I love that they are not wearing rubber gloves. Humans cooked food gloveless from 30,000 BC until circa 2010 when someone decided that gloves were required to prepare a bowl of cereal.
My mom and i watched Julia slather her chicken with butter once and we started doing the same for all poultry, especially our Thanksgiving turkey. Herbed butter under and on top of the skin.
Learning that Julia Child was OK with being generous with butter kind of gave me the green light for my butter addiction. Bumper sticker . . . . LIFE IS SHORT EAT MORE BUTTER 😄
I love how these two masters of their craft show how slightly different methods produce wonderful results. I love the companion cookbook that accompanies the series and trying both Julia's and Jacques methods. Julia is much more classically French (her training in the 1950s...only white pepper in white sauces, black pepper in brown sauces) while Jacques is less restricted (he hates white pepper in any sauce).
Julia: I've washed this chicken with hot water. Jacques (wincing): I don't wash my chicken. Julia: I think in France, they're not as worried about things as we are. Jacques: Well, I live in Connecticut -- pretty far from France! [...] It's going to go in a 400-450° oven for an hour or so, and at that point, if the bacteria are still living, they _deserve_ to live!
@@ColocasiaCorm Fair point. I do the same to geese and ducks. I suppose pouring from a kettle, there's less splashing than from a tap, so safer there on that front too.
I wish more cooking channels on TH-cam would take a page from shows like this. I can't stand all the frenetic editing like they're trying to keep childrens' attention. That's not even how to keep kids' attention, Sesame Street learned that in their preliminary episodes. The important thing is to make it easy to follow and learn from, and I think the ridiculous editing just gets in the way of that and creates a kind of sensory overload. If you like this, I also recommend Jean-Pierre, he's fun too.
I agree. Sometimes depending on the channel, I'm obliged to put it on mute and activate the sub titles, as I can't deal with the in your face cacophony but the recipes themselves are often worth watching. May be I'm just getting older : )
Julia Child was my mentor. Many, many years ago I used to watch The French Chef on my PBS station in Boston. She taught me to try cooking dishes whether it worked or not. The only way to learn well. Thank you. Jacques Pepin is a joy to watch. He gives me great ideas to improve my cooking.
(RIP) TO THE LATE JULIA CHILD, SHE WAS A TRUE FOOD TV PIONEER ALBEIT SOMEWHAT MESSY, BUT NO MATTER. CHEF JACQUES PEPIN RECENTLY RETIRED FROM TV COOKING SHOWS & HIS LAST TV COOKING SERIES WAS JACQUES PEPIN: HEART & SOUL ON PBS ALSO AVAILABLE IN BOOK FORM & ON DVD.
Julia was as near to being a saint in my grandparents' home as any layperson could possibly have been. They ADORED her. Back in the 60s they were very upwardly mobile (it was possible back then!) and Julia was able to present haute cuisine in a quirky, sometimes messy, relatable way. She was a true standalone!
Times have changed. If Julia struggled this sweet gentleman of a man helped her in the most subtle way. Now if someone struggles they'll cancel you or burn you as a witch.
I agree that Jacques was a gentleman with her. But chivalry is not dead! Did you see Liza Minelli and Lady Gaga at the Oscars last year? It was a wonderful moment in the same spirit.
what i get from this is not super perfection and indoctrination, but recipe engineers driven by the spirit of good taste and practicality with plenty of experience
I love these two! I just learned two things; I have a rack like Julia used (I love it), she is right about using a deeper pan keeping the heat from crisping the skin, I will now use a jelly roll pan instead. And with Jacques putting the chicken in a lg measure cup to keep it from rolling around while seasoning under the skin; I had both problems when I roasted a chicken 3 days ago lol. Now I know! This video reminds me of a lot of my Saturdays in the mid to late 90s when I'd watch PBS starting with Rick Steve's travel show, then onto several cooking shows; Julia & Jacques together or in separate shows each, and a few other cooking shows. Antiques Roadshow, This Old House, The New Yankee Workshop. I'd take a dinner break, then end the evening with several British comedy shows. Aahhh those were the days! And Back then it seemed like 3 or 4x a year they'd have donation telethon breaks in between shows, then in around 2004 or 2005 they started doing telethons most every Saturday that lasted longer, I quit watching then.
You have described MY eighties Saturday PBS binge. Except back then I watched from bed in my pjs with a big hang over. Channel 28 here in So. Cal. What fun that was! Thank you for sharing your memories. 😊
Same here. I used to watch this show every weekend when I was little. I just loved watching them cook. The thing is whenever I watch this, I almost want to run to my kitchen and cook something
Julia is so serious about the "pink juice, meat," and Jacques is just making fun, "If it survives the cooking it deserves to live," ha! Julia didn't think it was funny. I am of the same mind as Jacques, you are going to finish killing the poor thing in the oven or over the stove, no matter what cooking method you are using. In 38 years of cooking never had a problem yet.
