As someone old enough to be your grandmother, all I can say is you are the most adorable, likable, and down to earth "chef" on the internet. I bet Julia Child would have loved you. Win or lose with your recipes, you always make me smile. Great job btw on the Baked Alaska.
I, an Italian, started with a profound interest in his Thanksgiving feast and went on to see all of this. He is absolutely like a more expert version of me, but still freaking out, failing, getting everything dirty, getting bowls of the wrong measure, second guessing himself quite a number of times (I do that a whole lot more though). Finally someone on the screen of my phone freaking out in the kitchen but still getting things right
I’ve only had homemade Baked Alaska once. The most accomplished home chef I’ve ever known threw a birthday party for me and used it as an excuse to learn how to make Baked Alaska. After a dinner of some awesome seafood paella and steamed artichokes, she brought out the flaming mound of meringue. She had gone ultra-fancy by having frozen one flavor of ice cream in the melon mold, scooping out the center to leave about an inch-thick layer around the edges, then freezing a different flavor ice cream in that. Repeat two more times so that the end result was four alternating dark/light stripes of ice cream in the mold. It was amazing! But then she was the kind of person who LOVED spending all day in the kitchen. She’d read cookbooks like other people read novels - front to back, just for fun. I have a huge collection of cookbooks myself and she’d come borrow one from time to time, just to read it. Then she’d make me something from it to thank me for letting her borrow it. RIP Suzanne.
I love how Jamie knows so little about food and cooking other than the things he's made (which, to be fair, is a lot of things at this point!) so he has absolutely no preconceptions. Casually choses to make a genoise, no idea it's one of the hardest cakes to get right. Name just sounds cool. Awesome.
ProTip (from a professional baker)... Tip 1: Chocolate chunks, chips an other small sized chocolate has additives to help them keep their shapes. Those additives prevent the chocolate from melting smoothly. You'll get much better results from melting a regular bar. You can hack it up with a large knife, the pieces don't need to be identical in size. Tip 2: Sit your baking pan on top of the parchement paper and use a Sharpie marker to trace the shape. Makes it *much* easier to cut them to fit in the bottom of your baking dish. (In the bakery, we obviously have pre-cut ones, but for home use, I stack multiple sheets and fold them over each other so I can cut out 12+ at a time. Then I whip them out when I need them.
Great tips! I know this is an old comment, but the chocolate chip additives are rarely talked about. I remember getting *_sooo_* frustrated that I couldn't get chocolate chips to melt properly or effectively enough, when I was much younger and starting out on a new recipe. I tried the recipe so many times and bought many different packages because I thought I was just buying poor quality chips. It seriously ended in pure frustration and tears. I thought I was going crazy and just incapable of understanding some simple concept. Then, several months later, someone told me about the additives in chocolate... I felt so stupid and my mind was shattered by that insane frustration hahah. Interestingly, most people I know never knew that chocolate chips were specifically created in that manner.
@@laurenwasinger9436 Is it technically possible? Probably... in the same way you could use Velveeta to make your a bri. But why wouldn't you just use real chocolate? There's no cost savings and they candy melts taste mediocre.
@@laurenwasinger9436 If I’m thinking you’re talking about the same chocolate popular to make candy I believe they also have weird additives. 😮 You’ll never go wrong buying good bar chocolate in the baking section of the supermarket or from good sites on line. It’s worth the little bit extra in cost. You’ll get fantastic and delicious results.
Jaime, you are a living example of 'practice makes perfect'. I remember my own experiments such as roasting pumpkin in the oven that set the smoke detector off and woke everyone in the house at 2am. I applaud your perseverence, your openness to learning, and the skills you now have! Congrats on100k, 1 million is just around the corner. Maybe a Jaime cookbook is in your future? Who knows!
If you serve the Alaska 'en flambe' at the table in front of guests, sprinkle a pinch of cinnamon over the flame. It sparkles with great effect in a darkened room.
Hey Jamie. I am a senior in high school, and your videos have carried me through all of the events and parties for which I have made food for the last four years. Thanks!
This man needs his own show on the Food Network. The charisma, the charm, the EYES!! Not to mention his clear love for the food and of the challenge. Yikes. This guy is gold.
No, on TH-cam he has freedom to do as he wishes. If some big network came along and gave him a show it would just turn into another bland over-produced corporate style cooking show.
Can you imagine the late nights, the camera crew silently seething, "For the love of sweet baby Jesus, we just wanna get home!", the producer shedding tears of despair when they have to reshoot a scene, a Pyrex jar breaks, the sauce spills all over the counter top. It would be a brilliant show! Yes!
