluble FL uh flavonoids are being explicitly fried in the oil we’re building up some color we’re building up some caramelization on everything okay remember we started with a pot full of vegetables and everything has now been beautifully browned and reduced guys

Okay now we don’t need too much color on the chilies themselves I’m just looking to get the oil nice and Infused let’s go ahead and get some black pepper in here again for the same reason as before we didn’t add it soon so that it wouldn’t burn okay and again guys I’m not

Measuring that’s not what it means to cook at home cooking at home isn’t about measuring things unless you absolutely have to for a ratio just go by Vibe it’s black pepper you don’t have to overthink black pepper add as much or little as you’d like you can even add it at the

End it’s just frying and toasting the black pepper itself is also really nice to do in the oil okay guys now this is the time to move fast fast everybody tap in we’re going to add the garlic we’re going to add the tomato paste and we add

The tomatoes we do things in this order okay because uh we also want to be able to fry the tomato paste and then the tomatoes they’re super super wet they’re going to be basically cooling down the pan and stopping everything from browning once again so garlic goes

In and we’re stirring this bad boy constantly we’re breaking this up the garlic is the one that is the most easily susceptible to buing also hi Natalie it’s lovely to have you I missed you okay guys we’re taking all of the different vegetables and we’re breaking it up we’re breaking it up we’re

Breaking all of it up there you go okay and now we’re going we’re getting ready with my tube of tomato paste we make sure that it’s ready to go when we need it okay and same idea with the tomato paste guys I want to fry this a little

Bit and I don’t want too much tomato paste because we have all these lovely fresh tomatoes so this tomato paste is perly to add in in a additional level of M into the whole dish okay so we take it and we smush it around and we’re continuing sauté and

We’re continuing to fry we’re getting everything nicely and beautifully caramelized the garlic the oil is combining with the tomato paste now we’re going we’re going we’re moving fast we’re not slowing down we never back down we never give up and now guys let’s go in with my charred tomatoes and

Give them a nice big smush and these Tomatoes once they release their liquid they’re going to stop everything from browning any further and that’s why we add the tomatoes in last okay the tomatoes they don’t need additional Browning they’re so wet that if we wanted to Brown and sauté the tomatoes

It would take a lifetime okay and even baking by the way there’s a lot of room there’s a lot of variables uh that you can actually play around with more than you would think except for like leaving okay guys and that’s it that’s all that we needed to do now the

Pan might seem like it has a little bit of water in it but it’s not done quite yet so here’s what we need to do similar to what we did before we need to go ahead and collapse we need to collapse these tomatoes so here’s what we’re going to

Do we are going to grab a fitting lid unless my lid is dirty and in the dishwasher okay my one lid that actually fits this pot is not available to us in a moment but all you want to do is to put a lid on it to collapse the tomatoes

Because it’s going to build up some steam that’s then going to evenly cook the tomatoes through okay so we’re going to continue draw out some of the liquid with the help of our trusty friend Mr salt for both the seasoning and then also his uh hydrophilic properties okay and we’re just going to

Stir everything and we’re going to smush it all around and guys if you have like vegetable stock or something uh if you have chicken stock as well all of that would be really really good we inevitably going to need some amount of liquid in this pot because uh a tomato

Soup is not supposed to be a tomato sauce it’s going to be thickened by the bread but we don’t want something to have the viscosity of a tomato sauce okay so into this pot we’re going to go ahead and do a nice glass of water ISO

I’m just going to do it for my drinking glass and I think it’ll be fine oh no the cross contamination I don’t care I do not care this is for myself right so going to go ahead and give everything a nice big stir around and guys we can now

Go ahead and take this heat and we can crank it up to a medium I’m just stirring everything to make sure nothing is stuck to the bottom nothing is stuck to the sides okay and we’re just going to go ahead and bring it up to a boil drop it

To a simmer and get it cooking does anybody have any questions about this process so far I’m going to go ahead and get some more water for myself to make sure that I’m staying nicely and beautifully hydrated and we will move on into everything else that we need to get done

For today guys this tomato soup is going to be some serious serious business okay it’s going to be beautiful it’s going to be remarkable I’m going to go ahead and just put my sheet tray away that had the foil because it’s basically you know ready for the

Dishwasher some of the Tomato liquid got on it and I don’t really want to wash it myself manually so into the dishwasher she goes excellent and while I also have a second I’m going to be going ahead and putting my tomato paste into the fridge as well

If anybody has any questions now is a lovely time to ask me because we will be moving on into the grilled cheese we’ll be moving on and setting up the station for everything else that we need for today’s tomato soup I know that I’m going really really slow today because I

Want to give everything a lot of love a lot of effort does this cooking stream have a mukbang part uh the answer is we do eat a little bit at the end of the stream but I typically eat off camera because I’ve realized I don’t enjoy

Eating that much in front of an audience I love cooking I love teaching and then I’m going to taste it and tell you how amazing it is because I only make amazing food let’s make that clear also actually we’re going to do something we’re going to do something

Fascinating everybody we’re going to add in a little teeny tiny splash of soy sauce is this step necessary no but the soy sauce it’s really meaty it’s fermented um I hate saying this word but it has aamy in it I hate saying the word Umami because it’s overused okay and so

A little teeny tiny splash of soy sauce you’re not going to explicitly taste the soy sauce itself but it’s going to give it a little bit of extra okay that’s all that it’s going to be because I’m not using like a chicken stock or anything um using purely vegetables for today so

I’m just going to get a little teeny like the tiniest world’s tiniest splash of soy sauce I don’t want this to explicitly Taste of soy sauce I just want it to have um you know its meat and so let’s go ahead and stir it in and

Guys you want to make sure that this is not on too high of a heat otherwise with the viscosity of a tomato soup it ends up splashing all over the place okay so I’m going to go ahead and just stir and stir and stir this bad boy

Around and guys guys soon enough we will have the most amazing sorry to sound like Gord Ramsey that’s what he says the most incredible tomato I don’t know how to do British accent tomato soup a I hate that guy hate him fairly few people I say that about but that is somebody I

Despise okay so guys we just Turing it around and we’re looking for this to be at the lightest simmer imaginable okay yes and you can use whistle Su sauce absolutely you can use Wier Sho sauce you can even use like a little splash of fish sauce or something if you would

Like um you don’t even have to to do the Step at all none of this is a recipe I’m just showing you different things that I’m doing and I’m explaining why I’m doing each thing theoretically let me tell you something right now could you have taken a bunch of tomatoes thrown

Them into a pot with your chopped up vegetables throw them into a pot with a little bit of water and some salt and blended it down yes would it have tasted good yes but it would have lacked a little bit of depth it’s not going to have my fresh raw cherry tomato flavor

It’s not going to have my Smoky flavor from Ching the tomatoes it’s not going to have the sweet roasted robust flavor of the really properly browned aromatics but will it still be good it’ll be good relative to your intentions so you don’t have to do everything that I’m doing

Here you don’t have to do anything at all in fact all I really want you to do is just to take inspiration and to understand the different techniques that I’m applying to my tomato soup and why I’m doing it I’m looking for a meaty tomato soup my dinner tonight is going

To be my grilled cheese and tomato soup this tomato soup is not just a side dish it is the main component it is the main style of tonight so I want all of the this different complexity I want all of these different flavors okay can I

Please get a y Chef I want to make sure that everybody is listening cooking is only as good as the intentions with which it was made you need to understand something there is no right or wrong way to do a dish there is only right or wrong based on the different intentions

