Julia was really fond of this type of cake; there's an example in most of her books. I don't doubt that she loved making it and eating it. But when she says that it's much easier to make than the usual layer cake -- well, I'm tempted to quote Peg Bracken and say "Some people have great respect for the truth -- too much respect to use it just any old time."
he warns viewers that creme anglaise "is easy to f*** up".... and then proceeds to openly ignore the droplet instructions. 😆 The pure innocent anarchy of this channel is what separates it from all other cooking channels. Keep these fantastic videos coming Jamie.
Forty three years ago I received as a wedding gift a copy of Julia's French Cooking. I also received a copy of The Joy of Cooking. I regifted twenty two years later to my oldest daughter. Between the two of us we have attempted zero recipes from these books. My oldest grandson however loves both of them and has made many. Thank you both for being so very brave! 😂🤪🥰
I’ve been a religious viewer of this series and I love seeing the progression of Jamie having panic attacks about following the book to the letter and now he’s expressing his own creative freedom. I love it! ❤
If people are giving this guy crap they need to Relax. Whether he succeeds or fails it's the journey that he goes through with each recipe that I enjoy. A regular guy trying to do recipes from one of the greatest chefs. This is a thoroughly enjoyable show. And let's Face it, A great corky personality that is fun to watch
Jamie 🥰, I'm 67 and have been cooking for about 60 years. You are brave and adventurous in the kitchen. There is no way I would try to cook my way through Julia's book. Egg white cookies/cake are somewhat like divinity, much can depend on the weather. Love your channel.
You are absolutely correct! I have both volumes of Julia Child's Mastering books and have yet to try to tackle those complex recipes much less work my way through them! You are also correct about the weather/humidity having a lot to do with how or whether or not your egg white dependent recipe is going to come out looking OK and actually edible.
Let's be honest, we find it hugely entertaining when Jamie struggles/fails/ doesn't read the recipe etc! We love it! And we love him when he finally comes through, eventually, with something we would absolutely love to try making..... someday! He gives all of us hope!
"I just don't always wanna take the blame, you know?" Aww. Julia's book definitely seems like it could use updating with times that reflect our newer, more efficient appliances!
Oh, come on! Julia gave a clear doneness test that he ignored and insisted on using only the recipe’s bake time as the definition of doneness. That is how you fail at baking, no matter who wrote the recipe, when they wrote it, or what equipment you are using.
dont mess with what dont need fixing, julia was julia and she lived in the times that were and she lived between two worlds france and US , if you know anything about cooking you will know what you can change and not , or you can google. do not subsitute if you do not have to, silicone mats were his mistake for sure
Jamie you got scammed again by your tools. I fell into the same trap when learning to make macarons: Dont use silicone mats for meringues. They transfer heat very badly so the bottom doesnt dry out and you will end up with an unbaked underside that is impossible to remove from the baking mat. Next time just use baking paper and your meringues would have turned out perfect :)
To further drive off moisture it can also help to let the meringues cool in the oven without opening the door once you turn off the heating element. The idea here being that warm air has a higher capacity for moisture than room temperature air. Letting thermodynamics do its thing will yield dryer meringues.
@@TotalTimoTime Eh, that just means it will condense as the air cools. Just leave it to cool in the oven with the door slightly open and they'll be great.
Just to fulfill your prophecy of someone saying what they think…. Thank you for producing these videos! I think you make living on the edge of culinary disaster to find exceptional food fun. Keep’em coming!
This gentleman has the most winning & endearing personality. He’s motivated, hilarious, and this thing he’s made, his antichef channel, is a delight, a rare thing amidst current global news. Really appreciate the amount of work he’s done over the past 4+ years- lots of goodness to catch up on! Thx Jaimie.
As a culinary student that majored in Baking a question was posed to the teacher. "How long do we bake it for?" The teacher's answer? "Till it is done." So when I bake I will adjust the time as needed. Some days are cooler/hotter or even more or less humid which means adding or even at time taking time away.
Absolutely! And when the recipe says something like “it is done when …”, that doneness test is far more important than any baking time that is given. Don’t ignore it to declare that whatever you are baking is done just because the timer went off.
Omg our kitten had a big ol’ crush on you. I was watching this video just now and she curled up with me to just stare. When I paused to take a pic of her she got very upset, calmed right down and started staring again when I turned it back on 😂
How very adorable! 🍴📱👀😺💞 My now departed baby girl adored the police show Blue Bloods. No matter what else she was doing she'd come take her spot at the foot of the bed and be in 7th Heaven. 😺📺 👮🏻😻 The way they share our lives is a pure soulful treasure.
As a home baker I have noticed that you have to adjust things from older sources because our ovens and mixers and other things tend to be more efficient than the ones they had back then.
