Julia child the way to cook fish and eggs

[@besmajubran5244]

Thank you for uploading one of my favorite videos of Julia Child ! She is so adorable and fun to watch! Please keep it coming:)

[@haroldmacmillan6040]

More to come!

[@barbarasturtevant8327]

Our Beloved Julia Child is an Absolute blessing to be able to join her in her kitchen then & now!
I remember the 1rst time I watch her show when I was a child. I'm 60 yrs of age. Many thanks to her Amazing Recipes & her beautiful personality 😍 ❤️ 💕

[@jorgedelavega3847]

Que hermosa 💖 sra mss Julia Child que me recuerda a la maravillosa sra doña Petrona C de Gandolfo y que comenzó en los 60 en TV. Gracias 🙂 por todo miss Julia 💕 💖 Child. Veo todo sus videos que me llegan.

[@bluekatgal7300]

Miss her forever. Best and clear direction. Makes it all look easy but years of practice. She taught me to cook with a little more precision. My mom and grandmother were wonderful cooks but watching Julia helped refine my cooking.

[@LinkRocks]

It floors me that she started cooking later in life. She was such a natural at it and made learning it accessible to so many of us. She lived a wonderful life and left a legacy behind that will last forever.

[@randylahey1232]

Shes the best cooking show who's ever lived I love her

[@user-bg4xm6zl1m]

Love her and miss her much.❤❤❤❤💛💛💛 So warm

[@CarolineWolterHall]

I love how Julia is absolutely comprehensive, not glossing over any detail, so even a novice cook can duplicate these marvellous, mouth-watering recipes.
Julia was unique; truly no one like her. Mmm 😋

[@rabbitcreative]

> mouth-watering
>> mouth-watering animal abuse

[@CarolineWolterHall]

@@rabbitcreative Are you emotionally all right or do you need me to call 911 for you??

[@rabbitcreative]

@@CarolineWolterHall Are you vegan?

[@CarolineWolterHall]

@@rabbitcreative If you don’t like dark places, turn the light on before you go into a room.
If you don’t like crooks, stay out of back alleys.
If you’ve decided you don’t want to eat meat, then don’t troll on Julia Child.
You’re just looking for a fight and looking to have a confrontation with someone.
You need to respect the differences among people. What you like, isn’t always what someone else likes.
If you don’t learn this simple lesson, you’re going to have a lot of anguish in your life and end up being a very unhappy person. Internal upset leads to physical manifestations of illnesses.
Stop looking for pain and try to improve _yourself!_

[@rabbitcreative]

@@CarolineWolterHall I take it you're not vegan. So you pay people to abuse animals on your behalf. It's safe to admit that truth in 2022. You're in the majority. Own it.

[@2251230]

i not only come here for the recipes but also the amazing theme music at the beginning..oh my classics

[@spye007]

I cannot believe that she creates such masterpieces on an electric cooktop. I have a gorgeous gas cooktop, but I cannot match her skills She was truly one of a kind. I think we tend to forget that she was a woman and not French. The time and the place makes her truly a trail blazer.

[@garystrankman3841]

Better appreciate that gas stove the government is coming for it !!!😄

[@xXLunatikxXlul]

@@garystrankman3841 true!

[@cherylb2008]

This woman was one of a kind, a treasure

[@shteebo]

I don't even cook but wound up watching the whole thing. It's a pleasure to observe a relaxed articulate master sharing what they know and love. I like that they left in the spot where she mishandled the pot and plate while draining. It's a reminder that much of what she's doing is time-sensitive and must be done in one take. You had mad skills, ma'am. RIP

[@shelleyharris165]

Thank you for sharing these wonderful videos. I so love and adore her. So special 😇✝️☮️🌍👣🙌😊💪🕊️😎🌎🤲🎼🙏

[@haroldmacmillan6040]

Glad you like them

[@haroldmacmillan6040]

Please subscribe 🙂

[@kevinsinger2]

Opening BGM to about 1:50 is "Royal Family" by Douglas Wood if anybody was wondering.

[@Nunofurdambiznez]

She ALWAYS makes everything she cooks look so D*MN easy!!! I want to make an omelette right now!

[@LinkRocks]

It is easy once you get comfortable in the kitchen. A lot of people are intimidated by cooking but most of it is about making your equipment work for you and using the proper techniques. You'd be surprised what you can cook just by learning the basics. If you're gonna learn Julia is great teacher.

[@shawnhampton8503]

I wish I had bought some of those steel egg poachers when I saw them at Williams Sonoma about 20 years ago. Can't really find them any more. The trout recipe with the Beurre Blanc sauce just makes me hungry every time I watch it.

[@1953childstar]

Have you tried eBay ???

[@erinnola-raised6543]

I chose the Rosle egg poachers & so pleased with them

[@karenshort3880]

I order my from Amazon and they have a silicon base

[@bigjedimullet]

Thanks for sharing this, I really needed those quiche tips!

[@redmoneylady2213]

Got to love Julia. Right?

[@brandonjohnson9876]

“Here’s a big beautiful pacific red snapper. I just thought I’d show it to you because I had it lying around the house.”
I too just keep an entire red snapper lying around my house 😮

[@carolharris2357]

It's probably from neighbors who gave them to her because they didn't know how to cook them.

[@erinnola-raised6543]

Golden sense of humor, Adore we can watch these now

[@mayonnaiseeee]

She's a true master and legend. That souffle looked amazing. RIP Julia Child.

[@oliviaedralin1436]

Love all these recipes!!

[@RemoWilliams1227]

Thank you for uploading this.

