I recall an episode where Julia was constantly stirring a sauce on the stove. She said that it needed to be stirred constantly. Then she said that, while stirring you happen to see your baby on the windowsill getting ready to fall out; let him fall!
@@EpicCoffeeCat Julia never had children, but according to a book written about her life, she and her husband tried very hard to have one, but she was unable to conceive and became very depressed for a period due to her inability to conceive a child. But the posters comment does seem like something Julia Child would have said!
Julia: "3lbs of butter and puff pastry with creme filling and glaze on top of frosting and buttercream sauce; An elegant and light brunch" Also Julia: "Homemade brioche roll with raisin filling, Not for fatties!"
The French can indulge in rich foods thanks to all the smoking. I don't think I've seen a single French film where every character wasn't puffing away at every free moment.
Oh,you broke it on purpose! You could have taken a couple spatulas and slid them under the ring….but,yes! Baking on the paper is easier. Unless,when baked,it sticks….I’ll have to finish the video to see. Thank you.
Jamie, as a former professional baker, please flour your surfaces better! Especially because you dont have a large wooden surface but a hard, non-porous surface. It does not wick moisture from the dough for easier handling. Heavier flour will save you a lot of heartache. When rolling this dough, it's exactly like a cinnamon roll. Don't use parchment or tinfoil, just a floured surface, and start all along the edges of the rectangle to curl the edge under, then light stretch the dough as you roll it up. Use a bit of water or egg wash to seal the edge. Lastly, err on the side of using more dough and not rolling it so thin. You can always cut the excess away, but it's hard to handle thinly rolled dough. That said, your videos are always entertaining, and I do love the chaos of your process. From one Canadian to another, good luck!
I would also add he needs to lightly grease his proofing bowls to get more dough out. I noticed there was a lot sticking to the metal, even when using a silicone scraper to pull it out.
I yelled 'more flour' at the screen too. But I wonder if putting more flour down affects the taste?.... Course that's still better than having it stuck to the counter.c
doesn't fat or faint hearted just mean.......there will be a lot of fat in this recipe? so if you don't like fat turn away?? I think this was missed on.....well everyone.
@@qrexpand6775 No, 'fat or faint hearted' means exactly that, not for the fat, and not for the faint-hearted, aka cowardly. "If you are a coward or fat, stay away."
@@BioYuGi I still don't think so. When you use the expression, "not for the faint of hearted" it does not literally mean someone with a weak heart. It means hey this thing will be tense, gross, or scary. The same would apply here with this saying "not for the fat of hearted" would not mean literally someone who is fat. It would mean hey this thing has alot of fat
"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?" - Julia Child. In this case, it's the freshly cut slice of coffee cake...The 10 second rule works at our house, too. Nice recovery, Jamie. You didn't miss a beat.
As a germaphobe who lives in a house with people who wear their nasty shoes inside and they never clean or sanitize, as well as me having two cats who walk on the floor with paws that step in their litterbox, I'm not eating floor food if it can't be washed with soap. 😂
@@englishatheartI mean, I'm not a germaphobe and I also wouldn't in those circumstances. I love animals but they step in all kinds of things and track it in. But I don't have pets rn and live alone so, 10sec rule it is. 😊
Back in the 80s, I was given a food processor for a bridal shower. The brand name was “le machine”. It lasted longer than the starter marriage I approve of this name :)
When he lightly floured the counter, I laughed out loud. The poor counter had once heard a rumor of flour! 😂 you can use more! And if your bread dough is that loose you can add more flour to it, as he did. Adventures in baking. I once baked along to a season of Great British Baking show and learned so much. Love this channel.
@bubblegumplastic yes I only did the recipes that they all had to make, the technicals, not the individual recipes or the showstoppers❤ it was so fun.
I love seeing you improvise now! Being able to know to wet the seam and just bake it on the parchment shows so much growth in knowledge! You should be proud of yourself.
Mace is the outer covering of nutmeg removed and normally sold in blades for infusion and ground for inclusion into recipes like this. It's a little similar to nutmeg but a bit sharper.
@bubblegumplastic If you look in recipes if the recipe requires mace for infusion it asks for a "blade" of mace. This is the outside skin/shell of the nutmeg, cut into sections like when you vut the peel of an orange in 6. These are the "blades".
As I watched him add mace to the dough, and then the filling, I thought to myself: Is he sure he wants to add that much? I know he was just following the recipe, but mace has such a strong flavour.
