Chicken Dinner In Half An Hour | The French Chef Season 3 | Julia Child
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- čas přidán 5. 11. 2022
- Julia Child shows you how to produce a fine feast, and do it fast.
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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Rachel Ray made an entire career with 30 minute meals. And a fortune. But for me, Julia is still the greatest of all time!
Yes but Julia's 30 minute meals include a first course and dessert!
@@Goldilocks...
So did, Rachel Rays' perhaps you are too young to remember... that ' Cooking Cable Channel ' and her program was called ' 30 Minute Meals ' with R.R. everything she made was either pre-cooked, pre-cut or frozen sometimes all three, very little was cooked on the range most was done in the microwave and her desserts were any berries over ice cream or cake, packaged stuff and reassembled by her. Oh, don't get me wrong, it safes time in the kitchen but, she is no, Julia Childs.
Yes, Julia is the Greatest of all all time.!!!
I can’t stand Rachael ray. Her cutesy baby talk to her food disgusts me. And for male chefs it’s guy fieri. The way he interrupts other chefs and explains there dish just shows how he wants so badly to make people think he knows what he’s doing!
@@jeffsaltzman7909I agree that Guy Fieri is IRRITATING - it makes me wonder, HOW did he win the Inaugural Season of “The Next Food Network Star”!? It’s BEYOND me!
I remember watching her as a little boy on channel 13 in NY nearly 60 years ago. I loved her then, and love her even more today. I'm so grateful to watch her cooking on an electric stove with limited special equipment. A renter with an electric stove, which I hate, I remind myself that if Julia could produce fine food on such a contraption then so can I.
Love this
I did also. My best friend and I made several of her dishes.
I had no idea she cooked on a electric stove until watching her recently…..it encouraged me..I have the same “contraption”
She was so personable. I have her books and cook from them as a treat. She warms my heart in these episodes.
I agree. The books are very well written and easy to use. Her whole life seemed to be about sharing her love of food and cooking. What a treasure.
She looks gender confused. Like a confused linebacker
She had no fear. She was trained well. She never looked down at anyone.
Julia was a great student in culinary school. She learned from great teachers. She had the heart of a friend. She could never lead someone astray, or have an EGO about her abilities. Wish I could have met her in the day.
I LOVE how Julia uses language; whether it’s French, “le petit quelque chose pour commencer” (the little something to start with) or it’s English, “When chicken is overcooked it losses it’s charm.” What’s not to love about Julia?
Priceless, thanks
Julia presents a weekday family meal, simple kitchen, cookware and utensils. She understood the American kitchen of the time and tastes. The episode reminded me as a child I'd happily watch the show with my grandmother who was amazed by the use of so much butter and wine (not here) and herbs, many not even available in our grocery stores at that time. Later in life these techniques stayed with me and made me a much better cook. Thank you Julia.
This is a woman who could quickly peel a large potato without looking at it. She understood how all the tools worked. She respected her ingredients. Cooking was not a chore for her. She enjoyed it.
She was a professional.
I had the privilege of meeting this fine lady in Boston at a book signing. She is an icon!!
Julia Child revolutionized the way we think about cooking. Not only is she demonstrating how to cook vegetables, protein and potatoes, she's also demonstrating knife skills, seasoning and so many more basic but important kitchen skills. Today we have Food Network and cooks with their own programs, but Julia was the trailblazer.
She’s liberal with the salt! 😅
She’s not afraid to use it. She showed how to measure out salt in your hand instead of using measuring spoons. I was surprised when after seeing what a teaspoon looked like in my palm, I got it exactly right the first time without measuring it!
@BabySaverServant My thoughts exactly! Today, I put salt in a small bowl, then sprinkle it on while cooking. My understanding is we should only add about 1/2 teaspoon of salt per day to our fresh, cooked food!!!
That because before Julia Child it was TV Dinners. Take out and heat up.
I watched all these shows with my mother in the 60s. What great memories.
She was, and still is, the master instructor for anyone who wants to produce a perfect table
At age 59 I'm just discovering that Julia Child was demystifying the process and making it easy for anyone to cook delicious food. I had assumed that Julia was making extravagant dishes that I would never attempt. Of course there are some things I still wouldn't make as a matter of preference but I'm confident I could follow any of her recipes and not be frustrated. Kudos to PBS for creating a channel for those of us who missed it the first time around. What a gift to finally figure out that I'm ready for her now and here she is! ☺
In serving eggs as the first course before the chicken, Julia unknowingly answered the age old question "Which came first, the chicken or the egg?"
