One thing is clear about the MPW series, he should not be writing cookbooks. His type of insane mastery is his alone, in his head. Not translatable. Jamie you’re a champ for taking him on.
Fairly common for higher end cook books especially from fine dining chefs to expect the person to have a fair bit of prior knowledge. The cookbooks aren’t aimed at someone with no knowledge and they often expect you to reference other parts of the book
This might be sacrilegous to say, but I actually like a lot of his stockpot recipes. They're so quick and easy, and taste good too. His chicken chasseur recipe is my go to version for it now.
@@TheHiddenNarrative I'm handing you a hooded dark cloak and a torch as we are in the same sacrilegious cult. His version of chicken chasseur with a stock pot is the best version I've ever made. I often wonder why it doesn't get the rave reviews it deserves. He's not my favorite chef. Pepin is. But he's number two with a bullet for me. And not his young recipes from the White Heat book. But his later years simpler stuff with the Knorr stock pots. He responded to a sell out comment about getting paid by Knorr to do them, saying he doesn't care and won't apologize for supporting his family. But these Knorr recipes are great and a gift to us all, so I'm glad he sold out, if that's what idiots want to call it.
I know your shows don't have a story as such, but the interplay and beefs you have with different chefs via their cookbooks definitely feels like fun subplots alongside the quest of the recipe you're making.
Very interesting because there were a lot of things in this dish that you just wouldn't know to do unless you've worked under a trained chef before. Like he definitely meant 6 cups of parsley PICKED. You pretty much never make something with parsley stems in it by time of serving. I don't even know how many hours I have spent picking herbs from stems in a kitchen. Definitely a TON. Another one is that Garlic/Shallot confit could be cooked in a little tiny pan or tray with sides, and you could've wrapped the container with the foil. You definitely needed WAY more butter. For a confit, you want to have what you are cooking fully submerged in the butter or olive oil. Shows that Marco while being a great chef, is a horrible recipe writer! Great job tackling these!
Somewhat disagree, in that parsley stems are full of flavor, and properly chopped aren't too fibrous. That said, for a chef at a European fine dining restaurant, Marco definitely meant just the leaves. A possible workaround if you want to use the stems anyway would be to use a blender instead of a food processor. (Or a robot coupe, but you need a lot of spare cash to have one of those in your personal kitchen.)
any idea what the 2 pounds (as the recipe states) of rock salt is about? surely a hot oven would keep it just as hot. is this some artefact from the 90s?
I'm guessing the rock salt draws in all the water vapor from the air, helping the veggies drink in the fat. and the parsley in that photo has almost certainly been liquified and strained.
@@tildessmoo I love parsley stems and actually would eat them while on the line. People called me a rabbit. I’d have all sorts of entrees fired on sauté while legit stuffing myself with herb stems. I’m just saying as far as this book goes in the time it was written it was definitely intended to have no stem.
Puerto Rican entering the chat: Jamie you enjoy life and drive safe with your two bay leaves. Ignore the naysayers. I put four in one pot of arroz con gandules. 😂
And just see what Super Slav Boris does when he’s using bay leaves: Definitely not sticking to one. Honestly, you need to go way overboard with the amount of bay leaves to make the taste overpowering, as the flavour tends to be fairly subtle. I’ve quite often used several of them in a dish without the results being off. I think the low number of bay leaves in some recipes is more about not “wasting” a lot of bay leaves than avoiding them drowning the other flavours.
I don't think he means those type of plastic gloves, those are medical grade plastic gloves, designed to be thin and NOT insulate from heat (because it is useful to doctors to be able to accurately tell the temp of things with gloves on and just generally be sensitive). He means kitchen plastic gloves, like the heavy duty ones you wear to wash the dishes.
I think so too, we also use those nitrile medical gloves to be able to feel pulse, bumps and lumps, test tenderness , etc. but still have a barrier of protection.
yes, you'd definitely be looking for marigolds instead of the nitrile gloves for handling hot food/water! jamie was brave going in with those onto boiling hot veg.
Does anyone know why wring out hot parsley and not put it in an ice bath? I think both work for preserving the color, and cooled parsley seems easier to wring out.
@@diamondstud322 Hot veg/fruit produces more juice! That's why I microwave my citrus for 5 seconds before I juice them, they create WAY more juice that way🙂
I love the fact that you show the reality of home cooks when we realize we are out of tinfoil. I usually run out of chicken stock, lemons or something else and then its off to the grocery store. 😮
I really like this guy's honesty and candid attitude. MPW himself was ALMOST CERTAINLY making these dishes with a team of underling chefs. I'm not trying to downplay MPW. Not at all. But this type of thing simply isn't designed for a single home cook. But youtube people can try their absolute best and edit the content, SERVING it to us viewers and showing all the ways they struggled.
Marco probably couldn't care less is anyone is able to really cook out of his cookbook. He already taught the masses simple home cooking with Knorr stockpot.
Every single recipe in that book it utter madness. You think "Oh it's just steak" but nooo, Marco Pierre is literally a mad genius. Hats off to you for taking on such a behemoth
And that's why he quit trying to Michelin stars!! The folks giving the stars could never keep up with his kitchen, but they are the standard bearer of the industry somehow. It's all fake anyway, just go eat good food.
I accidentally forgot to take three bay leafs out of a sort of vaguely east asian inspired carrot and coriander big soup pot I made last week. And they just got blended in with everything else at the end. And you know what, it was amazing, they added a hint of bitterness to the sesame, coconut milk, carrot and pepper flavors, which were all quite sweet. So I'm all in Team Maximum Bayleaf now.
Jeezuz. How come I only see all of the love comments, yet some people are giving you grief, Jamie! ❤ Re: the bay leafs. I was making a soup this past weekend and the recipe didn't add a bay leaf. I tasted the soup and added a bay leaf. What a remarkable umami hit. Then i heard Jamie in my head saying, "I'm not driving" and added another. Perfection. This is cooking, folks, not baking. It's not an exact science; riffing is encouraged. Two bay leafs totally hit. Jamie, never stop with the special effects. Please. (Canadian, gotta be polite) I ❤ them all.
MPW is in-carnate proof that being good at something doesn't mean one would be good at teaching that thing. Maybe hes a fine chef, but it's clear from his writing that he's an dreadful teacher, and clearly didn't hire an editor for his book. Youre a champion, Jaime, for tackling this stuff and you're my favorite channel on all of RUclips!
