Descending into Madness Trying to Make Claude Monet's Recipes
HTML-код
- Опубликовано: 9 июл 2023
- 👒🔍 Download June’s Journey for free now using my link: woo.ga/bef3o0
Famous painter Claude Monet was known for his immense love of food, and many of his favorite recipes from his food journals have been published. Come with me on a steep descent into madness as I try and catastrophically fail to cook some of them.
Find me on Twitter: / kazrowe
I'm on TikTok @ kazrowe
Find me on IG: / kaz.rowe
Buy my comics: gumroad.com/kazrowe
Send me a ko-fi: ko-fi.com/A347K4X
Read my webcomic: www.cunningfire.com/
Catch it on Tapas: tapas.io/series/cunning-fire
Line Webtoons: www.webtoons.com/en/challenge...
Captioning by Transcription, Ho! Captioning Services
Filmed using:
Blackmagic Pocket Cinema Camera 4k- www.blackmagicdesign.com/prod...
Blackmagic Video Assist 5” HDR - www.blackmagicdesign.com/prod...
Olympus M. Zuiko ED 12-40mm f/2.8 Pro- www.bhphotovideo.com/c/produc...
Samsung Portable SSD T5 - 2Tb- www.samsung.com/us/computing/...
~~~~~~~~~~~~~~~~~~~~~~~~
Sources
Reminisces of Claude Monet from 1889 to 1909 by Lillia Cabot Perry
Mad Enchantment: Claude Monet and the Painting of the Water Lilies By Ross King
Monet's Table: The Cooking Journals of Claude Monet by Claire Joyes
The Private Lives of the Impressionists by Sue Roe
👒🔍 Download June’s Journey for free now using my link: woo.ga/bef3o0
As fun a game as June's Journey is, it would have been funnier if this episode had been sponsored by Hello Fresh
Funny story, I actually downloaded this because a DM had been stealing riddles from it.
Not really my thing, but it was a cute little thing.
I was addicted to this game for a while. Spent hundreds of dollars on gems in total. It was fun at the start but became stressful so I quit
I like this game, in the current chapter I'm in, they kind of go a little into colonialism in Africa and that's kind of neat, there's some places where I think they kind of surprised me as I had low expectations
Overall, it's a pretty cute game and I genuinely think that they are not as scummy as other mobile games
Also the art in this is so awesome, looking at every new scene is very cool because of it
Kaz cooking feels like the equivalent of your one quiet friend losing their mind and screaming at everyone
You just described my cooking🤣 I cook the way I play video games -- with an inflated sense of priority and panic. And lots of swearing.
OH MY GOD HELLO, also yes I concur
@@thegaymothman I just love your name.
@@CleoHarperReturns ty! ^^
meant as the highest complement here but how the hell do you end up commenting on every video I watch we either have the same exact yt page or you got range man your pfp is at the top of every comment section for me at this point
Oh, dear. I tried to make his vert-vert cake 20 years ago when I was a pastry chef. When I finally achieved that iridescent sheen it lasted for MINUTES before settling on a dull army green. And it wasn't even incredibly tasty -- it was good; it just wasn't fabulous for all the hard work that went into it. Monet should have stuck to painting and left the cooking to a real artist.😉
Woah. Now that I watched the video I feel the need to thank you for such highly specialized entertainment. Seriously, though -- I spent an entire day retrying this cake and never attempted it again.. It's not your fault (only in part); this recipe is a hot mess.
Between translation, the microclimate of kitchens then vs now, different terminology, tools, completely evolved or otherwise adulterated ingredients (spinach then is completely different than spinach now for example), wood-fired ovens and so many more variables there is almost no way to recreate it. Almost. That, and the terrible instruction.
Monet and Alice were probably doing what less desirable chefs have done throughout history: purposely sabotaging their recipes so that no one can recreate it exactly like them. I imagine job security was a different ballgame too. What a good chef knows, however, is that if you pass out a recipe to 100 different equally trained chefs the recipe will always come out 100 different ways. You can't take the soul out of cooking.
