Julia Child's Hamburger puts McDonald's to shame
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- Опубліковано 20 тра 2022
- Julia Child's hamburger with stuffed mushshooms. Recipe from Mastering the art of french cooking volume 1. #juliachild #jamieandjulia #antichef #hamburger
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I had the pleasure of cooking for Julia Child at one of my restaurants, one of the most gracious people that ever lived.
Lucky you ! Were you a bit nervous?
@@karmelicanke Probably, cuz he screwed up her order, and she was very nice anyway, and ate it with relish!! :D LOL
How nerve wracking!
@@karmelicanke Yes, but it was a tried and true fish dish.
@@EjwiiiLowvilleNY Ah, the classics go down a treat. Bien fait, Chef!
Man, 40 yrs ago in college with my roomies we'd drop an envelope of French's Onion Soup mix into a pound of ground chuck and fry those suckers up, then make pan gravy with the drippings and pour that over baked potatoes, serve with a side of broccoli
Innovative college cuisine for fifty ,please
*Sounds just fine, especially for college-age gourmands!*
Sounds yummy!
I screenshotted this to try it later thanks
Thats a Salisbury steak. Lol
I'm sure you won't see this, but. . .
I just found your channel by chance a few days ago. This had been a really hard period of time for me for many reasons. Your videos have given me so much relief the past few days. Everything about your videos are so refreshing, funny, interesting, and light. You are so appreciated.
Here's to hoping you're doing better, Karie.
Hope you're doing well now, friend. ❤
Julia Child did not get the respect she deserved until late in her life. She embarked on her own culinary discovery, a passion she shared with the world. I watched the "French Chef" as a child, was enthralled by the foods she created, as well as her hilarious mistakes. One of a kind, Julia was an inspiration to us all, showing we could create masterpieces of delightful foods in our own homes.
*WELL SAID!*
> her hilarious mistakes
"Luckily, no-one saw that, so it didn't happen," she said, picking up a roast turkey off the floor.
“The best burgers are made with the leanest beef”….”let’s add pork fat!” Julia sneaking in the cool stuff. Classic! I have no problem with this!
Yes, when I heard that I was wondering if she actually meant it because Julia Child was well known for cooking with lots of butter and fat.
LOL !
She is also simply wrong the leanest cuts of beef make dry burgers.
@@deandredunbar9618 She only said it because she wanted to add her own twist of fat to the burger.
I think the fat is to keep the meat moist and tender as a lean cut is used in the recipe?
When he was rethinking adding more butter to the mushrooms, I could hear Julia saying, add the butter lol. Glad he heard it, too. Anyone familiar with Julia's cooking knows she never skimped on the butter.
Exactly what I was thinking, Julia Child's inimitable voice saying, "More butter"! Did you ever see Jacques Pepin on her show? The two of them were great working together, some of my favorite episodes! ❤
@@marinam.2293 He also loves his butter lol. I agree, Jacques and Julia were great together. The two of them making Beef Bourguignon together has to be one of my favorites.
@Patrick Baron I can't believe people still use margarine. Health? Julia died 2 days shy of 92 years old. Real butter always!
On one of her TV episodes, somehow the topic of margarine came up. She hesitated and said, "Well, if you go in for that sort of thing...." It was funny to hear her tone of voice on that.
Yeah, if there was *anything* the American general public learned from Julia, it was *add the butter* :-)
I had the joy of eating lunch at the mess hall every school day when I was 5 and 6 years old (when my dad was stationed in France). I adored a particular chicken meal, but I had no idea what it was. Later in life, I enjoyed watching Julia Child and I borrowed one of her books from the library. I cooked her rosemary lemon chicken recipe, and I recognized it (after nearly 40 years)...I was elated that I finally knew what the mess hall meal was! Talk about delicious!! ❤
@Phillip Banes I remember hilights.
@Phillip Banes How the heck would you know what people remember? Take your doubts elsewhere.
@Phillip Banes so just cause you can't do something means the whole human race can't? 🤦♀️
I just checked my the art of French cooking from 1970 and I don't see lemon rosemary chicken?
I dont see rosemary mentioned in any chicken recipe. I saw a lot of tarragon though.
