I finally actually looked at one of her cookbooks and now I understand why you sometimes lose track of where you are in the recipe and are constantly flipping back and forth. It isn't the recipe that is challenge it's the format.
I completely agree. I make a few of her recipes regularly and I've copied them down onto recipe cards because I find the book so confusing to follow to have to flip back and forth.
Yes, I got the twin set and OMG....they are exhausting , but dang the food is fabulous.......I think what happened was these books were upgraded by Julia to incorporate modern methods as opposed to the french cook just having all this stuff about and cooking all day because that's what they did back then, I mean who has pig skin lurking about in their pantry these days?...but if you were a french farmers wife who butchered their own animals and used every single part...then yes yes you did :)
@@WinstonSmithGPT Actually, no. Julia Child DID NOT "have a cook" whilst living in Paris, France! What she DID have was a lot of ENERGY! Julia's husband was a diplomat, and she was 1) introduced to excellent food for the first time in her life, and 2) bored silly living in Paris - and being alone a lot - so she actually ATTENDED _L'ECOLE CORDON BLEU!_. If she wasn't *THE FIRST FEMALE* so to do, she WAS, at least, one of the very first 2 or 3 women! (Give the movie "Julie & Julia" a watch, as *it's quite true to Julia's actual life!)*
I've learned to begin watching your videos by checking the length, knowing the shorter it is the easier it went. The long ones are full of slapstick and cautionary examples: tragic comedies. The short ones are triumphs. All are very entertaining. Thanks for letting us in your kitchen!
His culinary skills are improving so much that even the longer, more entertaining videos are getting shorter! I love watching him get better and better though :)
i.... never thought of it like that. guess i was thinking shorter just meant less complicated recipe. i'll be on the lookout for if it means failcake vs triumph.
I have never seen a cooking show with someone who cooks the same way I do, dropping stuff and misjudging pan sizes and not being able to decide which favorite utensil to use. You've made me feel way better about cooking. I don't worry about screwing up as much, and when I do I feel better about just trying again. Jamie cooks just like me, and he cooks *Julia Child recipes*. I can pull off Salisbury steak. Thank you and I can't wait to see what adventures you and the new copy of MTAOFC go on!
I am the same way! I'm super clumsy, always dropping something or bumping into anything and everything! My husband cooks while I bake, we both joke that we balance each other out 🤣
My mom used to make pot roast every Sunday. She wasn't a great cook, but she made dinner every single night. Sunday dinner was at 1or 2 o'clock, for some reason. Other nights there was always meat, a starch, a vegetable and sometimes even a salad. There was usually some kind of dessert, too. I don't know how she did it every day. Seven kids. I barely have the energy to throw a frozen pizza in the oven. My mom's pot roast wasn't up to Julia Child's caliber, but I sure miss it.
Good god. Watching your channel is like a trip down memory lane. These are all my grandmother recipes. I have eaten them, made them with her, then with my mum for half of my life. Weirdly, I never made them since leaving France 20 years ago. I have now started to make them again, and it feels real good...Thank you for this
Someday your original version of the book will be in a culinary history museum ... not because it's Julia Child, but because it was YOURS !! Kudos, Jamie !! You are making culinary history every week ... and one day you will be recognized !! You are amazing !
Alot of techniques and processes of julias are out of date but she showed alot of the US and the english speaking countries how to understand and cook the "mystified at the time" art of french cuisine. She was a wonderful women and i appreciate what shes done for all of us
9:14 One of my favorite cooking memories!! I was 18, living in Key West. One of my co-workers was a Finnish queen who lived down the street from me. I'd never been so sick in my life but he made me walk down to his place to help him make soup while watching the Academy Awards. I think I slept on my feet while I was peeling pearl onions. He finally realized how sick I was and let me go sleep in his bed until the soup was ready. We really had a great night.
For added confusion, if it hasn't already come up, but a US pint is a different size to a UK pint. In the UK, a pint is 568ml, in the US it's 473ml. So recipes can be wildly off even if they're all in "pints".
Just wanted to say thanks for uploading today, Jamie. I'm autistic and currently staying with someone who, while a loving family member, isn't used to autistic people and is quite stressful a lot of the time. I was staying with her to meet up with friends tomorrow, but they've backed out due to me having covid earlier in the week, despite testing negative yesterday and today (they were fully informed of the situation beforehand btw, it really feels like they just changed their minds about wanting to meet and made up an excuse, but I was the planned transport so they'll literally just be stuck in the residential area around the train station while I have a nice day with family). ANYWAY it's been stressful, so opening TH-cam to you was such a gift. Thanks.