Hi! I'm so sorry for this unsolicited advice but i love your show and I hope to make your life easier! Here goes: 1. When you're freezing ice cream in a mold, line the mold with plastic wrap so that you can really easily slide the ice cream out. 2. When you need a circle of parchment paper for a cake, fold the paper in quarters, flip the cake pan over, place the corner of the folded parchment directly in the center of the pan (so that the parchment square covers 1/4 of the circle) and then trace the curve of the circle. Then cut it around that curve (while folded), unfold, and you'll have a circle that fits your pan perfectly :D Congrats on 100k subscribers!! And thank you for making this show!!
I found this channel when it was at like 28k. I'm so glad you've gotten more attention. Your channel highlights that anyone can tackle these intimidating dishes if they just. keep. trying. It's incredibly relateable, you are funny and charming, and it NEVER feels like the viewer is being spoken down to or that you are an egotist professional (like so many other channels). Please continue to represent the cooking journey of lamenting mistakes and relishing in successes.
I learn how to make in high school in home economics class back in 1969. Then I made it at home. My family loved it so much I had to make it at least once per week. I have not made it in over 40 years. After seeing you make it. I want to make it again.
Jamie, you made, to perfection, THE BEST celebratory dessert in Julia Child's vast repertoire of desserts! Well done on your accomplishment of reaching 100K and on this recipe as well!👏
I remember this from cruise ship dinners in the 1990s. Waiters used to bring around 10-15 of those at the end of the late seated dinner and do the flaming bit with the lights turned down. On occasion, they would put orange glow-sticks in the sides of the Baked Alaska for added effect.
Hey Jaime! You totally deserve that 100K subscribers. I now try a new JC recipe every week and you were the inspiration for that! Today is French onion soup in my household. Maybe we will try the flaming baked Alaska sometime. You certainly make it look fun!
When you are adding a dry ingredient into a liquid it won't clump up an float around if you add the liquid to the dry a little bit at a time stirring after each addition. At first it will be a paste but will completely combine together. Just don't add the liquid in to fast.
Great job!! Once you get used to making génoise, you'll probably find that you use it a lot. For the génoise, a trick La Julia came up with after MtAoFC was published, is to fold all the flour into the eggs, then thoroughly whisk a large spoonful of the batter into the cooled, melted butter, and then fold the butter batter into the rest of the batter. The technique keeps you from overworking the eggs. For what it's worth, I stopped folding in the flour years ago. I take the big whisk from the mixer and use a gentle up-and-down motion to incorporate the flour.
The dental floss trick works better for thicker, more substantial cakes. Sponge and genoise cakes are too light and thin to split with floss. It's particularly good for slicing cold cookie dough that's been rolled in a log
Hey I got to say I love that you show your screw ups. It makes us all feel better because it isn't phoney and it shows how you power through the stuff you didn't get right. It's real. And helps the rest of us when we mess up and not give up. I'm sure it helps people learning to cook themselves and make it not so scary. Professionals make everything look so easy and when we try it and mess up we end up feel really dumb. It shows it can be done and we dont havve to be a chef to cook. I love the bowl me thing you do too. 😃
This is so awesome to read. I’m glad that’s what I’m conveying. I find some of these videos I watch so intimidating. Then, if I just do it myself, maybe it’s not perfect, but I can understand the process a little better and it will give me courage for the next recipe.
Just a tip for your meringue, I know its hard to go wrong with the Silver Fox it is one of the best mixers ever. But if you add about 3/4 tsp of cream of tarter to your ten egg white mix along with the other ingredients, you will get a super meringue that sits up extraordinary and stays in tact. Also while the egg whites need to be room temp, you should put your silver mixing bowl in the freezer for about 10 minutes prior to mixing, if your bowl is nice and cold your meringue also does better. Also another tip for those egg yolks, use them the same day to make homemade pudding, it's delightful and you can snack on it all week. Don't let the egg yolks sit around too long in the fridge, once eggs are out of the shell they don't have much time. You can also use them to make a chiffon cake. Where angle food cakes use primarily egg whites, chiffon cake wants the egg yolks. Nothing tastier than a yellow chiffon cake and chocolate frosting!
Great tips. I knew about the cream of tartar, but will have to try freezing my mixing bowl. Angel food cake and creme caramel are besties in my house. No eggs wasted.
@@hippeastrum Hi, so sorry I missed that, It was a while ago when I made that comment, knowing me I was probably distracted for a moment when I was watching the video and didn't see him use it. Thanks for pointing it out. Have a great day! :)
It is fun to watch you make all the mistakes I made 40 years ago. But take heart, I once watched Julia Child drop a chicken on the floor while doing her live TV show. She picked it up...washed it off and kept on cooking the same chicken. Your tenacity guarantees you ultimate success. Bon appetite.
