This series and the accompanying book was really Julia Child's magnum opus. Everything is concise and updated. The recipes are generalized to allow for improvisation and personalization by the cook. I've made several of the recipes, and they worked absolutely beautifully.
Julia's genius is teaching technique. She shows us how learning the proper technique opens up a whole variety of cooking any kind of meat. She also relieves a lot of my anxiety. Thanks Julia.
Love Julia's unpretentious way of talking and describing what she's cooking. Thank you for sharing her talents 🙂 P.S. So much for that "degreasing pitcher". It leaks down its spout onto the stove! LOL. I haven't seen one that would actually work. Ever!
That trick she did at around the 6 minute mark is a good one. lightly coating the meat in flour. It also works well for cooking thick sliced French fries, or potato wedges. If you don't do it that way, they get a little soggy, and limp.
I like this video, just like the vegetable one because she is having a bit more fun here and being natural! aka she is not being hyper modern and displaying an over concern with fat and caloric intake and removing everything from her food dishes🙄. You lose a lot of the flavor and character from the dishes and foods when you remove so much stuff so it just doesn't make sense and it is not fine cooking or eating! This was actually exciting and educational, I learned so much!
Look at this marbling of the pork then and now look at pork at Costco or the supermarket - no marbling. Sad how they bred the fat out. You can buy heritage pork from some butchers, if one is nearby.
At that time, you could get it from your local butcher and know that it was safe because it wasn't parts of more than one cow. Today, your typical factory ground meat likely comes from 5 or more cows, feces probably touched the carcass, etc. It is not as safe.
I heard another tactic to get all the grease out of you stock, or sauce is to take pieces of light bread, or loaf bread, and lay those in your stock for a few seconds, and they bread will absorb all the grease, or fat.
I Believe I may have experience D a moxymoron:. The so-called Cherubim and Seraphim (& others who need no invitation) listened to and watched two polar opposite connections!
Julia was not a fan of other types of spices, like Szechwan pepper because she never cooked Asian dishes, or at least she thought she didn't, as black pepper, her go-to, has its roots in South Asia on the coasts of Malabar.
Don't cook EXACTLY like Julia does, she dredges that raw meat in a bowl with about 4 cups of flour in it. So she used about a tablespoon of flour in total, and contaminated the entire bowl of flour she was using.
Nope they need far more than a minute for me. Meat didn’t have a chance to even heat through. Give it several minutes per side rotate then turn for the other side. Pink in middle but done.
"A lot of people overcook pork, which is a shame. Pork is done at an internal temperature of 140 degrees; this is well over that." Or, to put it another way...overcooked? I love Julia, I respect Julia, but if you cook your pork chops until they look like that when you cut into them, that poor pig died in vain.
I'm not sure if this was the case in 1985, but trichinosis used to be a concern with pork, so people cooked it well done to kill off the disease. That tendency carried on longer than it needed to out of concern. Nowadays, trichinosis isn't an issue, so pork can be cooked pink
@@kamehamehey22615 If I were to bet, I'd guess it was more cultural memory than anything. I remember Alton Brown talking about just how long it had been since there had been a trichinosis outbreak linked to eating pork (WAY before the 80s), but even though it would have been perfectly safe to eat it pink by 1985, people like Julia (and my grandmother, who was a few years younger) probably grew up hearing from THEIR mothers and grandmothers that pork wasn't safe until you turned it into shoe leather.
This series and the accompanying book was really Julia Child's magnum opus. Everything is concise and updated. The recipes are generalized to allow for improvisation and personalization by the cook.
I've made several of the recipes, and they worked absolutely beautifully.
I have many cookbooks, including the Betty Crocker Cookbook and the Joy of Cooking, but the Way to Cook is my greatest treasure.
This compilation of Julia Child's work is a huge contribution to those who discover the video.
Julia's genius is teaching technique. She shows us how learning the proper technique opens up a whole variety of cooking any kind of meat. She also relieves a lot of my anxiety. Thanks Julia.
😂😅😂😮
What’s not to love? What a beautiful legacy Mrs. Julia left for us ❤️
She's the best. Reminds me of what my mom cooked throughout my life. Thanks for this. Peace.
I agree she is the best cook, love everything she does
Got to stop watching these at night. .. my belly groaning..
I really appreciate these videos. As someone who is fairly new to cooking, I have enjoyed learning from Julia. All of her recipes come out delicious.
Love Julia's unpretentious way of talking and describing what she's cooking. Thank you for sharing her talents 🙂
P.S.
So much for that "degreasing pitcher". It leaks down its spout onto the stove! LOL.
I haven't seen one that would actually work. Ever!
“There’s that funny looking herb bouquet. It looks like a dead mouse.” 🤣
I love the way the rack is secured in the oven, don't see that anymore these days.
J'adore Julia. Incredible lady.
Thank you whomever you are for sharing these excellent videos/ films of the wonderful Julia Child! So appreciated!
I have this on a vhs tape ... found at a local goodwill store.
🙏
Cool find, I would have bought it too, even if just to own a cool piece of culinary media history.
Never thought I'd live to see Julia "slinging hash"!!!!
That burger looked fantastic!
Dry white vermouth-she loved that shit. Thank you for sharing this.
The queen of cooking ❤❤❤❤❤❤❤❤❤❤
The vermouth is Noilly Prat Extra Dry. The Madeira is Cossart Gordon. The booze is just as important as the meat and veg.
