1985. SOUND DOES NOT START UNTIL 1m35s AND WILL TEMPORARILY AND BRIEFLY MUTE EACH TIME THE LINK MUSIC PLAYS DUE TO COPYRIGHT ISSUES. PLEASE DON'T WRITE AND TELL ME - I KNOW!!! Almost all of Julia's dialogue is audible.
The best and only masterclass you'll ever need to produce beautifully prepared and cooked vegetables - great veg are the mark of a really superb cook IMO.
Chefs tend to develop a resistance to heat after years of practice. My mom euphemistically refers to my ability to flip tortillas with my bare fingers “asbestos fingers”.
LOVE brussels sprouts, and Julia's way with a butter finale, elevates them to something special. I add a little grated garlic with the final sautee - yummy!
She's convinced me to try again with the asparagus! I tried, before - I really did. When no one tells you how to deal with something so unusual (to you) as that plant, you just throw the whole thing in a pot of boiling water and hope it works out. With proper instruction, it should turn out better - but someone has to be there to tell you how! Yeah, sure, "Home Ec" - lol, right... When I was in that class in the '90s, it was just some really horrible teacher who graded us girls and two boys on what we already knew. Of course, we girls weren't allowed to take shop, even though the two boys had that choice. Stupid private school... Anyway, yay for Julia Child! I sure wish I'd gotten to take a real cooking class from her, in person, way back when!
This video alone,has made me hungry! !!!!!!!Love the voice of JULIA CHILD MAM!IT IS THAT HOLY AND DIVINE!!!!!!AMEN!!!!!!🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🍪🍪🍪🍪🍢🎂🍠🍠🍠🍠🍠🍠🍠🍠🍠🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍚🍚🍚🍚🍚🍙🍙🍙🍙🍙🔔🔔🔔🔔🔔🔔🔔🔔🔮🔮🔮🔮🔮🔮🔮🔮🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🔮
If done just right (takes practice) you can remove the entire choke with the tips of your fingers and a spoon. Do be careful though! Young children should not do this at all, and older children/teens need adult supervision until trained-in. I was lucky - my Mom taught me how when I was around 10 (but even that's a little young, I think). Anyway, for adults, it's totally do-able, but you need practice. Your first couple of artichokes are sacrificial to the artichoke gods 😄
I love all the pots and pans! Oh that gatlic press too (8:35). It works like magic! I thought mine is already good enough Mine needs further scraping after press 😅
I love this show.💕🇦🇺 she does everything the same way i was tort and to days times ppl dont do this in there restaurants...i they cheat cut corners think they know it all . I like real food real flavour and wholesome.
Cruciferous Notes: Sadly, these contain some of the highest levels of PFAS, right along with rice (especially brown rice), canola, root veggies, and leafy greens. Thanks, Dupont, 3M, and others! (Sarcasm). Anyway, if you're going to use broccoli or cauliflower anyway, here's the thing. Yes, peel the larger stems, then cut them up. But when it comes to the smaller flourettes, for the broccoli, the only thing that needs to come off are the long, thin, stringy leaves, because these contain oxalic acid, which is toxic to humans when ingested (the larger leaves at the broccoli base also must be removed and thrown away, for the same reason). You don't need to stand there for 30 minutes peeling itty-bitty flourettes of either broccoli or cauliflower. Just "coin" them (cut them cross-wise into thin pieces shaped like thick coins), and throw them in the boiling water! Also, when boiling either broccoli or cauliflower, if other veggies are being boiled too, then put those in first. Add the cut-up cruciferous "coins" and other small, peeled/diced stem-pieces next, and then put the flourettes on top of that all last, with their little leaves up and their baby-stems down. The water should be just meeting the tops of the veggies in the pot, under the flourettes. This will steam the flourettes properly, making them tender without actually boiling them, while the other tougher veggie parts get well cooked. By the way, this is also the same way to cook German (un-stuffed) dumplings (made with white and whole wheat flour, some baking powder and salt, and some water and oil). When making German "stone soup", once the veggies are in and the water is boiling (and is just barely at the top of the vieggies), you drop dollups of the dumpling dough (which has been lightly stirred to make the dough - don't pack it into tough balls) on top of the boiling stew, then let it cook until done (there are various methods for how to cook it; look those up). In any event, that's how to steam and boil at the same time in one kettle without having to use a (dangerous, thanks) metal strainer in the kettle. Doesn't matter what you're making, really - that's just how to do it. Tough stuff in the boiling water, delicate stuff up-side-up on top. Cook together until the top layer of food is done cooking (by then, the stuff in the boiling water should be done, though this may not work with meat - that may need extra boiling first, before adding anything on top).
OMG!! She just showed 2 methods For brussel sprouts I wasn't aware. Poking them to speed cooking and then running under cold water to keep on green!! Just discovered you with a child from the max series. I think I can learn more from her in a half an hour than three hours of watching other cooking shows. I learned how to eat artichoke like this from my mother. I've never seen other cooking shows eat it this way. You and my younger kids that are in their 30s like it now. Because of the way I fed it to them.
@@jasonexploring sorry, all of the water-soluble vitamins flow from the vegetable into the boiling water. Water-soluble vitamins include vitamin C. Boiling is no longer considered a healthy way to cook vegetables.
