Really appreciate that you make mistakes and are honest about them. Its cool to see how you work around those mistakes too - so much more useful than all the over edited cooking channels were everything is made to look flawless the first time around. Much love!
Yeah, love to see his work-arounds, and to show that the final result will be good anyways. My favorite was when he fixed his peanutbutter mousse for the peunutbutter mousse cake with choclate ganache. Very few things are ever ruined if you just try to fix them :)
OMG this video almost brought tears to my eyes... This pie was the favorite of my mother & me.. She passed away in 2017, so after watching another of your videos & this was an option to watch I got super excited! My mom & I fell in love w/this pie after having it @ an Irish pub here in Cincinnati & when we went back some months later, mostly for the pie cuz the food was just OK, our hearts were broken to find they no longer had it on their menu.. But my mom, although heartbroken but not defeated, found a recipe & made the pie @ a family dinner, she & I were the unofficial family cooks.. It was such a hit that the only complaint was from my aunt, her eldest sister, Jamie (yes my mom's name was also Jamie) you only made 1 pie?!?! Thx for helping me have great memories of my mom & I enjoy your channel soooo much!
@@antichef scientifically proven that the two most powerful sources to take us back to a memory are smells and food. Sometimes the same thing, but obviously not always (and hey, sometimes a smell reminds us of something terrible, it's not all gravy).
I just love the panache and coordination you demonstrate in your shows - catching bowls falling from the heavens, lobbing butter into a pan from 3 feet away, karate chopping an onion or orange from 2 feet above, the dangerous practice of starting your hand mixer before you have the paddles IN the bowl of whatever you are mixing. Not surprising that you enjoy the theatrical presentation with your film background. Keep it up!
OK so I made this pie, including making my own dolce de Leche which is very easy, I would recommend assembling this pie very close to serving it and anything you’re not eating make sure you keep it in the fridge. We had this out on the counter for probably 10 or 15 minutes after pulling it out of the fridge and it was runny. And I also added an additional half teaspoon of sugar to the whipped cream and also added an additional half teaspoon of instant espresso powder to the whip cream. It was delicious. Next time I make it I will probably only use one can of The dolce Leche, and add more bananas. Hope this helps!
Whenever I accidentally set off my fire alarm while cooking (I swear it's not that often!), I think to myself, "This is my way of testing my fire alarm. At least I know it will work in an emergency." 😉😄 That's what I tell myself, anyway.
Hello! Love your videos! Wanted to give you some tips from the last couple times I’ve seen you do pie crust type recipes: roll the dough in a ball and then flatten it a bit before chilling- then roll it out into a circle, place your plate on top to make sure it’s big enough and has enough for a lip/edge. So much easier than rolling it into a square and trying to make it fit and then cutting extra pieces to make the edge! Also, use all of the dough in the recipe. Don’t roll it too thin and then have “extra”- use the entire dough to have a nice sturdy end product! Keep it a circle, and you’ll be sailin! 😊
Watching the start of the vid reminded me of my late husband and how I’d wind him up about ‘banoffee’ I’ve just been telling my son about the day his dad realised it was a portmanteau. We’re making it today x
Appreciate you. I can be down in the dumps for whatever reason I watch your videos. .I am totally laughing, and writing shopping list ..You make it ok to not be perfect at everything you cook ,I simply love your video's Keep it going Anti-chef
@@AlicenSoundGarden Have never seen it here in the northeast and I do buy sweetened condensed milk so I suppose that would be right next to it? Maybe I need a much larger supermarket to visit than the 4 I usually go to?
Thank you for always making me feel like a rather accomplished baker (or at least a much less messy one!). Your show is always fun and I love how you never give up and challenge yourself beyond what seems possible or reasonable to me.
I was a pro baker. We are all messy. Because we don't usually have to clean the floors and mats. 😅😇 Unfortunately, now that I'm a non-pro, I can't seem to break the mess habit even though I'm the one that has to clean it up. Bad habits, people! Don't ignore them because vermin.