Julia: you can do French cooking without wine.
Me: but why?….
"You can leave the cream out...but you'll be sorry!"
So happy to find these episodes here, ridiculously happy to find this! ❤️.I love the fact that she could teach us these wonderful recipes without the need for drama or some kind of shtick to entertain us. It was all about the food and the techniques/tips to help home cooks to enjoy their kitchen and try new foods. It's all her passion and that's what makes her and the recipes timeless, enduring even the most extreme fusion trends. Thank you Julia, and PBS for bringing her back to our screens!
how can you not have affection for this woman.
Nicely done. Good food doesn't have to be elaborate or laborious, just well done.
What a hoot. My cardiologist would take gas watching this lol. It isn't the fat, that's the problem, it is the salt. But even with the salt, this meal is healthier than what most people eat today. The last time I was at a restaurant, I was served so much food that I brought the leftovers home and it made 5 more meals.
That's what I was thinking! That is dinner for four - today it would barely serve for two! Why are our portions so huge now?
@@sadjaxx We're hungry for the nutrients that are missing.
@@annehajdu8654 exactly
Julia Child really fascinated me in my younger years as I watched her chef’s skills being televised. Her language and voice were so enjoyable to hear, and she was amazing with her cooking demonstrations. I especially loved her down home approach with her audience, including forgetting an ingredient or where she placed an item. That’s real. Such a brilliant woman with a sense of humor! A true trailblazer!
The frying pan with the long handle is Meyer Commercial Ware stainless steel. I have 7 inch pan like this. Slipliest stainless steel you will ever use. Great pans. I got mine at a thrift store.
Slipliest?
Thank you Miss Julia... I watched you and learned from you. I'm a Chef now and I couldn't have done it without you.
Its so lovely that she is actually cooking in a real kitchen. A single long continuous take and no army of minions who actually do all the cutting and washing and measuring. Its so REAL compared to the foolishness of today.
Now I wish we could see the 3 foot zucchinis being boiled in the laundry boiler, which seems to be an apppliance I did not know existed.
I know! I've imagined all kinds of vessels since she mentioned it! 😆😆😆
I'm certain you have seen them in the past, but didn't know their purpose. You see them mainly in antique stores these days because they are used for decoration. They are also called 'copper boilers'. They had many uses, from soaking feet, washing a baby, canning, icing a watermelon, scalding poultry, as well as for use as a portable laundry washtub.
Bravo Julia, 30 minute power meal from scratch. I love home-made mayo, quick and easily done and would go nicely with the fresh pears and shredded cheese.
Instead of games when I was ill, my grandma and I would watch Juila Child
I was just waiting for the Vermouth...and Julia doesn't disappoint! LOL
Guess we didn't steam veggies in 1964 or whatever. Still, I thoroughly enjoy these segments, and the tomato trick remains valid, and I love the appreciation for her sister-in-law, nice grace note.
She explained she was using the French method of plunging vegetables in boiling water. We did steam vegetables before but as many meals used the vegetable water as stock or for gravy no nutrients were lost anyway.
My mother always boiled vegetables in the 1960s and I think most people did as well. In the early 1970s my mother got a steamer basket and started steaming vegetables, since steaming was becoming popular as a healthier way to prepare veggies.
A treasure, through and through. Love Julia 💘 ❤️
WOW! That’s a lot of zucchini! Paul must have been a prolific gardener
Love St. Julia
Winner, winner.... 🍗 🍽
Whenever I see these videos I always think half and hour for cooking , one hour for dishes ! Julia was the best !
She believed in butter. Sane person lol
Butter is actually better for you than margarine. I learned that decades ago and I just saw a video on youtube where a guy talked about the misconceptions regarding butter, confirming what I have known all these years. With all the butter and salt that Julia Child used she lived a long life, died two days before her 92nd birthday.
So many complaints about her use of salt. People have zero idea of how much salt is in restaurant food, not to mention pizza, junk food, and even ice cream. It's a whole lot! Our bodies require salt. It's not the salt that is the enemy, it's over-eating. Julia lived to be 92!
I have the Mastering the Art of French Cooking. I have read it but I could never make anything from it because the recipes are complicated. I remember watching her when I was home sick from school. There was no one like her.
