The reason Julia mentions that this particular crust is edible is because there are certain pastry crusts used to encase meat pates that are there only to protect the pate and not meant to be eaten. I read somewhere (maybe MFK Fisher) that this caused so much confusion for Americans visiting France who tried to eat the pate crust that many chefs switched to using edible crusts for their pates.
Inedible crusts are a very old technique; theu not only protect the meat while cooking, but can serve as a container to protect the contents from exposure until it's time to eat.
I have an eating disorder, and watching your videos while I eat my meals makes it so much easier thanks to you. I watched every single julia child episode, and it's such a good time watching you cook and improve with each release. You make it so entertaining and beautiful that you're keeping the legend of julia alive. We love you! I'm going to rewatch each episode now, don't worry, I'm not driving ;)
It's probably bad form, but before discovering this young man I watched another TH-cam chef, Jean Pierre. He's an older man, but does a similar format, and he's adorable. AND ...I've always felt he was channeling Julia!
Hi Jaimie! You can also often use a really soft flexi spatula (like a Rubbermaid, or maybe your Charlie Brown one) to turn pages in a book. Keep the spatula end clean and touching the book, and the handle end touching your hands. Then you only have to wash the spatula and not your hands every time! The spatula can also be poked into the book to hold it open sometimes.
I am free to wash my mushrooms now, without feeling guilty thanks to you. It's extremely liberating to wash the gross stuff off them without hearing the voice of 1000 cooks telling me to stop washing my mushrooms!
Jamie, i love that you can stop the process and make corrections but even more that you show us the corrections and mistakes in any video that has them. i really appreciate you and i think your channel is great for new and experienced cooks to show that everyone can have problems with a recipe but they can often be remedied.
As Julia said and demonstrated on her TV shows, making mistakes is not only natural, but it happens even to experienced chefs like her. The key is to keep your chin up and learn, which Jamie always does. Jamie and Julia both inspire me to be a more adventurous cook because they're not afraid to learn!
I'll never forget the time Julia misjudged her omelet flip, lost a good portion of it, and just picked up the pieces and fit them back in the pan with the rest of the omelet. There and then I decided that I would NEVER eat at her house again! If ever invited, that is 😂
I have watched Jamie for a long time now. I am an old lady cook, and I felt such affection for him during this video, but I don't know why. Maybe because he works so hard to do things right along with his persistence and fearlessly allowing us to see him do things over. 🐔🍷
So much work for a chicken pot pie with a twist. I love it when you do these complex dishes and then redo them and on a few occasions redo them again. Shows you're human and really trying to get the dish. Once again a great lesson. I'm also glad to see your subscriptions number climbing. That's 314K of us that love what you do.
19:05 your redepmtions are the best parts of your channel man! Youre not afraid to show us your mistakes and show us how to correct them ib cause we at some point didn it. Youre awesome 😊😊😊😊😊😊😊
it's absolutely too much work for a chicken, but that look with the pastry was amazing and the stuffing I bet was delicious. well done again Jamie! Redoing the pastry really saved it all for the best! and congrats for the sponsor, well done!
Chicken used to be a little bit of a luxury, I think? Not quite up there with duck and goose, but I think roasting a whole chicken was a bigger deal deal in 1953 than it is in 2023.
I really appreciate when you come to the end of a dish, and find it to be tasty, but also declare it to not be worth the effort. Thanks for taking that one for the team.
I recently stumbled across a very simple and effective way of pealing garlic cloves. Separate your cloves, place them on a saucer and put it in your microwave. Heat for 7 to 10 seconds, they will be hot! Squeeze one end and they slide our so easily! Thank you Jamie!
Jacques Pepin always says to wash mushrooms, but make sure you do it right before you use them and not ahead of time. If it's good enough for Jacques it's good enough for me.
Jamie, you should look at a cookbook I still use. It taught me a lot of techniques and how to take a base recipe and use it to make something completely different. It is the 1956 edition of the Betty Crocker Picture Cookbook. It has photos for the steps of the recipes. It has recipes from lobster Thermidore to sour milk donuts (which are amazing). I think it would be a good addition to your cookbook collection.
