I made 30 Julia Child recipes & RANKED them all
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- Опубликовано: 1 окт 2024
- Ranking every Julia Child recipe I've made on Jamie & Julia so far.
#juliachild #ranking
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This is provably the best series Ive followed in a long time. I’m obsessed.
I'm on that bus with you. let's ride this.
Me too…addicted😅
How in the world have I missed your channel all this time? I've been binge watching some of your videos this past weekend and they've inspired me to pull out my copy of Mastering the art of French Cooking. Yesterday I made Steak Au Poivre. Delish! Seriously, you've inspired me to experiment with more of Julia's recipes... I can do Boeuf Bourguignon in my sleep but none of the others.
Love to hear it! Gives me some motivation to film another one today. Thanks, Dan!
Your moussaka video actually inspired me to make it (but following a Greek recipe). It was delicious! And deserves a redemption video!
i’d love to see you rank them again now that you’ve done so many more!!! another 30 maybe?
When I was a kid, my Mom used to make a moussaka very similar to this. I used to call it moose-caca (not to her face- she worked hard on it- I’m not a monster). I feel a little validated by your review- thank you! Apparently my parents enjoyed it because she made it multiple times. Oh, and Ratatouille…rat-doo. I think I did call it that to her face.
i just found your channel and this series is so good!
it's interesting from a European viewpoint, because growing up, I had crepe suzette for the first time as a child and tried to recreate it a little bit later as a teen, with help of course from an adult.
Salade nicoise was a fast, forgot to buy groceries kind of meal ( so pantry stuff like canned tuna, leftover potatoes, frozen beans, quick lemon/oil dressing).
Clafoutis I made with a friend maybe in middle school, with green grapes (its basically a pancake batter with fruit so super easy, we just used a whisk and a bowl for the batter). I need to try it with cherries🍒
Boeuf Bourguignon I've made every autumn/Winter since my middle 20's.
All these memories of food, never thought of how much they meant to me or how happy it me made me feel.
I'm not even french, I live Denmark, but these french recipes had a HUGE impact and are classics for a reason!
So thank you for taking me down memory lane and SKÅL for Julia❤
I’ve only ever made Julia’s Beouf Bourguignon, despite owning both volume one and two. It was absolutely amazing! I need to stop being a chicken and follow your lead. Bon Appetit!
I live in Paris now, but been cooking bœuf bourguignon for 10 years following Julia’s book and it is 10 times better then in any bistro in Paris!
Pls. More recipes from Julia !💖😍
Fabulous series! I loved this episode and your thoughts about each dish.
"and bathe the crepes, bathe the crepes, bathe them, until both the flames... and the applause subsides" that sentence was art.
Just love watching you... refreshingly funny yet real. And your sense of humor always creeps through making 30 minutes pass by like 3. Keep up the great work!
I was so happy with top five! The only exception to the list was the Quiche Lorraine, but that's me. Since you have started this series, I pulled out my JC books and revisited a lot of her recipes. Thank you. Also, I was going through my late uncle's books and came across a JC cookbook signed by both Julia and Paul. It must run in our genes.
Wow that's an unexpected viewing angle of your kitchen. I was expecting to see a huge hole in the ceiling that the bowls fall down through.
I’m shocked Osso Buco didn’t make this list! I was certain it was going to be #1
Edit: ahh you’ve not made it at this point haha
You're so precious. Watching you is such a joy! I haven't seen you make all these dishes yet but I look forward to seeing the videos. I wish this series could go on forever!
