Julia Child's French Jelly Roll had Me Hitting Rock Bottom
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- Опубликовано: 27 май 2024
- Julia Child's French Jelly Roll recipe from The French Chef cookbook.
00:00 Intro
01:30 Orange and Almond Cake
09:35 Strawberry and Kumquat Filling
14:04 The Roll Up!
17:42 Attempt 2
21:15 Attempt 3
24:00 Attempt 4
26:35 Order Up!
27:51 Final Thoughts
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ingredients:
prep:
butter
cake pan 11inches by 17 inches
parchment paper
flour
cake:
2/3 cup sugar
3 eggs separated
1 orange rind
3/4 fresh juice from orange
3/4 cup pulverized almonds
1/4 tsp almond extract
3/4 cup sifted cake flour
1/4 tsp cream of tartar
pinch of salt
1 tb sugar
1.5 tb tepid melted butter
filling:
4 cups strawberries sliced and 1/2 cup sugar
2 tb white vermouth
2 tb of either cognac, orange liqueur or kirsch
2 packages gelatin
2/3 cup sliced almonds
1/2 cup kumquats ;)
and whatever you please for decoration 
Развлечения
As a child of the 1970s, I remember strawberries being a LOT smaller than they are today. So a quartered 1960s strawberry would probably be a diced modern berry.
Fact.
True story.
Yknow this makes me wonder how recipes from a long time ago will continue to change over time because the ingredients will be modified. For example, wheat used to have less gluten in it until charles saunder developed marquis wheat which had more gluten, so more chew to it.
Strawberry jam would be the best choice here.
Were they sweeter?
I've been cooking since i was a teenager, worked for years in restaurant kitchens, and have been a dedicated home cook, loving to make French recipes and especially Julia's for decades. I deeply love Julia Child and the amazing things she did for cooking and flavor and cuisine.
When my fiancé suddenly passed away one morning a few years ago, my world was destroyed, and even activities i loved the most, like cooking, became meaningless to me. After about 2 years, I found a few new folks reviving French recipes online and it inspired me to get back into the kitchen. It was slowly becoming fun to cook again, but it wasn't that fun to cook just for myself.
Then i found your channel about 2 weeks ago. I'm absolutely addicted to your videos. Seeing you make standard French recipes, by the book, really going for it, and then enjoying them on your own was like a lightning bolt to my brain. It reminded me of that initial joy i had so long ago.
Then i saw this video. AND I WAS TRANSPORTED.
I can't really explain what i felt watching this, but seeing the first attempt go wrong, I initially felt the same thing so many commenters have here "well, i he needs advice on this thing or that thing," but i try to make it a practice not to make youtube comments like that to anyone. I watched your second attempt, your third attempt, and cleaning up to start over again from the beginning, every time. And at this point, i honestly expected you to stop and say "well, this one just isn't working," BUT YOU DIDN'T. My god, you kept going.
At this point, I couldn't give two shits what you ended up with, you were a goddamn hero to me. I was literally cheering for you and yes, i was even crying, this was such a beautiful and amazing thing to watch you just keep going and pushing through. Sitting by myself watching your final cake roll, i got out of my chair and clapped for you, i was so happy!!! Not stopping after the second attempt was amazing. Not stopping after the third attempt was a genuine triumph!
Suddenly, it swept me back to early days in the kitchen, when it was just for the joy of it, when you didn't beat yourself up for slightly missing perfection, the joy was in the flavor and the experience of cooking. Yourvideo gave me back the spark of what i loved about cooking, the exploration and the joy of the process.
There are far far too many instagrammable videos of perfect execution. You are doing the same thing that made me excited about Julia's cooking, it was really happening, it wasn't always perfect, but it was always delicious, and I can see the same joy in your eyes when you taste what you made that _that_ is all that matters in cooking. Did i have some fun getting there? Was it delicious? YES.
You've made a sad old man care about something again, and that's an incredible gift you gave. I'm sure there are many others like me who feel the same, but may not comment.