I appreciate your intrepid attitude in the kitchen! The greatest skill anyone can acquire in cooking is learning what to do when things go haywire. Thank you for leaving in the errors and explaining the solution you came up with. Even the errors, maybe especially the errors, are valuable, teachable moments.
Awesome! I tried to make banoffee pie once but I overcooked the sugar so it became a hard toffee after it cooled in the pie crust 🤣 Impossible to eat that way!!
I'm so delighted to finally see someone using a proper pastry base instead of opting for biscuits! It's so so so sweet already, you don't need to go for that. Yes I'm biased because I actually used to work in The Hungry Monk (albeit as a kitchen porter) and was running around the place ever since I was small, but that original recipe really is all you need. Though perhaps it could do with being a touch more descriptive! It's still so crazy to think how that pie went all around the world. Jevington is so tiny you could blink and miss the place, and my goodness I sure do miss the Hungry Monk, its people, and what it had to offer the world. One thing, with love, it absolutely was not a gastropub. It was a traditional fine dining restaurant, just a bit more relaxed than some.
You are so fun!!😂 this is my reality when I try to bake...start doing my best and then this happens and that happens..you show it like it is, and it looked delicious. Thanks❤
Thank you very much for explaining what Banoffee Pie is! I had heard about it way back when, but never pursued it. I think that even I can make this, except I won't put coffee grounds on the top. I will merely enjoy it with a good cup of coffee.
holy balls, that looks so rich. a can and a half of dulce de leche in one pie. my teeth hurt just looking at it. but i would still eat a whole pie if i could.
Nice to see you make a delicious British recipe! Personally I put a thin layer on caramel on the bottom, then the bananas, and spoon warm toffee on top, it gives a neater finish.
As a brazilian i'm screaming at the screen right now!! cause i don't know if you guys use "pressure pan" (i don't even know how to say that in english lol here we say "panela de pressão") or even have that in your country, maybe you could find it online, but with this pan the "doce de leite" takes about 10 to 30 min to get ready. It's a similar proccess that the one you made with boiling water but the pan closes in a way that the air inside it creates a pressure and everything cooks faster. Your life would be so much easier with this (especially if you like beans, we only cook our everyday beans here this way)!!! i hope you see this comment and, for everyone reading, go look for some videos about this on youtube if you want to, your mind will blow lol P.S. Love your videos and the way you are honest with us about the results and process. I wish you the best! 💙
Yes, we Americans have "panela de pressao". We call it a "pressure cooker". Some people have made a mint of money by redesigning the thing by adding fancy (and basically unnecessary) electronics and calling it a "One Pot". Then charging a ton of money for it, when basically it has been around for decades, and if you have a timer you can use the pressure cooker on the stovetop to do all the same stuff for way less cash. And yes, pressure cooking dry beans in a pressure cooker is the only way to do it.
Very tempting recipe yet again! Thank you so much for the entertainment and all the effects. I mean: smoke! That's next level! For taking of the ring of the pie, you can rest the bottom on something that elevates it, like a sturdy bowl or jar. The ring wil gall to its sides and you don't have to do the "reach through the hoop with the oven mittens" action. Keep at it, you're awesome!
The original crust is a short crust (though I'm perfectly happy with yours): 'With supermarkets creating their own variants, Mackenzie found himself agitated by some of the imitators, particularly those who used “that horrible cream in aerosol cans” instead of lightly whipped double cream, and those who ventured away from short-crust pastry to crushed digestive biscuits. At his memorial service, his son said, “If you ever make it with a biscuit base, expect a lightning strike from above.”'
