I love how she seems to anticipate the viewers' questions, and answers them in a way as if we were right there with her. She has the most wonderful cooking and teaching style. I loved watching her when I was a child in the 1970s, and I love watching her still. And, I am so glad to see the original black and white, complete with commercials from sponsors such as Polaroid Corporation, and Folger's Coffee. *_Miss you, Julia. Thanks for everything!_*
My father and step mother never drank water they used to joke “Do you know what fish do in that water.” Well, guess what? They both got kidney cancer. The body needs water.
I love watching Julia cook. I just went to an exhibit, that started as a girl in CA, to Smith, to the foreign service, to Cambridge. The mock up of the kitchen set, was hilarious. I like this cake with Cherry Kirsch, but that’s just me.
Love how she teaches mise en place but she doesn't call it that. The definition is the same - get everything you'll need together before you start. But for the late 60s that was brilliant.
@@nathanjustus6659 I think that's probably right on target and a huge cause of that has its roots in convenience foods. Look at companies like Campbell's - why make a roux based sauce to thicken and flavor a casserole when you can just pour in a can of Cream Of Something soup?
@@nathanjustus6659 Agreed 100% just don't tell the Midwest folks. They'll come after you if you go after their tater tot hot dish. Here in Texas and in the South it's my honest belief that gravy, especially white sausage gravy for biscuits, has kept the skill of roux based sauces alive. If you happen to live in Louisiana then gumbo does the same thing. There's a learning curve for sure and even experienced home cooks will make mistakes but it's not hard to do and yes, you know exactly what you're eating.
@onlyfans5660 Why would you say you are "hopeless" at baking? If you can make this cake, you have some basic skills at the very least! Keep going - baking is just simply precision. Precise measurements, following instructions to the letter, and checking and rechecking along the way. (A great tip is in this very video! Put all your stuff on a tray. As you use it, take it off the tray. If there is something left on the tray, you've missed it and have the opportunity to fix it.) I wish you continued success in your baking!
Her Reine de Saba recipe in Mastering the Art of French Cooking calls for 1/2 cup of cake flour. Here, she specified 3/4 cup of cake flour. 1/2 cup certainly works. Perhaps the 3/4 cup variation will give you a bit more cake?
In a later video in color, she makes the cake differently - strong coffee not rum to melt the chocolate, five egg yolks, 1/2 c pulverized almonds, no cream of tartar or salt in the stiffly beaten 5 egg whites and in a 9" cake pan. It's a bigger cake and more to savour with a glass of veuve cliquot champagne.
After watching this episode, for some reason I decided to try this recipe. It was a hit! A very very rich cake. Cake flour was an esoteric thing not every grocery store carried in those days, and unsalted butter was something we never heard of.
Decorating cakes is an art form in its own right. The fact that her skill level in it is probably equivalent to most average people is part of what makes her so engaging and exciting. Cooking for everyone!
I learned making gelatin mousses that you should be careful using chips over baker's squares. Chips contain stabilizers to help them hold their shape and that can interfere with the final product. I'll chop up squares over using chips. You can read the ingredients on a bag of chips versus squares from the same brand and you can see the difference.
I really don't know what she was using for this particular recipe but you can buy baking Bits that don't have the stabilizers well they just send me sweet or unsweetened baking chocolate chip form. Uusually have to mail order those specialty ingredients.
I’m a single woman and I don’t have time to make her recipes. I don’t have money for all that equipment either or room in my apartment kitchen. Bummer!
Well you can use a whisk in a bowl to beat the egg whites. Or you could use an electric hand mixer. So I think all you need is something to mix with which like I said could be a whisk in a spoon, bowl, and a kitten. A flour sifter would be a good idea but if you have a scale her cup of flour weighs for ounces. Sugar weighs eight ounces per cup. After you weigh the ingredients just fluff with a fork.
I know what you mean. I still have a tiny kitchen, I just slowly accumulated kitchen gadgets over the years and got clever with counter space. I even use stools and those folding tv tables. For bdays and xmas I ask for decent pots and knives and I actually received a few. Hopefully you’ll get all the room and tools you need one day.
I love how she seems to anticipate the viewers' questions, and answers them in a way as if we were right there with her. She has the most wonderful cooking and teaching style.
