Julia Child's Epic Baked Alaska with COGNAC LAVA!
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- Опубликовано: 6 июн 2024
- Julia Child's Baked Alaska, AKA The Surprise of Vesuvius - recipe from Mastering the Art of French Cooking volume 2. #juliachild #jamieandjulia #antichef #bakedalaska
Videos mentioned:
Kilimanjaro: • Julia Child’s Ice Crea...
Orange Cake: • Julia Child’s Orange C...
Baked Alaska 1st Attempt: • Most Difficult Dessert...
Baked Alaska 2nd Attempt: • I Conquer the BAKED AL...
00:00 Intro
01:43 Ice Cream
06:33 The Cake
12:07 a classic Anti-Chef moment
16:07 The Meringue
18:11 Assembly
20:09 Flambée
21:34 Order up!
22:00 & enjoy
23:24 100k Subs!
23:57 Patreon
🚩Support the Channel on Patreon!
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🚩I'm on Instagram
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🚩What I Use (Amazon Store)
www.amazon.com/shop/antichefj...
Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
Music: www.epidemicsound.com 
Развлечения
As someone old enough to be your grandmother, all I can say is you are the most adorable, likable, and down to earth "chef" on the internet. I bet Julia Child would have loved you. Win or lose with your recipes, you always make me smile. Great job btw on the Baked Alaska.
The music at 22:00 sublime
I agree...I dont think I could be his grandmother...maybe
But I grew up watching Julia and Graham Kerr in the mid 60's. He is adorable😊👍🙏👏
you got THAT right, sister!
@@DylanRomanov Agreed!
I agree. 🥰
Most binge worthy channel I've come across in a while. And not the mindless binging, very focused, invested binging
im on vid number 6 for today of this beautifully chaotic man... truly love him
Don’t worry about slicing the cake. As Julia said “When you’re alone in the kitchen, who’s to know?”
I love how Jamie knows so little about food and cooking other than the things he's made (which, to be fair, is a lot of things at this point!) so he has absolutely no preconceptions. Casually choses to make a genoise, no idea it's one of the hardest cakes to get right. Name just sounds cool. Awesome.
It's a bit different method in the book. It uses an electric mixer. They explain the difference.
ProTip (from a professional baker)... Tip 1: Chocolate chunks, chips an other small sized chocolate has additives to help them keep their shapes. Those additives prevent the chocolate from melting smoothly. You'll get much better results from melting a regular bar. You can hack it up with a large knife, the pieces don't need to be identical in size. Tip 2: Sit your baking pan on top of the parchement paper and use a Sharpie marker to trace the shape. Makes it *much* easier to cut them to fit in the bottom of your baking dish. (In the bakery, we obviously have pre-cut ones, but for home use, I stack multiple sheets and fold them over each other so I can cut out 12+ at a time. Then I whip them out when I need them.
Great tips! I know this is an old comment, but the chocolate chip additives are rarely talked about. I remember getting *_sooo_* frustrated that I couldn't get chocolate chips to melt properly or effectively enough, when I was much younger and starting out on a new recipe. I tried the recipe so many times and bought many different packages because I thought I was just buying poor quality chips. It seriously ended in pure frustration and tears. I thought I was going crazy and just incapable of understanding some simple concept. Then, several months later, someone told me about the additives in chocolate... I felt so stupid and my mind was shattered by that insane frustration hahah.
Interestingly, most people I know never knew that chocolate chips were specifically created in that manner.
Could you substitute chocolate candy melts?
@@laurenwasinger9436 Is it technically possible? Probably... in the same way you could use Velveeta to make your a bri. But why wouldn't you just use real chocolate? There's no cost savings and they candy melts taste mediocre.
@@laurenwasinger9436 candy melts are for decorating
@@laurenwasinger9436 If I’m thinking you’re talking about the same chocolate popular to make candy I believe they also have weird additives. 😮 You’ll never go wrong buying good bar chocolate in the baking section of the supermarket or from good sites on line. It’s worth the little bit extra in cost. You’ll get fantastic and delicious results.
The correct pronunciation of crème Chantilly is "whipped cream".
😂 so true
Muahahahaha
Actually, whipped cream has no added sugar. Crème de Chantilly is sweetened whipped cream.
@@HMan2828 so cool whip?😂
@@taylorwarden205 cool whip isn't made with real cream it's dairy free I think
I feel like I’m watching a Sim level up their cooking 🧑🍳 😂
Well you are, but it's not a sim
@@kaizenregimen Yes that was the joke
Best description ever.
@@dpandjessobx 😄
@@BloodSweatandFearslevel 10 skillset for sure 🧑🍳
It's the chaotic energy coupled with the hilarious older brother/ uncle energy that I can't get enough of 😂😩😂
Jaime, you are a living example of 'practice makes perfect'. I remember my own experiments such as roasting pumpkin in the oven that set the smoke detector off and woke everyone in the house at 2am.
