Aw. 😌 (Picturing Jamie doing this, and saying, "...and this little smudge is Scott, the tiny snail whose existence was terminated when this volume fell on him during the making of Cream of Watercress Soup....he was so young..." Seeing Julia chuckle and shed a lil tear, saying, "Bon Voyage, Scott!") How wonderful that you got to meet Julia!
Dude! It really feels like we saw your cooking growth in this episode! Making your own decisions about the mushrooms, trussing the chicken without the books instructions, fixing mistakes without full meltdowns. Compared to your earlier episodes, you seem much more confident in what you're doing. Really proud of you! This was a great episode!
No doubt! Great episode for sure. He's come a long way since that Christmas Fruitcake episode, even though I still love the old episodes. I have to admit though, (I work in a library), I cringe a bit when I see the condition of his book. It needs to spend some time in the Preservation Department for repairs. With that being said, I too am guilty of having wrecked some cookbooks myself...so glad they are still in print. I'm sure someday we'll be seeing him making bones some day for his own demi-glace.
When my grandmother passed away, I got her collection of cookbooks. I love pulling them out and looking for the more worn and stained pages so I can try those recipes. Its like I'm cooking with her again.
He just cooked all that mushroom goodness into a concentrated base instead of squeezing it all out ahead of time. That can only have been an improvement. So nice to watch the quality and the personality merge. Love this guy!
Hi - trying to comment without tearing up. Your loving your “used and worn out cook book” got to me. When my grandma died her old, stained Goodhousekeeping book was all I had of hers. Even had her own written notes in it. It’s precious to me. ❤
Same with my great aunt and her Fannie Farmer cookbook. Lol my grandmom cooked by instinct, so I have nothing from her but having watched her (and my aunt).
I was thinking the same thing. I just found this channel and have been binge watching it for a week, you can totally see his confidence grow enough to go off book which gives me hope for myself.
I wish more cookbooks would come in a spiral bound format which opens flat and can fold back on itself. All my best loved cookbooks and recipes are stained, torn, and wrinkled! Really enjoying your channel. I am not a good cook but you’ve inspired me to borrow my daughter’s “Mastering the Art…” and see what happens!
My first mother-in-law gave me a Betty Crocker basic cookbook that was three-ringed that opened like a regular notebook, so I could rearrange recipes or add new ones. I still have it after 40 years.
I've seen those, have a few usually the "specialty" ones like cooking Italian, or cooking in a microwave; stuff like for clueless bachelors I guess, like I was, long time ago! ;D
That mushroom stuffing looks great! I really appreciate these older recipes that make the best out of white/crimini mushrooms, because it seems like a lot of modern recipe writers are obsessed with using expensive mushrooms for no reason.
Yes, most have no strong flavor of their own they soak up a sauce and acquire that taste in a dish like this. But if just eaten solo I suppose there are distinct flavors of the different kinds, like morels, and that's the way to eat an "expensive" shroom!
Just watched an interesting video on the benefits of boiling mushrooms vs dry pan frying. Apparently, for some species of edible mushrooms, the boiling process tenderizes the fungi and infuses them with salt. After boiling, you can pan fry them to perfection. I plan to replicate this method tonight using small portabella mushrooms and savor them with my grilled beef steak.
@@danadagostino948 the prefect duo, steak and shrooms, all you need. Might even be paleo too, once old Og and Turak figured out which shrooms would not kill them, so they could eat them with their fire roasted mastodon steaks!! ;D LOL
You can use some of the fat you removed in place of the "enrichment" butter. People get mad if I don't put the aromatic vegetables on the table. They eat them all. Serve the gravy in your Pyrex measuring cup, so people know it's homemade.
One tip I got from a Cook's Illustrated recipe was to dry mushrooms in the microwave. Just put them on a plate lined with paper towels and cook it on a lower (I do 70%) power setting and check it every 30 seconds or so. I've accidentally let them go till they were dehydrated.
Omg, that’s an awesome tip thank you. I’m a very basic cook, it’s not something I enjoy but I can rustle up most things when needed. For myself and the kids I love to sauté mushrooms to have with salmon( husband hates fish!) so your tip will def see a lot of use with us, cheers.
So just a quick food safety tip for any time anyone makes a stuffing that goes inside a chicken, turkey, etc, as it cooks. Make sure you do a temperature check of the stuffing as well as the chicken. Because as the chicken cooks it will release a lot of its uncooked juices into the stuffing, and if the stuffing doesn't get up to temp then there is a risk of food poisoning. If the stuffing isn't up to temp when the chicken is then just scoop it into an oven safe bowl or something and toss it back into the oven until it is.
As an executive chef for many years, i cannot agree with this more! Love that Julia only cooks the chicken to 155F, but eating that stuffing would make me very nervous. In fact, I never stuff a bird for this reason exactly. The bird will overcook by the time the stuffing is safe to eat.
