@@hwbehrens I'm late to this party, but at this point I'm willing to bet that there have been about 4.4K watchers saying Ooooo at the same time he said "Still not terribly pretty".
Great idea! Maybe a compilation of your favorites of the old recipes you’ve done, and your variation recommendations.. Plus some of the others that you and Jules enjoy.. with a cocktail section, of course!!
It's not necessarily more work than other things you would make, it's just a high-failure-rate recipe if you don't do it very often, and you don't get much out of making it yourself. Puff pastry really is just as good or better storebought unless you're a bona fide pastry chef.
Since i watched this video, youtube has suggested a dozen videos of top French Pastry Chefs doing a Tarte Tatin, none of them cut the apples the cool way you did and yours looked best.
Glen you are my favorite youtuber, thank you for spending all this time on making these videos. I watch them all and i have watches many of your videos. Me and my gf always talk about your videos and what you do when we are in the kitchen. "This is what glen does" We love your videos!
Went crazy this weekend and made EVERY MEAL each day, from your videos. Family showed up (as family does) unexpectedly and we're WOW'd. THANK YOU! You rocked their world ! And put a BIG grin on my face.
Holy Moly Glen! What a winner! I tried making Apple Tart Tatin a couple of times via another published cook and it was awful. This is beautiful! And I love that magic machine you have, where did you get it? Got to try this!!! Thanks!!
I have been talking about making this stew since I first watched this video. My husband thought it sounded disgusting. He was not thrilled. He just came back from camping to the smell of it cooking in the oven. He asked what was cooking, commenting that it smelled amazing. Now he can’t wait for it to finish. I can’t wait either!!!
I only recently heard of this dish and I never considered making it because it looked way too complicated. But this approach is solid 👌🏻 just like Glen ☺️
It looks like one of those dishes that's not complicated at all, but without practice can be frustrating & time-consuming. ... It's definitely on my "to-do some day" list now.
Glen, I love your videos. I’m not a beginner in the kitchen but I still learn from your tips and tricks. Thank you for sharing your excellent videos. They are so fun, approachable and family friendly. Keep up the great work!
This looks incredible I've never heard of this Apple dish but since I enjoy caramel apples from time to time I'll definitely give this a try i also like the idea of adding a bit of soy sauce to the caramel to bring out more of the earthy notes and the apple great video glen.
I've never seen a standalone version of what you used to "peel" the apples, but it looks very much like what I've seen sold as a vegetable sheet cutter attachment for stand mixers.
I have been trying to find the “cutter” he’s using, and I can’t find it! He makes zero mention about it! I will have one- even if I have to make it myself!!
My son and I love watching your show. We try to do what you do and it is sooo much fun. We both laughed so hard when you said the pan was 9 inches. We looked at each other and laughed because your hands would have to be 11 or 12 inches! hahaha Thank you so much for what you do!
I'm sure that I am late, however great job on the kitchen studio. I love chief John, though I get so much more from your videos. I love the history lessons and the way you remember to convert for the "Americans".
I love to think I an old fan I love you guys very much, keep the good work and give us more. I think you can deal with the shape by using one of those springform removable bottom pan, just bour the caramel then freeze it a bit and unlock its form put the apples and bake it as you did and if I am wrong please let me know. Thank you
I say, this is a winner! We use to have an apple core and peeler, it was mounted to a flat board, You could whip them right out in no time. You have to have a device when you have loads of apple trees and canning/freezing to be done by only two people.
I'm actually about to try to make this tonight! It's weird, I had a craving for something I've never ever had lol. Hopefully I will remember to edit this comment later to tell you all how it went! I don't have the tool to slice the apples (maybe a large peeler would work?) but maybe I can figure something out another day lol
Glen, I do love your approach recipes. You are dear to my heart because my son is named Glen (spelled correctly- one "N"), and you are a such a pragmatic cook!! This is going on my "list" of things I will try. The vegetable sheet slicer attachment from Kitchen aid is awfully expensive for an item I might use again (I see one from Zyliss, good brand not too pricey). I don't typically buy soy anything, I imagine I will use the coconut aminos I always use. Lastly, my mechanical mind is thinking I might try using my spring-form pan for this bad-boy, just because.....