I applaud your perseverence, your openness to learning, and the skills you now have!
Congrats on100k, 1 million is just around the corner. Maybe a Jaime cookbook is in your future? Who knows!
2AM is the best time to cook! A highly underrated hour. Except, ya know, when something goes tits up and the smoke alarm wakes the house 😂
... I burned water... Didn't boil no bake cookies... Messed up no bake cheesecake... I will continue to mess up until it's edible!
🎉😊❤drffvgf fyftyuftutyyff I will send you a picture of the next couple of weeks before you get off of the job so you can have it done before the
If you serve the Alaska 'en flambe' at the table in front of guests, sprinkle a pinch of cinnamon over the flame. It sparkles with great effect in a darkened room.
Hey Jamie. I am a senior in high school, and your videos have carried me through all of the events and parties for which I have made food for the last four years. Thanks!
Love the “bowl me” moments! You make the most entertaining cooking videos!
Does he throw the bowl in the air and catch it again editing that part out? I love it!
@@mattdorsey1029 I'd give a chunka change to know how that's done!
@@profe3330 There's a hole in the ceiling that opens up to his upstairs neighbor's cupboards. DUH!!
@@Herschel1738 Of course! That makes perfect sense. :)
@@mattdorsey1029 Yes then plays it in reverse I think.
This man needs his own show on the Food Network. The charisma, the charm, the EYES!! Not to mention his clear love for the food and of the challenge. Yikes. This guy is gold.
No, on RUclips he has freedom to do as he wishes. If some big network came along and gave him a show it would just turn into another bland over-produced corporate style cooking show.
Can you imagine the late nights, the camera crew silently seething, "For the love of sweet baby Jesus, we just wanna get home!", the producer shedding tears of despair when they have to reshoot a scene, a Pyrex jar breaks, the sauce spills all over the counter top. It would be a brilliant show! Yes!
I hear he cooks too.
May the Cognac achieve top tier, Jamie! Vesuvius cheers to our 5-star Anti-Chef!
🌟🌟🌟🌟🌟
When this "old" lady needs a smile, I watch your videos. Thanks for the laughs!
I found this channel when it was at like 28k. I'm so glad you've gotten more attention. Your channel highlights that anyone can tackle these intimidating dishes if they just. keep. trying. It's incredibly relateable, you are funny and charming, and it NEVER feels like the viewer is being spoken down to or that you are an egotist professional (like so many other channels). Please continue to represent the cooking journey of lamenting mistakes and relishing in successes.
Hi! I'm so sorry for this unsolicited advice but i love your show and I hope to make your life easier! Here goes: 1. When you're freezing ice cream in a mold, line the mold with plastic wrap so that you can really easily slide the ice cream out. 2. When you need a circle of parchment paper for a cake, fold the paper in quarters, flip the cake pan over, place the corner of the folded parchment directly in the center of the pan (so that the parchment square covers 1/4 of the circle) and then trace the curve of the circle. Then cut it around that curve (while folded), unfold, and you'll have a circle that fits your pan perfectly :D
Congrats on 100k subscribers!! And thank you for making this show!!
I learn how to make in high school in home economics class back in 1969. Then I made it at home. My family loved it so much I had to make it at least once per week. I have not made it in over 40 years. After seeing you make it. I want to make it again.
I remember this from cruise ship dinners in the 1990s. Waiters used to bring around 10-15 of those at the end of the late seated dinner and do the flaming bit with the lights turned down. On occasion, they would put orange glow-sticks in the sides of the Baked Alaska for added effect.
Sounds fun!!
Jamie, you made, to perfection, THE BEST celebratory dessert in Julia Child's vast repertoire of desserts! Well done on your accomplishment of reaching 100K and on this recipe as well!👏
When you were looking at what cakes to make for this, I said “Please don’t let the orange and almond cake be a choice.” We all needed trauma counseling after that!
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I love your videos❤️❤️❤️ . From algeria 🇩🇿🇩🇿🇩🇿🇩🇿
Hey Jaime! You totally deserve that 100K subscribers. I now try a new JC recipe every week and you were the inspiration for that! Today is French onion soup in my household. Maybe we will try the flaming baked Alaska sometime. You certainly make it look fun!
That's my favorite soup. What's your address? I'll be right over. 😅
When you are adding a dry ingredient into a liquid it won't clump up an float around if you add the liquid to the dry a little bit at a time stirring after each addition. At first it will be a paste but will completely combine together. Just don't add the liquid in to fast.
The dental floss trick works better for thicker, more substantial cakes. Sponge and genoise cakes are too light and thin to split with floss. It's particularly good for slicing cold cookie dough that's been rolled in a log
Or cheesecakes. NOT mint flavored floss.
Fishing line?
Fishing line?
