Mastering the Art of French Cooking was written for American housewives. I saw a lecture by a cookbook editor who had interviewed Child in the late 60s, and numerous times on through the early 00s. It was a huge undertaking for Julia Child to convert everything from metric to imperial units. She apparently had to have the patience of Job to pull it off.
That explains why half the recipes inexplicably take a thousand years and the other half are fast but produce some semblance of three course meals while actual recipes for daily cooking for a person who has a job are nonexistent
This is funny af to read because in 2023 we're struggling to convert those weird imperial units to useful metric units (I say useful because in my country you can't buy 'a stick of butter'. Grams is the most accurate measurement out there. It's a struggle converting a cup of something that doesn't lie flat into grams.)
Always start potatoes in cold water otherwise you end up with soft cooked exteriors and raw interiors. I love watching you, very inspiring even to a 75 year old experienced cook.
I think what I like most about this episode (yes, I am binge watching, no judgement) is the encouragements you hand out. You love the journey, even when it's gross, but you encourage folks to go into that new territory by not only showing your raw adventure, but telling your viewers to do the same. Love it.
Why don’t you have over 1M subscribers? It baffles me. Ever since I came across ur videos, I’ve not been able to stop watch your videos. It’s great going through the Julia cChild journeys with you.. entertaining plus educational. Thanks for all the great work, xx
I just found this channel and I am currently binge watching. I think the algorithm is not in his favor just yet. I subscribe to several cooking show channels and this should have come up on my feed before. PS -by far my favorite overall!
That looks so good! Tip: if you really want to get all the beatuful aroma from that VERY EXPENSIVE Spanish saffron (the best in the world), you shouldn't add it at the beginning. Otherwise a lot of the volatile aromatic compounds will be lost. Add it five or ten minutes before the soup is ready.
5:27-5:42: I’ve watched a few vlogs in preparation for my attempt at this recipe. I don’t recall anyone including this step (removing gills, gutting the fish head). This was helpful.
In my family, we learn how to gut a fish or squid, pluck feathers off a chicken and then dress it etc. all by the age of 8 years old. It's second nature. It is great that you are doing this Jamie! I hope people learn more about how to prepare the food that they eat. It makes you appreciate the process.
Apologies if this is mentioned in an earlier comment. About leeks, they tend to trap a fair amount of grit and dirt so, after you chop them up you want to give them a good rinse in a strainer. It's your call, but I think you could have used a little more of the light green from the leek, also. Bottom line is you want something that will cook up and be tender, not tough and chewy.
I’ve been mildly curious about what this was ever since it was mentioned in the fourth Harry Potter book and wow it looks so much better than I pictured it
Man I freaking love this channel. I first started watching because I found Jamie entertaining and funny but I’m completely addicted to this channel now. I’ve got to try this recipe since the weather is cooling off now.
This was wonderful. You really made the real thing just like the fishermen would!! Jamie, next time if you make bouillabaisse or any French fish soup, ask the fishmonger to clean out the gills etc. from the Fish heads. If you tell them you’re going to make bouillabaisse they might help you out. Also, an aoli “garlic Mayo” sauce might be fun to eat with the fish. You don’t really need to make aoli sauce, you can just put some garlic and olive oil in store-bought mayonnaise as a stopgap.
My husband loves bouillabaisse but here in New England it's often with a beef broth and lobster. My son is allergic to beef and I'm allergic to shellfish (I can have mollusks) so I learned to make it with chicken broth and it's very nice. I would love to try the fish head broth. You did a great job!
The "original" French version was with whatever the French fisherman caught and didn't/couldn't sell. You can use basically any seafood. The classic Bouillabiase a la Marseillaise does use a lot of shellfish but you can always just use all fish instead (or add in mussels or what ever mollusk you like, most recipes call for some). Fish broth is pretty easy just use a bigger pot than the Dutch oven Jamie used. You'll have an easier time of it.
5:42: Much respect! I just left my fish market and asked them to remove the gills, head stuff and the eyes. The fish mongers STRUGGLED to remove all of it. It was incredible to watch and I’m still slightly freaked out. I think I’ll be ok, after a few days😅
My former landlady of many years ago made this soup every year at Christmas as part of her seasonal several course dinner. Thanks. Now I know how it was made!
