Some people say that the finger indentations are to remind yourself how many turns you've completed but they also serve the purpose of intimidating the dough and giving it just a small taste of what's in store if it decides to turn snitch to the feds

@johnmcglynn4102

Жыл бұрын

Or go rogue !

@reagankohler1181

Жыл бұрын

This comment got you suck at cooking vibes

@loismiller2830

Жыл бұрын

That much butter will get you arrested if it gets out. See my 2 fingers? Stay in there butter.

@maryusa8526

Жыл бұрын

😄

@lindalambert6554

Жыл бұрын

I've gotten the same impression in my years of bread-making: Handle the dough like "a boss", and it'll shape up.

The most important lesson I learned from Julia while watching her shows is: Never apologize for what comes out of your kitchen, and no matter what happens, act like you expected it to happen.

@ladyrazorsharp

Жыл бұрын

My favorite moment was when the warehouse doorbell went off in the middle of filming. She looked straight at the camera and said “that’ll be the plumber, about time he got here!” 😂

@misterdeluxia5948

Жыл бұрын

@@ladyrazorsharp unapologetically herself, gotta love it

@RebeccaOsterbergFamilyandMusic

Жыл бұрын

Perfect comment!

@janettadudek3048

Жыл бұрын

Why we love her! ❤️

@tukicat1399

Жыл бұрын

(late response.. bingeing) I worked in a restaurant many many years ago and our chocolate mouse would not set.. (package) boss got flustered.. I told him to let people know it was chocolate custard.. worked a treat.

my brother in Christ, making puff pastry by yourself is insanity great job

For my money, this is the most entertaining cooking show on YT and I’ve watched many of them since letting the Food Network go. Doesn’t hurt that the host is absolutely adorable-just a regular-ass dude trying his best. I’ve binged every episode and they bring me joy.

@JohnThomWebb

Жыл бұрын

an exceptionally good-looking regular-ass dude.

@-Yogo

Жыл бұрын

@@JohnThomWebb Food Wishes, Sip and Feast, ANTI-CHEF, How to Cook That, and Sam the Cooking Guy are all my staple food channels...

@JohnThomWebb

Жыл бұрын

@@-Yogo I don't know any of those. I'll check them out. I love America's Test Kitchen and all the Bon Appétit shows, myself.

@-Yogo

Жыл бұрын

@@JohnThomWebb oh, and Andy Cooks!!

@morgellonsdirect513

Жыл бұрын

true enough, but there are moments when you want to reach through the video and just shake him.

As time goes by I find myself saying, "Why, Jamie?" an awful lot less. Personally, I feel your proficiency level has just suddenly improved tremendously! Well done!

@antichef

Жыл бұрын

I’m always striving for far less eye rolls. That means a lot! Thank U

@marie-suzankalogeropoulos9249

Жыл бұрын

@@antichef This one IS really great, considering how many sneaky issues you're faced with, from top & bottom dimensions to butter smearing the counter top, + making out (or not) wtf she meant with those "criss-cross hatchings"?!! Your keeping your cool through it was just impressive... Nutty flavor probably 's imparted by the use of good quality parmegiano, as well as nutmeg and Cayenne... Hands down, at any rate, for your daring strive towards a mouth-watering result... 💪

@rsoubiea

20 күн бұрын

I like or enjoy cooking but I hate to bake. My hats off to you for attempting this recipe! I like the cut of your jib. Lol😅😅

I was so proud of you for continually putting the puff back in the fridge. Every time. Well done!

Dear Jamie, I’ve only tried Puff Pastry once in my 61 years. It came out light, buttery and beautiful. I stopped there and never did it again. The memory is wonderful. It took two days just like you. Cream, Creme Anglais, chocolate sauce. Delicious. No one ever realised how much sweat and anguish went into it. Never again….maybe. ❤️

@glenncordova4027

6 ай бұрын

Days of work later. Em! So good, it tastes just like store bought. 😋

the crunch on that pastry.... freaking nailed it! 😻

@antichef

Жыл бұрын

🙌🏼👊🏻

@alexanderplotkin7870

7 ай бұрын

he absolutely did not nail the pastry lmfao he gave it three turns too many and made shortbread

@lisahinton9682

6 ай бұрын

@@alexanderplotkin7870 Exactly! It's crunchy because he didn't make a proper border and all the butter leaked out. He ate FRIED BREAD, period!!! People are idiots. I mean, I am sure it was delicious - who doesn't like fried bread? But it sure as HELL was not puff pastry!

