my first time making gnocchi almost made me cry

here u go
//
recipe:
glutenfreeonas...
• Potato Gnocchi
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M/T/TH/FR over at: / julien
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[@heatherthewall]

"Who woulda thought Gnocchi would be delicious" Literally everyone, Julien. Gnocchi IS delicious

[@mercedesvelasquez8781]

Italians coming in with they knew they always knew

[@tiasmith3499]

I hate gnocchi tho, maybe I've only had crappy ones

[@ohhheyyykayy]

I concur 😂

[@hayleya.439]

​@@tiasmith3499Same. I've only had it once, at a multi-course fine dining staff party. Very confidently ordered it, because I love pasta and love potatoes. It was vile. Really rubbery, weird texture. Maybe I need to give it another shot somewhere else.

[@BibbyLou99]

Poor little coeliac boy didn't know 😢 Also pan fried gnocchi is top tier

[@phoebesookim]

I'm just tickled thinking about Julen thinking about the little intro skits and giggling to himself

[@leademi1387]

When Julien was putting the knife in his apron, in my mind I could hear Jenna screaming “JULIEN!!!!”

[@ashleyt2563]

I had the same thought 😂

[@Thesparten45]

I was scrolling to see this comment because I knew i wasn't the only one thinking the exact same thing

[@opal_music]

ME TOO!

[@Ginathatsme8189]

I still wanna know if she just watches later and screams or if she makes sure she not home when he’s filming or is she far enough away in the house to not hear to say anything. Or maybe he edits out all the times of her texting or calling him or screaming at him from the other room bc there’s no way😂 with these videos before and after Jenna the absolute carnage destruction and hilarious almost injuries that happens in that kitchen how can she not be panicked or screaming or feeling triggered lol I think my final thoughts on this is that she is gone when he films and she might watch it later or she just decides it out of site out of mind also long as the house isn’t burned down or as long as it’s clean when she needs to use the kitchen again and julien isn’t hospital its all good lol lmao

[@beckystresow8311]

I used to do that in cooking class in high school... never understood at the time why everyone was freaking out 😹

[@cristinaanchini]

Advice from me, an Italian sister: salt the water before you boil the gnocchi, wait at least 1-2 minutes before taking them out and when you melt the butter add in some fresh sage leafs, trust me it takes it to the next level. Good job!!!♥️

[@cristinaanchini]

And btw the ridges are not that important, you could skip that step altogether

[@jessicap.9247]

I was also saying “salt!!!” when watching this!

[@ileanapalesi3276]

Also: it's easier to roll the gnocchi on the back of a colander to get texture

[@MarissaWP]

I use a fork to roll the lines.

[@AmazzzzingGrace]

Thank you julen. Us potato loving folk appreciate the love.

[@blabhblaja]

Honest question, do people call him “Julen” as a joke I missed or are they just confused? 😅

[@trickkster]

@@blabhblaja just for fun! Some of his friends on stream call him that too

[@burritoqueen16]

"Idk what happened, but it went perfectly." -Julien, after actually following the recipe.

[@phoebesookim]

Julien is a menace to all Google Home owners out there.... (but I can't even get mad it cracks me up every time I have to tell mine to stop the timer lmaooooo)

[@sunnyspinach]

I’m fairly certain mine still has a timer going for 84 years from a while ago lmao

[@quinnm.3127]

@@sunnyspinach 😂😂😂

[@hayleyjane8099]

same! I was about to comment this 😅

[@Probabalyalexx]

sometimes i fall asleep watching his videos and my google wakes me up in the middle of the night saying “okay! Timer set for ___” and I hear jenna scream in my head and immediately have to cancel the timer

[@sunnyspinach]

@@Probabalyalexx Lolol that is amazing

[@4mpersan]

I love gnocchi so much. Pro tip: it's easier to flip the fork over and run the dough down the curved backs of the tines. They'll break less.

[@Beatrice_bb]

Breaking because he's celiac. He doesn't use white flour so there's no gluten to prevent breaking

[@TheMissBeki]

this. it def works better when u flip the fork :)

[@4mpersan]

@@Beatrice_bb I also use gf flour / egg replacer and find rolling it off the back of a fork is less likely to break. The egg in this recipe is the binder, the flour doesn’t get much opportunity to develop gluten chains like breads do because the dough is only worked until it just comes together to keep it tender.

