Here's a tip from Alton Brown about what to do with the Vanilla bean pod if the recipe only calls for seeds. You can just put them into regular a container with regular granulated sugar, and within two weeks, it will become Vanilla Sugar, which will add the flavor of Vanilla to anything it's added to.
I even use the pods I've used for infusing milk/cream to make vanilla sugar. Give them a good rinse under the tap and let them dry for a day or so before adding to your sugar. It's not made me ill yet and I've been doing it for 30+ years. Too expensive to throw away till all the flavour has been extracted.
I have been married for 55 years and when my husband's hair went white (about 25 years ago) I began referring to him as the Silver Fox to my students. Now, at the ripe old age of 77, I call him Silver Fox BUT because of your channel, I am now compelled to leap into the air! Thank you for providing me with a cardio workout. LOL I love your channel and the macarons look beautiful.
Just a tip, the toasty ones were probably so toasty because you let them cool on the pan which still had residual heat and so they continued baking on the bottom. Cooling racks are a lovely thing to have a few of in the kitchen! You’ve really come such a long way and I admire you for trying so many technical and complicated recipes!
If I didn't have a second cooling rack, I might have just put the paper on the counter instead of leaving it in the pan. I def "shouted" to not leave it in the pan 🤣
Yeah, Jamie seems to often let things cool in the pan but I was taught that's an error unless specified. The hot pan keeps cooking it and then it can also stick
For future reference, you can use silpats instead of parchment and you can buy silpats that have the circles already printed on them, they are specifically made for making making macarons. Also, you could use the silpats with parchment laid over top so you can see the circles underneath if you do not want to buy more than one silpat, they can be expensive if you buy the real deal. Then just slide the silpat out and move on to the next sheet pan.
every time you fold something with your metal spoon, my heart hurts. YOU HAVE A RUBBER SPATULA JAMIEEEEEEE sobbing crying screaming the rubber spatula makes it soooo much easier and you can scrape the sides down as you fold. i promise you. Chuck will do you good. please jamie.
I had no idea you could remedy overwhipped egg whites by adding more! TIL! Those macarons turned out fantastic! You're really arrived as a baker with these!
We had a cookie party at my job a few years back and people made or bought nice cookies and on a whim I decided to make Macaron. 3 flavors, strawberry, cocoa and pistachio. How hard could it be, I said to myself, a person who has never made meringue, cooked with almond flour or made buttercream before. Turns out, it's hard as shit, as Jamie has shown us repeatedly. Those bastards turned out though. All the smiles at work the next day made it worth it. All the stuff I learned while doing it, invaluable. Don't be afraid to take big swings or go a little overboard sometimes. You might regret it immediately, but in the long term, you'll thank yourself. Thank you Jamie, for reminding us of that on a weekly basis.
hey! when you’re making your buttercream, switch from the whip to the paddle attachment before you start adding the butter. It’ll result in smoother buttercream & help emulsify, so it won’t have as butter-forward flavor, and the consistency will be much improved. Also, it looked like your butter was a bit too soft? softened butter shouldn’t be mush; it should hold the impression when you put a finger into it, but still offer some resistance
The hard learned vanilla lesson is my favorite. I used to watch these videos because I loved seeing how someone who didn’t cook interpreted recipes (I cooked since I was 5 so I don’t remember the early lessons). Now I watch them to see how far you’ve come and to look for learning curves I still struggle with and how to deal with them. Keep it up, you’re doing amazing
Holy hell, Jamie!!! You have seriously leveled up as a baker with those macarons. They look beautiful! I have some idea of how difficult they are to make, but you knocked it out of the park! You should be proud of how far you've come as a chef. Big congrats from a very impressed regular viewer of your amazing channel and fellow Canuck. 👍
My daughter has always wanted kitchen aid - hitting land mark quarter century old bday, her dad and I invested in a brand spanking new kitchen aid! I was super bummed - could NOT find a silver one available 😢 Soooo I introducing "SAGE GREEN FOX!" ... I was the only one at her bday party that got the joke when I yelled it after she unwrapped it! ... it's the small things Jamie 🙃 🦊
I can't lie, any baking recipes (particularly tricky ones like this) that don't use grams just give me anxiety! Please let me be exact with my measurements, cups are so so vague especially for things where it REALLY makes a difference!! Also I would love for you to give Ann Reardon's Macaron recipe a shot, they always look incredible!
