Going head-to-head against Julia Child and her odd Tuna recipe

[@GrandmaErin]

From not knowing what a vanilla bean is to mastering Tuna Provencal. Well done, Chef!

[@AvaByNight]

he knew what it is, just not how to use it xD

[@michellestephenson6043]

So, you’ve moved from “follow the recipe” to “do as you know best”! At some point you have to admit you know a LOT about cooking compared to your humble beginnings!

[@antichef]

This whole experience (including the comments!) is it’s own cooking school

[@acoolgirl7221]

Best character development right here

[@petermoore900]

When you last met Julia you were but the learner. Now you are the master.

[@luminiferous1960]

It is gratifying to see Jamie's development from slavishly following a recipe, to making informed decisions about what to change based on his knowledge acquired through experience. I am looking forward to the next step when the recipe becomes just a suggestion to inspire his own culinary creativity.

[@mbc65]

He's truly got great cooking instincts, can't learn that in a cookbook. 🙂

[@emtims1670]

Being able to deviate and improve a recipe is a sign you're coming into your own as a cook. The best cooks use recipes as inspiration.

[@kristinarivas8900]

I totally agree. I'm by no means a great cook, but there are very few recipes I actually follow. Seems like most people doing recipe development really miss the mark. 🤷‍♀️

[@julianlaresch6266]

I follow the recipe as written first, and if it doesn't turn out like I wanted then I can mKe adjustments. I just tell myself, trust the process.

[@VickiTakacs.]

Until you do a dish the way it was written, you do not improvise because the day you know more than Julia, will be the day. People are way more stupid than they were back in her day.

[@SessmaruKusanagiGaming]

​@@VickiTakacs.Okay Vicki lmao. You're apart of the group as well. So maybe chill?

[@katelynmarquard8637]

The continuing adventures of your haunted refrigerator is one of my favorite parts of Anti-Chef

[@Indigolden]

Having grown up in the 70s and 80s, I can say that fish was often overcooked until people became more aware in the 80s when sushi became popular. I suspect her later books don’t make this mistake.

[@OtherSarah2]

Fish used to be sort of dangerous if undercooked; pork, on the other hand, undercooked could literally kill you. Trichinosis was only one of the ways ... and fish used to also come with its own galaxy of parasites.

[@Indigolden]

@@OtherSarah2 Yeah, people used to cook pork chops to death because of that.

[@ninaarmstrong7744]

Thank you for another great video! I was diagnosed yesterday with breast cancer and I just want to say I truly appreciate the fun videos to keep me smiling during a time where it sure isn’t an easy thing to do!

[@twistedkitty1958]

💗

[@jjudy5869]

Prayers up for you!

[@seramercury5]

Been there, you got this, sending you love. xxx

[@ninaarmstrong7744]

@@seramercury5 thank you so much hun appreciate it 💕

[@ninaarmstrong7744]

@@jjudy5869 appreciate it it very much hun 💕

[@johnr797]

I think a big part of it is that she was trying to adapt these recipes to suit more American tastes at the time, and people wouldn't want to think that their tuna was under-done

[@jgkavanaugh]

I think you are right. My parents are of age to have been young adults about when this book was popular. They cooked the ever-loving SHIT out of all their protein. For something to have been even the slightest bit pink they would have thrown out.

[@johnr797]

@@jgkavanaugh People still give me trouble for cooking my pork with some pink in it. I don't live in a poor country, there is no trichinosis.

[@Allikattoo]

I loved both my grandmothers and they would have been maybe ten years younger than Julia, but they cooked everything to death. My dad’s mom was an amazing cook I loved her breads, cakes, noodle soups I strive to one day make a noodle soup as good as hers. That being said I don’t remember ever eating a piece of meat that wasn’t as tough as leather. She was Catholic and every Friday she made fish and it was so over cooked. I think it was just the way they cooked back then, they didn’t consider it safe to eat if it still had any moisture left in it. 😆

[@ceeceepg]

to be fair to them food safety and regulation (especially when it comes to meats) has come a long way in the past few decades. Overcooked meats don't taste as good but they were just as nutritious and prevented many food borne illnesses.