Kuddos on your attempt to make dulce de leche from scratch. After making it from condensed milk, I'm sure you've now learned that while similar, they do not taste the same. I enjoy the one that comes from condensed milk, especially when it's almost beginning to burn. But to me, a hispanic who has grown up eating dulce de leche, the real dulce de leche (arequipe -in Colombia) is the one sold as such. No shame in purchasing it online. Think of it as if you're buying Nutella. Some of the best brands I've found are: Arequipe Alpina, Chimbote dulce de leche tradicional, Havanna dulce de leche, and La Serenisima. I just don't want you to desist from making alfajores again just because making dulce de leche is so time consuming. Also, the fresher the alfajor cookie the better. You are doing great Jaime! Keep it up and you'll soon be teaching us your own recipes!
I always thought this was American. When i think sweet pie i think America. Also that pie crust was making me so anxious. Also you can buy the caramel ready made 😁
Well, you learn something new every day. For some reason, I thought Banoffee pie was an American dish. Turns out it's from just up the road. That pie looked magnificent, I might have to pop out for some condensed milk...
Great video! Some tips for the pie crust. As someone said, the crust doesnt shrink if you let it rest in the freezer or even the fridge. Basically let the gluten relax a little before the oven. Also, for a baking weight, just use an even layer rice and tin foil, it's enough and will make sure you get an even base. You can even re-use the same rice every time. :) Good luck in the future, love your videos!
xD i was SO HAPPY when u said u'd be using condensed milk and just cooking it like omg even I breathed a sigh of relief at this approach since the other attempt, since u started talking about dulce de leche i was repeating to myself omg please dont try it again just use condensed milk please say it's condensed milk OMG IT IS CONDENSED MILK xD HAHAHAHAHAHHA the struggle was real with that one hahahahahahahahahahahaha
My neighbors always know when I take a shower 😂 I know when they shower too 😂. Our fire alarms are so sensitive they go off for the slightest temperature change. 😊
If you have a pressure cooker you can make the dulce de leche in 40 minutes. Take the label of you condensed milk cans and put them in your pressure cooker then pour water until covers you cans, put the lid on and after 40 minutes you have dulce the leche. DO NOT open the cans while is hot. Wait to cool down completely.
You can buy it in the can already made into dulce de Leche. And in my opinion, bananas need to be a bit more ripe.
Рік тому
Have you checked a speciality market? I refuse to think that something like this won't be available in a city like NY. I live in the countryside in a not-particularly-cosmopolitan country and yet dulce de leche (the C is pronounced as S because it comes from South America, not Italy) is available in medium size supermarkets. And you can find original ones from Argentine or Brazil in speciality shops.
Just watch the video where you made the pie I forget what it was called but it was the one where you set off you are smoke detector. As I mentioned before I am going through cancer treatment so I find your videos very entertaining however I wanted to mention that you can use old beans as high weights when baking off your crust to begin with. Thank you as usual for your hard work.
An easier and quicker base than making pastry is to crush a packet of ginger biscuits to a medium crumb, put in a pan with some butter and stir until coated. Then press mixture into the baking tin and refridgerate until firm (20 mins ish)
Really appreciate that you make mistakes and are honest about them. Its cool to see how you work around those mistakes too - so much more useful than all the over edited cooking channels were everything is made to look flawless the first time around. Much love!
Yeah, love to see his work-arounds, and to show that the final result will be good anyways. My favorite was when he fixed his peanutbutter mousse for the peunutbutter mousse cake with choclate ganache. Very few things are ever ruined if you just try to fix them :)
I find that one of the best qualities of his show ❤️❤️
Can bet that workaround will save somebody's ass down the road.
I agree
I love how I can tell where in his culinary journey he is based on the kitchen he is cooking in.
OMG this video almost brought tears to my eyes... This pie was the favorite of my mother & me.. She passed away in 2017, so after watching another of your videos & this was an option to watch I got super excited! My mom & I fell in love w/this pie after having it @ an Irish pub here in Cincinnati & when we went back some months later, mostly for the pie cuz the food was just OK, our hearts were broken to find they no longer had it on their menu.. But my mom, although heartbroken but not defeated, found a recipe & made the pie @ a family dinner, she & I were the unofficial family cooks.. It was such a hit that the only complaint was from my aunt, her eldest sister, Jamie (yes my mom's name was also Jamie) you only made 1 pie?!?! Thx for helping me have great memories of my mom & I enjoy your channel soooo much!
