Julia Child’s 30 Minute Chicken Dinner…Can it be done?!
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- Опубликовано: 26 сен 2024
- Can I make Julia Child’s 30 minute chicken dinner In just 30 minutes. Is It even possible? This recipe is from the “French chef” cookbook
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When she said to boil the water in a kettle she probably meant an electric kettle like they have in England. Their electric kettles bring a large amount of water to a boil very rapidly and on Sorted Food (an English cooking RUclips channel) I've seen them boil the water in a kettle before switching it to a pot and adding ingredients.
I was crying inside when he just put the water in the pot, there’s a kettle RIGHT next to the stove top 😂
@@ConsciousBread Me too. Also, there looked to be way more water than needed, the more water you have, the longer it takes to boil. Plus enamel pots take longer to heat up than metal ones.
@@ConsciousBread OMG thank you, i thought i was losing my mind
Me as a Brit being like " you don't have kettles in America?" Kettles = the most common item in my kitchen 👀
@@dtulip1 yes we do have tea kettles.(and electric)😂Just love Jamie….
'Turn the butter around in the chicken'...yes
🤣🤣🤣
I had a good smile at that one too! Overall, I think he did an excellent job!
That's the moment I knew that chaos would ensue. And then he cut his finger... and then burned his fingers.
I have the same book. In it she describes how she made each show's recipes several times before doing them on the show. We all will be much more efficient cooking something for the 5th or 6th time. Your 45 min time was impressive for the first time.
Yes, it's pretty clear that she had a routine but didn't write it down.
Well said!!
You all know Julia had a prep crew off camera that no one ever saw.
I haven’t watched Julia Child in a hot minute, but I’ve watched a LOT of Martha Stewart and others like her, and the way most of them get these dishes done in 30 minutes is to have their assistants get their mise en place for them before the show. This meal probably would have been a ten minute meal if someone else did all the chopping and had your water boiling for you, etc. The only exception to this I’ve seen is Rachael Ray. Her 30 minute meals actually ARE 30 minutes from start to finish, because she does all the work on camera in real time. People criticize her food as being not that inspiring, but honestly, how much can you really accomplish in 30 minutes?
Exactly! I do have a number of Rachel Ray recipes I make. I never bother to see how long it is taking me :) !
Having spent my 20s watching “30-Minute Meals” become a thing: the key to being able to say you got something on the table in 30 is yo have pre-prepped ingredients and a whole lot of assistants to do that prep for you. THEN it’s totally doable 😂
nah, having a routine helps immensely - think before you act, get the correct number of pans on the hob, set the oven where needed and then prep the longest cooking item first so it has time to finish while you prep other bits
It does help if you make something with only 3-4 ingredients in it tho
this meal isn't all that complicated and he lost a lot of time by trying to boil the water in the giant pot instead of using an actual kettle to boil it and then switch over into a warm pot...
use the waiting time to already dice your other ingredient, have them at hand when starting ala mis en place... 30 mins isn't that exotic once you know what you're doing withou reading every paragraph 3 times to be sure.
I have been cooking for 50 years (I’m 65) and still can’t toss things in a skillet. You are doing great!!
Julia always says have the courage of your convictions when you flip stuff. Whenever my husband flips something and it doesn't end well he always says I guess I didn't have my courage 😂
I always use a Sauteuse (Straight sided frying pan)
Same here. I'm 65, and tossing things in a skillet is the same thing as throwing things on the floor.
I learned how to toss with a frying pan that is shaped kind of like a half wok (high, curved edges but flat buttom). Tossing mixes everything soo well and fast! 😉
You did great in spite of the fact that you were very nearly mortally wounded! “30 Minute Chicken Dinner for Four” forgot to mention the 90 minute clean-up. Looks amazing!
🤣🤣
I mean I'm a strong believer that these 30 minute meals require pre-knowledge Julia Child knew what she wanted to do for the 30 minute meal and knew how many pots and pans she would need and when she would need to do it all, I'm sure that now that you've already made it once knowing what you know now you could probably make it in 30 minutes and do it better the 2nd time. if you took some items from previous dishes that you've already made, ones you've gotten used to making on a regular basis you could probably prepare it in 30 minutes too. also I'm sure that you don't need 4 burners to make the meal the chicken was done by the time the stuff came out of the pot and once the stuff came out of the pot the pot wasn't needed anymore.
