You know that Julia would have reassembled the top if that happened to her. She always said, "it's just you in the kitchen, no one will know". It looked great, good job.
“I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot." Julia Childs 👏🏻👏🏻👏🏻 Bravo! Beautifully done! 👏🏻👏🏻👏🏻
I'm being such a baby right now, but watching you remake all these recipes has got me a little misty in the eyes. I adore Julia and I think you're doing a wonderful job of emulating her.
I decided to make TT but slightly modified Julia's recipe ; before placing sliced apples in the skillet I put sugar, butter and a few tablespoons of water on med-high heat and created a caramel sauce in the cast-iron. Took the skillet off the heat and arranged the apples on top of the caramel and then placed the pastry dough over it, cutting a few slits for vapor to escape.
For years -decades really- I religiously followed my home ec teacher’s instruction to use lemon juice as you did to keep apples from turning brown. Only much later did I realize I only needed to do this if the apples were served as slices or in an uncooked salad. The act cooking apples especially with spices changes apples any way. The citrus is such cases is for a nice contrast. Adding sugar and letting them sit for a while brings the juice out.
I've never made tarte tatin with shortcrust before. I'll be following this video next weekend. An easy and great way to make this is to use the ready rolled puff pastry. Roll out the pastry, place the pan upside down on it, cut the pastry into a circle using the pan as a guide, make it about an inch bigger. Then do exactly as you did. I'm impressed how noticeably you're improving. Those slices were hot. Next time you can try experimenting with different fruits (pear and apple mix is great) with some more spices (cinnamon and star anise).
I always try my hardest not to use the ready made puff pastry for the show! But for sure, that would be much easier way to do it, and a big time saver! The pastry dough isn't too bad once you start getting the hang of it! I completely agree, a pear version would be 🔥
Wow! You made that look super easy. It was a thing of beauty and I loved your expression as you ate it. All I can say is you looked blissful. The cameo by Mrs Jamie was a treat. Once again, a great episode.
Dude, great job! You inspired me on starting to cook Julia's recipes, and the ones I tried so far (mousse au chocolat and tarte tatin) are amazing! Greetings from Portugal (home of excellent food too).
Jamie- I love your attitude. I have binge watched your videos almost all day and have roared with laughter. Keep them coming, please. I am writing from 🍁 Canada.
Wow, I'm never this early. If you're reading this Jamie, I wanted to say - I've been watching your videos since you were living in Canda and I feel like you've come such a long way. I found you through your Milkbar Crack Pie video but have thoroughly enjoyed your Jamie & Julia series. You've captured the forever learning journey that is cooking beautifully through your videos and I commend you for continuing to pursue your passions and sharing it with us weekly! BTW - watching from New Zealand :)
I'm pretty sure the weight of the apples is purchase weight before coring and peeling. Thanks for sharing your struggles with following the recipes. You're fun to watch and do a great job.
I do a rustic tart tatin with rolled puff pastry in a sheet pan,pull the edges up around the sides but don’t completely cover the apples. It’s delicious and super easy!
My late husband used to make this, and it was amaaazing. I watched this to see how. Thank you! btw, creme fraiche is even better than ice cream b/c it has a sourness that pairs incredibly well with the sweet, caramelly apple. Chef's kiss good.
This is one recipe I make often and one this I do that Julia doesn't is add a sprig of rosemary on top of the sugar and under the apples. Soooooooo good! And, yeah, so much for any diet with this one! Oh, and I cheat and use store-bought crust.😇
YUMMMMMMMMM. 10/10 dude. I am so proud of you. It's like the fledgling has become a kitchen swan. Flap those wings proudly!!! tart tartan is not easy to make.
Much better looking than the one I made but I didn't make Julia's recipe. And, I had her book. Plan to make it again in apple season and will definitely follow Julia's recipe this time. Yours looks FABULOUS.
That book was the first cookbook I bought myself 50 years ago. I can tell you that so many of the recipes are not authentic French regional dishes. Many are successful but like the Tarte Tatin, they're overly fussy. Tarte Tatin apples never get sliced that thin. No finer than cut into quarters or sixths. Caramel gets made first, just sugar and water then butter. Apples are then sauteed in that caramel for 20-30 min. Then baked without crust for 20-30 then topped with dough and cooked for another 30. Pear frangipane tart is spectaculat as is. Lobster thermidor is completely over done. Just check how much the lobster is overcooked. Good Luck and Bon Appetit!
