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Absolutely not homemade! This was the Asian supermarket ingredient, search: “Laoganma Brand chilli oil with peanuts”

@@drchrisbartlett Thank you very much.

Hey Doug, yeah a fair point, I’ve watched some of these back and they can definitely be clearer! I started these videos mostly to do something I was very uncomfortable with to learn new skills and so always appreciate the feedback 👍

@@drchrisbartlett yeah, I like where you’re coming from in general. I’m a professional cook and I think your content is valuable.

Haha, I thought it was high enough to obviously be a lie 😜

Your comment would carry more weight if you didn’t use absolutes. Michelin inspectors are incredibly knowledgeable and experienced. yeah it’s a made up standard that needs subjective judgement, and some people will always disagree, but as a rule I’d say they get it right often enough that’s it’s as objective a measure as you’re going to get

@@drchrisbartlett you're joking aren't you,I'm a pro chef 30 years,they are notorious for nepotism,,biased and generally poor decision making,they are not transparent and do not publish the criteria, how on earth they let Tom kerridge keep 2 stars when everyone who goes there say it's rip off,and no better than their local gastro pub.they have their little do on wrong favourites,all you have up do is read the reviews,and you can work it out for yourself,.they let Paul bocuse kept his 3 star status right up until his death ,when it was the same menu from the seventies,get clued up,the system is a mockery. They gave a star to that hawker for soy sauce chicken in Singapore ,they are a joke,they dont know that the fuck they are talking about.

@@darrenburke9630 I agree with your sentiment entirely. You want to hear what other michelin star chefs say about Kerridge and his two star cooking. It is a joke he has two stars, or even one. Its decent bistro food.

The thing is everyone just blindly believes the media.

Thanks Mum!

Thank you, you need to get some marmite in your prepper pantry! Levels of flavour that lasts forever.

As it stands it’s 1-0 to me, don’t want to afford him the chance to equalize ;) thanks for the comment

That’s freaky! Yeah, I don’t think it can isomerise, certainly not in a chapstick. Maybe it wasn’t enantiomerically pure? 😬

It’s impossible to argue with a nihilist

Ah sorry to hear that, understand that you’re frustrated. But lets be objective, if it didn’t work there is some difference between what you did and what I did, the recipe is not the problem so maybe there’s something we can learn here. Things that could affect it: I) Variety quality and size of the apples. I use pink lady here, they’re relatively large apples and succulent to bite in to. If the apples used are small or past their best I imagine it would dry out too much. II) The apples are put in tight so there is a very little movement and no way you’d get any more in III) Oven temperature: I’ve given 165°C, is that the temperature your oven is actually at? The dials aren’t always accurate. IV) Pan size: I use a 24 cm pan in this recipe, if it’s much smaller than that it would cook quicker and dry out quicker etc. Great that you tried the recipe, it is a beautiful dessert, and a shame that was your experience.

@@drchrisbartlett I used pink lady apples, about the same size as yours, and packed them in tight, just as you did. My oven temp is accurate and I have never had this kind of a problem before. I used a 22cm pan, pretty close to yours. You also said that you had cooked this at 180 C and it only went to the edge of burning, so there's that. Maybe it should be you checking your oven temp, eh? For anyone wanting to do a one-pan method like this, I suggest baking the apples at around 300F for a couple of hours covered with foil and then placing the pastry on top and finishing it at 400F for 25 mins or just until the pastry is done. One good thing came out of this, you introduced me to Bruno Albouze and I cooked his tatin today. It came out perfectly and took me about fifteen minutes more active time. It was ready in an hour. I learned how to make a decent caramel, too, so I'm going with that method from now on.

Well, I’m glad you found a method that works for you; from what you say I don’t know where the difference is. This dessert was cooked every night for a month using this method at the restaurant I work in using professional ovens. 4h was settled on after trials of different times. It’s not in my interest to offer up recipes that are incorrect. There is some detail here that I have communicated well enough and that’s on me, so thanks for commenting and letting me know your experience.

Thank you @domdadade, yeah I was fairly clueless with my sound set up! Eventually worked out the camera’s gain was set very high and the clipping was bad. At some point I’ll revisit that topic

Spot on 🔥

Ha, yeah probably not, life was a lot tougher back then!

Yeah, you could use a ceramic dish but I used this for a few reasons: i) it’s metal so has better heat transfer and more even cooking but I don’t know how much difference it actually makes (every little help and all that) ii) nice deep sides, 7 cm or so, so the tart has more depth If you don’t have an oven proof pan, then try pyrex glass or ceramic cookware, or you could try a pasta type dish (the flat base with vertical sides). Ceramics are poorer conductors of heat so if you find it doesn’t cook evenly, rotate the dish in the oven every 20-30 minutes to try and even it out. I haven’t tried it so let me know how it goes!

🔥 when you next making that for me?