I actually think this is a good reason why people should learn to use cups, teaspoons, etc., in addition to weight. Why? Because you learn what a cup _looks like_ and you don't develop measurement anxiety. I've noticed that cooks who never learned to cook or bake using cups have major problems using their eyes to judge weight. They seem completely helpless without a scale. Now I'm not saying a kitchen scale isn't good to have, and you should learn to use one, but it only takes a few minutes to grasp the concept. Cooking with cups is on a whole other level though. If you are an experienced cup cook, you can cook and bake just about anything with a coffee mug, a bowl and a spoon, lol. I have baked dozens of loaves of bread, cakes, cookies, etc., without a measuring cup, much less a scale. I _can_ use a scale, but I never do. I bought one when the internet said you must have one to bake sourdough. I used it two or three times and never used it again. My baking (and cooking) comes out great without it, so I see no use for it. Try learning to cook the old-fashioned way. You might enjoy it. It's more intuitive and people have been baking that way for thousands of years. No recipe requires "exact" measurements. If you cook or bake with any very experienced chef, nine times out of ten they will be throwing ingredients in (maybe using a cup), measuring a teaspoon with the palm of their hand, and pouring in a "teaspoon" of extract by sight. Very rarely will they use a scale, unless it is to teach people a recipe.
@@mygirldarbyScales are great for things involving percentages. Like if you need to dilute something, or are mixing dark and white chocolate aiming for a specific percentage. They’re also great for portioning. They’re also great when you’re doing bulk batches and measuring sixteen cups of flour for twelve servings of pancakes is substantially more tedious than dumping most of the bag in the bowl, but being more than a cup and a half off (easy to do with that total amount) would give you leavener problems. They are not essential for normal baking. Because things like humidity will skew your flour by more than a few grams, even if it is the same brand as the recipie was written to. The amount of yolk vs whit ein your eggs or the size of them will too. So will a dozen other things. The ingredients have more error margin than most gram level scale only people account for, I think.
I'm from the UK and we don't tend to use cups as a measurement traditionally but a lot of recipes use them now. Most supermarkets have measuring cups made like measuring spoons are and I've bought a glass jug with cup measurements on. This makes it easier to get the correct measurements
@@Ruth695 Yes- and for the record you do traditionally use a less precise than metric volumetric system- but in pints as the base unit, rather than half pints (cups).
I want recipes in grams because there are at least two significantly different sizes of cups and I just found out that an American pint is much smaller than an English pint. The differences are enough to skew the result in baking. At least the metric system is internationally consistent. Also, do you mean a cup filled to the brim or below the brim, do you fluff up the dry ingredients in the cup or press them down, etc. Accurate weights make this irrelevant. I wish demo cooks would not always have the ingredients measured out ahead in little bowls because we don't really know how they were measured if by volume.
You only had to draw the circles once. then place a second parchment on top . You will still be able to see the outline for piping. Then slide the marked sheet out and reuse as needed. A more costly solution is is use a silicone mat that is pre-marked.
Some baking tips for you, Jamie: You did pretty good on that frosting, but I want to help improve your next attempt. That was a strange version of French Buttercream, I guess. French Buttercream uses egg yolks only, and Italian Buttercream uses egg whites only -- so I'm not sure what your recipe was, but these tips will help with any buttercream! If you do Italian Buttercream (my favorite) in the future, it is a little more finicky, so these tips will help. 1) You did great at re-doing the egg whites so they weren't overwhipped. The hardest thing about this buttercream is getting the TIMING right for the eggs being whipped to stiff peaks at the same exact time the sugar reaches 248 degrees. And you did great! 2) The hot sugar needs to be added in MORE SLOWLY and in a SMALLER STREAM. That will make it fluffier. And you need to be whipping it on HIGH speed - use the second-highest, or the highest speed. 3) The cooling process of the frosting will go quicker (and better) if you pack some frozen things around the mixing bowl while it's mixing. I use 4 bags of the cheapest frozen corn I can buy, for cooling down my meringue. Then re-freeze them to re-use again and again. Just make sure no one EATS that corn!🤣 Always make sure it is COMPLETELY cooled to 68 degrees before adding any butter. This is SUPER important. 4) You don't want your butter to be TOO soft - it should feel slightly cool to the touch. Room temp of 68 degrees is perfect. It's better for the butter to be a little too cold, than a little too warm. My favorite way is for the butter to be a little too cold, and then I give each piece of butter a little *squish* in my hand as I add it to the mixer. This should also be done on HIGH speed. 5) Once the butter is all incorporated (or even before), you should switch to the PADDLE attachment, and beat it some more on high speed to finish it perfectly. The paddle will remove some of the air bubbles, and give it that perfect, thick frosting consistency. 6) And for everything in baking --- SCRAPE THE BOWL!!!😉 This was a great video --- GOOD JOB!!!!☺
Great tips! No one in my family likes peas, so I keep a few bags of those in the freezer to use as ice packs for burns and bruises, etc. They'll have another use now!
Trying to throw us with the delay on the "SILVER FOX" jump up. I fondly remember your first disaster with the vanilla beans, it was a riot. You Jamie, have come a really long way in your various kitchens, well done.
