Kind of bullshit that this was created 3 years ago. Julia died long before that. Long before. This thing is at least 20 years old. Great to watch but quite misleading.
Wow they've really outdone themselves on this one.im hungry now.wow God bless you Julia R.I.P. GOD BLESS YOU JACQUE FOR BOTH OF THE LOVE OF FINE COOKING AND FRIENDSHIP BROUGHT YOU BOTH TOGETHER. Much LOVE💕👨🍳👩🍳
Yes. He get's a little high brow for the audience, and she pulls him back to make sure that the average person can pull it off. He started talking about some special baking pan for the pate, and she was like, "or you can use a bread pan." And you don't really need the fancy caul fat. "That's not really necessary."
Pate. I am planning to make a ground Italian sausage, grated apple, Finley diced onion, chopped, dried apricots soaked in either rum or Madeira wine, and pistachios. I plan to glaze the loaf with apricot. You don’t need any additional seasoning because the Italian sausage is already seasoned.
Love how these two interact how Julia always calls his "Jack". Jacques still refers to Julia in many of his new videos. I must say, however, that there are some dated, even dangerous aspects to this video. NO-one uses "saltpeter" as a cure anymore. In fact, in the US, it is illegal to use in its pure form. All charcuterie now uses premixed "curing salt:, which is mostly regular salt, with about 6% sodium nitrite and dyed pink to distinguish it from table salt. (...not to be confused with Himalayan pink salt, which is not a cure). Saltpeter is potassium nitrate. What Jacques and Julia refer to as "saltpeter" is sodium nitrate, which is more properly referred to as "Chile saltpeter". When properly cured, meats with added nitrites should actually have little nitrite remaining. Over time, most of the nitrite breaks down into harmless products, after having done its job of inhibiting botulism organisms and maintaining the red color of the meat. There is a yellow cure that still contains both nitrates & nitrites, but is only used for cured products intended to cure for longer periods of time, and/or be cooked...such as bacon. Over the long curing period, the nitrate breaks down into the less harmful nitrite.
There's little chemical difference between potassium nitrite and sodium nitrite. Both potassium and sodium are commonly found in food. The problem may be the nitrite. But they are both approved for use in food in the US. "21 CFR § 181.33 - Sodium nitrate and potassium nitrate. § 181.33 Sodium nitrate and potassium nitrate. Sodium nitrate and potassium nitrate are subject to prior sanctions issued by the U.S. Department of Agriculture for use as sources of nitrite, with or without sodium or potassium nitrite, in the production of cured red meat products and cured poultry products." www.law.cornell.edu/cfr/text/21/181.33 There is a link to "prior sanctions" which means: "Prior sanction means an explicit approval granted with respect to use of a substance in food prior to September 6, 1958, by the Food and Drug Administration or the United States Department of Agriculture pursuant to the Federal Food, Drug, and Cosmetic Act, the Poultry Products Inspection Act, or the Meat Inspection Act." As many people know, "saltpeter" was rumored to be added to food served by the US Army to recruits to suppress their sexual urges. (Nothing at all does that to young men.) A little googling will debunk this, but the rumor still goes around.
Kind of bullshit that this was created 3 years ago. Julia died long before that. Long before. This thing is at least 20 years old. Great to watch but quite misleading.
@@rheffner3 LOL
The man that created the channel is what that applies to.How about doing your homework before you fuss about noting you know about😂
Julia cracks me up. She spoke her mind and didn't care
Rumors has it they almost came to blows on one occasion during filming. I don't really believe that though.
Wow they've really outdone themselves on this one.im hungry now.wow God bless you Julia R.I.P.
GOD BLESS YOU JACQUE FOR BOTH OF THE LOVE OF FINE COOKING AND FRIENDSHIP BROUGHT YOU BOTH TOGETHER. Much LOVE💕👨🍳👩🍳
Julia reminds me of my late grandmother a lot, I love watching her videos. My grandma used to bake with real ingredients too.
Brilliant. So nice to see real chefs
Fantastic!! Jacques & Julia make a great team! I enjoy watching them cook together-a Classic!!😊
Yes. He get's a little high brow for the audience, and she pulls him back to make sure that the average person can pull it off. He started talking about some special baking pan for the pate, and she was like, "or you can use a bread pan." And you don't really need the fancy caul fat. "That's not really necessary."
