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I Made A Giant 20-Pound Grilled Cheese For HellthyJunkFood • Tasty

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Oct 26, 2019

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I Made A Giant 20-Pound Grilled Cheese For HellthyJunkFood • Tasty
I Made A Giant 20-Pound Grilled Cheese For HellthyJunkFood • Tasty thumb I Made A Giant 20-Pound Grilled Cheese For HellthyJunkFood • Tasty thumb I Made A Giant 20-Pound Grilled Cheese For HellthyJunkFood • Tasty thumb

Transcription

  • - Oh wow, this one's, this one's really fun.
  • It takes your whole body to knead together.
  • We have 96 slices of cheese on this grilled cheese.
  • We're gonna play with fire.
  • (gasping)
  • - Oh my goodness!
  • (dramatic music)
  • - Welcome back to "Making It Big."
  • This is the show where I make giant food
  • for my friends and special guests.
  • I've always wanted to make a giant grilled cheese.
  • No one's asked me to do it, but I love cheese pulls,
  • and I've been really inspired by this channel
  • called Healthy Junk Food.
  • They've mastered the art of making
  • these crazy giant foods.
  • I thought it'd be fun to invite them in
  • to see if they'd maybe judge one of my creations,
  • so let's go meet 'em.
  • - Hey, how's it going? - How's it going?
  • - Hey, Alvin. - Nice to meet you.
  • How are you?
  • - So happy to be here, I'm doing great.
  • - Thanks for coming in.
  • Just for the people who might not know who you guys are,
  • what do you guys do?
  • - My name's Julia and this is JP, we're JP + Julia,
  • and we started Healthy Junk Food back in 2013
  • to try to actually be healthier.
  • - We started just doing copycat recipes of, like,
  • Big Macs and Crunchwrap Supremes and making it healthier,
  • and then we're like, yeah, let's just make it bigger.
  • (laughing)
  • - I like the way you think.
  • You guys have made several amazing
  • giant grilled cheese videos.
  • One of the trickiest things about
  • making a giant grilled cheese is you gotta get
  • that ultimate cheese pull, so when I get to that point,
  • I might ask you guys to come and help me out,
  • because I've never done it before and I really think
  • your expertise would help me
  • make that cheese pull really awesome.
  • - Listen, I'm good with that,
  • as long as you have tomato soup.
  • - Done.
  • - I need to be dipping that in there.
  • - So you guys feel free to hang out, chill out,
  • I'm gonna go work in the kitchen, and we'll go from there.
  • See you guys.
  • - I'm here for ya. - Thanks.
  • - We're rooting for ya, rooting for ya.
  • Go A-team, that's for Alvin.
  • - Yes!
  • (dramatic music)
  • - Okay, we're gonna make giant grilled cheese,
  • and the first step in giant grilled cheese is giant bread.
  • So we're gonna take nine cups of warm water.
  • This will help make sure that the yeast is
  • nice and activated, not too hot, it'll kill it.
  • Oil, salt, sugar.
  • Ooh, and yeast.
  • And just gonna mix this together until
  • all of the sugar and the salt and the yeast
  • have kinda like, dissolved into the water.
  • The yeast will kind of incorporate and start growing.
  • All right, that's looking pretty good.
  • The next step is 10 cups of flour.
  • That's a lot of flour, but we're gonna do this
  • in batches, too, this is only half of it.
  • I'm trying to make sure there's no huge lumps.
  • Welcome to ASMR, with Alvin.
  • (sloshing)
  • So this is about half of the flour,
  • and we're gonna add the second half.
  • This is a total of around like 40 cups of flour.
  • This is gonna make enough bread for the whole entire dough.
  • Okay, so it's coming together.
  • We're gonna turn it out onto the table and finish kneading.
  • Ooh boy!
  • Bench flour.
  • Oh boy.
  • Woo!
  • Lebron James.
  • (beeping)
  • Lebron James.
  • (beeping)
  • Lebron James, there we go.
  • Oh, (exhaling), that was a bad idea.
  • (beeping)
  • Just gonna start kneading this guy.
  • Oh, we're gonna need a lot of flour.
  • This looks like Jabba the Hutt.
  • Ooh, okay, this is the dough.
  • We're calling him my bread baby,
  • and this is enough dough for both slices of bread
  • for the grilled cheese.
  • So we're actually gonna divide him in half.
  • Mm, that's cool.
  • All right.
  • And then there he goes, awesome.
  • So we have two dough balls.
  • Each one will make one slice of bread
  • for the grilled cheese.
  • These will need to proof for 30 minutes,
  • so I'm gonna cover them and wait
  • for them to grow up in size.
  • (laid-back music)
  • We have a lot of time while the bread proofs,
  • so we're gonna make tomato soup,
  • because you can't have a giant grilled cheese