Being French Canadian it's quite fascinating to see you painfully apply what french pronunciation you have learnt... I hope you don't hate us too much lol
Have you been using the convection oven all this time? That's why your oven and Julia's oven never matched! Convection makes the oven cook hotter and faster than the old fashioned style. Also, I'm very proud of you for using the lemon trick. Most of these youtube channels don't and they end up with gross, brown apples.
3:05 That was scary and literally made me gasp. A couple weeks ago I dropped two full stick of butter that I had cut up on the floor and they were unsalvageable. To hell with horror movies. That's REAL fear.
I used very large pickle jars. Washed dried then did it again and again until they no longer smelled. Painted sugar and flour on them. I put 1\8 scoops in the jars. I've had them for years. They hold a lot of sugar and flour. Remember to fill over sink.
Don't know if anyone said anything about that in the comments, but I squealed a little when I saw the cap from the pickle jar... Turns out it was something from my homeland, yay :D it's my first time commenting under any of your videos, but I've been watching them for some time now, since I stumbled across your channel by pure chance. And now I watch your struggles with JC's cookbooks, which encouraged me to finally order my own copies (something I've been pondering since I saw Julie & Julia for the first time). Keep up the great work and greetings from Poland :)
I’ve made tarte tatin a couple times, turns out dynamite. Really pack the apples in in tight even layers, way more sugar than you think, really butter the dish, and I like a half oz gold rum in the mix
I made this tonight and it was oh so yummy. You are right it only uses about 2.5 lbs of the 4lbs of apples the recipe called for. I wonder if the apples were smaller so there are more needed to do the three layers to cover the pan.
May I make a suggestion? I’ve watched you make pate brisse a couple of times now. You always add the amount of liquid specified in the recipe and it is very apparent that your dough is too wet. Your mixture should just start to come together after the liquid is added. The amount of liquid needed can vary so always add the liquid a little at a time until your dough just starts to come together. Then pull it out of the mixer and form it into a ball. It should hold together well but should not be as sticky and wet as your doughs have been.
A quick bit about the legend that surrounds the recipe in France, and the final look that can sometimes be rough: it was a mistake anyway! Story goes the Sisters Tatin (two ladies that did exist and popularised the recipe in their restaurant) either forgot to put the pastry before the apples, or let the tarte fall after it came out of the oven. In reality, it's just a traditional recipe transmitted from mother to daughter in Sologne, a region of Fance, where it's made with either apples or pears, in a copper dish. Serve hot and, yes you were right, with ice cream
Beef bourguignon, although not a desert was our favourite dish you made. We even have made it several times now, including as our Christmas Dinner. Keep up the great work and Happy New Years to you and Christie-Shawna🍁
Oh to the pickled sugar... hahaha when you have to use a vanilla bean for cooking and you will, after you scrape out the seeds from the pod you can put the vanilla bean in your sugar and it will flavor the sugar a little better than pickles. 😀
Very interesting story about tart tartin Julia child's found this name in the apple tart recipe caramel crust pie however you did great making this tart tatin caramelized crust thanks.
Like what you were trying to do w/ the apple, my uncle used to bump a ball w/ his bicep and catch it; I thought was so cool when I was a kid lol turns out you just hold the ball and do a curl so you're holding the ball over your bicep, then drop it and quickly straighten your arm and the ball/apple will bop into the air and you can catch it :) just a fun thing to know how to do, like juggling
I have made Tarte Tatin a number of times following the recipe in Julia Child's "The Way to Cook", which is even more of a production than this version. The recipe in my book calls for cooking down the apples while standing over the stove basting them in the hot caramel/apple juices for something like 15 minutes prior to placing the crust on the pan and putting it in the oven. It has always turned out delicious, but looking at this, I wonder what the actual advantage of all that basting is. My recipe calls for less apples than this one, but, again, it tells me that the pile of apples in the pan should be quite a bit higher than the actual sides of the pan itself. By, like an inch and a half or so. I never have ended up with enough apples to meet that, and will have to try to remember to get more than are called for the next time so I can see how that works out. Also, the pate brisee recipe in the book always gives me an unworkably buttery ball of dough, so I use an alternate. As much as I love Julia Child (I really did learn how to cook by watching reruns of her show back when I was first married in 1985), sometimes she can be less than consistent!
