I've been making potato salad for fifty years. I learned SEVERAL new things with this one video. Teaching this old dog, new tricks? Heck ya! Thanks, Julia.
I had a neighbor who used vinegar on her hot elbow macaroni like Julia did with her potato salad. It is a great tip that does enhance the flavor. So I’ve been making my macaroni salad that way. Yet I never even considered doing that with potato salad, lol. Lol go figure. Maybe cause When I was able to cook more I only made 2 versions, a German potato salad with a hot mustard dressing no mayo and I add lot of vinegar to that one. The other one I make was called Celery Seed Potato Salad. It was a, I think, Cooks Country recipe that I adjusted a little to suit my tastes. But yeah the vinegar trick is something that’s worth remembering to do. It gives the salad a little extra something . I like to throw in a spoonful of Chicken flavored Better Than Bullion in my potato too… instead of salt. I use the low sodium version because I have dietary restrictions on salt, so low sodium bullion it is.
@@loveytherescuedog5329 I don't think you'll be disappointed, especially if you love that sweet & sour flavor. I know I can really notice the difference and with that smidgen of extra vinegar at the beginning make all the difference.
This has to be one of the best cooking at home meals I've ever seen her make. Every single thing she's making just makes me want to drool! The only thing I can think of to improve this, and it's a very minor thing, would be to lay out the pound cake slices, and top them with some toasted sliced almonds, and then top with the whipped cream I'm even inclined to make a small amount of cream cheese icing to go on each piece, but not too sweet. Maybe that comes from the days when I worked at a large scale bakery, and would whip 30 lb of cream cheese to make one batch, that typically lasted the bakery about 5 or 6 days.
I love, love watching her videos--I like that she talks through every step of the recipe. I have cooked so many of her recipes. She is my favorite--along with Bridget--the two of them together are the dream team! Best recipes!
Julia! It’s 3 am I can’t sleep and NOW I’m so hungry!! I love watching you and trust your tastebuds 💯! Can wait to make all Of this exactly the way you do! Love you girl! 😘
Tradition in our family when it comes to sifting flour is to sift the flour in a separate bowl about three times to get a consistent and fine flour texture before adding to main mixture...taught by my gran and she learned from her grandmother...just a suggestion
These videos are not filmed for You Tube. Julia at Home is a TV series filmed for Pluto TV by Americas Test Kitchen and the episodes are being replayed on You Tube. The other videos on You Tube for Americas Test kitchen and Cooks Country are episodes from a Tv series shown on your local Public Television station in previous seasons.
I made this cake (with gf flour!) and it was sensational. To save a step I put the flour into the food processor to save another bowl and it worked out fine.
I'm not a huge fan of capers but I do appreciate their use in your French (as opposed to American) style potato salad. It reminded me of the potato salad I purchased frequently in the early 1980's, along with a good baguette, from a bistro near where I worked in downtown Portland, Oregon. It was one of many dishes that greatly expanded my palate from that of my youth. My father grew up in Iowa on corn and potatoes (both seasoned by little more than butter and salt). So we ate a lot of corn, green beans, potatoes, tomatoes, and cheddar cheese. Parmesan cheese came from a green cardboard can labeled "Kraft". 🙂
Hi Julia🙋🏽♀️Do you think you could adopt me? I wouldn’t be any trouble, and I don’t eat much. I’d just like to try everything you make. Your meals always look tasty, nutritious and easy enough to make, which I would do if I could but poor health and old age is getting the better of me. All joking aside thanks for sharing your talent. I appreciate your recipes/ideas & techniques.
I make a steak sandwich the American way. Go to a fine restaurant and order a steak. Eat half, take the rest home. Next day, slice it thinly, put on good bread spread with Hellman's Mayonnaise. Not strong bread like rye - you want to taste the steak.
Wow! Great episode. Watched on YT. Learned a lot. Love ice tea. Use simple syrup, but never thought about putting lemon zest in it. I usually mix freshly squeeze lemon juice in the tea. Will try the zest trick. Don't like raw onions. Will try the water rinse. You skipped over your husband's making of the wooden carry tray, bad girl 😉. It looked great. Is he a wood worker, hobbyist? Make and sell such?
You know what would be super helpful? Take the internal temperature of the pound cake and tell us the result. If we know we’re going for … say 140º internal… then we’d have a much better chance of nailing the baking time.
I think it's important to differentiate between inside and outside skirt steak. I prefer outside as it cooks up with a beefier taste when made medium rare and is more tender and less chewier in my experience. I've been making my mother's recipe for potato salad for over 50 years and it differs significantly to Julia's although the preparation is quite similar. I prefer mine to hers but to each his or her own.
I didn’t know there is an inside and outside skirt steak. I have the worst trouble with skirt steak. It always comes out tough and I do know how to slice it and I don’t overcook it either. When I use flank steak it always comes out perfect. Go figure. Maybe I was buying the wrong type?
@@theastewart6721 I live in Palm Beach County Florida and the largest supermarket chain is Publix. Went there just yesterday and they were selling inside skirt and something they call flap steak which just happens to look like skirt steak. They will also put out outside skirt but more often than not I have to request it from the butcher. If you like fajitas they are usually made with skirt steak and I can always tell which cut they're using that night at the restaurant. When I cut the skirt steak I try to cut it on the bias. Seems to work for me.
