Copper bowl, big wire whisk. What Julia omits is that she was over 6 feet and a very strong woman so of course she thought hand whipping was fine! Which was wonderful. But she shows her audience, who were not professional chefs and not over six feet tall, how to do it with the equipment they likely had. This is why she became a national treasure.
This would be the ideal, light dessert to serve after a heavier meal that included hollandaise or bernaise sauce, since you'd have spare egg whites. Her fearless enthusiasm and genuine joy of life is still inspiring home cooks decades later.
Your reading connected w me on several key points! Have bren working on 'routine', and its def helped me ground and clear the cacaphony in my mind. Divine timing for the Highest timeline:🔥
I remember trying (and failing) to make an Italian meringue for a 7-minute icing. I lived in SE Arizona at the time, elevation 5,200 feet. My sugar syrup turned into caramel before the sugar completely dissolved. I worked on this 4 times.
Champagne with raspberry soufflé. Julia Child definitely didn't invent McDonald's! It's great to see how she takes the trouble to explain the textures she's looking for, compared to what you might find in a traditional cookbook.
I tried to make Italian merengue just today when I had egg whites left over from Julia’s chocolate mousse and crème anglaise. It went horribly wrong because I mixed up 238°F and 328°F when converting to °C, and it caramelized and burnt and became a horrible baking tray of flattened diarrhea. Then exactly today this video is posted with an example of doing it… I feel tempted by fate LOL :,)))
Its very hard to find a big balloon wisk in the United States. I once approached a now out of business cooking store in my hometown about purchasing one that was used for a display. The owner told me it was an industrial wisk and not useful for homecooks. I said "nope Julia Child uses them for eggwhites"and she said "no she didn't". That store went out of business and I found my wish in New York City.
Hey everyone, I have been watching Julia on this UA-cam channel for years, but these last few months, the uploads are a bit blurry, not the video quality I used to enjoy. Are any of you noticing this?
There were other episode like that. One of the B&W episodes you could you what might have been someone telling her to look this way because she was looking another direction. At the end of another older episode you hear what sounds like someone probably saying, cue the music.
It's a classic. May Julia forever rest in peace.
Strawberry souffle with champagne! There are things better than that, I'm sure, but right now I can't think of any.
💖 👌
Amen to that.
Her queen of Sheba cake...a masterpiece! My most requested dessert.
Copper bowl, big wire whisk. What Julia omits is that she was over 6 feet and a very strong woman so of course she thought hand whipping was fine! Which was wonderful. But she shows her audience, who were not professional chefs and not over six feet tall, how to do it with the equipment they likely had. This is why she became a national treasure.
This would be the ideal, light dessert to serve after a heavier meal that included hollandaise or bernaise sauce, since you'd have spare egg whites. Her fearless enthusiasm and genuine joy of life is still inspiring home cooks decades later.
“Just about exactly” 35 minutes. Classic Julia.
Wonderful episode! Don't forget that last crucial step: lowering the oven temp before putting the soufflé in!
I made this with strawberries, and also with peaches, and it was absolutely divine.
Love to watch these and then @Anti-Chef recreating them. 😊
Thank you for these!!!! I'm happy when I watch one.
Your reading connected w me on several key points! Have bren working on 'routine', and its def helped me ground and clear the cacaphony in my mind. Divine timing for the Highest timeline:🔥
I remember trying (and failing) to make an Italian meringue for a 7-minute icing. I lived in SE Arizona at the time, elevation 5,200 feet. My sugar syrup turned into caramel before the sugar completely dissolved. I worked on this 4 times.
Champagne with raspberry soufflé. Julia Child definitely didn't invent McDonald's! It's great to see how she takes the trouble to explain the textures she's looking for, compared to what you might find in a traditional cookbook.
I tried to make Italian merengue just today when I had egg whites left over from Julia’s chocolate mousse and crème anglaise. It went horribly wrong because I mixed up 238°F and 328°F when converting to °C, and it caramelized and burnt and became a horrible baking tray of flattened diarrhea. Then exactly today this video is posted with an example of doing it… I feel tempted by fate LOL :,)))
Don’t even worry about it! I do that all the time. I’m lysdexic
What year did these color episodes come out? Looks like late 60s early 70s.
My favorite dessert is ice cream chocolate
Where does the strawberry juice come from?
Frozen strawberries (sweetened) always yield a lot of juice once thawed.
I'm first! Love Julia!
Its very hard to find a big balloon wisk in the United States. I once approached a now out of business cooking store in my hometown about purchasing one that was used for a display. The owner told me it was an industrial wisk and not useful for homecooks. I said "nope Julia Child uses them for eggwhites"and she said "no she didn't". That store went out of business and I found my wish in New York City.
She did not use alcohol at all?
Hey everyone, I have been watching Julia on this UA-cam channel for years, but these last few months, the uploads are a bit blurry, not the video quality I used to enjoy. Are any of you noticing this?
Yes it seems they’re just uploading the original tape without cleaning it up, so it comes out bad.
she is so fucking funny-
release subtitles for videos in several languages. thanks 😊
I keep hearing a crew member coughing in the background....🤣
There were other episode like that. One of the B&W episodes you could you what might have been someone telling her to look this way because she was looking another direction. At the end of another older episode you hear what sounds like someone probably saying, cue the music.
“May-nu”? Why did she pronounce menu that way? It’s definitely not the French pronunciation.
Since the meringue was Italian, the Italian word "menù" was used, and it is pronounced just that way.
That’s just one of her ‘’Julia-isms’’ which was part of her charm.
It’s always made me uneasy the way she refers to the Charlotte molds’ ‘ears’ idk why 😂