Tartes tatin are among the easiest desserts to make at home. You just need apples, sugar and a store bought puff pastry (rather than sort crust). Cut the apples roughly (quarters, sixths), make a quick caramel at the bottom of your baking plate, add the apple and then the puff pastry on top and in to the oven. This is my go to in Fall to get a dessert in under 20min when a wild guest appears. Be it childrens, relatives or friends, everyone loves it and it looks nice. If you have vanilla ice cream in the freezer to pair with, even better ^^
PS, the trick to unmold it 100% of the time is to flip it on a plate 5 min after getting out of the oven and let it cool like that, upside down for 10 to 20 min. The caramel will solidify and retract. So the tarte will fall and the caramel will hold the apples together, acting like a glue. The bigger your apple slices are the more cohesive it will be but it will also look "rougher". So if you want to succeed 100% you go for quarters, if you feel confident in your caramel mastery you can go for smaller chips.
Just wanted to know if there is a reason you eliminated the vegetable shortening? I’m going to try it without it but I just thought I would ask. Thanks!
Hi Jamie, I baked this tart a days ago and the recipe was horrible, my caramel burned and I had to throw my apples to thrash. I will try this recipe, seems easier! Cheers!!
With those leftover apples, you could make some apples with pork chops or make applesauce, or just have them with some cheese. If that’s your thing, I don’t fully understand it, but some people enjoy it for me apples with wow butter because there is peanut allergies in the house that’s my go to
Congratulations! Tarte tatin is not easy to make because you have to choose the right type of apples and make a good crust. By the way, we dont roll our R'S in French 😁
You know that Julia would have reassembled the top if that happened to her. She always said, "it's just you in the kitchen, no one will know". It looked great, good job.
She totally would have.. and did something similar in her show.. it didn't turn out, but she made the best of it. love her
“I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot." Julia Childs
👏🏻👏🏻👏🏻 Bravo! Beautifully done! 👏🏻👏🏻👏🏻
very wise words right there!
“Don’t worry about why it happened, just fix it” Wise words, and not just for the kitchen.
The pickled sugar did it for me. Oh and your Julia-like exclamation when you dropped the slice 😂😂 Outstanding, Jamie!
haha!I'm starting to realize that I do make some eerily similar to Julia noises
Love the measuring tape to determine the correct size of apple slice. I’m charmed!
Gotta be precise!
I'm being such a baby right now, but watching you remake all these recipes has got me a little misty in the eyes. I adore Julia and I think you're doing a wonderful job of emulating her.
I decided to make TT but slightly modified Julia's recipe ; before placing sliced apples in the skillet I put sugar, butter and a few tablespoons of water on med-high heat and created a caramel sauce in the cast-iron. Took the skillet off the heat and arranged the apples on top of the caramel and then placed the pastry dough over it, cutting a few slits for vapor to escape.
For years -decades really- I religiously followed my home ec teacher’s instruction to use lemon juice as you did to keep apples from turning brown. Only much later did I realize I only needed to do this if the apples were served as slices or in an uncooked salad. The act cooking apples especially with spices changes apples any way. The citrus is such cases is for a nice contrast. Adding sugar and letting them sit for a while brings the juice out.
I've never made tarte tatin with shortcrust before. I'll be following this video next weekend.
An easy and great way to make this is to use the ready rolled puff pastry. Roll out the pastry, place the pan upside down on it, cut the pastry into a circle using the pan as a guide, make it about an inch bigger. Then do exactly as you did. I'm impressed how noticeably you're improving. Those slices were hot. Next time you can try experimenting with different fruits (pear and apple mix is great) with some more spices (cinnamon and star anise).
I always try my hardest not to use the ready made puff pastry for the show! But for sure, that would be much easier way to do it, and a big time saver! The pastry dough isn't too bad once you start getting the hang of it! I completely agree, a pear version would be 🔥
DUUUDE as beautifully as this pairs with vanilla ice cream....creme fraiche is JUST as good.
Wow! You made that look super easy. It was a thing of beauty and I loved your expression as you ate it. All I can say is you looked blissful.
The cameo by Mrs Jamie was a treat. Once again, a great episode.
It really was exquisite!
She's always popping her head in and out throughout the day searching for taste tastes
Dude, great job! You inspired me on starting to cook Julia's recipes, and the ones I tried so far (mousse au chocolat and tarte tatin) are amazing! Greetings from Portugal (home of excellent food too).