I love how Jamie bangs his shoulder against one wall, then another, totally clueless, during the process. Then the moment of magic: He tastes the end result and his eyes widen and he stuffs himself like someone who has no care for calories. (I think he rides a bike long distance. Don't at me.) I live for those moments of innocent revelation. THIS is why this channel is so fun for we who cook.
And here I am. For some reason, I never saw this masterpiece. I came by-way of your recent (4 hrs ago) of Julia's Chicken Bouillabaisse ~ where you did just a delightful job of deliciousness. You referred us back to this one. Oh, this IS a gem.
My Finnish grandfather made a "fish head soup" --- it is what he called it. I have never seen a recipe for "fish head soup" --- but this looks like it. Even cooking the potatoes separately.
You were brave with the fish heads! And thank you for the beautiful view of the gorgeous sunset. Sometimes you just have to put the fish down and watch the sunset.
I'm glad you figured out kitchen shears are the way to go to remove fish gills. I got worried you were going to cut yourself when you were trying to use the giant knife 😂
Awesome video! Making the Fumet is key. Everytime I've made bouillabaisse I buy two times the ingredients. One set is for the fumet. The other is for the dish. Get your aioli going first. Roast garlic and a red pepper. Make it in a blender adding olive oil to make a mayo. I had this dish for the first time in nice. Best dish I ever had.
I'm really enjoying the series, it's interesting and informative and good fun - and I cracked up every time there was the sinister fish head sound effect
Two small tips:1) always have a damped tea towel or paper towel under your cutting board, it will prevent the slipperiness. 2) never put the knifes in the sink, you can easily get hurt from that. Besides that, love the video.
Jamie, I like your videos. The sunset (or was it sunrise?) was lovely. I have a little tip for you.. never grind pepper or salt directly over a steaming pan because the steam can get into the grinder mechanism and corrode it.
This Julia series is great! Love to see u do a choux for cream puffs and crullers like u get at Tim’s and Robin’s. To me, it’s the most fun of all baking. Your channel is under loved but I’m certain it’ll explode one day
Been binge-watching this show for 3 days now (not constantly, sleep and work have been mixed in) but, I love the episodes where Jamie goes out into the Wild (aka the British Highstreet) to gather his ingredients until this I thought Jamie was in America/Canada (the kettle should have been a tip off). Hope we get to see more of this in the future. :)
I'm not a fan of seafood at all but when I was young I washed dishes at a Chinese restaurant. And they used to make this amazing fish stew. It was a little spicy but by far the best fish I've ever had. 😋😋
Really enjoyable to watch! Your channel speaks to me so much since I rarely cook and don't have much interest in it. Now, I'm thinking it's not so bad to try!
The roe/coral part of the scallop is pretty delicious. I hope you'll try it out next time :) Loved watching you make such a classic from scratch, I usually make this with way more shortcuts haha
I have been watching your anti chef vids and I had an epiphany: I can tell from the condition your cookbook is in where you are in the process of cooking. That poor book is dying for a good purpose....remember that: no cover left, pages look like your dog wrestled with them. Really enjoying these vids...thank you!
you lift my depression and make me smile and laugh thank you im pretty certain im buying the book and yes ive seen the movie no im not a fan of the actress myself but im sold on the book because of you
Tip: Next time, take your sliced leeks and put them in a bowl of cold water and swish them around. Then use a strainer or slotted spoon to remove the leeks. This removes the sand trapped inside. Leeks are notorious for being dirty
This bouillabaisse lacks a very important preparation: the "rouille". It's a special sauce that you put on the croûtons. See for yourself here: ua-cam.com/video/U4y9HbMCRUA/v-deo.html
💙🐠🐟🍤You made this video 2 years ago, and I’m a little late seeing it. I watch all your new stuff. You’re adorable. I love your style. Now I have to cook this. Thank you!