As far as the time on the baking that was because of the silicone mat, they don't conduct heat very well which means a more even and controlled bake but the trade off is it will take longer to bake
@@tarotreadingsbysteven8545 Correct, silicon rubber is literally an insulator. Jamie says he gets flak for not following the recipe but even when he says he is following it, he isn't.
@@pilotcritic Well, the recipe doesn't say not to use a silicone mat, it's everyone else saying not to use a silicone mat. which he shouldn't but that's not the point, technically he is following the recipe, at least in this video, I can't say for sure about other videos lol.
It doesn't say 'don't use a silicone mat' because they didn't exist. But using a silicone mat ... well, he has one and doesn't know how they work. That's on him. But it's not a complaint, he just shamed Julia for no reason@@veronicasexton8190
I love you talking to “Jules” as you are cooking. It reminds me of me trying to recreate my grandmother’s recipes. I think Julia Child has become your honorary grandmother 👵🏼. 😊
Reading the comments before seeing the final result is a mistake. People make it seem like you weren't successful but, by the end, it looks great. I'd definitely take a slice (with a Lactaid back, too 😅).
A small recommendation when cutting meringues, use a serrated bread knife and let the weight of the knife to do the cutting. Guaranteed outcome every time. I enjoy your videos so much. Congratulations and happy valentines!
If you ever decide to make this again, you can make the heart templates by stacking 3 sheets of parchment, folding them in half, and drawing a half heart along the crease. Cut the half heart and unfold the paper. Voilà! You have 3 uniform hearts!
It's a beautiful cake. Nice work, Jamie. I was yelling at my phone, "Put them back in the oven!" knowing myself I'd probably be way too afraid to try this cake, lol. I admire you so much and salute your dedication. Rock on. 👊
when you peeled the silicone off the last heart, I was fully anticipating it to come with and end up crumbled on the floor… has happened to the best of us (^:
My favorite Jamie personality, like Dr Doolittle talking to the animals, is Jamie conversing with his inanimate friends in his little kitchen. Sparkling, fun and adorable!
Bravo! The day that this becomes too perfected and all the experts are satisfied will be a sad day indeed! You do you beautifully and do authentically. Absolutely adore your channel. It's a happy place ☺️
Many years ago at school, I was always taught to always fold in with a metal spoon with a cutting motion as a wooden spoon (or a spatula) will mean the meringue loses some volume.
Is that due to the thickness or the material involved? Spatulas (in my experience) tend to be thin, but the flexibility I suppose could make for a larger cut into the mix
@@bellablue5285 Yes, metal spoons are usually thinner, cutting through the mixture better, killing less of the air by going "between" the bubbles instead of crushing them. Now if that's actually proven, I dont know.
Your longer videos are the best! Your struggles are so relatable, and you always push through until you achieve victory. Thank you for sharing your battles with us!
I made this recipe in 1989. I didn't cook the meringue long enough, so it fell apart when I tried to remove it from the baking sheet. The buttercream and filling was amazing though. So, for dessert I served the buttercream with graham crackers. Broke up the meringue and mixed it with buttercream too. Was delicious if not particularly beautiful.
Watched another great vid with this one. You asked why the difference in baking time between Julia's recipe and your experience making your almond meringue. I would suggest the reason your meringue was undercooked would be the silicone mat you used. I use both parchment and silicone mats to bake cookies and find silicone acts like a heat sink drawing heat away from the tray. I take this into consideration each time I use the mat instead of traditional parchment paper to bake a variety of goodies. Hope this helps explain or at least a plausible explanation for time/temp discrepancies.
Clicked on like before I even watched!! Jamie,you have such a great sense of humor and showmanship!!! Silicone is not meringue's friend! Parchment paper will do the trick! Absolutely a fan of your channel!!!
The only other thing I wanted to see was the Valentine’s Day cake being presented to Mrs Jamie & Julia, it’s lovely to see Jamie’s happiness when she enjoys a recipe (& to taste & help him decide if that amount of butter is too much of a good thing or not 🍰)
I hope Mrs Jamie gets to share in your master pieces 🥰 And, you are the Best Julia baker, making her recipes so entertaining as well as educational! TY!
