Turkey Breast Braised | The French Chef Season 7 | Julia Child
Вставка
- Опубліковано 9 бер 2024
- Julia Child shows you how to slice turkey breast into large, even pieces. Then, when the slices are marinating in Cognac, the turkey carcass is cooked with carrots, celery and onions. The slices are shaped into a roast, with stuffing between each slice, then browned with white wine and herbs. Finally the roast is set into the oven, and served with a sauce made from the roasting liquid.
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!
- Managed by PBS Distribution
Get More Julia Child on PBS:
Twitter: / pbsdistribution
Facebook: / pbsdistribution.org - Навчання та стиль
I remember Julia child's cooking show it's fun to watch it on TV
I'm as excited for this "new" video than I am when Kay or Babish does a new video.
Who is Kay? Help me have a new experience!
I love it when Julia inadvertently thrusts inuendo “the mechanics of the breast are the most interesting part”.
Make sure you have the proper whacking equipment...
From what I have read about Julia, the innuendo was not inadvertent.
@@johnharper257 Having read some of the filth in the letters she wrote to her friends and her husband, she knew EXACTLY what she was doing!
A lot of work I don’t think many people would cook this but very interesting to watch. 😊
A Sunday supper party.
Yeah well, people don’t cook much nowadays. This is for people who like to cook.
That looks absolutely BEYOND DELICIOUS!!
It's the opposite today, at least by me --- whole turkeys and turkey breasts go way down in price around the holidays and are expensive in the warmer months.
2:14 lol she’s so silly.
keep the skin and fry it!! good on the carnivore diet
That is where all the flavor is... I mean I can understand why Julia did take the skin off but when it comes to roast turkey.. the best part is the skin in my books!
10:00
I have always roasted my turkey breasts with the skin on. It seems to work out and tastes great. But, maybe for braising it doesn’t work out so much. 🤷🏻♂️
The way she talks about it, the fat and skin must have tasted a bit off when frozen, in her day.
This video helps me understand something: JC suggests that turkey is a substitute for veal. I think this was a common misconception in an era when veal was getting prohibitively expensive. My mother cooked turkey all the time when I was little, and I think she was misled by this idea. The truth is that turkey breast is nearly always dry and inedible. I would no more make this recipe than I would braise a cardboard box.
Julia’s turkey was anything but dry!
Why are you wasting the turkey
She died in 2004. She can no longer answer questions.
Likely not wasting it.. what is left over from the boning process will go into the stock pot for soup or to have turkey stock on hand and frozen for later use.. Julia was renowned for very little waste in her cooking methods..
This is not something I would ever cook or eat. about 2/3 of anything Julia cooks I would not like, because she dumps wine in EVERYTHING. I don't know who decided it was "gourmet" to cook with rotten grape juice, but it simply doesn't taste good.
Clearly of a low-class neighborhood.
I remember Julia child's cooking show it's fun to watch it on TV