Thomas Keller’s “Coffee & Doughnuts” is the BEST dessert I’ve ever made
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- Опубликовано: 14 окт 2024
- The French Laundry's Famous Dessert: Coffee & Doughnuts from The French Laundry Cookbook.
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Recipe from The French Laundry cookbook from Thomas Keller
Ingredients for "6 servings"
Cappuccino semifreddo:
2 large eggs separated
3 large eggs yolks
3/4 cup sugar
1/2 vanilla bean, split
2 tb espresso/coffee extract
1/2 cup heavy cream
Cinnamon-sugar doughnuts
pt 1:
1/2 cup plus 1 tb room temp water
1/4 ounce fresh yeast
1/2 cup ap flour
pt 2
1/4 ounce fresh yeast
2 tb room temp milk
1 cup plus 2 tb ap flour
3 tb sugar
1 tsp salt
1/4 cup egg yolks (3 large egg yolks)
2 tb unsalted melted butter
canola oil for frying
cinnamon sugar: 1/2 cup sugar mixed with 1 1/4 tsp cinnamon
1/2 cup milk for frothing
The destruction of the vanilla bean seeds really was very very funny 🤣
Every time. 😅
I just about fell out of my chair! Out of all of the "Jamie, NOOOO!" moments, that might just be the best.
@@brucetidwell7715 I flinched on the replay, somehow it's worse as a memory rather than in the main episode! 🥲
No, Mindfulmya is right.
It's funny EVERY TIME!!!
😆 😆 😆 😆 😆 😆
It was funny the first time too,
but THAT time there was the added cringing of Ohhhh Nooooo!!
as we watched him do it.
Now- 😂
It's just a Classic!!
The CVB Move.
Classic
Vanilla
Bean
Move
Thank You Jamie for being such a good sport on your now
"Classic" VB Move!!
He shucks an oyster and throws away this worthless black pearl
I appreciate how you actually EAT THE DISH you cooked. So many channels take a nibble and then push it away. It is 1000% more satisfying knowing that you really are cooking for yourself and eating and enjoying the dishes you make. Very genuine.
who cares if they eat it or not
@@TheCinnamondemonthis person, apparently. It is a better vibe tbh
@@TheCinnamondemon Plenty of people care if the person making a cooking show actually EAT the food they make, lol. Generally most people want to see the food that's being cooked actually being enjoyed. 🤷🏻♀
Jamie indirectly addresses this in one of his Q&A videos when someone asked how he doesn't put on weight with all the food he eats through his cooking - and the simple answer is, that he has to exercise it off (what he doesn't say is that he would have to do ALOT of exercise... for most people, its simply not practical to exercise away your diet).
I imagine for many of the other channels you see, the presenter don't have the time/inclination to do the amount of exercise needed to burn of whatever they've made, so they can only take a nibble if they want to keep to a reasonable weight.
@@telanos2492 what the hell are you talkin about man
The commitment to “bowl me please” and the flying bowls makes me happy
I wondered how many he has! Maybe we needed a quick montage of washing dishes at the end for this one. 😀
This makes me happy too!!
The ice addition is genius!
I really like Jamie's sense of humor!
The whole "bowl me" thing adds nice consistency.
He has such helpful upstairs neighbors, even if they DO vacuum a lot!
How do they drop the bowls? It’s making me crazy.
@Richard
It's magic.
Magical neighbors who live in magical tv neighborhoods.
Jamie SAYS he's in New York...
But we know better.
Welcome to the You Tube Universe.
That will never get old! Oh, wait, it's obnoxious every time
no, yeast is NOT just flour and water, it is a living, breathing creature. Yeast is a type of fungus, a eukaryotic, single-celled microorganism. The water and flour mixture are for the little yeasts to eat
I wrote an introductory comment here about yeast. Hopefully he'll read it. I gave him the bare minimum.
that is terrifying
@@emiliem1144 What is terrifying?
I was literally yelling at my phone "NO! That's NOT what yeast is!" Lol. Thank you for explaining.
@@emiliem1144 If that is scary, wait until you find out about the symbiotic fungi living within your body.
