This Marco Pierre White Dessert is NOT as easy as it seems
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- Äas pĆidĂĄn 8. 06. 2024
- I went searching for a practical and easier recipe in Marco Pierre White's cookbook, White Heat. I also wanted to make something sweet. I found the lemon tart recipe, it looked straight forward enough... was it??
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Recipe:
Tart Shell:
4.5 cups all purpose flour
1/2 cup icing sugar
1 cup butter, diced
Grated zest of lemon
Seeds of 1 vanilla bean
1.5 eggs
Filling: 9 eggs
1 3/4 cups superfine sugar
5 lemons (zest of 2 and juice of all 5)
1 cup heavy cream
Icing sugar for dusting on top - ZĂĄbava
Preheat oven to 425. Soak the MP cookbook in warm water. Drain. Put on a non stick baking tray. Turn oven down to 250. Bake until hardened and pages are stuck together. Use as a doorstop.
Lol
đ đ
_it's your choice_
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Vicious! Love it! đ
That cookbook is designed to make cooks fail.
You didn't make any mistakes. Your knowledge and instincts rescued a bad recipe.
Bingo.
Seriously
Written by a chef that is accustomed to having an entire staff doing both the prep work and the actual cooking while he just does the final quality control.
@@Jeffrey_troutman I think the book was written by a jerk.
That makes too much sense. He writes it badly then can get a power trip when people complain and he can say âwell you must not be talented enough to cook my food.â
it's wild how the ability to be a good chef and the ability to write a solid recipe are two skills that exist almost entirely independently of each other
It's no wonder Julia Child was such a revelation in her time.
And I honestly feel you're giving MPW the benefit of the doubt by calling him a 'good chef'. Seems like a spoiled brat who has a lot of people working for him who do the real work!
â@@ThePjl110 This is an absurd take. He's a 3 Michelin star chef. He has a pedigree of world class chefs that trained with him. His recipes in this book aren't designed for home cooking. He was not, at the time, interested in home cooking or home cooks.
@@rsoissong Does he make that clear in the book? Does he, in the preface or introduction state that the reader attempting these recipes should already be experienced, and that he will not be guiding the reader step by step? If not, he is going to guarantee responses like that from @thePjl110 and several of the others here.
@@melenatorrthe majority of his response was clearly directed at the claim that MPW may not have even been a good chef
I hate diva chefs- The recipe is supposed to be Pùte Sucrée - which of course he didnt say. As a trained chef i always pressed it into the pan- like shortbread crust. It doesnt need water the butter and egg are the binders. MPW is a bit of an idiot. Poo-pooing those that may not have the skills that he does. Skills he has- personality not so much. Julia was my hero- no histrionics just cooking and sometimes having fun in the kitchen- that's where the passion come from- enjoying what you are doing. She was a true teacher and chef who passed on the love of cooking. Saluting you Jamie with a glass or 4 of wine. Well done!
Exactly. Very badly written recipe. I have to admit, though, that I was all but screaming âitâs not that kind of crust!â as he was questioning why there was no water in the crust.
đŻ agreed.
The recipe explicitly says to roll out the dough, so I don't think it *is* a "press into pan" shortbread-style. It's a hot mess of a recipe, whatever it was intended to be.
exactly, it's a shortbread crust.
He WAS a diva chef. Now though still blank faced and stern of demeanor, he is very kind to students in food network contests. Used to be complicated, now his Knorr stock Pot creations are simple/easy. He's a contrast between the young and old genius. Pretty ironic, if you watch his young videos, he is now my 2nd favorite chef of all time with those Knorr videos.
The vanilla bean seed segment will go down in history for all the right reasons.
Together with Scott, the snailâŠâŁïž
Yup....2 moments that will always makenme giggle. Scott and the Vanilla beans.
â@Test-eb9bj what is this story about? I am a new subđ
Vanilla seeds and Scott. Rip.
@stanislavkorniienko1523 i dont remember which episode it is....someone on here will. Scott was a tiny snail discovered in some produce. Jaime put him off to the side and named him. Then we all forgot about him and found his remains squished on the cookbook. It was all of our faults. We were lost in the episode. For a snail, Scott lived fast and hard. The guilt still overwhelms me. RIP Scott.
I think MPW has the same issue a lot of college professors have: just because you're an expert in your field doesn't mean you'll be an expert at teaching it.
This is 100% true. It takes a separate set of skills to be a good trainer / teacher. Being able to write good instructions / procedures is yet again a totally different set of skills.
i feel like i say this with every marco pierre white video but from everything you say, it's not that the recipe is hard, it's that it's badly written. too few instructions, too many assumtions, not enough info. it's absurd.