Was headed to watch my favorite series which has a new episode and saw Jamie had a new episode and here I am watching my favorite cooking show on TH-cam. My series will have to wait. Best cooking show man I look forward to new episodes!! Would love more weekly.
the whole time you were making the pastry, I was screaming, refrigerate the chicken, refrigerate the chicken. Anytime you work with pastry Cold is your best friend.
For French, the last letter of a word often doesn't matter. "Saucier" is "Saucié" basically. "Sauciere" would be "Saucier". Doesn't always work, but is a decent enough rule of thumb for the average person, who doesn't need to actually speak the language. A Saucier is a guy in French kitchens, who is responsible for all things Sauce and stew. Very specialized, but extremely important for the brigade.
Your videos always make me smile through the entire class. I do look at them as cooking classes with do's and don'ts. I cooked for 40 years in restaurants, and I always washed my mushrooms.
One of the tips I saw on a cooking show is when rolling out pastry dough to start from the middle and work forward and back. If you start on the near end then by the time you get to the far end you're trying to move too much dough too far and it tears but if you start in the middle you are evening out the pulling and halving the amount of dough you're trying to move
Love everything you do Jamie! You're such a wonderful, bright and amazing guy! You're so meticulous and energetic about all you do! and you always cross the finish line! and it truly warms my hearth! your content really helps put things into perspective for me thanks to how cheerful it is and my hearth just melts! Your content is a breath of fresh air jamie! Never change man!
Your channel is the ONLY one that I like seeing 'includes paid promotion" in the corner of the screen during the intro! You make promotions worth watching.
i really respect you redoing the pastry, no way i wouldve bit that bullet. it looks really good!! i dont really like meat but the pastry makes it look so good :9
Way back when, when Food Network used to have cooking shows, my favorite was Good Eats with Alton Brown. He did an experiment on washing mushrooms, measuring the water before and after washing and showed that mushrooms absorb a negligible amount of water when quickly swished in water. I've been washing ever since. Even though I know I won't die from consuming a bit of the growing medium used for mushrooms, feeling that grit between my teeth would just ruin my meal.
I have used butter and lard for pastry for 60 years. I worked in a resturant and washed 30 lbs. of mushrooms then sliced them. They would last in the cooler for a week.
Just love you! Couple tips. I would copy pages of the recipe from the book and hang them in linear fashion in a convenient area to easily read...and highlight key points to remember. I would also on a separate piece of paper list and number the steps. Highlight keep points, also. Ziplock bags are better for marinating anything. But I also don't want you to change!!
Awesome, fantastic, terrific even. Great work, Congratulations, Jamie - few people I know would ever think to approach such an effort. Julia loves you !
I love making my pastry with lard. The pastry is much easier to handle, and lard is far less expensive than butter. Ease of handling not only saves wear and tear on one's nerves, there's less time for gluten to develop, toughening the crust
@@judyparker7383Have you tried looking in ethnic stores then? I know Mexican stores sell manteca which is just pig lard. Never gotten an off-taste from them.
@5:45 You mentioned, having to go back-and-forth to different pages in the book with chickeny hands. when I am dealing with a complicated recipe where it is an all on one page, I will photocopy the pages and tape them up on my cabinet doors. This way, I don’t have to touch the book at all, and I don’t even have to shuffle through the disposable pages.
This was an awesome episode. Maybe they put that it was good to eat to distinguish from a salt crust chicken that you wouldnt eat the crust? Thanks for all your content! Omg so jealous of your new cookware!
Every time you’re making pastry I worry about how warm it is in your kitchen. 😆 I never really considered that until the time I made a buttercream frosting in the summer…in Texas heat. 😆 It was a slimy mess. After that, I’d crank up the ac before making temperature sensitive recipes. 🙂✌️
Dude you deserve like 50 million followers, you deserve it cus Julie is working your ass next level! I know she’s looking down from the heavens smiling though because you really do an amazing job bro!