Don't throw the empty vanilla pod away, Jamie. You can make vanilla sugar just by storing the empty, dried pod in the sugar in an airtight container. Or put the dried pods in a blender and whizz it up. Use in cooking or in coffee or tea
Or add them to vodka to make vanilla essence 😊
Or soak them in a little bottle of clear alcohol (vodka, or if you're adventurous, gin) to make vanilla extract.
😮 whoa vanilla sugar? Yum!
he doesn't have to do anything, "pinkstar phoenix"
or just boil it up in any milk he needs for other recipes almost as good as a spoon of that horrible artificial vanilla flavour.
Julia would say that sugar begins to "burn" the yolk as soon as they are introduced to each other so you have to beat them as soon as possible, which is why you had those hardened egg yolks to strain
Tis true and I also feel like he lost half the vanilla bean seeds when he passed it through the sieve. We live and learn, and some do it in front of a camera for all of us to see 😊
Jamie you left your egg yolks sitting idle a long time with the sugar before you whipped them. This cooks the egg yolks.
I was searching for this comment. Thank you 🙏 Indeed the yolks have a very low water content and sugar is hygroscopic (it tends to absorb water). So if you pour sugar in the yolks without mixing, the sugar tends to quickly dehydrate the yolks and this results in 'burning' the yolks. To avoid this, it is wise to mix sugar as fast as possible when it comes in contact with the yolks
Thats what I was thinking as soon as he said lets put this on the side 🙈
ohhhh I didn't know that! Thank your for your input!
Wow! I love this channel so much for a plethora of reasons. Jamie rocks! I learn from him, laugh through his antics and comments and then come to the posts to learn even more. Thank you!!
I got this cookbook as a graduation present when I finished culinary school. I haven't cooked from it yet because I just don't have that kinda energy or money budget, but I look through it all the time and imagine that someday I'll set a weekend aside and tackle one of the really complicated ones. I don't consider it a coffee table book, but it's definitely more aspirational rather than practical. It's nice to see someone tackling these recipes.
Every time Jamie makes it through an advanced recipe without any major mishaps I just feel so happy for him 🤣 Like a proud parent, following his journey and growth...
This is actually surprisingly basic for a Thomas Keller recipe. I think any decent home chef should be able to put this together. I’m going to try this this weekend actually.
I died a little inside at that vanilla bean replay, but you’ve more than redeemed yourself since then. 👍🏻
Yes, it's like watching an accident happen and hoping nobody gets hurt.
Having just binged the entire five years, I then had to wait a few days for a new episode.
I have to confess I clapped and cheered out loud when you were topping the desert with the frothed milk! 😅
The ice falling from heaven made my night.
theres so many things I love about your videos. the, "bowl me!", the silver fox with the dramatic text edit every time, the background music choises which go from relaxing to humorous to ominous always suiting the mood but never sounding like the grating overplayed royalty free stuff I hear in other videos. Its all great but most of all I really appreciate the boundless enthusiasm and determination you bring to every recipie even in the face of disaster and re-trys. You're one of my favorite creators on youtube, and I'm always excited for the next video ❤
Hi Jamie, have you ever heard of "In Search of Perfection" by Heston Blumenthal?
It was a set of recipes of the "perfect x" including pizza, lasagne, burgers, trifle etc. cooked with only stuff that a home chef would have.
Heston released all the recipes in a book, but I've never seen anyone attempt to cook these recipes from scratch based on his directions.
Might be something to consider :)
I (once) made one of his recipes where you need to separate a pound of Brussels sprouts into individual leaves. Took me three Old Fashioneds sitting on a stool at the kitchen counter to get through them.
Meh Heston is a tool
You should leave the yeast in the refrigerator! Usually when they say " seven grams of fresh yeast, it it important because dry yeast and fresh yeast are interchangeable in most recipes, but when it says fresh yeast , you should consider 1/3 of that amount if you use the dry kind.
Honestly, one of my favorite things about your videos is the smile on your face when you get to enjoy the fruits of your labor.
That finished product looked fantastic, and I can just tell from your face that it tasted as good as it looked.
