I think the half was the one way you didn't consider... across the thickness, as if you were butterflying it. That's how I was taught to make chicken roulades.
But wouldn't a butterfly have been horizontally (on the side), not vertically as he was demonstrating? You want to increase the surface area and to have it be an even thickness throughout.
I NEED "BOWL ME" LORE! Do the bowls come from the vacuumers upstairs? Is Jaime's wife begging him to stop getting bowls from the ceiling and just use the bowls they have? Is Jaime's apartment full of bowls or does the bowl God take them back when they go to sleep?
Is it actually a god (perhaps a demi-god)? Or a fairy? A gremlin? The ghost of Julia? Some other supernatural being who benevolently provides bowls? Or has Jamie imprisoned a bowl slave somewhere in the ceiling? I mean, I like to think better than that of him but you never know.
You should do this series with the Momofuku cookbook. There's a dish in there called Pig's Head Torchon that's one of the best things I've ever eaten. Would love to see you tackle it.
My grandparents operated a poultry farm. Chickens, ducks, geese. Chicken eggs and duck eggs. My father hunted, and occasionally shot a wild duck. There is a HUGE difference between the smell and eventual taste of wild and domestic duck. I will tell you that the pre-packaged birds will both have an odor from being stored in residual fluids. Both are gamey, and a mite unpleasant, but the wild critter is much more pungent and both are dependent upon how long they've been in that package. By rinsing the duck, you were able to discern that it had not exhausted its "use by" date. Well done. And special thanks to my adored grandparents and my beloved father.
@Sniperboy5551 I could never learn to like the gamey taste of wild duck, wild turkey, venison (deer meat). I did like grouse/pheasant. In the lean years of the 1950s, it was simply, "eat this or go hungry". I preferred the veggies that grew on the farm and peanut butter and jelly sandwiches than meats that "tasted funny" to me. We had a diet of foods people paid high prices for in upscale restaurants, bit i neither knew nor cared. We also ate rabbit (which I liked) and squirrel (meh) that my father brought home. The 1960s saw a much more affluent lifestyle for us. Daddy hunted and fished for fun, exercise, and recreation then than he did a decade before.
Whatever you spent on the large leek, bundle of stem carrots and large fresh turnip was worth it, Jamie. The visual of you returning from the fridge laden with multi-hued premium produce gave me a giggle - and the pocketed leek was thoroughly inspired!!!
@@BigHenFor that is "Jaime and Julia" what is called "Jaime and Chef" were really only the 6 Thomas Keller episodes ;) And i think it should run in seasons, with a few different star cook cookbooks before a return of the Keller... how does that sound?
a tip for corn being out of season: when it is in season, go ahead and shuck and make creamed corn. you can freeze it in tupperware for the off season so its always going to taste like it IS in season (source: my dad farms and has too much creamed corn in his freezer but its always good when dethawed and cooked)
That's the one I was hoping you'd use. Lasagne alla Bolognese is one of her key recipes. For that, you need to roll your own pasta, make Bolognese sauce, and bechamel. Another of her best recipes is the tomato-onion-butter sauce. It is so simple, I think everyone may already know how to make it. Then there's her chicken with two lemons. I hope you'll spend as much time with Marcella as you did with Julia.
I really appreciate the high level of cooking from TK (and you). I've been cooking for 30 years so I'm looking at more complicated stuff but you make it accessible to all. Thanks for the laughs, too!
Can’t wait for your next chef! I will miss TK. It’s funny, when you started Jamie and Chef I was a little ambivalent, but now I’m invested and can’t wait for the next adventure. I think that’s because you make it entertaining, educating, all the while being excellently edited (did you like all that alliteration? 😊). Later chef Jamie! 👍❤️
I think the best part of this recipe is that you have a pile of left-over morels. Morels in scrambled eggs would be heaven with duck sauce to which you add some sherry and cornstarch. Of course, use cream and butter to scramble the eggs, plus a handful of grated Gruyère. Bon appetite!