Which cookbook was the recipe in? (Perhaps something other than TAoFC?)
@@texadianstitcher I do not know what book the recipe was in. It was Julia Childs and it was roasted chicken with lemon, rosemary, and some other herbs. Sorry, I do not remember which book it was...it was about 25 years ago.
Hey man, I just wanted to say it's very cool to see someone keeping Julia Child alive in this way. I grew up watching her, I learned to cook from watching her, Jaques Pepin and Martin Yan as much as I learned from my own family. She is amazing and so many of her recipes are excellent and seemingly timeless. What you're doing here is very cool!
Hey, these are the chefs I watched regularly growing up!
Wok with Yan!
Do you remember The Frugal Gourmet??
Plus, she was a spy for our government. Most people don't know that.
Yan can Cook was a great show :)
how pleasing is it to watch you go through simple recipes that won't make you frustrated, and perfectly come together at the end
I just attended an event sponsored by the Julia Child Foundation in Santa Barbara, where she visited a lot and lived. Her Niece and Nephew spoke about her. Apparently she LOVED In n Out Burgers and would go frequently
Julia Child was a Californian, so it doesn’t surprise me that she would love In N Out burgers 😏😏
@@dihexa7256 who doesn’t live In N Out? Ppl who like Whataburger have no taste. 😋
That's how you know she had good taste lol
Despite her (well deserved) reputation as a master of fine dining, she wasn't as pretentious and privileged as some chefs today, like Gordon Ramsey.
What Julia calls hamburgers, is something we in the Nordics call a pannbiff "pan beef".
like meatballs, it's usually served with potatoes, brown sauce, pickled cucumber and lingonberries.
Still, it's a good dish!
yes hakkebøf in danish :)
In Australia its a rissole
In Germany it’s Fleischküchli or Frikadelle
@@leafreya2896 ... or Boulette. But they usually have breadcrumbs.
In Russia we call them котлеты (katleti) or фрикадельки (frekadel'ki). My mom used to make them all the time with a side of mashed potatoes. She still does on occasion for her grandkids now 😆
That "hamburger" is identical to the traditional Swedish "pannbiff", although some also use breadcrumbs. Also I sometimes do the mushroom thing, but without the cheese, and with lots of butter and garlic. We call it "false escargot".
That sounds really good.
Man, "escarfaux" was right there XD
I made this. I was in the kitchen for like 3 hours. It was a learning experience. Burgers turned out a little over cooked but it was delicious! Even the picky eaters in the house had the stuffed mushrooms and loved them!!! Heck yeah! Rock on Mr. Anti-chef!!!!
3 beeps later
Yeah, I thought the finished product (it wasn't a burger) was overcooked. The putz needs to make videos about something other than cooking.
@@williampotter2098 Get off it dude
I don’t think I understand the channel being entitled the anti-chef? I thought that indicated he’s just some regular Joe giving a Julia Child recipe a try. But his rapid deft hand moves chopping and dicing ingredients, mixing the mushroom stuffing, grating the cheese, etc., looked like someone who could do it in his sleep and has spent a considerable amount of time in a professional kitchen🤷♀️
@@williampotter2098 all that raw meat is getting to your brain
@@alexrafe2590 "Looked like" being key I think. Most people who love to cook and spend some time in a home kitchen will pick it up with a bit of dedication. Spend a couple hours chopping onions and you'll be as good as any chef. Where chefs get the edge isn't in knife skills or other techniques, it's in management. Managing time, managing volume, managing a team (or just working in a team), managing a space, supported by an encyclopedic knowledge of what they're doing (at least the good ones).
I had dinner with Julia in the late1980s. She began discussing hamburgers, "Aren't they wonderful?" She was working on her book the Way To Cook at the time. The recipe in that book calls for grinding your own hamburger from chuck roast.
I'm Latvian and my mom always put onions, egg and breadcrumbs making hamdberger with gravy. I think it's very European dish.
I’m from Canada with Scandinavian roots and my mom makes hamburgers like that
The Polish kotlet.
That’s how we make them in Spain, too.
Kotleta in Russian - though I was surprised to find Salisbury steak to be very similar.
