As a nurse who has worked in ERs removing Bay leaves that were accidentally eaten and cannot be digested so they get stuck, I highly recommend keeping them whole for easy identification and removal.
My family has a dish that is a meat skewer with a bay leaf between the two pieces of meat, breaded and fried. We always said careful of the bay leaf to people who never had it before. My uncle would just eat the whole thing. And then my aunts would yell at him. Once I learned how to make it I got to join in on the yelling
Oh yeah. I choked on one when I was 6 months pregnant and home alone! Luckily I got it out but ever since I always leave them whole and fish them out before serving!
My father liked to hunt, and so whenever we would have pheasant or goose that had been killed with a shotgun, we were warned to eat it carefully. There might still be pieces of bay leaf embedded in the meat that could crack a tooth.
10 years ago I picked up a well worn copy of Julia's two volume set from Goodwill Online auction and started down the same rabbit hole as you. The difference is I'm a trained Chef and am amazed by your persistence and ability to execute. Keep up the good work.
The problem is, Julia Child`s professional advice are not always very good, at all. In this case, for example, I think it is obvious that you should touch the rice many, many times, to ensure that it is not only cooked, but not overcooked, or becoming dry. She doesn`t even necessarily offer the best recipes. Also, there is, in my opinion, no sense at all in washing smoked meat to remove the smoke flavour. Absurd. If you only rely on this cookbook, problems are likely to follow.
@@soavemusica actually I have to disagree. I trained as a chef as well. We were taught to weight the rice. Bring the exact double amount of water to boiling point add rice and seasoning (salt and ideally half a onion where you stick cloves and a bay leaf into) and reduce heat to lowest possible simmer. Very important: add a lid and DO NOT OPEN IT. Wait *exactly* 15 minutes and the rice will be perfect. A sign of this is that there is no water left an no rice burnt. I never understood the point of those plastic bags of rice, because you need too much water and can overcook it. Also why buy rice cookers? Every pot is a rice cooker!
@@torrasque0151 Not him, but in my experiance they might have a 1-2 min difference in cook time to get it PERFECT, but you can use the same recipe and get very serviceable rice of any type
@@evamg21 they keep them warm without over cooking or burning it.... and not all of us are chefs ad just want thoughtless cooking after working hard for 12 to 15 hour days
my boyfriend's mom always says "the stomach doesn't know ugly" basically, it doesn't matter if it looks hideous. If it tastes good, then you did great! beef stew is one of my comfort foods and I'd probably eat that whole thing if I was there! great job!
I keep a glass of ice water next to the stove for emergency deglazing, in case the fond gets too dark. A little splash instantly cools the pan and softens the fond. It evaporates quickly so it doesn’t affect the browning of whatever is in the pan. You can save your tasty brown bits!
@@adventuresona700dollarhard5 They probably didn't mean the pan. Pouring ice water into hot oil/fat can result in an "explosion" of steam and spray oil all over your kitchen.
As a child I *always* won the bay leaf prize! Food would be dished out and as we ate we kept an eye out for the whole bay leaf and every time I triumphantly announced, I WON THE BAY LEAF! It was such great fun that elicited laughter all around. Such a great way to ensure no one choked on it but that realization came decades later...like just now😄🍃
The ugliest dish I’ve ever made was a traditional Cajun catfish étouffée. It actually came out kind of a pale gray. It was also the best thing I’ve ever eaten. You can’t always judge food by appearance.
French "country style" or "peasant" stews typically differ from soups in that they have relatively little broth left. Soups usually have a heavy amount of broth that the ingredients float in and you can drink out of a mug or bowl whereas a stew is usually a thick amount of meat and veg that sometimes is served over noodles or rice or a few slices of baguette like you did. Beautifully done recipe. Mine always came out just like that so I feel you did it right.
Lardons are normally cut in the opposite direction, so each lardon has all of the layers of the bacon in it. First cut the bacon into ~5mm slices along the grain, from the skin side down, so you get normal bacon slices, but thicker. Then cut those slices across the grain into sticks, so you end up with lardons that are as long as the bacon was thick, and with a pattern of fat and lean across each stick.
To remove the fat from any liquid put your spoon in the freezer before you need to skim the liquid, then just use the back of the spoon and the fat will harden when it touches the cold spoon.
The main point of Julia Child's books is to teach technique. If you compare it to cookbooks of the time you will find that their short recipes were surprisingly prone to failure. And, mastering one recipe did not help toward mastering others. If I want to make a cheese sauce, I don't need a recipe because I learned the logic of a four-thickened white sauce from the book. For those who notice that Jamie is a much better cook now than he was . . . that was Child's intent.
I love witnessing the learning process as you cook these dishes. There's something satisfying about watching you confidently deviate from the recipes to improve them or avoid making mistakes (like not having enough liquid). Good on you, sir. You're a credit to all home cooks!
If your fond is starting to burn you can just deglaze with a couple spoonfuls of water. The fond will release from the pan and attach to the food eg, onions, and the water will evaporate super quickly
This is extremely similar to making a jambalaya, in that you combine meat, broth, and rice, bake it and it soaks up all the broth. Jambalaya isn't a pretty dish but it's so great that I make it all the time.