LMAO when you said those were 8 oz. mugs was betting they were 14-16 oz. yup😂
I had the same thought - those were some big mugs!
Right those are so 16oz cups
I was thinking that myself. Looked much bigger than 8 oz.
hahaha this got me. i was like........ maybe if those had actually been 8-10 oz or whatever, you really would have needed that many. 😂 BIG cups. very nice looking tho.
With doughnut dough or else anything that relies on gluten development, you want to ideally use all the dough. You can't really re-roll it since that will cause more gluten development and makes the dough tough. I usually just cut up the scraps and fry them off and roll them in sugar, and then I have a little extra snack.
My grandma's kids treats to keep us away from her pies lol. Any scraps were dusted w cinnamon sugar and we could eat all we wanted! Just don't look at the pies til after dinner 😂😂
You can absolutely do a second cut on doughnuts, the gluten development from rerolling is negligible.
Now I need to make that, 'cause it looked like pure heaven in a cup! And, as a U.S. citizen, who had the joy of spending 6 years in northern Alberta, I can attest to the fact that Timbits win over Dunkin Donuts Munchkins every time! I miss my double double, too.
I'm currently in a place without Tims and a double double is calling for me
@@ElijahCem My condolences. 😔
Since Dunkin’ Donuts went corporate, they suck beyond measure.
How in the world did you survive that long in Northern Alberta? I had 1 winter in Red Deer and had to call it quits. This is coming from someone that spent several years of their childhood in Wisconsin. I think it was the shorter days that got to me.
@@franciet99 can confirm the winter depression is very real here
This is the best channel I've ever found. Don't stop what you're doing, I love it all!
Yessss, another French Laundry recipe! I love that you're challenging yourself like this, dude. So fun to watch. 👍
Edit: That looks incredible. The fancy schmanciest Timbits I've ever seen.
20 years ago, at least in my part of the US (Northern Ohio) you could find fresh yeast in bars like that at almost every grocery store. We used it every Christmas for holiday baking. Now a days it's harder to find. It's cool to see a recipe calling for it.
I used fresh yeast in bakeries that I worked in after Culinary School in the '90s. I haven't seen it since. But, I'm sure its available, mostly through Foodservice Supply companies. I haven't seen it available at a grocery store at least in FL since the 80s.
I've never seen a huge block of fresh yeast like that. I've only seen the small maybe 1 or 2 oz ones at the market and I don't think they even have those anymore.
Fresh yeast is so much better than the dried stuff. Sad that it's dying out over in America. Every grocery store in my area carries it. Not too much selection in brands, but not too much difference in the product anyway. If you ask nicely for a bit in a professional bakery, you might get lucky and they'll sell or even give you some fresh yeast. At least I hope that the pros are still using fresh yeast.
In Finland the fresh stuff is much more common than dry yeast. Many home-style recepies specially call for fresh yeast and its like 15 cents in the store for 50 grams.
During the early stage of the pandemic when there was no yeast to be had in the supermarkets, I was able to buy fresh yeast from a local high end restaurant, which, being unable to serve diners, had pivoted to a gourmet grocery. It was the Old Vibes restaurant at Quails’ Gate winery in West Kelowna, BC. Thankfully it is now thriving again as a restaurant.
Wow! Such an amazing transformation in your "chef-ness." Congratulations. That dessert looks amazing. You are a complete delight to watch.
Omg! I love the vanilla bean seed incident! I’ve never done that, but still had my fair share of “are you kidding me” moments. Thanks for sharing your adventures with us
As a Canadian LOVED you called the donut holes TIMBITS and wonder if anyone else picked up on that. Great segment!
Thomas Keller is a legend! Very happy to See You trying his creations man! Love ya!
I’m a Brit, but I like Keller. I think he’s a great chef. I have a lot of respect for the guy. Why? Because he’s not a sellout like like Gordon Ramsay is. Ramsay is probably the biggest sellout I can possibly think of.
Taking my copy off the coffee table well under the coffee table and making this on the weekend! Also think about as one of the next chefs Marcella Hazan's "Essentials of Classic Italian Cooking" she does what Julia did for French cooking for Italian cooking.
