I Made the Most Luxurious Banana Split Recipe Ever Created
Вставка
- Опубліковано 1 чер 2024
- Thomas Keller & The French Laundry's Banana Split recipe from the French Laundry cookbook.
🚩Support the Channel on Patreon!
/ antichef
🚩I'm on Instagram
/ antichefjamie
🚩 Merchandise
anti-chef-shop.creator-spring...
🚩What I Use (Amazon Store)
www.amazon.com/shop/antichefj...
Thomas Keller's French Laundry Cookbook:
amzn.to/3UpM7Mp
Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
The Way to Cook cookbook:
amzn.to/3IJWnva
Music: www.epidemicsound.com
#frenchlaundry #thomaskeller #antichef
Recipe from French Laundry cookbook:
(12 servings)
Banana Ice Cream:
6 large bananas
2 to 2.5 cups cream
2 to 2.5 cups milk
1 cup sugar
1/2 vanilla bean
10 large egg yolks
pinch of kosher salt
Crêpe Filling:
Banana Puree (left over from ice cream recipe)
9 oz white chocolate
1/4 tsp kosher salt
few drops lemon juice
Dessert Crepe recipe:
(14 to 18 crepes)
1 cup (4 oz) flour
pinch salt
3 large eggs
1 1/4 cup milk
4 tb butter, melted
1 tb sugar
1 tsp vanilla
Chocolate Sauce:
8 oz bittersweet chocolate, chopped
1 cup heavy cream
1 tb light corn syrup
1 1/2 to 2 cups sweet whipped cream
maraschino cherries - Розваги
Jamie making a banana split while it sounds like the purge is taking place outside is a whole mood.
😆😆😆
I will never get tired of The Vanilla Bean Incident. (Love you!)
Never forget… 😂
Do you remember what recipe video it was? I want to share it with a friend who is now growing vanilla beans.
It’s like the Calvin and Hobbs Noodle incident. It’s ever present
@@LABdk “Why the CRONUT took me a WEEK to make”
ua-cam.com/video/FRUjvNH52c4/v-deo.html
Yes! Its like a "9\11" moment for me. I will always remember exactly where I was and what I was doing when the infamous event happened 😂❤
🤣🤣
Recipe counts: bowls: 11, strainers: 5, pots/pans: 5, whisks: 5. Good God man, you have tenacity!
Straining a crêpe batter is insane, I have never done that, there was never a need to do that. And yes, the amout of bowls and containers is abs insane, so much of the good food gets wasted 😢
Your commitment to the "equipment gnome in the ceiling" bit is delightful.
I always thought it was Julia 😭
@@mellowmanta8975 One simply does not shout orders at the culinary royalty that is Julia.
@@BraxtonHoward think she’d cause more chaos 😂 Jacque Pepin would like some words 🤣
That ain't no "bit"!
Is the equipment gnome canon :D
Must be a record for most number of bowls & strainers used for a single recipe 🎉
I know, right?! I just kept thinking I've done four course dinners for six that didn't use up that much cookware. Damn!
I was thinking that too! Lots of toys to make this dessert, but it looks sooooo worth it 🤤
Of course that will require that much bowls and strainers, it's a Thomas Keller recipe the man is notorious for his intricate steps in creating a recipe.
Yes! Sometimes it seems like there’s so much transferring of a mixture that it must lose a significant portion of its volume by the time it’s done.
Yeah, after the 4th or 5th bowl, I figured the difference in taste between this and a traditional banana split would be negligible. 🙂
FYI, there is a lot of lovely vanilla flavor left in those vanilla beans you used for the ice cream custard.
Whenever you use vanilla beans, when done, bury the bean in a large jar of sugar. Add more beans as you use them. After a few weeks, you'll have a lovely vanilla sugar, excellent for coffee, sprinkled on cookies or crepes, etc. As you use the sugar, keep refilling the jar, and you'll have good vanilla sugar for several years. Eventually, the beans will lose their flavor, and you'll want to start over.
If you have a lot of beans, jars of vanilla sugar make good gifts, especially if you provide directions to refill the sugar whenever the level drops to 2/3 full.
When I started to make swedish cookies in US I was perplexed in not findinf vanillasugar in the store. In Sweden they sell confectioneers sugar with vanilla flavour in it in a regular jar. :)
grind the dryed vanilla beans in a coffegrinder and mix it with the vanilla sugar for more extra flavor
You can also put them in a bottle of brandy to make vanilla extract.