Please don't let this stop you from attempting other historic recipes. I really had a good time with it -- and your soul is gorgeous, Kaz Rowe. I want to see you cook with abandon.
The green cake...haha, we had that cookbook years ago, I never tried making this but I still remember that weird green cake.
@@c.w.8200 Oh ffs that cake was so up my alley as a young chef -- historic, overly complicated, strange and on the fringe, and ultimately, disappointing. 😂 However now all I can think about is making pistachio butter blondies.
@@CleoHarperReturnsfrench chefs especially are obsessed with putting booby traps in their recipes. Even in recent famous cookbooks! It's maddening
But he never made the cake, his cook Marguerite was the one that made it, and came up with the recipe, lol.
You accidentally figuring out how to make butter in a stand mixer is my favorite part ❤🤣 When you over-beat heavy cream, the fats start to come together and you end up with butter!
Damn!! We should’ve kept going 😂
@@KazRowe in fairness, with the extra in the bowl it may not have been *good* butter lol. But definitely would have been interesting to see what would have happened if you kept going!
@@KazRoweThe butter looked like it was already done, however, after it clumps up then you have to strain off the buttermilk from the clumps of butter which was definitely why it was so wet
@@emilyqueen0113 precisely
As you panned over the pistachio... stuff... my reaction was literally, "Oh, honey, you made butter."
It was a noble attempt.
Same😂🧈
Quick, someone call Max Miller from Tasting History. I bet he can help figure these recipes out.
I was thinking the same thing!
Yes! I was going to comment the same thing.
I think we also need Anti-chef in on this!
I’m shocked he hasn’t done it. And he’ll know how to choose the ones that are more in tune with out different palates, although it’s always nice to branch out of one’s comfort zone and taste a different culture’s dishes.
I was just about to comment this, glad to see that many others had the same idea! 😁
You've joined Max Miller and Dylan Hollis in the hallowed halls of gay people doing historical cooking!
max miller is gay?
@@hya2in8Yes. He and his husband Jose have another channel together
The cake needed a double boiler. It would have thickened into a fluffy mousse texture. It can't get too hot or the sugar all dissolves and it can't grind and cut air into the mixture as it thickens. It's not for the faint of heart, but with a more detailed recipe and a few better tools you could have done it!
Agreed -- but you can turn virtually anything into a double boiler. A glass, stoneware or metal bowl that fits over the pot and doesn't drag its butt in the water would be perfectly fine. Just grip it with a towel or potholder or you'll not be a happy camper.
I’m certain you have run into the dreaded bane of the historian: assumed knowledge.
Old recipes (especially baking/pastry) are slightly elaborated ingredient lists.
The authors of the cookbook had to “interpret” the methods of preparation. I ran into this issue when I was a pastry chef.
Old-school technique, order of operations, & quality of ingredients usually always see a person through the wilderness.
I’d imagine if you were to take a course in classic French cooking, you’d be able to tell that cookbook a thing or deux.
Thank you for sharing this to encourage the joy of creative experience for all. 😊
This was like watching a cooking/baking horror movie 😭 "noooo don't keep beating the cream, you already have solid chunks in there plus you'll end up with butter!"
I agree instructions or such may be lost to time - also a lot of old recipes are written for a presumed audience with training and knowledge that would allow them to make educated guesses and improvisations based on experience that most folks don't have access to.
okay, did not expect a cooking video, but I’m loving it. 10/10
EDIT: depending on when in Monet's life this was written, or how old-fashioned his chief was, chemical leveners such as baking soda may not yet have been common or reliable (they weren’t mass produced until 1848 and took a while to spread from the USA to Europe), so it was quite common for home cooks to just assume that if the cake calls for eggs, you used egg wites whipped to stiff peaks, and then gently folded in the rest of the batter to preserve the bubbles and get a good rise on the cake (like with a chiffon cake). Your friend is right, heating it on the stove seems like a good way to knock all the air out of it and doesn't make sense, so maybe something is lost, like the whole “just add water” step in roman concrete: the fact you use sea-water was so well known and obvious to the person writing that they don’t feel they need to explain what they mean, and so you get recipes that don’t work unless you just know that “add eggs” could be a damn trap. I too have fouled up many an Victorian recipe until I discovered the trechery of eggs. Still 10/10, if in doubt, drink the wine while cooking: that way you get wine if nothing else.