This is what we call an “eat it over the damn sink” snack in our house.

@sisu9450

7 ай бұрын

Like you would a tomato sandwich. Home grown tomatoes, toasted bread, maybe some mayo...but eat it over the sink my god!

Anyone who attempst to make a puff pastry earns my respect. Well done!

Fantastic again. I haven't made jalousies in years, but they were always a hit at parties. The little "dimples" La Julia presses into the dough are to remind you of how many turns you've given the dough. It helps when you are making more than one batch or stepping away from the pastry for a while, so that when you come back, you'll be reminded where you are in the process. The idea behind the "cross hatchings" is to cut through a very few layers of the pastry so that the cooked surface will show off the puffiness. Neither step is mandatory, as you noticed. Great job!!

@wakemiamigreatagain

Жыл бұрын

I commented bassically the same thing before seeing your post. 👍

@bmalzard

Жыл бұрын

Well done, what an effort.

@thomgizziz

Жыл бұрын

These are bearclaws... nothing new or impressive.

@bradleyestes9726

Жыл бұрын

@@thomgizziz perhaps, but these aren’t the dried out, plastic-wrapped variety found at 711 that you could shingle a house with.

@margotjones7168

Жыл бұрын

I believe the cross-hatchings do serve a purpose: just as in making a two-crust pie, or hand pies/empanadas, the cross-hatchings, if made deeply enough, keep the top crust attached to the bottom crust.

At one point Julia said to pick a larger pot than you think you need. I've found that to be good advice that comes to me often now. Just thought I'd share.

@trdscfjc

Жыл бұрын

Don't try to put 10 pounds of 💩 in 5 lb bag

@pianistajs

Жыл бұрын

Suzanne, diplomatic. trdscfjc, to the point. Marvelous 😂😂😂

@suzanneroberge494

Жыл бұрын

@@trdscfjc Yup-wonder how many times Julia DID before she caught on! 😁

@glenncordova4027

6 ай бұрын

I have to remember that. Thanks 👍

I remember 11 year old me in the late 70’s early 80’s sitting in front of my tv watching Julia Child on PBS on Saturday afternoons in Chicago and being so mesmerized with her . Bless my mom for allowing me to practice the baked sweets she made that appealed to me. Julia is the person who inspired my love for cooking /baking thank you for bringing back that nostalgia .

@ronaldhorton2438

Жыл бұрын

Julia was my inspiration for becoming a chef.

@bronwynbouthim1440

Жыл бұрын

Me too! Although I remember Julia being on PBS after school in the Chicago area as well. I'll never forget her talking about wine all the time and drinking it. One episode she was visibly sloshed by the time she showed the dinner table. It was then that I knew I must make food like Julia. Fabulous lady and life.

@joansamuels3241

Жыл бұрын

@@bronwynbouthim1440 Sara Moulton worked backstage prep for one of Julia's cooking shows. She said the production team ate the TV demonstrated meal for lunch accompanied with matching wine. Moulton said the afternoon filming always took much looonger.

@dtulip1

Жыл бұрын

As a Brit we didnt have Julia sadly but we DID have The Galloping Gourmet, who I was DELIGHTED to find on the Food Network about 15yrs ago :D

@brucetidwell7715

Жыл бұрын

@@bronwynbouthim1440 A friend of mine knew her. I don't think they were actually quite friends but they were in the same social circle and saw each other often at parties and such. Apparently, she was a very jolly, but infamous, drunk. 😄

I love how brave you are to “go where you haven’t gone before”. You really show how “nothing ventured, nothing gained” is so true. Great job.

Ps. I looove that you showed the comparison of the butters next to each other. Great visual informtation.

The nuttiness you were tasting is probably the gruyere cheese, which has a nice sweet yet nutty flavor. These pastries look amazing and what an adorable name they have 🙈.