I definitely bake my meringues at like 300F for about on hour to and hour and a quarter, then turn off the over and let it sit in the over for about another hour so that it can get nice and hard. Meringue isn't always easy! Good on you for attempting it
You jinxed it by saying you were "taking a crack" at the recipe. 😄❤️ Thank you for your persistence. ❤️ Make sure that the almond flour is really finely ground and regrind it if necessary. It's finicky macarons batter. And I would recommend to do this on baking paper instead of the mat, paper is easier to peel off. And use a serrated knife to carefully saw-trim the meringue, it's less likely to break then. High respect to all the chefs before us who did this by hand. ❤️❤️❤️
Another fantastic recipe and showing everyone that cooking and baking are often about adjusting in the moment. That adjustment gets better all the time, it’s been so fun to watch you grow over the years to a confident and accomplished cook. You take things in stride, you make adjustments based on experience and practice. Your amazing determination serves you well to build that practice and experience over time, I’m so impressed and excited at how well you do this. You are cooking, this is what cooking is all about, and these are real and valuable lessons you share about how to find your way in the kitchen and make delicious food for yourself and the people you love! Thank you so much for the incredible catalog of work that is your journey. You’ve brought cooking back to life for an old guy who’s cooked in restaurants and at home most of my life. You reminded me how fun it is again and made me love my time in the kitchen again. Thank you so much! ✌️😌
“For those who are STILL watching….” You have such little faith in us who have watched and loved your videos. ❤ I anyways am here till the end. I think it it came out great ❤❤❤❤
I’m so sad I’ve now seen every single Anti Chef video since day ONE. Such fun for weeks. Started with purchasing Julia’s Mastering … book around the holidays, from watching Julia and Julie on repeat for a few weeks. All roads have led me to Sir James, it’s a hell of tracking rhythm on my devices. Thank you Jamie for your encouragement and your ongoing ability!
You just read out loud that they're not done if they don't come off the tray. That means that If they don't come off the tray, continue cooking until they do. they aren't done yet. Are you trolling us? I love it! You keep being you man!
3:14 re-checking the recipe, half the ingredients already out, “am I supposed to be doing this????” MOOD I could read a recipe five times and still have that moment
All the European buttercreams ( French & German - custard based) ( Swiss & Italian - meringue based) have similar amounts of butter, but they have one advantage over American/English/ Australian buttercream in that you don’t have the texture of the sugar in the final result.
I know I'm replying terribly late to this, but do you know of any icings that are similar to Swiss/Italian but with less of that butter flavor? I was in love with the texture of Swiss meringue, but couldn't get rid of that overwhelming butter flavor. A little is fine, but I don't want that to be the main flavor if I can help it.
@racheldiane7856 assuming you're still interested, there's a TH-cam video under "buttercrean" by a "Baker Bette" where she demonstrates how to make six different types of buttercream. If that's not enuf, there are apparently 2 or 3 more that you can research on your own(I gather they're more involved). Good Luck.
Silicone is an insulator so that thick Silpad doesn't transmit heat very well. That's why the bottoms stayed gummy so much longer. They weren't heating up enough.
With regards to the amount of butter, I’m pretty sure most modern American sticks of butter are 8 ounces rather than 4, so that could explain your butter issue with the filling.
well done! maybe the silpat didn't let the meringue dry out? don't know I only have baking paper ;-)the butter cream filling is what I don't like with many bonbons too rich, but then at Christmas I made cream truffels from a recipe by a dutch pastry chef (found it on youtube) and I liked that more, also lots of butter, but a sugar syrup made with cream not water and a little orange liquor is all I had, made it more velvety (the alcohol in it I mean) still one of those was plenty but nicer than shop bought. thank you for always perservering and I laughed when you talked to the fridge ;-)
the silpat is completely to blame, - its insulating the meringue from the baking sheet so the transfer of heat just isnt there; not to mention he didnt follow Julia's instructions that it would be done when you can gently push them, but Jamie wanted crackers essentially
I was also surprised that the chocolate frosting was only for the top! Maybe she wanted the almond flavor to dominate but kinda weird considering most humans want ALL OF THE CHOCOLATE!
16:44 WHOA! 🤣🤣🤣🤣🤣 I Love This Show Edit: Try pulling your refrigerator out and vacuuming everything you can reach. Sometimes dust builds up and starts jamming moving parts.
So this is a giant Macaron, with Almond Buttercream filling and Chocolate Buttercream topping. That's what I am going to call it. Also could be classed as a Pavlova? Looks like it tastes good either way.
One of my favorite deserts and the bane of my culinary school baking existence! Humid weather affects how long the meringue needs to dry in the oven. I live in Oregon. LOTS of humidity at the wrong time! You have no idea how many mangled daquoise have been heald together by buttercream, hopes and dreams and a WHOLE LOTTA frosting! It's kinda like Bondi for cakes😂 learned from my ex, who was a French chef, that the daquise is best served the next day after it's built. Those cracker like meringues need some time to rehydrate and get to know their fillings. You did amazingly well with only a book to guide you! Man, I got to learn from people's mistakes! Kudos!!! I'd eat that in a ❤ beat! Happy Valentine's day my friend!!!👍
I know your fridge is probably hugely annoying to you, but I actually love your interaction with it during the episode. It's like your sidekick on the show. :D
Great job. Like you said, who knows what the ideal is supposed to be? Your description of "candy bar" is a good way of looking at it. For my own taste it would be too much of a ratio of butter. If I were going to do one like this I'd be more inclined to make a modified ermine frosting. I've done it before, splitting the difference between, while gaining the benefits of, both an egg and starch base. This provides both fluff and creaminess and the starch helps in maintaining structure. I've made meringue tortes before and I think thicker layers of meringue also help. Letting them sit in a warm oven after cooking, with the door held open just a crack, helps to get them crisper and more manageable. Then after assembling and letting them sit a while before serving, they will soften up slightly from the filling or frosting and become tender. Drying them out and letting the finished torte rest does several things. The meringue becomes tender with just a crisp edge, the fillings loose a fracction of their moisture to the meringue so they are less "squishy" but will remain fluffy, the whole thing has time for the flavors to meld and penetrate the meringue.