I derive such joy from watching Jamie eat the dish he has made. It always brings a smile to my face, and he more often than not his an air of such satisfaction at his work. Love this series, Mr. Jamie! Can’t wait to see what trouble we can get into with the Italian cookbook!
Several years ago as I got more and more into Louisiana cuisine, I ventured down the path of Paul Prudhomme's Louisiana Kitchen. It was so much fun and introduced me to so many things I had never had before.
Wow Jaime! This is the most professional I've ever seen you. The fact that you read the recipe for the "quick duck sauce" and were able to identify it as a demiglace... This from the guy who didn't know what wilting a spinach was. The growth!!! ❤
@@HumanimalChannel kia ora! I’ve been wondering whether he’ll choose Hangi or pavlova when he gets to cooking New Zealand food 😂 hopefully something more original!
I love the company D’Artagnan. I have ordered many things from them over the years. Including the $125 Wild Turkey for cooking on Thanksgiving. It was a experience for all my guests , and we all truly loved it. I would love to do it again.
Thank you so much for the series ❤! I grew up with food tv and cooking videos. The visuals help so much but also make cook books really daunting. Your approach motivated me to give written recepies more tries and it worked out great so far :) Keep the good work coming!
Man! What a haul of morels! Around these parts, that would make quite a pretty penny. Our local morel season lasts only about a week or so in the Spring, and some years we don’t have a season at all. What a wonderful fungus!
In Michigan, morel hunting grounds are guarded like area 51. You'll get shanked like a prison bish if you are caught "steal" from someone else's hunting grounds.
Ooooohhhhh!!!! I can’t wait for Marcella! I’ve tried her bolognese (successfully. So good) and her risotto (less successful). I would love to know what else to make from her book. Also, thanks to this series, I ordered 4 of TK’s cookbooks and have already made the oatmeal raisin cookies from Bouchon Bakery (best oatmeal raisin cookie I’ve ever had).
Catherine Wilson, try Marcella's Roast Chicken with Two Lemons. And if you're feeling adventurous, make your own pasta and then make Lasagne alla Bolognese.
I’m relatively new, but I’ve been binging for a few weeks now. I don’t really watch any cooking shows (other than the Try Guys and Julien Solomita) because I have always hated cooking. I don’t have the patience for it. No one ever taught me how because my dad does all the cooking in my house and he can’t teach; he thinks i should just know every thing already so it’s always a fight. My best friend started showing me recipes she knew I would like in college, and thank God for that. I used to be a really picky eater, and on top of that I don’t like eating and I often forget to eat. It’s been a huge emotional struggle all my life. But it turns out I just don’t like the food that was presented to me I think, and thanks to people like you, I feel strangely more at ease in the kitchen. Nothing you’re doing is relatable, but you’re very charming and I find your voice and style relaxing and entertaining. No matter how hard the challenge, you always find some way to follow through and finish the job. I’ve started feeling bolder in the kitchen. I walk in and start seeing food as potential ingredients for meals, and I find myself venturing into making up my own things instead of always searching for whatever I can heat up and throw together in under 10 minutes and begrudgingly eat half of. I’ve been eating better, and it’s really a huge huge win for me. It feels silly to attribute any of my hard work to someone else, so I won’t, but instead I’ll say you’ve been inspiring me and making this journey less intimidating and scary for me, just by existing. Also, it’s really nice to see someone who’s extremely skilled still get frustrated and struggle, so I’m so grateful that you leave that stuff in. It makes me feel less alone. Thank you Jamie for you sharing your journey with us, because it has eased mine ❤️
With a soundtrack like "Funky Town" what can go wrong? Bravo. I have had the TFL cookbook for years and never made one thing from it. Cannot go wrong with Marcella. Good choice.