Jamie- I love your attitude. I have binge watched your videos almost all day and have roared with laughter. Keep them coming, please. I am writing from 🍁 Canada.
Wow, I'm never this early. If you're reading this Jamie, I wanted to say - I've been watching your videos since you were living in Canda and I feel like you've come such a long way. I found you through your Milkbar Crack Pie video but have thoroughly enjoyed your Jamie & Julia series. You've captured the forever learning journey that is cooking beautifully through your videos and I commend you for continuing to pursue your passions and sharing it with us weekly! BTW - watching from New Zealand :)
Hey Sabrina!! Wow, you've seen it all! Thanks so much, That means a lot!
A touch of mixed spice tossed on the apples when in the bowl would lovely 😍
I think Julia would be very proud of Jamiel
I'm pretty sure the weight of the apples is purchase weight before coring and peeling. Thanks for sharing your struggles with following the recipes. You're fun to watch and do a great job.
Thanks!
WHEN A RECIPE SAYS 4 LB OF FRUIT YOU WEIGH THE FRUIT BEFORE YOU PEEL CORE AND CHOP IT. THAT'S WHAT THEY TAUGHT US AT COOKING SCHOOL ANYWAY
that makes WAY MORE SENSE! 😅
@@antichef btw I love your show. Keep up the awesome work
Golden Delicious apples are readily available in the US and make an awesome Tarte Tatin. They hold their shape well
I do a rustic tart tatin with rolled puff pastry in a sheet pan,pull the edges up around the sides but don’t completely cover the apples. It’s delicious and super easy!
My late husband used to make this, and it was amaaazing. I watched this to see how. Thank you! btw, creme fraiche is even better than ice cream b/c it has a sourness that pairs incredibly well with the sweet, caramelly apple. Chef's kiss good.
Binge watching all your videos! Loving everything and I’m definitely adding Julia’s child cookbook to my wishlist ♥️
So awesome hearing that! Thanks Muriel!!
This is one recipe I make often and one this I do that Julia doesn't is add a sprig of rosemary on top of the sugar and under the apples. Soooooooo good! And, yeah, so much for any diet with this one! Oh, and I cheat and use store-bought crust.😇
Vanilla ice cream with apple based desserts is always the right call.
YUMMMMMMMMM. 10/10 dude. I am so proud of you. It's like the fledgling has become a kitchen swan. Flap those wings proudly!!! tart tartan is not easy to make.
🙌Thank ya!!! Learning lots! I'l' be careful, there may be some swan recipes coming up in this cookbook!
Ok. This just came up after the current Yule Log… I was wanting to make the Yule Log for Christmas but…. This is looking pretty darn good too!!
Few ingredients put together the right way. Each enhances the others "Simplicity makes it complex"
Much better looking than the one I made but I didn't make Julia's recipe. And, I had her book.
Plan to make it again in apple season and will definitely follow Julia's recipe this time.
Yours looks FABULOUS.
You did a GREAT job! I find you so cute & funny. Thank you for such fun videos.
Aw shucks. Thanks so much, Gwen!
Simplicity makes it complex!
I love it!
Exactly!
Simplicity makes it complex..for my baking skills nothing about this is simplicity.Well done you.
I never thought I’d ever see Paris, but when I actually did go, I made sure to eat a piece of Tarte Tatin. It was a memorable!
That book was the first cookbook I bought myself 50 years ago. I can tell you that so many of the recipes are not authentic French regional dishes. Many are successful but like the Tarte Tatin, they're overly fussy. Tarte Tatin apples never get sliced that thin. No finer than cut into quarters or sixths. Caramel gets made first, just sugar and water then butter. Apples are then sauteed in that caramel for 20-30 min. Then baked without crust for 20-30 then topped with dough and cooked for another 30. Pear frangipane tart is spectaculat as is. Lobster thermidor is completely over done. Just check how much the lobster is overcooked. Good Luck and Bon Appetit!
4:39 that was sooo Twilight 😆🥳👏
Beautiful recipe with a beautiful chef 👏🏼👏🏼
Being French Canadian it's quite fascinating to see you painfully apply what french pronunciation you have learnt... I hope you don't hate us too much lol
Have you been using the convection oven all this time? That's why your oven and Julia's oven never matched! Convection makes the oven cook hotter and faster than the old fashioned style. Also, I'm very proud of you for using the lemon trick. Most of these youtube channels don't and they end up with gross, brown apples.
