Julia Child's Cheesy Hors d'Oeuvres | Jamie & Julia
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- Опубліковано 2 тра 2022
- Julia Child's Potato Cheese Sticks. Recipe from Mastering the art of french cooking volume 1.
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Do you remember in your very first ever episode the recipe called for white pepper and you were pretty sure there was no such thing ……and now you just pull it from your spice collection like it’s an old friend 😂🤣😂🤣 Well done dude! This is a great channel, keep up the great work . 👍👍
White pepper is legit good. Use it l the time now
I absolutely remember that and I was laughing when Jamie said white pepper!!
Walnut-pepper biscotti yum
He once Googled a substitution...Black Pepper😂
The fact you didn't find an escargot recipe in there in Scott's honor is a crime against comedy. #rip🐌
And then he never did! Now he has two crimes on his soul. Aside from cooking crimes, that is
Yeah. shame there’s no escargot recipes in these books
Here's a fun fact being broke but inheriting a potato masher taught me: you can use them to make a milkshake if the container you mash the ice cream/milk in is close to the same size/shape. Mine happens to work perfectly with those ubiquitous taller takeout soup containers.
This almost convinces me to buy a masher but I think a sieve would probably work for this in the same way it works for potatoes and have additional uses.
I would call those "cheese straws". No cocktail party is complete without them. Traditional cheese straws are like a biscuit, but the potato version here looks better.
This series is such a joy to watch. thank you !..I know this is a lot of work and you really pull it off…bravo .
To measure out part of an egg use a scale. Beat the egg, weigh it (usual 50g for a grade A large) and then take out by weight whatever fraction you need.
I've never heard of measuring out egg in my life LOL. Eggs vary in size but it's okay, it's hard to use too much egg in things.
i was thinking it might be easier to mix the egg first then measure it out by weight but i do hope i never have to do it
These potato cheese sticks would be great on a charcuterie board or as nibbles for a cocktail party. I’ve also made them as circular bites too. They’re tasty nibbles!
I absolutely love this channel. What a gem. I think injave watched every single Jamie and Julia episode. My husband got me both volumes of MTAOFC for my birthday and I am feeling inspired to start cooking some of these recipes. Thanks for the confidence. Keep cooking!!
Yes they WOULD be good to take to a get together/party. They are unique and will be remembered because you made them. I love this series. You're great!
They look great! I'd be interested in what happens piping them into frying oil like a funnel cake!
I’m sleep deprived and the jump cut at 4:28 almost made me spit out my drink 😂
I love this channel, your bravery for tackling Mastering and the humor. Well done, Jamie!
RIP Scott. Never forget.
always in our hearts
Those look really good! You could make up the batter and keep it in the fridge, Pipe out and bake the amount you need for a serving, I do that with gougère (cheese puffs).
I love watching you. Now, if only I could get my hubby to watch with me. He will see that I'm not alone in my kitchen conundrums
I love how obliterated your book is becoming! Shows just how much you enjoyed it.
Potatoe mashers are also great for mashing beans. I use it more for that than anything when I don't want to drain black beans and want to stretch them further...I mash them. I use an electric hand mixer to mash Potatoes.
Keep these awesome videos coming, enjoying them very much
Hey mate thanks for making me laugh out loud on an otherwise dismal day. I needed a good laugh cheers to your good sense of ha ha🍻
God! You make me laugh and cooking such a joy!!
Classy party food! Delicious. Because of your videos, I’m tempted to get the Julia Childs book.
Love watching you and how amazing your dishes turn out. It’s a gem of a show !!!!
Love, as always!!
Maybe if I watch these non stop then I’ll remember it
I only just found you and it gives me such joy to watch you cook!!
Always delighted to watch your videos!
Love this series so much!!
Another delight of an episode!
Watching it and loving it!
RIP Scott, gone but never forgotten.
Your show is so good! I am inspired!