Question for you:
Did you mean the pods?
Now that I know this, I may finally feel that buying vanilla bran is worth the high price.....especially since I always thought it was "use once and done."
@@suran396 Yes, once you have scraped out the contents (which contain the most intense flavour), this is how my mom (and myself and everyone I know) always use the “leftover” empty pod, though usually not for recipes where you boiled it along with its contents.
If you already boiled it, it may not have that much flavour left, of course. And the moisture it has soaked up be a bit of a hassle, though the sugar will probably soak it up, but I’d say even that’s worth experimenting with.
After all, the worst case scenario is having to discard a bit of sugar, second best/worst case is that it only gives a bit of vanilla flavour. Hardly something that doesn’t make it worth the try.
Jamie's Canadian accent becomes that much more apparent when he says the word "out" 5 times in quick succession lmao
@Turbovec Americans are the ones with the accent:-)
@@DaniElleBeesBuzz *everyone* has the type of accent that they have??
Love accent !!!😊😊😊
Canadian accent? I'm Canadian and wasn't aware we had one, but I will take that as a compliment! 🥰🇨🇦
"How am I supposed to make a banana split under these circumstances?" Ahh, the age old question that all the greats must ask at some point in their careers 😂 ❤
There was entire action movie going on outside.
I personally think The Whiz Kid should not be a onetime nickname... I laughed at that one... But hey, I'm easily amused...
Haha! It may return! I never know what I’m gonna call it until I’m in the moment
The vanilla seeds never gets old, it makes me laugh every time. 😂
OMG, I totally forgot about your "Seedless" Vanilla Pods, Jamie!🤣🤣🤣💖
This was a tour de force! And while the dessert looks and sounds (and surely tastes) incredible, I question the enormous amount of in-between washing-up of the "bowling downpour" (I counted 10), glass jugs (8), strainers (3 plus 1 tamis), spatulas (4), measuring cups, pastry scrapers, whisks, (wooden) spoons, saucepans, squeeze bottle, piping bag and nozzle, ice cream scoop, miscellaneous utensils like knives, offset spatula, frying pan, ladle...... not forgetting Steve (formerly known as Whiz Kid and Pulsator) - twice, immersion blender and beaker, "Whitey Ford" with her 3 elements (the connection between a gelato machine and baseball is unclear at this stage) and the wiping and/or scrubbing of the wooden board at least 4 times during this episode. These videos take so much more than cooking, filming and editing. I for one hugely appreciate the hard work (and unwitting humour)
think about those bloggers who put every single ingredient in a separate plate to only show it for 3 seconds in the video 😂
Thomas Keller obviously doesn't have to worry about washing dishes- Lol!
Agree! Having experience with day-to-day basic life cooking... all i can think about is all the washing and cleaning up that Jamie has to do in each video. He makes it look easy in the video but he don't fool me haha...I know he works super hard behind the scenes! lol. Not to mention the delightful editing he does.
Remember that this is typically made in a busy kitchen with at least one dedicated dishwasher person and lots of staff making the different parts.
Ok I’m officially sold. I’m putting TK’s book on my wish list. It’s so nice of Julia to keep dropping you bowls from heaven, even though you’ve moved on to other Chefs. She must be so proud of you! 😄
I don't care if the cherries fell off, this was a triumph! Well done, Jamie.
Your neighbors are so kind for lending you all their bowls and sieves through the hole in your ceiling like that
Next time you make an ice cream I’d suggest making it first and allowing it to fully freeze while prepping the other components. You could also do it the day before. The big issue is commercial ice cream freezers actively freeze and maintain subzero temps while churning. Home gamer “freezers” don’t. You still need to finish it in the ice box after so it’s firmer than soft serve. This recipient seems like it’s made for a production kitchen so a slight adjustment is okay. All the flavors were still there and it sounds amazing.
I have the same ice cream maker. You definitely need to freeze the ice cream overnight if you want to be able to scoop it. Also take the custard and refrigerate it fully. You can even put in the freezer for an hour before churning. The closer the custard is to freezing before you churn will keep the tub cold longer.
I've got an ice cream maker with a refrigeration unit and I *still* make my ice cream one day ahead and freeze overnight.
I’m really surprised Stanley hasn’t reached out to you for a tape measure sponsorship deal😂
Stanley probably isn't watching a channel called "Anti-Chef" to see where their tools might be in use.