this is all a super helpful information thank you
I love the phrase "the treachery of eggs"
I think we've watched all the same YT videos at least read some of the same books -- right down to the sea water (most fascinating realization since the cast stone of pyramids). The community of the Mighty Kaz is by far one of my favorites. I got so excited when I realized she was cooking. All my unrelated loves in one channel.
😅 Family recipes of mine have so many moments like this! Especially true of my East European countryside dwelling ancestors (circa 1700s-1800s up until WW2) who owned a mill with an adjacent bakery, and wrote the recipes (or just ingredients) but gave almost comedically vague instructions on the prep and actual cooking/baking processes. Eggs are as treacherous as they are delicious, imo. Lol
No you nailed a Monet recipe perfectly! Up close it looks like slop, but from a distance tastes great!
As soon as you said that you were going to whisk all of the heavy whipping cream into the pistachio mix, I thought “Oh no, they’re gonna over mix it and make pistachio butter” lmao 😂
For the frosting, I believe the reason it was so liquidy is because the mixture before adding the butter was hot, so the butter just melted instead of mixing in and giving a texture that could be whipped, with those kinds of frostings making sure the butter and whatever you're mixing with it are around the same temperature is key. Then when yall added the cream, yall whipped it past the whipped cream stage to the butter stage
I was just going to mention the cream seized which is where that watery liquid came from. All these things are mostly from Monet's/Alice's poorly executed recipe though. Honestly the cake right out of the pan kind of looked like a pistachio blondie. I'll bet it was deliciously gooey while still warm.
Yeah the heavy cream absolutely went to far and started to form into butter. Fun tip tho you can make butter at home in a kitchen aid!
I was thinking NO you’re making pistachio butter now 😭
A very valiant effort! French cuisine is difficult to master. When it comes to your tasty slop, your flame may have been too high. Too much heat has negatively affected many of my dishes. Don't give up, try again!
Damn, i can't believe Monet trolled Kaz from beyond the grave 166 years after his death...
I'm ready for the madness!
word of caution, when you over beat whipping cream it separates and turns into butter. That's what happened to your frosting 😅 Also beating the eggs in a double boiler will create a fluffly egg mixture that's the one responsible for giving lift to the cake. That being said that spinach glaze/fondant sounds bananas
I would love an unhinged Kaz cooking show
The sign in the kitchen that says "This is a Scurvy Free household" is hilarious!!
Claude monet is gonna come back as a lich just to roast you (both figuratively and literally)
"our slop" had me cackling, also love that the slop was the best part of that dish, iconic.
"Our slop" ditto comrade
the fact that your friend keeps on eating the green cake at the end has me in stitches
What a delightful video. The chefs' approach to Monet's recipes were suitably impressionistic.
There's a pbs art history about monet's weird food.
Ate my slightly burnt oven vegetables n bit my tongue really badly while watching this video which rlly fits the chaotic vibe of the whole video
Spinch Cek my beloved
Kaz out loud: “We’ll just use onions.”
Kaz inside: “Curse you SHALLOTS!!!!!”
My mom bought me a cookbook from the 1800s for my 13th birthday and I was STOKED. Then I tried to make creampuffs using their batshit "measurements" and it ended up a horrid mess. I went back to it after I went to culinary school and it was no wonder I messed it up - there was no way anyone but the original writer of the recipe could have possibly understood it. I swear some chefs did that on purpose.
Old recipes all seem to leave out vitally important details that cooks at the time might have just taken for granted...but there's so often a step at the end saying basically "and now serve it," as if *that* part isn't something the people following the recipe could have figured out.