Who is it that lives up there and readily tosses the correct bowl on demand? Props
Looks yummy and easy. Your batter was a bit loose, needed less egg or more flour. Get a thermometer and test your oven...it seems to be way hotter than the dial is telling you. Got my volume 2 in the mailbox today... Julia suggested checking ovens for accurate temperature. I sure hope she knew how beloved she was, and is. Hollywood be taking her to the bank....60 years after she published MTAOFC. Love you Julia
Well done, Super Chef!!!!!!!!!! Looks quite delicious. Maybe add some minced scallions or chives, garlic next time
Looks so savory mmmmm
I think these are like cheese straws. My nanny made them a lot for parties. They were on the menu for every baby shower, wedding gathering, church parties, even funeral gatherings. They were always a delight.
How the F do I "fold in the cheese?" LOL 😆
Hey, I got the reference! It brightened my day.
I love anything with potatoes! Those look good! -Kathy O’Gorman
Love your video… going to try it! Thank you again for sharing… new subscriber here 😃🥰
Should try a potatoes ricer, makes life great and perfect for spetzel.
You are so funny 😂
The other day I made for the first time the Brazilian cheese puffs and first batch burnt. Will try this recipe, I own Julia’s cookbook 👍
I bet they would turn out good in the air fryer
Glad you liked them.
These look awesome, and so easy! Will have to try them. Sometimes I make a cheese-straw sort of thing after I trim the excess crust from around a pie, if there is enough there to cut into thin strips. Sprinkle with a bit of parmesan and maybe some paprika or something, and bake. They really are kind of addictive.
I want to try this but with a larger piping fluted tip. Like the one for cupcakes. Maybe will make them cook a bit better being larger
The pastry tip is known as a star tip. It comes in many sizes.
If you're using a metal pan to boil the potatoes with, don't put the salt in til the water is boiling. If you don't wait you'll see little black dots on your pan from bits of the metal coming off of it.
Butter burns. If you grease a baking pan with butter and use high heat, it's a guarantee. Use a non-stick spray.
The butter solids didn't burn here, it was just because there was direct heat coming from the steel pan. The one with the silpat had a buffer to moderate the heat coming from the bottom.
You can use the same phenomenon to your advantage - if you're cooking something you want to be subjected to more intense heat for better browning, like roasting vegetables or making bread, you can cook bare on the pan (or use parchment). If you want the bottoms to cook more slowly, like if you're making soft cookies, you can use a silpat since it's a good insulator.
Similar vibe for cooking in steel vs stoneware/glass in the oven.
It's been a while since I've wanted to reach into the screen and take one for myself, lol. They even *sound* good!
I've found it a good idea to cross reference Julia's recipes with others for temps and times. I've found a consistent 25 degree one way or the other fixes it. I've got an old oven so I keep a oven thermometer all the time they are inexpensive.
With the pastry bag, instead of using that knife, when you stop squeezing, roll your bag upward, so the bag is vertical, as you press down with the tip. That way you get a nice end point and it won't pull more dough from the bag. Cheers dude!
RIP Scott.
RIP Scott 🪦
RIP Scott. LOL
Looks like a good way to use up leftover mashed potatoes.
F in the chat for Scott.
Hey have you been watching Julia on HBO max? What do you think? Should we ever get episode reviews
I think it's a delightful show-its actually how I found this channel. Too bad he didn't know the episode names or he really could have bumped his subscriber count by matching some of his recipes to the ones cooked in the episodes.
@@johnkane3240 it's cuz he's made those recipes before the TV show even came out if you've been watching for a while
He'll always have season 2.
@@johnkane3240 I think it's just gonna be a limited mini series from what I've read. But it be cool if it was a regular limited series
Hope Jamie responds
This would be great for using up left over mash potatoes
I never have leftover mashed potatoes EVER.😊
Would an old hand cookie press work too? Won't be a linear straw but more likely to be same size & shape and cook evenly.
Did the burned bottom sheet start on the lower shelf? Maybe adjust shelf higher.
Yes poor Scott 😂
Potatoes,cheese,butter,what’s not to like.
You’ll need to double or triple the recipe for a party!
Get a potato ricer. I am because I keep reading it makes a world of difference. Plus come on, it looks cool using it.
Just found this. Yummy things. Hint on piping. Get a piece of parchment paper that will fit the tin. Take a ruler and draw out the required lengths and space them as per recipe. TURN OVER the paper and place on the tin. Pipe following the marks you made. And voila! Each piece should be the same size.
