Bananas Foster Recipe - Caramelized Banana Flambe
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- Опубликовано: 2 окт 2024
- Learn how to make a Bananas Foster Recipe! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Caramelized Banana Flambe recipe!
Check out the recipe: www.allrecipes.com/Recipe/240238/Chef-Johns-Bananas-Foster/
I have cognac at home, but I think that'll work nicely as well. This this may be a staple here as well as many of your recipes.
"I do prefer something with a little more girth"
-Chef John, 2014
That's what she said.
...In my basement.
Phrasing!
or in this day and age, that's what "he said"
OMG still laughing! Caught me by surprise reading all the comments, then yours too funny😂🤣😂🤣
If you're not using alcohol, you have to add a splash of water.
“ If you're not using alcohol, you're doing it wrong.”
Fixed that for you.
That's some pretty stiff 'water' you're using there, doc.
More spots on the bananas=more sugar in the bananas. It might taste more sweet. This dish does not go well with Lutefisk.
Tried it with tap water, but it didn't ignite. Should have used fire water. ;)
you answered my silent question (if not using alcohol) - thank you
I dont drink alcohol. Can you make this with heroin in place of the alcohol?
+jacob lahr Just puree the cooked bananas and push the puree through a very fine mesh sieve before loading your syringe.
Only if you cook the heroin with a freakishly small wooden spoon. Otherwise, NO.
Suzanne Baruch that was funny
jacob lahr LMFAO!!!
Ground crystal meth mixed with a little water works pretty well
I've been making this for about 25 years. Absolutely love it.
Cooks bananas: Yeah that seems easy enough
Sets pan on fire: This dish is way too advanced for me
I am new to cooking and I have really enjoyed making many of Chef Johns recipes. They are easy to follow, and even a novice like me can throw together something really great. My son said this is now his favorite dessert! Thanks Chef John!
"But I do generally prefer something with a little more girth."
Me too, Chef John. Me too.
Lmao
I'm sure chef John has some girth
oh, she went there. We all thought it, but she went there...
Harry Potter stuff haha. Chef John is definitely a culinary wizard!
Skyrising i
I didn't have any alcohol, but I did have some gasoline. Works just as well and even gives a better flavour.
😂
Just dont...
Lol I forgot about this aha
Underrated comment
I hope you used unleaded.
I used to do it my own way, but your way is way too much better. I tried it and it came out GREAT.
30 seconds in and already a dick joke. That's how you know it's quality.
I do generally prefer something with a little more girth
CMiller1334 That’s what she said! 😂
Mari Anne Souza I came here JUST to say that 😂😂😂😂😂
You can use other varieties of banana that can be cooked and eaten while underripe. They will have more girth than the ripe ones.
Dont we all
lol
This announcer has a most appealing friendly voice and manner of speech, along with his nice recipes.
Chef john 😎
This is Chef’s own voice.
Totally overcooked my bananas. Then after plating up I remembered that I was supposed to put some cinnamon in the sauce. So I grabbed the jar that looked like cinnamon and added garam masala instead. Luckily I could smell what I had done before I used it and just added some cinnamon directly. Was still really nice.
I made something like this years ago with homemade japanese green tea ice cream and put 5 spice powder in, can't remember what else, maybe some mango slices and it was fantastic.
Three words "Bananas Foster Waffles"
omg YAAAAAAAAAAAASSSSSSSSSSS
I have to try that someday, You are a genius.
This is the best dessert ever.
Lol my science teacher was called Richard Foster, this looks brilliant!
Oh wow 😂😂😂 I never thought I saw you here
You are the Michael Bay of your Flambe.
Boom.
Doesn't all the alcohol burn up so its non-alcoholic?
Yes, but people are dumb.
Yes
Yes...... but that doesn't matter to some people. If they can't drink it, they can't cook with it.
It depends on how long you cook it. The FDA says it does, which is why you don't have to get carded when ordering foods cooked with alcohol in it, but it isn't really true. There's an episode of Good Eats that went over the subject but I can't remember which one it was.
www.drweil.com/drw/u/QAA400900/Does-Alcohol-Really-Cook-Out-of-Food.html
nigga yo ass wont get drunk re the fuck lax boi, an if u heard ma nigga chef john ova here you would KNOW if yo ass can NOT have alcohol don eat dis dish, u feel ?