Now I have to experiment with apple and soy sauce and gelatin in whipped cream. The fun of cooking is in learning new ideas and playing around with them.
What an absolute beauty, but looks like it requires a lot more work than the standard tarte we make, definitely for special occassions with the wow it brings
I just bought the KitchenAid KSMSCA Vegetable Sheet Cutter and tried it on an apple (honeycrisp). Next I rolled up the apple and microwaved it. Brought out such amazing flavor to the point where I'm going to experiment with both the recipe as above and one where no caramel is used.
I made a tarte tatin a few months ago, and the caramel was so sickly sweet that it set my teeth on edge. I may try it again using your recipe. The addition of the soy sauce should mitigate the sugariness of the caramel
I absolutely love the way he makes recipes so accessible :) never made this before but does the apple ribbon need to be tightly rolled? I would use the apple core as a template when rolling and then take it out at the end and then fill the hole with a small piece, but not sure if that would work ?
Another use for that sheet cutter that I have seen: make long sheets of daikon (a Japanese, LARGE, white radish), layer them & cut into strips crosswise. Put the strips into a bowl of cold (iced?) Water; they will curl up. I saw that technique at a little sushi place on Cambie St in Vancouver several years ago
Just watching this rolling operation and never doing it myself before... I would try - to roll and add a ribbon every inch or two (5-6-8cm) to build the layers quicker instead of adding one ribbon at a time? Maybe, maybe not. Love your vids! Thank you!
I was sitting here thinking... oh this looks so good, but I bet it would be amazing with some puff pastry.... 3 seconds later glen pulls out the puff pastry 😂
Question - When making the "Apple Round" - the starter piece - Could you use a dab of Carmel to hold it together? I suppose you would have to pat the apple dry before it would stick... Still !
"Still not terribly pretty"
- Unveils a gorgeous, perfectly caramelized upside down apple tart
I was literally saying "Ooooh" at the moment he said that. Believe in yourself, Glen!
He has some nerve, doesnt he? 😂
I mean to be fair, it's on-brand in the sense that Glen is "bad" at icing cakes (so therefore should be "bad" at this tart?)
Indeed, my thoughts exactly. I would like that served on a plate with some sweetened cream and a bit of a nice white wine! Yum!
@@hwbehrens I'm late to this party, but at this point I'm willing to bet that there have been about 4.4K watchers saying Ooooo at the same time he said "Still not terribly pretty".
Hi Glen, will you release your own cookbook sometime? I look forward to your videos every day and would love to buy a signed book
Great idea! Maybe a compilation of your favorites of the old recipes you’ve done, and your variation recommendations.. Plus some of the others that you and Jules enjoy.. with a cocktail section, of course!!
I feel like a section specific to Jules' favorites would be really fun too
"Making puff pastry is a pain in the arse"
Says the man who just rolled up 7 apples
It's not necessarily more work than other things you would make, it's just a high-failure-rate recipe if you don't do it very often, and you don't get much out of making it yourself. Puff pastry really is just as good or better storebought unless you're a bona fide pastry chef.
And "arse" not "ass".
Ha
"You will Learn to love me." - Pillsbury Dough Boy
I love how realistic Glen's approach to cooking is. OMG, that looks delicious.
Reminder for myself: next time watch Glen's video AFTER you had a meal, and not when you are hungry
Quickly becoming my favorite cooking show!!!
You know a dish is good when Jules has an audible reaction to it
You need a reel-to-reel apple sheet cutter. That would save a lot of time.
I prefer to peel my apples in analog.
We made one using miso instead of soy and the result was incredible.
Since i watched this video, youtube has suggested a dozen videos of top French Pastry Chefs doing a Tarte Tatin, none of them cut the apples the cool way you did and yours looked best.
this is actually art omg
Glen you are my favorite youtuber, thank you for spending all this time on making these videos. I watch them all and i have watches many of your videos.
Me and my gf always talk about your videos and what you do when we are in the kitchen. "This is what glen does"
We love your videos!
OMG!!! I LOVE that Gadget!!! ♡
I could eat apples that way
ALL DAY LONG !
LOVE the new camera angle! Loving all the cool books.
you are more than a chef, you are a scientist!
