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00:00This program is available with Passport because of your generous donation to your local PBS station.
00:11Julia Child taught a nation how to cook, eat, and drink well.
00:15Paving the way for today's culinary celebrities who saute and puree on hundreds of cooking shows around the world.
00:22Relish every morsel of Julia's Best Bites.
00:26All-Star Commentary and Unabashed Appreciation of the First Lady of Cooking.
00:47The Bourguignon.
00:49French beef stew in red wine.
00:53We're going to serve it with braised onions and mushrooms and a wine dark sauce.
01:00It's a perfectly delicious dish.
01:09When she says boof, you know, if I was young, I'm like, wait, what's that word?
01:14Well, at least she said beef stew also.
01:17Yes.
01:18You worked with Julia.
01:19I did, I did.
01:20She was the funniest person practically I ever knew.
01:25And it was because she was so refreshingly honest.
01:28And you can see that in her shows.
01:30Like, if something goes wrong, she'll say, oh, that doesn't look right.
01:33That's what makes her human.
01:35And that also what, that's, because she will call out something that she's doing wrong, it makes it approachable for
01:42the home cook.
01:42Yes, this is absolutely true.
01:45Hello.
01:46I'm Julia Child.
01:48Welcome to the French chef and the first show on our series.
01:52Now, one thing that's interesting.
01:53We're going to make the food.
01:55She's not smiling.
01:56And she came to be so good at that.
01:59Right.
01:59So to begin our series on, because it showed you so many useful things about French cooking.
02:05How to brown meat.
02:07I can't believe this is her first show.
02:09Yeah, she's very comfortable.
02:10But she's going directly for the kill.
02:12Oh, yeah.
02:13I want you to learn.
02:14Yeah.
02:15But she's very charismatic, huh?
02:17Like chicken.
02:18It's something magnetic about her.
02:20And this is called the undercut of the chuck.
02:23It's like the continuation of the ribs along.
02:26I love also that she would always show you on her where it was.
02:30Uh-huh.
02:30Into pieces about like that.
02:33They're big chunks.
02:34Yes.
02:35Which is how it should be.
02:36Yeah, it should be like that.
02:38Today, you find them sometimes very small chunks.
02:40It's not the bourguignon.
02:43But before you saute anything, you want to make sure that you have it good and brown.
02:48Good and dry.
02:49So I just take a whole lot of paper towels like that.
02:53Now, here, there was probably, in the early shows, there were people underneath her passing
02:58her things.
02:58And I think that was absolutely a pass.
03:01She does have a shelf under there, but that was definitely a pass.
03:04Okay.
03:05Because she didn't even look.
03:06She was sort of like this, and suddenly the paper towels miraculously fall into her hand.
03:10Oil is hot, and that's a very important point, too.
03:15Because you can't saute anything in meat that, in oil, it isn't hot.
03:19So even there, right into the pan, and you can see the meat starting to cook.
03:23Overhead shot.
03:24Very cool.
03:25Yeah.
03:26And I'm not going to crowd the pan, either.
03:28That's another show.
03:29Oh, my God.
03:29Do you remember your first show?
03:31Yeah.
03:32I was so nervous.
03:33Me, too.
03:34You were amazing on TV when you had the show in Spain.
03:36I was making a gazpacho.
03:37You were the number one for sure.
03:38And I forgot the tomatoes, the green peppers, and the cucumbers.
03:42That's how nervous I was.
03:44She looked like, no problem.
03:49So while you're watching me do this, remember you could do lamb, or veal, or chicken.
03:53Now, remember, this is a big deal.
03:55This is her trying to make French food seem very accessible.
03:57You could do veal, or lamb, or chicken exactly the same way.
04:01And that's for this dish was invented in burgundy, and they usually use burgundy wine with it.
04:07So she's really advertising French.
04:10So it's French wine, French recipe, French technique, everything French.
04:15Into the casserole.
04:17Now, we have in here this nice sort of brown bit here that's left over from the browning.
04:29And this is part of your treasure.
04:32She sometimes looks at the wrong camera.
04:34Or it's possible she's looking at her producer.
04:37They would hold up a sign saying something.
04:40Oh, okay.
04:41Would that sign be talking about the next step?
04:45Yes.
04:45Okay.
04:46They would also hold up one to smile or whatever.
04:49Oh, okay.
04:49It has a lot of flavor in it.
04:52But I say she's looking at the wrong camera, or at somebody else at least 50% of the time.
04:56Yeah.
04:57She's looking over there.
04:58Yeah.
04:59And she's gonna...
05:00And there she goes.
05:02Oh, here you are.
05:02Oh, yeah.
05:03There's the camera.
05:04This is very good, too.
05:05Then, because this is a bourguignon, we have garlic.
05:10So here's the garlic press.
05:12You just put the whole garlic in there and go...
05:15Urgh!
05:17Oh, no.
05:19It's amazing she will put voices to the ingredients.
05:23It's simmer here.
05:25We want to give it a little taste to see whether we've got enough salt in it.
05:31But you want to be very careful not to over-sauce.
05:34I love this, right, when she tastes it.
05:35The sauce is gonna reduce.
05:40Doesn't taste good now.
05:43I know that.
05:44Why did you taste it?
05:45Oh, because she's figuring out the salt.
05:47Yeah.
05:47But I love that.
05:48She's honest.
05:49She's honest.
05:50That's why, ultimately, she was so funny.
05:52Now that's at the simmer.
05:55And I'm gonna put it...
05:56You know what?
05:56I love her, because I see myself in her so much.
05:59Look it.
05:59She put the salt, whatever, she goes to her body to clean the hand.
06:06These braised onions are something that you can do.
06:10They're awfully good served with a stew,
06:13or you can serve them just as a plain vegetable with just parsley on them.
06:19She didn't stop to be in front of the camera,
06:23to have to do it at a certain time.
06:26It's a long time.
06:26And it's not one cut yet.
