Check out the Carbon Steel Collection and Made In’s other cookware by using my link to save on your order - madein.cc/1224-antichef
@danielsantiagourtado3430Күн бұрын
Love your content! Thanks For this ❤❤❤
@silvia9175Күн бұрын
Jamie, I'm an old follower of yours and I'd like to propose a "challenge". Make the Pernambuco Wedding Cake (here on KZbin there are several recipes), it is considered an Intangible Heritage of our Country.
@lisaedgar3271Күн бұрын
Just an FYI - doesn't work in Canada!
@faithsrvtrip876814 сағат бұрын
Dude checked description for link to buy the apron you are wearing. It wasn't there. It's a cool apron. Link puh-leeze. Thx.
@apedley12 сағат бұрын
Marking on flavour is tough... You used 3 very different wines. A Beaujolais is nothing like a Syrah (Shiraz) etc. In a dish where the wine flavour forms such a major part of the finished product it might not be a fair comparison. I love the effort though and you've got me interested in giving these a go.
@autumnwolf9305Күн бұрын
I made Julia’s beef Bourgogne for a holiday party this weekend, and when I added an extra bay leaf I said “I ain’t driving.” My 20 yr old son, who was helping, looked at me like I had lost my mind.
@PaulaBeanКүн бұрын
Maybe he was suprised that you didn't empty a bottle of Vodka just before?
@jhodges9006Күн бұрын
😂
@katiep6752Күн бұрын
My grand daughter asked me for my spaghetti sauce recipe. I always use bay leaf. She asked how many to use I said the recipe calls for 2 but if not driving I use 3. She asked me if I needed to see a therapist.😂
@LaraYostКүн бұрын
❤
@aidanclarke610623 сағат бұрын
Did he googled "early signs of dementia"? 😂
@kazoohero93Күн бұрын
In the words of Anthony Bourdain, “If Jacques Pepin tells you that’s how you cook a chicken, then that’s how you cook a f-ing chicken.” Great video, Jamie!
@AnonymousMusingКүн бұрын
😞 💔 🕊
@kittenpaws432Күн бұрын
😅😅❤And now you can add that to your fun holiday memories.
@algini12Күн бұрын
Julia's Coq au Vin, no doubt comes from the Le Cordon Bleu school in France. Jacques' no doubt comes from his mother's restaurant Le Pelican, or even from french homes in the 1950's. He does his inventions here in America more than French recipes. But as Bordain implies, if you want the real and original recipe from French homes, it has to be Jacques'. Not Julia's. I give Jamie a pass here. Jamie is about the taste, more than he is wrong on how easy it is. Jacque rules on how easy and with a recipe's authenticity.
@bdavis780117 сағат бұрын
😆 Very true.
@aryanahartwell3801Күн бұрын
Having Martha Stewart overlooking the cage match was hilarious. Love the way you add mood music and sound effects. Brilliant creative film making.
@PaulaBeanКүн бұрын
The nice deep bass sounds are good, too. Usually you won't hear those from a laptop. But plug in a good headphone, and it will be revealed to you in the most glorious way!
@hellomandarkkКүн бұрын
And snoop dogg on the shelf 😂along side
@suzannegogranogo9464Күн бұрын
Or like elf on a shelf...
@twiddle7125Күн бұрын
Julia said to blanche the bacon because at that time you could only get smoked bacon, and to make lardon you don't want the smoke flavor. So, she instructed to blanche bacon to get as close as possible to lardon.
@davidpearson5501Күн бұрын
Lardon refers to the cut shape, not the flavor profile.
@NotSomeJustinWithoutAMoustacheКүн бұрын
@@davidpearson5501 I think you misread the comment? They weren't saying that lardon meant smoked bacon, just that the bacons widely available at the time were smoked.
@ethelryan257Күн бұрын
I learned how to cook and bake in Italy and Germany. Working with American 'bacon' was always...fun...back in the 1970s. However, when I make cog au vin, today, I follow Julia's recipe, I boil that bacon and it is one of the dishes I make which my family says is perfect. That's not my doing (except to the extent I can follow a recipe exactly), it's Julia's brilliance. The refreshing thing about Jamie and about Julia is that they are not snobs. I'm going to give Jamie points for trying to hide his feelings during the tasting of Julia's chicken but my husband immediately nailed it: It's game, set, match -
@martinmoore575817 сағат бұрын
If using French equivalent it will be drier and saltier but not necessarily smoked , hence the blanching . I would just bring it to boil in cold water , and strain
@joebykaebyКүн бұрын
If you've never seen Jaques Pepin prep a raw chicken, you should find that video. He can prep the entire bird perfectly in minutes, all the while continuing to lecture. *The* master of the craft.
