@ANTI-CHEF Jaimie, Sous Chef here, if you try lady fingers again in the future, try whipping the egg whites to soft peaks and when you sift in the flour to the mixture, add in some cornstarch with it! (5 teaspoons of corn starch for everyone 1 cup of flour). I can say your feelings in this video are very much the same experienced in a bad day of working in the kitchen, but you did one of the more important things and that was critical thinking on how to fix your problem and get a solution. I discovered your channel a couple of months ago, and I gotta say, you do fantastic work and your drive to learn and create new recipes is inspiring. Keep up the good work!
ngl...as soon as he said that, I was like " Noooooooo..don't go there! Go to the store !! Avoid the pain and disappointment ( revealing my shattered soul here..) " nota bene: SO glad Jamie went to the store. Soul resurrected !😇
Watch any Italian TH-camr and when they get to the lady fingers part of tiramisu, they inevitably tell you to BUY a good quality Italian brand. Ain’t nobody but Julia suggesting a home cook make those! 😂
So…. I live between the fire station and the ER in a SMALL town and I watch your videos and now when I hear the sirens I automatically think, “I hope everyone’s ok!” BUT!!!! My husband works at the ER!!! So I text it to him - “I hope everyone’s ok….” And he’s like,”They will be…” It’s nice. ❤
I love when you jump up and say "Silver Fox!!!" Makes my day every time. I have a white Kitchen Aid exactly like your's. I've started jumping up and saying Arctic Fox. Everyone thinks I'm nuts, "What is she doing???"
My GOD Jamie... You make cooking so insanely relatable.. Thank you for showing your "failures" and "frustrations". It's rare on social media, and it's incredibly reassuring to those of us that are trying.
@@joandeimling7681 He gave me the confidence to relearn my cooking/baking skills after I lost my memory to trauma. My memory is coming back, and I attribute that to perseverance. He's like a cooking/baking coach... keeps lifting our spirits and he "won't give up without a fight!"
Put your piping bag in the fridge between batches so the batter doesn’t get too warm. That’s why it’s runny by the 3rd batch. Just holding the piping bag warms whatever is inside it. Love you & your content Jamie💖🙌
When making the ladyfingers: 350 oven, 300 is too low. Mix in your sugar and salt in the egg whites a bit slower. When mixing the yolks do the same, just a bit slower. Give the yolks another beating before mixing in your whipped egg whites. They may have deflated. When adding the sifted flower also add a bit of corn starch and mix in the flower a little at a time as you fold it in being sure to carefully and gently marry everything together so that no lumps of egg whites remain. When you go to pipe your ladyfingers the batter should be thick enough that the piped fingers are the same height as the store bought ones before baking. If they are flat and spreading? You went too fast. Hope you try again Jamie, but I don't blame you if you don't. Thanks for the great job you do on the show and best wishes!
Air Bubbles are key and hand mixing is best because your hands can feel the density when you know you've over mixed the components. From the video, the egg whites collapsed on you at the beginning, and that's why the cookies were the sloppy entertainment that they were. 😂 hand mix lady fingers if you can or use a handheld mixer. These are old cookies and modern mechanisms destroy the air bubbles.
The mental breakdown inducing baking videos are by far my favorite. It makes me feel less alone to see epic kitchen fails happen to everyone. I can relate so hard to the crushing frustration of seeing all the work and money spent on ingredients turn out like crap.
For shits and giggled I googled lady fingers vids. The batter was just too runny here. It should look like you are piping butter cream. I hope he tried it one more time with a different recipe.
Julia's recipes have been wrong before, and sometimes they are not clearly written. Other commenters here suggest corrections, as I suspected, especially the oven temp - 300 is too low. As for the texture, the ladyfingers are better on the dry side (contra Julia) because they absorb a lot of liquid from the fruit and custard. I agree with Jamie the strawberry is too dominant and not needed - much better would be plain whipped cream with all those flavours.