@adamaenosh6728

Жыл бұрын

also the literal nutmeg

This is my new favourite cooking channel. Jamie is so endearing. I might make that cheese filling and put it in some store-bought puff pastry as a test run.

@transplantedyankee8861

Жыл бұрын

I was thinking the same thing! Then of course wondering will it be as good?

@marie-suzankalogeropoulos9249

Жыл бұрын

...or as a filling for tortellini, or ravioli, or nachos, or cannelloni, or... That's a Chef John's twist... 🤗

I am a professional chef and am enjoying this series. 😎 Keep up the great work. Culinary arts is never fully mastered. Remain focused and forever teachable. 💯 Enjoy. When you're frustrated just breathe and live in the moment. I live in Pennsylvania.

Puff pastry is the bane of my whole gd existence and I always find myself throwing up the fist of solidarity when I see someone else successfully pull it off. Great job, they turned out beautifully!

It’s FABULOUS to see a chef with the same issues as the rest of us!

The finger indentation is a way to keep track of how many turns you made. It’s useful if you are in a bakery because there will be many ongoing puff pastry with different resting/chilling periods.

I've made these three times (I think? Not more than 4 ever, and now I need to figure out a good GF puff pastry recipe - damn celiac - to make it again now this video has given me a craving) a yonk's age ago and they ARE amazing. So good and so time consuming that only my exhaustion kept me from smacking the friend who enthusiastically told me they were 'just like those frozen toaster pastries, just a bit messier looking!" (For anyone who doesn't really cook much - do not, if you value both your physical person AND your mental well being, EVER attempt to compliment someone who has just done a seriously involved bit of kitchen magic by praising how close they came to the cheap freezer version. Really. Don't do it. They WILL attempt to Hansel your Gretal RIGHT into the oven they just pulled their creation out of.)

@SA-bc6jw

Жыл бұрын

Try a rough puff recipe for the GF. Gets the job done.

@marie-suzankalogeropoulos9249

Жыл бұрын

Maybe we could stop interacting with destructive, envious, "friends"...? Comparing painstaking, creative, home made, with frozen store-bought, is just that, envious destructivness...

@sisu9450

7 ай бұрын

As a smart-assed smarmy teenager, I once told my mother, at the dinner table, that I was NOT GOING TO EAT what she had prepared. We are Finnish but moved to the US. She made home-made Finnish cabbage rolls, mashed potatoes, - finnish food. I imagined my american friends were having hamburgers or spaghetti. My father excused me from the table and I though I WON!! Until breakfast the next morning and he served me a cold plate of Finnish cabbage rolls, mashed potatoes, etc. Years later, I called my Mom and asked for the recipe for....Finnish Cabbage Rolls! Because they are wonderful, you can't get them anyplace else..you have to MAKE THEM. My own daughter, at the age of 20 or so, called ME for the receipe. We make them together, with love, and remember my Mother.

@MasonBassin

Ай бұрын

​@@sisu9450Is this recipe a family secret or something that could potentially be shared?

I saw Julia make puff pastry, and as usual she made it seem so desirable to rush to our kitchens and do it. Which I didn't. But Julia was personally responsible for dragging me and my kitchen into french cooking, for which I am extremely grateful. I am enjoying your foray into Julia's world, and must say much of this mirrors my trials and tribulations while trying to follow her instructions.

My friend and I are currently on a journey through her cookbooks and we found your channel when we were making the Beouf Bourguignon. Great content! One thing if you haven't tried it yet with puff pastry, is to put the butter and the pastry when doing your folds between parchment or wax paper. It really helps keep everything clean and not sticky/oily. I learned that trick from The Great British Baking show and it helps immensly!

I tried making this very puff pastry years ago. An audacious thing to do and well beyond my skill level, I thought. I followed the directions slavishly and if the dough gave any hint of getting loose and buttery, I stuck it back in the fridge and chilled out. When it was done, I made a nice set of apple turnovers and the results were spectacular. Try it! Don't be intimidated, and allow plenty of time. Bon appetit.

@lisahinton9682

6 ай бұрын

@paulmichaud7565 You followed the directions - unlike Jamie, who basically made fried bread with all that butter leaking out all over the tray and frying the crap out of the dough. Still delicious, I am sure, but puff pastry it was not!

