Julia Child’s ugliest (yet delicious) dish of all time

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This is Julia Child's Boeuf à la Catalane stew recipe from The Way to Cook & Mastering the Art of French Cooking Vol 1. cookbook.
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recipe:
1/4 lb chunk of bacon for lardons
olive oil (I used fat)
3 lbs stewing beef
1 1/2 cup sliced onions
1 cup clean, unwashed, raw, white rice
1 cup dry white wine
2 to 3 cups beef stock
salt and pepper
2 cloves garlic mashed
1/2 tsp thyme
pinch of saffron
1 bay leaf
1 lb tomatoes peeled, seeded, juiced and chopped
more stock (if necessary)
1 cup parmesan or Swiss cheese

Опубликовано:

29 сен 2024

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Комментарии : 646

@ron56pvi13 Год назад

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.

@soavemusica Год назад

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.

@evamg21 Год назад

@@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 Год назад

@@evamg21 What kind of rice do you prefer? Do all types take the same amount of time to cook?

@piggyslayer1999 Год назад

@@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

@tr1xieP1xie Год назад

@@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

@MichiHenning Год назад

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.

@epiccollision Год назад

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!

@dixietenbroeck8717 Год назад

@@epiccollision 😭 I know the feeling, and I'm _SO SORRY_ for you!

@rnptenafly Год назад

Anyone else shout "wrong way!" at the screen?

@marymeola2810 Год назад

Thank you for sending this, I had no idea.

@reggievonramstein Год назад

And he cut the fat off!!! What’s wrong with him? All the love is in the fat.

@herbwitch5681 Год назад

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.

@burtbacarach5034 Год назад

I've eaten may an etouffee,but catfish ettouffee is a new one on me.

@TheDsRequiem Год назад

Uhhhh grey? That should not be grey..

@SingingSealRiana Год назад

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

@micheleford4282 Год назад

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.

@cmtippens9209 Год назад

@@micheleford4282 - You beat me to it! 😆 When she said it was grey, Be Our Guest came to mind IMMEDIATELY!! 🤣

@mage6661 Год назад

your dutch oven needs a name like the silver fox i vote for ol iron side

@wildpuffalumps Год назад

Woohoo 🥳 new video! TYSM!

@kateg7298 Год назад

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.

@anthonydolio8118 9 месяцев назад

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.

@KukuruznaTresnja Год назад

When the Pepin book serial will start bro ? 😀 love your videos 💪

@m3rrys0ngstr3ss Год назад

How apt to watch this while my husband has made goulash! Very tasty, and doesn't need to be too fancy on the presentation.

@TheGlamorousLifeofNae Год назад

Yay Jamieee!!! Just what I need today! 🙌🏽👏🏽

@jeanettefuller6354 Год назад

I smile when the measuring tape comes out and when you have to use a bay leaf😃, the stew looks very tasty 🦘🐨🦘🐨😷

@jasminv8653 Год назад

How's this ugly? Looks like a perfect stew to me! Absolutely brilliant, I've got to see if I can try something similar...

@bigmountain7561 Год назад

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 🙏

@lemagreengreen Год назад

This is basically how we make beef stew however we would dust each piece of meat in flour before browning, I guess in this recipe the unwashed rice provides the starch to thicken the liquid however.

@janey79 Год назад

My all time favorite? Brutti ma buoni - ugly but good! Cabbage panade in the SF Chronicle, Dec. 14, 2018

@maggiebonnett4034 Год назад

thank you my little pudding, that was nice. The beef looked superb, I may give it a try. xxx

@beraa_ Год назад

my favourite cooking show on RU-vid.

@robjack2804 Год назад

Try simmering the bacon in just enough water to cover it. Let water evaporate till dry, then carry on, now frying. Don't change pan or drain. The water renders a lot more fat which remains when water gone; bacon will be crispier. Told this even works with rashers.

@mjlotus Год назад

Yes, a little water when you are rendering fat, then cook off the water.

@suzannegogranogo9464 Год назад

If the point of boiling is to remove the salt and other processing ingredients, then boiling off the water and using the lardons leaves the processing contaminants in the dish.