[@natalieogren5138]

You've become a chef! This was like watching a senior presentation and now you've graduated! Congratulations! Looks delicious!

[@tamaraandersson2532]

It's like watching the chaotic love child of Paul Rudd and Jonny Lee Miller take on 50-year-old French cuisine, with the patience of a saint (Canadian). Make no mistake - I'm all here for it! ❤

[@ethelryan257]

Good description. I wonder whether Jamie isn't the grown-up version of Angel in "Ideal Home".

[@TheLettybird]

The reason your tuna wasn’t pink is the tin foil, you basically created a small oven with it, continuing the cooking.

[@lilbatz]

Yeah. The tenting retained all the heat.

[@ThermiteKitty]

Agreed. Fish doesn't need to rest. If you're eating it immediately, a few minutes might keep it from falling apart, but even then that's just a "don't cut into it" rest and not a "foil tent" rest.

[@sunspot42]

Right. But he wanted to keep it warm so he could try the two dishes side by side. I guess he could have let it cool off and then tried to warm it back up. I might have also split the dishes into two separate containers and cooked them separately, giving Julia’s a big time headstart.

[@Doktracy]

Overcooked tuna is so yuck this sauce and the sides though look amazing and I’ll have to try it with tuna or salmon,not the overcooked recipe.

[@rebel4466]

Yeah the fish is a thing of the time. High quality tuna was probably harder to come by in Julias days than it is today. These steaks looked really good and even your temp was a bit much for them. But if you don't have access to that kind of material, it's more forgiving during cooking, as there isn't a whole lot to destroy. You mentioned the oven thing on top of that. Food safety and appropriate cooling also came a long way since when the book was written and food doesn't have to be well done to be safe(r), which also is a consideration in older cookbooks. Your decision was absolutely right. Shows the amount of learning that took place over all of your videos. I'd even have only pan-fried it slightly, but very hot, basically like a blue rare steak. Just to form a nice crust, while leaving the middle pretty much untouched. The sauce could have been done with off cuts from the tuna for a bit of sea flavor. But that's a very personal thing and of course far from the book.

[@markhamstra1083]

Developing color and a decent crust would be virtually impossible given that the fish had already been in an acidic marinade. The surface of the tuna was already “cooked” like ceviche when it came out of the marinade. That’s not where I would start in cooking a tuna steak, so for me this recipe all but ruins the fish even before it hits the pan, much less goes in the oven. I’d either pass on this recipe entirely or cook the sauce completely separately from the fish so that I could independently control the doneness of the fish, and use a non-acidic, oil-based marinade or no marinade at all.

[@michaeltres]

In her books and shows, La Julia always rails against overcooking fish. I'm surprised she had a recipe like this. Strange. I have never made it myself, but I do use the excellent tomato sauce for Spanish mackerel, an oily and aggressively-flavored fish that I fully cook--not overcook, I hasten to add. One more time, I applaud you for trying a lesser-known recipe from her book.

[@prcervi]

the ovens she was writing this recipe for were with little doubt, the old style ones that bleed heat more then they trapped heat i'd als guess a thinner steak would've been affected by the marinade/sauce more

[@WinstonSmithGPT]

@@prcervi A Magic Chef oven from the ‘50s had so much insulation you could turn the gas off and the oven would complete the roast on its own.

[@prcervi]

@@WinstonSmithGPT ovens aren't a cheap thing to replace either, so many of the old ass ones were still the only oven people had

[@michaeltres]

@@prcervi Lots of old ovens were excellent, lots were bad. My oven was made in 1956, and it holds the temperature perfectly. The door is tight, the walls of the oven are heavy steel, the insulation is excellent, and the thermostat is still sound after all these years. It's the best oven I've ever worked with, and I have baked in at least twenty through the years.

