Honestly, cheese is such an interesting and HUGE topic. And "how it melts" is one of the things that varies wildly and might be the reason for the second sauce breaking. Of course there's the heat issue, but that might be connected to how well the first one melted and how the second one would've needed more time on gentle heat to incorporate. And it's extra annoying, because cheddar is kinda one of the best melty cheeses (mozz aside), so it's great for a cheese sauce adjacent-thing as in the vid, so it breaking is extra sad. It might've been salvageable by adding a splash more liquid and gently heating to coax it back into a smooth sauce.
@goldcd
2 жыл бұрын
Proper cheddar (crumbly-texture/slightly-funky-taste) pretty much always splits when you cook it - and that's normally fine (say protein on the bread, the tasty grease soaks into the bread). You can stabilize it in a roux, or cheat and add a cheese slice (or a pinch of sodium citrate, which is what gives processed cheese that perfect emulsified "gloopiness"/"silky-texture"). The "just stick in a processed cheese slice" approach is great, as it tastes of f'all - so doesn't mess with the headliner-cheese(s) in the dish.
@LaNoir.
2 жыл бұрын
I tried out 6 different gorgonzola before I found one that melted without getting greasy, so even same types of cheese can have a very different outcome
@MrAwesomeaditya
Жыл бұрын
Or as the elite call him.. Adjective Andrew
@mahafrommars6129
2 жыл бұрын
Andrew has an immaculate way of describing flavor and food textures. he gives tiny little details that makes your brain go "oh so it tastes like that?" lol. it gives me so much joy just listening to him describe the the things he makes and how it tasted to him!
@missnyx8926
2 жыл бұрын
🎵Adjective Andrew🎵
@thomasnishantha4941
2 жыл бұрын
Love it how he really learned and mastered his vocabulary…compared to his first Worth It videos.
@drewsimonemusic
2 жыл бұрын
He called the pie crust “mature but not savory” and I nodded like I knew exactly what he meant
@willfungusman8666
2 жыл бұрын
Do you know what immaculate means??
@chiragnk602
2 жыл бұрын
Girlfriend finally became wife. Yay!!! Were so happy for where this channel and all its presenters are going. Keep up with the good work guys!!
@the_light_writer
2 жыл бұрын
I was shocked too when he casually said "wife"! But then when I went to his Instagram, there was a wedding photo from way back in September! I swear I thought he called her his "girlfriend" in recent videos.
@hazirahdaud8870
2 жыл бұрын
OMG! When he said wife, I was like "wait, what??? He's married?"😂 What a lucky gal
@jenh8056
2 жыл бұрын
Yeah he shared the photos on IG it was really pretty
@jenh8056
2 жыл бұрын
@@hazirahdaud8870 ikr
@orton_re8360
2 жыл бұрын
ATE is single-handedly (re)defining true “comfort food”. This episode: perfect case in point.
@karenamanda1958
2 жыл бұрын
How about a show using different types of sugars, like using palm, dark brown, maple sugar, regular cane sugar, et al? Love the series!
@okamimemos1716
2 жыл бұрын
Something we love eating as Syrians is Halloumi and Watermelon, the contrast of salty cheese with light sweet watermelon is just exquisite. Highly recommended everyone to look into it and try it one day.
@nanoflower1
2 жыл бұрын
Just add some salt to the watermelon and get much the same effect.
@okamimemos1716
2 жыл бұрын
@@nanoflower1 bruh you're not only eating it for the saltiness, the cheese also adds flavour and texture. My man said just salt the watermelon 💀
@David-vs9ci
2 жыл бұрын
In South Korea the women who dive for seafood(해녀) sometimes have a snack of watermelon with rice and a seasoned soybean paste (쌈장). I tried it once and it was interesting. I think watermelon works well with salty flavors.