That you have applied to it if I wanted a smoky tomato soup and I didn’t Char my tomatoes enough and I didn’t get that Smoky flavor then I would consider this a failure because I didn’t actually achieve the Smoky flavor that I was looking for if this is too acidic and I

Wanted a nice sweet tomato soup then I would have failed the food is only as good you need to picture in your mind what you want to make and so the best way to do this uh this is this is about not just creativity this is about

Experience how do I know what I actually want to make this comes from the different things that I’ve eaten in the past I have a mental map essentially uh of all the different times that I’ve had tomato soup and the things that I’ve liked or that I’ve disliked about it and

So I think what do I want to do with that what do I want to recreate what feeling am I going for out of this and that’s how I come up with why am I doing the things that I do I want to make sure

That every single thing that I do when I cook and again you’re not going to be able to do this from the beginning but basically every single thing that I do when I cook is done so with intentionality I’m not just doing something because that’s the way it’s

Done okay we don’t do that here we do things with intention and with love all right because I want to have a perfectly intentional product at the end of the day intentionality is how you good get this how you get good at any any creative Pursuit right um what is Chef’s opinion on

Gaspacho asks John Dalia uh great question um my opinion on gaspacho I think it’s okay I’ve never had a gaspacho that’s really I’ve like fallen in love with um because typically when I eat things that are like Savory in a periid form because of the way that

I grew up I would expect them to be hot and not cold um if I ate it enough times and I could get over the fact that I’m eating a cold or chilled soup uh then I would probably enjoy it more but the only reason why I don’t love gaspacho is

Because of my existing biases and my own existing conditioning which people can be conditioned and people can be changed so guys we’re going ahead and we’re giving this a little stir because again this is a tomato soup when it gets super super viscous and Thick at the bottom

Even if it looks wet it can still stick and burn so occasionally we’re just giving it a little stir and now the goal is to soften the tomatoes is to cook the tomatoes and then we’re going to be blending all of it down uh we’re not going to be adding in

The bread immediately because it make it a little too viscous uh when we’re still in the evaporation stage um so let’s talk about the other things that we need to go ahead and do uh again let’s do my bread rant while I have a moment so guys I have here some bread

This is what was sold in my local supermarket as a Belgian loaf I want you to use whatever kind of bread that you actually have available to you for this dish this is one of the few times that I will say You must do this but I think

For the texture of a tomato soup you really really want to make sure that you have bread uh because the bread once it soaks in and once it Blends in you getting all the flavor from the flour and the different seeds of course but it really gives it a very special texture a

Texture that the regular pectins and the regular starches of the tomatoes and other vegetables in my opinion don’t provide enough of okay and so this is how I distinguish between a tomato sauce for a pasta versus a tomato soup I know I keep going on about this I apologize

For being so repetitive but it is something that I deem to be very very important and so guys all I’m going to do is I’m going to take this bread and we’re going to preemptively tear it up into chunks um specifically the crust okay the crust itself is the part that

Needs the longest to actually soak in uh because it’s so dry on the outside and so this is the one that we really want to just crumble up and then whenever we’re ready to go we’ll go ahead and throw it in if you have stale bread if you even just have breadcrumbs this

Would be the time to use it one of my favorite tomato soups I’ve ever done because I live in an Eastern European area uh I did it with this black uh Ukrainian bread this black Ukrainian bread um you know this rye bread it has like I believe a type of molasses in it

It’s really nice and sweet it has all these seeds on the outside and that was one of the most flavorful tomato soups uh I’ve ever done so you can use any kind of bread that you would like for this okay so guys I’m just taking it and

I’m crumbling all of it up crumbling it up just getting it done it doesn’t have to be perfect it’s all going to soak in and blend in anyways we’re just doing this job ahead of time so that we don’t have to do it later okay even a little treat a little snack M

Spongy okay and then we’ll get started on the prep that we actually need to do for the Teresa for the Teresa grilled cheese that is okay everybody let’s talk about grilled cheese really quickly this is going to be super super important I want you all to tap in is everybody listening

First of all I want to just thank you all for being here so far I want to thank you all for tuning in supporting the stream supporting the show we do this every Wednesday Friday and Sunday 5:00 p.m. ET okay I want to make sure that you’re all listening so with the

Grilled cheese I think this is something that not a lot of people actually properly understand not a lot of people know what makes a good grilled cheese when I make a grilled cheese I do consider mine to be a perfect grilled cheese because it is perfect relative to my intentions and the different

Techniques that I apply to it so number one my biggest problem with people making grilled cheeses is when they have a bread that is far too crusty sour dough is a very broad category any type of bread can be a sour dough but my first rule is that it has to be an

Enriched dough what does it mean for a dough to be enriched a dough to be enriched means that it has something in it other than water and flour and salt and yeast okay an enrich dough is something like a white bread something like a sandwich bread a white bread or a

Sandwich bread is done with butter and it’s done with milk why why does this matter the butter is essential to the tenderness of a bread the uh the butter and the milk they have a very so I slipped over my words a little bit let me explain what happens here what makes

Bread chewy to begin with what makes bread super super chewy what makes it so that you rip it apart when you eat it it’s gluten and gluten the development of gluten is directly inhibited by the presence of fat typically speaking the more fat that a bread has the less of a

Gluten structure it ends up happening and the more tender of a crumb it has I don’t know what a butter bread is daring and so the white sandwich bread that you get that would be what we call an enrich Dough because uh even from like the nicest Bakery right it has butter and

Oril milk mixed into it so ideally one of my favorite types of bread fruit grilled cheese is a shokupan uh it’s a type of Japanese white sandwich bread it’s super fluffy it’s super soft and it’s also quite sweet so it does caramelize quite well we have to talk

About the bread component this is a Belgian Loaf the next thing I’m looking for you can see that it has holes uh shapon is s h o k u p a an um I also go to my local Chinese Bakery and so it’s not a shokupan but they have a very

Similar type of like white sandwich bread okay so guys this is the kind of bread that I’ll be using the biggest thing I’m looking for you can see that it doesn’t have a bunch of holes that leak all the way through it so think of

Like a sour dough think of a very air rated crumb you have a bunch of those holes cheese spills out of it that way and so that’s not what I’m looking for out of my grilled cheese for today guys that’s not what I’m looking for in the

Slightest okay and so these will have occasionally a couple of little holes or in this case a slightly bigger one that’s not ideal if you have a very nice sandwich bread they typically have less holes okay and so that’s why I’m selecting different cuts of bread for

This today I’m just going through this I’m seeing which one has the least amount of holes right these look mostly solid these look mostly intact I’ll be making two of them one through myself and one through my mom and the rest of these I’ll be going ahead and putting

These away what about homemade bread Darby you can absolutely use homemade bread just my one issue is things like baguettes things like chabata they’re too crusty they’re too holy you want less crust and you want less hole and you want a nice soft squishy piece of bread okay and bios oh yes absolutely

Bios bios is is another inrich dough bios is what white sandwich bread is based off of I believe right because bios is made with a bunch of uh butter also hello to rud wo and hello to uh [ __ ] hello hello so guys I’m going to go ahead and back into my tomato soup

I’m going to give everything a nice generous stir just to make sure it’s all cooking up nice and evenly we’re looking to evaporate the excess liquid okay and so this bread I’m going to go ahead and set this bad boy aside I’m gonna go ahead and put it on a little plate

