Don’t know if you’ll see this but I’m a EMT. I know it’s annoying to you but seeing you pause when the sirens start is appreciated. To many people don’t care when they see lights and sirens and it makes all of our jobs more dangerous. I know it seems small but thanks you!
No one wants. To talk over sirens. But it’s annoying when no one acknowledges emergency vehicles. I had my own experience the other day with one where I was cursing out drivers to move the fk over
@@Knightowl1980 to me whats more annoying is when people pull over and the ambulance is obviously on the other side of the road and they see it and still don't move.
The trick to get your Yorkshire pudding batter smooth is to prep it early and let it stand at least half an hour and then whisk it again. Signed: a Yorkshire woman. There are traditional tales about whisking the batter next to an open door to get air in and only to whisk in one direction or you beat the air out again.
Plus use oil/lard in the baking tray and heat it in the oven until it's smoking hot before adding the batter.... signed, a UK southerner but at least I know better than Julua Childs 😂
A tip for the yorkshire puddins from Wales. Heat the oil and butter in the muffin tin until very hot in the oven. Then pour in the batter, it should sizzle as the batter hits the oil and put back in the oven. Merry Christmas xx
My Dad was from South Shields, England. He taught me to use the fat rendered from the beef and fat trimmings (which he cooked in the roasting pan along side the beef) for baking the Yorkshire puddings in. About 1/4 inch of fat in each muffin well deep then to heat the fat in the muffin tin before filling about 2/3 full and baking. I was also taught that the batter should be mixed when the beef goes into the oven, covered, and left to rest at room temperature until it was time to bake. The Yorkshire puddings rise beautifully and have a nice well for the gravy!
I was concerned when I saw the trimmed roast. My grandmother always used the molten fat that accumulated in the roasting pan. Healthy? Absolutely not, but oh so delicious!
Osmosis is the movement of water between cells, diffusion is the movement of anything else between cells. Putting salt on the meat means that it is diffusing into the meat cells, while any release of moisture would be the result of osmosis. Thank you for the episode Jamie... you're a treasure!
The secret to Yorkshire Pudding is very cold batter…I make mine a couple of hours before and place in fridge. Put a teaspoon of fat in each ramification place in oven until smoking hot and then pour in cold batter.
After watching you roll cake’s again, and again, and again, not exactly failing, but…. What a glorious moment to see you succeed so splendidly. Julia would be proud! Your entire meal looked amazing. Bon Appetite and Joyeux Noël.
Now that I finally got an idea how much of a Herculean task providing such dinners is, I want to bow to the ground for my long deceased mom, who always prepared something likewise for the holidays - without even ever mentioning how much efford, skill and patience it all takes.😲
I grew up eating the best Yorkshire pudding you could ever eat made by my English grandmother. You've gone the modern route by buttering a muffin tin. Traditionally it is made while the "joint" is resting. You use the beef roasting pan with a small amount of the fat remaining. This is where Yorkshire pudding gets it amazing flavour and light crispness. Then cut into squares. Try this and you'll never go back to butter and muffin tins.
So I'm not a comment reader, so you may have been told before. Our family hack for sugar candy: keep a bowl of ice water next to you when you boil the sugar. When you think it may be done spoon a small drop in the ice water. It will instantly go to whatever solid state it will turn into. Feel the texture with your fingers. Is it to soft, cook longer, does it feel grainy, you've gone to far. Making a glass candy? Did it go hard? Does it just disolve when it hits the water? Cook longer. We make a ton of Christmas candy every year and never once used a thermometer. I tried once to make fudge with a thermometer and it didn't set at all and ever since I stick with grandmas ice water.
@antichef Happy Holidays to you and Mrs. Jamie! We don't care how long it takes, thank you for all the wonderful content this year, can't wait to see what you do in 2024! ❤
@antichef 6:10 how is that counterclockwise? That's clockwise from our POV... 🤔 Wouldn't make any difference either way as long as you're folding in the same direction...
22:22 You can check your electronic thermometer probe: put it in melting ice, it should read 0ºC (32ºF). Put it in boiling water, it should read 100ºC (212ºF). Easy!
…and saves money throughout by the year to ensure there is a budget for holiday groceries- - on top of presents, and let’s not forget the pre-and post-clean up😅
What women do the week before the holiday: 1. Plan meal and left over meals 2. Find out what ingredients you need. 3. Buy the food 4. Clean the house so your MIL can’t find any thing to be snide about. 5. Wash crystal, china, and polish silverware. 6. Prep food and set the table after you iron the table cloth 7. Cook food 8. Serve 9. Thirty min later clean 6. Cook food
I'm so sorry about your difficulties boiling sugar. You might want to try Ann Reardon's (How to Cook That) tip: using a silicon pastry brush and some water, carefully wash off all the sugar crystal on the sides of the pan to prevent granulation.
Jamie, I remember your first trials and tribulations in Belgium. We gasped when you did the vanilla bean thing in England, I was shouting at the TV when you tried to roll the jelly roll, and we cheered when you persevered. Julia would be chuffed to bits and very proud of you. I As a matter of fact I think we all are. The best Anti-Chef on TH-cam. Hope you and your wife have a lovely Christmas with your families and I am sure you will stay away from the kitchen as far as you can.
I actually have a SIGNED copy of Baking With Julia. I went to her book signing event at the old Simpsons store in downtown Toronto. What a great meal! And you've finally slayed the roulade. Merry Christmas. Can't wait to see what you cook up in the new year,
Yorkshire pudding batter is equal parts (by volume) flour, egg, milk. With a bit of salt. The muffin tray should go in the oven first with some fat till it's really hot. Then add the batter and return to oven. They should rise massively and be light and fluffy.
As you probably already know, it works best with a cast iron pan or popover pan - it holds heat better so it won't cool while you add the batter and put it back into the oven.