Maybe introduce your family member to Jamie. You can de-stress/stress together over Jamie's plights! Could be fun while eating popcorn (if that appeals to you).
@@kikihammond5326 ha, probably a little slow paced for her, considering I came into the living room Saturday night to her and my mum watching the Jennifer Lopez stripper movie. They also jointly consumed three bottles of prosecco over two nights, which she called a 'light drinking weekend'. The weekend ended up going really well, I was able to regulate and had a comfortable bed to retreat to often. Got charged £40 for three tuna sandwiches, but other than that and my 'friend' revealing her true colours, it was enjoyable :)
I'm on ep 107, chocolate blackout cake, going back and watching all your older content. No, I don't have anything better to do with my life atm, but I'm loving it. The sheer amount of INSPIRATION I've had lately to cook more outside the box- and I love to cook, has been insane since I started watching. All the way back when little sweet innocent Jamie was still in Toronto ruining the hell out of macarons and baked Alaska lol, it's been a hell of a journey.
A tip for next time you are using marrow bones to add flavour is to sear or roast them first. They add a lot more complex flavour if you brown them first before adding them to a dish. Just like why you seared the roast before braising it.
I have a good ole fashioned English flu, feeling sorry for myself and cannot rest then I thought “Jamie and Julia” and here I am.. send get well soons! ❤
I am an adult who grew up watching Julia on TV, she served as my Babysitter and have loved her ever Since. Cooking with her books can be challenging but you will become a better Cool
Veal knuckles are highly gelatinous, which is why she called for them. Using bones is OK; you're still getting the same flavour, but your sauce will be less thick. And that's about it.
Hooray for editing Jaime! I'm still trying to figure out where the bowls are coming from and who is dropping them more than why the kitchen is clean. 😒
@@mb4197 I was saying we don't see him cleaning, OBVIOUSLY, because he edits it out. He does keep a clean kitchen. But, I don't really need to see his techniques on that. Also, why so rude to an innocently intended statement?
Your skills are improving - you seem so much more at ease in the kitchen over earlier episodes. Congrats on another yummy recipe! I get the thing about the book being a trophy - I would absolutely keep it, too!
His skills have noticeably improved month by month. In fact, in some of his recent concoctions, he moves very very quickly through because he’s been through it a couple of times before. Repetition is the key to mastery.
Jamie, we love you! You are humbly approaching French cuisine and so Do we as laymen. We find ourselves in the same predicaments and man it’s so much fun to watch you work it all out for us. I’m a huge supporter of your channel and thank you for you wonderful content ❤️
I love Julia's braised pearl onions! And getting them pre-peeled saves a lot of time. I know because this is one of my husband's favorite things to eat.
I love onions. I'll have to make them for myself, because nobody in my house will eat an onion unless it's diced and cooked down so much you don't know it's there. 😒
I cook a whole bag of frozen pearl onions and make creamed onions. Did I say I was single and live alone? 😆 But even if my kids are here, they don't love em like I do. All good, more for me!!!!
I'm trying to wrap my mind around cooking carrots for that long. Boiled carrots, no less. That WOULD remind me of childhood meals, too, with gross, mushy, overcooked vegetables. But! The pot roast liquid looks intriguing. Thanks, Jamie!
The cookbook update is a great idea. British cookbook measures are silly at the best of times. An American cookbook based on a mostly metric cuisine converted to UK measures is just too many steps removed. 😅 Definitely right move going back to the more original and as intended text.
I love this series! In this episode you made a LOT of food. Why not have some friends over and have a group tasting afterwards? Would love to see more people enjoy your efforts!
I make pot roast ALL the time! I just never made Julia’s recipe. I make a traditional Midwestern version. But I’m going to make her fancy French version now! 👌🏻
Your channel is so interesting and comforting. I like that you"re real as well. You make the viewer feel as if theyr in the kitchen with you,drinking a glass of wine watching you cook. Thanks for the awesomeness!
GREAT episode! You are so much fun. I love when your onions fell all over the place! 😂 I love pot roast! I can’t believe I never made Julia’s recipe. I will now! It’s a bit like her Beef Bourguignon! Thanks again!