This is the most adorable, and appropriate Valentine bake! 👌 soooo cool I think yous both should have lots of babies. These kinds of skills transfer beautifully. And I hope it soon. I'm making basic cupcakes. But with my favorite whipped cream icing... so light and a good sweet 💝 Hope it works
These look so hard to make! Good job Jamie for sticking it out and trying hard things. It takes a lot of courage to try something you never have before especially when it’s a big recipe like you do with Julia Childs recipes. Keep it up!! One day you’ll know these like the back of your hand.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
Julia was really fond of this type of cake; there's an example in most of her books. I don't doubt that she loved making it and eating it. But when she says that it's much easier to make than the usual layer cake -- well, I'm tempted to quote Peg Bracken and say "Some people have great respect for the truth -- too much respect to use it just any old time."
Cheers to Peg Bracken! Author of *I Hate to Cook Book", which had some very nice recipes.
Best quote ever😂. I shall use it in my daily life.
Anyone who quotes Peg Bracken on a Jamie & Julia recipient is a friend of mine! Same, my friend!
I feel that. I've never been able to make a successful non chemical leavened cake in my life.
Anytime you have to make a caramel for a recipe...that's harder than your ordinary cake!
he warns viewers that creme anglaise "is easy to f*** up".... and then proceeds to openly ignore the droplet instructions. 😆 The pure innocent anarchy of this channel is what separates it from all other cooking channels. Keep these fantastic videos coming Jamie.
"Innocent Anarchy"
Such a brilliant term!
@kennethsooley9938 next best name to the 'Anti-Chefs'. 😉
That is Jamie in a single phrase… Innocent Anarchy! It’s too perfect
Innocent anarchy is a perfect descriptor for Jamie 👍🏻🙏🏻
Very funny comment😂
Forty three years ago I received as a wedding gift a copy of Julia's French Cooking. I also received a copy of The Joy of Cooking. I regifted twenty two years later to my oldest daughter. Between the two of us we have attempted zero recipes from these books. My oldest grandson however loves both of them and has made many. Thank you both for being so very brave! 😂🤪🥰
What a lovely compliment to your grandson!
I’m a baby boomer and this makes perfect sense to me! They were fun to read though, but James Beard was the best reading.
My copy of Joy of Cooking has fallen apart from so much use over the past fifty years. Love it.
@@billpalik4612 What's your favourite recipe from the book
"Taking a crack" at a meringue layer cake gives me a real clue about how this is gonna turn out lol.
I’ve been a religious viewer of this series and I love seeing the progression of Jamie having panic attacks about following the book to the letter and now he’s expressing his own creative freedom. I love it! ❤
Julia: "They are done when you can gently push them..."
Jamie: THEY ARE DONE WHEN I SAY THEY ARE
😅😅😅😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣
LOL
🤣🤣🤣🤣
If people are giving this guy crap they need to Relax. Whether he succeeds or fails it's the journey that he goes through with each recipe that I enjoy. A regular guy trying to do recipes from one of the greatest chefs. This is a thoroughly enjoyable show. And let's Face it, A great corky personality that is fun to watch
The fact that he's gorgeous doesn't hurt the fact that he's so fun to watch doing his thing 🥰
@@SharpAssKnittingNeedles no I'm here purely for his delightful personality (that kinda sounds like a joke but I'm being serious)
I'm here for his ongoing antagonistic relationship with his refrigerator.
Omg. The Silver Fox abjectly rejecting that early addition of butter was the funniest thing I've seen today!
😂😂
I can't stop laughing.
He couldn't do that if he tried.
Jamie 🥰, I'm 67 and have been cooking for about 60 years. You are brave and adventurous in the kitchen. There is no way I would try to cook my way through Julia's book. Egg white cookies/cake are somewhat like divinity, much can depend on the weather. Love your channel.
You are absolutely correct! I have both volumes of Julia Child's Mastering books and have yet to try to tackle those complex recipes much less work my way through them! You are also correct about the weather/humidity having a lot to do with how or whether or not your egg white dependent recipe is going to come out looking OK and actually edible.