[@paige3744]

The most Aries thing: Julen pulling an orange out of a potato container

[@arynphillips5888]

I dunno I think it's when he put his chef knife blade up in his apron. Almost gave himself an appendectomy!

[@VVITCH.]

The knife in the apron trumps that for me I think.

[@paige3744]

@@VVITCH. Literally made me gasp out loud

[@miraculouslb_fan8468]

I was asking myself if it was Aries season cause that was sooo Aries.

[@dmann946]

and him talking about how he knocked himself out

[@sowainne]

if you streamed a christmas video of you peeling potatoes and telling yule stories i think that would actually be so sick LOL

[@birbmachine]

Ngl, I’d turn that on for our party. Sure to be a great talking point.

[@alinam.4865]

Yess i would 100% tune in lmao

[@keira0jade]

He’s Jewish but I could still absolutely see him doing that 😭

[@salientia]

​@@keira0jadeI think peeling potatoes as a Yule log video is probably the most Jewish thing you could do

[@astrog5258]

Julien your basketball/baseball story is exactly why we need potato peeling content. We need these bangers of a story to be heard! Also it’s incredibly relaxing and i actually would watch a potato peeling Yule log.

[@sunnytheo]

I love making gnocchi with a vegan pesto and arugula that shit SLAPS

[@SydneyBlanton97]

if you can get your hands on garlic scapes, you should try making pesto with them, it's so fucking good

[@Whiteplumee]

Ooooo that sounds DELICIOUS

[@sus5866]

regular pesto isnt vegan??

[@darcie6491]

​@@sus5866 has parmesan cheese i think

[@bluebrrypie]

@@sus5866there’s vegan pesto. they said vegan pesto…

[@trayvixk4642]

I bet chat lost their minds when Julien said he never had gnocchi. It's not just S tier potato, it's literally S tier pasta. One of the best and super fancy

[@missbeaussie]

Even though it's the same ingredients and it's served at the same restaurants, I've never thought of it as pasta.

[@88Mikje123]

same !! but then i remembered he's celiac and i don't think there's a lot of gluten free gnocchi out there

[@missglittertron]

I think a 100 potato peeling video where you also tell amusing little anecdotes is what we all NEED for Christmas. You can fry the peels & they're like chips. That's 2 videos in 1! I bake my gnocchi potatoes because it makes them lighter (boiling them can make them a bit waterlogged). Also, a brown butter sage sauce will also make you cry

[@carveylover]

You can shallow fry the tater skins. They are so delicious. Toss them in some salt and whatever else your heart desires. I don't know if it will work for Yukon Gold. They are pretty waxy, but Russet skins work really great.

[@suchnothing]

Why have I never thought of doing this? Thank you for updating my potato game.

[@aboz8649]

Potato as a medium

[@carveylover]

@@suchnothing no problem. I like the taste of the skins so I find it a delicious snack.

[@glorialastra5775]

i’ve done potato skins from yukons! they come out great :)

[@Pawsz]

hot tip always cook potatoes from cold medium (water, oven) and heat up along with the medium. they just cook more evenly, it gives them a chance to warm through and conduct the heat more quickly to the center. sorry for not mentioning this sooner.

[@chrism45]

I would also think that cutting it into small pieces or microwaving before even starting to boil would achieve the same exact thing but faster

[@Pawsz]

@@chrism45 cutting them up will always speed up the process, indeed! and microwaving potatoes seems the quickest way to cook them

[@katietaylor5094]

this potato series has been helping me get through recovery from a super tough bout of covid, thank u for the excellent potato content

[@allygonzalez7206]

Maybe you should get another vaccine

[@Eliza-vk1lt]

Wishing you a safe n speedy recovery!

[@mercedesvelasquez8781]

​@@allygonzalez7206sometimes vaccine doesn't help it only helps though to avoid the worst critical version of Covid. I never gotten covid which is odd because my son, mom and two of my sisters who live under this roof have all gotten covid but fortunately with the covid vaccine they avoided hospital time but they defiantly had to stay at home for a hot minute til they all got better.. Fortunately my dad & I are the blessed one's here who been around since we all live in the same home around next to covid past people yet we our immune systems beat the odds and I am extremely grateful💓🙏🏻😊

[@MarinaBallerina]

Feel better!

[@Thegbear]

Fried gnocchi is actually an American invention (sometimes you guys know what’s up). I recommend looking up the original italian methods though, basically just being additions to sauce, it’s incredible.