I’m actually excited you bought a new book! I’m guessing you felt you had to explain because of how much you loved the previous book, but it was time lol I like the digital copy cuz it has links to like measuring tables and I can highlight/cross out what I’ve done already and I don’t get all confused.
That looks amazing! I love a good pot roast in the winter and this reminds me that I haven't made one yet. I'll be fixing that soon. And good call on switching out to the book with terms and measurements you are more familiar with. Small details can make big impacts on the finished product.
Since you mention eating leftovers for a week, maybe consider doing a short segment about how the flavors mix and evolve over that week? I've noticed that especially in stews the stew is often better as I eat it over a few days.
Being an American, I always wondered why everything you talked about was in pints, liters and not cups,etc. I always chocked it up to her cooking the french way. It makes total sense now why things always got confusing and convoluted.
you can use a big of beef broth with a splash of balsamic to stand in for red wine if needed. I normally use this to substitute for wine when I make bolognese because my roommate can't have alcohol.
I bought volume 1&2 and I understand how confusing the cookbooks are, I have been able to do a few recipes and they turned out great! I even bought her baking book which is easier to understand 😊😊😊😊😊
I was given a Betty Crocker Cookbook when I got married 40 years ago. One of my favorite recipes is for New England Pot Roast. You smear the pot roast with horseradish. It is so good. The gravy is amazing.
My mom has a ton if cookbooks from my great grandma that are like your British copies of your cookbooks. Both in terms of wear and tear, and in terms of terminology. The amount of times she's made something new, and had had to look something up as a result of even seeing the word *drams* appear once is staggering. Also, a bunch of them come from Czechoslovakia(the country before Czech and Slovakia separated) and were translated into english, so a ton of the wording is a bit weird... Also, when you spilled broth on your clothes, I legitimately leapt up out of my seat on anxiety. I know you probably know this, but when that happens, make absolutely sure to take off the clothes that were spilled on as quickly as possible, since if any hot liquid comes in contact with your skin, it *will* burn you. It happened to me as a teenager, and I ended up with 3rd degree burns on my left foot that I still have scars from. Your videos have sometimes been an actual lifesaver for me, and I hope you have a good day, and that you stay safe! 😄
Excellent as always. The addition of the veal bones adds geletin...this dish can be fancied up to be served "en gelee". The sliced meat and vegetables are arranged on a platter and the clarified juice poured over it, then it is chilled. Not to everyones tastes today, but I served it like this on a warm summer evening and it was a hit.
There is no LOVE button. If there was I am sure you would be rolling in it. Your videos are so much what I am in the kitchen (except the bowls and strainers falling from the ceiling). Thank you for your easy instructions of a crazy recipe. It is a Mom’s Pot Roast there. 🤤
I once made Julia Childs Beef Bourguignon recipe. As evidenced in all your videos of her recipes, it was extremely time consuming. Took me all day to make it. Needless to say, it was fabulous and VERY rich. I certainly wouldn't tackle her recipes often, but I'm glad I tried it once.
Hints from someone who does quite a bit of braised beef. Marinade the beef in a zip lock bag sqeezing out as much air as possible. No need to turn saves washing. After the beef has been browned remove from the pot & put in the veg from the marinade. Add a couple of tablespoons of flour & .5 tsp of sugar. Cook as you would a roux then slowly whisk in some wine & stock when thickened add the beef & any more required liquid. No need to thicken at the end--JC from a later recipe. After the beef is done slap the whole thing into the fridge overnight--can then lift off any fat the next day. AND the big benefit is that the beef will absorb the juices & will slice beautifully from then on. Yeah, 3 days from start to table but it's mostly passive & no frantic cooking.
As we continue on with you on your culinary journey, it's amazing how you have progressed and how comfortable you have become with cooking. Who woulda thought after watching your first couple of videos (especially the baked Alaska)... looking forward to ever more, just can't get enough...❤
Thank you Jaime. I have enjoyed your adventure with food. I have been cooking more for my family and they are enjoying it. I used to be scared to try a recipe for messing it up. You’ve taught me improvising with food is ok!
I really love your channel! This idea of walking through someone's cook book to learn how to cook is a fantastic! It's funny how I have done this very thing over the last 23 years with the Betty Crocker cook book!
