That’s exactly what the trick is. You do your slicing, dicing, and chopping when you get home from the grocery store and you store it. You keep stock and leftovers available and then you you have things on hand that you can throw together quickly if you need to.
right? like what ripe BS is that? sure, anything is fast if you do all the work prior to actually counting it. (i guess if you knew ahead you were hosting, it would let you do the final cooking pretty quickly as guests are already there or arriving. but the name is misleading.)
This is exactly what I discovered for most meals that say "30 minutes." Not only do you have to prep first, but you have to know exactly what you're doing for it to actually be 30 minutes. I have some "30 minute" recipes, but it's only that fast because I've done them year after year week after week. I asked my partner to make one, when I was sick, and it took them 2 hours. Times on recipe are a scam lol
@@Solonneysa That"s just recipes in general. If it's my first time making a recipe I double or triple the time it says it'll take. Second time I make it it's much easier. Third time I can do it off memory alone and it takes the same time as listed. You have to practice recipes if you want to do them fast and correct.
I grew up as an American child in the middle east, and my mom did a lot of "corporate entertaining" for my dad. When one man was leaving the company my parents were giving him a going away dinner. My mother asked him what he'd like her to prepare and he requested chicken fricasee. She decided to do Julia's recipe for the dinner party. 😮 after using every pot in the house and producing the most elaborate dish he was no where to be found. He did show up late, but was intoxicated. When he sat down and was presented with his requested dinner he exclaimed "I love fricken chickasee" and passed out with his face in the bowl. Best Julia recipe story ever!
Julia: Fast 30 minutes dinner. Also Julia: make a plan, prepare a dessert day before, have couple hours for prep work, marinate the thinnest steak, cuz we ain't gonna cook it. Just slightly warm it up... smh Fun video as always, keep it up
Yeah, I think she is thinking one of two things- you need to make a nice dinner on a day you are super busy, so you front load all the effort OR you don’t want to spend all your time in the kitchen when you are entertaining, so you just leave 30 minutes of work. Bottom line- that type of cooking always takes a lot of effort! Great job, Jamie!
@@tessie7e777 Y'all don't have live-in prep cooks? But seriously, yeah - calling it a 30-minute dinner is like calling a 24-hour drive a 4 hour drive because you had to stop and take a nap 20 hours into it.
Considering Julia doesn't have to look up any of the process and it takes you a minute to do the "bowl me!" (please don't stop doing that), and a desert like this one shouldn't be ready when the meal is served, I consider this done in 30 minutes!
@@markdolan8507 In my head it's Julia Child herself, up there on a cloud laughing and tossing down bowls when he needs them. Or clever editing. You decide.
As a stress baker, I can say that the complexity of what you are willing to cook for comfort when you get home in the middle of the week can be astonishing
To avoid the eggs just immediately scrambling when you mix them into the soup, you should take a small amount, like a spoonful, of the soup and mix it into the yolks, then a little more, then once its basically up to temperature then you can pour all that back in to the soup. It's the suddenness of the eggs just hitting that heat all at once that causes it to scramble instantly.
Forget that. My mom can literally take out a burning hot pan from the oven without being burned. She worked in the restaurant and dealing with hot plates, her hands became heat resistant.
@Winter Moon Working in a high end Italian restaurant gave me brutal heat calluses. We'd often take scalding ceramic dishes straight out of the oven. I dropped my fair share of hot plates when I first started off.
I cook dinner every night, and my husband cleans after. It's not something we've ever discussed, and I offer to clean up, but he does it anyway, with a smile. Watching this always makes me appreciate him so much!
@Kimberly Hallett idk he eats it all on camera sometimes lol but he's mentioned a few times about remaking dishes or using techniques "in my own cooking" , got me curious
That Charlotte mold has definitely been worth the money. I have been cooking my entire life and have never used, or needed, a Charlotte mold until I started watching you. 😂
After reading many of these comments I realize how emotional the viewers get. The comments are a whole other show after the show. Two for the price of one! Keep up the great work! Your exceptional !!
The melting ice cream was giving me anxiety during the review lol I’ve never loved laughing along with a TH-camr so much 😂 every episode takes me on such a rollercoaster ride of emotions
Brilliant, Jamie! You get A+ for "Works well under pressure". The answer is you'd def have made it if you hadn't scrambled the egg yolks. But more important, you knew eggZACKly what to do to fix the soup, and you did it quickly, with aplomb. Bravo!
OMG, Jamie, the steak and vegies is a one sheetpan meal, and the soup could have become eggdrop soup with the addition of soy sauce, green onions, and a cornstarch slurry. Keeping up with Julia Child should be an olympic sport. Great job! So impressive.
Oh, Jamie! I can't believe you scrambled the yolks! You've come so far and I was practically screaming at my screen "POUR SOME OF THE SOUP SLOWLY INTO THE YOLKS FIRST! YOU'RE GONNA SCRAMBLE THEM!" Alas, you couldn't hear me! 😜 But I think all in all it was a solid effort that turned out great!