Totally agree! I’d like to give it a second try one day now knowing what’s in store. It’s very possible to make it in 30 if you had made it before, and I definitely could have cut out a few steps and streamlined a few things to save some time
@@antichef I just commented, I guarantee she started the timer with the water already boiling. Guarantee.
It always helps to look at the recipe and study it and visualize the process! Have incredients ready at hand.
@@antichef it's call organization. Read the recipe and assemble all of the ingredients and prep them before you begin to cook. You had a lot of wasted time hunting for things and having to continually refer back to the recipe. It's like pressure canning..the first time you do it, it is complicated, too many steps and too many big pots and burners needed all at one time. After the second time, you know what you need, have it at your fingertips, all the prep work is done in advance and the whole process takes minutes.
@@antichef Don't forget, you also host the show where you read/share the book and work the cameras, and you cut yourself. So time should definitely be added in your favor...I think you definitely hit the 30 minute mark for that.
I loved this video! As a parent, I feel like any 30 minute recipe ends up taking 45 minutes because there’s distractions! I loved this one! I hope you make more of her 30 minute meals.
quick tip: look at what you have to boil and adjust the pot size and amount of water to the size of what you're cooking!
good idea, but at least in this kitchen Jamie seems to have only a limited amount of pots, with these four massive enamel ones already the main kitchenware... if he had a semi pro set of like 20 copperpots he could have chosen better, but with what is at hand...
Boil your hot water in a kettle it's quicker than in a pan. Don't add salt to cold water it takes longer to boil.
Kettle thing all made sense to me once the panic was over.
@@antichef cold water boils faster than hot water. All the oxygen has a density in the water and as cold water heats up all the evaporation occurs towards the bottom of the pan catalyzing the energy dispersion throughout the water. Basically a vapor has more potential for carrying energy throughout the pot than starting off with warmer water minimizing the vaporization that happens at the bottom. Btw, 16 minutes ago ur a late bird ain't ha ;)
@@antichef or a microwave
Kettle is my best friend trying to pull together a meal quickly. Water heats so much faster. I also learned to put a little water in the pan I plan to pour the boiling water into and heat it separately. Then the pot itself is hot. Saves more time.
@@savourymilkman8147 So, you are Bill Nye!!? Cool! ;D
So zucchini, potatoes, and chicken has been one of my go-to meals whenever I don't feel like doing a lot of work. I was so surprised (and delighted) to hear Julia thought of the same combination! I've streamlined my recipe by frying everything up in one pan. I start frying the potatoes, then add in the zucchini once the potatoes start to crisp up. I toss in seasonings, pour them in a bowl, and fry up the chicken. Toss that in a bowl, and sprinkle some feta on top. I would say it takes me about 30 minutes, but Julia's looks much classier (as it should).
I like something like that but using fennel, and tarragon. Snd loads of butter on top
Yours sounds better ngl, watching this series has me convinced julia childs cooking is the most ass-backward and hectic way to cook a bland meal with butter as the main flavor.
I cant stop watching jamies videos, ive just discovered the channel. My attention gets divided between the cooking and admiring him lol.
If I didn’t know better, I’d think that Julia Child invented Hello Fresh.. 17 pans, and running around like a chicken with your head cut off to get it all done..lol Omg’sh, you’re so funny though! I literally laughed through this entire video! Great job!! 👍
Thank you for saying that. I will not be ordering Hello Fresh 😂
Lmao that sounds about right.
You are absolutely right about hellofresh. I had no space in my tiny kitchen for all the used pots and pans.
A kettle boils water quickly maybe when the first part of the recipe called for the water in the kettle she meant to heat the water in a kettle first then move it to the larger pot to keep it at a rapid boil before adding the veggies. Hope this makes sense. Happy holidays 💜
This is where you need to read the recipe through before you start, so you know the steps and what to do. You’re learning. I love this channel. I have one of her cookbooks and have not done a lot of recipes but I will now.
he always reads them before he records
Totally addicted and thoroughly entertained 😉. Dude, you're hilarious 😂. I can't stop watching your channel. I'm going to watch another video. Thanks.