The thing to remember about a roulade is that the cake needs to be moist and a bit springy. That's the combination so that it can roll without cracking. The best practice is with a thicker but smooth filling so you can get used to using a delicate touch. We learned in a commercial cooking class in my first high school and later I had a friend who refused to believe I actually did it because she couldn't. You've certainly had practice and we can see that it helped a lot! Bravo!
Legit English person here. An important aspect of baking Yorkshire puddings is adding the batter to hot oil. Preheat your pan with a quarter inch of any fat or oil, get it hot and quickly add your chilled batter and return immediately to the oven. Do not open the oven until cooked. It’s one of the only truly decent things our cuisine has, the ones as described would be considered failures over here and probably end up in the bin
Your evolution as a cook has been quite impressive. Side note for future reference: my mother used to put about a tablespoon of thick, yummy, pan drippings from roast beef into the center of each Yorkshire pudding cup before adding the batter. YUM.
When making praline, always oil cookie sheet to keep praline from sticking. I place 1-2 cups of sugar to one cup water, heat until it begins to spin a thread, pour over toasted nuts, let cool, break it up and spin in food processor. It takes practice. I have been doing this since I was 10, no joke. Most of my cooking is French or Italian, Spanish and Greek. The Buche is easy once you master the sponge and buttercream.
Honestly haven't seen the whole episode, But I know you pour your heart and soul into these videos/vlogs. Just absolutely love you. Thank you for your production. Now with a dirty martini, I am watching. Merry Christmas, Jamie. LOVE you.
Like other British people, and I am from East YORKSHIRE, the pudding trays should have beef dripping (or canola oil, but don’t tell anyone) and the tins need to be as hot as possible before you put in the batter which should almost cook as it is added and put into a red hot oven.
I'm a big fan of the King Arthur Flour recipe (available for free on their website) for popovers/yorkshire pudds. I don't know for certain but I have heard the main difference between a Yorkshire pudding and a popover is that you use beef drippings to grease the pan for Yorkshire pudding. Also, like crepe, make sure the batter is room temp before you put it in the oven for max rise. That said the whole magilla looks delicious. And congrats on conquering the roulade.
Congratulations on how the cake turned out, and you managed to roll it up beautifully! A triumph! With Yorkshire pudding batter, yes it often looks lumpy. You let it stand for a little while and then stir it again, and that helps the flour incorporate. And your joint of beef also looks gorgeous, I am very impressed. The way I know about cooking Yorkshire pudding, you use either the tins (as you have) or the roasting tin after you take out the roast. Have the fat *smoking* hot, pour in the batter, then put it straight in the oven. I haven't seen it cooked the way you do it, so I'm intrigued to find out how that turns out.
Your contagious enthusiasm, spritely spirit, humor, and disarming personality make this a favorite cooking show for many. Oh, and artistic editing! Warm seasonal greetings Jamie, and thanks.
8:20 !!!!! You kept calm, did not get stressed, did not bash your batter about, did not overfold, rolled it up when it came out the oven - and it came out EXCELLENTLY!
Your dessert prompted me to recall the meringue mushrooms your made to decorate the log dessert. They were wonderful! Today's episode had me laughing out loud with your flashback about your woes following your being on top of the world lol .
I read a book that explained how we require so much more seasoning modern day due to the mass production of livestock and produce. So when Julia Childs recipes don’t mention seasoning, it’s because the meat and produce then didn’t need seasoning! It’s definitely the right move to add seasoning
Candied cherries are also called glacé cherries as well so not quite the same as maraschino cherries. Think the green part of the cake decorating might be candied citron. Here in the states most candied cherries I have seen are the red and green tubs on holiday baking displays. Also the candied rosemary stems used on the yulelog would be really nice on the cake plate
Top tip for Yorkshire Puddings, heat oil in the muffin pan until hot then distribute the batter and return it to the oven, it gives the correct base you expect of a Yorkshire. 😊
Tip to help with the thermometer. To calibrate it, stick it in a glass of ice water, it should read 32 degrees. Or put it in boiling water, should read 212 degrees
The syrup really helps with the rolled cake- i learned how to make it from a chef in my hometown and she had us make sure the cake was very moist with syrup before rolling. rolling was a breeze. She also uses gloved hands to "frost" the cake to give it a very lovely woody look.
My grandma has made yorkshire puddings for holidays since my dad was a kid so for anyone looking for tested and helpful advice on making them, here's my grandma's tips for making the best yorkshires you can: 1. Lumps should be in the batter. You can't tell in the finished yorkshires so don't worry. 2. Use lard for your fat. A teaspoon in each muffin cup is more than enough. 3. Put the muffin tin in the oven with the lard but without the batter. Wait for the lard to smoke before adding your batter. 4. Don't fill your muffin cup with more than 2/3s of the batter. They'll get fluffier this way. 5. DO NOT OPEN THE OVEN UNTIL YOUR YORKSHIRES ARE DONE. Opening the oven changes the temperature inside and can cause your yorkshires to deflate. 6. They only take about ten minutes or so in the oven. Idk why Julia's recipe involved changing the temperature and leaving them in for so long. Yorkshire puddings are yummy and quick and not too difficult once you get the hang of them, but it can take a few tries to get proficient. On the plus side, when you mess up, you end up with yummy mistakes to eat as well as a learning experience. They also reheat pretty well the next day, just warm them up in the oven for a few minutes and it's like you just made them.
Loved watching this as I’m doing beef too….. one thing… Yorkshire puddings, you heat the pan in the oven with the fat/lard in it, you then pour the batter into the hot pan. That’s how you get the most risen crisp yorkies. Happy Christmas to my favourite channel!
I love watching your videos man, it's like watching a 5 year old in a 35 year olds body cook. Making big messes, and big mistakes but you always get there in the end. Love it, hilarious.