1) 17:50 Crepes Suzette
2) 17:10 Beef Bourguinon
3) 16:15 Beef Tournedo
4) 15:32 French Onion Soup
5) 14:55 Cherry Clafoutis
6) 14:26 Chocolate Mousse
7) 14:10 Tarte Tatin (upside down apple cake)
8) 13:33 Chicken Supreme
9) 12:19 Bouillabaisse
10) 11:45 Coq Au Vin
11) 11:05 Gratin Dauphinos (cheesy scallop potatoes)
12) 10:40 Garlic Soup
13) 10:05 Mille-Feujlle
14) 9:10 Crème Brûlée
15) 8:33 Vichyssoise (Potato Leek soup)
16) 8:15 La Reine De Saba (chocolate almond cake)
17) 7:41 Ratatouille
18) 7:10 Le Kilimanjaro (chocolate burnt almond ice cream)
19) 6:50 Pommes Anna (buttery potato cake)
20) 6:10 Quiche Lorraine & Co
21) 5:32 Poulet Au Porto (roast chicken with port wine and cream and mushrooms)
22) 5:20 Eggs in Red Wine
23) 4:47 Chicken Waterzooi
24) 4:17 Cheese Soufflé
25) 3:54 Salade Nicoise
26) 3:29 sauté Beef a la Parisienne (beef sautéed with mushroom and cream)
27) 2:57 Fish in white wine
28) 2:01 Lobster Thermidor
29) 1:16 Gnocchi
30) 0:35 Moussaka
Jamie I can't begin to tell you how much JOY you bring to me with every video, My apartment gets really LOUD! I'm clapping and yelling and smiling and I just lose all sense of myself and any problems I have just disappear its marvelous! Plus you give me the courage and strength to get back in the kitchen and cook and bake. I don't understand it, it's like you are MAGICAL : ) I hope It just gets funnier! THANK YOU
I've made Gnocchi more times than I remember, it's actually pretty good. You must've skipped something there.
yep try frying them with brown butter and sage, yum
Seriously lol he did it wrong that’s all
Yeah, you effed up (pardon my French). Once you figure them out they are actually easy)
We need an updated version of this list.
Kitchen equipment video please!
It makes me happy that some of the lowest ranked things on your list were there because they were boring, not because the instructions made your brain melt or they were awful-tasting. It says something about the quality of the recipes and the way you manage to (somehow) interpret her writing.
I love this, a critical retrospective and a brill run through of all you’ve done…take it forward and give us more Jamie and Julia x
You should get a Greek cookbook and maka a real moussaka. I have to smile at your comments - French cooking is all about sauces.
I agree...the one in the video isn't Mousakka. Such a shame...💔
🤣 Same. French cooking is all about the sauce. Also there will be butter and/or cream!
I made the French Hamburgers that you showcased with stuffed mushrooms the other night… OMG! It was one of the most delicious recipes I have ever made. Thank you for that. It was worth all the prep. 😇
😊
I'm still sad about the moussaka. I've made it and enjoyed, and I can't figure out what went wrong with your effort. I suspect the depressing brown stock was part of the problem, and it's likely the thyme and rosemary were old and flavorless. Still, it's great what you've done with those recipes.
Ironically, I watched your bottom listed videos earlier today. I will definitely watch the top ten, next. Love your channel. I even spent a small fortune on the Julia Child cookbooks. I watched her show when I was a kid and she got me into cooking. When I was 16, my mom died (cancer) and Julia gave me the confidence to move into the kitchen.
I believe Italians make fun of how much cream the French use in their cooking.
I had to laugh. You didn't make any of the sauces correctly! You would never go on direct heat for a béarnaise or other butter/egg sauce! Julia was quite clear on that. It appears that everything you cooked was OVERCOOKED. Too heavy handed. The lobster Thermador is a great use of lobster. The lobster does the backstroke in a lovely cream sauce.... You really should go to a good culinary school since you have the interest. You already have great cooking equipment in your kitchen. What are you waiting for?
Agree! I really hope he someday goes back and retries making the recipes that he considered to be failed. I bet he finds that he likes them better.
You don't need to put all of the sauce on the dish. It looked like you only needed about half the amount.
You should retry the moussaka with a Greek recipe!
Very cool summary…a few little failures but many amazing successes! Just gotta work on that clafoutis pronunciation 😂😂😂. Well done!!! BTW, love all your kitchens!
Have to suggest Graham Kerr “The Galloping Gourmet” again for a future chef series. After his wife had a serious health issue he completely changed how he cooked to reduce the fat and maximize the flavor.
