Deadly Surprise Hiding in Julia Child's Apple Caramel Mold
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- Опубліковано 9 тра 2024
- Julia Child has no shortage of apple desserts. Today I'm making her Apple Sauce Caramel mold (Pommes Normande En Belle Vue)... I think it's a winner, if you avoid the shrapnel. Recipe from Mastering the Art of French Cooking v1.
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Ingredients (for 6 people)
4 lbs crisp cooking apples... like the Granny (Smith)!
1/4 tsp cinnamon
grated peel of 1 lemon
1/2 cup sugar
1/4 cup rum, cognac or apple brandy (optional, of course)
4 tb butter
4 eggs
1 egg white
2 cups lightly whipped cream flavoured with powdered sugar and 2 tb of rum, cognac or apple brandy (optional, of course ;)) - Розваги
We're gathered here today to remember Charlotte, who lived a long and full (of various apple desserts) life. She was a bit unpredictable, in a fun sort of way, and her last unmoulding was a triumph. She might have survived Normandy, if not for being on the stove burner, which caused her to smoke if I am not mistaken. And we all know how smoking will get you in the end. Charlotte, you were a good little mould. We will think of you fondly.
When he unveiled it, I was like, “he’s just in shock of how amazing it turned out. It looks perfect… wait, why is he examining the pot like it’s a crime scene?” When he finally let us know what he was so concerned about… _tears_ literal _tears_ just OMG, no!!!
RIP Charlotte
Spoilers! Lol.
Amazing eulogy 😔
Well, smoking pot is never a good idea while baking or getting baked. AND who knows HOW much metal (albeit unnoticeable) he has ingested over time? OH MY!
Petition to get a new Charlotte mold and try this again, please!!!
He's lucky. The lid is still good and hard to find. He just needs a restaurant grade mold.
What a boot to the head, Jamie. Julia's desserts always try to find a way to mock you.
It looked really delicious.
Yes please!!!!
Yes!
Yes!
Totally agree! That pudding looked delicious.
Tin melts at a low temperature, and since your mold is rather clearly lined with tin, I think you destabilized the lining when you burned the caramel the first time. I used an old tin-lined mold for many years, but I finally gave in to modern sensibilities and ordered a stainless mold online.
Lol, I didn’t know that tin has such a low melting point till it was too late. Bought an copper skillet at an antique store, paid $$ to have it re-tinned and ruined it the first time I used it.
I mean, you can melt tin really quickly with just a lighter. @@makelikeatree1696
Yes, the direct heat is probably what did it in. Copper pots and pans can be re-tinned fairly easily (there are still many companies providing the service, and you can even DIY it at home), but I don’t know about steel. It should be doable, but it isn’t as common as re-tinning copper, so it will take a little more work to find someone who can do it at a reasonable price.
It was certainly a good idea to abandon your old mold in order to get a new one - less likely to KILL you. I was thinking that he had perhaps ingested flakes of metal that were imperceptible at the time when using that mold in the past.
@@guitarbrad Metallic tin has extremely low toxicity and low absorption in the digestive tract. Eating it won't kill you.
Apples with a side of Attempted Murder by Charlotte, sounds like the ideal dessert for a Halloween party 🤭
Or a delicious Agatha Christie-like murder mystery where a suspicious smell is almonds is but a red herring [🤣🙊🌸😈 oh ... I crack myself up ....]
Sounds like a Agatha Christie book
@@victrola2007 "what I wanted to say Mister Butcherwood, the cook, who worked at a chemistry institute before laced the almond cake with lead, that melted into those small pebbles you found on poor Sir Gluttonys plate. Those weren't from the cake mold as we expected first."
When you unfolded it, I was just in awe of its beauty. So sorry about your mold going kaput!
Yes, a beauty, but the old saying applies..."All that glitters is not gold" Only in this case, all that glitters are tiny tin shards, sigh. 😐😒
Right? I was so sad that such a stunning desert was ruined. I would have cried then spent an hour picking the shards out
Kaputt? I thought that was a German word 😅
Same… 😞
@@eosrose6126English word loaned from German which ultimately derives from French
Yeah, tin lining melts at 450F/230C so putting it on the stovetop to remelt the caramel is what did the whole thing in. But don't toss your charlotte mold! You can get it re-tinned and it will be as good as new.