“Hoots of pepper” is a measurement I’m going to have to remember... That looked REALLY delicious, Jamie. Something to note: most rice has residual starch on it from its processing and that starch can act like flour or cornstarch when heated to near boiling, i.e.-it will absorb liquid, causing it to thicken or completely disappear. If you had rinsed the rice and actually had 2.5 cups of liquid, your stew would have come out a little more moist with some remaining broth. Regardless, it looked like any dish worthy of being served in a restaurant. Speaking of which: seriously, you should have 2-3 guests over to try your food in a casual, bistro-like atmosphere.
The noise you made after trying the deglazed meat wine was hilarious! "An interesting take on white wine" is definitely a diplomatic way to describe it haha
I finally know why i love your videos so much, it is like watching a friend cook something and kinda nailing it but with a little struggle. You are just so likeable. Keep it up!
I just found your channel and binged like 5 of your vids. The last video you were doing chicken pot pie. I was going to say when you remove meat off the bones of a hot cooked chicken I have a set of the rubber dish gloves that I wear when I work with hot meats. It allows you to get more meat off much faster without burning the mittens. It's still hot but very manageable. Keep up the great work! I'm now a subscriber!
You need to mince up the fat scraps if you want to render them fairly quickly. It's also easier to mince the fat if it is semi or fairly frozen. A sharp knife helps. Another version of that is to cut fat into cubes, semi-freeze and then stick through a food processor, then render slowly. Still takes a little while. Those big chucks of fat on your pork shoulder can be useful even if you don't want to cook them with whatever dish you are making. Salt and freeze. Render now or later.
What I have discovered in my 60 + years on this spinning orb is that stew in modern America is a little different from stew in other parts of the world and , indeed, even in colonial times in the u.s. stew nowadays in America is a thick sort of beef soup with vegetables, and while that is a perfectly acceptable offering, it's not really the same as stew in other areas. The stew you made is fine. Thicker and without the vegetables is actually more common.
As far as I'm aware there's three main ways stews are prepared worldwide: Main ingredient(usually a meat or root vegetable), water, flavorings(oil, spices, pastes, etc.) Main ingredient, broth, starch(vegetables, flour, etc.), flavorings Main ingredients(think an entire meal), water
But in case you're interested, the stew you are referring to as American is actually Irish(lamb/beef, potatoes, carrots). American-made stews would be chile con carne(beef, pepper sauce, broth) and clam chowder(clams, cream, flour, butter).
@@aluminiumknight4038 Well no. There's thin and thick stews. Stews are usually thick due to starchy grains or a gravy/roux base, but like chile con carne or a beef stew, it can be soupy because they just used water or broth and have no real released starch in it.
I feel like the green measuring tape should be on the merch. Around the base of a mug, or down the length a sleeve. It's the kitchen device I identify most with you.
For soups and stews I always make rice and pasta on the side. They both will absorb a seemingly endless amount of water over time. When I am ready to eat I will combine in my bowl.
I am so glad to see you using a slab of back bacon for the lardons. I winced every time I saw you chopping up and then boiling rashers 😃 There is a very noticeable improvement in your standard of cooking over the years, you really are excellent by now, congratulations!
Whenever hubby and I buy cured ham steaks for dinner, we pop it in a pot of water and simmer it a few minutes, then pour the water out. Only way to make it palatable for us, as they're quite salty. Now I can say I'm employing a Julia Child technique!!
I half expected a flashback to the Moira & David Rose scene where she's telling him to fold in the cheese to the enchiladas. Moira: You just, fold it in David, I can't tell you EVERYTHING. David: Okay but could you just tell me this ONE thing? 🤣🤣🤣🤣🤣
Looks great. Seeing how it turned out, I personally would add more liquid, probably just some water, so that there was more sauce at the end to dip the bread in.
For me, It seems delicious. Nothing ugly. It has some resemblance with our typical gaúcho "arroz de carreteiro" (Uruguai, Argentina and the southern Brazilian states of Rio Grande do Sul and Santa Catarina). It's a rich and "winterly" meal. I would love to try this one you've made, Jamie. Nice, as usual
I was rewatching some early episodes, and I think Jamie should redo a couple. At the beginning when his idea of "stock" was a dissolved beef bouillon cube? Think about how much more flavor that French onion soup would be with real stock.
I was sitting here asking myself if I've ever seen a pretty stew. Not so much. It's all in the taste and the comfort factor. That stew looks like it's stellar. I'll try it this week.
That looked like the perfect meal for the gray day we’re having today 👏🏼 Also, really hoping to see that slab bacon make a reappearance when you get to Colombia in your around the World Series 😁
Thank you for the always delightful and slightly rebellious interpretations of a different time, remembered. Always a big smile on my face! I had a thought, and I have to ask, if you didn’t boil the pork and take the salt out of it, might you have saved 2 to 3 extra steps of adding more salt anyway, It seems as though it would’ve been 6 one way, and half a dozen, the other…?