Let's be honest, we find it hugely entertaining when Jamie struggles/fails/ doesn't read the recipe etc! We love it! And we love him when he finally comes through, eventually, with something we would absolutely love to try making..... someday! He gives all of us hope!
"I just don't always wanna take the blame, you know?" Aww. Julia's book definitely seems like it could use updating with times that reflect our newer, more efficient appliances!
My version does, but it was still before many of the newer cooking tools came out.
That and the fact that back when Julia wrote this book, based on french cooking methods most homes didn't have central heating :)
Are you talk US or France. Everyone I knew in the 50s had central heating.
Oh, come on! Julia gave a clear doneness test that he ignored and insisted on using only the recipe’s bake time as the definition of doneness. That is how you fail at baking, no matter who wrote the recipe, when they wrote it, or what equipment you are using.
dont mess with what dont need fixing, julia was julia and she lived in the times that were and she lived between two worlds france and US , if you know anything about cooking you will know what you can change and not , or you can google. do not subsitute if you do not have to, silicone mats were his mistake for sure
Things I learned today: how to skin an almond
Things I didn’t know before today: almonds have a skin 😂
Jamie you got scammed again by your tools. I fell into the same trap when learning to make macarons:
Dont use silicone mats for meringues. They transfer heat very badly so the bottom doesnt dry out and you will end up with an unbaked underside that is impossible to remove from the baking mat. Next time just use baking paper and your meringues would have turned out perfect :)
To further drive off moisture it can also help to let the meringues cool in the oven without opening the door once you turn off the heating element. The idea here being that warm air has a higher capacity for moisture than room temperature air. Letting thermodynamics do its thing will yield dryer meringues.
I thought it must have been the silicon mat too
@@TotalTimoTime Eh, that just means it will condense as the air cools. Just leave it to cool in the oven with the door slightly open and they'll be great.
Can confirm.
I did the same thing and just my silpat , well, it stuck. It was the chocolate roll.
Every time you have one of those, "Stop! Stop! Jamie, stop!" moments, I just nod in understanding. I, too, suffer from 'over-fixing.'
Same! Over-thinking and over-compensating are other delightful personality traits I suffer from.
Y'all just gave me the most important lightbulb moment a girl could ever have
Just to fulfill your prophecy of someone saying what they think…. Thank you for producing these videos! I think you make living on the edge of culinary disaster to find exceptional food fun. Keep’em coming!
This gentleman has the most winning & endearing personality. He’s motivated, hilarious, and this thing he’s made, his antichef channel, is a delight, a rare thing amidst current global news. Really appreciate the amount of work he’s done over the past 4+ years- lots of goodness to catch up on! Thx Jaimie.
I love how much Julia hypes the recipes in the description 😂
The look on your face when that butter jumped out of The Silver Fox was priceless
I almost p’d myself laughing. It was so unexpected….. therefore quite comical.
“I think we’re off to a good start. Now we have to do everything… everything.” 😭 literally my life
As a culinary student that majored in Baking a question was posed to the teacher. "How long do we bake it for?" The teacher's answer? "Till it is done."
So when I bake I will adjust the time as needed. Some days are cooler/hotter or even more or less humid which means adding or even at time taking time away.
Absolutely! And when the recipe says something like “it is done when …”, that doneness test is far more important than any baking time that is given. Don’t ignore it to declare that whatever you are baking is done just because the timer went off.
I love how your fridge always needs to be part of the show! Be nice to it! 😆
His fridge is the main character of his channel now 😂😂
Omg our kitten had a big ol’ crush on you. I was watching this video just now and she curled up with me to just stare. When I paused to take a pic of her she got very upset, calmed right down and started staring again when I turned it back on 😂
How very adorable! 🍴📱👀😺💞
My now departed baby girl adored the police show Blue Bloods. No matter what else she was doing she'd come take her spot at the foot of the bed and be in 7th Heaven. 😺📺 👮🏻😻 The way they share our lives is a pure soulful treasure.
Not just the kitten, of course
You taking a moment to step away and interrogate you’re refrigerator for it’s antics is what makes this my favorite cooking show on TH-cam. 💛
As a home baker I have noticed that you have to adjust things from older sources because our ovens and mixers and other things tend to be more efficient than the ones they had back then.
As far as the time on the baking that was because of the silicone mat, they don't conduct heat very well which means a more even and controlled bake but the trade off is it will take longer to bake
@@tarotreadingsbysteven8545 Correct, silicon rubber is literally an insulator. Jamie says he gets flak for not following the recipe but even when he says he is following it, he isn't.
@@pilotcritic Well, the recipe doesn't say not to use a silicone mat, it's everyone else saying not to use a silicone mat. which he shouldn't but that's not the point, technically he is following the recipe, at least in this video, I can't say for sure about other videos lol.