Loved reading that. Food memories can be a powerful, beautiful thing. Thank you for sharing.
@@antichef scientifically proven that the two most powerful sources to take us back to a memory are smells and food. Sometimes the same thing, but obviously not always (and hey, sometimes a smell reminds us of something terrible, it's not all gravy).
If you freeze the crust before baking (20 mins), it will stop the shrinkage
Oh wow I didn’t know that. Cool. Thanks
Just put a frozen in oven
I just love the panache and coordination you demonstrate in your shows - catching bowls falling from the heavens, lobbing butter into a pan from 3 feet away, karate chopping an onion or orange from 2 feet above, the dangerous practice of starting your hand mixer before you have the paddles IN the bowl of whatever you are mixing. Not surprising that you enjoy the theatrical presentation with your film background. Keep it up!
God, you make me laugh! It's so good to watch someone making honest mistakes in the kitchen!!! Bravo!
I love this with a drizzle of melted bittersweet chocolate in between the bananas
Super!
OK so I made this pie, including making my own dolce de Leche which is very easy, I would recommend assembling this pie very close to serving it and anything you’re not eating make sure you keep it in the fridge. We had this out on the counter for probably 10 or 15 minutes after pulling it out of the fridge and it was runny. And I also added an additional half teaspoon of sugar to the whipped cream and also added an additional half teaspoon of instant espresso powder to the whip cream. It was delicious. Next time I make it I will probably only use one can of The dolce Leche, and add more bananas. Hope this helps!
Nice! A British friend of mine makes her base using crushed Mcvities Digestive biscuits and its lovely!!
Whenever I accidentally set off my fire alarm while cooking (I swear it's not that often!), I think to myself, "This is my way of testing my fire alarm. At least I know it will work in an emergency." 😉😄 That's what I tell myself, anyway.
dry beans are great for weighing the pie and reusable and cheap ;)
Jaime, you mentioned the name of a restaurant from my home county of which I had not heard or thought about in decades. Thank you so much.
Hello! Love your videos! Wanted to give you some tips from the last couple times I’ve seen you do pie crust type recipes: roll the dough in a ball and then flatten it a bit before chilling- then roll it out into a circle, place your plate on top to make sure it’s big enough and has enough for a lip/edge. So much easier than rolling it into a square and trying to make it fit and then cutting extra pieces to make the edge! Also, use all of the dough in the recipe. Don’t roll it too thin and then have “extra”- use the entire dough to have a nice sturdy end product! Keep it a circle, and you’ll be sailin! 😊
Watching the start of the vid reminded me of my late husband and how I’d wind him up about ‘banoffee’ I’ve just been telling my son about the day his dad realised it was a portmanteau. We’re making it today x
Appreciate you. I can be down in the dumps for whatever reason I watch your videos. .I am totally laughing, and writing shopping list ..You make it ok to not be perfect at everything you cook ,I simply love your video's Keep it going Anti-chef
Not sure about the states, but here in Australia you can buy that dulce de leche stuff already pre done in a can. It’s called top and fill.
Yes, also in California
Yes, in the states we can buy it. It’s in most stores. Lol
@@AlicenSoundGarden Have never seen it here in the northeast and I do buy sweetened condensed milk so I suppose that would be
right next to it? Maybe I need a much larger supermarket to visit than the 4 I usually go to?
It's not as good as using the boiled tin method though. It tastes different.
They have it in NY/NJ/CT. If your store doesn't have it, try a store in a more Hispanic area. Some stores will even have it in the Hispanic food aisle
Thank you for always making me feel like a rather accomplished baker (or at least a much less messy one!). Your show is always fun and I love how you never give up and challenge yourself beyond what seems possible or reasonable to me.
