Dude! It really feels like we saw your cooking growth in this episode! Making your own decisions about the mushrooms, trussing the chicken without the books instructions, fixing mistakes without full meltdowns. Compared to your earlier episodes, you seem much more confident in what you're doing. Really proud of you! This was a great episode!
No doubt! Great episode for sure. He's come a long way since that Christmas Fruitcake episode, even though I still love the old episodes. I have to admit though, (I work in a library), I cringe a bit when I see the condition of his book. It needs to spend some time in the Preservation Department for repairs. With that being said, I too am guilty of having wrecked some cookbooks myself...so glad they are still in print. I'm sure someday we'll be seeing him making bones some day for his own demi-glace.
Aw. 😌 (Picturing Jamie doing this, and saying, "...and this little smudge is Scott, the tiny snail whose existence was terminated when this volume fell on him during the making of Cream of Watercress Soup....he was so young..." Seeing Julia chuckle and shed a lil tear, saying, "Bon Voyage, Scott!") How wonderful that you got to meet Julia!
When my grandmother passed away, I got her collection of cookbooks. I love pulling them out and looking for the more worn and stained pages so I can try those recipes. Its like I'm cooking with her again.
Hi - trying to comment without tearing up. Your loving your “used and worn out cook book” got to me. When my grandma died her old, stained Goodhousekeeping book was all I had of hers. Even had her own written notes in it. It’s precious to me. ❤
Same with my great aunt and her Fannie Farmer cookbook. Lol my grandmom cooked by instinct, so I have nothing from her but having watched her (and my aunt).
He just cooked all that mushroom goodness into a concentrated base instead of squeezing it all out ahead of time. That can only have been an improvement. So nice to watch the quality and the personality merge. Love this guy!
I was thinking the same thing. I just found this channel and have been binge watching it for a week, you can totally see his confidence grow enough to go off book which gives me hope for myself.
That mushroom stuffing looks great! I really appreciate these older recipes that make the best out of white/crimini mushrooms, because it seems like a lot of modern recipe writers are obsessed with using expensive mushrooms for no reason.
Yes, most have no strong flavor of their own they soak up a sauce and acquire that taste in a dish like this. But if just eaten solo I suppose there are distinct flavors of the different kinds, like morels, and that's the way to eat an "expensive" shroom!
You can use some of the fat you removed in place of the "enrichment" butter. People get mad if I don't put the aromatic vegetables on the table. They eat them all. Serve the gravy in your Pyrex measuring cup, so people know it's homemade.
So just a quick food safety tip for any time anyone makes a stuffing that goes inside a chicken, turkey, etc, as it cooks. Make sure you do a temperature check of the stuffing as well as the chicken. Because as the chicken cooks it will release a lot of its uncooked juices into the stuffing, and if the stuffing doesn't get up to temp then there is a risk of food poisoning. If the stuffing isn't up to temp when the chicken is then just scoop it into an oven safe bowl or something and toss it back into the oven until it is.
As an executive chef for many years, i cannot agree with this more! Love that Julia only cooks the chicken to 155F, but eating that stuffing would make me very nervous. In fact, I never stuff a bird for this reason exactly. The bird will overcook by the time the stuffing is safe to eat.
I wish more cookbooks would come in a spiral bound format which opens flat and can fold back on itself. All my best loved cookbooks and recipes are stained, torn, and wrinkled! Really enjoying your channel. I am not a good cook but you’ve inspired me to borrow my daughter’s “Mastering the Art…” and see what happens!
My first mother-in-law gave me a Betty Crocker basic cookbook that was three-ringed that opened like a regular notebook, so I could rearrange recipes or add new ones. I still have it after 40 years.
I've seen those, have a few usually the "specialty" ones like cooking Italian, or cooking in a microwave; stuff like for clueless bachelors I guess, like I was, long time ago! ;D
Just watched an interesting video on the benefits of boiling mushrooms vs dry pan frying. Apparently, for some species of edible mushrooms, the boiling process tenderizes the fungi and infuses them with salt. After boiling, you can pan fry them to perfection. I plan to replicate this method tonight using small portabella mushrooms and savor them with my grilled beef steak.
@@danadagostino948 the prefect duo, steak and shrooms, all you need. Might even be paleo too, once old Og and Turak figured out which shrooms would not kill them, so they could eat them with their fire roasted mastodon steaks!! ;D LOL
One tip I got from a Cook's Illustrated recipe was to dry mushrooms in the microwave. Just put them on a plate lined with paper towels and cook it on a lower (I do 70%) power setting and check it every 30 seconds or so. I've accidentally let them go till they were dehydrated.
Omg, that’s an awesome tip thank you. I’m a very basic cook, it’s not something I enjoy but I can rustle up most things when needed. For myself and the kids I love to sauté mushrooms to have with salmon( husband hates fish!) so your tip will def see a lot of use with us, cheers.
This dish is why they sell oval enamel cast iron pots. There are also make special clay chicken roasting pots, shaped like a not so pointy football, with the lid and bottom roughly equal in size. They were very popular for a few years in the 90s. The clay ones meant no crispy skin though. I’m very impressed by your crispy skin.
I, also, appreciate a well-loved, worn to tatters book! It means that the book has had another life, as real as trees. Also, I adore Julia Child-she said “I don’t think we should be afraid of food”, what a concept, in today’s Diet Culture! She delighted in all the cream and butter and meat stock and wine; and she was 92 when she died.
Julia did something almost identical one year (1985?) with a Thanksgiving turkey. It was the only Julia Child recipe I ever tackled and it was absolutely delicious.
I made this, inspired by this video. However, I followed the recipe found in Vol 2 rather than Vol 1. It's simpler than this version, as it doesn't involve browning the chicken. I also skipped the trussing, as I wasn't going to serve it whole, I just wanted some cooked chicken meat for the week. I used dried tarragon, according to the directions, because that's what I had. And rubbing the butter into the skin didn't really work, it just sort of smeared and fell off, so I just put it in the poaching liquid, since it wasn't going to brown the chicken, and would just melt and wind up there anyways. It still was utterly moist and delicious, and the sauce is amazing. And simple to make - a roux based gravy made with some of the poaching liquid, with some cream and a little lemon juice. I skipped the final stir-in of butter, as it was more than rich enough from the cream and the butter in the roux and poaching liquid.
