Julia Child’s Veal Scallops | Jamie & Julia
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- čas přidán 27. 05. 2022
- Julia Child's sautéed veal scallops with mushrooms and cream Recipe from Mastering the art of french cooking volume 1. #juliachild #jamieandjulia #antichef #veal
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Every once in a while I remember Jamie used to be a vegetarian, and my head 'splodes.
I am not a vegetarian by any means but we never ate veal when I was a child. My father was quite aware of how these young animals were treated from birth and found it inhumane and repulsive...and so do I.
@@george40nelson4 not to be mean but what's the difference between veal and lamb? Or for that matter between veal and letting the animal grow for 10 more months? I'm vegetarian but I don't think veal is uniquely vile, the stuff where the movement is restricted is but most veal now is not that kind of veal.
@@OMGitshimitis There was a difference then ..The young calf was severely penned in , allowed limited movement in the pen and not allowed any freedom to move or graze by itself. It was also kept rather anemic so the flesh is a pale color. My family always thought this was cruel and abusive as opposed to the actual slaughter of an animal of that size which is usually a blunt blow to the skull or a bullet to the brain. I continue to refrain from eating veal as I am not sure of how this animal was raised.
I finally did it, I have watched every episode, I am caught up to the present after mainlining this series for two weeks.
Wait a minute.... This is awful, I have to wait now??
Great series, Jamie! I cook a lot, but this has been really inspiring to get to some of these classical dishes. And the progress you've made! Watching them all back-to-back makes for such a dramatic evolution. Looking forward to the next one!
now, you cook
I have a Julia Childs book and it scares the shit out of me. Lol. I love watching you tackle her recipes. Much love!
Fantastic. I was looking at my book, it said a minute or so on the meat.... Dang....
PS. I have the 40th anniversary edition of volume one. Could it be an editing or formatting error? Found celery spelled wrong one place in my volume 2.
Julia definitely didn't want us to be intimidated. She tried hard to avoid the snobby French chef attitude and bring the cooking to the home cook.
Ah, memories! My Dad was an avid cook who learned by experience, sound familiar? Back in the day we loved watching Julia. I once saw her drop an entire chicken on the floor and laugh it off. Priceless!
Im so proud of you for having the confidence/experience/knowledge to not be a slave to the recipe but to decide to reduce the time browning the escalopes
My husband immediately said oh is this what we are eating next ? Lol
Haha! I love that! 🤣
One thing I will always love an appreciate from Julia is that she wasn't scared to show us that mistakes can and will happen, and that they are a silly moment to look back and giggle at instead of freaking out and killing yourself over getting everything perfect every time. Ever cook makes mistakes, whether it's at a 5-star restaurant (though in this case you say a little swear then get it perfect the next time) or at home. So, laugh it off and try again or just roll with it, might not be what you expected but you can still have fun and a good outcome.
Thank you for sharing your experience ,it helped me prepare this meat .I’m vegan , for decades was not preparing meat , but today someone very dear to me expressed wish for this meat .💖and you helped me refresh my lost skill in cooking this meat .Everything turned perfect .
It's obvious that it's an old book because almost all the recipes you've made are much fattier / heavier than currently in France, it's funny. Today we cook with olive oil more than with butter. My arteries thank me lol. It's one of my favorite dishes when I don't know what to cook for dinner, with pasta or rice. Good video and sorry for my rough English
No one else has said it so I will.
Your English is lovely.
Signed, someone who is using Duolingo and can barely tell you the days of the week after a year and a half.
I totally assumed you were a native English speaker until your final line. Seriously, your English is very natural and conversational in this paragraph which I think it very hard to learn, absolutely not rough at all.
No, traditional cuisine from the majority of France still uses butter, only the parts of the southeast that were historically associated with Italy use oil; it’s just that a lot of American ideas about food have sadly become global.
It’s wrong to be a glutton but I would rather enjoy my food and have a heart attack than live long eating nothing but healthy food.
What a pleasure to watch, love how you dont over think it just jump in and do it. Learning as you go along
Just found your site & love it! @76yo I still have your books, which I bought whenI owned my 1st condo. I was going to learn how to cook... for friends, not myself... I couldn't care less. I was
fairly successful, problem being when invited back: "Oh! Make that again!". My history is strange: my Mom was an excellent cook, creative, my Grandma, her mother was superb, Italian/French
descent. I used to tease my Mom, and she'd fire back: "Yes she is, but knows maybe 100 recipes. It gets tired! You're only there on holidays!". That shut me up, and they both loved JC, more
for laughs than expertise. They'd watch the show together, giggling at the contents: "Yeah! But I know that!". When I showed the books to my Mom, she thumbed through them: "She's a good
writer, but there's easier ways to do it". Thanks for the funny memories!
