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!
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!
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.
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.
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.
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 😊😊😊😊😊😊😊
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.
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.
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.
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.
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 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 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.
"This Dough is also good to eat" isn't that odd of a statement when you realize that for much of history most pastries weren't really for eating, they were just there to hold the filling in.
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....
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.
The title of the recipe in french is already making me laugh XD "Poularde en soutien-gorge" means "Chicken in a bra", with a double-sense that it could also mean "Chick in a bra". That's not really what I expect to find in a cookbook XD And for some reason, the other name "Coq en pâte" (roaster in pastry) is an expression used to say we're comfortable.... which doesn't really seem comfortable for the roaster ^^'
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 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.
So apparently Julia was right about this dish requiring a large amount of truffles. Perhaps the dish would have been worth the hassle if it had the correct amount of truffle in it 🤔 Also “lard” refers to pork specifically. Fat from other animals have their own name.
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 😂
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. 🙂✌️
The deeper you get into Julia's cookbooks, the more you realize how absolutely unhinged some of her recipes are The woman loved to experiment with food. She's the mad scientist of cuisine.
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.
I think a roast chicken stuffed with that filling and served with the sauce sans cream, would be delicious and a modern update. No need for the show off pastry crust.
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 is a lot of work. So, wouldn't using the same stuffing, wrapped in pounded chicken breasts and covered with pastry make beautiful individual servings of this dish? Let the eaters have the pleasure of breaking open the crust to reveal the deliciousness inside. After watching this episode, that is the direction I would take.
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. ❤
The stuffing might have behaved better if you cooled it in the fridge. Now that I watched the rest of the video... duh! Julia should have put the chilling part in the recipe. Cheeky girl!
My guy, your rice was wet! And for fillings you are going to want to toss it in the fridge on a baking sheet over night before using it. Dries it out and gives it a better texture
That looks absolutely amazing and I’m sure that it taste incredible and I don’t know if I would’ve been able to do the same thing but from a viewer perspective, I would’ve put that under the broiler for a few minutes on high just a brown it a little bit more however, I am absolutely not hating on your technique, becauseyou know what you’re doing
To me it would make more sense to stuff the chicken and roast it, then bake a sheet of pastry scored into triangles and serve the chicken with the sauce with a couple of triangles of pastry. Much less fuss. Same result. Plus you still get to present a roasted chicken to the table so it still looks fancy. Plus what was with the whole truffle? Slice or grate it and put it in the stuffing. Otherwise it's just a waste of a truffle.
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 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
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!
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 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!
I'm kind of surprised by the comment about having to wash your hands to change pages -- one of the first things I ever do when doing a recipe from a book is photocopy it to use in the kitchen so I can lay out all the pages at the same time and they can get as dirty as they want. Also means I can mark it up, cross things off, add notes, and makes it easy to put it wherever I want with a magnet or pin or whatever too
*_WHY_* was the *RICE* so *_ABSOLUTELY SOGGY_** WET?!* I think had you cooked FLUFFY RICE, instead, this entire procedure would have gone MUCH MORE SMOOTHLY; the "bird" shape would have formed more easily, *_AND_* your pastry wouldn't have gotten SOGGY. *NEXT TIME, go for a FLUFFY rice, OK?* 🤗 ADDENDUM: *You **_STILL_** take WAY TOO LARGE OF BITES!* You *WILL* CHOKE YOURSELF one of these days, & *THAT'S NOT PRETTY!* *CUT. UP. YOUR. FOOD!*
1. If I remember correctly, Julia's father was quite comfortably well off. She received a monthly allowance from him, and he was appalled that she cooked instead of hiring one. Since she didn't need to work outside the home and she had no children, she had all the time in the world to cook elaborate dishes and focus on presentation, IMHO. 2. Truffles are an acquired taste, and a little goes a long way. It's easy to overdo it. Our local supermarket sold truffle cream cheese, along with some other rather odd flavors. I ended up hating it, which is a rarity for me and "interesting flavors". But there it is. Truffles: less is more. Again, IMHO.
Awesome, fantastic, terrific even. Great work, Congratulations, Jamie - few people I know would ever think to approach such an effort. Julia loves you !