06:28It's like non-stop.
06:31Then there are peeled onions,
06:34and we're gonna cook them in a pan like that.
06:38And then you cover them.
06:40I don't have a cover.
06:41I'll use this and pretend we have one.
06:43Because we don't have 25 minutes.
06:46I've got some that have already...
06:48That's the first swap.
06:49The first swap.
06:50Yes.
06:51Yes.
06:53Because this is the first real big show.
06:56Yes.
06:57When they're done, then you just put them aside,
07:02and you can do them the night before if you want.
07:05Now we're gonna do the mushrooms.
07:07Hey, take a look at this.
07:09She's doing hell.
07:10She's cutting.
07:11She's cleaning as she goes.
07:13She puts in the bag, and they don't cut.
07:15She keeps cooking.
07:16It's no editing.
07:16This is the way you always sauté mushrooms.
07:22Sauté.
07:22I know, the sauté.
07:24I know.
07:24What's that about?
07:25It was a Julia-ism.
07:26These are two mushrooms.
07:27These are both fresh ones.
07:28This is cool.
07:29She's such a good teacher.
07:32How to tell a fresh mushroom from a less fresh mushroom,
07:35and if the step, you know.
07:37It's still fresh.
07:37Now that butter's hot enough.
07:39The foam has gone down.
07:40So in go the mushrooms.
07:43And a few fall out, and they always did.
07:45I love this.
07:46Oh, almost.
07:50Right now, because the cooking on television is so perfect,
07:55people are intimidated.
07:56Yes.
07:56Because they think that this is how it should be.
07:58But if you were real, and you allowed yourself to mess up,
08:02you teach more through the mess up than the perfection.
08:04I couldn't agree more.
08:05I do.
08:07I mean, we do.
08:08Yeah.
08:08If you're doing it naturally, you do.
08:11I'm like, you want me to mess up because I can recover.
08:13Right.
08:14Well, she didn't mean to in the beginning,
08:16but after a while, I think she attempted to.
08:19By the time I met her, which was way, much later than this,
08:22she would go out of her way to make a mistake
08:24so she could fix it.
08:25Right.
08:25And show you.
08:26And that's just what this is.
08:28Well, now, this is ready to serve right now.
08:35OK.
08:35Let's see what we're going to serve it with.
08:37She is smiling now because it's almost over.
08:40She's like, shh.
08:40I'm doing it.
08:41I'm doing it.
08:42It's happening.
08:42We have our boeuf bourguignon.
08:45And we have...
08:46You can tell how tall she is now for that table.
08:48That table's tiny.
08:50And also, we have a red wine.
08:53Now, this I love because this was very avant-garde.
08:56Well, they had decanted it, too.
08:57Very nice wine.
08:58Or if you have lots of money, you can buy a fine burgundy,
09:02except with a...
09:03If you have a lot of money, you can buy a fine burgundy.
09:08It's one of the really great French soups,
09:12and it's fun to make and wonderful to eat.
09:15OK.
09:16Here we go.
09:17Bon appétit.
09:18There we go.
09:21Bon appétit, Julia.
09:22Bon appétit, Julia.
09:23Wow, that was cool.
09:26I'm going to make boeuf bourguignon tonight.
09:33Julia Child presents the Chicken Sisters.
09:37Miss Broiler, Miss Fryer, Miss Roaster, Miss Caponet,
09:42Miss Stewart, and Old Madame Hen.
09:45I think I watched pretty much every single one
09:48of the 200 or so episodes of The French Chef.
09:52We all did.
09:53We all had our televisions tuned on,
09:55and public television was our favorite station,
09:58and she was my first teacher, I would say.
10:01We're roasting Miss Chicken today on The French Chef.
10:09There's so many things that strike me here.
10:12I mean, first, there's a lot of raw chicken.
10:14Yeah.
10:15And also, I had no idea that there were so many different sizes of chickens.
10:20That chicken that she's going to focus on looks almost like a turkey to me.
10:25You know, we speak of a covey of quail and a gaggle of geese and a pride of lions.
10:31Well, this is known as a peep of chickens.
10:34That's their official name when they're in group, as they are.
10:37She was everybody's ideal of a home chef that took you into the realm of highest hot cuisine
10:47and made you feel comfortable with it.
10:49Is this chicken a roaster, and why are these others not roasters?
10:54What Julia did with her television show,
10:56that really was the beginning of the craze for food on TV.
11:01The names depend on their age and their size.
11:04I mean, I'm just in love with the way how she fully just touches and embraces her hands
11:11with the raw chicken, which is, like, so it's not supposed to do.
11:15She's massaging and slapping them.
11:17Yes.
11:18And there's another bird called a caponet, and he's a beautiful bird.
11:23This is really informative.
11:25There's no prettiness here.
11:26It's just, like, the food, the knife, the camera, and Julia, right?
11:31And this is amazing to watch.
11:33It's really like watching a documentary on How To.
11:36Yeah, and it's watching someone do something that no one else has done,
11:40so there's no rule book.
11:42Down here so you can see that this is just cartilage.
11:46Julia taught us the importance of cooking skills, knife skills,
11:51the way to stir, the way to whisk, the way to chop, the way to cut.
11:57One of the things that's interesting to me is, like, this is happening, what, 1970-something?
12:02Yeah.
12:02And at that time, like, my mom was, like, taking a class on how to cook in the microwave
12:08and, like, trying to, you know, consuming convenience kitchen culture, like, very fast.
12:14And she is pointing out, like, prime ingredients.
12:18Here's how to shop for things.
12:20Here's how to make the absolute best food that was going to take you a while.
12:25So it's, like, in contrast to really what's happening, like, culturally at the moment.
12:30And now here's one more thing that you can do if you want, and that is to take out the
12:36wishbone.
12:37See, it's covered, and you bare the breast.
12:41I'm going to show this to my cooks at my restaurant.