I loved watching her when I was a child in the 1970s, and I love watching her still. And, I am so glad to see the original black and white, complete with commercials from sponsors such as Polaroid Corporation, and Folger's Coffee.
*_Miss you, Julia. Thanks for everything!_*
Can't forget about the "Folding Business"!!!
"The french practically never use water for anything unless they have to." I have heard that's true.
Ouais, nous c'est du vin et de la bière 😎
@@hadelidell4285 En plus, l'eau fait rouiller 🤭
@@lenom1289 I'll have to remember that one!!
I don't speak French but
Muchas Gracias-
My father and step mother never drank water they used to joke “Do you know what fish do in that water.” Well, guess what? They both got kidney cancer. The body needs water.
I love watching Julia cook. I just went to an exhibit, that started as a girl in CA, to Smith, to the foreign service, to Cambridge. The mock up of the kitchen set, was hilarious. I like this cake with Cherry Kirsch, but that’s just me.
Love how she teaches mise en place but she doesn't call it that.
The definition is the same - get everything you'll need together before you start.
But for the late 60s that was brilliant.
And cookbooks from the 30s said the same. Maybe it’s because kids stopped learning from parents, even if the parents knew?
@@nathanjustus6659 I think that's probably right on target and a huge cause of that has its roots in convenience foods.
Look at companies like Campbell's - why make a roux based sauce to thicken and flavor a casserole when you can just pour in a can of Cream Of Something soup?
@@christianoliver3572 Exactly. Never mind the fact I don’t want all the salt and other dubious chemicals and making a roux takes maybe five minutes.
@@nathanjustus6659 Agreed 100% just don't tell the Midwest folks.
They'll come after you if you go after their tater tot hot dish.
Here in Texas and in the South it's my honest belief that gravy, especially white sausage gravy for biscuits, has kept the skill of roux based sauces alive.
If you happen to live in Louisiana then gumbo does the same thing.
There's a learning curve for sure and even experienced home cooks will make mistakes but it's not hard to do and yes, you know exactly what you're eating.
I'm hopeless at baking but this is one cake I've made time and time again - it's my favorite.
This was the first cake I was able to do from scratch. Before this scratch cakes were a disaster although box cakes worked.
@onlyfans5660
Why would you say you are "hopeless" at baking? If you can make this cake, you have some basic skills at the very least! Keep going - baking is just simply precision. Precise measurements, following instructions to the letter, and checking and rechecking along the way. (A great tip is in this very video! Put all your stuff on a tray. As you use it, take it off the tray. If there is something left on the tray, you've missed it and have the opportunity to fix it.)
I wish you continued success in your baking!
Her Reine de Saba recipe in Mastering the Art of French Cooking calls for 1/2 cup of cake flour. Here, she specified 3/4 cup of cake flour. 1/2 cup certainly works. Perhaps the 3/4 cup variation will give you a bit more cake?
Cake flour also has less protein and gives a lighter cake and fluffier crumb
In a later video in color, she makes the cake differently - strong coffee not rum to melt the chocolate, five egg yolks, 1/2 c pulverized almonds, no cream of tartar or salt in the stiffly beaten 5 egg whites and in a 9" cake pan. It's a bigger cake and more to savour with a glass of veuve cliquot champagne.
After all these years and I still like watching her cook.
What a gorgeous yet simple cake! You don't need a towering seven-layer Cheesecake Factory monstrosity to have delicious cake.
I think the cake looks shabby, but love watching Julia, she is a great entertainer!
@@katherinebusher7650it looks shabby but I’ve made it and it tastes wonderful
I might try it double layered
This is my most requested cake! It's just simply divine but I cut the cooking time by 5 minutes for having a more moist cake. It turns out delicious
Vc pegou a Receita da Júlia onde ?
she licked the spatula! now THAT reminds me of younger days!
19:27. Of course it’s part of the recipe; always called that ‘’baker’s rights’’.
I know! I smiled. She always sound like she is m llo and feeling fine. The Gerry Garcia of chefs. I’m a huge fan.
Julia was wonderful. There was never anyone better. What i liked was if she made a mistake, she would work with it. Showed her audience how to fix it.
