The Crown Jewel of Julia Child’s Steak Repertoire
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I would have preferred longer stalks of asparagus, grilled otherwise it looked spectacular.
I hate to cook but I enjoy watching you!
Love your videos. Hate all the “helpful” advice. I should never read comments. So many start off all positive but then……..unsolicited advice.
Gosh- where does all that leftover go? 😉 You might have to have very hungry flatmates
When the eggs cooked I felt your pain
I feel like blanching the bacon may have renderered off extra fat
Jaime, I don’t know if you just got a facial or some other type of beauty treatment but you are looking absolutely RADIANT!!
Skin is glowing, facial hair is nicely shorn, and hair is coiffed. STUN!
For me, starting with whole artichokes is not worth the effort when frozen hearts or whole baby artichokes are readily available and the whole thing edible. You can get frozen bottoms too but I just can't justify the waste of most of the thing when you can eat a whole baby. Once the frozen ones are cooked, i can discern no appreciable difference between frozen and fresh.
I'd love to know how – as you get more popular – your kitchen seems to have gotten worse. Where you like an executive or something before who quite for Youtube and now have a less impressive kitchen? Just curious.
Please come out with more Scott the snail aprons.
I could see not being able to taste the difference between blanched and not blanched bacon with the steak. But with quiche it’s a big difference… not blanched is BACON which is fine if you don’t want to taste anything else. Otherwise, blanched is just bacon and the rest of flavors come through.
Question..I never noticed but does the Silver Fox have the meat grinder attachment option on it? Just wondering if it does, if you'll ever use it?
I quit salting/seasoning my steaks beforehand. Especially if they are going to be paired with a fairly salty sauce. They turn out much juicier. And start slicing before serving. Then you can provide the fleur de sel which will shine and impress your guests and they don't have to show off their crude ham fisted steak cutting techniques
I'm days late watching this because I discovered an awesome TV series called "Julia"! That's right, it's our own Julia Child, I absolutely loved it, it was lovely to see how she started making her cooking show. I highly recommend it!
AHA! hollandaise sauce is NOT a mother sauce, it's Mayonnaise
https://www.youtube.com/watch?v=pMXvAjH0Nco
Great job, again. That looks delicious! You can remove the thistle (I call it choke) from the heart bottom with a regular teaspoon. Also, for the bearnaise sauce, you could use a double boiler. #1 sauce rule for me is: Never stop whisking and don't walk away! 😂
"Keep calm and carry on"
Tournedos Henri IV, I know a Poulet Henri IV. Any meat recipe not related to Henri IV?
Use a Baine Marie or water-bath for those delicate egg sauces… Why doesn't Julia do this? I don't know but you've torturing yourself not using one.
I too am plagued with an overly sensitive smoke alarm that is way to close to the kitchen. One hack I've learned is to hang or wrap a damp dishcloth or tea towel over/around your smoke alarm before you start cooking anything smokey, it's a game changer.
I absolutely love watching his videos. The only downside to watching them every day is that I know find myself saying "now" and "about" in a Canadian accent, I live in the UK. Pity I can't cook like him though 🤣
I use an electric burner outside to sauté steak, and cover the pan after searing one side, so the inside cooks a little more evenly. Works perfectly.
You may try using actual bacon and not the weird by-product-rind-fat-dog-treats you north Americans heinously term bacon. You may find it holds together much better when it isn't all gristle.
Yours truly, the British Master Race.
Well played, sir. Very well played.
“Keep calm and carry on.” Is that the saying he was going for?
Jamie. Instead of treating bacon that way to get the salt and smoke out, just buy pancetta. Uncured non smoked pork fat. Just a suggestion
7:09 I use the expression, "make like a Lee Nail and press on."
Portabella mushroom caps is what I would use instead of the artichokes, though of course the point of these videos is to make the original recipe.
Keep calm and carry on.
Dude. You aren't going to die in a fire. Just take the batteries out like everyone in the entire world does. So white….
I wonder: If you removed the choke BEFORE you cook it, would the heart hold up better? Steaming the leaves makes them flaccid and washed out, so would broiling or frying (like Jerusalem artichokes in Roma) be better? I like the Béarnaise and asparagus cooking while the steak rests, idea. These dishes were made for restaurant cooking, so timing would be critical.
Looks absolutely delicious!
yyyyyyyuuuuuuuuuuuuuuummmmmmmmmmmmmmmmm
jamie, you can put that dish in my mouth.
"Every episode is an adventure" indeed, indeed 🍷
Easiest way to do the Filets: fry the bacon wrap first.
Can skewer up to 6 together………