Good lord. Just marinate the whole bird overnight with a semi dry/wet rub. Stuffed with citrus (orange or Lemon sliced). Place on a rack. Let come to room temp 1 to 3 hours. Preheat oven to 450°. Cook 15 minutes at 450°. Turn heat down to 325°. Cook for another 1 1/2 hours. (4 to 5 pound bird) 165° with thermometer in dark meat.
Although Jacques was funny, I am with Julia. I wash all ingredients, because the food handlers might have scratched their crotch while working. I have washed food my whole life and cleaned afterwards. So did my family. We never had food poisoning.
@@sheteg1 there allowed to have an opinion don’t be so rood not everybody has to do the same as you if they like washing their food let them and be understanding and nice about it.
I love Jacques and Julia but I disagree a bit with the advice about 'rosy juices' from a chicken - get a thermometer instead!! The color of a juice is not a reliable indicator of doneness.
Julia is kind women. But Jacques is real pro in kitchen I am giving up watching them together. Videos are long. Are not that good But excellent are the series of 5 min videos Pepin does by himself. Faster. More helpful. More information. And large selection of dishes he whips out
Vinaigrette: Salad dressing of oil, wine vinegar, and seasoning. When you're already eating chicken that you've just made yourself, I don't see why you'd toss the oil just so you could add some back with olive oil.
@@slgrib Back in the 50s and 6os when Mom roasted a chicken, instead of making gravy with the drippings she would pour some on her mashed potatoes. HEAVEN 😊
Jacques, a Frenchman, always, but I liked how Julia called him Jack, kind of an acknowledgement of him being an American also.
After one hour in a 400 degree oven, any bacteria that's still living, deserves to live. So good.
I love that they are not wearing rubber gloves. Humans cooked food gloveless from 30,000 BC until circa 2010 when someone decided that gloves were required to prepare a bowl of cereal.
My mom and i watched Julia slather her chicken with butter once and we started doing the same for all poultry, especially our Thanksgiving turkey. Herbed butter under and on top of the skin.
Learning that Julia Child was OK with being generous with butter kind of gave me the green light for my butter addiction.
Bumper sticker . . . .
LIFE IS SHORT
EAT MORE BUTTER
😄
I could watch Jacques carve and cut things all day. He's the best when it comes to knife skills.
I love how these two masters of their craft show how slightly different methods produce wonderful results. I love the companion cookbook that accompanies the series and trying both Julia's and Jacques methods. Julia is much more classically French (her training in the 1950s...only white pepper in white sauces, black pepper in brown sauces) while Jacques is less restricted (he hates white pepper in any sauce).
Julia: I've washed this chicken with hot water.
Jacques (wincing): I don't wash my chicken.
Julia: I think in France, they're not as worried about things as we are.
Jacques: Well, I live in Connecticut -- pretty far from France! [...] It's going to go in a 400-450° oven for an hour or so, and at that point, if the bacteria are still living, they _deserve_ to live!
Washing a chicken is generally considered counterproductive, nowadays. But washing a chicken in HOT WATER!?!? 😱😱
@@mikee8605 i like pouring boiling water on the chicken skin to help it tighten up and crisp. serves both purposes! haha
@@ColocasiaCorm Fair point. I do the same to geese and ducks. I suppose pouring from a kettle, there's less splashing than from a tap, so safer there on that front too.
@@mikee8605 right plus boiling seems much hotter than hot water. Anyway i don’t care about germs unless it’s not cooked like salad
@@ColocasiaCorm I'd probably agree. Though I think the reason they advise not washing poultry is just to avoid splashing or aerosolising the bacteria.
I wish more cooking channels on TH-cam would take a page from shows like this. I can't stand all the frenetic editing like they're trying to keep childrens' attention. That's not even how to keep kids' attention, Sesame Street learned that in their preliminary episodes. The important thing is to make it easy to follow and learn from, and I think the ridiculous editing just gets in the way of that and creates a kind of sensory overload. If you like this, I also recommend Jean-Pierre, he's fun too.
KhasAdun Good points! Yes, so many people oversell and overedit. It ruins the feel. Just be simple, and relaxed, and let the camera do the work.
I agree. Sometimes depending on the channel, I'm obliged to put it on mute and activate the sub titles, as I can't deal with the in your face cacophony but the recipes themselves are often worth watching. May be I'm just getting older : )
Yes, I agree! I didn't know that about Sesame Street, though.
