Fish Filets Sylvestre | The French Chef Season 3 | Julia Child
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- Опубліковано 28 вер 2024
- Julia Child presents a savory new recipe for fish filets in white wine, a lovely French sauce and a decoration of fluted mushrooms.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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I so remember playing on the living room carpet with this on the huge black and white console. I had a small kitchenette to play with my dolls.
Prepare to wash a whole sink full of dishes after attempting any of Julia's recipes. LoL🤣
The head goes flying!
Isn't it interesting how things such as how we cook rice change over the decades?
I miss her sooo much.
The "ice-box"...comfort words...love and miss her. ❤
I am fascinated by the technical problem with audio about 3/4 of the way through the episode to the end. I am not sure if they were using a very early version of wireless microphones for her or what they had available at the time, but you can clearly hear faintly in the background what sounds like possibly police band radio or something similar coming into the audio. I have heard something like this before for a split second in a late 50s recording of an Ella Fitzgerald track. Thankfully we have much better audio and video in modern productions that they could have only dreamed of...
It was quite distracting. I kept trying to hear what they were saying.
@@LeesaDeAndrea Yes I was curious too. I am sure WGBH did not have the money to reshoot the episode at the time as I think the budget for the show was limited early on. Definitely a historical curiosity
TY I thought maybe I was just hearing imaginary things. Tiny little voices. Glad to know I'm not alone, and that there is an explanation. 😌
Who else flinched at the high-pitched squeak at 21:15?
Jeez, I thought I was going crazy, or it was actually on my phone. I'm not alone! 😂
Wow! She really whacked that fish's head off.
I love how she says “there” when she completes a step. So endearing shone how. Sort of like saying “voila”!❤🇨🇦
In the mid-2000s at a restaurant called Bamboo Jam in either Manuel Antonio or Quepos, Costa Rica, I was presented with an extraordinary composed salad that had vegetables cut in the smallest dice imaginable with tomatoes slices that were incredibly thin fanned vertically against one edge of the bowl. It was a delight to the eye,and we all marvelled at the technical tour de force before us. Unforgettable, obviously. I now know that those clever and talented Frenchmen used a technique called "brunoise!" It was a fabulous meal, and I sincerely hope that restaurant is still there when I go back. I am very grateful to the poster for bringing us these culinary treasures from yesteryear!
Not being a haute cuisine chef I think I will stick to a "brunoise" that is accomplished by just hacking my knife though the veg. Otherwise I love sole and flounder poached with a simple filling. On the list to try.
My grandmother cooked rice as if it was pasta in a large pot, and then drained off the excess water when the rice was done. I found it fascinating and never knew anyone who did the same - and even though I have a new-fangled rice cooker, occasionally I still feel like pulling out a large pot to make rice.
Watching Julia do a fine dice with exquisite detail and encouragement. That's the essence of her brilliance. She makes complexity accessible.
She had wonderful knife skills!
It would be nice to know when the episode originally aired, just for reference.
Google is your friend... S3E02 Fish Filets Sylvestre October 28, 1964
Thanks!
Totally agree! Icebox is a total comfort word… When I hear it I can pretend my mother is still alive and visiting France with Julia Child.
Just made, eating it right now…..🙏🏻Thank You so much Julia, it is delectable.
At about 12:15 she says "there really isn't any wax on wax paper". Did they make wax paper differently back then? Wax paper today certainly is coated in a layer of parafin wax. Just curious.
I was thinking the same, but it may have been what she called parchment paper. Like most people usually call a facial tissue-Kleenex, or aluminum foil- tin foil. etc.
@@gaylec258 That makes sense, and I do hope you're correct!
Right, she did this in several early episodes 1st season . Chicken in a pot, cover it with wax paper, pop a lid on it and stick it in a 400 degree oven… how could the wax have not melted off all over the chicken? Anyone know?
@@soozshooz I think she is meaning parchment paper.😊
👌..better get my glasses...Lol. Love it.
She was 50 when the French Chef first started. She had already lived a full life by then including working for the OSS in World War II.
Roll them around. Like how she says it. She's a gooooood teacher.
What made Julia Child so great was her fearless approach to cooking and the wonderful fact that not everything she made was picture perfect. Not like today's TV chefs who cook with a food stylist by their side, Julia wasn't afraid to make mistakes. She was real.
All that fuss for the rice. I just use my Japanese rice cooker. So much easier🫣
But does it taste the same?
My mom and I watched every single episode of The French Chef as they were broadcast. Such wonderful memories. But now I am able to appreciate Julia's wisdom and experience with her narrative. Such helpful tips and advice and asides. And her unexpected techniques! Hack the head off - Boom!! Love it.
She said you can’t reheat the sauce, mine made so much extra. Anyone know how to preserve it for another day? i don’t want to waste it, that would be a sin. It’s prolly the best sauce I ever made.
Maybe try to reheat it by adding some whole milk. That way the milk becomes part of the dauce, abd it may add some extra texture.
I think if I were to attempt this dish, and I may, if I can find the right fish. I believe I would lay a piece of cheesecloth across the fish filets before laying down the frame. Thus making it easier to remove the frame in on piece, prior to saucing and serving. Just a thought.
Dorf Goes Fishing brought me here.
What is that patch she is wearing on her blouse?
It says “Ecole des 3 Gourmandes” which was an informal cooking school she and her cookbook co-authors started while she was living in France.
@@nicholasburrus5326
Ty
Did she clean the cutting board, before cutting up the vegetables?
Did you see her clean the cutting board? Frankly, it doesn't matter. She lived into her 90s! Hygiene Nazis would have us sterilize everything to within an inch of our lives.
@@rah62
There was cross contamination across the board*!
* no pun
@@rachelstark2391 So what? People do it all the time. Besides, she had somewhere around 25 minutes to do an entire dish or two (sometimes three). Why waste valuable minutes washing everything down?
@@rah62
She is setting an example*… I am a Chef and I know that cleanliness is a must, especially with seafood.
* teaching
It's not salad. The vegetables are being cut to literally stuff the fish.
Her salting is so insane to me. Why wouldn’t she just use her hand to sprinkle it?
Life is too short to fret over something so silly.
I can't handle the voice or the food.
The voice is what so many love and remember. Early days of celebrity TV cooks.
Then don't watch. 😀
Thank for saying it for me.
Free to watch other stuff.
wah wah wah