Maybe before trying to attempt one of Julia's recipes, trying reading the recipe and make sure you understand and have everything in place and prepped.
i feel like any meal that says done in 30 minutes, absolutely doesn’t count mise en place. there is no way somebody could make this without making an absolute mess of the kitchen just rushing around 🤦🏾♀️ also using gas vs electric makes a hell of a difference too (on top of having 4 burners lol) tip from me is to get yourself a scrap bowl. it helps to mentally not feel so overwhelmed with random food scraps everywhere. you can just throw stuff in and keep cooking knowing a good bit of the mess is in a bowl. you did an amazing job considering everything you were juggling 🤷🏽♀️
i don't know, if he had everything he needed on the counter, he would probably have had enough time to chop the potatoes etc during the cooking time for the rest.
Look I have been cooking since I was 9 I am now 48 meaning I can have that meal done in 25 minutes. Once you know the kitchen you will be able to do it in 30 minutes. I love cooking it very therapeutic for me.
I get Hello Fresh and it always takes me longer than their time estimates, so no judging here! Looked great and 45 mins is still a feasible amount of time to dedicate to regular weeknight meal. Love that I found your channel recently!
Keep some latex/nitrile gloves on hand. They're useful for many things but if you cut yourself, you band aid it up, put a glove over it and keep going. That way you don't suddenly notice your band aid fell off and a guest goes "I found it" during the salad course.
You crack me up! That was the funniest cooking I have ever seen. I just subscribed to see more of you trying to do these recipes on time. I'm sure Julia probably had all these ingredients pre-chopped, pre-boiling, etc. before she started cooking.
I THINK I saw this one not too long ago -- a US cable channel is showing the old B&W episodes. She did at least some of the chopping onscreen, but of course she had her mad chopping skills, and she knew in advance what she was aiming at. But the water was already boiling, which would help considerably. And of course she'd rehearsed, and she had helpers behind the camera holding up reminder signs at crucial stages.
Prechopping my onions, celery and parsley makes cooking more fun and easy!
@@DelGuy03 Julia child on PBS. She did this one in slightly under 30 min. Watch it too learn her secrets. She'd still approve of Jaime. There are times I think she's in the kitchen with him, sipping cognac or brandy and chuckling in that charming way of hers...
Damn, son...that's a hell of a meal in 45 minutes! I thought and still think that 30 minutes is optimistic, st best. I'm impressed with 45!! : )
3/8 inch is a fairly common seam allowance for home sewers (or was, not actually used much today or since the 70s). Maybe that's why she used it for potatoes. Housewives of that era would have got it.
I love watching you. It makes my heart happy to see someone try. And screw up. And keep going. You give me hope pally.
30 mins to cook and 45 more to clean all the things! you do it great Jamie!
holy shit, I 've been watching these for weeks and never thought to look at the sub count, I was just convinced this was a million+ channel
*_ONLY_** 45 MINUTES FOR THAT MEAL? YOW-ZAH!* I always figure on *_AT LEAST_* doubling, tripling, _OR_ quadrupling Julia's time estimates - *_OR EVEN MORE!_* I have NEVER come anywhere close to her time estimate on a recipe, *SO **_YOU_** REALLY IMPRESSED ME WITH YOUR SPEED!* No matter how hard I try, I don't think I'll _EVER_ achieve Julia's speed at slicing or dicing, _NOT EVER._
*My proverbial hat is off to you, Sir; **_VERY_** WELL DONE!*
Hint: Had you already had your water boiling, all your pans "ready to hand" (Julia kept her pans neatly hanging on her kitchen walls), all ingredients neatly lined up on the counter, already washed, etc., I *truly believe you would have cracked that 30-minute deadline.* (I try to always *wash my veggies as soon as they come from the store,* _BEFORE_ refrigerating them. Then, they are all "ready to eat," or ready for processing, and that saves both time _AND_ stress.)
Pro tip: Cut the sides and ends of the potatoes off to make a rectangle or brick shape. This takes off the peel, or at least most of it, then dicing just becomes a matter of slicing the potatoes into planks, then rods, then dice. Wastes a bit of the potatoes, but they are cheap and saves a ton of time. If desired, save/freeze the cutoffs for adding to a pan of home fries some other day.
Such a simple great idea, ta.
This was hilarious but also panic attack inducing... at the same time!
Goodness Yes!
For the show she had water boiling already and everything prepped
You did well
She told him to boil water in the kettle which is always quicker but he didnt listen!
You are awesome man! Love these videos. Tip: looks like you have an electric kettle. You can boil water in there pretty fast and then add that water to your pot on the stove. Keep up the great work!