I was taught to just wipe mushrooms down with a damp paper towel or washcloth. That way they dont get waterlogged. The one who taught me was a Michelin 4 or 5 star classically trained chef
Wow…. Snarky, much? All of ya’ll. He’s stated several times that he’s teaching himself to cook. I think he’s done very well for someone starting from square one..
I just love the real cooking you share with us.... especially the sink of dishes! This was a good one and it's cool to see you adapt the recipe to your tastes!
seems a "deal" can be made with those in the house who eat the food he makes. "I cook, and you wash and clean up, then you eat too". "I cook, and you Don't wash and clean up, then you Don't eat". Simple math equations those! :D
I never thought of it, but it's soul-satisfying to know that others look at that pile of dishes and baked on pots with the same inner scream I do. They don't get there unless you've already worked your way to exhaustion and yet there they sit. Life is not easy. But cooking is good.
I’ve become so obsessed with watching all of the videos on your channel over the last few weeks since finding you! And this is coming from a vegetarian lol. Can’t believe your channel hasn’t blown up. You deserve it! 🤍 P.S.- you kind of look like Justin Bartha from The Hangover/Failure to Launch/National Treasure 😆
I feel the same way, I got suggested of him through watching "people that say they know what they’re doing" and I love this series so much more (I love the movie Julie and Julia) where she learned to cook like jamie did.
Made this today for dinner. I'm a fairly experienced home chef but Julia's style of French cooking is new to me and I've felt a little intimidated by the recipes. Watched this episode several times beforehand plus had it playing while I was cooking, plus had the the book open to the recipe on the counter the whole time. It came out fabulous, so thank you for doing these!
found this channel last week and I'm already obsessed with your cooking journey. Makes me relive some of my early (and current) kitchen adventures. I love the blend of honest, authentic and highly entertaining energy you pour into your videos. The effort shows!
I LOVE tarragon, so I can imagine how lovely that juicy chicken was! I have a French Tarragon plant in my herb garden and I use it fresh during the growing season, and dry the rest of it to use until next growing season. Tarragon is fabulous in a Béarnaise Sauce on a yummy grilled steak.
Your filming and editing skills are evident in highlighting your humor and the steps of the recipes. It is great to have a cooking coach without the attitude most cooks have. Keep up the great work.
Yay! You are back. We imagine how much work go into this videos, just want you to know we appreciate each second of each video, even when you are stressed with this Julia recipes from her book that are more like chemistry classes 😂, but that's one of the things that make you and your channel diferent. ❤️
Yes, we must remember that this book came out as a chance for the American "housewife", who had a lot of time in the home, to cook a special meal for her "nuclear family". She, not needing to work, the economy being good enough in that era that only one worker, the man, was needed to keep a family alive, had hours to be creative in the kitchen, instead of popping Swanson TV dinners in the oven. And, because time was not an issue, she could get into the intricate cooking details contained in Julia's book. So, as we saw in a famous TV sitcom of the era, June Clever had the whole day to cook a great and interesting dinner, until her sons Wally and the Beaver returned from doing what they do, with friends Lumpy and Eddie Haskell, and her husband Ward came home from his mysterious job "at the Office". LOL ;D
Made this tonight for dinner and OMG 😱. I can’t thank you enough for your channel , you have totally inspired me to better myself and my cooking skills , I love to cook but lost my mojo , well thanks to you, it’s back !! Thanks again
I would've gone with your widest skillet when cooking the mushrooms because it evaporates a LOT quicker. In a smaller skillet, you end up steaming the mushrooms more than a nice saute.
@@antichef I hope that didn't come across as a know it all. Used to be a chef and I like making life easier for anyone in the kitchen; great video btw.!
I just discovered this channel maybe a week ago and since then it seems like you gain maybe 1000 subscribers a day. I hope the growth continues! This is my new favorite channel! 😁
I'm a pescatarian and I still love watching all your videos. I am so glad you didn't get dry meat this time!! Meat thermometer coming in clutch a few years late :)
i love in watching all these videos how yo went from being a bit clumsy with things to now where you have a good feel for what you can and can't do and you are adjusting things much better on the fly to account for odd descriptions and personal taste. you've really come a long way from when you first started on this culinary adventure. ^^b
😂 I was tonight old when I found you and I’m laughing so much! Four videos deep and most definitely the most fun I’ve ever had watching cooking. I think you’ll be great inspo for my (11yo) son, who aspires to be a chef one day.
00:24: Loved 12:31: Maker? Amazon link? 14:53: Beautiful 16:20: It’s import that you show the dirty dishes. We need to know what we are getting ourselves into. Especially those of us WITHOUT a dishwasher😅
Re: the thermometer, I don't know what that one in particular is, but I always use ThermoWorks stuff for keeping track of temp because a lot of thermometers just aren't that accurate and you'd never know since it's impossible to test yourself haha so I go with them because they're always on point, their calibration lab is accredited by the same body that accredits stuff like research labs. They've got a basic alarm thermometer called the Dot, I've got one and it's great!
@@KarynHill Yes, I did that when buying this new house, I made sure I had installed the deepest possible stainless-steel sinks in the kitchen. Sometimes they are known as "bachelor sinks", for the inevitable stack of accumulated dishes and pots and pans, etc. ;D LOL
I grew up as a little kid in the 70s seeing Julia Child on PBS. In the 80s it was cool to make fun of her and her mannerisms. But in the late 90s, I graduated from college and started adult life. And came back to Julia. I found reliable cooking methods in her two ‘Mastering’ books, I saw the lineage of TV chefs who depended on her, and I learned her story about how she learned to cook as an adult. Julia fell in love with French food and wanted to duplicate the flavors she knew. She fought to attend the Cordon Bleu and get real instruction that was not previously available to women. And she turned the arcane knowledge of French cooking into something everyone could understand with her books, and later shared with her TV shows. I have watched you begin your cooking journey at a similar age to when Julia did. I am seeing you bring the love and respect for French cuisine to a new generation just like she did, and I’m so happy when I see the way you you engage with these traditions. In videos like this, I see the way you are becoming your own cook, making choices that are yours are. It makes me so happy because you set out to become better at cooking, and I can see you in a video like this, you’ve crossed that threshold where cooking is not something you’re practicing or learning, it’s something you were _doing_ like breathing. I honestly cried with happiness watching you. Once you cross that boundary, it’s part of you, this is no longer a thing you do, this is who you are. One of the few things that makes us worthy of the status we give ourselves as humans is preparing food and sharing it with others. You reinforce this with every episode, and it warms this old Gen Xer’s heart to see Julia remains alive and well, and that there’s a strong foothold of good humans cooking out there. Much peace and kindness to you, sir.