Behind me and then we’ll get back to it when it’s time to actually make the grilled cheese okay everybody next rule of grilled cheeses next R of grilled cheeses I want you all to listen I want you all to tap in you need to understand your cheeses you need to understand your

Cheeses and we’re going to talk about of course why American cheese is super super good for grilled cheese but that’s not the only kind of cheese that we’ll be using today so guys let’s talk about American cheese so everybody calls American cheese especially internationally plastic cheese trash cheese right and

I’m not going to get redded about this I’m not going to get redded and say oh the best cheese in the world is American cheese because they just want to have a contrarian opinion to make themselves feel better and edgy but there is a very strong benefit of American cheese what

Is American cheese to begin with American cheese is a blended cheese it’s a blended cheddar and monor Jack held together with emulsifying salts specifically sodium citrate and sodium uh or pottassium hexaphosphate one of those but really the important one is sodium citrate so here’s what you need

To understand every other kind of cheese especially the drier and harder the cheese is the more it separates when it Cooks the proteins to the bottom the solids to the bottom and the fat to the top and you don’t get that beautiful melted cheese you get something that is

Greasy and separated and a little bit unpleasant American cheese held together via the power of emulsifiers with sodium citrate melts up really really beautifully and evenly you can make your own American cheese using sodium citrate at home which I really really love to do sometime and so American cheese is not

Going to be the only cheese I’m using today but the American cheese is almost like the glue of the operation the natural sodium citrate in it and by having a blend of different cheeses it’s going to allow us to have the pepper jack it’s going to allow us to have the

Uh provolone as well and provolone and pepper jack they do melt quite well by themselves but in the context of a beautiful American cheese they’re going to go ahead and stay nicely put together and so guys that’s what we’re looking for we’re looking for this variety of and mix of

Cheeses I love having some American cheese this is some deli sliced yellow American cheese and I’ll be going ahead and chilling it out and then we’ll be doing some provolone with it as well we’ll be doing some provolone and pepper jack I really like pepper jack for the heat I

Like provolone for its you know stretchiness and then I like American cheese for its ability to basically glue everything together and so those are the two most important important rules of grilled cheese for me which is knowing your cheeses right you can’t as chat said you can’t really just do a grilled

Cheese with like a Parmesan because it’s just going to separate and not get uh all that Pleasant and melty you have to know your cheeses and you have to know your bread and then we’ll actually talk about the cooking technique itself one of the most important things that we’ll

Be doing is we’ll be putting a weight on it specifically I’ll be using my carbon steel pan to be keeping the whole thing nice and flat and I’ll talk to you about the process of actually buttering it there is a lot of effort that goes into

My grilled cheese because chat I do not mess around I did hurt my paw I did this was off stream though um also by the way for those of you that haven’t already done so please check out my patreon I would love to be doing these full time any and

All support is appreciated so exclamation Mar patreon okay I’m going ahead I’m giving my tomato soup another stir and we’re just continuing to let this bad boy cook through we’re looking for it to develop its sweetness we’re looking to evaporate it any excess liquid from it and at this stage I feel

Comfortable adding in my bread component guys we just go in with all of the bread and now the goal is to hydrate the bread I want to get every single last of those little breadcrumbs inside and I want them to soak up the liquid guys I want

Them to soften because once it soaks up and once it softens it’s going to blend up that much easier for us okay so get it all inside mix it all in and I promise you this tomato soup is going going to become beautiful and delicious I know it doesn’t look like much now

Because it hasn’t yet been Blended but you will see how amazing it’s going to get do you all understand you all believe me I nice yeah Chef please and thank you um okay so let’s head back to my cutting board and now guys let’s go

Ahead and focus on Mr chero so guys I have some chero here um this is some really really good local chero from a local uh Mexican Butchery shop that I have near me and so here’s what I want to tell you if you want to make a Cho

Grilled cheese go for it but don’t buy like those really really crappy Supermarket chos I really recommend going to like a Latin grocery store near you right like a Hispanic supermarket near you like a Mexican grocery store near you okay uh and buying something like this typically speaking the chesa

That you see in supermarkets is vacuum packed in plastic and it’s soing wet and it’s full of a bunch of different like nonsense that you do not need this is a proper cheso my friends it’s super super super coarsely coarsely ground and so we’re going to be crumbling this

Cho and so because of the fact that I let this air dry in the fridge the casing from the cheso comes off so much easier so all I did was when I bought this I put this on a sheet tray in the fridge uncovered and this way when the skin does dry

Out it’s so much so much easier to actually easily peel off okay so just go ahead get them out of here this is what my RAB I to me sorry um we’ll continue to open it up we’ll get all of this stuff out and then if

You feel like you missed a couple uh it’s lamb intestine usually uh it depends it’s pork intestine Natural Casing right how long does it take to dry I mean this was just in my fridge for I don’t know like a couple of days again not an essential step it just

Makes this part easier I just keep my meat uncovered in the fridge and so guys now that we’ve taken it out of the casing all I’m going to do is I’m going to go ahead and crumble it up now the reason why I crumble it off off the heat

Is because if I crumbled it on the heat itself we end up squeezing it and losing all of that moisture from the cheso itself so it’s a lot more helpful to do this off the heat and before you’re ready to go you can see how firm this

Chereso is okay it’s firm it’s been properly air dried it’s going to be really delicious once we sauteed and everything oh it’s going to be wonderful okay and we’re just continuing to break it up we’re continuing just to get that going guys I see I’ve left some skin behind and that’s

Okay so just crumble it up nice and fine does anybody have any cooking questions for me of any kind cuz guess what I am here to help you all that’s you I’m here to help you learn how to cook where am I from what kind of cool

Accent is this uh asks dangerous Mouse I’m from Brooklyn but I also it’s a combination of a lot of different things yeah I’m from Brooklyn uh I lived here my whole life but I don’t really have a Brooklyn accent this isn’t a Brooklyn accent it’s kind of its own thing this

Is just the way I’ve talked my whole life and there’s a lot of reasons for that okay so guys my cheero it’s nicely crumbled you don’t have to go too crazy with this again the only thing you’re looking to do you’re just looking to process any of the big remaining pieces

Okay any of the big pieces you’re feeling for anything too Co inside of there and now that’s going to be ready for us to properly sauté in just a moment I’m going to go ahead and get rid of these gloves now because we no longer need them I’m going to go ahead and

Throw this little uh plate into the dishwasher and then I’m going to go ahead and just set this bad boy aside okay so the Cher so is ready to go for whenever we need it the soup is continuing to cook down the longer that you do end up cooking it the more of

That like sweetness that you do end up building up in the soup itself okay and now let’s go ahead and give this thing a nice little stir we’ll give a nice little stir around you can see that the bread is becoming fully hydrated it’s becoming fully and beautifully soaked through and the whole

Thing looks like it’s really really thick but don’t forget we still have the raw tomatoes to add in if you ever feel like it’s getting too thick we can always add in incrementally little tiny splashes of water but I promise you it’s all going to be okay we’re going to go

In with our spoon and we’re going to just start mashing up the Tomato we’re going to get it to release all of that liquid I can already tell you that this tomato soup is indeed too thick so let’s go in with a little bit of water wh all the way inside

Excellent okay uh maybe a little splash move excellent and I’m just going to go ahead and mix all that water on through and I’m scraping down the sides of the pot I’m making sure that nothing is sticking I’m making sure that nothing is burning and we’re going to keep this cooking

Guys how long do you keep this cooking I don’t know we’re going to give it a little taste we’re going to taste it for sweetness we’re going to be tasting it for acidity right and once they feel like it’s sweet enough that’s when we’ll blend it down into a gorgeous tomato