I had bouillabaisse in a very posh cafe in Paris a few years ago, It had no potatoes and the bread was served as a side dish. It was okay, very expensive and very pretentious, served as if it was a holy offering. This recipe seems much more authentic, proper peasant food. Well done Jamie, I might have a go. xx
Bouillabaisse has humble origins, but like many french delicacies, has become rather fancy because of the cost of each ingredient. The fishes must be freshly caught from the Mediterranean and a proper bouillabaisse has at least 3 or 4 different kinds. Add to that scallops, crayfish, sometimes lobster, and of course the saffron which is not optional, and you get a very costly fish stew, so no wonder it's served in posh brasseries.
Back in 1970 I was apprentice to a Chef (Franz Schoffer) who came from the Fontaineblue to the Poconos. One of his dishes was two small trout on a wooden plank surrounded by watercress and lemon roses. Occasionally a customer would send it back to have the heads removed. Franz would chop them off and promptly suck the eyeballs out and eat the cheeks too. As a 16 year old I never had the nerve to try that.
The cheeks are supposed to be the most tender. He can keep the eyeballs. And I really can't see myself sucking up any part of fish. Did he use a straw? Or just directly from the head.?
Love the 2nd Fish mongers.
"Oh you want Fish heads? We got you Bro. You want Carcass too?"
Love to see it
Yes! Why can't I find these mongers?
I love Jamie’s foray into serious cooking! He cooks like most of us who don’t have professional training, but want to improve our skills.
This was my most serious so far!
Looks like you lol 😆😆
He's diving into the deep end without wading in the shallow end lol
Mastering the Art of French Cooking was written for American housewives. I saw a lecture by a cookbook editor who had interviewed Child in the late 60s, and numerous times on through the early 00s. It was a huge undertaking for Julia Child to convert everything from metric to imperial units. She apparently had to have the patience of Job to pull it off.
I kinda wish she kept the original units as well
Job?
@@shannond1511 A biblical figure. God tested Job's faith by sending disaster his way. Despite this, Job remained devout.
That explains why half the recipes inexplicably take a thousand years and the other half are fast but produce some semblance of three course meals while actual recipes for daily cooking for a person who has a job are nonexistent
This is funny af to read because in 2023 we're struggling to convert those weird imperial units to useful metric units (I say useful because in my country you can't buy 'a stick of butter'. Grams is the most accurate measurement out there. It's a struggle converting a cup of something that doesn't lie flat into grams.)
Always start potatoes in cold water otherwise you end up with soft cooked exteriors and raw interiors. I love watching you, very inspiring even to a 75 year old experienced cook.
I really appreciate the advice
I always start them in cold water so I don't splash myself with boiling water when I put them in
I think what I like most about this episode (yes, I am binge watching, no judgement) is the encouragements you hand out. You love the journey, even when it's gross, but you encourage folks to go into that new territory by not only showing your raw adventure, but telling your viewers to do the same. Love it.
There are more binge watchers, never fear!
👋🏼 HI! Fellow binger... 😂
Why don’t you have over 1M subscribers? It baffles me. Ever since I came across ur videos, I’ve not been able to stop watch your videos. It’s great going through the Julia cChild journeys with you.. entertaining plus educational. Thanks for all the great work, xx
I think he'll get there soon. There are a whole bunch of us newbies in the comment section binging the back episodes.
I just found this channel and I am currently binge watching. I think the algorithm is not in his favor just yet. I subscribe to several cooking show channels and this should have come up on my feed before. PS -by far my favorite overall!
That looks so good! Tip: if you really want to get all the beatuful aroma from that VERY EXPENSIVE Spanish saffron (the best in the world), you shouldn't add it at the beginning. Otherwise a lot of the volatile aromatic compounds will be lost. Add it five or ten minutes before the soup is ready.
5:27-5:42: I’ve watched a few vlogs in preparation for my attempt at this recipe. I don’t recall anyone including this step (removing gills, gutting the fish head). This was helpful.
Very important to extract gills. Otherwise it will taste like mud at best, and really bitter at worst.
Probably because the others asked their fish seller to do it for them.
That was Julia's goal all along and Jamie you're killing it!!! God bless
You made that look so much easier than I imagined Bouillabaisse to be. I must try it one day. Bravo!
once you get passed the fish heads....!