Maybe his written recipes in his early years left something to be desired as far as that aspect of teaching is concerned. And that he could be considered dreadful as a person. But his former apprentices such as Mario Batali, Shannon Bennett, Gordon Ramsay, Heston Blumenthal, Curtis Stone, Phil Howard and Stephen Terry, seemed to have done okay. Maybe as per videos we have seen, harsh teaching methods can be effective in the restaurant kitchen, as per these former apprentices of his. Check out some of his Knorr sponsored videos here in his later years on youtube. They are great for the home cook (such as myself) They are easy and delicious. The later years Marco is my kind of teacher. He's my number two favorite chef of all time just for these videos alone. Number one is Jacques Pepin, so that's saying a LOT.
Tip on cleaning chantarell : take water and put flour in . Put mushrooms in get them quickly out not to suck water and voila . Completely clean . The flour will grip all the dirt
there was a study that showed that washing mushrooms have no effect on browning, instead it effects cooking time. In a proper kitchen everything is timed to seconds so you need to brush them but for home cooking washing is perfectly fine
I'm really concerned for you and really think you should consider attending a Bayleaf Anonymous meeting. I never really worried before, but now you're really in denial, and I was alarmed when you said, "if I add 1, 2, 3, 4, 5, I'm not going to know it's there." There is definitely a problem when you deny you are affected by exorbitant amounts of a certain substance . I hope you get the help you need.
If a grown man wants to consume bay leaves in the privacy of his own home, who are we to judge? So long as he isn't selling bay leaves to children or robbing old women to buy more bay leaves then mind your own business.
I think a lot of MPW’s genius is in his ability to lead a team. As you can see with this recipe especially, it’s something he can masterfully put together on the plate while having a half dozen other talented chefs preparing the sauce and the vegetables and sides etc. Marco runs his kitchen like a drill sergeant, and it all comes together in unison (in a way that’s very difficult for a home cook to pull off single-handedly).
regarding bay leaves: i always felt the same as you do. they didn't do anything for me, could smell them just a tiny bit, didn't taste them at all. but i kept using and buying them, small batches at the supermarket, 3 or 4 euros a pack, expensive, given the outcome.. so i got frustrated and ordered a big pack of them online. quarter kilo dried bay leaves. and holy smokes, are the different. they smell, they taste, it's incredible. so my guess is,your bay leaves are just weak, maybe old? bad quality. and price is not an indicator. change your leaves man. ps: great show, binge watching you
Second that, my bay leaves from the asian mart and they smell amazing. I keep some in a tupperware and on the rare occasion that I refill it from the comically large bag they came in, they still smell heavenly. After like two years+however long they were at the store. Asian grocery bay leaves are the way to go.
Bay leaves come from a laurel tree. They don't grow here, but in the places they do, I wonder if you can just pick them and throw them in...I imagine you'd need to use some caution when they're that fresh. 😅
Thanks for all the hard work you put into these. The editing, music selection, camera angles, on top of trying out tricky recipes--it's not only entertaining but very much appreciated.
Hey Jamie, try using a potato ricer to squeeze parsley (or spinach for Spanakopita or cucumbers for Tzatziki). Works great and justifies the space it takes in your cupboard!
I dip in and out of all these foodstreams - we’re honestly all spoiled for choice anymore - but there’s something just so comforting about seeing you cook in the same size kitchen I had for so long, and just kind of waiting…for them sirens to hit you always express compassion 🙏🏻
As a single dad of 5 year old twins finding content we all enjoy is quite the challenge. Thank you Jamie for making content that not only enjoy watching but also cooking, we follow your videos at least once a week, my daughter loves to help me in the kitchen cooking and pausing the videos and letting me know when I make a mistake. Between the grocery lists and amazing food thanks for helping me make some great memories with my twins ! @ANTI-CHEF
It takes a strong human being to be a single parent. You have my respect and admiration for not just doing it but doing it well (not that my opinion matters to you, but just wanted to express my admiration for your excellent parenting and strength). 😊
Keep it secret Keep it safe. ❤ Don’t sell yourself short re how your dish compares with his professional photo ( and almost certainly enhanced to some extent. ) I think you did an amazing job for a home cook.
@@lilbatz Yup you are correct. I've seen documentaries on food styling.. it's crazy. But Marcos book is dated so perhaps it wasn't as much as I expected...
As always, I admire your pluck and dogged determination! White's recipes are just too fussy for me to cope with, so I will *never* cook them - but I love watching you do it! Respect!
MPW has a whole staff of assistants to assemble a complicated dish like this. I am impressed with your dedication and ambition in tackling this recipe all by yourself.
It all looks beautiful !! I'm a steak lover, and I can almost taste that bite you took .... Another great job, Jamie! It was all finished at the same time, everything was hot when served. CONGRATS !!
The mad lad is choosing to cry here. Big bay leaf guy here. I try not to put more than 5 in my recipes, but I love the taste and I feel it well enough. Now, I'd never make tea with it. That's mad.
Hey Jamie, you probably get this often so I will keep it brief. But you are such an inspiration, just to get off my arse and cook something god dammit. I dream of starting something like this, cooking is a passion and I love everything about how you create these videos. IF I were to ever actually make my own start on something like this, you would be my gold standard to aim for, cooking skills and comedy and LEARNING along the way. The amazing thing about you is you remind us of ourselves and then give us the confidence to just make something more than the usual. so, thank you Jamie. (&julia) Julia ghostly laugh will forever make me smile and if i do become a YT sensation in the future I will do homage to you whenever i need a 'bowl me' moment - just as you refer to Julia I refer to you. with so much love Jamie, you legend.
Regarding your doubling of the bay leafs. If you ever used good fresh bay leafs, you’ll realize that you could easily use two or three times as much dried bay leafs. Plus, it’s a beautiful herb, you can hardly use too much.
I need to put my two cents in. Your videos give me confidence as a chef. I've been doing this for over a decade in professional Kitchens and seeing mistakes be corrected is often more helpful and insightful than seeing it done correctly
As a professional cook I always assume that every recipe that I find online or in a book (especially from Michelin starred sources) calls for fresh bay leaves. The fresh ones lend more flavor & aromaticity than the dry, as the dry age they lose the qualities that make bay leaves useful. So yes, always double when using dry, the fact that anybody argues otherwise is proof that they don't think about the context of the recipes that they are cooking. Which is the most important part of cooking other people's recipes.
One small Critique, you can just leaf (hahaha) the parsley out on the counter uncovered if you're leafing it in water, it will even slowly grow hydroponically as long as you change the water daily. It will consume all the tasty minerals and such out of the water, changing the water daily replenishes that supply of minerals and such helping it grow healthier. Edit: All the water sitting on the leaves will cause it to go bad faster, which is why you don't want to cover it, the water that evaporated got stuck under the bag and settled on the leaves. (You didn't allow it to leaf)
One last thing, Marco probably used hot cream for the creamed parsley and just didn't write it thinking you would assume it. Throwing cold cream in a blender tends to either ruin most things that are cooked, or thicken the shit out of them depending on what that thing is.