@David-vs9ci
2 жыл бұрын
I also love watermelon with cottage cheese a bit of honey walnuts and some almonds. I ate this all the time as a child. This type of mixture is a popular street food snack/fruit salad in Mexico except that people usually have it with a fruit mix but I was a picky child who only liked watermelon and sometimes bananas. Lol
@dimitrakouts
2 жыл бұрын
same in greece, a lot of people really enjoy eating feta cheese with watermelon
@claudialowe3936
2 жыл бұрын
I grew up quite near Cheddar (in the U.K.), I’m not sure any of the cheeses in the video were really what we would call mature. I tend to expect a mature Cheddar to be almost crumbly like a good Parmesan and to have lots of amino acid crystals so it’s a bit crunchy, also it’s never got an orange colour. I hope you can come to the U.K. with Worth It to try the original 🧀
@kaedydoyle9727
2 жыл бұрын
Kiwi here and I had the same thoughts. These cheeses don't even seem close. My favourite cheddar is aged 18 months or more and has those yummy crystals.
@alaras
2 жыл бұрын
The Worth It series ended when Steve Lim left Buzzfeed. As for your commentary re: mature cheddar, the orange color is typically added in the form of annatto, though I couldn't begin to say why anyone would bother. I do have to agree that the cheese he used wasn't aged nearly enough, though. I'd say a minimum of 2 years of aging is needed before I'd call it mature.
@dmcgee3
2 жыл бұрын
@@alaras they kept the worth it concept. If you check this channels videos you’ll find some episodes they did some months back
@witchitahable
2 жыл бұрын
As far as I know it's because American cheddar isn't made in the same way as our English cheddar, something to do with the aging. That makes their cheese go sharp and ours strong.
@havokmusicinc
2 жыл бұрын
The cheddar I love the most - old croc grand reserve, out of australia - is like this. Large crystals, quite crumbly, uncolored. It has a marvelous flavor and texture that very much distinguishes it from other younger cheddars (like my local beecher's flagship)
@kellychung9169
2 жыл бұрын
the way he casually dropped "MY WIFE"!!! we love you andrew and the care you put into EVERYTHING you do. happy to have watched you "grow up" thru the years~
@catharinapang1804
2 жыл бұрын
the biggest surprise of this video is andrew saying "my wife"... no idea he was married!
@bluelagoon1980
2 жыл бұрын
He mentioned it in one or two previous videos. I'm happy for him, and can definitely appreciate how he does these videos, but also keeps his personal life mostly private. Some internet people don't do that balance very well.
@sadpotato7101
2 жыл бұрын
At this point give Andrew any ingredient, he will use it wisely and present beautiful food.
@Marcel_Audubon
2 жыл бұрын
gush much?
@Dctctx
2 жыл бұрын
@@Marcel_Audubon is that a problem?
@Marcel_Audubon
2 жыл бұрын
@@Dctctx thanks for taking time out from making videos of yourself playing video games in your parents' basement to respond
@Dctctx
2 жыл бұрын
@@Marcel_Audubon no problem, anytime.
@lilkitten7205
2 жыл бұрын
I'm Welsh, so I think I'm qualified. A good aged cheddar. If you can get cave aged from Cheddar Gorge. I would recommend for rarebit itself, then 2 year aged cheddar. It is crumbly, delicious and melts amazingly. Or go full Welsh, get Welsh cheddar from the snowdonia cheese company. Their smoked cheddar is beautiful
@shogun2215
2 жыл бұрын
Will also recommend the Black Bomber from Snowdonia, Caerfilli cheese works well in a rarebit too! Sincerely - A Welshman
@lilkitten7205
2 жыл бұрын
@@shogun2215 agreed there, any Welsh cheese would work really. Doesn't need to just be chedder
@AntonoirJacques
2 жыл бұрын
The one thing for me is Welsh rarebit typically contains mustard and beer in the cheese sauce as well. It helps with the consistency when spreading it on the bread
@charsey94
2 жыл бұрын
Black Bomber is my all time favourite cheese. Sadly it’s not quite as good as it used to be now they’ve started producing it in much higher quantities but it’s still incredibly delicious. All of Snowdonia’s cheeses are great though
@ArcticsVenom
2 жыл бұрын
There's good cheese up in Preseli too, Pant Mawr
@archiebiltcliffe
2 жыл бұрын
As a brit this baffles me... I'm a cheese freak and you can never go wrong with getting the cheddar that is so mature it makes your mouth bleed
@harvestmoon_autumnsky
2 жыл бұрын
Same! Not a brit, but if my mouth doesn't pucker immediately it's not good
@goldcd
2 жыл бұрын
Indeed - I want it to be cracking apart and to have salt crystals forming.