3:05
That was scary and literally made me gasp. A couple weeks ago I dropped two full stick of butter that I had cut up on the floor and they were unsalvageable.
To hell with horror movies. That's REAL fear.
I lucked out big time!
I used very large pickle jars. Washed dried then did it again and again until they no longer smelled. Painted sugar and flour on them. I put 1\8 scoops in the jars. I've had them for years. They hold a lot of sugar and flour. Remember to fill over sink.
Love the video, but your violence towards the spine of that book was startling 🤣
Don't know if anyone said anything about that in the comments, but I squealed a little when I saw the cap from the pickle jar... Turns out it was something from my homeland, yay :D it's my first time commenting under any of your videos, but I've been watching them for some time now, since I stumbled across your channel by pure chance. And now I watch your struggles with JC's cookbooks, which encouraged me to finally order my own copies (something I've been pondering since I saw Julie & Julia for the first time). Keep up the great work and greetings from Poland :)
Great job 👍 Your expressions when eating are priceless!
That Julia impersonation 👌
It still needs a little work, but I'll get there!
I’ve made tarte tatin a couple times, turns out dynamite. Really pack the apples in in tight even layers, way more sugar than you think, really butter the dish, and I like a half oz gold rum in the mix
Oooh! Sounds delicious!
Oh! Rum! I'm trying that next time
Love it! Try it with some pie spices and light brown sugar when you do it again
Right! In my head I'm "Where's the nutmeg? No Cinnamon? Ginger?! 😢
I made this tonight and it was oh so yummy. You are right it only uses about 2.5 lbs of the 4lbs of apples the recipe called for. I wonder if the apples were smaller so there are more needed to do the three layers to cover the pan.
May I make a suggestion? I’ve watched you make pate brisse a couple of times now. You always add the amount of liquid specified in the recipe and it is very apparent that your dough is too wet. Your mixture should just start to come together after the liquid is added. The amount of liquid needed can vary so always add the liquid a little at a time until your dough just starts to come together. Then pull it out of the mixer and form it into a ball. It should hold together well but should not be as sticky and wet as your doughs have been.
Pink Lady’s are one of the BEST apples ever. In my house it’s either Pink Lady’s or Honeycrisp!!
It looks gorgeous!
A quick bit about the legend that surrounds the recipe in France, and the final look that can sometimes be rough: it was a mistake anyway! Story goes the Sisters Tatin (two ladies that did exist and popularised the recipe in their restaurant) either forgot to put the pastry before the apples, or let the tarte fall after it came out of the oven.
In reality, it's just a traditional recipe transmitted from mother to daughter in Sologne, a region of Fance, where it's made with either apples or pears, in a copper dish. Serve hot and, yes you were right, with ice cream
sugar works well in a 1 gallon jug like a clean washed milk jug. works great for pouring.
Beef bourguignon, although not a desert was our favourite dish you made. We even have made it several times now, including as our Christmas Dinner. Keep up the great work and Happy New Years to you and Christie-Shawna🍁
My go to dessert, fabulous
Actually, I let it cool somewhat before turning
PS How do you get your mixing bowls dropped in your hands from above???
Wow! That looks fantastic!!🎉
Friggin' adorable.
finally not too messy, looking great
Great job Jamie. It looks so good. Your pies come along way from the 1st 1. The lemon juice trick works for bananas as well-Shawna🍁
They most certainly have....my first pie was inedible...😬 I'm loving that lemon juice trick!
Excellent video, thanks!
I’m loving your videos! Thanks for inspiring me to give these recipes a try. Great job.
Oh to the pickled sugar... hahaha when you have to use a vanilla bean for cooking and you will, after you scrape out the seeds from the pod you can put the vanilla bean in your sugar and it will flavor the sugar a little better than pickles. 😀
Very interesting story about tart tartin Julia child's found this name in the apple tart recipe caramel crust pie however you did great making this tart tatin caramelized crust thanks.
In a pinch to core apples you can use a melon baller.. It takes out the seeds with a minimal waste of the flesh of the apple itself..
👏 👏. Looks great 🇮🇪
Like what you were trying to do w/ the apple, my uncle used to bump a ball w/ his bicep and catch it; I thought was so cool when I was a kid lol
turns out you just hold the ball and do a curl so you're holding the ball over your bicep, then drop it and quickly straighten your arm and the ball/apple will bop into the air and you can catch it :) just a fun thing to know how to do, like juggling
Great job! That looked excellent.