Agree - seems like a lot of the issues revolve around the recipes. It's almost like they put this book together just to sit on a coffee table or bookshelf, and not actually use the recipes.
i truly don't understand the point in making assumptions when you're writing a cookbook đ« you have no idea who's gonna be reading it, and even seasoned cooks forget things that you'd think would be obvious sometimes
Agreed. Just because a chef is innovative does not mean he or she is a good communicator. Thatâs why I stick with baking recipes from a trusted source who designs her recipes to be idiot proof for normal people like me!
Yeah, I was going "Surely you have to cook the egg and lemon juice mixture?" Particularly when it talks about folding in the cream, and then putting the "cold" mixture of the filling into the shell. If you're not cooking it, then why mention the filling has to be cold? I think you're meant to be gently heating the egg and juice mix until it thickens, then fold in the cream and let it cool. These recipes are terribly written, they're really not meant to be cooked unless you already know how to make the dish. I cain't blame Jamie for following the recipes as they're written down, but this is an awful cookbook for the amateur cook.
MPW could be making sure that no one would surpass him. đ€·ââïž
âIt just says to âfold it in.ââ was giving me Schittâs Creek flashbacks.
i love that scene
I cannot teach you everything, David.
@@bethanytatachar8734 Okay, well can you show me ONE thing?
đđ
I prefer Mary Berry's recipe for Tart Citron (Lemon Tart). Highly recommend doing a series on Mary. She and Delia Smith rule.
Great idea!
Agreed!
The difference is that Mary and Delia have/had teams of people making the recipes over and over again to make sure no step or explanation is missed, so that a beginner can understand them, even if some of the techniques might need a bit of practice to get right.
I remember Mary from several years ago in what was maybe the beginning of the cooking shows we have now. It was a Christmas baking show in a big white tent.(?) I liked that more than the show we see today
Reliving the vanilla bean incident is a mood all of its own.
Hilarious to this day!đ
I almost wonder sometimes if it was really an accident. Like Kim Kardashian's sex tape.
At this point Jamie, it's official, you're not the problem, this cookbook is.
When you said fold in the heavy cream; I wondered if whipping it 1st was another unprinted assumption.
I thought the same thing, but not to whip the cream. On a hand mixer, thereâs usually a âfoldâ setting. That allows the heavy whipping cream to be somewhat aerated giving the filling more volume, causing the filling to rise and to become fluffier. Thatâs why Marcoâs tart looked like it had more filling.
I agree. The 'fold" direction was a giveaway to the fact that this was a very poorly written. You can't fold something that is thin liquid. Great chef? I guess, Cookbook writer? Failure.
MPW is probably referring to British double cream which is thick when you buy it, And not to be confused with clotted cream which they sell in the US but for some reason label it double cream. Anyhow, it would appear that the book was not adequately translated from British to American English and the editor and the author did not take into account the difference that results from using Amercian heavy cream, but which is actually lower in fat content than British double cream.
No sorry , the fold in quote was to make sure you do fold and not whisk so no air bubbles are created which affect both the texture and presentation
I personally think this is genuinely a testament to your skill, Jamie. The recipe seems to be poorly written, and it looks like you absolutely nailed it.
the entire book is poorly written
the Lemon tart recipe itself isn't poorly written. Thing is, the dough or "crust" for this TART is a shortbread. It didn't need water. He was in the right direction. Shortbread is common crust for eggbased tarts.
â@@hirotakasugi4891This person is reposting this comment to anyone that complains about the recipe but it seems your experience with being a SMUG BSTRD fkd you up this time. Shortbread crusts are not rolled but pressed into the pan, yet the recipe says, quote:
"Roll out the pastry in a lightly floured surface to a size just large enough to fill the flan tin.
Using a greased flan tin[...], fold the dough into it.
Gently ease the dough into the corners of the tim, ensuring a good 1cm overhang "
â@@greendraws5197 You can roll a shortbread dough crust. dumdum. You roll it to get the general shape so you can just use a cutter.
Steps no.4 and No.5:
Roll out the pastry on a lightly floured surface to a size just large enough to fill the flan tin or ring to be used.
Using either a greased flan ring on a greased baking sheet, or a greased flan tin with a removable base, fold the dough into it. Gently ease the dough into the corners of the tin, ensuring a good 1cm overhang. Do not cut this off.
Someone hasn't worked with shortbread before or made any tart. Yikes.
@@greendraws5197 You can roll a shortbread dough crust. dumdum. You roll it to get the general shape so you can just use a cutter.
Steps no.4 and No.5:
Roll out the pastry on a lightly floured surface to a size just large enough to fill the flan tin or ring to be used.
Using either a greased flan ring on a greased baking sheet, or a greased flan tin with a removable base, fold the dough into it. Gently ease the dough into the corners of the tin, ensuring a good 1cm overhang. Do not cut this off.
Someone hasn't worked with shortbread before or made any tart. Yikes.