Jamie, you need a pastry cutter for cutting butter into flour,
Poor Scott … In memoriam …
Jamie, next time put one baking sheet at the time in the center of the oven and bake so that the top and the bottom will be relatively the same.
Scott the snail?!?! Haha how did I miss the explanation
Cheese butter dough with the slightest hint of potato. I’d still eat it
Your adorable 😍 💕 💗
It looks like with modern ovens, 5 mins on one side, turn them over, 5 on the other
Batter to loose because the egg ratio was off and the piping tip needed to be a bit bigger.
i love this video. BUT -- PLEASE buy fresh WHOLE nutmeg and a rasp!! it's a true game changer, i promise.
IMHO, I would liken them more to a gourmet version of Andy Capp fries than Cheetos 🤔
SCOTT!!! 😢
I was thinking maybe using a churro type to make them not be totally flat ..
Next time use couple potatoes, looks good.
Awesome job, but dude the nutmeg has gotta be freshly grated :P #justsaying
I'm wondering when you'll tackle the stuffed goose neck?
#ripscott omg lmao
Oh, poor Scott.
Dude, you know that your oven is hotter than Julia's not that time goes faster.
Dude, beat the egg, then divide it!
I don't know why he doesn't make the entire recipe so that this way he can have some for his wife.
did these seem to need a flip 6-8 minutes in?
My mother would make these, but called them horses ovaries.
Why? Thank you.
@@toneenorman2135 Play on words.
You wouldn’t be bringing leftovers home. Serve with sour cream and chives and bacon bits dip? For a loaded potato bite.
As someone from Switzerland the term "Swiss cheese" utterly baffles me. You know how much cheese we have? Gruyere, Appenzell, Emmenthal, a massive variety of mountain cheeses, Fondue, Raclette, Tilsiter. Literally every region has its own variety of different cheeses. So Swiss cheese is an incredibly dumb term. But I'm sure I'm not the first nor the last to mention this.
It's a reasonable shortcut in the US for "some kind of mild white Alpine cheese that probably has holes". I don't regularly buy Emmenthal or Gruyere for applications where the expense doesn't make sense, and would have to go to a particular grocery store to even find those particular cheeses.
"Swiss cheese" is also regularly used in sandwiches in a way that I feel like the stronger cheeses they're based on aren't, but I don't know if it's similar there or not.
I'm sure the "American section" at the grocery stores there aren't an honest representation of our grocery stores the same way that "Swiss cheese" isn't a faithful representation of the cheese traditions there. We do also have plenty of good American-made cheese here, but "American cheese" is what gets exported.
@@JeremyGabbard A very reasonable point of view, that explains a lot. We actually don't even really have American sections in our grocery stores. Though, yeah, the Mexican and Asian sections definitely aren't representing those cultures correctly either.
you don't really need to half the egg, that's definitely overkill lol
you murdered him since he was stealing your limelight lol
I’m amazed at your success. It’s just painful to watch. Good on you that people seem to enjoy your antics and buffoonery.
Have you tried gluten free baking? Especially pizza ?
I think you need bigger tips, I’m a cake decorator so that’s why I say that!
ALWAYS TEST ONE ITEM, TIMED TO SEE HOW LONG IT NEEDS TO BAKE. WATCH IT EVERY 2 MINUTES, SO YOU'LL KNOW EXACTLY HOW LONG TO BAKE ITEMS.
THIS IS A TRUE BAKERS SECRET!!!! TRY IT, YOU WOULD DEFINITELY BENEFIT!!!!!! ❤
I think Julia must have been experimenting with some hallucinatgenic.S when she said in this cookbook, for this recipe a 1/2 an egg.How the hell do you make a half an egg😅😅😅😅
BURNT STUFF
Just spent ten minutes trying to find information about this insanely charismatic guy I just realized I've been watching religiously for months.
Nada. We need a little self- promotion here. A little bio info - you know, something.
SOMEBODY needs to prepare for lots of attention.
Wait, you're not halving this recipe--you're doubling it, right?
Why wouldn't you boil the water… in the kettle I can see on the counter?
If your oven is hotter, you don’t cook for lesser time, you turn down your oven a bit.
I think this every. single. time 😂