I love your channel.
I am French.
But I do not agree about the French onion soup.
It is a very simple and easy recipe to make.
I come from a very poor family in France and my mom made it so often because that is all we had to eat that I do not eat it now.
I was raised on Hungarian dishes that my Hungarian great grandpa didn't fully understand so his daughter made them and relied on cream and cheeses so I completely understand where you're coming from but to me these just feel like I'm going to walk into my grandma's kitchen and enjoy a comforting and warm meal.
anyone brave enough to make a Julie Child recipe in the first place is worth my time to watch, and you do it with a good dose of chutzpah, but i suspect that’s the only way one can…
moussaka is delicious !! However, it is a ton of work. it takes me 2 whole days to make mine and it is hard core WORK. it is really exhausting -- so I rarely make it despite it being so so good. It definitely harks back to the days when women didnt work and large multi generational families all lived together and you had grandma, mom, aunts and daughters all helping out in the kitchen and cooking together. Making moussaka is definitely a 3 man job. But OMG it is delicious.
The sauces are an accompaniment...you don't drownd everything with the sauce
Adore this series so much Jamie! I'm also a learning cook who is upping my game recently, so I'm definitely going to pick up the Childs book! It's interesting because I am European so it will be interesting from her US POV.
This is a really helpful video. As someone who can cook some dishes, I've never attempted a JC recipe. After watching a few of your highs and lows with JC recipes...I do have to say those videos combined with this video has inspired me to maybe buy her book and venture into new territory for myself. So thank you. It's nice to see, what you've gotten excited about eating. Maybe I'll just start at the halfway mark and work my way up.
Jamie...the world has a new star chef! You are adorable and real. Bon Appetit 🙏👍👏
As a greek that mousaká literally offended my entire existence
Love the odyssey you're on, and the sense of adventure you bring to it. Not everyone has a distinctive personality in front of the camera. You do.
I do notice you have trouble with sauces breaking or just coming out a bit off, and I can see why in the videos.
Try always using a whisk. And when the recipe says add an ingredient slowly, or in drops, it's not just words. It's solid food chemistry. That's technique and it comes with practice.
Not making a sauce too stiff or watery with a fixed recipe involves heat management, so you can avoid tightening the added starch or boiling off too much liquid, too fast. Learning that just takes a little time and a good eye/palate.
TLDR: Taste frequently and nurture the technique. It pays dividends.
Thank u for the kind words :)
I made Coq au Vin he day before and then put it in the refrigerator overnight. Then reheated for our dinner the next day-was soooooo good. And I agree the French Onion soup- OMG!
My favorite is the Chicken supreme with the caramelized carrots, could you please made another 30. I would like to see more sides 👏👏👏👏
It's been a pleasure being along for the journey! Keep up the awesome work!
That was awesome! Really liked hearing what you thought of all the things you made. You obviously hadn't made the Aspic at this point because I saw how much you liked that one. I've never seen anyone spit out something they just made on a You Tube cooking video. LOL!!!
Thank you for all the great cooking with Julia. I’ve enjoyed it a lot.
Sauces are very prevalent in French cooking. I not a fan of sauces on most proteins.
Jesus don’t throw the sauce on dishes 🤮🤮🤮 no wonder your looking for the fish haha
I was thinking you should rank her chicken recipes: waterzoi, fricassée, port chicken, coq au vin and all the ones in between. Ranking in term of time/complexity/results and with hindsight how some of these recipes could be simplified. There seems to be a continuum of recipes calling for lightly sauteed chickens with wine.
do you think the recipe was just bad or u had messed up somewhere? I find there are so many bad recipes out there
I will always blame myself before the recipes. I can miss and misinterpret things. First attempts can be tricky no matter the recipe and since the book is older, it makes it more challenging. And some things have just changed since when the book was written.
That clip of Julia basting the flaming crepes was adorable.... hehe
I am watching again because first time I kept getting interrupted and I was enjoying. So enjoying every second of this with a cup of coffee. Hope you have a wonderful Christmas Jamie
So interesting!! Thank you for the great sense of humor and play that is brought to your cooking game.