@RL-hlqre Part of the reason for boiling the bacon was salt removal, yes, but it was also to reduce the smoky flavor that American bacon has that European bacon doesn't.
I love chunky stews, they're great meal prep food when I don't feel like fully cooking a hearty lunch every day. Sometimes I add pasta or dumplings when reheating to switch things up! Check how to store things like rice, dairy and meat (or whether not to risk it), though.
One of my favorite recipes! Excellento, Monsieur Jamie! I actually started making something similar to this years ago when I was at Uni for those long haul final study weeks when coming home to a hot meal was mandatory! My Uni version has no bacon or vino but beef broth, & uses a good bottled pasta sauce and red lentils! LOL! Not a true Julia recipe but hey, whatever works when you are a starving student, right? (I agree that you should keep the bay leaf WHOLE and chuck it out at the end. Had a bad choking thing back in my 20s and ever since those bad boys stay whole and get chucked before serving!)
@@WinstonSmithGPT Okay okay...so it's a revamped recipe. But it looks the same. lol. Julia probably would have approved of the substitutions and omissions given that she always wanted to make these recipes your own! Lots of people sub lemon juice/cider vinegar for wine, or just add more broth, and not adding bacon was due to an allergy. The added lentils were my addition to stretch the meal, and they were perfect! And well, I bet if a good jarred tomato pasta sauce was available back then, she probably would have suggested it! :)
@@nikkihayes9236 Thanks Nikki! Recipes are meant to be modified to taste as well as what you have on hand, right? I watched Julia and Jacques doing stews on their old PBS show and both of them seemed to agree that different 'versions' of the same recipe exists...additions and substitutions accepted!😉🍲
Thank you for this recipe. I don't think it looks bad because it still tastes good. I've got local beef in my freezer and usually need recipes with larger cuts so now I know what I'm doing with one of the roasts! Thanks!
Maybe not a ProTip, but I've had a lot of success using a potato ricer to squeeze all the juice out of tomatoes I use for making sauce. Just make sure you use a ricer that only has holes on the bottom and not the sides--I learned this the hard way. Love your content Jamie. I grew up with my mom making JC recipes and watching you tackle these is very heartwarming and nostalgic for me. Thanks!
@@melissarybb I agree, and I probably should have mentioned that I mostly use the ricer to get the juice out of the skins and chopped ends and that-not. Then that goes into the pot with the whole tomatoes to simmer, and then I strain at the end to remove seeds. I've left them in and it was fine, but it just looks very nice without.
@@testbenchdude I so hate to say this, but as per Cook's Illustrated & ATK, I use petite diced and crushed for my sauce. Even when my tomatoes come in. Nobody whack me with a rolling. *runs away scared*
@@melissarybb LOL! No worries, I'm sure your sauce is absolutely fine! No shame at all in using those--I have done so as well, but last year we went all out in growing tomatoes so I didn't need to. I also use CI and ATK as references for many of the things I make. I find they are a good starting point at best, and many of them can be improved with tweaking each iteration.
@@testbenchdude We live on Cape Cod. Tomatoes usually don't come in until mid August. We eat them all raw. We grow in giant pots, over 20 plants. The only cooking I do w them is chop them up & throw in fryin' pan with garlic & oil for pasta. Also grow ~40 basil plants. Freeze the pesto. STILL eating it in spring. I use Frugal Gourmet recipe. Remember him? Twenty years ago, in my mid 40s, someone showed me a CI. I was intimidated. That went away. LOL Nowadays, I find most of their recipes too labor intensive, except the few in regular rotation. (Actually, I ripped off my tomato sauce from their eggplant parm.) I'll still do it, but soooo much effort for home cooking. It's just 2 of us. The older I get, the less often I want to put in the effort. Sometimes I wonder why because I spent all those years acquiring my mad skills. So, even tho I make the absolute best stuffing, we now go out for Thanksgiving. Where are you? And hey, do you talk to the tv while watching Jamie, as in oh no, that'll eff it up or never work or whatever? I clap my hands to my head and say "oy."
i have just caught onto you last week and I find you amazing. I am trying to go back to the very begining to catch you earlier vid. I love your sense of humor and that you show your screw up whicht sets you apart. have laughed and cringed and been inspired to try some new old things. keep up the good work
The TH-cam app has been messing with me & I didn’t know I had two Jamie & Julie episodes waiting 🙌 The most enjoyable cooking show on here, although now I have to justify why yelling “bowl me” at my kitchen ceiling is a key part of every recipe I try 😇
When you get down to the bottom of your parmesan cheese don't throw it out it adds so much flavour to spaghetti sauce, just toss it in. Wrap it in tinfoil and it will last for ages in the fridge.