Beautiful dish. You nailed it. Yes, It was a luncheon...but that was back before supersizing and all day grazing.
I had a cookbook with a similar recipe, without the shrooms. Creamy sauce, salt, black pepper, thyme, and paprika. Cheers !
Thanks you for your hilarious Canadian humour Jamie. Best wishes from your next door neighbour in Hespeler.
Well, I understand that I’m not your next door neighbour at this point in time but I was at one point.
Thank you, Terenia! That means a lot. 🇨🇦
That looks very good ! you make recipes accessible and so easy to try 😃 thank you for your work ☺️🙂
Hi, I am Sammy and I am french, I think you made this recipe better then the french lol... love your channel
I've been looking for veal for a year and my stores don't have it. I used to make this all the time. Also the Italian veal scalopini with lemon and capers
I can't find veal either. Chicken, pork and beef seems to be all Americans will eat. Sad.
@@coreyledin-bristol7068 i finally found veal scallops & ground at lake of the ozarks, so i go there regularly for it. ground veal i use in meatloaf, but veal scallops is for jamie's dish, or veal scallopini. all are delicious.
Yay! You’re back with Julia! ❤️
Consider substituting well-shaken coconut milk for heavy cream if your lactose-intolerant ... same richness, roughly the same cooking properties, a unique but likeable flavour, plus a tropical twist to any savoury recipe calling for heavy cream.
Your passion is infectious.
Nice one, and as the French say, "the sauce is everything"; and this sauce would be nice on pounded chicken or pork cutlets as well as the sweet little baby cows, which is technically beef. Heck that sauce would be nice over your cell phone too, creamy buttery, 'shroomy; what could possibly go wrong with that?!! Love it as always Jamie. Cool you beat the clock too! :D LOL
Hi Jamie! I just started watching your videos; started with the oldest first and I’m working my way forward 😁. Just wanted to say thanks for the awesome content 👨🍳
Ab fantastic ! Thanks Jamie. Adding to my goals in life😆
That looks really good.
Don't forget that after the "little luncheon" Europeans sleep about 2-3 hours before returning to work :) Good Job, Jamie...
Love it!
Happy New Year Jamie
Thank you for sharing your journey with us
An amazing time every time to watch your creations
Just the best for you and your wife
🐬
Keep going I love every cooking video you make.
Love you from 🇩🇿 💖
This actually makes me wanna try veal, even cooking veal! Thanks Team J&J!
اI like the dish, I will try it today. I'm Basma from Algeria. I became a fan of yours. I started trying your recipes, even the freekeh soup. I tried it your way, and it was very wonderful. 😍I love you
Great recipe, and enjoy watching you cook 🇩🇿👏
I love your videos
I laughed to hear you describe the mix as a slurry. So appetising 🤣🤣🤣🤣🤣
Made it, restaurant quality!
wow! you beat the clock this time. (i would try this with thin eye of round rather than veal.)
Do the same but with pork loin. Yummy
Yum
Ah, Superintendent Chalmers, welcome. I hope you’re prepared for a chic little luncheon…
You are nice Guy thank you for trying algérien food and welcome to algeria 🇩🇿❤️
What color le creuset pans do you have? Love them!
I'm surprised that Julia didn't have you lightly dust the cutlets with flour. She almost always dusted her proteins in flour before she'd sauté them.
This was my favourite "fancy" meal when I was growing up. And then I became allergic to mushrooms! 😭
I would make this with chicken. Yummo sauce for sure
They look more like 1/8" thick after pounding, so that was probably the problem. Check out "The French Chef Season 1" (Julia) and you'll see her veal scallops were way thicker. She also says "7 or 8 minutes" on the tv show, not just in the book.
O.m.g that so good , I love you♠️❤️🇩🇿
New from Algérie👍
I think at a chic luncheon, what you made might serve 5 or 6 people. Probably good for one serving of a very fancy one-course dinner, though.
The guy Jamie buys butter from making 💸💸
Haha! I know eh 😂
I’m still going to wash my mushrooms, I do dry them off though 🍄 ❤
I think since they usually nap after lunch in Europe it sort of makes sense lol? Cheers
Yep that's a lot of cream 😅 I'd omit that and serve with rice or salad or something for a luncheon cuz otherwise looks lovely. Also, have you seen Dan at ATK's channel? He did an awesome video on mushrooms, basically microwave them to drive off water after you slice them for perfect cook. But yours looked really nice!
I set the playback speed at 1.25 and you easily made it in 30.I believe you have cut your total time by simultaneously cooking the mushrooms while making the cream sauce.
All the love from Algeria 🇩🇿🤍
❤️ 🇩🇿
bonne appétit
First from Algeria 🇩🇿
Looks delish. But I think the salt content might be very high..,,
👌🏾👌🏾👌🏾
My main gripe with Julia - and French cooking in general - is the aversion to well-seasoned food. Seasoning after cooking is not as effective.