That herb bouquet looks like a dead mouse 😆
That trick she did at around the 6 minute mark is a good one. lightly coating the meat in flour. It also works well for cooking thick sliced French fries, or potato wedges. If you don't do it that way, they get a little soggy, and limp.
I like this video, just like the vegetable one because she is having a bit more fun here and being natural! aka she is not being hyper modern and displaying an over concern with fat and caloric intake and removing everything from her food dishes🙄. You lose a lot of the flavor and character from the dishes and foods when you remove so much stuff so it just doesn't make sense and it is not fine cooking or eating! This was actually exciting and educational, I learned so much!
I found myself being most interested in the ham steak recipe, for some reason. I'm not sure why.
Retro recipes are intriguing.
I’ve made it. Delicious.
❤❤❤❤❤
Look at this marbling of the pork then and now look at pork at Costco or the supermarket - no marbling.
Sad how they bred the fat out. You can buy heritage pork from some butchers, if one is nearby.
We get our meat from a local farm... plenty of marbling and cost is much cheaper than supermarkets
213 that was 🙏😇🌍✌️✝️☮️🤲🙌🌎🦋💐🎼💕💖🕊️
Whoa how did you get these? I haven't seen them in years!
Did she just taste raw meat?
Pretty safe with hamburger...even though, ewww lol
She had a few drinks before taping. 😂🤣👏👏
At that time, you could get it from your local butcher and know that it was safe because it wasn't parts of more than one cow. Today, your typical factory ground meat likely comes from 5 or more cows, feces probably touched the carcass, etc. It is not as safe.
Beef tartar is actually delicious (good quality beef). Had it for the 1st time a few years ago and was pleasantly surprised.
yea
It's been done for thousands of years and humanity has survived
I heard another tactic to get all the grease out of you stock, or sauce is to take pieces of light bread, or loaf bread, and lay those in your stock for a few seconds, and they bread will absorb all the grease, or fat.
No sound!
What booklet are they talking/writing about? (What book are these recepies in?)
The booklet came with the VHS set. The set's called The Way To Cook and is still available on DVD with the booklet
I Believe I may have experience D a moxymoron:. The so-called Cherubim and Seraphim (& others who need no invitation) listened to and watched two polar opposite connections!
I just realized she was stuck using an electric stove. No gas line .
She liked using electric on the shows that were shot in a studio, she used gas at her home kitchen, shown in Dinner at Julia's.
I'm not getting any sound from this.
you didnt read the notes
I have one response to all of these Thermometer!
GOD I HOPE pH sh_t I forgot
Julia was not a fan of other types of spices, like Szechwan pepper because she never cooked Asian dishes, or at least she thought she didn't, as black pepper, her go-to, has its roots in South Asia on the coasts of Malabar.
So if you can't hear her what's the point
Watch more than the first minute. You can hear her perfectly once she starts talking.
No sound for the first 1.5 minutes.
did you read the notes?
Where is the sound?
It's only muted during the intro. Sound kicks in at the first recipe.
Everything was wonderfully Julia. Except that ham slab with peas, which was really awful. Long live Julia Child.
Creamed ham…yikes lol
Now days I have to soak them in water to pull the salt out. I prefer to season and throw them on a hot grill. Surprisingly good this way!
712
I am very sorry cannot hear her and it is not on my receiver thank you I'm sure I would have enjoyed it thank you
What?
you didnt read the notes
Don't cook EXACTLY like Julia does, she dredges that raw meat in a bowl with about 4 cups of flour in it. So she used about a tablespoon of flour in total, and contaminated the entire bowl of flour she was using.
WjaT the Hell
Nope they need far more than a minute for me. Meat didn’t have a chance to even heat through. Give it several minutes per side rotate then turn for the other side. Pink in middle but done.
She was a highly trained chef, she knew what she was doing.
Take these down if you're not going to provide full audio. This isn't about you trying to make a quick buck off material you don't own.
That's what the captions are for.
"A lot of people overcook pork, which is a shame. Pork is done at an internal temperature of 140 degrees; this is well over that."
Or, to put it another way...overcooked? I love Julia, I respect Julia, but if you cook your pork chops until they look like that when you cut into them, that poor pig died in vain.
very true
The cooking time on that recipe is absurd - 20 minutes for a piece of meat that cooks in 8
I'm not sure if this was the case in 1985, but trichinosis used to be a concern with pork, so people cooked it well done to kill off the disease. That tendency carried on longer than it needed to out of concern. Nowadays, trichinosis isn't an issue, so pork can be cooked pink
@@kamehamehey22615 If I were to bet, I'd guess it was more cultural memory than anything. I remember Alton Brown talking about just how long it had been since there had been a trichinosis outbreak linked to eating pork (WAY before the 80s), but even though it would have been perfectly safe to eat it pink by 1985, people like Julia (and my grandmother, who was a few years younger) probably grew up hearing from THEIR mothers and grandmothers that pork wasn't safe until you turned it into shoe leather.
Tasting raw ground beef? Yuck!!
These hamburgers are really not ordinary American burgers. These are more like Salisbury steak....yuk
She would be perfect if she'd cook the meat a little longer. Sorry, but meat tastes better the longer it's cooked.
What are you talking about? The longer the meat's cooked it is almost always dried out and tasteless!
@@jlusk999 More proof that the modern American's tastebuds are braindead XD