Yassss 100! always cook mushrooms with out oil/butter/ fat first than add butter etc. I makes a huge difference and you don’t have to use as much fats and you don’t get overly greasy mushroom.
Just discovered you and I love your videos. They’re helpful, motivating, and still very entertaining (like Julia!). Who says cooking can’t be enjoyable? However, I’m having flashbacks of my days when I used “Larousse Gastranomique”, a HUGE dictionary of French terms and techniques, to try French dishes after dining in Boston’s French restaurants. I believe my last dish was Coquilles St Jacques, which, while successful, depleted me of my French cooking. Until now. Merci, et Bon appetit!
Like others have said, I feel like this episode shows a lot of your growth as a chef Baking is a science, cooking is an art, and you are certainly becoming a better artist Love these videos, keep it up! 🙂
I’m experienced chef, But watching your journey through Julia & more has been highly entertaining & reminds us all how wonderful classic French cooking is… many thanks
I love watching you cook. You’re so charming. I’ve actually made this dish! It’s delicious! But my favorite JC chicken recipe is her Chicken Normande, you should try it. Also I can’t wait till my mug arrives
This is one of the very best ways to roast a chicken. I learned this in the 70s... my go to for roasted chicken. I use a oven bag though in the roasting as it makes it lovely for the juices and the tenderness and moistness of the bird. I also use white wine... Clean up as well is so much easier. Bon Appetit
This might be the fiftieth video I have watched since discovering the channel. Jamie really is a gift to the education industry. All too often I meet students who claim they lack the talent to succeed at something and therefore they dislike it. They lack access to the resources of more privileged students and thus cannot develop the skills Thanks to Chef Jamie's six-year collection of videos, we can see that talent and privilege has nothing to do with it. Grit, sweat and perseverance will get you there. Marco Pierre White once said: A man who works with his hands is a labourer, a man who works with his hands and his head is a craftsman, a man who works with his hands, his head and his heart is an artist. So, congratulations to you, Jamie for becoming a self-taught artist of the kitchen and for inspiring a number of my students to just get on with it and practice until they get it, be it cooking, music, sports or whatever! Brava
A lot of that credit goes to the cooking thermometer. I learned a few years ago that when it comes to cooking meat -- especially poultry -- a cooking thermometer is ESSENTIAL. Not optional, essential. Also consider this when you make your Thanksgiving turkey!
Cooking the mushrooms without butter makes a ton of sense. Mushrooms are mostly water by weight, but their chitinous fibers are more resistant to heat than the cellulose of vegetables. You can cook them and drive off moisture before adding a fat or oil, and they’ll absorb less oil while tasting just as good. It’s a good move, especially when you skip wringing them out (which I agree is unnecessary).
Hi Jamie - I am new to your channel (Thanks YT recommendations) and I'm loving seeing an organic experience of cooking at home. You're in a smallish kitchen, with almost no bench space, you make a mess when pouring, or transferring food, you use a ton of pots and pans, and I am here for it.
Your channel is addictive. It was recommended a couple weeks ago and I've prolly watched about 30 of your videos. You're so genuine and funny. Thanks for doing this
There’s a whole group of rare book collectors who focus on cookbooks who also delight in seeing that they were used in the kitchen so you’re not alone!
People get WILD about mushrooms. I really like mushrooms both as a flavour and texture but boy howdy do people have opinions about the preparation. I feel you about not getting into it because someone will be upset regardless of what you do. We all just do our best; but sometimes that isn't enough for strangers. Much love from Canada, I've loved these videos!
Thank you so much for your videos. They have helped me get through bouts of COVID and kidney stones this month. So entertaining and I love to see the end result.
a perfectly new-looking cookbook is one that has never been used. Julia Child was, of course, the first person I ever saw using a food processor. Also, if you have used the food processor, for one thing, use it for all. 🙂
Hi, you can use water from Mushrooms to make your stock. If stuffing don't need other ingredients inside. When trussing sew up the end you stuffed and stuff in other end and sew down flap. That way stuffing doesn't ooze out and when you carve breast in slices then it is sliced stuffing too. We also add more veg and even potatoes to sit under bird but not u sides as then doesn't roast. With lid on shouldn't need foil and skin will be browner. Can never have too much butter!😎 Best way for tasty chicken. Stuffed roll of lamb is also amazing. Loving the Julia stuff.🎇
my mom's old, stained, crumpled cookbooks always drove me nuts growing up but now that she's passed away, every time I look at them I can see the love and years of wear and tear that made them uniquely hers :')
I started watching your show because I was writing an article on Julia Child. And now I just watch because I like it. My favourite? When you say "bowl me" and a bowl just drops into your hands. Never happens in MY kitchen when I say that! Go Jamie go!
I found you a couple of weeks ago and I have been watching your videos non stop. The cool thing is I actually showed your videos to my husband and now we watch them together. It’s funny cause the only food videos he watches with me are the ones that I show him the recipe I intend to make and a way to cook something he wants to cook. But we watch you because you’re immensely entertaining. I will eventually follow on some of your recipes but so far I want to continue watching everything you have posted. Much love from Greece.
Never tried mushroom stuffing, I'm intrigued. I'm with you on keeping the veg - makes perfect sense - looking forward to giving this one a go, probably Xmas time, cheers.
I noticed today how much your knife skills have improved (slicing onions) good work. I live your show and your content excellent for we home chefs who've been in those "tricky" situations!!! Thanks again, RSD
You are progressing so well! You can tell by your confidence the most. Making choices for yourself. I was quite impressed how you chopped the shallot and trusses the bird. Well done!