Well done, Jamie! If we take 2 mins off for going to the restroom and another minute or two when you were deciding where to put the timer, you would be that much closer. IMPRESSIVE! 🎉
Oh, this was so much fun. Your appliances constantly harassing you, the "30 minute" meal that takes an extra day to prepare....boiled brussels sprouts on their own, the super-complicated garlic soup. Love this channel.
I love how Jamie can be kind of chaotic while cooking but his kitchen is always meticulously clean before he starts cooking. It’s very cute. He’s secretly very clean ☺️
Thank you, Jamie, for highlighting what I always feel is an overarching flaw in cooking videos, mainly: unless you’re making pizza or a casserole, how the heck does one prepare a meal with multiple items without completely losing one’s mind? I like entertaining and typically have a couple over so I’m cooking for 3. But if you look at my kitchen right after I serve everything, you’d think and entire army had been invited. My Mom was a great cook and always-I mean ALWAYS-managed to get everything to the table hot and perfectly finished. I still can’t manage it. A decent meal in 40 minutes ain’t bad, my friend. Thanks for inviting us on your journey! Julia would be proud.
when trying to unmold something frozen, try inverting the mold onto the plate then take a kitchen towel, soaked in hot water, then plate the towel on the mold to gently defrost the mold! Make sure the towel is wrung out some first!
Thank you for not giving up Jamie and Julia entirely. Having been around for the original shows and having bought one of the the first printing editions of her book, I'm firmly attached to her. Love the show.
The joy of the matter is that you beat your previous time by about 2 1/2 minutes. Give or take a bit. So there IS that positive note too. Besides, if you do it often enough with specific things, your time will improve. Keep it up, you did amazing!!!
Hey Jamie! Just wanted to let you know that I made this steak for dinner tonight with some oven fries and it was awesome (though I definitely needed to cook mine more than 3 mins. per side, lol. Julia must love her some raw meat). I realize that the point of this series is not to be a cooking tutorial, but thanks for helping me make my first official Julia Child recipe!
Whenever I try a new recipe, I always add 10-20 minutes onto the time they say it will take. Even if some of the elements are familiar, the process is new, and that can take more time. The more you cook something, the closer you get to the "goal" time. I'll bet if you made this dinner 2 more times, you would get it to the 30 minute mark.
So when I joined Patreon. I had been watching and loving your videos for a year. Like 2 months later I was laid off. Just got an interview today, but your videos give me life! But I must say I miss your wife tasting your food. I am a Patreon member Tonya King. Like I love for your videos! Bit would love Tracy tasty and evening your meals! Like once a month? Love her!
"...having the water boiling before we start cooking." LOL! I get your humor. Julia is one of a kind. I loved watching her show as a child on PBS with my dad. He'd joke that his "mom" cooked like that. I now know through watching your show, indeed. I'm a fan, because you don't let your failures define you!
Jamie,your videos make my day!! A warm towel laid over your dessert would have done the trick! Soup looked delish and the steak looked yummy! You make me chuckle hun!
Let's ignore the 30min mark. If you made such a wonderful meal for me, I would certainly be very grateful. And I'm sure almost anyone would. Well done!!
There are so many things l love about watching you do these meals and, l can't decide if the magic of watching equipment drop from the ceiling, or the size of the spoon with which you taste your creations are my favourite. 😊 Also, props for even coming close to the times on Julia's recipes - she either knew them by heart and/or made them up as she went along, plus her methods were in a style that suited her - you don't have that privilege.
A highly impressive achievement, Jamie; mad respect! Julia has another "half-hour dinner" recipe in THE WAY TO COOK that's more American in spirit (just one meat-and-potatoes-etc. course, all on the plate together, and as I remember it doesn't bother with dessert). You might want to tackle that one sometime too, for contrast.
Chaos before dinner is served, great show, really does show what goes into these meals people say is just "So easy". It's not, it's a lot of work. That said, small piece of advice... Slice everything on the cutting board before putting it on the serving plater. It's much faster to go at it with a proper large kitchen knife and then move it all and garnish.
Jamie, I gotta tell you. I watched this with my 13 year old daughter and we had so much fun! Good quality time with my kiddo. Thank you for doing this.☺️
Jaime, I don’t know if this would help because of the lady fingers, but the last time i molded ice cream for a cake, i had the same problem. I got a WET rag, threw it in the dryer until warm and damp (if you have something safe to microwave like a warm pack even better) and then wrapped it around mould. It slid right out after 2-3 minutes. Someone suggested dipping in boiling water…that may work too! It worked for homemade ice pops for me! Just finished the video…i had to pause for a call lol Well done! Don’t be so hard on yourself! 42 min is still impressive for all of that!