@@gabrielthorp9804 thats so useful ! however, i dont really use parsley all too often, but i do use a good bit of cilantro depending on what im cooking, so, can you keep cilantro fresh the same way that youre describing for the parsley ?
@@grilled_rat_bastard You can Keep any herb that way, this includes the edible greens of plants like carrot greens. I'm not sure if it matters but keeping them in sunlight may help, though i've seen it work without sunlight as well. On top of that you can re-grow your celery & do a whole load of other shit hydroponically. If you'd like to enhance this you can buy plant food off of amazon & regularly feed your herbs some extra nutrients.
You can also grow cabbages from a cabbage core...and they are very cute little cabbages. Also, about those bay leaves, not only fresh bay leaves are fun but also try all the many different kinds. Indian ones are giant and taste kinda like thai basil. I'm partial to Turkish bay leaves myself.
If you’re looking for a great way into cakes, try starting off with recipes by Mary Berry. She’s pretty much become the way most Brits start off with sweet/dessert baking and her recipes are straightforward and adaptable. She is a face almost as recognisable at home as the late Queen. Messing around with her Victoria Sponge recipe is a great way to get familiar with what works. Personally, I like to add an extra egg to make it extra fluffy and bright.
I'm wondering if you should have removed the Parsley leaves from the stalks and just cooked those. That might have made the parsley purée simpler and less stringy. OR maybe he used the curly parsley rather than the flat leaf parsley you used. We do have both types in the UK , but the curly parsley is a little more common here.
That's not a bad idea. I was thinking maybe it was also thrown in a blender that got a smoother consistency? Stems might be an issue though, that's a good thought.
I have this book. It is fascinating albeit overwhelming. Huge "props" to you for having the "kiwis" to take these recipes head-on and trying to emulate the results of the legendary Marco Pierre White.👏
Love it! Keep these White Heat recipes going! Pigeon with wild mushroom ravioli, sea bass with red pepper sauce, Turbot in mustard sauce.. Just some ideas.. Excellent video.
lol, this looks like when my granny used to cook in the kitchen for special occasions. she would have 10 things going at once for 8 people and I have no clue how she kept track of it all. But it was delicious every single time.
I just love how you take on the mastery of MPW, personally he's one of the greatest chefs of my generation and his recepies are ridiculously complex. Bravo my good man, love your videos!
As far as the bay leaves go, always adding two when a recipe calls for one is generally a good thing. Dried bay leaves lose flavor over time and it is impossible to know how old store bought dried herbs are. Bay leaves play a similar role as salt in a recipe, it enhances the flavors of the other ingredients and makes them all meld into a homogeneous flavor as you eat. It is more an ingredient you notice when it isn't there than when it is.
i love the adhd chaos, it always gives me a good laugh. you can always reverse sear a steak, especially if you're doing a rib eye that thick it might be a less stressful experience for you? i especially love hearing you talk about the process at the end and break down what you think, you said you sound like a nerd but it's my favourite part!! id be really interested in what you'd do differently and maybe even see you revisit recipes you feel like you could do better the second round, potentially improve/make amendments to because of things you've learnt since your first attempt? i just love how raw these episodes feel, so that might not be your style
Time to buy one of those fancy restaurant 'presentation' dishes with the giant rim? I met Marco at the start of his 'stock cube' phase. Nice to see someone explore who he was before that.
6:53 oh interesting way of keeping parsley. I might try it. I just put them in the crisper drawer in a paper bag; those thin, plain, old-school, lunch paper bags. I make sure to dry them off with a towel so the bag doesn't soak. They basically (very) slowly dehydrate, but don't rot/melt. They last longer this way, for me, too.
I check the science on Bay Leaves because of you. And basically bay leaf has little to no flavor, the main reason we add bay leaves is for the aromatics (the smell). That is, adding more bay leaves will not change the taste of what you are cooking but may hide the smell of the other ingredients which changes the flavor profile. I don't believe a extra Bay Leaf or two will do much though.
Mr sister loves bayleaves too and it's a point of contention within our family. 😂She's sensitive to the smell of cooking meat, and the bayleaves cut that smell. To the rest of us, we can't understand why everything tastes of bayleaves. Lol.
I make the simple version of that, I just saute mushrooms with shallots and garlic in olive oil and then pour in some old red wine that I keep in the fridge that I have left over from various times that we didn't finish a bottle. I let that reduce and then pour that over a grilled steak. I serve it with grilled zuccini and bell peppers. Relativly low in fat, tastes really good, and super easy to make. Next time I'll try putting a bit of chicken stock in there, but creamed parsley is a non-starter. BTW, yours is one of the most fun cooking channels on RUclips. Also, I love the production values. Keep up the good work.
Probably not. The last few international episodes showed that the research needed to do them is just a lot. Some regional dishes require difficult-to-get ingredients. Some dishes are just too similar to other dishes. Some countries food cultured just aren’t as easily accessible online. It’s just a tough show to do. So, I bet there’s a lot of good intention to do another one, but the time required just means us viewers have to be extra, extra, extra patient.
What amazing progress you have made over the course of this series! Your plate looked amazing, and it was just as attractive as the chef's. I thought your parsley quenelle was a prettier green than his; but honestly, both looked like a giant avocado had forgotten it was housebroken. Looking forward to seeing you continue to grow.
I would have poured the strained mushroom liquid into the sauce and cooked it down a bit more...mmmmmm....this was a gorgeous plate Jamie, wonderful job!!
The lighter color and stinginess of the creamed parsley is likely because you kept the stems with it. In classical French style cooking you'd remove them and use the stems for making stocks it other sauces.
I'm no Marco expert but I've seen him talk about shalots in sauces & he seems to rather regularly want them chopped so dine that they dissolve into the sauces he puts them in like he doesn't want their texture, just the flavor.
First time watching your videos. Watched this while enjoying a meal I made myself. As somebody who films their cooking sometimes. You did a really great job
I like the idea that even though the total recipes are a bit complex you can discover that their not-so-complex sub-recipes (the sauces, sides, dressings) are really good and can be catalogued and kept for anything else you can think up. That sauce did look really good to me as well considering the things that I enjoy.