It doesn't say 'don't use a silicone mat' because they didn't exist. But using a silicone mat ... well, he has one and doesn't know how they work. That's on him. But it's not a complaint, he just shamed Julia for no reason@@veronicasexton8190
It's honestly inspiring to see you tackle those very old complicated recipes.
It's worth noting that those recipes are still used and make up the basics of French cuisine.
I love you talking to “Jules” as you are cooking. It reminds me of me trying to recreate my grandmother’s recipes. I think Julia Child has become your honorary grandmother 👵🏼. 😊
I love meringue layer cakes. If you ever try one again, I suggest making it with hazelnuts.
Walnuts works too! ❤
Pecans would also be lovely, but I have to admit that pecans and hazelnuts tear my heart in two because I can't decide which is king 💔
@@SharpAssKnittingNeedles Pecans “rule”, hazelnuts are too common. 😅😅😅
@@JimH13164 here in colorado pecans and hazelnuts are both rare af
@@JimH13164 I envy you for your common hazelnuts 🤤
Chef Jean Pierre would love your addition of butter and announcing it on screen 😂
Reading the comments before seeing the final result is a mistake. People make it seem like you weren't successful but, by the end, it looks great. I'd definitely take a slice (with a Lactaid back, too 😅).
A small recommendation when cutting meringues, use a serrated bread knife and let the weight of the knife to do the cutting. Guaranteed outcome every time. I enjoy your videos so much. Congratulations and happy valentines!
Don't worry Jamie! Our hearths will always be out for you because of your endearing optimism and determination!
I love how you talk to yourself in the third person. And talk to your appliances!
As someone who doesn't even like to cook, I enjoy these videos because it's "real life" cooking, mistakes and all. 🙂
If you ever decide to make this again, you can make the heart templates by stacking 3 sheets of parchment, folding them in half, and drawing a half heart along the crease. Cut the half heart and unfold the paper. Voilà! You have 3 uniform hearts!
It's a beautiful cake. Nice work, Jamie. I was yelling at my phone, "Put them back in the oven!" knowing myself I'd probably be way too afraid to try this cake, lol.
I admire you so much and salute your dedication. Rock on. 👊
when you peeled the silicone off the last heart, I was fully anticipating it to come with and end up crumbled on the floor… has happened to the best of us (^:
"The grand thing about cooking is you can eat your mistakes." -- Julia Child.
My favorite Jamie personality, like Dr Doolittle talking to the animals, is Jamie conversing with his inanimate friends in his little kitchen. Sparkling, fun and adorable!
Bravo! The day that this becomes too perfected and all the experts are satisfied will be a sad day indeed! You do you beautifully and do authentically. Absolutely adore your channel. It's a happy place ☺️
Yup!
Many years ago at school, I was always taught to always fold in with a metal spoon with a cutting motion as a wooden spoon (or a spatula) will mean the meringue loses some volume.
Is that due to the thickness or the material involved? Spatulas (in my experience) tend to be thin, but the flexibility I suppose could make for a larger cut into the mix
@@bellablue5285 Yes, metal spoons are usually thinner, cutting through the mixture better, killing less of the air by going "between" the bubbles instead of crushing them. Now if that's actually proven, I dont know.
Your longer videos are the best! Your struggles are so relatable, and you always push through until you achieve victory. Thank you for sharing your battles with us!
I made this recipe in 1989. I didn't cook the meringue long enough, so it fell apart when I tried to remove it from the baking sheet. The buttercream and filling was amazing though. So, for dessert I served the buttercream with graham crackers. Broke up the meringue and mixed it with buttercream too. Was delicious if not particularly beautiful.
Meringue: the chef slayer
God I love this … the training, the prelim’s, the run-up, the plays, the game….foodsport!
I made this years ago and it was a magnificent success, i used techniques from the old America’s Test Kitchen. It was rectangular.
Too bad you don’t have a dog to rescue that fly away almond! Good job Jaimie!
I have become such a fan Jamie!! This is an amazing series ❤
Watched another great vid with this one. You asked why the difference in baking time between Julia's recipe and your experience making your almond meringue. I would suggest the reason your meringue was undercooked would be the silicone mat you used. I use both parchment and silicone mats to bake cookies and find silicone acts like a heat sink drawing heat away from the tray. I take this into consideration each time I use the mat instead of traditional parchment paper to bake a variety of goodies.
Hope this helps explain or at least a plausible explanation for time/temp discrepancies.
Everytime I wanna feel better I watch one of your video's. I'm glad I'm not the only lunatic in a kitchen.
Clicked on like before I even watched!! Jamie,you have such a great sense of humor and showmanship!!! Silicone is not meringue's friend! Parchment paper will do the trick! Absolutely a fan of your channel!!!
Amazed at the bowls falling from the ceiling!! Absolutely love your show! 💕😘
Your videos are my happy place. Please don’t stop anytime soon.