I love this man so much 🥺
I just made this again... and I used alcohol. And a shakah shakah. Very very good!! Thank you chef !
When I was in New Orleans with my father and sister, I got to try Bananas Foster at the Palace Cafe. They really went the extra mile with their version, because they used Vanilla Bean ice cream as opposed to regular vanilla.
*I love fried banana!*
have to try this recipe ... used to cook something similar ..
*throws in cinnamon* "Oh yeah, that's some serious Harry Potter stuff right there!"
I always order this if it's on the menu!
Cook the sugar first caramelized then add the butter comes out much better
My all time favorite dessert since I had it at Brennan's when I was a child.
Not even one Foster Brooks joke? I'm disappointed. ;)
Ha! You're old.
Food Wishes Hey, no poking fun at the elderly, junior. ;)
foster: do you know what a man would be without a brain?
dean: a politician?
foster: no...he'd be a vegetable... and I know some of them who've turned into fruits.
dean: bananas, foster?
r.i.p. dino and foster
chef john's audience is far too classy and sophisticated for retro comedy. we'll stick to dick jokes, thank you very much!
Love this! One of the many reasons why I admire chefs. If I made this, as soon as I see the flames on my pan I would freak out n run away. Or freak if they don't dye "fast enough".. lol...
This is something they do in my home town in Puerto Vallarta México, they are VERY popular too in restaurants, just a great thing to watch because they do it at your table, plus they make a "show" kinda when they are making it, people really get impressed . Awesome chef! Thanks
20 People who don't drink alcohol, yet watched a 'flambe' recipe video.
personally out of all of the banana fosters' videos that I've seen THIS IS THE BEST!!!!!!
great explanation and great demonstration GOOD JOB!!!! :-)
Looks divine! Thanks. I have no money for alcohol, just food stamps. So I'll try using a little vanilla extract in the pan. I'm also addicted to anything "strawberry/banana." So I may try adding strawberries at some point.
Sounds yummy!
Usually, I don't care much for deserts, but I seem to have gotten into the habit of trying every recipe of our beloved Chef John, also this one turned out great! But I wondered: wouldn't a pinch of salt give an additional zest to the sauce? It seems always to be the right thing to do when caramel of any kind is concerned.
Thank you for all the great teaching and inspiring!
Ammmaaazzzinnnngggg. Going to try this ASAP! House fires be damned!
Lol! I usually do it on a grill..feels safer
😂
Dang it alcohol, you got me again
Ha. I beat you too it Chef John. I got food before watching your video! Me :1, Chef John : Lost track ...
i used to give the sauce a sqirt of lemon juice, the tanginess adds a nice layer of flavor. served with carmelized walnuts on top for texture. never tried with cinnamon but it makes perfect sense
One of my favorite restaurants in a beach town I go to has a variation they call Bananas Macadamia that has macadamia nuts in it and is served over house made coconut ice cream. It's divine!
One of my all-time favorites. I use Captain Morgans Spiced Rum - Yummy. Have not made this in a while - maybe I will add this on next weeks menu! You rock my dear :-) (I love it with Ginger Ice Cream - Super Yummy. Try it, you will like it!)
Perfect
I love Chef John, especially his recipes with alcohol! Oh and cayenne of course!
Why can't you just peel the banana like a regular person would?
I'm not a regular person.
He's the master of his Bananas Foster.
Watching someone peel banana is not an adult. Sorry kids peel banana and it's boring
Also I would love to try this, but while I can see the point of storing a bottle of rum or two, I'm not really the kind of person who would have banana liqueur at home. And while this looks amazing, I kind of doubt it's worth a $40 bottle of something I wouldn't drink.
Plenty of other recipes you can try with banana liqueur. Use the rest of it to experiment. :)
You can do it without banana liquor. It is still very good.
$15 at BevMo
I know. Just the rum might be okay, not sure. And for the extra rum, probably the banana liquer, too, for that matter but definitely the rum, put it with equal parts of fresh, strong black coffee, cooled completely, and an equal part of ordinary sugar. Add one whole vanilla bean or even just a part of one (never throw them out -- they have long lifespans and many uses). Mix gently, pour into cute second-hand decanters or whatever you like, decorate with bows if you care to, they are nice homemade gifts! Coffee liquer! They must sit in the dark for one or more months to mellow. Whiskey, vodka, lots of stuff works fine with this. Even people who "don't drink" may like this gift. It has many dessert applications and can be handy to keep in the cupboard to have a snort for guests. :)
If you go to a larger liquor store they usually have a ton of small, airplane bottles for only a few dollars each. Perfect for when you need a specific type of liquor but don't need a full large bottle.
