Scallops | The French Chef Season 1 | Julia Child
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- Опубліковано 2 чер 2022
- Julia Child whips up Coquilles St. Jacques, the French dish with sea scallops. She shows how to poach scallops in white wine, how to make the accompanying sauce, how to prepare the dish ahead of time and how to gratinee the final dish.
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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No editing. Live production. Camera started and 25 min later it stopped. Perfection.
When I was a kid I remember watching The French Chef and The Galloping Gourmet. Now, years later, I follow several chefs on UA-cam. Watching Julia now, it’s cool to see that not a lot has changed with cooking. Basics from back then are the same basics as today. Julia is a pleasure to watch. She is unscripted, not a bunch of cuts and splices, no annoying music, she is relaxed and calming. Fun to watch.
I, like many others who have commented on these episodes, remember watching JC as a child on public TV and I will remind everyone what a pioneer she was , not only as a cook but also as a broadcast personality. We are all so used to seeing slickly edited and highly produced cooking shows and these episodes show that she was doing it LONG before anyone else without any of the usual production techniques that we all are used to now. What a revelation to see her in these early episodes, free of any pretension or over inflated ego or desire to be the biggest or the highest rated personality. Using the most very basic of kitchen tools ( but notice she always has a very nice knife and demonstrates exceptional knife skills), she was blazing trails into the unknown, not only for cooking and culinary arts but for being a presence on TV.
She actually kept her home phone number listed in the phonebook for years. Can you imagine calling her while you're in the middle of one of her recipes? Most kids came home from school and watched cartoons. I watched the French Chef.
The first time I cooked scallops I used Julia's recipe for Coquilles St. Jacques en Brochette a la Mornay. I was new in town, and that dinner established my reputation as a serious cook and, over the years, has been catapulted by fond reminiscences to the status of culinary legend. I never sear a scallop without thinking of that marvelous triumph accomplished by a fearless young chef who wowed an entire table of sophisticated pallets because he had immense faith in Julia and could follow directions. Best teacher ever!
LOL @ "sophisticated pallets" - are those used to transport expensive furniture? 🤣
@@rah62 Burn. PALATES. Good catch!
@@kelleykidder7787 u 3 ideats - karens
@rah62-tn Don't you think it would be kinder and reflect more favorably on you if, instead of resorting to ridicule, you simply and gently offered a correction? Sophisticated palates.
That's a beautiful memory. Thanks.
Julia makes it look so easy!!! When I cook things are flying everywhere on the floor to the delight of my dogs who lay in wait.....
That's totally funny 👍
What I love most about Julia are these little nuggets of practicality like using a sieve to shake off excess flour from your scallops. Had she not shared this, I wager my kitchen counters would be a mess and my scallops over-floured.
Tell it!
I have commented on some of the other videos presented here, and once again I shall reiterate my utmost respect for Julia Child and what she accomplished. In modern Twenty-first Century broadcasting there are microphone booms and cordless microphones that are now taken for granted. I was reminded of this very recently in viewing some of Julia's other programs, and once again here, she had to move about the kitchen set, and then make her way into the dining room wearing a microphone that was corded. That was a very heavy cord, too, and it must have been uncomfortable, to say the least, in addition to having a lumpy microphone hidden under her blouse. I remember in one of her books, recounting that in at least one of the early French Chef episodes, there was an electrical fault, either in the cord or in the microphone, and every time she touched the stove during shooting the show, she would receive an electrical shock to her chest, where the microphone was anchored under her blouse. She would daintily finger her chest area, where the microphone was, to pull it ever so slightly away from her body, and did this several times during the show. She was a trail blazer, indeed. It is so good seeing these shows again.
26:40 you can see her mic cord trailing out from under her skirt quite clearly. Doubtful if anyone really noticed that.
@@robertdoherty2001 ... It was uncomfortable, to say the least. And as I mentioned, there was a lot of room for error, and malfunction, and she powered right through it all.
