🤔 how do I say this without it coming across wrong? Your chaotic energy makes me feel like I can accomplish things in the kitchen. It’s hard for me to learn from someone who is a perfectionist. It makes the tasks seem unattainable. You’re realistic and TH-cam needs more of that! 🌻
Jamie is a big, cute, likeable furball who also happens to be a bang-up good cook as well as an excellent content creator. I watch his Jamie and Julia series partly because he's better at unraveling Julia's instructions than I am and, mainly, because he's just plain a tall elf whirling about spreading joyous chaos.
@@lilbatz The Preppy Kitchen has some great ideas about organizing your work. I usually avoid that sort of channel because I can't stand pretentiousness, but he's the real deal.
It's not a starch or flour problem. It's runny because the vegetables and chicken are extremely high in moisture. An alternate method is to "sweat" the veg separately in a pan to remove that moisture first, rather than boiling them. The chicken can be roasted to avoid the same issue. Even if your gravy is perfect (which it was), the water is drawn from the veg and chix, thus thinning it out. The standard ratio is 1 table spoon flour per cup of liquid and enough fat to make the roux work.
I also saw a great live cooking demo once that transformed how I make anything with a roux. It was in London at a food expo from the restaurant employees of Jamie Oliver. (I live in NYC was visiting.). The cook was adding the liquid in small amounts to the roux and stirring in thoroughly each time. Instead of adding all liquid at once. Works so much better.
Isn't it cool how the show characters/mascots have been progressively introduced to the point we kind of like them? I mean, Silver Fox, Snow man spatula, Gold Platter, Fridge, Roll cake, the whole gang is awesome!
Watching you julienne the veggies and break down the chicken really drives home what this journey has done to your attitude. You're not afraid of it anymore, you just do it! You're confident! You know what to expect and don't even flinch. That's so cool. It really is as if you spent the last few years getting whipped into shape by culinary school, but in reality it was just the power of will, repetition and a very good book.
FYI, Julia Child was the first person I ever saw use a food processor. I was amazed by it. I think her philosophy had always been to keep her recipes accessible. I also believe she saw the FP as a game-changer and like a microwave, would soon be in many homes.
The best way to thicken that sauce up would be to add a cornstarch slurry. I've found that once you have a flour/roux based sauce get thin, a cornstarch slurry is more effective than adding in more flour/roux. Regardless, the taste is the most important thing!
Yes, but if you have a slightly browned roux of flour and butter, it will add a depth which the cornstarch just doesn't bring. You're right about cornstarch fixing anything watery, though. Wonderful stuff!
Please don't add cornstarch into a roux... Roux vs Cornstarch thicken into completely different things, he should have just cooked the sauce/filling longer, a few more minutes and it would have thickened fast
I would have made a roux in another pan and slowly incorporated the thin sauce. In my experience, I have rarely seen success when it has been done the other way around.
The improvement in your cooking skills over the years is remarkable. A little while ago, I watched (with gleeful delight) your very first videos and your skills have massively improved since then. Your knife skills alone are great! The results may not always be 100%, but hey, that's cooking for you! Thanks!
Do NOT sell yourself short... your cooking skills have improved dramatically from your very first video. Keep up the great work and as always looking forward to another video. 🎉
Here's a tip. Most craft stores sell balsa wood strips. I bought a 1/8, 3/16, 1/4, 5/16, 3/8, and 1/2 inch strips. I cut them in half. Whenever I have to roll out pastry or cookie dough, I place the strips on the floured surface and roll it out to the specified thickness perfectly each time.
When you said the leeks had been washed thoroughly and I could see the leeks hadn’t been cut and opened up yet….. 😮 but you figured it out….. love watching you learn step-by-step step…. and I’m no expert just cooking for my own family for 30 years….. we continue learning no matter how long we’ve been cooking…. greetings from Toronto!
Exactly! Yikes! A leek has not been washed until you cut it vertically (north/south, not east/west), separate the pieces, wash them well, and then lift them out of the wash water with a slotted spoon or loose-mesh spider, leaving the gritty sand in the bottom of the basin or down the drain. There is a lot of grit in a normal leek.
I learned it like this in culinary school (where we produced potato leek soup for 120 people every second week in winter 🙄): remove the thick outer leaves, wash them separately and keep them to boil with the soup (but not to eat, they are too fibrous). split the leeks lengthwise with the root still attached. from the root to the tip, wash them under running water. the dirt will run right off. shake vigorously, pat dry, and proceed to cut. (if using vast quantities, like we did in school, you run them dry after cutting in a large lettuce spinner aparatus).
I usually use the Joy of Cooking recipe for pot pie which is similar, but has you make Chicken or Turkey Ala King which is a fancy way of saying chicken soup thickened with a roux. I usually cook it down until it's pie filling consistency. If you take another crack at this just cook the chicken soup down longer, like maybe 10 minutes. I always make enough dough to make a bottom crust as well because I grew up with frozen pot pies and those necessarily have a whole crust.
oooh that's a good idea for leftovers.. I've never thought about cooking down an ala king... i've cooked down beef stew before for a cottage pie, but never a chicken...
Whole crust is so much better too cuz then the bottom crust soaks up excess broth and gets nice and soft, and it really gives you that stick to your ribs filling
I also use that recipe. Great recipe. We use it for the thanksgiving turkey leftovers. But you really have to limit the celery content. I make it in a rectangular pan with just a top crust.
Maybe use 3 lb chicken if that's what the recipe calls for? A whole bottle of wine may have been a bit too much liquid? No matter. I think your chicken potpie was beautiful and looked delicious! I would have joined you in a heartbeat.
I'm late to the party, but I've been binge watching to catch up. Jamie and Julia episodes are my favorite. My husband and I were cooking from the French Chef since Julia was alive, well and in b&w on PBS. Spouse used to laugh that if Julia had a choice between one or two steps in a recipe, she'd choose three. A recipe without butter was like a day without sunshine. I think you don't give yourself enough credit for how far you've come as a chef. Because I'm binge watching, I can see it. You're doing great. Keep it up.
Great video, and don't feel bad when things don't work out, i have a feeling her cook books expect you to already have a certain amount of cooking know how before trying any of her recipes, so trying to learn to cook from them is ambitious, and your doing a great job of it because you have clearly come along with with your cooking skills and are only going to get better at it.
