Julia Child's Flaming Soufflé broke my cooking show 

Remember Jamie, a lot of us are here because we strongly relate to the recipes not going the way we expect 😂

The recepie maybe not always Work on the first try but the chaos it's always on point 😂

My grandma used to bake desserts with brandy, rum, or whiskey. As she got older her measurements got more... liberal. I remember one Sunday lunch at her place in which everyone had desert and made the sound and the face one does when downing a double shot of booze at 2 p.m! Everyone laughed about it. This video reminded me of her. Cheers.

This is one of my favorite anti chef's videos. We get to see a lot of the young Chef Jamie as he learns the techniques, and also, now, the present who drops things, bumps his elbow and keeps everything in. A lot of the youtubers would probably edit things out. I'm glad Jamie keeps them in and they make me laugh. We get to see the man learn the process, and keep the positive attitude that he has. Great job, Chef Jamie!

Even though you measured the dish, it was ovular not circular. The difference may not seem that much but it is considerable. The volume of the oval dish is 85 cubic inches (9x6x2 estimated) vs the volume of a round dish of 9” diameter is 127 cubic inches. The oval dish has 70% the volume of a round dish. It also matters if you are measuring the interior diameter or the exterior. This is for all my former math students who asked when they would ever use this stuff in real life.

I love it when you start over. It shows so much tenacity. It really is motivational. Also, we enjoy the journey, not just the destination, especially now that you’re kind of a real chef. Sometimes you get spectacular results, sometimes it doesn’t work out. Either way, it’s fun to watch and inspiring. Thanks!

"Far more trouble than its worth" truly sums up the soufflé

If you need a taller souffle dish you can butter and sugar Brown paper strip (heavy parchment paper) and line the sides of the dish with the collar of paper then add your souffle mix. P.S.: collars can be added if you are UNEXPECTEDLY finding the dish too shallow.

Ok, so tonight's episode highlights are "You did good today Grandma!" and "Do I like my desert, NO!" this was by far one of your funniest ones, and there have been many I've chuckled at. Thank you so much for just doing your best and given me a half hour of pleasure. order up !

I LOVED the “Silver Fox” and “Granny Mixer” in the montage plus the “I’m having a great time….did I like my dessert…nooo” lmfao

Jamie, even when you make a dessert (twice!) that you don’t even care for, you make it so much fun to watch. Thank you for the hard effort you put into every one of your productions.

I just want to thank you for making me feel like a normal human. I've been cooking from The Way to Cook for over 20 years, it's still a kitchen explosion every time, these recipes are insanely elaborate, there's always some piece of deep cooking knowledge you don't have and discover too late that you don't have, and the fuckery of it all is that she's still right: this is the way to cook if you want spectacularly delicious food of that kind. It's lovely to see someone with a nicer kitchen than mine and more time devoted to cooking stressing like this. Not that you should feel stress. I'm just saying.

Oh wow, Jaimie is almost done with it. _** looks at the progress bar and sees that a good chunk of the video that is yet to be played**_ It is going to be one of those episodes.

I've never seen alcohol not catch fire near a flame, lol. It must have evaporated while on the stove. That second rise and flambe was amazing.

Jamie watching you fail sometimes is the point!! You are REAL about what happens in your kitchen. You don’t practice a million times and hide the learning process. Watching someone be REAL about what happens with these difficult recipes is so refreshing and honestly WAY more helpful than watching someone do it perfectly each time. I’m so glad I found your channel. Keep up the good work, and the bad work! Lol it ALL matters and it ALL helps and it is entertaining no matter how the food turns out In the end. 🎉 congratulations on your channel Also, Good to know the vacuumers are still keeping it clean 😊

I'm always impressed by your willingness to redo. One tip you may've heard: several professional bakers I watch have said they usually whip things to soft peaks in the stand mixer and then finish them by hand. So, even people who bake for a living worry about overwhipping! However, it's fun to see Granny Mixer back in play, so you do you.

Thank you for showing us the highs and lows of soufflé making! Watching you is a great high!🎉

Jamie, no matter what you do, you have me in stitches sooner or later! I was extremely proud of you for not slamming bowls this time.... "Gentle." Keep on giving us your whacky sense of humor and more Grandma and more Silver Fox!

I'm french and I'm obsess with your french cooking videos ! And sometimes you are doing actually pretty good, but sometimes it's just too funny hahaha I love it

Jamie getting toasty and philosophical about youtube videos and souffles after shotgunning boozy souffles is probably the cutest thing ever! Most adorable bro on youtube ❤

Flambé is always difficuilt. One trick I heard was to put the warmed brandy in a ladle, set that on fire, and then pour it over the pudding or whatever, rather than pouring the alcohol directly onto the item. I have to admit, my heart was in my throat when you turned the egg white bowl upside-down in case it fell out!