@@steppen10 Thanks for the information and your perspective. I’m from the northeast but have been in Publix many times as I have family on the Gulf Coast. I’ll have to see what we have up here. I hope to find some of the outside based on your advice. I do love flank steak too. Thanks again.😊
@@theastewart6721NP, outside skirt is more then twice as expensive and is hard to find, you may have to ask your meat person to order it for you, I shop at a publix in tampa so that is not a problem
I love Julia.
She doesn't talk at you, she talks to you.
I feel like I'm with a friend in the kitchen.
Julia: you're the best. Professional knowledge but grounded in the home cook's world. And food real people eat.
I've been making potato salad for fifty years. I learned SEVERAL new things with this one video. Teaching this old dog, new tricks? Heck ya! Thanks, Julia.
I had a neighbor who used vinegar on her hot elbow macaroni like Julia did with her potato salad. It is a great tip that does enhance the flavor. So I’ve been making my macaroni salad that way. Yet I never even considered doing that with potato salad, lol. Lol go figure. Maybe cause When I was able to cook more I only made 2 versions, a German potato salad with a hot mustard dressing no mayo and I add lot of vinegar to that one. The other one I make was called Celery Seed Potato Salad. It was a, I think, Cooks Country recipe that I adjusted a little to suit my tastes. But yeah the vinegar trick is something that’s worth remembering to do. It gives the salad a little extra something . I like to throw in a spoonful of Chicken flavored Better Than Bullion in my potato too… instead of salt. I use the low sodium version because I have dietary restrictions on salt, so low sodium bullion it is.
@@saltycrow I am going to try adding a little vinegar to my macaroni salad!
@@loveytherescuedog5329 I don't think you'll be disappointed, especially if you love that sweet & sour flavor. I know I can really notice the difference and with that smidgen of extra vinegar at the beginning make all the difference.
I guess if we can't be related to Julia..... having her teach us to cook is the next best thing.❤
Or have her as a neighbor.
This has to be one of the best cooking at home meals I've ever seen her make. Every single thing she's making just makes me want to drool! The only thing I can think of to improve this, and it's a very minor thing, would be to lay out the pound cake slices, and top them with some toasted sliced almonds, and then top with the whipped cream I'm even inclined to make a small amount of cream cheese icing to go on each piece, but not too sweet. Maybe that comes from the days when I worked at a large scale bakery, and would whip 30 lb of cream cheese to make one batch, that typically lasted the bakery about 5 or 6 days.
I love, love watching her videos--I like that she talks through every step of the recipe. I have cooked so many of her recipes. She is my favorite--along with Bridget--the two of them together are the dream team! Best recipes!
Watching theses videos is like hanging out in the kitchen with Julia-or Bridgett :) They are informative and relaxing to watch.
Julia Rocks👏🏼👏🏼👏🏼👏🏼👏🏼
Julia! It’s 3 am I can’t sleep and NOW I’m so hungry!! I love watching you and trust your tastebuds 💯! Can wait to make all
Of this exactly the way you do! Love you girl! 😘
I love your style and the way you compress your video. Your enthusiasm is just right.
Yum❤ Thank-you, Julia!!!! ( And Test Kitchen Team❤)
Tradition in our family when it comes to sifting flour is to sift the flour in a separate bowl about three times to get a consistent and fine flour texture before adding to main mixture...taught by my gran and she learned from her grandmother...just a suggestion
Looks so delicious!!! Love watching you cook .. amazing .. thank you Julia !!!
😋😋😋
👏I enjoyed the video...Nice lunch for friends coming over. Thanks for sharing
I don't eat beef, but those sandwiches have me salivating!
There are many great personalities at ATK. I’d like to see more of them, and give them the opportunity to make solo videos as well please.
These videos are not filmed for You Tube. Julia at Home is a TV series filmed for Pluto TV by Americas Test Kitchen and the episodes are being replayed on You Tube. The other videos on You Tube for Americas Test kitchen and Cooks Country are episodes from a Tv series shown on your local Public Television station in previous seasons.
Good to know :)
Cooking for 60 years, and I learned several new tricks for potato salad. Old dog says "arf". Thanks!
That is a fantastic meal. I love every part of it. You were a natural in your backyard. I probably think of it for the rest of the evening.
I made this cake (with gf flour!) and it was sensational. To save a step I put the flour into the food processor to save another bowl and it worked out fine.
When Julia speaks, I listen
I'm not a huge fan of capers but I do appreciate their use in your French (as opposed to American) style potato salad. It reminded me of the potato salad I purchased frequently in the early 1980's, along with a good baguette, from a bistro near where I worked in downtown Portland, Oregon. It was one of many dishes that greatly expanded my palate from that of my youth. My father grew up in Iowa on corn and potatoes (both seasoned by little more than butter and salt). So we ate a lot of corn, green beans, potatoes, tomatoes, and cheddar cheese. Parmesan cheese came from a green cardboard can labeled "Kraft". 🙂
I wish I had an uncle Rick providing beefy heirloom tomatoes! I love all of your recipes!