This dish is why they sell oval enamel cast iron pots. There are also make special clay chicken roasting pots, shaped like a not so pointy football, with the lid and bottom roughly equal in size. They were very popular for a few years in the 90s. The clay ones meant no crispy skin though. I’m very impressed by your crispy skin.
I, also, appreciate a well-loved, worn to tatters book! It means that the book has had another life, as real as trees. Also, I adore Julia Child-she said “I don’t think we should be afraid of food”, what a concept, in today’s Diet Culture! She delighted in all the cream and butter and meat stock and wine; and she was 92 when she died.
Julia did something almost identical one year (1985?) with a Thanksgiving turkey. It was the only Julia Child recipe I ever tackled and it was absolutely delicious.
I made this, inspired by this video. However, I followed the recipe found in Vol 2 rather than Vol 1. It's simpler than this version, as it doesn't involve browning the chicken. I also skipped the trussing, as I wasn't going to serve it whole, I just wanted some cooked chicken meat for the week. I used dried tarragon, according to the directions, because that's what I had. And rubbing the butter into the skin didn't really work, it just sort of smeared and fell off, so I just put it in the poaching liquid, since it wasn't going to brown the chicken, and would just melt and wind up there anyways. It still was utterly moist and delicious, and the sauce is amazing. And simple to make - a roux based gravy made with some of the poaching liquid, with some cream and a little lemon juice. I skipped the final stir-in of butter, as it was more than rich enough from the cream and the butter in the roux and poaching liquid.
I’ve become so obsessed with watching all of the videos on your channel over the last few weeks since finding you! And this is coming from a vegetarian lol. Can’t believe your channel hasn’t blown up. You deserve it! 🤍 P.S.- you kind of look like Justin Bartha from The Hangover/Failure to Launch/National Treasure 😆
I feel the same way, I got suggested of him through watching "people that say they know what they’re doing" and I love this series so much more (I love the movie Julie and Julia) where she learned to cook like jamie did.
I just love the real cooking you share with us.... especially the sink of dishes! This was a good one and it's cool to see you adapt the recipe to your tastes!
seems a "deal" can be made with those in the house who eat the food he makes. "I cook, and you wash and clean up, then you eat too". "I cook, and you Don't wash and clean up, then you Don't eat". Simple math equations those! :D
I never thought of it, but it's soul-satisfying to know that others look at that pile of dishes and baked on pots with the same inner scream I do. They don't get there unless you've already worked your way to exhaustion and yet there they sit. Life is not easy. But cooking is good.
Made this today for dinner. I'm a fairly experienced home chef but Julia's style of French cooking is new to me and I've felt a little intimidated by the recipes. Watched this episode several times beforehand plus had it playing while I was cooking, plus had the the book open to the recipe on the counter the whole time. It came out fabulous, so thank you for doing these!
found this channel last week and I'm already obsessed with your cooking journey. Makes me relive some of my early (and current) kitchen adventures. I love the blend of honest, authentic and highly entertaining energy you pour into your videos. The effort shows!
Made this tonight for dinner and OMG 😱. I can’t thank you enough for your channel , you have totally inspired me to better myself and my cooking skills , I love to cook but lost my mojo , well thanks to you, it’s back !! Thanks again
Your filming and editing skills are evident in highlighting your humor and the steps of the recipes. It is great to have a cooking coach without the attitude most cooks have. Keep up the great work.
I would've gone with your widest skillet when cooking the mushrooms because it evaporates a LOT quicker. In a smaller skillet, you end up steaming the mushrooms more than a nice saute.
@@antichef I hope that didn't come across as a know it all. Used to be a chef and I like making life easier for anyone in the kitchen; great video btw.!
Yassss 100! always cook mushrooms with out oil/butter/ fat first than add butter etc. I makes a huge difference and you don’t have to use as much fats and you don’t get overly greasy mushroom.
I LOVE tarragon, so I can imagine how lovely that juicy chicken was! I have a French Tarragon plant in my herb garden and I use it fresh during the growing season, and dry the rest of it to use until next growing season. Tarragon is fabulous in a Béarnaise Sauce on a yummy grilled steak.