@melenatorrКүн бұрын
For sure: that and cooking a French style omelet. Oh....!
@LunarLocustКүн бұрын
Martin Yan can do it faster
@leonardhatcher3272Күн бұрын
Minutes? He debones a chicken in like 30 seconds.
@tinyfishhobby313819 сағат бұрын
@@LunarLocust It's not a contest.
@harvestmoon_autumnskyКүн бұрын
Saying Julia's recipe was easy is a testament to your skills. I'm so impressed how easily you cut up that chicken. I think most humans would find that whole process fairly challenging. It's a stamina thing. The recipe has so many steps. I'd be too tired and annoyed to eat it by the time it was done. You've come a long way.
@StormWarningMomКүн бұрын
I could see making Julia's recipe with a pack of bone in thighs and skipping the flambée. Then i think it would be doable for the average home cook.
@gerardacronin334Күн бұрын
If I remember correctly, Jamie learned how to cut up a chicken while working at one of his summer high school or university jobs.
@luminiferous1960Күн бұрын
You can buy a whole chicken already cut up by the butcher and save yourself the trouble of performing that step.
@DrockDrackКүн бұрын
@@luminiferous1960This is the way. The butcher is your friend!
@kasandramckenna3250Күн бұрын
Yeah I was thinking she should get a 6.5 for ease
@hannahkat9722Күн бұрын
Small thing but it's just so nice to see you cooking without gloves. I feel like a lot of youtibe cooks cook with gloves like it's some dirty thing to touch the food thats going to go in your mouth, so it's nice to see that you treat cooking as a normal thing that it's ok to get your hands a little dirty in
@christopherzajonskowski712317 сағат бұрын
Well, no matter how it 'feels' - in most cases it has some practical reasons. It's one thing to cook a whole dish in one go, but if you have to interact with cameras, mics, computers, etc. while you do so having to wash your hands every other minute might just be more complicated than to use gloves. Nothing really wrong with it either - some tasks while cooking just become way easier and streamlined if you do.
@JoshSchneiderForensicsКүн бұрын
I inherited my copy of Mastering the Art of French Cooking from my mother. She told me that I could find the recipes she loved and made regularly by looking for the food-stained pages. ♥
@groofayКүн бұрын
As it should be.
@blueeyedbehrКүн бұрын
you were raised riiiiiight.
@KL-oh3lpКүн бұрын
Me too!
@battiekodaКүн бұрын
This is just beautiful! ❤
@lesliegreen994413 сағат бұрын
@@JoshSchneiderForensics I’m going to have to get mine out and check it.
@PapaLynn1Күн бұрын
I was so ready for you to have your glass of wine in the measuring cup!! I was THERE!!!
@danh-or5nt18 сағат бұрын
Thanks so much for putting the time and effort into this "cage match" Jamie. My wife swears by Julia Childs' Coq Au Vin, so we were not surprised by the outcome. Like you, I do adore Jacques Pepin-he is a national treasure. I was troubled by one task however: I have been told NEVER FLAMBE' UNDER A RUNNING COOKTOP EXHAUST. There is a significant fire hazard from flames drawn into the exhaust tube and igniting the oily residue inside. It's extremely hard to put a fire like this out.. You might mention this to your viewers.
@ziggystardust8584Күн бұрын
You should do a Bourdain series like you do with Julia Child. Love your work!
@donthaveajungianКүн бұрын
The weirdest thing you've ever had to do? Jamie. I've watched you peel a tongue. Twice.
@kl6960Күн бұрын
I think he may have blocked the memory of it 😂
@leighalmond4128Күн бұрын
Jacques recipe was a simplified version for home cooking. He's been cooking since he was 15 years old in a restaurant. His biography is fascinating. Watching him cook there's no wasted movement of his hands. It's like watching ballet for cooking 😊
@algini12Күн бұрын
Actually, I remember somewhere that he said he was 13, not 15 at his first restaurant, under his uncle..And he helped his Mom in her restaurant, Le Pelican when he was far younger. Simple and easy is his never stated watchword. Jacques is my idol. Without him, I wouldn't be the home cook that I am today. Whether it was decades ago and me as a young man watching and recording him with a VCR, to today as an old man of 60 on the internet, Jacques is a Time Traveler for us all. And for close to 80 years total in the kitchen, his recipe output is unmatched. And he's still going! When he passes, and I hope not soon, the world will lose something irreplaceable from a time long since vanished.