[@bromanguydudesir]

@@michaeltres That is definitely true. But you have to remember that in the 50s and sixties a lot people were still using ovens from the 20s and 30s. There was a huge technological leap in the post war era!

[@ethelryan257]

I'm old enough to remember earlier ovens. I understand that people automatically assume that our equipment today is better - and Jamie is quite well equipped - but, no, I'm sorry. The soufflés I used to bake in the 1960's with my mom came out just fine. I think it's more the case that we have better research on what temperatures are needed for various foods to be safe and in some cases (as here) Jamie's judgment was better. Come to think of it, our main stove is from 1961 (Flair!) and bakes perfectly.

[@inorganicjoe]

Love how Julia is still so fondly remembered. Did you know that before bringing French cooking to North America and defining the format of cooking shows, she worked for the CIA and developed shark repellent for undersea mines?

[@Piggelgesicht]

I kind of imagine her rolling around in a vat of garlic butter, jumping in the sea and all the sharks fleeing 😋

[@MrPh30]

OSS it was. She and Paul also served a term in Oslo,Norway as psrt of their diplomatic service.

[@inorganicjoe]

@@MrPh30 Right, the OSS would later become part of the CIA. I thought that CIA is more recognizable for everyone, but you're correct.

[@alanholck7995]

She was OSS in Southeast Asia in WW2. She mainly ran the office; a 6-foot-2 booming-voiced American woman wouldn’t blend in too well as a field spy.

[@MrPh30]

@@alanholck7995 She went through same basic training as all others did , with Fairburne,Sykes, and Applegate.

[@richane22]

Hands down Chef Jaime is the victor of the tuna war! Julia’s, even on my phone screen, had the appearance of canned tuna. Is the student ready to become the teacher? Well done Chef! 👏🏻 👏🏻

[@brucesmith3072]

Never commented on your fabulous videos. At 77yo, when I bought my Condo decided to be a good cook. Bought those 2 books. A lot of work, but guests loved it! Made beef Bourginone & chocolate mousse. Problem was, when invited back: "Oh please repeat! It was great!". Made Duck d'Orange once - delicious but we were starving - shrunk! Back to beef. I still have the books. Julia was not only a GREAT cook, but a great humorist. I really respect your history of this GREAT! Keep it up! No one touches her, but keep washing your hands! LOL

[@therealdonnawagner]

I really appreciate the clinical approach you took on testing your version of the recipe vs hers. Nice work! 😊

[@MyKeturah]

When im knee deep in making a serious cup of coffee I've caught myself adding extra creamer or syrup and saying "Im not driving" just like Jamie 😂❤❤❤❤

[@jefffernandez678]

Dang it! I’m so addicted to your channel I click on every one about as fast as they pop up! Keep up the good work! 😁👍🏻👏👊🏻

[@antichef]

🙌🏼👏🏻

[@danielsantiagourtado3430]

​@@antichef🎉🎉🎉🎉❤❤❤❤

[@neil2796]

The tuna was done when it came out of the browning pan.

[@GracieValenti1]

Your fish looked soo much better! Love to see your evolution as the series has gone on, it's kinda inspiring. Thanks for this latest vid (and I think you need to name your braiser since you say it's your favorite!).

[@dogvom]

6:43 Start potatoes in cold water, _then_ bring to a boil. They'll cook more evenly. Don't forget to salt the water fairly heavily.

[@LPdedicated]

It's so wonderful to see how you have evolved to following a recipe to the letter, to following your intuition depending on your gut feeling and what you have available. My dad was an executive chef and he always said that when recipes stop restricting you and you start following your gut (and when you've cut and burned your fingers several times) that's when you start becoming a chef. You're becoming a chef, Jamie.

[@maya-gur695]

I loved the way you improved the recipe. Julia isn't always right (and even if she was, it was right for her time). It's also fun to try and modernize the recipes a little bit.