You've successfully discouraged me from buying this book, LOL!
You shouldn't buy it true because most of the recipes are very not friendly. BUT. This lemon tart was the easiest and most straightforward. The youtuber fk'ed up and used his knowledge of other dough and fked up the crust.
This is an egg based tart. Egg based tart is normal to use SHortbread. Shortbread only uses egg, flour, powdered sugar, and butter. No water.
â@hirotakasugi4891 so how do you get it into the pan or roll it?
@@jenjabba6210 It's a shortbread. The purpose of refrigerating it is to let the butter set back. If it's too stiff after, you just let it loosen up in room temp then you just press it into the tin or pan or whatever mold you're gonna use. Once it bakes the butter in the crust will soften and make the crust.
It's not that hard.
â@@hirotakasugi4891This person is reposting this comment to anyone that complains about the recipe but it seems your experience with being a SMUG BSTRD fkd you up this time. Shortbread crusts are not rolled but pressed into the pan, yet the recipe says, quote:
"Roll out the pastry in a lightly floured surface to a size just large enough to fill the flan tin.
Using a greased flan tin[...], fold the dough into it.
Gently ease the dough into the corners of the tim, ensuring a good 1cm overhang "
@@greendraws5197 Tell me without telling me you don't know anything and think Shortbread only takes "one look" when the specific shortbread used here is a Pate Sablee lmao which a simple google search would have given you instead of typing before you actually know đ€Ąđ€Ąđ€Ą
I'm guessing that it takes MPW's tart lists "30 minutes" to cook because his staff bakes them in huge commercial ovens that have been running for hours, not pre-heated home ovens. The ingredients are vague because he's not used to writing them down. He's used to screaming them at his kitchen staff, who actually do the cooking/baking.
The whole 'juice of five lemons' is also a clue - lemons vary enormously in the amount of juice they give.
So, let's see:
Oven temps/times off for both blind baking and tart.
Dough prep totally off on hydration.
No mention of the tart filling being thickened ("fold in the cream" was a hint).
I bet it tastes great and I think the recipe was intentionally meant to be a pain.
It's about 80% of "you should know that" and 20% recipe. It's a professional thing. "Make a pastry dough" for example is an easy instruction for a pastry chef, but it can be a whole lot different for a home cook. But as I said in another comment: These books are often just a food autobiography of sorts. They tell stories and give rough estimations of what to do to recreate it. They're not sold to make you recreate the stuff. It's more about inspirations, people MPW met and his creations.
Would some humidity in the oven have helped it cook faster?
@@ethelryan257 The dough isn't off. It's a shortbread crust. It's only butter, pwdered sugar, egg, and flour
â@@hirotakasugi4891 As others have pointed out, a shortbread crust doesn't call for being rolled out before being formed into the pan (the structural integrity isn't there) and this does.
Iâm so glad you found the pastry cutter! Itâs a tool that my mom always used in her famous pies. I say famous, because before Medicare in Canada, my dad suffered a stroke. When my mother asked his physician how much she owed him, he told her â2 coconut cream and 2 lemon meringue pies would do itâ. đ Great job as always Jaimie! â€ïžâ€ïž
I have hung on to my mother's pastry cutter (it's probably from the 50's). So much easier to clean than a food processor if you aren't making a large batch.
Actually having made shortcrust pastry by hand for 50 years.. its even easier if you put your butter/shortening in the freezer fir a short while and the grate the butter into the flour...its then 2 mins of rubbing through fingers and done..has the added benefit of keepung the dough really cold. easypeasy
Watching you cutting butter into flour I was always saying to myself why isnât he using a pastry cutter? It is a cheap tool that works.đ
I know when you are doing a lot like a baker would then the food processor is the way to go.
I swear by the pastry cutter over the food processor. I have so much more control.
99.9% of aspiring chefs learn about vanilla pods at a fancy culinary school, in front of no one, while being yelled at by a drill instructor chef who hates his/her students. Jamie learned about vanilla pods in real time on the internet, in front of 400k subscribers, who love him for helping them remember why they love cooking and cooking videos. Jamie wins.
you guys didn't have grandmothers that bake or what ?
@@doingitsidesways nope. Luckily I watched many other cooking videos and already knew you cook the pods whole. Although I am guessing most home cooks make the same mistake Jamie did.
Yeah, we're not laughing at him, we're laughing with him. We've all had unfamiliar ingredients and done something stupid before we learned better.
â@@doingitsidesways Imagine having people that cook in your family. I am literally the first person in three generations to make bread at home.
@@LycanFerret Similar experience. My mother baked bread briefly for a few years before I was born and then only hot crossed buns once or twice while I grew up. Only spent about a year within visiting distance of my grandma who baked but it was when I was 4 and I have no memories of her cooking or baking. I was blessed with a few good church friends who took me under their wings. They helped decipher all details and sensations that recipes assume you know.