The only other thing I wanted to see was the Valentine’s Day cake being presented to Mrs Jamie & Julia, it’s lovely to see Jamie’s happiness when she enjoys a recipe (& to taste & help him decide if that amount of butter is too much of a good thing or not 🍰)
I hope Mrs Jamie gets to share in your master pieces 🥰 And, you are the Best Julia baker, making her recipes so entertaining as well as educational! TY!
I definitely bake my meringues at like 300F for about on hour to and hour and a quarter, then turn off the over and let it sit in the over for about another hour so that it can get nice and hard. Meringue isn't always easy! Good on you for attempting it
You jinxed it by saying you were "taking a crack" at the recipe. 😄❤️ Thank you for your persistence. ❤️
Make sure that the almond flour is really finely ground and regrind it if necessary. It's finicky macarons batter. And I would recommend to do this on baking paper instead of the mat, paper is easier to peel off. And use a serrated knife to carefully saw-trim the meringue, it's less likely to break then.
High respect to all the chefs before us who did this by hand. ❤️❤️❤️
The audacity! French food with lots of butter! What was Julia thinking?
I know it shouldn't but I always love that Jamie seems on the edge of a breakdown doing Julia recipies :)
😂😂😂 - I feel the same…
Oooo boy. Saw your short yesterday and knew this one was gonna be a doozy. Hope you're doing well.
Another fantastic recipe and showing everyone that cooking and baking are often about adjusting in the moment. That adjustment gets better all the time, it’s been so fun to watch you grow over the years to a confident and accomplished cook. You take things in stride, you make adjustments based on experience and practice. Your amazing determination serves you well to build that practice and experience over time, I’m so impressed and excited at how well you do this.
You are cooking, this is what cooking is all about, and these are real and valuable lessons you share about how to find your way in the kitchen and make delicious food for yourself and the people you love! Thank you so much for the incredible catalog of work that is your journey. You’ve brought cooking back to life for an old guy who’s cooked in restaurants and at home most of my life. You reminded me how fun it is again and made me love my time in the kitchen again. Thank you so much! ✌️😌
This is such a lovely comment
So true...so true. Best comment ever!
“For those who are STILL watching….” You have such little faith in us who have watched and loved your videos. ❤ I anyways am here till the end. I think it it came out great ❤❤❤❤
There is a Philippine dessert called sans rival. Absolutely delicious!
I thought of that too! Especially with how nice and chewy it looked. I'm now craving sansrival
That's is an excellent one.
I was feeling depressed honestly and I thought, I know let me watch some Jamie cook. Thanks Jamie.
As long as it tasted good who cares, turned out looking pretty great too! Nicely done Jamie!
The meringue is baked, Jamie does a happy dance.
We all do one, i can empathize completely.
Success!!
I’m so sad I’ve now seen every single Anti Chef video since day ONE. Such fun for weeks. Started with purchasing Julia’s Mastering … book around the holidays, from watching Julia and Julie on repeat for a few weeks. All roads have led me to Sir James, it’s a hell of tracking rhythm on my devices. Thank you Jamie for your encouragement and your ongoing ability!
“Far easier to make” ….oh Julia 😂
this was a good one my flower, just the right amount of madness to make it amusing, good lad. xxxx
You just read out loud that they're not done if they don't come off the tray. That means that If they don't come off the tray, continue cooking until they do. they aren't done yet. Are you trolling us? I love it! You keep being you man!
3:14 re-checking the recipe, half the ingredients already out, “am I supposed to be doing this????” MOOD I could read a recipe five times and still have that moment
All the European buttercreams ( French & German - custard based) ( Swiss & Italian - meringue based) have similar amounts of butter, but they have one advantage over American/English/ Australian buttercream in that you don’t have the texture of the sugar in the final result.
I know I'm replying terribly late to this, but do you know of any icings that are similar to Swiss/Italian but with less of that butter flavor? I was in love with the texture of Swiss meringue, but couldn't get rid of that overwhelming butter flavor. A little is fine, but I don't want that to be the main flavor if I can help it.
@racheldiane7856 assuming you're still interested, there's a TH-cam video under "buttercrean" by a "Baker Bette" where she demonstrates how to make six different types of buttercream.
If that's not enuf, there are apparently 2 or 3 more that you can research on your own(I gather they're more involved).
Good Luck.
I loved the five-second rule examination at 16:50.
The effortless comedy always has me coming back. These videos are great!
Silicone is an insulator so that thick Silpad doesn't transmit heat very well. That's why the bottoms stayed gummy so much longer. They weren't heating up enough.
With regards to the amount of butter, I’m pretty sure most modern American sticks of butter are 8 ounces rather than 4, so that could explain your butter issue with the filling.