What Ive learned from watching Jamie grow on this channel is just how much ALL recipes need to be modified for your own kitchen, ingredients, style, oven temps, etc, for ideal results. The better the chef he gets, the less he follows the recipes exactly. Take the recipe as inspiration, but not direct orders
The best thing about this channel is watching how much you've grown. You correct yourself before you have the opportunity to make mistakes, give yourself grace when you make a mistake, and continue to have improved results.👏🏾👏🏾👏🏾👏🏾👏🏾
I absolutely LOVE the vanilla seed moment. It is one of my all time favorite RUclips moments!!!! One day, you can make your own vanilla extract...it's so easy. I make mine Spiced Vanilla....I just use Captain Morgans and Vanilla Beans. Slice the beans like you would if you were going to scrape the seeds out, and drop them into the booze. Tip the bottle back and forth to slosh around the beans in the booze. Do this periodically for about 3-5 months (depending on the quantity of extract you are making) and then you are ready to use! That's it! So easy, right???? Most people make theirs with Vodka, but I like spiced rum version! (I also portion it out into small bottles and give them as gifts at Christmas!)
When you freeze them make sure they aren't touching so they don't become a block of cookies and have to defrost all of them and they mess up by them being all clumped up together. That is probably what he means when he says to wrap them individually not that you can't be all together.
I would pack them in plastic freezer boxes (any kind of Tupperware-style boxes) in single layers with parchment in between. That should keep them from sticking together.
Jaimie please please do a simple cook with me video/live! Post your recipe ahead so we can prep and do mandatory cheesy kiss a spice to infuse some love before adding and ridiculous stuff like that! We are hitting indoor season, more kitchen time!! You have such an amazing host presence and are fun to watch. Love your channel!
I love it when you tackle more challenging recipes (especially baking). As always, your editing skills (in addition to your cooking skills) are a delight.
Speaking of editing I've noticed in at least 2 videos now where he's cut out the sounds of sirens. No more "I hope everyone's okay." Jamie's starting to turn into a jaded NYer. lol
Several years ago I took a macaron class at Sur La Table. The instructor gave us sheets of circle templates to place under the parchment to help with piping out the batter to be even and spaced correctly. It was brilliant, IMO. Macarons are not for the faint of heart and I've heard that even professional chefs fear making them. I did well in the class but boy was it a ton of work. I learned a lot. Kudos to you for trying yet again. You did a great job!
Beautiful! Fourth time is the charm! I love the vanilla seed clip from years past, but my favorite blooper was the quarter cup of salt in the Japanese jiggly cheesecake. I never screamed Noooo so loudly. You have come a long way. Congratulations!
Oh, my heart goes out to you every time I see the vanilla bean saga... I'm sure you're not the only one who made that same mistake and just look how far you have come since then. Lack of knowledge is nothing to be ashamed of, disinterest in learning is... great episode, I might even try these...
The famous vanilla bean incident still makes me go “Oh Crap!” Followed by a huge laugh! You have come a long way on your journey! Thanks for letting us come along for the ride! Hope you can give us a Mommy and Baby update soon!
When you stop piping, before you pull away, do a little horizontal circular swipe (with no pressure on the bag) to help prevent the peak on the top. As others have mentioned, a damp finger and/or whacking the tray on the bench a few times with encourage the peaks to settle.
So proud of you Jamie. The original vanilla seeds episode is when I first subscribed to your channel. I remember getting so caught up in what you were doing, I was shouting advice to you as I watched. I'm enjoying every minute of your journey. 💛💚💛
It's been wonderful to see your progress as a chef, congratulations! Tip: use the back side of the knife rather than the blade to scrape the seeds from the vanilla beans. It works better because you can press down harder on the seed pod to remove the seeds without cutting the pod and you don't dull your knife blade.
Omg, definitely worth going way back to find and watch that episode! Or just binge-watch from the very first video. Seeing how far Jamie's come will give you a whole new appreciation for his tenacity and determination!
I’m so impressed Jamie. Macarons are incredibly difficult and on the 4th attempt you’ve hit perfection. 👏👏👏 Love your show and love how natural you are on camera. Keep it up lad! Love from across the pond xx
you are brave! I have tried 3 times and failed. Now you are inspiring me to persist. They say macarons can bring professionals to tears and I think that’s true!
I buy parchment sheets online the are flat and fit nicely in my sheet pans. Mine came in heavy cardboard boxes that store easily in the pantry. They're available in several sizes and they're wonderful!
It's been pretty interesting watching you go from "Ah shit, I fucked up it's ruined" to "I fucked up, let's fix it". The sign of true progress. Keep on keepin' on!
You need to buy some Vanilla Bean Paste it's much easier to use and more economical then buying the whole Bean and waising the Bean...I would use the Vanilla Bean Pods in some Vodka to make your own Vanilla.!