Your stuffing was loose because you used freshly cooked rice. If the rice had cooled completely first, it would have been more firm. Also, the pastry only went bad because the hot rice was still releasing moisture, and it had nowhere to go but into the pastry dough. Lastly, the truffle flavor was missing because you didn't follow the recipe. 😂
I wonder, rather than normal white rice, could you substitute the stickier sushi rice, instead? If it has a tendency to hold together to begin with, could it make the stuffing more solid, too?
Hi, Jamie. Can you please please please please please make a turducken this fall? Either for Canadian Thanksgiving or US Thanksgiving? I would LOVE to see your triumphant _Order up!_ over a triple-bird carcass 😂
I'm so glad I finally found a new video of your series. I have some advice. You need to stop holding your spoon over your dish when you measure vanilla, wine, etc. There is no time when you want an accidental half bottle of vanilla in anything. Just move over a cup or bowl and pour into your spoon, then turn and put it in. I am a chef. I'm very impressed with the way you have improved over time. Also your choice to occasionally take things apart and do it over is wonderful. You are doing so well, and don't worry I have ever met a single person who likes aspic LOL.
I’ve had this dish but with a fully boned chicken. Stuff and tie chicken. Lightly brown in butter, chill before wrapping in cold pastry. Presentation is much better.
So proud of you for backing up, trouble shooting and redoing the pastry. It was the right call..."The Teutonic Plates of this bird are shifting sent me" now I'm imaging a chicken wearing German armor....
I think Jamie is doing a fabulous job with Julia's recipes given the time period difference. I thought about him watching two ladies try to create dishes of Claude Monet. 😊 Love me some Jamie big time talent. ❤
I won't ever do this but I'm thinking I might make some chicken in pastry. Probably thighs and that stuffing (minus the liver) wrapped up like it's a Chicken Wellington. You're really honing your instincts on when to start something over, which you can only get by making mistakes. I'm making plenty of mistakes but I'm not honing that particular skill as quickly!
That made in 3qt saucier is my most favorite pan, no joke. I have both gas and induction stoves and it is the most used in my kitchen. This is not an ad! If anyone buys something from made in that is the buy if you are cooking for 1-4 people. I have all the sizes of sauciers they offer but I use the 3qt the most. My dream pan would be a 4qt that is just slightly taller and a touch wider with only one handle.
The reason Julia mentions that this particular crust is edible is because there are certain pastry crusts used to encase meat pates that are there only to protect the pate and not meant to be eaten. I read somewhere (maybe MFK Fisher) that this caused so much confusion for Americans visiting France who tried to eat the pate crust that many chefs switched to using edible crusts for their pates.
Yes, I remember that in MFK Fisher too.
Good to know! Thanks!😊
You're right. Things like salt dough aren't edible because of the extreme amounts of sodium but are used to help protect the meat while it cooks.
Yep, big ol mouthful of salt paste is not a lovely experience at all 😂 found that out the hard way myself
Inedible crusts are a very old technique; theu not only protect the meat while cooking, but can serve as a container to protect the contents from exposure until it's time to eat.
I have an eating disorder, and watching your videos while I eat my meals makes it so much easier thanks to you. I watched every single julia child episode, and it's such a good time watching you cook and improve with each release. You make it so entertaining and beautiful that you're keeping the legend of julia alive. We love you! I'm going to rewatch each episode now, don't worry, I'm not driving ;)
In any way I can help and be there for you through these videos, I’m there! You got this👊🏻 and thank you for the support! :)
It's probably bad form, but before discovering this young man I watched another TH-cam chef, Jean Pierre. He's an older man, but does a similar format, and he's adorable. AND ...I've always felt he was channeling Julia!
@@lynnettespolitics9656 I follow JP too.😀 I love both of these chefs.. 🥰
Zero star apartment kitchen - in your Made In pitch made me laugh. On the other hand you have created a 5 star TH-cam channel.