I rarely notice what youtubers' upload schedules are, but you must post Fridays midday because it feels like whenever I'm having lunch on my day off and looking for something to watch you always have a new video for me
I think we've all been there with the turkey baster with the pot pie or some sort of pie with extra juices trying to ruin the pastry (Hot water crust can be a real pain with leaking). I started using a giant horse syringe I got at the local feed supply store, it keeps the liquid in better. I also tend to let my filling cool completely, if not overnight, it gives the liquid a chance to thicken, and everything is cold for the pastry dough. If you decide you want to tackle it again, go with your gut. Your instincts were spot on, but you second guessed yourself because the cookbook said something different. I'd have also reused the chicken pot. There is still a lot of left over flavor that could have been absorbed into the roux and you wouldn't have that extra pot to clean. I'm always impressed that you never give up if something doesn't go quite right.
Your videos are so much fun! I was a chef for 35 yeàrs and you bring a whole new fresh approach. I really love when you pull a bowl out of the ceiling. If you need professional advice on the cooking I would be happy to help.
Hey, any tips you wanna add to the comment section, will always be appreciated in the chat.!....😊 I just learned from Xavier on a different video, "Cinnamon Toast Flan" about a bane marie, and how using an actual "sauce pan",(the walls are thinner so you can control the temperature better) to make custard and keep from scrambling your eggs.... And to sweat your vegetables before adding to a"crust recipe " ....I'm 56 and learning something new daily.
I usually cut the leek in half and rinse the individual layers before cutting it into small pieces, I can clean all of the sand between layers that way
I love your show so much! It really gives me inspiration. My mom always said with cooking: ‘don’t add to much at once, you can always add more later. You can’t, however, take something away”
I agree with this for almost every dry ingredient under the sun. There's no going back. However, the ONLY thing I tend to disagree with is wet ingredients (expect egg.) Because most wet ingredients are just, ya know, water. And water both maintains the temperature of whatever you are cooking, which is desirable, and will eventually boil off, which is how to avoid runniness. When I am making any sort of sauce or broth or stock, I will typically err on the side of caution and add more liquid than necessary to avoid burning (cause you really cannot undo THAT) and simply simmer it until it has the desired consistency. Then, if the resulting food is too weak, just add more of your dry ingredients to taste. In this case, Jamie could have simply allows his gravy to simmer longer and it would have thickened by simple evaporation. Emulsifiers and thickening agents would have worked too, but that starts having an effect on ratios.
Having just used leeks in a dish last night, the easiest way to clean the sand out is to go ahead and slice them or whatever , then dump,them in a big bowl of water. Swish them around a bit, then they will float to top and sand will fall to bottom , remove leeks w a slotted large spoon or what have you.
The way my grandmother taught me: do one slice lengthwise but not all the way through so you can run the water between the layers. Quick shake to get the water out and done.
You are top notch and very good at teaching as you learn! I have a home cook tip for you on this recipe. Pour off at least half of the chicken/wine cooking liquid into a pot with those chicken bones before you thicken the gravy. That way you'll have less gravy in your pie & can make a great stock from the bones and cooking liquid. If you don't have enough gravy in your pie, add the heavy cream. Keep doing what you're doing & thanks for all the videos. Love your channel!!
White sauce is one of those items where it really is better to weigh the ingredients. It is also easy, since the weights of the flour and butter are the same. For a typical sauce, I would use 1 1/2 oz flour 1 1/2 oz butter to a UK pint. Obviously, the quantities can be scaled up or down as required, and the proportion of liquid adjusted depending on how thick (or thin) the sauce needs to be. What is important is to add the liquid slowly and ensure that it is incorporated fully before the next amount is added - I add it a quarter of a cup at a time until it is a liquid. You strained the lumps out, but really, that sludge should have been fully incorporated and thickening the sauce, the probable reason why it was way too thin (although it might have also needed cooking for longer before you added it to the filling).
I have a mandolin and the scars to prove it. 30 years using one and it just takes a minor lapse in judgement to require the assistance of an Emergency Care physician. Bon Appetit!
Looks delicious! I envy your ability to make a pie crust. Even with my food processor I suck at it. (I suspect the larger chicken is to blame for the looser gravy. It required more liquid to cover it while it cooked, and would have also yielded more juices. In any case, it looked delicious.)
If you want your gravy thicker you can use a cornstarch slurry. Use 1 tablespoon cornstarch and 2 tablespoons cold water. If that’s not enough, do it again. But be careful, it thickens quickly and too much and you’ll have chicken pot pudding. Which isn’t bad. 🤣 You probably already knew that but I thought I’d share. Love the channel!
The dark green parts of the leek you can use as part of a bouquet Garni and tie your bundles of herbs to it. It’s also great in soups. I used to throw the dark green parts out because I didn’t know it had used.
I make chicken pies with deli chicken (cut up) then a white sauce with butter. Shortcrust pastry on bottom then puff pastry on top. Filled with diced vegies as well. Great thick sauce. Family love the pies.
A great bowl of pie soup. It still sounds like something that could warm you up on a cold winter day and who hasn’t made one of those from time to time. Thanks for sharing the experience. I loved it.
Delaware Chicken N Dumplings Early in the day: 1 Broiler chicken, guts removed. 2 pull down your lobster pot cause you're going to need it 3 into this pot put 4 quarts low salt chicken broth, one bottle of white wine, one entire small container of poultry seasoning and half of a small container of white pepper. 4. Cut one pound of onions, celery, and carrots into chunks. Put in pot. 5. Peel 4 russet potatoes- you want the starch for a thickening agent. Place in pot. 6. Squeeze one lemon 7. Put entire broiler chicken using pot 8. Boil entire pot for 2 hours, keeping watch over evaporation. Add chicken broth as needed. 9. Remove chicken but keep pot simmering. 10 when chicken has cooled, debone and remove skin. Shred any large chunks. Put back in pot 11. An hour before you're ready to eat: Vegetables have been desiccated on purpose. They were sacrificed for flavor. Bring pot back to boil and add one pound of frozen vegetables- your choice. Back to boil, add slip Dumplings. 12 taste and serve with French bread. Why do this instead of the "pie"? Cause the filling always leaves the pie crust soggy no matter how well you try. This was my great grandmother's recipe. Winter comfort food. It's the tastiest, laziest way to make it. Starting early in the day keeps the flavors going while you go about doing house chores and laundry. While the house is filled with this potion, you're being productive. When you're exhausted from doing chores, your meal is ready without too much effort. Don't tell my granny, but I cheat using Aunt Anne's frozen dumplings!