I think everyone in the culinary world cried when Julia passed,such a humble person
I hate mushrooms but my heart stopped when you said you weren’t adding melted buttah on top!! I think I heard Julia gasp. 😂🖤
Please... NO MUSHROOMS!!! YUK!!!!!! I feel like if one took a bite of a big booger, that is what mushrooms feel like!! I mean they're fungus!! They grow under peoples toe nails and cause discoloration!! Barf!!!! OMG> Mushroom juice sounds even worse!!!!!!!!!!!
You absolutely must have the butter on top!
All of us gasped.
I farted when you said no butter.
I can tell you where to stuff those mushrooms.
Julia taught me how to cook- I watched her through out childhood, so much so I do things by habit that I wondered why until all the recent review of her work...yeah I learned it from her when I was probably about 5 and it was imprinted on me.
my brother watched her & started cooking at 6 yo when he got home from school.
I just saw a Gordon Ramsay video and he did something similar.
Same here!
I still remember her first shows on a tiny black & white TV.
@@intuit5767 I watched one of her first shows, first season, last night on You Tube. She was a "classic" from the beginning, making crepes on this one, and using one of the "new fangled" pans that don't stick, at the time! And she marveled at how "useful" it was!! :D LOL
My MIL once asked me where I learned ro use a knife, etc. Julia on PBS of course. In the 70s. When I was
I loved watching Julia child as a kid before going to school on PBS I think she is the reason why I love to cook so much
PBS had all of the coolest of shows 😄👍
I am new to these videos and I am amazed that this man can use humor throughout his demos, but actually knows what he is doing! Very entertaining to watch. Why so few people get it surprises me! Love your approach! Thank-you Anti-Chef!
it really isn't hard to beat the taste of a McDonalds burger
hurrrrrrr
I don't think you'd really even need to use meat...
That's true.
The key to mcdonalds success is the flavour sensation you get when you combine shredded lettuce with sauce. The McChicken Sandwich in particular is like a chewy lettuce and mayo sandwich.
Man, lettuce is so underrated. 🤡
Indeed. McDonald's is only good when you're broke and desperate. Their fried chicken sandwiches aren't bad but I'd rather go just about anywhere else.
Actually a 1970's George Webb burger is better than some gourmet sh..t
Very entertaining and tempting
Thank you.
I've got both the volumes. Would never have guessed Julia included a burger recipe. . . and such a divine one to.
Thanks for highlighting it.
Yum yum 🙏🏼😀
made this tonight with my girlfriend. literally the best thing we've ever made. the croque monsieur i made a few months ago comes close but this was next level.
I love how you stick to the recipe as accurately as you can! Makes it enjoyable to see you recreate the actual recipe without taking liberties.
Just made these burgers, they were fantastic. Far better than any steak within twice the price. Served with Mashed as the side, and rather than beef stock for the sauce I used good hard cider (real stuff, not carbonated sugar water). Figured if broth wasn’t around, Julia would approve of wine or such, and cider seemed right. Of course drank the rest while cooking, and I know she’d approve of that.
In her later work Julia recommends fattier meat for hamburgers. In "The Way to Cook" (1989) she wants 20 to 25 percent fat. " I do not consider a good hamburger to be diet meat."
I’ll never win with these recipes
Fair enough but in this recipe she did have additional fat added to the lean meat, so it probably compensated.
Oh that’s very true! Good call!
@@antichef It's interesting to see how Julia evolves. Mastering I is where she starts. It reflects cooking of the 1950s. Though she did update some things in later editions of Mastering I. Like any good cook she changes with experience. I'm a little bit of a Julia scholar.
Yes. And she always stressed to take liberties with recipes. Food is culture, culture evolves, like language, art, fashion... An intelligent, creative cook always adjusts to situation and preference. Pedantic rigidity is the hallmark of ignorance and idiocy, and lots of labels I'll leave to imagination
This was my first time watching you and I really enjoyed it! Some many cooks never give the measurements when cooking on UA-cam and it was great that you did. This video was very instructive and extremely fun to watch. Bravo!
I have to agree, and to include grams is extra helpful. I also like your pleasant musical background while you are explaining what you do. Wring the moisture out of your mushrooms? I had no idea what kind of force should be applied until I saw you do it. I loved this video. I'll be coming back to watch more.