12:44I mean, this is so informative.
12:45Like, I feel like I've never roasted a chicken before.
12:49In many, in a great many French recipes, they just don't stuff the chicken at all.
12:53They just put in a flavoring.
12:55And I rather like that system because I think the chicken cooks more easily.
12:59And unless you want to make a chicken go very far...
13:01We loved the way Julia was kind of casual about teaching very complicated methods.
13:08And she was always at ease, not only with the camera, but with a recipe.
13:13The first thing that you want to do is to truss it.
13:18And I'm going to...
13:19I like to do the French system with a needle.
13:24That's a trussing needle.
13:25It's just an iron needle with a big...
13:28A big eye.
13:29I think a camel could practically pass through that.
13:32If you don't have a trussing needle...
13:34You never see this.
13:35I've never done that.
13:36No, no, that's like...
13:37That is France-France.
13:38Like, this is like...
13:40France-France?
13:41France-France.
13:41It's not just France one time.
13:43It's double time France because that is...
13:45It's been a minute, you know?
13:46Push the knees under the armpits.
13:49Julia persuaded us to try things, new and different things.
13:53That we could even pronounce the French dishes.
13:56We could read French menus finely.
13:59And French restaurants started to pop up more and more.
14:02Pull this through.
14:04Looking basically like a compact roast.
14:06Yes, it stands up.
14:06And none of the juices can leach out again.
14:08And it looks great when it comes out.
14:10And then at this point, now it's when you're going to stuff it or flavor it.
14:14But you put the stuffing...
14:14And now you can stuff it.
14:15Yeah.
14:16Because now it's opened up.
14:17It's great.
14:18Bit of butter.
14:20It's just going to roll around inside the chicken and baste the interior.
14:25And then a little bit of salt, about, say, a quarter of a teaspoon.
14:28And just pour it right in there.
14:31It really, it has to be salted.
14:34And then some kind of an herb I'm going to put in a bowl.
14:37I love that she's kind of, like, fancy free about, you know, you can do this.
14:41You can do this.
14:42You can...
14:43It's not like, here's the recipe.
14:44You will fail if you do something else.
14:46Mm-hmm.
14:47Her talent was to make all of us feel more comfortable with a complicated recipe.
14:53She was able to make fun of disaster, of problems in the kitchen.
14:58And those things made us feel more comfortable in our kitchens.
15:02Now we have to press the legs.
15:06I can't get over is, you know, this whole episode is about how just to roast a chicken.
15:12Yeah.
15:12And because she's so laser-focused on that one task, we get all this detail that is not meant to
15:18be entertaining, but it's incredibly entertaining.
15:22Then no matter what way you're going to cook it, it should have a butter massage.
15:27I told you you should come back with that.
15:28I knew that.
15:29A butter massage.
15:31Yeah.
15:31If you have rendered chicken fat.
15:33Mm-hmm.
15:34That's a great goal.
15:35That is.
15:36A raw chicken has never made me hungry before, but I am starving.
15:40All right, and we're going to roast it on the spit, because that is not only the most ancient, but
15:45also the most modern way to roast a chicken.
15:48The most ancient and the most modern.
15:51I think it's useful to know how to put the chicken on the spit.
15:55Then you always start on from the neck end.
16:04I like that.
16:05That was sound effect.
16:05Oh, yes.
16:06Yeah.
16:06You could tell she had to work for it.
16:08Mm-hmm.
16:08And that's supposed to go right square into those...
16:12So after all that work, how are you not supposed to love that chicken?
16:16I don't know.
16:16It's the best chicken on the planet.
16:18Yeah.
16:18Screw that up tight.
16:20I was believing in having plenty of tools in the kitchen, so I think the thing to do is to
16:24get the pair of pliers and really hold that on.
16:28Also...
16:28So her knife set has more things to it, right?
16:32It's just not a sharpener, a bunch of knives.
16:34It has pliers.
16:35It has all kinds of...
16:36Like, she's prepped in a completely different way.
16:39She's a working...
16:41Yeah.
16:41It could be a car, it could be a bike, but it could be a bird.
16:44Yeah, she's handy.
16:45Yeah.
16:46You lift it like that, and the last drops that drop out of the vent of the chicken should be
16:52clear yellow with no trace of rosy.
16:56I don't think Julia ever took herself too carelessly.
16:59She was very serious about her art and her craft.
17:03It's awfully hard to get pork fat and pork fat sheets in this country, so I have suggested blanched bacon.
17:11Now this you want to tie on so that it will stay on and also so that it won't drip
17:16into the machine.
17:19She loves her rope.
17:21She's good with it.
17:22And the spring on here, and then just hold it up, wind it around, and then tie this down here.
17:32And now the bacon...
17:34You think she's done, or like, no more?
17:36I don't know.
17:36We've used all the string.
17:38Look at that.
17:40Rotisseries.
17:44So that you can see how it looks.
17:51This will take about two and a half hours.
17:54And I've found a cardinal rule in roasting, because it's so awful when you have people for dinner and the
18:01chicken isn't done,
18:02or the lamb isn't done.
18:04And anything like this, I take it half an hour longer than the longest estimate.
18:10Listen to that.
18:11I like that tip right there, Julia.
18:14And she's really teaching you things that technology can't, right?
18:18Yeah, like what to look for.
18:19What to look for.
18:20What it smells like.
18:21Exactly.
18:22And these are like things that even today in cookbooks, you don't find them.
18:26So this is amazing.
18:27And I'm going to show you how to carve it.
18:30And here, you start with the leg.
18:33It's an incredible, incredible influence that one woman had on the eating habits and knowledge of food that Americans developed.
18:44So that's all for today.
18:46I'm the French chef.
18:47This is Julia Child.
18:49Bon appétit.
18:50Yay.
18:52Where's our chicken?
18:54That was amazing.
18:56Amazing.
19:05I'm chopping onions for French onion soup.