[@11samaran]

Love, love, love your show. From the "I'm not driving" to "add two hoots" you are so funny and your cooking is so great!

[@danielsantiagourtado3430]

Incredible job as usual mate! Your channel is one of my all time favorites for a reason! Keep up the amazing work and leave a heart! ❤❤❤❤❤❤❤❤

[@antichef]

Thank you, Daniel!! That means a lot A LOT! 😊

[@danielsantiagourtado3430]

@@antichef Always man!

[@jasgem76]

Im so impressed with your growing knowledge of cooking. Your tuna was probably perfect when you took it out of the oven but rested for too long before you ate it. It would have kept cooking for a while under that foil. I loved this video.

[@strrpos]

I have to say: I watch every savory video you make, and they're amazing. You're like a couple tiers above where I am not in my cooking journey, and I really, really appreciate watching you. The humor and mistakes make it all the better; not because I'm laughing at you, but because I know I'd do the exact same thing! Keep going, Jamie!

[@debbieashton4976]

You have come a long way and developed a chef savvy. 😊 Always fun to watch your videos.

[@gardengatesopen]

I think I remember my mother serving me these hockey pucks... (It WASN'T the "uninsulated" oven differential) Jamie for the WIN!

[@Haghenveien]

Another thing to take into account is the part of the fish you're cooking. If you're doing the loin, it's going to be drier so the cooking time has to be much shorter. But if you're using the belly, because it has a lot more fat, it can endure much longer cooking times. If I could choose, I would go for loin, with very short cooking time. Something like a tataki. That would be my first option. Of course, it has to be excellent quality for that. I'm partial to almadraba's red tuna (once you try it, you're lost) but there's other nice options as well.

[@baylissfxbees2056]

Starting to interpret writing from another time the right way is NeXT LEVEL ❤ Great analysis and great fun as always!!! Thanks!

[@erikgamer2497]

hope he starts doing it more

[@KevinM23]

I like that recipe. Done it before, from her book, and adapted over the years to many others. As for the tuna, times have changed and sometimes you need to tweak to make it your own. Very nicely done 👌🏻

[@andilongmeadowfarm]

Awwwwwwww, Jamie! This just showcases you, now as a seasoned cook, versus someone learning. Bravo from the farm this eve. (Longmeadow Farm)

[@Jessssssssica]

Aww my favorite supporting actor, the haunted fridge, is back. 🤣

[@ronaldhorton2438]

What you were looking for is sear the tuna in a really hot pan until it has the desired color on both sides. Take it out to a warm plate, cover it, and let it rest. Julia was aiming for really good canned tuna. Love watching your post.

[@caitlinvdg7308]

Really enjoying your videos. I'm currently recovering from stomach surgery and I can't eat (nor do I want to) but you really encapsulate the chaos and fun of cooking. Glad to have found your videos dude ✌️

[@phronsiekeys]

Make a tuna melt with the overbaked fish!

[@saysay143]

After this show came on my feed all random I have been binge watching..I do love me some JC and J

[@christopherkarr1872]

Love this recipe. Specifically, I love that you modified it to better respect the protein. Not gonna' lie - that 127F oven pull had me expecting no pinkness. That initial sear (maybe a little more time for color, and a roll around the edge) was all it needed. Tuna is a crazy fast cook, almost to the point it's hard to get color on it without overcooking.

[@lilbatz]

Tuna is like under 2 mins a side for a sear. It's like the tuna kisses the skillet (like shrimp does) and hops off. Back in Julia's time, that would be considered RAW. my 75 + yo relatives want tuna like how Julia cooks it. I cry every time I ruin tuna steaks for them. 😢

[@markhamstra1083]

@@lilbatz Right, the difference between old and new tuna steak recipes is all about changes in culture and preferences: What most tuna consumers prefer now would have previously been considered unpalatably undercooked, and what used to be preferred is now generally considered to be overcooked to the point of being only suitable as cat food. This has nothing to do with the physical properties of old vs. new ovens, cookware, etc.