Ignore the haters and the dogmatists and the perfectionists. You are cooking, you are finding the way you like to be in the kitchen, you are having fun, you are making delicious things, and you are killing it. Much peace and kindness to you!
bless you ❤
God bless you, friend
What a sweet commment! I'm glad you got so much joy from this and I'm glad you're getting back in the kitchen 😊
It was a pleasure reading your comment. It was heart warming to hear about your journey to find joy again. Im so sorry for your sudden loss. I lost my best friend/mother suddenly in her sleep. It was the most painful thing to go through. It’s 12 years later and I still find myself lost at times. It took 4 years to find joy in personal hobbies again. I pray you continue to find joy❤. I hope the people around you will be blessed by your home cooked meals 😊I wish I could be one of those folks!
you've made a smile somewhere in australia, so for that i thank you too
My sister became an expert in these rolled cakes after doing 3 things. 1) reduce the filling a LOT. 2) change the cake recipe until the cake was elastic enough to roll without tearing. 3) making dozens of attempts of the whole thing.
I was yelling #1 through the screen! Waaaay too much filling, and way too wet and heavy. Those strawberries need to be cooked down a tad.
Important: just bake until done but still soft, roll it immediately after baking with a kitchen towel, otherwise it will break or not properly roll up.
Or make a kind of cake sandwich out of it, strawberry biscuit lasagna, all mistakes covered with whipped cream.
The filling has got to be the main issue. Even if everything else went as perfect as it possibly could, there's not anywhere near enough cake there to accommodate that amount of filling and look anything like what I think of or what he seems to be trying to make as a jelly roll. There's so much there that it's more like what you'd think of with a pie. Maybe it was meant so that you had some extra on hand, maybe the strawberries she expects are like half that size, or maybe it's meant to surround the outside of the cake when it's rolled. Or even some combination.
@@FrantiC119 The catastrophe started when he didn't already have the filing prepped for the cake after 20 minutes of cooling. Cakes change extremely quickly as they cool, and you can't brute force or trick the cake into doing what you want when you miss a certain window. By the time the filling was done, the cake had cooled too much, attached itself to the wax paper and was a lot less pliable. The filling being as bulk as it was could have ruined the roll step had he made it that far, but by the time that filling was made, it was never gonna go.
It is an extremely easy step to mess up, even if you've read that particular recipe through a few times, if you don't have the foresight to make sure your filling is done ahead of time. Even when he said, "Time is of the essence" he couldn't have known (other than by error) how true that was going to be.
@@kcdsTM also maybe cut the strawberry's into smaller pieces ?
I love how at 17:19 she takes a moment to try to figure out if Jamie is at “minor setback” or “existential crisis” mode 😂
Admirable persistence. If I were you, that jelly roll would be reenvisioned as an almond strawberry trifle real quick.
Update: thank you so much for the likes and comments 🤗
With fresh whipped cream? Fire up a plate my way 🍴
😁
Yum....lol
Was thinking the same
Exactly. We all know how an Eaton Mess was created.
Another tip for these I learned on the great British bake off, is you can pre-roll the cake while it's still a little warm(with the towel still under it) to let it get the stress of the roll. Let it cool like that a few minutes, gently unroll it, take the paper off, fill it, re roll it. It helps prevent the cracking.
There are videos of this trick that explain it better than my comment, I highly recommend finding a video of that trick and trying it out. Seems to make all the difference!
Yep! I remember when Selasi's sponge cracked because he didn't pre-roll, and it cost him Star Baker. 😔 A sad day in the tent, for sure.
Wonderful tip! Thank you.
Didn't see that episode but I have had a pastry chef show me that. Didn't even think about it until this comment. Good call!!
That's what I do - it works like a charm ❤
Yeah, it's like "101 of swiss rolls", you can give it a lil cut too.
This was my superbowl. I actually cheered out loud alone in my room when you got it on the plate. Please keep doing what you're doing you absolute maniac.
This man is a treasure.
Ha, and here I am watching this on Superbowl Sunday!
Jamie, LOL, you make my day. I'm 75 and I used to watch Julia all the time. You are so funny and just as klutzy as she was. Love you, don't change.
i watched all the french chef the short time it was on netflix back in 2013 and used a bunch of those recipes for my wedding. you are totally right! watching jamie is a lot like actually watching julia
i found the channel today and had to laugh because it is also like watching a man discover for himself what generations of women have been going through this whole time
I was yelling “stop squeezing it!” For the first three. The less it worked, the more frantic he got, the more he squeezed the cake, the more it fell apart!
fr 😭😭😭
!!!! Yea need a delicate delicate fairy touch
Same!