Just so you know fresh yeast is not a starter.
Yeast, in this case (for baking) is a single cell fungus. It takes 20 billion yeast cells to equal 1 gram.
In baking yeast converts the sugars in the flour to release carbon dioxide. The expanding gas is what causes the dough to rise.
Primarily in the kitchen there are two kinds of yeast
Bakers yeast
Brewers yeast.
It is possible to make bread using brewers yeast. But you can't brew beer using bakers yeast. Actually that would be a cool experiment for you. Make two loaves of the same bread. One loaf using bakers yeast, the other using brewers yeast.
****This next part is most important for you.****
Fresh yeast, is about 70% water so it is extremely perishable. So store it well and use as much of it as you can before it expires.
The other types of bakers yeast are Active Dry, and Instant.
The difference being that active dry yeast is larger granules. Instant has been ground down to a finer texture.
With active dry yeast it needs to be proofed in warm water or liquid because of the larger size. Instant yeast doesn't need proofing.
Actually in this day and age neither active dry or instant need proofing any more. Chefs say that because that's what they were taught by the chefs that came before them and so on. They say that because of four reasons.
One is because at one time only fresh yeast was available. And as I said fresh yeast is very perishable. So you test it.
The second reason chefs say that is because the majority of chefs view their fans as complete morons. It's a small percentage, but it's there.
The third reason is the chefs don't know you and never take for granted you may be a seasoned baker or cook. They treat every recipe they are demonstrating as if their readers, listeners, or viewers never cooked or baked anything in their lives before.
The fourth reason is they don't want to get into a 1/2 hour lecture about yeast. Which I don't blame them.
I personally use SAF Golden Instant yeast which I store in a mason jar in the freezer. As well as my SAF Instant Red yeast. I've never had a problem with them not working.
The difference between SAF Golden and SAF Red is this:
The SAF Golden is primarily for highly fortified dough. It works better in that denser environment of flour, butter, eggs, and milk. It's got a harder job to do to get past those barriers that can be a damper to the dough rising. Usually when I make an enriched dough I also use a helper. It's an ingredient that helps the yeast complete it's task. It also helps in browning. That is called Diastatic Malt Powder. I also use that powder when making rye bread because rye doughs generally don't rise as high as wheat. doughs in the proofing.
I use SAF Red for non, or slightly fortified doughs. As in Italian bread, or French bread, or pizza dough.
Actually you can make your own yeast. In fact you can add that to your list. Make 3 loaves of the same bread
One with bakers fresh yeast
One with brewers yeast
One with your own homemade yeast.
That could be a fun project for you.
Anyway where are you on the topic of naming your food processor, mandolin, and refrigerator? We are anxiously awaiting your take on that issue,
I remember watching your first experience with a vanilla bean in horror as you were trying to get rid of the seeds :) This looks amazing. And as a sourdough maker that yeast cake does look a bit like a chunk of starter but I am not sure how much of the starter is actual yeast. I might have to give this a shot.
My grandma only used cake yeast in her baking. She didn’t trust the dry stuff. (Also, only Ceresota flour-many of the recipes we thought were from the old country were actually from Ceresota Flour)
*lol* that is still one of your funniest clips ever. It makes me laugh every time I see it.
Hi Jamie- wonder if you’ll read this so much later! You are wonderful overall 😁❤ I’m going to Ireland for the Literary festival in Dublin and going to listen to Stanley Tucci talk on his travels and cooking! I think that should be fun!
sounds like fun :) enjoy!
The pod left from your vanilla bean can be put in sugar to make vanilla sugar. Make sure it’s surrounded by sugar. It’s great for desserts to give it something extra. It’s really good on homemade doughnuts.
Edit: NEVER twist your cutters!! Your product (doughnuts, biscuits, etc) won’t rise as much when you cook them.
Very fun! Maybe check out tutorials on adjusting the Silver Fox's whisk/dough hook [adjust Kitchenaid beater height]. There's a screw at the top to make sure you are getting the beaters very close to but not too close to the bowl.