Moi aussi! I also love how Julia towers over Jacques and that they gently kid each other about France v. USA. Great show.
😊halfway through his carving I had to pause the vid to go eat a chicken sandwich😂 😋.
Jacques Pépin is a gentleman!
Jacques is theee ultimate chef, classy
D sooooo handsome 😜😜❤
Julia Child was my mentor. Many, many years ago I used to watch The French Chef on my PBS station in Boston. She taught me to try cooking dishes whether it worked or not. The only way to learn well. Thank you. Jacques Pepin is a joy to watch. He gives me great ideas to improve my cooking.
One of my favorite Julia Child tips is
NEVER COMPLAIN
NEVER EXPLAIN 😊
Chef Pepin you are a wonderful sensitive and compassionte human being.May God bless always.
accomplished and so modest each of them are. together an absolute powerhouse
Lmao that Connecticut comment from Jacques. A true legend.
These are 2 of my favorite chefs in the world more success on your program & good health to you both ❤️ 😀 🙌 😊
they are so adorable, and I love how patient Jacques is with Julia :-)
They are so wonderful together and he is so thoughtful to her “I know that is how you would like to do it “.
My all time favorite episode. I've cooked Julia's version and its so good
“If you have children who like wish bones, too bad for them.” 😂 I love her
They are so cute together! Just cooking nothing to dramatic
I love their different opinions about cleaning and preparing a chicken.
sigh...those knives are SO sharp, lol...heaven, and enviable
This my favorite way to make chicken and I learned how from Jaques and Julia in 1974 .
It’s like son and mom. I love the washed chicken debate.
Pure class.
2 legends.
Julia is adorable 😊❤
What classy television -- and in a totally unpretentious way!
(RIP) TO THE LATE JULIA CHILD, SHE WAS A TRUE FOOD TV PIONEER ALBEIT SOMEWHAT MESSY, BUT NO MATTER. CHEF JACQUES PEPIN RECENTLY RETIRED FROM TV COOKING SHOWS & HIS LAST TV COOKING SERIES WAS JACQUES PEPIN: HEART & SOUL ON PBS ALSO AVAILABLE IN BOOK FORM & ON DVD.
Julia was as near to being a saint in my grandparents' home as any layperson could possibly have been. They ADORED her. Back in the 60s they were very upwardly mobile (it was possible back then!) and Julia was able to present haute cuisine in a quirky, sometimes messy, relatable way. She was a true standalone!
Love them together
Wonderful! This is such a fantastic show on chicken
Whoa, what a team!
Delicious!! They each have their own special techniques!!
These shows r making me hungry
Times have changed. If Julia struggled this sweet gentleman of a man helped her in the most subtle way. Now if someone struggles they'll cancel you or burn you as a witch.
I agree that Jacques was a gentleman with her. But chivalry is not dead! Did you see Liza Minelli and Lady Gaga at the Oscars last year? It was a wonderful moment in the same spirit.
Looks absolutely delicious
What a splendid pair! Thanks for posting this.
Jacques is so right about not washing, lol.
what i get from this is not super perfection and indoctrination, but recipe engineers driven by the spirit of good taste and practicality with plenty of experience
Lovely. Looks delicious. Ty
It's always great to have a cooking partner. 😊
OMG it looks so yummy!
That roasted chicken looks soooooo good
Love it!
I wonder what Julia and Jack thought of Dan Aykroyd imitation of her on Saturday Night Live.... I cut the Dickens out of my finger !!
That was so cute
I love these two! I just learned two things; I have a rack like Julia used (I love it), she is right about using a deeper pan keeping the heat from crisping the skin, I will now use a jelly roll pan instead. And with Jacques putting the chicken in a lg measure cup to keep it from rolling around while seasoning under the skin; I had both problems when I roasted a chicken 3 days ago lol. Now I know! This video reminds me of a lot of my Saturdays in the mid to late 90s when I'd watch PBS starting with Rick Steve's travel show, then onto several cooking shows; Julia & Jacques together or in separate shows each, and a few other cooking shows. Antiques Roadshow, This Old House, The New Yankee Workshop. I'd take a dinner break, then end the evening with several British comedy shows. Aahhh those were the days! And Back then it seemed like 3 or 4x a year they'd have donation telethon breaks in between shows, then in around 2004 or 2005 they started doing telethons most every Saturday that lasted longer, I quit watching then.
You have described MY eighties Saturday PBS binge. Except back then I watched from bed in my pjs with a big hang over. Channel 28 here in So. Cal. What fun that was!
