The Way I Cook | Ms Mimi Thorisson

[@SabreMaiden]

I never knew people lived so beautifully.

[@mansahasare9450]

Mimi thorisson chic as they come. Just lovely and I adore her big family

[@andrewcruz1931]

She's so amazing! I always go through her cookbook just to admire the beautiful imagery. :)

[@jauipop]

Lovely stuff. Always like Mr. Porter videos.

[@nylover993]

Beautiful video! Does anyone know who the background music is by?

[@isaacporter6788]

Use the egg whites for meringue?

[@kkoun]

Please make more such vids mr. Porter

[@fonxoymichel]

Brilliant as always. But I think i speak for all, we want videos more frequently. Thank You!

[@Quanic2000]

What a lovely woman

[@orpheus2006]

She is so nice... WoW.....Love this show..

[@ElleSee3553]

Isn't this Mr. Porter video site about style anyway? Look at the related videos! Why complain about Mimi's hair, her dress, lack of mess...you don't see anyone scrubbing pots on American Food TV shows, never did, from Justin Wilson's Louisiana Cooking to Mario Batali to anyone. It would take up too much time and I don't want to watch that, I live it, every day. Does Giada clean? And Giada always looks beautiful, used to have all pink kitchen implements if I remember correctly. Bobby Flay washes pots? Even the fabulous Jacques does not scrub nor did my icon Julia, who just shoved the pots underneath her cooking surface. So what if it's elegant and lovely to watch - is that a problem? Maybe Europeans approach the kitchen differently. If you want that kind of kitchen "real", go to a greasy spoon diner and have yourself a grand ol' time. I hope the chef's T-Shirt is old and has holes in it for your sake. And I have been cooking for thirty years - with long hair - and it doesn't fall into the food, ever. And in Paris, where I was in April, Le Hamburger was quite popular. Don't diss the burger, they are delicious!!

[@Tyronieus]

Lol @ little dudes face 😂 3:18

[@jujoobeans3225]

Awesome video. Ms. Mimi is gorgeous! Btw, what's the name of the song?

[@fatimafreire2841]

❤❤❤❤😊

[@lucky9381]

A great looking tart - and she can cook.

[@PNutCrack]

Misspelled the name of her blog in the description. Great video!

[@dijosoul]

Nice video. Error in the description, her blog is called "Manger" (Francais for "eat"), NOT "Manager". :)

[@scienceismyopium]

This looks so delicious, but I know how messier the kitchen would be if I were to make this tarte. Just picture a young woman, slighly tipsy on Calvados, binge-eating apples, juggling eggs and caster sugar. I'd rather eat with my eyes on this one. ;)

[@carolaish]

Mimi Thorisson, could you start a youtube channel please?

[@limolly7034]

god she's already 38 years old. cannot believe that! she looks 25.

[@illionarie]

What a beautiful name

[@bosatsu2930]

this whole video is ASMR

[@deassgb4274]

Cuisiner comme écrire un poème

[@wurzelausc]

I totally forgot about the apple tart watching this video. So it's great and bad at the same time. Which is great.

[@SimplyBeautiful516]

I actually understand that. 🙂🙃

[@gunnii6199]

Icelandic?

[@DonnaBorooah]

Her husband is from Iceland

[@shinaomisanya5367]

She and Shay Mitchell resemble each other.

[@MelanieG-z8t]

Your so beautiful..

[@brendawood6712]

Who else cooks in heels?

[@Latexlaila]

This should be on net-a-porter not mrporter?

[@jennyfatima75]

She is beautiful and lives in such a lovely aesthetic place. She needs to get a table according to her height in this way her back will hurt and i appreciate others way's. But i always prefer tie your hair specially when you have such a long hair while cooking

[@davidjochman]

1:48 Omg, I so hate inconsistencies in recipes... So she places the pie pan in the freezer for 30 minutes, starts peeling apples, lets them rest with calvados for about an hour and yet she puts them on the tarte and in the oven right after she removes the pie pan from the freezer. So she has either let the pie pan in the freezer for much more than half an hour or she has let the apples rest with calvados for less than half an hour.

[@lepetitchat123]

Am I the only one who finds her and her homecooking underwhelming? I enjoye watching Nigella much more, coz she has a wonderful personality and wit. Mimi...sorry, I can only see a fancy superficial facade about her. Dressed up when you cook? Seriously? With the rings on your fingers and your hair in the food? Looks like I am the only one not buying the hype :)

[@83NJL]

She's dressed like she's off straight to the ballet after eating that tart. In reality she'll be settling in front of the tv to watch an episode of Dad's Army.

[@lisca_8610]

Фу-у…, хоть бы волосы убрала. 😖

[@rachelzhang490]

tooo much “er”

[@scottab140]

The Way I Cook | Strawberry Apple Pie with Streusel Topping served with Crème Fraîche Tart Pastry: 1/2 stick melted Butter, one egg yolk, 1 Tbsp sour cream, 1/4 cup milk, salt, 1 cup flour, 1/2 cup granulated sugar Simmer Filling 5 minutes: 1/2 cup Brown sugar, 1 cup raspberry,1 cup Apples, 3 egg yolks, 1/2 cup Strawberry Pectin-jam, 1 tsp Lemon juice, 1/4 cup Light Corn syrup Streusel: 1/2 stick butter, 1/3 cup Flour, 1/2 cup Apple oatmeal, 2 Tbsp brown sugar, 2 Tbsp granulated sugar, 1/4 tsp salt,1 tsp Vanilla extract Bake 350F for 30 minute. Top: Cream fraiche ( 3 egg whites and 1 cup powder sugar) PECTIN. Pectin is what gives jams and jellies their setting power. Stir into other foods that require thickening like soups, sauces, and pies, puddings, jars of jams, jellies and spreads. Think of powdered pectin as gelatin’s vegan cousin. Gelatin is often made from animal products, most commonly the collagen found in beef bones, and doesn’t require heat or sugar to thicken. Pectin is typically made from apples (apple pectin) or citrus peels (citrus pectin), and often requires heat and sugar to set. Though fruit pectin is primarily used in jam production, it’s also used in place of gelatin in other food products, like gummy candies. Like certain types of starch, pectin needs to heat to a certain temperature in order to activate. For proper texture, jellied fruit products require the correct combination of fruit, pectin, acid and sugar. HIGH PECTIN FRUITS Apples (sour) Cherries (sour) Crabapples Cranberries Currants (black, white and red) Gooseberries Grapefruit Grapes (eastern concord, muscadeine, and scuppernog) Kiwifruit Lemons Limes Sour Oranges Plums (tart/Damson) Quince MEDIUM PECTIN FRUITS Apples (sweet) Apricots Blackberries Blueberries Boysenberries Loganberries Raspberries Tayberries LOW PECTIN FRUITS Bananas Cherries (sweet) Elderberries Figs Grapes (except varities listed above) Elderberries Melons Nectarines Peaches Pineapple Pomegranates Rhubard Strawberries Plums (sweet and Italian)