Julia Child updates the old-fashioned methods, but keeps the old-fashioned taste. From that standard favorite, chocolate ice cream, to a refreshing change, grapefruit sherbet, to a fancy molded dessert, two basic formulas.
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About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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15 Comments
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The audio levels are far too low. Can you please fix them and re-upload this?
Looks yummy😊
Pamplemousse? Always wondered about that on certain flavours perrier bottles. Letting the grapefruit run amok. 😉 amok, amok, amok. Here come the palate cleansers.
Nearly unwatchable. The volume has to be so high to hear it that the ads will make your ears bleed.
the audio isn't the best in most all of these Julia Child shows
Julia Childs? 😮i thought you was dead someone said you cut ✂️ your thumb off & bleed to death! 😮i didnt know you was alive!! Wow… howdy doody Julia
Regarding the audio issues, I've noticed that this video has those sort of "firm" subtitles/captions that have been added by the channel admins, rather than auto-generated captions that rely on the audio. So switch them on and give a tip of the hat to the channel for providing those, because with bad audio it's actually quite a chore to get all of that aligned. I'm only two minutes into the video but I "spot-checked" about ten points throughout the timeline and it seems to be consistent. A hearty thanks to those who are working to preserve the work of Julia Child and her crew.
Turning on the captions and keeping the volume inaudibly low will help protect you from those loudness spikes when the ads hit, if you're still getting ads as I am. Otherwise your ears, neighbors, or sleeping kids will react negatively to those blaring ads.
I took a little "eye rest" break from what I was working on, and put this video on to play. I was dozing already by the time Ms. Child was blanching the pamplemousse peel, but when she turned on the blender at about 7:47 it completely disrupted my snooze — not from the noise, but because I could not escape the imagined smell of all that citrus in the air! Oh, the power of suggestion!
As for the flavor remaining after boiling, we have the benefit now of a few decades of people looking into this matter. Citrus pulp has sugar and acid, both of which are water soluble. But the unique flavors that differentiate the various citrus fruits is largely the work of the essential oils in the zest or outer skin of the fruit. These essential oils really are oils, so they're not water soluble. That means you can boil the zests until the cows come home and the essential oils will not have dissolved into the water. Meanwhile the bitter compounds in the white part of the skin are water soluble, so boiling steeps them away, and then down the sink they go
You never want to add sugar during this initial zest boiling process because sugar, like salt, can draw things out of those zest cells that are best left in until later. The time to simmer with sugar, if ever, is after the water-only process (followed by a drain and rinse, and some people say one or two more boilings).
The function of the essential oils in the flavor is fully evident if you've ever bought pre-segmented orange… segments… from the store. No artificial colors or preservatives. They're just the fruit, unaltered other than being peeled and separated. You taste one and there's the sweetness, the sourness, the slight saltiness, and some bitterness… but it almost doesn't taste like an orange at all. Just bland citrus. If citrus at all. Just sour fruit, John Doe.
When you peel and eat an orange with your own hands, the manipulation of the skin causes the essential oils to literally spray out. You can find videos of this on YouTube. The slightest bend of the skin causes the oils to spray everywhere, almost invisibly. And these essential oils carry the identity of the fruit. They're what differentiate orange from lime. These fragrances spray onto your hands as you peel the fruit, and then when you eat the segments, you're also inhaling the fragrance compounds from your own hands. That's the difference. And it might sound a little unsettling, but it's everything. That's where the flavor is. Get weird and lean into it. You're meant to taste the sweetness and the sourness from the fruit flesh in your mouth while also taking in the essential oils you've just spritzed on your hands, and your brain combines this information to define the comprehensive flavor of the orange. If you're not doing this, you're the weird one. Sorry, that was a bit extreme.
If you ever happen to have the privilege of being in a grocery store that has one of those fresh-squeezed orange juice machines in the produce section, treat yourself at least once. The squeezing expresses those essential oils, and the orange juice comes out superhumanly orangy. It doesn't last because it's not the nature of those flavorful oils to last. Which is why you can't get anything like it out of a bottle or a carton.
The best lemonade you've ever made involves peeling the lemons (with a peeler to get the outer layer only, not tearing by hand and getting the thicker pith), boiling the absolute tar out of the peels in a large volume of clean water (an hour would be nice if you've got it), rinsing the peels, and then boiling the peels again in a small amount of equal parts sugar and water until the bubbles threaten to climb out of the saucepan. The lemon-flavored sugar syrup is then added to the squeezed lemon juice.
This is incredibly complicated
I believe the Italian meringue method for no-crank ice cream is known as a pâte a bombe. I've made historical ice cream dishes this way and it's a fine texture and easy technique.
Julia, your SubZero refrigerator / freezer was the epitome of high style and performance! Just as were your Thermador cooking appliances!
Julia got blasted by a Midwestern viewer who griped about how it was so easy to buy good ice cream, it seems a waste of time doing all this, that Julia had become a relic, blah blah blah, and even griping about her hairdo! She quotes the letter with some amusement in the cookbook. What that viewer didn't realize was that many of us would do these just for the challenge, and besides, there's nothing quite like homemade ice cream! And where can you buy grapefruit sherbet anyway? And that viewer might be amazed today at how so many look to Julia and how iconic she is. No way she's a relic!
Add Ham With The Quiche