I found your channel about a month ago and oh my goodness you have quickly become one of my favs. The chaos and authenticity is SUCH a breath of fresh air. It is relatable and fun to watch. ❤
Several thoughts my friend . . . Is this intended to be served cold? Like a pork pie? Then the stock would congeal, and it should slice perfectly (truly this is just spitballing) . . . Secondly . . . I've bitten my tongue about the wine for a while - but Sauvignon Blanc is an aromatic grape, and is generally a sweet wine. In a French/Julia context your classic dry white wines are Chardonnay and Semillon - or indeed a White Burgundy which is a blend of both. And out of left field . . . if you joint your chicken a day in advance, and leave it in the fridge uncovered, it will dry out a little bit making it easier to cook - this trick is even more useful when frying steak or any lean meat . . . it's home style, bargain, dry aging . . . Great to see a FULLY happy episode by the way . . . and 233,000 subs you talented bastard! ❤
What a great video! I love how you edit. The cuts were really fun, especially when you linger on shots to show that you're double checking or triple checking directions. It reminds me of me-- you can never check a measurement too many times! Thanks for all the hard work you put into this video. It turned out amazing!
One way to get a crispier pastry is to let the filling cool down and firm up in the pie dish before placing the pastry on top. Then refrigerate the pie for ~30 minutes before baking. It was obvious that the filling was going to be too liquidy. Way too much wine!
What I love most about your channel is the mistakes, and the reminder that they are usually recoverable. That's the single biggest service that you do here.
Hmmm think we need a reset on this one. Cut the wine in half. Half the amount of chicken. Wonder why she’d use julienne of vegetables. I’d chill the filling before adding the pie crust layer so all starts out cold so pie crust stays flaky.
I was given a great pie crust recipe 1968 from a woman born in 1880. It is magical. Called the perfect pie crust. Magic ingredient is vinegar. Always works.
I love this show. It so reminds me of myself in the kitchen. Two days ago I managed to pour an entire unbaked quiche into an open oven. Cleaned the floor three times before I got all that egg & cream out of the oven and off the floor. And it is true: recipes assume I know way more than I do... Thank you for giving me the courage to get back in the kitchen and figure it out!
I made this just now. Instead of pastry I put parboiled slices of potato brushed with butter. It is for my kids - I am going for Mother in Law of the year. I think this might do it.
Jamie. First off, I enjoy all your videos. You know how to capture an audience and are great in front of the camera. Second, I love how authentic you are. You definitely learn as you go and aren’t afraid to let us in your kitchen to witness it. With that, I believe that with this recipe the real problem started with a ful bottle of wine. I would not have literally covered all the chicken with liquid. Remember that with a lid on the steam captured in the pot will cook anything that is not covered in liquid. I’m talking only about an inch of chicken exposed.
Yes, Jamie bought The Way To Cook! One of my fav recipe books from Julia. I've made this chicken pot pie recipe many times over the years. It's definitely me approved
im really impressed with how far your cooking as come since the early days... look at you... making pastry... breaking down a chicken... like its nothing. great work! 👏
Le Creuset cookware lasts forever my mum received a set when my parents got married 50 yrs ago and they still look great, after 1/2 century of cooking 1000s of family meals. On a side note, I miss Swiss Chalet.
Thank you again for bringing me to tears with laughter with the turkey juice debacle. I think I could see that 20 million thousand times and I would still laugh a laugh of solidarity, having done very similar things in the past. ❤❤
let it set for 10minutes before cutting? ( i cheat and make mine with cream of chicken soup as the sauce, veggies, chicken, hashbrown square potatoes, and cheater pie dough) bake at 350 for 25 to 30 minutes or gbd) single mom with 4 kids worked and went to school for nursing now retired, made 2 with salad fed everyone with left overs. I love your channel and watching you cook things i could never even think of trying. thanks so much
I have that book. And I LOVE it. "Way to Cook" is so much more comprehensible, no much more accessible than the previous texts, partly because (as you note) it's more up to date with cooking as people cooked. You're gonna love playing with this one!
It really is. "Mastering" was a landmark in its time, but I feel little need to refer back to it, now that we have "The Way To Cook." Plus, of course, it goes way beyond French cooking, and is superbly organized (and indexed).
The 12-year old me had to giggle at "Any time I take a leak...out...of the fridge." I think you realized and caught yourself. Even had a smile on your face. Love the channel!
Jamie and fellow Julia-nites, having read many of the comments below I just want to concur that your cooking skills have improved greatly. Seeing many folks reactions below I'm heartened to see what a good influence you are, showing folks who are hesitant to cook that 'anybody can do it', bravo. I enjoyed your auto-corrections. the pie crust one was unfortunately too little and too late. most of us just put the enitre pie crust over the plate and then cut it leaving an inch or so overlap for crimping etc. I really dislike soggy or waterlogged crust so I tend to make the filling serve it in a bowl and bake the piecrust separately on a cookie sheet so that it's always flaky and crispy. You accurately noticed the sauce was too thin and added the correct remedy. You could also have simply reduced the sauce until it was too thick, as the veggies and chicken will release more liquid later on. Very wise to save the bones for stock, you could have also saved the onion ends and skins, carrot peelings, and the leek discards. I love getting 'free' stock out of things one just tosses in the trash otherwise. I save all the useful peelings (bones, cartilage, etc, broccoli peelings, garlic skins etc) in a bag in the freezer until there is enough to make a stock. In this recipe since you're boiling the bird with no browning I would have deboned everything and put all that with the above peelings into a stock pot and later used that stock to boil the chicken and veggies. Thanks for another angry young man on a hostile alien planet video (the Kitchen!!!!) Always a pleasure. The best to you and yours and my fellow fans. Jim, Oaxaca, Mexico
If you're willing and able to take the extra time, I find the best way to degrease broth is the refrigerate it for a few hours. It's much easier to remove the fat once it has solidified.
having watched most if not all of your vids , from episode 1 onwards, its amazing to see the confidence you now have in the kitchen. You've come a long way and have developed some great cooking skills and knowledge.
I've watched s fair amount of your cooking videos, always makes want to cook. I love it that you show your mishaps, as well as your triumphs in the kitchen. Long as it tastes good and you enjoy it, perfection is not required in cooking.
Leeks are grown in sandy soil, and the way the plant grows sand/grit gets in between the layers. You can't get it all out until the leeks are cut so the layers separate. That is why people are asking if you washed it thoroughly.
I'm more fascinated by the editing and quick-cut magic done to create the illusion of a bowl dropping down from the ceiling. It's very well executed. Would love to see a "behind the scenes" episode some day. I'm still trying to picture the idea of a bizarre form of scaffolding set-up above the camera framing. Please don't tell me the bowl is tossed up and shown in reverse. I'd hate to think of the repetitive damage done to the ceiling. Lol.
One way to get around the "too soupy" aspect is to make individual pot pies in good-sized ramekins. (Also, next time, measure the broth & the wine. Surely there are measurements in the recipes?)
I find all you videos delightful. When things dont turn out picture perfect, it shows people that it doesn’t have to look perfect to taste good. Plus we all learn more from our “failures plus than our triumphs. I have to call you incredibly brave tackling JC recipes! Much braver than I am and I’ve been cooking for 45+ yrs. Your kitchen skills have improved so dramatically and it’s been fun to watch. The pot pie looked yummy after it was baked.