@leighalmond4128Күн бұрын
@algini12 thanks it's been awhile since I read his biography. I knew 15 was a little bit off.
@algini12Күн бұрын
@@leighalmond4128 No problem Leigh! You were only 2 years off. The biggest thing I admire about him, is that he comes to America, not speaking any English. I could NEVER do that. My family expected me to move to New York as a young man, to be an Actor, and I was too terrified to go.. That alone, his coming from France to an alien world, is beyond imagining to me. I also read his book "The Apprentice" It's the best autobiography that I've ever read. You may have seen a recipe during his cooking for french president Charles de Gaul. It was Leg of Lamb. From around 1958. And it was as easy as anything he does today. I made it and it was the best Lamb I've ever had. If you haven't made his leg of Lamb yet, Leigh, you gotta try it! It's scrumptious! 🙂
@leighalmond4128Күн бұрын
@algini12 I've read the Apprentice! Such an awesome book! I need to reread it. I used to be a really good cook. I was a sou chef for many years until it caught up with me. It's such hard work! I don't know how some of these young people do it. The leg of lamb sounds delicious. I'm 70 now and I don't cook any more unfortunately.
@leighalmond4128Күн бұрын
@@algini12 Are you still in France?
@reidmcintire7348Күн бұрын
Impressive that Made In has people that have been crafting pans since the late 1800s. Most people would’ve retired by now, so they must love what they’re doing!
@melissarybb23 сағат бұрын
😂😂😂
@erinrockhill6548Күн бұрын
How lovely to have seen your earlier videos, and to be here now, watching you create 3 beautiful coq au vin and expressing your love for cooking. Bravo Jamie!
@MaggieroseleeКүн бұрын
Bones add flavor, and so does the skin. So when you skin and debone, you change flavor profile. ❤ Great job!
@mem052280Күн бұрын
The fact that you had Martha on a Mantle, and Snoop on a Stoop residing over this cage match is amazing!
@onemercilessming1342Күн бұрын
My grandparents owned a poultry farm. My grandmother, half English, half French, made coq au vin with the rooster "too old to court the laying hens," as my Grandfather delicately put it. The recipe was designed for a tougher bird than a young rooster would be.
@melissarybb23 сағат бұрын
Yeah, but you can't get 'em any more. Forty or more years ago, you used to be able to get a "stewing hen" at the supermarket. It was a laying hen past reproductive age. No more. I think they all go to the big food companies now for processed foods like soups.
@jacquelinewillems981Күн бұрын
That whole Anthony down the River on a boat is so Humphrey Bogart on/in the African Queen! ☺️
@evelinapushkash6827Күн бұрын
I love cage fights! Great way to compare little differences in techniques ❤
@Debbie-op5hkКүн бұрын
I love Sundays with Jamie and who doesn’t like coq au vin? Delish 😋
@sfeather7088Күн бұрын
Would LOVE to see you do a HYBRID version of all 3...meaning taking all of the elements that you liked and creating something MAGICAL !
@angeronalКүн бұрын
Excellent idea!!
@amarenee2020Күн бұрын
Awesome idea!
@amarenee2020Күн бұрын
Hi Jamie, I love these cage matches! Thank you for making them for us! I think this is the first time I’ve heard you say you love cooking! Creepy Martha Elf was hilarious! 😂😂😂
@billcote7722Күн бұрын
And, use an old (stewing) hen. Or, if one can be found, an old rooster. Might have to go to an international market for it, though. And…would probably need a longer cook time.
@danlewis77077 сағат бұрын
I must agree. I wonder, why can you not take the bones and skin from the chicken (or what have you) and put them in a cheese cloth like you might herbs? This way the bones and skin impart their flavor to the dish but can be easily removed before service?
@kineticfractal6804Күн бұрын
💛💛 Jamie's commercials are better than manufacturers' - thank you, Jamie!
@agentsculder2451Күн бұрын
My guess is that Jaques Pepin has a different, more traditional recipe in another one of his cookbooks. That recipe really seemed like an attempt at an easier, weeknight version. But when i make coq au vin, I expect it to take some time. That's how you get an amazing sauce!