To be scrupulously honest I only ever seen morels in photos. I always thought they looked “earthy”. I’m of the Never Wash group regarding mushrooms- but I do wipe them with a paper towel. I would have washed the morels though, as the recipe called for it. I’m torn about cooking in plastic wrap though. I don’t like that at all. Tin foil? It looked scrumptious, but then I love duck. Another triumph mon chef. Looking forward to the next❤❤❤
Morels grow here every spring. Always jealous of FB posts of people finding a bushel of morels. BUT. They have to be soaked in vinegar water. I can never believe all the bugs and dirt that come out. I coat them in flour and fry them in oil/butter and they are a huge treat, about once a year. PS, my MIL never used morels AND she not only washed her storebought mushrooms, but she also PEELED them! She thought it was terrible that I didn't wash or peel!
I loved how this turned out. But, in the beginning when you were handling the raw duck and touching your mouth, i was losing my mind over here yelling at the screen, lol. You did a great job🙂
Corn in the cob.... after cutting the corn off. Use the dull side of the knife and scrape the cob, you'll get all the corn juice, and that's great to use for cream corn.
Broke down and ordered the FL cookbook after these 6 delicious looking recipes. Have a feeling that’s what’s going to happen with all the books in this series. Thank good I already have Hazan’s book and have cooked several iconic recipes from it.
That looked delicious. I am not a huge fan of corn kernels, but the sauce made from pureed corn looks useful. I liked seeing how it thickened up. Never occurred to me to make something like that! Looking forward to the Hazan!
❤ Excited you have Marcella’s book. Try the roasted chicken with two lemons, or the pork loin in milk. It’s eating with satisfaction, in Italy or North America ❤
Knife Skillz!! Jamie, so impressed in you technique improvements over the years. Inspirational! (But please be gentle when using your weighing scales) And… Sous Vide for the win! Literally, right now, I’m making in my “Sous Vide Supreme”: med-rare pepper corn pork tenderloin with peas as well as bacon, oil oil Brussels spouts. Put it in the sous vide, watch an episode of Anti-Chef, go for a walk around the neighborhood, come home to a delicious meal. Thanks for all you do to entertain and educate us all
Bravo! It looked excellent and delicious. I’m glad you’re doing Marcella Husan’s recipes, too. I look forward to that. Thank you! You are always fun to watch, entertaining, and informative. Keep up the great work! ❤
Congratulations! You’ve done a great job. I have several Chef Keller books but haven’t made anything from them yet. I look forward to your next adventure!
Yes! I also have the Essentials of Classic Italian Cooking by Marcella Hazan😁 I enjoy reading the Julia Child recipes as you cook along. I have the American version of Mastering the Art of French Cooking. The little differences between the European and American versions are amusing. Let's make some Osso Bucco!😋
Marcella Hazan! Waaaay back in the mid '90s, when I was getting into cooking, I got a pasta cookbook by him which was very heavy on visuals, light on technique, but honestly just right for getting me going with a bunch of classic pasta preparations and even how to make my own noodles! I hope you'll be making some homemade pasta in this one!
Whoo hoo! Another cookbook I own and brought to Italy! Maybe I’ll cook along with Jamie! Also…Goodness, I miss corn-on-the-cob! I haven’t found it in Italy yet!
So first: great brunoise. Your knife skills have definitely improved. Second: LOVE D’Artagnan. Have their duck fat and truffle butter in my freezer. Third: agree with @nixhix6007 about the butterfly style “cut in half” but what you did totally worked and it didn’t overcook. Whole dish looked amazing. Now I’m imagining a corn soup/chowder using the purée and the veggie brunoise…
wow. the duck part looked so easy. actually do-able! for at home tho, I'd have added mashed potato, made a shallow lake and filled it with the creamed corn, duck and mushrooms.
You are a life saver. I'm hosting a French Laundry dinner party tonight and this is on the menu. Your idea of pounding the duck breasts is genius. I was dreading doing this recipe (for frustration level) and your video helped so much. Thank you.