  • without a lot of tomato soup.
  • We're gonna go in with a good amount of olive oil,
  • as Gordon Ramsay likes to say.
  • And we're gonna throw in some vegetables.
  • So we have garlic, we have celery, and we have onions.
  • Oh, it smells great.
  • So we're gonna add some salt to taste, pepper,
  • and some tomato paste.
  • And this has to be cooked out a bit.
  • Kinda spread this around, fry it up a bit.
  • It's very tomato-y, I'm getting a tomato steam face bath.
  • Well, it's cooked down a bit, caramelizing real nice.
  • So now I think it's ready to put in the liquid ingredients.
  • We're going with the crushed tomatoes.
  • We have eight 28-ounce cans of tomatoes,
  • 224 ounces of tomatoes total.
  • And then six quarts of vegetable broth.
  • Woo-hoo, and also some nice fresh basil.
  • I love this stuff.
  • Always sniff your basil before
  • you put it in your food, guys.
  • It doesn't change anything about the food,
  • but it makes you feel better.
  • We're gonna bring this to a boil,
  • and I'll see you guys in a bit.
  • It's been 30 minutes, this is looking amazing.
  • So at this point, we have a lot of tomatoes in here.
  • That's a lot of acidity, so we wanna add some baking soda.
  • It's basic, like a couple of my friends,
  • and it's gonna help balance and counteract
  • that acidity from the tomatoes.
  • Okay, so it's been simmering for a while.
  • It's kinda mellowed out a bit,
  • now we're gonna play with it.
  • This is probably one of my favorite
  • weapons of mass destruction in the kitchen.
  • It is a immersion blender.
  • Woo!
  • We're gonna be blending and pureeing all those vegetables
  • we added in earlier, some of the crushed tomatoes,
  • some of the basil.
  • This is looking pretty good.
  • Obviously, you've gotta add some heavy cream.
  • This is not diet food, but it's frickin' amazing,
  • so we're gonna go for it.
  • All those beautiful streaks
  • just start coming to the surface.
  • Oh, that's good.
  • Well, we made three gallons of creamy tomato soup
  • to go along with the grilled cheese.
  • We're gonna take this to the back
  • and continue making our giant grilled cheese.
  • Okay, so our dough has been proofing for roughly an hour.
  • These will be the size of each bread slice,
  • 'cause it's the largest pan that
  • we can fit in a Tasty oven.
  • Come on, okay.
  • Let's reuse our fingertips, spread these out
  • to the corners of the tray.
  • In this process, we're also knocking out
  • a little bit of the air that had come from
  • the bacteria farts during the proofing section.
  • Alrighty, that's one.
  • Let's move this off to here.
  • Number two, come on, whoa!
  • That's awesome.
  • I will never get tired of that.
  • Woo, oh wow, this one's, this one's really fun.
  • I'm trying to get a lot of the air out of this.
  • Cool, well, this one looks great.
  • These two are going to proof for another 30 minutes,
  • do their final rise before we get them into the oven.
  • These have been proofing for about 30 minutes.
  • They got a little bigger in size,
  • it's gotten a lot smoother and shinier,
  • and basically these are ready for the oven.
  • We're, we're gonna bake two giant slices of bread.
  • I got it.
  • (lively music)
  • We have some pretty awesome bread slices right now.
  • One thing that I think that's important about grilled cheese
  • is that it is made with slices of bread,
  • not the ends of the bread, so that means both sides
  • do not have a crust on them.
  • I'm gonna get in here, let's start off slow.
  • Whoa, this is so cool!
  • Since both sides of these need to be trimmed,
  • I have an idea that I think will make it
  • look like it is trimmed.
  • So we're gonna go with a microplane and sort of
  • grate off the crust of the bread and make some bread crumbs.
  • Oh, it's working.
  • Oh yeah.
  • This strategy worked out nicely.
  • 'Cause I think if I went in with a knife
  • on both sides, I'm not amazing with knife skills,
  • I might've just destroyed the bread
  • and made it, like, not usable at all.
  • But it's looking pretty good.
  • So I've been chiseling away at this thing for quite a while,
  • so yeah, this is looking pretty good.
  • (mellow music)
  • This is our bottom slice.
  • It kinda has a little well into it,
  • like a little bread well with little bread walls,
  • so that the cheese will not escape.
  • We have four beautiful and amazing cheeses.
  • We have mozzarella, cheddar, American, and Havarti.
  • So we'll start with cheddar,
  • and then we'll go with mozzarella.
  • Some American, and some Havarti.
  • Look at that, four fit perfectly.
  • I'm gonna build a grid here.