@@suran396 I think fishing line would be too thick but you could try it? Worst thing that could happen is a few strange slices?
Just a tip for your meringue, I know its hard to go wrong with the Silver Fox it is one of the best mixers ever. But if you add about 3/4 tsp of cream of tarter to your ten egg white mix along with the other ingredients, you will get a super meringue that sits up extraordinary and stays in tact. Also while the egg whites need to be room temp, you should put your silver mixing bowl in the freezer for about 10 minutes prior to mixing, if your bowl is nice and cold your meringue also does better. Also another tip for those egg yolks, use them the same day to make homemade pudding, it's delightful and you can snack on it all week. Don't let the egg yolks sit around too long in the fridge, once eggs are out of the shell they don't have much time. You can also use them to make a chiffon cake. Where angle food cakes use primarily egg whites, chiffon cake wants the egg yolks. Nothing tastier than a yellow chiffon cake and chocolate frosting!
Yes, cream of tartar is Viagra for egg whites.
Great tips. I knew about the cream of tartar, but will have to try freezing my mixing bowl. Angel food cake and creme caramel are besties in my house. No eggs wasted.
@delisamarchetti5926 he does add cream of tartar to the whites.
@@hippeastrum Hi, so sorry I missed that, It was a while ago when I made that comment, knowing me I was probably distracted for a moment when I was watching the video and didn't see him use it. Thanks for pointing it out. Have a great day! :)
Great job!! Once you get used to making génoise, you'll probably find that you use it a lot. For the génoise, a trick La Julia came up with after MtAoFC was published, is to fold all the flour into the eggs, then thoroughly whisk a large spoonful of the batter into the cooled, melted butter, and then fold the butter batter into the rest of the batter. The technique keeps you from overworking the eggs. For what it's worth, I stopped folding in the flour years ago. I take the big whisk from the mixer and use a gentle up-and-down motion to incorporate the flour.
I'm in favor of this energy 🤣🤣 I know you were probably frustrated for most of it. But you're just relatable and I would absolutely want you as a friend in life. 👏👏👏
I love the fact that you talk to us like we’re right there in your kitchen. 🤗
Fabulous. And ya know "Chantilly lace, gotta pretty face and a ponytail. A giggle in her talk and a wiggle in her walk, make the world go round" big bopper told us how to say it. 😄
I was 13 when I made my 1st Baked Alaska - I learned to cook watching Julia on tv 💗 - your doing fine
Congrats on the 100,000 milestone! Did you really eat 3/4 of that cake?! You are my spirit animal.
Hey Jamie! That dessert came out great! Congrats again on reaching 100k. I just wanted to mention a trick that might help you next time you want to unmold your ice cream, you could line the bowl with plastic wrap. The ice cream will come right off the mold and then you just have to peel the plastic wrap. Anyway, please keep going with the videos as they literally make my day.
Such a good tip!
@yareizaotero4735
And, with your method, you get delicious micro-plastic in your food, too! And future horrible diseases! Yay! Also, all that plastic wrap over a lifetime, filling the landfills so nicely! YOU ROCK!!!
What a fabulous result! They say that the first 100k subscribers is the most difficult. It seems that you’ll be at 200k before you know it. Congratulations.🎉
Hey I got to say I love that you show your screw ups. It makes us all feel better because it isn't phoney and it shows how you power through the stuff you didn't get right. It's real. And helps the rest of us when we mess up and not give up. I'm sure it helps people learning to cook themselves and make it not so scary. Professionals make everything look so easy and when we try it and mess up we end up feel really dumb. It shows it can be done and we dont havve to be a chef to cook. I love the bowl me thing you do too. 😃
This is so awesome to read. I’m glad that’s what I’m conveying. I find some of these videos I watch so intimidating. Then, if I just do it myself, maybe it’s not perfect, but I can understand the process a little better and it will give me courage for the next recipe.
Just found Anti Chef a few days ago. Love his videos.
Forget the food! (although a number of Julia’s recipe look really good and I’m going to try making them sometime)…I tune in for the comedy relief!!… You’re a hoot!!… 🤣….❤️ your channel!
Love to hear it!! Thanks Molly! :)
Your energy is exactly why I prefer to cook & bake alone, I envy your transparency! 🤪🔥😎
Jamie, you might want to watch a video on how to make parchment circles. Jacques Pepin has a good one. It involves folding your parchment into a lot of long skinny triangles and then cutting their bases off to fit your pan.
Yes I posted the video! He didn't read it! LoL
Jamie reminds me of one of my sons: lessons must be _lived_ for retention 😂 Sometimes hard to watch, but effective and worthy of respect nonetheless 🤷🏻♀️🖤
I have been following you for years and you never fail to make me laugh. Congrats on the subs.
Just discovered your channel and you quickly earned my sub! I quite enjoy your content, you present it in a fun, down-to-earth manner.