You can drain through your sieve then leaving the stuff in the sieve, drop ot in cold water to cool. That way youre not pouring back and forth so much.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I think the half was the one way you didn't consider... across the thickness, as if you were butterflying it. That's how I was taught to make chicken roulades.
I didn't even think of that way!
had the same thought but idk why TK would say "cut in half" instead of "butterfly"
That’s was my first thought.
But wouldn't a butterfly have been horizontally (on the side), not vertically as he was demonstrating? You want to increase the surface area and to have it be an even thickness throughout.
@@klaricus Technically, when butterflying you don't cut the hole way through, that could be why
Jamie pausing at the beginning to dance to Funkytown is probably the most wholesome thing I've seen all day
I NEED "BOWL ME" LORE! Do the bowls come from the vacuumers upstairs? Is Jaime's wife begging him to stop getting bowls from the ceiling and just use the bowls they have? Is Jaime's apartment full of bowls or does the bowl God take them back when they go to sleep?
Thank you for asking the questions we all need to know but are too afraid to ask 😞🙏
They come from the apartment upstairs and thats why they are always vacuuming. To try and suck the bowls back through the floor.
All the vacuuming upstairs causes a black hole. If you ever wondered what was on the other side of a black hole.... it's mixing bowls.
Is it actually a god (perhaps a demi-god)? Or a fairy? A gremlin? The ghost of Julia? Some other supernatural being who benevolently provides bowls? Or has Jamie imprisoned a bowl slave somewhere in the ceiling? I mean, I like to think better than that of him but you never know.
Who washes the bowls?
Does Jamie do it himself or do the bowls get cleaned by the bowl god?
You should do this series with the Momofuku cookbook. There's a dish in there called Pig's Head Torchon that's one of the best things I've ever eaten. Would love to see you tackle it.
I second the Momofuku cookbook !
Me three!
Four!
great suggestion!
Big agree! David Chang is one of my favorite chefs of all time
My grandparents operated a poultry farm. Chickens, ducks, geese. Chicken eggs and duck eggs. My father hunted, and occasionally shot a wild duck. There is a HUGE difference between the smell and eventual taste of wild and domestic duck. I will tell you that the pre-packaged birds will both have an odor from being stored in residual fluids. Both are gamey, and a mite unpleasant, but the wild critter is much more pungent and both are dependent upon how long they've been in that package. By rinsing the duck, you were able to discern that it had not exhausted its "use by" date. Well done. And special thanks to my adored grandparents and my beloved father.
Duck is my favorite meat, so fatty. That’s why I prefer domestic over wild, but both are delicious.
@Sniperboy5551 I could never learn to like the gamey taste of wild duck, wild turkey, venison (deer meat). I did like grouse/pheasant. In the lean years of the 1950s, it was simply, "eat this or go hungry". I preferred the veggies that grew on the farm and peanut butter and jelly sandwiches than meats that "tasted funny" to me. We had a diet of foods people paid high prices for in upscale restaurants, bit i neither knew nor cared. We also ate rabbit (which I liked) and squirrel (meh) that my father brought home. The 1960s saw a much more affluent lifestyle for us. Daddy hunted and fished for fun, exercise, and recreation then than he did a decade before.
Good call on that duck sauce. You've clearly learned a lot over the years to be able to recognize a demiglace.
I guess that's why "quick" was in quotes for the duck sauce.
Whatever you spent on the large leek, bundle of stem carrots and large fresh turnip was worth it, Jamie. The visual of you returning from the fridge laden with multi-hued premium produce gave me a giggle - and the pocketed leek was thoroughly inspired!!!
OMG, I'm just at the "Funkytown" by Lipps Inc. part and loving everything! You are a delight❤
I'm so happy someone else recognized the song! 😂
1:04 we've heard people screaming, sirens, vacuum cleaners, everything... but this is the first time i hear a song lol neat
It would be fun to do a Jaime and Chef throwback every now and then. These Keller recipes are a lot of fun
He did a Julia dessert last week.