BEAUTIFUL and I love your perseverance!! Add the vanilla to the flour mixer which is less volatile. Use a finger dipped in water to reduce the “nipples”
Your first macaron video was the first video of yours I ever watched as I was also learning how to make macarons at that time. I've failed horribly twice, its expensive and ruins a day. Have we been together for five years? You've inspired me to try again. x
Great work! I used to make the Italian macarons using the boiling sugar syrup method years ago for family and friends, I might go back to making them again, but I will consider using the French method as it seems a lot less tedious
Two more cooling trays, Jamie, that's all you need. I have about six because I never want to run out in the middle of a cookies bake - not French, Canadian, nor American. LOVE your legacy vanilla beans footage I remember hurting for you (and laughing aloud) when that happened. Thanks for sharing!
Ami the only person in the world who does not like macarons? But respect for tackling them! (I agree - macaroons are quite different, love their coconuty goodness).
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
That vanilla seeds clip never gets old. You've come a long way, baby.
I came to type this . I even remember as he was doing it .. I was like .. oh no, this is not going to end well LOL
Agreed!
my soul hurts every time I see this footage, and I laugh uncontrollably at the same time😂
I saw that video back then & I remember gasping when he wiped seeds off on the towel & then just laughing from the goofiness of it.
The Vanilla Seed Incident is what made me love him.
Idk why the algorithm brought me to this channel but I’m addicted to watching them now
Start at the beginning, it's been a wild ride.
Welcome to the club 😂 Jaime's got a personality that feels so much more relatable in comparison to most youtube cooking personalities
welcome to the addiction! You are in good company!
You will love it!!!!
Welcome! I also binge his episodes. The older ones are definitely worth watching. He’s grown so much.
Here's a tip from Alton Brown about what to do with the Vanilla bean pod if the recipe only calls for seeds. You can just put them into regular a container with regular granulated sugar, and within two weeks, it will become Vanilla Sugar, which will add the flavor of Vanilla to anything it's added to.
I even use the pods I've used for infusing milk/cream to make vanilla sugar. Give them a good rinse under the tap and let them dry for a day or so before adding to your sugar. It's not made me ill yet and I've been doing it for 30+ years. Too expensive to throw away till all the flavour has been extracted.
I saw the same episode and have been doing this for years.
Or put them in vodka and make vanilla extract !! Claire saffitz has a video on it
A bean goes a long way and lasts a long time in the sugar. You can keep using it multiple times.
@@ChokeOnaCookiex3 This, right here. And it is soooo good.
I have been married for 55 years and when my husband's hair went white (about 25 years ago) I began referring to him as the Silver Fox to my students. Now, at the ripe old age of 77, I call him Silver Fox BUT because of your channel, I am now compelled to leap into the air! Thank you for providing me with a cardio workout. LOL I love your channel and the macarons look beautiful.
I'm turning seventy in a few weeks, and I feel like you've given me "permission" to maintain my goofy sense of humor. *whew*
@@cled3600 It's a must!
Look @ Jamie knowing how to fix the egg whites. I am so impressed!
Our boy is all grown up now!
But then the ratio gets ruined when the dry ingredients are folded in. Baby steps
The vanilla seed incident is what cemented you in my heart.
Tell that to poor Gary who he murdered.
Just a tip, the toasty ones were probably so toasty because you let them cool on the pan which still had residual heat and so they continued baking on the bottom. Cooling racks are a lovely thing to have a few of in the kitchen! You’ve really come such a long way and I admire you for trying so many technical and complicated recipes!
If I didn't have a second cooling rack, I might have just put the paper on the counter instead of leaving it in the pan. I def "shouted" to not leave it in the pan 🤣
Yeah, Jamie seems to often let things cool in the pan but I was taught that's an error unless specified. The hot pan keeps cooking it and then it can also stick
For future reference, you can use silpats instead of parchment and you can buy silpats that have the circles already printed on them, they are specifically made for making making macarons. Also, you could use the silpats with parchment laid over top so you can see the circles underneath if you do not want to buy more than one silpat, they can be expensive if you buy the real deal. Then just slide the silpat out and move on to the next sheet pan.
Ah yes info-mercial
Idk if it good advice but i felt like one
I am very glad you leave the mistakes in. It is wonderful and sometimes hilarious to see your growth.
It's actually kind of comforting to see that others also face the unexpected plot twists that come with home cooking.
We've all made boneheaded mistakes in the kitchen. Lucky for us, our mistakes aren't shared on the Internet.
every time you fold something with your metal spoon, my heart hurts. YOU HAVE A RUBBER SPATULA JAMIEEEEEEE sobbing crying screaming
the rubber spatula makes it soooo much easier and you can scrape the sides down as you fold. i promise you. Chuck will do you good. please jamie.
Jaime's baptizing the new kitchen with the evil macarons! You go, Jamie!
Like a priest at a newly opened Irish pub.
Tasting History with Max Miller has the 'clack clack' of hardtack. You have the "FSK!!" vanilla bean moment. Classic.
Silver Fox.... _silver fox!_
OMG, I so want to see Jamie cook from Max Millers book now! The series we need to see!