Forget the food! (although a number of Julia’s recipe look really good and I’m going to try making them sometime)…I tune in for the comedy relief!!… You’re a hoot!!… 🤣….❤️ your channel!
What a fabulous result! They say that the first 100k subscribers is the most difficult. It seems that you’ll be at 200k before you know it. Congratulations.🎉
I'm in favor of this energy 🤣🤣 I know you were probably frustrated for most of it. But you're just relatable and I would absolutely want you as a friend in life. 👏👏👏
Fabulous. And ya know "Chantilly lace, gotta pretty face and a ponytail. A giggle in her talk and a wiggle in her walk, make the world go round" big bopper told us how to say it. 😄
Hey Jamie! That dessert came out great! Congrats again on reaching 100k. I just wanted to mention a trick that might help you next time you want to unmold your ice cream, you could line the bowl with plastic wrap. The ice cream will come right off the mold and then you just have to peel the plastic wrap. Anyway, please keep going with the videos as they literally make my day.
@yareizaotero4735 And, with your method, you get delicious micro-plastic in your food, too! And future horrible diseases! Yay! Also, all that plastic wrap over a lifetime, filling the landfills so nicely! YOU ROCK!!!
When you were looking at what cakes to make for this, I said “Please don’t let the orange and almond cake be a choice.” We all needed trauma counseling after that!
You take me back to the ‘60’s I was under 10 and my folks liked to make things flambe. Big fires in ghe house. I loved the baked Alaskas. Exciting, delicious and fun! Congratulations on your 100+!
Just discovered your channel and you quickly earned my sub! I quite enjoy your content, you present it in a fun, down-to-earth manner. Protip for cutting circles: get a piece of paper larger than your pan. fold it in half, then quarters, then fold it into a tight cone. guesstimate the centre of your pan and snip off the excess. Boom, perfect pan circle.
You are funny! fearless! and fantastic! Keep Julia's recipes coming, I can't wait to see what you will cook up next! Congrats on your 100k subs! I really don't know why you don't have more subs..so Let's all share your channel to our other social media platforms, shall we? yes we shall.
Congrats again! Something tells me that the second hundred thousand will come much quicker than the first one! You and your series have evolved so much from the beginning. May all good things come to you!
Jamie, you might want to watch a video on how to make parchment circles. Jacques Pepin has a good one. It involves folding your parchment into a lot of long skinny triangles and then cutting their bases off to fit your pan.
Jamie reminds me of one of my sons: lessons must be _lived_ for retention 😂 Sometimes hard to watch, but effective and worthy of respect nonetheless 🤷🏻♀️🖤
I stumbled across you searching for episodes of Julia Child I watched when I was a kid. I have been quarantined with monkey pox for a month. Watching you struggle through these recipes and doing your due diligence to learn and get it right has made for great entertainment for me and tons of inspiration. Thank you. You put yourself out there and have obviously enjoyed and loathed the right parts of it. Such a truly human experience.
You are my favorite kitchen chef. Julia Childs would be so proud of you. The fact that you try all of her recipes is an inspiration. When when you struggle, I can see her raising a glass and smiling and saying, "in your kitchen, who's gonna know?" Keep it up. I have my for and try the ones I failed at again.
Nancy Birtwhistle (winner of Great British Bake Off) has a cake-lining paste that is fantastic. You smear it around in the pan a la butter, but it doesn’t require flouring or parchment. You can store it in the fridge indefinitely. Incredibly easy to make.
You rocked this, Jamie. Soooo not an easy recipe, and you did great! The look of pleasure on your face after that first bite tells me just how delicious that was. (Hope you enjoyed your nap after!)
Oooh, with chocolate ice cream and lemon rind in the cake, an 🍊-infused cognac like Grand Marnier or Pavillon d'Orange might be great. Maybe for the gold play button...🙂.
Watching your videos is like anytime I try Julia's recipes and I'm talking to myself, but yours turn out way better! She was the biggest reason I got into cooking, so I'm glad I've stumbled upon your videos!
I’m not having the best day until I turned your channel on oh my gosh you are hilarious and interesting it’s just what I needed thank you keep up the good work❤
Just subscribed! I used to hate anything to do with cooking, and within the last few months of cooking good wholesome meals for my husband after he was diagnosed with cancer, I have a new passion and a very productive hobby. Your videos are endlessly entertaining and are inspiring me to try cooking something a little different. Your personality is perfect for making these videos and I feel like I am cooking (occasionally suffering) right along side....