I think that’s what Julia meant when the directions said fill a kettle.
Im loving your shows !! Such fun, learning and great food.
In culinary school we are instructed to read the recipe before doing our mise and place, we need to now every step and technic we need to use to elaborate the recipe, because you need to know what you have to do in order to get all the nessesary equipment in your station I think doing that. Will help you a lot.
The original episode of The French Chef is now up on RUclips. Just watched it, Julia did it in 27 minutes on screen. But it looks like she started with the water boiling and most of the potatoes peeled.
ruclips.net/video/mvKEOW0B2U4/видео.html
Julia's French Chef Show is on RUclips. I've been nostalgia watching. This episode from our dear Julia was a lot of fun. Jaime was too, bless his heart.
It always takes me an hour to make a half an hour recipe this looks fab P.s. I am a slow poke I made those dry rub pork chops and they were the best thing I've eaten in a while
I discovered your channel last week I can't stop watching the Jamie and Julia I love her and youv convinced me I need this book I'm going to chapters this weekend to pick one up ty I can't wait🤗
Jamie, I think you beat yourself up a bit more than you needed to. Your finished result looked superb and while the chicken was a little over cooked it looked fantastic. I was particularly impressed how you tossed those potatoes in the skillet. A true professional these days. Really well done.
Growing up my mom would do a similar pan cooked chicken. She would season and brown both sides really well. Then place about a cup of diced onion on top of the chicken with a little bit of stock in the pan. Cover and simmer low 20-30 or until done. The onions would carmelize on the chicken. Which then you could add some white wine, cream and/or butter at the end for a nice sauce. Herbs would be whatever you enjoy... sage, rosemary, thyme, taragon, oregano, basil, etc. A common side was steamed broccoli or a cheesy rice.
You did it and your kitchen looks like Julia’s did. Congrats!
You did such a great job. 👍🏽 This same meal would have taken me like an hour.
Best cooking show on RUclips! 💜💜
I'd love to place this ep right beside her ep and watch the two of you cook the recipe at the same time
You did a really really great job, the recipe really wasn't written for everybody and omitted steps. It's clear that she took her culinary education for granted for everybody.
But the recipe is possible with less burners: housewives used to stack pots and pans to save on energy. Some pot sets were even designed as stackable. You could still try this today, but carefully. :) And if you have an electric kettle you will have boiling water faster.
You could also sauté the diced potatoes and add thin slices or dice of unboiled zucchini and tomatoes later. Zucchini soften pretty quickly.
My tweak suggestions for the recipe as is: put the big pot of boiling water on the back burner and the pans in the front. Decreases accident risk and you move quicker, under time pressure people can pull a pot of boiling water down. Especially bad when kids are around. And why so much water for that bit of zucchini, did Julia explain?
Peel the potatoes and dice them while the water heats up, before touching and seasoning the chicken. And also cut the herbs and the scallions. That way you only need to wash your hands once if the potato peels aren't dirty. Or use small new potatoes and just dice them unpeeled.
Boil the eggs in the sieve in the heating water and add the tomatoes when the eggs are almost ready. No cracked eggs this way. ♥️
After watching Jamie's valiant effort to prepare Julia's meal in 30 minutes, I decided to watch the original show on RUclips (search: Chicken Dinner In Half An Hour | The French Chef Season 3 | Julia Child ) to find out if Julia did have her sous chefs do most of the mise en place before the show started. To my delight, the PBS show was the full 29 minutes long, and with the exception of the chicken already cut up, the eggs already boiled and peeled, and her home-made mayo already prepared, she actually did it all by herself as the show was filmed with no commercial breaks. She even took time to talk a lot as she does and I could tell that she was very comfortable with the pace she set for herself. Of course, she has done this before so she already knew that it could be done. She did a few things slightly different than what she put in the cookbook, but for the most part, it was exactly as shown here. It was fascinating to compare the two chefs and I have to say that Jamie held his own; especially after the incident with the potato peeler.
Edited to add that after reading some of the replies here, I went back and rewatched the beginning of Julia's PBS show, and right before cooking, she is adding hot water (not cold) to a very large "kettle" or what some people call a stock pot and then she places it on the stove and turns it on. Then she peels the potatoes and places them in water. After that, she starts cooking the chicken. So her water isn't already boiling as many people claim. It isn't until about eight minutes in that she has her zucchini prepped and ready to put into the water that is now boiling.