1) The are silicone forms to bake them right - if you want to REALLY make them yourself 2) Replace part of the flour with starch (30-50%) and bake at 350F 3) Buying makes it so much easier and results are more consistent... You did the right move! 🎉🎉🎉
What kind of starch do you recommend, cornstarch? I ask out of curiousity because the type of starch definitely matters. I once tried replacing cornstarch with tapioca starch in a batter for a savory coating and the results were disgusting 😅
It is nice to see you doing Julia's recipes again. If insanity hits and you decide to try lady fingers again, try dusting the baking tray with powdered sugar before you pipe them. It really helps hold down the spreading.
The BEST 24 minutes 39 seconds of the week!! So enjoyable and I actually let out a gasp of relief when the damn thing turned out so beautifully. You did a helluva job!
Jaime, I feel your pain! Here are a few tips from a baker that may help: 1. Try measuring the ingredients by weight. I've found with baking precision is super important so I would try a recipe that has you measure out everything in grams. I know it may seem trivial but just a little bit more sugar or flour can really make a difference in the texture of the final product! 2. Your lady finger batter looks way too runny it should be stiffer and airier. Try a different method of making them. I like the method that has you whip the egg whites and sugar to stiff peaks then very gently incorporate the egg yolks and then sift in the flour. Since this method has more sugar in the egg whites (you're not dividing it), I find the egg whites are more stable and this leads to a better rise in the oven. 3. If all else fails instead of piping individual lady fingers, just bake the batter in a single sheet and cut out the shapes you need. I like to do this for the parts where the lady fingers are going to be obscured like the inside layer. Then you can use the store-bought lady fingers for the parts where you actually need to see the shape of the lady fingers like for the outside. Don't give up! You can do it!
between the craziness for the lady finger and the incredible editing, your vids are better every time I see you, you're doing an amazing job! How is it that you don't still have a million subscribers is crazy, I ADORE your videos! and what about writing a book with your best recipes Jamie? I'd love to buy it!
I feel your despair. I tried making lady fingers once. I tried everything to make them not spread. Nothing worked. Never tried again. You are a hero to do it more than once.
Such a different utuber too…he came here learning as we saw him as we were at the same time This is such an effort into his personal growth and ambition…I applaud this guy! He’s come so far ❤
every time I see you making ladyfinger I wonder why HAHAHA, It is one of those things no one makes anymore, you just spread the same preparation on a baking sheet and once cooked you cut them into sticks... I've always called that preparation biscuit, and it's the one you usually prepare for a roll or a tiramisu. But yes, the store bought ones are always just fine and they work so much better sometimes!!
This is basically an elaborate bread pudding, as you noticed, and you'll enjoy it more if you think of it that way. The custard is thin because it isn't finished yet; it's supposed to soak into the cake. I also have a lot of trouble with lady fingers. Instead of struggling, I make a nice génoise and slice it into mock lady fingers. It doesn't look the same, but it works and it is quite attractive for this recipe. I'd also suggest that you look for some really high-end glacé fruit, or better yet, make you're own. You'll be shocked by the difference. I make my own supply of candied citron, bitter-orange, and lemon peel, stick them in jars with the candying syrup, cover with a little brandy, and use the peel whenever I need it. It lasts for years, and you'll find that you use the good stuff year round, not just for the holidays. It's great on ice cream in the summer!! Other fruits are more trouble and the best you can do is to order them from France. It costs a fortune, unfortunately, but it's worth it.
I second your methods, I do the same. No way with lady fingers, yes to genoise and homemade candied fruit. Fresh organic oranges, slightly dehydrated cherries, good quality lemons, all will totally elevate this recipe and fruitcakes. It’s a night a day difference. People hate fruitcake because of that horrible fruit mix. When you do it yourself they’ll actually say, so what do you call this? “Fruitcake.” Whaaa???