Some tips for marinating; 1. stab the streak a few times on each side with a fork, this will help the meat absorb the flavors of the marinade 2. never marinate on/in a flat tray, always use a big ziplock bag. this allows you to control how much air is in contact with the meat while soaking and give a more concentrated flavor
Jamie! I cannot believe this! I had this exact cookbook in paperback, and this is one of the few recipes I tried for personal use! I could not believe how wonderful the flank steak was. I mostly used cookbooks from Julia Child to make breakfast at the bed-and-breakfast I worked at. I love her crêpe Suzette and her stuffed mushrooms. No one else can make a stuffed mushroom like her no matter what they put in it!
I've never understood why, in American homes, the microwave is above the hob. With an open base. I mean, all the steam from the cooking just goes straight up into it and will condense inside. That's not great for all the electronics, never mind the high voltage transformer / inverter! A very silly idea.
They usually have the hood fan integrated into them. The microwave and its electrics is a separate, encased unit. The bottom part over the stove (should be!) a fan vented outside.
Mine doesn't vent outside, but yes, lights and air filter at the base, vents out top front of the unit. It was installed when I moved in, before here I'd only ever dealt with a range hood/light and a countertop microwave, both options have their pros and cons
After watching a number of cooking shows. One hint that has been repeated is to add a little of the hot liquid to the egg yokes first and beat that together before adding the yokes to the hot dish. It keeps them from scrambling.
The frozen dessert: "... come out you b-----d ...." LOL !! And the tomatoes: "you can take the vine off, you weirdo" ... besides culinary instruction, I get great belly laughs .... can't beat that with a stick ! Thanks, Jamie. Again, another marvelous meal that makes me so hungry .....
What a delicious looking meal...temper your eggs always in every recipe they are added to hot liquid. Always a delight to watch you and that Charlotte pan has been a well worth purchase in your repitoire. Easter menu lamb, ratatouille, rosemary potatoes, dolmades, hummus, tzatziki, spanakopita and a Lemon Crunch cake with fresh berry compote Happy Easter and Greek Easter, Passover 🙏🐣🐰🥕👏
I don’t think I’m going to replicate the dessert bc that increases the difficulty level exponentially. However, the steak, tomatoes and yummy sprouts? Yes, please! 👍😊❤️
Jamie, it's absolutely scary -- you are TOO well organized! Love how you opened the seal on the soy sauce! Can so relate!❤Put some soy sauce in that soup and call it egg drop. Happy Easter🐰!
Anyone else notice that the timer didn't even move when he called for the bowl at 14:20? I always assumed it was just a cheeky edit, but this dude actually just materializes objects!
Jamie, you needed to temper the yolks, that is, put like 1/2 a ladlefull of the soup onto them, mix with the whisk and THEN pour them into the soup. Otherwise, it's impossible not to get scrambled yolks. Also, never believe chefs who say a homecook can make those recipes in 30 minutes (or however many minutes). That's how they set people to fail in MasterChef. You did MORE than well!
I'm impressed by 42:45!! I may try that steak recipe tomorrow. That sounds really good. Also, I will admit to yelling, "NOOOO!" when you put the Charlotte mold into the microwave. I thought you were going to turn it on. Haha!
Great video! Well done! I was holding my breathe way too long and when you had to take bathroom break I ran into mine. I learned to cook out of her cookbooks and I should know better to have everything out and ready to go however this was a reminder to me if I did have everything ready to roll I'm still not sure I could do it the first time in 30. I'm going to try better next time. Enjoyed it! Thank You.
I really enjoy that you seek to create some amazing meals and look to take chances that honestly many of us common cooks are too scared to attempt. I have loved Julia since I was a young man and would be amazed that she was cooking on a level that at once seemed effortless, but was obviously not. When you stress out and have semi-melt downs I chuckle and I suppose that most of your fans do as well... Keep up the fantastic entertainment .... I am surprised that you have not had your own show on the regular media channels, you are a joy to watch as you make us feel like "Hey I make mistakes like that and no one edits them out of life!"... Thanks for all that you do... I always look forward to the notifications that my friend is trying another great recipe!
As chaotic as everything was, Jamie you pulled through! Everything looks delicious! 💖 I definitely couldn’t have done this, my mind would have not been able to process any of this. 😂😩
When you added those eggs to the soup, I said to myself, “He isn’t going to…??? Oh, no! He DID!!” Surprised me! Good video. I love flank steak. Will definitely use this steak recipe next time. Thank you!
Loved this. You've inspired me. I'm going to make this but I'm not going to dare keep myself to 30 minutes or even 42 minutes. FYI: Mixing a little bit of broth with the eggs, stirring it, and then adding to the rest of the broth is the way to go, as the commenter Dustin Rodriguez points out. Works for everything in which you put something cold into something hot. You know this, so no need to point out.