French here love your videos and their low key chaotic energy ! The way you cut the "lardons" triggered me soo bad 😭 you’re supposed to cut it in order to have pieces with fat and meat in it
When crumpling the bay leaf you don't break it down into tiny bits, but crush it lightly to release maximum oils and flavour. The leaf should remain whole and is still easily removed
It looks perfectly mouthwatering to me, and I'm not even usually a fan of beef. Just discovered your channel and have really been enjoying your work with Julia
My Aunt was Julia’s executive chef, also she was the same for James Beard and Jacques Pepin. She’s still with us but a health issues have done their toll. Great Videos Thank You 🙏
I think this stems from a neurological need in some people, but I always mix things like curry to get the flavor everywhere. I tend to eat every individual part on the plate in accordance of what I enjoy, so a dish that is designed to incorporate all the parts and is meant to be eaten mixed together I am a huge fan. This looks delicious and thank you for sharing!
As a nurse who has worked in ERs removing Bay leaves that were accidentally eaten and cannot be digested so they get stuck, I highly recommend keeping them whole for easy identification and removal.
My family has a dish that is a meat skewer with a bay leaf between the two pieces of meat, breaded and fried.
We always said careful of the bay leaf to people who never had it before.
My uncle would just eat the whole thing. And then my aunts would yell at him. Once I learned how to make it I got to join in on the yelling
Oh yeah. I choked on one when I was 6 months pregnant and home alone! Luckily I got it out but ever since I always leave them whole and fish them out before serving!
I always fished out bay leaves and ate them when I was a kid. Nothing happened. But I guess I really shouldn't have done that.
My father liked to hunt, and so whenever we would have pheasant or goose that had been killed with a shotgun, we were warned to eat it carefully. There might still be pieces of bay leaf embedded in the meat that could crack a tooth.
Always leave the bay leaf whole!
10 years ago I picked up a well worn copy of Julia's two volume set from Goodwill Online auction and started down the same rabbit hole as you. The difference is I'm a trained Chef and am amazed by your persistence and ability to execute. Keep up the good work.
The problem is, Julia Child`s professional advice are not always very good, at all. In this case, for example, I think it is obvious that you should touch the rice many, many times, to ensure that it is not only cooked, but not overcooked, or becoming dry. She doesn`t even necessarily offer the best recipes. Also, there is, in my opinion, no sense at all in washing smoked meat to remove the smoke flavour. Absurd. If you only rely on this cookbook, problems are likely to follow.
@@soavemusica actually I have to disagree. I trained as a chef as well. We were taught to weight the rice. Bring the exact double amount of water to boiling point add rice and seasoning (salt and ideally half a onion where you stick cloves and a bay leaf into) and reduce heat to lowest possible simmer. Very important: add a lid and DO NOT OPEN IT. Wait *exactly* 15 minutes and the rice will be perfect. A sign of this is that there is no water left an no rice burnt.
I never understood the point of those plastic bags of rice, because you need too much water and can overcook it. Also why buy rice cookers? Every pot is a rice cooker!
@@evamg21 What kind of rice do you prefer? Do all types take the same amount of time to cook?
@@torrasque0151 Not him, but in my experiance they might have a 1-2 min difference in cook time to get it PERFECT, but you can use the same recipe and get very serviceable rice of any type
@@evamg21 they keep them warm without over cooking or burning it.... and not all of us are chefs ad just want thoughtless cooking after working hard for 12 to 15 hour days
my boyfriend's mom always says "the stomach doesn't know ugly" basically, it doesn't matter if it looks hideous. If it tastes good, then you did great!
beef stew is one of my comfort foods and I'd probably eat that whole thing if I was there! great job!
If it tastes good, the way it looks will be added to the looks good library
i completely agree. but that doesnt hold well with people who have never eaten an oyster, let alone a raw oyster. rofl!
How sweet 🧁 Thanks for sharing that.
So right. Been making some meal soups lately in a similar pot and most of the time the inside looks disgusting but the taste is always perfect.
So your boyfriend’s mother isn’t much of a cook? 😂
I keep a glass of ice water next to the stove for emergency deglazing, in case the fond gets too dark. A little splash instantly cools the pan and softens the fond. It evaporates quickly so it doesn’t affect the browning of whatever is in the pan. You can save your tasty brown bits!
Excellent idea!
here is an interesting video about how water can actually help browning -
th-cam.com/video/rzL07v6w8AA/w-d-xo.html&ab_channel=America%27sTestKitchen
turn the heat down/off first a wait a few seconds or it can explode!
@@paulinemoira8442 a cast iron pan isn’t going to explode
@@adventuresona700dollarhard5 They probably didn't mean the pan. Pouring ice water into hot oil/fat can result in an "explosion" of steam and spray oil all over your kitchen.
As a child I *always* won the bay leaf prize! Food would be dished out and as we ate we kept an eye out for the whole bay leaf and every time I triumphantly announced, I WON THE BAY LEAF! It was such great fun that elicited laughter all around. Such a great way to ensure no one choked on it but that realization came decades later...like just now😄🍃
Haha! Me too! And it extended to this day and I’m 64🤣!
The ugliest dish I’ve ever made was a traditional Cajun catfish étouffée. It actually came out kind of a pale gray. It was also the best thing I’ve ever eaten. You can’t always judge food by appearance.