I've made wine sauce with a similar recipe before, and I don't see why you couldn't just add more liquid if it was too dry (I would have gone for more wine). I have done that plenty of times if a sauce is too thick. Glad the taste was still good
yeah exactly. the recipe is how to make a roux based sauce, once you've got the roux you can adjust the amount of liquid easily. I think this is just user error which is easy to do if you don't cook very often or understand recipes.
I assume neither of them regularly cooks, and they were just following the recipe to a T. Since many things were left out in cookbooks up until like the 1960s, its unsurprising that they didn't know to do that. All of the things that would have actually made the recipe succeed were left out and assumed you knew (which people at the time probably DID). Not even mentioning of course that it was translated from French (and not particularly well).
My G-d, do you realize the size difference between a shallot and an onion?!?!?!? You added in onion the equivalent of 5 shallots without increasing the proportion of wine!
I've also seen a bechamel tighten up like that before, and it wouldn't absorb liquid after that. It was an old batch of flour (which again is very likely if you don't cook much).
I just want you to know that I exclaimed out loud when I saw your video on my feed.
There's a whole host of people who think you're just the bees knees and I hope you feel appreciated.
💚
for the wine sauce specifically, I would recommend looking up videos on how to make roux based sauces, and in your case, I think they were instructing to use shallots because you usually chop them very finely to use them in sauces for meat. I don't think your onions were chopped up very small, so if you can just get them into a fine mince that should help make the sauce less of a disaster. food wishes always advises to add cold liquid to a hot roux to prevent lumps, I'm not sure the science behind it, but if he uses it I can assume it's a trusted technique.
you should give it another shot!
Considering this came out while I was struggling to make chocolate cake, this feels very appropriate. Sorry you had a rough time with food as well! Hopefully things go better for both of us in the future.
This reminds me of "the art assignment" they used to do cooking videos on artists and other art video stuff I miss them so much :/
you should collaborate with tasting history!!
im begging for this to happen
i might even pray
as well as an atheist can pray ofc
That would be amazing! 😃
Just from the thumbnail im excited for the adventure we'll be diving into
The best attitude to have in the kitchen is to be unafraid to fail.
that pistachio cream was the frankenstein remake but the monet way
edit: the lvmh exhibition had a limited menu at the cafet where u could try vert-vert and other recipes of monet's while the exhibition monet-mitchell was going on however my student ass wasnt about to book in advance and find the exorbitant prices once there
YAY, fellow Texan! You had me at "I wanna go watch King of the Hill." 🤣
The thing that might have been the problem with the steak dish is the making of the roux for the sauce. Its really easy to mess up, but when you get the hang of it its not very difficult. The key is low heat and you have to keep stirring. Do not stop stirring because it will get lumpy so fast. But if it is lumpy you can fix it by adding more liquid and stirring like your life depends on it. If its to thick you can add more liquid. If its too runny you can cook it longer and let some of the liquid evaporate.
"The flavor is not bad" is cracking me up. I love it! Thanks for sharing, flaws and all!
I've owned that book for at least 20 years. I have the Kahlo and Cezanne ones as well. As soon as I saw the title of this video, I laughed because I also attempted to put together a menu from these recipes with disastrous results. I've kept the book all these years just for laughs.
my mom owns the Frida Kahlo cookbook as well, she has significantly more success with Kahlo recipes than Kaz has with Monet's
I absolutely LOVE how you still served up that cake and gave it a beauty shot and everything 😂🙌
I've seen the roux clump up like that a few times, it usually happens with old flour (yes it does actually go "bad", don't believe your grandma!). Also Monet probably worked with a different grind level (most likely much coarser and whole wheat), which also changes the absorbent properties.
From "we're creating life I think" to "what is that?!" to the sad prodding of the cake, you made my morning
"At least we know we don't have to ever do this again."
But it is saved for posterity here! 😄
And I agree with other commenters that Max Miller could probably come up with a workable version of these recipes.
I’d love to see a video like this for the Vincent Price cookbook.
Omg yes!! And just imagine the outfit for it!
that cake is definitely something id make in a depressed burst of creative procastination energy and eat it all anyway with some kind of industrialized sweet topping so it wouldn't taste so bad bc i would not be able to bring myself to throw it away after the chaos that was trying to make it work
ps: im not a cook or a baker, but i've failed many recipes and refused to discard it many times. i felt your experience really close to heart.