@@suran396 First, the quick way for oranges and lemons. Cut the peel (pith and all) of 3 oranges or 4 lemons into ⅜″ cubes. Bring them to a boil in plenty of water to cover, boil for 1 minute, and rinse them in cold water. Boil and rinse *2 more times*. Cover the peel with ¾ c sugar and 1½ c water. Bring it to a boil and hold it at a strong simmer for 15 minutes, till the syrup is thick but not caramelized. Put the peel and syrup in a jar and top it up with brandy or rum. This is Jacques Pépin's method. You can use it for grapefruit, tangerine, and lime peel, too, but I don't use those in pastry. This would probably also work for citron, but I haven't tried it. Next, the traditional way for all sorts of peel, which is not for the faint of heart. Pull the peel from the fruit (pith and all) and cut it into wedges. Soak it overnight. Next day, simmer the peel till tender but not mushy-up to 1 hour for citrons, grapefruits, oranges, and limes; 15 minutes for tangerines and lemons. Boil up a syrup of 60 oz (7½ c) water and 18 oz (2¼ c) sugar. Pour the boiling syrup over the peel. Set aside for 24 hours. Next day, pull the peel, add 6 oz (¾ c) sugar to the syrup, bring it to a boil, and pour it back over the peel. Set aside for 24 hours. *For 6 more days*, repeat the process of pulling the peel, adding 6 oz sugar to the syrup, bringing it to a boil, pouring it over the peel, and waiting 24 hours. I prefer this crazy method, but that's probably because I think it's fun to do, not because the finished product is noticeably better. I make enough to last a few years, so I don't do it very often and I can afford to spend some time on it.
Jamie's hatred of piping bags is the most relatable thing. I have been baking cakes for years, and I never ever do piping because I hate those infernal contraptions with every fiber of my being.
I applaud you for knowing when to quit. Thank god you didn’t keep trying with the dreaded lady fingers. The melting batter mess was painful to watch, and very funny. Your final product was lovely. Kudos!!!
A long time ago, about 55-60 years ago, we had hand sifters. They were like large metal cans that had two screens in them. They also had metal plates that moved. The can had handles on the outside. When the handles were squeezed, the plates in the can would force the flour through the screens and the flour was sifted. I think this process was faster than what is now done with the single screen and spoon.
I had one of those - I think I inherited it from my mom and worked like a treat. I now have a similar contraption but the handle (instead of a squeeze) is a turning handle and it rotates two circles of metal over the screen. Hard to describe, but the concept is similar (and also very fast). They are a pain to clean though.
Sweet baby lol! The ladyfingers debacle reminds me of myself making pastry at Christmas.. I always end up crying over it lol😭🤣 I’m glad it turned out though! Thank you for another great episode Jamie!
Mad respect for still trying to make your own ladyfingers. Pretty much everyone I've seen just say "don't do em, just buy em!". So no shade on you what so ever for that. Looked great in the end!
Hello sir, I love your channel. At our Thanksgiving meal I pulled out my gray Kitchenaid mixer to make whipped cream for the desert pies. After placing the machine on my kitchen island, I leaned down behind it, jumped up and said, "The gray fox!!!" Everyone looked ar me confused, while I just smiled. Great shows brother. Cheers!
It's not dough, it's a batter. It uses whipped egg whites as evening. He needs a much stiffer egg white, which will make a more fluffy batter. His ribbons were much too deflated and runny here.
@@charlibrown7745 I always get those two confused, thank you. If he made stiffer peaks and then cooled them would that work? Or would the stiff peaks deflate in the fridge?
Jamie, Jamie. I started laughing when you said Ladyfingers; I remember your previous encounter with them. I was thinking about trying this myself, but I definitely will be getting store bought ladyfingers. Respect for your courage/ stubbornness.
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"I'm making my own lady fingers"
Oh, stand back folks, here it comes...
"I'm never making lady fingers again as long as I live!"
That tracks.
😂😂😂
Just a bad day in the office. You will live. LOL
Most Italians just buy the lady fingers.
You said "lady fingers," and I immediately started to laugh. I remember!
Me too!!!!🤣 It is one of those videos that can't be forgotten. Bless his heart!
As soon as I saw it I thought “oh I hope he has some store bought as backup” and no… they had to be acquired haha
Exactly! I was wondering why he was going to try again
Same I was like oh no….😂
Me too. I was laughing so much as the disaster unfolded
Jamie says “Lady Fingers “ I say “Trip to the store!” 😂😂😂
I said oh no, not lady fingers. Just buy them.