@tsumu1923
2 жыл бұрын
watching ATE just makes me hungrier and hungrier ;-;
@kitchentroll5868
2 жыл бұрын
As I learnt when attempting to create an authentic Welsh Rarebit for a local Anglo-Irish themed brew pub's menu, real English Cheddar is strikingly different from what is fobbed in the US as "Cheddar". What is labelled "Cheddar" in grocery stores and even with restaurant purveyors can vary wildly, so much so, that it can result in amazing, sometimes horrifying, disgusting, inconsistency of results. Another consideration with any cheese sauce is to wait for the proteins to unwind of their own accord. Like making a fondue, you can't hurry it. It's done when it's done.
@tonypizza8571
2 жыл бұрын
'Welsh' Rarebit for an 'Anglo-Irish' themed pub menu...interesting
@PromisedJubilee
2 жыл бұрын
All great points. Even using the same milk and the same techniques my cheddars have varied widely. They're all interesting and delicious, but not all the same 😁
@smellygoat
2 жыл бұрын
yeah I would also avoid the pre-shredded cheeses if you're trying to cook with it.
@ayatheheck
2 жыл бұрын
Can you explore eggs? I've heard that eggs have a distinct flavor depending on how the chicken is raised and what it eats. I want to learn more about that and which egg would be great for different dishes like a simple boiled egg, eggs benedict, scotch egg, or other egg recipes.
@chloelau8291
2 жыл бұрын
red leiceter is actually super common in supermarkets in Britain - its like next to the (many) types of cheddar we get even in smaller supermarkets!
@goldcd
2 жыл бұрын
Also, it's never considered "good cheese". It's "cheese that has a funny colour" (Now not saying somebody isn't making a good version of it - but when the defining characteristic is the dye, it doesn't tend to get much admiration)
@georgepenn678
2 жыл бұрын
Going to get a bit proud welshman here. Love cheese, and these look great. But to make this properly you need either Caerphilly Cheese or Caws Teifi. I think the best relatively easy to find alternative is a really strong British Cheddar - Red Leicester is top but is not quite the same thing. A good Cheddar should have all the sourness, saltiness, nutty earthiness that just marries well with the ale, brown bread, mustard, and acidity of the Worcestershire sauce. Have also done rarebit with an aged Compté and parmesan that worked well. However, let's be honest, a welsh rarebit is more or less glorified cheese on toast so if the cheese melts and you like the vibe then go with it. Also worth taking a look at is "Les Welshs" which is the same thing but made in Lille in France. My mate is from there, and he said they often use Maroille cheese which is super strong.
@kwellerfolds
2 жыл бұрын
For the apple pie, instead of melting the cheese, it is meant to have a couple slices cold on the side/on top. Its not only the sweet and savory, but also the hot/cold and texture contrasts that makes Apple Pie and cheese so good!
@farziakarim3087
2 жыл бұрын
Still waiting for a "Tell us what you made" with Alvin, Inga, Andrew, Rie again!
@simoneblake9452
2 жыл бұрын
In England we have neither SHARP or COLOURED cheddar. Cheddar is always light yellow and comes only in mild, mature, strong mature and extra strong mature. Double Gloucester is a sort of orange colour and red Leister is a little more of a dark orange colour.
@fragiledog
2 жыл бұрын
You can get orange chedder in most supermarkets, it's usually the cheap value stuff.
@goldcd
2 жыл бұрын
@@fragiledog Indeed. If the notable thing is the dye that was added..
@Aarenby
Жыл бұрын
Cornish cheddar is bright yellow because of our grass
@parliament-of-owls
2 жыл бұрын
andrew is the only type of guy who would make several dishes to analyze cheese and taste them all before making the actual dish he set out to make from the beginning
@AntonoirJacques
2 жыл бұрын
Shwmae pawb. As a proud Welshman, I recommend Caws Teifi, it's a gouda type cheddar that is always beautiful for Rarebit. Mixed in with Rev James beer for a truely authentic Welsh dish
@LowriP
2 жыл бұрын
Sutmae! Seconded, caws teifi is fantastic and it's great to use local produce. Caws Cenarth is also great (I think they do a cheddar? But I always get Perl Las or Wen!)