⭐⭐⭐⭐⭐
Hi Jaimie! You can also often use a really soft flexi spatula (like a Rubbermaid, or maybe your Charlie Brown one) to turn pages in a book. Keep the spatula end clean and touching the book, and the handle end touching your hands. Then you only have to wash the spatula and not your hands every time! The spatula can also be poked into the book to hold it open sometimes.
That is a brilliant tip. Never occurred to me to do that while cooking.
I am free to wash my mushrooms now, without feeling guilty thanks to you. It's extremely liberating to wash the gross stuff off them without hearing the voice of 1000 cooks telling me to stop washing my mushrooms!
agreed.
I’m team wash 👊🏻
@@antichefMe too! I always make sure to cool them enough later!
Mushrooms literally grow in 💩. I think washing is absolutely ok.
A little dirt (among other things) builds character, I'm still no-wash gang.
Jamie, i love that you can stop the process and make corrections but even more that you show us the corrections and mistakes in any video that has them. i really appreciate you and i think your channel is great for new and experienced cooks to show that everyone can have problems with a recipe but they can often be remedied.
As Julia said and demonstrated on her TV shows, making mistakes is not only natural, but it happens even to experienced chefs like her. The key is to keep your chin up and learn, which Jamie always does. Jamie and Julia both inspire me to be a more adventurous cook because they're not afraid to learn!
I'll never forget the time Julia misjudged her omelet flip, lost a good portion of it, and just picked up the pieces and fit them back in the pan with the rest of the omelet. There and then I decided that I would NEVER eat at her house again! If ever invited, that is 😂
I have watched Jamie for a long time now. I am an old lady cook, and I felt such affection for him during this video, but I don't know why. Maybe because he works so hard to do things right along with his persistence and fearlessly allowing us to see him do things over. 🐔🍷
Same here !
So much work for a chicken pot pie with a twist. I love it when you do these complex dishes and then redo them and on a few occasions redo them again. Shows you're human and really trying to get the dish. Once again a great lesson. I'm also glad to see your subscriptions number climbing. That's 314K of us that love what you do.
The only cooking show that genuinely makes me laugh, love it. Great recipes and cooking.
19:05 your redepmtions are the best parts of your channel man! Youre not afraid to show us your mistakes and show us how to correct them ib cause we at some point didn it. Youre awesome 😊😊😊😊😊😊😊
it's absolutely too much work for a chicken, but that look with the pastry was amazing and the stuffing I bet was delicious. well done again Jamie! Redoing the pastry really saved it all for the best!
and congrats for the sponsor, well done!
Chicken used to be a little bit of a luxury, I think? Not quite up there with duck and goose, but I think roasting a whole chicken was a bigger deal deal in 1953 than it is in 2023.
I agree this is a lot of work (for any protein) and intimidating but so much fun watching you make it.😃
I really appreciate when you come to the end of a dish, and find it to be tasty, but also declare it to not be worth the effort. Thanks for taking that one for the team.
Once you start playing with a saucier, you never go back. I use mine (an inherited copper All-Clad) nearly every day.
Lard, in pastry dough, makes the crust crisper. You'll see lots of pie dough recipes that include Crisco/lard.
I recently stumbled across a very simple and effective way of pealing garlic cloves. Separate your cloves, place them on a saucer and put it in your microwave. Heat for 7 to 10 seconds, they will be hot! Squeeze one end and they slide our so easily! Thank you Jamie!
I LOVE that you decided to redo the pastry. Your dedication to high standards is really inspiring!
You can literally hear/feel the "what the hell am I doing" moment at 12:17 - I rewatched that 4 times and it made me giggle every time!
You're just too great man, love from Catalonia ❤
Holy crap! My hero.
From one in upstate Manhattan whose local grocery has no truffles, and is too lazy with too small a kitchen. Bravo.
The second you served it, my brain said...so....why all the fuss? But you did it!