To unmold a frozen dessert, run a kitchen towel under hot tap water then wring out very thoroughly so it won't drip, then place briefly on the mold after it's been turned onto the serving platter. This will heat just the bottom or outer layer of the food so it will release from the mold without melting the interior as I think must have happened to your ice cream this time. Also, you should definitely tell any dinner guests that you are serving them the "abs of the beef."
You should get some aluminum half sheet pans, they are not that expensive at Walmart. You can get full , half sheet , and quarter sheet. They will not warp when they get hot in the oven . Plus they look nicer
It is possible to do it in 30 minutes. Julia said many times: "You have to have a battle plan." She wrote everything down that was needed. She also had 2 or 3 ovens going, as well as all 4 burners. You did an excellent job, I must say.
You didn't factor in a bathroom break!?! LOL That should be part of the prep. This whole video was a joy to watch, but asking why your watch is beeping, the bathroom break moment, and telling the microwave to shut up....[chef's kiss]. Hilarious!
You know it's good when you can't stop eating it off the platter. I'll definitely try the marinade. Great job. Even the ice cream mold. They're tricky.
What I learned here is the trick to making any meal in 30 minutes is to do all but 30 minutes of prep beforehand.
That’s exactly what the trick is. You do your slicing, dicing, and chopping when you get home from the grocery store and you store it. You keep stock and leftovers available and then you you have things on hand that you can throw together quickly if you need to.
right? like what ripe BS is that?
sure, anything is fast if you do all the work prior to actually counting it. (i guess if you knew ahead you were hosting, it would let you do the final cooking pretty quickly as guests are already there or arriving. but the name is misleading.)
This is exactly what I discovered for most meals that say "30 minutes." Not only do you have to prep first, but you have to know exactly what you're doing for it to actually be 30 minutes. I have some "30 minute" recipes, but it's only that fast because I've done them year after year week after week. I asked my partner to make one, when I was sick, and it took them 2 hours. Times on recipe are a scam lol
@@Solonneysa That"s just recipes in general. If it's my first time making a recipe I double or triple the time it says it'll take. Second time I make it it's much easier. Third time I can do it off memory alone and it takes the same time as listed. You have to practice recipes if you want to do them fast and correct.
@@Solonneysawell either that or you have totally unrealistic expectations....gee I wonder which it is.....
I grew up as an American child in the middle east, and my mom did a lot of "corporate entertaining" for my dad. When one man was leaving the company my parents were giving him a going away dinner. My mother asked him what he'd like her to prepare and he requested chicken fricasee. She decided to do Julia's recipe for the dinner party. 😮 after using every pot in the house and producing the most elaborate dish he was no where to be found. He did show up late, but was intoxicated. When he sat down and was presented with his requested dinner he exclaimed "I love fricken chickasee" and passed out with his face in the bowl. Best Julia recipe story ever!
Oh wow. Then what happened? What'd mom do?! I would've been livid and went out back for a shot of Whiskey and a smoke.😆
@@JennsCorner777 funny thing, she's never said! I must remember to ask her lol
😂😂😂😂😂 I love stories like this one. Thank you for sharing!!!
Funny story indeed, but I feel very bad for your mother going to such efforts for a rude dinner guest - late, drunk, and passing out in the food!
@Linda Moran well now I need the follow up! 😆
Julia: Fast 30 minutes dinner.
Also Julia: make a plan, prepare a dessert day before, have couple hours for prep work, marinate the thinnest steak, cuz we ain't gonna cook it. Just slightly warm it up... smh
Fun video as always, keep it up
😂🤣
Hilarious lmao....😂😂😂 ( but that steak looked PERFECT!!)
Yeah, I think she is thinking one of two things- you need to make a nice dinner on a day you are super busy, so you front load all the effort OR you don’t want to spend all your time in the kitchen when you are entertaining, so you just leave 30 minutes of work. Bottom line- that type of cooking always takes a lot of effort! Great job, Jamie!
@@tessie7e777 Y'all don't have live-in prep cooks? But seriously, yeah - calling it a 30-minute dinner is like calling a 24-hour drive a 4 hour drive because you had to stop and take a nap 20 hours into it.
😅
Considering Julia doesn't have to look up any of the process and it takes you a minute to do the "bowl me!" (please don't stop doing that), and a desert like this one shouldn't be ready when the meal is served, I consider this done in 30 minutes!
How does he do the bowl mes???
@@markdolan8507 The magic of film editing
@@markdolan8507 thow it into the air and catch it, but edit out the throwing 😉
@@markdolan8507 In my head it's Julia Child herself, up there on a cloud laughing and tossing down bowls when he needs them. Or clever editing. You decide.
"Shut up, why is that beeping all the time -- oh that's the chocolate!" The most relatable thing ever said
I thought it was the fact that he was over time/his meal timer beeping.
That was my favorite part of this video.
i busted up laughing at that. like "WHAT IN THE TARHILL-! oh. i actually NEED that timer...." 🤣
As a stress baker, I can say that the complexity of what you are willing to cook for comfort when you get home in the middle of the week can be astonishing
My idea of winding down after a stressful day is spending 3+ hours in the kitchen lmao
Sometimes for frozen deserts, doing a quick dip in boiling water can help release them from the mold more easily!