@@BigHenFor that is "Jaime and Julia"
what is called "Jaime and Chef" were really only the 6 Thomas Keller episodes ;) And i think it should run in seasons, with a few different star cook cookbooks before a return of the Keller... how does that sound?
I believe cutting in half was about to make it thinner, so it was the 3rd dimension you didnt consider
Well said!
I thought "butterfly it... but all the way though '
The constant stream of amazing content from this man astounds me. Thank you!
"Took a long time to make, but it's gone now." - validation at its finest🤣
a tip for corn being out of season: when it is in season, go ahead and shuck and make creamed corn. you can freeze it in tupperware for the off season so its always going to taste like it IS in season (source: my dad farms and has too much creamed corn in his freezer but its always good when dethawed and cooked)
This is very true my aunt and uncle have a farm in South Dakota and my wife and I froze 12 lb 1 year.
That is GREAT to know. Thanks, Dan! I never considered freezing it because I figured the consistency would be ruined. Apparently not!
"De-thawed?"
@@gloriab357 Which I think would mean re-frozen? lol
Same as when I roast corn & we don’t eat all I take from cobs & freeze; use it in Corn & Crab bisque ;)
I’m not sure how I even stumbled on you but I’ve been binging you all week!Hello from Saskatchewan🇨🇦❤️
That's the one I was hoping you'd use. Lasagne alla Bolognese is one of her key recipes. For that, you need to roll your own pasta, make Bolognese sauce, and bechamel.
Another of her best recipes is the tomato-onion-butter sauce. It is so simple, I think everyone may already know how to make it. Then there's her chicken with two lemons.
I hope you'll spend as much time with Marcella as you did with Julia.
4:40 perhaps if they are too thick, they were meant to be cut in half to reduce the thickness? like butterflying
I really appreciate the high level of cooking from TK (and you). I've been cooking for 30 years so I'm looking at more complicated stuff but you make it accessible to all. Thanks for the laughs, too!
Wow. I’ve never been so early to anything. Can’t wait to see this TK finale.
Can’t wait for your next chef! I will miss TK. It’s funny, when you started Jamie and Chef I was a little ambivalent, but now I’m invested and can’t wait for the next adventure. I think that’s because you make it entertaining, educating, all the while being excellently edited (did you like all that alliteration? 😊). Later chef Jamie! 👍❤️
I think the best part of this recipe is that you have a pile of left-over morels. Morels in scrambled eggs would be heaven with duck sauce to which you add some sherry and cornstarch. Of course, use cream and butter to scramble the eggs, plus a handful of grated Gruyère. Bon appetite!
I derive such joy from watching Jamie eat the dish he has made. It always brings a smile to my face, and he more often than not his an air of such satisfaction at his work. Love this series, Mr. Jamie! Can’t wait to see what trouble we can get into with the Italian cookbook!
Yes to sous vide - congrats, new skill unlocked!
You must make Marcella Hazan's iconic tomato and butter sauce! It's simply perfection on pasta.
"FUNKY TOWN"! 🔊🎵🎶😂💖
JESUS MURPHY!! 😂 lol. Is that a Canadian thing? I’m from Canada too and say it all the time. Great videos, thanks for the entertainment.
My new fave cooking channel on YT ❤️🔥
Several years ago as I got more and more into Louisiana cuisine, I ventured down the path of Paul Prudhomme's Louisiana Kitchen. It was so much fun and introduced me to so many things I had never had before.
And just like that, my Friday morning improves dramatically.
It’s 4am Saturday where I am, can confirm - the future is bright 😊👍
Ooooh I'm so excited to see you do Marcella next! Her bolognese recipe is absolutely to die for, I really hope you cook it
Same!