@danielelder6631 Год назад

@@suzannegogranogo9464 The point was that American bacon is usually smoked I don't think that bacon was smoked so really I don't know if there was any purpose in boiling it.

@daxdynamite2750 Год назад

@@danielelder6631 If the salt content is diluted by the water, but you evaporate the water you are still left with the same amount of salt.

@danielelder6631 Год назад

@@daxdynamite2750 again the point is generally to removed smoked flavor in american bacon.

@YoMama9021 Год назад

Making that! I have a ton of rump roasts in my deep freezer so I’ll be doing this. I will however be reducing the amount of rice in the recipe. I’m almost positive there should be some liquid left. It is a stew after all 😂

@alandun27 Год назад

Well done adding the extra stock before the rice!💪

@stephenpaquet Год назад

I got thinking this is similar to jambalaya in look’s. it’s essentially a rice dish, and I remember the first time I made it being mystified at how much the rice completely took over the dish. But man was it delicious!

@opallise Год назад

That looks so yummy!

@nance1111 Год назад

I have always wanted to know what "lardons" were.

@MunifTheGreat Год назад

This is just like the french version of beef biryani

@Sk8theBurgh Год назад

You need some artwork on that back wall

@kbluv4078 Год назад

That's it I'm subin

@marymeola2810 Год назад

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.

@TheJillers Год назад

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

@louiselage7740 Год назад

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!

@Adrastia Год назад

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.

@beanieweenietapioca Год назад

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.

@susanfabian1521 Год назад

Always leave the bay leaf whole!

@OliveDiamonds Год назад

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!

@aluminiumknight4038 Год назад

If it tastes good, the way it looks will be added to the looks good library

@blueeyedbehr Год назад

i completely agree. but that doesnt hold well with people who have never eaten an oyster, let alone a raw oyster. rofl!

@susanfabian1521 Год назад

How sweet 🧁 Thanks for sharing that.

@IgorEngelen1974 Год назад

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.

@CactusThorn Год назад

So your boyfriend’s mother isn’t much of a cook? 😂

@justme0910 Год назад

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!

@CalicoShadowPlusCat Год назад

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.

@iman.a.t Год назад

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.

@elizabethpiccolo5534 Год назад

What a great idea! Thanks

@morefunfamily6500 6 месяцев назад

Brilliant! Thank you!

@adventuresona700dollarhard5 Год назад

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!

@jonathanmoore3130 Год назад

Excellent idea!

@ijustwannaleaveacommentony6511 Год назад

here is an interesting video about how water can actually help browning - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rzL07v6w8AA.html&ab_channel=America%27sTestKitchen

@paulinemoira8442 Год назад

turn the heat down/off first a wait a few seconds or it can explode!

@adventuresona700dollarhard5 Год назад

@@paulinemoira8442 a cast iron pan isn’t going to explode

@FigNewter Год назад

@@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.

@DandyLion.Wishes Год назад

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😄🍃

@SweetColo Год назад

Haha! Me too! And it extended to this day and I’m 64🤣!

@mbc65 Год назад

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

@skzion2 Год назад

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.

@ryanbarrell4859 Год назад

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

@HMFan2010 Год назад

“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.

@natalieschuette3679 Год назад

I volunteer ❤

@WinstonSmithGPT Год назад

It’s specifically not supposed to be made that way. The rice is the thickener.

@5fingerjack Год назад

Haha, like Julia did

@cinemaocd1752 Год назад

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.

@kirbyculp3449 Год назад

Beat me to it by eight hours.

@ViolinChick5 Год назад

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

@blacktopaz40 Год назад

I learn so much watching you cook. This looks stinking good.☺️😋 That stew and a piece of crusty bread is everything right now!!!

@eat_things Год назад

Haha like a French Biryani! Beautiful. But please include the name of the dish in the video title. Hard to search for otherwise :(

@sherrysink3177 Год назад

Jamie: That sounds like the end of the world... what on earth is that? Me: WHAT WAS IT??!? Don't leave me hanging! (Lol)

@randr302 Год назад

I made that stew last night WITHOUT the rice.and served it over mashed potatoes 😍mmmmm

@reillys.1788 Год назад

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

@mattwimad Год назад

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”…

@thebadger9302 Год назад

😉😈🤣🤣🤣

@cdanielh128 Год назад

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!