Thank you for sharing your memories. 😊
Am fan of Jac And Julia
Same here. I used to watch this show every weekend when I was little. I just loved watching them cook. The thing is whenever I watch this, I almost want to run to my kitchen and cook something
Excellent work.
Thank you!
Beautiful Darling Blessing's Precious Memories..⚘🎚💞🎉
They don’t take a bite! Tho looks delicious and must smell lovely
Julia is so serious about the "pink juice, meat," and Jacques is just making fun, "If it survives the cooking it deserves to live,"
ha! Julia didn't think it was funny. I am of the same mind as Jacques, you are going to finish killing the poor thing in the oven or over the stove, no matter what cooking method you are using. In 38 years of cooking never had a problem yet.
Have you ever watched old episodes of Julia with chicken long before the days of all this paranoid clean, clean, clean?
The overdubs are really creepy and hilarious lol
Let’s eat!
5:52 butter massage
Marcella Hazan was teaching the legends her ways ;)
Wings a Kimbo! Always remember 😊
She was so cool, and he was so stuffy.
LOL. Oh good!
❤
4:04 I don’t wash my chicken
The backbone is
sooo good to eat. I think because of so much bone. I come from a butcher family.
When they used to leave some meat on them I would cook a bunch of just chicken backs for dinner. Backs are the best part for fried chicken.
Up here in Canada that roasting chicken would be about 50 bucks.
Yikes! Meet me at the U.S. bridge and I’ll throw you some over. 🤣🤣🤣
Ho Ho. Who doesn't like a butter massage.
wow i need so much practice
No, no lemon in chicken
pulling the breast and tenderloin is epic
Good lord. Just marinate the whole bird overnight with a semi dry/wet rub. Stuffed with citrus (orange or Lemon sliced). Place on a rack. Let come to room temp 1 to 3 hours. Preheat oven to 450°. Cook 15 minutes at 450°. Turn heat down to 325°. Cook for another 1 1/2 hours. (4 to 5 pound bird) 165° with thermometer in dark meat.
Although Jacques was funny, I am with Julia. I wash all ingredients, because the food handlers might have scratched their crotch while working. I have washed food my whole life and cleaned afterwards. So did my family. We never had food poisoning.
@fojoshi. You realize when you cook something for 2 hours all the germs are killed away ? Washing make no sense. Go to cooking school
@@sheteg1 there allowed to have an opinion don’t be so rood not everybody has to do the same as you if they like washing their food let them and be understanding and nice about it.
21:55 did julia just make fun of jacques under her breath
I️ don’t think so. She might have been talking to Jacques or to production. We don’t get all of what she said because of the cut.
What year was this..?
1999
Amazing that she died 5 years after this series
I didn’t realize that...
She looks in not particularly good shape, here. Not surprising.
In this series she was about 86 or 87
@JohnAckerman93 yes. She needed helpers at the end, but she still worked. She still contributed her considerable knowledge. She was amazing
I love Jacques and Julia but I disagree a bit with the advice about 'rosy juices' from a chicken - get a thermometer instead!! The color of a juice is not a reliable indicator of doneness.
has to be a naturally raised chikken
When you could ask your local market to do anything, and they had talented people, not pimple faced minimum wage workers
my life sucks man
5:33 squeeze it a little bit
He is 87 now.😮
No don’t wash chicken
If u have any children who likes
Wish bones too bad for them lol
Julia is kind women. But Jacques is real pro in kitchen
I am giving up watching them together. Videos are long. Are not that good
But excellent are the series of 5 min videos Pepin does by himself. Faster. More helpful. More information. And large selection of dishes he whips out
I wish they were longer
I asked KQED for MORE of the longer (25 min) shows of Jacque Pepin.
to each his own ✌
No foolproof methods for cooking
We all use different condiments
Why make chicken add salt and no black pepper that’s just stupid
Poor chicken. Lol.
3:40 salmonella
Well, I know they're experts but I wouldn't want chicken fat on my lettuce. Sorry.
Vinaigrette: Salad dressing of oil, wine vinegar, and seasoning.
When you're already eating chicken that you've just made yourself, I don't see why you'd toss the oil just so you could add some back with olive oil.
Ahhh the absolute joy of Schmaltz is lost on most people. (Europeans use more poultry fat than butter or olive oil)
@@slgrib Well in Spain we use olive oil. Never had chicken fat on my lettuce and we had salad every day.
@@slgrib
Back in the 50s and 6os when Mom roasted a chicken, instead of making gravy with the drippings she would pour some on her mashed potatoes.
HEAVEN 😊
He didn't wash his hands after touching raw chicken.
No one cares but you.
@@phillipsmom6252 enjoy salmonella.
Inverted gender male Julian ?
Love
It!