Straining a crêpe batter is insane, I have never done that, there was never a need to do that. And yes, the amout of bowls and containers is abs insane, so much of the good food gets wasted 😢
Of course that will require that much bowls and strainers, it's a Thomas Keller recipe the man is notorious for his intricate steps in creating a recipe.
"How am I supposed to make a banana split under these circumstances?" Ahh, the age old question that all the greats must ask at some point in their careers 😂 ❤
FYI, there is a lot of lovely vanilla flavor left in those vanilla beans you used for the ice cream custard. Whenever you use vanilla beans, when done, bury the bean in a large jar of sugar. Add more beans as you use them. After a few weeks, you'll have a lovely vanilla sugar, excellent for coffee, sprinkled on cookies or crepes, etc. As you use the sugar, keep refilling the jar, and you'll have good vanilla sugar for several years. Eventually, the beans will lose their flavor, and you'll want to start over. If you have a lot of beans, jars of vanilla sugar make good gifts, especially if you provide directions to refill the sugar whenever the level drops to 2/3 full.
When I started to make swedish cookies in US I was perplexed in not findinf vanillasugar in the store. In Sweden they sell confectioneers sugar with vanilla flavour in it in a regular jar. :)
Question for you: Did you mean the pods? Now that I know this, I may finally feel that buying vanilla bran is worth the high price.....especially since I always thought it was "use once and done."
@@suran396 Yes, once you have scraped out the contents (which contain the most intense flavour), this is how my mom (and myself and everyone I know) always use the “leftover” empty pod, though usually not for recipes where you boiled it along with its contents. If you already boiled it, it may not have that much flavour left, of course. And the moisture it has soaked up be a bit of a hassle, though the sugar will probably soak it up, but I’d say even that’s worth experimenting with. After all, the worst case scenario is having to discard a bit of sugar, second best/worst case is that it only gives a bit of vanilla flavour. Hardly something that doesn’t make it worth the try.
This was a tour de force! And while the dessert looks and sounds (and surely tastes) incredible, I question the enormous amount of in-between washing-up of the "bowling downpour" (I counted 10), glass jugs (8), strainers (3 plus 1 tamis), spatulas (4), measuring cups, pastry scrapers, whisks, (wooden) spoons, saucepans, squeeze bottle, piping bag and nozzle, ice cream scoop, miscellaneous utensils like knives, offset spatula, frying pan, ladle...... not forgetting Steve (formerly known as Whiz Kid and Pulsator) - twice, immersion blender and beaker, "Whitey Ford" with her 3 elements (the connection between a gelato machine and baseball is unclear at this stage) and the wiping and/or scrubbing of the wooden board at least 4 times during this episode. These videos take so much more than cooking, filming and editing. I for one hugely appreciate the hard work (and unwitting humour)
Agree! Having experience with day-to-day basic life cooking... all i can think about is all the washing and cleaning up that Jamie has to do in each video. He makes it look easy in the video but he don't fool me haha...I know he works super hard behind the scenes! lol. Not to mention the delightful editing he does.
Ok I’m officially sold. I’m putting TK’s book on my wish list. It’s so nice of Julia to keep dropping you bowls from heaven, even though you’ve moved on to other Chefs. She must be so proud of you! 😄
Next time you make an ice cream I’d suggest making it first and allowing it to fully freeze while prepping the other components. You could also do it the day before. The big issue is commercial ice cream freezers actively freeze and maintain subzero temps while churning. Home gamer “freezers” don’t. You still need to finish it in the ice box after so it’s firmer than soft serve. This recipient seems like it’s made for a production kitchen so a slight adjustment is okay. All the flavors were still there and it sounds amazing.
I have the same ice cream maker. You definitely need to freeze the ice cream overnight if you want to be able to scoop it. Also take the custard and refrigerate it fully. You can even put in the freezer for an hour before churning. The closer the custard is to freezing before you churn will keep the tub cold longer.