That seems like the most obvious thing in hindsight 😅
Or use a blow dryer…
Yeah, but then he would've had to wait for ANOTHER big pot of water to boil! Precious minutes wasted!
@@joethomas2354 tap is hot enough.
@@joethomas2354 You can fill your sink with hot tap water and dip with a similar effect.
To avoid the eggs just immediately scrambling when you mix them into the soup, you should take a small amount, like a spoonful, of the soup and mix it into the yolks, then a little more, then once its basically up to temperature then you can pour all that back in to the soup. It's the suddenness of the eggs just hitting that heat all at once that causes it to scramble instantly.
Yeppp, I know that. I crumbled under the pressure
@@antichef I know you know that, that's why it was so traumatizing to watch 😢❤
@@NapsAreBetterThanSex it was the most frustrating mistake I could have made
I was thinking there’s no way he doesn’t know to do that.
now I don’t feel bad that the Bf and I were yelling “you need to temper!” at the screen
You know you're becoming a good home chef when you check your oven tomatoes with your bare hands. So proud of you my dude
I was worried he was gonna forget the glove.
Some day I will be on chef Wangs level and check deep frying oil with my bare fingers
Forget that. My mom can literally take out a burning hot pan from the oven without being burned. She worked in the restaurant and dealing with hot plates, her hands became heat resistant.
@@wintermoon7003 I hear she can also use a curling iron as a dildo
@Winter Moon Working in a high end Italian restaurant gave me brutal heat calluses. We'd often take scalding ceramic dishes straight out of the oven. I dropped my fair share of hot plates when I first started off.
Keep in mind Jamie is not only calculating time of cooking he’s also keeping tabs on parts he needs to film for us…respect my love, mad respect ❤
I'm sure it takes a lot out of you to do these 30 min of mayhem episodes, but they're great fun to watch! Love your channel :)
They do but it’s worth it when I read things like this :)
I know you know all about tempering eggs - but it gets CRAZY in the kitchen under time crunches. 😂 Nicely done, anyway!!
I cook dinner every night, and my husband cleans after. It's not something we've ever discussed, and I offer to clean up, but he does it anyway, with a smile. Watching this always makes me appreciate him so much!
I clean as I go, but I'm not doing dishes after dinner. So husband and son does the dinner dishes and puts leftovers away and washes the pans I used.
I'm really curious to see what you cook for yourself on a daily basis, like a casual what an anti-chef eats in a day
Agreed! I would like to see that
Uber eats 😂
Left overs probably
@Kimberly Hallett idk he eats it all on camera sometimes lol but he's mentioned a few times about remaking dishes or using techniques "in my own cooking" , got me curious
I could be wrong, but I think I remember his saying years ago that he was a vegan before he started this show.
That Charlotte mold has definitely been worth the money. I have been cooking my entire life and have never used, or needed, a Charlotte mold until I started watching you. 😂
After reading many of these comments I realize how emotional the viewers get. The comments are a whole other show after the show. Two for the price of one! Keep up the great work! Your exceptional !!
Food, Truth, Love & Sex are all bound up in the same bundle of life. The way we do one, we usually do the other 3; lots of emotions in all 4....❣️
This dinner suggested as weekday one could be most 1950s US thing, that I ever heard of.
Maybe if you add some gelatin to the soup
The melting ice cream was giving me anxiety during the review lol I’ve never loved laughing along with a TH-camr so much 😂 every episode takes me on such a rollercoaster ride of emotions
Did you hire another editor? The speed you're putting these out in, while not losing quality, is astonishing.
I wondered the same thing. I still say Jamie is destined for Food Network someday.
@@LukeSilverstar1000 I hope not. They would ruin him.
@@lindamounts2193 he just needs to learn the lesson George Lucas didn’t before he sold out to Disney: keep creative control at all costs!
@@LukeSilverstar1000 You don't get creative control at food network. That's why Bourdain wanted nothing to do with them.
He mentioned he hired someone to do he’s editing. I’m so proud!!!
Brilliant, Jamie! You get A+ for "Works well under pressure". The answer is you'd def have made it if you hadn't scrambled the egg yolks. But more important, you knew eggZACKly what to do to fix the soup, and you did it quickly, with aplomb. Bravo!
Julia didn’t have to stop and read the cookbook. 42 minutes was pretty good!
OMG, Jamie, the steak and vegies is a one sheetpan meal, and the soup could have become eggdrop soup with the addition of soy sauce, green onions, and a cornstarch slurry. Keeping up with Julia Child should be an olympic sport. Great job! So impressive.
Oh, Jamie! I can't believe you scrambled the yolks! You've come so far and I was practically screaming at my screen "POUR SOME OF THE SOUP SLOWLY INTO THE YOLKS FIRST! YOU'RE GONNA SCRAMBLE THEM!"