@OWK000 Год назад

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.

@maykruvi Год назад

Happy friday everyone! Still waiting on your attempt at Croissants, Jamie 😜

@lunanasushistax6692 Год назад

Quaso

@litacakes3422 Год назад

Am I the only one waiting for Jamie's oven rack to give out from the weight of that Dutch oven???? xDDD

@knittingnana2939 Год назад

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.

@LycanFerret Год назад

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

@aluminiumknight4038 Год назад

Stew is just thick soup with big chunks

@LycanFerret Год назад

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....

@LycanFerret Год назад

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).

@LycanFerret Год назад

@@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.

@joanbrennan2534 Год назад

I just watched the old SNL skit of JC cutting up a chicken. Oh my🤣

@alanholck7995 Год назад

Save the liver.

@Leanne_N Год назад

Ha. Had to go find it 🤣

@joanbrennan2534 Год назад

@@alanholck7995 😉Yes, exactly!

@triciakendell3346 Год назад

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? 🤣🤣🤣🤣🤣

@momoe60 Год назад

This is the earliest I’ve been since finding him

@PorciniOmelet Год назад

Me too

@alexger85 Год назад

every time you use that metal spoon in the non-stick pan, a puppy dies.

@antichef Год назад

I was v gentle didn’t scrape it. All puppies must live !

@alexger85 Год назад

@@antichef 🐶 the puppies are very grateful :-)

@Niico200 Год назад

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!

@floorticket Год назад

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.

@bruceharlick3322 Год назад

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!

@alanholck7995 Год назад

Don’t worry about washing off burned fond after deglazing. Never let the food win.

@dclavijo91 Год назад

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 😁

@stillhuntre55 Год назад

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!!

@SkyeFergus Год назад

Yes! I freakin love your Julia Childs videos!

@stgermain1074 Год назад

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.

@maryokeeffe3528 Год назад

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!

@RL-hl1re Год назад

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…?

@lisahinton9682 9 месяцев назад

@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.

@scouseofhorror104 Год назад

I need to grow up. I still snort every time I hear the words 'Dutch oven' 🤔

@zerofaith Год назад

De-salts the bacon, adds a shit load of salt. Makes sense. I'd definitely eat that anyway! Love your videos!

@fgreen411 Год назад

Can't take salt out after everything is combined, but you can always add if needed.

@danielsantiagourtado3430 Год назад

Never judge a book (or dish on this case) by it's cover!

@raaid22 Год назад

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.

@amandafeliciano542 Год назад

This is how my Puerto Rican mother in law does it, always rice on the side to pour the stew or soup over!

@5fingerjack Год назад

Me too. For those who cook in quantity and freeze or save leftovers, leave the rice on the side.

@harvestmoon_autumnsky Год назад

That's so smart

@annother3350 Год назад

Some Spanish dishes use a little rice in the stew as a thickener

@louiselage7740 Год назад

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 Год назад

😂That’s not a “version.”

@louiselage7740 Год назад

@@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 Год назад

@@louiselage7740 I understood your version perfectly! 🤗

@louiselage7740 Год назад

@@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!😉🍲

@nikkihayes9236 Год назад

@Louise Lage You're quite welcome AND you're absolutely right!!💯😊

@bunnymr.k7079 Год назад

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.

@shigemorif1066 Год назад

I love the bull in a china shop charm of these videos. Something homey about it.

@kaybrown4010 Год назад

It’s true-to-life! 😁

@Seahorse0418 Год назад

Anyone else get Schitts Creek vibes when Jamie said “fold in the cheese” 😂. Another great video!! 👏👏👏

@amyrcoombes86 Год назад

I was literally just scrolling through the comments to see if anyone would mention Schitt's Creek and folding in the cheese!!