I was a pro baker. We are all messy. Because we don't usually have to clean the floors and mats. 😅😇 Unfortunately, now that I'm a non-pro, I can't seem to break the mess habit even though I'm the one that has to clean it up. Bad habits, people! Don't ignore them because vermin.
Like Chef John says, Never let the food win!
I'm glad you discovered the easy way for dulce de leche. I usually open the can, set it in boiling water and cook away. Your way looks even easier!
I appreciate your intrepid attitude in the kitchen! The greatest skill anyone can acquire in cooking is learning what to do when things go haywire. Thank you for leaving in the errors and explaining the solution you came up with. Even the errors, maybe especially the errors, are valuable, teachable moments.
I heard it here in the BX! 😂🤣😂 That's the beauty of living in apt buildings. LOL
Awesome! I tried to make banoffee pie once but I overcooked the sugar so it became a hard toffee after it cooled in the pie crust 🤣 Impossible to eat that way!!
This is my favourite dessert! I usually choose it in lieu of birthday cake. Very entertaining video, as always!
I'm so delighted to finally see someone using a proper pastry base instead of opting for biscuits! It's so so so sweet already, you don't need to go for that.
Yes I'm biased because I actually used to work in The Hungry Monk (albeit as a kitchen porter) and was running around the place ever since I was small, but that original recipe really is all you need. Though perhaps it could do with being a touch more descriptive!
It's still so crazy to think how that pie went all around the world. Jevington is so tiny you could blink and miss the place, and my goodness I sure do miss the Hungry Monk, its people, and what it had to offer the world.
One thing, with love, it absolutely was not a gastropub. It was a traditional fine dining restaurant, just a bit more relaxed than some.
You are so fun!!😂 this is my reality when I try to bake...start doing my best and then this happens and that happens..you show it like it is, and it looked delicious. Thanks❤
Great channel! I'm so happy to have found you. :)
Thank you very much for explaining what Banoffee Pie is! I had heard about it way back when, but never pursued it. I think that even I can make this, except I won't put coffee grounds on the top. I will merely enjoy it with a good cup of coffee.
Left in the fridge for an hour or 2 allows the flavours to infuse together and it tastes even better
holy balls, that looks so rich. a can and a half of dulce de leche in one pie. my teeth hurt just looking at it. but i would still eat a whole pie if i could.
Whoa... my absolute favorite!
Nice to see you make a delicious British recipe! Personally I put a thin layer on caramel on the bottom, then the bananas, and spoon warm toffee on top, it gives a neater finish.
As a brazilian i'm screaming at the screen right now!! cause i don't know if you guys use "pressure pan" (i don't even know how to say that in english lol here we say "panela de pressão") or even have that in your country, maybe you could find it online, but with this pan the "doce de leite" takes about 10 to 30 min to get ready. It's a similar proccess that the one you made with boiling water but the pan closes in a way that the air inside it creates a pressure and everything cooks faster. Your life would be so much easier with this (especially if you like beans, we only cook our everyday beans here this way)!!!
i hope you see this comment and, for everyone reading, go look for some videos about this on youtube if you want to, your mind will blow lol
P.S. Love your videos and the way you are honest with us about the results and process. I wish you the best! 💙
Yes, we Americans have "panela de pressao". We call it a "pressure cooker". Some people have made a mint of money by redesigning the thing by adding fancy (and basically unnecessary) electronics and calling it a "One Pot". Then charging a ton of money for it, when basically it has been around for decades, and if you have a timer you can use the pressure cooker on the stovetop to do all the same stuff for way less cash. And yes, pressure cooking dry beans in a pressure cooker is the only way to do it.
Very tempting recipe yet again! Thank you so much for the entertainment and all the effects. I mean: smoke! That's next level!
For taking of the ring of the pie, you can rest the bottom on something that elevates it, like a sturdy bowl or jar. The ring wil gall to its sides and you don't have to do the "reach through the hoop with the oven mittens" action.