[@yarnexpress]

@@lilbatz Make them something else. We are also in our late 70s & have been told no more raw meat or lovely nearly red tuna because of the potential for parasites--something your body might not even notice can literally kill us old folks--yeah, getting old sucks.

[@patrixjude1]

Just love your show. It reflects my journey as a cook. It shows just how bad some cookbooks are. Makes you wonder if she tested those recipes or just got a copy from one or other cook in France and it was badly translated, or perhaps they duped her so as not to give out their true recipe secrets!

[@emilieraptor9373]

The ghost of Julia messing with your fridge😂

[@beccad43]

The “I’m not driving” joke makes me laugh every time 😂

[@sarahwatts7152]

I keep wanting to say "I'm not driving!"...and then I realize I do actually plan on being somewhere after the second scoop of ice cream

[@scaredyfish]

A fun part of the first couple of Captain America films is they really leaned into how old fashioned it seems these days for someone to be genuinely nice and just, because he’s literally a man out of time. I’ve never really been a Superman guy, except maybe the Christopher Reeve movies I grew up with, but Captain America scratches that itch for me. I love that the explicit moral is that power usually corrupts, but Steve Rogers grew up as the weakling underdog and that gives him a kind of immunity to that.

[@floorticket]

Channeling your inner Galloping Gourmet at 6:50. Do you have any of Graham Kerr's cookbooks?

[@LouiseL7740]

🍒🍒🍒YOU HAVE GROWN SO MUCH AS A COOK, JAMIE! Moving from ' a rigid recipe to a method' will eventually be a part of the fibre of your entire being! LOL! My Grandma and Mum, who were exceptional cooks, always taught me to try the recipe once, and then modify to your tastes, budget and supply afterwards.... By the way, most of these recipes are fun to watch, but totally unaffordable for most of us these days. Tuna? Lobster? Truffles? Expensive cuts of meat? Even buying vanilla beans instead of pure vanilla extract just isn't cost effective. Having said that, it is fun to watch you learn and grow your culinary talents! Much love and admiration...~Louise on the Canadian prairies.

[@tash4270]

Its extra chaotic in the kitchen today! Loving it 😂

[@djwdjw5176]

This is similar to a codfish stew… a common Caribbean dish. My mom always served this in the morning (which I hated… no one wants to be woken up to the smell of fish stew lol). The night time leftovers were good though.

[@DreamaAndersen]

Please continue this series! :)

[@DreamaAndersen]

I meant the Anti-Julia stuff...

[@garystrankman3841]

Can't imagine what that 30+ minute tuna would have been if the steak was the thickness that Julia recommended

[@hopeadler507]

The only recipes I’d say to not veer off is the baking! You’re doing great!

[@lisabardal1701]

Hello from R.M of Rockwood, Manitoba love your Canadian (🤔) I think lol anyway I get your cooking it’s like watching myself cook! My kids want to call it “ the stoned chef in the granite kitchen!😂👍🏻

[@laurisgatiszarinovs2891]

Recipe: is too difficult. Jamie: naa I’m pretty sure that’s Demi-glace I have that already.

[@MJDENTON]

I don't know why, but "That expression left a lasting impression on me" was hilarious.

[@prcervi]

I can easily assume the julia fish cook time was heavily affected by the tools of the time (i.e. bleeding heat like hell), probably would've still been closer to a medium-well then medium though (food scares of the time from undercooked food was till semi rampant)

[@Maggieroselee]

Love you to do a sear test using your favorite pan (ceramic?) vs. an iron pan on meat/fish.

[@MrPeanut023]

I tend to do this recipe around Xmas but with swordfish. Minus the JCness. Simple is best I find for thick, steaky fish.

[@Hammerhead547]

If you're going to do this to julia's temp I'd use swordfish because it can handle being beat up a lot better than tuna can.