I hadn't watched Ms Child before now, but I've been cooking like she does in this video for most of my life (started when I was 9--now 61). I see a recipe that has a long list of ingredients, steps, and chi-chi utensils, and I usually say, forget it--too much work, for too little reward. I mean, really, everything she does here is stupidly easy to prep and cook; what she adds is a great deal of know-how about why certain ingredients/steps work, plus the invaluable "I can make this easy for you without sacrificing one iota of flavor."
Far too many people have forgotten that they can make great, flavorful meals from scratch with just a few ingredients, and no excessive steps, utensils or techniques necessary. It worked then, and it works now. Ms Child's culinary skills are literally timeless.
And I thought I was the only one who used my boiling pots for platter warming, lol.
Grocery now a days are 100 times these prices but I still adore this woman ❤
What a gift. 2 am and here I am enjoying and learning.
Gotta love her dumping salt out of a spout on a box and, as she's sprinkling, she looks away.
I just watched Julie and Julia, and wonder why Streep talks like that. She really nailed it as Julia apparently lol
I was thinking EXACTLY the same thing!
I just watched that movie again, and I think I finally understand why Julia didn't like her blog. Julie wasn't a chef, so some of the things she probably was talking about were not what Julia had intended to be shown. She was protecting her property.
also, Julie never said how the recipes turned out, or what she thought of the taste of the meals, this is why Julia thought she was not serious and it was just a stunt
I'm guessing for those "overhead" shots they had a camera pointing at a mirror placed above the bench (which may explain why Julia's watch appeared to be on her right wrist); given the limitations of TV technology back then, it was still a clever way of doing those shots.
And that's exactly the way they did that. You can find a photo - if I remember correctly - of her in the studio with the whole set shown.... and there's a mirror above the counter. Or maybe it wasn't a photo but just an anecdote someone from that time had said...
🕊I truly enjoy these wonderful moments and meals. Delicious meals can definitely be prepared in half an hour! Chef Julie looked calm, poised, confident and totally in control, while maintaining light conversation while slicing, dicing, cooking and displaying a lovely meal! Merveilleuse!!!
It must have been something to have watched her grow as the Chef she became. Thank you to this channel, for sharing her legacy and knowledge with us, great content
The chicken looks so easy and GOOD!
I love watching Julia cook!
Good GRACIOUS that all looks absolutely fantastically good!!!
I swear she was practically panting with exhaustion by the time she got 'finished' (notice she did not get to the dessert), and she cheated, because the chicken was already cut up. But, she's the greatest. Love her shows. So many good ideas.
a true pioneer
Love her cooking techniques, have learned so much!
I have to try this looks so goood I learned alot also. Thank you
I absolutely love her recipes
It is a delight to watch her videos
Julia was a lovely lady in relationships and cooking!
Beautiful !
She was a real hero for me. She inspired me me to try.
Thank you for these wonderful recipe videos! I am watching your show from Maine, USA.
I love chicken dishes love eating too thanks Julia keep it coming,,,, ,,❤❤😊
Just love her...
So impressive.
Merci!
Delightfully timeless classic is our Julia💕🤗
Lovely. Even I can do this.
She was a pro!
Yes indeed one can make a delicious meal in 30 minutes
mmmm. I'm going to make that.
The movie Julie & Julia brought me here I have heard of julia childs before but I have never seen her show i was just curious
How did the French get it so right and the Brits get it so wrong? God bless this wonderful woman. Imagine a modern woman cooking for 30 minutes today (says the woman who just spent 4 hours making DOG cookies).
She says THEN a lot😊❤❤❤❤❤❤❤❤❤i cant sleep.sge makes it easier I watch #AntiChef Jamie he goes by her recipes❤❤❤
"A little more salt and pepper" 😁
My stomach just started to growl. Good stuff!
This is pure gold ⚜️
It was very comforting for me, especially on this day (US Election Day) of profound, consequential uncertainty.
Enjoy & Bon appétit !
It brings me back to my childhood. My brother and I sat in front of the tv and were almost hypnotized by her peaceful voice and watching her cook her masterpieces💛💕 I agree about the comfort thing.
Whenever she says ‘delicious’ it’s with such gusto you can’t help but smack your lips.