Nice to hear Funky Town by Lipps Inc at the start ! 😀
Never miss a notification on your channel man! Thomas gives you such amazing content!😊😊😊❤❤❤
🙌🏼👏🏻
@@antichef ❤️❤️❤️🔥🔥🔥
Wow Jaime! This is the most professional I've ever seen you. The fact that you read the recipe for the "quick duck sauce" and were able to identify it as a demiglace... This from the guy who didn't know what wilting a spinach was. The growth!!! ❤
Since I’m Italian and my Mother and grandmother were great cooks I can’t Wait until you start the new series.
I'm wondering if he'll makeany recipes like the ones my grandmother taught me.
You just keep churning out the great content, thank you! 🙏
Kia ora!
Pity we can't watch Jamie wrestle with a Hangi....
@@HumanimalChannel kia ora! I’ve been wondering whether he’ll choose Hangi or pavlova when he gets to cooking New Zealand food 😂 hopefully something more original!
Continually amazed by your ability to adapt…keep’em coming!
I love the company D’Artagnan. I have ordered many things from them over the years. Including the $125 Wild Turkey for cooking on Thanksgiving. It was a experience for all my guests , and we all truly loved it. I would love to do it again.
I’ve really enjoyed this Thomas Keller arc. Sad to see it go, however excited to see the evolution. Great job 👍
This is the non-scariest duck recipe you've done yet. This could break me into cooking duck!
Look at u ….. made it look easy !
Hi from Dublin.
Kazan's book is a classic. I hope you enjoy cooking from it! Italian cuisine is wonderful.
"quick" love that the book put it in quotes.
You outdid yourself, Chef. Impressive. Succulent. Nice finale from Keller's book. Glad you opted for the ready-made glaze.
The end result looked really beautiful, way to go, man 🤠🤠
Your growth as a cook is INSPIRING!
This vid is funnier than usual, so many funny things in there. More than usual
Thanks! I love you! :)
Thank you so much for the series ❤! I grew up with food tv and cooking videos. The visuals help so much but also make cook books really daunting. Your approach motivated me to give written recepies more tries and it worked out great so far :) Keep the good work coming!
Man! What a haul of morels! Around these parts, that would make quite a pretty penny. Our local morel season lasts only about a week or so in the Spring, and some years we don’t have a season at all. What a wonderful fungus!
In Michigan, morel hunting grounds are guarded like area 51. You'll get shanked like a prison bish if you are caught "steal" from someone else's hunting grounds.
I can't wait to see the Marcella recipes! I too have the same book and haven't made anything from it
Isn't it cool how Thomas Keller took duck breast and made it look like sushi. Great job Jamie!
That looked INCREDIBLE by the end!!! Yum!!
Can’t WAIT for you to do Marcella! My favorite cookbook by a MILE
Ooooohhhhh!!!! I can’t wait for Marcella! I’ve tried her bolognese (successfully. So good) and her risotto (less successful). I would love to know what else to make from her book.
Also, thanks to this series, I ordered 4 of TK’s cookbooks and have already made the oatmeal raisin cookies from Bouchon Bakery (best oatmeal raisin cookie I’ve ever had).
Catherine Wilson, try Marcella's Roast Chicken with Two Lemons. And if you're feeling adventurous, make your own pasta and then make Lasagne alla Bolognese.
@@ilunga146 I actually do make my own pasta. I’ll have to give the lasagna a try! Thank you!!! Going to bookmark both suggestions now! :)
That looked extremely awesome.