Yay! You are back. We imagine how much work go into this videos, just want you to know we appreciate each second of each video, even when you are stressed with this Julia recipes from her book that are more like chemistry classes 😂, but that's one of the things that make you and your channel diferent. ❤️
Yes, we must remember that this book came out as a chance for the American "housewife", who had a lot of time in the home, to cook a special meal for her "nuclear family". She, not needing to work, the economy being good enough in that era that only one worker, the man, was needed to keep a family alive, had hours to be creative in the kitchen, instead of popping Swanson TV dinners in the oven. And, because time was not an issue, she could get into the intricate cooking details contained in Julia's book. So, as we saw in a famous TV sitcom of the era, June Clever had the whole day to cook a great and interesting dinner, until her sons Wally and the Beaver returned from doing what they do, with friends Lumpy and Eddie Haskell, and her husband Ward came home from his mysterious job "at the Office". LOL ;D
I just discovered this channel maybe a week ago and since then it seems like you gain maybe 1000 subscribers a day. I hope the growth continues! This is my new favorite channel! 😁
my mom's old, stained, crumpled cookbooks always drove me nuts growing up but now that she's passed away, every time I look at them I can see the love and years of wear and tear that made them uniquely hers :')
I'm a pescatarian and I still love watching all your videos. I am so glad you didn't get dry meat this time!! Meat thermometer coming in clutch a few years late :)
00:24: Loved 12:31: Maker? Amazon link? 14:53: Beautiful 16:20: It’s import that you show the dirty dishes. We need to know what we are getting ourselves into. Especially those of us WITHOUT a dishwasher😅
Re: the thermometer, I don't know what that one in particular is, but I always use ThermoWorks stuff for keeping track of temp because a lot of thermometers just aren't that accurate and you'd never know since it's impossible to test yourself haha so I go with them because they're always on point, their calibration lab is accredited by the same body that accredits stuff like research labs. They've got a basic alarm thermometer called the Dot, I've got one and it's great!
@@KarynHill Yes, I did that when buying this new house, I made sure I had installed the deepest possible stainless-steel sinks in the kitchen. Sometimes they are known as "bachelor sinks", for the inevitable stack of accumulated dishes and pots and pans, etc. ;D LOL
Just discovered you and I love your videos. They’re helpful, motivating, and still very entertaining (like Julia!). Who says cooking can’t be enjoyable? However, I’m having flashbacks of my days when I used “Larousse Gastranomique”, a HUGE dictionary of French terms and techniques, to try French dishes after dining in Boston’s French restaurants. I believe my last dish was Coquilles St Jacques, which, while successful, depleted me of my French cooking. Until now. Merci, et Bon appetit!
There’s a whole group of rare book collectors who focus on cookbooks who also delight in seeing that they were used in the kitchen so you’re not alone!
I’m experienced chef, But watching your journey through Julia & more has been highly entertaining & reminds us all how wonderful classic French cooking is… many thanks
i love in watching all these videos how yo went from being a bit clumsy with things to now where you have a good feel for what you can and can't do and you are adjusting things much better on the fly to account for odd descriptions and personal taste. you've really come a long way from when you first started on this culinary adventure. ^^b
😂 I was tonight old when I found you and I’m laughing so much! Four videos deep and most definitely the most fun I’ve ever had watching cooking. I think you’ll be great inspo for my (11yo) son, who aspires to be a chef one day.
Like others have said, I feel like this episode shows a lot of your growth as a chef Baking is a science, cooking is an art, and you are certainly becoming a better artist Love these videos, keep it up! 🙂
Hi Jamie - I am new to your channel (Thanks YT recommendations) and I'm loving seeing an organic experience of cooking at home. You're in a smallish kitchen, with almost no bench space, you make a mess when pouring, or transferring food, you use a ton of pots and pans, and I am here for it.
Thank you so much for your videos. They have helped me get through bouts of COVID and kidney stones this month. So entertaining and I love to see the end result.
This is one of the very best ways to roast a chicken. I learned this in the 70s... my go to for roasted chicken. I use a oven bag though in the roasting as it makes it lovely for the juices and the tenderness and moistness of the bird. I also use white wine... Clean up as well is so much easier. Bon Appetit
I was taught to just wipe mushrooms down with a damp paper towel or washcloth. That way they dont get waterlogged. The one who taught me was a Michelin 4 or 5 star classically trained chef
Wow…. Snarky, much? All of ya’ll. He’s stated several times that he’s teaching himself to cook. I think he’s done very well for someone starting from square one..
A lot of that credit goes to the cooking thermometer. I learned a few years ago that when it comes to cooking meat -- especially poultry -- a cooking thermometer is ESSENTIAL. Not optional, essential. Also consider this when you make your Thanksgiving turkey!
I started watching your show because I was writing an article on Julia Child. And now I just watch because I like it. My favourite? When you say "bowl me" and a bowl just drops into your hands. Never happens in MY kitchen when I say that! Go Jamie go!