When you said "250f for 30 minutes", I KNEW that it would take MUCH longer because that is too low for the temp!
Yep, 250C would be a better bet (this is the temp I use for baking my pastries and it works just fine)
180C is the standard for baking. 250c is guaranteed to burn đ
No. 30 min is spot on. You are ignoring the residual heat, the tart keeps cooking after being baked, at least half an hour until it starts cooling down. Even if it is a bit wobbly...it will end up being set after you let it rest.
Ah, the vanilla bean fiasco. That cemented this show in my heart. So sweet. I still miss that doofus, but I appreciate your ascension to one who likes to make pasta by hand.
Vanity cookbooks are problematic. As for the crust, instead of water, you were probably supposed to add more of the egg as needed to make a proper dough. Also, the dough appears to be a "pat-in-pan" dough rather than a rolled-out dough. Then again, who knows, from the vague instructions in the book. Still, the finished tarte really looks delicious.
EDIT: As others have pointed out, the crust is basically shortbread with eggs. I didn't notice that at first-I'll blame the added eggs as a distraction!! But with that in mind, there's no way the dough could be rolled out like a regular pastry dough. I has to be pressed into the pan.
Marcoâs book doesnât seem well edited for actually home cooks.
As fussy as Thomas Kellerâs recipes are, if you are willing to do the time sink, they work in a home setting. He had a decent editor.
My gran was the milk tart queen. Her pastry was similar. She grated it into the tart dish and then pressed it in. Quick and easy enough for me to help with as a child.
@@lilbatz This was the most homecookey recipe and straightforward in the cookbook. You guys are so familiar to OTHER doughs that you forget that this is an EGG BASED TART. Egg based tart uses SHORTBREAD crusts commonly. Shortbread is made from egg, flour, powdered sugar, and butter.
@@louisevanwyk4376 Yep. Your gran was making a shortbread crust which what this was written as, since this is an egg based tart.
@@louisevanwyk4376stealing granâs method. Legend!đȘ
Oh....I remember the OG vanilla bean incident,, you have come so far. The student is becoming the master...
I have that cookbook,, in my house, it's a door stop. Absolute POS and I collect cookbooks!!
My hats off to you for continuing to try!!!
Unexpected Vanilla Bean Incident Flashbacks will always make me happy.
we shall deem it the VBI
I realize no one's going to read this, but just in case...
The reason the pastry was so difficult to work was because the butter was kept ice cold, the way you would for a pie crust. The recipe specifically says to use your fingers, because the heat of your hands will warm the butter, allowing the liquid to hydrate the flour, create a small amount of gluten, and pull the dough together. If you do this recipe with a mixer or a pastry cutter, the butter stays together, the water doesn't hydrate, and the dough falls apart. I've made this mistake before too.
Marco's recipes are obsessive about removing water as a mechanism for intensify flavor or, in this case, creating a much shorter crust than you would get from adding water along with the egg. (Or two eggs, etc.)
Anyway, it isn't a big deal, but since the top comment as I type this boils down to "MARCO WRITES JERK BOOK ON PURPOSE TO UPSET CHEFS," I feel like I needed to say something.
Thank you for this comment. Iâm an amateur who specializes in pies and would never know this sort of thing if someone didnât explain it. You did a fantastic job of explaining both the why and how of it.
I would really love to attempt this tart as lemon is my favorite flavor for pretty much any type of dessert. This tart looks heavenly, but Iâm sure I would have thoroughly screwed up the whole thing if I tried to do it using my pie-crust-making skills.
Agreed. Jamie overworked that poor pie crust to death. Also, tart crusts can be notoriously flat tasting because the tart filling is often so cloyingly sweet.
I think if Marco were to add commentary to this cookbook in his old age, he'd say something to the effect that a recipe is a guideline. It needs to be made in repetition to get a sense for your own technique and process to take shape.
I feel like this cookbook is written at someone who is willing to make things 5 or 10 times to get it right, whether that be in a commercial kitchen or very committed at-home cook.
Marco is my favorite chef, but I appreciate that his style and presentation won't appeal to everyone.
Then the recipe should have explained that. And why was there enough crust and filling for two tarts? The recipe made way too much of both.
You're making a pate sablee. It doesn't use water. It's more like shortbread than pie crust ( which is pate brisse). Rolling it out is one way but I pat it into the pan 'cause I'm lazy that way. You won't need extra flour if you put it between parchment when rolling it. About 1/8" thick is what you're shooting for.
Every time you cook from this book I think, "These aren't recipes to be cooked in the home. These recipes are designed to be carried out by several people in a professional kitchen." That is the hubris of this book.