You are so funny, and congratulations on your efforts of following her recipes !! I have the book and was never able to make one thing in it, but as I love cooking I will get to it one day (when I'm retired😂). I love your videos - good job 😉
JAMIE i was eating left over mini chicken pot pies from your video but I used my muffin tin to make them your show helps me so much THANK YOU❤❤❤❤❤❤💙💙💙💙💙💙💙💥
Decades ago I purchased both volumes of Mastering the Art thinking that is was a cookbook library essential. I've never opened them. Watching these videos is the closest I've come to using the books
Damn that looks delicious! I grew up living with my Victorian-Era grandmother (I was 6 when I moved in with her), and she used to cook everything from scratch. She would make this, and I never appreciated it like |I should have - now I'm drooling for it!
A friend of mine gave me 4 lb of frozen pheasant un-brined. I looked online to see if Julia Childs had a posted recipe. I was only able to find an article written by her. If her cookbooks hold a brining and cooking a pheasant recipe, it would be amazing to watch you prepare and cook it.
I am so hungry now! That looks delicious. Glad the new cookbook is working out. :) We will mess the remnants of the channel's mascot on the original, but life moves forward.
Yep you nailed it. This is my favorite recipe in that book I think. Only thing I do differently is reduce the sauce even more at the end and add a gelatin slurry until it's thick and glossy. Just like with the beef burgundy I think the sauce is too watery when done exactly as instructed. Other than that this meal is indeed sublime and everyone should try it.
@@Hyperbolic_G honestly yes. It's the wine, the brandy, the Browning first, etc. It's all about the technique. Like with most French cooking. That's the #1 lesson of her book.
I'm going to have to check my book! I had no idea. That pot roast looks like my every day roast so you did a good job! That's coming from a grandma that cooks a lot. Love your videos!
I finally actually looked at one of her cookbooks and now I understand why you sometimes lose track of where you are in the recipe and are constantly flipping back and forth. It isn't the recipe that is challenge it's the format.
I completely agree. I make a few of her recipes regularly and I've copied them down onto recipe cards because I find the book so confusing to follow to have to flip back and forth.
The recipes aren’t exactly easy though lol
Yes, I got the twin set and OMG....they are exhausting , but dang the food is fabulous.......I think what happened was these books were upgraded by Julia to incorporate modern methods as opposed to the french cook just having all this stuff about and cooking all day because that's what they did back then, I mean who has pig skin lurking about in their pantry these days?...but if you were a french farmers wife who butchered their own animals and used every single part...then yes yes you did :)
@@dtulip1 Servants. She had a cook in France. She specifically dedicated the book to , “The servantless American cook.”
@@WinstonSmithGPT Actually, no. Julia Child DID NOT "have a cook" whilst living in Paris, France! What she DID have was a lot of ENERGY!
Julia's husband was a diplomat, and she was 1) introduced to excellent food for the first time in her life, and 2) bored silly living in Paris - and being alone a lot - so she actually ATTENDED _L'ECOLE CORDON BLEU!_. If she wasn't *THE FIRST FEMALE* so to do, she WAS, at least, one of the very first 2 or 3 women! (Give the movie "Julie & Julia" a watch, as *it's quite true to Julia's actual life!)*
I've learned to begin watching your videos by checking the length, knowing the shorter it is the easier it went. The long ones are full of slapstick and cautionary examples: tragic comedies. The short ones are triumphs. All are very entertaining. Thanks for letting us in your kitchen!
His culinary skills are improving so much that even the longer, more entertaining videos are getting shorter! I love watching him get better and better though :)
It was like that when Claire Saffitz worked at Bon Appetit on gourmet makes. The long videos you knew you'd hear the sad music
i.... never thought of it like that. guess i was thinking shorter just meant less complicated recipe. i'll be on the lookout for if it means failcake vs triumph.
An entire bay leaf?! Man, you’re livin’ on the edge, Jamie! Great episode as usual!
Hahaha!
He’s not driving 🤷🏻♀️
He probably wasn’t driving that night, so lived on the edge with the full bay leaf. 😂
I have never seen a cooking show with someone who cooks the same way I do, dropping stuff and misjudging pan sizes and not being able to decide which favorite utensil to use. You've made me feel way better about cooking. I don't worry about screwing up as much, and when I do I feel better about just trying again. Jamie cooks just like me, and he cooks *Julia Child recipes*. I can pull off Salisbury steak.
Thank you and I can't wait to see what adventures you and the new copy of MTAOFC go on!