  • Four kinds of cheeses, we have 24 rows of cheese,
  • each row has four cheeses in it,
  • so we have 96 slices of cheese on this grilled cheese.
  • (upbeat music)
  • Okay, so we're gonna brush this with butter,
  • a lot of melted butter.
  • It's a lot of bread so you need a lot of butter.
  • We're gonna put like two sticks of butter on this guy.
  • It's a lot, but hey, it's gonna be great.
  • And if you're eating grilled cheese,
  • I don't think you're worried too much
  • about fat content anyway, so.
  • Okay, so this is the really, really fun part.
  • We get to play with fire.
  • This is a cool tool that spreads out the flame
  • over a larger area, because it's kinda hard
  • to get this bread into a pan that's big enough to toast,
  • so we're gonna use fire instead.
  • And I like playing with it, so.
  • Oh yeah.
  • Okay, so I've been here for about like 30 minutes,
  • just searing this grilled cheese.
  • It smells great, the butter, the bread,
  • it's browning, we're making brown butter, basically.
  • This looks really good, we're getting a really nice crust
  • and we're gonna actually take this guy,
  • this beautiful display of cheese, 96 slices,
  • and we're going to put it in the oven.
  • So I'll see you guys in a bit.
  • (lighthearted music)
  • Guys, look at this!
  • This looks so awesome.
  • It's like a checkerboard full of cheese.
  • I'm super excited that it kept its shape.
  • Come on, okay.
  • It's going together real nicely.
  • We're gonna put it back in the oven
  • for another, like, 20 minutes or so,
  • so off we go, and.
  • Hoo, this is a heavy grilled cheese!
  • Oh my god.
  • (stately music)
  • All right, this is the final baked grilled cheese.
  • It's been in the oven for a total of 45 minutes.
  • The top and the bottom are thoroughly heated,
  • it's crispy, it's crackly, you can hear.
  • We have these giant pizza paddles
  • that we're gonna try to use to get this onto the board.
  • That's one, come on, Alvin.
  • There we go.
  • Nice, I'm about to cut it.
  • But the thing is, this is a pretty tricky part,
  • and I don't wanna mess it up,
  • so I'm gonna call in the experts.
  • JP, Julia, you wanna come in and help me out?
  • - I'm here to help you, Alvin.
  • - Thank you.
  • How's it going? - Good.
  • - That's bigger than ours, that we made on our channel.
  • - [Alvin] Oh, is it?
  • I thought yours was like, super huge.
  • - No, I'm proud.
  • - Okay.
  • There we go.
  • - Oh my goodness.
  • - We're in.
  • - Come on, Alvin.
  • Come on, Alvin, you have beautiful hands.
  • - Thank you.
  • I put concealer on them sometimes.
  • One nice long stroke through to make sure we're even.
  • So the strategy, I think, we should try to get
  • our hands underneath to try to support as much of it
  • along the seam as possible.
  • - Yeah, like this?
  • - Actually, so maybe, Julie,
  • if you wanna get this area.
  • - Oh yes, like a little cheese baby.
  • - One, two, slowly.
  • - Slow, slow.
  • It smells glorious.
  • (gasping)
  • Oh my goodness!
  • - That was crazy. - Cheese me!
  • (lively music)
  • - I heard you guys wanted tomato soup
  • with your grilled cheese.
  • Oh, I almost spilled it, that was close.
  • - Oh my goodness.
  • - Oh yeah, Mamacita.
  • - Don't hurt yourself there.
  • I'm gonna get a center.
  • Excuse me. - Oh no.
  • - Wow, he's going in there.
  • - Mm, oh, you guys do not mess around with flavor.
  • This is flavor town.
  • See, you got a little one and you got a giant one.
  • Cheers.
  • - I think you have a little something on your face.
  • - Julie, can you help me?
  • - [Alvin] Do you wanna take that one home?
  • - Uh-huh.
  • - All right, I'll see you guys next time.
  • Thank you.
  • - [JP and Julia] Bye!
  • - Well, that was fun.
  • I got to live out my dream of making a giant grilled cheese.
  • Who better than JP and Julia to judge if it was awesome?
  • It sounded like they were pretty impressed
  • with what we were able to make today, that was awesome.
  • And here's the thing, if you guys have any ideas
  • of giant foods that you would like to see us make
  • on this show, leave a comment, tell us what you wanna see,
  • send me a message, we do read them.
  • But until next time, peace.
  • (lively music)

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Description

"I think this is the biggest cheese pull I've done in my life."

Follow Alvin for more food adventures: https://www.instagram.com/alvinzhoupwns

Check out HellthyJunkFood: https://www.youtube.com/user/HellthyJunkFood

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Credits: https://www.buzzfeed.com/bfmp/videos/90099
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