Unfortunately, I have been eating Factor for the last year so I cannot take advantage of your code! I get the 'keto' menu and have lost 80 pounds and just so viewers know, the food is delicious!
The caramel sauce didn't work out because the sugar hadn't caramelized yet. You needed to cook it a little longer. The color tricked you because you used unbleached cane sugar. Bleached sugar is called that because it is has most of the molasses removed to make it look white, not because it's treated with bleach or chlorine. If you prefer to use unbleached cane sugar for whatever reason, I recommend you to use a thermometer in order for you to know when the caramel is actually done.
Or use the bubbles as a guide to how reduced and caramelized it is since caramelization releases lots of water as a product. So it was pretty clear from the bubbles that it wasn't reduced and caramelized enough.
@@ellingtongriffin5521 Simple, it's to stop the caramel from becoming too dark but only if you're gonna use the caramel as is, otherwise once the desired color is achieved the cream will cool it down sufficiently without dunking it in cold water.
Jamie, it’s crazy how your upstairs neighbors provide you with all of your bowls and several ingredients, but you don’t give them even a taste of your Apple snow?
The point of the food mill is to separate the pulp from the seeds and skins. I make applesauce all the time - I cut them up and cook them with the peels and cores. Then run them through my food mill to separate out the skins and seeds. You food mill was working as designed -push the pulp through the mill and discard the skins. Also works great for tomatoes
We made this as kids from Mrs Beeton's book - Mum had an edition from the 1950s and it was pretty much a bible for cooking for my family. Her recipie for whole poached salmon in aspic still appears on our Xmas table here in Australia. Much nicer than Julia's recipies for aspic. And Mrs Beeton in general does very good roasts especially meats. Do not, however, trust her vegetables as they are using different varieties and modern varieties overcook shockingly. We NEVER used granny smith apples for apple snow as they made the apple puree watery or overcooked and we didn't like the flavour much when cooked. We much preferred Jonathons or golden delicious apples (the best!) with less sugar added. Gravensteins were also good but a lot of work to prepare as they are small. We peeled them but did cut in chunks rather than slices - they broke up into puree much more easily with a potato masher as this was before food processors. I recommend adding a shot of brandy or rum to the puree before whisking in the egg whites rather than still more vanilla flavoring. Also, your caramel was undercooked - please, use a thermometer for the purpose god made it for - which is cooking sugar. For fancy, we'd put the caramel in the glasses first, then put the snow on top and chill so that the caramel made a sauce similar to creme caramel.
You’re supposed to leave the apple peels on while cooking, but they get taken off in the food mill. That’s the purpose of a food mill. The flavor and body is not meaning to keep the apple peels in the finished sauce. That said, when I make applesauce, I run the whole thing through the food processor at the end and the pieces of peel end up being invisible.
@@VickiTakacs. I agree! Pesticide tastes so good I really love the taste of the black dust. Did you know that historically apple cider is made from drop apples and even the modern process of making doesn't exclude more rotty or wormy apples? lovely bit of protein in your cider have a great day!
I make a load of applesauce each year the same way my grandmother did, and we don’t even use the food processor (though she would have had that been an option). We’d just clean and chop the apples into quarters, cores and all, cook on the stove with water until somewhat soft, and grind all that with the food mill. It makes a really nice pink applesauce.
Jamie, the point of the food mill is precisely that skins, seeds, stems, strings (like from asparagus, etc) do not go through. It was working as it was supposed to. I just packed my books for moving so I can't check the recipe. Are you sure she wanted the skins on when making the sauce or just when simmering the apples? Sometimes she isn't entirely clear on things like that. I'm supposing the skins were supposed to be removed for making the sauce. If the recipe calls for putting through a food mill, then that is to remove the skins; it wouldn't say "remove skins" because that's what the food mill is for. They're fun ... sometimes. lol
@@kuroon7553 Good idea; thanks. Funny thing, as I'm packing slowly to move, I packed up the Foley mill and thought, "tomato season will coming and I'll be needing you." lol
@@antichef Good good! I think you'll like it; they take a LOT of effort out of some things but it's quite limited use. But when you need it, it's a godsend. You'll love nice clean smooth tomato sauces, etc.
Gosh -remember making that with my Mum. I must have been 8 or 9 We ate it from wine glasses. We got the recipe from a Good Housekeeping recipe book. It was the most sophisticated thing I had ever eaten at that point !
Perhaps the food mill should be Mr. DeMill (as in Cecil B. "I'm ready for my close-up" DeMille)? Just a thought. So, think I may actually try this for our get-togethers this summer. Different, but refreshing, and honestly would be appealing to most people (that was an unintentional pun).
I make a lot of applesauce so it's great to see a new twist. Tip: to increase the depth of flavor of applesauce use 4-6 varieties in the batch. You don't have to use tart apples per se, but I do avoid the "sugar" bred varieties: Gala, Golden and Red Delicious and Fuji. You'll have a wide variety of local in Aug/Sept. Learned this when we asked to pick up all the windfalls one year in a local orchard so we could make a ton of apple juice, apple cider vinegar and apple wine. First time I'd used such a wide range of varieties. Now hooked of course.