The prominent difference I notice between her cooking and present day's professional chef's home cooking is she cuts and cooks as in any household and the chef's nowadays though presenting home cooking, wastes so much when cutting and cooking (30% of the vegetables are thrown away, making a gallon of broth and sauces and using 2 tablespoons).
Another I noticed, the salt dispenser that Julia uses, the can dispenses a lot of salt at one time and she uses too many times and at times she does not even blend/mix the salt while she is cooking (refer to the potatoes here). This kind of bothers me and I think of the spoonful in my mouth while eating and uneven distribution of the salt.
Inspite of all highs and lows, I love to watch her videos, keep learning a lot. She is a darling and an expert to learn from even today.
she is cooking for demonstration, I'm certain in real life she was more meticulous
Yet you have no problem with consuming gallons of Roundup every year.🙄
I forgot how tall and slim she was! (6"2") What a beautiful and talented human being !
I just watched her the first time in my life. I just heard her voice and thought she must’ve been tall. Tall people have deeper voices. I enjoyed the video. I realized even before reading the comments, that she was one of the pioneers of cooking shows.
I agree! Sarah Lancashire, who plays her on “Julia”, is not that slim. Everyone seems to remember her as this bosomy matron, but that’s not true! She dieted throughout her life because, as she said, “no one wants to see a fat Julia Child”. She even mentions on this episode that “we are all trying to keep our waistlines down.”
Tiny waist!
3:17 - What does she mean by 'cut up in the French way'? All I can find online is 'Frenching' the chicken (exposing the leg bone).
I think she meant she cut it into individual pieces to serve 4 people. Leg, thigh, breast and wing.
@2:55 the camera captures another camera filming
Bread and butter pudding bar. Can it even be done !?
I love that she ckeanshwe counter as she goes
She did WHAT to the counter? What language is that, ckeanshwe?
A 2.5 lb chicken? You would never find that today outside of a butcher shop. Remember when Kroger would cut a bird for you, when they actually had butchers?
I love Julia but I’ve never once grown a zucchini that was laying on the ground. They always stand up quite proudly from the plant for me. Maybe there are different varieties.
A lot was different in 1964 including varieties of plants
Before anyone even thought of genetically modifying foods 😂
@@DJxLovey haha, ok but no seeds they sell so home gardeners are GMO. Too $$$$$$$$
@@natashaonis 😂😂😂
Well goodness no wonder problem used to be so skinny with a menu like that. So healthy. Where are all the cook books with balanced meals like this? Instead of meat and cakes (which is good but not balanced).
I'd skip the zucchini boil just cut and stir fry 3 minutes.
Maybe you have some painting tips for Picasso.
@@robg9236 Julia was always opened to new ideas, kept up with the times I'm sure she would be curious opened to stirfry pan roasting using olive oil over medium heat on those zukes to save time on that 30 minute meal.
Not a bad idea, but remember the time this was made in. Very few people, outside of Asia, knew of or even had woks for stir fry. The technique didn't become popular and well understood in the west until the 90s. I think Julia would have loved the stir fry, she was very innovative for her time.
I have no idea about now but I doubt with the zucchini stirfry, or stirfry anything, was French in the early 1960s. She is teaching French cookery.
I never ate zucchini until the 80's. It was all green beans and cabbage. Or the horrible frozen peas and carrots.
I can believe that she made the whole meal in 30 minutes EXCEPT I don't know how she got that big pot of water boiling for the zucchini in less than 10 minutes.
There isno way it would take me 30 min to cook this 😅
Yum... but too much salt.
So many techniques I'd like to try.
i can't understand why she boiled the courgettes (zuchinni) for 8 minutes before sautéeing them because they're so delicate you only need sautée them
That's the French style of cooking
My only concern is that the chicken is on low on the small eye, and will it get to 165? Of course in 1964 we didn't worry about temps like we do now, our food back then was better. A press poke won't cut it with a mass produced chicken.
Notice how the chicken doesn't have that dreadful hormone induced swollen/oversized look.
and that's why it will cook sooner and properly
I've never heard anyone call courgettes zucini before!
I'm Canadian. I was raised calling them zucchini.
Zucchini is the Italian name, courgette is the French name used in British, Hiberno-Malaysian, New Zealand and South African English.
Zucchini is the usual name in the USA. Most Americans would have no idea what a courgette was, unless they had lived overseas. (Same with cilantro and coriander.)
you see the french eat very basicly no garbadge or fast food. lots veggies and protein,there one indulgence is bread , cheese, patries but they eat these in moderation. americans have a very vuluable lesson to learn, dont over eat, very few french are overwieght
Way too many typos.