Soup okay have a little taste M oh my God cuz that already at this point in the cooking process has so much flavor so what’s in the soup do doll excellent question so we had a lovely variety of tomatoes we got some big Tomatoes we had some plum tomatoes and Vine

Tomatoes we ched them under the boiler got it nice and Smoky we properly caramelized carrots onions and celery and a bunch of olive oil we added in some spicy chilies we added in some garlic then we added in the tomato paste and then we added in the ched Tomatoes

We saved my Blended cherry tomatoes and we’re going to be adding that in at the end so that we get a full spectrum of tomato flavors we get the Deep roasted flavors from the cooked ones and then some of the really aromatic notes from the Blended cherry tomatoes okay uh the

Herbs we’re going to be adding in some cilantro and parsley the reason why I haven’t done it yet is because we don’t really want to cook the cilantro and parsley the cilantro and parsley will end up losing quite a bit of flavor so only as we’re ready to blend am I going

To add in the cilantro and the parsley itself not sure if I missed it but would I use wine for the tomato soup johnia I would use wine if I wanted some wine in a tomato soup absolutely I would why not some tomato sauce you can go ahead and

Go in with a nice glug of wine absolutely it’s going to taste like it has wine in it but it’s entirely up to you how much garlic did I add I used four to five cloves you as much or as little garlic as you like it’s difficult

To have too much garlic when you’re making this type of food and I apologize for not being like too active there isn’t all that much to do at the moment but this is just going to need you know maybe another 5 minutes of cook time in total in the meantime guys uh actually

No we can’t actually build the grilled cheese yet because it’s not ready to go we will Infuse the oregano now actually we don’t add the oregano in the beginning because um a lot of it s of aromatic compounds do end up evaporating and so we really only want to steep the

Oregano and something for like the last 5 to 10 minutes of cook time okay so what exactly does win or beer add in a dish good question trash can cat mom uh wine adds in the flavor of wine when it’s cooked down and it’s reduced it

Adds a syrupy and it adds an acidity to something I find that cooking with beer is actually a lot less significant yeah I don’t often times cook with beer because I don’t feel like it does all that much the carbonation of it might be useful for uh specifically battering

Something uh and the alcohol content is very nice for battering something as well because of the way that uh you know when it heats up it expands right and you get a much like crisp beer crust but typically baking and or like uh boiling with beer doesn’t it’s not all that

Useful I think also I’m glad to be entertaining dangerous Mouse I’m here to help so guys let’s go in with a nice big big big pinch of oregano at the stage now because the oregano needs a little bit of time to steep this is some really good quality Turkish uh oregano that I

Have here how would I go about trying tomatoes without a gas stove so uh Simone couple things that I can say or Simon excuse me uh first of all even if you have an electric stove if you have an electric oven your electric oven typically has a broiler element if you

Don’t even have a broiler element whatsoever you can take a castar in pan or you can even take a traditional Mexican Kon really you just need any flat piece of metal that is able to heat up and then you wouldn’t chop your vegetables you would do it in the

Traditional way you would just take the whole tomatoes and put it on the super hot pan you don’t need any oil you don’t need anything else you would just Char it on the flat top that’s the traditional way to do it where I get the special oregano I have a Turkish soil me

Because there’s a really huge Turkish population where I live and so I got it from them okay guys and I’m just going to mix all of my oregano inside nice looking excellent at the moment everybody I believe in just a few minutes time we will be ready to blend

This into one incredible tomato soup let’s just get my blending station set up so I’m going to be using a stick blender also known as an emusion blender emusion blenders are really nice because you’re able to blend directly into the pot itself if you do not have one of

These let’s talk about safety really quick let’s talk about some safety if you do not have one of these and instead you just have something like this which is an enclosed blender I’m not talking about a Vitamix I mean like a a blender where uh it’s all like enclosing there’s

No IR vent you have to let it cool down you can’t blend hot things in something like that that’s because it’ll build up a bunch of pressure it’ll build up a bunch of steam and then it’ll almost explode when you try to take the lid off

Of it so for blending hot soups I either recommend a Vitamix or I recommend using an immersion blender it’s really really important for safety you can’t just use any blender if you want to use any regular blender you have to let this cool down can I please get a yes chef I

Want to make sure that we’re staying safe I want to make sure that everybody understands the importance of something like this okay everybody we’re just about there and then we’ll also talk about some immersion blender techniques uh in just a moment is my heavy cream still good I

Had some heavy cream in the fridge I just don’t know if it went B yet what’s the expiration date on this February 23rd uhoh goodbye you know what I’ll keep it in the fridge and throw it out later I’m not going to forget about it okay we don’t need it it’s time

Okay guys I think the soup has cooked down enough let’s go ahead and give that bad boy one more taste M delicious we’ll do some salt now because it’s going to make it a lot easier for us to blend okay Salt’s going in now let’s go

Ahead and shut off that heat and so here is my blender station we’re going to want to make sure that we have an entirely separate plate ready to go for us and there’s a reason for this uh the reason why I’m doing this actually where’s my silicone spatula

We’re going to be using this to scrape down the sides the reason why we’re using a separate plate is because when we take off the immersion blender itself we want a place to put the blade so it doesn’t Splash all over the place okay um how do I know when it’s ready

For blending good question Dar doll I’m tasting it I’m tasting it for sweetness I’m tasting it for meanness if you feel like it’s too acidic or it’s too bland I would continue to cook it down okay but I just tasted it for flavor and it was nice and medium delicious so I’m going

To go ahead and grab my moan blender right so again it’s very nice just to have this right here let’s go ahead and move this pot handle I’m going to go ahead and plug this bad boy in take that out and by the way guys if

You have heavy cream it’s a very nice addition if you have have some like creem fresh uh the reason why I’m not adding milk is because milk could split uh tomato soup is quite acidic uh you might end up curdling your milk instead which is not

Ideal okay guys I’m just going ahead and I’m put uh plugging it in and so immersion blender safety look at this line look at this line you guys see this line on the emmersion blender right here this is the fill line and so why is this

Important to know if your pot is too shallow okay if your pot is too shallow and it doesn’t meet that fill line what’s going to happen is it’s going to Splash everywhere up in your kitchen I’m going to go ahead and take chat with me really nice and quick and easy I’m going

To go ahead and set you right over here during the blending process hopefully I don’t get any uh anything on my iPad so I’m going to just be able to keep a watch over you guys so let’s go ahead and get my blender ready to

Go I’m not going to get soup on you so guys first thing that we’re going to do is we’re going to make sure that we’re starting off on the low speed setting mine has two speed settings so we’re starting off on low right and I’m piling it up and then I’m

Beginning to blend and it has to be nice and covered okay so this is barely just below the fill line too and it’s okay but the biggest thing is you don’t want it to be just above the holes you need that extra space if your pot is too

Shallow I recommend transferring it into a taller vessel so guys we start off on a low speed because we’re looking to process the big chunks um we’re going to add in The Parsley which I completely and totally forgot about let’s add in The Parsley now because I do want the

Parsley to somewhat soften in the heat I don’t want it to cook and boiling liquid I just want it to soften I want to soften up beautifully and blend inside and then I’m also going to go in with my old leftover cilantro so let’s go ahead and get all

Of that stuff inside let’s get it all nicely and beautifully processed get all of it in the get all of it in the room and we could also strain this out if you would like after we do this blending process um if you really would like to