I love cook books. And I LOVE older cook books! I appreciate the d'egage' of bent pages. It tells me that the book has been well loved....just as a teddy bear with an ear missing means more to me than a new one. The bear has been well loved. I collect older cookbooks ( with patina ) at library sales, book stores, Salvation Army Stores. and EBAY, etc. I have cookbooks that I have had for more than 40 years. They mean nothing to anyone else but they mean the world to me. I may not use them anymore but I will occasionally read through them and recall the evenings with loved ones who may not longer be with us. They are historical records of special evenings.
The reason why you squeeze the moisture out of the mushrooms is so you can caramelize them. Water prevents caramelization. Yeah, the water will cook off, but by the time that happens they’re overcooked and not caramelized at all. The fond you deglase off the pan after you remove the mushrooms is the result of that caramelization. Also, anything with sugar in it can caramelize, not just meat.
I need to start to cook following your videos again . They are so delicious and so much easier for me than reading the recipe and trying to understand any little pieces myself.
Re the mushroom growing conditions. Though those mushrooms are grown in animal waste that animal waste has been composted and sterilized. in addition, the mature compost, after inoculation with the fungi, are "cased" in sterile potting medium (potting soil). Any particles that are found stuck to the mushrooms purchased from the store are most likely from that casing layer and not from the manure-based substrait layer. Even if there are bits of mycelium clinging to the fruitbody, they are all from a sterile environment. Go ahead and wash your fungi, however the mushrooms are not grown in rotting, fresh poop. They are grown in sterile conditions that result in clean, table ready produce.
![[TF2] The Russian Bear Trap](http://i.ytimg.com/vi/YFNSwz2_rOA/mqdefault.jpg)
Dude! It really feels like we saw your cooking growth in this episode! Making your own decisions about the mushrooms, trussing the chicken without the books instructions, fixing mistakes without full meltdowns. Compared to your earlier episodes, you seem much more confident in what you're doing. Really proud of you! This was a great episode!
Better knife skills too. Those carrots and onions all looked uniform
I was thinking the same thing. It was great to see him just be like nah I have a better idea.
Not grossed out about the liver and giblets anymore :)
No doubt! Great episode for sure. He's come a long way since that Christmas Fruitcake episode, even though I still love the old episodes. I have to admit though, (I work in a library), I cringe a bit when I see the condition of his book. It needs to spend some time in the Preservation Department for repairs. With that being said, I too am guilty of having wrecked some cookbooks myself...so glad they are still in print. I'm sure someday we'll be seeing him making bones some day for his own demi-glace.
@@donnaschmid3997 I don't think he's allowed in the libraries of NYC, they have his picture posted there too! ;D
I went to a book signing for Julia with my very worn and stained copy of The Way to Cook and she expressed delight that it looked so well used :)
Aw. 😌 (Picturing Jamie doing this, and saying, "...and this little smudge is Scott, the tiny snail whose existence was terminated when this volume fell on him during the making of Cream of Watercress Soup....he was so young..." Seeing Julia chuckle and shed a lil tear, saying, "Bon Voyage, Scott!") How wonderful that you got to meet Julia!
@@LivinInSim Good one, I can see her saying that, she had a good sense of humor!
What a beautiful memory
@@LivinInSim Well, Scott had a good life and is in a better place now.
What a great story! ❤️
"I lost track of how much butter I used" is the most French-cooking sentiment I have ever heard, so you are truly getting to the soul of it here.
Sounds like a UK TV chef called James Martin. He seems to not know the limits of butter.
When my grandmother passed away, I got her collection of cookbooks. I love pulling them out and looking for the more worn and stained pages so I can try those recipes. Its like I'm cooking with her again.
PLEASE put a Mushroom Rant Montage together for us! I'm crying! 🤣
Yes, a very VERY good idea!
and one would need to link to Alton Brown debunking this myth scientifically
I like how he refused to rant about it, then immediately went into ranting.
@@keetrandling4530 THAT is brilliant. So freaking funny!
“We’re not going to get into it today” and immediately gets into it
Hi - trying to comment without tearing up. Your loving your “used and worn out cook book” got to me. When my grandma died her old, stained Goodhousekeeping book was all I had of hers. Even had her own written notes in it. It’s precious to me. ❤
Omg, literally same. Literally. I know what it feels like to run your hand over their handwriting
I have my mom's. The peanut butter cookies page got used a lot.
@@maidenlessjessofchaos4484 and the food stains on the pages too! ❤️❤️
Same with my great aunt and her Fannie Farmer cookbook. Lol my grandmom cooked by instinct, so I have nothing from her but having watched her (and my aunt).
Same with my mom's. We're at high altitude, so all her notes in the margins for adjustments, and substitutes, etc.
He just cooked all that mushroom goodness into a concentrated base instead of squeezing it all out ahead of time. That can only have been an improvement. So nice to watch the quality and the personality merge. Love this guy!
RIP Scott... Gone but not forgotten
What a way to go... RIP
@@MaryanaMaskar Although his life was short, he did leave a mark...
#neverforget 🐌
@@antichef 0:33 where was the snail again? The logo looked like a rabbit?
Love the progress of u deciding how you want to cook rather than 100% listening to the Queen. Character development :')
I was thinking the same thing. I just found this channel and have been binge watching it for a week, you can totally see his confidence grow enough to go off book which gives me hope for myself.
That’s what I was thinking….Jamie is really becoming a great chef! I only use recipes for initial inspiration now….❤️
@@maggiesmama7782 it's the name of his show!
Never Forget Scott the Snail. Perhaps you should tackle escargot on the anniversary of his tragic demise.
Tons of growth in this episode 🎉 the method is working! Also, Julia Child lived to be 91. I’m sure eating the butter is fine 😂
Aw thanks, Ashlee! That’s all the permission I need for more butter
@@antichef you NEVER need permission for butter. ever.
The Elixir of Life
That mushroom stuffing looks great! I really appreciate these older recipes that make the best out of white/crimini mushrooms, because it seems like a lot of modern recipe writers are obsessed with using expensive mushrooms for no reason.