I've eaten may an etouffee,but catfish ettouffee is a new one on me.
Uhhhh grey? That should not be grey..
But it really helps if you yourself prepared the dish, that makes one less squeamish then if someone just sets it in front of you
omg yes .... Try the grey stuff its delicious dont believe me? Ask the dishes ! Beauty and the Beast now i know what the grey stuff is.
@@micheleford4282 - You beat me to it! 😆 When she said it was grey, Be Our Guest came to mind IMMEDIATELY!! 🤣
French "country style" or "peasant" stews typically differ from soups in that they have relatively little broth left. Soups usually have a heavy amount of broth that the ingredients float in and you can drink out of a mug or bowl whereas a stew is usually a thick amount of meat and veg that sometimes is served over noodles or rice or a few slices of baguette like you did. Beautifully done recipe. Mine always came out just like that so I feel you did it right.
Lardons are normally cut in the opposite direction, so each lardon has all of the layers of the bacon in it. First cut the bacon into ~5mm slices along the grain, from the skin side down, so you get normal bacon slices, but thicker. Then cut those slices across the grain into sticks, so you end up with lardons that are as long as the bacon was thick, and with a pattern of fat and lean across each stick.
I came home once to my husband doing the same thing to a 24 hour pork belly slab I was looking forward to enjoying….gah!
@@epiccollision 😭 I know the feeling, and I'm _SO SORRY_ for you!
Anyone else shout "wrong way!" at the screen?
Thank you for sending this, I had no idea.
And he cut the fat off!!! What’s wrong with him? All the love is in the fat.
To remove the fat from any liquid put your spoon in the freezer before you need to skim the liquid, then just use the back of the spoon and the fat will harden when it touches the cold spoon.
What a great idea! Thanks
Brilliant! Thank you!
The main point of Julia Child's books is to teach technique. If you compare it to cookbooks of the time you will find that their short recipes were surprisingly prone to failure. And, mastering one recipe did not help toward mastering others. If I want to make a cheese sauce, I don't need a recipe because I learned the logic of a four-thickened white sauce from the book.
For those who notice that Jamie is a much better cook now than he was . . . that was Child's intent.
I love witnessing the learning process as you cook these dishes. There's something satisfying about watching you confidently deviate from the recipes to improve them or avoid making mistakes (like not having enough liquid). Good on you, sir. You're a credit to all home cooks!
I love how you're getting instinctual when you're cooking. It's a pleasure and sometimes a hoot to watch your progress. This looks amazing
If your fond is starting to burn you can just deglaze with a couple spoonfuls of water. The fond will release from the pan and attach to the food eg, onions, and the water will evaporate super quickly
This is extremely similar to making a jambalaya, in that you combine meat, broth, and rice, bake it and it soaks up all the broth. Jambalaya isn't a pretty dish but it's so great that I make it all the time.
Beat me to it by eight hours.
Ok NOW this recipe makes a lot more sense to me. I was very puzzled by the addition of rice. But I understand jambalaya just fine lmao
“Hoots of pepper” is a measurement I’m going to have to remember... That looked REALLY delicious, Jamie. Something to note: most rice has residual starch on it from its processing and that starch can act like flour or cornstarch when heated to near boiling, i.e.-it will absorb liquid, causing it to thicken or completely disappear. If you had rinsed the rice and actually had 2.5 cups of liquid, your stew would have come out a little more moist with some remaining broth. Regardless, it looked like any dish worthy of being served in a restaurant. Speaking of which: seriously, you should have 2-3 guests over to try your food in a casual, bistro-like atmosphere.
I volunteer ❤
It’s specifically not supposed to be made that way. The rice is the thickener.
Haha, like Julia did
I made that stew last night WITHOUT the rice.and served it over mashed potatoes 😍mmmmm
The noise you made after trying the deglazed meat wine was hilarious! "An interesting take on white wine" is definitely a diplomatic way to describe it haha
I finally know why i love your videos so much, it is like watching a friend cook something and kinda nailing it but with a little struggle. You are just so likeable. Keep it up!
I learn so much watching you cook. This looks stinking good.☺️😋 That stew and a piece of crusty bread is everything right now!!!
your dutch oven needs a name like the silver fox i vote for ol iron side
I just found your channel and binged like 5 of your vids. The last video you were doing chicken pot pie. I was going to say when you remove meat off the bones of a hot cooked chicken I have a set of the rubber dish gloves that I wear when I work with hot meats. It allows you to get more meat off much faster without burning the mittens. It's still hot but very manageable. Keep up the great work! I'm now a subscriber!
You need to mince up the fat scraps if you want to render them fairly quickly. It's also easier to mince the fat if it is semi or fairly frozen. A sharp knife helps. Another version of that is to cut fat into cubes, semi-freeze and then stick through a food processor, then render slowly. Still takes a little while. Those big chucks of fat on your pork shoulder can be useful even if you don't want to cook them with whatever dish you are making. Salt and freeze. Render now or later.