I think Marco was pulling your leg with this recipe. Well done for using your skills to navigate the recipe!
Always love a vanilla bean flashback!
It's on a par with hard tack "clack clack!" đ
@@merseyviking Oh, gosh they'd make a cute pair! Just, Max is a leeetle bit OCD (to put it mildly) and Jamie bakes like Julia, but without the clean up crew.
@@ethelryan257 max would have a heart attack hahaha
Its like Max's epic "Hard Tac" clips. Never gets old. Look it up if you've never seen Max and Tasting History. It takes you on a journey in a different way than Jaime.
I have made a similar tart, and I think a couple vital pieces of information were left out. He did say to fold the heavy cream into the lemon and egg mixture, but I think he left out that you are folding it because it was previously whipped to a soft peak stage. Also, normally the filling is made first and refrigerated for a couple hours while making the pastry shell. When using eggs in a pastry shell, normally you do not need to add water--but both eggs may have been needed to get enough liquid. Eggs come in different sizes.
I agree the cream should've been whipped in order to fold it in and having the cream whipped would've resulted in a less dense more lofted filling that would probably cooked more quickly.
So glad it's not just me - I was very startled by the ice cold water for this kind of pastry!
Also flour type differs in hydration
The pastry shell in this tart is Shortbread. Egg, flour, butter, Powdered sugar. This is a common shell used for Egg based tarts.
@@happybat1977 yeah this was probably the most straightforward recipe that any inexperienced cook can do. The guy's "knowledge" on other dough fked him up and made an assumption that all doughs are the same. This tart is meant to use a shortbread crust.
I was very surprised too that you didn't add any water, I think the trouble with these recipes is that there are a lot of missing steps. It assumes "everyone knows you do X" without putting in that step. It really does seem to be more a "coffee table" book where you just buy it and admire the pretty pictures but don't ever cook anything out of it. Congratulations on being brave enough to tackle these with just yourself and not a whole kitchen full of trained staff to help out!
Iâve been cooking lemon tart with almost exactly same dough recipe for several years. I donât roll it out, instead put it directly in backing dish piece by piece and spread with hands. Only simple and working method that I found.
@@kriskovichvaleria9108 If only the book explained that that was how you are supposed to do it lol
When making gluten free pie dough, I do the same thing. It just doesn't hold together well enough to roll it out. So, I just put it in the pie dish and press it into shape. â@@kriskovichvaleria9108
@@kriskovichvaleria9108 If that's how this dough works, then that's good to know. But I think this is the problem with this book, it's plainly meant for "everyone knows you do X when it's Y so there's no need to put that in",. but of course you need to put that in if you've never cooked with this kind of recipe before.
@@DudeTotally1000 of course! I use this method only because I failed to roll it and Iâm a lazy person lol. I have no patience to try several times. He is better than me
You can roll the pastry between two opened out cereal packets. Works just as well as the paper but it helps reuse waste and you can use them more than once
I save Cheerios bags to sub for waxed paper, too. Also use them for pounding chicken breasts!
MPW wrote the cookbook the way he thinks....he cooks by memory...he knows what he has to do and just assumes you can read his mind. I think you knew what you needed to do to fill in the blanks he left. GOOD JOB! The tart looked absolutely yummy.
Its a lazy writing job. He didn't write, test and rewrite. Lazy and arrogant in its disdain for a cookbooks real purpose.
Once upon a time, a publisher would have an editor who worked with the chef author to translate the restaurant recipes so that a home cook could use them. This is a failure of the publisher.
Even before I watch, this feels like a high maintenance dessert. I believe in you!
Actually itâs pretty simple! Just not a well written recipe.
My mom wasnât a fancy cook, pretty pedestrian, post depression post war type of stuff. But she taught me about the vanilla bean bless her heart. â„ïž
Sorry for unsolicited and perhaps unwanted long comment. This is my go to dessert when I have guests and don't know what to do. MPW does write incompletely and assuming people will know if they have worked in a kitchen and damn the rest...You did well, I think. My takeaway after 30+ times of making this is:
MPW is translating a restaurant recipe. The half egg in the dough is a clue. They will be making x number of tarts one evening and this recipe is just divided down to one tart. Yes, add water from the beginning.
- Use equal parts sugar and lemon juice for the filling, by weight, since all lemons are not equal in juice content. Adjust to the eggs and cream by taste.
- Folding the cream will make the filling less tart than what I like, so I whisk and chill, letting some of the cream separate to the surface and skim it off into a separate container. The remainder is surprisingly exact to fill the pie. The skimmed and foamy part I put in the freezer and make into a small amount of lemon sherbet.
When baking in the oven, check readyness by tapping the form. When it behaves like jello more than syrup, it is about ready. Going for too long or hot will split it.