I remember watching this every weekend on PBS. Such great legend cooks
How old are you!
@@valeria-militiamessalina5672 I’m 27
♥️ The best of the best forever!
Legends beautiful.We are blessed.
Pate. I am planning to make a ground Italian sausage, grated apple, Finley diced onion, chopped, dried apricots soaked in either rum or Madeira wine, and pistachios. I plan to glaze the loaf with apricot. You don’t need any additional seasoning because the Italian sausage is already seasoned.
How did it turn out?
Sounds good
Julia Child Met Jacques in 1961 and became instant Long term Friends.
First. Love this series. Thank you for posting.
Love how these two interact how Julia always calls his "Jack". Jacques still refers to Julia in many of his new videos. I must say, however, that there are some dated, even dangerous aspects to this video. NO-one uses "saltpeter" as a cure anymore. In fact, in the US, it is illegal to use in its pure form. All charcuterie now uses premixed "curing salt:, which is mostly regular salt, with about 6% sodium nitrite and dyed pink to distinguish it from table salt. (...not to be confused with Himalayan pink salt, which is not a cure). Saltpeter is potassium nitrate. What Jacques and Julia refer to as "saltpeter" is sodium nitrate, which is more properly referred to as "Chile saltpeter". When properly cured, meats with added nitrites should actually have little nitrite remaining. Over time, most of the nitrite breaks down into harmless products, after having done its job of inhibiting botulism organisms and maintaining the red color of the meat. There is a yellow cure that still contains both nitrates & nitrites, but is only used for cured products intended to cure for longer periods of time, and/or be cooked...such as bacon. Over the long curing period, the nitrate breaks down into the less harmful nitrite.
Wow, excellent comment. I’ve watched this for years and had no idea.
If you buy high quality salami from Italy, chances are the old saltpetre is used for the curing..
What’s wrong with natural color?
@@Mrrossj01 nothing really. It just looks prettier/tastier with the pink meat. :)
There's little chemical difference between potassium nitrite and sodium nitrite. Both potassium and sodium are commonly found in food. The problem may be the nitrite. But they are both approved for use in food in the US.
"21 CFR § 181.33 - Sodium nitrate and potassium nitrate. § 181.33 Sodium nitrate and potassium nitrate. Sodium nitrate and potassium nitrate are subject to prior sanctions issued by the U.S. Department of Agriculture for use as sources of nitrite, with or without sodium or potassium nitrite, in the production of cured red meat products and cured poultry products." www.law.cornell.edu/cfr/text/21/181.33
There is a link to "prior sanctions" which means: "Prior sanction means an explicit approval granted with respect to use of a substance in food prior to September 6, 1958, by the Food and Drug Administration or the United States Department of Agriculture pursuant to the Federal Food, Drug, and Cosmetic Act, the Poultry Products Inspection Act, or the Meat Inspection Act."
As many people know, "saltpeter" was rumored to be added to food served by the US Army to recruits to suppress their sexual urges. (Nothing at all does that to young men.) A little googling will debunk this, but the rumor still goes around.
If she chops, it’s “Julia-anned.”
Julia is such a sweet soul.
Wonderful 😊
Lol those are the most adult (meaning not perverse, just silly) limericks ive ever heard!
We don't have butchers anymore. Also, no more three to four day seasoning time. the meat will spoil. Maybe you got a walk in.
From one colon to another, cheers
Jacques is mixing the yeast with a knife tip! :0
how do I find a grocery store or restaurant near me that sells this?
Crushed chilli flakes and paprika help with colouring too, and more natural.
Caulk guns used to be expensive? 🥴 Having worked in food and medicine, anytjing “specialized” that’s the same as from the home center costs 100x more.
He put in Old Spice? Haha.
I’d eat the fuq outta that food.
Me too Blanket. Me too
3/8” inch.
Myles Daviis spice traiter
OMG today is all about NO nitrates...and he is suggesting to put saltpeter in the sausage.
He is still alive 87 so saltpeter must help😅
Much respect for Jacques but someone need to give him something besides his knife to mix with lol