I’m relatively new, but I’ve been binging for a few weeks now. I don’t really watch any cooking shows (other than the Try Guys and Julien Solomita) because I have always hated cooking. I don’t have the patience for it. No one ever taught me how because my dad does all the cooking in my house and he can’t teach; he thinks i should just know every thing already so it’s always a fight. My best friend started showing me recipes she knew I would like in college, and thank God for that. I used to be a really picky eater, and on top of that I don’t like eating and I often forget to eat. It’s been a huge emotional struggle all my life. But it turns out I just don’t like the food that was presented to me I think, and thanks to people like you, I feel strangely more at ease in the kitchen. Nothing you’re doing is relatable, but you’re very charming and I find your voice and style relaxing and entertaining. No matter how hard the challenge, you always find some way to follow through and finish the job. I’ve started feeling bolder in the kitchen. I walk in and start seeing food as potential ingredients for meals, and I find myself venturing into making up my own things instead of always searching for whatever I can heat up and throw together in under 10 minutes and begrudgingly eat half of. I’ve been eating better, and it’s really a huge huge win for me. It feels silly to attribute any of my hard work to someone else, so I won’t, but instead I’ll say you’ve been inspiring me and making this journey less intimidating and scary for me, just by existing. Also, it’s really nice to see someone who’s extremely skilled still get frustrated and struggle, so I’m so grateful that you leave that stuff in. It makes me feel less alone. Thank you Jamie for you sharing your journey with us, because it has eased mine ❤️
With a soundtrack like "Funky Town" what can go wrong? Bravo. I have had the TFL cookbook for years and never made one thing from it. Cannot go wrong with Marcella. Good choice.
Nothin' quicker than that duck sauce.
It looks really good. I'm impressed with your knife skills and how precise you're becoming. Well done.
I loved this episode and I cannot wait to see what you cook from this new book! I already ordered a copy myself!
To be scrupulously honest I only ever seen morels in photos. I always thought they looked “earthy”. I’m of the Never Wash group regarding mushrooms- but I do wipe them with a paper towel. I would have washed the morels though, as the recipe called for it. I’m torn about cooking in plastic wrap though. I don’t like that at all. Tin foil? It looked scrumptious, but then I love duck. Another triumph mon chef. Looking forward to the next❤❤❤
Morels grow here every spring. Always jealous of FB posts of people finding a bushel of morels. BUT. They have to be soaked in vinegar water. I can never believe all the bugs and dirt that come out. I coat them in flour and fry them in oil/butter and they are a huge treat, about once a year. PS, my MIL never used morels AND she not only washed her storebought mushrooms, but she also PEELED them! She thought it was terrible that I didn't wash or peel!
Diamond Crystal salt has half the sodium of normal table salt. Also it's shape is unique and adheres better and is easier to distribute.
I loved how this turned out. But, in the beginning when you were handling the raw duck and touching your mouth, i was losing my mind over here yelling at the screen, lol. You did a great job🙂
Corn in the cob.... after cutting the corn off. Use the dull side of the knife and scrape the cob, you'll get all the corn juice, and that's great to use for cream corn.
Alton Brown did a mushroom show on Good Eats and demonstrated they absorb almost no water if they are washed or soaked as opposed to brushed clean.
Broke down and ordered the FL cookbook after these 6 delicious looking recipes. Have a feeling that’s what’s going to happen with all the books in this series. Thank good I already have Hazan’s book and have cooked several iconic recipes from it.
That looked delicious. I am not a huge fan of corn kernels, but the sauce made from pureed corn looks useful. I liked seeing how it thickened up. Never occurred to me to make something like that! Looking forward to the Hazan!
❤ Excited you have Marcella’s book. Try the roasted chicken with two lemons, or the pork loin in milk. It’s eating with satisfaction, in Italy or North America ❤
I use Diamond Crystal Kosher salt for everything as it’s a subtle flavour that’s excellent
I so love your Style and persistence but today I really loved the joy you took cutting rhe corn off the cob!😂😂😂
Knife Skillz!!
Jamie, so impressed in you technique improvements over the years. Inspirational!
(But please be gentle when using your weighing scales)
And… Sous Vide for the win! Literally, right now, I’m making in my “Sous Vide Supreme”: med-rare pepper corn pork tenderloin with peas as well as bacon, oil oil Brussels spouts. Put it in the sous vide, watch an episode of Anti-Chef, go for a walk around the neighborhood, come home to a delicious meal.