I can’t help it. Where did the Anti-Chef Jamie from the Island cake or Russian cake episodes go (two of my favorites, there are many others)? You’ve become Chef Jamie (and I don’t mean Oliver). Be careful. Soon an important someone will ask you to do a limited time Pop-up restaurant with a set menu of your favorite recipes! ❤
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!
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!!
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.. 🥰
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.
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.
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 😂
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.
⭐⭐⭐⭐⭐
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 !
The only cooking show that genuinely makes me laugh, love it. Great recipes and cooking.
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.
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.😃
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 😊😊😊😊😊😊😊
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
Lard, in pastry dough, makes the crust crisper. You'll see lots of pie dough recipes that include Crisco/lard.
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.
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.
The second you served it, my brain said...so....why all the fuss? But you did it!
And just like that, Jamie makes another Sunday afternoon great.
i love how you include the trial and errors of the pastry dough
3 episods in one single week😍😍 you are spoiling us too much man
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.
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😊😊😊
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 ;-)
I gasped when you pulled it out of the oven and said you were redoing the pastry. A very smart and successful move. Kudos.
ALWAY lifts my day when an Antichef video drops 🥰
I love that you re- pastried! Great perseverance!!!
Great decision to redo the dough. It looks lovely! Definitely not worth all that hassle though. Now I want chicken. Congrats on the sponsor!
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.
0:46 dont sell yourself short man! You always excel while braving through hiccups🎉🎉🎉🎉🎉🎉🎉🎉
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.
Your face about keeping the chicken from kicking through the pastry 🤣
So happy to see you've got a sponsor... take note companies! Well done, you have waaaay more patience than I have for pastry😅
"This Dough is also good to eat" isn't that odd of a statement when you realize that for much of history most pastries weren't really for eating, they were just there to hold the filling in.
Truly love how you persevere, Jamie. Great job 😋
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....
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.
Zero star apartment kitchen 😂😂. My husband’s name is Steve & I am ridiculously happy when I see Steve the Whiz Kid.
The title of the recipe in french is already making me laugh XD
"Poularde en soutien-gorge" means "Chicken in a bra", with a double-sense that it could also mean "Chick in a bra". That's not really what I expect to find in a cookbook XD
And for some reason, the other name "Coq en pâte" (roaster in pastry) is an expression used to say we're comfortable.... which doesn't really seem comfortable for the roaster ^^'
Hahahaha, that is very ironic considering what he did to her breasts.
You tossed the truffle wft... Can you say vanilla beans😂
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 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.
That chicken was not roasted long enough. At LEAST another 45 minutes.
I was waiting for a thermometer test.
I was amazed it wasn't raw ...
i love watching you mess up and recover! probably one of the main reasons why i subscribed!
You need the stuffing to be cold. It makes things easier to shape it however you want. It was too warm so of course it was not cooperating with you.
So apparently Julia was right about this dish requiring a large amount of truffles. Perhaps the dish would have been worth the hassle if it had the correct amount of truffle in it 🤔 Also “lard” refers to pork specifically. Fat from other animals have their own name.
I always felt guilty for washing my mushrooms. After this, there will be no guilt. Thank you, Jamie.
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? 😇
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.
The deeper you get into Julia's cookbooks, the more you realize how absolutely unhinged some of her recipes are
The woman loved to experiment with food. She's the mad scientist of cuisine.
YES IT IS WORTH IT!!!
You've made a 'Chicken and Mushroom bake', of the Greggs Bakery fame in the UK.
Julia Child mushroom stuffing recipes (duxelles) are BEYOND delicious
You can’t blame the lack of truffle flavor when you didn’t use the recommended amount of truffle or liquid.
I could seriously see Gordon Ramsay joining you on one of these cooks trying to do exactly as Julia Child says... and it being legit comical.
YESSSS! Brilliant idea.
Oh .. pie dough with part lard is wonderful! Try it sometime! I replace 1/3 of the butter with the lard.
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.
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
Just got up to pee as you do at my age at random hours of the night. One am Irish time and I’m definitely not going back to bed yet. What a treat 🎉
I might try this recipe soon, looks delicious.
I think a roast chicken stuffed with that filling and served with the sauce sans cream, would be delicious and a modern update.
No need for the show off pastry crust.
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! 🫡🫡🫡🫡🫡
That is a lot of work. So, wouldn't using the same stuffing, wrapped in pounded chicken breasts and covered with pastry make beautiful individual servings of this dish? Let the eaters have the pleasure of breaking open the crust to reveal the deliciousness inside. After watching this episode, that is the direction I would take.