I use one sugar variety, like a gala, in order to not have to add too much brown sugar and honey to the pie or sauce, and then the rest of them are very fragrant cooking apples, often a mix of Braeburn and Pink Lady, sometimes also with McIntosh as others have said.
I have an iPad cat but instead of videos of squirrels she loves watching the Jamie and Julia series. So far this one has kept more of her attention than any other episode
Consider putting her kneading skills to use next time you make bread. I bet those little finger gloves used in electronics factories would fit over her paws perfectly. I'd suggest putting her in charge of "stirring continuously" but even I can barely stay awake next to a warm stove, so ...
Beaton's Guide to Household Management was intended for Upper middle class housewives with servants and housekeepers in large houses with a staff and it has directions and recipes for absolutely everything from how to interview a maid to suggestions for stain removal to recipes for pickles and jellies to home remedies to... Apple Snow. It's like a (several inches thick) handheld encyclopedia of homemaking. Julia said to leave the peels on because boiling them adds pectin which helps thicken the apple sauce and also a slightly sharp sour note to the flavor. You could get most of that by leaving them in large strips that you could pull out before you blend the sauce, or putting them in a cheese cloth bag.
If you peel the apples when making applesauce, you miss out on a lot of pectin. That is the same stuff that makes jellies and jams thick. It may come out watery, though I haven't tested.
omfg I've never laughed so hard at a sponsorship segment before. Usually I just fast forward through them but I actually watched yours twice. I just about died at the candle and the going to work hat. You're a gem Jamie!
I come from the U.K. and my mum always made apple snow growing up but her version was much simpler - just apple sauce and evaporated milk! Simple but delicious.
You are my new favorite person to watch! My husband now calls you “that Julia Child guy”. 😂 I just made homemade applesauce yesterday and I have tons of eggs so I think I will make this tonight! Thank you for the entertainment and the idea! :)
I love how much more discerning you've become, Jamie! Not just going along with stuff because Julia says so. Also, great advertising segment! I hope you get more because they are as much fun as the rest of the show!
I love watching cooking shows and TH-camrs that cook and my kids just think I'm old and silly for enjoying such lame shows and then they saw a video of yours and now they watch them with me because in their words you're funny and not a snob. So Kudos to you Jamie for bringing my kids around to at least one cooking show.
I use a food mill all the time when removing seeds and peels. It works wonders. I question leaving peels on. I am wondering if she wants it on while boiling to add more pectin to the applesauce which would help with the flavor.
I've never heard about Apple Snow, but I LOVE applesauce based desserts! Definitely going to try this, it also looks fairly easy to make compared to other Julia desserts.
I have a cookbook "Dining with William Shakespeare" (it's hiding in our stuff which has not been unpacked in ... years or I'd get the recipe), which also includes a recipe for Apple Snow. I remember a whole bit in the recipe about the problems of beating cream before the invention of the whisk.
Jamie, have you ever considered doing a Mary Berry recipes series? My aunt used to make her food when I was younger, she has recipes for some of the best desserts I've ever had! 😋
as someone who grew up on a whole fridge full of home-made apple sauce a year, Jamie you need to cook the apples for longer, until they're not really looking like apples anymore, and then use the food mill. It'll still take out the skins, but that's the purpose!
@4:24-Off to shoot “Indiana Jones And The Diabolical Rolled Cake Of Doom.” I think your caramel sauce needed to be further reduced a bit. It should have had a deeper, richer caramel color and the consistency of honey. But this sounds so easy and I love Granny Smith apples so I may have to try this. Congrats on yet another successful adventure with Julia!
Hi Jamie. I'm a Newfoundlander currently in treatment at Homewood in Guelph! Somehow, I discovered your channel around the same time I was told I would be coming to Guelph. When I found out you were from here, it gave me hope that maybe my months here wouldn't be so bad. "If Jamie is from there, it can't be so bad?!" Your content has been warm & comforting as I heal far from home. Thanks for sharing yourself with the world.
I remember making this in a school cookery lesson - but without the caramel sauce. Had to push the apple through a sieve by hand. We made it in the morning and then took it home (by public transport) and ate it that evening. Yours looked much more appetising!!
If you can find Bramley apples they mush down really easily and are lovely and sour. The skins now are often sprayed with wax. That would make them tougher.
You're pretty much the only ad reads I haven't skipped through 😆 Keep on doing what you do, with your endearing humor and charm. Congrats on thr successes, and many more to come, my dude 😊✌️
I always use a food mill to make applesauce -- I wash and quarter the apples (NOT GRANNY SMITH), steam them until soft, put them in the food mill, and start squishing. This takes going clockwise to push out the puree, and counter clockwise to scrape away the skins and seeds from the holes -- and then clockwise again, and then counterclockwise again. Usually takes muscle and force. When all the pulp is squished out of the skins, I taste the pulp, and adjust for acid (needs lemon juice?) and sweetness (needs sugar?). I also use the food mill for removing potato skins for mashed potatoes, and removing skins and seeds from Concord grapes for grape jelly.