Went crazy this weekend and made EVERY MEAL each day, from your videos. Family showed up (as family does) unexpectedly and we're WOW'd. THANK YOU! You rocked their world ! And put a BIG grin on my face.
@Glen that device is called a sheet cutter everywhere I've seen it. Always wanted one to try making square potato chips.
I specifically liked this video because I liked the apple tool you used.
Looks beautiful holy moly
Stunning presentation for a family gathering or dinner party. Wow.
Holy Moly Glen! What a winner! I tried making Apple Tart Tatin a couple of times via another published cook and it was awful. This is beautiful! And I love that magic machine you have, where did you get it? Got to try this!!! Thanks!!
That is a masterpiece! Bravo Glen.
I have been talking about making this stew since I first watched this video. My husband thought it sounded disgusting. He was not thrilled. He just came back from camping to the smell of it cooking in the oven. He asked what was cooking, commenting that it smelled amazing. Now he can’t wait for it to finish. I can’t wait either!!!
Great job Glenn, looks wonderful.
That looks amazing.
Wow! I think it’s beautiful! 🍎
I only recently heard of this dish and I never considered making it because it looked way too complicated. But this approach is solid 👌🏻 just like Glen ☺️
It looks like one of those dishes that's not complicated at all, but without practice can be frustrating & time-consuming. ... It's definitely on my "to-do some day" list now.
The best parts of the past few videos:
Chicken
Julie the professional.
Glen's amazing food.
Wow, I think it looks beautiful!
I think it's gorgeous!!! It looks sooooo good!!!
Wow. Amazing. On my quickly to do list.
This is a masterpiece Glen. Realistic, down to earth and an absolute flex of care and technique. Lovely!
That cross-section looks awesome!
and... that looks amazing.
Thank you for sharing your experience and ideas, definitely we always get inspired, Tart Tatin is my favorite.
That looks fantastic, and I’m sure it tastes even better!!!!!!! Thanks for sharing with us! W
AMAZING!!!
Beautiful.
Fantastic!
Glen, I love your videos. I’m not a beginner in the kitchen but I still learn from your tips and tricks. Thank you for sharing your excellent videos. They are so fun, approachable and family friendly. Keep up the great work!
As always, a great video! I'd like to try this one.
This looks delicious
Glen -"Still not terribly pretty."
Me -😮
Looks delicious
This looks incredible I've never heard of this Apple dish but since I enjoy caramel apples from time to time I'll definitely give this a try i also like the idea of adding a bit of soy sauce to the caramel to bring out more of the earthy notes and the apple great video glen.
Wow Glen! I thought it turned out beautifully!
This I need to try.
Looks so yummy
Haven't watched in a while, love the new look of the kitchen !
Mmmm. Spectacular.
Nice to see the dry age cabinets at the same height now..... love the channel!
Looks delicious I think it looked good as well.
Nice
That thing is gorgeous
This is so unusual to me, but looks totally amazing. Well done.
Pain in the arse is a truly Canadian / British expression. Love it
I've never seen a standalone version of what you used to "peel" the apples, but it looks very much like what I've seen sold as a vegetable sheet cutter attachment for stand mixers.
I have been trying to find the “cutter” he’s using, and I can’t find it! He makes zero mention about it! I will have one- even if I have to make it myself!!
@@Shawnne86 try searching for this:
Bron Coucke Vegetable Lasagna Slicer, All Stainless. Bake Deco has them
It's basically a lathe. I approve.
Impressive!
My son and I love watching your show. We try to do what you do and it is sooo much fun. We both laughed so hard when you said the pan was 9 inches. We looked at each other and laughed because your hands would have to be 11 or 12 inches! hahaha Thank you so much for what you do!
I need this machine in my life.
bravo !
I'm sure that I am late, however great job on the kitchen studio. I love chief John, though I get so much more from your videos.
I love the history lessons and the way you remember to convert for the "Americans".
Glen, my sweet tooth is salivating!! Extremely well done & I can imagine the smell! Cheers, 😎👍🇨🇦
Thats pretty nice. Looks intimidating but well worth.
*****
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
Oh, a format change on end.
I like it but also like when she pops in, as if saying "What have you made that is good to eat?"
The Soy was a surprise.
Oooh new fridges !
I'd love to see the outtakes from this one.