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 really thought that you were going to have to stuff the chicken back into it's skin at some point, haha
The stuffing might have behaved better if you cooled it in the fridge. Now that I watched the rest of the video... duh! Julia should have put the chilling part in the recipe. Cheeky girl!
Once you start playing with a saucier, you never go back. I use mine (an inherited copper All-Clad) nearly every day.
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.
Lard makes perfect pastry and pie crust!!!
Another great video!
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.
My guy, your rice was wet! And for fillings you are going to want to toss it in the fridge on a baking sheet over night before using it. Dries it out and gives it a better texture
That looks absolutely amazing and I’m sure that it taste incredible and I don’t know if I would’ve been able to do the same thing but from a viewer perspective, I would’ve put that under the broiler for a few minutes on high just a brown it a little bit more however, I am absolutely not hating on your technique, becauseyou know what you’re doing
To me it would make more sense to stuff the chicken and roast it, then bake a sheet of pastry scored into triangles and serve the chicken with the sauce with a couple of triangles of pastry. Much less fuss. Same result. Plus you still get to present a roasted chicken to the table so it still looks fancy. Plus what was with the whole truffle? Slice or grate it and put it in the stuffing. Otherwise it's just a waste of a truffle.
A lard dough is my personal favourite. It’s the mouthfeel
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 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
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!
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 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!
I'm kind of surprised by the comment about having to wash your hands to change pages -- one of the first things I ever do when doing a recipe from a book is photocopy it to use in the kitchen so I can lay out all the pages at the same time and they can get as dirty as they want. Also means I can mark it up, cross things off, add notes, and makes it easy to put it wherever I want with a magnet or pin or whatever too
That business of flipping pages drives me nuts. I'd take a scan of it and piece it all into one document in my iPad.
I LOVE that you decided to redo the pastry. Your dedication to high standards is really inspiring!
Julia’s cooking is on PBS, television, she is so much fun
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!
All lard is pork lard, and half butter half lard makes lovely a crispy pastry.
I hate to comment on advertising, but I LOVE my Made In saucier. It's a great all-purpose pan.
I can't tell you how badly I want to see you go on Masterchef.
*_WHY_* was the *RICE* so *_ABSOLUTELY SOGGY_** WET?!* I think had you cooked FLUFFY RICE, instead, this entire procedure would have gone MUCH MORE SMOOTHLY; the "bird" shape would have formed more easily, *_AND_* your pastry wouldn't have gotten SOGGY.
*NEXT TIME, go for a FLUFFY rice, OK?* 🤗
ADDENDUM: *You **_STILL_** take WAY TOO LARGE OF BITES!* You *WILL* CHOKE YOURSELF one of these days, & *THAT'S NOT PRETTY!*
*CUT. UP. YOUR. FOOD!*
If you have a pencil with an eraser tip, you can use it to flip pages in stead of washing hands every time.
1. If I remember correctly, Julia's father was quite comfortably well off. She received a monthly allowance from him, and he was appalled that she cooked instead of hiring one. Since she didn't need to work outside the home and she had no children, she had all the time in the world to cook elaborate dishes and focus on presentation, IMHO.
2. Truffles are an acquired taste, and a little goes a long way. It's easy to overdo it. Our local supermarket sold truffle cream cheese, along with some other rather odd flavors. I ended up hating it, which is a rarity for me and "interesting flavors". But there it is. Truffles: less is more. Again, IMHO.
Maybe the stuffing should of been cold?
Awesome, fantastic, terrific even. Great work, Congratulations, Jamie - few people I know would ever think to approach such an effort. Julia loves you !
New upload!! And I’m early! What is this? A turducken? The title reminds me of that lol
I can’t help it. Where did the Anti-Chef Jamie from the Island cake or Russian cake episodes go (two of my favorites, there are many others)? You’ve become Chef Jamie (and I don’t mean Oliver). Be careful. Soon an important someone will ask you to do a limited time Pop-up restaurant with a set menu of your favorite recipes! ❤
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'll definitely check out made in.
Congrats on getting sponsored.
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!
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!!
You're just too great man, love from Catalonia ❤
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.
That looks delectable! I think I'll actually try that!