The soufflé part soufled! Which I think os the most important bit in here.

Your show is the best thing on RU-vid, every upload makes a day so much better.

You must know (as a paetron) that we absolutely adore you and your content. You are the best. At fail, and redo's. This is why I support you. Keep it up.

“I’m glad I’m not in there _with_ it.” 👀 F’n LOLLLLZZZZ!!!

Fun fact about time management: our first final exam in culinary school was to make a souffle (any flavor we wanted) and the creme anglaise to go with it. But we were each assigned a five minute window in which we had to present it to our instructor. A minute late and it was a no-go. Too early and it would fall before you got to present it. Teaches you time management pretty well, lol.

You getting continuously more tipsy as you're re-evaluating both soufflées and the failed process, is hilarious. And yes, soufflées were invented for the sole purpose of making hardened chefs cry^^ But you got quite an mpressive rise out of bot of them, so, hats off to you.

This was a great video. It is what makes your channel so good. It is real and honest. The channels with 100% success just mean they have redone the videos a lot! Thank. You

You broke 300k! Congratulations, Jamie!

LOL - I tend to record my videos when the airport sends their entire fleet over the house and Jamie tends to record when the upstairs neighbors just NEEDS to vacuum.

7:26 Granny did it! Never underestimate the old generarion! 👵👵👵👵👵

You have been on quite the journey! I've enjoyed going back and watching your oldest videos and am excited to see where you're going. RIPScott ❤ this channel isn't as popular as it should be.

You're such a pleasure. Thank you for showing your humanity. ❤

Julia also taught us back in the day, when folding from the bottom go up the sides then plunk your spatula into the center (narrow edge in), then repeat up the sides and then into the center turning the bowl. 😍

Nice job Jamie, you got there! I really appreciate seeing the whole process as I'm sure most people do. Cooking chaos ensues 😂

Not sure if its different in the US, but in UK an almond macaroon looks like a big flat surfaced cookie and has a dense chewy texture with a crunchy surface. Theyre quite sugary/sticky so are baked on circles of rice paper that you eat with the macaroon, can in some instances be peeled from the paper. Looking at the size and appearance of the macaroons Julia used they do look like the english version, and they would have to be pulled apart/crumbled. Confused what type of macaroon she was referring to though, becase our almond macaroons might be an odd/dense texture in a souffle?

Your souffle journey has really been indicative of your growth man! It has been incredible seeing you improve! Youre one lf a kind!😊😊😊😊🎉🎉🎉🎉🎉

Great video, congrats on passing the 300k suscriber mark, I'm betting your channel will get to 1M soon!

Hell of an effort! Sometimes that's the best we can say. I've worked all day on a recipe, only to think 'thats it?!' at the final product. Which is to say, many have been there with you. 😮 Thanks for the journey...love your videos!!😊

A couple of things, 1. It sounds like you forgot to halve the booze topper, so yeah, it would come out waaaay too alcoholic. 2. I think the powdered sugar is supposed to be sifted onto the already flaming souffle. The powdered sugar will create sparks as it catches fire.

Jamie this was wonderful. Even when it goes wrong you're still just such fun to watch.

It turned out nicely in your 2nd attempt. I like that you show when things don't go smoothly. Your tenacity is amazing. Sorry the dessert was too boozy for you. I think Julia enjoyed her adult beverages in edible form. Lol

I admire your dedication on cooking and you literally never give up without a fight!

I'm here for chaos and relatability, and you never fail to deliver. Another excellent video!

Jamie, don't feel bad, you're learning increasingly more difficult techniques, and taking us all along on an honest ride with you. As many others have said, all the chaos and down-to-earth-ness is a lot of the charm and reason we ask love your show so much. You have my utmost respect and attention, man!

When you heated up the brandy, you cooked out too much of the alcohol. That's why it wouldn't catch fire.

Looks like all the alcohol proved to be a painkiller. Thanks a million for the episode. I’ve never been confident enough to attempt a soufflé and now I never will 😂

I love that a 6 foot 2 lady grating an orange on a box grater is a badass! ❤

CONGRATULATIONS ON 300,000 SUBSCRIBERS JAMIE🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙

the montage at the end was spectacular! all that was missing was the smoke alarm going off lol

Your videos have the same vibe as The Great British Bake Off (or Baking Show) technical challenges. Something you have never heard of, seen, or tasted. Missing or confusing instructions. Stress. Regrets about life choices. A seemingly endless supply of cooking equipment. (We dont see the vast amounts of washing up on Bake Off either) And when it works a wonderful moment of personal victory. And when it doesnt a commitment to never do this again, followed by back next week. Simply said - I love this!