@harvestmoon_autumnskyКүн бұрын
That was my take. It seemed like a pretty easy recipe. So a quick/cheats version.
@58KymКүн бұрын
Pepin was disappointing. I wonder if he ever actually made that recipe himself?
@friendlyneighborhoodnecrom4556Күн бұрын
I really thought Martha was going straight into the Coq au Vin at one point 😂😂😂
@TheAnchor26Күн бұрын
Jamie, Ina Garten uses frozen pearl onions in her Coq au Vin. She says the taste isn’t that different and the saved time is definitely worth it.
@melissarybb23 сағат бұрын
Agreed
@calvinsbnb76Күн бұрын
Julia mentions in the episode where she makes this that she par boils the bacon because otherwise the smoke flavor would overwhelm the dish.
@MygirlsGJPBКүн бұрын
That Martha Stewart doll is going to give me nightmares now.
@brianwalker5937Күн бұрын
I know...why the creepy music to go along with it? But, weirdly, I liked it. Added some intrigue for no reason. At least no reason that I know. Maybe I missed an episode that explained it? But yeah, it was creepy.
@Meelameels14 сағат бұрын
@@brianwalker5937cause it’s funny and just a joke
@fugoo8912Күн бұрын
Jacques version looked very unlike him. I feel like he might have made that during the fat is the enemy phase in the 80s/90s. He likes simple but that recipe didn’t make a whole lot of sense coming from someone who’s watched him cook forever. The removal of skin, omission of bacon, not using butter. All stems from that terrible culinary time period 😂
@WinstonSmithGPTКүн бұрын
Very much from the fat free era of cooking that resulted in fat asses in the people who are that way.
@cathleenst2443Күн бұрын
And then there are those “heart healthy” croutons.
@kaysmiles5057Күн бұрын
Agreed, when you watch this episode of him cooking it's all diet forward and he says it's not the classic way.
@fugoo891220 сағат бұрын
@@cathleenst2443I pointedly pretended they didn’t exist 😂
@suzanneroberge49412 сағат бұрын
That was my impression of why the recipe was done that way too.
@terrylawrence4121Күн бұрын
If only there were an emoji of bay leaves, this episode would get 3 leaves!
@sylvieowen3317Күн бұрын
If he ever gets a membership status there could be a custom emoji for it
@HumanimalChannelКүн бұрын
🍃 🍃 🍃 hmmm that's six!
@kron520Күн бұрын
3:28 I like this confidence. He has come so far. --- 4:20 Oh...
@whelkschanceКүн бұрын
Exactly why we watch
@smoredreyharsley5865Күн бұрын
LMAOO
@Georgina60213 сағат бұрын
Thank you, Jamie, for your hard work. I appreciate your humor and sharing your journey in cooking. ❤
@jelsner5077Күн бұрын
Par boiling the bacon is to remove the smokey flavor that American bacon has.
@peterkiernan-mccarthy3013Күн бұрын
Another great cage match Jamie. Jaques recipe seems odd. I’m guessing he has a proper full recipe some where. For Bourdain’s recipe I wonder did he mean to leave the lid on when cooking the chicken ? It would have helped to give a more tender chicken.
@Georgina60213 сағат бұрын
Yes. I’ve never made a stew without covering it for the simmer. I think this is where it went awry as well. ✌️
@elyseforseth8821Күн бұрын
We literally placed our first Made In order yesterday because you recommended it and we didn’t use a code because I was like “I don’t think Anti-Chef has an active code. He hasn’t had them sponsor a video in a while.” And then here we are 🙃 oh, how funny life is. I’ll definitely have to add Julia’s dish to the ever-growing list of things I need to make asap! Thank you for the upload ☺️
@karaamundson3964Күн бұрын
Only Julia would fry bacon in butter...but in her defense, she boiled that bacon for ten minutes
@lesliegreen994421 сағат бұрын
Everything doesn’t have to be diet food
@At0mix13 сағат бұрын
@@lesliegreen9944 Jacques Pépin disagrees apparently. He left the bacon and butter out entirely 😂
@lesliegreen994413 сағат бұрын
@ remember the days when fat was fatal? 😤
@pigeonfogКүн бұрын
30:30, wine glasses are overrated. You absolutely do not need a shmancy wine glass to enjoy your wine.