I love this and have generally had it actually baked in the oven. It's easier for restaurants to do it because they can mold the ice cream and then freeze it down to commercial freezer temperature, basically insuring it won't liquify in the time it takes to bake.
I think "Tipsy /Sugar High" Jamie at the end was my favorite part of this episode ......lol...... 😜was so fun to watch. Congrats on the 100K and keep the video's coming!
Congrats on 100k subscribers! Your videos always make me smile - okay - laugh out loud sometimes. Why? Because you dare to try new recipes in front of an audience and you aren't one bit afraid to make mistakes, curse out loud, and then get back to it. ALL of us, and I'm old, have been in your shoes with recipes through the years. Anyone who tells you differently is not being truthful. BTW - if you dissolve the instant coffee granules in a wee bit of liquid to make a slurry, it may incorporate better in your recipe. Keep going! It will be a pleasure to watch your subscribers grow by the next 100k and beyond!
Thank you so much for this celebration video and always making us feel part of it. Keep being amazing Jamie. From an almost guelphinite lol. And again congratulations!!!
As someone old enough to be your grandmother, all I can say is you are the most adorable, likable, and down to earth "chef" on the internet. I bet Julia Child would have loved you. Win or lose with your recipes, you always make me smile. Great job btw on the Baked Alaska.
The music at 22:00 sublime
I agree...I dont think I could be his grandmother...maybe
But I grew up watching Julia and Graham Kerr in the mid 60's. He is adorable😊👍🙏👏
you got THAT right, sister!
@@DylanRomanov Agreed!
I agree. 🥰
Most binge worthy channel I've come across in a while. And not the mindless binging, very focused, invested binging
im on vid number 6 for today of this beautifully chaotic man... truly love him
I, an Italian, started with a profound interest in his Thanksgiving feast and went on to see all of this. He is absolutely like a more expert version of me, but still freaking out, failing, getting everything dirty, getting bowls of the wrong measure, second guessing himself quite a number of times (I do that a whole lot more though). Finally someone on the screen of my phone freaking out in the kitchen but still getting things right
I’ve only had homemade Baked Alaska once. The most accomplished home chef I’ve ever known threw a birthday party for me and used it as an excuse to learn how to make Baked Alaska. After a dinner of some awesome seafood paella and steamed artichokes, she brought out the flaming mound of meringue. She had gone ultra-fancy by having frozen one flavor of ice cream in the melon mold, scooping out the center to leave about an inch-thick layer around the edges, then freezing a different flavor ice cream in that. Repeat two more times so that the end result was four alternating dark/light stripes of ice cream in the mold. It was amazing!
But then she was the kind of person who LOVED spending all day in the kitchen. She’d read cookbooks like other people read novels - front to back, just for fun. I have a huge collection of cookbooks myself and she’d come borrow one from time to time, just to read it. Then she’d make me something from it to thank me for letting her borrow it. RIP Suzanne.
what a wonderful story, thanks for sharing :)
I love how Jamie knows so little about food and cooking other than the things he's made (which, to be fair, is a lot of things at this point!) so he has absolutely no preconceptions. Casually choses to make a genoise, no idea it's one of the hardest cakes to get right. Name just sounds cool. Awesome.
It's a bit different method in the book. It uses an electric mixer. They explain the difference.
Don’t worry about slicing the cake. As Julia said “When you’re alone in the kitchen, who’s to know?”
The correct pronunciation of crème Chantilly is "whipped cream".
😂 so true
Muahahahaha
Actually, whipped cream has no added sugar. Crème de Chantilly is sweetened whipped cream.
@@HMan2828 so cool whip?😂
@@taylorwarden205 cool whip isn't made with real cream it's dairy free I think
When this "old" lady needs a smile, I watch your videos. Thanks for the laughs!
ProTip (from a professional baker)... Tip 1: Chocolate chunks, chips an other small sized chocolate has additives to help them keep their shapes. Those additives prevent the chocolate from melting smoothly. You'll get much better results from melting a regular bar. You can hack it up with a large knife, the pieces don't need to be identical in size. Tip 2: Sit your baking pan on top of the parchement paper and use a Sharpie marker to trace the shape. Makes it *much* easier to cut them to fit in the bottom of your baking dish. (In the bakery, we obviously have pre-cut ones, but for home use, I stack multiple sheets and fold them over each other so I can cut out 12+ at a time. Then I whip them out when I need them.
Great tips! I know this is an old comment, but the chocolate chip additives are rarely talked about. I remember getting *_sooo_* frustrated that I couldn't get chocolate chips to melt properly or effectively enough, when I was much younger and starting out on a new recipe. I tried the recipe so many times and bought many different packages because I thought I was just buying poor quality chips. It seriously ended in pure frustration and tears. I thought I was going crazy and just incapable of understanding some simple concept. Then, several months later, someone told me about the additives in chocolate... I felt so stupid and my mind was shattered by that insane frustration hahah.