When the day comes, and it surely will, for a compilation of The Best of Anti-Chef, this episode has to be in the top 100.
I think your fridge might need an exorcism 🤣🤣🤣
well done! maybe the silpat didn't let the meringue dry out? don't know I only have baking paper ;-)the butter cream filling is what I don't like with many bonbons too rich, but then at Christmas I made cream truffels from a recipe by a dutch pastry chef (found it on youtube) and I liked that more, also lots of butter, but a sugar syrup made with cream not water and a little orange liquor is all I had, made it more velvety (the alcohol in it I mean) still one of those was plenty but nicer than shop bought. thank you for always perservering and I laughed when you talked to the fridge ;-)
the silpat is completely to blame, - its insulating the meringue from the baking sheet so the transfer of heat just isnt there; not to mention he didnt follow Julia's instructions that it would be done when you can gently push them, but Jamie wanted crackers essentially
Hi! Love this! 💕 Next time, double up your topping, and use a piping bag to do the sides, the nuts sticks better that way.
I was also surprised that the chocolate frosting was only for the top! Maybe she wanted the almond flavor to dominate but kinda weird considering most humans want ALL OF THE CHOCOLATE!
I needed some Anti-Chef to get me though the morning
I love watching you cook. It takes courage and you have plenty of that.
16:44 WHOA! 🤣🤣🤣🤣🤣 I Love This Show
Edit: Try pulling your refrigerator out and vacuuming everything you can reach. Sometimes dust builds up and starts jamming moving parts.
Happy New Year, Silver Fox.
So this is a giant Macaron, with Almond Buttercream filling and Chocolate Buttercream topping. That's what I am going to call it. Also could be classed as a Pavlova? Looks like it tastes good either way.
För me it feels more like a giant budapest pastry, because of the cornflour involved.
I was just bingeing the 4 year old videos. And then this! ☺️❤️☺️❤️
One of my favorite deserts and the bane of my culinary school baking existence! Humid weather affects how long the meringue needs to dry in the oven. I live in Oregon. LOTS of humidity at the wrong time! You have no idea how many mangled daquoise have been heald together by buttercream, hopes and dreams and a WHOLE LOTTA frosting! It's kinda like Bondi for cakes😂 learned from my ex, who was a French chef, that the daquise is best served the next day after it's built. Those cracker like meringues need some time to rehydrate and get to know their fillings. You did amazingly well with only a book to guide you! Man, I got to learn from people's mistakes! Kudos!!! I'd eat that in a ❤ beat! Happy Valentine's day my friend!!!👍
Lol. Stupid autocorrect! Not Bondi , but bondo
I know your fridge is probably hugely annoying to you, but I actually love your interaction with it during the episode. It's like your sidekick on the show. :D
I was worried by the title of this episode, but it turned out to be a lovely success. Way to go, Jamie.
The alternative name for this cake in 2023 is the millionaire cake because that's what you need to afford these ingredients these days
I always look forward to a new Ant-chef video. You make my day.
Jamie! My fridge talks to me as well. Whole conversations! Love your show! Awesome
It tastes like butter 🧈 also I love his feud with the fridge
Great job. Like you said, who knows what the ideal is supposed to be? Your description of "candy bar" is a good way of looking at it.
For my own taste it would be too much of a ratio of butter. If I were going to do one like this I'd be more inclined to make a modified ermine frosting. I've done it before, splitting the difference between, while gaining the benefits of, both an egg and starch base. This provides both fluff and creaminess and the starch helps in maintaining structure. I've made meringue tortes before and I think thicker layers of meringue also help. Letting them sit in a warm oven after cooking, with the door held open just a crack, helps to get them crisper and more manageable. Then after assembling and letting them sit a while before serving, they will soften up slightly from the filling or frosting and become tender. Drying them out and letting the finished torte rest does several things. The meringue becomes tender with just a crisp edge, the fillings loose a fracction of their moisture to the meringue so they are less "squishy" but will remain fluffy, the whole thing has time for the flavors to meld and penetrate the meringue.
That was the coolest trick to skinning almonds!
This is the most adorable, and appropriate Valentine bake!
👌 soooo cool
I think yous both should have lots of babies. These kinds of skills transfer beautifully. And I hope it soon.
I'm making basic cupcakes.
But with my favorite whipped cream icing... so light and a good sweet 💝
Hope it works
Oh my goodness I am so excited to have caught the video 🥰 loving the vids
Another great video. Thanks.
These look so hard to make! Good job Jamie for sticking it out and trying hard things. It takes a lot of courage to try something you never have before especially when it’s a big recipe like you do with Julia Childs recipes. Keep it up!! One day you’ll know these like the back of your hand.
I did the same thing with the meringue for the dacquoise. Done when gently pushed by Aunt Fanny.
My Aunt Fanny.
Watching you cook is really great. Another great video thumbs up!