@tcm81
2 жыл бұрын
My father knew Lloyd George.
@overanDownUnder
2 жыл бұрын
Try butter on freshly toasted bread, smear edge to edge- raspberry jam/preserve (seeded of course) and place thin slices of sharp cheddar on top. You’re welcome
@PromisedJubilee
2 жыл бұрын
Yeeeeeessss 😍
@benedictflores
2 жыл бұрын
just tried this cause I don't know what to do with my remaining cheddar and it was a BOMB, I planned to only do 1 slice of toast but I ended up having 4, thank you for this wonderful combination.
@overanDownUnder
2 жыл бұрын
@@benedictflores so glad you tried it!
@anonomus6338
2 жыл бұрын
What I find to be the most frequent mistakes in rux-making are, one: adding the cheese too quickly, and two: not whisking hard enough. If u add the cheese too quickly it'll melt unevenly and if u don't scrape the bottom and sides of the pan with the whisk while whisking the texture of ur sauce is gonna be almost chewy and you're gonna have some curds that make the texture of the sauce just not ideal. Hope that helps!
@genamelia626
2 жыл бұрын
It's sweet, you can tell Vanessa prepared for this. She's probably really nervous.
@genericyoutubehandle.
2 жыл бұрын
Can any American please describe what the cheese section looks like in their supermarkets ? Here in England I am very used to seeing Red Leicester - so this threw me a bit !
@kw1535
2 жыл бұрын
It depends! We usually have a cheese section that’s packaged cheese- slices, shreds, blocks, generally types of cheese with no real defining characteristics (cheddars, goudas, Swiss, provolone, American, etc). This is the more adorable section. Then many stores will have like a cheese monger section. This is where you find cheese that’s cut and priced by the pound. It’ll say where the cheese is from and the notes in the cheese. Red Leicester would be found there.
@fnjesusfreak
2 жыл бұрын
Around here, the main stuff I see is Cheddar, Swiss, Colby, Monterey Jack, Muenster, and maybe Limburger or Gouda. If they have a separate section, there might be some fancier stuff there.
@gayleralan
2 жыл бұрын
"The most Cheddar cheese taste" is definitly not that! I would suggest eating a Cheddar from Cheddar to experience the most Cheddar cheese or would you buy an American Gruyere, Monbier or Parmesan etc etc
@jac1011
2 жыл бұрын
Canada also has great cheddar. Though here it is often eaten young, where it has a mozzarella sort of taste and texture. Though we also have great aged cheddar. And of course the curds of cheddar are used in poutine.
@angm1334
2 жыл бұрын
Love this series. Always interesting. How about nut butters? I’m curious which tastes best and how to cook with them.
@grugparty
2 жыл бұрын
This is a good idea
@marklee449
2 жыл бұрын
Different kinds of miso might be cool to explore! I always go to my local nijiya market and default to the white miso, but I haven't experimented with red or other types.
@kellywhite9299
2 жыл бұрын
The thing about sharp and extra sharp cheddar, is that when it's cooked, that astringent bite of the very aged cheese mellows out to a nice depth of flavor. If you're not a fan of extra sharp cheddar from tasting a slice off the block, you'll want to try it melted/cooked which brings out the depth of flavor.
@LegendoftheGalacticHero
2 жыл бұрын
This is the kind of info I wish there was in the video too, tbh.
@boblebob
2 жыл бұрын
Love red Leicester but would never use it as a cheddar substitute. It's got a very different texture Very strange seeing orange cheddar in America
@_Moe
2 жыл бұрын
Okay I'm definitely sold on having unmelted cheddar on my handburgers I was planning on making tonight. I've been wondering what has been missing for me and I think that is exactly what I needed! It makes so much sense!
@aanchalgupta6387
2 жыл бұрын
Andrew excited about cheese and asking his wife to taste some is just so wholesome!
@astrangefool
2 жыл бұрын
I really love how these About to Eat videos are methodical and detailed without being over-the-top. Food KZitem sometimes gets far too excited about fancy produce and exotic techniques, this channel is always more considered and I appreciate that.