In my family, we learn how to gut a fish or squid, pluck feathers off a chicken and then dress it etc. all by the age of 8 years old. It's second nature. It is great that you are doing this Jamie! I hope people learn more about how to prepare the food that they eat. It makes you appreciate the process.
I guess I’m getting old because we all cleaned fish at a young age. What do people do when they go fishing now?
@@monicdavis6150 (we don’t go fishing)
What a wild recipe! So proud of you for attempting this recipe- loving this series so much
Thanks so much Elisabeth!!
I loved that you didn't realize that the bit you pulled out was an eyeball .
Apologies if this is mentioned in an earlier comment. About leeks, they tend to trap a fair amount of grit and dirt so, after you chop them up you want to give them a good rinse in a strainer. It's your call, but I think you could have used a little more of the light green from the leek, also. Bottom line is you want something that will cook up and be tender, not tough and chewy.
I’ve been mildly curious about what this was ever since it was mentioned in the fourth Harry Potter book and wow it looks so much better than I pictured it
Man I freaking love this channel. I first started watching because I found Jamie entertaining and funny but I’m completely addicted to this channel now. I’ve got to try this recipe since the weather is cooling off now.
This was wonderful. You really made the real thing just like the fishermen would!!
Jamie, next time if you make bouillabaisse or any French fish soup, ask the fishmonger to clean out the gills etc. from the Fish heads. If you tell them you’re going to make bouillabaisse they might help you out.
Also, an aoli “garlic Mayo” sauce might be fun to eat with the fish. You don’t really need to make aoli sauce, you can just put some garlic and olive oil in store-bought mayonnaise as a stopgap.
My husband loves bouillabaisse but here in New England it's often with a beef broth and lobster. My son is allergic to beef and I'm allergic to shellfish (I can have mollusks) so I learned to make it with chicken broth and it's very nice. I would love to try the fish head broth. You did a great job!
The "original" French version was with whatever the French fisherman caught and didn't/couldn't sell. You can use basically any seafood. The classic Bouillabiase a la Marseillaise does use a lot of shellfish but you can always just use all fish instead (or add in mussels or what ever mollusk you like, most recipes call for some).
Fish broth is pretty easy just use a bigger pot than the Dutch oven Jamie used. You'll have an easier time of it.
5:42: Much respect! I just left my fish market and asked them to remove the gills, head stuff and the eyes. The fish mongers STRUGGLED to remove all of it. It was incredible to watch and I’m still slightly freaked out. I think I’ll be ok, after a few days😅
This was the first recipe of that book I made, years ago. I did it as a challenge to myself as I started becoming a more serious cook. It was amazing!
I’m sure glad that I stumbled upon this channel. I’m really enjoying the Jamie and Julia series.
My former landlady of many years ago made this soup every year at Christmas as part of her seasonal several course dinner. Thanks. Now I know how it was made!
I love how Jamie bangs his shoulder against one wall, then another, totally clueless, during the process. Then the moment of magic: He tastes the end result and his eyes widen and he stuffs himself like someone who has no care for calories. (I think he rides a bike long distance. Don't at me.) I live for those moments of innocent revelation. THIS is why this channel is so fun for we who cook.
And here I am. For some reason, I never saw this masterpiece. I came by-way of your recent (4 hrs ago) of Julia's Chicken Bouillabaisse ~ where you did just a delightful job of deliciousness. You referred us back to this one. Oh, this IS a gem.
My Finnish grandfather made a "fish head soup" --- it is what he called it. I have never seen a recipe for "fish head soup" --- but this looks like it. Even cooking the potatoes separately.
You were brave with the fish heads! And thank you for the beautiful view of the gorgeous sunset. Sometimes you just have to put the fish down and watch the sunset.
By far , your best episode .
You pushed yourself , and in the end , it heightened your confidence level .
Truly inspiring !
Loving how you're flexing your Le Creuset pots!
So lovely you showing us that marvelous sunset. Thank you! You're the best! Love your videos!
9:59 thank you for sharing that with us 🥺 🌆
That sunset 🙌🏼
It was awesome!
That view was gorgeous, thank you!