Interestingly, most people I know never knew that chocolate chips were specifically created in that manner.
Could you substitute chocolate candy melts?
@@laurenwasinger9436 Is it technically possible? Probably... in the same way you could use Velveeta to make your a bri. But why wouldn't you just use real chocolate? There's no cost savings and they candy melts taste mediocre.
@@laurenwasinger9436 candy melts are for decorating
@@laurenwasinger9436 If I’m thinking you’re talking about the same chocolate popular to make candy I believe they also have weird additives. 😮 You’ll never go wrong buying good bar chocolate in the baking section of the supermarket or from good sites on line. It’s worth the little bit extra in cost. You’ll get fantastic and delicious results.
It's the chaotic energy coupled with the hilarious older brother/ uncle energy that I can't get enough of 😂😩😂
Jaime, you are a living example of 'practice makes perfect'. I remember my own experiments such as roasting pumpkin in the oven that set the smoke detector off and woke everyone in the house at 2am.
I applaud your perseverence, your openness to learning, and the skills you now have!
Congrats on100k, 1 million is just around the corner. Maybe a Jaime cookbook is in your future? Who knows!
2AM is the best time to cook! A highly underrated hour. Except, ya know, when something goes tits up and the smoke alarm wakes the house 😂
... I burned water... Didn't boil no bake cookies... Messed up no bake cheesecake... I will continue to mess up until it's edible!
🎉😊❤drffvgf fyftyuftutyyff I will send you a picture of the next couple of weeks before you get off of the job so you can have it done before the
If you serve the Alaska 'en flambe' at the table in front of guests, sprinkle a pinch of cinnamon over the flame. It sparkles with great effect in a darkened room.
Hey Jamie. I am a senior in high school, and your videos have carried me through all of the events and parties for which I have made food for the last four years. Thanks!
I feel like I’m watching a Sim level up their cooking 🧑🍳 😂
Well you are, but it's not a sim
@@kaizenregimen Yes that was the joke
Best description ever.
@@dpandjessobx 😄
@@BloodSweatandFearslevel 10 skillset for sure 🧑🍳
Love the “bowl me” moments! You make the most entertaining cooking videos!
Does he throw the bowl in the air and catch it again editing that part out? I love it!
@@mattdorsey1029 I'd give a chunka change to know how that's done!
@@profe3330 There's a hole in the ceiling that opens up to his upstairs neighbor's cupboards. DUH!!
@@Herschel1738 Of course! That makes perfect sense. :)
@@mattdorsey1029 Yes then plays it in reverse I think.
This man needs his own show on the Food Network. The charisma, the charm, the EYES!! Not to mention his clear love for the food and of the challenge. Yikes. This guy is gold.
No, on TH-cam he has freedom to do as he wishes. If some big network came along and gave him a show it would just turn into another bland over-produced corporate style cooking show.
Can you imagine the late nights, the camera crew silently seething, "For the love of sweet baby Jesus, we just wanna get home!", the producer shedding tears of despair when they have to reshoot a scene, a Pyrex jar breaks, the sauce spills all over the counter top. It would be a brilliant show! Yes!
I hear he cooks too.
Hi! I'm so sorry for this unsolicited advice but i love your show and I hope to make your life easier! Here goes: 1. When you're freezing ice cream in a mold, line the mold with plastic wrap so that you can really easily slide the ice cream out. 2. When you need a circle of parchment paper for a cake, fold the paper in quarters, flip the cake pan over, place the corner of the folded parchment directly in the center of the pan (so that the parchment square covers 1/4 of the circle) and then trace the curve of the circle. Then cut it around that curve (while folded), unfold, and you'll have a circle that fits your pan perfectly :D
Congrats on 100k subscribers!! And thank you for making this show!!
May the Cognac achieve top tier, Jamie! Vesuvius cheers to our 5-star Anti-Chef!
🌟🌟🌟🌟🌟
I found this channel when it was at like 28k. I'm so glad you've gotten more attention. Your channel highlights that anyone can tackle these intimidating dishes if they just. keep. trying. It's incredibly relateable, you are funny and charming, and it NEVER feels like the viewer is being spoken down to or that you are an egotist professional (like so many other channels). Please continue to represent the cooking journey of lamenting mistakes and relishing in successes.
I learn how to make in high school in home economics class back in 1969. Then I made it at home. My family loved it so much I had to make it at least once per week. I have not made it in over 40 years. After seeing you make it. I want to make it again.