I just discovered your channel and am really enjoying your Julia Child series. Thanks for your efforts. I know it's hard work. Cheers.
Maybe she was talking about cooking time as opposed to prep and cooking and the clear up ❤️
The French Chef Cookbook is one of her books that I never bought, because it's not personal and chatty like her other books, just very dry standard cookbook language. Also, one confusing bit that's true across many of her books is that she'll refer to butter in a frying pan without specifying that it should be hot (or how hot), thinking that it's obvious.
Great you did all this in 45 minutes. It would've taken me a loooonger time. Regards from São Paulo.
Love your videos! Your humor and zany style made me subscribe. I love the fact that as you follow these recipes, you show that things don’t have to be exact measurements to create great dishes, and that’s a great thing for those who want to start cooking. I’ve been cooking since my early teens thanks to both my mother and father, but once I moved out as an adult, I started cooking by following recipes, then tweaking them to more my flavor palette … then I use my coworkers as Guinea pigs 😂😂 no complaints yet 👏 so don’t be afraid to experiment!
Using a large pot cook the chicken first 10 minutes, then toss in potatoes for 10 min, then the zucchini the last 10mins. Smaller pot boil water 1/2 quart boil tomatoes 10 sec then remove de skin, add eggs. 2 pots used. Using larger pot taller walls avoid oil splatters and more working area for cooking.
11:19 love the music 🎶🎼🎵🎻🎺🎷
This is the funniest show yet!
This is what to try and do before cooking start and get your mise en place ready first that means get your veg and protein ready your pots looked out and use pot suitable for the task that will heat liquid quickly and use boiling water from a kettle if needed the size of the pot does matter a smaller pan will heat up quicker thanks keep up yer guid work.
I thought it was really, really cool that we have the same name Jamie Tracey. Even spelled the same. I loved the movie Julie and Julia so I'm stoked to be able to follow you!!! Your channel is fun!!
I just ordered 1968 edition of this book You mentioned :) ($140)
This is literally me! Great job Man!
There also so unnnecesary steps like the zuchinis in water! You can just cook them on a pan and it's the same thing.
Mis en place and then do it. Thats how i did it :> whenever i have food to make i make sure to season prior to doing so, pre measure what needs to be measured. Plus it helps relax from the stress to just go with the flow. Sometimes i put all the uncut ingredients (veggies) and just put it in the fridge an hour before making the food.
Thanks for a new way to dice potatoes - I like it and I’m doing it that way from now on. Your’s looked great ~ they browned even though you didn’t dry them! “Why didn’t you just say dice the potatoes into tiny little pieces?” 😂. Love your Julia series!
Mise en place... Mise en place is a French culinary phrase which means "putting in place" or "gather" I guess it wouldn't be as much fun if everything was already prepped. 😉
I mise en placed as described in the recipe, the rest I was following along as written
You did great, bro! Tres bien!
Good video. There was not one second that was not full energy. Congrats Jamie.
Watching your back catalog has become my evening dinner entertainment.
🙌🏼
Pretty impressive speed getting it done.
I think you nailed it, and I think if you made this dish/recipe three or four times, you would find yourself making it in well under 30 minutes. Love this channel!🙂
It's usually a lot faster to boil water in an electric kettle, then pour it into the hot pot. Unless you have an induction stove because induction is awesome.
it took 45 minutes because our novice. Don't be discouraged get get the ingredients and cooking utensils etc.. together before you have a go. love you! so cute! so lovely you.
I adore your Le Creuset set of pans and pots... I have only one and it's the very best pot in the world.
I love your chaos. Makes me believe in myself!
This is the best comedy, I swear 😂😂😂😂😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣 I can't stop laughing. With you, Jamie - with, not at
You should have done the kettle first. I use an electric kettle often to boil water quick to put in a pot. Works for pasta, parboiling veggies, quick ramen, etc.
I love how you are trying to go fast instead of just cooking the damn thing and seeing how long it will take.
I watched the French Chef episode for this meal, and I think her key was to have the pot of water already boiling before starting the clock.
FYI total cook time doesn’t mean prep time included. You should of waited for the water to boil before starting your cooking time. Boiling the water is prep work. Pre prepping everything is better to do before you start cooking. Always do prep. I’ll start most dicing and cutting prep the day before I cook so I can just toss that stuff in. Normal prep time is 15 to thirty minutes minute that time and yes it was thirty minutes.