But I don’t think I’m going to do that today because in the spirit of home cooking we’re going to use uh minimal techniques right although we can okay and now that we’ve done this we can go ahead and turn up the speed because you don’t want to have a high speed setting

Uh if it’s really coarse and chunky if it’s really Co and chunky and you use a high- speeded setting you’re going to end up splashing all over the place so now we can begin doing this and I’m also going to go ahead and take my silicone

Spatula guys and I’m just going to be wiping down the sides of it because I see that I have some stuck on tomato soup on the sides of my pot here okay so I’m just going in there I’m wiping all of it down I’m getting all of it inside

And now we begin the beautiful blending process and I know it looks a little bit too thick now I know this looks too thick to be a soup but guys don’t you worry we’re going to still add in the fresh tomatoes so don’t forget about those bad

Boys okay so add everything inside we’re blending in the herbs we’re BL blending in the bread we’re BL we’re blending in everything guys and we are going to get a nice big beautiful batch of soup can I please get a yes chef from everybody watching we’re going to go through this

We’re going to go through this as long as it takes I want to make sure that you’re all tapped into this thank you very much and now it’s taking on this incredible orange color that’s some of the air being mixed in that’s just the natural color of those Tomatoes we can

Go ahead and give this a little taste it’s going to be a little bit more bland because of the salt was purely on the outside guys that has so much flavor as it is best stream ever happy to help that is already incredible the texture the viscosity the flavor

Everything is exactly what you want it to be and we’re keeping it going we’re keeping it going and we’re keeping it going and I know it’s thick and the emion blender doesn’t love stuff that’s typically this thick but that’s okay and we’ll give it all a nice big Stone and

This is all going to take a little bit of time but it’s still not done yet everybody it’s still not done we’re not done we’re still going to add in all of those beautiful fresh tomatoes you see I lifted it up too much and it ended up splashing so you want to

Make sure that the emersion blender has enough space okay and we blending and we’re blending and we’re blending I did not Splash on you I didn’t do that okay and I’m just scraping up the pot itself we’re just moving everything around and guys you can basically go as

Fine as you would like if you have a Vitamix that is one of the best tools for this but inion blender again it’s nice because we get to go ahead and do this directly in here and the heat is not on no the heat is absolutely off

Right now because we don’t want to overcook the herbs that we have inside so we’re just blending everything everything in we’re getting it all nice and homogeneous I’m inspecting any of the big chunks so we just leave it in long enough and then it’ll just naturally like begin building up its own little

Cyclum but it’s too thick for that to actually happen here you know what in fact I do think if I add in my my existing volume of already Blended Tomatoes these bad boys and again we’re not going to heat this again this is not going to be cooked

Anymore it’s going to really help thin this whole thing out okay so these are my fresh cherry tomatoes that’s going to add in so much beautiful flavor let’s go ahead and mix it in and I bet that this is going to really really help with the texture of the soup in the blending

Process we’re getting all of it together everybody it does look tasty it looks incredible at the moment and again it’s struggling to blend because it is so thick and it is just that viscous and also emion blenders they do like taller vessels not super wide ones so if I just do

This that might help it to start up a little cycle but if not that’s okay too and we’re going guys we being super super patient what kind of liquid am I going to add to this I think I actually just want this viscosity as it is I want

A thick tomato soup because this is going to be all I’m having for dinner alongside my grilled cheets so I don’t want it to be thin I want it to be thick and Luscious and beautiful and guys I want to go ahead I’m going to add in

Some salt now just to make the process of blending a little bit easier just sprinkle that all around I can already tell you it’s going to need more salt it’s going to need more seasoning and we’re going to keep blending and you can basically go as long as you would

Like to this is entirely and utterly up to you so please be patient with me thank you for your patience while we just get the step done let’s flip everything around let’s move it [Applause] around there you [Applause] go there she is guys this soup is coming

Together let’s go ahead and give that thing another taste I’m just curious how The Taste is with the fresh tomatoes oh my God you have no idea the power that those fresh cherry tomatoes gave it the fresh ones we have the full spectrum we have the tomato paste we have the cooked

Tomatoes and then we have the completely raw cherry tomatoes you have no idea the sheer depth of flavor that this has the fresh tomatoes they add all that was lost during the cooking process because you do lose a lot of the aroma a lot of the acidity of the Tomato itself

And those cherry tomatoes they were so so flavorful guys and now it’s just being mixed on in it’s being mixed back into the soup this is what I call a proper tomato soup and let’s keep it moving let’s keep it all blending down into Oblivion and

Then we will be left with only the most incredible the most most luxurious tomato soup and I’m not going to strain it I’m not going to do any of that nonsense today guys I don’t want to mess with that it’s too much effort for what

It’s worth I don’t want to push it out I don’t want to get another bow dirty we’re just going to keep it as is because I’ve realized straining things out until it’s like perfectly smooth it’s not ideal for a home setting that does create more dishes than I would

Like so it’s something that I’ve stopped doing lately unless I’m really trying to impress a beautiful woman that I have over something I will not be doing that I I do put F the texture of it being completely and fully Blended but guys we are still cooking at

Home that’s right Natalie this is the ideal partner of a grilled cheese okay and so all I’m going to do guys I’m going to go in with my silicone spatula an emersion blender sometimes struggles to get stuff all the way on the bottom and stuff that’s in the

Corners so I’m just going in there and I’m scraping up anything that could be stuck down there okay scraping it up scraping it up uh how are we going to eat that we’re going to eat it with a spoon and we’re going to be occasionally dipping my grilled cheese

Inside that’s what we’re going to be [Applause] doing everybody I think this is almost done we’re going to give our blender a little bit of a break everybody please say thank you to Mr blender he did a wonderful wonderful job for us today he put in so much work for us please say

Thank you to Mr blender everybody right now he did a great job for us and I’m going to go ahead and just get that soaking in some water so that none of it ends up drying out and that’s why that’s why we have that separate plate so that

We use that to kill it away um guys with blender components especially if you’re blending something thick you do want to make sure that you’re soaking it not like the blender blender itself but uh not the mechanism in water but you know the actual blade because otherwise it’s

Going to dry up and be impossible to clean so chat I’m going to go ahead and take you all back with me you all coming back home with me and I’m going to go ahead and take out Mr emersion blender and we’re going to go ahead and put them

Away everybody that is a tomato superpa we’re not done because we still have to make the cheso grilled cheese we are not messing around on the stream today we are AB absolutely not messing around in the slightest we have to cook up the chisso for the churo grilled cheese

We’ll assemble the sandwich and then I’ll talk about all of my intricate chiso Theory everybody I’m going to have one more Taste of this cuz I just have to before we go ahead and we put this tomato soup away you have no idea guys if there is

Any technique that I want you to take away from this yes I would love for you to try things I love f saut everything the technique that I want you to take away from this is where we add the raw cherry tomatoes at the end in contrast

With the super cooked Down super sweet tomatoes the sheer flavor that you get is is extraordinary this is so tomatoey it’s so good it’s so good it is so special this tomato soup guys it is loaded it is absolutely beautifully packed with all of that flavor and so again if we strained it

Out we would get a much more silky luxurious texture but guess what that’s too much effort for a home setting for today we still got one more thing to make and that one more thing everybody is going to be my chereso grilled cheese so once again let’s go ahead and get a

Pan ready to go for us I’m going to go ahead and get that heating up for us um do be a little too I I toned that down a little bit I wouldn’t say that uh if that’s chill okay all ready let’s go ahead and just fry up