I’m with you
Same with puff pastry. The effort vs reward just isn't there. If you can do better than store bought you're going to spend way too much time doing it.
I have made lady fingers, puff pastry and croissants once each. Store bought is fine :)
Hahaha! Yeah!
This is one of the episodes that reminds me why pastry chefs are a thing.
Its a science!
The fact he keeps eating them whilst frustrated is stealing my soul😅😢
@ANTI-CHEF Jaimie, Sous Chef here, if you try lady fingers again in the future, try whipping the egg whites to soft peaks and when you sift in the flour to the mixture, add in some cornstarch with it! (5 teaspoons of corn starch for everyone 1 cup of flour). I can say your feelings in this video are very much the same experienced in a bad day of working in the kitchen, but you did one of the more important things and that was critical thinking on how to fix your problem and get a solution. I discovered your channel a couple of months ago, and I gotta say, you do fantastic work and your drive to learn and create new recipes is inspiring. Keep up the good work!
Viewer here! That was such a kind thing to say to Jamie. And so helpful.
I love this show and want to see him succeed
The name checks out.
"Did I mention I'm making my own lady fingers" oh shit!😂
ngl...as soon as he said that, I was like " Noooooooo..don't go there! Go to the store !! Avoid the pain and disappointment ( revealing my shattered soul here..) "
nota bene: SO glad Jamie went to the store. Soul resurrected !😇
I said the same thing. 😂
I gave the thumbs up after you said "I will never make lady fingers again!" thank god
Watch any Italian TH-camr and when they get to the lady fingers part of tiramisu, they inevitably tell you to BUY a good quality Italian brand. Ain’t nobody but Julia suggesting a home cook make those! 😂
@@tessie7e777the Preppy chef does lol
So…. I live between the fire station and the ER in a SMALL town and I watch your videos and now when I hear the sirens I automatically think, “I hope everyone’s ok!” BUT!!!! My husband works at the ER!!! So I text it to him - “I hope everyone’s ok….” And he’s like,”They will be…” It’s nice. ❤
Your hubby is an angel.
"They will be !"..My hand covered my heart in awe , and awwww, at his compassion and conviction.
Greetings from Australia xx
@@aussiegirl3585Just a viewer here ;love it when y’all chime in on America!
We watch ‘60min’ but the Aussie version. Good job
I love when you jump up and say "Silver Fox!!!" Makes my day every time. I have a white Kitchen Aid exactly like your's. I've started jumping up and saying Arctic Fox. Everyone thinks I'm nuts, "What is she doing???"
Do you see him peeking through the glass bowl?? hahaha
Love the Silver Fox jump too, always brings a smile😀
My GOD Jamie... You make cooking so insanely relatable.. Thank you for showing your "failures" and "frustrations". It's rare on social media, and it's incredibly reassuring to those of us that are trying.
I like he is forever knocking stuff over and spilling on the counter. Me all the time!!!!
@@joandeimling7681 He gave me the confidence to relearn my cooking/baking skills after I lost my memory to trauma. My memory is coming back, and I attribute that to perseverance. He's like a cooking/baking coach... keeps lifting our spirits and he "won't give up without a fight!"
You should make some sort of trifle with the failfingers. A good jumbled trifle doesn't care about things breaking apart.
amen, plus "failfingers" needs to go in the dictionary
My friend from Italy just says to buy the lady fingers. Saves you tears. Also there are lady finger pans you can get.
I figured there's gotta be some moulds and the like that one could get just for ladyfingers because holy crap that's painful >.
Put your piping bag in the fridge between batches so the batter doesn’t get too warm. That’s why it’s runny by the 3rd batch. Just holding the piping bag warms whatever is inside it. Love you & your content Jamie💖🙌
Don't put the bag in lol put the bowl with the rest of the batter
When making the ladyfingers:
350 oven, 300 is too low.
Mix in your sugar and salt in the egg whites a bit slower.