I love watching you cook. You’re so charming. I’ve actually made this dish! It’s delicious! But my favorite JC chicken recipe is her Chicken Normande, you should try it. Also I can’t wait till my mug arrives
Hi, you can use water from Mushrooms to make your stock. If stuffing don't need other ingredients inside. When trussing sew up the end you stuffed and stuff in other end and sew down flap. That way stuffing doesn't ooze out and when you carve breast in slices then it is sliced stuffing too. We also add more veg and even potatoes to sit under bird but not u sides as then doesn't roast. With lid on shouldn't need foil and skin will be browner. Can never have too much butter!😎 Best way for tasty chicken. Stuffed roll of lamb is also amazing. Loving the Julia stuff.🎇
Your channel is addictive. It was recommended a couple weeks ago and I've prolly watched about 30 of your videos. You're so genuine and funny. Thanks for doing this
This might be the fiftieth video I have watched since discovering the channel. Jamie really is a gift to the education industry. All too often I meet students who claim they lack the talent to succeed at something and therefore they dislike it. They lack access to the resources of more privileged students and thus cannot develop the skills Thanks to Chef Jamie's six-year collection of videos, we can see that talent and privilege has nothing to do with it. Grit, sweat and perseverance will get you there. Marco Pierre White once said: A man who works with his hands is a labourer, a man who works with his hands and his head is a craftsman, a man who works with his hands, his head and his heart is an artist. So, congratulations to you, Jamie for becoming a self-taught artist of the kitchen and for inspiring a number of my students to just get on with it and practice until they get it, be it cooking, music, sports or whatever! Brava
I found you a couple of weeks ago and I have been watching your videos non stop. The cool thing is I actually showed your videos to my husband and now we watch them together. It’s funny cause the only food videos he watches with me are the ones that I show him the recipe I intend to make and a way to cook something he wants to cook. But we watch you because you’re immensely entertaining. I will eventually follow on some of your recipes but so far I want to continue watching everything you have posted. Much love from Greece.
I noticed today how much your knife skills have improved (slicing onions) good work. I live your show and your content excellent for we home chefs who've been in those "tricky" situations!!! Thanks again, RSD
I grew up as a little kid in the 70s seeing Julia Child on PBS. In the 80s it was cool to make fun of her and her mannerisms. But in the late 90s, I graduated from college and started adult life. And came back to Julia. I found reliable cooking methods in her two ‘Mastering’ books, I saw the lineage of TV chefs who depended on her, and I learned her story about how she learned to cook as an adult. Julia fell in love with French food and wanted to duplicate the flavors she knew. She fought to attend the Cordon Bleu and get real instruction that was not previously available to women. And she turned the arcane knowledge of French cooking into something everyone could understand with her books, and later shared with her TV shows. I have watched you begin your cooking journey at a similar age to when Julia did. I am seeing you bring the love and respect for French cuisine to a new generation just like she did, and I’m so happy when I see the way you you engage with these traditions. In videos like this, I see the way you are becoming your own cook, making choices that are yours are. It makes me so happy because you set out to become better at cooking, and I can see you in a video like this, you’ve crossed that threshold where cooking is not something you’re practicing or learning, it’s something you were _doing_ like breathing. I honestly cried with happiness watching you. Once you cross that boundary, it’s part of you, this is no longer a thing you do, this is who you are. One of the few things that makes us worthy of the status we give ourselves as humans is preparing food and sharing it with others. You reinforce this with every episode, and it warms this old Gen Xer’s heart to see Julia remains alive and well, and that there’s a strong foothold of good humans cooking out there. Much peace and kindness to you, sir.
I love cook books. And I LOVE older cook books! I appreciate the d'egage' of bent pages. It tells me that the book has been well loved....just as a teddy bear with an ear missing means more to me than a new one. The bear has been well loved. I collect older cookbooks ( with patina ) at library sales, book stores, Salvation Army Stores. and EBAY, etc. I have cookbooks that I have had for more than 40 years. They mean nothing to anyone else but they mean the world to me. I may not use them anymore but I will occasionally read through them and recall the evenings with loved ones who may not longer be with us. They are historical records of special evenings.
Never tried mushroom stuffing, I'm intrigued. I'm with you on keeping the veg - makes perfect sense - looking forward to giving this one a go, probably Xmas time, cheers.
Cooking the mushrooms without butter makes a ton of sense. Mushrooms are mostly water by weight, but their chitinous fibers are more resistant to heat than the cellulose of vegetables. You can cook them and drive off moisture before adding a fat or oil, and they’ll absorb less oil while tasting just as good. It’s a good move, especially when you skip wringing them out (which I agree is unnecessary).
a perfectly new-looking cookbook is one that has never been used. Julia Child was, of course, the first person I ever saw using a food processor. Also, if you have used the food processor, for one thing, use it for all. 🙂
I need to start to cook following your videos again . They are so delicious and so much easier for me than reading the recipe and trying to understand any little pieces myself.
You are progressing so well! You can tell by your confidence the most. Making choices for yourself. I was quite impressed how you chopped the shallot and trusses the bird. Well done!