Some chiso so remember what I said about stainless steel pans don’t forget about my stainless steel pans okay we’re going to be heating this up in a nice medium heat the chiso is going to give us a lot of its own natural fat but we’re going

To do a little drizzle of oil just to help it get started so it doesn’t stick in the beginning some people say that you can do like a cold cooking process I don’t entirely agree with it I think the chero sticks the goal is for us not to

Just render the fat we want actually a properly Brown chero typically I do like a very low medium heat to really melt out the fat but today my goal is to get like a nice color on it so I’m going to do a little drop of peanut oil we don’t

Need much more than that I will go ahead and put away that one let’s go ahead and get rid of this plate and we’re just going to be heating this up on a nice medium low and we’ll get that pan nice and hot and get the chereso going in the meantime I’m just

Thring a couple of dishes into my dishwasher just making sure I’m get getting all of that done and out of the way in advance so I don’t have to worry about it later on does anybody have any cooking questions for me in the meantime whatsoever because guess what I’m here

To help you learn what it means to cook at home that is the entire goal of the stream right and so we’re going to just start here the tree so we’re just going to get it cooked through and then we’re going to be building and assembling our

Beautiful sandwich and I’ll talk to you all about my theory of how to make said sandwich let’s get my sandwich building station though set up that’s what I want to do in the meantime let’s get my sandwich building station so let’s it over here and the cheeses let’s talk about my cheeses one

More time everybody I have three cheeses well actually I’m considering not using the provolone I’m only going to do the two cheeses the Prov alone I don’t have it any more sliced I only have it in as a block so here’s what needs to happen here’s how we’re going to layer

It we’re going to be doing bread then I’m thinking the chisso itself because I want it to sort of melt over it I want to do bread I want to do some chisso I want to do my layers of cheese or do I want my cheero in the

Middle I think I want my cheero in the middle now that I’m thinking about it well guys that’s why we’re doing this planning stage that’s what we’re trying to figure out now okay yeah I think I want my cheer so in the middle itself we’re not doing the cheese yet don’t

Worry about that quite yet so this is going to be my station where we build things so here is my lovely pepper jack okay and so we’re going to be just using two different cheeses for today um I’m going to be using uh three layers of the American

Cheese and two layers of the pepper jack guys this sandwich is going to have ACC cumulative five slices of cheese each is that a lot of cheese it’s going to be a lot of cheese but guess what that’s all we’re having for dinner so that is the way it was intended accumulative five

Slices of cheese poo sandwich it’s going to be a lot of cheese okay so this is my pepper jack Pepper Jack this is a really really spicy one with habanera it’s really nice it’s really delicious and I’m going to go ahead and Tuck that away and then let’s go ahead and get my

American cheese so I’m going to need exactly three slices of American so that’s one and that’s two and that’s three lovely three slices of cheese entry so this is going to be a serious sandwich and so again everybody we need to talk about the functionality we need

To talk about the functionality of the American cheese in this because yeah can you make a grilled cheese just using pepper jack of course you can but it’s not going to be as melty and as Oozy and as delicious as you would possibly desire because everybody the goal the

Trick of my grilled cheeses is by having this American that melts up really beautifully it is the glue that holds a uh cheese like the pepper jack together okay we’re getting that pan nice and hot at the moment and I’m going to just make sure that I have a nice

Wooden spoon ready to go for this at a moment’s notice this one will do just fine that was my tomato soup wooden spoon okay and now let’s go ahead and get some butter prepped everybody this is my grilled cheese Theory right here here is a huge misconception Al so hello

Windows blue screen of death hello welcome on in I hate also serious guy that’s a lot of details I’d prefer if we were a little less graphic in chat thank you so everybody let me tell you something that I hate right now I think buttering your bread beforehand is a

Mess I think it’s a disaster because let’s walk through this let’s say you want to butter each one individually right we’re going to butter the outside of the bread and then we’re going to flip it over oh no we got butter on our hands it’s over okay great so what do we

Do instead M mayonnaise on the outside of it we’re going to take some mayonnaise because it Browns nicely and you flip it over and mayonnaise on your hands I don’t butter the bread I butter the pan instead so here’s what I do for every grilled cheese I specifically

Portion out two Pats of butter for each side in total maybe this is like 3/4 of a tablespoon of butter it’s not that much butter it’s not as much as it looks like and so here’s what happens here’s what you need to understand the bread will basically soak up any amount of

Butter that you end up giving it and so I like to pre-portion my amount of butter so that my sandwich doesn’t get a little too greasy so what happens is we heat up the pan we add the butter we spread it out and then we put the bread

Where it made contact and then we press it with something nice and heavy like a carbon steel pan which we will be getting ready shortly I’ll be wrapping it up in some aluminum foil and that will be uh how we actually uh keep it nice and evenly in contact

Okay so let’s go ahead and go back over to the stove guys my stove is now nice and hot it’s been slowly heating up this whole time the oil is nice and hot and ready to go let’s go ahead and get all of my chereso inside and we’re going to

Get it crispy and caramelized and golden and delicious it’s sizzling beautiful we don’t need a season it guys this is just a really good quality local chero and so don’t touch it it’s going to stick immediately don’t touch it give it a few seconds give it at least like 45 seconds before

You decide to Stir It and the reason we crumbled it up beforehand guys here’s what you need to understand everybody tap in everybody listen you need to think about meat as if it were a sponge you need think about meat as though it were a sponge what do I mean

By this when you heat it you’re Contracting the proteins you’re denaturing them and they’re squeezing out moisture okay that’s what happens when you cook meat you’re essentially squeezing the proteins and you uh it’s expelling a little bit of moisture by crumbling it beforehand and making sure we’re mechanically processing it

Beforehand we’re making sure that we’re not squeezing out any more moisture than it has to if we squeeze out the moisture and try to crumble it in this hot pan what’s going to end up happening is we’re going to release a bunch of liquid and we’re not going to get properly

Browned sauté chisso so it needs a little bit of time to naturally release from the pan itself and then it’s going to get nice and brown I’m not crumbling this I’m only sautéing this and stirring this I want big chunks of chisso inside of my grilled cheese and now guys we

Just let it naturally unstick itself so this is why you do it this way this is why we crumbled it in advance before we actually put it onto the pan this is what I consider the optimal optimal method okay so I’m going to get some foil ready

This is going to be for my carbon steel which is going to function as my weight I really want to buy some Chef weights uh but they were sold out last time I checked okay and I’m just going to go ahead and grab my nice trusty heavy carbon steel

Which is you know a little too heavy if we’re being honest but it’s okay it’ll do just fine for today and I’m just wrapping up the bottom of it in foil so I don’t have to wash it after anything lovely and so guys the meat has now naturally unticked itself yet again so

All I’m going to do is I’m going to go back inside and I’m going to go ahead and Stir It Up and guys because of the fact that we pre- crumbled it this doesn’t need that much more cook time and take a look the chiso has gotten properly Brown how many times

Have you tried to brown ground meat and just ended up boiling in all of its own liquid we didn’t crumble it we didn’t squish it on the pan itself we did all of that stuff in advance everybody and that’s exactly why right so I’m continuing to foil up

My carbon steel pan it’s going to get one more layer of foil again I really would love to get some Chef weights some point but that will be for another day and not today okay my weight is all ready to go very nice and that will be used in just a