Yes, most have no strong flavor of their own they soak up a sauce and acquire that taste in a dish like this. But if just eaten solo I suppose there are distinct flavors of the different kinds, like morels, and that's the way to eat an "expensive" shroom!
You can use some of the fat you removed in place of the "enrichment" butter. People get mad if I don't put the aromatic vegetables on the table. They eat them all. Serve the gravy in your Pyrex measuring cup, so people know it's homemade.
That Pyrex service is paramount to these recipes.
@@lillyrose3545 ikr!
"I'm not gonna get into it today!" . . . proceeds to get into it
So just a quick food safety tip for any time anyone makes a stuffing that goes inside a chicken, turkey, etc, as it cooks.
Make sure you do a temperature check of the stuffing as well as the chicken. Because as the chicken cooks it will release a lot of its uncooked juices into the stuffing, and if the stuffing doesn't get up to temp then there is a risk of food poisoning. If the stuffing isn't up to temp when the chicken is then just scoop it into an oven safe bowl or something and toss it back into the oven until it is.
As an executive chef for many years, i cannot agree with this more! Love that Julia only cooks the chicken to 155F, but eating that stuffing would make me very nervous.
In fact, I never stuff a bird for this reason exactly. The bird will overcook by the time the stuffing is safe to eat.
Test it with thermometer easy
I wish more cookbooks would come in a spiral bound format which opens flat and can fold back on itself. All my best loved cookbooks and recipes are stained, torn, and wrinkled! Really enjoying your channel. I am not a good cook but you’ve inspired me to borrow my daughter’s “Mastering the Art…” and see what happens!
My first mother-in-law gave me a Betty Crocker basic cookbook that was three-ringed that opened like a regular notebook, so I could rearrange recipes or add new ones. I still have it after 40 years.
I've seen those, have a few usually the "specialty" ones like cooking Italian, or cooking in a microwave; stuff like for clueless bachelors I guess, like I was, long time ago! ;D
You can take the book to Staples and get it spiral bound. I do that when a book becomes my favorite
Yep, Mastering the Art of French Cooking is the epic one.
@@ninadukette3340 it would mess up one of his major schticks then!! This is a show remember!! :D LOL
I dry sauté my mushrooms all of the time after rinsing them. Glad to see others believe in this method. 🍄
Just watched an interesting video on the benefits of boiling mushrooms vs dry pan frying. Apparently, for some species of edible mushrooms, the boiling process tenderizes the fungi and infuses them with salt. After boiling, you can pan fry them to perfection.
I plan to replicate this method tonight using small portabella mushrooms and savor them with my grilled beef steak.
@Dana will you post a link to the video you watched?
@@AlanToigo ruclips.net/video/m0h9aBLTqc0/видео.html
Try this. Bon appetite!
@@danadagostino948 the prefect duo, steak and shrooms, all you need. Might even be paleo too, once old Og and Turak figured out which shrooms would not kill them, so they could eat them with their fire roasted mastodon steaks!! ;D LOL
One tip I got from a Cook's Illustrated recipe was to dry mushrooms in the microwave. Just put them on a plate lined with paper towels and cook it on a lower (I do 70%) power setting and check it every 30 seconds or so. I've accidentally let them go till they were dehydrated.
Omg, that’s an awesome tip thank you. I’m a very basic cook, it’s not something I enjoy but I can rustle up most things when needed. For myself and the kids I love to sauté mushrooms to have with salmon( husband hates fish!) so your tip will def see a lot of use with us, cheers.
@@joobrien1863 good luck! It can take some trial and error to get the right settings. Microwaves vary so try different times and settings
@@jonathanmoore3130 will do, cheers
Microwave????? Would Julia approve? LOL
This dish is why they sell oval enamel cast iron pots. There are also make special clay chicken roasting pots, shaped like a not so pointy football, with the lid and bottom roughly equal in size. They were very popular for a few years in the 90s. The clay ones meant no crispy skin though. I’m very impressed by your crispy skin.
You had me at "Scott the snail" - rest in peace. Love your channel.
I, also, appreciate a well-loved, worn to tatters book! It means that the book has had another life, as real as trees. Also, I adore Julia Child-she said “I don’t think we should be afraid of food”, what a concept, in today’s Diet Culture! She delighted in all the cream and butter and meat stock and wine; and she was 92 when she died.
You've inspired me to start going through my copy of "Mastering..." and not be do intimidated by the recipes. Thank you for that!
You got this!
Julia did something almost identical one year (1985?) with a Thanksgiving turkey. It was the only Julia Child recipe I ever tackled and it was absolutely delicious.
I made this, inspired by this video. However, I followed the recipe found in Vol 2 rather than Vol 1.
It's simpler than this version, as it doesn't involve browning the chicken. I also skipped the trussing, as I wasn't going to serve it whole, I just wanted some cooked chicken meat for the week. I used dried tarragon, according to the directions, because that's what I had. And rubbing the butter into the skin didn't really work, it just sort of smeared and fell off, so I just put it in the poaching liquid, since it wasn't going to brown the chicken, and would just melt and wind up there anyways.
It still was utterly moist and delicious, and the sauce is amazing. And simple to make - a roux based gravy made with some of the poaching liquid, with some cream and a little lemon juice. I skipped the final stir-in of butter, as it was more than rich enough from the cream and the butter in the roux and poaching liquid.
can't believe you didn't de-juice those mushrooms dude, wtf
Can you believe he washed the mushrooms too? *With water?!?!?!*
😁
@@gagamba9198 ewwwwwww
I was taught to just wipe mushrooms down with a damp paper towel or washcloth. That way they dont get waterlogged. The one who taught me was a Michelin 4 or 5 star classically trained chef
Wow…. Snarky, much? All of ya’ll. He’s stated several times that he’s teaching himself to cook. I think he’s done very well for someone starting from square one..
I just love the real cooking you share with us.... especially the sink of dishes! This was a good one and it's cool to see you adapt the recipe to your tastes!