I am the same way! I'm super clumsy, always dropping something or bumping into anything and everything! My husband cooks while I bake, we both joke that we balance each other out 🤣
My mom used to make pot roast every Sunday. She wasn't a great cook, but she made dinner every single night. Sunday dinner was at 1or 2 o'clock, for some reason. Other nights there was always meat, a starch, a vegetable and sometimes even a salad. There was usually some kind of dessert, too. I don't know how she did it every day. Seven kids. I barely have the energy to throw a frozen pizza in the oven. My mom's pot roast wasn't up to Julia Child's caliber, but I sure miss it.
Good god. Watching your channel is like a trip down memory lane. These are all my grandmother recipes. I have eaten them, made them with her, then with my mum for half of my life. Weirdly, I never made them since leaving France 20 years ago. I have now started to make them again, and it feels real good...Thank you for this
This is so wholesome 😊
Someday your original version of the book will be in a culinary history museum ... not because it's Julia Child, but because it was YOURS !! Kudos, Jamie !! You are making culinary history every week ... and one day you will be recognized !! You are amazing !
i love this 🥺
Alot of techniques and processes of julias are out of date but she showed alot of the US and the english speaking countries how to understand and cook the "mystified at the time" art of french cuisine. She was a wonderful women and i appreciate what shes done for all of us
living dangerously with the bouquet garni ! I laughed so much
9:14 One of my favorite cooking memories!! I was 18, living in Key West. One of my co-workers was a Finnish queen who lived down the street from me. I'd never been so sick in my life but he made me walk down to his place to help him make soup while watching the Academy Awards. I think I slept on my feet while I was peeling pearl onions. He finally realized how sick I was and let me go sleep in his bed until the soup was ready. We really had a great night.
For added confusion, if it hasn't already come up, but a US pint is a different size to a UK pint. In the UK, a pint is 568ml, in the US it's 473ml.
So recipes can be wildly off even if they're all in "pints".
i do really appreciate him saying thank you whenever Julia drops him a bowl from the heavens ^^ we love a man w good manners
Just wanted to say thanks for uploading today, Jamie. I'm autistic and currently staying with someone who, while a loving family member, isn't used to autistic people and is quite stressful a lot of the time. I was staying with her to meet up with friends tomorrow, but they've backed out due to me having covid earlier in the week, despite testing negative yesterday and today (they were fully informed of the situation beforehand btw, it really feels like they just changed their minds about wanting to meet and made up an excuse, but I was the planned transport so they'll literally just be stuck in the residential area around the train station while I have a nice day with family). ANYWAY it's been stressful, so opening TH-cam to you was such a gift. Thanks.
Wow what an ordeal! I’m glad I can at least provide you with some entertainment if you have to stay home tonight. Enjoy. And thanks for watching 🙏🏼
Maybe introduce your family member to Jamie. You can de-stress/stress together over Jamie's plights! Could be fun while eating popcorn (if that appeals to you).
@@kikihammond5326 ha, probably a little slow paced for her, considering I came into the living room Saturday night to her and my mum watching the Jennifer Lopez stripper movie. They also jointly consumed three bottles of prosecco over two nights, which she called a 'light drinking weekend'.
The weekend ended up going really well, I was able to regulate and had a comfortable bed to retreat to often. Got charged £40 for three tuna sandwiches, but other than that and my 'friend' revealing her true colours, it was enjoyable :)
@@antichef1:34 again... trimming up meat in a nice long sleeved jacket this time without an apron... I find it nerve wracking...😅
I'm on ep 107, chocolate blackout cake, going back and watching all your older content. No, I don't have anything better to do with my life atm, but I'm loving it. The sheer amount of INSPIRATION I've had lately to cook more outside the box- and I love to cook, has been insane since I started watching. All the way back when little sweet innocent Jamie was still in Toronto ruining the hell out of macarons and baked Alaska lol, it's been a hell of a journey.
I hope your family, friends, and/or neighbors are getting to enjoy the fruits of your efforts!
A tip for next time you are using marrow bones to add flavour is to sear or roast them first. They add a lot more complex flavour if you brown them first before adding them to a dish. Just like why you seared the roast before braising it.
YES!!!
Yes!!!
And you have GOT to try Julia Child's leg of lamb recipe . . . it's amazing. I make it every easter and Christmas Eve.