I always felt guilty for washing my mushrooms. After this, there will be no guilt. Thank you, Jamie.
A lard dough is my personal favourite. It’s the mouthfeel
I appreciate that Jamie has made so many dishes that he's developed a gut feeling that allows him to make corrections before the point of no return.
i love how you include the trial and errors of the pastry dough
I just watched Julie stuff a chicken last night! Crazy to watch the way she did it way back on black and white TV being replicated in HD online.
Jacques Pepin always says to wash mushrooms, but make sure you do it right before you use them and not ahead of time. If it's good enough for Jacques it's good enough for me.
And just like that, Jamie makes another Sunday afternoon great.
I have made something like this 20+ time And the biggest tip I have ever gotten was.. put the stuffing in the fridge overnight before stuffing
Jamie, you should look at a cookbook I still use. It taught me a lot of techniques and how to take a base recipe and use it to make something completely different. It is the 1956 edition of the Betty Crocker Picture Cookbook. It has photos for the steps of the recipes. It has recipes from lobster Thermidore to sour milk donuts (which are amazing). I think it would be a good addition to your cookbook collection.
3 episods in one single week😍😍 you are spoiling us too much man
So happy to see you've got a sponsor... take note companies! Well done, you have waaaay more patience than I have for pastry😅
Yes! Put the chicken/ stuffing in the fridge!!!
Was headed to watch my favorite series which has a new episode and saw Jamie had a new episode and here I am watching my favorite cooking show on TH-cam. My series will have to wait. Best cooking show man I look forward to new episodes!! Would love more weekly.
So so awesome to read that 🙌🏼
@@antichefYou rock man😊😊😊
the whole time you were making the pastry, I was screaming, refrigerate the chicken, refrigerate the chicken. Anytime you work with pastry Cold is your best friend.
For French, the last letter of a word often doesn't matter. "Saucier" is "Saucié" basically. "Sauciere" would be "Saucier". Doesn't always work, but is a decent enough rule of thumb for the average person, who doesn't need to actually speak the language.
A Saucier is a guy in French kitchens, who is responsible for all things Sauce and stew. Very specialized, but extremely important for the brigade.
good way to explain it.
Although being Canadien, he should know ;-)
Your videos always make me smile through the entire class. I do look at them as cooking classes with do's and don'ts. I cooked for 40 years in restaurants, and I always washed my mushrooms.
One of the tips I saw on a cooking show is when rolling out pastry dough to start from the middle and work forward and back. If you start on the near end then by the time you get to the far end you're trying to move too much dough too far and it tears but if you start in the middle you are evening out the pulling and halving the amount of dough you're trying to move
Great decision to redo the dough. It looks lovely! Definitely not worth all that hassle though. Now I want chicken. Congrats on the sponsor!
Julia’s cooking is on PBS, television, she is so much fun
Whenever I see a recipe with "pastry," I jump under the covers shaking and whimpering.
Me 2!
But if you power through it a few times, the magic moment comes when you just suddenly understand, and then you enjoy it.
I make it by hand. If you freeze your fat(butter/lard) and grate it into the flour it requures minimum effort for a great result
Love everything you do Jamie! You're such a wonderful, bright and amazing guy! You're so meticulous and energetic about all you do! and you always cross the finish line! and it truly warms my hearth! your content really helps put things into perspective for me thanks to how cheerful it is and my hearth just melts! Your content is a breath of fresh air jamie! Never change man!
That means a lot! Thanks a bunch, Daniel! You rock too
@@antichef right back at ya! 🫡🫡🫡🫡🫡
I feel instantly validated when you wash your mushrooms because I’ve been doing the same ever since I started cooking at 13 yrs old.
I gasped when you pulled it out of the oven and said you were redoing the pastry. A very smart and successful move. Kudos.
Your channel is the ONLY one that I like seeing 'includes paid promotion" in the corner of the screen during the intro! You make promotions worth watching.
All lard is pork lard, and half butter half lard makes lovely a crispy pastry.