Thanks Fiona!! 🙌
You have patience, I don’t think I would do that, i hate washing the dishes 😂
seems a "deal" can be made with those in the house who eat the food he makes. "I cook, and you wash and clean up, then you eat too". "I cook, and you Don't wash and clean up, then you Don't eat". Simple math equations those! :D
I never thought of it, but it's soul-satisfying to know that others look at that pile of dishes and baked on pots with the same inner scream I do. They don't get there unless you've already worked your way to exhaustion and yet there they sit. Life is not easy. But cooking is good.
@@ronschlorff7089 My late husband always cleaned up no matter how big the mess.
I’ve become so obsessed with watching all of the videos on your channel over the last few weeks since finding you! And this is coming from a vegetarian lol. Can’t believe your channel hasn’t blown up. You deserve it! 🤍
P.S.- you kind of look like Justin Bartha from The Hangover/Failure to Launch/National Treasure 😆
Omg now I cannot unsee Riley Poole from National Treasure what have you done
He said he was a vegetarian before he started cooking through JC’s books 😊
@@MzShonuff123 I probably wouldn’t be able to resist it either haha! The dishes he makes always look delicious. Well, except for that liver aspic 🤢
@@JuliaCh47 😂
I feel the same way, I got suggested of him through watching "people that say they know what they’re doing" and I love this series so much more (I love the movie Julie and Julia) where she learned to cook like jamie did.
Made this today for dinner. I'm a fairly experienced home chef but Julia's style of French cooking is new to me and I've felt a little intimidated by the recipes. Watched this episode several times beforehand plus had it playing while I was cooking, plus had the the book open to the recipe on the counter the whole time. It came out fabulous, so thank you for doing these!
found this channel last week and I'm already obsessed with your cooking journey. Makes me relive some of my early (and current) kitchen adventures. I love the blend of honest, authentic and highly entertaining energy you pour into your videos. The effort shows!
This is so nice, thank you!
You have me literally laughing out loud!
I LOVE tarragon, so I can imagine how lovely that juicy chicken was! I have a French Tarragon plant in my herb garden and I use it fresh during the growing season, and dry the rest of it to use until next growing season. Tarragon is fabulous in a Béarnaise Sauce on a yummy grilled steak.
Your filming and editing skills are evident in highlighting your humor and the steps of the recipes. It is great to have a cooking coach without the attitude most cooks have. Keep up the great work.
Yay! You are back. We imagine how much work go into this videos, just want you to know we appreciate each second of each video, even when you are stressed with this Julia recipes from her book that are more like chemistry classes 😂, but that's one of the things that make you and your channel diferent. ❤️
Yes, we must remember that this book came out as a chance for the American "housewife", who had a lot of time in the home, to cook a special meal for her "nuclear family". She, not needing to work, the economy being good enough in that era that only one worker, the man, was needed to keep a family alive, had hours to be creative in the kitchen, instead of popping Swanson TV dinners in the oven. And, because time was not an issue, she could get into the intricate cooking details contained in Julia's book. So, as we saw in a famous TV sitcom of the era, June Clever had the whole day to cook a great and interesting dinner, until her sons Wally and the Beaver returned from doing what they do, with friends Lumpy and Eddie Haskell, and her husband Ward came home from his mysterious job "at the Office". LOL ;D
Made this tonight for dinner and OMG 😱. I can’t thank you enough for your channel , you have totally inspired me to better myself and my cooking skills , I love to cook but lost my mojo , well thanks to you, it’s back !! Thanks again
I would've gone with your widest skillet when cooking the mushrooms because it evaporates a LOT quicker. In a smaller skillet, you end up steaming the mushrooms more than a nice saute.
Ah interesting… live and learn
@@antichef I hope that didn't come across as a know it all. Used to be a chef and I like making life easier for anyone in the kitchen; great video btw.!
Not at all, great tip! Thanks J B!
I love Jamie's music choices. All his camera work, editing, etc. are top notch. Outstanding channel!!!
I just discovered this channel maybe a week ago and since then it seems like you gain maybe 1000 subscribers a day. I hope the growth continues! This is my new favorite channel! 😁
Go back and click oh the oldest videos and it’s incredible from where he started to where he’s at now
He's mid-snowball, I think. Interesting moment for a RUclips creator.
I'm a pescatarian and I still love watching all your videos. I am so glad you didn't get dry meat this time!! Meat thermometer coming in clutch a few years late :)
i love in watching all these videos how yo went from being a bit clumsy with things to now where you have a good feel for what you can and can't do and you are adjusting things much better on the fly to account for odd descriptions and personal taste. you've really come a long way from when you first started on this culinary adventure. ^^b
😂 I was tonight old when I found you and I’m laughing so much! Four videos deep and most definitely the most fun I’ve ever had watching cooking.
I think you’ll be great inspo for my (11yo) son, who aspires to be a chef one day.
“You know what to do…lather it ip…lather it up” 🤣🤣🤣 Jamie you make laugh so hard I’m crying! Your videos are awesome…keep’em coming!!!
That ending though. 😂 You're hilarious. With struggle and everything, your videos make me wanna try to make whatever recipe on my own.
Yup, he kinda went Henry VIII, medieval feast like, on the that chicken!! ;D LOL
00:24: Loved
12:31: Maker? Amazon link?
14:53: Beautiful
16:20: It’s import that you show the dirty dishes. We need to know what we are getting ourselves into. Especially those of us WITHOUT a dishwasher😅
Agreed. The first thing I do with recipes these days is figure out how many dishes will be involved so I'm mentally prepared!
Re: the thermometer, I don't know what that one in particular is, but I always use ThermoWorks stuff for keeping track of temp because a lot of thermometers just aren't that accurate and you'd never know since it's impossible to test yourself haha so I go with them because they're always on point, their calibration lab is accredited by the same body that accredits stuff like research labs. They've got a basic alarm thermometer called the Dot, I've got one and it's great!
@@KarynHill Yes, I did that when buying this new house, I made sure I had installed the deepest possible stainless-steel sinks in the kitchen. Sometimes they are known as "bachelor sinks", for the inevitable stack of accumulated dishes and pots and pans, etc. ;D LOL
I grew up as a little kid in the 70s seeing Julia Child on PBS. In the 80s it was cool to make fun of her and her mannerisms. But in the late 90s, I graduated from college and started adult life. And came back to Julia.