I am guilty of collecting cookbooks, but never having enough time to go through them all… and you are slowly convincing me to pick up both volumes with this series. Those mushrooms looked incredible, and I never would have thought of coating a burger patty in flour 🤯
I remember watching Julia's mushroom episode and she buttered her mushrooms WITH HER BARE HANDS. Gawd, I love her and wish she were still here - I grew up with her.
I think we need to comment on how far Jamie has progressed knife skills a definite A Time management B plus. I’m impressed keep up the good work and keep the videos coming. Just love your channel.
Appreciate that big time!
@@antichef When do you wash the meat juice from underneath your wedding ring?
Hello! I just found your channel today and credit is due to you. Loved the filming of the video, music background, and how you just throw that butter in the pan. Take that Butter! Thank you!
I just made this, the stuffed mushrooms, a side of broccoli.... separately...ok. A bit of each on the fork? Heaven. I had to finish my burgers in the oven. I unthinkingly used a nonstick pan and had no bits for sauce in that pan. But the baking sheet of burgers in the oven yielded bits. I was able to deglaze the hot sheet pan and pour the yield directly into a little skillet. I didn't even bother adding anything to it as it was just delicious as is. Really enjoyed this, and, really drove home how much time and effort you put into what you do- especially what we don't see- the shopping, the clean up. You deserve every penny you get! ❤
Always love when a Volume 1 video is posted, so handy for my own journey through the book!
Unfortunately onions in the burger patty has received a rather bad press, presumably because it can also be a very cheap 'filler' used in sub-standard budget burgers. We seem to be obsessed with the 100% beef with no regard to its quality.
Is it just me, or would anyone else be tempted to melt a little cheese over it?
try it.. you'll like it. i add a bit of ketchup & worcestershire sauce with the onion & egg,, never enuf burgers or sliders
@@mjkay8660 barbarians...
What ever you fancy
@@mjkay8660 Yup, a tiny bit of ketchup and worcestershire sauce, and just a tiny bit of good mustard... That works so incredibly well that you can use it to tart up cheap beef, and that is where Neil's observation comes in...
Burgers also taste better if they're a combination of meats. I like a bit of minced pork added to mine.
Saw this video this morning and made it for lunch today. I didn't have any beef stock for the sauce so made a red wine reduction with the fond on the pan, added some cracked pepper and of course mounted with butter. Shockingly good!
I *just* watched Season One of the 'Hamburgers and Steaks" episode and she made these burgers. She added "Italian seasoning" and deglaze with port wine but she did say you could deglaze with beef stock; I need to make these today 🙂
Let’s be real! An actual hamburger beats McDonald’s!!!
Homemade anything does most fast-food joints.
laxjetbear
And a hamburger in a good restaurant in my town costs $25 dollars. McDonald's burgers cost less that two bucks. Apples and Oranges. Vapid people who use this video as a means to trash McDonald's are clueless and foolish.
That was never in question
A dog turd on a stick beats McDonalds.
Like yeah, what is this comparison?
Julia Child was TOPS! I watched her TV regularly and have one of her cookbooks which I still use even though I've cooking for 56 years. But DON'T smash the burgers, as that pulls out the juices!
*EXACTLY! THAT was the **_ONLY_** OBJECTION* I had throughout the entire video - *_NEVER_** SMOOSH THE BURGERS!*
I love this. You made a well done burger in a fashion a well loved cook made them.
With so many people going "if you want well done, you're wasting the food", it's nice to see something go wonderfully well with a traditional meal that bucks some modern trends.
I bought both editions of Mastering The Art of French Cooking when I was in college, which are probably the only books from that time of my life that I still regularly reach for!
I grew up in Canada too, so I also like my burgers cooked. I can't eat a rare burger even though I can eat a rare steak. Both preparations look delicious. Good job.
I’m the same as you! Thanks Lilly!
The most important reason to cook hamburgers well is to avoid E.Coli 0153 infection, which can cause a very nasty form of kidney failure!
I agree with you even though I’m not from Canada. I like my steaks rare/ medium rare, BUT not hamburgers! I like mine cooked, thank you very much! Lol!