Sounds like a dish that would have a bit of history to it. I wonder if Max Miller of Tasting History With Max Miller would do this dish as well, just an older version of it.
I love your videos Jamie. Been watching pretty much from the start and love how much you’ve grown as a cook, how you’re not afraid to try (and even fail on occasion 😿) and how down to earth and funny you are. Don’t ever stop! Love from the UK 💜💛🩷
You should really get "Mrs. Beeton's Book of Household Management", it's really entertaining and has everything in it. And maybe do a recipe challenge. ❤
The peels are not supposed to go through the mill. They add pectin and flavor, and then they are left behind. I also think that you should have cooked the apples longer till they are totally pulpy. I also never use Granny Smith's for applesauce because are too hard and they aren't terribly flavorful; other apples cook faster and softer and tastier. Just a few thoughts!! The end result looks nice despite all that.
I'm eating tomato soup and a grilled cheese sandwich. I feel so unaccomlimpished when I watch him making these amazing dishes while I put so little effort into mine
I always leave the peels on when making applesauce from green apples. I find the colour is better - and a food mill or a potato ricer does a great job of separation (albeit that it is messy).
My mom used to use Cortlands or Macs to make applesauce. They both have red in the peels so the applesauce was a little pink. She also used the food mill. As a family we would drive out to the apple farm in Pickering in the fall to get a couple of bushels of apples that were put in the cold space for the winter. Thanks for giving me some nostalgia with this recipe.
I just want to say that I love your videos so much. I watch and rewatch them, and I'm so glad you're creating content out there for us. :> my favorite youtuber for real at this point. God bless you.
I made applesauce with a food mill for years and only washed and quartered the apples (removed the stems but left the seeds and peels), and put a small amount of water in the pot to start the cooking. The apples got much softer than how yours looked, and the mill separated the skins and seeds just fine. I rarely used Granny Smiths as they never "sauced" all that well for me, and my kids preferred sweeter applesauce (without added sugar).
Hey Jamie, make sure you have your food mill blade with the bumpy side up to get the food to pass through the mill. Great episode. Next time, add the cream to the caramel after it gets darker, then cool it in an ice water bath.
Yay! i wrote my masters thesis on bella beeton's book and the introduction of the domestic discipline today known as "home economics" or "home science"
Jamie, I'm so pleased you made this. In my perusing of The Way To Cook, I'm always intrigued by Apple Snow, because Julia doesn't usually feature these homey 19th-century desserts, and it's unlike her usual type of concoction. So now I know more about it. I love the way that, once she has presented her Applesauce recipe, all the succeeding "variation" recipes list among their ingredients "cold, thick, delicious applesauce (the preceding recipe)" -- and don't you dare try to sneak in a jar of store-bought!
Jamie you are adorable...Factor should hire you! Your culinary progression is commendable and your confidence is stellar. I so enjoy every episode. Bravo👏🙏
The apple peel is not supposed to go through the food mill. That's the whole point of the food mill. Only the pulp goes through and things like peel and seeds are left behind.
Hi Jamie, I NEVER actually watch the sponsor ads, because I usually can’t get what they are selling (I don’t live in the US anymore or I can’t afford to have stuff shipped here). But the way you did this one had me watching to the end! You just have a style that is catchy to me! Hope they pay you well! On another note I have watched many of your early videos and often wonder why your wife doesn’t taste test with you anymore. I liked her honest opinions of your cooking! I’m sure there is a good reason and I probably missed it! Just wanted to give you some positive feedback! I really like your work!
I inherited a copy of the 1893 edition of Mrs Beetons book. It’s pretty worn (not surprisingly) and I like to think of all the people before me who used it to find the answer, in the way I would use google. I’ve never made anything from it, so it’s great to see this!
Your videos are a bright spot in my day, thanks for sharing your journey with us all and for doing it with such a wonderful attitude and sense of humor! Cheers:)
Love watching your cooking videos. Been watching way back, when you were a novice( AKA hot mess😂). You’ve come a long way. Love your humor. Never thought I would laugh so much during a cooking segment! Keep up the great work!! Watching from the Jersey Shore (NJ)
Sorry if someone mentioned it or maybe I missed it on the video, but when using the food mill, if you go one direction for several turns and get most of the pulp out,then reverse direction, it pulls the peels seeds and other muck off the screen. Then go back in the original direction. You do this several times until all that is left is a dry-ish ball of non edible, remove it from the top of the blade, reload and keep going. You do need very soft pulp though.