I found reliable cooking methods in her two ‘Mastering’ books, I saw the lineage of TV chefs who depended on her, and I learned her story about how she learned to cook as an adult.
Julia fell in love with French food and wanted to duplicate the flavors she knew. She fought to attend the Cordon Bleu and get real instruction that was not previously available to women. And she turned the arcane knowledge of French cooking into something everyone could understand with her books, and later shared with her TV shows.
I have watched you begin your cooking journey at a similar age to when Julia did. I am seeing you bring the love and respect for French cuisine to a new generation just like she did, and I’m so happy when I see the way you you engage with these traditions.
In videos like this, I see the way you are becoming your own cook, making choices that are yours are. It makes me so happy because you set out to become better at cooking, and I can see you in a video like this, you’ve crossed that threshold where cooking is not something you’re practicing or learning, it’s something you were _doing_ like breathing. I honestly cried with happiness watching you. Once you cross that boundary, it’s part of you, this is no longer a thing you do, this is who you are.
One of the few things that makes us worthy of the status we give ourselves as humans is preparing food and sharing it with others. You reinforce this with every episode, and it warms this old Gen Xer’s heart to see Julia remains alive and well, and that there’s a strong foothold of good humans cooking out there. Much peace and kindness to you, sir.
Yassss 100! always cook mushrooms with out oil/butter/ fat first than add butter etc. I makes a huge difference and you don’t have to use as much fats and you don’t get overly greasy mushroom.
My sister and I made this chicken a few years ago and it was truly amazing. Best chicken I’ve ever had. Great job Jamie!
Just discovered you and I love your videos. They’re helpful, motivating, and still very entertaining (like Julia!). Who says cooking can’t be enjoyable? However, I’m having flashbacks of my days when I used “Larousse Gastranomique”, a HUGE dictionary of French terms and techniques, to try French dishes after dining in Boston’s French restaurants. I believe my last dish was Coquilles St Jacques, which, while successful, depleted me of my French cooking. Until now. Merci, et Bon appetit!
The algorithm led me here, and for once, it was the correct path. I have watched about 15 videos so far and you and Julia are DELIGHTFUL!
Yes, I know that guy too. Very helpful is mister Alan Gorithm!! :D LOL
Halleujah! EIGHT LONG DAYS without new Jamie was a nightmare. Don't keep us hanging so long next time please, chap 😉
Like others have said, I feel like this episode shows a lot of your growth as a chef
Baking is a science, cooking is an art, and you are certainly becoming a better artist
Love these videos, keep it up! 🙂
You’re gonna need to truss that cookbook
😂😂
THAT looks delish! You can toss a few potatoes in next time with the carrots and onions.
I’m experienced chef, But watching your journey through Julia & more has been highly entertaining & reminds us all how wonderful classic French cooking is… many thanks
I love watching you cook. You’re so charming. I’ve actually made this dish! It’s delicious! But my favorite JC chicken recipe is her Chicken Normande, you should try it. Also I can’t wait till my mug arrives
This is one of the very best ways to roast a chicken. I learned this in the 70s... my go to for roasted chicken. I use a oven bag though in the roasting as it makes it lovely for the juices and the tenderness and moistness of the bird. I also use white wine... Clean up as well is so much easier. Bon Appetit
This might be the fiftieth video I have watched since discovering the channel. Jamie really is a gift to the education industry. All too often I meet students who claim they lack the talent to succeed at something and therefore they dislike it. They lack access to the resources of more privileged students and thus cannot develop the skills Thanks to Chef Jamie's six-year collection of videos, we can see that talent and privilege has nothing to do with it. Grit, sweat and perseverance will get you there. Marco Pierre White once said: A man who works with his hands is a labourer, a man who works with his hands and his head is a craftsman, a man who works with his hands, his head and his heart is an artist. So, congratulations to you, Jamie for becoming a self-taught artist of the kitchen and for inspiring a number of my students to just get on with it and practice until they get it, be it cooking, music, sports or whatever! Brava
A lot of that credit goes to the cooking thermometer. I learned a few years ago that when it comes to cooking meat -- especially poultry -- a cooking thermometer is ESSENTIAL. Not optional, essential. Also consider this when you make your Thanksgiving turkey!
Cooking the mushrooms without butter makes a ton of sense. Mushrooms are mostly water by weight, but their chitinous fibers are more resistant to heat than the cellulose of vegetables. You can cook them and drive off moisture before adding a fat or oil, and they’ll absorb less oil while tasting just as good. It’s a good move, especially when you skip wringing them out (which I agree is unnecessary).
Wow thanks for the input. That’s really helpful!! I can’t believe I did some right!
Hi Jamie - I am new to your channel (Thanks YT recommendations) and I'm loving seeing an organic experience of cooking at home. You're in a smallish kitchen, with almost no bench space, you make a mess when pouring, or transferring food, you use a ton of pots and pans, and I am here for it.
scott’s spirit being with you has made you an even better chef
"3 or 4 sprigs of tarragon...eh you know what we'll do 5 or 6....i'm not driving ;)" lmao you are a goober and i thoroughly enjoy your videos.
Yup, funny but, Jamie, I don't think there is a breathalyzer test for tarragon!! LOL
It’s amazing to see you learning so much from Recipe books and the people of the internet. Julia would be so proud 😁
Your channel is addictive. It was recommended a couple weeks ago and I've prolly watched about 30 of your videos. You're so genuine and funny. Thanks for doing this
There’s a whole group of rare book collectors who focus on cookbooks who also delight in seeing that they were used in the kitchen so you’re not alone!
When you started trussing the bird, I knew you had forgotten something, lol. But nothing phases you when you're on a mission.
And I too always rinse my mushrooms before using them.
@@curtbonnell4308 "They're grown in shi..." after all!
People get WILD about mushrooms. I really like mushrooms both as a flavour and texture but boy howdy do people have opinions about the preparation. I feel you about not getting into it because someone will be upset regardless of what you do. We all just do our best; but sometimes that isn't enough for strangers. Much love from Canada, I've loved these videos!