Alas, you couldn't hear me! 😜
But I think all in all it was a solid effort that turned out great!
Well done, Jamie! If we take 2 mins off for going to the restroom and another minute or two when you were deciding where to put the timer, you would be that much closer. IMPRESSIVE! 🎉
Oh, this was so much fun. Your appliances constantly harassing you, the "30 minute" meal that takes an extra day to prepare....boiled brussels sprouts on their own, the super-complicated garlic soup. Love this channel.
I love how Jamie can be kind of chaotic while cooking but his kitchen is always meticulously clean before he starts cooking. It’s very cute. He’s secretly very clean ☺️
Good to see Jamie & Julia are still there!
Don't change anything you do! I love it!
Hey, considering that you had to redo the eggs for the soup, I think this was pretty spot on.
Happy Easter, Passover and Ramadan. It is a Good Friday when Jamie posts! Totally loved it.
Ta dah dum tss 🥁😊
Pure athleticism right here… I find it miraculous that it could be completed in less than an hour! Way to go!!
"No sieve?" I'm over here like, NO SIEVE?!? WHERE'S THE SEIVE, BOWL MAN?!? 😂😂😂😂 I am cryyyying laughing, oh sir you have outdone yourself on this one!
Thank you, Jamie, for highlighting what I always feel is an overarching flaw in cooking videos, mainly: unless you’re making pizza or a casserole, how the heck does one prepare a meal with multiple items without completely losing one’s mind? I like entertaining and typically have a couple over so I’m cooking for 3. But if you look at my kitchen right after I serve everything, you’d think and entire army had been invited. My Mom was a great cook and always-I mean ALWAYS-managed to get everything to the table hot and perfectly finished. I still can’t manage it. A decent meal in 40 minutes ain’t bad, my friend. Thanks for inviting us on your journey! Julia would be proud.
when trying to unmold something frozen, try inverting the mold onto the plate then take a kitchen towel, soaked in hot water, then plate the towel on the mold to gently defrost the mold! Make sure the towel is wrung out some first!
Thank you for not giving up Jamie and Julia entirely. Having been around for the original shows and having bought one of the the first printing editions of her book, I'm firmly attached to her. Love the show.
It's not going anywhere, Dora! The new series will be in addition to this. I try to get a new Julia episode out once a week!
God I’m so glad to hear that!
The joy of the matter is that you beat your previous time by about 2 1/2 minutes. Give or take a bit. So there IS that positive note too. Besides, if you do it often enough with specific things, your time will improve. Keep it up, you did amazing!!!
I LOVE when you cook with a timer Jamie - my absolute favorite *chef's kiss* 😂😂😂
Hey Jamie! Just wanted to let you know that I made this steak for dinner tonight with some oven fries and it was awesome (though I definitely needed to cook mine more than 3 mins. per side, lol. Julia must love her some raw meat). I realize that the point of this series is not to be a cooking tutorial, but thanks for helping me make my first official Julia Child recipe!
"2 bay leaves, I'm not driving!" I love it! Need some Anti-Chef merch.
This series is so amazing! I always enjoy it!
Whenever I try a new recipe, I always add 10-20 minutes onto the time they say it will take. Even if some of the elements are familiar, the process is new, and that can take more time. The more you cook something, the closer you get to the "goal" time. I'll bet if you made this dinner 2 more times, you would get it to the 30 minute mark.
Absolutely, I think so too
So when I joined Patreon. I had been watching and loving your videos for a year.
Like 2 months later I was laid off. Just got an interview today, but your videos give me life! But I must say I miss your wife tasting your food. I am a Patreon member Tonya King. Like I love for your videos! Bit would love Tracy tasty and evening your meals! Like once a month? Love her!
I miss TRACY! (Sp)
"...having the water boiling before we start cooking." LOL! I get your humor. Julia is one of a kind. I loved watching her show as a child on PBS with my dad. He'd joke that his "mom" cooked like that. I now know through watching your show, indeed.
I'm a fan, because you don't let your failures define you!
I like your new series....but glad you are continuing with Julia also.
Really appreciate the effort to manipulate the timer and enable the "bowl me" suspension of disbelief all the more 💖
Oh boy! An additional entry this week =) Yay! =)
I love that the second the timer starts all hell breaks loose. Truly a human if I’ve ever seen one.
Jamie,your videos make my day!! A warm towel laid over your dessert would have done the trick! Soup looked delish and the steak looked yummy! You make me chuckle hun!
Exactly! Microwave a wrung-out wet dish towel for 30 seconds, then wrap it tightly around the mold, lifting the mold every 10 seconds till it's freed!
Let's ignore the 30min mark. If you made such a wonderful meal for me, I would certainly be very grateful. And I'm sure almost anyone would. Well done!!
oh dear God i could give you so many tricks... you are literally makes life and result harder for yourself.