19:09We're going to brown them in butter and simmer them in stock and then gratiné them like this.
19:16This is French onion soup, exactly the same kind you'd get if you were in Paris, France, and you can
19:23make it yourself.
19:35I've met Julia several times, but more in passing.
19:39And then when I had the opportunity to go to her house and actually film in that legendary kitchen that's
19:45now at the Smithsonian,
19:47I was almost speechless, which is not a great thing for somebody that's going on TV because I just had
19:53so much reverence and respect for what she had done over many, many decades
19:59and how much she had taught me about cooking and about how to actually do a TV show.
20:05It takes a lot of onions to make onion soup if you're a do-it-yourself type.
20:11I went a few weeks ago with a food historian who said, she said that there were 405 cookery shows
20:17on television now.
20:18They all come back from the first Julia show, I suppose.
20:22French soup, usually French onion soup.
20:24Julia opened up the world's cuisine, not just French, but all the cuisines of the world.
20:30...at the beginning that you can get extremely good canned and packaged soups, which are already made.
20:37But what I want to show you is how to gratiné it.
20:40I cry every time I cut onions.
20:43...bought in soup, so it seems as always.
20:45But first I'm going to talk about chopping the onions.
20:48You see how...
20:49She's going to cry.
20:49Yeah, that's challenging, right on TV, when you start to cry, you imagine?
20:53...bum, bum, bum, all the way down.
20:56Which is easy to do.
20:57Boom, boom, boom, boom, boom.
20:59You want a good, sharp knife.
21:01I always use knives of ordinary steel.
21:04Typically, I would use a chef's knife, which would be 8 to 10 inches in length.
21:09But she's using a little, what we would call a utility knife.
21:12And she's just flying through those onions.
21:15...thumb and forefinger, and rip the top of the blade like that, and then hold...
21:20Julia had an element of fun in her show, but there is always the serious part of it,
21:25where she was teaching people some things she wanted people to do.
21:30You chop, your fingernails are pointed away, because you don't want to cut your hands off,
21:35or your fingers off, and your knife...
21:37Hey, the good thing about cutting is that we have five fingers.
21:42Like that.
21:42You don't get that kind of technique training hardly ever on television anymore.
21:48I mean, usually it's all about the big fire scenes, you know, the blazing this, the blazing that,
21:55people running into each other in some sort of competition show, but you never get real training.
22:01We say we cook them in butter, but...
22:03I have always been impressed by her ability to teach a thorough recipe,
22:08and it's been an incredible education for me.
22:15She cut the top and the bottom off of each half of the onion,
22:18and then she cut in the direction of the root end to the top end.
22:24She cut across like that.
22:26That makes a huge difference in making French onion soup than if you were to turn it 90 degrees
22:31and cut it the other way, where all of the onions will just fall apart.
22:36I'm gonna show you one more trick.
22:37What I'm gonna do is to cut down this way, cut across that way, and then cut down, and it
22:42will fall into dice.
22:44In there, in her nails, you can see that she was a chef.
22:48Yes.
22:49Look, you can see that she really cooked. She got born.
22:53And then I'll show you how to get the onions off your hands, which is often a problem.
23:03Now, if you use hot water, you're gonna set the onion.
23:08So rinse your hand first in cold water.
23:10And then rub them in salt.
23:13What?
23:15Wash off the salt.
23:17I never heard that.
23:17And then do them in hot water and soap.
23:20How many tips are in her 200-plus shows?
23:24And you really have to keep stirring them up about every two or three minutes.
23:30I'm already hungry.
23:31Yeah, me too.
23:32When you're hungry.
23:33I'm just only cooking onions.
23:35French cooking became probably a bit more known, but it was Julia who brought that type
23:43of cooking to the camera and showed people that they could do something at home without
23:48too much fuss, without too much complication, just by using the regular supermarket and cook
23:55something good for the family.
23:56And she thought it was a very noble occupation.
23:59You pour in about that much, well, you can tell from tasting it how long to cook it.
24:07You see, she's teaching people how to taste, by herself, tasting, talking about it and so
24:12on.
24:12Yeah, don't follow the recipe.
24:14You find the answers on your own.
24:15A little bit of brown down there, so I shall take those off.
24:21People ask me, was she off camera?
24:23She was exactly the same that she was on camera.
24:26And it was fun going to a restaurant with her because she always wanted to go to the
24:30kitchen, say hello to the kitchen, shake the hand of everybody, including the dishwasher
24:35and all of the cook.
24:37A little bit of vinegar.
24:38This can be ordinary white vinegar.
24:40About a tablespoon.
24:42I can't seem to get it open or bang it, it'll open.
24:48Just think about what she did.
24:50She banged it upside down.
24:52She could have broken the bottle, but she banged it on the countertop and then she whacked
24:56it with the back of a knife, but the fact that she's doing it on national television
24:59is hilarious.
25:02Now, this soup.
25:04And she's so relaxed, which I think puts everybody completely at ease.
25:09It's what we all love about Julia.
25:11Well, this is a mixture of Parmesan and Swiss.
25:16You can use all Parmesan or all Smith.
25:19You have to be focused and follow the recipe, but she ignores the camera a lot.
25:24Or she talks to the camera when she has a message, but if not, she's into her.
25:29That's not quite done, you want to have the yolk liquid and the white just set.
25:35Perfection for Julia.
25:36Put these in the bowl, put these into the oven and gratinate them.
25:41When you've taken them out of the water, the cooking stops, because they're in cold water.
25:45And if you're going to do eggs in aspects, you do it exactly this way and then put them
25:50in ice water.
25:50She knows so much, and she's just sort of letting it all flow out.
25:56Like if you pay attention, you can get the graduate level course on French onion soup making
26:02here.
26:03And you ladle your soup onto it.
26:08This has done a great deal in France.
26:10That's a lot of soup.
26:12I like it.
26:13I love onion soup.
26:15It's one of my favorite soups.