I think the flour with chopping the raisins is to coat the insides you reveal with flour so it'll prevent them from clumping up. That way you'll get a more even dispersal of them.
i love your videos so much. i secretly love when you drop/break/destroy things..but what i really love is seeing how much you've improved - your instincts are great - when julia gives you nothing you figure out that something isnt right and now you know what you can do about it - egg wash! glaze! no problem! great job!
For the stickier doughs, the trick is to add a little bit of oil to the surface your working on. Adding more flour does work but it's more hassle and can change the dough consistancy too much. Just a tip from a friendly professional neighbourhood baker ! Also grease your bowls.
Like the time he made something from "Beef Trimmings" (how you not eat all your beef?) and then proceeded: TO TRIM the final product! He had Beef Trimmings TRIMMINGS in the fridge for a rainy day.
Brioche dough is the thing that made me buy a stand mixer. I just couldn’t deal with trying to do that by hand again and literally covering every surface in my kitchen with brioche sticky pieces and residue.
Domestic stand mixers are nothing like commercial mixers and will fail quickly making bread doughs. Leaving you with $699 paperweight. A Cuisinart is somewhat better. Modern no-knead/min-knead technique is really the best solution.
I discovered working with high hydration bread doughs it is recommended to work with wet or oiled hands. Not a pro baker, but I bought a 50 pound bag of bread flour and proceeded to learn to bake bread the first year of COVID. I baked bread every week and by the end, the most bread products I made in one weekend was a double batch of English Muffins, a batch of Everything Bagels, Loaf of White Sandwich bread and Sourdough Artisan Loaf. Also, instant yeast freezes for up to a year and you don't even have to thaw it when you use it. Just keep it in the freezer. I buy mine by the pound.
I don't HATE "The Machine", it's fine, but just a little on the nose. If you ask me, "Steve" is by FAR the best food processor nickname you've come up with yet. That gets my vote!
I love that other than the vanilla incident and the tablespoon situation, the most controversial thing about this show is the food processor's pet name
An apricot glaze would be amazing on this. Also, I'd maybe swap the corn syrup for honey. And maybe cut the golden raisins in half (or out entirely) and replace that amount with dates.
@@bytchesagainstbullshyt3696 Actually, at the time, the Red Scare was in full swing and so no-one was "speaking truth" for fear of getting blacklisted as a commie. Why is it that ignorant people are always going on about how everyone in the past would have totally agreed with their crap views?
Mace is what's called an aril, an extra covering for seeds. It comes from the fruit of the tree Myristica fragans, or true nutmeg. The seed is what we normally used as spice.
LOL, you’re killing me. As a retired baker watching all your mishaps makes me laugh. BTW, only a Canadian would say thank you after they’ve been bowled
The fact that Julia's recipe calls for making a double batch of dough almost feels like a future prophecy for James (and other cooks trying the recipe) that they'll probably fail on their first try
When your dough gets stuck like that and youve backed yourself into a corner, try to invert the recipe onto a pan before giving up. Especially since ingredients are too expensive these days.You can still make the other one for the final version. To invert the cake take a pan/cutting board place onto of the cake and flip. Now since the seems are facing up take the pan you want to bake the cake on and place it on top and flip one more time. (Of course after you seal those edges properly) I comnend you for not giving up. It loiked really good. You should be really proud of how far you've come in your journey with grit and determination. Well done sir.
Icing is thin and usually is made with milk or water. Frosting is thick and usually made with fat or something with a lot of fat like butter or cream cheese. There's some other technical stuff, but this is a general description.
though in British English we tend not to use the term frosting at all - so we refer to things specifically as "water icing", "buttercream icing", "cream cheese icing" etc.
Perfect timing - I was scrolling through the Jamie and Julia play list to discover, much to my chargrin, I had watched them all! Merci beaucoup Jamie, you have brightened my day 😄 PS: Steve x 1, The Machine × 0 (for what it's worth 👍🏼)
Thank you so much for this channel I am a Canadian myself and I have been following up this channel for a month or so yet I have learned a lot.. especially not to give up when you fail. So thank you so much for creating this channel. My friends even said my cooking skills have improved lately. So thanks a lot
The flour for your raisins, or any fruit used in bread, is for coating so that while mixed in and baking, they don’t gravitate towards the bottom, staying suspended throughout the dough
You broke my heart (although the coffee cake looks amazing). On the opposite leaf of the page you showed to the camera is Julia's sticky buns recipe, which I've made a bunch of times. I wish you had made the sticky buns recipe because 1) it's amazing and 2) I would have loved to have seen you tackle that recipe. Oh well, maybe a future show?