I had to look away at the worst squeezing parts
I think he should have approached it like rolling a joint: don't put too much in, be delicate with the paper (or, cake) and do it quickly.
oh man oh man. That filling was way too heavy for that delicate cake. I laughed, yelled nooo, laughed and my husband came over and said "what's wrong" Lovey to see your wife, her expressions are priceless. Thanks for all your hard work. Love you both
He's also using too much filling which is why it's falling apart.
Anytime you do a rolled cake you have to roll it in the paper and let it cool while its rolled, cool completely and then unroll gently and fill it and then roll it. You try to roll hot cake or cold cake that hasn't been rolled and it will just fall apart like yours did.
This is the comment I was looking for, this is the only way. I hope he saw this. Julia’s recipes are so painfully complicated and poorly written. He’s a glutton for punishment, perfect chef trait.
@@kevinmcgregor2104 I learned from making large cake rolls lol
I wanted to say the same. That was my Nana's "secret" to rolled cakes. Damp cloth over it while still warm, and roll it around the cloth first.
This was more intense than any action thriller. I was holding my breath, gritting my teeth, shouting out instructions and encouragement. The dance at the end was for all of us!
I love how she kept an eye on you and didn't say anything while gauging how you felt about the failed attempt. For me, the worst thing after a cooking failure is to have someone come in with a bunch of suggestions on how to save it or what I should have done differently.
Ah, you've met my spouse!
@@uptoolate2793 😂
I actually like that... that's how you improve. And, boy, has Jamie improved! This guy has transformed from a hopeless kitchen disaster into someone that I would pay to make me dinner! LOL 😂
This is amazing. You don’t give up!
I love these videos because in all the other cooking shows that I have watched everything goes perfectly and then I feel uniquely incompetent when I can't do the same. Learning what works and what doesn't is part of the process, and seeing the failures is not only funny but immensely helpful. Thanks for being so honest, persistent, and human. This channel is a delight to watch.
This is the only cooking show I watch, and it's because Jamie shows us the failures that I'm subscribed. (The fact that he's also funny and has a great editing style helps too.)
There were a few commenters in previous videos who said this man did all these mistakes for views. I was like "is everyone a master chef?" All these mishaps seem very organic for a non chef to make. Plus the whole idea of this channel was a man who isn't trained to cook recipes from a famous cookbook.
I wish this would become more common with cooking shows. It was in the past, especially with Julia Child, which is probably partly why it became so popular. I don't need to have a perfect outcome. I want to know what mistakes to avoid so *show me these mistakes*.
Do you know how many takes some of these people make before you see the final edited video???🤫
Noting failure is one of Julia's hallmarks.
i kept screaming, "Too much filling!" lol. You are hilarious and so entertaining.
Well Jamie, you have FAR more patience than me. I would NEVER have had a FOURTH go at a failing recipe so very well done. It was a definite success when you finally got it rolled. So much so I gave you a round of applause...I hope you heard that! I bet the taste of all four were amazing. You could have fed half the starving of New York with that one!! I'm highly impressed.
Jamie! When you're done with Julia Child's books, you should ask people to send you their "top-secret family recipes" to see if you can recreate them. Much love from Halifax 🇨🇦
ooooo I love this idea! Especially the ones where they're like " a handful of thyme" or "until it's done" WHOSE hand?? but I don't KNOW when it's done?!?! XD
What a great idea! ❤
Fantastic!
Great idea!
My late grandma had one recipe for cake with just few ingredients. Not because it needs just those few ingredients, it was because other ingredients were understandable to her that they go in cake. 🤦
That's an odd recipe. I don't think I've ever seen a rolled sponge cake that hasn't been pre-rolled while warm and before filling. In fact, I'd swear that I've seen Julie do it that way, as well. You're persistence is admirable. I also like the brief appearance of your lovely bride. Her face when she was absorbing what had occurred is priceless.
Same. Whenever I make a Swiss roll I pre roll while still warm with a towel. I don’t leave the parchment paper on it either.
@@MsIllrockyousohard Yes. I use a dry, lint free kitchen towel sprinkled with powdered sugar.
