Steak Dinner In Half An Hour | The French Chef Season 5 | Julia Child
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- Опубліковано 22 лип 2023
- Julia Child showcases another three-course meal that can be assembled in half an hour: Aigo Bouido soup, flank steak with trimmings and an exotic ice cream mold.
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 remember when Flank and skirt steak were inexpensive... now people know what to do with it and aint cheap no more!
Steak cooked to perfection.
I’m really enjoying these old videos. Julia was a great chef. And she explains everything so well. I’ve learned a lot from her.
It doesn’t have to be expensive or complicated to taste and look fantastic!
That's actually one of my mottos. 😊
Ooh coincidence I picked up a flank steak that was on sale and was debating on what to do with it. I’m gonna replicate this entire dinner now.
Did you? How’d it come out?
@@DJxLoveyYes! Let us know!🥰
Flank is great! Very tasty.
Flank steak is fantastic and it USED to be inexpensive. I stuff mine, tie it up, brown it and then braise it in a bit of beef stock for about an hour or so. It's a treat in my house😊
She really made a full 3 course dinner in half an hour.
I do miss this lovely lady!
She was a treasure for sure. A pioneer in cooking shows. I was a little kid. I'm a butcher and home chef because of her influence.
@@davidhickenbottom6574 I watched her when my mother permitted. My mother disliked cooking so much! I guess because she didn’t know how to do anything more interesting than what came out of boxes, cans, glass jars & bags; she was at a loss. I truly enjoy cooking & baking! It’s the clean up that gets me.
I have been making this meal for years and it always turns out great. Julia is right- everyone should have a couple of these dinners practiced and under their belt until they feel comfortable then add to your repertoire of 'last minute ' but nice meals .
I have to big heads of garlic sitting on my table right now. Makes me want to try that soup!
Her delighted smile at the end was everything. Culinary subterfuge! The saucy minx. I've never heard of that soup before and can't wait to try it.
If I had the chance to cook/eat with one chef be it a famous TV Chef or the only 5-star Michelin Chef I would without reservation choose to share the kitchen with Julia Child.
The roasted cherry tomatoes reminded me of when I was in Italy once, I had roasted new potatoes with garlic and rosemary and they added cherry tomatoes and olives towards the end of the roasting. This has become my favorite side dish.
What a great dinner
Back in the day when we cooked beef under the broiler. Now it would be cooked on a stove top grill pan. Love the "don't tell anyone it's garlic". Such a New England thing.
Do people not like garlic ? I didn’t understand that comment she made
@@theincrediblechin Back at that time many people living in New England didn't like garlic or spicy food. Seems odd now.
First comment? It’s a classic! I learned how to cook a steak watching Julia ❤️
I love this recipe so much
What a fantastic quick recipe that can even be made during the busy week
The mystery of the flank steak solved after 40 years!
Yum yum.
Classic and delicious.
The soup WOW!
I know it says season 5, but I’d love if the original airing date was included in the description. Loved this!
February 26, 1966
Oh man! We are blessed to have color techna vision nowadays...🎉
I learned more from this woman in black and white than I did from most of my teachers in real life and color!
So Rachel Ray’s 30 minute meals weren’t exactly original, were they? And Julia actually did it in 30 minutes: start to finish!
Thank You Madam Julia Child for introducing the Common folks to Gastronomic Delight that we too could replicate in home kitchens. Childs is a PIONEER of Cooking Shows on TV. But Also educating, In lighting, teaching, encouraging, Culanary Arts to the General Public for Generations! To numb skulls, how you gonna compare your itbity knowledge of frying an egg to an Icon? The food Language you speak originated from Chef Julia Childs.🙄
😊
I know the crew devoured this meal. Which she made two dinners lotsof delicious food
I'd leave out the rum. I don't use any kind of booze, in my cooking. It turns out just as good.
You Tube is going ad crazy, with volume blasting, and some ads in Spanish! Unfortunately, if you put adblock on, the site becomes useless. Greedy bums. You left TV to avoid TV's obnoxious junk, presto! now you got it here!
10:44
It's called eldrrunko
The only thing she didn't plan for was greeting multiple guest arrivals, and turning away interruptions from people offering to help in the kitchen, breaking her concentration on what she's doing.
Don't tell anyone.
Of course if they watch this episodes, they would know right away.
Funny how the credits are black.
I can always eat steak! I'm not much of a dessert person, but that dessert looks delicious! Unfortunately I cannot bring myself to eat Brussels Sprouts; I find them revolting.
If you have an iron skillet, take some bacon and fry it. Save the grease. Blanch the brussel sprouts. Add them to the bacon grease and chop some of the bacon to the sprouts. Roast them for a few minutes. Amazing. I add maple syrup but it's optional.
They're really yummy steamed.
No, thank you.@@annehajdu8654
I, too, find Brussel sprouts revolting. My Mom used to boil them to death when I was little until they turned a soggy battleship gray. Trying to eat the resulting mess was not fun. That revolting experience is so etched into my memory bank that I won’t touch Brussel sprouts even if you offered me my favorite dessert as a reward. No way Jose!
I find FROZEN Brussels sprouts revolting. Fresh ones are great, especially with butter and garlic. And white wine.
Might’ve been interesting to peel the garlic, cook it thoroughly, then purée the mixture rather than strain and discard it.
She didn't let the meat rest before she sliced it.
Maybe there wasn’t enough time to let the meat rest properly?
The steak looks more raw than rare which is a shame
Disagree.
Cooked perfectly for flank! If cooked any harder, you’re chewing on shoe leather!🙄
@corettejones A flank steak isn't supposed to be raw or blue, but rare.
I loved her - but she always sounds like she is in respiratory distress!
I think she was a smoker. Awful.
@@annehajdu8654she was a heavy smoker until, I believe, sometime in this series. I know she got cancer and had a mastectomy right before season 5. After the cancer, she didn't smoke.
That steak was still raw
Speak in English you are not from France Welcome to the drunken chef watch me fall down
I don't care if she IS/WAS Julia Child! She took a soupspoon, dipped it imto the soup, tasted it, then poured the remainder of the spoon's soup back into the pot, flicking the spoon. EWW.
Except for that disgusting rare beef, the rest of the meal looks absolutely fantastically delicious!!!!
She did say it should be served rare. But I agree. It was more raw than rare! 😀
Nothing screams “I don’t know a thing about cooking different cuts of beef” any louder than people who say flank steak is “disgustingly rare”. Educate yourself.