Secret for the thinnest crust possible. Get one of these -> cdn.lyckasmedmat.se/41075-large_default/kavelroller-degroller-22-cm-dr-oetker.jpg
I prefer wooden ones, but as long as it is small and open to one side you'll get an amazingly thin crust.
is there another link you can post for the kavel roller? it just shows a picture - also...how do you use that?
Just a little tip about the pastry cutter. I also use it to make egg salad. Just put the hard boiled eggs in a bowl and hit it with the pastry cutter. Takes like 30 seconds. I remember watching my mom separate the eggs and dice up all those whites which took forever. I did the same until i learned this trick and it changed my egg salad making life.
Yep! Once I figured out I could use a pastry cutter for egg salad it made it 100x easier and waaay faster!
I use my pastry cutter for all sorts of things. Ultimate multitasker.
We never really baked, so I discovered that a fork does a pretty solid job at egg salad.
I do the same!
@@aj383 the cutter lets you make a big batch without wearing out your hand.
Time for a new chef to admire and a new cookbook.
I love my pastry cutter. No warm hands. Another way to keep the butter cold is to freeze the butter and grate it into the flour!
A few tips on grating lemon zest...first you don't have to lift up the grater with each stroke. It doesn't grate the lemon in the opposite direction. Second, sprinkle sugar on the grater when you're finished to get all the remaining zest. Great job Jamie. A devoted follower here! Love watching you!
Great tips!
thanks! i never knew
Your vanilla bean flashback makes me laugh EVERY TIME! Such a wonderful thing to catch on camera! Love you!
That incident kinda made me love Jamie. It was such an aww poor young guy moment pulled at my mommy heart. â€
Your vanilla learning curve was what hooked me onto this channel. It was trial and error at its finest. Itâs been a joy to see how far youâve come.
Also, this is why I donât buy celebrity chef cookbooks. Itâs clear that they expect to sell on name alone and not of the quality of the recipe instructions. If they cant be bothered to have the recipes tested (by a home cook, not a chef) before publishing, than I canât be bothered to buy their book.
Absolutely! I love Emeril Legasse's books and Hank Shaw. For some reason Rick Bayless's book is really hard to cook successfully from.
I was on a festival yesterday and now i need something for a nice hangover day. This upload is so perfect for that, thank you!â€đ
You've come such a long way since the beginning of your culinary journey. Congratulations!
Please do more from this book or this chef it is very useful to learn!
The moment Jamie learned about vanilla pods is my second favorite learning experience on this chanel. Its second only to Jamie learning about why you dont use a dish towel as a sheild to block flying flour from your electric blender. :) Good times.
Ooh, tell me about the blender! Which recipe?
The humble pastry cutter turned into a nice multi-tasker tool in our house. Get's used for cutting up all sorts of things, primary one is for breaking up ground beef when browing.
Potato masher is also great for that and doesnât have quite as sharp edges that can scratch your pan
Ooh, good one. I also use mine for chopping nuts.
IME, a pastry cutter can also take the place of a potato masher. Since the cutter is a multi-tasker, when the masher disappeared during kitchen renovation, I.did not replace it.
My way of explaining how to make pastry to my kids, comes from my construction background.
You want to think of the finished crust as that plywood made up of large chunks and slivers (oriented strand board). This is what makes it flakey.
Work it too much and you end up with particle board - that stuff that looks like sawdust and glue. Not flakey at all.
It is a hard thing for perfectionist or OCD bakers to achieve. Those can be great approaches for success in other instances, just not with making a nice flakey crust.
đđđ
Genuinely one of the prettiest final dishes youâve produced, bravo!
Your instincts are really impressive- you knew when to add a little ice water and when it needed more time in the oven. Definitely leaning on what you are seeing with the food instead of the chef who didnât write well. You are awesome!
The dough actually looked great, Jamie. The wax paper trick helps...
Next time you end up with a crumbly pastry dough, don't really worry about rolling it out. Just press it in the pan by hand.
Despite the somewhat poor recipe instructions, you rocked that tart Jamie, whooooot! I love lemon tart.....I was so sad to see you struggle with the dough, I believe it's meant to be what's called a Pate Sucree which is meant to be crumble and can be hard to work with, but the best thing you could have done at the beginning is just dump the crumbled dough into the tart pan and press it in.....no water necessary. Still, it turned out beautiful, way to go! Thanks so much for the video, it made my day, love your content! Cheers from Canadaâ€
The instruction wasn't poor. IT was literally straight up.
This was the easiest and most straightforward recipe in that book. đ
@@hirotakasugi4891bro what is ur damage? ur replying with some variation of this under every comment. and theyâre not exactly the same reply either so i donât think ur a bot. like⊠chill out? yeah, jamie messed up, but i feel like itâs also the job of the recipe to be foolproof. my favorite cookbook has a big list of terms and their meanings at the end with pictures so you know exactly what the recipe is looking for when it says things like âstiff peaks.â iâm not saying every cookbook has to be that thorough, but a cookbook marketed for home use should at least make itself clearer than this one does, i think.