I also had to laugh at her brief moment of panic when she said, "A small piece!" Ah, the joys & dangers of being the taster for a relatively new & inexperienced cook. I remember seeing that same look of panic in my mother's eyes when I was 12. Heh.
It was the 1960’s when this book was written. There’s been many advancements in baking/food science since then.
@@jeanvignes She's a very good sport. Throughout the series she has been very supportive of him. They seem like a lovely couple!
Bro, I damn near cheered when you finally got that cake to roll. Well done! Rolls are super difficult.
Gotta say, when you have cake disasters like this, just make the failed attempts into yummy trifles! They’ll still be great and then the failures don’t feel so bad.
Edit: also, with this many “failed” cakes, you could probably become good friends with your neighbors and share the attempts with them. That’s what Ann Reardon does sometimes.
I really enjoy *How To Cook That*. Perhaps that's what brought this channel into my recommended feed.
Glad news for me...
That’s what I used to do!
That was my thought as well, "Put it in a trifle bowl!"😂
freeze the kumquats without the juice individually on a sheet pan, then once frozen transfer them to a Ziploc bag, then you won't have a giant block of frozen kumquats
Teenager them? 😅
@@ImAshlynnCarter transfer* autocorrect and I are not friends
@@jonathanmoore3130 hehehe I figured 😁 it was just funny to read
And then you can use a frozen kumquat to garnish a suitable cocktail.
The emotional turmoil I went through watching this video. I screamed 'NOOOOO' at 16:05 when the roll fell apart. The strangest part? Your videos have convinced me that I need Julia Child's cookbook and I've asked my mother to get it for me for Christmas. I plan on putting myself through the same torture.
I actually just ordered it last week because of these videos and waiting for it to show up!
@@TheWmham Oh. My. Is this a new form of masochism?
Same. I feel like he should get a kickback from the publisher for the number of people he’s made want these books.
@@bolsermatic6043 As an old fart, I am in love with you young sprogs rediscovering and bringing new life to some of the great ideas from the past.
At a time that American home cooking was a wasteland of Wonderbread & canned peas, Julia Child taught that cooking could be an adventure that even the average home cook could try.
I saw them at target last week and wanted to buy them to try out the recipes as well! He definitely inspired me to try them out.
Just reading your thumbnail brought back memories and made me laugh. My mom, an old-fashioned farm cook, decided to make a jelly roll. It turned out miserably she told me. She took it out to the chicken pen and tossed it in the fence. Chickens eat anything. The next spring it was still untouched so she scooped it up and into the burn barrel it went. You know you've done wrong when even the chickens won't eat it.😂
Oh no 😂😂😂
Considering chickens will eat ANYTHING, even each other, this is almost an accomplishment to make something they won't eat. 😂
Oh man! My chickens will fight each other to get to dead frogs, that poor jelly roll!
I make a pumpkin roll every year and I take the cake out of the pan after, about five minutes out of the oven, sprinkle with powdered sugar and roll it up with the towel acting as the filling. Unroll when ready to fill. This way the cake will have “muscle memory” and roll back up nicely. This usually does the trick. I LOVE your videos. Keep up the good work and living the dream (and nightmare). 😂❤
I love how every ceiling where Jamie has ever lived always obliges with a bowl!!
Every exasperated sigh is soooo relatable. This right here is why baking is an extreme sport. Success or failure sits on a knife edge with every single bake. I bet even Julia never knows if it's going to work until the last possible moment. Admirable persistence with this one
Really it only like that if you use measurements instead of texture evaluation because air moisture and elevation matters to much. Real bakers stop using blind measurements and instead use texture queues to refine moisture and then text an oven to get a feel for it. After that you stop getting fails, but it takes a change of approach to get there.
I just hope none of those beautiful ingredients went to waste. Put it all in a bowl, close your eyes, eat it with a spoon...perfection.
Same with me, my jelly roll was a dismal flop for being a roll up......tasty but fell apart.
I don't know what it is about this guy. He's so endearing. Any new recipe is an adventure and he takes along for the unvarnished experience with humor. I love it.