Protip for cutting circles: get a piece of paper larger than your pan. fold it in half, then quarters, then fold it into a tight cone. guesstimate the centre of your pan and snip off the excess. Boom, perfect pan circle.
This was so much fun to watch! ❤
Congratulations on 100k. Great fun, thank you.
Congrats on the 100K! Always love your contents!
Fabulous!! Congrats again on the 100K!!!! ❤️
NAILED IT!!!!
Beautiful job. Looks delicious! Happy 100k!!!
Ooooh, her baked Alaska! Super!
SO proud of you Jamie!!
You take me back to the ‘60’s I was under 10 and my folks liked to make things flambe. Big fires in ghe house. I loved the baked Alaskas. Exciting, delicious and fun! Congratulations on your 100+!
Congratulations on this big milestone!! Excited to be here for the ride and see where it goes. Thank you for sharing your content with us 🙏
Congrats! So awesome!
I been binge watching all videos. You are amazing!
Recently discovered your videos and I love 'em. Congrats to 100k. Keep up the good work👍
The pure joy of this!
Congratulations on 100k dude!
Congrats on 100K!! Can't wait to see you hit 1M :)
Congratulations on the 100K. You deserve many many more.
Congrats on the 100K subscribers… just found you fairly recently and I have been just binge watching all your videos… you make me laugh and relate to you so much it’s like me in the kitchen all the time 😂
Congratulations on your YT milestone! Love watching your videos. Not a fan of meringue so I would never eat a baked alaska but sure was fun going along for the ride. :D
Congratulations on the 100,000, Jamie! This episode was a fitting celebration.
Really love and appreciate the chaotic energy!! Keep doing the good work!
Congratulations on the 100K!!
Congratulations on 100k 👏🏻👏🏻👏🏻✌🏻🇨🇦
You’re so much fun! Glad to have jumped aboard as part of your next 100K subscribers. Bon appetite!
You’re the best! Congrats on 100k! Let’s get you to a million!
CONGRATULATIONS ON 100K !!
Been watching a very long time and I love love your videosso much! Always look forward to watching you! Congrats on your milestone!
Thanks! I was just looking for Alaska
Congratulations 100k you adorable Anti-Chef you!!! Well done! Here's to the next 100k+.
I dont know which part I enjoy more, watching you cook or watching you eat.
Happy 100k and growing!🥳
Always a pleasure!
Great job. Well done!
Congrats on 100k!😀👍
Oooh, with chocolate ice cream and lemon rind in the cake, an 🍊-infused cognac like Grand Marnier or Pavillon d'Orange might be great. Maybe for the gold play button...🙂.
Great job, Jamie! Congratulations on 110k.
Nancy Birtwhistle (winner of Great British Bake Off) has a cake-lining paste that is fantastic. You smear it around in the pan a la butter, but it doesn’t require flouring or parchment. You can store it in the fridge indefinitely. Incredibly easy to make.
Love your journey with Julia.
Ooh, my first new video since finding you and subscribing! I’m excited!
Congrats on 100K! You deserve it! My husband and I love to watch your videos together. You are such a joy to watch!
Congrats on the 100k subscribers!
Wonderful job on the Baked Alaska. Congratulations on the 100K!
All the best.
this is a great video! cognac everywhere!
Congratulations Jamie!!! I’m so happy for the success of your show.
Good job! You are awesome! Congratulations on the subscribers!
Ohmygosh. I love your channel! Absolutely terrified of cooking a la JC. Everything looks lovely 😍
Congrats on 100k!!!! But I need you to start pumping out way more videos. I've gone through all of them! It was a fun excellent journey.
Dude! you're almost at 200K now! Congrats! (and the cake looked spectacular!)
Of all the dishes you do best it's the Baked Alaska. I love it.
Congratulations, Jamie! Loved celebrating with you.
Thank you so much for this celebration video and always making us feel part of it. Keep being amazing Jamie. From an almost guelphinite lol. And again congratulations!!!
Bravo! It looked beautiful and it was awesome to watch you eat it!
Congratz on 100k i think youtube is recommending your videos more. ive binge watched most of your julia child recipes. KEEP IT UP
You are funny! fearless! and fantastic! Keep Julia's recipes coming, I can't wait to see what you will cook up next! Congrats on your 100k subs! I really don't know why you don't have more subs..so Let's all share your channel to our other social media platforms, shall we? yes we shall.
Congratulations, Jamie! 🎂
I just love these videos. Cooking is my therapy
Congrads..love the show
I found your channel about a month ago (the orange cake episode!) and you have quickly become one of my favorite RUclips channels. Congrats on 100k!
Great job Jamie!! Love your personality!! Keep up the great work!!
Magnifique!
Congratulations 🎉🍾🎊🎈. Love your show. Julia episodes are my favorite 🤩. You rock!