I suppose I have! The pastry would make 2-3 depending on the size of the pan so you save a bit, but yeah, a lot of saturates…! ;)

Thanks for commenting, to clarify: A quick and delicious meal GIVEN that I'm a chef. (Sorry that's capitalised, I'm not angry, just all I have for emphasis...!). Just to reflect that expectations are higher and we know where to make the difference. It's still quick and delicious for home cooks too, of course. Puff pastry does require more effort as I say, but the flavour is easily worth it (plus you make more than you need!). In fact the 10 minutes the Cordon Blue recipe has you stirring a caramel in a pan is about what you'd spend hands on making your own puff pastry. The four hour cook time is unattended. As a rule, our aim is to deliver as much flavour as we can with the least effort. Becasue the taste is what matters. And in this case, home made puff pastry every time. I encourage you to try the recipe :)

@drchrisbartlett I cooked professionally for 12 years. You're bullshiting the wrong guy on how quick and easy making puff pastry from scratch can be. Be that as it may, if I'm on the receiving end of the fork, I have no complaints.

No bullshitting here, I took ~15 mins hands on time and it was my first attempt making it. I found it to be easier and quicker than it is made out to be. You’ve given me an idea for a video! How quick can I make it? ;)

@drchrisbartlett I'm glad I've sparked an idea for a video and NOT started a pissing match. TY

❤ now watch me send myself down! 😂

Me too! You could cook a Turkey in less time. Partly yeah, water needs to evaporate from the mix before anything can colour and then burn, and the apples have a lot to give! Plus real burning happens >180°C.

@@drchrisbartlett What do you mean by real burning? Turning stuff into carbon?

That’s a bit lazy of me! Ignore the word real, just to say you’d need to go >>180 to start producing the more bitter flavours associated with burnt food, so at 165 the cooking is more controlled and the caramelization doesn’t run away

Cheers Ashley. The is probably the first and last time I’m reading any Proust!

Thanks for watching and commenting, I take your point about more references, but the video is about the book and chapter itself, everything in the video is from that - where I do conjecture about one idea i state so. How far into the video did you watch?

That’s kind brother, thank you. Got a lot of time for Ragusea. Though we’d disagree HARD on cast iron pan use ;)

Strongly agree

Thanks for watching and taking the time to comment and with such kind words x

@@drchrisbartlett thank you for the great content!

​​@@PCstepsGRΚυρίτση μήπως πεινάς;;😂

That’s a great way to do it! The things that have flavor tend to have color too!

Yeah, weird, I didn’t think about actually, I’d have thought that it’d be in the same class as bacon, which 100% directly causes cancer, just that the probability is incredibly low at normal consumption

Isn’t the problem with bacon more to do with sodium nitrite/nitrate used in the cure?

@@Domdadade Sorry, just seen this -- I was thinking of smoked bacon in particular, but yeah you're right, anything cured with nitrate is also carcinogenic.

Yes! Great shout. I only just read about that in Peter Wohlleben’s new book ‘the heartbeat of trees’; very cool indeed! Have got a video on the flavor of smoke in the works to follow up on this

Prahapes, though more turning veg brown rather than black 😬

Woah, who over-salted your oatmeal? ;) First, thanks for taking the time to comment, I think it’s a great thing to be focussing on health and nutrition, and think we’d agree on a lot. I don’t think nutrition and flavour is an either or, in fact I’m willing to bet that a meal out at a modern high-end restaurant *can* be very good for you. Here’s why: Our sense of taste and smell in our species has driven us to pursue ‘deliciousness’ and to cook. Delicious things are pleasurable, and evolution’s way of saying ‘eat more of this’. Can it be ‘fooled’? Absolutely. Ultra processed food a do this all the time. But when it comes to cooking whole foods, if it’s delicious, it can be an incredibly healthy part of your diet. There is a fantastic book by Monica Sanchez and Rob Dunn that makes a very strong case for how our pursuit Deliciousness shaped our entire species. A meal out at the restaurant I work in would contain well over 100 different ingredients, the diversity of which has been shown to be great for your microbiome. Just last night we were cooking with rendered venison fat & bone marrow. Cooking with neutral oils is a useful technique, but cooking with animal fats is where the flavour is! We use, as most high-end restaurants do, incredible produce much of which has been grown organically on a biodynamic farm. Why? Because it tastes better. Cooking nutritiously is what got me into cooking and something I am still very interested in. And while I think you’re right to say that no chef (in high end restaurants) is asking ‘is this nutritious’ when putting together a tasting menu, my argument is they don’t have to. By following our sense of taste and smell, we get there anyway.

The sweet pointed, or spring cabbage work best. January king cabbage also works, dense white cabbage I’d stay away from

Based on flavour alone, I’d agree! I think as a brit and someone who came to cooking late I can say this… most Brits, particularly younger generations, aren’t familiar with many cooking techniques. Cooking isn’t in our family culture to the level as it is in say, India or France.

@@drchrisbartlett Thanks for explaining. So, Brits predominantly eat out? No generation of grandmothers & aunts who cooked on a daily basis?

We don’t predominantly eat out but nor does as much effort go in to learning to cook as other cultures in many families. I think a mix of take away / ready made over the decades has eroded what culture of passing things down or the need to learn that there was.

@@drchrisbartlett Thanks for your input. So, sounds like convenience trumped the fact that it's more economical to cook for a household. Am I right? And if so, then what do housewives / home makers do daily? Coming from Southeast Asia, cooking is a significant part of how a home maker spends her time on a daily/weekly basis.

A good question. Sautéing is typically higher heat with less fat for less time, while moving the pan or stirring. You’d still get a great flavour sautéing, but not as deep or complex a flavour as slow roasting it like in the video.

Appreciate that, thank you

Cheers, that’s really kind. Have a related one in the pipeline!