I love this guy He's so genuine and so real about his failures it's fantastic he cracks me up
What the more modern recipes tell you to do is to remove the sponge while hot then roll it with a warm moist, not wet towel (In the parchment/wax paper), and let it cool in the towel while you prepare the filling (remove the parchement/wax paper now). I remember doing that with the Bûche de Noël I made. (BTW, would make a pretty good Christmas/Holiday episode--IIRC she has a recipe.). Then when you fill it, you use a long spatula, and it should hold its shape without the sponge splitting and the filling will act like glue. Ice the top and sides as normal. Also, roll the short end facing you and away from you so the length is rolled up. You want multiple layers to show up in a circular spiral.
The risk of filling it while it is hot, BTW, is because the filling might make the sponge soggy or in the case of icing, make it melt. And you don't want that, which is why you're supposed to pre-roll the sponge, cool it, make the filling, cool the filling to room temp and then fill it.
Yep, that's absolutely the way to go! I've only had a cake crack once because I was too generous with the filling.
That's why I'm always on Bûche duty every year lol
Yes!! This comment! Jamie, look!
Came here to say that, absolutely right.
Yes, all this! Also maybe do less squeezing as you roll it up. *especially* if it is in danger of cracking because the squeezing and pressing kind of accentuate the falling apart. ANyways, love this video so much. You have style :)
This!!!!
We were yelling "less filling" lol. Me & my bf love your videos. Your persistence is admirable!!! ❤️❤️
And smaller grain filling.
I was yelling, "smoother filling!" Those Boulder- sized berries were killing me.
I wanted to hug you though the screen. And your wife, who had the best reaction to a cook messing up. I am gonna show me husband tomorrow and prepare him not to get anxious. We both keep saying “order up” every time we prepare food. Your perseverance is astonishing.
You can have a whole heap of chunky filling, as long as you accept a looser overall roll… it would have helped if the liquid had been reduced more
'and I got a new serving tray' said with trembling excitement was for whatever reason unfathomably endearing to me. Congrats on 200k Jamie!!
Yay Jamie, for not quitting! Well done!
Fresh kumquats are seasonal. They are only available for only a couple of weeks during the early spring. I literally have to set a reminder on my calendar to look for them every year.
I feel like we only see them here in SC in the winter but I also think I’m mixing them up w quince . I know it’s only for a short time though. What do you make w them ?
You learned what I have also found out in my time baking, make your fillings before you do anything else, 95% of the time, they can be stored in the fridge till theyre needed later, and if they have anything like gelatin in them, they definitely can be. Also, 4th times the charm is something I also had when i first tried to make a sponge cake, took 4 attempts before it came out right.
Lol as someone who has executive dysfunction the chance of putting something with gelatin away and then forgetting to do the rest only to have the texture ruined is too high 😭😭😭 it depends on what the gelatin is used for but I've fucked up creams like that too often!
No musician conquers their instrument or artist conquers their medium without colossal errors, failures and hard work. I love that you show the truth of cooking.
Respect to you mate. You perfectly encapsulate the sheer frustration of cooking but not letting it get you down, which can happen at any time in a pro kitchen.
Respect to you for giving it that many tries and it looked amazing.
A nice vanilla chantilly and some custard would make it a fantastic trifle.
Cook on, love your content.
I'm wondering if the strawberry filling is just too heavy/wet? I think if you took a few of the sliced strawberries out, set them aside and then used an immersion blender to turn the strawberry filling into more of a smooth jam consistency, you could spread it onto the cake in a thinner layer. Then arrange some of the reserved strawberry slices on top before rolling.I was still watching...I see you tried this!
You let filling sit overnight and roll when cake first comes out of the oven. Don't try to emulate Julia on the fly, she does advanced tricks without thinking about it and leaves them out.
Without seeing the episode I can't guess which strawberry trick she used but there are several including variety, crush with slice technique and using frozen.
@@darcieclements4880 That fact is illustrated in the HBO series Julia. A Very good series by the way. I highly recommend it.
After watching this poor man go through such agony, I would follow your advice without even attempting the original recipe.
Maybe also cut the strawberries into smaller pieces?
I'm noticing a lot of the cracking is happening because the paper is sticking to the cake, which makes you panic and start wrestling it, which makes you put pressure on the cake and dent it, which makes weak spots to enable the cracking.
Whenever I make roulades, I pre-roll the cake just out the oven (like many comments before me have suggested), but I also don't leave the pan on top. That may be trapping too much moisture which is causing the sticking. Also, the wax paper is quite narrow - if you had more overhang it would help with the rolling without you having to touch the cake.