Pls try Newtown Pippins for a basic applesauce. You’ll love it. And do peel them. I snack on the peels with thin shavings of sharp cheddar. Light quick treat and nothing goes to waste
Hey Jamie! Quick tip I haven't seen anyone else drop yet. Fill your mill. Under filling it isnt giving enough weight and Volume for it to work properly. Also, if you put a rolled towl around the bottom of your bowl it'll be much more stable and easier to work. Mom used to make just so much apple sauce and tomato sauce when I was a kid so I became much more familliar with that damn thing than many lol
We love your videos Jami! We’ve been watching you since your first few shows, and are so excited for how much you’ve grown! Yay for promotions and your patreon following now! Hope you can do a bunch more!
Looks really good. Maybe the caramel could have been browned a little longer. Also I wonder if you can make apple meringue cookies, if you bake your leftovers. That sounds like an interesting idea.
Baking Tip: whenever you are baking with apples, peel them 1st. Then cook the apples along with their peels. When the apples are done just remove the peels.
Get yourself the "KitchenAid KSMFVSP Fruit and Vegetable Attachment Strainer" for the Silver Fox. No need for the food mill (waste of time). And yes, it removes seeds and skins while straining the pulp.
Don't be so hard on ol' Milhouse! The apple skins and seeds aren't supposed to go through the screen of the food mill, that's the main purpose of it. However, the pectin and other goodies in the apple skins do help the sauce along as its cooking, so that's why you leave the skins on and pass them through the mill. It's also great to make velvety cream soups like leek or asparagus because it keeps all of the stringy fibers from making it into the final product.
Get a candy thermometer and be careful with hot sugar, that stuff will burn real bad. Plus, as mentioned, this is an application that white sugar will benefit as itll guide you by its color change, like a roux.
Use code ANTICHEF50 to get 50% off your first Factor box at bit.ly/3NhLJ0I!
You're incredible man! Huge fan!❤❤❤❤❤🎉🎉🎉🎉🎉
whoever does your editing is really good.
@@oliviawolcott8351 that would be me, thank you
Unfortunately, I have been eating Factor for the last year so I cannot take advantage of your code! I get the 'keto' menu and have lost 80 pounds and just so viewers know, the food is delicious!
@@antichef you're welcome. I especially like the cuts while you were cutting the apples. very rythmic. I enjoyed that.
The caramel sauce didn't work out because the sugar hadn't caramelized yet. You needed to cook it a little longer. The color tricked you because you used unbleached cane sugar. Bleached sugar is called that because it is has most of the molasses removed to make it look white, not because it's treated with bleach or chlorine. If you prefer to use unbleached cane sugar for whatever reason, I recommend you to use a thermometer in order for you to know when the caramel is actually done.
Or use the bubbles as a guide to how reduced and caramelized it is since caramelization releases lots of water as a product. So it was pretty clear from the bubbles that it wasn't reduced and caramelized enough.
@@marksando3082 And never dunk the pan in cold water instead, add the cream directly to the pan while the caramel is piping hot.
100%. Every recipe I’ve ever used for caramel has you do this! When he put it in the cold water I was gobsmacked 😂
@@ellingtongriffin5521 Simple, it's to stop the caramel from becoming too dark but only if you're gonna use the caramel as is, otherwise once the desired color is achieved the cream will cool it down sufficiently without dunking it in cold water.
That caramel made me a bit sad
Jamie, it’s crazy how your upstairs neighbors provide you with all of your bowls and several ingredients, but you don’t give them even a taste of your Apple snow?
He ought to invite them over for a meal. Jamie, Mrs Jamie, upstairs couple, Silver Fox, and the Whirring Hoover. Supper for six.
And the talking fridge can serve!
Bon Appétit 🥞 🥂
Maybe the Upstairs Neighbors have a vacuuming channel? Maybe you could throw them up vac bags.
@@gagamba9198 seven...you forgot Julia :C
@brittanyish
JC be automatically included by the recipe that's cooked, right!
The point of the food mill is to separate the pulp from the seeds and skins. I make applesauce all the time - I cut them up and cook them with the peels and cores. Then run them through my food mill to separate out the skins and seeds.
You food mill was working as designed -push the pulp through the mill and discard the skins. Also works great for tomatoes
If you slow bake the applesauce and meringue mixture, you get classic Russian dessert that's rather like apple marshmellows.
Now this sounds interesting... and since I just picked 30KG of apples from my tree I'm even more interested. What is the recipe called?
th-cam.com/video/-rlLbDgZxi8/w-d-xo.html@@lemagreengreen You dont need the Agar if you use the egg white from a large or jumbo egg.
@@lemagreengreenthis is quite a late reply, but I’m assuming they’re referring to белевская пастила, or apple pastila
We made this as kids from Mrs Beeton's book - Mum had an edition from the 1950s and it was pretty much a bible for cooking for my family. Her recipie for whole poached salmon in aspic still appears on our Xmas table here in Australia. Much nicer than Julia's recipies for aspic. And Mrs Beeton in general does very good roasts especially meats. Do not, however, trust her vegetables as they are using different varieties and modern varieties overcook shockingly.