We love your channel! And, we just got a new fridge, and IT TALKS LIKE THAT TOO, wtf is it the new coolant, the stupid circuitboard (why do fridges need circuit boards??!) and I was not reassured when the delivery team assured me the new fridge would last, AT THE MOST, five years... and they were replacing a fridge made 40 yrs ago. That worked fine. It was not my choice to replace. "But dear, the new fridges use so much less energy..." "But how much energy does it use to make one that only lasts 5 yrs?!" and no one listened. LOL man I felt your frustration making this recipe. I'm not sure about this cookbook, and I really appreciate you taking us along for this ride, Jamie! Keep up the great work!
To thicken things up without getting lumps, try using the sieve and some flour. Put the sieve into the juice/liquid (nestle it down in there so you create a little pool in the sieve) then add flour inside the sieve. Whisk it in the sieve, pulling the sieve out of the juice every now and then and then putting it back in to sort of refresh the juice pool. The sieve will catch all the lumps that way and you keep repeating this until the flour is all gone and only the lumps remain. Then stir, and you're good. Let the flour cook in there though (so do it closer to the start of a recipe when there's still plenty of cooking time left...this isn't for a last minute thickening or it'll taste like raw flour). I got this from Chef Jean-Pierre, who if you haven't checked him out on TH-cam you definitely should. He's amazing and his videos are total tutorials and give step by step directions and he teaches lots of tips and tricks as well. Hope this helps!
So I gotta ask: why do none of these pie recipes, even the imitable Julia, have a bottom crust? The pot pie I've come to love is entirely contained in pastry crust, and each slice is, well, like a slice of pie, enrobed in delicious flaky crust. Any insights?
Probably because the French do not really use a whole encased pastry pie. Plus the sauce would make it too soggy probably. I live a good British pie, but it’s usually drier than its French cousin’s. 😊
My wife always has a top & bottom crust when she makes CPP. We cheat, with cream of chicken soup & add potatoes plus some peas for colour. Not the same I know, but a thick creamy plate of comfort!
@@caroleberreur9585 I can see that, with the more souplike texture! The crust would surely be mushy. I'm also used to a rich gravy in our pot pies, something thick enough to not penetrate the bottom crust. If the soup thinness is on purpose though, this makes total sense!
1. No soggy bottom to contend with. 2. No blind baking and sealing the pie crust. 3. Sometimes you just want the filling and not a lot of crust? I'm a dual crust fan myself, but if I am in a hurry, I tend to skip bottom crusts too (or the entire crust all together and use mashed potatoes like a cottage pie).
For leeks, i reccomend cutting in half, cut the dark green off, then soak in cold water for 10 minutes to loosen any sand/dirt then gently rub between the leaves to clean! It takes longer but it really makes sure they're nice and clean!
I also have a mandolin and hate it/fear it. I also struggle to watch people using it due to my fear. Totally understandable AND relatable that you avoided it, even if it would have made cooking quicker.
Ha! Sir, your dedication to this whole channel is beyond reproach! I binge watch constantly. And this dish? Hmmm reminds me of how Pennsylvania Dutch pot pie may have been created, the delish comfort food I grew up on. Bravo!
Julia in heaven tossing bowls down for Jamie 😂🤣
She’d have fun cooking with him
Lovely image. Julia was always a good sport and played well with others. 😛 Jim, Oaxaca Mexico
🤔 how do I say this without it coming across wrong? Your chaotic energy makes me feel like I can accomplish things in the kitchen. It’s hard for me to learn from someone who is a perfectionist. It makes the tasks seem unattainable. You’re realistic and TH-cam needs more of that! 🌻
The only “together” cook/chef that gives me hope not to screw up is Preppy Kitchen.
The rest just feed my low self esteem kitchen skills lol.
Jamie is a big, cute, likeable furball who also happens to be a bang-up good cook as well as an excellent content creator. I watch his Jamie and Julia series partly because he's better at unraveling Julia's instructions than I am and, mainly, because he's just plain a tall elf whirling about spreading joyous chaos.
@@lilbatz The Preppy Kitchen has some great ideas about organizing your work. I usually avoid that sort of channel because I can't stand pretentiousness, but he's the real deal.
@@ethelryan257 For me, John is so over the top silly, I just laff.
I love his chaotic calm
It's not a starch or flour problem. It's runny because the vegetables and chicken are extremely high in moisture. An alternate method is to "sweat" the veg separately in a pan to remove that moisture first, rather than boiling them. The chicken can be roasted to avoid the same issue. Even if your gravy is perfect (which it was), the water is drawn from the veg and chix, thus thinning it out. The standard ratio is 1 table spoon flour per cup of liquid and enough fat to make the roux work.
That's not Julia....
Thank you for your comment. I'm saving your tips for my future tries at pot pies. :)
Julia is not Julia
Agree. Celery especially throws off a lot of water. I have had this problem with pot pies and changed amount of celery and sweated first
I also saw a great live cooking demo once that transformed how I make anything with a roux. It was in London at a food expo from the restaurant employees of Jamie Oliver. (I live in NYC was visiting.). The cook was adding the liquid in small amounts to the roux and stirring in thoroughly each time. Instead of adding all liquid at once. Works so much better.
I'm really glad someone in my generation is keeping the bay leaf industry alive.
Isn't it cool how the show characters/mascots have been progressively introduced to the point we kind of like them? I mean, Silver Fox, Snow man spatula, Gold Platter, Fridge, Roll cake, the whole gang is awesome!
You forgot the offset spatula
I love the god of the bowls. The bowling god?
@@ethelryan257Lord Bowlme
We still need a name for the tape measure!
@@ethelryan257 Bowl lords! How come I forgot the bowl-giving force that lives in the ceiling?
Watching you julienne the veggies and break down the chicken really drives home what this journey has done to your attitude. You're not afraid of it anymore, you just do it! You're confident! You know what to expect and don't even flinch. That's so cool. It really is as if you spent the last few years getting whipped into shape by culinary school, but in reality it was just the power of will, repetition and a very good book.
FYI, Julia Child was the first person I ever saw use a food processor. I was amazed by it. I think her philosophy had always been to keep her recipes accessible. I also believe she saw the FP as a game-changer and like a microwave, would soon be in many homes.
Julia really did preside over the golden age of cooking
Her recipes are proof of that
The best way to thicken that sauce up would be to add a cornstarch slurry. I've found that once you have a flour/roux based sauce get thin, a cornstarch slurry is more effective than adding in more flour/roux. Regardless, the taste is the most important thing!