26:16Especially in winter.
26:17It's obviously a Spanish invention, as you know.
26:20Yeah, of course.
26:21Yeah.
26:21That's why it's called the French Chef.
26:26Now, you can also, you'd think there'd be enough onions now, but a little raw onion gives
26:33a little, as they French call it, a je ne sais quoi.
26:37Now I got to go home and I got to make French onion soup a la Julia and I got
26:42to grate a little
26:43bit of fresh onion in there and serve it with the poached eggs and a lot of cheese.
26:47I think that's going to be good.
26:50That's about three ounces, I guess.
26:52You can also add a little bit of cognac.
26:56Here she goes again.
26:57All right.
27:00And your oil.
27:02You know, I keep using vermouth instead of oil.
27:05There's our oil.
27:06I'm using it again.
27:07She's got it all down, but it is so much fun to see that she is just as fumbly as
27:15I am
27:16sometimes in a kitchen.
27:17Now, this is a final enrichment.
27:22Oh, there goes the brandy.
27:24Too bad.
27:26There.
27:27Now, I guess we're through with everything I can show you about onion soup.
27:34And we've really, as we can say, taken French onion soup about as far as it can go.
27:40At the end of each of the shows, she would say, okay, what did we teach today?
27:44The television was a vehicle, in a sense, you know, to carry the teaching that she would
27:49want to do with cooking.
27:50Well, that's all for this time.
27:53This is Julia Child.
27:54Bon appetit.
28:05I went to three different markets to find unsliced sandwich bread.
28:10And I couldn't find any.
28:12That's the bread dilemma we face unless we make our own.
28:17And here it is, the good loaf, pandemi, and raisin bread today on The French Chef.
28:28She did over 200 shows in 10 years.
28:32And you can see she's just comfortable.
28:36Wow.
28:37I wonder why she's throwing it around like that.
28:39Yeah.
28:39There is a reason.
28:41You know there is a reason.
28:42Welcome to The French Chef.
28:44I'm Julia Child.
28:45These two loaves are pandemi.
28:48And this is a raisin bread loaf.
28:52It's made very much like French bread, regular of the long loaf French bread, which is made
28:58out of flour, water, yeast, and salt.
29:02And pandemi is made out of flour, milk, yeast, salt, and a little bit of butter.
29:08And it's the same kind of butter.
29:09Do you think she ever cooked without butter?
29:11I don't think so.
29:12I don't think she ever points without a knife either.
29:14So.
29:15We have Julia to thank for so many things.
29:19If you think about French cooking to that time, right?
29:21It was nine times out of ten, a man with a tall hat, with a French accent, and joy and
29:31casual
29:31and fun was not part of it.
29:34Right?
29:34And then all of a sudden, this lady shows up.
29:38Food was always domestic.
29:39Yeah.
29:39And it was like work.
29:40And she was the first person, I think, that showed people that it was really fun.
29:45I mean, she's very clearly having fun.
29:47This is game changing.
29:49One pound of flour, and that's about three and a half cups.
29:53Even the measuring that she's doing is so great.
29:58And that she's making a complete mess the whole time.
30:01Three and a half cups, here's the half cup.
30:04And then bang.
30:05Just like that.
30:07And now we're going to start kneading the dough by hand.
30:11And when you knead, you want some kind of a scraper.
30:14Like that.
30:15Or a stiff spatula.
30:17Or just buy a painter's spatula at a hardware store.
30:19I can just go to the hardware store, Marcus.
30:21That's a great advice, though.
30:23That's good.
30:25Yeah, I hate that we today, like, think that if we don't have the specific, like, piece of equipment,
30:31we can't do the task.
30:32But, like, she's empowering you.
30:34Use your left hand and keep that clean.
30:37And then begin working things with your right hand.
30:40Slap it down and turn it over.
30:42Slap it down.
30:44Completely mixed up.
30:46And particularly what you're trying to do is to get the gluten molecules to join.
30:53This is a great thing to do if you're not in a good mood.
30:56No, the kids have really made you mad or you had a bad day at the office.
31:01You're coming in and throwing around some dough.
31:02And this dough is going to remain quite sticky.
31:05But we just knead vigorously.
31:07You're wanting to get the lumps out of the dough.
31:10It's beginning to smooth out a little bit.
31:12Can you see that?
31:13And it's beginning to draw back.
31:15I think it's the ridiculous, but she is actually showing you the texture of the dough.
31:21Yeah.
31:21Which is so beautiful.
31:23That is why, I mean, I think you feel the same way after watching this.
31:27It's like, I might have to make that.
31:28I was thinking the very same thing.
31:30I know.
31:30And then after these two, the restings of these two doughs, they're going to have butter kneaded into them.
31:39It's always, this is so classic.
31:41Working live.
31:42Yeah.
31:43Or live to tape.
31:45Yes.
31:46I love that she's struggling with that.
31:48We're all struggling with that.
31:54And this is ready to have the butter.
31:56I do think that I could teach her one thing.
31:58Oh.
31:59I'm sorry.
32:00Why would I even say that?
32:02How would you walk that in?
32:03I wouldn't.
32:04I'm just telling you.
32:04Yeah, okay.
32:05You can tell me.
32:05So she needs to put a damp towel underneath that surface so it doesn't slide around.
32:10I'm sorry, Julia.
32:11I just can't help myself.
32:12Cold but malleable.
32:14Oh.
32:15Oh.
32:16Wow.
32:18I need it.
32:19Did you see that coming?
32:20This is not going to be good for mixer sales.
32:23No.
32:24Everyone's going to want to do this by hand.
32:26This is the good part of this.
32:28You put a little bit of the butter in first like that and then with the heel of your hand
32:33begin squishing it around.
32:34The way that she's cooking, I feel that she, you can feel her 60, the wisdom of a 63 year
32:43old, but she also has the energy of someone much younger.
32:46Oh yeah.