We NEVER used granny smith apples for apple snow as they made the apple puree watery or overcooked and we didn't like the flavour much when cooked. We much preferred Jonathons or golden delicious apples (the best!) with less sugar added. Gravensteins were also good but a lot of work to prepare as they are small. We peeled them but did cut in chunks rather than slices - they broke up into puree much more easily with a potato masher as this was before food processors. I recommend adding a shot of brandy or rum to the puree before whisking in the egg whites rather than still more vanilla flavoring. Also, your caramel was undercooked - please, use a thermometer for the purpose god made it for - which is cooking sugar. For fancy, we'd put the caramel in the glasses first, then put the snow on top and chill so that the caramel made a sauce similar to creme caramel.
You’re supposed to leave the apple peels on while cooking, but they get taken off in the food mill. That’s the purpose of a food mill. The flavor and body is not meaning to keep the apple peels in the finished sauce. That said, when I make applesauce, I run the whole thing through the food processor at the end and the pieces of peel end up being invisible.
The peels are full of pesticides and who knows what else.
@@VickiTakacs. I agree! Pesticide tastes so good I really love the taste of the black dust. Did you know that historically apple cider is made from drop apples and even the modern process of making doesn't exclude more rotty or wormy apples? lovely bit of protein in your cider have a great day!
I make a load of applesauce each year the same way my grandmother did, and we don’t even use the food processor (though she would have had that been an option). We’d just clean and chop the apples into quarters, cores and all, cook on the stove with water until somewhat soft, and grind all that with the food mill. It makes a really nice pink applesauce.
@@VickiTakacs. Buy organic.
@@elisestaudter7508 And fish are just swarming with parasites, ugh.
Jamie, the point of the food mill is precisely that skins, seeds, stems, strings (like from asparagus, etc) do not go through. It was working as it was supposed to. I just packed my books for moving so I can't check the recipe. Are you sure she wanted the skins on when making the sauce or just when simmering the apples? Sometimes she isn't entirely clear on things like that. I'm supposing the skins were supposed to be removed for making the sauce. If the recipe calls for putting through a food mill, then that is to remove the skins; it wouldn't say "remove skins" because that's what the food mill is for. They're fun ... sometimes. lol
Gonna comment to give it traction so Jamie can see it
haha I see it! That didn't dawn on me here, but makes a hell of a lot of sense now.
@@kuroon7553 Good idea; thanks. Funny thing, as I'm packing slowly to move, I packed up the Foley mill and thought, "tomato season will coming and I'll be needing you." lol
@@antichef Good good! I think you'll like it; they take a LOT of effort out of some things but it's quite limited use. But when you need it, it's a godsend. You'll love nice clean smooth tomato sauces, etc.
@@antichefyep
Gosh -remember making that with my Mum. I must have been 8 or 9 We ate it from wine glasses. We got the recipe from a Good Housekeeping recipe book. It was the most sophisticated thing I had ever eaten at that point !
Perhaps the food mill should be Mr. DeMill (as in Cecil B. "I'm ready for my close-up" DeMille)? Just a thought. So, think I may actually try this for our get-togethers this summer. Different, but refreshing, and honestly would be appealing to most people (that was an unintentional pun).
I make a lot of applesauce so it's great to see a new twist. Tip: to increase the depth of flavor of applesauce use 4-6 varieties in the batch. You don't have to use tart apples per se, but I do avoid the "sugar" bred varieties: Gala, Golden and Red Delicious and Fuji. You'll have a wide variety of local in Aug/Sept. Learned this when we asked to pick up all the windfalls one year in a local orchard so we could make a ton of apple juice, apple cider vinegar and apple wine. First time I'd used such a wide range of varieties. Now hooked of course.
I just cook up a 5 lb bag of macintosh. No sugar, no cinnamon - just a little apple cider to get the cooking started. Applesauce is SO easy!
I use one sugar variety, like a gala, in order to not have to add too much brown sugar and honey to the pie or sauce, and then the rest of them are very fragrant cooking apples, often a mix of Braeburn and Pink Lady, sometimes also with McIntosh as others have said.
Big fan of cortlands, king davids, and mcintosh for my applesauce combo. King Davids are killer for pie, too.
We haven't had Jonathans here in the Midwest for decades. They were my favorite.
I have an iPad cat but instead of videos of squirrels she loves watching the Jamie and Julia series. So far this one has kept more of her attention than any other episode
Consider putting her kneading skills to use next time you make bread. I bet those little finger gloves used in electronics factories would fit over her paws perfectly. I'd suggest putting her in charge of "stirring continuously" but even I can barely stay awake next to a warm stove, so ...
Beaton's Guide to Household Management was intended for Upper middle class housewives with servants and housekeepers in large houses with a staff and it has directions and recipes for absolutely everything from how to interview a maid to suggestions for stain removal to recipes for pickles and jellies to home remedies to... Apple Snow. It's like a (several inches thick) handheld encyclopedia of homemaking. Julia said to leave the peels on because boiling them adds pectin which helps thicken the apple sauce and also a slightly sharp sour note to the flavor. You could get most of that by leaving them in large strips that you could pull out before you blend the sauce, or putting them in a cheese cloth bag.