I will eat a burger with a little pink but only if I make it at home from meat I've ground myself right before cooking.
my steaks must be burnt on the outside & blood red inside.
New? Everything old is new again. Julia Child was a phenomenal chef. I love pulling out her old recipes. Your food here looked so good it made my mouth water. I might prefer a bit less doneness with the burgers but that's a matter of personal preference. Great video!
"Everything old is new again", great quote. A friend uses the same often.
@FULL DOUBLE tomato, tomato. I give Julia the chef designation because she deserves it.
@FULL DOUBLE Considering that her ten year show was called "The French Chef", maybe she did.
@FULL DOUBLE LOL! I can't believe I'm bothering to continue this discussion. If it makes you feel better, I understand your definition of a chef. Speaking of definitions, let's see what the dictionary says since you say I don't research... "A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine."
@FULL DOUBLE I think anybody reading this thread will understand why I am not going to answer you anymore. The argument is ridiculous and I, at least, have better things to do. Have a nice day.
😊 Looks Amazing 😋 will have to try this one! Thanks for sharing
I make burgers with mince beef, very similar to this recipe (except I don't add pork fat and I don't cook the onions in butter)
I think if I stopped making these my kids would freak and my husband would probably divorce me 😁 I'm not French, we are Irish in Ireland and my mother, who was also full Irish taught me and it was her grandmother's (yes, also Irish, no French people in our known ancestry for 6 generations at least)
Just discovered your channel recently, I’m intrigued. I like how you approach these recipes, seems like something I could actually do at home.
Of all Julia's series my fav was the one episode with Jacques Pepin where they both ate hamburgers with gusto. Back before the pandemic jacked up beef prices, I'd buy a reasonable type of steak then grind it at home. Pre-ground meat contains too many mystery cuts and I prefer to not only know what's in my burger, but also be able to control the fat content.
i use a chuck roast well trimmed, still not too high priced, fortunately the butcher still rents freezer space
@@mjkay8660 .....that cut is very good, however, impossible to find in a small enough piece to yield 2-3 servings. Never did have any luck freezing beef.
So glad I bumped into your channel. I liked that jazzy background!
Man, I'm for sure gonna give this recipe a try. Those looked so delicious! Thanks for sharing.
Those burgs look amazing. Like you suggested, I’d like to try them on a bun with some sautéed onions!
Yup!!!
Yummmmm!
I have to tell you how much I look forward to your videos!!! My husband and I love to watch them
Love the video going to try the burgers with the gravy. I'm not a great cook but can follow this thks
You had me at “it tastes like more-ish”. Looks delish!! Definitely a recipe I’m going to try.
I have made these burgers in the past. He isn't kidding. You wouldn't think with the simple ingredients, that they would taste that much different, but believe me, they do! I'm a med well girl myself. These burgers were juicy. Give them a try!
Thank you! Julia's name in the title caught my eye so I stopped to see what you were doing. You made the right choice with the butter on the mushrooms- stuffed mushrooms can actually end up dry sometimes. I'm planning to have make burgers Wednesday- think I'll go "Julia style". She had no idea what she was starting- who knew watching people cook could be entertainment!
Yes, as long as the show is about the cooking and not themselves, like all the ones on the once great food network are today. They used to show you step by step how to cook, like Emeril, Mario, even two fat ladies!
@@ronschlorff7089 Right, those of us who tune in want to learn how to cook food. That's something else I liked about Julia. She & Jacque Pepin would playfully disagree about techniques & ingredients from time to time (like garlic or black pepper), but she was always enthusiastic about LEARNING more & seeing what other folks could do. She never seemed to get an ego about herself or how much she knew. What a delight!
Great job on this one. Looks wonderful and delicious!😊
My hubs and i are huge fans of your channel. Tonight we tried out this recipe...... dayummmm! more-ish doesnt even begin to sum up this hamburger. Thanks for the idea! Bon Appétit!
Through most of my growing up years {1970's}. Anytime that, we would have hamburgers for dinner. We never had them on a bun. We would put them on the plate. And we always usually have buttered boiled potatoes, and whatever vegetable was in season. And the hamburgers were real hamburgers, too. Hamburger, eggs, breadcrumbs, herbs, salt and pepper. Nice, fat and juicy. A couple of those plus the boiled buttered potatoes filled you up.