It was kind of weird for me to realize that, because of my experience in cooking casually, I have managed to accumulate enough knowledge that I think I could have made all of these work. Instead of feeling smug, I just feel bad.
It used to be so hard for me to make Nigella recipes because our produce is different from Britain. I’m wondering how much produce and climate plays a part in these recipes working. Better than I would have done! 🎉
The recipe for chocolate fudge icing in her 'Domestic Goddess' book (its for a cake in the same section). Ugh, I regard myself as a pretty competent home cook but the recipe is majorly off as it requires way too much butter (UK butter is richer?), and the muffin recipe in the same book seems to just have too much raising agent. The rest of her stuff is fine. Hint - substitute chickpea flour for regular flour in her brownie recipe and its a game changer.
Don’t feel bad!! I once tries to make a pumpkin pie and not even our dog would eat it 😂😂
gonna start softly saying “our slop… our slop…” whenever cooking goes wrong. Great vid as always!!
Never in a million years did I expect a favorite RUclipsr of mine especially Kaz to suddenly just cook up food from one of my favorite artists?? It's so unexpected but welcome
As a person who cooks and bakes and used home and recipes a lot, I can see al thhe steps the person who wrote the recipe assumed were obvious and didn't bother writing down (or were lost in translation). I am so tempted to CSI this crime scene. 🤣🤣🤣Also, this is so funny. The cursed cake cream is my favourite 🤣🤣🤣🤣🤣
Just back from Paris, one of the many museum we went to also had all of Monet’s Water Lilies and it was just mesmerizing. The sheer size of them all and the colors is person. Wow, just wow!
Anyone into art even a bit, go and check it out, it’s free!
Never cooked any of Monet’s recipes, but in a similar vein, I once hosted a dinner where all the dishes were pulled from Bram Stoker’s Dracula. It was a middling success. While perfectly edible, nothing was sensational.
The cake 😭😭😭
Now I want to see Max Miller make some of these recipes. I also would have scoured the earth for them damn shallots. Onions are just not as good.
The whipping eggs part of the cake isn't really all that unusual. In older recipes that originate before the popularization of baking power/soda, cakes were levened by whipping the egg whites. This is still how angel food cakes are typically levened today. Also, most recipes I've seen for this type of cake require the flour to be gently folded into the egg whites in order to preserve the tiny air bubbles, rather than beating them together which is why I think the crumb didn't turn out the way you were hoping. All that being said, I really enjoyed the video and hope to see more historical shenanigans!
major respect to Kaz for not face revealing blondeaoki 💯
omg the wait is over and I am so excited for this topic. reminds me of the art assignment
I am impressed at your willingness to try and share your efforts regardless of the outcome. I perhaps have watched at least as much cooking as I have done, and this was very entertaining!
Visiting Giverny is amazing. It is definitely something you need to commit a lot of time to. I spent two hours at the pond before realizing there was still the garden and house haha
This is not the content I followed the channel for, but it IS the content I will watch with glee, horror, fascination and schadenfreude.
"have less confidence, hate yourself more, lower your expectations"
best advice lolol
i physically flinched at the close up of the finished cake being pushed at me
To be fair.. the cake base probably wasn't anyones fault. Oven temperatures can vary as much as 20 degrees celsius from oven to oven. 😅😅😅
Now I want to see Max from Tasting History try to make this cake too 😂
"Lower your expectations" is absolutely the lesson I took from learning to bake haha
I find this 100% relatable! I have had this very same kind of kitchen adventure
As a chef and food historian, this started out as a Hallmark movie and ended as a snuff film. If there's a sequel, I'd be glad to consult.
Flop era: OUT --> Slop era: IN.
As someone who works with food, watching this was an experience lol little mistakes really add up in cooking! Especially historical pastry recipes, they just assume you know what you're doing and gods help you if you don't
Dear Ms Rowe,
Don't beat yourself down like that, you just need more experience in the kitchen.