@justmaleigh6313
2 жыл бұрын
I'm 2 mins in and losing my mind seeing Andrew (the man, the myth, the legend) talking about the qualities of an Iowa cheese!!! Never thought I'd hear Iowa mentioned in a video about cheeses!
@mattbell8947
2 жыл бұрын
I'm most impressed with how Andrew managed to not have a soggy bottom on his pie crust without blind baking it first!
@fowad27
2 жыл бұрын
Something to explore or ask a cheese expert: how much does cheese flavour differ seasonally? Like cows have a very different diet in winter and summer, and that must affect the flavour of their cheese too. I got the idea because I ate some medium cheddar from the same brand a couple of months apart, and the flavour was completely different. Would love to see you tackle that subject, Andrew!
@meghasinghaniahmu
2 жыл бұрын
Many cheeses are made from sheep/goat milk as well!!
@shakesnbake
2 жыл бұрын
This is interesting. Red Leicester here in the UK is really mild and I wouldnt class it as a strong chedder. Do I need to go on a cheese quest?
@bluelagoon1980
2 жыл бұрын
YES! Go on a cheese quest. I have a bucket list of things I want to experience in this life, and a separate bucket list of all the things I want to do throughout the UK, Ireland, and surrounding islands. Cheese questing is definitely on the list. Although I've got a sensory processing disorder, so that one is going to require a careful mentor to guide me on said quest. Red Leicester is on the list because of how many people I've seen make good sandwiches with it. What can I say, I'm basic. Any American copy of a classic cheese is suspect, in my book.
@smorg12
2 жыл бұрын
I've been visting Brighton market for 30 years, for 25 of those years, the same guy used to just sell cheese on toast. His recipe and by far the best was the following. 1. A hand cut slice of white bread, around 2/3rds of an inch thick, lightly toasted on both sides. 2. A mix of shredded white mild cheddar and red leicester piled high with pleanty of worcestershire sauce, 3. then place it under the grille. 4. Top with chunky black pepper. 5 Enjoy.
@chaitanyapantula6481
2 жыл бұрын
I swear Andrew can use the most basic and the most common ingredient to make a wonderful, enjoyable meal
@meghasinghaniahmu
2 жыл бұрын
Lol exquisite/special cheeses is not basic and common!!
@bellataylor2413
2 жыл бұрын
As an English person American cheddar SCARES me
@NotAnEldritchHorror
2 жыл бұрын
as another English person i second this. American Cheddar is terrifying…
@l.d-h3841
2 жыл бұрын
I can't believe you highlighted Prairie Breeze. I love introducing people to that cheese. The crystals are fantastic.
@justinguitarcia
2 жыл бұрын
exploring Oils I think can be a fun episode. That's an interesting rabbit hole for sure, really fats in general
@mochristie5419
2 жыл бұрын
Cheddar on a fruitcake is kind of a traditional thing around Christmas in my family- it's super good
@witchitahable
2 жыл бұрын
As far as I'm aware cheddar in the UK and us are actually aged in different ways. Sharp is in my view very different from mature. In the UK our cheese is mild medium and mature or strong. We don't have sharp cheddar.
@vizjim2
2 жыл бұрын
Living in the cheese desert that is the United States as you are, I guess this was a pretty good effort. 👍
@deehayes5162
2 жыл бұрын
I'm from the UK and our cheddar isn't orange, it's pale yellow which explains why it looked different than than one you had at St John when you used the Red Leicestershire. This is also a British cheese but has a different flavour, is less crumbly and is known for the brighter colour
@karenclover4948
2 жыл бұрын
I describe a extra mature cheddar as itchy cheese as it should give off the sharp notes which makes a tingle to your tongue. If you make a crumble topping with grated cheese for your apples 🍎 it is truly delicious
check out actual cheddar made in the town of cheddar in the south west of england. it is aged in caves and is mind blowing. I usually get wookey hole cave aged cheddar, wookey hole is really close to cheddar and the cheese is phenomenal. i highly reccomend.
@tiffthimba
2 жыл бұрын
I'd love a "what type of wine should I use?" video!
@jacobgutow-ellis1612
2 жыл бұрын
Watching ATE is like experiencing the bliss you get from an awesome coffee shop, tea house where you're just living and enjoying it with great company. Easily one of the most consistently great things about any Saturday is watching an ATE video.