I love to think I an old fan I love you guys very much, keep the good work and give us more.
I think you can deal with the shape by using one of those springform removable bottom pan, just bour the caramel then freeze it a bit and unlock its form put the apples and bake it as you did and if I am wrong please let me know.
Thank you
Making one today!! It's in the oven now. Fingers crossed it comes out as good as yours.
Sos un genio :D
I say, this is a winner! We use to have an apple core and peeler, it was mounted to a flat board, You could whip them right out in no time. You have to have a device when you have loads of apple trees and canning/freezing to be done by only two people.
Great looking cross section. 👍
I'm actually about to try to make this tonight! It's weird, I had a craving for something I've never ever had lol.
Hopefully I will remember to edit this comment later to tell you all how it went!
I don't have the tool to slice the apples (maybe a large peeler would work?) but maybe I can figure something out another day lol
Nice RCAF hat! Also: The tart looks amazing! :-)
Glen, I do love your approach recipes. You are dear to my heart because my son is named Glen (spelled correctly- one "N"), and you are a such a pragmatic cook!! This is going on my "list" of things I will try. The vegetable sheet slicer attachment from Kitchen aid is awfully expensive for an item I might use again (I see one from Zyliss, good brand not too pricey). I don't typically buy soy anything, I imagine I will use the coconut aminos I always use. Lastly, my mechanical mind is thinking I might try using my spring-form pan for this bad-boy, just because.....
Julie! My girl- went right for the forks-yes! I knew it would taste good. It looks applely and caramely and perfect.
Now I have to experiment with apple and soy sauce and gelatin in whipped cream. The fun of cooking is in learning new ideas and playing around with them.
What an absolute beauty, but looks like it requires a lot more work than the standard tarte we make, definitely for special occassions with the wow it brings
I literally went out and bought a sheet cutter to make this! Now to find a small enough dish
yuuuuuuuuuum! 👌
I just bought the KitchenAid KSMSCA Vegetable Sheet Cutter and tried it on an apple (honeycrisp). Next I rolled up the apple and microwaved it. Brought out such amazing flavor to the point where I'm going to experiment with both the recipe as above and one where no caramel is used.
I made a tarte tatin a few months ago, and the caramel was so sickly sweet that it set my teeth on edge. I may try it again using your recipe. The addition of the soy sauce should mitigate the sugariness of the caramel
Miso can be used instead of soy sauce as well. Achieves the same savory notes.
I'm intrigued and want SO to make this, but I'm a bit intimidated with the time commitment! lol Perhaps for a special occasion. Looks amazing!
I absolutely love the way he makes recipes so accessible :) never made this before but does the apple ribbon need to be tightly rolled? I would use the apple core as a template when rolling and then take it out at the end and then fill the hole with a small piece, but not sure if that would work ?
I'm surprised there's no cinnamon or other "pie" spice in it. Looks beautiful!
Another use for that sheet cutter that I have seen: make long sheets of daikon (a Japanese, LARGE, white radish), layer them & cut into strips crosswise. Put the strips into a bowl of cold (iced?) Water; they will curl up. I saw that technique at a little sushi place on Cambie St in Vancouver several years ago
I imagine that would be pretty awesome served warm with a scoop of vanilla ice cream.
White miso caramel is fantastic with apples
Wonderful video Glen, Thank you. What is the Apple "plywood" device called?
Homemade, vanilla ice cream on the warm tart.🥰
Your machine is a Ribbon maker. nice recipe. thanks
BTW... that's GORGEOUS! Just sayin'...
Just watching this rolling operation and never doing it myself before... I would try - to roll and add a ribbon every inch or two (5-6-8cm) to build the layers quicker instead of adding one ribbon at a time? Maybe, maybe not. Love your vids! Thank you!
Good morning Glen. Looking forward to seeing your dry age units put to work.
I was sitting here thinking... oh this looks so good, but I bet it would be amazing with some puff pastry.... 3 seconds later glen pulls out the puff pastry 😂
Question -
When making the "Apple Round" - the starter piece -
Could you use a dab of Carmel to hold it together?
I suppose you would have to pat the apple dry before it would stick...
Still !
Hi Glen, do you mind telling what brand of the pot you use for the caramel? Looks great and professional. Many greetings from Germany 🇩🇪