Mary Berry | Cooking retro style | Caramel Custard | Good Afternoon
HTML-код
- Опубликовано: 2 июл 2017
- Cooking legend Mary Berry shows the views of Thames Televisions 'Good Afternoon' how to make Caramel Custard.
First shown: 06/05/1975
If you would like to license a clip from this video please e mail:
archive@fremantlemedia.com
Quote: VT11227 
Хобби
Wow, a younger Mary Berry I’m used to seeing her in the British baking show!
Bloody hell Mary was brave putting her hands right under where Judith was sloshing boiling caramel all over the place!
The way she keeps repeating Judith.
Hilarious, very Victoria Wood.
"No bubbles in it" or "No bubbles, innit"? Mary Berry in this era like some weird mix of Lady Penelope from Thunderbirds and Mrs Thatcher.
Mary's cowgirl belt buckle is cool
oh how you can feel the love between these two women!!!!
Judith is obviously deaf. Mary told her to leave the sugar alone until it colors..
I WISHED the caramel would've crystallized out of spite because she wouldn't stop touching the pan after Mary told her not to do it. Judith was acting as nervous as those contestants on the British Baking Show in Mary's presence!!
Hahaha I LOVE watchng Mary Berry here in Australia ,thank god she is far more lay back these days Lol, she sounds far more posh back then...very Queen like Lol. I like her much more now :-)
TIL that Judith Chalmers was inexplicably terrified of Mary Berry
Mary was born to spend her days fiddling about with a whisk; Judith flying club class to Barbados :-)
Exactly! I love how stirring the caramel is quite beyond Judith’s capabilities. She has staff for this kind of thing!
We've learned since then to temper the eggs and we don't need to strain then any longer.
exactly how the filipinos do leche flan
this is how u make bangladeshi "pudding"
Does Judith actually do any cooking? She seems terrified of the cooker, the pan and the ingredients!
Many people were terrified of cooking in the 70’s. A whole generation missed out on learning to cook properly because of the war and rationing. They did amazing things with what they had during the war and were incredibly creative, but the girls growing up at the time didn’t have the ingredients to make many dishes that would have been eaten regularly before the war. Plus the fact that their mothers were out working in war factories etc meant that they just weren’t home to teach their daughters. Judith was born in 1935, so was 4 when the war started, 10 when it ended, but she was 19 by the time rationing ended in 1954 and I know from experience that if you don’t learn to cook properly as a child or teen it takes a lot longer to grasp things and there are some things that you just never develop confidence with. And then the 70’s came along and convenience meals became a thing and people without confidence started assembling meals by opening packets and jars and tins rather than cooking. I’d be willing to bet Judith had an electric can opener because she opened so many 😂😂😂
@@moniquem783 my mother was born in 1934 but has cooked proper hot meals every single day from when she was married to now. She’s now 87 and looks after my 90 year old father. I have friends who don’t cook, can’t cook or refuse to cook. I don’t understand it myself. Cooking and eating nice food is a basic pleasure in life.
@@Hedgehogsinthemist123 well you were extremely blessed to grow up with a mother who cooked like that and passed on her skills. I didn’t. I now know that my mum did actually know the basics of cooking, I just never saw her make anything from scratch. Apparently, when she first married my dad she cooked every from scratch and then one day she was short on time for some reason so she opened a tin of pasta sauce instead of making her usual sauce and Dad raved about how wonderful it was and how much better it was than the other sauce. So she kept opening tins. Then she injured her back before I was born so it was all about doing what was easiest. So I never saw cooking. Only assembling. When I was 30 something I was out with my sister one day and we popped in to see a friend of hers on our way back. She was cooking a roast and I watched her drain off the fat and then make gravy and there wasn’t a tin of Gravox in sight! It blew my mind! So from then on I started watching cooking shows and trying to learn as much as I could, but it really took a long time to build confidence at that age. I started gardening and grew all of my vegetables so then got into preserving. I mostly do simple foods as it’s just me, but I do make an awesome roast. Any meat. I’ve got that mastered. The thing I’ve struggled with the most is sauces. They just always came out of jars. It’s really only this year that I’ve started getting confident with them. I stumbled across a chef on RUclips that gave the ratios in metric. I’d tried lots of recipes but to build confidence I needed the ratios so I could create, not copy. I’ve got that now and bought a book on ratios so I can get that confidence with other things. I’ve also found a French cooking channel where the way the guy explains things just works for me so I’m learning lots of techniques from him and learning what all the different sauces are. I’ve also just started baking recently and am enjoying making cakes and pastry and custards and curds etc etc, and am now playing with wartime recipes too as I think what they did was fascinating. I’m having fun with cooking now. But it has taken over a decade of really working at it after that mind blowing moment because I just didn’t have that foundation that you were so lucky to have. If I’d been working full time for the last decade like most people do, I probably wouldn’t have managed to learn as much as I have. People who can’t cook don’t need judgement. The ones who want to cook but are bad at it need understanding and gentle encouragement and help to figure out what it is that isn’t gelling for them and then to have that explained patiently as many times as they ask until it falls into place for them. Like me with ratios for sauces. It wasn’t working for me. It wasn’t sticking in my head and I didn’t know why. I’d watched hundreds of videos with sauces, but it wouldn’t click. I needed the ratios but even if I knew a good cook to ask I didn’t know what to ask. There are some people though who just don’t enjoy cooking and aren’t food oriented. They’re not bad or wrong. They just value different things. If their taste buds don’t care, why should you?
You just described me as well, but I'm grateful to be learning now.
@@moniquem783 Brilliant and agree completely. Convenience foods were coming in from the 50s onwards and so by the 70s it was easy to be like Beverley from "Abigail's Party" and boast about the meal you had cooked (which turned out to be a frozen pizza that you had heated up)
luv Judith
We're either watching pure hatred or unbearable sexual tension. Jury's out on this one...
Mary got this one so wrong. The sauce should be dark colored caramel, not the runny sauce that surrounded the custard as hers did, which would be insipid and pretty gross to eat.
I rather watch Mary Berry than those scary British PSAs.
Lol Mary is hilarious in this programme, why is she so bossy to Judith Chalmers!
Despite being told not to move the pan Judith does so constantly.
doubledeckers Many cooks state you can swirl the pan when the syrup is boiling, you just can’t stir it.
Making a syrup, dopey Judith Chalmers asks 'Is it caster or granulated sugar?' IT DOESN'T FUCKING MATTER...IT'S DISSOLVING...OH MY CHRIST 🤯🤯🤯😒
Isn't tht just plain...FLAN?
oh go away judith
Well considering Ms Berry is regarded as some sort of queen of desserts on British TV I'd really like to know when she learned her craft because these 70s efforts are almost universally awful
chalmers really is annoying and useless
keep it still
(keeps moving the pan)
tip it out
(leaves most of it in the pan)