I'm glad you figured out kitchen shears are the way to go to remove fish gills. I got worried you were going to cut yourself when you were trying to use the giant knife 😂
Nice work chef! I’m not a big fish eater but this was one of my favorite episodes.
Thank you for sharing that sunset! It was beautiful!
That looked absolutely gorgeous!! Well done!
Awesome video! Making the Fumet is key. Everytime I've made bouillabaisse I buy two times the ingredients. One set is for the fumet. The other is for the dish. Get your aioli going first. Roast garlic and a red pepper. Make it in a blender adding olive oil to make a mayo. I had this dish for the first time in nice. Best dish I ever had.
Thanks, Jamie. You're a braver man than I am. This is one dish that I have never made, but it looked great. Bon appetit.
I'm really enjoying the series, it's interesting and informative and good fun - and I cracked up every time there was the sinister fish head sound effect
Loved the beautiful sunset break, a nice prelude to what looked like a glorious bowl of soup.
I thought bouillabaisse was reddish in color- who knew! what a beautiful soup. Julia's cookbook is on my wish list ") Thanks Jamie
Two small tips:1) always have a damped tea towel or paper towel under your cutting board, it will prevent the slipperiness. 2) never put the knifes in the sink, you can easily get hurt from that. Besides that, love the video.
Cheers Bard.. the cutting board doesn't really slip around on the wooden counter I'm working on, but thanks for the tip!
I made this for a family party, and it was a hit. Great job!!
How much did you make. Was it for a large group?
You smashed this one Jamie! Now I'm learning about French cooking!!!
This looks delicious! For some reason I expected Bouillabaisse to include more tomatoes, but perhaps that is an Italian influence.
Jamie, I like your videos. The sunset (or was it sunrise?) was lovely. I have a little tip for you.. never grind pepper or salt directly over a steaming pan because the steam can get into the grinder mechanism and corrode it.
I'm so in love with Jamie at this moment in my life
This Julia series is great! Love to see u do a choux for cream puffs and crullers like u get at Tim’s and Robin’s. To me, it’s the most fun of all baking. Your channel is under loved but I’m certain it’ll explode one day
Excellent! Loved your effort and success. I have been plowing through her book for almost 15 years now and loved the experience.
Thank you for showing us the sunset ❤
Been binge-watching this show for 3 days now (not constantly, sleep and work have been mixed in) but, I love the episodes where Jamie goes out into the Wild (aka the British Highstreet) to gather his ingredients until this I thought Jamie was in America/Canada (the kettle should have been a tip off). Hope we get to see more of this in the future. :)
WOW!!! You are killing the game!! This was very impressive!!! Beautiful sunset too! 🖤
The "he's going for a swim" was too good... 🤣🤣🤣🤣🤣
I’m loving all of this cooking! And congrats on the fish heads! They looked super scary but the final product was beautiful!
Thanks Sharon!!! 🙌 That hake fish head was a heavy scary bastard... but it all worked out!!
They and the collars are the best. I learned that in Seattle's Chinatown buying fish whole and live. Boy I sure miss that.
I'm not a fan of seafood at all but when I was young I washed dishes at a Chinese restaurant. And they used to make this amazing fish stew. It was a little spicy but by far the best fish I've ever had. 😋😋
Dude I've watched you non stop for 5 hours now! Absolute quality content love your channel
You deserve an award for that: I used to gag when I had to gut fish . .The sunset was breathtaking.
Really enjoyable to watch! Your channel speaks to me so much since I rarely cook and don't have much interest in it. Now, I'm thinking it's not so bad to try!
I appreciate sunsets more than is probably healthy so thank you!
Again, not surprised by his dedication towards cooking! Keep the energy going 👍👍👍❤️
Thanks Ramim!!
Enjoy watching you…you are getting to be an excellent chef!! 👏👏👏
Love that sunset! We thank you! Hoorah for what you do! Those fish heads were scary Lol but you got through it
The roe/coral part of the scallop is pretty delicious. I hope you'll try it out next time :)
Loved watching you make such a classic from scratch, I usually make this with way more shortcuts haha
This looks so good. Congrats, Jamie, you are fast becoming a chef.