Wise of you to shorten the time to one or two minutes for those little sheds of meat. Can you imagine what they'd have looked like after five minutes on EACH side?
Burnt offerings.
No way I'd ever buy those books of hers. Too often the stated times or temperatures are totally off.
God knows I'm no French chef or a chef at all just an everyday kind of cook but even in my ignorance of haute cuisine I can tell when something isn't right.
I like your videos, you have a natural sense of humor and a good amount of patience.
why are we no longer washing mushrooms?
Cultivated mushrooms aren't usually dirty, so you can just wipe them off and they're good to go. If you forage for wild mushrooms, you'll need to clean them.
Snack size...more or less...Veal is a young calf...so yes it will have a more delicate Beef Taste then a grown hearty adult Cow...LoL...but let me ask you this what would you pair this to make a complete meal...I think for me would be Baby Mixed color Roasted Herb Potatoes with Garlic and pearl onions...also a mixed green salad topped with some Marinated assorted veggies...!
Algeria 🇩🇿
This looks delicious! You remind me of Byron Talbott on CZcams.
Hi Jamie: Very pleased you met your objective in this video. I haven't eaten veal in years because it is too expensive. I have been meaning to write to you about simmering vs boiling - JUST MY OWN OPINION - sometimes in other videos I think you simmer and/or boil at too high a heat. Simmer should just be small bubbles reaching the surface - boiling (other than pasta) should not roll too much. In general I think you cook a few things at a higher heat than necessary - meaning I would do it slightly differently - however - you do seem to be happy with what you produce - so maybe I am just full of s***. love the videos!!!
❤️😋🇩🇿
the book :heeeeeeelp
I wonder how pounded pork loin would be in this?
You should have added Cognac or French Brandy to your sauce. Mmmmmmmm
Hi Jamie,
when You are not familiar with veal scallops You really should have made Wiener Schnitzel for the dish of Austria. This is THE Austrian dish and it's original version is made with veal and not with pork.
Also the Italian saltimbocca is made with veal scallops and is very very nice.
You’re all fancy tossing those mushrooms over in the pan. I tried flipping my omelette and OMG what a mess!
Coquillettes with that sauce.
Julia had an electric stove when she wrote the book so it took longer.
We want an other Algerian dish let me suggest mmmm what about^ mthewem ^
1.2.3vive algerie
Agree this is far too heavy for a luncheon dish.
Also flour destroys a sauce's underlying flavour. It would be preferable to just reduce the other ingredients with veal stock and serve that spooned over the veal. Although I appreciate that's not what you're doing here!
Anyway, everything you do is great fun to watch. Keep it up.
Sometimes I question Julia's sanity. She wanted you to cook those 4 to 5 minutes per side? There would be nothing left of them if you did that, look how much they shrunk just from the couple minutes you did?
Of course it's going to taste like beef. It's a baby calf
For my tastes, the meat was overcooked. I don't know why you don't use a timer. 90 seconds and heat a little lower.
All that could have been done in the same pan in 20 minutes or less. It's the method your missing. But you did good following a recipe.
I don't understand the substitution of white wine with vermouth. Get some decent wine, vermouth stinks!
Fuck I missed being first comment! Was at work teaching children music you should come to my show!
Wanna be u're brother's wife if he looks like u 😻😻😻
Women had chic little lunches back in 1963 because they didn't have jobs outside the house.
exactly. watch "the help".
albtraumfleisch :(
You always use SO much salt!! Makes me thirsty.
I’ve never understood the point of a salt grinder. Do yourself a favour and get a salt pig.
Jamie, I just learned about Julia Child’s terrible homophobia. As a gay man, I’m not sure what to say. What are your thoughts?
BTW, I love you channel!
I will also add that she would have adored you. Based on what I have read, she loved straight, masculine men who cooked.
The internet was invented by the military industrial complex to allow the armed forces to communicate after a nuclear strike; are you going to boycott the net? obviously not. Horrible people can produce great things. Just enjoy life and try not to judge the past by today mores.
She had many gay friends and became a passionate activist during the AIDS crisis in the 80s after loosing a very close friend to the disease. Remember she was born in 1912 and what is important is that she had the ability to change her view point and was not homophobic in her later years of life.
It’s always a tricky thing to judge historical people by todays modern values. Kind of like judging Abraham Lincoln for saying black people wouldn’t ever have the right to vote, rather than his historic progress freeing slaves.
With the homophobia engrained in society at the time it is unsurprising Julia had homophobic views. But like other commenters have shown, when she was faced with first hand experience (the AIDS crisis), instead of simply inherited views from society, she did a massive 180 turn on her opinions. She used her name to raise funds for AIDS charities, advocated for assistance, saw them as people. She grew and evolved as a person.