Veal For A King | The French Chef Season 2 | Julia Child
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- Опубліковано 29 вер 2022
- Julia Child cooks up Veau Sylvie, taking the familiar leg of veal and then stuffing, braising and saucing it until it becomes a regal roast.
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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This is the first episode I've watched of Julia Child. She is amazing.
Love watching Julia Child in the kitchen.
Teaching moments aplenty in this episode! How like her to show the ideal cut of meat and then proceed to use the challenge of deboning, slitting, stuffing, and tying the supermarket offering as an instructional triumph, all without a pause in the patter! Amazing!
I wish we could get back the uploads from the '70s. Also, can't wait to see what happens when I order a veal roast at my butcher counter.
Copyright issue maybe?
cue the bassoons
I found it. Saw her make this using turkey S8:E011 The French Chef. I cannot wait to make it for Thanksgiving. Her approach to cooking rocks!
What's a telephone book? Lol😊
I got one through my letterbox last week!
Love it! Awesome! Thank you
It's a shame this is in B & W.. would LOVE to see how absolutely delicious that looks in living color!
I think some of the later series were produced in colour.
@@quizmaster85 Starting in 1970.
Seeing it in colour would be a form of Chinese torture!
I know Julia child from Julia and Julie movie
there were boning knives in the '60s. my father had one. the store should have sold her one.
It’s not the tool, it’s the user….
A butcher who doesnt want to debone meat for you doesnt deserve your money. Preparing the product is part of the service, butchers are trained to do that.
Firstly, I mean no disrespect to this lovely lady, or to anyone else for that matter. But…..The reason veal doesn’t have “much character” on its own, is because it has not been allowed to live, much less move. It is not an “adolescent”, it is a 10-12 week old baby. Lamb tastes strangely greasy and has to be smothered in strong flavours to hide the taste. Beef and mutton, have a rich, robust character, and if cooked correctly, are very tender. This is because they have been allowed to live. There is no reason to eat a characterless baby, just to show the world how affluent you are. But people are still killing baby animals that have had no chance to live, much less live well, and then complain about lack of character. Keeping a baby restricted, in the dark, in a high stress situation, will not only affect the animal’s well-being, it will affect the flavour and quality of the meat. Ill treatment, retains the high level of cortisol (stress hormone) that is unhealthy for consumption, and decreases flavour and character. A carnivore may not eat if it doesn’t go for the young and the vulnerable. We are omnivores by nature, but being capable of domesticating and rearing healthy food stock, we do not need to kill the young. Why not do right by the lives that are sacrificed so that we can live, when we can afford to? Why not let them live a while? Treat them gently, raise them well, and eat a healthier, tastier meat.
That's right. I simply use chuck roast instead of veal with these recipes.