I've never seen your channel before. This was so fun, and took me back. (I grew up watching Julia Child on TV - "The French Chef." She was a hoot!) I think you didn't let your horseradish sauce cook long enough at the very beginning - the flour has to cook, and it didn't look like yours did. But so what! It still looked nice and tasted great so it matters not, but, if you are curious, I think that may be why it didn't end up a mayo consistency. I really really enjoyed this video and the editing was sublime! Your dramatic pause as the sirens started made me giggle (and made me realize you likely are one of the few who pulls over when an emergency vehicle is trying to safely traverse traffic). The flying pot coming out of no where made me laugh as you caught it. The eyebrow lift here and there as you contemplated this or that was hilarious. All around, this was just a joy to watch on this lonely Christmas Day for me. Thank you, and I look forward to exploring your channel more.
Well done! I’m super impressed. And the green thing on the cake is probably candied angelica (?) we used to have it carved into leaves on winter cakes here in the south of France.
You are so much fun to watch! A tip…Yorkshire pudding will rise MUCH better if you sift the flower and use eggs which have been out of the refrigerator for at least 15 minutes or which have Benn soaking in warm tap water for 5 ish minutes before cracking open…
Found this channel by way of your Boeuf de Bourguignon three-way, and stayed because I love that I'm not the only one who gets frustrated trying to reproduce Dame Julia's recipes.
Man, this made me want to go out and buy a prime rib roast. Never made one before, but it looks simple and delish. And way to go with that cake roll! Happy holidays, Jamie!
Julia knows French cooking, but not English cooking. Check out Thomas Keller's blow torch method. I've been making these since the 80s, but TK's method is the best.
The easiest and most satisfying meal HANDS DOWN. I have been subbing NY and boneless rib roasts for more frequent and cost effective gatherings for quite a few years after getting over the fear of that first roast. Also, there is the 500 degree sear /drop oven temp to 250 without opening the oven door for 2 hr method AND my ultimate favorite for ALL small roasts is 6 hrs in my Ninja Foodi on "dehydrate" (think low and slow - no overcooking) function then "air crisp/fry" the exterior for 6 minutes. (This is particularly amazing for making a cheap cut like round roast into a delicious carving roast during the week - that doubles as perfect medium rare deli roast beef from the leftovers) ❤
Do it! It’s so delicious and not hard. Please season with more than just salt and pepper tho. I usually season and keep in the fridge overnight and remove the prime from the fridge to bring it to room temperature and you’ll need at least an hour if it’s a large roast - go ahead and make a large roast. The leftovers are so phenomenal and you can do so much with them- if there are leftovers 😉 *edited for some dumb mistakes 🙃
Hrm. It's amazing how differently all the commenters make a roast! I just let mine rest at room temperature, lightly coated in kosher salt, then into the oven on just a cookie sheet. Bake at 475 for about 20 minutes, turn it down to 325 for another 10 minutes per pound or until the internal temp is around 125. Remove from the oven, tent with foil, and give it at least 20 minutes to rest. Perfect time to cook the rolls or a tray of asparagus. The roast can sit even longer if needed, as long as it's covered. Simplest thing in the world to make. I don't like adding pepper and other spices because they can burn. I don't even french the ribs or tie it up.
Now listen. Ive been vegetarian since i was 14, i have never eaten a steak or a big hunk of meat in my life. But that beef looked raw. Very happy for you that it tasted good though, you've become such a great cook and almost fluent in Julia Child and thats amazing. Merry Christmas and happy new year Jamie
This is some of your finest work yet! Not only the dishes, but the production values, including the music and special effects! You truly have grown and I adore your whimsical approach to cooking!
Thanks to the Silver Fox, I've finally went ahead and got a stand mixer from Stokes to my big sister. We're Bulgarian (and very Canadian) and for many years now, she's been making our holiday breads and cakes by hand. I can't wait for her to experience something new, and no, I'm not sponsored by Silver Fox. Thanks Jamie
I really wanted to make a crown roast for Christmas this year but after reading an article that said it was going to be super hard I almost chickened out. Thanks for convincing me to try it; my family loved it! 💖
You keep raising the bar and triumph is yours! Well done Jamie! Love the Nutcracker music throughout the video. Happy Holidays! And a marvelous New Year!
Happy Christmas from Yorkshire! A few lumps are alright, basically, it's equal parts eggs, flour and milk, whisk until combined, a few lumps are no big deal but you really don't want to overmix in the blender. The batter ideally would rest in the fridge for a bit while the oil heats in your oven for about 10 mins, then I put the Yorkshire pan onto the lit hob to keep it hot as possible while I pour in the cold batter, then straight into the oven. James Martin has one of the best recipes, he does a pint of each ingredient, that's a lot of Yorkshires so I tend to just make the milk and flour match two eggs. The contrast of very hot oil vs cold batter is what makes them rise. They are so good when they're all tall and fluffy. Do them in a muffin tin, fill each hole about half way and you'll get a well in the middle perfect for gravy. Your roast looked fantastic!
15:50 Osmosis is the movement of water molecules through a semipermeable membrane from a region of lower solute concentration to a region of higher solute concentration, aiming to equalize the concentrations on both sides of the membrane. It's the mechanism that sucks water out of the cells that are in contact with the salt.