What I have discovered in my 60 + years on this spinning orb is that stew in modern America is a little different from stew in other parts of the world and , indeed, even in colonial times in the u.s. stew nowadays in America is a thick sort of beef soup with vegetables, and while that is a perfectly acceptable offering, it's not really the same as stew in other areas. The stew you made is fine. Thicker and without the vegetables is actually more common.
As far as I'm aware there's three main ways stews are prepared worldwide:
Main ingredient(usually a meat or root vegetable), water, flavorings(oil, spices, pastes, etc.)
Main ingredient, broth, starch(vegetables, flour, etc.), flavorings
Main ingredients(think an entire meal), water
Stew is just thick soup with big chunks
They're all roughly the same. Ingredients just vary.
Ranging from beef, pork, lamb, venison, clams, lobster, poultry, potatoes, beets, taro, eggs, peppers, rice, corn, flour, cabbage, onions, sour cream, blood, cream, endless spices....
But in case you're interested, the stew you are referring to as American is actually Irish(lamb/beef, potatoes, carrots). American-made stews would be chile con carne(beef, pepper sauce, broth) and clam chowder(clams, cream, flour, butter).
@@aluminiumknight4038 Well no. There's thin and thick stews. Stews are usually thick due to starchy grains or a gravy/roux base, but like chile con carne or a beef stew, it can be soupy because they just used water or broth and have no real released starch in it.
Happy friday everyone! Still waiting on your attempt at Croissants, Jamie 😜
Quaso
I feel like the green measuring tape should be on the merch. Around the base of a mug, or down the length a sleeve. It's the kitchen device I identify most with you.
Jamie, if she had known you, she would have asked you personally. I've been on a stew kick myself and this looks like a good one to try!
For soups and stews I always make rice and pasta on the side. They both will absorb a seemingly endless amount of water over time.
When I am ready to eat I will combine in my bowl.
This is how my Puerto Rican mother in law does it, always rice on the side to pour the stew or soup over!
Me too. For those who cook in quantity and freeze or save leftovers, leave the rice on the side.
That's so smart
Some Spanish dishes use a little rice in the stew as a thickener
This is the earliest I’ve been since finding him
Me too
Haha like a French Biryani! Beautiful. But please include the name of the dish in the video title. Hard to search for otherwise :(
I am so glad to see you using a slab of back bacon for the lardons. I winced every time I saw you chopping up and then boiling rashers 😃 There is a very noticeable improvement in your standard of cooking over the years, you really are excellent by now, congratulations!
Whenever hubby and I buy cured ham steaks for dinner, we pop it in a pot of water and simmer it a few minutes, then pour the water out. Only way to make it palatable for us, as they're quite salty. Now I can say I'm employing a Julia Child technique!!
I just watched the old SNL skit of JC cutting up a chicken. Oh my🤣
Save the liver.
Ha. Had to go find it 🤣
@@alanholck7995 😉Yes, exactly!
This channel is contributing to the good in the world and priceless.
I wish the dishes around the World Series would come back😢 I love all that you do but I miss learning new dishes from all over the globe.
Jamie correctly saying "fond" instead of "coagulated bits" is music to my ears!! :D
Agree & I enjoy his pretty good French pronunciation needed for Julia's recipes. Comes from that French-Canadian language exposure lol.🇨🇦🍁
Our boy is growing up 🥲
I half expected a flashback to the Moira & David Rose scene where she's telling him to fold in the cheese to the enchiladas.
Moira: You just, fold it in David, I can't tell you EVERYTHING.
David: Okay but could you just tell me this ONE thing? 🤣🤣🤣🤣🤣
Looks great. Seeing how it turned out, I personally would add more liquid, probably just some water, so that there was more sauce at the end to dip the bread in.
I like that I’m not the only one with a tape measure in the kitchen. As a dude, I’ll be totally honest we suck at eyeballing an “inch”…
😉😈🤣🤣🤣
that stew may not look good, but it seems absolutely delicious!
For me, It seems delicious. Nothing ugly. It has some resemblance with our typical gaúcho "arroz de carreteiro" (Uruguai, Argentina and the southern Brazilian states of Rio Grande do Sul and Santa Catarina). It's a rich and "winterly" meal. I would love to try this one you've made, Jamie. Nice, as usual
Jamie, you are the best show in town. You always teach me something but more importantly, you always make me laugh while doing so. Thank you.🙂
I was rewatching some early episodes, and I think Jamie should redo a couple. At the beginning when his idea of "stock" was a dissolved beef bouillon cube? Think about how much more flavor that French onion soup would be with real stock.
Cooking streaky bacon in water is a good idea. It allows it to cook, and then crisp after the water evaporates without burning.
I was sitting here asking myself if I've ever seen a pretty stew. Not so much. It's all in the taste and the comfort factor. That stew looks like it's stellar. I'll try it this week.
That looked like the perfect meal for the gray day we’re having today 👏🏼
Also, really hoping to see that slab bacon make a reappearance when you get to Colombia in your around the World Series 😁
De-salts the bacon, adds a shit load of salt. Makes sense. I'd definitely eat that anyway! Love your videos!