That would be fun and hilarious to watch Jamie try to do a recipe from ancient times ....
That hardtack bit cracks me up every time.
@@SteveRand616 Literally every time I hear hard tack mentioned now, I am compelled to do the 'clack, clack' 😂
I had no idea you could remedy overwhipped egg whites by adding more! TIL!
Those macarons turned out fantastic! You're really arrived as a baker with these!
You can do the same with overwhipped cream, as long as it hasnt gone too far :)
Am I the only one telling at the screen…”you are overwhipping your egg whites!” That trick to save them though, amazes me every time.
I will never tire of ‘Silver Fox’! SILVER FOX!!
The Silver Fox!
...
...
...
...
...
SILVER FOX
We had a cookie party at my job a few years back and people made or bought nice cookies and on a whim I decided to make Macaron. 3 flavors, strawberry, cocoa and pistachio. How hard could it be, I said to myself, a person who has never made meringue, cooked with almond flour or made buttercream before. Turns out, it's hard as shit, as Jamie has shown us repeatedly. Those bastards turned out though. All the smiles at work the next day made it worth it. All the stuff I learned while doing it, invaluable. Don't be afraid to take big swings or go a little overboard sometimes. You might regret it immediately, but in the long term, you'll thank yourself.
Thank you Jamie, for reminding us of that on a weekly basis.
hey! when you’re making your buttercream, switch from the whip to the paddle attachment before you start adding the butter. It’ll result in smoother buttercream & help emulsify, so it won’t have as butter-forward flavor, and the consistency will be much improved. Also, it looked like your butter was a bit too soft? softened butter shouldn’t be mush; it should hold the impression when you put a finger into it, but still offer some resistance
Good tips, thank you.
use a wet finger (oi oi) to get rid of the bump on the top of the macarons, also that's a piping tip coupler rather than a tip but it seems to work!
Or use a damp kitchen towel and do several at once.
Anti-chef please when using vanilla bean pods uses the back of your knife to get the vanilla seeds out try that out
I wanted to write the exact thing! the back of the knives extracts the seeds sooo much better!
I would like to add, that you can take that small amount of sugar and squeeze the vanilla seeds into it and then add it to the eggwhites :)
The hard learned vanilla lesson is my favorite. I used to watch these videos because I loved seeing how someone who didn’t cook interpreted recipes (I cooked since I was 5 so I don’t remember the early lessons). Now I watch them to see how far you’ve come and to look for learning curves I still struggle with and how to deal with them. Keep it up, you’re doing amazing
Holy hell, Jamie!!! You have seriously leveled up as a baker with those macarons. They look beautiful! I have some idea of how difficult they are to make, but you knocked it out of the park! You should be proud of how far you've come as a chef. Big congrats from a very impressed regular viewer of your amazing channel and fellow Canuck. 👍
Honey! Come quick! Jamie is baking again!😂😂😂
My daughter has always wanted kitchen aid - hitting land mark quarter century old bday, her dad and I invested in a brand spanking new kitchen aid!
I was super bummed - could NOT find a silver one available 😢
Soooo I introducing "SAGE GREEN FOX!" ... I was the only one at her bday party that got the joke when I yelled it after she unwrapped it!
... it's the small things Jamie 🙃 🦊
😂
😂
🤣
I have a RED FOX that wants to be a SILVER FOX for Halloween.
😂😂😂 love it ❤
I can't lie, any baking recipes (particularly tricky ones like this) that don't use grams just give me anxiety! Please let me be exact with my measurements, cups are so so vague especially for things where it REALLY makes a difference!! Also I would love for you to give Ann Reardon's Macaron recipe a shot, they always look incredible!
I actually think this is a good reason why people should learn to use cups, teaspoons, etc., in addition to weight. Why? Because you learn what a cup _looks like_ and you don't develop measurement anxiety. I've noticed that cooks who never learned to cook or bake using cups have major problems using their eyes to judge weight. They seem completely helpless without a scale.
Now I'm not saying a kitchen scale isn't good to have, and you should learn to use one, but it only takes a few minutes to grasp the concept. Cooking with cups is on a whole other level though. If you are an experienced cup cook, you can cook and bake just about anything with a coffee mug, a bowl and a spoon, lol.
I have baked dozens of loaves of bread, cakes, cookies, etc., without a measuring cup, much less a scale. I _can_ use a scale, but I never do. I bought one when the internet said you must have one to bake sourdough. I used it two or three times and never used it again. My baking (and cooking) comes out great without it, so I see no use for it. Try learning to cook the old-fashioned way. You might enjoy it. It's more intuitive and people have been baking that way for thousands of years.
No recipe requires "exact" measurements. If you cook or bake with any very experienced chef, nine times out of ten they will be throwing ingredients in (maybe using a cup), measuring a teaspoon with the palm of their hand, and pouring in a "teaspoon" of extract by sight. Very rarely will they use a scale, unless it is to teach people a recipe.