[@PastaNoodle25]

As a half italian I was very taken aback when he fried it. Looks good, but never had it like that. Usually it’s in the plate after boiling with a marinara sauce and parm.

[@soph-333]

​@@PastaNoodle25 i don't think he fried the gnocchi, he used butter, which is how we typically do it in Italy (usually with sage and parmigiano). If you haven't tried it you def should!

[@PastaNoodle25]

@@soph-333 okay so just finish off in the pan? My nonna never did it that way. But it looks tasty!

[@soph-333]

@@PastaNoodle25 yeah! Technically the gnocchi already cooked, so when you put them in the pan with the butter the flame doesn't even need to be on. Before putting the gnocchi in the pan, you can put fresh sage in with the butter, just until it looses the tough leafy texture, and then you put the gnocchi in

[@ezra5262]

Julien frantically looking for his lighter while it was in his hand was the most hilarious and relatable part of this video

[@lavenderoh]

I grew up with a friend whose mom was half German and half Italian. I have very fond memories of us sitting around their dining table rolling gnocchi and making späetzle! They were from Ohio though and also served peanut butter sandwiches with chilli??? Idk what that was about but honestly, it's a good combo 😂

[@scandisnowgirl3696]

The peanut butter sandwich served with chili was actually a really common midwestern combo on school lunch trays throughout the 80s and 90s when I was growing up there. There was also almost always a carrot stick on the tray too for some reason 😂

[@lilteletubby]

when i eat chili i GOTTA have a pb sandwich. been doing it since diapers cause my mom and now it feels wrong to eat chili without one

[@nataliedavis7920]

All my non small-town-ohioan friends think I'm nuts for liking pb sandwiches with chili, but it's so so good!!

[@amykathleen2]

Are these peanut butter and chili sandwiches, or chili with a peanut butter sandwich on the side???

[@malabuegirl]

I wanna know too lol

[@candace5769]

you peeling the peeling the potatoes is just what i needed thank you for your service o7

[@marszulo]

The best thing about this series is watching all of them and thinking "this looks amazing I want to eat it", then remembering that I'm allergic to potatoes 😅

[@suchnothing]

That's so sad :( can you eat parsnip? That might be a decent substitute, they are kind of similar? Though parsnips are slightly sweeter and more fibrous, I think they would work for a lot of potato recipes.

[@lovealullaby]

That’s horrible 😮

[@marszulo]

@@suchnothing they do work for some, and there are other veggies that replace potatoes, but they just aren't the same. Nothing comes close to a classic potato

[@moonstruckfaye]

Oh fuck I'm sorry dude...😮 That would be one of the worst allergies for me!

[@marszulo]

@@moonstruckfaye next to my soy allergy, it's one of my worst food allergies, mostly because I love potatoes (I didn't become allergic until a few years ago). I 100% would make a bowl of mashed potatoes for dinner throughout college and high school

[@kprentice1571]

I was in Northern Italy last summer for school and no pasta but especially gnocchi will ever compare. The trip actually established gnocchi as my favorite style of pasta, my life was changed for the better. I really appreciate now having a Julien-certified gluten-free recipe to share with friends.

[@caitlin2868]

Julen calling a kettle a hotpot and a pot that plugs into the wall instead of fire. I will now be referring to my kettle as a pot that plugs into the wall instead of fire

[@soma1780]

I would like julien to try making potato candies. These are my favourite treats to make in the winter time!!

[@oliviabrock7128]

Julien when he first started to date Jenna and Julien now once he’s married is amazing. Jenna has helped Julien become his very authentic, Aries self. I love them both so much 💛💛

[@mikaylajames8582]

another incredible video, Aries kitchen coming back is the best thing to ever happen to KZbin

[@Chocodi1e]

I’ve tried gluten free baking and I found huge success when I pre mix dry ingredients thoroughly before adding in any wet ingredients. (Add your egg replacer powder with the other dry ingredients and mix it in, add the water separately with other wet ingredients) 😊

[@a_rinass]

19:00 Julen's like a frat boy who's just moved out of his parents' house and got sick of crappy takeout so now he's learning how to cook for himself, that's the vibe I'm getting💀 Love the potato content!!!

[@NiamhAllStar21]

I tried to make gnocchi one time and I think my end product was closer to glue than dinner but it’s was definitely a teachable moment

[@NorseButterfly]

Gnocchi is fantabulous! Once you cut it into pieces, it can be frozen. I highly recommend a vacuum sealer. To use after freezing, place in fridge to thaw, then cook. It can be used as a regular pasta replacement in soup as well. My favorite way to enjoy; topped with pizza sauce and cheese.