Honestly I don’t know which I love more, your great results or the process of your getting there. Morning coffee just tastes better watching you cook and making me laugh out loud. You deserve the KZread Oscar for sure!

They look fantastic. I think the extra fold you added made a difference. It’s amazing how far you’ve come, Jamie!

they make silicon mats with both straight and round measurements etched on them that makes working with pastry dough lots easier

@peterlangendorff9846

Жыл бұрын

He has definitely earned his mats. If I could I’d send him some in recognition of this achievement. Puff pastry is one of few things that still make me sweat in the kitchen. Although Jamie appears to be something of a pastry savant.

@glenncordova4027

6 ай бұрын

I think he needed to throw down a little more flour. That dough was a bit sticky, even with all that butter.

I like that you used the phrase “here’s the dealie yo” more than once in the making of this video 😛Just another reason to love this channel!

@Natalie-hg3gh

Жыл бұрын

I've always spelled it "dealio" ! I love!

Oh, the memories. My Grandmother would make this with apricot jam; something that to me was exotic. She swore by Julia Child's cookbooks. I only wish I hadn't thrown my copy away. The notes she made in the margins were especially useful. To this day, I have another old cookbook with my Grandmother's notes and mine alongside. That I believe is a better homes and gardens cookbook. Now that I live alone, I rarely bake or use these recipes any more. I must get back in the game.

@mrtodd3620

Жыл бұрын

Wouldn't it be fun to do apricot jam and almond frangipane?

Well I’ll definitely be making this!!!……..With store bought pastry dough.

this is truly a giant french pop tart :)

Of course I like the recipes and enjoy the way you deal with them, but I sew and I can't help but love your aprons. Love them all!

@LivinInSim

Жыл бұрын

An apron is just a cape worn the other way around....

I just found your channel and have been watching it all morning. This channel is the actual reality of anti chefs cooking from a recipe. Love it!

@jmcnarrin1

Жыл бұрын

Girl me too, I found him two weeks ago, and have been binging since 😁

@goeshen4359

Жыл бұрын

Dang!!! Me to!!!

@MarsDaStar420

Жыл бұрын

i just found his channel last week and am HOOKED

@jessicaadams834

Жыл бұрын

I can't stop watching these videos. Lol

@bosvigos9165

Жыл бұрын

Yep, two days ago for me, it’s just fab! I think I might give that puff pastry a go. One day! 😂💚☘️💚

when making pastry dough, remember that the ice coldness matters. once the butter starts integrating into the flour u are going to have more of a crust that a pastry

I usually make them with pastry cream or with apples. A version with sweet cream cheese and peaches is also a family favourite.

One of the most important things when working on your puff pastry is to keep your work surface floured at all time so the dough is easy to spread evenly Love the video keep up the great work 💙💙

They look like something from a bakery......excellent job! You keep getting better & better.

@GensoNoYami

10 ай бұрын

This is a Julia Child recipe... he's getting butter and butter

Excellent job on the layers! I saw the bench scraper and was like "you go Jamie!" I'll make peekaboo sometime this year.

You did a fantastic job, Jamie! They both look delicious. RIP pizza spatula. Reunited with Scott the Snail in the great kitchen in the sky.

@antichef

Жыл бұрын

🙏

@martha-anastasia

Жыл бұрын

Pretty sure a pastry sheet is a canvas type cloth.... you flour it and do final shaping, makes it easier to move to baking sheet....

@martha-anastasia

Жыл бұрын

PS rip Scott.....lol

That makes actually drool. I love watching. I like the fact that you are learning and teaching at the same time.

For future reference, salad oil is an old blanket term for any neutral flavored oil (like canola oil, soybean oil, peanut oil, etc.) typically used in salad dressings.

@DrValerie800

Жыл бұрын

I bet using a nut oil (macademia, hazelnut, almond) would add an extra layer of nutty richness. 🤔

i stumbled over your channel by accident really and started to watch the episodes from the beginning. hysterical content and a joy to watch!!!! your "evolution" over time is really gorgeous to observe. my love for cooking started with my grandmother at the age of maybe 4 years old so i had quite the headstart to many others. and you doing it all by yourself (ok, google and a book^^) is really impressive! it is proof that EVERYBODY can learn how to cook. and you have definetly some talent. my favorite thing is to watch your reaction when you taste what you created. ❤ i hope you keep doing the cooking around the world thing, too. be proud of yourself!