Jamie, you've gotta remember the photos in cook books aren't the actual foods because they melt. As far as when he serves in his restaurant, he's got super deep freezers to solidify dishes before being served. We saw the vision and your tummy doesn't care what it looks like. 🤩
Honey, you have got to allow your ice cream to ripen for at least four hours in the freezer. Put wax paper on the surface to keep its quality as it firms up. But thank you for making one of my favorite Thomas Keller desserts. And don’t forget the incredible recipe on page 313 to honor Sally Schmitt. That is one worth doing for a video!
"Where's that freaking cherry?!" Just DYING! 😂😂😂 That looks incredible! The whole time, though, I was thinking that's an unusually large dessert for a bougie gourmet restaurant.
The Vanilla Bean Incident will live forever in the minds of all your subscribers around the world who shrieked "NOO0000!" into their screens. But for me, the hail of ice cubes just cracks me up. A Soupy Sales-style moment (some of you may remember)
Hello, I’m enjoying your journey into the culinary world. Just a touch of advise from a pastry chef… take a dampened kitchen towel, shape it into a ring (doughnut) onto your cutting board or counter and place your bowl into the center. This will stabilize your bowl when you need to temper your eggs.
Little hint for you when chopping chocolate, especially if it's a thicker block. Use a bread knife, and lever it the way you would with a kitchen knife. It just destroys chocolate with no effort at all. Watch your fingers though, since it'll do the same to them.
You bring me great joy when you decide to use a new appliance with us. Reminds me of my husband who doesn't really read instructions until he is in the thick of it.😆
I love every time you mention the tamis (which I think you should name Tammy) because my favorite movie of all time is Babette’s Feast and there’s a brief conversation about a tamis because there’s a language barrier between a danish speaking character and a French speaking character
One of my best memories of Banana Split, was this old-fasioned restaurant (closed after a huge fire...😒), with my kids (for almost 30 years ago) at their birthdays. The Banana Split was so huge, even adults had problems eating one. Easy made too.... 1/2 banana, then 3 different icecreams (vanilla, chocolate and strawberry), then whipped cream with cherries on top, and last ones 2 different sauces (chocolate and strawberry). Happy times! ❤
You'll never live down the vanilla crisis 😂 love you buddy! You really have grown so much! You're the beautiful chef (no anti- at this point, honestly) from the hat of lovely people we in the US are lucky to have.
"How am I supposed to make a banana split under these conditions" just tickled my funny bone for some reason. Man, I hope you get your own show on the Food Network or something. This channel is gold.
Great job! You truly appreciate how unbelievable a chef like Thomas Keller and his team are when you try and recreate something, then realize just how hard it is to do it on their level. Definitely want to try this.
Your new Thomas Keller chapter is having an interesting effect: Where your Adventures With Julia was entertaining and informative, it did not make me wish I’d kept my Art Of French Cooking, far from it. On the other hand, where I never really had any interest in trying the rarified cooking of Thomas Keller, you make him seem quite accessible and the end results seem to be well worth the effort.
Hi Jamie, I just love your show, and you! You make me laugh and worry all at the same time. I am 70 years old, love to cook when I have folks to cook for. I was raised by my grandparents who raised their children during the depression. So, I had to comment when on this episode you called the fridge, "the ice box", which is what I grew up knowing it as. You are such fun! Please keep up the great work you do; OH and who drops the bowls from above for you??? Your fan and friend, Maggy B - Mitchell South Dakota, USA.
I have really been enjoying this channel. It makes me want to challenge myself a bit in the kitchen. And as much as I don't like banana's I really wanna try this recipe.
This is one of those times where the RU-vid algorithmn actually does something good. Got recommended one of your other TK recipe videos and loved it, every one I've watched since has been golden. As someone who professes to be a dab hand in a kitchen, you put me to shame, and you're proper friendly as well. Great work.
I have that ice cream maker-- it is relatively inexpensive, and just perfect. I like mine so much, that I got a second bowl to keep in the freezer so that I can make 2 different batches of 2 different flavours.
As delicious as it looks, thank you for making it completely clear why I happily pay $25.00 for a dessert like this on our anniversary. Bravo! Although, I kind of miss the disasters like the vanilla bean debacle. Great video. Thanks!