[@blackcappedchickadee8469]

The little panic segment at the end to fry the gnocchis is so real hahaha 💜 I love this series Julen! Thank you so much for taking the time to do it.

[@erinmoore9681]

Watching this from my husbands hospital bedside. Thank you for getting me through some tough times. Also, the ridges from the fork help your flavorings get trapped in there. So your gnocchi will taste buttery/cheesy. After the dust settles, I’d def try this recipe, using the sage infused butter preparation mentioned in the comments.

[@allygilfillan9037]

The call at the end was really the whisk he's willing to take. Watch 70 potatoes show up in 10 minutes 🙌 🥔

[@phoenixflame189]

Potato pierogi are tasty if you ever want another potato dish!! The ones I make are basically seasoned mash potatoes in a crispy, buttery dumpling, but those are my FAVORITE!!

[@jfgs930]

I think you misunderstood the cold water before boiling potatoes thing - you’re supposed to put potatoes in cold water in the cooking pot so that the water rises in temperature similarly to the potatoes. If you throw room temperature potatoes (or colder) in boiling water, the outside will be over cooked before the inside is done.

[@HeisenbergFam]

"This is where we keep all of our pot-" The sudden silence is gold

[@PlanetAscensionTV]

I wonder how many potato ricers have been purchased worldwide since this series started!

[@alicedavidson7361]

I’m moving out and the first kitchen utensil I thought to buy was a potato ricer

[@ilovejustin2006]

Can we shock them without ice?!… “I’m not your real father” 😱

[@909rasa]

That made me scream laugh 😆

[@rachelcombs5102]

Just dropping some culinary advice here. You don't want gnocchi to get too soggy, so typically you'd boil skin on and remove after they're tender. Also, when you boil potatoes for any application, you always start the potatoes in cold water so that they cook evenly.

[@frontbottomsfan]

you can bake them too, that way you don’t have to worry about sogginess

[@bridgetmurphy4220]

The moment that apron went on I knew a knife would be goin in that pocket… aries energy as always

[@mirrojas]

So happy to see you in Aris kitchen again Julien. Happy Birthday to peachy! 🎉

[@kyleschaffer6261]

Julien out here reppin the Pride Apple band and the trans color nails. We love an ally

[@maddieb.4282]

Ah yes true allyship, purchasing rainbow-washed goods from a gigantic corporation! (I’m joking obviously; we all know Julien is a huge ally but it’s kind of funny that you chose to compliment the most low effort thing)

[@lindamartinez8449]

;-; not me thinking gender reveal nails

[@brittanydespi]

Only julien can make something perfectly and be skeptical about it 😅

[@natalief2508]

12:29 the whispered "that's what she said" had me CRY LAUGHING

[@nicolekrystyn]

Julian consistently being surprised potatoes are good 😆

[@libtec5343]

I am so unimaginably happy Julien is makes videos again! There is nothing like Julien's personality and his cinematography is unbeatable!! Chefs 👨‍🍳 kiss Julien

[@chrissquarefan86]

The tapioca is what makes it chewy. Yukon gold potatoes are also quite starchy which also contributes to the chewy texture a bit.

[@victoriaanastasia420]

I need Julien to be on the mythical kitchen. He would fit in so well

[@missliss9693]

Him and Josh would create the most chaos just feeding off each other's energy. I need this to happen now!!

[@victoriaanastasia420]

@@missliss9693 yes!!!

[@wildwesley9328]

Thank you so much for continuing your saga of making my google home do things I don’t want it to do. I really appreciate it so much. Also the shock I felt at 16:26 when Julien closed the cabinet!

[@bravehearticus]

Every time I imagine Julien taking the rest to Jenna, and Jenna saying "not allowed!"

[@spoondirtmeow]

As someone from Poland, I love how popular gnocchi is! Since we have basically the same thing here, the only difference being we don't usually use it as pasta and the shape is a little different! Gnocchi/Koptyka are amazing

[@marianneconverse4824]

The gnocchi look amazing. Much better than I ever made. Nail check: Pinky Swear and Too Good To Be Blue, or Bep Bep?