Keep at it, you're awesome!
gall = fall
YAY!!! WHAT A SURPRISE THANKS JAMIE ! IM TRYIN THIS LOOKS SO DELICIOUS AND LOOKS GREAT!
Hilarious as always, Jamie! Your editing is so damn funny. That pie looked amazing!!
you can use a pressure cooker to make doce de leite as well, take around 40 minutes to cook
Banoffee Pie was huge in the UK. It's kind of fallen out of fashion, but I still go for it when it's on the menu.
That’s how I make it too but I put cans in my slow cooker lol. Watching this now my friend
The original crust is a short crust (though I'm perfectly happy with yours): 'With supermarkets creating their own variants, Mackenzie found himself agitated by some of the imitators, particularly those who used “that horrible cream in aerosol cans” instead of lightly whipped double cream, and those who ventured away from short-crust pastry to crushed digestive biscuits. At his memorial service, his son said, “If you ever make it with a biscuit base, expect a lightning strike from above.”'
omg I freaking love this guy
Kuddos on your attempt to make dulce de leche from scratch. After making it from condensed milk, I'm sure you've now learned that while similar, they do not taste the same. I enjoy the one that comes from condensed milk, especially when it's almost beginning to burn. But to me, a hispanic who has grown up eating dulce de leche, the real dulce de leche (arequipe -in Colombia) is the one sold as such. No shame in purchasing it online. Think of it as if you're buying Nutella. Some of the best brands I've found are: Arequipe Alpina, Chimbote dulce de leche tradicional, Havanna dulce de leche, and La Serenisima. I just don't want you to desist from making alfajores again just because making dulce de leche is so time consuming. Also, the fresher the alfajor cookie the better.
You are doing great Jaime! Keep it up and you'll soon be teaching us your own recipes!
Great job! That looks delicious.
Always presenting entertaining content!
So, it's name makes sense!? It is huge revelation to begin my week.
Love the fire alarm.
You can make the dough in a food processor, press it into the tart pan, no need to roll.
you can put the condensed milk cans in a pressure cooker with water and it should be done in 30 to 40 min
Thank goodness we can buy caramel condensed milk in South Africa.
I always thought this was American. When i think sweet pie i think America.
Also that pie crust was making me so anxious.
Also you can buy the caramel ready made 😁
Buying ready made dulce de leche is cheating!😂 That crust also added to my anxiety too
I haven't seen banoffee pie in USA yet ☹️
If you have an Instant Pot you can pressure cook the cans of condensed milk for about 35 minutes and you’re done.
Caramel is sugar only, no milk or cream.
I use parchment paper topped with chick peas when I'm blind baking.
that looks like pure gold!!!!
Patching the pie crust hmm.... I guess it worked out. Love your new chefs knife. I'm too rough and ding mine up.
Well, you learn something new every day. For some reason, I thought Banoffee pie was an American dish. Turns out it's from just up the road.
That pie looked magnificent, I might have to pop out for some condensed milk...
Great video!
Some tips for the pie crust. As someone said, the crust doesnt shrink if you let it rest in the freezer or even the fridge. Basically let the gluten relax a little before the oven.
Also, for a baking weight, just use an even layer rice and tin foil, it's enough and will make sure you get an even base. You can even re-use the same rice every time. :) Good luck in the future, love your videos!
I keep a jar of dry beans which I use again and again for pie weights.
Fantastic. Really enjoy your videos 👍
So. Варёная сгущенка. We have this stuff in stores. I remember my grandpa making this, a whole pot, and they blew up and covered kitchen in itself
Great recipe 👌
r my great aunt used to make it for the pub . Good attempt
I just nuke the sweetened condensed milk in the microwave.