Honestly I never had any of Julia’s recipes (my mom is a vegetarian cook lol) but I wanna try some of her recipes now ngl
Loving these videos!
Oh that looks just lovely ! ❤️
I have made Tarte Tatin a number of times following the recipe in Julia Child's "The Way to Cook", which is even more of a production than this version. The recipe in my book calls for cooking down the apples while standing over the stove basting them in the hot caramel/apple juices for something like 15 minutes prior to placing the crust on the pan and putting it in the oven. It has always turned out delicious, but looking at this, I wonder what the actual advantage of all that basting is. My recipe calls for less apples than this one, but, again, it tells me that the pile of apples in the pan should be quite a bit higher than the actual sides of the pan itself. By, like an inch and a half or so. I never have ended up with enough apples to meet that, and will have to try to remember to get more than are called for the next time so I can see how that works out. Also, the pate brisee recipe in the book always gives me an unworkably buttery ball of dough, so I use an alternate. As much as I love Julia Child (I really did learn how to cook by watching reruns of her show back when I was first married in 1985), sometimes she can be less than consistent!
fastest way to peel an apple is to peel a ring on the top and bottom and then peel top to bottom between the two rings.
Dude, you're doing great! Have a great day.
That looked beautiful and delicious 😋 Bravo 👏
I think the Saran Wrap Company should be a sponsor of your show (and alumina foil and parchment paper). OMG, Land of Lakes would love you.
You're almost at 100k 🤩😊 early congratulations!!!
Ok I am hooked
Tartes tatin are among the easiest desserts to make at home.
You just need apples, sugar and a store bought puff pastry (rather than sort crust).
Cut the apples roughly (quarters, sixths), make a quick caramel at the bottom of your baking plate, add the apple and then the puff pastry on top and in to the oven.
This is my go to in Fall to get a dessert in under 20min when a wild guest appears. Be it childrens, relatives or friends, everyone loves it and it looks nice.
If you have vanilla ice cream in the freezer to pair with, even better ^^
PS, the trick to unmold it 100% of the time is to flip it on a plate 5 min after getting out of the oven and let it cool like that, upside down for 10 to 20 min.
The caramel will solidify and retract. So the tarte will fall and the caramel will hold the apples together, acting like a glue.
The bigger your apple slices are the more cohesive it will be but it will also look "rougher". So if you want to succeed 100% you go for quarters, if you feel confident in your caramel mastery you can go for smaller chips.
Ok, adding this to my attempts for a new Christmas dessert.
Wow you are very.... well you know. Nice job on rolling the rs! Et la tarte est belle aussi
Looks good.
I want to try this, but I would definitely add some cinnamon, nutmeg, and a pinch of ginger.
Yes just as one does with pie or cobbler not just plain ol apples😮
Just wanted to know if there is a reason you eliminated the vegetable shortening? I’m going to try it without it but I just thought I would ask. Thanks!
Hi Jamie, I baked this tart a days ago and the recipe was horrible, my caramel burned and I had to throw my apples to thrash. I will try this recipe, seems easier! Cheers!!
Yummy yummy yummy!!!
🙌
Lol tht julia child impression 🤣
I noticed the European plug on your appliance. So you’re in England somewhere? I love your channel by the way. Fantastic job.
With those leftover apples, you could make some apples with pork chops or make applesauce, or just have them with some cheese. If that’s your thing, I don’t fully understand it, but some people enjoy it for me apples with wow butter because there is peanut allergies in the house that’s my go to
Bonjour, je suis fan votre vidéo. Félicitations
Another amazing video
Congratulations! Tarte tatin is not easy to make because you have to choose the right type of apples and make a good crust. By the way, we dont roll our R'S in French 😁
Great job chef!
Thank ya Amanda!!
Chef John says “We never let the food win”
That's impressive!
Hey Jamie. T-shirt Showed up. Nice Job on the Tarte Tatin.
Very good! How's it fit?
@@antichef I LIKE IT. See you next week.
Ça a l'air manifique!
btw because of you, I went out and bought JC cookbook. Love your irreverent style
The wit and humor - ie editing in one of Julia’s inimitable & goofy vocal exhalations . .
You did an awesome job, it looked so good. Do you still get shocks from your silver bullet ?
I don't! I think figure out the issue!
Mmmmmmmm Good job. Let me say you are fearless in the kitchen❤️
Thanks Chris! 👊