Oh thank you for the splendiferous holiday episode. Two things: 1. Cake was magnifique! 2. Meal was *chef's kiss* Annnd... hope you and yours have an amazing Christmas! Looking forward to the year end wrap up video 😎
My beautiful late mother went all out on Christmas Eve for dinner. Part of that was prime rib. She made tons of delicious food and all from scratch. I miss that tradition as I didn't carry it over to my own family (husband and son), but it leaves wonderful memories ❤
When I was dating my future wife, her roommate was a Swedish girl, eccentric but with a big heart. Anyway, Ingrid always did everything at high speed, as if slowing down to a normal pace were painful. Watching Jaime stir some eggs and roll a cake brought so many memories. He’s obviously entertaining to watch, but especially I like when he’s spilling stuff over the counter and himself because he’s just a touch too impatient to be methodical. 🎉
I think Jamie has ADHD like me, and potentially like the roommate of your wife (Jamie has mentioned it a couple of times I’m sure). Can confirm that for some reason, everything must be done at extreme pace / the world is too slow 😂
What a treat! Thank you for making my days better with your content! Your channel is honestly one of my favorites and your videos get me through some really tough times as of late
That catch edit while walking at 16:48 was IMPRESSIVE! I mean, everything about this video is impressive of course, but wanted to give you some credit for that upgraded catch!
That was a symphony of emotions, scrumptious highs and frustrating lows and I enjoyed every minute of it. Thanks Jamie, you’re a diamond geezer and we’re all grateful for you. A very Merry Christmas to you and to all!🎄🎆🦋🌱❤️🔥🚀💫
Bravo! Im a new subscriber, I've been binging on your videos. I have to say, you are such an entertaining fellow. Totally enjoyable. Extremely well produced too.
The final dinner is another absolute masterpiece !! My mouth is watering, as usual. Every dish is perfect. Jamie, you have proven, once again, that you ARE a match for Julia ! I'm sure she's very, very proud and pleased. You have worked hard, researched and studied, cried, sweated and bled .... and I'd consider this your final masterpiece ... You are no longer an apprentice or even a journeyman. I humbly now consider you a master craftsman !! You even aced the cake !
Excited to watch this video!! I also wanted to tell you I got my apron my boyfriend ordered for my birthday from you and it's amazing! Super high quality and I'm very happy with it ❣️ thanks for doing what you do
I love that you've named your mixer The Silver Fox. Mine doesn't have a name, but its red enamel and feels like taking out my little sports car for a spin whenever I use it. Keep going Jamie!
Jamie, i have been watching your TH-cam channel for a while and this episode made me so happy. having seen you grow as a cook and making a great holiday meal. thank you for the entertainment and inspiration.
You may know this already.... The Smithsonian National Museum of American History in Washington DC has Julia's actual kitchen on exhibit. I've seen it twice and it really captivates me. I distinctly remember watching Julia's cooking shows on TV back in the 80s & 90s. I hope everyone gets an opportunity to see it for themselves 😊
Don’t know if you’ll see this but I’m a EMT. I know it’s annoying to you but seeing you pause when the sirens start is appreciated. To many people don’t care when they see lights and sirens and it makes all of our jobs more dangerous. I know it seems small but thanks you!
I love that Jamie has us trained to say hope everyone's ok when we hear the sirens..take care over the holidays 🎅
thank you for the job you do. i am sure you aren't thanked enough but you should be thanked daily.
No one wants. To talk over sirens. But it’s annoying when no one acknowledges emergency vehicles. I had my own experience the other day with one where I was cursing out drivers to move the fk over
@@Knightowl1980 to me whats more annoying is when people pull over and the ambulance is obviously on the other side of the road and they see it and still don't move.
Agreed. I love that he does that.
2:34 - Anyone else get a sense of foreboding whenever Jamie says things like, "I don't find it necessary"? 🤣😅
I immediately thought of his previous rolling disasters and thought just maybe the flour is necessary!!!
Yep!
😂😂😂
The trick to get your Yorkshire pudding batter smooth is to prep it early and let it stand at least half an hour and then whisk it again. Signed: a Yorkshire woman. There are traditional tales about whisking the batter next to an open door to get air in and only to whisk in one direction or you beat the air out again.
Plus use oil/lard in the baking tray and heat it in the oven until it's smoking hot before adding the batter.... signed, a UK southerner but at least I know better than Julua Childs 😂
@@suecrump5265 keep the batter in the fridge too
A tip for the yorkshire puddins from Wales. Heat the oil and butter in the muffin tin until very hot in the oven. Then pour in the batter, it should sizzle as the batter hits the oil and put back in the oven. Merry Christmas xx
My Dad was from South Shields, England. He taught me to use the fat rendered from the beef and fat trimmings (which he cooked in the roasting pan along side the beef) for baking the Yorkshire puddings in. About 1/4 inch of fat in each muffin well deep then to heat the fat in the muffin tin before filling about 2/3 full and baking. I was also taught that the batter should be mixed when the beef goes into the oven, covered, and left to rest at room temperature until it was time to bake. The Yorkshire puddings rise beautifully and have a nice well for the gravy!
Watchers of the GBBO know this tip.
100% though, I like mine in a big frying pan. I find they get too cooked (for me) in a pop over or muffin tin
I was concerned when I saw the trimmed roast. My grandmother always used the molten fat that accumulated in the roasting pan. Healthy? Absolutely not, but oh so delicious!
I felt very sad when I saw him put the batter in a buttered tin. But excited to see some Yorkshire pudding representation!
This is my favorite TH-cam channel that I found in 2023!
Same. Me and my kiddos' favorite channel.
Same! 💕
same!
Me, too!
Me too!
Osmosis is the movement of water between cells, diffusion is the movement of anything else between cells. Putting salt on the meat means that it is diffusing into the meat cells, while any release of moisture would be the result of osmosis.
Thank you for the episode Jamie... you're a treasure!
Yes I kept trying to tell him defussion , he just couldn’t hear me…….😂
At the part where you're rolling up the cake and I actually started clapping at your success 😆 Grats Jamie!
Realized I was holding my breath till the last minute
lol I was doing that as well. I was cheering and yelling, "he did it!"
Fist pumps for me!
You haven`t yet seen it unrolled yet?