@@seanbryant2848 She was a Leo 😊
@@marylkap6498 ... I know. Her birthday, August 15, was my late Mother's birthday as well, in addition to being the Feast of the Assumption of the Blessed Virgin Mary. I, too, am a Leo.
sweet as a nut - wow this was one of my grandmothers sayings - love it! Julia is so comforting to watch, no frills or pretension and loads of tips
I Love how she had the electric burner smoking because she spilled oil on it.
I do the same thing all the time.
If it was today, they'd have a bunch of servants clean it up before shooting or replace the burner or stove. I much prefer Julia.
@@tombergins8215 that's why she is still loved and appreciated for her realness no pretentions and being a trailblazer. Folks these days are just too damn precious
I worked for some years as a private cook for a very wealthy gay couple who were several decades older than myself. Every recipe I made from Julia's cookbook became a favorite and oft requested.
How lovely!
I could not fry an egg when I married. Julia taught me boeuf bourbuignon…and that gave me courage. I still cannot produce a good potato salad….mainly because I hate it. No one has ever complained that it was absent .,,
It seems you did enjoy you job. A true chef learns every moment in the the kitchen
I'm gay will you cook for me please?
I look forward to the time when a couples homosexuality is not highlighted in everyday conversation.
Im happy Julia is still with us via these videos still teaching young cooks 👩🍳 so genuine. Not like the over produced fake cooking shows of today
What a class act in every way! and one of the most delightful personalities ever to grace a television screen.
always awkward,but knowledgable
I like her because she teaches how to cook and offers advice about techniques. She reminds me of Delia Smith here in the UK. Both refer to themselves as cooks not chefs ,which although they maintain a high standard , makes cooking more achievable.
I use an easy to clean electric smooth cooktop and I am asked why I don't use a gas stove. First of all, in our area we have to use propane gas and I don't like the unsightly gas tank beside the house. Secondly, and more importantly, Julia Child cooked with an electric coil stove top and she was the master chef. (Did I mention the electric smooth cooktop is easy to clean?)
Fresh raw scallops are wonderful with little sauce of choice. I used to scuba dive get them and eat some right on the pier. Goleta Pier
This is so much more enjoyable then watching chefs who cook hurriedly while using foul language and act like total grade school diva's... This woman has class.... I know that She had crossed over and the world lost a great chef.... We still can enjoy her wit humor and charm...
Coquilles St Jacques was one if my all time favorite foods as a kid. Yum!
It would be a privilege to share Julia with my granddaughters, IF they become interested in cooking.
You can see her overcome the awkward tv stuff - first hand.
And SHE'S HILARIOUS !
I remember pasting S&H green stamps in the stamp books. It was fun to go through the prize catalog to see how many books we need to get what we wanted..
I’ve tried to teach my mother to make roux. She just doesn’t get it. She still mixes water and flour to thicken things. 😝
Roux is a marvelous thing. When I make gravy, I cook the roux until it’s a little brown. It adds such richness to gravy!
My mum would say it's too much bother and continue to do it her way haha
But these days she kindly uses corn flour as I'm now sadly gluten free, even though it's not as nice.
I'm sure Julia would be agast at using corn flour though!
When I ran a Cajun restaurant here in Missoula MT, I used to make huge pans of dark roux every day for Etouffee and Gumbo! It would take a half hour of constant whisking...luckily I have forearms like Popeye!!!
a flour and water slurry is appropriate in some situations - like if you have a broth of meat drippings and water at the bottom of your cooking vessel ... it's really the same technique, fat + flour + liquid, you just have to know which order and which temperature to add things depending on what your starting point is
@@katyb2793 Julia wasn't the aghast type, she was the roll with it type
@@Marcel_Audubon you're right, she'd probably come out with an allergy friendly cookbook!