You did great on your first roll cake! One piece of advice would be to work while the cake is still pliable, but not straight out of the oven. Second would be tighter rolling and third is to move quickly. The quicker the better. Don't fiddle too much or you'll crack the sponge or squish out filling.
I've watched bakers with years and years of experience battle the rolling of the jelly roll/rolled cakes! I've never tried it because frankly it terrifies me!
Oh so frustrating!! I applaud your persistence. I was screaming at the tv saying the filling is too chunky!! I’m glad you heard me. 😂😂
Me too! I kept saying “that’s too much! No, Jaime, save yourself!” And he finally did. After 2x I would’ve said “Screw it!” Love this guy. 😊
Strawberries used to be small and very tender. He’s using gigantic, crunchy, comic book fruit.
I was screaming that he over baked the cake so I think the two of us saved him!
After baking and decorating myself all night, this is not only funny but also let’s me know it’s not just me. 😂
Decorating yourself sounds fine, but I don't think you should be baking yourself, that sounds unhealthy. :D
His shows bring back memories of the time I made a cake with a cup of salt instead of a cup of sugar! Back in the days when people had cannisters on the counter, it was an easy prank to switch the sugar and the salt in their respective cannisters. My sisters thought they were very clever for pulling this trick on me! All that work for nothing. Aieee!
at what temperature would you recommend baking oneself at?
@@CRneu 350 should work.
@@jeanvignes omg 😂
officially the best cooking channel ever. so relatable. this is how it goes when i make some things
man this is the best belly laugh I've had in a long time!! My walls would be covered in this jelly roll. There are a few things I would do diff but you actually WON! Yay for you! You deserve that scotch!!
You are a very talented filmmaker, Jamie. You have created the best cooking show on RUclips. I see you need 2 more subscribers to hit 200,000...get ready to celebrate again!
The filmmaking is an important aspect of the show. It helps to show the story of the cooking journey.
200,000 today! YAY!!!
This is gonna be my really cliche RUclips post lol, but I've had a long terrible awful day(weekend honestly) and just watching you plow thru four fricken cakes until you got something you were proud of has honestly made me feel so much better. Thank you and Congrats🥃
I was squinting my eyes watching him roll the first three but I feel so proud of him! *add my cliche to yours * 😁 I just got off work, I’m using this to unwind too
He has what my mom used to call, "stick-to-it-ivness"!
I don't think I have ever been so invested in someone rolling a cake! Well done!
Thanks for not giving up, I was really rooting for you!
Honestly, ur best one yet. Not the cake, but the video. Ur brutal honesty is refreshing. I hate doing roulades with bisquite dough. U fought admirably and kudos for not throwing the kumquats out of the window
Your videos are so relatable. I love how real and raw the emotion is. It is All of us trying complicated recipes 😅
Man takes you on a journey for sure, lol.
If your roulade breaks like this make a trifle. You're half-way there anyway.
Especially with ground almonds the sponge will be pretty fragile. I would grind the almonds finely like for macarons (I wrote that in the middle of the video 🙈😄) and pre-roll the sponge while it's still warm, sprinkled with a little sugar. Then let it cool and then fill it. And make finer strawberry dice and skimp a little on the filling, it has a lot of weight and water. It took me a few rounds as well, roulade is not easy.
Thank you for not giving up, that's really encouraging. ♥️
Wow! You hung in there longer than most people would have, maybe even including me! And I have made this cake before, with great success, but if I had your experience I would have thrown in the towel (literally) much sooner! You are an incredible inspiration. RUclips's algorithm led me to you, and even though I am a new viewer (and new subbie), I am absolutely hooked and in the process of watching everything you've done. Thank you so much! 💜🍓
You, sir, are a rock star. I would have entirely lost my mind after the second one. Huge respect for your persistence and problem-solving.
RIP Julie Powell. I feel like Jamie is her natural successor, both in theme and spirit. Thank you Jamie, for these amazing videos. They bring me so much joy.
I genuinely loved your wife's reaction, that soft "oh noooo" -- very familiar with it from my brother and sister in law when a baking or cooking experiment goes awry. Very sweet lady you got there, Jamie.