@@davidcomtedeherstal i had only just started watching and was a few minutes in when I left that comment, so no i didnt see the unrolling part yet
The secret to Yorkshire Pudding is very cold batter…I make mine a couple of hours before and place in fridge. Put a teaspoon of fat in each ramification place in oven until smoking hot and then pour in cold batter.
After watching you roll cake’s again, and again, and again, not exactly failing, but…. What a glorious moment to see you succeed so splendidly. Julia would be proud! Your entire meal looked amazing.
Bon Appetite and Joyeux Noël.
Now that I finally got an idea how much of a Herculean task providing such dinners is, I want to bow to the ground for my long deceased mom, who always prepared something likewise for the holidays - without even ever mentioning how much efford, skill and patience it all takes.😲
Watch "The Bear." Season 2 had Jamie Lee Curtis having a literal meltdown while trying to make a holiday dinner and doing battle with timers.
Yeah lots of women were forced into silence over this bs.
@@spicybeantofuforced into silence? Anyone who has ever made dinner would know a full holiday dinner HOMEMADE is a lot of work! Bs…😂😂😂
Didn't you notice growing up that your mom was in the kitchen for an entire day or more to make these dinners happen?
I grew up eating the best Yorkshire pudding you could ever eat made by my English grandmother. You've gone the modern route by buttering a muffin tin. Traditionally it is made while the "joint" is resting. You use the beef roasting pan with a small amount of the fat remaining. This is where Yorkshire pudding gets it amazing flavour and light crispness. Then cut into squares. Try this and you'll never go back to butter and muffin tins.
Yummm
few things in life bring me as much joy as the little jump every time he reintroduces the silver fox
So I'm not a comment reader, so you may have been told before. Our family hack for sugar candy: keep a bowl of ice water next to you when you boil the sugar. When you think it may be done spoon a small drop in the ice water. It will instantly go to whatever solid state it will turn into. Feel the texture with your fingers. Is it to soft, cook longer, does it feel grainy, you've gone to far. Making a glass candy? Did it go hard? Does it just disolve when it hits the water? Cook longer. We make a ton of Christmas candy every year and never once used a thermometer. I tried once to make fudge with a thermometer and it didn't set at all and ever since I stick with grandmas ice water.
Or you could get a candy thermometer and leave no question of state of boiling sugar.
When you showed us Julia Child, "laughing" at you, I couldn't help but giggle!🤭😂💖
Been checking back all day for this episode! So excited!!! Merry Christmas Anti-Chef!!!
Appreciate that! This one took me a lil longer than usual! Merry Christmas!
@antichef Happy Holidays to you and Mrs. Jamie! We don't care how long it takes, thank you for all the wonderful content this year, can't wait to see what you do in 2024! ❤
@@amandafeliciano542👍🏻 merry Christmas
@@antichef This was awesome dude!!! Congrats for pulling off this masterpiece!!! Merry Christmas!
@antichef 6:10 how is that counterclockwise? That's clockwise from our POV... 🤔
Wouldn't make any difference either way as long as you're folding in the same direction...
i'm a lactose intolerant vegetarian and this series is still my favorite cooking/baking show to watch
22:22 You can check your electronic thermometer probe: put it in melting ice, it should read 0ºC (32ºF). Put it in boiling water, it should read 100ºC (212ºF). Easy!
There’s many a woman who does all this for the holiday AND works full time! Props to them!! Happy holidays everyone!!
…and saves money throughout by the year to ensure there is a budget for holiday groceries- - on top of presents, and let’s not forget the pre-and post-clean up😅
Because we love our families❤❤❤
@maureenlea572 just breathe!
What women do the week before the holiday:
1. Plan meal and left over meals
2. Find out what ingredients you need.
3. Buy the food
4. Clean the house so your MIL can’t find any thing to be snide about.
5. Wash crystal, china, and polish silverware.
6. Prep food and set the table after you iron the table cloth
7. Cook food
8. Serve
9. Thirty min later clean
6. Cook food
Jaime, you can put your dry ingredients in a piece of parchment paper and then just slide the ingredients into the bowl. No spillage, no waste!
I'm so sorry about your difficulties boiling sugar. You might want to try Ann Reardon's (How to Cook That) tip: using a silicon pastry brush and some water, carefully wash off all the sugar crystal on the sides of the pan to prevent granulation.
Jamie, I remember your first trials and tribulations in Belgium. We gasped when you did the vanilla bean thing in England, I was shouting at the TV when you tried to roll the jelly roll, and we cheered when you persevered. Julia would be chuffed to bits and very proud of you. I As a matter of fact I think we all are. The best Anti-Chef on TH-cam. Hope you and your wife have a lovely Christmas with your families and I am sure you will stay away from the kitchen as far as you can.
I like how the cake matches the roast; four bones, four cherries
What a great eye, so cute !!
I actually have a SIGNED copy of Baking With Julia. I went to her book signing event at the old Simpsons store in downtown Toronto. What a great meal! And you've finally slayed the roulade. Merry Christmas. Can't wait to see what you cook up in the new year,
Wow! Both seeing Julia in person and the Toronto Simpson's store! :)
Yorkshire pudding batter is equal parts (by volume) flour, egg, milk. With a bit of salt.
The muffin tray should go in the oven first with some fat till it's really hot. Then add the batter and return to oven.
They should rise massively and be light and fluffy.
That is the way I've always known.
This is the way.
As you probably already know, it works best with a cast iron pan or popover pan - it holds heat better so it won't cool while you add the batter and put it back into the oven.
The thing to remember about a roulade is that the cake needs to be moist and a bit springy. That's the combination so that it can roll without cracking. The best practice is with a thicker but smooth filling so you can get used to using a delicate touch. We learned in a commercial cooking class in my first high school and later I had a friend who refused to believe I actually did it because she couldn't. You've certainly had practice and we can see that it helped a lot! Bravo!