Thanks for all you do to entertain and educate us all
Bravo! It looked excellent and delicious. I’m glad you’re doing Marcella Husan’s recipes, too. I look forward to that. Thank you! You are always fun to watch, entertaining, and informative. Keep up the great work! ❤
Well done on the TK recipes 👏👏
Congratulations! You’ve done a great job. I have several Chef Keller books but haven’t made anything from them yet. I look forward to your next adventure!
Yes! I also have the Essentials of Classic Italian Cooking by Marcella Hazan😁 I enjoy reading the Julia Child recipes as you cook along. I have the American version of Mastering the Art of French Cooking. The little differences between the European and American versions are amusing. Let's make some Osso Bucco!😋
2:15 How do I think of a totally different way of slicing that duck? 😂 I thought length wise. Like to make it twice as thin...
Can you try some Nigella Lawson recipes.
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗🤗🤗😋Well done, J! That duck looks tasty!😋😋😋🤗🤗🤗🤗🤗👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻💐💐💐💐💐💐💐🇺🇸🌸
Marcella Hazan! Waaaay back in the mid '90s, when I was getting into cooking, I got a pasta cookbook by him which was very heavy on visuals, light on technique, but honestly just right for getting me going with a bunch of classic pasta preparations and even how to make my own noodles! I hope you'll be making some homemade pasta in this one!
Way to go, Jamie! I enjoyed watching you tackle modern haute cuisine and I'm excited to see what chef you'll choose next.
He revealed who’s next at the end of the video!
This was incredible!!😁
Whoo hoo! Another cookbook I own and brought to Italy! Maybe I’ll cook along with Jamie!
Also…Goodness, I miss corn-on-the-cob! I haven’t found it in Italy yet!
Do they always take all the kernels off the cob, or do they just not have corn? 😳
@@cybilxunrest I only remember fresh corn or ground corn (polenta) in italy.
@@Orodben You could turn fresh corn into corn on the cob extremely easily, so now I'm even more confused lol. Also polenta is delicious.
@@cybilxunrest it is cut off the cob. Still yummy corn, just without the butter dripping down elbows! 😃
@@BuzzFabs gotcha! thank you for explaning.
A worthy finale to the great TK series. Can’t wait for the next. Also, how are you managing to cook,recook,video,edit,upload so many videos 👏🏼👏🏼👏🏼
Ty it was fun. Waiting for the next series
This series was great.
Morels have a lot more dirt and nooks and crannies where the dirt can stay, they always should be washed.
Good for you, Jamie. Amazing!
What a great looking appetizer
So first: great brunoise. Your knife skills have definitely improved.
Second: LOVE D’Artagnan. Have their duck fat and truffle butter in my freezer.
Third: agree with @nixhix6007 about the butterfly style “cut in half” but what you did totally worked and it didn’t overcook.
Whole dish looked amazing. Now I’m imagining a corn soup/chowder using the purée and the veggie brunoise…
wow. the duck part looked so easy. actually do-able! for at home tho, I'd have added mashed potato, made a shallow lake and filled it with the creamed corn, duck and mushrooms.
Great start to my friday evening!Thank You !
You are a life saver. I'm hosting a French Laundry dinner party tonight and this is on the menu. Your idea of pounding the duck breasts is genius. I was dreading doing this recipe (for frustration level) and your video helped so much. Thank you.
Always fun to watch. Looked amazing! I will miss TK but looking forward to the next book ❤️👏🏻
I'm so excited about the new book! Can't wait for the first episode 🤩
Love you Jamie!
I can’t wait for next cookbook, I have this one!
Good show, Jaime. It looks delicious and making the duck sauce definitely isn't quick but your results make me want to try it. Thank you.
You can drain through your sieve then leaving the stuff in the sieve, drop ot in cold water to cool.
That way youre not pouring back and forth so much.
6:06 you can make a lot of it ahead and the freeze it to have amazing sauce for future dishes in an instant! :)
i think you should start a go fund me to raise money to stay in CA for a week and eat at the french laundry every night