Ah I was just thinking he should look up the dime test!
I just did the adjustment to my stand mixer. Makes a huge difference!
4:06 one day i need a whole video of just your bloopers / outtakes of you actually throwing the bowls/ice
The bowl bits always give me a good giggle when I’m in a not-so-great mood. Thanks for being awesome 😂❤
Well you have to act fast with fresh yeast. One thing I learned during lockdown though is that you can always freeze it and you IT later when needed. I recommend dicing it to more or less one-use pieces 👌
This was such a joyful video!
I really made the house tremble with how hard I laughed at the vanilla bean debacle. But your face at the end! pure bliss
Good stuff, man! You are just amazing at what you do, and it's truly inspiring. The editing, the pacing, the beauty shots, the corny jokes, the relatability - everything's on point!
The absolute joy and relish you were exuding as you ate that one was absolutely delightful. :)
Spectacular! Also, knowing about someone's favorite little things is one of my few sentimental weaknesses. As soon as I heard this was cinnamon sugar I remember you saying how much you love that stuff. Don't know what it is, but I think it's just endearing hearing people talk about things that makes them happy. :)
The ice dropping from the invisible neighbor above is on point 👍
Everytime i watch a new video i check your subscriber count and i get so excited seeing it continue to rise so quickly!! Congratulations 🎉
Recipe said 8 oz coffee cups. The ones you used appear to be 16 oz, equivalent to 1 Imperial cup.
I came here to say this.
1 US Cup =236ml = 8 US fluid ounces
1 Imperial Cup = 284ml = 9.6076 US fluid ounces
1 metric Cup = 250ml = 8.45351 US fluid ounces
@@BigHenFor Stunned to see someone knows the US doesn’t use imperial measurements.
It depends on schooling pedigree; if the chef trained in Europe prior to metric conversion, they used Imperial or weight measurement. Most cookbooks today have a common conversion chart. BTW: The young fellow in question is Canadian, living in Europe, so his default knowledge is likely metric.
@Kenneth Sooley From Belgium to NYC? What a horrifying downgrade, unless a billionaire.
There's so many skills required to create this dessert
Not only do you have the skills, but the knowledge of what each step should look like along the way, you're able to adjust things when needed.
Your Coffee & Doughnuts looked so very good!
I have never wanted coffee and donuts more! Wow! This is mouthwatering!
This looked fantastic and probably the close approximation of any French Laundry recipe I've seen on this site but if I have to guess, they probably used a milk steamer like the ones attached to most commercially available espresso machines to steam their milk and give that similar effect like in the book.
I literally clapped at "Order Up!!" Fantastic job!! It looked amazing!! ♥
I can't get over how cool 6:30 is
I just had to point out how cool and perfect the eyes of Charles Brown being revealed was lol
Those milk frothers are quite nice for those of us who can’t afford or are terrified of good espresso machines! Just remember to clean the little whip carefully and fairly quickly after use, or the milk hardens and dries on it and it’s a bitch to get off! Wonderful job! Looks delicious and me want!!
Jamie.. I didn't know you were in Canada.. or Canadian...! Wow.. Suddenly watching your show means all the more to me.. As I am Canadian too...! Now your videos are required viewing as they come out! Keep up the great work!
Incredible episode as always! You're one of a kind man! Keep up the amazing work!
Look, I'm someone who loves food - and is simultaneously pick to an inordinate degree. With my whole heart, yet don't know how to really cook much of anything. I haven't been here for your whole journey, but just seeing snippets of it warms my heart so, so much. I hope to have a journey like this some day, or at least be in a position where I can start on that path. Love you so much, Jamie. Your content warms my heart.
I am so fn glad to have found you, I have binge watched the majority of your videos recently. The absolute joy on your face tasting this desert brought me joy as well. I wish I was eating it, might have to give it a shot.
Jamie, you are a joy to watch!🎉 I love, love, love donuts 😅🎉❤. Thank you .