Shame about the mold. My guess is that it is/was lined with tin, which is prone to melting when the vessel gets too hot. Before stainless steel became available a lot of copper cookware was lined with tin, which had to be refreshed every so often. I fear you might have damaged the lining when you burnt the caramel. :(
i think this assessment is 100% accurate.
OMG, I have a small copper saucepan I've used for years & years & years. What will be the effect? Early onset dementia or something?
@@jvallas Is the saucepan tin lined? If not, no worries, just don't cook anything with vinegar in it, or cupric acetate might form (see en.wikipedia.org/wiki/Copper(II)_acetate) which is indeed poisonous. Many vessels used for cooking jams are unlined copper and most alcohol destillation is performed using pure copper vessels.
Re-tin it.
I think I speak for all your regular viewers.
Make it again Jamie!!
Yep.
Re-do with Charlie Two!
Kind of fitting that the last thing old charlotte made turned out looked immaculate. Kind of like the old girl knew it would be her last dish and she wanted it to be presented perfectly 🥲
RIP Charlotte du Mold
oh my god i was SO excited when you unmolded it because it was SO PERFECT and i was SO PROUD... and then learning that it basically had a frag grenade through it was like a gut punch 😭
I'm sure Miss Charlotte is happily watching you in heaven, along Scott, the snail. No cooking channel will give you adventure, drama, comedy and tears as Jamie's channel. Always a fun journey!
Yes, if Jamie ever designs another apron, it should have a memorial for Charlotte on it. Or maybe it could be a limited-edition double-memorial apron, with depictions of Charlotte on one pocket and Scott on the other!
SCOTT!! I forgot about Scott. LOL Happy "trails" (get it?) to them both!
Damn! Poor Scott.
Charlotte's retrospective brought a tear to my eye. She was a hardy little soldier who spent herself in her duty. We will never forget you, Charlotte. Until we meet again in that heavenly kitchen serving Julia and the angelic hoarde.
Just looked on Amazon and they've got Charlotte mold's now. Even have a flan mold that's shaped just like it but has a lid meant for water baths (to keep water out)
pastry chef central also has them in four sizes stainless steel
RIP 😢 Charlotte, we knew you well...she deserves a place of honor in your kitchen after creating so many desserts and so many memories 💜. The Charlotte Memorial at the end almost had me crying, oh man, how could a dessert mold have such life, such soul! My condolences Jamie, there will never be another mold as special as she...we're here for you, be brave, you will dessert again, I know you will 🌸
Can always repurpose mold as a container; perhaps put the Halloween candy in it?
Hi, I do retinning, someone asked me to weigh in here. Your Charlotte mold is tinned steel. The problem wasn't actually that you melted it (although it's not advisable to cook caramel on tin, because unlike with fruits and vegetables, meats, etc there's not enough moisture in it to regulate the surface temp), tin won't delaminate from melting. You just chipped off the shards with the knife, tin is a soft metal.
Contrary to the comments, tin is an ideal interior for a baking mold, it famously releases food easier than other cookware metals, and any metal mold will be preferable to an insulator like silicone, stoneware, glass, etc if you want a nice browned crust like you got here. Tinned copper would be best (pastry chefs still insist on tinned copper molds despite the expense because of the ease of browning and food release), stainless would be harder to unmold and a worse conductor than tinplate, so actually another tinned steel Charlotte would be your best bet if a copper one isn't in your budget. They're only like $20-30, you probably can't get it retinned for less than the replacement cost. And actually you could safely keep using this one if you didn't throw it out, although the gouged spots where the underlying steel is exposed will stick to food more and may rust if put away not oiled.
No. Don't work with toxic crappy flaky metals.
@@briannadickson2884 tin is a nontoxic element and can't flake in normal use. It's widely used as a food contact surface to line reactive metals like steel in industrial food processing and storage, as well as in many of the world's finest restaurants and bakeries. You're probably thinking of lead-bearing tin solder which is more commonly encountered outside of culinary contexts and is sometimes referred to as tin for short.
@@northcoastcopperYeah, coming in as an electronics manufacturer we do say "tinning" when we refer to running a bit of solder into a stranded wire or onto the tips of our irons, but that's not a scientific description of the metal we're using. I've never heard tin used as a noun in that context, but as a verb, 100%.