Jamie, you made, to perfection, THE BEST celebratory dessert in Julia Child's vast repertoire of desserts! Well done on your accomplishment of reaching 100K and on this recipe as well!👏
I remember this from cruise ship dinners in the 1990s. Waiters used to bring around 10-15 of those at the end of the late seated dinner and do the flaming bit with the lights turned down. On occasion, they would put orange glow-sticks in the sides of the Baked Alaska for added effect.
Sounds fun!!
Hey Jaime! You totally deserve that 100K subscribers. I now try a new JC recipe every week and you were the inspiration for that! Today is French onion soup in my household. Maybe we will try the flaming baked Alaska sometime. You certainly make it look fun!
That's my favorite soup. What's your address? I'll be right over. 😅
I love your videos❤️❤️❤️ . From algeria 🇩🇿🇩🇿🇩🇿🇩🇿
When you are adding a dry ingredient into a liquid it won't clump up an float around if you add the liquid to the dry a little bit at a time stirring after each addition. At first it will be a paste but will completely combine together. Just don't add the liquid in to fast.
Just found Anti Chef a few days ago. Love his videos.
Great job!! Once you get used to making génoise, you'll probably find that you use it a lot. For the génoise, a trick La Julia came up with after MtAoFC was published, is to fold all the flour into the eggs, then thoroughly whisk a large spoonful of the batter into the cooled, melted butter, and then fold the butter batter into the rest of the batter. The technique keeps you from overworking the eggs. For what it's worth, I stopped folding in the flour years ago. I take the big whisk from the mixer and use a gentle up-and-down motion to incorporate the flour.
The dental floss trick works better for thicker, more substantial cakes. Sponge and genoise cakes are too light and thin to split with floss. It's particularly good for slicing cold cookie dough that's been rolled in a log
Or cheesecakes. NOT mint flavored floss.
Fishing line?
Fishing line?
@@suran396 I think fishing line would be too thick but you could try it? Worst thing that could happen is a few strange slices?
Hey I got to say I love that you show your screw ups. It makes us all feel better because it isn't phoney and it shows how you power through the stuff you didn't get right. It's real. And helps the rest of us when we mess up and not give up. I'm sure it helps people learning to cook themselves and make it not so scary. Professionals make everything look so easy and when we try it and mess up we end up feel really dumb. It shows it can be done and we dont havve to be a chef to cook. I love the bowl me thing you do too. 😃
This is so awesome to read. I’m glad that’s what I’m conveying. I find some of these videos I watch so intimidating. Then, if I just do it myself, maybe it’s not perfect, but I can understand the process a little better and it will give me courage for the next recipe.
Just a tip for your meringue, I know its hard to go wrong with the Silver Fox it is one of the best mixers ever. But if you add about 3/4 tsp of cream of tarter to your ten egg white mix along with the other ingredients, you will get a super meringue that sits up extraordinary and stays in tact. Also while the egg whites need to be room temp, you should put your silver mixing bowl in the freezer for about 10 minutes prior to mixing, if your bowl is nice and cold your meringue also does better. Also another tip for those egg yolks, use them the same day to make homemade pudding, it's delightful and you can snack on it all week. Don't let the egg yolks sit around too long in the fridge, once eggs are out of the shell they don't have much time. You can also use them to make a chiffon cake. Where angle food cakes use primarily egg whites, chiffon cake wants the egg yolks. Nothing tastier than a yellow chiffon cake and chocolate frosting!
Yes, cream of tartar is Viagra for egg whites.
Great tips. I knew about the cream of tartar, but will have to try freezing my mixing bowl. Angel food cake and creme caramel are besties in my house. No eggs wasted.
@delisamarchetti5926 he does add cream of tartar to the whites.
@@hippeastrum Hi, so sorry I missed that, It was a while ago when I made that comment, knowing me I was probably distracted for a moment when I was watching the video and didn't see him use it. Thanks for pointing it out. Have a great day! :)
It is fun to watch you make all the mistakes I made 40 years ago. But take heart, I once watched Julia Child drop a chicken on the floor while doing her live TV show. She picked it up...washed it off and kept on cooking the same chicken. Your tenacity guarantees you ultimate success. Bon appetite.
I love the fact that you talk to us like we’re right there in your kitchen. 🤗
Forget the food! (although a number of Julia’s recipe look really good and I’m going to try making them sometime)…I tune in for the comedy relief!!… You’re a hoot!!… 🤣….❤️ your channel!