@@gloriab357 😂
@@gloriab357 It was merely an attempt at humour 😀
That’s my favorite part. When he pulls out a tape measure to measure everything I think it’s just hilarious.
@@pointermom7641 I love that he keeps it *right* there, too.
The Vanilla Bean Incident will live forever in the minds of all your subscribers around the world who shrieked "NOO0000!" into their screens. But for me, the hail of ice cubes just cracks me up. A Soupy Sales-style moment (some of you may remember)
What was the video where he tossed the vanilla seeds. I've seen it but can't remember which video and would love to re-watch it.
@@Elizabeth-ju5dy I am in the same boat. Can't forget it, can't remember the exact ep.
@@Elizabeth-ju5dy ua-cam.com/users/shortsVrR54MSdi3U?feature=share
Honey, you have got to allow your ice cream to ripen for at least four hours in the freezer. Put wax paper on the surface to keep its quality as it firms up. But thank you for making one of my favorite Thomas Keller desserts. And don’t forget the incredible recipe on page 313 to honor Sally Schmitt. That is one worth doing for a video!
We saw it! It may have only been for a moment but we saw it!
Jamie, you've gotta remember the photos in cook books aren't the actual foods because they melt. As far as when he serves in his restaurant, he's got super deep freezers to solidify dishes before being served. We saw the vision and your tummy doesn't care what it looks like. 🤩
Lol also Jamie's portion sizes are ten times bigger that dish is about 3 bites at the French Laundry
I like Whiz Kid, too. Maybe the machine can just have multiple nicknames?
Or just Steve the Whiz Kid?
"How am I supposed to make a banana split under these conditions" just tickled my funny bone for some reason. Man, I hope you get your own show on the Food Network or something. This channel is gold.
I will never stop being amazed at how your ceiling provides bowls and sieves and now a tamis 😂🤘
The editing in this was pure gold. 😅
1:19 You truly have come a long way since then man and i'm very happy!
Your new Thomas Keller chapter is having an interesting effect: Where your Adventures With Julia was entertaining and informative, it did not make me wish I’d kept my Art Of French Cooking, far from it. On the other hand, where I never really had any interest in trying the rarified cooking of Thomas Keller, you make him seem quite accessible and the end results seem to be well worth the effort.
"Where's that freaking cherry?!" Just DYING! 😂😂😂
That looks incredible! The whole time, though, I was thinking that's an unusually large dessert for a bougie gourmet restaurant.
that chocolate sauce is really just ganache. which does make for a great chocolate sauce, but is also amazing as frosting and in many other places.
A 27-bowl recipe! And a heap of sieves 👍🤣🤣🤣🤣
Love to see how much you co-operate with your upstairs neighbor.
Very kind of them to let you keep your tools (and ice) up there.
😂
Hello, I’m enjoying your journey into the culinary world. Just a touch of advise from a pastry chef… take a dampened kitchen towel, shape it into a ring (doughnut) onto your cutting board or counter and place your bowl into the center. This will stabilize your bowl when you need to temper your eggs.
Little hint for you when chopping chocolate, especially if it's a thicker block. Use a bread knife, and lever it the way you would with a kitchen knife. It just destroys chocolate with no effort at all.
Watch your fingers though, since it'll do the same to them.
I think Whiz Kid is a perfectly acceptable name for your food processor! Well done :)
I actually prefer it.
SAME!!!
i like Prof hot chops. but i will live with whiz kid
Steve the Whiz Kid. All kids need a full name to be called when misbehaving.
You bring me great joy when you decide to use a new appliance with us. Reminds me of my husband who doesn't really read instructions until he is in the thick of it.😆
This is one of those times where the UA-cam algorithmn actually does something good. Got recommended one of your other TK recipe videos and loved it, every one I've watched since has been golden. As someone who professes to be a dab hand in a kitchen, you put me to shame, and you're proper friendly as well. Great work.
2:31 Got it! Glad to see that Steve has been named!
How do they vacuum and drop bowls to you at the same time?
Great job! You truly appreciate how unbelievable a chef like Thomas Keller and his team are when you try and recreate something, then realize just how hard it is to do it on their level. Definitely want to try this.
there is something so cinematographically appealing about the lopsided and falling apart sundaes at the end, incredible
The "Vanilla Bean Incident" never gets old 😆
Wiz Kid is a great name though!!!!
I think it’s an awesome name!