You frequently do foods that seem to be popular, yet I have never heard of them. Either I don't get out much, or you have some kind of weird, encyclopedic knowledge of regional delicacies.
LOVE this recipe! Bananas Foster was one of the first dishes I learned how to cook! Very well done Chef John!!
Oh Man, this was sooooooo good!
Just tried it. Excellent. First time I've ever truly lit my food on fire.
Thank you, Chef John.
I'm from New Orleans. I used to work in a fine dining restaurant and I cooked bananas foster tableside everyday. As a local and a foster aficionado, I wholly approve of your presentation. Although, I prefer the dark rum.
Looks delish Chef John! Please do Cherries Jubilee!!
My all time favorite dessert. Next could do the second greatest dessert of all time Cherries Jubilee, which I also believe is a New Orleans classic.
I don't get why anyone would complain about alcohol in this. Almost all of it burns away in the process of making the dessert. A small child can eat this, no problem, nobody can get drunk from desserts like these (the quantity of this dessert required to get you drunk from the minute amount of alcohol in it would be so large you'd die from diabetes first).
I guess others reasons would be because if there's no alcohol in their household=they can't buy it at the market (if they're underage that is) or their parents don't trust them using the specific alcohol
The real question is, if you cannot be trusted with a bottle of rum, can you really be trusted using the stove? Or are you more likely to burn off your eyebrows and the whole house?
+Krešimir Cindrić Actually, about 75% of the alcohol used in a flambe is retained in the final product. (Augustin et al.1992)
Muslims and other religious groups do not consume alcohol. Even if 100% of the beverage burned away, the dish is still "defiled." Could you picture a religious Jew eating a BLT sandwich after you removed the bacon? This is no different.
People acting like this superstitious, religious nonsense is something that should be taken seriously is another one of these things I don't quite understand.
Chef john likes his bananas with girth (chuckling). I know, I am such a 20 year old child. haha
"Oh yeah! That's some serious Harry Potter stuff!" LOL made my morning :-)
Yay
Chief, can we serve this to kids?
Girth
Heavy Bottom
Brown Sugar..
All in less than a minute.
Chef John ROLLING in double entendres!
What if you have an electric stove? Will it still work the same?
+MrAnimeluver123 use a striker to ignite the alcohol
alright thanks. :)
Do you have to tilt to get the flame? Or does that just speed it up?
Why do you intentionally upturn your voice so often? I feel like it would be more pleasant to listen to if you just spoke normally instead of forcing your "relaxed narrative," unfortunately it comes out a bit obnoxious. Great recipe though!
annoying af. had to mute it half way thru...
Hahahaha! Chef John really makes me so jolly! :D
This is one of the most delicious desserts, even if you are not crazy about bananas. I had it at Brennan's, made right in front of me.
I have always loved Bananas Foster. My first experience was in Las Vegas at the Rhapsody Room in the Tropicana.With this video I think I can now make it at home - what a great surprise for my wife. She loves it too.
I am so making this. This reminds me of when I first tried this in Vagas .
You're a wizard Chef John!
Hey Chef John. I made this tonight. I think it was the 18th recipe of yours I’ve cooked. I don’t like rum so I don’t have any on hand. I used whisky. It’s probably better with rum, but I thought it was fantastic. The cinnamon sparkles are fun too! Rock on. 🤘 🎸 🥁 🎤 🥘
we also have that kind of dessert here in Philippines but wihout rum. it is called banana con yelo. we use this kind of banana called 'saba' or as far as i know 'cardava banana' in english. it is actually the type of banana for cooking because of it's texture, it's kinda hard. well, just boil it and it will turn into a sweet banana. pretty much the same dish that featured here actually.
Uh oh. This is my favorite all time dessert... : )
What if ya hit the bananas and sauce with an immersion blender, added peanut butter and created the words greatest wing sauce? Or the worlds weirdest most horrible wing sauce, I'm not sure I have yet to try it but I will very soon.
could you make the sauce first (alcohol and all) then add the bananas so more of the alcohol burns off? would that change the flavor?
hey chef! I'm 14 and loved cooking ever since I was young. I've made some of your recipes and I loved every one! I made this recipe for my family one night and everyone loved it. Iforgot to wait to scoop the ice cream right before serving. Most of it melted and mixed with the rum sauce. it was still delicious. thank you!