@@jasoncoates1835 Thanks for weighing in, good point
"Tinning" to an electrical engineer means putting lead solder and toxic rosin on something. Actual tin is fine. Like don't eat giant sharp shards of tin. But you eat bits of iron whenever you use an iron pan and it's fine.
When you unmolded I thought your look of shock was at how perfect the cake looked… metal in the cake was not what I was expecting 😭😂
Steve and Charlotte - together forever in Anti-Chef heaven. Salute!
RIP Charlotte 😢
I was super excited about the Charlotte mold making a reappearance, some of my favorite episodes have involved her. Tragic end to her reign but her last work was stunning. I thought how beautiful and then your expression changed 😆She shall be remembered fondly
Yeah, I couldn't figure out what he was investigating.
It's just the old charlotte mold!!! It's okay!!! This looks like overall a really wonderful success, it KEPT TOGETHER. You did great.
I kept saying 'don't eat it Jamie' at my phone screen but I didn't want to totally give up on it either.
I kept thinking about the sides.
I was so impressed with how it looked that I was willing to risk the magnetron in your microwave.
I'm going, "I don't see any shards on the sides. Can you cut a piece off a side, put it on a plate, stick it in the microwave for a few seconds and if there's no sparking there's no metal.
Then I thought, "oh yeah you're pretty free and easy with somebody ELSE'S microwave."
Just here to say i have been rewatching your old London videos and my 6 yo son joined in. Now he loves you and doesn't let me watch your videos when he is not there. The bowl falling is his the favorite bit i think more than any of his cartoons. And some of your fails/shenanigans had him pause, rolf and rewatch just to rofl. so, than you for being who you are. ❤
its fitting that the Charlotte mold gave you your best results youve had, while also metaphorically "taking a dump" on it at the same time of its death...ya did good kid..very good. metal shards and all.
I know the Anti-chef doesn't give up that easily! The do-over parts of your earlier videos are some of my favorite parts!
The heartwarming story of one man and a poltergeist learning to cook together.
😮 Charlotte would make a nice herb planter! 😊
it has been a pleasure to watch you grow from just some guy that really didn't know what he was doing to a competent home cook. i hope you have pride in your growth and know that every set-back, every mistake, every silly goose moment serves as a valuable learning experience. there will come a time when you will no longer need a recipe to make a fantastic meal, you will understand the methods and techniques to make a pile of seemingly random ingredients work in ways you previously couldn't have imagined.
Oh! So you did not gave up on desserts! Well done and good luck with future recipes!
That mold was certainly tin lined (the plutonium lined ones are extremely rare) Tin melts at around 450 F while while caramelization is taking place in the neighborhood of 350 so you were getting close even before burning the caramel, so burning may well have melted the lining.
Back in the days before stainless steel, tin lined copper pots were fairly common (since copper is relatively toxic and bad tasting if acid foods are cooked in it) but sometimes bare copper was used for cooking sugar. I wondered why until today.
Man what a bummer about the metal shrapnel. Reminds me of the time that I made a big pot of homemade spaghetti sauce with tomato paste from a glass jar, and while scraping out the last bits of tomato paste from one of the jars I noticed a chunk of glass missing from the bottom. I was so scared of eating glass shards that I had to throw the whole thing out.
My guess it couldn't take the combo of direct heat and melted sugar when trying to reheat the caramel on the stove top.
Oh my gosh, that looked absolutely perfect. So sorry about Charlotte, she did have a good run in her old age.
Wow. I was certain that without a buttered pan all that caramel would stick to the pan! ETA: Oh, no! Wrote this before seeing the pan disintegrated into the dessert.
Oh damn Jamie! I was so excited when you first unmolded. I thought "Yes its perfect!", then the bad news. Def vote to try this again if you get a new mold. Great video!
Caraway
Just in time for lunch with mom! *press play excitedly * ❤
I've been eagerly awaiting this. Welcome back, Charlotte pan.
And sirens!
Argh!!! What have you done?! You killed Charlotte pan.
Where are the first responders when you really need them? 😭
The in memoriam montage to Charlotte pan leaves me gutted. And shattered.