I'm obsessed with your channel. I don't even like cooking, I can't cook anything advanced since I live in the dorm, but man, I've been binge-watching your videos for two months and they are always so entertaining and interesting. Good job
Great video! I am soo glad you got an ice cream maker! I bought one on sale 6 months ago and have used it at least once a week to make so many different flavors. Best purchase I've ever made on a whim! Keep up the awesome work!
I get so happy whenever I see an upload from you because it's guaranteed to be a good time! It's so wonderfully chaotic, full of heart and so damn entertaining!
Gosh, you are so funny and passionate. Thanks for the great humor and slick editing. Even your music edits are on point. Such an all around first rate talent.
Somehow it's only June & I'm already getting excited for your annual ranking of this year! You've grown so much! Crazy to think what a mid-year review would look like and how it would stand up at the end of this year 👀 also wow this looks truly beautiful
Chef Jamie you’ve come a long way over the years, and this episode was a gem of fine workmanship. So - just once can you do a video where ALL your ingredients, cookware, etc drop from the ceiling guy?
Raw eggs, glass jars of food, grapes, coffee beans in a paper bag that explodes, cherry tomatoes... The opportunities for hilarity and disaster are endless!
Thanks for clarifying the deepest lore on the kitchen appliances. As a deep lore aficionado I can only hope the lore eventually becomes deep enough that we have to create a wiki to track it.
@@happycamper4thewin I thought so but it’s so smooth I had second thoughts, that maybe someone was dropping them from above somehow. Well done. Thanks.
Looks wonderful! For those who don't want to have to store an ice cream maker like that, there's an accessory package for the Silver Fox that has a freezer bowl and dasher that is very similar to the one you used. My father always claimed the banana split was the best dessert ever invented. I often serve it at dinner parties because I agree (though I've never made one this fancy).
With the leftover crepes you could take some vanilla pudding, add crushed pieces pistachios to it, roll it up - and they're delicious! Sprinkle with powdered chocolate.
Loved the attempt to remove some of the lemon juice- and the success of it! The desperation to get a good shot as the ice cream ran away from the camera made me smile.
When pushing food through a Tamis, you use a wooden mushroom. Usually the bottom of Tamis seives are made of Nylon. That type of Ice cream machine is ok but they rarely freeze the mixture harder than soft scoop. Ive had one for years but I recently bought a machine that has an inbuilt freezing mechanism and I get far better results from that.
I wonder if you’re thinking of the conical kind of sieve (chinois)? That one needs a conical pestle (“mushroom”) to push stuff through. I’ve got a little stainless steel tamis like Jamie’s and a bench scraper works perfectly. Fully agree on the ice cream machine!
@@thomasnuhse2158 No we had them art and used them at catering college. They were pain in the butt to clean after using them Ive got 3 Chinois but i dont have a tamis seive ( You can also like a Tamis with a Tamis cloth)
Jamie,You are NOT alone I did that to my first vanilla bean and the look on your face was a fond memory LOL Again another Super video and Thank You for bringing out the emulsifier Id forgot about those( advise dont use it for mixing powdered sugar fondant 😐😭) This is another recipe I'm tryin. Thank You Still waiting on the Anti-Chef Aprons
1) I feel like the soft banana and vanilla coulda put right through the tamis or the strainer, without putting it through a blender first. The fibres and the vanilla pod would've stayed in the tamis, anyway. 2) You can add a few table spoons of salt to the ice-water bath - it lowers the freezing point, so the bowl stays cooler longer.
Trivial suggestion ('cause you get bombarded) - a trio of funnels in small, medium, & large sizes would be handy....like, I don't know...maybe if you had to pour chocolate sauce into a squeeze bottle. 😉🤭 Love your show. ❤
Looks fabulous, sliding cherries included! Loved banana splits as a kid. The only thing missing for me was the pineapple in a traditional banana split. Wish I could have a taste!!
And the strawberries. The toppings were always hot fudge, strawberry sauce, and pineapple sauce in my neck of the woods. I'm pondering a version of this but with a strawberry ice cream perhaps.