[@LorBell]

That looked amazing. Thank you!

[@jelsner5077]

Good call on the timing. You're a pro, now!

[@brendanl8390]

This reminds me of how my mom cooked every protein until I got her a meat thermometer. Huge fear of any food borne illness, she had a small variety of foods she made with a few techniques from her childhood. Cooking for a long time was her go-to

[@yot3885]

9:46 has me wondering if this man has used silverware in his life.

[@danielsantiagourtado3430]

0:09 graceful as ever mate😂😂😂😂😂😂

[@davidp2888]

I started cooking tuna steaks last year and ruined more than I care to admit. What I've learned is to pan fry it in just a little bit of oil, leave it on medium-ish heat until cooked about 1/3 of the way through, then flip it over. Cook until 1/3 done and then put it on a plate. The center is still pink but it is cooked.

[@steveolson2095]

The tape measure needs a name. I suggest 'Stanley' which is already on it.

[@Aleph-Noll]

its good that youve gotten better at cooking and trusting your cook so you know not to necessarily follow the recipe to the T

[@msjkramey]

Its probably not pink because you tented it for so long and the carryover heat kept cooking it

[@amateurepicurean8168]

I remember watching JC in the 70s. Also, I lived during the 60s and 70s. We had calibrated ovens and oven thermometers 'back in the day', so I don't think the issue in cooking times is down to the modern ovens. However, the preference for cooked to death food was a thing. Thanks just my take as a survivor, lol.

[@skinnysnorlax1876]

Jamie, what was the fridge poltergeist doing at the start of the vid? 🤨

[@Jonanism]

Wouldn’t the acid in the lemon juice marinade start the cooking process as well?

[@PuentesRE]

What cool concept to bring in those instincts that have been earned and honed after so many recipes and we get a, go with his gut versus pure adherence to the written word adventure. As expected the more modern sensibilities of Jaimie wins. We can talk about ovens and what not, but seriously, that is an age and a half of cooking time in the recipe! How could the result not be rock hard overcooked fish at those temps? It makes you wonder what people used to find normal and acceptable in their food texture and taste. This was more than a defacto cooking competition, it's a history lesson. So the core of the recipe stays solid, but driven to a clear and essential better result. In any event the dish looked super tasty and pretty darn healthy compared to some others recipes, something I'd love to try for sure. By the look of Jaimie, full of flavors we could all enjoy. And a bit better than the oh too familiar cans, lol. But they are so easy \o/ Oh boy, I wanted to get that camera secured with bubble wrap. I do love those moments where something odd happens and the music gets all eerie and spooky, what is life without whimsy. And the laugh is a good time. Also fun, picking up the references to different chefs/vids Jaimie drops in from time to time. They are all cool, and all unique just like Jaimie, worth appreciating. Also, why is it so freakin easy to forget that metal gets a tad unpleasantly hot in the oven. For Jaimie the thermometer, I felt that for real. For me.. the handle of a pan. I didn't pull it out like that, I used a cloth and put it on a flat surface. Being conscientiously safe... Then 5 seconds later, "Hmm, let me move this pan out of the way by grabbing the bare metal handle that is the same temp as the surface of the sun if it had been placed in a really big oven." Lesson of the day: That doesn't work out very well, lol. Excellent Vid, The work to make something cool, Worth in the result we all see.

[@szwilks1751]

I keep glancing at the home phone with a cord on the wall. Giving me all the nostalgia

[@Gina1010]

I’m loving this channel

[@ksaylor83]

It's been amazing to watch your progression over the years. Now I'll go make crappy tuna salad lol

[@DeepOneBill]

>EVOO Who leaked the wholesaler's short-hand to a chef? This will be an inter-industry incident.

[@99nakkers]

That looked !@#$ good, Jamie. I'm trying this one.