@@mygirldarbyScales are great for things involving percentages. Like if you need to dilute something, or are mixing dark and white chocolate aiming for a specific percentage. They’re also great for portioning. They’re also great when you’re doing bulk batches and measuring sixteen cups of flour for twelve servings of pancakes is substantially more tedious than dumping most of the bag in the bowl, but being more than a cup and a half off (easy to do with that total amount) would give you leavener problems.
They are not essential for normal baking.
Because things like humidity will skew your flour by more than a few grams, even if it is the same brand as the recipie was written to. The amount of yolk vs whit ein your eggs or the size of them will too. So will a dozen other things.
The ingredients have more error margin than most gram level scale only people account for, I think.
I'm from the UK and we don't tend to use cups as a measurement traditionally but a lot of recipes use them now.
Most supermarkets have measuring cups made like measuring spoons are and I've bought a glass jug with cup measurements on. This makes it easier to get the correct measurements
@@Ruth695 Yes- and for the record you do traditionally use a less precise than metric volumetric system- but in pints as the base unit, rather than half pints (cups).
I want recipes in grams because there are at least two significantly different sizes of cups and I just found out that an American pint is much smaller than an English pint. The differences are enough to skew the result in baking. At least the metric system is internationally consistent.
Also, do you mean a cup filled to the brim or below the brim, do you fluff up the dry ingredients in the cup or press them down, etc. Accurate weights make this irrelevant.
I wish demo cooks would not always have the ingredients measured out ahead in little bowls because we don't really know how they were measured if by volume.
I LOVED the vanilla bean episode!
The vanilla seeds never get old. Love the laughs
You only had to draw the circles once. then place a second parchment on top . You will still be able to see the outline for piping. Then slide the marked sheet out and reuse as needed. A more costly solution is is use a silicone mat that is pre-marked.
Some baking tips for you, Jamie: You did pretty good on that frosting, but I want to help improve your next attempt. That was a strange version of French Buttercream, I guess. French Buttercream uses egg yolks only, and Italian Buttercream uses egg whites only -- so I'm not sure what your recipe was, but these tips will help with any buttercream! If you do Italian Buttercream (my favorite) in the future, it is a little more finicky, so these tips will help.
1) You did great at re-doing the egg whites so they weren't overwhipped. The hardest thing about this buttercream is getting the TIMING right for the eggs being whipped to stiff peaks at the same exact time the sugar reaches 248 degrees. And you did great!
2) The hot sugar needs to be added in MORE SLOWLY and in a SMALLER STREAM. That will make it fluffier. And you need to be whipping it on HIGH speed - use the second-highest, or the highest speed.
3) The cooling process of the frosting will go quicker (and better) if you pack some frozen things around the mixing bowl while it's mixing. I use 4 bags of the cheapest frozen corn I can buy, for cooling down my meringue. Then re-freeze them to re-use again and again. Just make sure no one EATS that corn!🤣 Always make sure it is COMPLETELY cooled to 68 degrees before adding any butter. This is SUPER important.
4) You don't want your butter to be TOO soft - it should feel slightly cool to the touch. Room temp of 68 degrees is perfect. It's better for the butter to be a little too cold, than a little too warm. My favorite way is for the butter to be a little too cold, and then I give each piece of butter a little *squish* in my hand as I add it to the mixer. This should also be done on HIGH speed.
5) Once the butter is all incorporated (or even before), you should switch to the PADDLE attachment, and beat it some more on high speed to finish it perfectly. The paddle will remove some of the air bubbles, and give it that perfect, thick frosting consistency.
6) And for everything in baking --- SCRAPE THE BOWL!!!😉
This was a great video --- GOOD JOB!!!!☺
Great tips! No one in my family likes peas, so I keep a few bags of those in the freezer to use as ice packs for burns and bruises, etc. They'll have another use now!
His recipe is Thomas Keller's recipe and we do NOT question Thomas Keller. Ever.
Trying to throw us with the delay on the "SILVER FOX" jump up. I fondly remember your first disaster with the vanilla beans, it was a riot. You Jamie, have come a really long way in your various kitchens, well done.
What Ive learned from watching Jamie grow on this channel is just how much ALL recipes need to be modified for your own kitchen, ingredients, style, oven temps, etc, for ideal results. The better the chef he gets, the less he follows the recipes exactly. Take the recipe as inspiration, but not direct orders
The best thing about this channel is watching how much you've grown. You correct yourself before you have the opportunity to make mistakes, give yourself grace when you make a mistake, and continue to have improved results.👏🏾👏🏾👏🏾👏🏾👏🏾
I absolutely LOVE the vanilla seed moment. It is one of my all time favorite RUclips moments!!!!