Sadly this is becoming the past. The most popular sandwich now is not jambon on a baguette, but the hamburger.
Only if you know where the eggs come from and how fresh they are. I live in the country and my neighbors have eggs for sale.
This is absolutely true. I visited France earlier this year. I didn't see a single fat person. I ate to my heart's content and lost 1 pound during my vacation. I believe it's because there's absolutely no chemicals in the food because it's against the wall over there. I ate tons of bread sugar you name it. They don't put high fructose corn syrup or soy in anything because again like I said it's against the water do that.
Dats a lotta mayo on dem eggs! 😉
There are boiling and baking potatoes? My whole life is a lie.
You don't see this in stores anymore, not for decades. Boiling potatoes were called white potatoes, because of their much lighter and thinner skin.
They definitely have different ones in the stores! Russet potatoes are baking potatoes. Yellow ones are super waxy better for boiling. White potatoes are all purpose. Reds are best for boiling/mashing or salads. It’s based on the level of starch in the potato 🥔
My whole life and I’m in my 50’s I thought Julia was British
ATTITUDE!! DICTION!! But she is such a dear.
Because in the past upper class Americans didn't talk ebonics.
The organization and preparation time before the cookery begins, including cutting up the chicken and bringing a huge stock pot of water to the hard boil, add at least another 30 to 45 minutes to the entire process. Interesting that she didn't present her sliced cheese and pears at the end. Sorry, Julia, as an at home father of four who's been watching your shows and cooking next to my bubbie who ran a deli since the 60s, I didn't go to the Cordon Bleu and learn your cooking technique. This meal took me a minimum of an hour and a half, even with the children and pets in the music room and my spouse in front of the computer. Btw, trying to get children to eat dry or any kind of salami, sliced tomatoes and hard boiled eggs smothered in mayo on a bed of watercress isn't what I'd call a child friendly meal. (They'd rather prefer to eat bruschetta.)
May Julia rest in whirled peas. ❤
this was back when people left a soup pot on the stove for a week, and just added to it and kept reheating, her book Mastering the Art of French Cooking has more complex recipes, but this is what she was showing to ordinary cooks at the time to inspire them, and to teach technique, and it was ground breaking.
As times changed, she changed with them, and her later shows expressed that.
she always pronounces tomatoes the English way
She salted the potatoes twice rip
Look how tall she was, I think my sink is at my waist line
Her husband designed their home kitchen with all the work-tops 2½ inches taller than standard height for her. It can be seen in some of her later programmes and is now in the Museum of American History in DC.
She was a star basketball player for Smith University. She was 6'2"
Russet
In 2023, these episodes clearly have "camp" aspects, her voice, mannerisms, stature, WONERFUL!!
Remember the Saturday Night live skits. I just go there when I watch her. Look her up some time. She worked for the pre secret service, and invented Shark Repellent, crazy. I have loved her since I was a small underfed child who could watch TV.
How come every chef or cook cooks chicken in so little time? Seems like the dark meat would still be raw near the bone
I was thinking the same thing. In fact, I re-watched the vid more than once to see the size/pieces she used. She mentioned chicken parts cut in the "French way". That might explain 25 minute cooking time. And covered. Maybe there's a YT vid for French chicken butchering??
back then chickens were half the size they are now, smaller, quicker to coo
Because you only cook chicken till the juice runs clear. Most people over cook it because they needlessly worry about food poisoning.
Blanching vegetables
Good luck finding "broiler-fryer" chicken these days. Those are old birds they sell today. Cannot be cooked in this manner.
No washy hands after handling the chicken? 🤨
Remember, that was a different time. In the 1960s, 70s & 80s it wasn't necessary to wash your hands after handling raw meat. Chicken and other meat started to be processed differently, suppliers trying to cut costs, paying less attention to cleanliness in handling which causes raw chicken and other meat now to have bacteria on it, which makes the need to wash your hands after handling it. I saw a program years ago that explained this and the one thing I remember is that the workers at the farms and processing plants walk through dung left by the animals, get it on the soles of their boots, then climb up ladders, getting dung on the rungs of the ladder and then as they climb down or back up and grab the rungs with their hands they get the bacteria on their hands or gloves and transfer it when handling and processing the chickens.
Bra