I have a good ole fashioned English flu, feeling sorry for myself and cannot rest then I thought “Jamie and Julia” and here I am.. send get well soons! ❤
I am an adult who grew up watching Julia on TV, she served as my Babysitter and have loved her ever Since. Cooking with her books can be challenging but you will become a better Cool
Veal knuckles are highly gelatinous, which is why she called for them. Using bones is OK; you're still getting the same flavour, but your sauce will be less thick. And that's about it.
The new book has also never been used as an unintended murder weapon! Clean slate!
I'm fascinated by how clean the kitchen is, between steps, considering the techniques used in the preparations.
Hooray for editing Jaime! I'm still trying to figure out where the bowls are coming from and who is dropping them more than why the kitchen is clean. 😒
@@goldilox369 Who ties your shoes for you? What does editing have to do with cleaning?
@@mb4197 I was saying we don't see him cleaning, OBVIOUSLY, because he edits it out. He does keep a clean kitchen. But, I don't really need to see his techniques on that. Also, why so rude to an innocently intended statement?
@@mb4197 you must be a blast in social circles.
@@Psyteth Thank you. I am. You strike me as someone who chokes on tea bags.
Your skills are improving - you seem so much more at ease in the kitchen over earlier episodes. Congrats on another yummy recipe! I get the thing about the book being a trophy - I would absolutely keep it, too!
His skills have noticeably improved month by month. In fact, in some of his recent concoctions, he moves very very quickly through because he’s been through it a couple of times before. Repetition is the key to mastery.
Jamie, we love you! You are humbly approaching French cuisine and so Do we as laymen. We find ourselves in the same predicaments and man it’s so much fun to watch you work it all out for us. I’m a huge supporter of your channel and thank you for you wonderful content ❤️
Another comforting video, yay! Have a great weekend, Jamie!
You too!
using wine as the liquid for slurry just blew my mind. imagine the possibilities!
I love Julia's braised pearl onions! And getting them pre-peeled saves a lot of time. I know because this is one of my husband's favorite things to eat.
They are so good!
I love onions. I'll have to make them for myself, because nobody in my house will eat an onion unless it's diced and cooked down so much you don't know it's there. 😒
I cook a whole bag of frozen pearl onions and make creamed onions. Did I say I was single and live alone? 😆 But even if my kids are here, they don't love em like I do. All good, more for me!!!!
Omg I love the Charlie Brown spatula! I got super excited when I saw it! 😁
I'm trying to wrap my mind around cooking carrots for that long. Boiled carrots, no less. That WOULD remind me of childhood meals, too, with gross, mushy, overcooked vegetables.
But! The pot roast liquid looks intriguing. Thanks, Jamie!
The cookbook update is a great idea.
British cookbook measures are silly at the best of times. An American cookbook based on a mostly metric cuisine converted to UK measures is just too many steps removed. 😅
Definitely right move going back to the more original and as intended text.
I love this series! In this episode you made a LOT of food. Why not have some friends over and have a group tasting afterwards? Would love to see more people enjoy your efforts!
Covid
Braised beef is a wonderful party food
That UK book is a treasure. I will miss it!
Pot Roast is my GO-TO comfort food! Looks wonderful, I can almost smell it.!
I make pot roast ALL the time! I just never made Julia’s recipe. I make a traditional Midwestern version. But I’m going to make her fancy French version now! 👌🏻
I like how your confidence in the kitchen has improved.
I love the Charlie Brown spatula. I have to find one.
Love the music so 1950 sounding. The oven mit sticking to he bottom of he pot is so me lol. Great video and great lesson.
Your channel is so interesting and comforting. I like that you"re real as well. You make the viewer feel as if theyr in the kitchen with you,drinking a glass of wine watching you cook. Thanks for the awesomeness!
GREAT episode! You are so much fun. I love when your onions fell all over the place! 😂 I love pot roast! I can’t believe I never made Julia’s recipe. I will now! It’s a bit like her Beef Bourguignon! Thanks again!
I’m actually excited you bought a new book! I’m guessing you felt you had to explain because of how much you loved the previous book, but it was time lol
I like the digital copy cuz it has links to like measuring tables and I can highlight/cross out what I’ve done already and I don’t get all confused.
And where pray tell, do we find the digital copy? I think my brain would prefer this.
That looks amazing! I love a good pot roast in the winter and this reminds me that I haven't made one yet. I'll be fixing that soon. And good call on switching out to the book with terms and measurements you are more familiar with. Small details can make big impacts on the finished product.