[@lezale8634]

We dutchies have this little thing called "stampot". Made with potatoes mashed together with greens and traditionally gravy and meat (rookworst) and diced bacon. At the end you add mustrerd and if you want the full on dutch upbringing you eat it with applesauce. We have a lot of different kinds such as andijviestampot (andive), spitskoolstampiot (pointed cabbage), boerenkoolstampot (kale), Hutspotstampot (carrot and onion), zuurkoolstampot (sauerkraut) and many more. I think you would love it.

[@PierceTheMonkey]

please i am so happy you made gnocchi. my fave potato recipe ever.

[@mimienotes]

YOUR NAILS 🥺 20:07 also yes gnocchi tasty ❤

[@katieveitch9002]

The ricer really is the star of this show

[@vildhallon4709]

I never thought I could make gnocchi but if Julien can maybe I can try it out too :) thanks for inspiring me

[@josieblue]

lemon juice/zest is so good w gnocchi too maybe add some red pepper flakes go crazy

[@ashbeegs4224]

my google home: “okay, timer set for 20 minutes. you’d like me to call you joe from now on, is that correct?” i just said yes. I guess this is my destiny

[@trinnurb4066]

they way julien verbalized what a panic attack sounds like in my brain when i get overwhelmed by a possible tiny inconvenience 😭

[@katara_grayson]

I used to work at olive garden and yes I can confirm it takes about 30 seconds for them to float. And if you're worried about them sticking together add a bit of olive oil to the boiling water. It helps keep your pasta from boiling over as well

[@misspiece22]

I have always loved Gnocchi. Glad you get to share in the enjoyment of this potato dish. Also, thanks for the peeling footage. And not that it matters now but for future Gnocchi making, rolling them off of the back of the fork is the way i have always seen it done. That may help? o7 Bestie

[@hope.birdii]

I finally had some gnocchi before the start of the potato series, and i was really hoping you would make it! glad julien decided to AND enjoyed it :)

[@lcustance1827]

That looks soooo good! Glad they are S tier for you. I love gnocchi so much

[@Sarah-zk4je]

As I store 15 lbs of gnocchi that I made with my mom in the freezer, this is inspiration!

[@mare2774]

thank u julien for showing me that it's okay to eat and enjoy food :D

[@elthomass]

i make gnocchi with my dad every time i visit my family, and we've learnt a few things through trial and error! we've found the potatos cooked in their skins in the oven gives the fluffiest texture, add some parmesan to the dough, and a simple red wine reduced tomato sauce is a beautiful addition to it. and you're missing a gnocchi board - far easier then a fork :))

[@mmarceline3]

the only gnocchi i’ve tried was in olive gardens soup, and i hated it cause it was soggy and weird. but i didn’t realize it could be prepared like this!! honestly looks very yummy here so i’m intrigued

[@jaclynmccosker]

Soggy!? Oh no! I buy packaged gluten free gnocchi from the store and it’s a very easy meal, 2 mins in boiling water and chuck a premade sauce on it. Give gnocchi another go!

[@DariaChan]

In Ukraine we make a similar dish - it is called Palushky. The only difference is that most of the times we are not frying them, just boiling. Usually we are eating them with salo (something like bakon, but more fatty) or/and caramelised onlion. But you can add to them literally everything - cherry & meat, farmer's cheese and so on. They are also added to borscht sometimes :)

[@vfigueroaa1222]

I also almost cried making it 🧍‍♀️

[@Gossamer24]

The zoom in on the lighter when it was in his hand xD These are so fun to watch, thank you for making this series, Julien!

[@GummyMonkey8]

This is the most joy I’ve experienced from a KZbin video in a long time

[@cbgb3369]

Soooo glad you sautéed them too - so many recipes call for them just to be boiled and they are muuuuuch better a little crispy on the outside.

[@emmakramer9939]

if you make gnocchi again, try flipping the fork over and using the back of it instead, or lay the gnocchi down and roll the fork over it! Those are my preferred fork methods!

[@Heather-bx6pc]

As an Aries myself who struggles in the kitchen and loves potatoes in any form, this series is perfection! 👌

[@willemijncobben2402]

i bake my gnocchi in sugar and cinnamon and its so good, do recommend !

[@hannahedwardo98]

Why are these videos so comforting

[@davidmay465]

Gnocchi is my favorite potato product. You did it to em! 💙🥔

[@bostonreese4807]

Potato idea: put the potato peels in a marinade or mix them in your favorite spices and fry/ bake them. They become chips but better. You’re welcome.