When mixing the yolks do the same, just a bit slower. Give the yolks another beating before mixing in your whipped egg whites. They may have deflated.
When adding the sifted flower also add a bit of corn starch and mix in the flower a little at a time as you fold it in being sure to carefully and gently marry everything together so that no lumps of egg whites remain. When you go to pipe your ladyfingers the batter should be thick enough that the piped fingers are the same height as the store bought ones before baking. If they are flat and spreading? You went too fast.
Hope you try again Jamie, but I don't blame you if you don't.
Thanks for the great job you do on the show and best wishes!
I think it's time: Jamie needs to do an episode just making lady fingers and finally mastering it.
Air Bubbles are key and hand mixing is best because your hands can feel the density when you know you've over mixed the components. From the video, the egg whites collapsed on you at the beginning, and that's why the cookies were the sloppy entertainment that they were. 😂 hand mix lady fingers if you can or use a handheld mixer. These are old cookies and modern mechanisms destroy the air bubbles.
The mental breakdown inducing baking videos are by far my favorite. It makes me feel less alone to see epic kitchen fails happen to everyone. I can relate so hard to the crushing frustration of seeing all the work and money spent on ingredients turn out like crap.
I screwed up a batch of Christmas cookies earlier. I cannot express how good this video made me feel.
Oh the SILVER FOX LEAP!!! Gets me every time.
Me too 😂
It’s the cutest! 👨🍳
The silver fox leap gives me so much joy!
Me too !! His youthful enthusiasm and love of cooking is great to watch !! But Silver Fox Leap is the most charming of all!
I start grinning every time the silver fox comes out anticipating the jump, it makes me so happy 😁
I have to believe it’s the ladyfingers recipe because I’ve made ladyfingers before and he’s a better chef than me 😅
For shits and giggled I googled lady fingers vids. The batter was just too runny here. It should look like you are piping butter cream.
I hope he tried it one more time with a different recipe.
The ribbons were too thin.
I wonder if he could try someone else’s lady finger recipe. What is your recipe for ladyfingers?
Yes, there might be a mistake in the recipe or something. You’ve made much more difficult pastries with success.
Julia's recipes have been wrong before, and sometimes they are not clearly written. Other commenters here suggest corrections, as I suspected, especially the oven temp - 300 is too low. As for the texture, the ladyfingers are better on the dry side (contra Julia) because they absorb a lot of liquid from the fruit and custard.
I agree with Jamie the strawberry is too dominant and not needed - much better would be plain whipped cream with all those flavours.
1) The are silicone forms to bake them right - if you want to REALLY make them yourself
2) Replace part of the flour with starch (30-50%) and bake at 350F
3) Buying makes it so much easier and results are more consistent... You did the right move! 🎉🎉🎉
What kind of starch do you recommend, cornstarch? I ask out of curiousity because the type of starch definitely matters. I once tried replacing cornstarch with tapioca starch in a batter for a savory coating and the results were disgusting 😅
It is nice to see you doing Julia's recipes again. If insanity hits and you decide to try lady fingers again, try dusting the baking tray with powdered sugar before you pipe them. It really helps hold down the spreading.
the content is great, the editing is GREAT, the music is the GREATEST. No, seriously, the content is GREAT
the candadianness of "FRICK!", bless
We say it a lot in the U.S., too !!
As someone who's been watching for a couple years and has seen many a cookbook tumble (RIP, Scott), I'm so glad you got a sturdy book holder.
Your never give up spirit is inspiring... Except when you give up, which works too
I've never felt such a strong desire to give one of my favorite creators a big Auntie hug. Thanks for all of your perseverance 😅.
The BEST 24 minutes 39 seconds of the week!! So enjoyable and I actually let out a gasp of relief when the damn thing turned out so beautifully. You did a helluva job!
Well, it's been smooth sailing for a while now. Julia brings the classic Anti-Chef episodes back. 🥳
That crouch behind the silver fox 😂
An unintended consequence of switching to a glass bowl 😂
@@bondfool I mean if only there'd have been a twerk action 😆💀
... and the little peek at us before he jumps .... so ingenuous and childlike ... we're right there with him and it's a great day when Jamie posts !!