I think swapping the tarragon for rosemary would be awesome too!
yes, I added some rosemary in a chicken thigh dish simmered with a shroom and wine sauce last night, a good combination to try too. ;D LOL
Thank you so much for your videos. They have helped me get through bouts of COVID and kidney stones this month. So entertaining and I love to see the end result.
Yikes! Double whammy. Hope you are feeling better. 🥰
Sending you good vibes, Yvonne. Feel better! I'll get some more videos out ASAP
This looks delicious and not that difficult. Definitely worth cooking for my parents.
Warn them first!!! And have a "backup plan", like dinner reservations at a nice nearby restaurant!! LOL ;D
I've never used tarragon. Can't stand anything licorice flavor ie anise, etc. Thanks for heads up.
Never forget Scott. 🙏🏼
Gone too soon
a perfectly new-looking cookbook is one that has never been used. Julia Child was, of course, the first person I ever saw using a food processor. Also, if you have used the food processor, for one thing, use it for all. 🙂
Hi, you can use water from Mushrooms to make your stock. If stuffing don't need other ingredients inside. When trussing sew up the end you stuffed and stuff in other end and sew down flap. That way stuffing doesn't ooze out and when you carve breast in slices then it is sliced stuffing too. We also add more veg and even potatoes to sit under bird but not u sides as then doesn't roast. With lid on shouldn't need foil and skin will be browner. Can never have too much butter!😎 Best way for tasty chicken. Stuffed roll of lamb is also amazing. Loving the Julia stuff.🎇
my mom's old, stained, crumpled cookbooks always drove me nuts growing up but now that she's passed away, every time I look at them I can see the love and years of wear and tear that made them uniquely hers :')
I am loyal to this series. I love it! Please keep making Julia recipes.
I am ordering my own used/loved copy for my collection!
Nice job! You've come so far in your cooking skills. I'm very impressed and I want a bite of that chicken.👍
I started watching your show because I was writing an article on Julia Child. And now I just watch because I like it. My favourite? When you say "bowl me" and a bowl just drops into your hands. Never happens in MY kitchen when I say that! Go Jamie go!
Also I carve a turkey the way Julia Child did it. Happy (Canadian) Thanksgiving, including to Jamie, who is for sure Canadian with that accent.
Wow! You've come a long way! Looks amazing!
I found you a couple of weeks ago and I have been watching your videos non stop. The cool thing is I actually showed your videos to my husband and now we watch them together. It’s funny cause the only food videos he watches with me are the ones that I show him the recipe I intend to make and a way to cook something he wants to cook. But we watch you because you’re immensely entertaining. I will eventually follow on some of your recipes but so far I want to continue watching everything you have posted. Much love from Greece.
Never tried mushroom stuffing, I'm intrigued. I'm with you on keeping the veg - makes perfect sense - looking forward to giving this one a go, probably Xmas time, cheers.
this is definitely one of the best cooking channels on the internet
my favorite episode of yours to date. confident, getting stuff done, and shushing and shit-talking the comment section before you even see it 😂
Found you a few weeks ago. Highly enjoying your content. I'm a Chef and your skills and confidents in your cooking ability. Is so enjoyable.
Looks like an awesome recipe Jamie….you’re quite the chef now!🎉
😊
Jamie, just shows how much you're involved in mastering Julia's recipes. You do superb!!!
Love the "order up part"!
I noticed today how much your knife skills have improved (slicing onions) good work. I live your show and your content excellent for we home chefs who've been in those "tricky" situations!!!
Thanks again, RSD
Yeah, tarragon goes surprisingly well with a lot of things. My favorite is in a bernaise sauce on a steak. 👍
I like it in an omelet, I think I first saw it used on a Julia Child show on egg dishes.
@@ronschlorff7089 yep, that sounds delicious too.
Chicken and tarragon is underrated deliciousness. Your dish looked incredible.
The amount of dishes used in her recipes always is insane to me. Lol brings back culinary school memories at the triple sink.
Wow, that looks wonderful! I feel like I want to make this for Christmas dinner
You are progressing so well! You can tell by your confidence the most. Making choices for yourself. I was quite impressed how you chopped the shallot and trusses the bird. Well done!
I love cook books. And I LOVE older cook books! I appreciate the d'egage' of bent pages. It tells me that the book has been well loved....just as a teddy bear with an ear missing means more to me than a new one. The bear has been well loved.
I collect older cookbooks ( with patina ) at library sales, book stores, Salvation Army Stores. and EBAY, etc. I have cookbooks that I have had for more than 40 years. They mean nothing to anyone else but they mean the world to me. I may not use them anymore but I will occasionally read through them and recall the evenings with loved ones who may not longer be with us. They are historical records of special evenings.
The reason why you squeeze the moisture out of the mushrooms is so you can caramelize them. Water prevents caramelization. Yeah, the water will cook off, but by the time that happens they’re overcooked and not caramelized at all. The fond you deglase off the pan after you remove the mushrooms is the result of that caramelization. Also, anything with sugar in it can caramelize, not just meat.
I need to start to cook following your videos again . They are so delicious and so much easier for me than reading the recipe and trying to understand any little pieces myself.
Im washing the mushrooms, im not getting into it today *proceeds to get into it*
Lol! Your mini mushroom washing rant had me cracking up 😂
As a mother and retired second grade teacher… I always call books like that well loved
Really love this series and happy I found your channel a few weeks ago. Been binging a lot of your stuff and it's all been great!
I wash my mushyroomies, wiping them with a paper towel doesn't clean them as well. They can be very, very dirty sometimes. Happy cooking.
I’ve been following you since you had 6k subs. Your evolution as a chef and a content creator is nothing short of outstanding!
Re the mushroom growing conditions. Though those mushrooms are grown in animal waste that animal waste has been composted and sterilized. in addition, the mature compost, after inoculation with the fungi, are "cased" in sterile potting medium (potting soil). Any particles that are found stuck to the mushrooms purchased from the store are most likely from that casing layer and not from the manure-based substrait layer. Even if there are bits of mycelium clinging to the fruitbody, they are all from a sterile environment. Go ahead and wash your fungi, however the mushrooms are not grown in rotting, fresh poop. They are grown in sterile conditions that result in clean, table ready produce.