My first time was a hot mess too.
We ate charred string beans, burned rice and undercooked tofu.
Could be the start of a series, I have a book with recipes Victor Hugo enjoyed. I never tried anything because just reading the instructions makes me nervous 😂 (plus the author is his great great grandson who is an actual chef and would not realise what normal people are able to do)
This was a fun post. I have the book Monet's Table, too, and the stand out thing about it is the kitchen decor. The yellows! The blues! I made his roasted vegetable soup and it is outrageously good.
My wife gifted me this book years ago because I adore Monets and I hang reproductions of Monets in the house. This book is one of my favorites among our culinary library of over 300 cookery books, to give you an idea of how highly I regard it. All of Monet's recipes are apt, and will indeed work if you follow them to the letter.
One reason you are having problems is that you are not familiar with recipes in the style of professional cooks and their culinary references, such as the Larousse Gastronomique. The reader is expected to understand professional terms and be practiced in the techniques they reference, and also things like the Mother Sauces and secondary and tertiary sauces made from them. This makes for a highly abbreviated text that nonetheless communicates all the necessary details.
So don't beat yourself up over this. You made a great effort, and you had some good fun with a good friend, so no worries. Don't let this discourage you. Keep marching forward! 🙂
The unconscious dutch filming angle on every tasting was perfect to silently convey the suss vibe.
Please consider this an annual cooking tradition moving forward, Kaz! And NEVER lose the dutch tasting angle! 😆
"We're creating... life, I think" Congratulations!! It's Butter!
OMG this was so unhinged and fun to watch. Monet's one of my faves - how did I never know he was such a foodie? Great vid as always!
It looks like you nearly made pistachio butter 😂
I can always count on Kaz to bring me out of a depression episode
"Instructions are really fucking unclear, Monet" killed me 😂 A noble attempt!
Honestly spat out my biscuit at 'evil Guy Fieri'
!! I saw Monet's Table in a museum gift store and I wanted it so badly but it was like $40 and I completely forgot about it until this moment. Bless you for putting yourself through the struggles of this cake
(Also evil Guy Fieri is a hilarious description for Paul Hollywood)
y’all making butter finally did it for me hilarious thank you for the video❤
Miss Rowe with yet another bangerlicious video file for me to download into my consciousness
The joy of cooking is the Lovecraftian horror that comes with goofing it up lol
This was so fun!!
Idk if you know the channel The Art Assignment but they also have a cooking recipes from artists series and I was so sad when that stopped so I'm so happy to see a RUclipsr I like doing some art cooking!!!
Kaz still has the best outro music on this entire site, I really be throwing it back after every vid
This video reminds me how thankful I am for my state farmers market. Someone is ALWAYS selling shallots/green onions and I am I love with them for it
nailed it - monet version
the green cake not being green at all killed me LMAO
Time to grow the ingredients myself and try to make that green cake 😂
The recipe for Steak and wine sauce said to cook the shallots and the wine in a separate pan from the roux mix, then strain off the liquid(wine) then pour it into the roux mix. If there was no liquid in your onion pan, it seems the wine all boiled away? In my experience, wine does seem to boil away fast if the pan is very hot. So I think you'd need to reduce the heat immediately after pouring the wine in, picking it up off the burner if needed to let it cool to a simmer then when there's half liquid remaining take it off the burner and strain it. As for the roux, yeah I feel your pain, I've yet to master making that myself!^^
I listened to this like one does a podcast, pure comedy gold, now I will have to watch it as the "slop" has me intrigued...😁
It's like a reward -- I just started a new job today so to have a new Kaz video right when I get home is just -chef's kiss-
Thank you for your hard work as always!!
I knew Monet was passionate about gardens & gardening, but I didn't know he was a Foodie as well.
If Prue changed the recipe, she did it for a good reason 😂❤
Wow! You should try a collab with Max Miller of Tasting History. That would be fun.
I would love to see if Ann Reardon on How to Cook That would be able to make something of that cake, everything about it is just... weird honestly XD