32:47Absolutely.
32:48This is the gateway to brioche.
32:51I love this.
32:52The gateway to brioche.
32:54Yes.
32:55Like, oh no.
32:56And if you want some really messy dough, you start adding three times as much butter as this to a
33:03dough and that's great fun.
33:06What I love about this recipe and so much of her cooking is that it shows that if you're going
33:12to make something great, you can't cut corners.
33:14And this is going to have three rises.
33:17It has two rises in a bowl and then one rise in a pan just before baking.
33:21And it's this, and these are to be long, slow rises and that's what gives the bread a beautiful texture
33:28and flavor.
33:29And up to that point, it has a, has a soft, lovely, puffy quality.
33:39And then you deflate it.
33:41And the deflation is important because this is what's going to give it its texture.
33:48She never did a retake, even though we made three times backup for every part of everything.
33:53Oh, so that's right.
33:54She was that good by the time I got to her in 1979.
33:58So what happened to that food?
34:00We ate it.
34:01Okay, nice.
34:02And then turn it over.
34:05And, and then I'm seeing, sealing those edges.
34:09And then turn it over again and make a trench down the center and turn it over again.
34:15What we're trying to do is to make a nice smooth top.
34:20That isn't a smooth top.
34:23This has actually risen a little bit too much.
34:27That's good too that she says when you do it, do it better instead of pretending this is the way
34:31it's supposed to look.
34:32Yes, yes.
34:33Buttered foil on the top of it.
34:37That's just an old cookie sheet.
34:38And then any kind of a weight, like a brick or an iron.
34:41Look at this.
34:42I love this.
34:43You know, who has one of those just kicking around?
34:45I do.
34:45I have my grandmother's.
34:4675 degrees.
34:49Now, oh.
34:51Which swap am I looking for?
34:54Raisin bread in.
34:55I don't think that's going to make very much difference.
34:59This again goes into the 435 degree oven and it doesn't have any topping at all.
35:06Any glaze.
35:07It just bakes as is.
35:10It's really about 40 minutes.
35:12And now when it's ready, here's how it looked.
35:16She was, I guess, the first person to, I guess she invented the magic of television.
35:21Like this goes in the oven and it takes 35 minutes.
35:23But magically, this comes out and it's ready.
35:32This one has some floor tiles on it to keep it down.
35:46Use your cover off.
35:56And out.
35:58Hey, listen.
35:59This is a nightmare of a show with all those risings.
36:01Oh my gosh, I know.
36:01To end up at the exact moment that it would all be done to show.
36:05Yikes.
36:05This thumping is so nice.
36:07She likes to pat her food.
36:09Yeah.
36:09Then let it cool.
36:10I think it's best to cool it on its side because it gets more air around.
36:15And it's going to taste much better if it's cooled really, completely cooled down.
36:21Although it's always exciting to eat it hot from the oven.
36:24I love that.
36:24It's always exciting to eat it hot from the oven.
36:26Ain't that the truth?
36:27I know.
36:29And this keeps very well when it's completely cool.
36:32Wrap it air tight and refrigerate it or freeze it.
36:35It freezes perfectly also.
36:37A nice slice of that.
36:41But what is wonderful about this, this is fairly fresh, but even so it slices very thinly.
36:47And here is the...
36:48This is hilarious.
36:50Tiny little slices.
36:52Oh, oh wait.
36:53It's a little too thin.
36:55I love that she calls it out a little too thin.
36:58But, but how, how wonderful to have complete control over the thickness of your slice of
37:04bread.
37:04It makes marvelous, absolutely marvelous toast.
37:08And it's just so good in itself that it makes perfectly beautiful just plain bread and
37:13butter.
37:14So that's all for today on The French Chef.
37:17This is Julia Child.
37:19Bon appetit!
37:19Bon appetit!
37:21Yay!
37:28She is wicked with that knife.
37:33I had the opportunity to watch the very first season of The French Chef back in 1963.
37:39I was 10 years old and I sat notebook in hand and wrote down everything she did because
37:47it was like magic to me.
37:50I went to France not to cook.
37:53I did not cook, but I started cooking when I was there just to say thank you to people
37:58who were allowing me to surf on their couches.
38:01And then I picked up one of Julia's books and that's how I started.
38:05You got started.
38:05Yeah.
38:06Wow.
38:06I was very lucky to work with her in the late 70s and then at GMA.
38:11And then I got to do a special on her before she died, which was really nice.
38:15We had these wonderful dinner parties.
38:16A bunch of us would be there.
38:17Mm-hmm.
38:18And in the middle of the whole thing, when we were cooking, we'd all prep together.
38:22Nice.
38:22She'd turn to us and say, aren't we having so much fun?
38:27Welcome to The French Chef.
38:28I'm Julia Child.
38:30Today we have the great potato show.
38:34Potatoes is...
38:35First of all, she shows amazing technique in how fast she can slice those potatoes, just
38:41like she sliced the onions for onion soup.
38:44And then she just throws out all of this crazy history.
38:53Potato flowers, leprosy, and then the potato famine, and let's get cooking.
39:00I counted over 200 potato recipes in a French book the other day.
39:07And we're going to do four lovely ones.
39:10Because at a time when people were into frozen food, that was the convenience.
39:14Women shouldn't be in the kitchen and TV dinners.
39:16She said, no, no, no, no, no, no.
39:18You can do better and you must do better.
39:20And besides which, it's so much fun.
39:22Now, for slicing potatoes, I always recommend that you learn how to use your knife.
39:26Just come straight down like that.
39:28And after you practice, you can go very fast.
39:32She really did look around to see what could make life better for cooks.
39:37Because her goal was obviously to get us all to cook.
39:40She's the one that animated all of that whole movement of the 60s and 70s about adopting good food.
39:49Then I'm going to put a little bit of garlic in, too.
39:52That's always part of this dish.
39:53You can put cheese in, too, but I like it just plain.