@nack287Күн бұрын
Eh, if you’re drinking chilled wine, your glass should have a stem. But that’s about it. Not much of a difference between the $2 wine glass from Walmart and the $30 dollar wine glass from wherever rich jerks buy wine glasses.
@teacherbecca526Күн бұрын
True. I usually drink wine from jam jars 😂
@melissarybb23 сағат бұрын
Agreed
@jcurious2598Күн бұрын
I knew Julia would win this. I would just use bone-in skin on thighs though. No loose, small bones or overcooked white meat.
@melissarybb23 сағат бұрын
Agreed. I use thighs & drumsticks in recipes like this. Even with bones in, white meat dries out.
@marshawargo723823 сағат бұрын
Perhaps in the next cage match You can be the fourth contender? Taking the best, easiest, sensible, portions of the three professionals & mix it up into your own recipe❤?!! Jamie cookbook coming soon😂!!!
@AdamTyree6 сағат бұрын
I truly hope that you’re not even close to feeling burnt out on this channel, Jamie, because your videos are one of my favorite parts of the week
@MzShonuff123Күн бұрын
Jamie I love you so I'm gonna let you in on this: they have frozen, peeled pearl onions in the grocery store. They're awesome for coq au vin but also pot pies, FYI. Save yourself some hassle.
@Ea-Nasir_Copper_CoКүн бұрын
I got so excited reading this...but no. They don't. They really, really don't.
@shllybkwrmКүн бұрын
@@Ea-Nasir_Copper_Co what do you mean? You can definitely get these in an American supermarket.
@lesliegreen994420 сағат бұрын
They’re easy and good but not the same. I pick my battles.
@LittleCheebsКүн бұрын
My controversial opinion is that you can drink wine out of whatever vessel you damn well please.
@darrenbertram72892 сағат бұрын
Chef's privilege! 😀
@LPdedicatedКүн бұрын
Yes!! I've been waiting for this one! I've made a combination of Julia's and my dad's recipe for years. He was a French trained chef and he jokingly called it "Kokkovang" because that's what it sounds like in Danish.😅 Either way, you can't go wrong with chicken, wine and bacon.
@davidp2888Күн бұрын
Can't wait to see how these turn out, especially Bourdain's version!
@Fabio-Jose-DragonKingКүн бұрын
LOVE YOUR CONTENT! YOU ALWAYS MAKE MY DAY
@abracadaverousКүн бұрын
I always want Jaime to save some of the leftovers from each and test them against each other directly on a later day. With something like coq au vin, it'd be even better as leftovers than it is fresh.
@alexbarks6439Күн бұрын
Early squad where you at? 🙌🏻
@catthecruisebrat3499Күн бұрын
🙌🏼
@mramisuzuki6962Күн бұрын
I’ve seen other people say this. But it’s pretty interesting to see someone with good cooking experience make Jacques Pepin’s chicken prep look as hard as it is. Him and Martin Yan clean a chicken so perfectly it makes it look so easy.
@werelemur1138Күн бұрын
Autocomplete, you're creeping me out.
@mramisuzuki696223 сағат бұрын
@ lol I guess I should fix it.
@UltraKingtut1323 сағат бұрын
Hi Jamie, I believe that Julia is blanching the bacon because traditionally in France they use pancetta which is similar to bacon but it is not smoked. Pancetta was not widely available in the states, but bacon was. So to more closely resemble pancetta she blanched the bacon to remove the smokey flavor.
@WinstonSmithGPTКүн бұрын
Martha remembers, Jamie. Martha always remembers.
@geoffsbakingblogКүн бұрын
cut the root end off the pearl onions and boil them for a short time. Drain and put in ice cold water. Then you can just take the onions squeezing the uncut end and out it pops.
@Susan-cooksКүн бұрын
Martha on the Mantle is not nearly as chill as Snoop on the Stoop! 😂
@shllybkwrmКүн бұрын
😂😂
@whelkschanceКүн бұрын
Do you have a "2 bay leaves, im not driving" t-shirt yet?
@christinegraham2579Күн бұрын
I would buy that t-shirt or on a hoodie!❤❤❤
@peglamphier4745Күн бұрын
Right?
@jinna2726Күн бұрын
My spouse, a 32 year-old woman is terrified of your Martha Elf.
@MrNathansdadКүн бұрын
63 year old man here. That doll is very unnerving 🫣
@balk100Күн бұрын
I am going to have nightmares of Martha Stewart overlooking at my shoulder for a week now 😂I love your cage matches Jamie! Bring us more of Anthony bourdain please!