Jamie, you did amazing on this one bud! Love watching you battle these recipes. My gf and me watch your vids all the time. Well done sir. Well done. (The execution not the meat)
I had one comment and was glad to see you picked up on it too right at the end. The type of and size of plate that food is served on is so important! The meal you produced looked very like Marco's one and was presented in the same way but it looked like terrible on your plate compared to his one. I think for the parsley your mistake may have been not removing the stalks from the parsley, he will have probably just used the leaves themselves which is why his was greener and wasn't stringy. Ok that's two points, top effort man, Marco's recipes are such a lot of work to make. It's probably worth pointing out that these recipes are from the 80s where the French style of cooking "haute cuisine" was very popular, the were quite often very fussy very saucy dishes, considered old fashioned now and not really available out with full on French style restaurants. I doubt Marco himself would make a dish like this now a days, most chefs in the last 20 years of so have gone for a more stripped back, simplistic approach, I say simplistic, still a lot of work and hard to execute but just less fussy and pretentious than Haute Cuisine.
Fun video! Thanks for making something so enjoyable to watch! Two things that stood out to me were: 1) food processor is a good option for the shallot chopping - you'd get a finer grain with more consistency and take less time; 2) I wonder if the parsley quenelle was supposed to be a kind of mousse infused with parsley juice - rather than roughly chopped parsley with cream. Anyway, fun video - thank you!
Shallot (two ls, one t) is the vegetable, pronounced shall-it. Shalott (one l, two ts) is the location made famous in Tennyson's poem, pronounced sha-lot. I don't begrudge anyone using either pronunciation for either thing. Yes, there's a correct spelling and pronunciation for each. The world won't end by people spelling and pronouncing them wrong. If nothing else, context tells one which they're referring to.
For a better texture on the creamed parsley, use only the leaves plucked from the stems, which is also why it is measured in cups rather than a more intuitive measure for sprigs of parsley.
I wonder if the parsley quenelle recipe called for parsley leaves only, no stems or if the creamed parsley was strained as some point to produce a smooth texture.
Awesome job, Jamie! I thought your plating looked absolutely delicious :D I love MPW, and have binged sooooo many youtube videos of him. When you said "you don't want to see him when he's angry", my mind immediately went to the exact same video you showed haha! I just find the pure hatred on his face to be hilarious (though I do feel sorry for the poor interviewer)!
Don’t hate me Jamie Community but there’s been nothing from MPW that’s looked good to me. And I’ve never seen Jamie go into ecstasy over any of them. He gives a really polite mmmmm and doesn’t finish eating. Let’s agree it’s time for that bully MPW to GO!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Check out Made In's Carbon Steel Griddle by using my link to save on your order - madein.cc/0524-antichef
I'm drooling over that carbon steel griddle. Good on any stove including live fire. Love it. It's on my to-buy list.
If you remove the parsley stems, you might get the same results. Looked delish.
Aye laddie
IT"S RAW!!!
Make notes and make it your own
Scotch Beef: Pick up a Rib Eye at the grocery store and a bottle of Scotch at the liquor store. Cook the beef. Drink the Scotch.
Instructions not clear. I think I'll get myself another scottle of botch!
Oh hell yeah. I like the way you think and cook :) Cheers mate!
Perfect
@nalaredneb78 I'm not driving.
Dad? Is that you?
One thing is clear about the MPW series, he should not be writing cookbooks. His type of insane mastery is his alone, in his head. Not translatable. Jamie you’re a champ for taking him on.
Fairly common for higher end cook books especially from fine dining chefs to expect the person to have a fair bit of prior knowledge. The cookbooks aren’t aimed at someone with no knowledge and they often expect you to reference other parts of the book
💯. I’ve mentioned this before as well. I doubt that these recipes have rigorously tested like what American Test Kitchen do
This might be sacrilegous to say, but I actually like a lot of his stockpot recipes. They're so quick and easy, and taste good too. His chicken chasseur recipe is my go to version for it now.
@@TheHiddenNarrative I'm handing you a hooded dark cloak and a torch as we are in the same sacrilegious cult. His version of chicken chasseur with a stock pot is the best version I've ever made. I often wonder why it doesn't get the rave reviews it deserves. He's not my favorite chef. Pepin is. But he's number two with a bullet for me. And not his young recipes from the White Heat book. But his later years simpler stuff with the Knorr stock pots. He responded to a sell out comment about getting paid by Knorr to do them, saying he doesn't care and won't apologize for supporting his family. But these Knorr recipes are great and a gift to us all, so I'm glad he sold out, if that's what idiots want to call it.
@@algini12 Knorr and olive oil, the only things that you need (according to MPW)
I know your shows don't have a story as such, but the interplay and beefs you have with different chefs via their cookbooks definitely feels like fun subplots alongside the quest of the recipe you're making.
'beefs!'
Very interesting because there were a lot of things in this dish that you just wouldn't know to do unless you've worked under a trained chef before. Like he definitely meant 6 cups of parsley PICKED. You pretty much never make something with parsley stems in it by time of serving. I don't even know how many hours I have spent picking herbs from stems in a kitchen. Definitely a TON.
Another one is that Garlic/Shallot confit could be cooked in a little tiny pan or tray with sides, and you could've wrapped the container with the foil. You definitely needed WAY more butter. For a confit, you want to have what you are cooking fully submerged in the butter or olive oil. Shows that Marco while being a great chef, is a horrible recipe writer! Great job tackling these!
Thank you, Gus.
Somewhat disagree, in that parsley stems are full of flavor, and properly chopped aren't too fibrous. That said, for a chef at a European fine dining restaurant, Marco definitely meant just the leaves. A possible workaround if you want to use the stems anyway would be to use a blender instead of a food processor. (Or a robot coupe, but you need a lot of spare cash to have one of those in your personal kitchen.)
any idea what the 2 pounds (as the recipe states) of rock salt is about? surely a hot oven would keep it just as hot. is this some artefact from the 90s?
I'm guessing the rock salt draws in all the water vapor from the air, helping the veggies drink in the fat. and the parsley in that photo has almost certainly been liquified and strained.
@@tildessmoo I love parsley stems and actually would eat them while on the line. People called me a rabbit. I’d have all sorts of entrees fired on sauté while legit stuffing myself with herb stems.
I’m just saying as far as this book goes in the time it was written it was definitely intended to have no stem.
No one of consequence calls them shallots. Its always pronounced shallots.
Hahaha
😂
Ohh, so I'm pronouncing it correctly then! Thanks!
As in the "The Lady of Shallot"?
It's SHALL-ots not shal-LOTS
Puerto Rican entering the chat: Jamie you enjoy life and drive safe with your two bay leaves. Ignore the naysayers. I put four in one pot of arroz con gandules. 😂
Totally!!