Fighting words!! There's no such thing as too much cake on the plate. LoL
I want to have a Queen Of Sheba party!!
I would crash it! Fo show!
I love the name of the cake 😊 I'm going to make this soon!
After watching this episode, for some reason I decided to try this recipe. It was a hit! A very very rich cake. Cake flour was an esoteric thing not every grocery store carried in those days, and unsalted butter was something we never heard of.
"We're having a champagne and coffee party...In honor of The Queen of Sheba!"
Now THAT is a magnificent opening! Who could resist watching the rest?
Who doesn’t want to go to a coffee and champagne party?? ❤
Absolutely love Julia! She took the fear out of cooking, and her recipes are divine!
If she was still alive, I'd ask her to make a carrot cake cheesecake.
i love her straightforward no nonsense way of cooking and teaching.
I've made this recipe in a vintage KitchenAid mixer similar to the one in this video. I used coffee instead of the rum.
Did she use the Kitchen Aid's ancestor?
KitchenAid was around for decades before the show.
It is a vintage version.
Indeed and I was far superior to what Whirlpool Kitchenaid sell now.
That KitchenAid is many other models that was around for over 100 years since 1919.
It’s a KitchenAid model 4C. My grandmother had one just like it. It was the KitchenAid version of a Sunbeam Mixmaster.
It's a model 4c I have 2 of them the white and chrome as the one she's using and the all polished chromium model as well
I made this for my coworkers for our staff meeting, so easy to make and they LOVED it.
Reine de Saba usually does not have any flour in it.
Damn, Julia really couldn’t decorate anything to save her life, could she? (And she knew it.)
Decorating cakes is an art form in its own right. The fact that her skill level in it is probably equivalent to most average people is part of what makes her so engaging and exciting. Cooking for everyone!
But, she put alcohol in Everything. God bless her
Cake decoration is VERY hard and methodical without right tools.
@@karlsfictos2663 skillfully decorated cake is wonderful but there's nothing wrong with the more rustic one either.
Now that I've gotten used to these black and white videos, I even prefer them to the color tv episodes of later years!
❤❤❤❤❤❤❤❤❤❤❤
Call me negative but I think it would have been funny if the cake came out in pieces after she cut it.
Shame on you!
@@juliehobbs7938 At least it would still be eatable.
I adore Julia Child’s way of cooking/baking! People could relate to her style unlike the silly present Food Network competitions!
That's a super tip: put ingredients on a tray, therefore I'll know if I forgot something.
Every time she moves away, the mixer slows down. Weird.
👍🏻👍🏻👍🏻
👍🏻
I learned making gelatin mousses that you should be careful using chips over baker's squares. Chips contain stabilizers to help them hold their shape and that can interfere with the final product. I'll chop up squares over using chips. You can read the ingredients on a bag of chips versus squares from the same brand and you can see the difference.
I really don't know what she was using for this particular recipe but you can buy baking Bits that don't have the stabilizers well they just send me sweet or unsweetened baking chocolate chip form. Uusually have to mail order those specialty ingredients.
2:04 Suppose you watched this on tv and wanted to write the recipe down. At this point you are lost
You usually had a notepad and wrote it down.
I wish that they would colorize the episodes.
No way. That takes away the authenticity and nostalgia
I’m a single woman and I don’t have time to make her recipes. I don’t have money for all that equipment either or room in my apartment kitchen. Bummer!
too bad, you're missing out on lot's of deliciousness!
Well you can use a whisk in a bowl to beat the egg whites. Or you could use an electric hand mixer. So I think all you need is something to mix with which like I said could be a whisk in a spoon, bowl, and a kitten. A flour sifter would be a good idea but if you have a scale her cup of flour weighs for ounces. Sugar weighs eight ounces per cup. After you weigh the ingredients just fluff with a fork.
I know what you mean. I still have a tiny kitchen, I just slowly accumulated kitchen gadgets over the years and got clever with counter space. I even use stools and those folding tv tables. For bdays and xmas I ask for decent pots and knives and I actually received a few. Hopefully you’ll get all the room and tools you need one day.
A little planning and creativity would help. Practice and learn how to adapt, and pretty soon you will find time. Besides, you had time to watch.
Mom? Is that you? :). I will plan!