@@plushdragonteddy It is fool proof. You're suppose to follow it. Read the preface of this book. This wasn't meant to be for home cooks anyways. Marco literally says that on the preface. But this specific recipe alone is a home cook level that all you have to do is follow.
You're suppose to follow a recipe from a cookbook down to the T and judge it from the result. Not edit edit while you're cooking it then judge.
This is the only recipe in this cookbook that is home cook friendly that a 10 year old can do it and he and most of you would fk up because "all doughs are the same" đ€Ł.
I'm educating people so they know the difference.
I'm making fun of you.
â@@hirotakasugi4891If you had bothered to look up the recipe you would have realized the instructions, that you should follow to the T, instruct you to roll the dough, while that is impossible for shortbread crusts as they should be pressed into the pan. I am making fun of you.
@@hirotakasugi4891 is everything okay at home? Are you bored?
Honestly, I love the "vanilla bean pod incident" and I love it because I can think of no better scenario to show how much we can improve at a skill with time and practice. That, and you simply don't know what you don't know. That clip is the first thing I saw of yours, and it led me to watch more recent videos, and I was so impressed by all the hard work and learning you've done since then! Great job, and thank you for the lessons and inspiration. đ
First time watching his videos and seeing the flashback of his understanding of a vanilla bean has me screaming internally. Hey we all had to start somewhere
We've seen you succeed with well written recipes. It seems this recipe didn't include vital information or assumed that you knew what he knew. Looking forward to more culinary adventures. Keep shining bright.
The answer to your first question - no. And the vanilla bean throw back made me choke on my tea.
That pastry cutter was a game-changer for breaking down avocado for guacamole and egg yolks for deviled eggs. I remember when my now-wife moved in and I found her pastry cutter.
I feel like Marco's cookbook was set up either with people who are pretty advanced home cooks or chefs in mind or assuming that no one would try the recipes.
I LOVE my pastry cutter. It's actually better than a food processor.
How am I here in under 10mins??? YOWZA!! LET'S GO FOR THE RIDE!!
The OG vanilla bean scene still makes me actually lol every time. It's the instant transition that gets me "vanilla bean seedsFUU"
I've watched it many times but the vanilla bean seeds thing makes me laugh so much, still. Your little face, the naivety and then shock. We have all done stooped things in the name of cooking. Love you, thank you â€
It might be kind of fun to see you cook out of some old versions of the Joy of Cooking.
In the Julie & Julia movie, there's a brief scene in which Frances Sternhagen, as JOC author Irma Rombauer laughs off the idea of having her recipes tested before publishing them, as way too costly and time-consuming. The commitment to thorough instructions and vetted ingredient prep is what made MTAOFC so useful.
The biggest mystery of these videos is how heâs not constantly burning his fingers off đ
Nothing is easy when it comes to Marco Pierreâs recipes it seems. No wonder this guy is such a legend.
So glad you discovered the Pastry Cutter!! It is the very best tool for making pie dough! I've been using one for many, many years. And the style of Pastry Cutter you have is the best one!
Haven't been this early since that thing in Guantanamo Bay.
Mr. Anti-Chef, if I recall correctly, the dough for this tart is a shortbread. So it didn't need water.
The ingredients are for a shortbread but the instructions are for pastry. Shortbread crusts are not rolled but pressed into the pan, yet the recipe says, quote:
"Roll out the pastry in a lightly floured surface to a size just large enough to fill the flan tin.
Using a greased flan tin[...], fold the dough into it.
Gently ease the dough into the corners of the tim, ensuring a good 1cm overhang "
@@greendraws5197 You can roll a shortbread crust. That's the purpose of setting it in the refrigerator. To set the butter back, then you let it unchill to become slightly more malleable and roll it for the use of a cutter or a mold to fit in the pan. Then you can push it into the corners. It literally says in the instructions.
Yikes. Someone doesn't know anything.
Jamie posted this week's offering. I'm happy.
MANY of books like this one are by chefs who not only work on these recipes for years, they have commercial appliances which cook really different from residential, they also have sous-chefs and other workers who ultimately end up doing a lot of the work for them once they get it the way they want with better food options straight from the market or butchers.
books created by restaurant chefs are designed a lot of times to make home chefs fail without taking into account the differences they are used to vs us. you aren't failing, these recipes are failing you, your instincts are helping you way more than you think now that you've been cakes and pastries more and gaining that knowledge and feel for each product your making.
you are spot on that the recipes don't have enough information from step 1 to done.