@izziehw
2 жыл бұрын
Hearing an American say Leicester right is music to my ears
@anakinligman3715
2 жыл бұрын
If I were guessing what caused the prairie breeze to break based on what happened, I'd say the problem is that the prairie breeze had a much higher water content(it was younger and described as melting well which normally indicates higher water content). Because it had a higher water content, you needed to spend a bit more time letting the water evaporate out. The way the cheese sauce broke looked exactly like what happens when you get a little too much water in a really fatty sauce
@erinnlinn6036
2 жыл бұрын
I love Prairie Breeze! Not from Iowa, but my Mass cheese and wine shop stocks it and it is the best cheese I've ever had. It has a bit of crystals in the cheddar, which is probably why it seemed grainy in the Guinness roux.
@Xinthium
2 жыл бұрын
You know... it isn't wrong to mix cheeses right? You should do an episode of combining different cheeses to get something you deem "special".
@fiverfrank
2 жыл бұрын
if someone could do a vid like this but on the diff kinds of salt (kosher, sea etc) that would be much appreciated
@emilybalan7545
2 жыл бұрын
i love her expertise. thank you for this format! and research!
@JohnHausser
2 жыл бұрын
If you live in 🇨🇦, you can find BALDERSON aged cheddar cheeses (1 to 5 years) in most grocery stores Cheap and delicious Cheers from San Diego California
@JAntonyTBC
2 жыл бұрын
It’s quite funny because the books just referring to how cheddar is sold in the UK. Mild, mature, extra mature or vintage
@lsmithgoose
2 жыл бұрын
Sharp is what Americans call mature. Cheddar is in Somerset, UK. It is a specific region and specific type of cheese. None of yours resemble cheddar imo. I have a good friend who is well travelled and now lives in Canada, she like me grew up near Cheddar. She explained every time she has gone to the US she has never found anything close, whereas luckily in Canada its a better midway in regards to real cheese access haha. This video has really cleared up for me what US "cheddar" is.
2 жыл бұрын
WAIT WAIT WAIT! So you cant just buy Mature Cheddar in the US? Does it have to be full boojie?
@SMJTLW
2 жыл бұрын
I would love a follow-up video looking at different mozzarellas!!
@DonMuffatello
2 жыл бұрын
Lmao Red Leicester is a very basic cheese in the UK
@geezygee
2 жыл бұрын
Wait wait wait.. Y'all did a worth it cheese episode, and i missed that?! I thought i had seen them all!!! Anyone got the link?
@kristene3126
2 жыл бұрын
Wife? Yeeey, congratulations 🎉
@agnesnathalie
2 жыл бұрын
As a cheese-lover, the name of that restaurant makes me very happy 😌
@anderspaulsson
2 жыл бұрын
The answer is simple, none. There are way better cheese out there. There, no need to watch the video, i just saved 15min of your time.
@Nagemjoyce
2 жыл бұрын
it pains me that you didnt even try an actual cheddar cheese from Cheddar in the UK lol its unmatched to anything you get in the US
@Zirconicscorpion
2 жыл бұрын
the indistinct words are "creme fraiche"
@impishDullahan
2 жыл бұрын
I'm gonna guess the Iowa cheese was older than the Leicester: in my experience, cheddar gets grainier and breaks more easily the older it gets. It's great for eating raw, but makes cooking with it more difficult; I could eat a block of 5yo cheddar whole, but I'd stick to the young stuff if I'm cooking it.
@JimFaindel
2 жыл бұрын
God, I wish I could write off all that cheese as a business expense.
@adrianselder7924
2 жыл бұрын
I love how you share the highs as well as the lows because it helps us learn from the lows as well. Thank you. :-)
@robinmansions2884
2 жыл бұрын
I always tend to goof my cheese sauces and get that weird grainy consistency, but I feel like the rarebit coming out so nice from something akin to that is a good lesson in adaptability and acceptance
@0wlyssa
2 жыл бұрын
This episode was ✨ Would love to see this format with something like… chocolate, or coffee, or a specific spice.