And just see what Super Slav Boris does when he’s using bay leaves: Definitely not sticking to one.
Honestly, you need to go way overboard with the amount of bay leaves to make the taste overpowering, as the flavour tends to be fairly subtle. I’ve quite often used several of them in a dish without the results being off.
I think the low number of bay leaves in some recipes is more about not “wasting” a lot of bay leaves than avoiding them drowning the other flavours.
4 definitely leaves a lot of taste.
Brazilian entering the chat: here’s a good rule of thumb - regardless of the recipe, always double the bay leaves and triple the garlic.
Four?!?! And you lived to tell the tale?!
Wow!
The extra bay leaf bit gets a laugh out of me every time. Love the videos. Thanks for all the recipes and entertainment!
Every time
I'm glad he's responsible and doesn't drive after such indulgence lol
Same. There's a running joke in my houae that if I can't find the bay leaves I used in whatever dish, my husband absolutely will. Every time.
Extra bay leaf *and* a "creamed parsley" garnish. The placebo herbs are having their revenge on this one.
I used to put a bay leaf in bolognese. One day i used two and it was too much
"A 'large' piece of butter"
I expected to hear Julia telling you to go with the larger of the two lol.
and that would have been the correct answer. Chef amounts of butter start with a stick. Half recipe? half stick.
@@Spyhermit It was confit! ALLLLLL the butter!
For a confit, especially. But hey, the shallots and garlic looked like pretty nice oven baked ones soooo not bad either
If it is at all French inspired, it's always a full stick. Probably more.
At least! The whole stick should've been the middle option.
When I see Marco Pierre White in the title, I know the video will be a wild ride.
I don't think he means those type of plastic gloves, those are medical grade plastic gloves, designed to be thin and NOT insulate from heat (because it is useful to doctors to be able to accurately tell the temp of things with gloves on and just generally be sensitive). He means kitchen plastic gloves, like the heavy duty ones you wear to wash the dishes.
I think so too, we also use those nitrile medical gloves to be able to feel pulse, bumps and lumps, test tenderness , etc. but still have a barrier of protection.
yes, you'd definitely be looking for marigolds instead of the nitrile gloves for handling hot food/water! jamie was brave going in with those onto boiling hot veg.
Does anyone know why wring out hot parsley and not put it in an ice bath? I think both work for preserving the color, and cooled parsley seems easier to wring out.
@@diamondstud322 Hot veg/fruit produces more juice! That's why I microwave my citrus for 5 seconds before I juice them, they create WAY more juice that way🙂
@@diamondstud322 Masochism.
Every time someone complains about the bay leaves, Jamie adds one more :D
"Then it says add one bay leaf, so in goes a full box [glances at camera]"
@@groofay [stares dead-eye into the camera] I'm. Not. Driving.
Es natural.
I’ve been cooking for 25 years and I couldn’t tell you what bay leaf gives a dish
@LeapYearJay I mean, it’s easily overpowered. It does add a certain… earthiness and aromatic quality. The flavor is hard to explain.
Excellent time management executing work for 4 cooks and 8 items.
the expression is:
Leaf
Laugh
Love
Leaf
Laugh
Not Driving Tonight
I laugh at leaf lovers.
Get outta here
Laugh
Not driving tonight
This comment is truly perfection *chef's kiss*
Chef's french kiss back... 😂
I love the fact that you show the reality of home cooks when we realize we are out of tinfoil. I usually run out of chicken stock, lemons or something else and then its off to the grocery store. 😮
I really like this guy's honesty and candid attitude.
MPW himself was ALMOST CERTAINLY making these dishes with a team of underling chefs. I'm not trying to downplay MPW. Not at all. But this type of thing simply isn't designed for a single home cook.
But youtube people can try their absolute best and edit the content, SERVING it to us viewers and showing all the ways they struggled.
Marco probably couldn't care less is anyone is able to really cook out of his cookbook. He already taught the masses simple home cooking with Knorr stockpot.
he sold out
@@annother3350 Never a bad thing.
@@heycidskyja4668 It depends if you care about being respected. I do
@@annother3350 Money makes you respected.
@@heycidskyja4668 Money through selling your soul doesnt earn respect to anyone with an ounce of intelligence
Every single recipe in that book it utter madness. You think "Oh it's just steak" but nooo, Marco Pierre is literally a mad genius. Hats off to you for taking on such a behemoth
And that's why he quit trying to Michelin stars!! The folks giving the stars could never keep up with his kitchen, but they are the standard bearer of the industry somehow. It's all fake anyway, just go eat good food.
I accidentally forgot to take three bay leafs out of a sort of vaguely east asian inspired carrot and coriander big soup pot I made last week. And they just got blended in with everything else at the end. And you know what, it was amazing, they added a hint of bitterness to the sesame, coconut milk, carrot and pepper flavors, which were all quite sweet. So I'm all in Team Maximum Bayleaf now.
Try getting your hands on some bay leaves from India for your soup. They are great big and taste Licorice-ish, kinda like thai basil.
the bay tree i have gets too flowery tasting
No matter what day Jamie posts, it's a good day.
Jeezuz. How come I only see all of the love comments, yet some people are giving you grief, Jamie! ❤
Re: the bay leafs. I was making a soup this past weekend and the recipe didn't add a bay leaf. I tasted the soup and added a bay leaf. What a remarkable umami hit. Then i heard Jamie in my head saying, "I'm not driving" and added another. Perfection.
This is cooking, folks, not baking. It's not an exact science; riffing is encouraged. Two bay leafs totally hit.
Jamie, never stop with the special effects. Please. (Canadian, gotta be polite) I ❤ them all.
MPW is in-carnate proof that being good at something doesn't mean one would be good at teaching that thing. Maybe hes a fine chef, but it's clear from his writing that he's an dreadful teacher, and clearly didn't hire an editor for his book.
Youre a champion, Jaime, for tackling this stuff and you're my favorite channel on all of RUclips!
They do it on purpose trust me
Maybe his written recipes in his early years left something to be desired as far as that aspect of teaching is concerned. And that he could be considered dreadful as a person. But his former apprentices such as Mario Batali, Shannon Bennett, Gordon Ramsay, Heston Blumenthal, Curtis Stone, Phil Howard and Stephen Terry, seemed to have done okay. Maybe as per videos we have seen, harsh teaching methods can be effective in the restaurant kitchen, as per these former apprentices of his. Check out some of his Knorr sponsored videos here in his later years on youtube. They are great for the home cook (such as myself) They are easy and delicious. The later years Marco is my kind of teacher. He's my number two favorite chef of all time just for these videos alone. Number one is Jacques Pepin, so that's saying a LOT.