I love every time you mention the tamis (which I think you should name Tammy) because my favorite movie of all time is Babette’s Feast and there’s a brief conversation about a tamis because there’s a language barrier between a danish speaking character and a French speaking character
Also my favorite!🥰
That was a very good movie. All the talk about the Amatalado.
My favorite movie too
Also my favorite. Watched Babette's Feast countless times.
You'll never live down the vanilla crisis 😂 love you buddy! You really have grown so much! You're the beautiful chef (no anti- at this point, honestly) from the hat of lovely people we in the US are lucky to have.
I will never again scrape out the seeds from a vanilla bean without thinking of you Jamie!😂
One of my best memories of Banana Split, was this old-fasioned restaurant (closed after a huge fire...😒), with my kids (for almost 30 years ago) at their birthdays. The Banana Split was so huge, even adults had problems eating one. Easy made too.... 1/2 banana, then 3 different icecreams (vanilla, chocolate and strawberry), then whipped cream with cherries on top, and last ones 2 different sauces (chocolate and strawberry). Happy times! ❤
Ceiling god is really stepping up his game, sending infinite strainers and ice and even chilled bowlz!
Oooh wee! Looks divine and I applaud your tenacity and strength of character to air that vanilla bean clip.
It'll never get old. 🙂
whiz kid is the perfect name but I respect it
this looks amazing
the slow culmination of more and more dirty dishes, I felt that
Hi Jamie, I just love your show, and you! You make me laugh and worry all at the same time. I am 70 years old, love to cook when I have folks to cook for. I was raised by my grandparents who raised their children during the depression. So, I had to comment when on this episode you called the fridge, "the ice box", which is what I grew up knowing it as. You are such fun! Please keep up the great work you do; OH and who drops the bowls from above for you??? Your fan and friend, Maggy B - Mitchell South Dakota, USA.
tip: when you're scooping ice cream and it won't come off the scooper, rub your hand on the back of the scoop to heat it up and the ice cream will fall right off
My gawd, Jamie. This was amazing. Vanilla bean and all. You have blown up to the Chef to follow now. You always were in my eyes.
Love that you call them ‘Nanners
Cocker Spaniels and 'nanner" split do go well together! Lotsa kids, dogs & summer fun! Thank you& much appreciation! !
I have that ice cream maker-- it is relatively inexpensive, and just perfect. I like mine so much, that I got a second bowl to keep in the freezer so that I can make 2 different batches of 2 different flavours.
That’s an excellent idea. Were you able to buy the bowl separately?
I'm obsessed with your channel. I don't even like cooking, I can't cook anything advanced since I live in the dorm, but man, I've been binge-watching your videos for two months and they are always so entertaining and interesting. Good job
Chef Jamie you’ve come a long way over the years, and this episode was a gem of fine workmanship. So - just once can you do a video where ALL your ingredients, cookware, etc drop from the ceiling guy?
Raw eggs, glass jars of food, grapes, coffee beans in a paper bag that explodes, cherry tomatoes...
The opportunities for hilarity and disaster are endless!
@@uleubnerJust .... flour. Flour alone could.make an ungodly mess!
As delicious as it looks, thank you for making it completely clear why I happily pay $25.00 for a dessert like this on our anniversary. Bravo! Although, I kind of miss the disasters like the vanilla bean debacle. Great video. Thanks!
The person that vacuums upstairs, he or she is the person that throws you the bowls ❤
I have really been enjoying this channel. It makes me want to challenge myself a bit in the kitchen. And as much as I don't like banana's I really wanna try this recipe.
Try making the ice cream with something you do like. Maybe pineapple?
@@Allikattoo ooo that does sound pretty dope
Loved the attempt to remove some of the lemon juice- and the success of it!
The desperation to get a good shot as the ice cream ran away from the camera made me smile.
U have no idea of the empathy that I'm feeling right now. You're my spirit animal!
1) I feel like the soft banana and vanilla coulda put right through the tamis or the strainer, without putting it through a blender first. The fibres and the vanilla pod would've stayed in the tamis, anyway. 2) You can add a few table spoons of salt to the ice-water bath - it lowers the freezing point, so the bowl stays cooler longer.
I get so happy whenever I see an upload from you because it's guaranteed to be a good time! It's so wonderfully chaotic, full of heart and so damn entertaining!
Love the name “the whiz kid”!!!!
How about whiz master for the food processor and whiz kid for the immersion blender?
