Hot Turkey Ballotine | The French Chef Season 3 | Julia Child
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- čas přidán 28. 11. 2022
- Julia Child shows how to stuff and roast it and gives a useful home technique for making a 9 pound bird serve 20 people.
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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True story: I'd always wanted to cook (ideally well), and in the pandemic I found the time to learn. While I was doing so, I very often thought about Julia because when I was a wee little guy The French Chef aired on PBS of a Saturday morning (so starting at 7:00 AM, I'd watch Ninja Turtles and X-Men and then Julia Child). So, finally at this Thanksgiving I had the confidence to contribute to the family meal, and while I was preparing potatoes, I dropped one and got a little verklempt for a moment because I felt I'd failed my family, but then I picked up, washed it off and remembered her saying, 'You're alone in the kitchen and noone has to know.'
“Ordinary people type people like us!” 😊 Oh Julia, you were so far from an ordinary person type person! ❤
Too difficult for me, but Julia is Queen. Miss her so much.
She is a beast with that knife and carving/butchering. My hero!
😂
This technique works well with a chicken, duck, small turkey....everyone...I mean everyone is impressed when you carve it and serve it with a lovely sauce.
julia child is just GREAT.
I just watched Jamie, the Anti-Chef do this same thing. But when he got to the keel bone, he didn't cut it loose. He just ripped it out. Grabbed hold of the carcass & ripped it from the flesh. Strength!
Love his channel !
I just watched him do this, too. It’s fun to watch him make the things she makes. He’s so goofy and she’s kind of goofy in her own way.
Love them both!
Same here
You risk tearing the skin doing that. Since it’s the apex of the presentation, best to be careful
Fascinating! I wish this had been posted *before* Thanksgiving.
So do I!!
@@phallowell8945 I'd much rather hack at the bird "backstage" rather than have to carve it elegantly in front of a tableful of guests.
Small bird. Loved Julia because she was game for anything. Seeing a modern chef or butcher do this today shows how far we’ve come since the early since Julia literally introduced us to French cooking.
Lol. I think Julia needed to put her glasses back on at 19:15. Her "about a half teaspoon of salt" looked more like half a cup :)
Fabulous looking
I love how cross contamination is a big whatever to her. Love Julia!
Yeah they knew nothing but Pasteur back then. Now, most of us know better. No germ theory, no viruses.
So true! I saw another early episode with chicken, and I couldn’t stop laughing. I think her whole kitchen was contaminated by the end. Any cook now would be raked over the coals for that. Not a critique. I realize it was a different time. It just cracked me up.
So this must be how John Madden has his “turducken” prepared. I often wondered.
I’ve never heard of making that recipe.
I wonder what Julia would think of the Turducken?
Probably a lot more highly than her opinion about Tofurkey.
@@rah62 🤣🤣 true!!
Why would you cut the bone off when the bone adds flavour and nutrition. 💕
She's saving everything ! Soup! Stock! Broths. She's the Pioneer! The best teacher ever= 🐯🐯🐯🐯👑👑👑👑👑🏆🏆🏆🏆🏆
I'm curious: what nutrients leech into the meat from bones during cooking?
@@dangerspouse4741 Very good question.. I'd like to know that myself!
Julia likes to serve a meat that is easy to carve/cut at the table.
to make eating it easier. just think of the meat getting lost because taking fowl in your fingers and gnawing it to the bone does not go well with white linen table cloth, silverware and fine cutlery. on the other hand, to cut it like a surgeon till the meat gets cold ….
You all are aware that the butchers employed by markets will bone the turkey (and any other critter they sell) for you, usually at no cost, right?
Way too much work. Me granny just breaks up the carcass and makes a turkey soup. She saves the fat for gravy. And stock.
Is that the same as spatchcock
No.
No. Spatchcocking is removing the backbone only, which allows the rest of the bird to lie flat & promotes more even cooking
Ordinary people-type people?
I need to wash my hands.
Everything needs to be washed, the whole inside of her drawer too, absolutely wonderful cook but I cringed alittle with handling things with turkey hands
@@debrahowe313 It was different back then.
@@debrahowe313 Germ theory is a lie as are viruses. You are sadly uninformed.
@@captainamericaamerica8090 Everyone has been brainwashed. It's sad. No germs. No viruses.
@@VickiTakacs. I'm so sorry for you, please study
Those hands covered with raw chicken, touching SO many other things including her glasses repeatedly is disturbing!
Germ theory has been proven to be a lie. Viruses are also lies. Didn't you ever ask yourself why gloves were never needed in produce departments? You need to do some research.
This video got me trippin' hard
Her kitchen floor must be a disaster after every meal she cooks. She just sweeps everything off the counter top onto the floor…in every video!