Legit English person here. An important aspect of baking Yorkshire puddings is adding the batter to hot oil. Preheat your pan with a quarter inch of any fat or oil, get it hot and quickly add your chilled batter and return immediately to the oven. Do not open the oven until cooked.
It’s one of the only truly decent things our cuisine has, the ones as described would be considered failures over here and probably end up in the bin
Your evolution as a cook has been quite impressive. Side note for future reference: my mother used to put about a tablespoon of thick, yummy, pan drippings from roast beef into the center of each Yorkshire pudding cup before adding the batter. YUM.
Congratulations on finally conquering a rolled cake! I knew this day would come. You are a rock star!!
When making praline, always oil cookie sheet to keep praline from sticking. I place 1-2 cups of sugar to one cup water, heat until it begins to spin a thread, pour over toasted nuts, let cool, break it up and spin in food processor. It takes practice. I have been doing this since I was 10, no joke. Most of my cooking is French or Italian, Spanish and Greek. The Buche is easy once you master the sponge and buttercream.
I loveee when you cook full course meals!! It’s like 10 episodes in 1. My favorite 😅
Beef and yorkshire puddings is a very controversial topic for christmas here in the uk 😅 but that beef looked incredible
That pause for the sirens, though. "Nope, not coming after me, so we're good to proceed with the mission."
Honestly haven't seen the whole episode, But I know you pour your heart and soul into these videos/vlogs. Just absolutely love you. Thank you for your production. Now with a dirty martini, I am watching. Merry Christmas, Jamie. LOVE you.
Like other British people, and I am from East YORKSHIRE, the pudding trays should have beef dripping (or canola oil, but don’t tell anyone) and the tins need to be as hot as possible before you put in the batter which should almost cook as it is added and put into a red hot oven.
If anyone needs a book called "Baking with Julia", it is you, my friend 😂 It just HAS to be the most glorious well for new hilarious channel material.
Heat the oil in the muffin tin to do the yorkshire puddings.
I literally cheered when you successfully rolled up the cake. Well goddamn done, Jamie!! God, that beef looked good.
“She’s laughing at me”
Haha I cackled
I have been making 1-2 a week of Julia’s recipes since I began watching you. Thank you man!
I'm a big fan of the King Arthur Flour recipe (available for free on their website) for popovers/yorkshire pudds. I don't know for certain but I have heard the main difference between a Yorkshire pudding and a popover is that you use beef drippings to grease the pan for Yorkshire pudding. Also, like crepe, make sure the batter is room temp before you put it in the oven for max rise. That said the whole magilla looks delicious. And congrats on conquering the roulade.
Congratulations on how the cake turned out, and you managed to roll it up beautifully! A triumph! With Yorkshire pudding batter, yes it often looks lumpy. You let it stand for a little while and then stir it again, and that helps the flour incorporate. And your joint of beef also looks gorgeous, I am very impressed. The way I know about cooking Yorkshire pudding, you use either the tins (as you have) or the roasting tin after you take out the roast. Have the fat *smoking* hot, pour in the batter, then put it straight in the oven. I haven't seen it cooked the way you do it, so I'm intrigued to find out how that turns out.
I'm so glad he only had to roll one cake! I'd say it's a Christmas miracle, but it's major improvement on his part and definitely not luck
Your contagious enthusiasm, spritely spirit, humor, and disarming personality make this a favorite cooking show for many. Oh, and artistic editing! Warm seasonal greetings Jamie, and thanks.
8:20 !!!!! You kept calm, did not get stressed, did not bash your batter about, did not overfold, rolled it up when it came out the oven - and it came out EXCELLENTLY!
Your dessert prompted me to recall the meringue mushrooms your made to decorate the log dessert. They were wonderful! Today's episode had me laughing out loud with your flashback about your woes following your being on top of the world lol .
I read a book that explained how we require so much more seasoning modern day due to the mass production of livestock and produce. So when Julia Childs recipes don’t mention seasoning, it’s because the meat and produce then didn’t need seasoning! It’s definitely the right move to add seasoning
Candied cherries are also called glacé cherries as well so not quite the same as maraschino cherries. Think the green part of the cake decorating might be candied citron. Here in the states most candied cherries I have seen are the red and green tubs on holiday baking displays. Also the candied rosemary stems used on the yulelog would be really nice on the cake plate
Top tip for Yorkshire Puddings, heat oil in the muffin pan until hot then distribute the batter and return it to the oven, it gives the correct base you expect of a Yorkshire. 😊
You did it! You conquered the roulade!!! Congratulations!
Merry Christmas Jamie!!
Tip to help with the thermometer. To calibrate it, stick it in a glass of ice water, it should read 32 degrees. Or put it in boiling water, should read 212 degrees
Perfect! Congratulations on conquering the cake roll. Merry Christmas to you and Mrs. Jaime 🎅
Is it a battle of cake thickness to liquid filling
An advise for the rolling cake, if you roll it with a towel instead of the paper, the roll is more thick and less stressfull to unroll
The syrup really helps with the rolled cake- i learned how to make it from a chef in my hometown and she had us make sure the cake was very moist with syrup before rolling. rolling was a breeze. She also uses gloved hands to "frost" the cake to give it a very lovely woody look.
That's a great tip. Thanks.
For the ‘Yule log’ type look? That’s a fantastic idea! Thanks for sharing. 😊🎄
My grandma has made yorkshire puddings for holidays since my dad was a kid so for anyone looking for tested and helpful advice on making them, here's my grandma's tips for making the best yorkshires you can:
1. Lumps should be in the batter. You can't tell in the finished yorkshires so don't worry.
2. Use lard for your fat. A teaspoon in each muffin cup is more than enough.
3. Put the muffin tin in the oven with the lard but without the batter. Wait for the lard to smoke before adding your batter.