Yes, but if you have a slightly browned roux of flour and butter, it will add a depth which the cornstarch just doesn't bring. You're right about cornstarch fixing anything watery, though. Wonderful stuff!
Please don't add cornstarch into a roux... Roux vs Cornstarch thicken into completely different things, he should have just cooked the sauce/filling longer, a few more minutes and it would have thickened fast
I would have made a roux in another pan and slowly incorporated the thin sauce.
In my experience, I have rarely seen success when it has been done the other way around.
You can always add beurre mani’e. I keep some in my refrigerator for sauces and gravies. It makes sauces very silky.
No, he started with too much liquid. Way more broth than he needed. Did the recipe really call for all the broth? Twoish cups would have been plenty.
The improvement in your cooking skills over the years is remarkable. A little while ago, I watched (with gleeful delight) your very first videos and your skills have massively improved since then. Your knife skills alone are great! The results may not always be 100%, but hey, that's cooking for you! Thanks!
totally agree; I had the same thoughts!
I had the same thought when I saw him breaking down that chicken. A long way from those early days!
@@hwbehrens Exactly: he processed that chicken without hesitation at all!
I came here to say the same thing. He is visibly more confident.
Do NOT sell yourself short... your cooking skills have improved dramatically from your very first video. Keep up the great work and as always looking forward to another video. 🎉
Definitely. Watching him break down that chicken showed very much how much more confident he's become.
Here's a tip. Most craft stores sell balsa wood strips. I bought a 1/8, 3/16, 1/4, 5/16, 3/8, and 1/2 inch strips. I cut them in half. Whenever I have to roll out pastry or cookie dough, I place the strips on the floured surface and roll it out to the specified thickness perfectly each time.
That’s a great tip but isn’t basal wood easily compressed? Wouldn’t it be regular wood?
@anolan8033 You don't roll on the balsa. You roll between the sticks. It's a guide for the thickness you need your pastry to be. Sheesh.
When you said the leeks had been washed thoroughly and I could see the leeks hadn’t been cut and opened up yet….. 😮 but you figured it out….. love watching you learn step-by-step step…. and I’m no expert just cooking for my own family for 30 years….. we continue learning no matter how long we’ve been cooking…. greetings from Toronto!
Exactly! Yikes! A leek has not been washed until you cut it vertically (north/south, not east/west), separate the pieces, wash them well, and then lift them out of the wash water with a slotted spoon or loose-mesh spider, leaving the gritty sand in the bottom of the basin or down the drain. There is a lot of grit in a normal leek.
cut em , then wash. way easyer way of working
@@jbauerlu2 Good tip. I’ve been known to do that with celery and bok choy too.
I learned it like this in culinary school (where we produced potato leek soup for 120 people every second week in winter 🙄): remove the thick outer leaves, wash them separately and keep them to boil with the soup (but not to eat, they are too fibrous). split the leeks lengthwise with the root still attached. from the root to the tip, wash them under running water. the dirt will run right off. shake vigorously, pat dry, and proceed to cut. (if using vast quantities, like we did in school, you run them dry after cutting in a large lettuce spinner aparatus).
I usually use the Joy of Cooking recipe for pot pie which is similar, but has you make Chicken or Turkey Ala King which is a fancy way of saying chicken soup thickened with a roux. I usually cook it down until it's pie filling consistency. If you take another crack at this just cook the chicken soup down longer, like maybe 10 minutes. I always make enough dough to make a bottom crust as well because I grew up with frozen pot pies and those necessarily have a whole crust.
oooh that's a good idea for leftovers.. I've never thought about cooking down an ala king... i've cooked down beef stew before for a cottage pie, but never a chicken...
Whole crust is so much better too cuz then the bottom crust soaks up excess broth and gets nice and soft, and it really gives you that stick to your ribs filling
I also use that recipe. Great recipe. We use it for the thanksgiving turkey leftovers. But you really have to limit the celery content. I make it in a rectangular pan with just a top crust.
Maybe use 3 lb chicken if that's what the recipe calls for? A whole bottle of wine may have been a bit too much liquid? No matter. I think your chicken potpie was beautiful and looked delicious! I would have joined you in a heartbeat.
I'm late to the party, but I've been binge watching to catch up. Jamie and Julia episodes are my favorite. My husband and I were cooking from the French Chef since Julia was alive, well and in b&w on PBS. Spouse used to laugh that if Julia had a choice between one or two steps in a recipe, she'd choose three. A recipe without butter was like a day without sunshine.
I think you don't give yourself enough credit for how far you've come as a chef. Because I'm binge watching, I can see it. You're doing great. Keep it up.
Great video, and don't feel bad when things don't work out, i have a feeling her cook books expect you to already have a certain amount of cooking know how before trying any of her recipes, so trying to learn to cook from them is ambitious, and your doing a great job of it because you have clearly come along with with your cooking skills and are only going to get better at it.
Thanks for the support, Zac! 👊🏻
Couldn't agree more!
I rarely notice what youtubers' upload schedules are, but you must post Fridays midday because it feels like whenever I'm having lunch on my day off and looking for something to watch you always have a new video for me
I was wondering when we'd see Swiss Chalet again! Love it!
I think we've all been there with the turkey baster with the pot pie or some sort of pie with extra juices trying to ruin the pastry (Hot water crust can be a real pain with leaking). I started using a giant horse syringe I got at the local feed supply store, it keeps the liquid in better. I also tend to let my filling cool completely, if not overnight, it gives the liquid a chance to thicken, and everything is cold for the pastry dough. If you decide you want to tackle it again, go with your gut. Your instincts were spot on, but you second guessed yourself because the cookbook said something different. I'd have also reused the chicken pot. There is still a lot of left over flavor that could have been absorbed into the roux and you wouldn't have that extra pot to clean. I'm always impressed that you never give up if something doesn't go quite right.
Your videos are so much fun! I was a chef for 35 yeàrs and you bring a whole new fresh approach. I really love when you pull a bowl out of the ceiling. If you need professional advice on the cooking I would be happy to help.
Hey, any tips you wanna add to the comment section, will always be appreciated in the chat.!....😊
I just learned from Xavier on a different video, "Cinnamon Toast Flan" about a bane marie, and how using an actual "sauce pan",(the walls are thinner so you can control the temperature better) to make custard and keep from scrambling your eggs....
And to sweat your vegetables before adding to a"crust recipe " ....I'm 56 and learning something new daily.
I’m more of a two crust pie guy, but this looks sensational!