21:25
"we're doing it for the kumquats"
that surprisingly got me, ive been audibly chuckling for a good bit now😂
Watching this, I felt so bad for you. I would have just thrown it in bowl, put some ice cream on top and called it a strawberry shortcake and moved on with my day. Lol...The fact that you just kept at it is admiral. Kudos to you!
"12 year-old scotch. I only save it for special occasions."
Ah, yes, a funeral is considered a special occasion. :(
Also, the look on your wife's face is priceless.
This video has been me on more than one occasion. When you KNOW you can do something - there is literally not a damn thing that will stop you. 😭♥️ So proud of you Jamie!!
I'm sure I will NEVER cook any of the recipes you make on any of your videos, BUT I LOVE watchig you cook. You are adorable,, funny, ironic, and totally fantastic. You entertain me to no end!
Ha! At the start of the video I was thinking ‘this is what i’ll make for the party I’m hosting on Friday.’ By the end, it was a resounding ‘nope!’ Great video, as always.
"I HATE this cake!" is so relatable 😂
I make desserts for most holidays with my family, and end up in tears asking my mother's help more often than not. I'm so impressed with your dedication!
great video! my sister recommended your channel during your break and i binged the life out of it :) the devil works hard but jamie works harder 🔥
So glad you powered through and conquered the damn thing! Proud of you, in terms of why you started this channel in the first place, i.e., to teach yourself how to cook, you really problem solved like a true, experienced master chef! You beat the orange and almond cake curse, I hope you realise that! Keep going, yours is one of my favourite cooking channels :)
Pastry chef here. You’re so close! Barely finish the cake, very light/super fine chop on filling (I saw someone recommend the pre-roll, I HIGHLY recommend the pre roll)
Tuck the first roll in super securely and super gently roll it (using the wax paper to aid you in rolling ) so yeah exactly what you did the last time.
Don’t be too hard on yourself, these are simple but DIFFICULT to do especially if it’s the first time. 🥳🥳
This video is stellar. I laughed so much and felt victorious to see him finally roll the cake🎉 I’m inspired to make it in the near future
4 times 🥺 it’s not you!! Can’t be , your chocolate jelly roll is proof!! Big Congratulatory Nama hug cuz your truly truly nothing short of AMAZING!!! Yours truly , a fan of all you do and all you ‘be’❤ bowing to your tenacity and audacity to being courageously and boldly ‘you’ in front of all of us !! inviting us peering in on you 🙏🏼 so so proud for human. ‘ be’ ings like beautiful you!! Bles ‘SINGS’ 🎶 your praises 🙏🏼 I/we love you❤ 198,000!! 🎉subscribers don’t lie!!!
This is your best video so far. You put together Jamie, the movie director, and Jamie, the anti chef, and you created the first cooking video with a complex storyline that actually teaches you things. Congrats! Hehe.😅
Jamie your channel is my new source of encouragement and catharsis when it comes to cooking. Thank-you and keep your chin up.
Dude, I was so happy to hear that giddy “ order up!” Great job! Rolling cake is not easy!
Aww man I’m sorry Jaime! Most recipes now will tell you to roll the cake immediately and allow it to cool in that rolled up form. That way you can make a super tight roll, and it’ll have that memory while you stuff it too. No biggie! Trifle it is!
First of all: hats off to your tenacity. As several below pointed out, preroll it in a wet towel. Another tip; use only 2/3 the amount of filling used in the recipe, leave the sides and about one inch at the end empty. Then, when rolling, don't panic. You're using too much strength; let the paper or, if need be, towel do the work. Your hands should only be used to guide the roll, not apply pressure. The uneven force your fingers impose on the roll is what causes the cracks and holes.
Still, I love how soft and smooth the cakes look; that's definetly pastry chef level, there
Never has anyone in the history of RUclips earned a thumbs up more than you for this cake.
I’ve never been as invested in the outcome of a cooking show in my life!!