@lilianzhang6242
2 жыл бұрын
For the cheddar curdling, alcohol cuddles milk easily so maybe it was just that the cheddar was added before the alcohol/ethanol fully boiled off from the pot.
@edwinglenn
2 жыл бұрын
That Smitten Kitchen crust recipe is excellent. A+
@roykueny8612
2 жыл бұрын
The way he measures the bacon to the size of the bun 5:25 blew my mind🤯
@emmasweeney7548
2 жыл бұрын
Not surprised that a UK cheese was best for a UK dish all in all
@biggie2123
2 жыл бұрын
Andrew please continue this series. This is easily my favorite series and can't get enough!
@VenificusL
2 жыл бұрын
My Guess is that the Prairie Breeze broke because of the infusion of honey in it. Just a guess though.
@Zinerun
2 жыл бұрын
This is a great channel, with great videos. Thanks
@nick_mills
2 жыл бұрын
As a brit the first cheese would have been the most classic cheese to use
@chiranjeevsingh8566
2 жыл бұрын
Ummmmmm Am I the only one who didn’t knew that Andrew is MARRIEDDD!!!!!!
@trangtvfamilycuocsonganhquoc
2 жыл бұрын
Cheddar cheese is my favourite food, thanks for sharing
@wasimalshawawreh1535
2 жыл бұрын
this video style is the future of food on youtube! it just flows
@void.reality
2 жыл бұрын
Add corn starch to emulsify cheese into a sauce. It's how it's done with fondue.
@void.reality
2 жыл бұрын
In fact, the best use of any leftover fondue is to pour it over toasted bread and broil it. Which is pretty much Welsh Rarebit.
@hellishangst
2 жыл бұрын
OH this was such a cool video, and now I will crave cheeses I for sure will never get to have. Very informative!
@harvestmoon_autumnsky
2 жыл бұрын
My first response to what I would do if I won a million dollars is "I would buy every cheese I ever wanted to try!"
@JetstreamGW
2 жыл бұрын
If the cheese isn't melting well, try tossing in a slice of processed American with it. There are some additives that help it emulsify.
@andrewfoster5122
2 жыл бұрын
Good tip
@JetstreamGW
2 жыл бұрын
@@andrewfoster5122 Got it off Adam Ragusea's channel. He did a whole thing about mac and cheese on the stovetop.
@Starsloona
2 жыл бұрын
Utahn here, the sea hive cheddar is also incredible in funeral potatoes.
@helloerika
2 жыл бұрын
The color grading is so beautiful in this video
@jf76
2 жыл бұрын
It would be interesting (or have you already?) tried to make different kinds of sushi, or things focused on Japanese or Korean or Chinese rice preparations. Sushi, onigiri, kimbap, bibimbap, congee. Of course with rice there are so many amazing dishes - Spanish, Indian, Vietnamese, and so on and so on. Rice is really so central to so many cuisines.
@HanTheProphet
2 жыл бұрын
Fuck I'm so hungry and am considering going vegan for performance, after this video, I'm not sure lol.
@sugarplumfairy_
2 жыл бұрын
i just love how articulate andrew is!
@zachb4576
2 жыл бұрын
There’s a wonderful restaurant in Calgary, Alberta Canada called Model Milk, and they make a spectacular apple pie with a cheddar crust. It’s fully incorporated into the dough, baked in a deep cast iron skillet, with a Parmesan crumb crust on top. The recipe is available in the “Calgary Cooks” cookbook. Highly recommend seeking it out, if you have the chance.
@PatrickESpecht
2 жыл бұрын
What about checking out heritage/small farm pork versus supermarket options? I think it makes a difference, but maybe call on your colleagues to look at other markets (wholesale vs supermarket, vs small market (asian butchers vs american), vs, whole animal). I have a pork provider, but maybe it is worth a look.
@jonty50
2 жыл бұрын
Would love for you to try proper English cheddar. When it’s good it’s slightly crunchy from the crystals and almost as sharp as Italian Parmesan. No idea if it’s better or worse than American cheddar, just different
@hannibal3143
2 жыл бұрын
Andrew is so hipster and I love it
@mumusablan2124
2 жыл бұрын
Any Beecher's Flagship cheese fans? Hands down, the best cheddar in the US. Crunchy aged crystals -- soooo good!
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