One day, you can make your own vanilla extract...it's so easy. I make mine Spiced Vanilla....I just use Captain Morgans and Vanilla Beans. Slice the beans like you would if you were going to scrape the seeds out, and drop them into the booze. Tip the bottle back and forth to slosh around the beans in the booze. Do this periodically for about 3-5 months (depending on the quantity of extract you are making) and then you are ready to use! That's it! So easy, right????
Most people make theirs with Vodka, but I like spiced rum version! (I also portion it out into small bottles and give them as gifts at Christmas!)
N.l
There he is! Starting my Sunday morning off right!
Your vanilla bean legacy clip is CLASSIC.
When you freeze them make sure they aren't touching so they don't become a block of cookies and have to defrost all of them and they mess up by them being all clumped up together. That is probably what he means when he says to wrap them individually not that you can't be all together.
I would pack them in plastic freezer boxes (any kind of Tupperware-style boxes) in single layers with parchment in between. That should keep them from sticking together.
Jaimie please please do a simple cook with me video/live! Post your recipe ahead so we can prep and do mandatory cheesy kiss a spice to infuse some love before adding and ridiculous stuff like that! We are hitting indoor season, more kitchen time!! You have such an amazing host presence and are fun to watch. Love your channel!
When I was telling my aunt about your channel last night, I told her the vanilla bean story to explain your entire vibe lol
I love it when you tackle more challenging recipes (especially baking). As always, your editing skills (in addition to your cooking skills) are a delight.
Speaking of editing I've noticed in at least 2 videos now where he's cut out the sounds of sirens. No more "I hope everyone's okay." Jamie's starting to turn into a jaded NYer. lol
Several years ago I took a macaron class at Sur La Table. The instructor gave us sheets of circle templates to place under the parchment to help with piping out the batter to be even and spaced correctly. It was brilliant, IMO. Macarons are not for the faint of heart and I've heard that even professional chefs fear making them. I did well in the class but boy was it a ton of work. I learned a lot. Kudos to you for trying yet again. You did a great job!
Beautiful! Fourth time is the charm! I love the vanilla seed clip from years past, but my favorite blooper was the quarter cup of salt in the Japanese jiggly cheesecake. I never screamed Noooo so loudly. You have come a long way. Congratulations!
One of my fav is Jamie cutting a raw egg in half, on the cutting board. 😂
Oh, my heart goes out to you every time I see the vanilla bean saga... I'm sure you're not the only one who made that same mistake and just look how far you have come since then. Lack of knowledge is nothing to be ashamed of, disinterest in learning is... great episode, I might even try these...
The first video I ever watched of him was the vanilla seed incident😂been here binging ever since
The Silver Fox leap!! Bravo
With the first jump I was anxiously waiting 😄 and with the second I loved the peek-a-poo move before the jump 😂.
Wow I never realized how much work was involved in making macarons. You deserve a standing ovation.
The famous vanilla bean incident still makes me go “Oh Crap!” Followed by a huge laugh!
You have come a long way on your journey! Thanks for letting us come along for the ride!
Hope you can give us a Mommy and Baby update soon!
And I still snort/laugh , yes, both times and every showing, of the vanilla bean incident 😂
When you stop piping, before you pull away, do a little horizontal circular swipe (with no pressure on the bag) to help prevent the peak on the top. As others have mentioned, a damp finger and/or whacking the tray on the bench a few times with encourage the peaks to settle.
Legacy clip never gets old. Thank you Jamie.
Literally never heard or seen ANYONE be so fantastically happy about having a half incher.
Oh, wow. I remember how I screamed when he threw out the vanilla bean seeds. I gasped! Nice clip from memory lane. LOL!
The vanilla seed clip is the best comedy sketch I laugh every time I see it. You have progressed a lot
lol that vanilla bean scene never gets old 😂❤
So proud of you Jamie. The original vanilla seeds episode is when I first subscribed to your channel. I remember getting so caught up in what you were doing, I was shouting advice to you as I watched. I'm enjoying every minute of your journey.
💛💚💛
i’ve tried making these (only once) and it was a disaster. Watching you make these … and they look great… has inspired me to try again. Thx Jaimie
At the beginning of the video I'm already impressed that you know where your kitchen scissor are. Mine are always playing hide and seek.
I have 3 kitchen shears that are kept in separate locations. That way, at least one is always where it belongs!
The original vanilla bean episode was one of my favorites! Haha! WOW you did a beautiful job on the macaroons bravo 👏🏼♥️
The best part about macrons that come out wonky is that the chef gets to keep those
Those look amazing!! I have a coworker who occasionally brings delicious homemade macarons... I had no idea how difficult they were to make!