It makes me giggle every single time. 😂
I was in TEARS laughing during the lady fingers segment! 😂😂
I think this is the first video I've seen where the charlotte mold was taken off, and the food didn't completely collapse 😂😂
Jaime, I feel your pain! Here are a few tips from a baker that may help:
1. Try measuring the ingredients by weight. I've found with baking precision is super important so I would try a recipe that has you measure out everything in grams. I know it may seem trivial but just a little bit more sugar or flour can really make a difference in the texture of the final product!
2. Your lady finger batter looks way too runny it should be stiffer and airier. Try a different method of making them. I like the method that has you whip the egg whites and sugar to stiff peaks then very gently incorporate the egg yolks and then sift in the flour. Since this method has more sugar in the egg whites (you're not dividing it), I find the egg whites are more stable and this leads to a better rise in the oven.
3. If all else fails instead of piping individual lady fingers, just bake the batter in a single sheet and cut out the shapes you need. I like to do this for the parts where the lady fingers are going to be obscured like the inside layer. Then you can use the store-bought lady fingers for the parts where you actually need to see the shape of the lady fingers like for the outside.
Don't give up! You can do it!
Im sure your comments are well intentioned, but probably not what he needs to hear right now.
Hair is popping today and I’m here for it!
The hair could have it's own show.
"extra fancy fruit cake mix" is what my friends and I are
LOLLLL
Amazing.
Oh I am absolutely using that one from now on. Thank you!! 😂
Sounds fun!
That looked stressful
Jamie has 2 kryptonites: lady fingers and rolled cakes
I aM French and I have a recipe that works for ladyfingers 6 eggs 70grams of flour 50grams of cornflour 120grams of sugar
display name and comment, yup checks out
Any time you bake with egg white peaks, there is a high chance of failure. The sugar , the moisture and temperature in the kitchen are the key .
Beautiful cookbook holder.
Katherine had your soul in mind.
between the craziness for the lady finger and the incredible editing, your vids are better every time I see you, you're doing an amazing job! How is it that you don't still have a million subscribers is crazy, I ADORE your videos!
and what about writing a book with your best recipes Jamie? I'd love to buy it!
Your music choices are genius.
I love this man and his shenanigans.
I feel your despair. I tried making lady fingers once. I tried everything to make them not spread. Nothing worked. Never tried again. You are a hero to do it more than once.
Such a different utuber too…he came here learning as we saw him as we were at the same time
This is such an effort into his personal growth and ambition…I applaud this guy!
He’s come so far ❤
19:27 That look of surprised success is perfect!
every time I see you making ladyfinger I wonder why HAHAHA, It is one of those things no one makes anymore, you just spread the same preparation on a baking sheet and once cooked you cut them into sticks... I've always called that preparation biscuit, and it's the one you usually prepare for a roll or a tiramisu. But yes, the store bought ones are always just fine and they work so much better sometimes!!
This is basically an elaborate bread pudding, as you noticed, and you'll enjoy it more if you think of it that way. The custard is thin because it isn't finished yet; it's supposed to soak into the cake. I also have a lot of trouble with lady fingers. Instead of struggling, I make a nice génoise and slice it into mock lady fingers. It doesn't look the same, but it works and it is quite attractive for this recipe. I'd also suggest that you look for some really high-end glacé fruit, or better yet, make you're own. You'll be shocked by the difference. I make my own supply of candied citron, bitter-orange, and lemon peel, stick them in jars with the candying syrup, cover with a little brandy, and use the peel whenever I need it. It lasts for years, and you'll find that you use the good stuff year round, not just for the holidays. It's great on ice cream in the summer!! Other fruits are more trouble and the best you can do is to order them from France. It costs a fortune, unfortunately, but it's worth it.
I second your methods, I do the same. No way with lady fingers, yes to genoise and homemade candied fruit. Fresh organic oranges, slightly dehydrated cherries, good quality lemons, all will totally elevate this recipe and fruitcakes. It’s a night a day difference. People hate fruitcake because of that horrible fruit mix. When you do it yourself they’ll actually say, so what do you call this? “Fruitcake.” Whaaa???