Moment and everybody the chiso that’s all of the cooking that it actually needed and we have all of that beautiful churo fat that we could have used but I don’t actually need this Cho fat right now everybody we’re going to go ahead and we’re going to take this off the

Heat uh it’s fine for us to have some of the ches so fat itself but I’m going to be using a slaughtered spoon to keep as much of it in the pan as possible we don’t want it to burn we don’t want it to Squatch so we just took it off the

Heat and now we’re getting all of these delicious crumbles of Cher so everybody again I don’t want to overcook this cheso I don’t want it to be dry for this grilled cheese okay I just had some leftover cheso and I wanted to use it up before it went

Bad there you go and we want want some of the fat the fat is Flavor after all but we just don’t need all of it okay all of those crumbles the most of them at least have been successfully removed this is not the best tool for

The job but that’s okay I’m okay with losing a couple of them that should be fine and a little bit more okay and again it’s only a little bit of cheeso guys all of that uh weight all of its mess right has actually been lost in the pan

Itself yeah we don’t need anything super super heavy we just need like I just want like a nice Chef weight okay guys I am going to go ahead and I’m going to get a nonstick pan here I like having a nonstick pan for this although you don’t

Necessarily have to and I’m going to get this bad boy on a low heat on a nice low heat and now it’s time for us to begin oh is the camera going to cut out I think it did nice low low heat and everybody it is time for us to assemble

The grilled cheese so we’re heating it up empty we’re only adding in the butter when it’s time to add the grilled cheese it’s itself the volume of the butter uh everybody I want to make sure that you’re all listening I need you all to be tapped into this this is all

Important the volume of the butter itself okay if we added this in beforehand it would spread out too much we only need this to cover the surface area of the bread itself so we’re only going to add it in just before we add the sandwich so everybody here’s the

Goal first of all low heat you don’t want to make your grilled cheese sandwich on a high heat if you do that your cheese is not going to properly melt so first bread next one layer of my American cheese and I can see it’s slightly leaking off the edges so I’m just going

To make sure that doesn’t happen by tearing off a couple pieces of it cuz it’ll spread out when it melts somewhat I’m okay with these edges not being perfect it’ll be fine at the end of the day and now I’m going to go ahead and grab some of my lovely beautifully

Cooked oh actually not yet not yet first we’re going to do the pepper jack right inside okay again if anything is like crumbling off we’ll just add it in to the other sides of it okay like anything that’s like really hanging off the edges hi sniped socks hello we’re assembling my

Lovely chero grilled cheese okay again the American cheese is essential for it to melt evenly so now I go in with all of my beautiful crispy chisso not all of it again this is just a grilled cheese with cheer so it’s not the most important component here the

Most important component is going to be of course the cheese itself and then I envelop this in a blanket of American cheese okay make sure anything that’s hanging off the edges will uh it’ll be dealt with um I don’t really want that much too inside

Of it I just want like yeah the other one is going to be used for the other sandwich we’ll just get a couple more crumbles of it it’s nice and crispy but I just want to make sure that the cheso is enveloped in the cheese itself okay guys pepper

And then my final slice of American nice big tall stack just like this okay that is my cheese there it is everybody let’s go to the stove let’s go ahead and actually put this on a uh spatula first no no no I want a plate I want a plate food this I

Live it’s a thick stack this is a thick sandwich but it’s all going to be flattened you’ll see what happens in just a second everybody to the stove we go it’s been heating up on low essential my spatula ready to go one of my pre-measured portions of butter going

On now and you can hear that bare Sizzle you see how it’s barely bubbling that’s the temperature that we need we don’t need this to be too hot everybody make that butter pool right in the center and then I’m going to go ahead and pick up my

Sandwich and I’m going to put it inside and then I’m going to rotate it we’re going to rotate it to the best of our ability and we’re going to just move move around that butter ever so slightly nice medium medium low heat here okay nicely rotated and now I go in

With my weight and this is going to be about a minute a minute and a half per side this is a thick sandwich what does this accomplish for us by using this carbon steel pan as a weight we’re getting full even contact we’re making sure that it’s

Staying nice and flat nice and intact how high is the Heat this is a medium low at Absolute most and this is my hot booner too medium low at Absolute most so again a carbon steel pan not the Ideal tool you would use like a chef weight or something and every now and

Then we’re going to take it and we’re going to rotate it this is also building up steam Inside by building up that little bit of steam by holding in a little bit more heat we ensure that the inside actually gets properly melted nothing pisses me off more than burnt

Bread on the outside and raw unmelted cheese on the inside so the Press make sure that we have full contact the medium low heat lets us cook this low and slow enough for us to actually get the cheese to melt and by having the contrast with the American cheese and

The pepper jack we get the best possible texture of the melted cheese itself okay we’re going to give this another rotation I’m not really counting the minutes I’m going entirely by Vibes put it back on the carbon steel pan is so heavy I’m getting very annoyed with lifting it up

Each time and then we’ll take a little sneak peek on the bottom because bread even when it doesn’t smell like it’s burning has uh it’s a little bit sneaky it does tend to burn by itself sometimes so guys all I’m going to do is I’m going

To lift this up and we’re going to inspect and just see how the Browning process is actually going for us how is this treating us today okay if I were to hold this what do you guys think is that good enough I don’t think so not in the

Slightest in fact it’s a little naked around the edges so I’m going to throw in a touch more butter just a little bit I’m going to move it around the perimeter of the pan I think it needs a little bit more on that side and I’m going to put it back

On and again guys the key is medium low heat medium low heat get all of it around the edges and let’s go ahead and get this bad boy back onto the Press po out your butter and the uh sandwich is not going to be too uh greasy or anything a lot of people’s

Grilled cheeses they put so much butter into the pan they think they’re using enough okay and what happens and they get a really greasy grilled cheese we pour ition out as much butter as we know we will need in advance okay and we take this bad boy

And we give it a little rotation nice nice little press keeping it nice and flat I’m just going to wipe off my carbon seal cuz I didn’t want to touch the inside of it uh Chef could we do a bowl of melted butter and then brush it on the bread no

Sinina because my issue is when you do a bowl of melted butter it ends up soaking into the bread itself immediately when you do a bowl of melted butter uh it soaks into the bread and it doesn’t stay on the outside we don’t need the butter

To permeate it so we do it purely on the pan itself this has been the technique I found to get the most even even brush of butter and also as soon as you brush it that first side it soaks up all the butter immediately so I find that my

Method is a lot better like theoretically yes you can you’re not going to die for it it’s just suboptimal so if it’s a matter of can you can is it optimal no okay chat let’s go take a look let’s see how this is going I think that’s a lot better I

Think I can push this a little bit longer so the perimeter of this it’s kind of hard to get cuz I again I didn’t have like a very good weight and I didn’t press all the butter on it but I think that looks pretty good I want to

Do a little bit longer on the side still just a minute maybe 30 seconds longer and we again we’re rotating it to make sure that it’s evenly coming into contact I know this is a lot of effort I know how much effort this is trust me

But it’s all going to be worth it can I please get it yes chef please and thank you okay I think that should be good now everybody we are now going to lift up this bad boy and we’re going to flip it onto this separate plate that we’ve set

Aside gorgeous and I’m actually going to want a little bit more butter than I originally had put away so where is my butter is it already out I’ve lost my butter chat ah I have found it okay we’re going to do a touch more again medium low heat we’re keeping it very

Very gentle here okay let’s go ahead and just get the rest of this butter on oh it’s already like softened just by being cute because of how warm the stove itself is Ah that’s obnoxious I don’t love this okay I’m going to goad and get some fresh butter just a little tiny