I have been watching your anti chef vids and I had an epiphany: I can tell from the condition your cookbook is in where you are in the process of cooking. That poor book is dying for a good purpose....remember that: no cover left, pages look like your dog wrestled with them. Really enjoying these vids...thank you!
You are so fun to watch! Your big chunks of leeks can be boiled with other veggie peelings to make veggie broth.
Oh my gosh! You are a brave soul for a beginner! I'm "comfortable" cooking, but I don't think I would attempt this!!!!!!!!!!!! Bravo!
Thank you for the sunset!
I know u already moved but love how your fridge just blends into the wall lolll
Just a little tip leaks hold a TON of dirt in between there layers you must wash them after cutting😁❤
I love that you added price to this one.
I love this series!!!
You really have changed it up...
From crack-pie to pulling the tallywackers off scallops...
I'm here for it.
Yay! I've been waiting patiently!
🙌🏼👏🏻
This is probably the best soup I've ever seen. You did a great job on this
Thanks Nick!!!
All the gills, guts, and glory!
you lift my depression and make me smile and laugh thank you im pretty certain im buying the book and yes ive seen the movie no im not a fan of the actress myself but im sold on the book because of you
Digging this dude's authenticity
truly love the spooky fish soundbites
I love the sunset! Than you for sharing!!
Holy cow this apartment looks amazing!!!
You are all of us home cooks spirit animal ❤❤❤
You did a good job! Handled it like a new pro. I was wondering if the recipe called for wine. Did I miss that or not? Looked delicious!
Excellent effort, Jamie! You’re in the zone now!
Hell yeah!!
Tip:
Next time, take your sliced leeks and put them in a bowl of cold water and swish them around. Then use a strainer or slotted spoon to remove the leeks. This removes the sand trapped inside. Leeks are notorious for being dirty
This looked so good I almost could smell the fish!
Love the sunset 🌅
Woohoo I've been hoping you'd take this on!
Bravery with those fish heads!
terrifying
WOw that Was soooo great you are unbeliiveable
I lost it on the fish heads. 😁 But I believe you that it was good. I know I will never try to make it though. Thanks. This was really interesting!
Great One Jamie!! Many recipes I cook use saffron. ‘Crawfish in Saffron Cream’ & ‘Chicken Berry Britannia’(a most delicious Biryani
Rinse the leeks after you chop them. Leeks are grown in sandy soil & can have grit within.
Hot pink and orange skies are a great pleasure in life. I get to see them most mornings for much of the year. But most people don't usually get to.
This bouillabaisse lacks a very important preparation: the "rouille". It's a special sauce that you put on the croûtons. See for yourself here: ua-cam.com/video/U4y9HbMCRUA/v-deo.html
Love this channel; not sure if I can make most of the recipes, but at least it improves my knowledge and my appetite
💙🐠🐟🍤You made this video 2 years ago, and I’m a little late seeing it. I watch all your new stuff. You’re adorable. I love your style. Now I have to cook this. Thank you!
I had bouillabaisse in a very posh cafe in Paris a few years ago, It had no potatoes and the bread was served as a side dish. It was okay, very expensive and very pretentious, served as if it was a holy offering. This recipe seems much more authentic, proper peasant food. Well done Jamie, I might have a go. xx
Bouillabaisse has humble origins, but like many french delicacies, has become rather fancy because of the cost of each ingredient. The fishes must be freshly caught from the Mediterranean and a proper bouillabaisse has at least 3 or 4 different kinds. Add to that scallops, crayfish, sometimes lobster, and of course the saffron which is not optional, and you get a very costly fish stew, so no wonder it's served in posh brasseries.
Back in 1970 I was apprentice to a Chef (Franz Schoffer) who came from the Fontaineblue to the Poconos. One of his dishes was two small trout on a wooden plank surrounded by watercress and lemon roses. Occasionally a customer would send it back to have the heads removed. Franz would chop them off and promptly suck the eyeballs out and eat the cheeks too. As a 16 year old I never had the nerve to try that.
🤢
The cheeks are supposed to be the most tender.
He can keep the eyeballs.
And I really can't see myself sucking up any part of fish.
Did he use a straw?
Or just directly from the head.?
Jamie is all of us with the gills.