Love to hear it!! Thanks Molly! :)
What a fabulous result! They say that the first 100k subscribers is the most difficult. It seems that you’ll be at 200k before you know it. Congratulations.🎉
I'm in favor of this energy 🤣🤣 I know you were probably frustrated for most of it. But you're just relatable and I would absolutely want you as a friend in life. 👏👏👏
Congrats on the 100,000 milestone! Did you really eat 3/4 of that cake?! You are my spirit animal.
I been binge watching all videos. You are amazing!
I have been following you for years and you never fail to make me laugh. Congrats on the subs.
Fabulous. And ya know "Chantilly lace, gotta pretty face and a ponytail. A giggle in her talk and a wiggle in her walk, make the world go round" big bopper told us how to say it. 😄
Hey Jamie! That dessert came out great! Congrats again on reaching 100k. I just wanted to mention a trick that might help you next time you want to unmold your ice cream, you could line the bowl with plastic wrap. The ice cream will come right off the mold and then you just have to peel the plastic wrap. Anyway, please keep going with the videos as they literally make my day.
Such a good tip!
@yareizaotero4735
And, with your method, you get delicious micro-plastic in your food, too! And future horrible diseases! Yay! Also, all that plastic wrap over a lifetime, filling the landfills so nicely! YOU ROCK!!!
I was 13 when I made my 1st Baked Alaska - I learned to cook watching Julia on tv 💗 - your doing fine
When you were looking at what cakes to make for this, I said “Please don’t let the orange and almond cake be a choice.” We all needed trauma counseling after that!
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Damn Jamie this wasn't even 2 years ago and you're already well past 400K now. Well done, your success is deserved.
We used to go to a local French restaurant just for BomAlaska they had a core of fruit salad inside the ice cream then the merengue, lovely
You take me back to the ‘60’s I was under 10 and my folks liked to make things flambe. Big fires in ghe house. I loved the baked Alaskas. Exciting, delicious and fun! Congratulations on your 100+!
Loved the expression on your face while you were eating your hard work!!! Cognac looks worth it!!!
Congratz on 100k i think youtube is recommending your videos more. ive binge watched most of your julia child recipes. KEEP IT UP
Your energy is exactly why I prefer to cook & bake alone, I envy your transparency! 🤪🔥😎
Just discovered your channel and you quickly earned my sub! I quite enjoy your content, you present it in a fun, down-to-earth manner.
Protip for cutting circles: get a piece of paper larger than your pan. fold it in half, then quarters, then fold it into a tight cone. guesstimate the centre of your pan and snip off the excess. Boom, perfect pan circle.
What I like most about watching you is you’re real. You’re like all of us in the kitchen, a chicken with your head cut off but I love it!
You are funny! fearless! and fantastic! Keep Julia's recipes coming, I can't wait to see what you will cook up next! Congrats on your 100k subs! I really don't know why you don't have more subs..so Let's all share your channel to our other social media platforms, shall we? yes we shall.
Congrats on 100k!!!! But I need you to start pumping out way more videos. I've gone through all of them! It was a fun excellent journey.
Great show Jamie
This brings me back to my granmothers kitchen when I was about 8yrs old.
Congrats again! Something tells me that the second hundred thousand will come much quicker than the first one! You and your series have evolved so much from the beginning. May all good things come to you!
Ooh, my first new video since finding you and subscribing! I’m excited!
You’re the best! Congrats on 100k! Let’s get you to a million!
Jamie, you might want to watch a video on how to make parchment circles. Jacques Pepin has a good one. It involves folding your parchment into a lot of long skinny triangles and then cutting their bases off to fit your pan.
Yes I posted the video! He didn't read it! LoL
Jamie reminds me of one of my sons: lessons must be _lived_ for retention 😂 Sometimes hard to watch, but effective and worthy of respect nonetheless 🤷🏻♀️🖤
Jamie Jamie JAMIE - it's MARVELOUS!! Fantastic job, bud! You just made Julia VERY proud ❤👌
Congratulations on the 100K. You deserve many many more.
Oh man, this is going to be soooo freaking RIGHTEOUS!
I stumbled across you searching for episodes of Julia Child I watched when I was a kid. I have been quarantined with monkey pox for a month. Watching you struggle through these recipes and doing your due diligence to learn and get it right has made for great entertainment for me and tons of inspiration. Thank you. You put yourself out there and have obviously enjoyed and loathed the right parts of it. Such a truly human experience.
I love how he gets a little loopy after drinking the cognac.
Congrats on 100K! You deserve it! My husband and I love to watch your videos together. You are such a joy to watch!
You are my favorite kitchen chef. Julia Childs would be so proud of you. The fact that you try all of her recipes is an inspiration. When when you struggle, I can see her raising a glass and smiling and saying, "in your kitchen, who's gonna know?" Keep it up. I have my for and try the ones I failed at again.
