“I’m very anxious for you to lose any fear of pastry.” Among the many reasons to love Julia Child is the sincerity of her goal: she really did want to help people not only become better cooks, but to feel better and happier in themselves *as* cooks:) It’s not just that she loved cooking, though of course she did-she wanted to help people.
Quiche is a blessing if you have chickens having a great egg laying season! Perfect to use up some of those leftover bits from a veggie tray from a party.
I only got to see “in julia’s kitchen” when i was a kid and, her being of an advanced age and me being so young i couldnt really connect with her. Now that i am older i absolutely love her.
Can someone help me figure out what granulated flour is? Is that like self-raising flour? She also calls it AP, but the AP flour I use doesn't look granulated.
As someone who’s been making quiches for years. I learnt so much.
I'm so happy I found this channel. I loved PBS growing up. This was before my time, but not by much.
Julia is just a pure genius of being able to demonstrate how ordinary items can be used to make the quiche shell.
“I’m very anxious for you to lose any fear of pastry.”
Among the many reasons to love Julia Child is the sincerity of her goal: she really did want to help people not only become better cooks, but to feel better and happier in themselves *as* cooks:) It’s not just that she loved cooking, though of course she did-she wanted to help people.
Quiche is a blessing if you have chickens having a great egg laying season! Perfect to use up some of those leftover bits from a veggie tray from a party.
I am intrigued by the ring mold quiche. I’m totally gonna make my next quiche that way.
I have that same mixer. It belonged to my grandma born 1892
Back when they made things to last! I still have my mothers 1970s mixer!
@@lady_bexy I still have my grandmother's 1952 mixer!
That mixer is from the 1930's but more likely early forties. The next generation was flat on the front.
"Law, then you clear your throat and N!" There will NEVER be another Julia!
Never be another "wet" anglophone speaking French again. lol
Have you seen todays so called chefs? Pfft. These people deep fry a shoe and think they’re an ultimate chef.
I love eggs. I've pretty much mastered them. My favorite is fritata
Looks delicious. Chef's quiche!
Priceless
Best mixer ever next to her KitchenAid!
I love her and how tall she was
Good idea, Cos, I've had it with ruddy blind baking lol. Even got a pie crust shield , 🙄 very sad.
Lmao i thought that last mould was a bed pan hahaha
Funny that she says everybody likes quiche. I almost decided not to watch this video because I don't like quiche. But it's Julia so I watch anyway.
Quiche me, you fool!!
🙂
My parents always joked about how she used so much butter. And they were right 😂
I only got to see “in julia’s kitchen” when i was a kid and, her being of an advanced age and me being so young i couldnt really connect with her. Now that i am older i absolutely love her.
how many kinds of Quiches can you make?
Did anyone else feel anxious when she was transferring the undercooked quiches to the serving plates?
❤️👌👌👌❤️
Can someone help me figure out what granulated flour is? Is that like self-raising flour? She also calls it AP, but the AP flour I use doesn't look granulated.
Look for Wondra flour. That's what she's talking about.
Wondra. It comes in a tall blue cardboard canister with a shaker top. I can’t find it anymore. It makes perfect gravy with no lumps.
Yep Wondra flour.
I didn't even know babies like custard.