Since you mention eating leftovers for a week, maybe consider doing a short segment about how the flavors mix and evolve over that week? I've noticed that especially in stews the stew is often better as I eat it over a few days.
Being an American, I always wondered why everything you talked about was in pints, liters and not cups,etc. I always chocked it up to her cooking the french way. It makes total sense now why things always got confusing and convoluted.
I love watching you cook! You are so real and down to earth.
So entertaining, funny and educational. Laughed out loud several times.
Killed this one Jamie! Julia would be proud. Also on team horseradish!
you can use a big of beef broth with a splash of balsamic to stand in for red wine if needed. I normally use this to substitute for wine when I make bolognese because my roommate can't have alcohol.
I once took an online advice that said substitute it with red whine vinegar. Sour deluxe… oh well live and learn.
I bought volume 1&2 and I understand how confusing the cookbooks are, I have been able to do a few recipes and they turned out great! I even bought her baking book which is easier to understand 😊😊😊😊😊
I was given a Betty Crocker Cookbook when I got married 40 years ago. One of my favorite recipes is for New England Pot Roast. You smear the pot roast with horseradish. It is so good. The gravy is amazing.
My mom has a ton if cookbooks from my great grandma that are like your British copies of your cookbooks. Both in terms of wear and tear, and in terms of terminology. The amount of times she's made something new, and had had to look something up as a result of even seeing the word *drams* appear once is staggering. Also, a bunch of them come from Czechoslovakia(the country before Czech and Slovakia separated) and were translated into english, so a ton of the wording is a bit weird...
Also, when you spilled broth on your clothes, I legitimately leapt up out of my seat on anxiety. I know you probably know this, but when that happens, make absolutely sure to take off the clothes that were spilled on as quickly as possible, since if any hot liquid comes in contact with your skin, it *will* burn you. It happened to me as a teenager, and I ended up with 3rd degree burns on my left foot that I still have scars from.
Your videos have sometimes been an actual lifesaver for me, and I hope you have a good day, and that you stay safe! 😄
Man i love the vids! I'm smiling the entire video every time! Thanks man.
Aw shucks. Thanks Anders!
"Broiled" is such a GREAT word.
Excellent as always. The addition of the veal bones adds geletin...this dish can be fancied up to be served "en gelee". The sliced meat and vegetables are arranged on a platter and the clarified juice poured over it, then it is chilled.
Not to everyones tastes today, but I served it like this on a warm summer evening and it was a hit.
I’m surprised the liquid didn’t get turned into a thicker gravy.
I’ll have to try this one!
Looks amazing, thanks for making it look easy. Nice new cookbook, this one is not a snail murderer...
Love your spatulas and that you said “hunky dory”, and agree with you about being fed. My mouth was watering watching you scarf that roast beef.
I'm impressed how well Jamie has done with the British version
this came out *perfectly*, that beef is beautiful. you really couldn’t have done a better job. 10/10 A1 i would eat this.
Good work!! You are getting more and more confident and your skills have noticeably improved.
There is no LOVE button. If there was I am sure you would be rolling in it. Your videos are so much what I am in the kitchen (except the bowls and strainers falling from the ceiling). Thank you for your easy instructions of a crazy recipe. It is a Mom’s Pot Roast there. 🤤
Bro I discovered your channel yesterday and your recipes just look incredible. I like how you happily say tweak to your preference. 👊🏾
I once made Julia Childs Beef Bourguignon recipe. As evidenced in all your videos of her recipes, it was extremely time consuming. Took me all day to make it. Needless to say, it was fabulous and VERY rich. I certainly wouldn't tackle her recipes often, but I'm glad I tried it once.
you have serving plates now , well done you ! you have ARRIVED !
Hints from someone who does quite a bit of braised beef. Marinade the beef in a zip lock bag sqeezing out as much air as possible. No need to turn saves washing. After the beef has been browned remove from the pot & put in the veg from the marinade. Add a couple of tablespoons of flour & .5 tsp of sugar. Cook as you would a roux then slowly whisk in some wine & stock when thickened add the beef & any more required liquid. No need to thicken at the end--JC from a later recipe. After the beef is done slap the whole thing into the fridge overnight--can then lift off any fat the next day. AND the big benefit is that the beef will absorb the juices & will slice beautifully from then on. Yeah, 3 days from start to table but it's mostly passive & no frantic cooking.