@algini12Күн бұрын
As a Jacques aficionado for decades, I can tell you that Ease as you so say it, is a watch word. To say that Julia's was easier by 2 points, when you clearly showed that it isn't, is quite simply wrong. You are right in that it's a weekday coq au vin. We're still getting recipes from him decades later and his recipe catalog is beyond enormous. By the way, Jacques taught Bourdain in cooking school. I remember a youtube, where he and another were hit hard by Bourdain's tragic death. You are right in another thing though. Jacques is indeed a treasure. 👍✌
@philippeservais564621 сағат бұрын
Never flambée under the range hood. You could start a fire because of the grease filters. First comment in years. Thank you for the videos 😊
@danh-or5nt18 сағат бұрын
I mentioned the same thing. I hope Jamie says something about this next time he flambe's.
@metalgirlКүн бұрын
This is awesome. I don’t cook at all…. But perhaps I’ll make Julia’s recipe for Christmas. It looks fool proof!?!?? Very entertaining.!!!! Thank you!!!💕🫶🏼💕
@elkejansevanrensburg4692Күн бұрын
Posted an hour ago and ALREADY more than 90 comments. Can't wait to watch this cook!
@MCPanda696919 сағат бұрын
I have to admit that I started watching this whole playlist about a couple months ago. It's been wild seeing like 7-8 years of growth in such a short span, but it's been amazing seeing the progress regardless and has inspired me to not only cook more but also chase things that I put off for being "too difficult to approach". Absolutely adore this channel and your content, but please do not let this extensive clarification distract you from the fact that in 1998, Julia Child threw Jacques Pepin off Hell In A Cell, and plummeted 16 ft through an announcer's table
@barbararoberts7082Күн бұрын
I love the Martha on the shelf!! ❤
@WinstonSmithGPTКүн бұрын
I’m afraid of Martha on the shelf.
@hellomandarkkКүн бұрын
And snoop on the shelf! Lol
@PaulaBeanКүн бұрын
The parts with the Martha puppet scared me a bit.... but as a lover of Coq-au-Vin, I couldn't stop watching this video! 🤪🤪🤪
@style11guruКүн бұрын
Could have made a cartouche with the baking parchment, take the paper, folding in half then half again, continue to fold on itself making smaller and smaller wedge shape, then you can put the point in the middle of the pan, trim the paper to the radius of the pan, unfold and you have a circle to cover or line the pan!
@laurabritton1613Күн бұрын
Yes - that is what Anthony meant. He did not intend you to use parchment on top of the pot, he meant to make a cartouche and sit it right on top of the liquid.
@paulshell1729Күн бұрын
Been waiting for this pro-tip comment. With a small amount of practice it only takes 15-20 seconds to fold and cut to size. The cartouche should rest on top of the contents, not the top of the pan.
@HaddaCluКүн бұрын
To this day my favorite Coq au Vin recipe is from Chef John. Its the one that I was first introduced to the dish with. Its easy and has lots of sauce perfect for using as a gravy
@brunobrauer6301Күн бұрын
3 different wines 3 different tastes, normal.
@joesandvenКүн бұрын
as a long time Julia fan, I find the recipes in Mastering are usually better than those in her other cookbooks. it makes sense as she spent 12 years testing/fine tuning the recipes: many of which came from her friend and co-author Simone Beck
@hunterjohnson7393Күн бұрын
Always fun seeing the cage fights, and this one didn't disappoint. How you can eat hearty portions of the same dish (different ways) over and over again--it's a wonder indeed. Bravo! And the Martha Elf on the Shelf--what a hoot! Regarding Jacques's recipe, he made that version of CaV on Today's Gourmet from 1991, where he cooked 3-course meals in 30 minutes. As someone points out you need to see how he breaks down a chicken in about 30 seconds; from there, he really makes a CaV-inspired sautéed ultra low fat and minimal calorie chicken dish with mushrooms and pearl onions and a very minimal amount of sauce, with the "Lion's Tooth" crouton--it's not a stew, and as you point out, it's really a 30 minute meal for a weeknight. This recipe was originally in the companion cookbook and it found its way into Essential Pepin. It's not surprising that it fared poorly against Julia's full blast original. As for Bordain, I've never made his version and I was surprised to read (I have all three books) that indeed he did not omit a key step of portioning the chicken--Anti Chef got this dead on in terms of technique, and I'm not surprised that this turned out...strange, too. And it takes a brave soul to make a sauce solely out of wine. So: great side-by-side comparison that was well worth the watch. Perhaps the next cage match is Battle of the Aspics?