4. Don't fill your muffin cup with more than 2/3s of the batter. They'll get fluffier this way.
5. DO NOT OPEN THE OVEN UNTIL YOUR YORKSHIRES ARE DONE. Opening the oven changes the temperature inside and can cause your yorkshires to deflate.
6. They only take about ten minutes or so in the oven. Idk why Julia's recipe involved changing the temperature and leaving them in for so long.
Yorkshire puddings are yummy and quick and not too difficult once you get the hang of them, but it can take a few tries to get proficient. On the plus side, when you mess up, you end up with yummy mistakes to eat as well as a learning experience. They also reheat pretty well the next day, just warm them up in the oven for a few minutes and it's like you just made them.
Loved watching this as I’m doing beef too….. one thing… Yorkshire puddings, you heat the pan in the oven with the fat/lard in it, you then pour the batter into the hot pan. That’s how you get the most risen crisp yorkies. Happy Christmas to my favourite channel!
I love watching your videos man, it's like watching a 5 year old in a 35 year olds body cook. Making big messes, and big mistakes but you always get there in the end. Love it, hilarious.
I've never seen your channel before. This was so fun, and took me back.
(I grew up watching Julia Child on TV - "The French Chef." She was a hoot!)
I think you didn't let your horseradish sauce cook long enough at the very beginning - the flour has to cook, and it didn't look like yours did. But so what! It still looked nice and tasted great so it matters not, but, if you are curious, I think that may be why it didn't end up a mayo consistency.
I really really enjoyed this video and the editing was sublime! Your dramatic pause as the sirens started made me giggle (and made me realize you likely are one of the few who pulls over when an emergency vehicle is trying to safely traverse traffic). The flying pot coming out of no where made me laugh as you caught it. The eyebrow lift here and there as you contemplated this or that was hilarious. All around, this was just a joy to watch on this lonely Christmas Day for me.
Thank you, and I look forward to exploring your channel more.
YOU (bleeping) NAILED IT!!!! NO ONE I know can make a decent prime rib, but I could taste it just watching this. Bravo!!!! Happy Holidays!
Well done! I’m super impressed. And the green thing on the cake is probably candied angelica (?) we used to have it carved into leaves on winter cakes here in the south of France.
You are so much fun to watch! A tip…Yorkshire pudding will rise MUCH better if you sift the flower and use eggs which have been out of the refrigerator for at least 15 minutes or which have Benn soaking in warm tap water for 5 ish minutes before cracking open…
Literally clapping and cheering at the “ORDER UP!” Magnificent! Merry Christmas to you, sir! 😃🎄✨
Found this channel by way of your Boeuf de Bourguignon three-way, and stayed because I love that I'm not the only one who gets frustrated trying to reproduce Dame Julia's recipes.
Man, this made me want to go out and buy a prime rib roast. Never made one before, but it looks simple and delish. And way to go with that cake roll!
Happy holidays, Jamie!
Julia knows French cooking, but not English cooking. Check out Thomas Keller's blow torch method. I've been making these since the 80s, but TK's method is the best.
@@hunterjohnson7393 Sounds fun. Thanks for the tip!
The easiest and most satisfying meal HANDS DOWN.
I have been subbing NY and boneless rib roasts for more frequent and cost effective gatherings for quite a few years after getting over the fear of that first roast.
Also, there is the 500 degree sear /drop oven temp to 250 without opening the oven door for 2 hr method AND my ultimate favorite for ALL small roasts is 6 hrs in my Ninja Foodi on "dehydrate" (think low and slow - no overcooking) function then "air crisp/fry" the exterior for 6 minutes.
(This is particularly amazing for making a cheap cut like round roast into a delicious carving roast during the week - that doubles as perfect medium rare deli roast beef from the leftovers) ❤
Do it! It’s so delicious and not hard. Please season with more than just salt and pepper tho. I usually season and keep in the fridge overnight and remove the prime from the fridge to bring it to room temperature and you’ll need at least an hour if it’s a large roast - go ahead and make a large roast. The leftovers are so phenomenal and you can do so much with them- if there are leftovers 😉
*edited for some dumb mistakes 🙃
Hrm. It's amazing how differently all the commenters make a roast! I just let mine rest at room temperature, lightly coated in kosher salt, then into the oven on just a cookie sheet. Bake at 475 for about 20 minutes, turn it down to 325 for another 10 minutes per pound or until the internal temp is around 125. Remove from the oven, tent with foil, and give it at least 20 minutes to rest. Perfect time to cook the rolls or a tray of asparagus. The roast can sit even longer if needed, as long as it's covered. Simplest thing in the world to make. I don't like adding pepper and other spices because they can burn. I don't even french the ribs or tie it up.
Now listen. Ive been vegetarian since i was 14, i have never eaten a steak or a big hunk of meat in my life.
But that beef looked raw.
Very happy for you that it tasted good though, you've become such a great cook and almost fluent in Julia Child and thats amazing. Merry Christmas and happy new year Jamie
This is some of your finest work yet! Not only the dishes, but the production values, including the music and special effects! You truly have grown and I adore your whimsical approach to cooking!
A lot of families make versions of this every Sunday in the UK - called a Sunday Roast. A Herculean task.
Thanks to the Silver Fox, I've finally went ahead and got a stand mixer from Stokes to my big sister. We're Bulgarian (and very Canadian) and for many years now, she's been making our holiday breads and cakes by hand.
I can't wait for her to experience something new, and no, I'm not sponsored by Silver Fox. Thanks Jamie
I really wanted to make a crown roast for Christmas this year but after reading an article that said it was going to be super hard I almost chickened out. Thanks for convincing me to try it; my family loved it! 💖
Honestly, roasts are best ratio of effort to wow factor. And it can be cooking happily in the oven while doing other things.