A tip for using leftover fresh yeast before it spoils: You can crumble it on a lined baking sheet, bake it in the oven at 160C for about 50 minutes and leave it to dry in the turned-off oven over night. Then you can grind the yeast up into a powder. It turns into a very flavorful roasted spice which you can use to improve the flavors for e.g. mushroom sauce for pasta or even desserts like apple cinnamon compote, it lends it a brioche-like flavor and is very versatile and lasts longer!
Best tip of the comment section
I m always bothered with excess yeast since i don t use or that regularly.
Will try this use instead of composting it.
I have enjoyed this new series so much and I cannot wait to continue watching it, it has quickly become one of my favorite things on the internet 😊
Oh…I’ve made this doughnut recipe many, many times. 🎉
JC taught you well. Good job, Jamie. You are amazing. Coffee mugs perfect.
I remember yelling at the computer screen no , No , NO don't do it . Then laughing my ass off over the vanilla bean
There is a culinary textbook that many culinary schools across the USA use entitled On Baking. It's basically an encyclopedia for pastry chefs.
It covers and explains different flours, sugars, eggs, cream, butter, yeast. It also mentions either using cake or pastry flours for donuts.
Also get plastic wrap from a restaurant supply store. The plastic wraps they carry are sturdier and easier to use than the kinds at grocery stores
Definitely worth the investment
**Warning Long Comment** After not having coffee for 2 weeks I had a big mug full and..well sorry this long chatty post is the result...
This was a great video. I really love it when Jamie really enjoys what he's made. The progress he's made in his cooking is amazing. I had a close friend for over 2 decades that was a chef who handled things like Jamie does. He was a messy chef but great at his craft. He used to say that his mother said he was like a bull in a China shop, even as a child. He was much in demand as a chef in the city in which he worked. He wasn't the most innovative chef but he could follow recipes with an almost scientific precision and after making a dish from someone else's recipe exactly as directed he could tweak it the next time he cooked the dish and improve upon it. He was really great at reading a recipe and knowing how it was going to taste. I'm no chef but I've been cooking, making real meals, since I was age 6 and I've developed the ability to know in my head how a dish will taste by reading the ingredients and the preparation methods. My mother suffered from depression for several years, so my sister and I often had to fend for ourselves foodwise, we learned to do the shopping and some of the cooking before I was even in elementary school. I remember fixing meals for my mother and sister at age 6 and trying to get my mother to eat. After mom's depression lifted she became a working career woman and my sister and I were latch key kids from 2nd grade forward. While still in elementary school we often had dinner ready when mom and dad got home from work. I think our rather odd upbringing really helped my sister and I become really good home cooks. We can both take stock of what we have on hand and create our own dishes quite easily. I didn't have to learn to grocery shop and cook after I moved out of my parents home like so many of my friends did because I'd been doing it for over a decade already. I live alone now and don't cook from scratch nearly as often as I used too but I need to get back into cooking again and learn to enjoy cooking for just myself as much as Jamie does.
Lovely post- only getting to know Jamie now- I also live alone now and my “get back into baking” is the Coronation quiche ❤ for friends… hope it’ll be a success!
Same. Aged 5 though. Supper on the table promptly at 6:30 every night.
Every so often I forget you're Canadian, and then you remind us and it makes me smile as a fellow canuck.
This looks HEAVENLY!!! I never desired a desert from yours more!!
The vanilla bean massacre was the first video from the channel I watched, and it made me laugh so damn much. It was so dumb but there was a charm to it that really held me here.
3:18 - I'm suddenly in a Sip and Feast video with that music, lol. Also, that vanilla bean moment was priceless!!
Mix soft butter, brown sugar and cinnamon to taste. Spread on hot toast. Yum!