That vanilla bean fiasco still get me! E V E R Y T I M E😂😂😂😂
You have come so far Jamie!!👏👏👏
10:11 a small bowl of cold water beside the pan will suit, for the finger tip. Dry fingers do not work.🤗🤗🤗
It's been wonderful to see your progress as a chef, congratulations! Tip: use the back side of the knife rather than the blade to scrape the seeds from the vanilla beans. It works better because you can press down harder on the seed pod to remove the seeds without cutting the pod and you don't dull your knife blade.
first time I have ever seen the vanilla seeds clip and I laughed out loud! just think how far you have come Jamie.
Omg, definitely worth going way back to find and watch that episode! Or just binge-watch from the very first video. Seeing how far Jamie's come will give you a whole new appreciation for his tenacity and determination!
These turned out great! I love that you tried them out over and over
Vanilla bean clip, and the silver fox yay! You are looking like a pro with the macarons sir
I’m so impressed Jamie. Macarons are incredibly difficult and on the 4th attempt you’ve hit perfection. 👏👏👏 Love your show and love how natural you are on camera. Keep it up lad! Love from across the pond xx
Congratulations, Jamie, you did it! Love this channel, I’m amazed at how far you’ve come. You put the “chef” in Jamie…
the vanilla bean and waiting for the clams to open are iconic
Lol. Yes, they are my 2 favourites also.
you are brave! I have tried 3 times and failed. Now you are inspiring me to persist. They say macarons can bring professionals to tears and I think that’s true!
Aaaah yes, the vanilla bean clip, the vanilla bean clip that totally doesn't increase my blood pressure whenever i see it
Thanks!
I love that these are vanilla. Your buttercream was perfect! Please tell me you keep the vanilla pods in vodka for future use as extract.
Use a neutral whiskey like maker's mark for a good time
Vanilla bean footage is always appreciated.
The macarons turned out beautifully. You've come a long way!!
absolutely love watching you progress!!
I buy parchment sheets online the are flat and fit nicely in my sheet pans. Mine came in heavy cardboard boxes that store easily in the pantry. They're available in several sizes and they're wonderful!
Yes! I have them to fit all of my baking sheets and the rounds for my cake pans, as well. Saves time, and there's no waste!
Thanks
It's been pretty interesting watching you go from "Ah shit, I fucked up it's ruined" to "I fucked up, let's fix it". The sign of true progress. Keep on keepin' on!
I still lose it when I see that vanilla bean clip. Those came out gorgeous this time, well done!
You need to buy some Vanilla Bean Paste it's much easier to use and more economical then buying the whole Bean and waising the Bean...I would use the Vanilla Bean Pods in some Vodka to make your own Vanilla.!
Wow. Just wow. I’ve been watching since your Toronto days, and honestly, you have a talent for baking. Because you’re patient. Bravo!
THE FREAKIN MACARONS IN A NEW KITCHEN... FINALLY!!!
BEAUTIFUL and I love your perseverance!! Add the vanilla to the flour mixer which is less volatile. Use a finger dipped in water to reduce the “nipples”
"I need to start off NOT being a tool." Gonna write this at the top of my To Do list every day.
Great job! Still my favorite entertainment of the week.
as he talks about the vanilla pods and seeds and looks at us, like do you remember? yes, yes we remember lol
Your first macaron video was the first video of yours I ever watched as I was also learning how to make macarons at that time. I've failed horribly twice, its expensive and ruins a day. Have we been together for five years? You've inspired me to try again. x
Congratulations! 🎉 Your Macaroons are Spectacular. . Who knew it would take new kitchen & past lessons learned to achieve success.
Great work! I used to make the Italian macarons using the boiling sugar syrup method years ago for family and friends, I might go back to making them again, but I will consider using the French method as it seems a lot less tedious
Jamie, you should age your egg whites before you use them - it really helps. Also, you can tap the macaron with a damp finger tip after you pipe them.
.....et la victoire revient à Jamie! Bon travail! They look yummy.
You’ve come so far in your culinary adventures. Well done!
Well, that was just amazing to see how much you’ve grown. You just whipped those up in no time, and they looked wonderful. Good job.
My first thought was, " uh-oh. Cookies again." but you did great and pulled it off beautifully!
Two more cooling trays, Jamie, that's all you need. I have about six because I never want to run out in the middle of a cookies bake - not French, Canadian, nor American. LOVE your legacy vanilla beans footage I remember hurting for you (and laughing aloud) when that happened. Thanks for sharing!
The Vanilla Incident is something I still watch and show people to this day. It was hilarious. Laughing with you of course. 😉
Ami the only person in the world who does not like macarons? But respect for tackling them! (I agree - macaroons are quite different, love their coconuty goodness).
You're not alone. I really dislike macarons. But I like macaroons.
Those look great well done
The one and only time I yelled at my iPad was the Great Vanilla Bean Seed debacle. The stuff of nightmares. 😂
When Silver Fox is a guest, it's always a great episode! I might try this recipe, and I hate baking macarons. Thank you!
You should fold with a rubber scrapper or a spatula, it works better and bursts fewer bubbles
NEVER. GETS. OLD!