For the moment that they were intact, they were beautiful ! I could just taste this ... the cold, creamy banana ice cream, the luscious whipped cream, the smooth chocolate sauce ... another masterpiece, Jamie ! Bravo !!
You ought to buy B. Dylan Hollis' "Baking Yesteryear". It's full of old recipes from the 1920s through the 1980s. Being 60, I was raised on these types of foods, and still make them. My recipes are similar, but original from my grandmothers and mother.
So glad every time you post. It always makes my day. Great video!! You will be extremely successful (you already are) but I see you doing as well as Babish!
tip: when you're scooping ice cream and it won't come off the scooper, rub your hand on the back of the scoop to heat it up and the ice cream will fall right off
Storebought icecream has "stabilizers" in it. This prevents it from melting quickly. When you get gelato in Italy, it has no stabilizers and melts very, very quickly so you must eat it up fast, but boy is it delicious. American icecream is a sad second to real Italian gelato. Note: not everything you buy in America labeled 'gelato' is really like gelato you buy in Italy.
I love making ice cream. I used to work at a restaurant and made it everyday and seasonal sorbets. This vid gave me happy memories. I might be buying an ice cream maker this week. ❤
Oh man, this episode had everything, loved it. The recipe, process and result looked just luxuriously delicious. TK so earned his reputation for making amazing and creative food. Crepes as bananas, how fun is that. Super ap-peel-ing. Plus what a good challenge and the recipe is right there in this vid description. I did appreciate that description Jaimie gave at the end. The banana split was a dessert that took you back to a good time and place, reliving an awesome feeling. That is a rare thing with most food. This was another special dish. Jaimie is getting better at making the food feel more real to us viewers with how he talks about it. When he's happy with the result, you can tell. It's got to be double satisfying (post scarfing it down) to know you were able to successfully make every component and get that result. Sure it got a touch messy in the end, but we all got it. A good messy is more real life, tho it's perfectly understandable to want that perfect result to show off those cooking abilities especially in this format. It's the metaphorical cherry on top of being proud. It still looked delicious and the work showed. Life don't have to be perfect to be amazing. Jaimie's skills were so on point for everything. Editing was noticeably super clean af. Everyone knows or should know how time consuming that part really can be. No one really likes the editing process in content creation. Bowl edits are just a delight, won't take them for granted. Cooking skills, I mean those crepes looked pretty much perfect. It's like riding a bike at this point, but that is the result of a lot of work for Jaimie to get to that skill level. For the most part, everything looked smooth in how Jaimie went through every step of the recipe. There was so much confidence here. Awesome. Whitey Ford, the ice cream machine. Welcome to the Team. That name made me laugh, It's perfect. Unfortunate about the Tamis sieve, that probably works better when you have a team of underlings who's only job is to sift everything. Coincidentally I've been on an ice cream kick this past week, lol. I could practically smell the banana and vanilla through the screen. Perfect timing for this recipe for me anyway... And yes there is a story. Last week I was working away, pulling off the freeway. I was literally thinking..."Is there someplace I can get a banana shake? I haven't had nanners in a while, I'm craving that taste...ah well, no rush, I'll look it up later" Yeah....I'm in southern California, and that classic event happened...the near ending of a high speed chase right around me. I thought he was some angy idiot who almost hit me going way too fast, so fast he was fishtailing and then spun out at the bottom of the ramp. I had swerved hard to avoid getting hit and was slowing down cause the dude was blocking traffic. And then police sirens were heard, and flashing lights in my rear view mirror. They whipped around me too and pulled up on the dude's car. I had stopped and ended up way too close for comfort or my heart. And things happened less than a hundred feet away: police "items" were drawn and pointed, yelling orders commenced, squealing tires eventually happened. Didn't see everything cause it was best to get as low as possible. And then they all took off again. Yay. Long story short, I got my banana ice cream as soon as I could after all that. Nerves fried, instantly sweaty, and thinking...you never know what could happen, imma get my treat. That's my advice, take some moments to just enjoy life. It's worth it. Food, fun, a sunset, a smile, heck a Jaimie video.