39:56There's a whole clove of garlic in the press and it goes creak.
40:00I love that.
40:01Yeah.
40:02I mean, I think that someone, a woman of her stature, who can laugh at herself and not take
40:08herself too seriously, that was part of her brilliance.
40:13And then you just put a little butter on.
40:16So everybody talks about Julia always using so much butter and cream and all that sort of stuff.
40:22This is actually one of my favorite dishes in the world.
40:25I do it with cream.
40:28It is so...
40:29I think she's actually going very lean in this thing to cook it in milk and then just put the
40:34dotting of butter over the top of it.
40:36I'll just put a little more cream on.
40:38This is awfully good.
40:40We don't care about calories.
40:43I remember she used to say, you know, dearie, if you go to the supermarket and they don't
40:48have shallots or leeks, you go to that grocery guy and you just tell him, I want my shallots
40:54and my leeks.
40:55I mean, so that was a good message even all the way back there.
40:59If you don't like what you're handed, then go in and make a difference.
41:03Now, you just take your fork.
41:05You see how useful that is?
41:07You just mash the potatoes like that with it.
41:10In spite of the fact that she uses very simple equipment, was always an early adopter.
41:16I mean, she's the one that taught the U.S. about the food processor.
41:20She brought the first ones over from France and told people about all the things that they
41:26could do with it.
41:27Then it's always a good idea to taste it because you want to be sure you've got enough
41:31salt and pepper in.
41:36Nothing like butter.
41:37And then just put the potatoes in.
41:41I think she should have called this episode, rather than the potato episode, the butter and
41:46cream episode because there is liberal use or suggestions of use of butter and cream in
41:54every single one of these dishes.
41:56Pour some very heavy cream and sprinkle a little cheese on top of it and then bake that in
42:01the oven for about, in a 375 oven for about 30 minutes.
42:05That makes a perfectly delicious dish.
42:09When you flip anything, you really, you just have to have the courage of your convictions,
42:14particularly if it's sort of a loose mass like this.
42:17Well, that didn't go very well.
42:18See, when I flipped it, I didn't, I didn't have the courage to do it.
42:24First of all, you don't do that on live TV unless you are super confident.
42:30But I mean, she seems like a very confident person, right?
42:33And so that, when that could have been browned a little more on that side, I shall consider
42:40that that's browned.
42:41And we'll put this in an oven dish like this.
42:43Because she will call out something that she's doing wrong, it makes it approachable
42:48for the home cook.
42:48Yes, this is absolutely true.
42:50Let's see how our gratin dauphinois is doing.
42:53She would always use the French terms.
42:56Absolutely.
42:57You know, because it was about educating us and culture.
43:01Because you're going from frozen TV dinners to now this French meal.
43:06We're dining.
43:07Yes.
43:07We're not just eating.
43:08Yes.
43:09Yeah, the whole thing.
43:10You're right.
43:11You can either do a great big, a great big one, or I got my heat on so high, I'm
43:18just
43:18getting boiled.
43:21Julia getting boiled is pretty classic.
43:26Pretty classic.
43:28And as always, we put in a little bit of oil and some butter.
43:36There we are.
43:40Now that makes a very nice luncheon dish or a supper dish.
43:46And when it gets to the table, you can see just how comfortable she is actually serving
43:53food like that.
43:54This is nothing that she's made up.
43:56It's what was in her bones.
43:58I mean, she had really spent her time in France learning how to do this and lived there
44:02for so long that it became her food.
44:05So that was a really cool last little moment.
44:08Out of 200 French recipes, we've done four very nice ones.
44:15We've done two potato casseroles in main dishes and two potato dishes that you can serve with
44:23meat.
44:24So you only have 196 recipes to go.
44:30Courage and bon appetit.
44:35This is Julia Child.
44:41You're going to see me and a French female fish professor fixing fancy fish.
44:48Today on The French Chef.
44:56That was 1963.
44:59I wasn't born.
45:00You were not born.
45:021963.
45:03Julia really made me think about cooking.
45:06It has to be fun.
45:08And that you respect cooking doesn't mean that you have to be very tired.
45:14She kind of make it relaxing and easy.
45:17You mentioned the French.
45:20She really brought French cooking to America.
45:24And she was promoting French cooking on television.
45:28She was the best ambassador for French cooking in this country.
45:33So already she was cutting edge in the way she was presenting.
45:37Look what she does.
45:38It's dramatic.
45:41Belly usually, which is lying in the sand.
45:45But now...
45:47She's like my body.
45:51It was not even chicken.
45:53She's very sensual in her teaching, right?
45:55It's like...
45:56Flat fish family.
45:57And most of them are called soul.
45:59There's a west coast wrecked soul.
46:02But now people were watching because it was entertaining.
46:05Because nobody could find over soul.
46:07But look at that.
46:08You are number one restaurant in America.
46:12Without a doubt, the most popular famous fish restaurant in America.
46:17She was doing already marketing for you.
46:20And for the love of New Yorkers and Americans for fish before you even born.
46:25Thank you, Jose, for the promotion.
46:27You should be paying her for every fish dish you sell.
46:31And all flat fish, whether they're flounder or soul, have the same bone structure.
46:37I mean, she's not intimidated at all by the products, right?
46:42Like she puts her hands in it, like she has slimy hands and so on.
46:47She came many times for lunch, especially.
46:52But one day she...
46:53I go to the table after she...
46:55And I did a seared tuna with a truffle salad and something.
46:59And you know, we serve tuna rare.
47:01Yeah.
47:02So she said, Eric, can you cook, please?
47:06So I'm going to the table.
47:08Oh, you forgot to cook the tuna.
47:12And I was like, I don't know what to say.
47:14That's better if she told you, you don't know how to cook.
47:17You forgot to cook the tuna.
47:20You can see, if you look here at this dab, spelt D-A-B,
47:25you notice this line that comes right along from the tail on up to the top of the gills.