@donnabraden3126Күн бұрын
I haven’t tried the other cooks in your shows, but I have made Julia Childs’ stuffed mushrooms, and they are the best I’ve ever had! And I’ve only ever made her crêpes Suzette, and they are amazing and the leftover sauce is so great when you mix it in butter to make orange butter for scones or something. I’ve also made her marinated skirt steak for her 30 minute dinner, and it is to die for! Obviously, the secret is butter and wine. Love, love, love!
@sabiinaaaaКүн бұрын
Pepin's dish not having any sauce caught me off-guard...now I'm thinking maybe they missed writing something or wrote it wrong? tony's dish is my personal favourite, but I must say that I don't cook the chicken whole, also I never made Julia's recipe so maybe that will change my perspective 😁 that being said, another great video from you Jamie!
@craft-o-matic399Күн бұрын
Julia's chicken falling-off-the-bone Coq au vin, made me drool! Going to make her recipe very soon for the holiday season! Thank you Jaime!
@DrJeffreyLuskКүн бұрын
Julia said that American bacon is smoked, so the blanching it is to remove the smoked favor so that it is more like salt pork or pork belly.
@logiconlifesupport1899Күн бұрын
Pepins came across as a diet low fat flavorless version. Heart shaped croutons represented heart healthy I bet. It was all the rage back then
@jwheezerandomvids9210Күн бұрын
Yeah nothing says heart healthy like dry white bread slathered in oil and baked. lol
@logiconlifesupport1899Күн бұрын
@jwheezerandomvids9210 your comment is ridiculous
@12qw23op13 сағат бұрын
Loved the first section with Julia. You two are made for cooking together. Classic J&J.
@subrosa7mmКүн бұрын
I need a bay leaf shirt that says “better add one more…I’m not driving”
@alexvalentine4934Күн бұрын
Thank you for putting so much work into these they’re so informative and so much fun to watch. Thank you very much.
@RobbyLeBourveauКүн бұрын
Haven't watched it yet, but got driven slightly crazy that the order of the chefs on the thumbnail was different than the title, still looking forward to watching
@chrissysm1981Күн бұрын
Loved this! I’m looking through recipes as we are making bougie appetizers for our Christmas Eve celebration. This was great to watch while I looked through cookbooks.
@AahhBurnedToastКүн бұрын
11:55 trick with the mushrooms: place them in some water first so that they absorb the water and then add in the fat as the water will evaporate and it should brown quicker
@jillguthrie7636Күн бұрын
Julia's Coq au vin is what it is supposed to be. the other two were like variations on theme -- different from the original, but maybe not as good. I also usually use cipollini onions instead of pearl ... but that's just me
@harvestmoon_autumnskyКүн бұрын
Love a cipollini onion myself
@amppma7302Күн бұрын
having made this dish myself, I just knew Julia's was the most authentic. kudos to you Jamie for taking this challenge. coq au Vin is a time and labor intensive dish. X three? you are a rock star! thanks for doing it and sharing.
@nikkihayes9236Күн бұрын
Remember when "GHOST JULIA" made her appearance a long time ago, and it was GREAT?!🤔❤🤣 Would have been FUN to see that again along with a "GHOST TONY" this time.😁🥰
@mygirldarbyКүн бұрын
I think it is too soon for an anthony bourdain ghost. It would be insensitive.
@nikkihayes9236Күн бұрын
@mygirldarby I thought about that, I really did. But to me, I thought enough time has passed. Which leads me to wonder, because I know not everyone's time-frame is the same: WHEN is the right time?💖
@harvestmoon_autumnskyКүн бұрын
I think it's more how he passed that makes it insensitive.
@nikkihayes9236Күн бұрын
@harvestmoon_autumnsky I can certainly see that would likely be an issue for some. I do adore him, but I don't want that to be the first thing I think of when I remember him. To me it's not. He was so much more than the darkness he succumbed to. We all are.💖
@mygirldarbyКүн бұрын
@harvestmoon_autumnsky I agree that is part of it. It's also his relatively young age. Even if he had died of a heart attack at 61 years old, it would still feel insensitive to show him as a ghost. If he had lived to 91 like Julia Child it would be a bit different, although it would still be too soon to show Bourdain as a ghost. He died in 2018, which is pretty recent.