Can't take salt out after everything is combined, but you can always add if needed.
Anyone else get Schitts Creek vibes when Jamie said “fold in the cheese” 😂. Another great video!! 👏👏👏
I was literally just scrolling through the comments to see if anyone would mention Schitt's Creek and folding in the cheese!!
This actually looks really perfect! Beef stew is great comfort food! 👍
Am I the only one waiting for Jamie's oven rack to give out from the weight of that Dutch oven???? xDDD
I think this series is the one that made your channel! Excellent video. Loved it.
Yes! I freakin love your Julia Childs videos!
Thank you for the always delightful and slightly rebellious interpretations of a different time, remembered. Always a big smile on my face!
I had a thought, and I have to ask, if you didn’t boil the pork and take the salt out of it, might you have saved 2 to 3 extra steps of adding more salt anyway,
It seems as though it would’ve been 6 one way, and half a dozen, the other…?
@RL-hlqre
Part of the reason for boiling the bacon was salt removal, yes, but it was also to reduce the smoky flavor that American bacon has that European bacon doesn't.
I love chunky stews, they're great meal prep food when I don't feel like fully cooking a hearty lunch every day. Sometimes I add pasta or dumplings when reheating to switch things up! Check how to store things like rice, dairy and meat (or whether not to risk it), though.
How apt to watch this while my husband has made goulash! Very tasty, and doesn't need to be too fancy on the presentation.
Don’t worry about washing off burned fond after deglazing. Never let the food win.
That rice was a great addition to that beautiful stew. A great way to make sure you absorb and eat all that delicious liquid. Banger as usual.
I love this channel! I wish your videos came more often ❤
I made this last month and it turned out actually like that too! It was sooo good with some baguettes
Adding sliced or chopped green olives takes this to another level of yum - and it’s beautiful too.
Jamie: That sounds like the end of the world... what on earth is that?
Me: WHAT WAS IT??!? Don't leave me hanging! (Lol)
One of my favorite recipes! Excellento, Monsieur Jamie! I actually started making something similar to this years ago when I was at Uni for those long haul final study weeks when coming home to a hot meal was mandatory! My Uni version has no bacon or vino but beef broth, & uses a good bottled pasta sauce and red lentils! LOL! Not a true Julia recipe but hey, whatever works when you are a starving student, right? (I agree that you should keep the bay leaf WHOLE and chuck it out at the end. Had a bad choking thing back in my 20s and ever since those bad boys stay whole and get chucked before serving!)
😂That’s not a “version.”
@@WinstonSmithGPT Okay okay...so it's a revamped recipe. But it looks the same. lol. Julia probably would have approved of the substitutions and omissions given that she always wanted to make these recipes your own! Lots of people sub lemon juice/cider vinegar for wine, or just add more broth, and not adding bacon was due to an allergy. The added lentils were my addition to stretch the meal, and they were perfect! And well, I bet if a good jarred tomato pasta sauce was available back then, she probably would have suggested it! :)
@@LouiseL7740 I understood your version perfectly! 🤗
@@nikkihayes9236 Thanks Nikki! Recipes are meant to be modified to taste as well as what you have on hand, right? I watched Julia and Jacques doing stews on their old PBS show and both of them seemed to agree that different 'versions' of the same recipe exists...additions and substitutions accepted!😉🍲
@Louise Lage You're quite welcome AND you're absolutely right!!💯😊
Thank you for this recipe. I don't think it looks bad because it still tastes good. I've got local beef in my freezer and usually need recipes with larger cuts so now I know what I'm doing with one of the roasts! Thanks!
Looks delicious 😋 and the food also. Thank you for sharing
I smile when the measuring tape comes out and when you have to use a bay leaf😃, the stew looks very tasty 🦘🐨🦘🐨😷
I love the boiling bacon method. I use it now after seeing you do it and sometimes it’s just the thing that is needed
How's this ugly? Looks like a perfect stew to me! Absolutely brilliant, I've got to see if I can try something similar...
With the bay leaf I'm pretty sure she ment to crinkle or wrinkle it not to make it fall apart so it will release more flavour hope this helps
Maybe not a ProTip, but I've had a lot of success using a potato ricer to squeeze all the juice out of tomatoes I use for making sauce. Just make sure you use a ricer that only has holes on the bottom and not the sides--I learned this the hard way.
Love your content Jamie. I grew up with my mom making JC recipes and watching you tackle these is very heartwarming and nostalgic for me. Thanks!
Most of the tomato flavor is in the jelly with the seeds. I rarely de-seed tomatoes any more & no complaints.
@@melissarybb I agree, and I probably should have mentioned that I mostly use the ricer to get the juice out of the skins and chopped ends and that-not. Then that goes into the pot with the whole tomatoes to simmer, and then I strain at the end to remove seeds. I've left them in and it was fine, but it just looks very nice without.
@@testbenchdude I so hate to say this, but as per Cook's Illustrated & ATK, I use petite diced and crushed for my sauce. Even when my tomatoes come in. Nobody whack me with a rolling.