Same! My pot pies always have a bottom crust
same
always makes me question if it is really a pie or not
@@Annie1962 Me too! 🙂
Then, I think of lemon meringue pie, with it's single, bottom crust 🤷🏽♀️
I couldn't control my laughter @ "a pie crust on top of a bowl of soup" too funny🤣
I usually cut the leek in half and rinse the individual layers before cutting it into small pieces, I can clean all of the sand between layers that way
I love your show so much! It really gives me inspiration. My mom always said with cooking: ‘don’t add to much at once, you can always add more later. You can’t, however, take something away”
I learnt that lesson with peppermint essence...
I agree with this for almost every dry ingredient under the sun. There's no going back.
However, the ONLY thing I tend to disagree with is wet ingredients (expect egg.) Because most wet ingredients are just, ya know, water. And water both maintains the temperature of whatever you are cooking, which is desirable, and will eventually boil off, which is how to avoid runniness.
When I am making any sort of sauce or broth or stock, I will typically err on the side of caution and add more liquid than necessary to avoid burning (cause you really cannot undo THAT) and simply simmer it until it has the desired consistency. Then, if the resulting food is too weak, just add more of your dry ingredients to taste.
In this case, Jamie could have simply allows his gravy to simmer longer and it would have thickened by simple evaporation. Emulsifiers and thickening agents would have worked too, but that starts having an effect on ratios.
OMG the ancient Swiss Chalet commercial! 😂😂 That'll be in my head all day, thanks.
I can't even look at a mandoline without getting the chills. Let's just say I had a bad experience.
Too many times saw my grandma with a bandage on her thumb. I own a mandolin but I’m terrified to actually use it.
Same
I've taken to calling mine the wife slicer. She is no longer allowed to use it.
Having just used leeks in a dish last night, the easiest way to clean the sand out is to go ahead and slice them or whatever , then dump,them in a big bowl of water. Swish them around a bit, then they will float to top and sand will fall to bottom , remove leeks w a slotted large spoon or what have you.
The way my grandmother taught me: do one slice lengthwise but not all the way through so you can run the water between the layers. Quick shake to get the water out and done.
You are top notch and very good at teaching as you learn! I have a home cook tip for you on this recipe. Pour off at least half of the chicken/wine cooking liquid into a pot with those chicken bones before you thicken the gravy. That way you'll have less gravy in your pie & can make a great stock from the bones and cooking liquid. If you don't have enough gravy in your pie, add the heavy cream. Keep doing what you're doing & thanks for all the videos. Love your channel!!
White sauce is one of those items where it really is better to weigh the ingredients. It is also easy, since the weights of the flour and butter are the same.
For a typical sauce, I would use 1 1/2 oz flour 1 1/2 oz butter to a UK pint. Obviously, the quantities can be scaled up or down as required, and the proportion of liquid adjusted depending on how thick (or thin) the sauce needs to be.
What is important is to add the liquid slowly and ensure that it is incorporated fully before the next amount is added - I add it a quarter of a cup at a time until it is a liquid.
You strained the lumps out, but really, that sludge should have been fully incorporated and thickening the sauce, the probable reason why it was way too thin (although it might have also needed cooking for longer before you added it to the filling).
Jamie, I can relate. I too have a mandolin and it also freaks me out. So I do as you do, and I cut/chop instead. Love your videos.
I have a mandolin and the scars to prove it.
30 years using one and it just takes a minor lapse in judgement to require the assistance of an Emergency Care physician.
Bon Appetit!
Looks delicious! I envy your ability to make a pie crust. Even with my food processor I suck at it. (I suspect the larger chicken is to blame for the looser gravy. It required more liquid to cover it while it cooked, and would have also yielded more juices. In any case, it looked delicious.)
That makes total sense. ❤️🇨🇦
If you want your gravy thicker you can use a cornstarch slurry. Use 1 tablespoon cornstarch and 2 tablespoons cold water. If that’s not enough, do it again. But be careful, it thickens quickly and too much and you’ll have chicken pot pudding. Which isn’t bad. 🤣 You probably already knew that but I thought I’d share. Love the channel!
You cut up that chicken like a boss! I love seeing the progression of your skills.
Haven't even watched the video yet and I've already saved this video to my cooking playlist... The quintessential comfort food right here...
The dark green parts of the leek you can use as part of a bouquet Garni and tie your bundles of herbs to it. It’s also great in soups. I used to throw the dark green parts out because I didn’t know it had used.
You brightened a dark winter day for me with many negatives in it with your...soup. Thanks!
This fabulous book was a present from my children for Mother’s Day
I nearly cried
It is truly amazing ♥️
I make chicken pies with deli chicken (cut up) then a white sauce with butter. Shortcrust pastry on bottom then puff pastry on top. Filled with diced vegies as well. Great thick sauce. Family love the pies.
Jamie thank you so much for being you.
A great bowl of pie soup. It still sounds like something that could warm you up on a cold winter day and who hasn’t made one of those from time to time. Thanks for sharing the experience. I loved it.
Jamie just processed that chicken LIKE A BOSS. It's easy now that he's deboned a turkey.💜
"Any time I take a leek............( dramatic pause for giggles, admit it, we all did giggle) out of the fridge".... Love your humor Jamie.
Delaware Chicken N Dumplings
Early in the day:
1 Broiler chicken, guts removed.
2 pull down your lobster pot cause you're going to need it
3 into this pot put 4 quarts low salt chicken broth, one bottle of white wine, one entire small container of poultry seasoning and half of a small container of white pepper.
4. Cut one pound of onions, celery, and carrots into chunks. Put in pot.
5. Peel 4 russet potatoes- you want the starch for a thickening agent. Place in pot.
6. Squeeze one lemon
7. Put entire broiler chicken using pot
8. Boil entire pot for 2 hours, keeping watch over evaporation. Add chicken broth as needed.
9. Remove chicken but keep pot simmering.
10 when chicken has cooled, debone and remove skin. Shred any large chunks. Put back in pot
11. An hour before you're ready to eat:
Vegetables have been desiccated on purpose. They were sacrificed for flavor. Bring pot back to boil and add one pound of frozen vegetables- your choice. Back to boil, add slip Dumplings.
12 taste and serve with French bread.
Why do this instead of the "pie"? Cause the filling always leaves the pie crust soggy no matter how well you try.
This was my great grandmother's recipe. Winter comfort food. It's the tastiest, laziest way to make it. Starting early in the day keeps the flavors going while you go about doing house chores and laundry. While the house is filled with this potion, you're being productive. When you're exhausted from doing chores, your meal is ready without too much effort. Don't tell my granny, but I cheat using Aunt Anne's frozen dumplings!