So glad I lucked up on this channel! It makes my day! I love the Bowl me moments! I tried to call the bowl down but got Nothing! 🤣
I can't with the adorableness! Adorability? Whatever, I love love your show! I have been binging it for a week.
I found your channel about a month ago (the orange cake episode!) and you have quickly become one of my favorite TH-cam channels. Congrats on 100k!
"Too soo, too soon" i am dying 😂. keep up mate don't give up.
The pure joy of this!
Nancy Birtwhistle (winner of Great British Bake Off) has a cake-lining paste that is fantastic. You smear it around in the pan a la butter, but it doesn’t require flouring or parchment. You can store it in the fridge indefinitely. Incredibly easy to make.
You’re so much fun! Glad to have jumped aboard as part of your next 100K subscribers. Bon appetite!
100k subs just 4 months ago and now you're at 228k? Damn, that's awesome! Hope that continues and then some, your videos are great to binge.
Congratulations Jamie!!! I’m so happy for the success of your show.
Impressed with your genoise! I have never been able to get a successful cake. Good job with the dessert. Looks delicious.
You rocked this, Jamie. Soooo not an easy recipe, and you did great! The look of pleasure on your face after that first bite tells me just how delicious that was. (Hope you enjoyed your nap after!)
I'm so happy this channel is finally getting the viewers it has always deserved! So happy I was one of the beginning Anti-Chef stans
Oooh, with chocolate ice cream and lemon rind in the cake, an 🍊-infused cognac like Grand Marnier or Pavillon d'Orange might be great. Maybe for the gold play button...🙂.
100k,,, and I am one... Love your channel, and proud I am one to help you to this milestone! Great video!
Watching your videos is like anytime I try Julia's recipes and I'm talking to myself, but yours turn out way better! She was the biggest reason I got into cooking, so I'm glad I've stumbled upon your videos!
I’m not having the best day until I turned your channel on oh my gosh you are hilarious and interesting it’s just what I needed thank you keep up the good work❤
Congratulations, Jamie! Loved celebrating with you.
Can anyone say "sugar high"?! Loved the episode Jamie. Another triumph! Congrats again man 🍾🍻
This channel is so enjoyable ! Your doing great….I love watching you.
The joy in your face with your first bite...gloriousness 😋
Congratulations 100k you adorable Anti-Chef you!!! Well done! Here's to the next 100k+.
SO proud of you Jamie!!
Ohmygosh. I love your channel! Absolutely terrified of cooking a la JC. Everything looks lovely 😍
Just subscribed! I used to hate anything to do with cooking, and within the last few months of cooking good wholesome meals for my husband after he was diagnosed with cancer, I have a new passion and a very productive hobby. Your videos are endlessly entertaining and are inspiring me to try cooking something a little different. Your personality is perfect for making these videos and I feel like I am cooking (occasionally suffering) right along side....
Like your other fans, I rewatch certain episodes. Thank you for doing these shows. They are wonderful.
I just love these videos. Cooking is my therapy
Awesome work brother! The "shot" reaction at 16:02 was priceless. Much congrats on the 100K! Huge feat and well deserved. Cheers!
Dude! you're almost at 200K now! Congrats! (and the cake looked spectacular!)
I think Julia would be so proud. ❤
I remember your first one. You absolutely nailed this time. Try Cointreau to flambé, you gonna love it!
I love this and have generally had it actually baked in the oven. It's easier for restaurants to do it because they can mold the ice cream and then freeze it down to commercial freezer temperature, basically insuring it won't liquify in the time it takes to bake.
I think "Tipsy /Sugar High" Jamie at the end was my favorite part of this episode ......lol...... 😜was so fun to watch. Congrats on the 100K and keep the video's coming!
Congrats on 100k subscribers! Your videos always make me smile - okay - laugh out loud sometimes. Why? Because you dare to try new recipes in front of an audience and you aren't one bit afraid to make mistakes, curse out loud, and then get back to it. ALL of us, and I'm old, have been in your shoes with recipes through the years. Anyone who tells you differently is not being truthful. BTW - if you dissolve the instant coffee granules in a wee bit of liquid to make a slurry, it may incorporate better in your recipe. Keep going! It will be a pleasure to watch your subscribers grow by the next 100k and beyond!
I dont know which part I enjoy more, watching you cook or watching you eat.
Happy 100k and growing!🥳
Always a pleasure!
Love your journey with Julia.
Congratulations on 100k. Great fun, thank you.
Thank you so much for this celebration video and always making us feel part of it. Keep being amazing Jamie. From an almost guelphinite lol. And again congratulations!!!