Entertaining as usual and as always, his 'cuteness factor' always spikes TF outta my blood sugar :)

you have the patience of an angel

Jamie, one of my favorite things about your show is watching you make mistakes and learning from them. It's incredibly relatable.

This is my favorite episode in a really long time. Love them all but today was old school Jamie.

Great Job on never giving up. Love the show as you always show the bloopers and errors that go along with cooking unlike the other the cooking shows out there. Your show is the real deal, my wife and I are binge watching the channel from episode 1 and would love to see you make Julia's suckling pig.

I think since you halved the recipe you didn't need so much brandy at the end :× it looked great though!! I love that you're always willing to start over even on complicated recipes to really learn the steps and techniques. Great videos all around!

You remembered to make the "Touchdown" sign for the Silver Fox again! Bravo!

I just discovered your channel, Jamie, so you probably won't see this. I do a flaming figgy pudding every Christmas and was always disappointed when I tried to light the pudding directly and it gave up a small blue flame, barely visible. THEN, I studied Jamie Oliver's Christmas Pudding recipe. Game changer. He did what you did the second time and poured the booze into a heated pan, then lit the booze in the pan and when the flame shot up, he poured it over the pudding. Last time I got a 2 foot raging bright blue flame and oohs and aahs and applause from everyone. Someone suggested that there needs to be enough heat so the booze gives off fumes and the more fumes, the bigger the flame. Great content btw.

You give me the confidence to try new things in the kitchen.

Your controlled chaos was so funny. I love watching you, Jamie!!!! Julia's recipes can be very challenging. You do a great job trying to follow them. Love your show!

The montage ranks up there with the best training/superhero/etc montages in all of cinema.

Hilarious!😂Best one yet Jamie. My favorite cooking show on YT!

I always enjoy your show! Seeing your progress since your early shows is amazing. Even when things go wrong, you are always learning. Keep up the good work!

When I see you put double the amount of rhum into the egg/orange mix and then puzzle why it takes so long to thicken I just lmao. If you used a copper bowl insert in the Silver Fox bowl you would easily be able to get stiff but Not dry egg whites every time. ❤ Lots a love Jamie 🎉

adam ragusea has a great video explaining the macaroon/macaroon/macaon thing

I love that you never give up, not with this channel or with this recipe. Hats off Jamie 🙌

Kudos! You never give up on your quest for beautiful and delicious dishes. And kudos on your growing viewership!

Loved it, so glad you didn’t just bin this video. We’re here for the chaos!

Man you are dedicated and I appreciate that so much

I used to make cheese soufflé quite often but haven’t for quite sometime. Makes a nice light meal with a salad . It’s very entertaining watching you as a fellow Canadian

I escape the crazies of life to enjoy your videos. Actually, pretty sure it's an addiction. Always a great watch, thanks Jamie!❤

Our grandma used to bake with rum and brandy a lot. I always wondered why she was a bit clumsy, wore her robe inside out and had her slippers on the wrong feet. Took me a while to see why. I think it was finding her cigarette in one of the flaming souffles.

I just wanna say that I’m so grateful that I stumbled upon your channel however many months ago. I don’t even watch cooking channels, but I cannot stress enough how quickly you became my favorite RU-vidr/channel to watch. I look forward to new uploads, I gladly binge old uploads, honestly you’re just one of my favorite comfort channels. Thank you so much for doing what you’re doing and sharing it to the internet!! 🩵

Just the way my ‘Kitchen Katastrophies’ turn out - Good Job!😂

I love your chaos. It’s so relatable. And the redo when something doesn’t turn out. I really appreciate you showing that part

Wow! Seriously, this was a great video! I learned a lot. I laughed a lot, and I think you;re great!

Love the channel. FYI. A fake cheater cream anglaise (because sometimes I say "Oh, f**k it!) a good quality pint of French vanilla ice cream - melted.

Thank you. These videos are great, and your capacity to learn and grow is, truly, inspiring. My kitchen journey has always been hampered by my Type A personality -- and nothing is less of a respecter of person than cooking. You just have to keep on keeping on until you figure it out, and you do.

Oh man that flame on top of the wooden cutting board made me pretty anxious lol. Glad it visually worked out in the end!