Hi Julia🙋🏽♀️Do you think you could adopt me? I wouldn’t be any trouble, and I don’t eat much. I’d just like to try everything you make. Your meals always look tasty, nutritious and easy enough to make, which I would do if I could but poor health and old age is getting the better of me. All joking aside thanks for sharing your talent. I appreciate your recipes/ideas & techniques.
Everything looks delicious!
I make a steak sandwich the American way. Go to a fine restaurant and order a steak. Eat half, take the rest home. Next day, slice it thinly, put on good bread spread with Hellman's Mayonnaise. Not strong bread like rye - you want to taste the steak.
I’ll make this in January!
Great recipe.
It looks so delicious ❤❤❤
Wow! Great episode. Watched on YT. Learned a lot. Love ice tea. Use simple syrup, but never thought about putting lemon zest in it. I usually mix freshly squeeze lemon juice in the tea. Will try the zest trick. Don't like raw onions. Will try the water rinse. You skipped over your husband's making of the wooden carry tray, bad girl 😉. It looked great. Is he a wood worker, hobbyist? Make and sell such?
I eat steak sandwiches daily, but i don't include the bread.
Family is thriving!
🥩🥛☀️🧠💪🏼
Going to make that potato salad tonight for dinner 😊
Yummy
You know what would be super helpful? Take the internal temperature of the pound cake and tell us the result. If we know we’re going for … say 140º internal… then we’d have a much better chance of nailing the baking time.
FABULOUS TY
What's the cold brew tea brand ? We love iced tea. Always have to have some in the fridge. Would love to try it.
I was hoping for the name of that brand as well. Might be a contractual thing that keeps her from mentioning the brand.
If you are invited to lunch at Julia's house looks as if you should skip breakfast...RogerC 8/24/24
I think it's important to differentiate between inside and outside skirt steak. I prefer outside as it cooks up with a beefier taste when made medium rare and is more tender and less chewier in my experience. I've been making my mother's recipe for potato salad for over 50 years and it differs significantly to Julia's although the preparation is quite similar. I prefer mine to hers but to each his or her own.
I didn’t know there is an inside and outside skirt steak. I have the worst trouble with skirt steak. It always comes out tough and I do know how to slice it and I don’t overcook it either. When I use flank steak it always comes out perfect. Go figure. Maybe I was buying the wrong type?
@@theastewart6721 I live in Palm Beach County Florida and the largest supermarket chain is Publix. Went there just yesterday and they were selling inside skirt and something they call flap steak which just happens to look like skirt steak. They will also put out outside skirt but more often than not I have to request it from the butcher. If you like fajitas they are usually made with skirt steak and I can always tell which cut they're using that night at the restaurant. When I cut the skirt steak I try to cut it on the bias. Seems to work for me.
@@steppen10 Thanks for the information and your perspective. I’m from the northeast but have been in Publix many times as I have family on the Gulf Coast. I’ll have to see what we have up here. I hope to find some of the outside based on your advice. I do love flank steak too. Thanks again.😊
VERY DELICIOUS!!!
I would put those tomatoes on the sandwich
Just wondering, if you don't have a grill, can you do the rolls and steak under a broiler?
❤
Hey Julia do you have a low-fat potato salad recipe? I've seen some with Greek yogurt.
🍽️🍽️🍽️🍽️🍽️
I love Julia. I love Bridgette, too .... Where the hell is B?????
Probably at home as well? No cameras though.
I don't understand. Skirt steak has always been a tough piece of meat. How do you keep it tender?
Pickled red onions > regular onions
That squeeze bottle of Hellman’s mayonnaise isn’t the same as the mayonnaise in the jar. It’s not as good.
Agreed anything in squeeze bottle isnt quite the same as if out of the jar
There both in plastic containers how can they taste different? Did you check the ingredients on the label to see if they match?
@@Mike_Greentea one has too much squeeze in it, the other one has just the right amount of jar .... or something
Can’t do blue cheese-causes migraines for me. Are there any substitutes?
I'm guessing it's the mold causing the issues, so aged Asiago might be a nice choice.
Not sure thy you make 1:1 simple. 2:1 last on the counter for years. Just use 1/2 the water.
28 minutes to make a sandwich!
The video is 28 minutes, not just making the sandwich. There's also potato salad and a cake.
😳 ❤
French tarragon?
There is outside skirt and inside skirt, you want to use outside skirt, stay away from inside skirt, it is too tough.
Thanks. I must be buying the wrong one because it’s always tough!
@@theastewart6721NP, outside skirt is more then twice as expensive and is hard to find, you may have to ask your meat person to order it for you, I shop at a publix in tampa so that is not a problem
@@mrkattm Thanks. I will definitely look into it.
Mxekksskkssoosoasskwpswkwsk
Torture ! ❤
Davis Michelle Jackson Amy Harris Gary
That's not mayonnaise it's hellmans
Is your brothers last name One?
First
Meh. Yankee food. 😞
Too much vinegar.
❤