"Beat it with your wire whip" ❤❤❤Julia Child
She was gifted and lovely Lady
Great cooks can use any heat source and make great meals. Julia was the first to bring French style cuisine simplified to the American housewife. I remember being fascinated by her voice and the dishes she made which I never had seen before. Nowadays most people know what she teaches but then not many did. Loved her casual approach and knowledge shared easily. 😊
Cooking without a net :)
My favorite Fisherman Warf SF
I wanted to see how she served the sauteed scallops too but those were over on the other side of the stove
Coquille St Jacques often has a bit of pink color from paprika. Better yet, use hot paprika, a subtle and flavorful spice that is not hot when used sparingly. Also good with the sauteed scallops.
I love Julia....!!!
Great show always love watching
She was a real chef! Love this video!
So lovely!
A Friend of mine is a huge Julia Child fan we went to the Julia Child's first-run movie when it came out watched it in the theater. Entertaining and very much fun especially for her.
lovely !
As a historian, I loved her story about pilgrims coming home with a Coquille shell to demonstrate devotion to St Jacques. I told this story my husband….also a graduated historian. He blinked and looked serious. I explained there was no punch line. Seriously, he said he preferred pan seared with garlic with a dash of whiskey to finish the sauce. Tomorrow, I will pan sear his oatmeal (surprise garlic) to remind him of his Scottish roots. I’ll put the whiskey into my coffee
First time ever seeing her (Thank you youtube) & I'm instantly in Love.
She's so real, she screws up the little things just like I do.
She's also fantastically amazing.
I'm an instant fn.
Unbelievably Wonderful Chef. We were blessed to have this precious Chef.
Scallops have always been a fav of mine since childhood
For years I thought scallops were an urban legend. True!
I had been watching and learning from her since her shows were in B&W broadcast. Nothing but huge respect.
But, to this day, I can't think of many flavors that can not go together, and should not be put together more than cheese and seafood.
THANK YOU!!!!!!!!!!!!!!!!!!!
YUM !!!
I love the push button cook top.
My grandma built a new house in 1968. She had that exact stove GTE. And the same cabinets.
Right...fresh
S&H Green Stamps it's been a looong time 😅.
Delightful
" ice box".....gosh.....haven't heard that term for a long time!.....
One take - with a lot of moving parts!
What I find quite interesting is that she uses a electric burner! I am
completely dumbfounded and have never heard of any chef
using electric. I'd love to try this recipe except for me living in a dry county I will have to do a road trip to find that liquor.
She wanted to make cooking accessible for normal people cooking at home, most had electric burners back then so she wanted them to see you could do it too! Great food is for everyone! Check out Anti-Chef here on UA-cam, he's working his way through Julia's books and it's amazing lol
A question for those in the know. Are those scallops way over cooked? I adore seared atlantic scallops.Scorching pan,30,35 seconds on each side, medium rare,perfection.
Yes absolutely she overcooked but at this time they didn't know what we know today 😌
@@heleneroberge5167 good grief... they, were not overcooked... you snobs
@@heleneroberge5167 I must respectfully disagree. I dislike the gelatinous scallops of today, preferring just slightly longer cooking so they have more "bite" - and definitely more flavor than the near-raw ones served in restaurants now.
I would find them over-cooked, pretty sure.
Wish i could broil correctly!
I recently watched a vintage Westinghouse video where the housewife was broiling a steak and she left the oven cracked. Apparently if you do that while broiling it keeps the oven from getting too hot and ruining what's being broiled. You have to keep an eye on it because it will cook fast. I have a little kitchen and when ever I try to broil something my fire alarm goes off. But not since I started leaving the door cracked.😊
How cute...UA-cam cooks telling Julia she's doing it wrong.
That's a lot of bowls and pans for a dinner
LOL Kleenex bread
Imma start calling it that lol
My mother called Wonder bread and the like ‘fog’.
We've come a long way when it comes to cooking scallops haven't we...