Ya know what makes you special, you tell people exact amounts your using, and I SO Appreciate IT!!! Happy Easter love!!!!
It looks wonderful with the golden soup, bright red tomatoes, and green Brussels sprouts. Suprisingly attractive for such a quick dinner.
There are so many things l love about watching you do these meals and, l can't decide if the magic of watching equipment drop from the ceiling, or the size of the spoon with which you taste your creations are my favourite. 😊 Also, props for even coming close to the times on Julia's recipes - she either knew them by heart and/or made them up as she went along, plus her methods were in a style that suited her - you don't have that privilege.
A highly impressive achievement, Jamie; mad respect! Julia has another "half-hour dinner" recipe in THE WAY TO COOK that's more American in spirit (just one meat-and-potatoes-etc. course, all on the plate together, and as I remember it doesn't bother with dessert). You might want to tackle that one sometime too, for contrast.
You've come so far from your first cooking videos. Sometimes I forget that you only started cooking a few years ago. Great job!
I love to cook, but fell out of practice in the last few years. But watching you has reinvigorated my desire to cook. Thank you to you and Julia.
Chaos before dinner is served, great show, really does show what goes into these meals people say is just "So easy". It's not, it's a lot of work. That said, small piece of advice... Slice everything on the cutting board before putting it on the serving plater. It's much faster to go at it with a proper large kitchen knife and then move it all and garnish.
Jamie, I gotta tell you. I watched this with my 13 year old daughter and we had so much fun! Good quality time with my kiddo. Thank you for doing this.☺️
Love your energy!
Jaime, I don’t know if this would help because of the lady fingers, but the last time i molded ice cream for a cake, i had the same problem. I got a WET rag, threw it in the dryer until warm and damp (if you have something safe to microwave like a warm pack even better) and then wrapped it around mould. It slid right out after 2-3 minutes. Someone suggested dipping in boiling water…that may work too! It worked for homemade ice pops for me!
Just finished the video…i had to pause for a call lol
Well done! Don’t be so hard on yourself! 42 min is still impressive for all of that!
It truly isn't fun in the kitchen unless there's mayhem & mess! Loved the episode, and thank you for sharing with us!
Prep is your best friend I get everything measured in ramekins and it takes time at the beginning but saves me so much later
Not only was that super entertaining with a a lot of laughter here but I am dying to try it with more time tho! Thanks so much:-)
Some tips for marinating;
1. stab the streak a few times on each side with a fork, this will help the meat absorb the flavors of the marinade
2. never marinate on/in a flat tray, always use a big ziplock bag. this allows you to control how much air is in contact with the meat while soaking and give a more concentrated flavor
I love that you still found time to clean up
Jamie! I cannot believe this! I had this exact cookbook in paperback, and this is one of the few recipes I tried for personal use! I could not believe how wonderful the flank steak was. I mostly used cookbooks from Julia Child to make breakfast at the bed-and-breakfast I worked at. I love her crêpe Suzette and her stuffed mushrooms. No one else can make a stuffed mushroom like her no matter what they put in it!
I've never understood why, in American homes, the microwave is above the hob. With an open base. I mean, all the steam from the cooking just goes straight up into it and will condense inside. That's not great for all the electronics, never mind the high voltage transformer / inverter! A very silly idea.
It’s very bizarre indeed. Anytime I have two pots boiling, the microwave doesn’t like that
They usually have the hood fan integrated into them. The microwave and its electrics is a separate, encased unit. The bottom part over the stove (should be!) a fan vented outside.
Mine doesn't vent outside, but yes, lights and air filter at the base, vents out top front of the unit. It was installed when I moved in, before here I'd only ever dealt with a range hood/light and a countertop microwave, both options have their pros and cons
After watching a number of cooking shows. One hint that has been repeated is to add a little of the hot liquid to the egg yokes first and beat that together before adding the yokes to the hot dish. It keeps them from scrambling.
The frozen dessert: "... come out you b-----d ...." LOL !! And the tomatoes: "you can take the vine off, you weirdo" ... besides culinary instruction, I get great belly laughs .... can't beat that with a stick ! Thanks, Jamie. Again, another marvelous meal that makes me so hungry .....
What a delicious looking meal...temper your eggs always in every recipe they are added to hot liquid. Always a delight to watch you and that Charlotte pan has been a well worth purchase in your repitoire. Easter menu lamb, ratatouille, rosemary potatoes, dolmades, hummus, tzatziki, spanakopita and a Lemon Crunch cake with fresh berry compote Happy Easter and Greek Easter, Passover 🙏🐣🐰🥕👏
Καλό Πάσχα! 🐣
Great video as always! I think i will bookmark this video and try and make this steak
¡Gracias!
Did a great job in 42 minutes Bravo!