Slab right into the center and then we’re going to move it along the perimeter of the panas and again the bread is effectively going to soak all of this up so that’s why we pre portion it so spread it around make sure that it covers the entire surface area that your sandwich

Will be covering okay let’s flip it on and let’s make sure that all of it is a nice even contact okay and now back on we go with the Press everybody back with the press back with the squish it’s time nice and even let’s get that sandwich

Done everybody you’re going to see how good this grilled cheese looks you will see is everybody ready for this grilled cheese I’m going to k a nice ass Chef please and thank you I don’t think you all understand how serious I am and typically by the way your pan does get a

Little bit hotter between the first cheese and the last cheese so I do recommend and quite heavily to uh inspect this one a little bit faster right so we’re just going to pick it up and we’re going to give it a little rotation give it a rotation put it back on

Beautiful guys we’re going to have the best grilled cheese it’s going to be incredible this is going to be a life-changing one it has the cheso it has the blend of cheeses on the inside it’s going to be perfect hello Chie welcome on in okay again we’re just letting that

Press we’re letting that go I’m going to go ahead and I’m going to pick it up and now I’m going to once again in just inspect element the bottom okay I can tell you right now that the bottom I looked at it is a little bit too pale

Still we don’t want we don’t want it like that we want it nice and deeply and deeply caliz guys and so back on we go with the Press let’s adjust the pans there you go get it all going that’s the beauty of pressing it guys by pressing it we ensure nice even

Even contact with the pan it compresses everything it gets us that beautiful sandwich that we’re looking for o let’s go ahead and get some water in me I’m a little dehydrated oh and my tomato soup looks lovely excellent okay and let’s go ahead and give this bad boy a little

Flip and you can see how flat it became through all of that compression all right let’s just go ahead and take a little peek at it I almost dropped it that is not enough color at all so back on she goes we want to keep on developing color

Everybody and we just got to be patient again the longer you go at this it’s perfect because that lets us have enough time for the cheese to melt so a little bit more patience is going to go a long way I apologize for how long this has taken um Chef have I ever

Considered opening my own uh Kitchen restaurant Sal Etc so Darby doll yes but I have a really huge ethical dilemma here and I’m going to explain to you why and I’m going to explain to you why I also hate popup restaurants I’m going to

Take this as a time to do so and I’m going to go on a bit of a rant is everybody listening is everybody ready for this rant okay I think most restaurants exist purely out of a selfish C istic reason uh it is typically because people think a I want

To open up a restaurant and pursue my dreams which is fine and then people also think okay I’m going to do this I’m going to get invested and I’m going to be able to make money from this I think most restaurants do not actually service the common man they don’t actually do

What they need to do which is to feed people they service an industry they service an industry and they exist for either selfish creative reasons or they exist for selfish capitalist reasons as in to make money the kind of food that I would want to make I would want it to be

Sold and for it to be accessible by all at any price point I wanted something that people you know if anything I would ever have I would have something cafeteria style what I’ve always wanted to do was to have as ethically of sourced uh restaurant as possible as

Ethically paid wages as humanly possible but to be able to compensate for that additional funding I would either do crowdfunding o all my cheese leaked out excuse me I have to focus on this or I would have a sister find dining restaurant that literally takes away

Money from the rich so guys I’m going to just quickly peel off I uh I think I gave this thing a little bit too much pressing the crispy cheese can sometimes be okay but uh I don’t really want it to be like this like burnt on this is what

Happens when I go on too much of a communist rant I do apologize sincerely let’s just go ahead and get this bad boy off the heat now everybody my grilled cheese is ready to go so I want to show you all this I want to show you all this

Bad boy so we’ll get back to my l in just a second so this this will just shave off every so slightly guys it happens it happens sometimes such as life this I’m just going to go in here and we’re going to just shave it off the best that we possibly

Can H oh this guy is stuck on he doesn’t want to get shaven off does he you know what you know what no harm no foul M flip it over now you don’t see it perfect okay everybody I want you all to be ready for this this is my perfect

Perfect grilled cheese okay we’re going to going to take it and this is why you don’t want things all the way to the edge we have to do a diagonal cut it is imperative that this is a diagonal cut okay I do not take Square Cuts in my

Household cuz the pointy bits are always the best and then hold on we’re not ready yet we’re going to just do this and we’re going to get it closed and then you’re going to see the stretch because it’s not as stretchy and as melty immediately you’ll see you’ll see

What happens in the meantime you’ll see the cheese put in just a second just give it a sec let it sit let it sit for a moment I promise you you will see said cheese po um let’s go ahead and just start plating everything up that we need for

Today guys I’m going to go ahead and get my plate I’m going to go ahead and get my nice little sandwich ready and then you will see the cheese pull of your dreams I’m going to go ahead and get rid of this we no longer need my cutting board guys

I’m just going to quickly also wipe off my station and now I’m also going to do a nice healthy Ladle of my tomato soup going to grab my bowl I’m just going to mix this in really quickly guys just one second please and thank you this is a very

Thick very very viscous Rich tomato soup today okay and I’m going to go ahead and get some my lovely tomato soup super thick but that’s what I was going for for today and then hopefully hopefully I didn’t get any cheese pull it’s over guys Reddit has officially exploded but

If we do squish it a little bit you can see all of it I bet if I uh T this in half we would be able to get a little bit more of a respectable pull out of this a little something but nothing too crazy and there will be no garnishes but

That everybody’s my churo grilled cheese these lovely crumbles of chero inside packed in with pepper jack with American cheese and then we have this incredible luscious bowl of tomato soup oh oh my God that is so good everybody M oh my goodness let’s walk through everything that we’ve made

Today let’s talk about my tomato soup really quickly this tomato soup has so much effort Tomatoes two ways we charred some Tomatoes we we cooked them down with some caramelized onions carrots and celery we added in a bunch of chilies we added in a bunch of garlic we added in

Tomato paste a splash of soy sauce cooked it down in liquid added the tomatoes Blended them in and added the raw cherry tomatoes in at the end for that extra bit of for that extra bit of AR aromatic quality cheso grilled cheese done properly done beautifully just break it

Apart get a nice little bite out of it let’s go ahead and dip it inside with the pepper jack with the American cheese oh my goodness that is perfect that is so good it’s spicy it’s meaty it’s delicious tomato soup is so luscious it’s so flavorful I know this barely looks like

A soup but it is this is how thick I want it I want a nice thick Rich tomato soup today incredible that is so good red it cheese pole there it is that’s what I was looking for yeah that’s good this delicious and that’s going to be my

Dinner that’s going to be my meal forood tonight H everybody thank you so much for being here that’s going to be it for today remember I stream three times a week Wednesdays Fridays and Sundays 5:00 p.m. EST each thank you for being here if you haven’t already done so please check out

My patreon exclamation Mar patreon in the chat or you can just scroll down into the about section and you know help it be appreciated I’d love to be able to do this full time um I want to be here to teach you all how to cook I’m going

To see you this Sunday 5:00 p.m. EST today was Friday if you’re watching this live this Sunday 5:00 P p.m ET uh thank you all for being here join my Discord if you haven’t already done so exclamation mark Discord as well um if you want to just be a part of the

Community um I appreciate every single one of you I’m here to teach you all how to cook I’m looking forward to seeing you all for the next episode of The Da cooking show and until then stay safe have a lovely rest of your Friday night and um yeah take care appreciate all of

You bye-bye