You never fail to entertain. It’s amazing how something an hundred plus years ago was seen as luxury and is now so pedestrian…how times have changed.
If you peel the apples when making applesauce, you miss out on a lot of pectin. That is the same stuff that makes jellies and jams thick. It may come out watery, though I haven't tested.
i have made it at home with peeled apples for years and it isn't runny at all.
I wonder though if the lower amount of pectin would make the egg whites in this particular recipe deflate later on!
omfg I've never laughed so hard at a sponsorship segment before. Usually I just fast forward through them but I actually watched yours twice. I just about died at the candle and the going to work hat. You're a gem Jamie!
Really? You must have a unique sense of humor.
I come from the U.K. and my mum always made apple snow growing up but her version was much simpler - just apple sauce and evaporated milk! Simple but delicious.
I a m an Aussie and Mum made this but a simpler version.
You are my new favorite person to watch! My husband now calls you “that Julia Child guy”. 😂 I just made homemade applesauce yesterday and I have tons of eggs so I think I will make this tonight! Thank you for the entertainment and the idea! :)
I would say Julia's child 😂
I made it!! My husband said “it was delicious!” Thank you for the instruction and inspiration! :)
Just an FYI, baking the whipped cream/apple sauce into small pavlovas,put in a dish and pour sauce around the bottom....chefs kiss
I love how much more discerning you've become, Jamie! Not just going along with stuff because Julia says so.
Also, great advertising segment! I hope you get more because they are as much fun as the rest of the show!
I love watching cooking shows and TH-camrs that cook and my kids just think I'm old and silly for enjoying such lame shows and then they saw a video of yours and now they watch them with me because in their words you're funny and not a snob. So Kudos to you Jamie for bringing my kids around to at least one cooking show.
I use a food mill all the time when removing seeds and peels. It works wonders. I question leaving peels on. I am wondering if she wants it on while boiling to add more pectin to the applesauce which would help with the flavor.
Everytime the silver fox comes out i cannot avoid of thinking of a drunk sal pacino, improving one of the all time best 80's training video
I've never heard about Apple Snow, but I LOVE applesauce based desserts! Definitely going to try this, it also looks fairly easy to make compared to other Julia desserts.
I know, usually Julia Childs' desserts require two hundred ingredients and a Master's degree.
Times may have changed, but I haven't, I'm still just here beating my heart out.
I love how Jamie doesn't just eat the food. He shovels it in like he's never going to eat again. I feel seen lol.
Wow I kinda grew up on this. I didn’t know it was an actual thing 😂 we also called it apple snow.
I have a cookbook "Dining with William Shakespeare" (it's hiding in our stuff which has not been unpacked in ... years or I'd get the recipe), which also includes a recipe for Apple Snow.
I remember a whole bit in the recipe about the problems of beating cream before the invention of the whisk.
Jamie, have you ever considered doing a Mary Berry recipes series? My aunt used to make her food when I was younger, she has recipes for some of the best desserts I've ever had! 😋
The shot of your filming set-up was eye-opening. You've come SUCH a long way since ep1!
You're inspiring.
as someone who grew up on a whole fridge full of home-made apple sauce a year, Jamie you need to cook the apples for longer, until they're not really looking like apples anymore, and then use the food mill. It'll still take out the skins, but that's the purpose!
@4:24-Off to shoot “Indiana Jones And The Diabolical Rolled Cake Of Doom.” I think your caramel sauce needed to be further reduced a bit. It should have had a deeper, richer caramel color and the consistency of honey. But this sounds so easy and I love Granny Smith apples so I may have to try this. Congrats on yet another successful adventure with Julia!
i love jamie's comment sections, they're always so helpful
I never watched a full Factor sponsorship until this video. Shout out to you for making everything so entertaining 😂
Hi Jamie. I'm a Newfoundlander currently in treatment at Homewood in Guelph!
Somehow, I discovered your channel around the same time I was told I would be coming to Guelph. When I found out you were from here, it gave me hope that maybe my months here wouldn't be so bad. "If Jamie is from there, it can't be so bad?!"
Your content has been warm & comforting as I heal far from home. Thanks for sharing yourself with the world.
I remember making this in a school cookery lesson - but without the caramel sauce. Had to push the apple through a sieve by hand. We made it in the morning and then took it home (by public transport) and ate it that evening. Yours looked much more appetising!!
If you can find Bramley apples they mush down really easily and are lovely and sour.
The skins now are often sprayed with wax. That would make them tougher.
You're pretty much the only ad reads I haven't skipped through 😆 Keep on doing what you do, with your endearing humor and charm. Congrats on thr successes, and many more to come, my dude 😊✌️
I always use a food mill to make applesauce -- I wash and quarter the apples (NOT GRANNY SMITH), steam them until soft, put them in the food mill, and start squishing. This takes going clockwise to push out the puree, and counter clockwise to scrape away the skins and seeds from the holes -- and then clockwise again, and then counterclockwise again. Usually takes muscle and force. When all the pulp is squished out of the skins, I taste the pulp, and adjust for acid (needs lemon juice?) and sweetness (needs sugar?). I also use the food mill for removing potato skins for mashed potatoes, and removing skins and seeds from Concord grapes for grape jelly.