Sooo, you had individual meatloaves
@@gitgeronimo9375 Or, in non-US English, rissoles.
@ Mr. S Absolutely. I am also copying my answer to a comment above:
My mother used fresh finely minced garlic and dill. Then she breaded the patties in the regular way with bread crumbs and egg mixture and cooked in a little oil.
Beats that chef up there in the video
My parents were alcoholics with paltry cooking skills so our hamburgers resembled char broiled hockey pucks. Our consolation prizes were generously poured cocktails that usually inspired violent family arguments. ‘Twas the best of times….
@@fellspoint9364 And? what's that to do with anything?
From the title of the video I was under the impression you were making Hamburgers. This was fancy Salisbury Steak. Which I love.
Yes!!!!!! Bait and switch, but pretty nice "bait" none the less!! ;D
@@ronschlorff7089 Yup, not a fan of bait and switch but this brought a smile so I'm down with it.
@@unknowncomic4107 Me too, I love cow meat in any form! :D
Indeed. This is not a hamburger.
@@nadiruddin no, this is just not an American hamburger
I'm definitely going to have to try those stuffed mushrooms! They looked amazing.
Found your channel and was both entertained and taught at the same time! Hat's off to you for showing all the kitchen action. Add another subscriber to your list!!!
I stopped squeezing mushrooms decades ago. They give up all their water when they cook in the pan, so what's the point? Thank you for another great meal.
And they need to be washed thoroughly too....not just "brushed off"!
Perhaps. But then again he was cooking Julia's recipe not yours.
I'm so glad you got a cookbook holder because one more episode of seeing that book slung around and I was going to buy one for you 😂
😂
Even with the holder he still managed to do some book slinging!!
He's still too rough with it
First video of yours that I've watched. Very well done. Looks fantastic! I'd do more medium-rare, but otherwise great!
I made these and they are so good! Really enjoy your videos. You inspire me to make more of Julia's recipes and more. Thank you!
That’s so great to hear, Kathy! Thanks for watching! 😊
More inspiration! Ingredients added to my grocery list for this morning. Thank you for this!
Excellent presentation. It looks awesome, and I'd like to try on a roll.
Thank you! It was a pleasure to eat this and remembering Julia! Man she was something to watch. A precursor of the cooking expansion. Nothing to compare to artificial modern cooking show. ❤❤❤
Hi! Thank you for this video - first time watcher of your channel and loved it! Your style and personality resonate with me. New subscriber! :)
I subscribed the minute after watching you "lightly flouring" the burgers. lmao. Throwing the burger from hand to hand was polished precision. Loved it.
Burgers need no flour.
But.... still better than Mc'D's.
I love your channel, i've always wanted to tackle Julia Childs cookbook but too afraid...lol I live vicariously thru you!! Keep cooking!!
Do it! Start off with the easier and more economical recipes. This one wouldn’t cost a ton of money to make and it’s easy. It’s easy if you can cook, probably moderately hard if you don’t. Just follow the recipe and don’t over cook/use too much heat!
If you’re cooking in cast iron, Jaime uses Le Creuset enameled cast iron, as do I. I love it and it lasts a more than a lifetime) you don’t need as much heat.
Cast iron has much more even heat distribution and retention, but if you have a basic nonstick skillet that works too!
Just give it a try. Start with the mushrooms! 👍
I once got within about 200 feet of Julia, who was at the Statler (hotel school) at Cornell University signing copies of her book THE WAY TO COOK. I was riding the city bus home from work, spotted a rather poshly dressed yuppie gal making her way into the building for her own encounter with Julia and then, even though I had the $50 to purchase the book on the spot, I backed out and continued on home instead, feeling rather inapropriately underdressed for the occasion and not being a posh yuppie at all. Reruns of Julia's THE FRENCH CHEF on PBS had helped me through a long and difficult illness, and I think that was my main reason for wanting to see her in person--to say thank you to her. Julia's gift on television and apparently also in person was to win you over effortlessly and make you feel that you knew her as a treasured and old friend. She's a standout gem of her generation and I'm sorry now that I didn't actually get to meet her.
