tag:blogger.com,1999:blog-7173052990851751381.post144857688035438194..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Orange Crème Anglaise – Not a Day Late, but 364 Days Early!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-7173052990851751381.post-63411066636586420442017-02-12T03:10:32.636-05:002017-02-12T03:10:32.636-05:00@Reyn Mito, may I suggest orange oil during the he...@Reyn Mito, may I suggest orange oil during the heating phase and adding the orange zest at the end so you don't lose it when you strain the creme anglaise? It will solve your worries about how much of the orange flavor is best demonstrated and still gives you the orange zest which will add a burst of flavor every time you chew the zest. Jacklyn Cornwellhttps://www.blogger.com/profile/07703031152094274587noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48990997154710912512017-02-12T03:06:47.682-05:002017-02-12T03:06:47.682-05:00Since you're not a fan of the chocolate souffl... Since you're not a fan of the chocolate souffle, why not share a chocolate mousse for Valentine's Day, Chef John? Chocolate mousse has all the things you like about chocolate desserts without the air bubbles. Enjoy with someone you love. Jacklyn Cornwellhttps://www.blogger.com/profile/07703031152094274587noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16562583691187146432014-11-19T00:56:33.357-05:002014-11-19T00:56:33.357-05:00Hi Chef, can I put in the orange zest during the s...Hi Chef, can I put in the orange zest during the slow heating phase? It seems it would give up more of its flavor as it is cooked. Bonus in being strained out with any egg bits for a truly smooth final product.<br />What do you think?Reyn Mitohttps://www.blogger.com/profile/14941377041379430181noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29376098725757289092013-11-27T17:13:35.883-05:002013-11-27T17:13:35.883-05:00I just started this, but used the whites instead o...I just started this, but used the whites instead of the yolks. Obviously its ruined. But what can I do with the creme/sugar/2 whites????? Woops.<br />Deenahttps://www.blogger.com/profile/05787017811628804086noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9035662004386651502013-03-02T21:48:34.496-05:002013-03-02T21:48:34.496-05:00I just finished having this for desert. I made th...I just finished having this for desert. I made this with the Creme Anglais sauce. It truly is a fantastic desert. A couple of thoughts though. When coating the ramekin with butter and sugar try and use a powdered sugar of a finer grained sugar. It is a bit course when eating the souffle. Also the creme anglais does not use all the egg white. Go ahead and whip that with the whites for the souffle and use the extra on the side of the souffle with the creme anglais for a very nice looking and tasty side effect. Overall Chef Jon is the best. Thanks for the great recipes. Anonymoushttps://www.blogger.com/profile/12888724218530788556noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37491613065657197892013-03-01T12:17:20.114-05:002013-03-01T12:17:20.114-05:00I made this a few days ago and it never made it to...I made this a few days ago and it never made it to the plate..I ATE IT ALL..IS THAT BAD? Anyway, is there a way to make this into a pudding..if not I am about to go through a lot of heavy cream. I and my cardiologist thank you.RidleyShttps://www.blogger.com/profile/01337122685306251405noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3416065580102879652013-02-27T00:37:59.009-05:002013-02-27T00:37:59.009-05:00Do you have to use a heavy bottomed pot? and what ...Do you have to use a heavy bottomed pot? and what can you use instead of the Grand Marnier? Thankszeniadahttps://www.blogger.com/profile/14472167518501753314noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76275458387433780162013-02-25T15:52:56.737-05:002013-02-25T15:52:56.737-05:00I've tried to make this twice before (using th...I've tried to make this twice before (using the "standard" methods) and both times - vanilla flavored scrambled eggs. Made this today using your method - success! So many of your recipes have made me look good - I feel like I owe you a fruit basket or something.Meghanhttps://www.blogger.com/profile/08185751556416379287noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49540478404826358552013-02-19T17:12:38.445-05:002013-02-19T17:12:38.445-05:00Yes, I will show the cake recipe! Yes, I will show the cake recipe! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48931333377898295252013-02-19T16:35:16.519-05:002013-02-19T16:35:16.519-05:00Ok, seriously, did you make that cake? If not, whe...Ok, seriously, did you make that cake? If not, where might one look for it? Because it looks crazy good.Jay M.https://www.blogger.com/profile/00611692069691897601noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47891223733445583662013-02-18T23:09:15.616-05:002013-02-18T23:09:15.616-05:00Chef John, There is a place in heaven for you. Y...Chef John, There is a place in heaven for you. You make it all look so easy. <br /><br />I would love to have your cookware in white. It appears it only comes in colors now:(Madonna/aka/Ms Lemon of Make Mine Lemonhttps://www.blogger.com/profile/15338353691254710276noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56439166325500399982013-02-18T12:20:36.544-05:002013-02-18T12:20:36.544-05:00Not sure, never tried without sugar!Not sure, never tried without sugar!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37764131641838191672013-02-18T11:46:58.367-05:002013-02-18T11:46:58.367-05:00Is the presence of real sugar a factor in the text...Is the presence of real sugar a factor in the texture of the final dish here or can one mess with replacing it with a combo of honey and stevia?philogaiahttps://www.blogger.com/profile/02570156509307983353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90582847354206327122013-02-17T09:42:05.267-05:002013-02-17T09:42:05.267-05:00Not only a day late, but a dollop short!Not only a day late, but a dollop short!bdwilcoxhttps://www.blogger.com/profile/03723935463347132039noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39204157492724217872013-02-16T17:06:59.350-05:002013-02-16T17:06:59.350-05:00I made souffle and sauce without the video and it ...I made souffle and sauce without the video and it came out fabulous. The sauce i made on my induction top and it was a blast so easy and relatively easy. Also taught me that butter sauces cook better on a low heat.Monicahttps://www.blogger.com/profile/05077645270052587033noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27938173301405795572013-02-16T10:02:29.829-05:002013-02-16T10:02:29.829-05:00I'm doing this and the soufflé for a belated V...I'm doing this and the soufflé for a belated Valentine's dinner with my wife. The timing couldn't be better for me. <br /><br />Thanks Chef!Norm Goingshttps://www.blogger.com/profile/08386464684073827337noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65171677745769001302013-02-16T03:45:18.299-05:002013-02-16T03:45:18.299-05:00Chef John,
Whenever I'm having a crappy day o...Chef John,<br /><br />Whenever I'm having a crappy day or I am just plain stressed out, I come on here and I watch you cook. You take my stress away! Keep up the good work, man!<br /><br />-MarcAnonymoushttps://www.blogger.com/profile/08333950173337016583noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49461744675609069742013-02-15T20:25:59.268-05:002013-02-15T20:25:59.268-05:00OMG!! This looks GREAT! Also MUST have your chocol...OMG!! This looks GREAT! Also MUST have your chocolate cake recipe!!! It looks maybe even a little better than mine!!!!<br /><br />Gimme, gimme, gimme!!!Anonymoushttps://www.blogger.com/profile/18075381146993678778noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-183111080890350152013-02-15T19:45:19.833-05:002013-02-15T19:45:19.833-05:00I made this yesterday, without the video, to go wi...I made this yesterday, without the video, to go with the Grand Marnier soufflés. And I just want to say that I did ok without help, but what makes Chef John great is the information he provides about technique. I made the sauce successfully, but the video explains about temperature, timing, and signs of doneness. It would have been much easier with his help.ChristineDuxhttps://www.blogger.com/profile/07409180328479283716noreply@blogger.com