Sounds like a dish that would have a bit of history to it. I wonder if Max Miller of Tasting History With Max Miller would do this dish as well, just an older version of it.
I love your videos Jamie. Been watching pretty much from the start and love how much you’ve grown as a cook, how you’re not afraid to try (and even fail on occasion 😿) and how down to earth and funny you are. Don’t ever stop! Love from the UK 💜💛🩷
You should really get "Mrs. Beeton's Book of Household Management", it's really entertaining and has everything in it. And maybe do a recipe challenge. ❤
The peels are not supposed to go through the mill. They add pectin and flavor, and then they are left behind. I also think that you should have cooked the apples longer till they are totally pulpy. I also never use Granny Smith's for applesauce because are too hard and they aren't terribly flavorful; other apples cook faster and softer and tastier. Just a few thoughts!! The end result looks nice despite all that.
I'm eating tomato soup and a grilled cheese sandwich. I feel so unaccomlimpished when I watch him making these amazing dishes while I put so little effort into mine
Tomato soup and grilled cheese is a classic meal and one of my favorites. I had it 3 days ago. Don't get down on yourself, sweetie!
I always leave the peels on when making applesauce from green apples. I find the colour is better - and a food mill or a potato ricer does a great job of separation (albeit that it is messy).
My mom used to use Cortlands or Macs to make applesauce. They both have red in the peels so the applesauce was a little pink. She also used the food mill. As a family we would drive out to the apple farm in Pickering in the fall to get a couple of bushels of apples that were put in the cold space for the winter. Thanks for giving me some nostalgia with this recipe.
Yes! Cortlands are fantastic!
I just want to say that I love your videos so much. I watch and rewatch them, and I'm so glad you're creating content out there for us. :> my favorite youtuber for real at this point. God bless you.
I made applesauce with a food mill for years and only washed and quartered the apples (removed the stems but left the seeds and peels), and put a small amount of water in the pot to start the cooking. The apples got much softer than how yours looked, and the mill separated the skins and seeds just fine. I rarely used Granny Smiths as they never "sauced" all that well for me, and my kids preferred sweeter applesauce (without added sugar).
I love the idea but I think I would do Italian meringue. Thanks for the ideas.
Hey Jamie, make sure you have your food mill blade with the bumpy side up to get the food to pass through the mill. Great episode. Next time, add the cream to the caramel after it gets darker, then cool it in an ice water bath.
This is perfect for fall especially if ur in a place thats warmer than most.
I love that candle on your kitchen table!!
Yay! i wrote my masters thesis on bella beeton's book and the introduction of the domestic discipline today known as "home economics" or "home science"
I just received my MTAOFC I & II and I can't wait to recreate some of these dishes from your videos!
Jamie, I'm so pleased you made this. In my perusing of The Way To Cook, I'm always intrigued by Apple Snow, because Julia doesn't usually feature these homey 19th-century desserts, and it's unlike her usual type of concoction. So now I know more about it.
I love the way that, once she has presented her Applesauce recipe, all the succeeding "variation" recipes list among their ingredients "cold, thick, delicious applesauce (the preceding recipe)" -- and don't you dare try to sneak in a jar of store-bought!
Oh wow.... this is the first thing I ever made in cookery classes at school when I was 12!!! My word... French cuisine at 12!!!!
Jamie you are adorable...Factor should hire you! Your culinary progression is commendable and your confidence is stellar. I so enjoy every episode. Bravo👏🙏
I love dainty and elegant desserts you and julia always deliver man! Thank you so much for all your hard worl! Really appreciate it!😊😊😊❤❤❤❤❤❤
Thank you! :)
@@antichef always man!
"Anyway, I gotta go now"...possibly the best segue out of a youtube cooking video I've ever heard
I'm not a fan of applesauce, but this looked good. Of course, I'd eat just about anything blended into a meringue! 😋😄
The apple peel is not supposed to go through the food mill. That's the whole point of the food mill. Only the pulp goes through and things like peel and seeds are left behind.
Mrs Beeton died at 29.She only put one recipe in her book She was an editor of a magazine and put together all the housekeeping and cooking in a book.
I remember making applesauce in a food mill as a kid- and how important it was to reverse directions to scrape up the peels!
What a great guy you are, Jamie. My Friday nite fun night. Your skills are beyond amazing now~ Love from the farm.
It is older than Mrs. Beeton. It is a medieval recipe, and I have made it. Good and yummy, and easy too.
I have the same knife. My husband got it for me for my birthday last year and it's one of my prized possessions!
Hi Jamie, I NEVER actually watch the sponsor ads, because I usually can’t get what they are selling (I don’t live in the US anymore or I can’t afford to have stuff shipped here). But the way you did this one had me watching to the end! You just have a style that is catchy to me! Hope they pay you well!