I find dredging the burger patties in flour to be an interesting twist. Very similar to a Salisbury Steak, a thinner pan sauce with the mushrooms stuffed and on the side. I would thing it would go well with oven roasted potatoes and tossed salad along with a glass of Red wine or a good beer.
Awesome job… you inspired me to actually buy her books to try myself… I’ve always had her in my mind like yeah can’t afford of make her dishes because they are too expensive and too hard… thanks
The irony is they aren't expensive at all. The key is to have pots for herbs and make things for ahead of time; it actually becomes cheaper than going to a restaurant. For example, when making beef dishes, save the bones and make a stock. Once the stock is made, then make soups and sauces.
I do the same, but I add Mucho Garlic and I find everything stays together ok without the egg. Thanks for keeping Julia with Us! I am sure Julia has a Smile on her Face somewhere in the Universe!
Salut Jamie... Butter and rich sauces are staples in cuisine française . French butter is by far the best butter. I know this from my travels through Europe as well as a recipient from Institut Le Cordon Bleu. Bravo 👏 enjoy your videos 👍
Julia and Paul Child loved French cuisine. Evidently, both Julia and Paul ended up in hospital after living in France for six months after dining out every night. Oh, my liver! There is a video on UA-cam of Julia Child cooking these hamburgers.
I don't even eat mushrooms and even I was drooling when you were cooking those stems.
That looks super delish ! You’re eating well :)
Bro.. I'd come back just for the ultra-cool Guitar music. Really dig how you keep the verbal to a minimum and blast us with good food ideas... working to get somewhere near your knife skills.. Peace out...subscribing...
I make Julia's mushroom rice frequently and it's wonderful. But I don't ever seem to get much liquid out of squeezing the minced mushrooms.
I have an alternative; I just sauté without squeezing them. In a minute or less, the mushrooms will leak out all their liquid in the pan. I tip the pan and spoon it out, reserve it and continue the sauté until the mushroom bits no longer stick to each other, about 4 minutes total. The mushroom liquid then is used as additional flavoring in the rice.
You know, I’ve been looking for a better burger at home and I think you nailed it! 😊
Julia nailed it.
@ Linda DePascale: My mother used fresh finely minced garlic and dill. Then she breaded the patties in the regular way with bread crumbs and egg mixture and cooked in a little oil.
Beats that chef up there in the video.
@@pindapoy1596 Yup, my mom fried it in a cast iron pan, for 30 minutes, til it was the consistency of shoe leather, nice and crispy, just the way I liked it, as a kid; and that beats this "fancy pants" burger any day!! ;D LOL (that's for all you other folks).
@@ronschlorff7089 I know a Ron SCHOFF who lives in Texas. Funny what spelling does. Never mind. We know good hamburgers. And now that McDo is reopening in Moscow (under a different name so as not to hurt the heroic Zelensky)) maybe they have something more fancy to explore.
@@pindapoy1596 Yes, agreed!!!
I have used this recipe since I first bought my volume 1 30+ years ago. It's the only burger I've made since then. Always yummy.
I worked overseas in the early 2000's with a bunch of French officers. I had access to the American PX on an army base. We had a get together with a large multinational group and we all cooked things from our respective countries. I bought some Bubba Burgers at the PX and barbequed them on a grill. The French guys went crazy. They loved them. Every time I went to the PX after that they asked my to get them a box of Bubba Burgers. Danish people turn out to really like Franks Hot Sauce and they also cook the best deer steaks I have ever eaten.
Just found your channel. just got julia's first two volumes for christmas. loved this video. perfect timing. very moorish/moreish indeed ... kismet.
Honestly, those look like the most delicious hamburgers ever! (And that’s even though I typically like my burgers medium rare.)
Med rare for me too, but pink not red. I'd be so bummed if my burgers were so well done, after all that preparation & production. It's like if there were too much salt, but I had to eat it anyway, since it was too expensive to toss out & start again.