You truly embody the spirit of "Never let the food win". Good job, and it looked so pretty.
1:55 love your patriotic side coming up! Love canada man! 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
If you coat a mold with caramel like that again don`t bother with perfection; quickly poor the hot caramel to the bottom of the tin, then swirl it around and get it as far down the sides as it allows. It quickly cools and hardens. It doesn`t have to coat all the surface, I`m sure Julia didn`t bother too carefully either. Just live with the result, it is enough. With Creme caramel or your Apple mold ; the caramel dissolves in the moisture and turns into a liquid. I promise, you will not notice much difference, it sort of seeps in where it is suppose to go all by itself. It is the same for ceramic or glass molds, don`t bother having the caramel neatly all the way.
The pampered chef makes a wonderful contraption for peeling and coring apples. I highly recommend everyone buys one, it is my best friend in the fall.
May Scott and Charlotte live in peace in the big kitchen in the sky. LOL Super intriguing dessert. Applesauce and eggs essentially. It's going on my list.
So, basically an apple flan. I must try this! Looked amazing, sorry about Charlotte's demise. She went down like a trooper giving her all to you, Jamie. May she RIP alongside Scott.😢 ❤😊
14:44 Reminds me of the time I had to convince my parents to buy a new ice cream scoop cause the metal was coming off into our ice cream. Fun time lol.
Rest in caramel, Charlotte.
I was counting the seconds between hearing the sirens and Jamie saying, “I hope everyone’s okay.”
3:13
It looked beautiful and I would count it as a win! Get a modern mold and go forward!!!
Just wanted to take a moment to tell you that I absolutely love your show! It's funny, entertaining, and inspiring. You have inspired me to embark on my own Child, Keller, Hazan journey. It would be nice to see a video with all the essential gadgets, tools, pots and pans that you have learned any accomplished home cook needs.Blessings to you and your wife! Ps. If you are ever in the mood to try old school Hispanic dishes (Puerto Rican Cookery by Carmen Aboy Valldejuli) and Cuban (Cocina Criolla by Nitza Villapol). They are the Puerto Rican and Cuban Julia Child. They are legends in Miami and in my family aside from my parents, who were phenomenal cooks. Time to get a new charlotte pan!
“It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of light, it was the season of darkness, it was the spring of hope, it was the winter of despair.”
- Charlie Dickens, A Tale of Two Cities.
There is no better quote to describe how the Apple Caramel Mold came out. It looked perfect!! Sorry for your loss....
Oh nooooo!!!! I was so excited since it was such a good demolding, keep up the good work jamie!!!
😢 it was so beautiful!! You did amazing, dang mold!
Oh no!!!
I’m going to try it in a round ceramic casserole or pudding dish, like what I cook rice pudding and pumpkin pudding in.
noooooo! it looked so amazingly beautiful when you unmolded it ...and you made something that looked to work so well but it's inedible... goddamnit it thats rotten luck. i think you took it really well...i'd have been shattered.
So sorry about what happened to the mold. That dessert was beautiful! I think I’m inspired to get a Charlotte mold and try that recipe. Glad you did get any metal stuck inside you. Bon Appetit! 🍎
that looks beautiful! i can only imagine how good it is!
Awe haha I love the dedication at the end of the video ❤
Damn you, Charlotte mould! *shakes fist *
(but it's SO BEAUTIFUL! You really are a great cook!)
(does someone makes metal things and could make a Charlotte mould for Jamie? Can we kickstart one? Should we go to Etsy?)
I just started watching your videos a couple hours ago and I’m already hooked!
R.I.P. Charlotte Mould🫡🪦🕯️🍮
I literally checked into UA-cam to see if you'd posted anything, Jamie! Instantly happy over here!❤
Oh no, this nearly broke my heart! You were doing sooo well!
Love desserts and your channel man! Thanks🎉🎉🎉🎉❤❤❤❤
Well, the mold can always be used as a decoration (only) for the kitchen. Dang it, the dessert looked great, too.
Your videos have such a great flow, it's like I'm watching an action movie that also has an intricate plot, some romance, some drama, and some comedy to top it off. Bravo
Jamie, this was sooooo funny!! At first I thought you were just marvelling how perfectly it came out but the charlotte mold pulled a fast one you! The dessert looks great and thanks for the laugh 😆
You know we have to see you redo this!! What a bummer. That thing looked perfect!!!