If it's too complicated, I will not do it.
Bravo! Happy Cooking and most of all Thank You for Bon Appetit with Julia in hand. You are brave fearless and unpretentious.
I am a new “flan” of your channel 🤦♀️
That was a nice review! You've worked hard! How exciting though. Thanks
Oof, poor lobster, you broke the sauce and overcooked the lobster. Souffles need QUIET or they "fall" (deflate), loud noises and vibration basically break the air pockets and poof. Quiches are just the best for breakfast or lunch. Roquefort can be a very overwhelming cheese, as it is blue cheese, but made from sheeps milk....its pretty friggin pungent. I made my first entree JC recipe last night......probably one of the harder ones in terms of prep......CHICKEN MELON.......IT WAS WILD. Like a ton of rich decadent flavors, I added garlic, didnt remove the legs (for my kids who hoovered them) yes it made it harder, but super worth it. I've made a ton of creme brulee's tho, literally my FAVORITE dessert.....along side Cannolis cuz I'm Italian. So now I have to make your top 10. Beouf Borg has been on my list for a bit, i love making crepes, but havent tried this recipe. Please try making the chicken melon! I wanna watch it.
Bravo! 👏👏👏 Loved your list of the top 20 Julia Child dishes you made and ranked. The skills you’ve learned are heads and tails over mine, so I look forward to your videos both to watch you try new foods and tackle new techniques. You are a genuine inspiration and I can honestly say I’m getting better at in the kitchen since watching you.
Great food *to me* is all about texture (make some coffee “sand” for your next cake to scatter on chocolate cake layers topped with Swiss Meringue Buttercream). It can also be about different temperatures on the plate. The best bite of the best Texas BBQ brisket (from Louie Mueller in Taylor, TX), features a bit of a burnt end, a blob of “sugar cookie,” and some melt-in-your-mouth meat. Likewise, creme brûlée is one of the the most luscious desserts ever. Custard is great on its own (my Grandma Rose used to make it-now I do), but that extra rich custard and burnt sugar on top is a flavor explosion.
I really do enjoy your discovery of new foods, and I’m sorry your moussaka sucked. It can be awful, but if you find yourself in an old village in some less-traveled part of Greece where an old woman in the kitchen still makes it, give it a shot. That said, ratatouille is gross. 🤢
great video! I have enjoyed all your videos, and this is no exception! julia is undoubtedly a american icon, and a truly great chef!
Thank you!! and she most definitely is!
I am so glad to come across your cooking videos, very helpful and entertaining, keep up the great work, thank you.
Maybe you put too much sauce on your fish
"I'll gladly give the recipe I make that good food by,
but that ain't sayin' you'll make it same as I.
'Cause cooking's like religion is, some's elected and some ain't.
And recipes no more make a cook than sermons makes a saint!" Paraphrased from Erma Rombauer's "Joy of Cooking."
Back in the mid 70's I looked at both cookbooks and chose "Joy of Cooking" rather than the French Chef, although I adored Julia Child. 50 years later it is still with me, the covers off, the spine broken, the pages blotted and smeared and filled with notes and recipes torn from magazines. Erma's recipes are about more everyday food; simpler, with clearer directions and illustrated with excellent line drawings so there is no doubt about how to cut up a whatever. But I still love Julia and wish she were still with us. Thanks for working through her recipes and bringing back fond memories of her.
That mess of a moussaka was not your fault - that was a bad recipe. I make a very simple one - meat & tomato sauce (usually lamb, sometimes beef) with the usual seasonings (onion, garlic, herbs, etc) plus red wine and a whisper of cinnamon. Layer the meat sauce with cooked sliced eggplant (I used to fry it; now I slice it, brush with olive oil and roast it). Bechamel on top with a good sprinkling of parmesan (or the Greek equivalent, kefalotyri, if you can get it) and a little freshly grated nutmeg. Bake until bubbling. Let it rest a few minutes before serving so it sets up a bit. Tastes even better made a day before and reheated.This is not an authentic Greek recipe, but it's easy, delicious, and gets you pretty close to the real thing.