I love Julia but I love even more to watch your videos making Julia's recipes. Thank you 😊

The reason for poking the dough with your fingers after each turn of folds is so you know how many turns you've already completed. It's a classic pastry technique especially if you're prepping a lot of puff pastry, it would be difficult to keep track of which piece has been turned and how many times. If your only doing one then its not really needed.

I have nothing but admiration for who you are in the kitchen. You are so "Warp 10" it seems that the kitchen is a safe-ish place for you. I just love it!

i usually speed thru cooking videos but i enjoyed every second of this, particularly the mishaps. bravo! julia would be proud. bon appetit!

Full marks making that puff pastry. I think you did really well and it looked perfect once the two dishes were ready to go. Looked even more fantastic when baked. You said at the end it was like a turnover. That's simply the more modern name for what you produced. 10 out of 10. You definitely nailed it!

Your Julia Child baking endeavors are such a journey that I feel like are truly and authentically shared with us. I can feel all the stress, the tears, the joy, the confusion, and the triumphs as you take on these challenges. I love how you try so hard to just follow the recipe, come what may. And that you're just yourself while you do it. Thank you for your efforts! So much fun to watch

I can't believe you made your own puff pastry! Did it in culinary, what a pain....seeing u do it was better instruction than culinary school!! You just love what you do, its hows....I love what you do!!!

congrats on going over 100K subs!!! On to half a million!!! Simply LOVE your work!! Such creativity! Thanks so much for all the effort. Very much appreciated.

Jamie, I'm not the only one who KNEW it was going to be great! I couldn't wait for you to try it. Well done!!!!!

Oh my goodness! It’s a Sat and I have a list of stuff to do but I just thoroughly enjoyed watching this puff pastry show ! You are hysterically funny and with the UK falling apart, Ukraine being bombed to pieces, China in a mess,and the Covid still producing variants your show was a delight of escapism ! ❤

@JDignum

5 ай бұрын

You said it!😊

@JDignum

5 ай бұрын

I^m in Alberta, Canada. 😱

Looks delicious! I've been suffering with COVID and your shows have been getting me through. They actually make me hungry, which is a miracle!

That was admirable and impressive. And courageous. No doubt about that. You´re the best Jamie!

Jamie, I discovered your channel a week ago and have been on a binge! Hands down my favourite cooking channel! I also have Julia's cookbook, enjoy cooking, but was always massively intimidated to try the recipes. You changed that! Thanks for the great content, you're one cool guy!

@christinedebuhr6477

Жыл бұрын

Same here!

I'm glad to know I'm not the only one who talks to my food! I cuss out every piece that drops on the floor! Lol

An excellent lesson in why everyone uses the pre-made puff pastry.

You make me laugh, out loud and so hard! I have great admiration for your bravery in attempting to recreate Julia's recipes. I know that I couldn't.

You are amazing, I have been going back to your old videos and it blows my mind how much you have learned and tried and most of all accomplished! Better yet your still "real" and totally down to earth!

Refreshing to see that I am not the only one that has to speak it out loud, trying to visualize what this person is telling me to do with these recipes. I do that all the time. I'm so glad you include this stuff. So many content creators in the food industry don't do this! It makes your channel just seem so much more rtl!

My dad use to give me this pastry for breakfast on Christmas morning. I have always loved it and wondered what it was called.

I absolutely adore the chaotic editing of this

I love how proud you are!! You’ve grown so much in your skills and it’s so wonderful to see!!

OMG! Love your flashbacks and your slow mo comments, please never change your style!

I just made the Cream of Watercress soup and it was fantastic! This one will be next. Thanks for sharing your journey through Julia's books.

I think you did a really good job. They look amazing. I also admire your tenacity and resilience in each video while being tormented by another recipe

Your editing is hilarious and your skills are badass!! These look insanely good and I’m going to make them! ❤️

This video has been an incredible inspiration to me! I am now absolutely committed to never bake, and for that I thank you.