Jamie. thanks again for another entertaining video. When I was in my early 30s in the 1990s my wife bought me the two volumes set. Julia Childs, the art of French cooking. At that time, I was kind of determined a little bit like you have tried to do the recipes. I failed miserably. I gave up! Being a full time chef at the time, plus running a catering business and having a full family of three kids. I didn't have any hobby time to enjoy cooking the way I do now. Watching your videos brings back great memories and great failures. Thank you.
Icing is liquid, glaze is even more liquid, and frosting is fluffy. Cinnamon rolls are iced! Love your baking videos the most 😋 Your stuff looks so yummy, even when it isn't perfect or ... Well, falls on the floor
i think i'm gonna name my food processor steve, too. whenever i'm transcribing recipes, i'm not happy writing out "food processor" or "cuisinart". your channel is brilliant, jamie. thanks.
I vote for Steve The Machine! Thank you so much for your hardwork and dedication on your channel, Jamie. Your emotional roller-coaster ride in the kitchen is very relatable. Keep up the great work!
I think my favorite viewer-suggested name was Whizzy Miss Lizzy, but The Machine is pretty good too. Fun fact, mace - basically nutmeg husks - really _does_ have some relation to the defense spray, if distantly. The spice is named for the fact that a nutmeg still on the tree with the husk intact looks like a medieval mace, and the tear gas brand is named for the fact that it smacks you in the face like a mace.
I mean, to someone who doesn't drink coffee, its a safe assumption. It would be like calling something that you eat WITH a tomato, tomato sauce, but it has no tomatoes in it.
You did it again, Jamie! Funny as hell today. A name for the food processor will eventually stick. I'm leaning toward Steve, only because it was in an instant of inspiration you said that name and pointed at it.
This episode had me laughing so hard I scared my pup. I am so, so glad I found your channel. Keep up the brilliant hilarity; it makes me want to get back into the kitchen!
Watching this with my morning coffee and lamenting the fact that I'm too fat to enjoy this cake and therefore have no reason to make it. On the other hand, I'm also trying to think if anyone's birthday is coming up in my friend circle so I have an excuse to fiddle around with some brioche. Great job, Jamie!
My grandmother made a similar bread but the bread was thicker between the filling like a cinnamon bun (I would have just used all the dough you made in an 18" rectangle to make it thicker) and she used orange glaze on top.
When I was a child I used to go to a nearby bakery that sold something like this but with added bits of ricotta. It tasted amazing and went great with afternoon tea or coffee.
Mace is part of Nutmeg. It’s the red “web like” covering on the nutmeg. Not sure if nutmeg is a fruit or a seed. That turned out wonderful! I love how you are making this recipe your own with the egg wash and glaze!! That coffee cake was was one of the first of Julia’s recipes that doesn’t ooze with butter! Probably the least fattening of all you’ve tried!!!! Well done Jamie!
When I read the "politically incorrect cake" I thought about the "tête de n*gre", literally "n*gger's head" which was a dessert sold in french bakeries. It's still available today but most bakeries have renamed it either "chocolate head" or "choco-ball". But some people probably still call it by the old name XD
I actually really like the food processor being Steve. Just a simple name for a hard working apparatus, but The Machine is really metal and also a good choice.
Watching this clip almost a year later....I'd forgotten how hard I laughed...until it happened again this time. The collapse of the ring is hilarious!!!
I recall an episode where Julia was constantly stirring a sauce on the stove. She said that it needed to be stirred constantly. Then she said that, while stirring you happen to see your baby on the windowsill getting ready to fall out; let him fall!
Closing your windows to keep babies from falling out is probably part of mise en place.
The sauce is your baby now.
Sounds about right
@@EpicCoffeeCat Julia never had children, but according to a book written about her life, she and her husband tried very hard to have one, but she was unable to conceive and became very depressed for a period due to her inability to conceive a child. But the posters comment does seem like something Julia Child would have said!
😂
Julia: "3lbs of butter and puff pastry with creme filling and glaze on top of frosting and buttercream sauce; An elegant and light brunch"
Also Julia: "Homemade brioche roll with raisin filling, Not for fatties!"