I like how from 25 down it's still dishes you absolutely enjoyed.
Since you know you don't like creamy sauces, next time either lighten it up or skip those recipes altogether.
I love how he tries and has a serious opinion. There's so much to appreciate and respect about Julia Child. Some of those recipes are flawed. But also There's a a serious timeliness to her era.
I am from India and one of those few uppity metropolitan who loves western food. Since the covid lockdown I have been trying my hand at it. Only through your series did I realise that there is more to western cooking than just cream and cheese. There are so many recipes that are so varied. It inspires me to try my hand at Julia Childs recipe. And no yours is not a pointless list I am going to start my JC cook with the sexy Suzy on number 1
I thought the gnocchi would be #30. I missed the whole moussaka debacle.
close but moussaka takes the cake!
If you want to be a professional never follow the recepies . You see most of our generation had the cooking book from the childhood . My first was presented me by my father when I was just one year old / Then I have collected an enormous amount of them and then had ;locked in a huge plastic box for clothes and forgotten . No professional cook is using direct recepe
Well done sir. I nearly died when I saw the mountain of butter come table side as the crepe susette were prepared in Paris years ago. It was outrageous.
Creamy, cheesy sauces which completely obscure the taste of the protein they cover is the quintessential traditional French cooking.
Hi Jamie, I absolutely enjoy your channel. I see you have a new kitchen once again.
I have just started to watch this video and my first thought was how vital good sauces in the right amount are for cooking. Mess up the sauce/dressing and no amount of praising the meat or the sides will save the dish.
It's a good sign that the bottom third of your list includes dishes that you really liked.
ive loved your series..thanks for the laughs :)
Thank you! :)
I made the beef tournedos, also with those potatoes and green beans for my husband's boss and his wife. They were stupefied. 🙂
Love the videos keep up the great job
We need to send him to a kitchen in France to intern. He has the soul of a chef.
We should get another 2 of these every year. One going over just the year and one of all that you’ve done
My take away? I have THIRTY MORE EPISODES TO WATCH!
quiche is - almost - like French pizza. I'm French
Is it terrible to say I'm obsessed with Jamie's change of haircuts from episodes to episode?
Try creme brulee with a few cherries or blueberries in the bottom....
I make gnocchi all the time so quick but it's the toast of pasta. All in the toppings.
Chicken Supreme has the same sauce as Paris Beef and yet you put it much higher lol
With the gnocchi was the problem was it was to wet you need to cook the dough longer
I watched the show not for food but for you. I couldnt take my eyes from you.
Not a fan of gnocchi And I don't care who makes it Don't like it
So much fun to watch. Thanks for sharing.
I love this series! Keep it up!
French Onion Soup reminded me of Onion Gravy. It's onions, wine(optional), and stock, basically. It absolutely kills on garlic mashed potatoes. It's also incredibly easy to make. I've made it for dozens of people and most of them had never had onion gravy, only for them to turn around and say it's the best gravy they've ever had.
Onions are so friggin good.
Quiche Lorraine, Creme Brulle, and Ratatouille, my mother made them regularly and I finally dated when it began to the first publishing of Julia Childs Mastering the Art of French Cooking. Thank you Julia!
Though I do like to cook (and most especially bake), I have never tried making any of Julia's recipes. Is there one that you think is easiest and really yummy that you'd recommend as a first time "JC" recipe? 👩🍳 😋
Time stamps would be so helpful. Love the show, started working through Julia Childs when I was a single dude.
Now I’m not single. Guys, give it a try.
Quiche is OK. Cook it. Eat. Refrigerate. Microwave for breakfast next days. Don't put potatoes in it.
WTH is French cuisine? Butter. Sauces. Cream. Wine. All of the above? I like to taste the freshness of the ingredients, not the sauces that suffocate them.
I have heard of clafoutis being recommended as a desert simple enough to be a safe splurge desert for a diabetic.
You have made a lot of beautiful dishes.