47:32And that's the line that you follow.
47:34People were watching just for the entertainment.
47:38There's no way they were going to do that at all.
47:41She had so much fun on TV.
47:43It's almost like if the cameras were never there.
47:45Outlining it.
47:46And then you come up to the neck part up here.
47:51She's not talking to you, to me, to a professional chef.
47:55No.
47:55She's talking to the millions of Americans that were watching her.
47:58And only she wanted to make everybody probably be comfortable and showing them that they were going to be facing
48:06problems.
48:07This is very good.
48:08Yeah.
48:09It's excellent.
48:10You can make a beautiful white wine fish fumée with the bowls.
48:19This is called the fish fumée.
48:20She...
48:21What I love is how much she loves to be touching the product.
48:25I know.
48:25It's like...
48:26She's like hands on.
48:27I mean like hands...
48:28Now sometimes the cooking shows, they are so aseptic.
48:32Well to do...
48:33Like...
48:33Everything has to be cut already.
48:35You just pour...
48:36Oh my God.
48:36Look at this.
48:37Like she's going...
48:38This is hardcore.
48:39Yes.
48:42This is a bass.
48:44An Atlantic bass.
48:46To me what is fascinating is that she's going to an expert.
48:49A woman that does this every day in the market.
48:52And then she...
48:53But then she goes and she shows...
48:54She shows you.
48:55And I'm doing it myself.
48:56Yeah.
48:57So here's...
48:58Here's one that is clean from...
49:01Like hers.
49:02With all the insides out and everything is closed.
49:05And then here is the usual cleaning.
49:08Which is the slick belly.
49:10And I'm going to...
49:11But you see, you're learning something.
49:13And you're cooking them whole.
49:14I think...
49:14I mean for sure you're learning something.
49:16Like it's...
49:16For the viewer it's...
49:18Oh wow, she's generous with salt.
49:20She's having the salt even without looking at the beginning.
49:22Oh, she's putting a lot of salt.
49:24Yeah, she likes salt.
49:28Yeah, but...
49:29It has the skin and...
49:32I love how much she loves to...
49:38She's treating them like they are their pets.
49:41She's treating them like they are her pets.
49:45You see?
49:45It's like...
49:46So much love.
49:47It's what we say hands on.
49:51And you want to keep watching it as you sauté the fish to make sure that the butter isn't burning.
50:00She has no tips.
50:00That really should be a little bit hotter.
50:02All right.
50:06Here are our truit meniere, our sautéed trout.
50:09I've just turned them over and they need three or four minutes more of cooking.
50:13Now that's fun, isn't it?
50:15That Madame Pasquet's way of fixing those little fish.
50:18And you can fix any small fish that way.
50:21And I'm going to show you how to cook them.
50:25Now here is your...
50:25And I've done these both on little trout.
50:28And there's your truit en lorgnette.
50:33Whoa!
50:33I didn't even know that term.
50:36Truit en lorgnette.
50:37L'orgnette is like...
50:38Here.
50:40The glasses.
50:41Yeah.
50:43Man, she likes butter.
50:45Oh, yeah.
50:46Both sides of the fish with butter.
50:50And then they're going to be seasoned.
50:54They're going to be seasoned.
50:56I want to see how much salt she puts in this one.
50:58A little salt and pepper on them.
51:02Oh, man.
51:03This is curant.
51:04I like...
51:05This is salt like in the 60s.
51:08And then here is the lorgnette.
51:11You see, I told you that this was a very easy recipe for 30 minutes.
51:17She's using the time to teach other techniques.
51:20Yes.
51:21And this is au coller.
51:23I'm going to have to take my impeccably clean purple towel
51:27to push that tail through the mouth there.
51:32Here she comes.
51:34There.
51:36Oh.
51:36Did you see what she did?
51:38A very amusing thing to do.
51:40A very amusing thing to do.
51:43A little dish.
51:45And then it should have a little bit of butter.
51:46A butter.
51:47And then they go to the oven.
51:49A little butter?
51:50A pickle on the butter.
51:51And then they're going into a 375 degree oven.
51:55And she was not afraid of making a mistake or having something not perfect.
52:00Of all the Food Network chefs, of all the chefs out there doing TV, I wonder how many could do
52:06a show almost non-stopping like this.
52:09Those are long segments of five, ten minutes non-stopping.
52:14And then I add also a little, a little bit of butter on top.
52:18And that's the whole fish story today on The French Chef.
52:23This is Julia Child.
52:34She made us feel that we could do it.
52:37That we could transform our cooking into something really special.
52:41Boeuf Bourguignon.
52:43Who made Boeuf Bourguignon before Julia Child?
52:46If that is about improving people's life, that is specifically what this is.
52:51Because if you know how to roast a chicken like that, your sundaes are good.
52:55She does these very complicated shows.
52:58I mean, she says, oh, it's so easy.
53:00No, it wasn't.
53:02I mean, you know, after 500 steps, you're like, I don't think so.
53:06But yet it was so much fun.
53:08It was contagious.
53:09Her accent is so mesmerizing.
53:14It's like she's almost singing.
53:15The pitch. It's a high pitch.
53:16Yeah.
53:17It's widely known that Julia had French onion soup for her very last meal.
53:24Bon appétit, Julia. Bon appétit.
53:27I miss you, Julia.
53:29I think you should be here with me, sharing a glass of wine, sharing a good story.
53:36Julia, we miss you a lot.
53:38Thanks.
53:39I cannot imagine what you are cooking up there.
53:42I'm sure.
53:43I'm sure everybody's having a feast.
53:46This is Julia Child.
53:48Bon appétit.
53:48Bye.
53:51Bye.
53:58Bye.
54:00Bye.
54:01Bye.
54:06Bye.
54:06Bye.
54:10Bye.
54:10Bye.
54:11Bye.
54:12Bye.
54:14Bye.
54:18Bye.
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