I found your channel about a month ago and oh my goodness you have quickly become one of my favs. The chaos and authenticity is SUCH a breath of fresh air. It is relatable and fun to watch. ❤
Several thoughts my friend . . . Is this intended to be served cold? Like a pork pie? Then the stock would congeal, and it should slice perfectly (truly this is just spitballing) . . . Secondly . . . I've bitten my tongue about the wine for a while - but Sauvignon Blanc is an aromatic grape, and is generally a sweet wine. In a French/Julia context your classic dry white wines are Chardonnay and Semillon - or indeed a White Burgundy which is a blend of both. And out of left field . . . if you joint your chicken a day in advance, and leave it in the fridge uncovered, it will dry out a little bit making it easier to cook - this trick is even more useful when frying steak or any lean meat . . . it's home style, bargain, dry aging . . .
Great to see a FULLY happy episode by the way . . . and 233,000 subs you talented bastard! ❤
What a great video! I love how you edit. The cuts were really fun, especially when you linger on shots to show that you're double checking or triple checking directions. It reminds me of me-- you can never check a measurement too many times!
Thanks for all the hard work you put into this video. It turned out amazing!
I’ve started watching you in the evenings. Not because you put me to sleep but because your cooking makes me feel calmer. Carry on.
Great job Jamie! This deserves a part 2!!! 🥺❤️ I feel like you would NAIL that sauce! Maybe add your own spin!
I learned to make pastry crust from my mother. She always used lard instead of vegetable shortening or butter. Makes amazing crusts.
One way to get a crispier pastry is to let the filling cool down and firm up in the pie dish before placing the pastry on top. Then refrigerate the pie for ~30 minutes before baking.
It was obvious that the filling was going to be too liquidy. Way too much wine!
Watching your videos with a cup of coffee after lunch, before getting on with my afternoon tasks is my new self-care thing.
You have def become a true home cook. Congrats Jamie! Much Love!
The crust looked awesome. The whole thing looked delish. If someone made me that I’d be beyond thrilled. 😋
The confidence with the chicken deserves applause. You have improved so much and by extension it feels like I have too by just watching. LOL
I love this guy.. best cooking show on TH-cam by far...🙂🙂🙂
Your pie soup looks yummy. I enjoyed this video immensely! I do believe I need to see more, you’re so relatable.
What I love most about your channel is the mistakes, and the reminder that they are usually recoverable. That's the single biggest service that you do here.
Hmmm think we need a reset on this one. Cut the wine in half. Half the amount of chicken. Wonder why she’d use julienne of vegetables. I’d chill the filling before adding the pie crust layer so all starts out cold so pie crust stays flaky.
I was given a great pie crust recipe 1968 from a woman born in 1880. It is magical. Called the perfect pie crust. Magic ingredient is vinegar. Always works.
Finally, someone else who keeps their flour in a ziplock! Love you. ❤
@@Nunofurdambiznez i hate when ants crawl on my sack
I love this show. It so reminds me of myself in the kitchen. Two days ago I managed to pour an entire unbaked quiche into an open oven. Cleaned the floor three times before I got all that egg & cream out of the oven and off the floor. And it is true: recipes assume I know way more than I do... Thank you for giving me the courage to get back in the kitchen and figure it out!
Wow. Your crust turned out amazing 😛. I like the idea of adding wine. That is a game changer. PS. I’m so glad you didn’t add peas ❤️
What's wrong with peas?
I made this just now. Instead of pastry I put parboiled slices of potato brushed with butter. It is for my kids - I am going for Mother in Law of the year. I think this might do it.
That “say it again” absolutely killed me😂😂😂😂😂 YOURE a legend Jamie
Jamie. First off, I enjoy all your videos. You know how to capture an audience and are great in front of the camera. Second, I love how authentic you are. You definitely learn as you go and aren’t afraid to let us in your kitchen to witness it. With that, I believe that with this recipe the real problem started with a ful bottle of wine. I would not have literally covered all the chicken with liquid. Remember that with a lid on the steam captured in the pot will cook anything that is not covered in liquid. I’m talking only about an inch of chicken exposed.
Yes, Jamie bought The Way To Cook! One of my fav recipe books from Julia. I've made this chicken pot pie recipe many times over the years. It's definitely me approved
im really impressed with how far your cooking as come since the early days... look at you... making pastry... breaking down a chicken... like its nothing. great work! 👏
DYING! Swiss Chalet in Windsor ONT representing 🐥💪
Dang it! Now I’m hungry 😋
There is something about the chicken sauce. 😋
This was the best cooking show I’ve ever watched! I laughed so hard I cried. I can’t wait to watch more. Keep ‘‘em coming.
Le Creuset needs to sponsor you at this point because every time I watch your videos I want to buy everything! 😂 Love your videos
Literally bought le creuset because of this video
Le Creuset cookware lasts forever my mum received a set when my parents got married 50 yrs ago and they still look great, after 1/2 century of cooking 1000s of family meals.
On a side note, I miss Swiss Chalet.
we make the ham from that cookbook every christmas and easter, except without the breading. it is divine
Thank you again for bringing me to tears with laughter with the turkey juice debacle. I think I could see that 20 million thousand times and I would still laugh a laugh of solidarity, having done very similar things in the past. ❤❤
let it set for 10minutes before cutting? ( i cheat and make mine with cream of chicken soup as the sauce, veggies, chicken, hashbrown square potatoes, and cheater pie dough) bake at 350 for 25 to 30 minutes or gbd) single mom with 4 kids worked and went to school for nursing now retired, made 2 with salad fed everyone with left overs. I love your channel and watching you cook things i could never even think of trying. thanks so much
I have that book.
And I LOVE it. "Way to Cook" is so much more comprehensible, no much more accessible than the previous texts, partly because (as you note) it's more up to date with cooking as people cooked.
You're gonna love playing with this one!
Same. I have that book; it’s awesome.
It really is. "Mastering" was a landmark in its time, but I feel little need to refer back to it, now that we have "The Way To Cook." Plus, of course, it goes way beyond French cooking, and is superbly organized (and indexed).
@@DelGuy03 yes; yes indeed!
The 12-year old me had to giggle at "Any time I take a leak...out...of the fridge." I think you realized and caught yourself. Even had a smile on your face. Love the channel!
I could watch you cook all day. Very entertaining! 🍾🧂🥄😆
Jamie and fellow Julia-nites, having read many of the comments below I just want to concur that your cooking skills have improved greatly. Seeing many folks reactions below I'm heartened to see what a good influence you are, showing folks who are hesitant to cook that 'anybody can do it', bravo.
I enjoyed your auto-corrections. the pie crust one was unfortunately too little and too late. most of us just put the enitre pie crust over the plate and then cut it leaving an inch or so overlap for crimping etc. I really dislike soggy or waterlogged crust so I tend to make the filling serve it in a bowl and bake the piecrust separately on a cookie sheet so that it's always flaky and crispy.