I think you mean not for the fat
I'm fat...we know who we are.
😂😂😂😂😂😂 yeah that pretty much sums her up! One time she added some cream to veggies and said: if you’re not too fat you can add some cream! 😂😂😂
The French can indulge in rich foods thanks to all the smoking. I don't think I've seen a single French film where every character wasn't puffing away at every free moment.
@@shinyhoarder That's only because they'll be dead form smoking related illnesses long before their food does.
“Steve” delivered flat no matter the context is a great name for a food processor
Steve isn’t just a machine
Steve is The Machine
Steve Machine
Rage against the Steve machine.
Oh,you broke it on purpose! You could have taken a couple spatulas and slid them under the ring….but,yes! Baking on the paper is easier. Unless,when baked,it sticks….I’ll have to finish the video to see. Thank you.
No, Bert is the machine.
No, Bert Kreisher is The Machine.
Jamie, as a former professional baker, please flour your surfaces better! Especially because you dont have a large wooden surface but a hard, non-porous surface. It does not wick moisture from the dough for easier handling. Heavier flour will save you a lot of heartache.
When rolling this dough, it's exactly like a cinnamon roll. Don't use parchment or tinfoil, just a floured surface, and start all along the edges of the rectangle to curl the edge under, then light stretch the dough as you roll it up. Use a bit of water or egg wash to seal the edge.
Lastly, err on the side of using more dough and not rolling it so thin. You can always cut the excess away, but it's hard to handle thinly rolled dough.
That said, your videos are always entertaining, and I do love the chaos of your process. From one Canadian to another, good luck!
I would also add he needs to lightly grease his proofing bowls to get more dough out. I noticed there was a lot sticking to the metal, even when using a silicone scraper to pull it out.
I yelled 'more flour' at the screen too. But I wonder if putting more flour down affects the taste?.... Course that's still better than having it stuck to the counter.c
Plus using the slap and fold method for wet dough. For wet dough I find that keeping my hands constantly wet with water stops sticking
Also chill high fat doughs in the fridge for 20-30mins, the fats will firm up and make it stick way less and easier to handle.
As an amateur donut idiot sandwich of a chef... Don't flour your surfaces... LET CHAOS TAKE THE WORLD
"The Machine" is, I grant you, a very cool nickname, but that food processor is clearly a Steve.
Loyal, hard-working, dependable Steve. LOVE that guy!
Nope- nothing loyal or dependable about Steve. He cheated on me: with my best friend 😡
Steve ... with a tiny hard-core hidden tattoo that says *The Machine👹* lol
Steve is the type of friend that buys your drinks when you're broke. Good dude.
@@MyKeturah now this is funny.
@@debs5039 oh mannnn.
julia: not for the fat
also julia: THROW IN MORE BUTTER, FUCK IT.
doesn't fat or faint hearted just mean.......there will be a lot of fat in this recipe? so if you don't like fat turn away?? I think this was missed on.....well everyone.
@@qrexpand6775 No, 'fat or faint hearted' means exactly that, not for the fat, and not for the faint-hearted, aka cowardly. "If you are a coward or fat, stay away."
@@BioYuGi I still don't think so. When you use the expression, "not for the faint of hearted" it does not literally mean someone with a weak heart. It means hey this thing will be tense, gross, or scary.
The same would apply here with this saying "not for the fat of hearted" would not mean literally someone who is fat. It would mean hey this thing has alot of fat
@@qrexpand6775 she didn't say "Fat of hearted", she just said "Fat" so I think she just means fat, bro.
@@olive8742 agree to disagree she said fat OR faint of hearted. She didn't just say fat.
Chock it up to the shitty English language.
STEVE is the nickname he deserves!!
Agreed
Every Steve I've known have been. ....
If you haven't noticed my first name I still think 'the guillotine' is pretty good
I was thinking the same thing, Steve the Machine. Stevie the Machiney? 😮
Steve it is!
"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?" - Julia Child. In this case, it's the freshly cut slice of coffee cake...The 10 second rule works at our house, too. Nice recovery, Jamie. You didn't miss a beat.
This rule didn't work in our house, because we had a very fast Great Dane.