You've really improved your puff pastry making skills since the mille-feuille. I would never try that: It's hard enough with shop-bought puff pastry.

Hi there Anti-Chef! I made this today. I used strawberries and blueberries sliced up and marinaded in sugar, honey and a bit of lemon. Had it with whipped cream on the side. It's fuggin amazing!

@shaunavalon843

Жыл бұрын

I did some tricks with the pastry - I floured some plastic sheeting, then put the pastry between those sheets, folded the whole thing in half, then cut through the pastry and the plastic sheets with a scissors to make the lid - this seemed to be much easier, since the pastry was unable to stick to itself due to being layered in plastic sheeting.

I’m enjoying this so much, I had to go back and see your first video and wow, what a journey you’ve had. U should be proud

Love the way you dive in to these JC recipes.

Bless your heart! These are the absolute best. These are so funny, and so deeply relatable.

I discovered your content a few weeks ago and what shall I say? I like your style, man! 🙂 Keep the recipes coming, Jamie.

So glad you're doing this. It's inspiring me to try cooking something adventurous.

Excellent! Congrats Jamie.

Great video! I really enjoyed it. I tell everyone who will listen to check our Anti-Chef!! I learn so much more watching a newbie blunder through a new recipe than I ever learn from watching a seasoned Pro. My oven tends to burn things on the bottom if I use the bottom rack. I think you would have gotten better results if you'd baked your peek-a-boos individually. Also, I think you might scale back on the amount of filling. Can you please try a Julia Child recipe for SCALLOPS? I've never tried her Coquille St. Jaques and I'd like to watch you attempt it. Like with so many Anti-Chef recipes, if Jaime can do it, I should be able to do it too!

Honestly if you just buy the puff pastry these look like a nice thing to make to take to an event. The cheese ones are delicious my mother used to make them all the time I think I'll have to give it a go.

I was the 1000th like! Love your videos! I feel like you are so brave-Julia Child terrifies me. Thanks for sharing the process with us! Those look amazing!!

Your pastry looked delish! All those layers... Great job.

Awesome video! Love how you just dive into it and figure it out as you go. You are so real and that is what makes watching your videos so enjoyable. I’m definitely going to try my hand at these. Thanks!

Jamie Another fun video to watch. However the end result looked amazing. Thank you for these episodes it’s a delightful way to start my week. 🐬e

You cooked that pastry beautifully. I'll take the cheese one!

I'm so impressed with your puff pastry. It looks delicious. You're giving me the inspiration to try this myself! Thanks!

Nice work! Thanks for making it fun to watch

That was soooo awesome!!!!!!I think you cook like all of us when putting together a new recipe. You actually did great job for such a complex recipe. Bravo 👏

Hint: measure your rolling pin. Use data to estimate pastry size. Alternately: place measured masking tape on counter edge. Love your vids!

Excellent as always! Go Peekaboo 2022!!!

*Jamie, I started with just one video about 2 weeks ago. Now, I'm just going through all of them! 😁 And, I don't really cook BUT, you have inspired me! You have a great sense of humor and your affection for Julia Child is just priceless! I'm so glad I found you! Keep it up (well, as long as you want to anyway!) You're a true gem! Love from New York.* 😘

This whole video got such a real vibe. Love it

Hilarious yet instructive/instructive yet hilarious. And a wonderful spoof of The French Chef herself.

Really entertaining show! I like your spontaneity

Another great video! I cant even imagine making puff pastries from scratch

Congratulations on reaching 100,000 subscribers! Well deserved. 🎉 🥂 🍾 🎈🇨🇦

my sister’s choir used to sell a commercial version of these for a fundraiser. dip the cheese one in marinara-SO GOOD

Your editor clearly has a lot of fun at your expense. Good on you for not firing them.

I love youtr videos. So genuine and fun. Thank you.

I simply cannot express how much I loved this. I have made jalousie before but sadly not from Julia’s book. There’s so much to love here - but I think the BEST thing is that you show the chaos and confusion that happens sometimes. And despite it all, you got a great result. I laughed and cried along with you - 😂. Dude - you are my spirit animal in the kitchen 🤪🤣

I'm seriously impressed! Great job