No, these classic recipes are still in use today all over the world, _mon enfant_
@@Marcel_Audubon Classic meaning it's not on anybody's menu these days LOL
@@rogeeeferrari maybe not in your trailer park
@@Marcel_Audubon I could trade insults with you Frenchy but it's beneath me...
@@rogeeeferrari Never mind Marcel, I'm sure you at least shower regularly. And your initial statement is so true, we now know to leave them large and sear them quickly.
You can use stingray ad a substitute.
What was the original air date of this episode? Or is that information classified?
Not sure of the date, but as it's the first season I think that would make it 1963.
The St. James Pilgrimage is still done today.
10:45
All I can focus on at the end is the open broiler door.
Salt has come a long way!
Broiling a raw chicken? Goodness, Julia!
The best scallops are fresh bay scallops.
Anyone trading green stamps?
My cousin and I taught ourselves to play chess at 6 years old with a chess set from the Green Stamp catalog ! Gold Bond stamps had a Scottish bagpiper on them , we thought he was dandy !
you didnt trade them you saved them to buy things from a catalog
@@BruceAlarie we traded them in to the green stamp store, bought a boat , a Snark. It wasn’t monetary
I prefer the second recipe. I don't like mushrooms 😮
If you like this please go check out the Anti-Chef channel's Jamie & Julia series, it's spectacularly entertaining!!
Can't say I can stand her voice but at least I'm learning something.
When I was making a roux. It boiled over and set the stove on fire.🙁😣
How can a Chef cook on electric shit I feel for Julie. I through mine out fur get it Gas man.
No cheese on scallops! But I understand I'm out of my league with Miss Julia.
😂😂
Tak szybko mija czas i dobrzy kucharze. Szkoda. Jedzenie było smaczniejsze. Produkty lepsze niż dzisiaj choć prostsze. Zmieniamy się.
I wish we knew what the white Bordeaux was
whodve thought such a simple quirky bumbler couldve have made such an impression
Shocked to see she’s not cooking with gas. Have I slipped into the wrong kitchen? Marry me, Cleetus. Then do as you will.
Defrozen 😂😅
15:30 "These have only cooked about five or six minutes; you don't want to overcook them." (She cooked them for nine)
She often seems to lose track of time.
She set them to the side of the flame. She said she was.
She was also teaching, and listening to a director in one ear, dragging a microphone cord, and trying to show the camera what she was doing. We can all use a little grace
@@aimeemorgado8715 Nice 👍
She didn't have the chance to eat scallops often maybee and this was overcooked but we have to remember she having a lot to do on these year
I would use bay scallops. Shame to chop up the big guys.
Nowadays you have to be a sexy woman to cook on tv. I sure do miss the old days of just knowing how to cook and doing it well.
I wonder why she's cooking on electric! Chefs always prefer gas.
It was a moveable set on PBS BOSTON Channel, I guess just needed to be plugged in when they moved it in for filming. There is a Netflix show called Julia that is the story of her starting the TV show on PBS, very interesting. She actually had to pay PBS to allow her to do this show at first.
@@buckeye7192 Thank you!
I presume everybody's aware now don't use PTFE polytetrafluoroethylene coated pans. Use ceramic-coated cast iron or aluminum stainless steel.
She's kinda messy when she cooks.🤭
I think they shot these early shows in one take due to budget. Video tape was very expensive and a relatively new technology in 1962. So anything like dropped food or non functional equipment was ignored and referred to as “teachable moments”.
@@SwingingCreeper Swinging Creep? LoL🙊😂
Cooking is messy, especially when doing several dishes at once. She’s well organized and always tidies up as she goes.
@@robertdoherty2001 Gee, glad you cleared that up for me.
Read Natalie Kos' remark close to the top of remarks 😊
She drops a lot of foods on the floor
Omg those scallops must be soooo overdone!
This is the most sophisticated awesome scallop recipe ever. Amazing
Me gustaría la traducción al español.
Not my like food