[@suebroughton498]

I love a hands on cook, rubbing the oil on that beautiful fish what a treat to watch ❤

[@jamessims9475]

i lost it when she poached the first egg 😂😂

[@Fairland3]

I was curious how much butter Julia Childs used in a week. She used 750 pounds in a week on her first season! 😮

[@FigaroHey]

Watching this takes me back to how my mother used to cook. Almost makes me wish I weren't vegan, though I know it's better for my health.

[@videox222ify]

thank you for posting

[@greenhornet5186]

Excellent.

[@apl175]

For those that can't get enough of the theme music to this series: th-cam.com/video/nMGQ-AE_3k8/w-d-xo.html

[@goldilox369]

Adds lots more butter: Those are for people who have to gain weight...like me!
I feel ya, Julia. You are a smart-a**. We're cool. 😉

[@franklinstephen3268]

Hello how are you doing?

[@pianaoki]

Julia Child is to butter as Jamie Oliver is to olive oil

[@goldilox369]

Aaaaaand French dry vermouth!

[@HachikoThePoochInugami]

Marco Pierre White adds more butter and olive oil and Knorr stock pot...

[@bluebonnetjasmine969]

Don't care for the heads to be left on. But love the videos. Thank you.

[@faqueen927]

Please add other parts too

[@haroldmacmillan6040]

Ok

[@goldilox369]

She always uses Swiss cheese for things... Even on the eggplant pizzas. Does she just prefer that, or was mozzarella or parmesan not the "thing" back then? I find regular Swiss a bit bland and difficult to melt unless it's baby Swiss. It gets greasy, rubbery and chewy.

[@2251230]

I thought so too as why is that... then i remember julia child is well known for French classics where swiss cheese is quite adopted to french cuisine, despite it being originated from Switzerland. On the other hand, mozzarella and parmesan are primarily made and used in Italian cuisine.

[@Nunofurdambiznez]

It's what the French cooks and chefs used the most of back in the day...

[@LinkRocks]

She also used white pepper a lot because that's what she preferred, despite the objections of her friend Jacques Pepin. lol I love their back and forths about things like that when they cooked together.

[@colingrubbs2916]

15:15 Oh dear careful there

[@goldilox369]

Also... Definitely not tripe. LoL 😂

[@jman3254]

She put paprika in the souffle for flavoring, as she said. Well...... I have never tasted that spice on anything that I occasionally use it for----- mac and cheese, deviled eggs, and a few others. Maybe it has to be cooked in something for the flavor to come out, rather than just sprinkled in a dish raw, after the dish is finished cooking, like I do with mac and cheese or deviled eggs, etc. Feel free to comment with any thoughts.

[@cheyenne7982]

If you live in the US, you need to find Hungarian paprika, potentially order from a spice service online.

[@MegaWilmington]

Makes todays chefs look a bit silly,

[@berniemadoff9688]

The lobster segment was low key horrifying at 23:00

[@jusssayin480]

Would you rather eat the lobster raw?

[@lamoinette23]

thakfully i missed it

[@Nunofurdambiznez]

oh CRIPES another California soyboy on these videos.. just SHUDDUP already!

[@Mrrossj01]

Has anyone ever used clarified butter for Hollandaise?

[@carolharris2357]

Behind the trout eyeballs is tender meat, and any fish with meat in the cheeks.

[@camerong5513]

you don't need all those bags of ice to keep fish fresh. Just keep in freezer, then remove 20 minutes before cooking, and place, bagged/wrapped, into a bowl of tap water

[@NoraGermain]

Post more :)

[@haroldmacmillan6040]

Ok

[@TrillianaEM]

Oh my - cooking a live lobster like that, a slow, probably painful killing - I guess this would cause today at least a huge shit storm. BTW, in France they were not killed by steaming, they were cut lenghtwise with one sharp cut in the middle. AFAIK nowadays they must be totally submerged in boiling water (according to the law), presumably a quick death.

[@lamoinette23]

in the UK lobsters 🦞 have been given sentient status. i have eaten them in the past but never will again.

[@camerong5513]

great but i gotta say - poaching salmon is a great way to ruin it

[@lamoinette23]

it didn't look particularly appetizing

[@deborahhenderson149]

I love fish but unfortunately I detest butter and it is used a lot in Julias dishes.

[@michaelpryor78]

I personally don't really care for seafood cooked in butter/with butter sauces. Would much rather have an olive oil base, as the combination of fish and animal products doesn't really jive for me. Can certainly appreciate this though. It would be a good thing for a kid/young adult moving out on their own for the first time to see.

[@twinkletoes4518]

It's jibe, not *jive.
See third meaning.
jibe
jīb
intransitive verb
1. To shift a fore-and-aft sail from one side of a vessel to the other while sailing before the wind so as to sail on the opposite tack.
2. To cause (a sail) to jibe.
3. To be in accord; agree.
The American Heritage® Dictionary of the English Language, 5th Edition.

[@soozshooz]

Funny that she chooses to say Fill- ets instead of Fill-lay which is a French word.

[@aphrabenn3233]

Using the same water for scolding the egg in its shell then for poaching it, is highly unhygienic!

[@alexciocca4451]

Don’t like fish and eggs not a good marriage unless it’s sturgeon

[@oliviamartini9700]

I disagree with the tomally - bowel contents should be discarded!

[@LivingWithLanss]

This food looks disgusting 😭😭😭

[@haroldmacmillan6040]

Where’s your James beard award? 😂

[@haroldmacmillan6040]

Bro probably doesn’t even know what that is 🤣