Editing is the publisher's job, but publishing is getting sloppier by the day.
I can see him being a nightmare to edit, as well. You can't force an author to take feedback.
@@zumeraaa but you’ve just made that up? Lol.
Tip on cleaning chantarell : take water and put flour in . Put mushrooms in get them quickly out not to suck water and voila . Completely clean . The flour will grip all the dirt
there was a study that showed that washing mushrooms have no effect on browning, instead it effects cooking time. In a proper kitchen everything is timed to seconds so you need to brush them but for home cooking washing is perfectly fine
@@sugarblue7571I’ve only ever washed them in work kitchens. Then we dry them a little on cloth on trays
I'm really concerned for you and really think you should consider attending a Bayleaf Anonymous meeting. I never really worried before, but now you're really in denial, and I was alarmed when you said, "if I add 1, 2, 3, 4, 5, I'm not going to know it's there." There is definitely a problem when you deny you are affected by exorbitant amounts of a certain substance . I hope you get the help you need.
I am dying 😂😂😂😂😂
If a grown man wants to consume bay leaves in the privacy of his own home, who are we to judge? So long as he isn't selling bay leaves to children or robbing old women to buy more bay leaves then mind your own business.
@LunarLocust Very libertarian take
@@Sniperboy5551”very conservative response”
I think a lot of MPW’s genius is in his ability to lead a team. As you can see with this recipe especially, it’s something he can masterfully put together on the plate while having a half dozen other talented chefs preparing the sauce and the vegetables and sides etc. Marco runs his kitchen like a drill sergeant, and it all comes together in unison (in a way that’s very difficult for a home cook to pull off single-handedly).
regarding bay leaves: i always felt the same as you do. they didn't do anything for me, could smell them just a tiny bit, didn't taste them at all. but i kept using and buying them, small batches at the supermarket, 3 or 4 euros a pack, expensive, given the outcome.. so i got frustrated and ordered a big pack of them online. quarter kilo dried bay leaves. and holy smokes, are the different. they smell, they taste, it's incredible.
so my guess is,your bay leaves are just weak, maybe old? bad quality. and price is not an indicator. change your leaves man.
ps: great show, binge watching you
Second that, my bay leaves from the asian mart and they smell amazing. I keep some in a tupperware and on the rare occasion that I refill it from the comically large bag they came in, they still smell heavenly. After like two years+however long they were at the store. Asian grocery bay leaves are the way to go.
Bay leaves come from a laurel tree. They don't grow here, but in the places they do, I wonder if you can just pick them and throw them in...I imagine you'd need to use some caution when they're that fresh. 😅
i get my bay leaves from fresh laurels and it's so lovely. its all in the quality!
@@LivinInSimi’ve one in the garden. So long as you rinse them all is good.
@@BnFGProductions Good to know, thanks!
Thanks for all the hard work you put into these. The editing, music selection, camera angles, on top of trying out tricky recipes--it's not only entertaining but very much appreciated.
Hey Jamie, try using a potato ricer to squeeze parsley (or spinach for Spanakopita or cucumbers for Tzatziki). Works great and justifies the space it takes in your cupboard!
Oohhh. That’s a great idea.
Great tip!! ❤
Great idea 😊
OMG 😳 this guy's recipes are a nightmare 😂😂😂 you're so brave to persevere 🎉
I dip in and out of all these foodstreams - we’re honestly all spoiled for choice anymore - but there’s something just so comforting about seeing you cook in the same size kitchen I had for so long, and just kind of waiting…for them sirens to hit
you always express compassion 🙏🏻
Congrats on 400 K ! You're amazing ❤❤❤❤
“A shal-LOT of shallots” is top tier dad jokery 🏆then again, I’m easily amused.
No, that was high level.
As a single dad of 5 year old twins finding content we all enjoy is quite the challenge. Thank you Jamie for making content that not only enjoy watching but also cooking, we follow your videos at least once a week, my daughter loves to help me in the kitchen cooking and pausing the videos and letting me know when I make a mistake. Between the grocery lists and amazing food thanks for helping me make some great memories with my twins ! @ANTI-CHEF
It takes a strong human being to be a single parent. You have my respect and admiration for not just doing it but doing it well (not that my opinion matters to you, but just wanted to express my admiration for your excellent parenting and strength). 😊
Keep it secret Keep it safe. ❤
Don’t sell yourself short re how your dish compares with his professional photo ( and almost certainly enhanced to some extent. ) I think you did an amazing job for a home cook.
It looked fabulous. Food stylists are a thing and I doubt that picture food was edible.
@@lilbatz
Yup you are correct. I've seen documentaries on food styling.. it's crazy.
But Marcos book is dated so perhaps it wasn't as much as I expected...
seeing the evolution of your basic skills like your knife skill has been a great treat watching this channel
As always, I admire your pluck and dogged determination! White's recipes are just too fussy for me to cope with, so I will *never* cook them - but I love watching you do it! Respect!
MPW has a whole staff of assistants to assemble a complicated dish like this. I am impressed with your dedication and ambition in tackling this recipe all by yourself.
It all looks beautiful !! I'm a steak lover, and I can almost taste that bite you took .... Another great job, Jamie! It was all finished at the same time, everything was hot when served. CONGRATS !!
The mad lad is choosing to cry here. Big bay leaf guy here. I try not to put more than 5 in my recipes, but I love the taste and I feel it well enough. Now, I'd never make tea with it. That's mad.
Hey Jamie, you probably get this often so I will keep it brief. But you are such an inspiration, just to get off my arse and cook something god dammit. I dream of starting something like this, cooking is a passion and I love everything about how you create these videos. IF I were to ever actually make my own start on something like this, you would be my gold standard to aim for, cooking skills and comedy and LEARNING along the way. The amazing thing about you is you remind us of ourselves and then give us the confidence to just make something more than the usual.
so, thank you Jamie. (&julia) Julia ghostly laugh will forever make me smile and if i do become a YT sensation in the future I will do homage to you whenever i need a 'bowl me' moment - just as you refer to Julia I refer to you. with so much love Jamie, you legend.
You are brave and entertainingly so. You are bit more co-ordinated than I am. So you are helping some us cope in the kitchen. Bravo!
Regarding your doubling of the bay leafs. If you ever used good fresh bay leafs, you’ll realize that you could easily use two or three times as much dried bay leafs. Plus, it’s a beautiful herb, you can hardly use too much.