BOOM!
xD i was SO HAPPY when u said u'd be using condensed milk and just cooking it like omg even I breathed a sigh of relief at this approach since the other attempt, since u started talking about dulce de leche i was repeating to myself omg please dont try it again just use condensed milk please say it's condensed milk OMG IT IS CONDENSED MILK xD HAHAHAHAHAHHA the struggle was real with that one hahahahahahahahahahahaha
My neighbors always know when I take a shower 😂 I know when they shower too 😂. Our fire alarms are so sensitive they go off for the slightest temperature change. 😊
If you have a pressure cooker you can make the dulce de leche in 40 minutes. Take the label of you condensed milk cans and put them in your pressure cooker then pour water until covers you cans, put the lid on and after 40 minutes you have dulce the leche. DO NOT open the cans while is hot. Wait to cool down completely.
Love what a great job you did. I bet there isn't much left if any?
Hahahahaha i gotta watch this guy again!!
Great.
Prounounced: dool-seh-deh-laychay.
That was easy!
Wow this looks epic!! 👌
Powdered sugar is nicer to put in whipping cream than granulated
Even most Mexican abuelas will make dulce de leche from a condensed milk can. Pretty much nobody makes it from scratch anymore.
If he keeps this up he'll be paying a visit to cardiovascular heaven before he knows it
YUM!!!!!!
I thought it was Australian. Regardless, it’s sooo good, and almost enough to turn me from a cake into a pie person.
lmfao i thought it was bananas and COFFEE xD
Use dried beans as a pie weights
I'm from Sussex and this is my favourite pudding but with a biscuit base not pastry!
If you lay the crust into the pan, instead of stretching it as it falls into the pan, it won't shrink!
YUM
Easy dolce de leche... sweeted condensed milk , 30/45 min in a pressure cooker... have fun!
Haa haa! You crack me up. You should buy ceramic pie weights. This looks delicious.
You can buy it in the can already made into dulce de Leche. And in my opinion, bananas need to be a bit more ripe.
Have you checked a speciality market? I refuse to think that something like this won't be available in a city like NY. I live in the countryside in a not-particularly-cosmopolitan country and yet dulce de leche (the C is pronounced as S because it comes from South America, not Italy) is available in medium size supermarkets. And you can find original ones from Argentine or Brazil in speciality shops.
What about meringue instead of whipped cream for the top? And then you can cook the bananas a little when you are toasting the luscious meringue.
That would probably be pushing the already sweet dessert over the edge! There would need to be something else pretty sour to balance it out.
Just watch the video where you made the pie I forget what it was called but it was the one where you set off you are smoke detector.
As I mentioned before I am going through cancer treatment so I find your videos very entertaining however I wanted to mention that you can use old beans as high weights when baking off your crust to begin with.
Thank you as usual for your hard work.
DOOL-say dey-LEY-chay 😄
“I was in the pool, I was in the pool!’
Like a frightened turtle!
@@antichef Hilarious!
You know they sell dulc de Lethe in the cans already made
Y'all do realize you buy dolche ready made in a can. In south africa it's called caramel treat.
God Bless the Anti-Chef 🙏 👨🍳
God Bless President Trump 🙏 🇺🇲
A saucepan, especially cast iron, is way too heavy for a pie weight. Use dried beans, or buy porcelain beads as pie weights.
Yessss!! But with a buttery biscuit base (100 points if you get the reference)
I’m so curious. Have you put on any weight?
An easier and quicker base than making pastry is to crush a packet of ginger biscuits to a medium crumb, put in a pan with some butter and stir until coated. Then press mixture into the baking tin and refridgerate until firm (20 mins ish)
Really good for apple pie! 🥧
sir will you teach me coocking.?? i love your food. your country food.
I don't have a sweet tooth or like bananas. But enjoy watching your channel even when you're cooking something I wouldn't eat.
I think the pan for blind baking would mess with the crust even aside from the weight. Soaks up way too much heat that needs to go into the crust.
This is hilarious. xD
Frankenpie❤
Original recipe says to split the bananas lengthwise and fit them to the curve of the crust. Any reason you did it differently?
OK FUN.
I know it’s and old video but for those viewing now, it’s pronounced “dool-say de leche”