I’ve found my people.
Any suggestions on videos on how to make your own?
@@suran396 First, the quick way for oranges and lemons. Cut the peel (pith and all) of 3 oranges or 4 lemons into ⅜″ cubes. Bring them to a boil in plenty of water to cover, boil for 1 minute, and rinse them in cold water. Boil and rinse *2 more times*. Cover the peel with ¾ c sugar and 1½ c water. Bring it to a boil and hold it at a strong simmer for 15 minutes, till the syrup is thick but not caramelized. Put the peel and syrup in a jar and top it up with brandy or rum. This is Jacques Pépin's method. You can use it for grapefruit, tangerine, and lime peel, too, but I don't use those in pastry. This would probably also work for citron, but I haven't tried it.
Next, the traditional way for all sorts of peel, which is not for the faint of heart. Pull the peel from the fruit (pith and all) and cut it into wedges. Soak it overnight. Next day, simmer the peel till tender but not mushy-up to 1 hour for citrons, grapefruits, oranges, and limes; 15 minutes for tangerines and lemons. Boil up a syrup of 60 oz (7½ c) water and 18 oz (2¼ c) sugar. Pour the boiling syrup over the peel. Set aside for 24 hours. Next day, pull the peel, add 6 oz (¾ c) sugar to the syrup, bring it to a boil, and pour it back over the peel. Set aside for 24 hours. *For 6 more days*, repeat the process of pulling the peel, adding 6 oz sugar to the syrup, bringing it to a boil, pouring it over the peel, and waiting 24 hours. I prefer this crazy method, but that's probably because I think it's fun to do, not because the finished product is noticeably better. I make enough to last a few years, so I don't do it very often and I can afford to spend some time on it.
@@michaeltres dang, thank you! And cherries, etc?
God I love this channel.
Right? I'm pretty sure I survived the pandemic because of Jamie and the You Suck at Cooking guy.
Jamie's hatred of piping bags is the most relatable thing. I have been baking cakes for years, and I never ever do piping because I hate those infernal contraptions with every fiber of my being.
Always thumbs up for the flawless music selections.
I reckon that there's a whole episode dedicated to Jamie learning how to perfect Lady fingers in the future. Now that's something that I'd watch! 😂😂
I applaud you for knowing when to quit. Thank god you didn’t keep trying with the dreaded lady fingers. The melting batter mess was painful to watch, and very funny.
Your final product was lovely. Kudos!!!
A long time ago, about 55-60 years ago, we had hand sifters. They were like large metal cans that had two screens in them. They also had metal plates that moved. The can had handles on the outside. When the handles were squeezed, the plates in the can would force the flour through the screens and the flour was sifted. I think this process was faster than what is now done with the single screen and spoon.
I had one of those - I think I inherited it from my mom and worked like a treat. I now have a similar contraption but the handle (instead of a squeeze) is a turning handle and it rotates two circles of metal over the screen. Hard to describe, but the concept is similar (and also very fast). They are a pain to clean though.
We still have these, what are you talking about?
Just type in “sifter for baking”
I loved the sound track for this! I kept giggling throughout
I have never made lady fingers...and it's exactly the sort of thing I would dread making. I so feel your frustration with trying to make them!
Just learning to cook myself and your show is incredible. So many techniques, the fails and fixes, the unexpected wins. Love it. Thanks.
Sweet baby lol! The ladyfingers debacle reminds me of myself making pastry at Christmas.. I always end up crying over it lol😭🤣 I’m glad it turned out though! Thank you for another great episode Jamie!
Congrats on the mail opening and I'm glad you got a better stand for your cookbooks!
Thanks to Jamie for suffering for our entertainment!
Your angst during this one was great! You had me laughing out loud several times!
Oh comfort and joy...
I've never been more excited to see a dessert turn out well! Its gorgeous.