[@cmsnemnem]

I make homemade gnocchi for my family a couple times a year. Can confirm that I shed a few tears each time lol

[@berlinishvods]

I have the fondest childhood memories of making thousands of gnocchi with my tiny Italian grandmother. My job was rolling them down the fork. We now do this annually with my mother and my children. It is our tradition for the week between Christmas and New Years ❤

[@alex46811]

Drink every time Julien does something that would make Jenna yell “JULIEN”

[@xkitty333x]

Soaking potatoes in cold water will remove some starch. That’s more what you want for mashed potatoes. If you let your dough rest before cutting it it might help with your ridges. Try a sage brown butter (vegan of course) sauce.

[@NikiFM214]

I’ve never made my own, always prebought, and I’ve always just boiled but not fried them and then butter and parm and it’s freakin delicious 🤩

[@miximoo919]

this was the most refreshing video i’ve seen in a while, i love watching ‘normal’ cooking vids but as someone who is gluten free and plant based mainly due to food intolerances this level of inclusion was so fun to watch and i am so hype to try this now!!

[@MedusaPurple]

My humor is so broken I laughed so hard when he pulled out the orange.

[@elderly_gentleman9489]

I like using the playlist to watch these episodes because it feels like I'm gaining access to the lore before it happens. 10/10 experience, highly recommend. My stomach is now grumbling. Just thought I'd share those much-needed updates.

[@daynahhjean]

They came out looking perfect!

[@juullibee]

I love this series so much also random but I love the orange and yellow, like, title screen. It itches a part of my brain

[@kirstenturk]

Cooking his own potato arm directly into him saying gnocchi is new to him lol 2:06 in and I’m already laughing out loud. I just love julien and his truly chaotic mind

[@JennyAlaska]

Putting vegetables in cold water makes the cells turgid, aka stiff and more like fresh. It’s like watering a plant that’s a bit drooped. Making that veg the best that it can be and fills those cells that lost water right on back up. The root veg absorb it well, so celery, beets etc. a water bath before cooking also takes the excess starches off after peeled and keeps the oxidation and the reddening you see happening from happening so fast. If you add a squirt of lemon juice or another acid like vinegar in that ice bath, it makes it even harder to oxidize so fast than just a water bath.

[@Johesache]

I can just HEAR Jenna getting anxious when you were pulling the knife lol

[@neele8262]

gnocchis taste really good when you brown them in a bit of butter, (common) sage and champignons. my dad introduced me to this and it’s sooo good

[@roseo4498]

julen it is my first summer home from college and i have been tasked with making dinner once a week and my dad is gluten free so I'm going to take inspiration from ur videos because its hard for me to think of gf things to make for dinner

[@jennagrace1534]

Ooh, I am celiac and here are some of my favourite gf meals: - burrito bowl (like taco salad but with a rice base) - i make a “stew” type thing, but taco style. Beans, corn, canned tomato, onion, taco spices, and served with tortilla chips. Can also become soup if you add broth - chickpea coconut milk curry with rice - poke bowl (rice, mango/edamame/and avocado, I get those from frozen and thaw them ahead of time, creamy sweet mayo lime sauce) you can add fish, cooked salmon and tuna is good, or raw sushi grade tuna/sushi - buy a gf pizza crust or box mix and build your own pizza - loaded French fries (fries, ground beef, lettuce, tomato, sour cream or garlic aioli, cheese) - corn chowder (google one with corn starch instead of flour) - Breakfast for dinner (eggs, potatoes, gf pancakes or crepes) - Spaghetti is also a really easy option if you have gf pasta available where you live If you ever want to thicken something, instead of using gf flour for a roux (which can sometimes be grainy or taste odd), I prefer using corn starch near the end of cooking. Just google how if you don’t know. Also, mustard powder can also be used as a gentle thickener. Good for creamy sauces like cheese sauce for macaroni.

[@laurabowen1763]

This series is my main source of happiness, appreciating it so much

[@missblueyes149]

I need Julien to come out with a cookbook.

[@patrickmaisonneuve1032]

I made some for the first time with a packet of instant potatoes and they turned out really fricken good. Saved me so much time too!

[@WithMk]

Thanks for the 25 minute timer and as always the great video!!

[@vcghosts6935]

I honestly love how easily off topic he gets while doing these videos because I am the exact same way and I zone out a lot during videos, so by the time I refocus, I haven't missed anything. 10/10