I need to put my two cents in. Your videos give me confidence as a chef. I've been doing this for over a decade in professional Kitchens and seeing mistakes be corrected is often more helpful and insightful than seeing it done correctly
As a professional cook I always assume that every recipe that I find online or in a book (especially from Michelin starred sources) calls for fresh bay leaves. The fresh ones lend more flavor & aromaticity than the dry, as the dry age they lose the qualities that make bay leaves useful. So yes, always double when using dry, the fact that anybody argues otherwise is proof that they don't think about the context of the recipes that they are cooking. Which is the most important part of cooking other people's recipes.
One small Critique, you can just leaf (hahaha) the parsley out on the counter uncovered if you're leafing it in water, it will even slowly grow hydroponically as long as you change the water daily. It will consume all the tasty minerals and such out of the water, changing the water daily replenishes that supply of minerals and such helping it grow healthier. Edit: All the water sitting on the leaves will cause it to go bad faster, which is why you don't want to cover it, the water that evaporated got stuck under the bag and settled on the leaves. (You didn't allow it to leaf)
One last thing, Marco probably used hot cream for the creamed parsley and just didn't write it thinking you would assume it. Throwing cold cream in a blender tends to either ruin most things that are cooked, or thicken the shit out of them depending on what that thing is.
@@gabrielthorp9804 thats so useful ! however, i dont really use parsley all too often, but i do use a good bit of cilantro depending on what im cooking, so, can you keep cilantro fresh the same way that youre describing for the parsley ?
@@grilled_rat_bastard You can Keep any herb that way, this includes the edible greens of plants like carrot greens. I'm not sure if it matters but keeping them in sunlight may help, though i've seen it work without sunlight as well. On top of that you can re-grow your celery & do a whole load of other shit hydroponically. If you'd like to enhance this you can buy plant food off of amazon & regularly feed your herbs some extra nutrients.
You can also grow cabbages from a cabbage core...and they are very cute little cabbages.
Also, about those bay leaves, not only fresh bay leaves are fun but also try all the many different kinds. Indian ones are giant and taste kinda like thai basil. I'm partial to Turkish bay leaves myself.
This is a terrific dinner, Jamie. Congratulations! (She says, scurrying off to look for rock salt, garlic, tin foil…)
If you’re looking for a great way into cakes, try starting off with recipes by Mary Berry. She’s pretty much become the way most Brits start off with sweet/dessert baking and her recipes are straightforward and adaptable. She is a face almost as recognisable at home as the late Queen.
Messing around with her Victoria Sponge recipe is a great way to get familiar with what works. Personally, I like to add an extra egg to make it extra fluffy and bright.
The result was insanely professional!! I'm super impressed!
honestly, quite invested in how his alocasia polly develops in the background
Same, I can never keep an alocasia alive!
They're such little divas. I'm almost certain my alocasia brought spider mites into my home and that a lot of my plants got infected because of it
Well done Jamie!
Thanks!
I'm wondering if you should have removed the Parsley leaves from the stalks and just cooked those.
That might have made the parsley purée simpler and less stringy.
OR maybe he used the curly parsley rather than the flat leaf parsley you used.
We do have both types in the UK , but the curly parsley is a little more common here.
Yeah I think it looked a bit fibrous; too many stems
That's not a bad idea. I was thinking maybe it was also thrown in a blender that got a smoother consistency? Stems might be an issue though, that's a good thought.
You need to chop it before blending, prevents the tearing. Also, stemming helps w this as well.
Definitely should’ve been de-stemmed, but the end product still looked fantastic
I have this book. It is fascinating albeit overwhelming. Huge "props" to you for having the "kiwis" to take these recipes head-on and trying to emulate the results of the legendary Marco Pierre White.👏
Love it! Keep these White Heat recipes going! Pigeon with wild mushroom ravioli, sea bass with red pepper sauce, Turbot in mustard sauce.. Just some ideas.. Excellent video.
Good job, Jaime. I don't think you could've pulled this one off a year or two ago. Your skills have greatly improved
lol, this looks like when my granny used to cook in the kitchen for special occasions. she would have 10 things going at once for 8 people and I have no clue how she kept track of it all. But it was delicious every single time.
Thanks for making me giggle the past three years. You've come a loong way, Jamie!
You’ve come so far Jamie since you first began. Congratulations 🎉 Looked stunning and sounds like the taste wasn’t half bad either xx
I just love how you take on the mastery of MPW, personally he's one of the greatest chefs of my generation and his recepies are ridiculously complex. Bravo my good man, love your videos!
“With my limited amount of describing words that I have.”
You mean adjectives, Jamie? 😂
You’re painting with food and you’re very good at it! I absolutely love the look of this dish 🙌🏻
The stringiness might be because you left the stems in instead of stripping the leaves off. Who knows, really Chef MP is kind of, um, fond of himself.
Stem and chiffonade then chop before blending. Same w basil for pesto to prevent stringy greens. Just a tip from a mom and pops italian kitchen
Egocentric, but he’s a brilliant chef.
I don't get that impression from him. I also hear he is the nicest man you'll ever meet IRL
In a world where Gordon reigns supreme, it's no surprise that a majority of average folks assume Marco is the real asshole.
Wow. This video blows my mind. Your dedication and attention to detail is amazing.
As far as the bay leaves go, always adding two when a recipe calls for one is generally a good thing. Dried bay leaves lose flavor over time and it is impossible to know how old store bought dried herbs are. Bay leaves play a similar role as salt in a recipe, it enhances the flavors of the other ingredients and makes them all meld into a homogeneous flavor as you eat. It is more an ingredient you notice when it isn't there than when it is.
Of all the recipes you have made on this show, this looks like the most appetising one to me. Cheers !
i love the adhd chaos, it always gives me a good laugh. you can always reverse sear a steak, especially if you're doing a rib eye that thick it might be a less stressful experience for you? i especially love hearing you talk about the process at the end and break down what you think, you said you sound like a nerd but it's my favourite part!! id be really interested in what you'd do differently and maybe even see you revisit recipes you feel like you could do better the second round, potentially improve/make amendments to because of things you've learnt since your first attempt? i just love how raw these episodes feel, so that might not be your style
What is "reverse sear"? Thanks.
@@ilunga146 You heat the steak just under your doneness temp in the oven then give it a quick sear in a pan.
Bay leaf is one of those ingredients that you know when it’s missing, but not if you’ve added too much. I can’t live without it.
Massive respect for attempting these recipes.
Time to buy one of those fancy restaurant 'presentation' dishes with the giant rim?
I met Marco at the start of his 'stock cube' phase. Nice to see someone explore who he was before that.
Charger plates.
6:53 oh interesting way of keeping parsley. I might try it. I just put them in the crisper drawer in a paper bag; those thin, plain, old-school, lunch paper bags. I make sure to dry them off with a towel so the bag doesn't soak. They basically (very) slowly dehydrate, but don't rot/melt. They last longer this way, for me, too.