@SoTypicallyMehКүн бұрын
I think the cookbook holder and the ipad need to cut back on the bay leaves. They kept falling over.
@MadameX_Күн бұрын
Jamie! Your ease and confidence are a joy to watch. I’ve been with you for at least two years and I can say happily, “ you’ve come a LONG way, Baby!” I could tell that Jacque’s was going to be meh because it was deboned and had no bacon. Both add so much depth to the stew. I love the taste of coq au vin but I find the color of the wine-dyed chicken, off-putting. It’s not elegant.
@anthonysteen56Күн бұрын
Jaque, started to make things faster and healthier for feasibility for the masses. I’m sure his “full” version is in point
@LivinInSimКүн бұрын
I was always confused about the boiling of the bacon myself. I guess it's just to remove some of the salt and the strong smoke flavor, because if you're merely rendering it, sautéing would be the way to go, I would think. A similar addition would be fresh pork belly. Feel free to give your thoughts.😊
@aidanclarke610623 сағат бұрын
The poor chicken being shaken around with thongs up its butt... I feel violated on its behalf 😂
@candacemaddren4605Күн бұрын
I think the parboiling of the bacon is supposed to remove the smoke flavor in the bacon which is not present in lardon?
@Questinia1Күн бұрын
If one learns only two recipes of Julia Child's - coq au vin and boeuf bourguignon. Supreme.
@lauriehamilton2436Күн бұрын
Thank you for yet another great video! I'm always excited when you put out your latest work, and it brightens my day! Loves from Canada!!
@SisterfifiКүн бұрын
Deboning the chicken means you miss out on flavour from the bones.
@windowsseventy7Күн бұрын
i hoped julia's would win, the moment you said order up my mouth was watering it looked so good!! i want to try to make it sometime soon tbh
@melissarybb23 сағат бұрын
@antichef Jaime, when u were just a tyke, Alton Brown did an episode called Myth Smashers on Good Eats. He tackled mushroom washing with scientific precision. He used a scale! Turns out that science says that mushrooms don't absorb enuf water to make a statistically significant difference in weight post-rinse. I've been rinsing my mushrooms ever since. You're welcome. 😉
@quaintpanicКүн бұрын
The rare triple bay leaf! 😯 You love to see it..
@sabrinashadahКүн бұрын
I started watching the HBO "Julia" series and the first recipe of her show was coq du vin. I loved the surprise of watching Jamie doing it today.
@darlenekunitz471714 сағат бұрын
Been making this dish for over 50 years (one of the first 'gourmet' recipes I made as a 15 year old). But I make it with white wine and chicken stock instead of beef stock now, so as not to hide the delicate chicken flavour. And unsmoked bacon , but not blanched. Always pearl onions and mushrooms cooked separately and added at the end.
@hbinjapanКүн бұрын
Could be wrong but I think the original was made with a capon. My Dad used to take great joy in telling us it was a castrated cockerel.
@mumimorКүн бұрын
Hmm. I have never really liked Julia's versions of coq au vin or Boeuf Bourguignon, so there's that. But she has sort of defined how those dishes should taste for an American public, so it's no surprised that even though you are Canadian, this is what works for you. That said, my favorite coq au vin is the Mme Maigret's coq au vin from the Larousse Gastronomique, and I've been making that for more than 30 years, but recently I realized I completely misunderstood the instructions for all those years. It wasn't bad before, but now it is on a whole other level, and I feel that is what you are doing with the Pepin recipe, because I think he is working with the same method. It's night here, and I might return to explain more, but now you are so famous, you might be able to invite Pepin to explain. All that said, I am a huge fan of your channel. Keep on the great work!
@calvinsbnb76Күн бұрын
Her version is almost exactly the same as the country-style coq au vin recipe also found in the Gastronomique, except that one uses a real cock and thickens the sauce with chicken blood, something I'd like to try. I'd also like to see a recipe using a capon, which I imagine would be the ultimate in terms of flavor.
@mumimorКүн бұрын
@@calvinsbnb76 I know, I just don't enjoy it. And also there is a huge difference between using a traditional old hen or rooster and a modern chicken, Once I had the opportunity to cook a coq au vin with the real old thing, and it was educational.
@amberkluga894922 сағат бұрын
I would have deducted points from Pepin for deboning the chicken. The bone in adds depth of flavor which you absolutely want in a Coq au Vin.