Broccoli And Cauliflower | The French Chef Season 2 | Julia Child
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- เผยแพร่เมื่อ 22 ก.ย. 2022
- Lest we forget broccoli and cauliflower, Julia Child takes a fresh look at this talented twosome of the cabbage family.
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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Julia was always so excited to share her knowledge. Those small, shy smiles and her earnest desire to educate home cooks made her absolutely endearing. That, with her competence and expertise made her an invaluable treasure.
I love hearing her talk about food. She had a real respect and love for good ingredients.
She is so wonderful. I never want to miss a single word .
She has all the right recipes. Whenever I watch her, I feel like everyone else paraphrases her. Everyone took ideas from Julia.
What a delightful person and chef.
Her spinach recipe is to die for!!!!
Seasoned cauliflower with hollandaise sauce and parsley, is the sublimation of The French Chef... Thank you Julia Child.🤍✨🙏🏼
We miss you Julia.
God do we ever
Wonderful side dishes. I am going to prepare Julia's cauliflower recipe tomorrow to go along with my moroccan chicken. Thank you for sharing these timeless treasures.
I don’t cook but I love listening to her talk and explain it’s comforting ❤❤❤❤
It's always a pleasure to watch Julia 🙂
She seems like she was a very nice person and actually gave me a few ideas:-)
My favourite vegetables 🥦 and cauliflower.
Edible bouquet ❤️
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Ah, the beauty of cooking... you can take what you like and leave what you don't. Some unnecessary criticism in the comments here👇
Completely agree about the senseless criticisms. She is preparing food in the classic french manner. It is an art.
Wonderful video, glad you also use the pealed stems. I steam my broccoli, it takes the same amount of cooking time but the steam doesn’t leach any, or as much nutrients from the broccoli. Steaming also uses much less energy than boiling a quart or so of water…
I steam just the florets. I like the peeled stems (yummy) but they need about 9 or 10 minutes of boiling.
🤣 She got away with using profanity on TV!!!!
16:53 "Sauce Bâtarde" translates to "Bastard Sauce"
Reminds me of when Captain Picard said "Merde"
grow up
@@Marcel_Audubon Lighten up
This is a question for any Gen X viewers: did people in the past really used to push eggs through strainers to make dinner? Or was Julia child even back then a little bit outside the norm?
A pleasure🙏. However, nowadays brokkoli and cauliflower both are so tender, that they really need only about 5 minutes even without peeling (yes, I'd rather spare the time for peeling 😉😊)
What is "granular flour" nowadays?
Same question
It's flour specially milled to dissolve easily without clumping - for thickening sauces, etc. Here in Canada it's usually called Blending Flour. You can just use regular flour and just be diligent about ensure it doesn't clump.
It is called Wondra.
Apparently it’s called instant flour by some. In the UK, if people need a low protein flour for thickening sauces, they would use a French (type 45) or Italian patisserie flour, or just use corn starch or potato starch type flours. Some stores stock something called sauce flour, but I’ve never seen this myself.
$72.99/mo for TH-cam ?
I wish these videos were in color. Dark gray broccoli just doesn't appeal. 😊
French Chef didn't transmit in color until she came back for round two in 1970.
Before they invented steaming apparently :)
I find that when you boil broccoli it cooks more evenly. You just have to remove it while it's bright green and tender. Don't wait until it's overcooked.
With utter respect.. I do think she makes cooking veg..more complicated than needs be . A steamer ...💡 Sauce ...well...we can all live without that egg yolk... it's not a deal breaker. None the less .. absolute respect 🙏🙏🙏
It’s French cooking. It’s fancier than it needs to be for most meals, but it’s worth the effort.
I didn't see a single thing that was complicated. Cooked vegetables with a couple simple sauces.
If you think a steamer and sauce is excessive, why are you even watching a cooking show? You think for a recipe she's just going to throw everything into a pot of water for a few minutes, plate it and that's it? Who needs a cooking show for that?
Egg yolks are a good healthy source of protein. They were given a bad rap and the nutritional experts have reversed their opinions on egg yolks lately.
@@brt5273 that's totally funny 😊
Nothing gaggier than overcooked cauliflower. What's with this "riced" mashed cooked to death cauliflower stuff I see in the frozen food dept? Yuck. IMO cauliflower tastes best raw. My teeth fell out and I got dentures so raw c'flower is off the menu and so I now boil it about 7 or 8 minutes and slather it with butter. Yum!
I am amazed of how much time she needed just for broccoli, cauliflower and a sauce. And the useless step of reporting the cauliflower back in it's original state just to put it on a plate so it won't even hold its shape (which was clear)... Didn't get it.
Her videos are really entertaining because of all these useless steps.
I don't say that she cooks bad. No no. I even kept the sauce recipe here. But all these steps!!!!
Ridiculous way she dished up that cauliflower. Such a waste of time
I dont think it worked so well either. One good I will say of it is it did seem to disperse the sauce to where all the cauliflower was covered and not just the top pieces.
She did mention it was a "French trick", which one assumes means she learned it when she trained at the cordon bleu in Paris. No doubt a difficult thing to do LIVE with no retakes under a time restraint. I''m sure when done at the proper pace it would turn out as intended.
Then please feel free to do something else the next time you prepare cauliflower on your internationally renowned cooking program.