@@faykguru I suppose, then, you were not alone😂
As a germaphobe who lives in a house with people who wear their nasty shoes inside and they never clean or sanitize, as well as me having two cats who walk on the floor with paws that step in their litterbox, I'm not eating floor food if it can't be washed with soap. 😂
@@englishatheartI mean, I'm not a germaphobe and I also wouldn't in those circumstances. I love animals but they step in all kinds of things and track it in.
But I don't have pets rn and live alone so, 10sec rule it is. 😊
Back in the 80s, I was given a food processor for a bridal shower. The brand name was “le machine”. It lasted longer than the starter marriage I approve of this name :)
Did he leave you because you did not follow Julia's suggestion and ate this recipe? ....ate A LOT of this recipe by the looks of it hahaha....
@@t.w.7731 What?
I had an electric knife named "Le Machine" by Hamilton Beach
@@t.w.7731 Wow guys look at the master troll here
HAHA! Yes, "The Machine" is a great name, and your story is EPIC!
When he lightly floured the counter, I laughed out loud. The poor counter had once heard a rumor of flour! 😂 you can use more! And if your bread dough is that loose you can add more flour to it, as he did. Adventures in baking. I once baked along to a season of Great British Baking show and learned so much. Love this channel.
Baking along to a season of the great british bake off is such a brilliant idea
@bubblegumplastic yes I only did the recipes that they all had to make, the technicals, not the individual recipes or the showstoppers❤ it was so fun.
I love seeing you improvise now! Being able to know to wet the seam and just bake it on the parchment shows so much growth in knowledge! You should be proud of yourself.
Not to mention the egg wash AND a glaze. Our boy sure has grown up!
I kept yelling at the video: “leave it on the parchment paper!” And Jamie heard me.
you say that and then there is 9:47 . and this is happening every time. just read the whole recipe once before doing stuff. pls.
I was thinking the same! Our Jamie is growing up.
@@gerardacronin334 me too.
Apricot jam (warmed up, solids taken out) also makes a great, low effort glaze
I remember a documentary where bakers showed that they used an apricot syrup to glaze their tarts to keep them nice looking for a long time ^^
That’s what I would have done too.
Jamie joked that he’d made that apricot glaze a lot because of Julia’s recipes
Mace is the outer covering of nutmeg removed and normally sold in blades for infusion and ground for inclusion into recipes like this. It's a little similar to nutmeg but a bit sharper.
Definitely, as its mostly used in savoury and charcuterie recipes, to cut through the richness.
I put mace on my kebobs
Sold in blades? What does that mean
@bubblegumplastic If you look in recipes if the recipe requires mace for infusion it asks for a "blade" of mace. This is the outside skin/shell of the nutmeg, cut into sections like when you vut the peel of an orange in 6. These are the "blades".
As I watched him add mace to the dough, and then the filling, I thought to myself: Is he sure he wants to add that much? I know he was just following the recipe, but mace has such a strong flavour.
The absolutely best thing about your channel is that nothing gets edited out. When you dropped the cake, I laughed out loud! Thank you, needed it!
Five minute rule, as long as you retrieve it before the dog. 🐕 🤣
I'd have shoved that first attempt into a loaf pan and baked it! lol
I would have twisted it into a big twisty, brushed it with butter, and then shoved it into a loaf pan to bake. Glory, glory.
It would have tasted good!
Same honestly 😅
I think the flour with chopping the raisins is to coat the insides you reveal with flour so it'll prevent them from clumping up. That way you'll get a more even dispersal of them.
Dusting stops them from sinking in a wet dough, the dry becomes sticky when introduced and ties the dough to the fruit.
It's almost like he can't hear us shouting at the screen, but I can't stop myself from doing it like a crazy person.🤣
I think Julia would have a blast watching him making her recipes!
i love your videos so much. i secretly love when you drop/break/destroy things..but what i really love is seeing how much you've improved - your instincts are great - when julia gives you nothing you figure out that something isnt right and now you know what you can do about it - egg wash! glaze! no problem! great job!
For the stickier doughs, the trick is to add a little bit of oil to the surface your working on. Adding more flour does work but it's more hassle and can change the dough consistancy too much. Just a tip from a friendly professional neighbourhood baker ! Also grease your bowls.
What do you do with the things you save ”for a rainy day”? I would love to watch an episode where you use the leftovers from all this fancy recipes.
Like the time he made something from "Beef Trimmings" (how you not eat all your beef?) and then proceeded:
TO TRIM the final product! He had Beef Trimmings TRIMMINGS in the fridge for a rainy day.