2:45 i still can’t believe you did this 😭 you’ve come SUCH a long way
That’s two videos in a row I’ve seen that vanilla bean clip and cracks me up every time. The immediate realisation is so authentic.😂💀
Hi Jamie! I loved this video (along with a,k the rest lol)! if I could offer some wisdom from my own experience with a Kitchenaid mixer not hitting the bottom of the bowl, you may need to adjust the screws in the neck. If you look up “kitchenaid dime test” some helpful info should pop up :) thank you for the videos, and I look forward to the next one! -Lydia
Yeast is a small, living organism that gives off carbon dioxide when combined with warm liquid and sugar. Yeast is naturally occurring all over the place and different locales have different strains of yeast. When the Boudin Bread Co. went to establish satellite stores outside of San Francisco on the east coast, the bread wasn’t the same because the San Francisco Bay yeast is what gives it its signature taste and texture. The finished product looks absolutely incredible! I’m sorry the Timbits were being difficult (maybe you can give them to the Rogue Vacuumer upstairs...) I may just have to make this tomorrow. It looks soooooooooo good! Congrats!
Weeping over those eggs: the fix is to take a hand mixer and start the eggs, sprinkling in the sugar as you go.. But that vanilla bean apocalypse is priceless.
you can store yeast in the freezer.
You will just have to use around double the amount when using it afterwards, or let it activate for much longer.
Wow that was amazing!!
I made this and it’s an excellent, excellent dessert. Thanks, Jamie!
excellent recipe choice and yay that it turned out so well!! surprisingly (?) every recipe I've made from this book has been really delicious and worth it! I recommend the lemon sabayon tart with pine-nut crust.
Oh man, if you're cracking open the French Laundry cookbook, I highly recommend doing the pig head torchon. It's kind of a stupid amount of work, but the result is the most essence-of-pork little hockey pucks ever. And the gribiche sauce that goes with it is a real winner on all kinds of meat dishes in general. Seriously one of the best things I've ever eaten.
I love how excited you get when it's time to say "ORDER UP!"
"It's going too well, now I'm worried."
I know the feeling.
It looks amazing! Well done.
You are getting so good !!! Love your videos, and your realness 😂
Jamie, ive been watching your videos for a while. I just moved back to the US from 15 years abroad, and have been exploring cooking. You are so fun to watch, and make me feel okay about my mess ups. Thanks so much. Also, how does one get a le creauset sponsorship. They are so expensive, but i love them. Also, thanks to everyone for comments!
I appreciate making things from scratch. But a pro tip for delious doughnuts with less hassle from my midwestern mother, for when you don't have time to make batter from scratch. Pillsbury biscuit dough, cut the hole, and fry. Grew up on them, and still love them today!
Keep up the great work!
We need to add the yeast -
(advert cuts in) Canestan helps treat your thrush infection ...
Once you split the vanilla bean, hold it firm on the cutting board and use the BACK of your knife (dull side) to push/scrape out the seeds. You should end up with a nice clump, about a tsp. Don't use the sharp side of the knife because it will cut strips off the pod, as you have experienced. Do it this way; you will see it's super easy and super clean.
You keep saying you’re folding in ‘counter clockwise’ then folding it clockwise.. it makes me smile. ❤😊😂
Wow, Jamie I’m so impressed!.. great job 👏 you need a 😂 a ⭐️…. Perfect! I’ll be trying this weekend! You inspired me yet again!❤
I could watch you cook and eat all day, my friend. And that looked absolutely delicious.
You are getting so impressive. Congrats on an other great and really enjoyable video. Thank you , I smiled all the way through!
Well done! Your enjoyment at the end is delightful. 👍✨💕
Really enjoying the thomas Keller series. Keep it up!
So glad you post regularly! Adore your shows.
Well done. Looks delicious.
I agree. I made coffee and donuts a few weeks back with the cookbook and it was incredible. To call it great is understating it, best dessert I've ever made. It takes several days and so many steps but you get rewarded at the end.
Love new recipes from your channel Jamie
The combination of hot and cold in a dish is so good. If you ever get to Grant Achatz, try his "Hot Potato, Cold Potato" recipe, which is pretty simple, but the very hot and very cold elements served together are really tremendous.
I love your "bowl" cuts. Super entertaining!
Thank goodness I have that cookbook because my mouth was watering watching you eat your creation. Omg, that looked great.
Probs one of my fave vids so far the doughnuts are perfect yum
I love these videos. I look forward to one every day. Watching you cook is a delight. Kudos on the music which is a perfect " side dish". Hello from Brantford, ON.
So glad you decided to try the french laundry book. :)