@LittleCheebs Год назад

That doesn't look ugly at all in my opinion

@ktippit Год назад

Jamie correctly saying "fond" instead of "coagulated bits" is music to my ears!! :D

@janetoglestone7279 Год назад

Agree & I enjoy his pretty good French pronunciation needed for Julia's recipes. Comes from that French-Canadian language exposure lol.🇨🇦🍁

@Winterz54321 Год назад

Our boy is growing up 🥲

@bitnewt Год назад

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.

@kevinpoole6122 Год назад

This dish is absolutely beyond delicious! I call it the forgotten red head stepchild sibling of the ever oh so much more glamorous (and admittedly very tasty) Boeuf Bourgeoisie. Yes, I said that. On purpose. Shoot me. I stand by what I know to be true. Full disclosure: I am an actual red head stepchild-well, some 50+ years ago I was. Now it’s all stunning silver-white. Like that rice. And I, unlike some, am still in possession of every strand. 😂 Ain’t that right, sis?

@lauralittlemark4079 Год назад

that stew may not look good, but it seems absolutely delicious!

@dtulip1 Год назад

YOu know what would be super interesting is if you did this recipe twice once without boiling the bacon :) see which you prefer, cos here in England our chefs all bang on about flash frying the bacon so that the smoky salty fat renders out :)

@GuruishMike Год назад

Cooking streaky bacon in water is a good idea. It allows it to cook, and then crisp after the water evaporates without burning.

@siobhanh7834 Год назад

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

@viralarchitect Год назад

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.

@shirleycastle5170 Год назад

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.

@ColtraneAndRain Год назад

Oh Jamie! Takes all the rules and smashes them. I'm here for it! 😁

@lindalove7193 Год назад

Pro Tip: Why not just use guanciale or pancetta? Neither are smoked or heavily salted. You could have marinated the beef with baking soda (tenderizes it), buy some beef fat and lard.

@ks7343 Год назад

This actually looks really perfect! Beef stew is great comfort food! 👍

@joubess Год назад

Rice soaks up about 2 cups of water per uncooked cup of rice, so you were very wise to measure the amount of liquid. Had you gone ahead with only 1.5 cups of liquid, your rice would not have been done. Bravo on measuring the amount of liquid before cooking the rice in it!

@geraldjarosch536 Год назад

I don't think that cooking out the salt is an issue with modern bacon. In the past, meat was salted heavily to keep it from spoiling. Ironically, some people are nowadays again recommending to cook bacon before rendering it. The point nowadays is more to wash out proteins and carbs from inside the meat so they're available for the maillard reaction. You cook it in only a little water, evaporate the water completely and only then add a bit of fat for the frying step. This is how I do my mushrooms by now and I swear by it, for bacon I still need more experience before I form a definite opinion.

@MazTheMeh16 Год назад

10:17 watching you move that pot right into the beef liquid on the board made me cringe so hard aa

@skhk0071 Год назад

Hello Jamie, New on your chanel. Can you please tell us the size of your casserole pot? Also do they stain? And If they do - how do you clean the stains. 😊

@MiiXTiic Год назад

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

@krissanderson5004 Год назад

It sounds like if he used pancetta, then he wouldn't have to boil the bacon? Isn't that essentially unsmoked, uncured bacon?

@Jeff-cr5bx Год назад

Well, it may be good, but, as a French Catalan myself, I can tell you that it is not a Catalan dish at all. Moreover, there is nothing typiccally Catalan in the ingredients or the techniques that are used.

@werbnaright5012 Год назад

Why not use uncured pork belly if that's he goal? Cheaper and less steps. Add salt later if needed.

@mariomaka9802 Год назад

If the bacon contained too much salt, my solution would to just add less salt to the recipe, I think that’s a much easier and cleaner solution.

@janelle9707 Год назад

Cold weather here... equals more London fogs from Tim Hortons 🤭

@joshuapatrick682 Год назад

Damn dude busting out the fancy shit, here’s for a hell of an expensive stew

@PiousMoltar Год назад

Hm to me that simmering the lardons step really doesn't seem necessary, considering the amount of times you ended up adding more salt anyway.

@1erickjon Год назад

Personally I don't find it ugly at all.....looks like the food I grew up on!

@abracadaverous Год назад

Good call washing that pan. There's a difference between fond and charcoal.

@annettebroomhall8617 Год назад

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