Brioche dough is the thing that made me buy a stand mixer. I just couldn’t deal with trying to do that by hand again and literally covering every surface in my kitchen with brioche sticky pieces and residue.
Domestic stand mixers are nothing like commercial mixers and will fail quickly making bread doughs. Leaving you with $699 paperweight. A Cuisinart is somewhat better. Modern no-knead/min-knead technique is really the best solution.
I discovered working with high hydration bread doughs it is recommended to work with wet or oiled hands. Not a pro baker, but I bought a 50 pound bag of bread flour and proceeded to learn to bake bread the first year of COVID. I baked bread every week and by the end, the most bread products I made in one weekend was a double batch of English Muffins, a batch of Everything Bagels, Loaf of White Sandwich bread and Sourdough Artisan Loaf. Also, instant yeast freezes for up to a year and you don't even have to thaw it when you use it. Just keep it in the freezer. I buy mine by the pound.
She always said what she felt. No filter and it was wonderful.
Yes it was! Refreshing to keep it real without hyper sensitivity we see today.
"we have a 10-second rule here".. OMG!!!! so funny!! I so totally identified with that. 🤣🤣😂🤣
I definitely think you should call the food processor Steve. As soon as you said it I thought it was the perfect name for it.
I don't HATE "The Machine", it's fine, but just a little on the nose. If you ask me, "Steve" is by FAR the best food processor nickname you've come up with yet. That gets my vote!
I love that other than the vanilla incident and the tablespoon situation, the most controversial thing about this show is the food processor's pet name
It's a hot BUTTON issue. We've gotta have our fingers on the PULSE of all things Anti Chef.
And it's here I run out of dumb food processor puns.
@@GlorianaLovejoy Trust in the PROCESS!
Hey, there's important stuff and then there's IMPORTANT stuff.
You forgot the wash vs no wash mushroom debate 😂
Does the snail mean nothing to you?
An apricot glaze would be amazing on this. Also, I'd maybe swap the corn syrup for honey. And maybe cut the golden raisins in half (or out entirely) and replace that amount with dates.
This sounds amazing!
Thats what i thought i would not use corn syrup. Honey or maple Sirup
What about mincemeat, the stuff the English put in mince pies?
I would've put all the raisins and nuts in Steve with the flour and pulsed it.
As a big fat fattie, I thank you for defending our right to eat brioche! ❤❤❤
"No treats for fatties" is where Julia and this community philosophically diverge.
Love your attitude it's refreshing and by all means order up 🙏
She was from the time when people spoke the truth and didn't worry about little Feels, the truth hurts deal with it
as an obese man I would rather eat something else than that
@@bytchesagainstbullshyt3696 Actually, at the time, the Red Scare was in full swing and so no-one was "speaking truth" for fear of getting blacklisted as a commie. Why is it that ignorant people are always going on about how everyone in the past would have totally agreed with their crap views?
Mace is what's called an aril, an extra covering for seeds. It comes from the fruit of the tree Myristica fragans, or true nutmeg. The seed is what we normally used as spice.
Aww man. I was hoping for Murphy, the RoboChop. But Steve is good too. You get to name your kids and it's up to everyone else to embrace it!
LOL, you’re killing me. As a retired baker watching all your mishaps makes me laugh. BTW, only a Canadian would say thank you after they’ve been bowled
Oh Canada 🇨🇦
The fact that Julia's recipe calls for making a double batch of dough almost feels like a future prophecy for James (and other cooks trying the recipe) that they'll probably fail on their first try
Refrigerating the dough every so often might make it easier to manipulate and not tear. Also, what a beautiful crust!
I think Steve is a great name for the food processor 😂
When your dough gets stuck like that and youve backed yourself into a corner, try to invert the recipe onto a pan before giving up. Especially since ingredients are too expensive these days.You can still make the other one for the final version.
To invert the cake take a pan/cutting board place onto of the cake and flip. Now since the seems are facing up take the pan you want to bake the cake on and place it on top and flip one more time. (Of course after you seal those edges properly) I comnend you for not giving up. It loiked really good. You should be really proud of how far you've come in your journey with grit and determination. Well done sir.
Icing is thin and usually is made with milk or water. Frosting is thick and usually made with fat or something with a lot of fat like butter or cream cheese. There's some other technical stuff, but this is a general description.
though in British English we tend not to use the term frosting at all - so we refer to things specifically as "water icing", "buttercream icing", "cream cheese icing" etc.