As we continue on with you on your culinary journey, it's amazing how you have progressed and how comfortable you have become with cooking. Who woulda thought after watching your first couple of videos (especially the baked Alaska)... looking forward to ever more, just can't get enough...❤
Thank you Jaime. I have enjoyed your adventure with food. I have been cooking more for my family and they are enjoying it. I used to be scared to try a recipe for messing it up. You’ve taught me improvising with food is ok!
This channel never ceases to entertain me.
I really love your channel! This idea of walking through someone's cook book to learn how to cook is a fantastic! It's funny how I have done this very thing over the last 23 years with the Betty Crocker cook book!
That looks so good! I love watching you cook and your reactions while you cook and try the food.
You are so funny, and congratulations on your efforts of following her recipes !! I have the book and was never able to make one thing in it, but as I love cooking I will get to it one day (when I'm retired😂). I love your videos - good job 😉
the bit about the books was a neat add! thanks!
Great episode Jamie! I love Pot Roast and look forward to using this recipe. I so enjoy what you do, thank you and happy cooking.
Both of your spatulas are adorable!
JAMIE i was eating left over mini chicken pot pies from your video but I used my muffin tin to make them your show helps me so much THANK YOU❤❤❤❤❤❤💙💙💙💙💙💙💙💥
Love the rolling onions. And of course the whole video! Great job! Thank you.
Favourite bit - the glove removal moment 🤣🤣🤣
Love the addition of the new cast member, Chuck the spatula. Truly adorable. :D
Decades ago I purchased both volumes of Mastering the Art thinking that is was a cookbook library essential. I've never opened them. Watching these videos is the closest I've come to using the books
You're just so freaking entertaining! I don't care what you're cooking - I'm watching!
Damn that looks delicious! I grew up living with my Victorian-Era grandmother (I was 6 when I moved in with her), and she used to cook everything from scratch. She would make this, and I never appreciated it like |I should have - now I'm drooling for it!
You are killing these recipes, Jamie! I'm so impressed with your journey.😁👍
So comforting looking!
That's a fantastic looking plate of food and the videos are getting slicker
A friend of mine gave me 4 lb of frozen pheasant un-brined. I looked online to see if Julia Childs had a posted recipe. I was only able to find an article written by her. If her cookbooks hold a brining and cooking a pheasant recipe, it would be amazing to watch you prepare and cook it.
I have done braised beef with mash for a party before, it was surprisingly popular.
I am so hungry now! That looks delicious. Glad the new cookbook is working out. :) We will mess the remnants of the channel's mascot on the original, but life moves forward.
This will be Sunday dinner! Thanks Jamie!
RIP to the og cookbook, we'll miss her. Can't wait to see all the recipes you'll make with the new one though!
Yep you nailed it. This is my favorite recipe in that book I think. Only thing I do differently is reduce the sauce even more at the end and add a gelatin slurry until it's thick and glossy. Just like with the beef burgundy I think the sauce is too watery when done exactly as instructed. Other than that this meal is indeed sublime and everyone should try it.
Is it really that great? Seems like a whole lot of work and I just can't imagine it being tooooo much better than a regular roast
@@Hyperbolic_G honestly yes. It's the wine, the brandy, the Browning first, etc. It's all about the technique. Like with most French cooking. That's the #1 lesson of her book.
I was just wondering what to make for Sunday dinner! It's so cold and this seems the perfect dinner.
This series made me get the books.
Love the ending music.
Looks delicious. With mash potatoes or cold on bread with mustard yum.
Raise a glass for the first Julia Child book you had, an honored retired soldier! 🍷 It will be missed! ❤
Good job, Jamie; looks delish!
Your my kinda chef. Love it!
Something about your videos that's simultaneously cozy and chaotic, and i like it a lot actually, I'm all for it.
I love the Charle Brown Spatula.
I'm a simple man, I see the Anti-Chef drop a Julia and Jamie video, I click.
Good for you to get a book you understand better! :) Looking forward to seeing you mastering these :D
I'm going to have to check my book! I had no idea. That pot roast looks like my every day roast so you did a good job! That's coming from a grandma that cooks a lot. Love your videos!
Hey Jamie, I love how confident you were in this episode:) Congrats on your progress!!
Still I'm sad Scott will no longer feature your channel...:P