I check the science on Bay Leaves because of you. And basically bay leaf has little to no flavor, the main reason we add bay leaves is for the aromatics (the smell). That is, adding more bay leaves will not change the taste of what you are cooking but may hide the smell of the other ingredients which changes the flavor profile.
I don't believe a extra Bay Leaf or two will do much though.
This channel makes watered down Marco’s recipes I love it, I mean who else but Marco could make this recipes right.
Mr sister loves bayleaves too and it's a point of contention within our family. 😂She's sensitive to the smell of cooking meat, and the bayleaves cut that smell. To the rest of us, we can't understand why everything tastes of bayleaves. Lol.
I make the simple version of that, I just saute mushrooms with shallots and garlic in olive oil and then pour in some old red wine that I keep in the fridge that I have left over from various times that we didn't finish a bottle. I let that reduce and then pour that over a grilled steak. I serve it with grilled zuccini and bell peppers. Relativly low in fat, tastes really good, and super easy to make. Next time I'll try putting a bit of chicken stock in there, but creamed parsley is a non-starter. BTW, yours is one of the most fun cooking channels on RUclips. Also, I love the production values. Keep up the good work.
The last episode of the cooking around thecworld series was released almost a year ago. I really liked that series. Is it dead now?
Probably not. The last few international episodes showed that the research needed to do them is just a lot. Some regional dishes require difficult-to-get ingredients. Some dishes are just too similar to other dishes. Some countries food cultured just aren’t as easily accessible online. It’s just a tough show to do. So, I bet there’s a lot of good intention to do another one, but the time required just means us viewers have to be extra, extra, extra patient.
@@sylviaperich970very well articulated friend
Yo Jamie. Your show is great. The quirky things you do make your show awesome. Gandalf would be proud. You rock dude!
Wow congratulations on upping the anni🎉🎉🎉🎉always knew it Well all love you❤
What amazing progress you have made over the course of this series! Your plate looked amazing, and it was just as attractive as the chef's. I thought your parsley quenelle was a prettier green than his; but honestly, both looked like a giant avocado had forgotten it was housebroken. Looking forward to seeing you continue to grow.
Congrats on 400k!
I would have poured the strained mushroom liquid into the sauce and cooked it down a bit more...mmmmmm....this was a gorgeous plate Jamie, wonderful job!!
Our boy has a sponsor!!!
several of them, in fact
The lighter color and stinginess of the creamed parsley is likely because you kept the stems with it. In classical French style cooking you'd remove them and use the stems for making stocks it other sauces.
I'm no Marco expert but I've seen him talk about shalots in sauces & he seems to rather regularly want them chopped so dine that they dissolve into the sauces he puts them in like he doesn't want their texture, just the flavor.
17:07 when you rest your steak after seasoning, you should let it rest on a cooling rack so the juices drip off and it doesn’t become soggy.
And you get a better sear in the pan
The parsley thing is how I keep asparagus fresh, just trim the ends
Works with a lot of plants. Family uses it for green onion
First time watching your videos. Watched this while enjoying a meal I made myself. As somebody who films their cooking sometimes. You did a really great job
Live, love, bay leaf
I like the idea that even though the total recipes are a bit complex you can discover that their not-so-complex sub-recipes (the sauces, sides, dressings) are really good and can be catalogued and kept for anything else you can think up. That sauce did look really good to me as well considering the things that I enjoy.
Scotch beef is a cut, it’s scotch fillet, which in America is ribeye.
Jamie, you did amazing on this one bud! Love watching you battle these recipes. My gf and me watch your vids all the time. Well done sir. Well done. (The execution not the meat)
I had one comment and was glad to see you picked up on it too right at the end. The type of and size of plate that food is served on is so important! The meal you produced looked very like Marco's one and was presented in the same way but it looked like terrible on your plate compared to his one.
I think for the parsley your mistake may have been not removing the stalks from the parsley, he will have probably just used the leaves themselves which is why his was greener and wasn't stringy.
Ok that's two points, top effort man, Marco's recipes are such a lot of work to make. It's probably worth pointing out that these recipes are from the 80s where the French style of cooking "haute cuisine" was very popular, the were quite often very fussy very saucy dishes, considered old fashioned now and not really available out with full on French style restaurants. I doubt Marco himself would make a dish like this now a days, most chefs in the last 20 years of so have gone for a more stripped back, simplistic approach, I say simplistic, still a lot of work and hard to execute but just less fussy and pretentious than Haute Cuisine.
I hope everyone's ok. They probably didn't wash their mushrooms.
Watching you and listening to you makes me so happy. Bought the carbon steel griddle! Thank you ❤️
"or a woman..."
I can hear Marco Pierre White shouting at you all the way from England.
Fun video! Thanks for making something so enjoyable to watch! Two things that stood out to me were: 1) food processor is a good option for the shallot chopping - you'd get a finer grain with more consistency and take less time; 2) I wonder if the parsley quenelle was supposed to be a kind of mousse infused with parsley juice - rather than roughly chopped parsley with cream. Anyway, fun video - thank you!
Shallot (two ls, one t) is the vegetable, pronounced shall-it. Shalott (one l, two ts) is the location made famous in Tennyson's poem, pronounced sha-lot. I don't begrudge anyone using either pronunciation for either thing. Yes, there's a correct spelling and pronunciation for each. The world won't end by people spelling and pronouncing them wrong. If nothing else, context tells one which they're referring to.
As a non-native English speaker I very much appreciate the clarification, thank you :)
For a better texture on the creamed parsley, use only the leaves plucked from the stems, which is also why it is measured in cups rather than a more intuitive measure for sprigs of parsley.
I think you're too hard on your plating, I'd be very happy if that was served to me!
😂 I don't know how I ended up here, but this is my new favorite chef.
I wonder if the parsley quenelle recipe called for parsley leaves only, no stems or if the creamed parsley was strained as some point to produce a smooth texture.
Awesome job, Jamie! I thought your plating looked absolutely delicious :D I love MPW, and have binged sooooo many youtube videos of him. When you said "you don't want to see him when he's angry", my mind immediately went to the exact same video you showed haha! I just find the pure hatred on his face to be hilarious (though I do feel sorry for the poor interviewer)!
Don’t hate me Jamie Community but there’s been nothing from MPW that’s looked good to me. And I’ve never seen Jamie go into ecstasy over any of them. He gives a really polite mmmmm and doesn’t finish eating. Let’s agree it’s time for that bully MPW to GO!
Agreed