Burgers are only truly safe to eat when they're cooked right through. Even the best meat can harbour a host of nasty bacteria on its surface. That is why it's perfectly fine to eat a rare piece of steak because the bacteria on the outside of the steak is killed with the heat. With minced meat, each tiny piece can be covered with bacteria which stays alive unless it's cooked through.
Despite Julia's recommendation. instead of lean beef plus additional fat, use ground chuck with the same ingredients. For an American style, toast the bun, put salt and pepper of the patty, and mayonnaise on the bun, nothing else.
Ground chuck is the best cut for flavor
@@frederickberg6781 Definitely my feeling.
Hey Jamie. Just found your channel a couple of days ago and have been binge watching the last few nights. You’re awesome and highly entertaining! By the by, the goodness left on the bottom of the pan is called “FOND”. Keep up the good work and Bon Appe’tit👩🍳
I just scored 2 lbs of New Zealand ground venison. This recipe was so delicious when I made it per this video with our grass fed beef. Will be interested how it works with the venison.
How does this guy find a Ceiling Bowl Dispenser in every apartment in every country he lives in? I never do. I just don't get it.
I love this channel, and I love the way Mr. Anti-Chef does his thing! It's fun, and it also reminds me of when I was younger and got all excited about learning to cook the Julia Child way! But my God, I just cannot handle the way he abuses that cookbook!
Yeah, I noticed the abuse of the cookbook too! Makes me cringe when he's swiping the pages back and forth!
First off, Julia Child ate fast food. During one of her last interviews on Larry King she said, "I rather like the In -N-Out burger." McDonald's is bad. But fifty years ago it wasn't. The decline of McDonald's reflect the horrible state of the American food supply in general. The pork fat thing is nothing new. A pharmacist told me that about 1970 regarding the burgers sold at his drugstore lunch counter.
I usually go for beef kofte instead of burgers but this looks like an excellent alternative. I had never considered replacing suet with lard in the burger!
medium well???
FYI: As a person who has always been prone to burns while cooking I have some advice that works perfectly. 💕
If you burn yourself while cooking immediately, immediately douse the burn with vinegar. Any vinegar will do and for some reason vinegar STOPS the burn from penetrating layers of skin. Butter doesn't work, cold water doesn't work but vinegar will do the trick. If you have a really intense burn, pour vinegar on the burn site then heavily doused a square of paper towel with the vinegar and hold it on the area until it doesn't burn anymore. Works like a dream.
Turn the damn heat down
Mustard works too and isn’t as runny.
My dad had this - very experimental - recipe back then of ground beef with onion soup mix and small bacon pieces, shaped like a pizza dough and covered with cheese. It was one of my favorite dinner recipes when I was a child. 😅
I can‘t emphasize how much I appreciate your conversions into metric system. I could easily convert the units, no problem. But this is very inclusive, thank you!
Good heavens! I’m glad I watched this right before dinner was about to be served - a tsunami of flavors indeed. 🤤I plan on cooking a variation of this very soon. Unfortunately, I have to use gluten-free Panko for the bread crumbs and dairy-free everything (butter and cheeses) but I think it will still taste really good. 😋
The hamburgers had incredible umami flavor, and they did seem melt in your mouth succulent, and the addition of the pan gravy with butter and those stuffed mushrooms really elevated the humble hamburger to something truly sophisticated and special, but did Julia child's hamburger come with a toy like in the McDonald's happy meal? Just kidding
Nooooo it did not 😢
Mine came with one professionally rolled marijuana cigarette for an after dinner smoke.
@@fellspoint9364 this dish would produce the "munchies", pre- or post, for sure!! :D
At 71 yo, married 53+ years to ONE WONDERFUL GUY, *_I AM_** "THE TOY" FOR AFTER DINNER, AND HAPPY TO BE SO! 🤗 ***_(HE'S_** a pretty great "Boy Toy," himself - he still keeps me giggling!)*
Given how many onions you have to cut for this series, I'd recommend checking out the Sorted Food video for cutting an onion (it's on UA-cam). I think you'll find it to be a lot quicker easier than quartering then dicing.
Julia Child did an amazing review of the Spot Burger in Carpinteria, CA back in early 80's. They had the newspaper clipping of her review in the window.
Always remember going there as a kid and loving their burgies!! 😊😊😊