+Jacob Wojcio Jacob is "14 and loved cooking ever since " he was YOUNG. Ya gotta love a kid with an attitude like that.
wow. time flies.
Those sparkles when you toss in the cinnamon: isn’t that the cinnamon burning up?
I know you were hinting at some Dick joke, but I can't see what the specific joke would even be.
I FU ound this TO be! VER-y IN ter ES TING! I LIKE! the WAY! the BA na NAS! catch FI re! in the RUM! BUT! I had to BAIL at 3:37 Be! cause THIS! fel LOW sounds LIKE a RE eally gay MIS ter RO! berts HIGH on METH!
There's this one restaurant and they just use rum, not the other liquor. And they squeeze in the juice of an orange.
Hi John!. I'm a big fan from Argentina. It's great to put a bit of salt along with the brown sugar!
Dick Foster. He was a girth man. Tappa tappa. Small spoon. Childhood memories, this dish. Nicely done.
Has anyone tried using a crème brûlée torch? I like my eyebrows...
Electric stove here. On blog, chef John says use a long fireplace lighter. I don't want another fire toy!
I serve this with butter pecan ice cream, amazing combo.
Serve these with warm blondies.
Most of the alcohol burns off. That's why it's no big issue. If you are allergic to alcohol, then it would be a big issue. There is also lactose free ice creams available. I think Chapman's makes them for people who are lactose intollerant.
Have you tried it with sour cream or creme fresh? Wonderful!
I add dark rum, vanilla extract and pecans to mine, and damn Is It good.. Forget slap your mama good, this stuff a make you slap your whole damn family ha..
Thanks for sharing Chef John! I used to fix this often but have gotten away from it, I'll have to dig out that banana liquor again and get back at it, this IS such a fantastic desert, I feel sorry for the the ones who haven't had this and are trying to figure out a way of having it without ALL the ingredients...
my husband and I made this tonight for dessert I was awsome :)
I made a bourbon pecan pie once and it tasted awful, never used alcohol in my cooking after that.
Is this something where I'm gonna be able to really taste the liquor?
I too prefer bananas with a little more girth.
SO I gotta wonder... Could I do this with Peaches and Whiskey instead?
I make this all the time without alcohol. It still tastes the same. It actually tastes better since the bananas don't have to stay in the sauce as long. You just want to coat the bananas.
Uprated. Quite pretty, in a gooey way! Good demonstration.
bananas fosters with ice cream and bread pudding is my favorite
Here a tips after peeling cut your bananas at a 45° angle making ovals after your brown sugar & butter have melted turn off the flame the heat from the pan will continue cooking your bananas turn &coat and plate then add your favorite rum I kinda like the alcohol so leave it ...best rum "BLACK MAGIC" its a spiced rum but not perfumy tasting.
Oh Chef John, you have done it again. I use Golden Syrup and Honey and instead of the alcohol. Better on the wallet but the same on the waist. But that is not true to the original recipe. You could also add strawberries to make it a lot "healthier"... you know, 2 serves of fruit and one serve of calcium rich milk (which is frozen)....
THIS is one of the MANY things I hate about having an electric stove. LOL I am going to make this tonight but using coconut rum. HOPING a flambe torch will work. Wish me luck!
Some of the comments on here about the liquir is just so juvenile *DRUGES ON THE TABLE REALLY* keep up the good wrk chef john don't pay them any mind !!
This is wonderful! But honestly I have seen comments people concerned about the alcohol. Don't worry about it! It's basically gonna be burned off and you would be left with basically sugar! Since rum is nothing but sugar once alcohol burns off.
So it's kid safe!
I live in a country where getting banana liqueur is not likely (if it is sold here it's almost certainly prohibitively expensive), so what could I do in place of the liqueur? I have dark rum, could I just double that?
I always used Martje Lambert's recipe.....if'n it from the south it gonna have bourbon in it, not rum. Use nice green bananas...they cook better.
You're missing a major component ....after cutting the bananas drizzle lemon juice and lightly sprinkle with cinnamon......it was dished and flame at the table and I guarantee cinnamon wasn't added at the end