[@aaronmacy9134]

As someone who *LOVES* a seared Tuna steak but is so land locked that I can only find frozen steaks locally, seeing a giant, beautiful, fresh Tuna steak boiled into becoming canned Tuna.. that deeply hurt my soul to watch, lol.

[@KSGomez88]

9:33 "JULIA!!" 😂

[@sandralindberg8548]

Hands down I knew yours would be the best

[@laurewickers1532]

Love your videos. You're very brave for taking on her recipes. Perhaps marinating the tuna a little longer, because it was a thicker cut of steak? 3/4 inch for Julia's recipe, 2inch for yours? Anyway, just thought I'd put in my 2 cents. God bless ❤

[@mikedebois7776]

Blanched green beans!! Yes!!!! that's the perfect veggy to add to this plate.

[@wheeliewobbly5041]

oh heeelloooo... Man, that dish looked SOo scrummy! Nomnomnoommmm!

[@JH-mp1jo]

I grab the in-oven thermometer all the time. And every time I ask myself that same question.

[@Brooke_-qe3je]

I thought that noise in the beginning was just your ice maker lol 😂

[@agentsculder2451]

I'm pretty sure rare tuna did not become a thing until the '80s, so I'm not surprised her recipe called for fully cooking it through. Even so, that's a long ass time to cook fish! You were wise to cook some for far less time.

[@Jbp658]

I tried cooking this soon after getting the cookbook and before I had good baking/cooking dishes. I had the tuna in a Pyrex dish and set it on the stove top…..I’m pretty sure we were still cleaning up bits of it a few months later. 😂😂😂

[@ilunga146]

I don't think we ate rare tuna in America until sushi started to become popular-when, in the 1970s?

[@nolaguy72126]

What was the cookware you used please? Very nice looking and versatile.

[@janetroberts2262]

If your tuna steak hadn’t had to sit for 30 mins and the sauce, potatoes and beans had been ready to serve, as they were with Julia’s tuna steak, you would have probably of had the pink you was looking for. Many of us cook a lot more by temperature rather than time now due to better thermometers that can be in with the food, and, for the most part, it is better and it doesn’t matter how good or bad an oven is the foods internal temperature will be correct. Even new oven temperatures differ to their specified temperature settings and it’s cheaper to purchase new probes than new ovens or get your current probe calibrated if needed. Love your videos and how your cooking skills have progressed. ❤❤

[@andrewswink5825]

Well done, Sir! Tuna is NOTORIOUSLY difficult to cook correctly.

[@hananc]

9:00 - did you say UDRUB ?

[@donnadenney27]

Ditto for all the wonderful comments from your viewers❤

[@xjesusxchristx]

Glace/glaze is reduced more than demi-glace. A demi glace is 10 times less reduced than a glace - hence "demi" ie: ten. To make a basic glace, you reduce stock by about 32 times, or until it resembles syrup, and coats the back of a spoon. So, you're onto the right track, but will have significantly less flavour if you use the demi glace in proportions given for a glace. Liquid bouillon is basically glace, and glace can be used as liquid bouillon. Be careful about saltiness, as any salt is significantly concentrated, even if not using store bought liquid bouillon.

[@suzannegogranogo9464]

Demi means half; deci means tenth

[@mannye]

I think what it is, is that back in the 70's NO ONE ate rare or medium rare tuna. The recipe may just be dated with the tuna cook time.

[@luvzdogz]

Well executed and the sauce looks delicious! But...not with tuna. For me, No way.

[@LitVolWashCounty]

I think you compensated for today's hotter ovens with the added thickness of the tuna, so I hate to think how "puckish" it would have been if it had been thinner.

[@bananajelliee]

WHY IS THERE ALWAYS SOMETHING SCARY HAPPENING IN THE BACKGROUND LMFAOAOAIJDSJSJXISNJS PLEASE

[@alxsytb]

what page number is this recipe on? i looked through the art of french cooking 1 literally yesterday and was looking for a tuna recipe bc i had some nice tuna steaks in the fridge and couldnt find one