First Congrats on the 300k, that is freakin' amazing and well earned/deserved for all these years of hard work and perserverance of making this YT dream come alive. I'm certainly new around here, and thankful that Jaimie is continuing on this journey. It would have been easy to stop early days like so many do, where a new content creator has yet to full crystalize into who and what they want to be, here on this platform. I've seen quite a few who were genuinely onto something, starting that turn and then life happens. Or they focus so hard on the numbers that constantly change, they chase and lose themselves and get frustrated. It takes a strong person to keep pushing and working. As a streamer I know says..Motivation is Fleeting...It takes True Discipline. That is what will keep you going towards your goals in a meaningful way. This is not easy. But when it works, it is so worth it. In this cooking corner of YT, Jaimie is proven. He can do this, and has done this. He has a legion of people supporting him, eager to interact, interested in what he is doing and saying, Having a Blast. Of course, he is just a person like all of us, livin' his life, being all human and all, lol. No pedestal here but I do greatly respect Jaimie. He's doing a cool job of his choice. Just a normal dude, learning to cook. And it's a fun time we get to see, and travel along with. May he continue to find new inspirations for creativity and satisfaction for himself wherever it takes him. Anyways, the recipe...It's funny when my mom was around and would cook cakes, she'd make the whole house be super quiet and still.. just in case the cake fell, lol. I can't imagine what the stress of a souffle would do. I so get the feeling at the end of this. I empathize and commiserate. I think a lot of us have been there with the BIG IDEA of making something and by the end.. *poof* it turns into, just let me off this ride. I had that with my "coconut cake from scratch cause that sounds fun" experience. TLDR..it was not fun but I was still glad I did it. Nonetheless, Jaimie never gave up or surrendered. And we got the, visually at least, perfect result. I...don't mind the rum, brandy is pretty powerful stuff tho. Soaked cakes, Tres Leches is my nightmare. In this case otoh, the more you eat the more you hopefully forget the bad and just relax the day away, lol. It does seem that Jaimie has reached the end with souffles for a while, unless I presume something truly special catches his eye. And that is cool. Part of all this is that he is being challenged and invested in what he is doing. That makes the best recipes and vids when the creator is excited. Jaimie has done fire as we've seen in a very neat way. There are so many cool techniques out there, just waiting for the day Jaimie can try them out. It'll be good times. It did feel like Jaimie is fine tuning how he approaches the recipes. The whole switch with the granny mixer says that. Instead of just relying on the powerful and shiny, he's finding new paths Which are old paths, towards what ends up with a better resul. It's like he's not trying to just only listen to a recipe or the noise of others. It's more confidence. His recent recipe change ups are another part of this story. It's very very cool to see growth like he shows. And then he pours flaming brandy on a wooden cutting board...Kidding..kidding...Fire is always cool, food on fire..on purpose...is always a show. Just remember to blow out the fire on a shot before you drink it. You don't want to end up on a YT video collection of "what were they thinking?!?" or some such.. lol.

I just found your channel about 2 weeks ago and I've been watching since. I love your content. You must move a lot because you're always in a different kitchen. I love the silver fox lol. My favorites are your gingerbread houses. Keep the videos coming my friend.😂

Can't explain it but the Silver Fox Jump just makes me happy 😊

Your channel is so inspirational for newbie bakers! I’m having a ball watching all these videos. Was giggling at the hair salon today. 🤭 Thanks Jamie!😄

Greatings from the other side of the world from Buenos Aires Argentina 😊

Dear A.T., Try making an Austrian desert called Kaiserschmaun. The dessert is soufflé-ish, but it’s made in a skillet. And raisins soaked in rum are added the mix. It’s very popular in Austria and Southern Germany.

LOVE souffles! Speciially yours Jamie! This will be a treat!❤❤❤❤❤❤

Your souffle lit on fire!! You can see the heat waves coming off of it, we just can't see the flames!

Two types of macaroons…😂😂 - loved your slight irritation…well done! Looked delicious 😋

Jamie ---- it's worth it for us to watch you. Really. Cheers.

18:15 Your persistance paid off as always jamie! That rocked! 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

I took a soufflé class last month and learned that when you are buttering your ramekin, do so with a brush and make vertical striations going up the sides of the ramekin. This will encourage your soufflé to keep rising upward.

Even when you don't have "total" success, you are always entertaining and I thank you for that. Cheers from Newfoundland.

There's a Scottish macaroon as well! It's made from mashed potatoes and an ungodly amount of sugar to form a fondant that sets into a crystalline, crumbly texture. This is then covered in dark chocolate and roasted desiccated coconut. It's delicious!

Someone has probably already said this, but I suggest a metal ladle for the flaming alcohol. That way you can choose a smaller amount and better control the pour.

A little more brandy and you won’t care if it is risen…three steps forward and one back still is getting down the road … congrats and keep’em coming!!

Who needs a soufflé anyway?…..this is my new favorite cooking channel 😂

Always a joy to watch you!👏👏👏👏👏👏👏👏

You always but a smile on my face. Such fun watching you😂

This recipe would have to be a personal pass for me, I don’t like boozy desserts and this one raided your whole bar cart. 😂 But you’re getting so good at soufflés.