@@clawtooth35
So birthday cakes have “icing” instead of frosting?
@@roems6396yep! It's all just different kinds of icing.
Steve The Machine, it has a ring to it
Also i am so happy to see how confidently you handled that brioche dough, amazing work
Perfect timing - I was scrolling through the Jamie and Julia play list to discover, much to my chargrin, I had watched them all! Merci beaucoup Jamie, you have brightened my day 😄
PS: Steve x 1, The Machine × 0 (for what it's worth 👍🏼)
He (the Machine) looks like a Fred to me 😊
One of your best. I REALLY needed this episode. 😅Thanks!!!
I'm oddly okay with a food processor named Steve
What about FAT Steve? lol
I like 'Tim'.
I'm loving "Steve"... it's working for me
Jamie, you did it. His name is Steve. Not Steve the Machine. Just Steve. It feels so right!
Thank you so much for this channel I am a Canadian myself and I have been following up this channel for a month or so yet I have learned a lot.. especially not to give up when you fail. So thank you so much for creating this channel. My friends even said my cooking skills have improved lately. So thanks a lot
Steve is a great nickname, love it.
Love it. Steve is perfect. Glad to meet you, Steve
The flour for your raisins, or any fruit used in bread, is for coating so that while mixed in and baking, they don’t gravitate towards the bottom, staying suspended throughout the dough
You broke my heart (although the coffee cake looks amazing). On the opposite leaf of the page you showed to the camera is Julia's sticky buns recipe, which I've made a bunch of times. I wish you had made the sticky buns recipe because 1) it's amazing and 2) I would have loved to have seen you tackle that recipe. Oh well, maybe a future show?
It’s always hilarious when he messes up and has to redo something. The best part of this show 😂
Glad you were able to reuse the filling and that you had a brioche stand-in.
I'm sure julia would have dropped her piece of cake on the floor too. you did a bang up job !! you made julia proud
Jamie. thanks again for another entertaining video. When I was in my early 30s in the 1990s my wife bought me the two volumes set. Julia Childs, the art of French cooking. At that time, I was kind of determined a little bit like you have tried to do the recipes. I failed miserably. I gave up! Being a full time chef at the time, plus running a catering business and having a full family of three kids. I didn't have any hobby time to enjoy cooking the way I do now. Watching your videos brings back great memories and great failures. Thank you.
Icing is liquid, glaze is even more liquid, and frosting is fluffy. Cinnamon rolls are iced!
Love your baking videos the most 😋 Your stuff looks so yummy, even when it isn't perfect or ... Well, falls on the floor
i think i'm gonna name my food processor steve, too. whenever i'm transcribing recipes, i'm not happy writing out "food processor" or "cuisinart". your channel is brilliant, jamie. thanks.
This channel got me thru so many challenging chapters and keeps me smiling 😂❤ i love it here
I just want to say, the metric and Celsius folk appreciate you! 😄
Jamie, brush some butter on top when it comes out of the oven will give you that sheen. Great problem solving with the parchment paper!!!!
I vote for Steve The Machine! Thank you so much for your hardwork and dedication on your channel, Jamie. Your emotional roller-coaster ride in the kitchen is very relatable. Keep up the great work!
Yep, that’s Steve 👍
Please get ur own show!! Ur freaking awesome! I hate cooking shows, but I absolutely love watching you! I watch because of you, the food is a plus!😊
He looks like Steve 😂 plus that’s how the best nicknames are made-in the moment and no effort 👏🏼
It's true. If you have to work at it, it's never gonna be the best nickname. Plus, come on. He's totally a Steve!
I think my favorite viewer-suggested name was Whizzy Miss Lizzy, but The Machine is pretty good too. Fun fact, mace - basically nutmeg husks - really _does_ have some relation to the defense spray, if distantly. The spice is named for the fact that a nutmeg still on the tree with the husk intact looks like a medieval mace, and the tear gas brand is named for the fact that it smacks you in the face like a mace.
I have to admit, when the cake took a tumble, I couldn't help but 🤣🤣🤣. Jamie, you're the best. ❤
My partner also didn't know coffee cake doesn't have coffee in it. He literally did not believe me until I showed him 30 recipes all with no coffee.
Oh wow. I didn't know that was a thing. Coffee cake having coffee in it!😂 Not sure I could continue to respect my partner's intelligence after that...