Metal shards, and your demolding was perfect! Would love to see this again in a new Charlotte mold.
Looks gorgeous and perfect in spite of the metal meltdown. Might make a great planter. Or storage container for small kitchen items.
It molded so beautifully! So sorry for the loss of Charlotte. May she rest in Peace!
The compilation at the end 😂😂😂 you’re hilarious
I’ve been meaning to comment for some time. Love your adventures.I even thought about what tool I have in my stash to use to tackle Charlotte.
Congrats on that unmolding, btw, aside the metal shards, it slide off really beautiful.
Jamie, when you unmolded the dessert, it surely was a thing of beauty !! PERFECT !! So sorry about the shrapnel ... But it was very lovely !
i was so thrilled when the charlotte came out that clean - perfectly clean! absolutely heartbreaking about the charlotte mold. keep on keepin on your videos are such a bright light
It’s just old… oh well. Look forward to the new addition! Love the ode to Charlotte at the end.
Totally agree about the stickers.
Omg the joy I had when I saw the mold keep it's shape was crushed by what happened to the pan. I feel like crying
Man that is such a bummer, it came out looking so nice too!
💙Aw, bless your heart!
Beautiful. Absolutely sucks that you couldn't enjoy the entire experience of taste & texture.
A new piece for clue. 😁 Jamie did it in the kitchen with the Charlotte mold.
Man that looked so good.
This channel is one of the best channels I've stumbled upon on this whole website.
Have you learned anything from all of this cooking that's changed how you look at / make day-to-day meals? Or how you judge restaurant cooking?
This is very similar to Spanish flan (a custard) but instead of milk it is made with apples. Very intriguing recipe! You can make this again in oven safe ceramic ramekins for individual servings. You set your ramekins in an oven-safe casserole dish, place it in the oven, then pour your boiling water slowly into the casserole dish. I don’t cover flan, but if this needs to be covered you could use aluminum foil.
I'm genuinely getting a little choked up over the death of a piece of cookware.
Perfect❤
A beautiful dessert. Damn that mold!
Truly, a bittersweet triumph.
Oh, that looked so yummy! I’m dying to know what the outside of it tasted like with the caramel in it. It looks so good I’m tempted to make it.
It’s just mineral-infused apple caramel mold. RIP Charlotte. The dessert itself was stunning, Jamie. I’m impressed... and still waiting for you to open a small bistro in your apartment...
Just love your vids
Hey Jamie! You have quickly become my favorite Canuck on UA-cam! I love your sense of humour, and at the end of a long day, I so appreciate the giggles you give me! Thanks for making me smile, especially during these challenging times we are all experiencing. You are very appreciated, eh! Sincerely, a fellow Canuck from Alberta!
The mold strikes back! This thing should have stayed in the 60's, in my opinion.
I had a pan do that. It looked fantastic. 🎉
I literally wanted to applaud when you unmolded the apple thingie
maybe try this again using a ceramic pudding mold, because that is what you essentially made! Really glad you caught that the shards were there before eating! Try pastry chef central for charlotte molds stainless steel in four sizes!
If the next apron doesn't feature Charlotte... I mean the story writes itself here. Great content as always, and what a beautiful dessert!
I am going to make this recipe!
I actually applauded, when you unmolded it. Such perfection, even Pauli would have recommended it. Too bad about your Charlotte, but at least she went out with a bang. RIP, dear Charlotte, and thanks for all the goods and good times you've given us.
If its a Iron mold/pan you can safely eat it since iron is a essential mineral. (be careful to not break a tooth if the shards are too big).
If its tin its not toxic so you can eat it occasionally. Not recommended to eat lots of it.
If its copper you should not eat it
And if its aluminum you can but its preferred to be avoided.
You got to remember that whatever you cook always end up picking up some of the metal out of the cookware.
Gotta try again dude!
i was so happy when the cake (?) slide off so beautifully and i thought finally jamie has a stress free julia dessert. Alas it was not to be haha. but it did inspired me to me this XD
The montage in the end! 😂.
What an emotional roller coaster!