You keep raising the bar and triumph is yours! Well done Jamie! Love the Nutcracker music throughout the video. Happy Holidays! And a marvelous New Year!
Happy Christmas from Yorkshire! A few lumps are alright, basically, it's equal parts eggs, flour and milk, whisk until combined, a few lumps are no big deal but you really don't want to overmix in the blender. The batter ideally would rest in the fridge for a bit while the oil heats in your oven for about 10 mins, then I put the Yorkshire pan onto the lit hob to keep it hot as possible while I pour in the cold batter, then straight into the oven. James Martin has one of the best recipes, he does a pint of each ingredient, that's a lot of Yorkshires so I tend to just make the milk and flour match two eggs. The contrast of very hot oil vs cold batter is what makes them rise. They are so good when they're all tall and fluffy. Do them in a muffin tin, fill each hole about half way and you'll get a well in the middle perfect for gravy. Your roast looked fantastic!
I’m overjoyed at your cake success! My family and I are making a Christmas dinner not too different from yours.
Jamie, you have come a long way. Enjoy your success and have a blessed Christmas.
Yorkshi😢pudding should be put into piping hot oil and straight into the oven. They would have risen and be as light as air. Love your videos
15:50 Osmosis is the movement of water molecules through a semipermeable membrane from a region of lower solute concentration to a region of higher solute concentration, aiming to equalize the concentrations on both sides of the membrane. It's the mechanism that sucks water out of the cells that are in contact with the salt.
I love it when you talk naughty.
Oh thank you for the splendiferous holiday episode. Two things:
1. Cake was magnifique!
2. Meal was *chef's kiss*
Annnd... hope you and yours have an amazing Christmas! Looking forward to the year end wrap up video 😎
I love how SIMPLY you season your roast. My partner likes to use the entire spice cabinet for everything. I don’t think he’ll ever learn…
I love watching the viewer numbers go up and up! Great video as always!
My beautiful late mother went all out on Christmas Eve for dinner. Part of that was prime rib. She made tons of delicious food and all from scratch. I miss that tradition as I didn't carry it over to my own family (husband and son), but it leaves wonderful memories ❤
When I was dating my future wife, her roommate was a Swedish girl, eccentric but with a big heart. Anyway, Ingrid always did everything at high speed, as if slowing down to a normal pace were painful. Watching Jaime stir some eggs and roll a cake brought so many memories. He’s obviously entertaining to watch, but especially I like when he’s spilling stuff over the counter and himself because he’s just a touch too impatient to be methodical. 🎉
I think Jamie has ADHD like me, and potentially like the roommate of your wife (Jamie has mentioned it a couple of times I’m sure). Can confirm that for some reason, everything must be done at extreme pace / the world is too slow 😂
Instant smile when the Silver Fox and attendant dance appeared!
Now to continue watching
What a treat! Thank you for making my days better with your content! Your channel is honestly one of my favorites and your videos get me through some really tough times as of late
That catch edit while walking at 16:48 was IMPRESSIVE! I mean, everything about this video is impressive of course, but wanted to give you some credit for that upgraded catch!
Jamie, you've come so far! This is one of my favorites. Well done!
The way I applauded for you when you rolled that cake 👏🏻👏🏻👏🏻👏🏻
That was a symphony of emotions, scrumptious highs and frustrating lows and I enjoyed every minute of it. Thanks Jamie, you’re a diamond geezer and we’re all grateful for you. A very Merry Christmas to you and to all!🎄🎆🦋🌱❤️🔥🚀💫
Bravo!
Im a new subscriber, I've been binging on your videos. I have to say, you are such an entertaining fellow. Totally enjoyable. Extremely well produced too.
Congratulations, Jamie! This video is truly a triumph for you.
I almost cried tears of joy seeing that cake not crumble in a chunky mess while you rolled it. Bravo!💪
Hey, you really made a beautiful feast!! I have my fork ready!
hahaha I know, right?! 😂😅😬
No kidding. I’m halfway through my sixties and I’m all too happy to be a guest only from here on out.
The final dinner is another absolute masterpiece !! My mouth is watering, as usual. Every dish is perfect. Jamie, you have proven, once again, that you ARE a match for Julia ! I'm sure she's very, very proud and pleased. You have worked hard, researched and studied, cried, sweated and bled .... and I'd consider this your final masterpiece ... You are no longer an apprentice or even a journeyman. I humbly now consider you a master craftsman !! You even aced the cake !
This is the best holiday treat! Happy Holidays, Jamie.
I've said it before but your channel got me into cooking, I saw you cook a Julia Child recipe and immediately knew I had to try cooking it myself.
Excited to watch this video!! I also wanted to tell you I got my apron my boyfriend ordered for my birthday from you and it's amazing! Super high quality and I'm very happy with it ❣️ thanks for doing what you do
I love that you've named your mixer The Silver Fox. Mine doesn't have a name, but its red enamel and feels like taking out my little sports car for a spin whenever I use it. Keep going Jamie!
I was looking for potatoes… but this was magnificent! Merry Christmas, Jamie and family
The Debussy and West Coast Jazz was great. I heard the sirens as well and also turned my head.
Super satisfying to see everything come together like that. You nailed it, man.
Wow, not only does this look delicious, but it also looks very elegant - BRAVO!
Jamie, i have been watching your TH-cam channel for a while and this episode made me so happy. having seen you grow as a cook and making a great holiday meal. thank you for the entertainment and inspiration.
You may know this already.... The Smithsonian National Museum of American History in Washington DC has Julia's actual kitchen on exhibit. I've seen it twice and it really captivates me. I distinctly remember watching Julia's cooking shows on TV back in the 80s & 90s. I hope everyone gets an opportunity to see it for themselves 😊