I love a broadcast chef who puts ingredients into a mix and says, “Don’t ask!!” 😜
52 seconds ago is crazy (and right when I’m supposed to go to bed!) Thanks for the upload!
Ladyfingers AND a pudding. I feel such a shiver of dread before I even watch the episode!
Watching this…I’m just going to buy them! ☺️ love your show!
That cookbook holder looks amazing!
Love the swag! Applause to you and your generous fans!
This is the exact thing my Sunday needed ❤️
How many times as Julia lost in your Chef vs Chef series? She's getting back at you from beyond.
I love pudding. People think I have the taste buds of an old woman because of it, but I don't care. Pudding is delicious.
My favorite part is when you say, "Order up!"
Mad respect for still trying to make your own ladyfingers. Pretty much everyone I've seen just say "don't do em, just buy em!". So no shade on you what so ever for that. Looked great in the end!
Awe! Great segment at the end!
That was one of the most entertaining cooking show I've seen in a while! Looks delicious Bravo
Jamie, we are all with you- just buy the lady fingers
Hello sir, I love your channel. At our Thanksgiving meal I pulled out my gray Kitchenaid mixer to make whipped cream for the desert pies. After placing the machine on my kitchen island, I leaned down behind it, jumped up and said, "The gray fox!!!" Everyone looked ar me confused, while I just smiled. Great shows brother. Cheers!
Jamie's making ladyfingers again? *grabs an alcoholic drink to prepare*
Okay, 2:37 in and I'm thinking, "I ❤ love how unselfconscious Jamie is with The Silver Fox. Just adore these insider touches ❤
You have to admire Jamie's gumption sticking to baking, when you're wondering if he's going to destroy one of his pans again
You DID it!!! The ladyfingers thing looked like a success ! Congratulations!
I'm sure when making lady fingers, you want to chill the dough first? It helps it thicken slightly, which in turn makes it easier to shape
It's not dough, it's a batter. It uses whipped egg whites as evening. He needs a much stiffer egg white, which will make a more fluffy batter. His ribbons were much too deflated and runny here.
@@charlibrown7745still needs to be cold.
@@charlibrown7745 I always get those two confused, thank you. If he made stiffer peaks and then cooled them would that work? Or would the stiff peaks deflate in the fridge?
The look on your face when you unmolded it...PRICELESS!
I almost felt guilty for finding this a delightful video despite the lady finger nemesis! But it was probably top 5 Anti-Chef video. Well done, Jamie.
I audibly gasped when a solid block came out of the mold. Didn't expect this!
Load your piping bag and place in refrigerate for a few minutes. Use a smaller tip on on bag. Love watching you!
oh thank you, i was wondering if i was to put the batter in the refrigerator if it would firm up enough not to spread
Love the new segment!! Those were some nice viewer gifts.
Woooow!! Dishoom! Incredible book, incredible restaurant. Lucky you!
it has been a while since we have seen jamie this frazzled in this kitchen🤣🤣
Nice teaser. I'm not reading any spoilers! Edit: omg piping. I'm terrified of it.
Mrs Crocombe says that cabinet pudding is so named because it's a good way to use what's left in the cabinet.
I recently discovered your channel and I love your self deprecating sense of humour , thank you for bringing us a ray of sunshine. 😅😅😅😅😅❤
Thanks!
God bless you Jamie....great episode.
I cannot tell if "silver fox" is a prerecorded sound or you can say it exactly the same everytime! 😂 You are one of my favourite TH-cam channel
As a camaroonian I'll ask please try Koki Corn. My mom use to make it for me every day
Jamie never stops challenging himself! ❤
It looks lovely !! The top and outside are perfect ....
I felt your every emotion through watching this. I love watching your show. You are amazing. Keep doing what you do. I really look forward weekly. 🎉😂😅
You did it! 🎉 I'm proud of you for sticking with this one. It looks great.
Jamie, Jamie. I started laughing when you said Ladyfingers; I remember your previous encounter with them. I was thinking about trying this myself, but I definitely will be getting store bought ladyfingers. Respect for your courage/ stubbornness.
Okay, the end of video mail open? Freakin spectacular!!❤