I don’t think I’m going to replicate the dessert bc that increases the difficulty level exponentially. However, the steak, tomatoes and yummy sprouts? Yes, please! 👍😊❤️
A warm cloth on a frozen dish helps it unmold easier.
Great job
Jamie, it's absolutely scary -- you are TOO well organized! Love how you opened the seal on the soy sauce! Can so relate!❤Put some soy sauce in that soup and call it egg drop. Happy Easter🐰!
Anyone else notice that the timer didn't even move when he called for the bowl at 14:20? I always assumed it was just a cheeky edit, but this dude actually just materializes objects!
Jamie, you needed to temper the yolks, that is, put like 1/2 a ladlefull of the soup onto them, mix with the whisk and THEN pour them into the soup. Otherwise, it's impossible not to get scrambled yolks. Also, never believe chefs who say a homecook can make those recipes in 30 minutes (or however many minutes). That's how they set people to fail in MasterChef. You did MORE than well!
I'm impressed by 42:45!! I may try that steak recipe tomorrow. That sounds really good. Also, I will admit to yelling, "NOOOO!" when you put the Charlotte mold into the microwave. I thought you were going to turn it on. Haha!
Great video! Well done! I was holding my breathe way too long and when you had to take bathroom break I ran into mine. I learned to cook out of her cookbooks and I should know better to have everything out and ready to go however this was a reminder to me if I did have everything ready to roll I'm still not sure I could do it the first time in 30. I'm going to try better next time. Enjoyed it! Thank You.
Everything you do is a great lesson for me when I try something in my kitchen. Well done, Sir.
I really enjoy that you seek to create some amazing meals and look to take chances that honestly many of us common cooks are too scared to attempt. I have loved Julia since I was a young man and would be amazed that she was cooking on a level that at once seemed effortless, but was obviously not. When you stress out and have semi-melt downs I chuckle and I suppose that most of your fans do as well... Keep up the fantastic entertainment .... I am surprised that you have not had your own show on the regular media channels, you are a joy to watch as you make us feel like "Hey I make mistakes like that and no one edits them out of life!"... Thanks for all that you do... I always look forward to the notifications that my friend is trying another great recipe!
If he's using the bay leaves, I know the bit is coming. "I'm not driving". Makes me chuckle every time.
As chaotic as everything was, Jamie you pulled through! Everything looks delicious! 💖 I definitely couldn’t have done this, my mind would have not been able to process any of this. 😂😩
When you added those eggs to the soup, I said to myself, “He isn’t going to…??? Oh, no! He DID!!” Surprised me! Good video. I love flank steak. Will definitely use this steak recipe next time. Thank you!
So what it took 42 minutes,,, you freaking nailed it!!! Everything looks delicious.
Loved this. You've inspired me. I'm going to make this but I'm not going to dare keep myself to 30 minutes or even 42 minutes. FYI: Mixing a little bit of broth with the eggs, stirring it, and then adding to the rest of the broth is the way to go, as the commenter Dustin Rodriguez points out. Works for everything in which you put something cold into something hot. You know this, so no need to point out.
Jamie, I adore how much effort and passion you put into improving your cooking skills.
The steak with the marinade plus the tomatoes and Brussels sprouts is my full on goals next time I want to be fancy pants ❤
Thanks!
To unmold a frozen dessert, run a kitchen towel under hot tap water then wring out very thoroughly so it won't drip, then place briefly on the mold after it's been turned onto the serving platter. This will heat just the bottom or outer layer of the food so it will release from the mold without melting the interior as I think must have happened to your ice cream this time.
Also, you should definitely tell any dinner guests that you are serving them the "abs of the beef."
Jamie: We are going to create a liaison!
Egg Yolks: Nope. Don't want to. Met Garlic before. We have a strained relationship...
this was fun to watch. well done jamie
There isn't one thing on that menu that I would not not want to make ... Flank steak is so overlooked. Happy Easter!
You should get some aluminum half sheet pans, they are not that expensive at Walmart. You can get full , half sheet , and quarter sheet. They will not warp when they get hot in the oven . Plus they look nicer
I bought four rimmed baking sheets of each size at WM. One of my best purchases, ever.
Frozen brussel sprouts, can't go wrong then you can broil them same time as tomatoes Thanks again for a great episode
It is possible to do it in 30 minutes. Julia said many times: "You have to have a battle plan." She wrote everything down that was needed. She also had 2 or 3 ovens going, as well as all 4 burners. You did an excellent job, I must say.
The desert alone couldn't be ready within that 30 minutes.
My heart rate was racing from the first second... what a brilliantly epic episode. I now need a stiff drink...🍸
You didn't factor in a bathroom break!?! LOL That should be part of the prep. This whole video was a joy to watch, but asking why your watch is beeping, the bathroom break moment, and telling the microwave to shut up....[chef's kiss]. Hilarious!
You know it's good when you can't stop eating it off the platter. I'll definitely try the marinade. Great job. Even the ice cream mold. They're tricky.