I was literally on the edge of my seat during the last roll!! 🤣
I just need to say!…. I love your inclusion of tape measures for cooking in the kitchen 😂
Same😂
I use a ruler regularly in the kitchen! It's such a versatile tool! Never a tape measure tho 😅
Honestly I find this is one of your best videos yet, because you showed it doesn't always work no matter what yet is still tasty. I know it must have been very frustrating for you, but you didn't give up trying to get to where it's supposed to end up. 🙃
Look here, friend - you did far better than I ever could have! Ok, so it's not exactly perfect, but I mean technically you got it rolled up... I love your "never say die" attitude, Jamie 😅❤👍
...and by the way, you are hilarious...I literally have tears in my eyes. I enjoyed every moment!!!🧡❤🧡❤🧡
Had never enjoyed watching a cooking show like I did this one. You are a great chef with a special personality that makes your show so special. Keep it up!
Are you familiar with the myth of Sisyphus ??? LOL ... I LOVE watching your videos !!! You are MUCH MORE persistant than I ever could be ! The end result looks fabulous. I agree with you ... the filling was too chunky and too much for the delicate cake. Your modifications to the recipe finally crossed the finish line ! YAY JAMIE !!!!
Not going to lie, it hit me where it hurts to realize I'm actually older than your cookery book😆 Love your channel, just keep going. Hugs from England.
Perfect timing with the sirens after the second attempt 😂
I am a latecomer to your channel, and I am so happy to see the influx of new subscribers only during the last couple of months. You really deserve it for representing us home-cooks whose ambitions rarely match our skills.
Other hot topics for Jamie: batter ribbons and mushroom washing
The sirens in the background as he cuts the second roll are so on-point!
I wish I had your level of perseverance here. Even though the recipe didn't come out as intended, I still think you did an awesome job. As a person who's been professionally cooking for 8 years now I really enjoy your Julia Child series and have learned a few things myself along the way. Keep up the great work 👍 looking forward to seeing what's next 😊
Laughed all the way thru this……in a good way! You are a MASTER!!! Keep calm and cook on❤ I will be watching again!!!
I live in Florida and about 20 years ago I taught myself how to can, see the Joy of Cooking for information. I don’t like raw kumquats with the peels either. But when I tried putting them in the pressure cooker and jarred them up-they were fabulous! No sweetner was needed, thet are perfectly blended tart and a sweet sour mush that is lovely with pastry or on pancakes, waffles or crepes. Very good.
"I gotta do it for the kumquats" is an iconic statement.
After half an hour of watching Jamie spiral around a pit of existential despair, we were on the edge of our seats as the fourth and final cake was being rolled, and when it was rolled and did not crumble we clapped and cheered like the Buffalo Bills had just won the superbowl
Oh, man. I feel your pain. I made my first pecan pie today as a prep for Thanksgiving. It looked beautiful. It felt solid. But tonight, my test friends could see it had liquefied. The flavors were good, but the jokes were tiresome. I'm home and miserable. And then i stumble onto your channel. You've encouraged me to bake one again! I mean, I have to get it right before the holiday! Relatives are all "we can just pick up a pie at the store." Sure, let's spatchcock or deep fry or 24 hour brunette a turkey. But dessert can be bought. Grrr. Anyway, I'm still spewing in my failure. So, since I'm not making a video, I can wait until tomorrow to start over. Peace.
Good luck!
I’m sorry
Grow a backbone and a sense of humor and you‘ll be fine! You’re literally moping about a damn pie
How did your pecan pie go?
@@wpc456cpw I came here for the updates too
I wish we could all raise our hands to count those yelling at the television and shouting that’s too much filling! 😅😂
For such a delicate cake! Loved this video and laughed so much!
Bro, there's 1,661 comments before I post mine. This video is already months old. I'm still gonna do it.....
BRUH.
Thank you so much for making these videos. I enjoy both the videos like this one AND the videos were everything comes off without really any hitches!! The fact that you post the videos that you struggle in means a lot to me, because it's just a reminder that nobody is perfect and we all have challenges in life.
Nothing but THUMBS UP!! AMAZING!! Great job sticking with it. I've been there. Thank you, as always for sharing.
Honestly I'm so proud of you for your perseverance and success. Truly admirable
Oh GOD, I'm so happy you managed to beat this blasted thing, for your own sanity's sake 😭 I honestly can't imagine just how frustrating it must've been to see it crumble again and again
Good on you for not giving up!!!!
Well done! Stressful and fun to watch at the same time.
The commitment and persistence is incredible. Most people would quit (and reasonably so), but you're a man of the people. Great vid, and thanks for your effort. I love this channel.