On another note I have watched many of your early videos and often wonder why your wife doesn’t taste test with you anymore. I liked her honest opinions of your cooking! I’m sure there is a good reason and I probably missed it!
Just wanted to give you some positive feedback! I really like your work!
Jamie, the point of doing a large peel of lemon zest and leaving the peel on the apples is that they WON’T pass through the food mill.
I inherited a copy of the 1893 edition of Mrs Beetons book. It’s pretty worn (not surprisingly) and I like to think of all the people before me who used it to find the answer, in the way I would use google.
I’ve never made anything from it, so it’s great to see this!
Your videos are a bright spot in my day, thanks for sharing your journey with us all and for doing it with such a wonderful attitude and sense of humor! Cheers:)
Love watching your cooking videos. Been watching way back, when you were a novice( AKA hot mess😂). You’ve come a long way. Love your humor. Never thought I would laugh so much during a cooking segment! Keep up the great work!! Watching from the Jersey Shore (NJ)
Sorry if someone mentioned it or maybe I missed it on the video, but when using the food mill, if you go one direction for several turns and get most of the pulp out,then reverse direction, it pulls the peels seeds and other muck off the screen. Then go back in the original direction. You do this several times until all that is left is a dry-ish ball of non edible, remove it from the top of the blade, reload and keep going. You do need very soft pulp though.
Love your channel and I've recommended it to all my friends who love to cook!! I'm considering buying JC"s cookbooks now!!
Thank you! That's so so awesome to hear!
I bet you could find some awesome copies at used bookstores
@@sarahwatts7152 Great idea!
FACTOR ME 😂 That subtle torch candle was a nice touch.
Pls try Newtown Pippins for a basic applesauce. You’ll love it. And do peel them.
I snack on the peels with thin shavings of sharp cheddar. Light quick treat and nothing goes to waste
I dint have anytging to say other than how happy I am I found your channel. Your videos make me laugh. Thank you!
Hey Jamie! Quick tip I haven't seen anyone else drop yet. Fill your mill. Under filling it isnt giving enough weight and Volume for it to work properly. Also, if you put a rolled towl around the bottom of your bowl it'll be much more stable and easier to work. Mom used to make just so much apple sauce and tomato sauce when I was a kid so I became much more familliar with that damn thing than many lol
We love your videos Jami! We’ve been watching you since your first few shows, and are so excited for how much you’ve grown! Yay for promotions and your patreon following now! Hope you can do a bunch more!
Thank G.d for you Jamie. I just don’t feel as bad for all my little mistakes and flubs. You are a kindred soul my freng. 😂
Love your show!🎉
Your show bring me so much joy. Thank you for sharing your cooking adventure with us.
I love your channel, and I hope it grows!!! 😌🧡🧡🧡
Looks really good. Maybe the caramel could have been browned a little longer.
Also
I wonder if you can make apple meringue cookies, if you bake your leftovers.
That sounds like an interesting idea.
I just saw Dylan use a strawberry cake mix with a tub of cool whip that made cookies. I'd sure try your idea.
Scroll down to Russian dessert.
Baking Tip: whenever you are baking with apples, peel them 1st. Then cook the apples along with their peels. When the apples are done just remove the peels.
I loved the chaotic energy when cutting the apples, it kept me on my toes. Does he loose one of the fingers or not? :O
Get yourself the "KitchenAid KSMFVSP Fruit and Vegetable Attachment Strainer" for the Silver Fox. No need for the food mill (waste of time). And yes, it removes seeds and skins while straining the pulp.
Don't be so hard on ol' Milhouse! The apple skins and seeds aren't supposed to go through the screen of the food mill, that's the main purpose of it. However, the pectin and other goodies in the apple skins do help the sauce along as its cooking, so that's why you leave the skins on and pass them through the mill. It's also great to make velvety cream soups like leek or asparagus because it keeps all of the stringy fibers from making it into the final product.
Get a candy thermometer and be careful with hot sugar, that stuff will burn real bad. Plus, as mentioned, this is an application that white sugar will benefit as itll guide you by its color change, like a roux.
Hello there, that looked very nice indeed, well done 💞
Mrs Beeton was an English cook, years before Julia Child. I have one of her books.
This episode totally reminded me of the 80’s movie Baby Boom with Diane Keaton and all the sauce 😂
Are you sure this is a Julia Child’s dish? There was no butter.
Or booze lol
Loved your ad red and congrats on it man;😂😂😂😂😂❤❤❤❤❤
Thank you! I had fun making it. It was a nice departure from the cooking
@@antichefyep! Really love your videos!❤❤❤❤❤
Add a glacé cherry on top for that authentic 70s vibe. You are using Babycham glasses to eat it out of after all. :D
Great Dutch oven. 👏
I loved your ad read lol 🤣
Julia would be so proud of you.
A food mill will always remove the skins. thats why I use it for apple sauce.
I made apple snow on the spur of the moment and it was delish❤