Truly love how you persevere, Jamie. Great job 😋
i really respect you redoing the pastry, no way i wouldve bit that bullet. it looks really good!! i dont really like meat but the pastry makes it look so good :9
You tossed the truffle wft... Can you say vanilla beans😂
ALWAY lifts my day when an Antichef video drops 🥰
Way back when, when Food Network used to have cooking shows, my favorite was Good Eats with Alton Brown. He did an experiment on washing mushrooms, measuring the water before and after washing and showed that mushrooms absorb a negligible amount of water when quickly swished in water. I've been washing ever since. Even though I know I won't die from consuming a bit of the growing medium used for mushrooms, feeling that grit between my teeth would just ruin my meal.
Zero star apartment kitchen 😂😂. My husband’s name is Steve & I am ridiculously happy when I see Steve the Whiz Kid.
Your dedicaton to do a recipe more than once is amazing! I admire your determination.
I have used butter and lard for pastry for 60 years. I worked in a resturant and washed 30 lbs. of mushrooms then sliced them. They would last in the cooler for a week.
Just love you! Couple tips. I would copy pages of the recipe from the book and hang them in linear fashion in a convenient area to easily read...and highlight key points to remember. I would also on a separate piece of paper list and number the steps. Highlight keep points, also. Ziplock bags are better for marinating anything. But I also don't want you to change!!
Judging by the comments I can’t wait to see the rest of video. I’m not sure I’ll be attempting this one though Jamie. Well done.
I love the enthusiasm with which you smear that dough. Haha always a good time.
Awesome, fantastic, terrific even. Great work, Congratulations, Jamie - few people I know would ever think to approach such an effort. Julia loves you !
I love making my pastry with lard. The pastry is much easier to handle, and lard is far less expensive than butter. Ease of handling not only saves wear and tear on one's nerves, there's less time for gluten to develop, toughening the crust
My great granny ALWAYS made hers with lard,and they were always better. Mine still are when I make them that way!
@@amandafeliciano542Lard is the best…..cannot find decent lard in USA. It’s a staple in Canada grocery stores though….
@@judyparker7383Have you tried looking in ethnic stores then? I know Mexican stores sell manteca which is just pig lard. Never gotten an off-taste from them.
I'll definitely check out made in.
Congrats on getting sponsored.
@5:45 You mentioned, having to go back-and-forth to different pages in the book with chickeny hands. when I am dealing with a complicated recipe where it is an all on one page, I will photocopy the pages and tape them up on my cabinet doors. This way, I don’t have to touch the book at all, and I don’t even have to shuffle through the disposable pages.
I'm not sure why I like your channel. I think it's bc you keep everything so real. Mistakes and all. Thanks for keeping it real.
This was an awesome episode. Maybe they put that it was good to eat to distinguish from a salt crust chicken that you wouldnt eat the crust? Thanks for all your content! Omg so jealous of your new cookware!
Every time you’re making pastry I worry about how warm it is in your kitchen. 😆 I never really considered that until the time I made a buttercream frosting in the summer…in Texas heat. 😆 It was a slimy mess. After that, I’d crank up the ac before making temperature sensitive recipes. 🙂✌️
He's in NY, the heat isn't as intense as in TX.
0:46 dont sell yourself short man! You always excel while braving through hiccups🎉🎉🎉🎉🎉🎉🎉🎉
Dude you deserve like 50 million followers, you deserve it cus Julie is working your ass next level! I know she’s looking down from the heavens smiling though because you really do an amazing job bro!
That looks delectable! I think I'll actually try that!
Your stuffing was loose because you used freshly cooked rice. If the rice had cooled completely first, it would have been more firm. Also, the pastry only went bad because the hot rice was still releasing moisture, and it had nowhere to go but into the pastry dough. Lastly, the truffle flavor was missing because you didn't follow the recipe. 😂
I wonder, rather than normal white rice, could you substitute the stickier sushi rice, instead? If it has a tendency to hold together to begin with, could it make the stuffing more solid, too?