I'm convinced that the thirty minutes start AFTER all prep is done
The chicken actually looks amazing.
You can now watch her original show when she did this. They released it a few days ago. She did do it in a half hour, and she didn't injure herself. ;)
Jamie you should have stopped the clock when you peeled your finger. I’m sure Julia would allow that! But watching you rush was adorable….
Haha I know! I confused myself with my own made-up rules
I reckon your time for your first go at that recipe is fantastic. I'd be more than happy to make a meal like that in 45 minutes. I will definitely try it after watching you give it a crack. Thank you for sharing this.
I am almost crying because there's a little bit of shell on one egg. Also those eggs have been a staple of my childhood here in Italy, my husband discovered them thanks to me and now we eat boiled eggs with mayo at least once a week. My grandmother used to make a plate of boiled eggs and tomatoes halves and top everything with mayo and a little basil, the mayo was handmade by my grandpa (they were originally from the Italian Alps, so probably they had some french influence in their cooking).
👩🍳 Water boils faster in a closed kettle (electric or stove top) than it will in a pot on the stove. Personally, I've found that the electric kettle is more reliable then a stove top kettle.
When "competing" against a clock, you should have started the clock after gathering the items you need, preheating the oven & water is boiling.
Waiting for water
to boil on the stove take 5+ minutes. Taking that into account you almost made it. 🎉
Julia has her own channel with only 30k subs. This episode is on there if you want to see the inspiration for this episode
Setting up a mise en place would help!
New subscriber here! This is the second video of yours I have watch and thoroughly enjoyed ! Thank you I love Julia child and you’re personality is awesome!
Go watch Julia making this, its on RUclips as of a month or so ago. She makes it in 30 minutes and doesn't cut away/have a ton of pre-prep done for her. I think the only thing she omitted was cooking & peeling the eggs.
Imo your mis en place should be timed as well because it counts as prep time towards the meal.
Obsessed with those appetizers, incredible struggle meal energy
Jamie Oliver doesn't look this stressed during his '30 minute meals' shows. This is what I look like without a 30 minute time limit!
Just estimate the measurement, they don't have to be totally exact. 3/8 an inch is about half an inch (4/8). 3/4 an inch is just under an inch. You can quickly eyeball from there.
I could easily do this in 30 minutes I think. I'll try tomorrow and see how it goes!
Nice job! It would be hard to beat that time on the first try, and it looks delicious! You may just want to approach using the potato peeler at a different angle: Hold the potato in your left hand facing upwards, hold the potato peeler in your right hand facing downwards, and peel across the length of the potato in long motions toward you, keeping your right index finger in or around the area of the hole below the blade, for a nice grip. This should be much safer 👍
I like your content I’m going to try and watch more in the future.
As soon as I saw the size of that pot I thought to myself, "no chance, that water won't be boiling until at least the 20 minute mark" 🤣
I absolutely think it’s possible to do it in 30 minutes.
But anyone doing it in 30 minutes the first time they make of, I highly doubt it. I would guess only a small minority.
while reading the recipe and understanding how to do each step.
But by the 3rd time making it, sure I guess it’s probably possible to get it done in 30 min.
When I lived alone I got the routine down for how to make sushi from scratch and have a finished plate of 14 nigiri sushi pieces done in 28 minutes.
And it took 28 minutes every time, because I had gotten it down to a super smooth and precise order.
That included cooking short grain Japanese rice in a rice cooker. Making the sushi-su from scratch. Cutting the salmon and and a avocado.
Cutting thin ribbons of nori to wrap and avocado.
Fanning the rice down to room temp.
And forming all the pieces by hand.
It was just that I had made it so many times, that I had the order and timing down perfectly. Of what steps I needed to do at what times. And there were no figuring things out, I could just do without thinking.
But the first time I made my own sushi, I don’t know how long it took, but I would guess around 1,5 hours. It took a looong time.
Figuring out how to cut the salmon right. How to form the rice. How to get the avocado to stay in place. It all added up.
You did great.
I'd say the prepping you did of the chicken and the mise en place should also be included in the time for cooking.
I was stressing out with you hahah! you should try more challenges
There next time you skin tomatoes cut a cross in the top end of the tomato (the stem end) The skin should then start to come away from the tomato (its referred to as Tomato Concasse)