But coffee ice cream does
coffee cake is either cake with coffee in it, *or* cake you eat with coffee... I thought.
I mean, to someone who doesn't drink coffee, its a safe assumption. It would be like calling something that you eat WITH a tomato, tomato sauce, but it has no tomatoes in it.
❤️😃
Steve! I love it!
Icing is the more Glazy thing frosting is for light cakes that you would be stiffer texture frosting
You did it again, Jamie! Funny as hell today. A name for the food processor will eventually stick. I'm leaning toward Steve, only because it was in an instant of inspiration you said that name and pointed at it.
Mace is the outer coating of the nutmeg. It's very aromatic, similar to nutmeg, and it goes well with other warm sweet spices like cinnamon.
I'm loving Steve. All in favor of naming the food processor Steve?
I like just calling it 'The Machine' it sounds so menacing XD love it.
I’m so proud! What problem solving! What progress!
Basic Italian glaze uses lemon juice instead of water. But that might’ve been too lemony?
This episode had me laughing so hard I scared my pup. I am so, so glad I found your channel. Keep up the brilliant hilarity; it makes me want to get back into the kitchen!
I love Steve the food processor!!!
I started watching your videos a few weeks ago, and I really enjoy them.
I think Steve is the perfekt name for the food processor! 🥰🥰
Watching this with my morning coffee and lamenting the fact that I'm too fat to enjoy this cake and therefore have no reason to make it. On the other hand, I'm also trying to think if anyone's birthday is coming up in my friend circle so I have an excuse to fiddle around with some brioche. Great job, Jamie!
The food dude 😎 All hail Steve
An apricot jam glaze would have worked well on this too. I’m glad you put the second one the parchment. I use that in most of my pastry bakes.
Prediction: Overwhelming support for "Steve".
Steve The Machine!!! 🤘 *insert guitar solo*
My grandmother made a similar bread but the bread was thicker between the filling like a cinnamon bun (I would have just used all the dough you made in an 18" rectangle to make it thicker) and she used orange glaze on top.
Welcome to the family, Steve!
When I was a child I used to go to a nearby bakery that sold something like this but with added bits of ricotta. It tasted amazing and went great with afternoon tea or coffee.
I absolutely love this guy ! He's more entertaining than 90% of the sitcoms airing today. He's so much fun I forgot I was supposed to be cooking 🤭
I like the name Steve for the food processor
'Steve the machine', sound great!
STEVE! Perfection👌
Mace is part of Nutmeg. It’s the red “web like” covering on the nutmeg. Not sure if nutmeg is a fruit or a seed. That turned out wonderful! I love how you are making this recipe your own with the egg wash and glaze!! That coffee cake was was one of the first of Julia’s recipes that doesn’t ooze with butter! Probably the least fattening of all you’ve tried!!!! Well done Jamie!
A nutmeg is a seed.
When I read the "politically incorrect cake" I thought about the "tête de n*gre", literally "n*gger's head" which was a dessert sold in french bakeries. It's still available today but most bakeries have renamed it either "chocolate head" or "choco-ball". But some people probably still call it by the old name XD
Oh wow. That name is disturbing.
You make great background music choices on all your videos. Thanks.
This makes brioche seem much more approachable and less intimidating than it is in my head.
(The hair is on point here!)
I remember another of her comments being 'don't even think of making this if you are on one of those hideous diets'
12:57 ::quietly dies inside::
Omg what a turn for the worst 🙀 Was not expecting that! But u handled it like a champ ✨
Looks like a great base to play with. I'd start by soaking the raisins in rum, brandy, or even port - then using brown sugar without any syrups.
I definitely vote for “The Machine “ . Love the videos. I’ve watched you grow over the years and it encouraged me to try new things too. ❤
"The Machine" is an acceptable nickname for Steve.
Jamie, I liked "The Machine" as a nickname. some might not, but I do. You should keep it. Good stuff and keep up the good content.
Look at you go, cooking on the fly...on purpose! Good job! The glaze was absolutly needed.
You are doing what I haven't the guts to do and for that i salute you.
I actually really like the food processor being Steve. Just a simple name for a hard working apparatus, but The Machine is really metal and also a good choice.
Watching this clip almost a year later....I'd forgotten how hard I laughed...until it happened again this time. The collapse of the ring is hilarious!!!