I thought that the rice looked too wet when he took it off the stove, so that may have also contributed.
Lmao. True.
Exactly. Julia should have put it in the instructions 😅
i don't think even cooling down could save that rice. you can't go back once your rice turns that level of mushy.
I make all my shortcrust pastry 50% butter, 50% lard, it’s how my mum taught me 👍🇬🇧❤️
Hi, Jamie. Can you please please please please please make a turducken this fall? Either for Canadian Thanksgiving or US Thanksgiving? I would LOVE to see your triumphant _Order up!_ over a triple-bird carcass 😂
YES! +1 for a Turducken
Please? 😇
I'm so glad I finally found a new video of your series. I have some advice. You need to stop holding your spoon over your dish when you measure vanilla, wine, etc. There is no time when you want an accidental half bottle of vanilla in anything. Just move over a cup or bowl and pour into your spoon, then turn and put it in. I am a chef. I'm very impressed with the way you have improved over time. Also your choice to occasionally take things apart and do it over is wonderful. You are doing so well, and don't worry I have ever met a single person who likes aspic LOL.
I love that you re- pastried! Great perseverance!!!
Some of the best pie crusts I’ve ever had were made from lard.
I really thought that you were going to have to stuff the chicken back into it's skin at some point, haha
I’ve had this dish but with a fully boned chicken. Stuff and tie chicken. Lightly brown in butter, chill before wrapping in cold pastry. Presentation is much better.
If you have a pencil with an eraser tip, you can use it to flip pages in stead of washing hands every time.
So proud of you for backing up, trouble shooting and redoing the pastry. It was the right call..."The Teutonic Plates of this bird are shifting sent me" now I'm imaging a chicken wearing German armor....
Some 1950s/60s dishes should stay there. But good for you for sticking it out! And hey, the stuffing looks good.
Great pots and pans. I will be looking into those.
i love watching you mess up and recover! probably one of the main reasons why i subscribed!
I might try this recipe soon, looks delicious.
Love your videos Jamie, thanks for another great one 😌
YES IT IS WORTH IT!!!
I would never make this, but it look good, i wish i could taste it !
Excel = Confidence. And I am here for this 🤛🏼
19:46 I had to suddenly stop and rewind when I misheard him say “a little Pepsi.”
You've made a 'Chicken and Mushroom bake', of the Greggs Bakery fame in the UK.
Just wow, this recipe is a mission impossible. Seriously impressed with what you did. 🙂
It looks so good, yet so complicated.
I think Jamie is doing a fabulous job with Julia's recipes given the time period difference.
I thought about him watching two ladies try to create dishes of Claude Monet. 😊 Love me some Jamie big time talent. ❤
Lard makes perfect pastry and pie crust!!!
I particularly enjoyed the freezer pastry work, an under appreciated sub genre 😂
I won't ever do this but I'm thinking I might make some chicken in pastry. Probably thighs and that stuffing (minus the liver) wrapped up like it's a Chicken Wellington.
You're really honing your instincts on when to start something over, which you can only get by making mistakes. I'm making plenty of mistakes but I'm not honing that particular skill as quickly!
Your face about keeping the chicken from kicking through the pastry 🤣
I ❤ the jaime and julia series
"I just have to break this down into sections"...pause..."chapters..."😆
Loving this series! Will definitely be following along to see what else you make - Jack
That made in 3qt saucier is my most favorite pan, no joke. I have both gas and induction stoves and it is the most used in my kitchen. This is not an ad! If anyone buys something from made in that is the buy if you are cooking for 1-4 people. I have all the sizes of sauciers they offer but I use the 3qt the most. My dream pan would be a 4qt that is just slightly taller and a touch wider with only one handle.
Holy crap, I cannot believe you did it again! That’s dedication.
might be easier to do it in a potpie form, but chicken, pate and pastry sounds yummy
The presentation was spot on, as you said, the serving was messy. The taste was great. That’s all that counts. A variety of flavors! 😊🎉❤