You accurately noticed the sauce was too thin and added the correct remedy. You could also have simply reduced the sauce until it was too thick, as the veggies and chicken will release more liquid later on.
Very wise to save the bones for stock, you could have also saved the onion ends and skins, carrot peelings, and the leek discards. I love getting 'free' stock out of things one just tosses in the trash otherwise. I save all the useful peelings (bones, cartilage, etc, broccoli peelings, garlic skins etc) in a bag in the freezer until there is enough to make a stock. In this recipe since you're boiling the bird with no browning I would have deboned everything and put all that with the above peelings into a stock pot and later used that stock to boil the chicken and veggies.
Thanks for another angry young man on a hostile alien planet video (the Kitchen!!!!) Always a pleasure. The best to you and yours and my fellow fans. Jim, Oaxaca, Mexico
If you're willing and able to take the extra time, I find the best way to degrease broth is the refrigerate it for a few hours. It's much easier to remove the fat once it has solidified.
Those fat separators work really well, but his didn't seem to do what it was supposed to do.
having watched most if not all of your vids , from episode 1 onwards, its amazing to see the confidence you now have in the kitchen. You've come a long way and have developed some great cooking skills and knowledge.
Good looking new cookbook. Don’t abuse it like the others. Pie looks really great.
I've watched s fair amount of your cooking videos, always makes want to cook. I love it that you show your mishaps, as well as your triumphs in the kitchen. Long as it tastes good and you enjoy it, perfection is not required in cooking.
Leeks are grown in sandy soil, and the way the plant grows sand/grit gets in between the layers. You can't get it all out until the leeks are cut so the layers separate. That is why people are asking if you washed it thoroughly.
Wow! You broke that chicken down like a champ!! LOVE your videos because you keep it real!! Keep up the amazing work!!
The pie looks super good. Yes on the gut instinct improvement regarding the roux and the turkey Baxter. 👍
I think this is an autocorrect, but since people started naming kitchen tools - I vote for Baxter the baster. :)
I'm more fascinated by the editing and quick-cut magic done to create the illusion of a bowl dropping down from the ceiling. It's very well executed. Would love to see a "behind the scenes" episode some day. I'm still trying to picture the idea of a bizarre form of scaffolding set-up above the camera framing. Please don't tell me the bowl is tossed up and shown in reverse. I'd hate to think of the repetitive damage done to the ceiling. Lol.
"...a great bowl of pie soup." Love this.
That was the best looking soup pie iv ever seen I know what I'm having for dinner tonight
One way to get around the "too soupy" aspect is to make individual pot pies in good-sized ramekins. (Also, next time, measure the broth & the wine. Surely there are measurements in the recipes?)
“Pie crust on a bowl of soup” is indeed a distinct genre of pot pie… x)
Wow! You broke down that chicken like a boss 👍
I find all you videos delightful. When things dont turn out picture perfect, it shows people that it doesn’t have to look perfect to taste good. Plus we all learn more from our “failures plus than our triumphs. I have to call you incredibly brave tackling JC recipes! Much braver than I am and I’ve been cooking for 45+ yrs. Your kitchen skills have improved so dramatically and it’s been fun to watch. The pot pie looked yummy after it was baked.
A classic recipe, i'm sure you'll rock it Jaime!
We love your channel! And, we just got a new fridge, and IT TALKS LIKE THAT TOO, wtf is it the new coolant, the stupid circuitboard (why do fridges need circuit boards??!) and I was not reassured when the delivery team assured me the new fridge would last, AT THE MOST, five years... and they were replacing a fridge made 40 yrs ago. That worked fine. It was not my choice to replace. "But dear, the new fridges use so much less energy..." "But how much energy does it use to make one that only lasts 5 yrs?!" and no one listened. LOL man I felt your frustration making this recipe. I'm not sure about this cookbook, and I really appreciate you taking us along for this ride, Jamie! Keep up the great work!
Swiss Chalet. 😂😂😂 That is a blast from the past! I thought it was so fancy. 💀
I can still taste the BBQ sauce 😋
To thicken things up without getting lumps, try using the sieve and some flour. Put the sieve into the juice/liquid (nestle it down in there so you create a little pool in the sieve) then add flour inside the sieve. Whisk it in the sieve, pulling the sieve out of the juice every now and then and then putting it back in to sort of refresh the juice pool. The sieve will catch all the lumps that way and you keep repeating this until the flour is all gone and only the lumps remain. Then stir, and you're good. Let the flour cook in there though (so do it closer to the start of a recipe when there's still plenty of cooking time left...this isn't for a last minute thickening or it'll taste like raw flour). I got this from Chef Jean-Pierre, who if you haven't checked him out on TH-cam you definitely should. He's amazing and his videos are total tutorials and give step by step directions and he teaches lots of tips and tricks as well. Hope this helps!
So I gotta ask: why do none of these pie recipes, even the imitable Julia, have a bottom crust? The pot pie I've come to love is entirely contained in pastry crust, and each slice is, well, like a slice of pie, enrobed in delicious flaky crust. Any insights?
Probably because the French do not really use a whole encased pastry pie. Plus the sauce would make it too soggy probably. I live a good British pie, but it’s usually drier than its French cousin’s. 😊
My wife always has a top & bottom crust when she makes CPP. We cheat, with cream of chicken soup & add potatoes plus some peas for colour. Not the same I know, but a thick creamy plate of comfort!
@@caroleberreur9585 I can see that, with the more souplike texture! The crust would surely be mushy. I'm also used to a rich gravy in our pot pies, something thick enough to not penetrate the bottom crust. If the soup thinness is on purpose though, this makes total sense!
1. No soggy bottom to contend with. 2. No blind baking and sealing the pie crust. 3. Sometimes you just want the filling and not a lot of crust? I'm a dual crust fan myself, but if I am in a hurry, I tend to skip bottom crusts too (or the entire crust all together and use mashed potatoes like a cottage pie).
I was thinking the same thing lol
For leeks, i reccomend cutting in half, cut the dark green off, then soak in cold water for 10 minutes to loosen any sand/dirt then gently rub between the leaves to clean! It takes longer but it really makes sure they're nice and clean!
I also have a mandolin and hate it/fear it. I also struggle to watch people using it due to my fear. Totally understandable AND relatable that you avoided it, even if it would have made cooking quicker.
They have chainmail gloves you put on when using a mandolin.
Ha! Sir, your dedication to this whole channel is beyond reproach! I binge watch constantly. And this dish? Hmmm reminds me of how Pennsylvania Dutch pot pie may have been created, the delish comfort food I grew up on. Bravo!
"Chicken Pot Pie... my three favourite things" - Ricky
I love it when he yells at his fridge. I had that exact fridge until a week ago and it used to make that same exact noise!