Thanks for clarifying the deepest lore on the kitchen appliances. As a deep lore aficionado I can only hope the lore eventually becomes deep enough that we have to create a wiki to track it.
Came home and settled into this after a rough day. Thank you for the wonderful escape! Did the trick!
This recipe calls for at least 1 more bowl to be perfection! 😂
I have to watch you every day just to keep my sanity 😅 don't ever quit!
Looks wonderful! For those who don't want to have to store an ice cream maker like that, there's an accessory package for the Silver Fox that has a freezer bowl and dasher that is very similar to the one you used. My father always claimed the banana split was the best dessert ever invented. I often serve it at dinner parties because I agree (though I've never made one this fancy).
I'm somewhat surprised at how fun it still is to watch these now that you know what you're doing. I agree that it's time to drop the "ANTI", but you're famous, now, so it's become a brand, not a description.
Re: Ice cream maker. I have a cheap plastic, battery operated one that you just turn on and throw in freezer. It's done when the weak little motor cannot turn the paddle any longer. For the once-a-year that I make ice cream, it's great.
Yes! Banana 🍌 anything!
With the leftover crepes you could take some vanilla pudding, add crushed pieces pistachios to it, roll it up - and they're delicious! Sprinkle with powdered chocolate.
The Vanilla Bean incident clip never gets old! 🤣
i'm with mona gonzalez on this one -- "stevie mix" is the best name i've heard so far!
genius
Great video! I am soo glad you got an ice cream maker! I bought one on sale 6 months ago and have used it at least once a week to make so many different flavors. Best purchase I've ever made on a whim! Keep up the awesome work!
Steve Machine, like Steve McQueen. Love it.
Trivial suggestion ('cause you get bombarded) - a trio of funnels in small, medium, & large sizes would be handy....like, I don't know...maybe if you had to pour chocolate sauce into a squeeze bottle. 😉🤭
Love your show. ❤
The Silver Fox has many attachment options like an ice cream maker. You use the power hub in the front.
“He shoots he scores” soooo Canadian 😂😂😂
My cocker spaniel barked with your neighbour's cocker spaniel. They are a coven, a mafia, designed to make us crazy. (but they are such good dogs ❤)
I'm gonna whip up a batch of this type banana split now- said no one- except Jamie 😂
Imagine the vanilla seeds soaking into the 'quicker, picker upper' 😅😅
Gosh, you are so funny and passionate. Thanks for the great humor and slick editing. Even your music edits are on point. Such an all around first rate talent.
Any type of "Nanna's" are good "Nannas" looks like great recipe 🍌
You ought to buy B. Dylan Hollis' "Baking Yesteryear". It's full of old recipes from the 1920s through the 1980s.
Being 60, I was raised on these types of foods, and still make them. My recipes are similar, but original from my grandmothers and mother.
Somehow it's only June & I'm already getting excited for your annual ranking of this year! You've grown so much! Crazy to think what a mid-year review would look like and how it would stand up at the end of this year 👀 also wow this looks truly beautiful
Amazing video! As always so fun to watch. But the 8 min apple ad, THAT WAS NONE SKIP, killed the vibe.
Right as I'm watching this I got a notification about the vanilla incident that I didn't know about, but now I do! 😂
You might be pushing the limits of whatever deity is in charge of providing you bowls. That ice came down with contempt.
I’m surprised you didn’t get the ice cream churn attachment for the KitchenAid (aka Silver Fox).
The ice cubes 😂😂😂
It’s so funny to me when he whips out the tape measure
Hint- have a cup of hot water nearby when scooping icecream - after every scoop dip in hot water and wipe before next scoop. Voila - easy scoop.
You know, short cords for kitchen appliances are actually a safety measure. Long cords are more likely to dangle, where they can become entangled in the appendages of passerby, thus pulling sharp elements and/or scalding contents all over, say, heretofore enthusiastic toddlers.
At least if you use an extension cord, the liability no longer rests with the appliance manufacturer. (According to the lawyers.)
I thought Steven would be THE nickname... but then you said "Whizkid" with such confidence thst I kind of love it.
You have grown a lot and it's been a pleasure to watch. Your channel is amazing; keep up the good work
There is an ice cream bowl attachment for the Silver Fox. I use mine often.
To your ice cream, churn, churn, churn
Vanilla seasoning, churn, churn, churn
I reacted viscerally to those cherries falling off, I was that invested.