This video was dropped 6 minutes ago...i feel like a stalker! đ đ
Is it really 250 degrees Fahrenheit? That seems awfully low. Could that be why it took so long to bake?
Pastry cutter is old school and GREAT. I have one at least 60 years old that my mother used. Still works the best for pastry and biscuits.
I highly recommend Julia Child's Lemon Souffle Tart recipe. It's in Mastering the Art of French Cooking on page 645. It's light, fluffy, and super lemony. I've made it a few times and I love it.
MPW is becoming a favorite here and i'm all for itâ€â€â€â€
Love my pastry cutter. Keeps my hands off the dough so it remains cool & I don't overwork like with a food processor! Been wondering why you didn't use one. Come to find out you didn't have one. Hope it works for you. (Still watching.)
Love watching your videos as I fall asleep; not because of boredom but because they are so chill and soothing â€
Looks so good Jamie! Great job!
way to go Jamie! it really looks like MPW doesn't know how to write a cookbook for the average cook. you took what could have been a disaster and made it work. Great job!
I know itâs not your editing style, but I was expecting a smash cut of Moira saying âyou *fold* it *in* â at 11:25
Beautiful job, Jamie!
I love the flashback to Schitt's Creek! "*IT* says to fold it in!!1!!"
Great vid as always! We need to bring back Home-Ec (IYKYK). At 12 years of age I knew what to do with vanilla beans, make pies and desserts, various meals, kitchen hygiene etc. The basics to look after myself. Ok, as a latch key kid that means I made dinner. lol
I'm thinking Marco would bake in a convection oven.... lowers the cooking time significantly
That was my first thought. Marco is using a restaurant grade convection commercial oven.
Jamie, you came so far for the vanilla bean fiasco days. I remember watching that and saying ânooooâ back then. Look at you now. đđđ
I love lemon pies! they're my favoritist!
Boone Bake has a very good tutorial on the sweet pastry crust dough. The liquid is indeed all in the eggs. No water should be added. You add water to the savory pie/tart crust dough. The sweet dough contains icing sugar and eggs are used. You should not overwork pie/tart dough AFTER the liquid is added, but you can knead it a lot before the liquid is added. The video on Boone Bake is one of her oldest videos, but it's very informative.
Wow, that's a great tip. Knead away before the water, and very little afterward.
This recipe does not include Knorr stock pot đź
Beautiful tart. Congratulations Jaime!!!
Love your videos and love your vibe đđ
It would appear that this chef does not know how to write a recipe.
Thank you for pointing out the cookbook could have said "their" menu instead of "his" menu.
Sure it could have. But a lot of the time, whatever gender the author is is what pronoun they use throughout the recipe - and I'm fine with that. I've seen other books use "her" and "their". It's obviously implied that it means *everyone* and isn't just singling one group over another. Like how "mankind" obviously never just means "men".
Good grief, the perpetually offended are going to hyperventilate over a cook book.
Looks amazing!
Kudos to you Jamie! You have become quite the intuitive chef. Iâm so happy that you are trusting your hard-earned instincts and mastering the art of cooking.
I love that you always try to include female pronouns! Itâs not just men who cook.
No, but t6he inclusion is from DEI, which means evil fascism.
If you attempt to make it again and make a thinner pastry slide the tart bottom/insert directly under your pastry centring as best you can. Now gently âfoldâ the excess pastry back onto itself on top of the insert enough to be away from the edge of the insert just exposing it ever so slightly. Some cracks will appear, but thatâs mend able. Pick the ring up balance it on your wrist then pick the insert up. Slide the two together. This is a gentler method of transferring the pastry to the tart pan than trying to pick up the dough and drop it into the assembled pan. You can at this time make the walls of your tart thicker than the bottom because you have the pastry folded upon itself. Then trim off the excess. The excess dough and/or filling would be nice to have baked off in individual ramekins (chefs test portion or snacks for later).
your edits are getting even better! those lemons were flawless.
Honestly i am super impressed at how it turned out; not only because it shows the steady growth of your own skills and ability to try yout own solutions to when things get a bit confusing.
But also because this cookbook feels so hard to understand. Sometimes i had to pause the video a bit, because the way the book described the process made me feel quite lost and i honestly thought the recipe wasn't going to go well this time because of it.
But seriously, you did amazing and the final result is so pretty!
Well done Jamie!
I love how you have gone from knowing nothing about baking and cooking to being able to fix recipes. That is awesome! Sometimes it hurts to watch you struggle but you never give up. And even when you can't make it look pretty it still is good food. Makes me want to try some but im super picky and so i don't have a pallet for a lot of the fancy stuff.
Well done Jaimie!đđ»đđ»đđ»
I find it bit funny that your pastrypastry cutter is a new item and I have inherited my grandma's pastry cutter. My grandma didn't have many tools and definitely nothing electronic, but had one.