*runs away scared*
@@melissarybb LOL! No worries, I'm sure your sauce is absolutely fine! No shame at all in using those--I have done so as well, but last year we went all out in growing tomatoes so I didn't need to. I also use CI and ATK as references for many of the things I make. I find they are a good starting point at best, and many of them can be improved with tweaking each iteration.
@@testbenchdude We live on Cape Cod. Tomatoes usually don't come in until mid August. We eat them all raw. We grow in giant pots, over 20 plants. The only cooking I do w them is chop them up & throw in fryin' pan with garlic & oil for pasta. Also grow ~40 basil plants. Freeze the pesto. STILL eating it in spring. I use Frugal Gourmet recipe. Remember him?
Twenty years ago, in my mid 40s, someone showed me a CI. I was intimidated. That went away. LOL Nowadays, I find most of their recipes too labor intensive, except the few in regular rotation. (Actually, I ripped off my tomato sauce from their eggplant parm.) I'll still do it, but soooo much effort for home cooking. It's just 2 of us. The older I get, the less often I want to put in the effort. Sometimes I wonder why because I spent all those years acquiring my mad skills. So, even tho I make the absolute best stuffing, we now go out for Thanksgiving.
Where are you?
And hey, do you talk to the tv while watching Jamie, as in oh no, that'll eff it up or never work or whatever? I clap my hands to my head and say "oy."
Greatings from the other side of the world from Buenos Aires Argentina
Looks good. Thanks for the tip about making sure there's enough liquid. I think I would add more than you did, to be sure there was some sauce left.
Never judge a book (or dish on this case) by it's cover!
I made it last night. It was delicious, thanks for sharing. I will say it took about 3 cartons of beef broth.
i have just caught onto you last week and I find you amazing. I am trying to go back to the very begining to catch you earlier vid. I love your sense of humor and that you show your screw up whicht sets you apart. have laughed and cringed and been inspired to try some new old things. keep up the good work
Woohoo 🥳 new video! TYSM!
Oh Jamie! Takes all the rules and smashes them. I'm here for it! 😁
The TH-cam app has been messing with me & I didn’t know I had two Jamie & Julie episodes waiting 🙌 The most enjoyable cooking show on here, although now I have to justify why yelling “bowl me” at my kitchen ceiling is a key part of every recipe I try 😇
When you get down to the bottom of your parmesan cheese don't throw it out it adds so much flavour to spaghetti sauce, just toss it in. Wrap it in tinfoil and it will last for ages in the fridge.
Yay Jamieee!!! Just what I need today! 🙌🏽👏🏽
Great dish and excellent execution. That being said, they should make a movie about a chef cooking al dishes from Julia Child's book..
French here love your videos and their low key chaotic energy ! The way you cut the "lardons" triggered me soo bad 😭 you’re supposed to cut it in order to have pieces with fat and meat in it
Great job! If tomatoes aren’t in season you could use can tomatoes and you can always add more beef stock if you want it juicier.
This looks unbelievably delicious... a must try for sure.. Thanks Jamie!
my favourite cooking show on TH-cam.
HI JAMIE YOU ARE THE BEST IN GREAT COOKUNG HUMOUR. LOVE YOUR VIDEOS SO FUN.THANKS FOR THE END RESULTS SO MUCH HARD WORK LOL.
That looks magnificent! Bravo!😊
That looked absolutely delicious!!!
thank you my little pudding, that was nice. The beef looked superb, I may give it a try. xxx
I love the bull in a china shop charm of these videos. Something homey about it.
It’s true-to-life! 😁
`this is one of the best (most charming and entertaining) cooking videos I’ve seen on youtube yet
When crumpling the bay leaf you don't break it down into tiny bits, but crush it lightly to release maximum oils and flavour. The leaf should remain whole and is still easily removed
It looks perfectly mouthwatering to me, and I'm not even usually a fan of beef. Just discovered your channel and have really been enjoying your work with Julia
we make dish in southern spain with potatoes instead of rice and no cheese. It's more saucy than soupy and it's called guiso de ternera. So good.
Looks delicious to me. That beef looks like it was cooked perfectly. Can't wait to make this dish.
My Aunt was Julia’s executive chef, also she was the same for James Beard and Jacques Pepin. She’s still with us but a health issues have done their toll. Great Videos Thank You 🙏
You rock Jamie! From my home town of Guelph!
Made this and loved it. So good!
every time you use that metal spoon in the non-stick pan, a puppy dies.
I was v gentle didn’t scrape it. All puppies must live !
@@antichef 🐶 the puppies are very grateful :-)
Tasty meal. I have done that one to my kids, many many years ago. I added a little stock before serving
I think this stems from a neurological need in some people, but I always mix things like curry to get the flavor everywhere. I tend to eat every individual part on the plate in accordance of what I enjoy, so a dish that is designed to incorporate all the parts and is meant to be eaten mixed together I am a huge fan. This looks delicious and thank you for sharing!
there is nothing better than some good home cooking.