The Potato Show | The French Chef Season 1 | Julia Child
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- Опубликовано: 21 авг 2024
- Julia Child prepares exciting new potato dishes and a famous French casserole, Gratin Dauphinois.
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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Get More Julia Child on PBS:
Twitter: / pbsdistribution
Facebook: / pbsdistribution.org
Julia mentions that potatoes turn brown if not kept in water after cutting. This is Julia at her best, pointing out basics that so many other cooking shows just assume their audience already knows.
Certain people should live at 300 years. We’re lucky all her episodes are available for free.
I agree, along with Jacques Pepin, Gordon Ramsey, Ina Garten and Anthony Bourdain
25:25 "Now I'm gunna flip this, by gum!" 😆😆She is simultaneously hilarious and a superstar!
I love that the oven door squeaks 😂
Long time ago
Omg. At 17:28 she wiped her entire face with a paper towel. Lolol. Can you imagine a current TV star wiping all their perfect makeup off live. 😂😊
I met her when I worked at the French culinary institute
She was a hoot!
Hilarious! The 3rd dish was a flippty flop! She's a pro and beloved. Who cares if her potatoes don't brown or she fails to flip it well. She is a gem.
I just wanna peek behind that counter and see all the prep stuff and the mess 😂 spilt milk and squeaky oven door…what a real and wonderful video
“I’m going to flip it this time by gum!” 😂😂😂😂❤️❤️❤️❤️
I always love how real she is, not trying to be perfect.
@@tadmore254look for the vid with the 6 or 8 apprentices squatting behind the counter, pretty sure it was meant to be funny. Laughed my butt off.
Absolutely. And watching her you see just how incredibly well Meryle Streep captured her nuanced voice and personality. Both wonderful women! ❤
Live television. So underrated in our day of slick production. And here is the scene from Julie and Julia about the flipping needing the courage of your convictions. Adorable.
I remember that scene from 60 years ago. Some things you just never forget. And, I think these episodes were taped, at least eventually. In any event, it was just left in as part of reality to make things look more authentic.
oh she did what I do when I unsuccessfully flip - just put it back in the pan - ha-ha! I loved her.
Love watching Julia Child make ANYTHING! So entertaining!
Absolutely love this precious Chef. MASTERING THE ART OF FRENCH COOKING 1961 is a wonderful cook book. Precious
I'm sure the studio lights were worse than her burners going full tilt, I've read there were real struggles in producing this show, and she always did it in one take!
Just found this channel and love it! Smiling at the equipment Julia had to work withOUT: mandolin/veggie slicer, clingwrap, food processor, slick designer kitchen, an assistant or two, a large film-crew, an editor and a social media director. And of course, the internet, where I immediately looked up why potatoes turn brown!
I like the way she has a washer and dryer in the kitchen 😊
I like that her stove top is all electric unlike some cook's who have to have gas
She is generally irritated by how much more complicated using all the "new" things makes it. Increases the time for her too. For example using a double boiler takes much longer than "her way". But she demonstrated it and others for the audience.
Was just saying this to a friend about no ninja blander blink food processor - my friend said “ we adapt to what we have” and I added “we don’t miss what we never had”
She is amazing.
I love how simple her kitchen is. A lot of the modern stuff just makes for so much more clean up time that you're a wash timewise in the end I swear. I do love my Vitamix and slice grinder and a few other nice pieces of equipment but I love doing stuff by hand and if ypu practice enough it gets easier just like Julia said!
Thank you for playing Julia Child t.v. cooking shows. It brought back wonderful memories of making meals for my family. Thank You
Surprisingly confident lol
Love her
"Nothing like butter!!" ❤️
Darn tootin'! Especially important today with these overly lean meats and old chickens which are otherwise flavorless.
True. It's demonized by STUPID "experts".
oh man I wish I could have had to honor to meet this woman. I grew up watching her show, with all the celeb chefs now, they are just not the same a Julia. God rest her cooking soul!
So brilliant to see the original tv series so Julia's passion can be seen by a modern audience. I learnt so much.
A cook must have the courage of her convictions....love Julia....she was an amazing woman..so likeable
For someone who hates to cook I’m finding these helpful. I still hate to cook but these tips have made it more bare able for me.
Love her! So genuine and warm. No worries about things being imperfect, just sharing her know-how and encouraging people to try.
If it weren't for Julia Child we'd all still be eating pre-cooked canned vegetables boiled for an hour like my mother did. She was a national treasure.
Who boils canned vegetables for an hour ? 💀
Grew up in late 60s and 70s and I think I had a tv dinner twice. My grandparents were from Europe and cooked fresh food. My parents rarely took us out to eat. I still to this day make their recipes.
We'd still think wine was just for drunks. I don't think the term "wino" was even invented until after Julia entered the designation "cooking wine." My mom thought she was an entertaining drunk dumping all that wine in stuff.
1:52 Gratin Dauphinois
5:15 Sausage and Potatoes
10:42 Fried Mashed Baked Potatoes
16:08 Potato Pancakes
14:23 scene recreated in "Julie & Julia"
ruclips.net/video/xjIhQkIBQZs/видео.html
seriously?
Thanks! :D
I was using this video for reference when I cooked the dausage/potatoes with my daughter yesterday :)
To help out a bit, I came back last night and posted the full recipe for the sausage /potato gratin from her book, since the cooking time/temp weren't in the video so I'd looked it up before.
Really glad PBS has posted this episode now, since it'd been taken down in a lot of places. Thanks PBS for continuing to share this! ~~^_^
So delighted I found this series. I so love Julia and her wonderful sense of humour. ❤
And there isn't any yelling and bad language like today's programs...Julia...class!!
Oh she’s amazing! So wonderful to see her original videos
Hi julia my family loves all potato dishes this is one of our favorites youre greatly missed !!! Thanks
Shes so informative, you know how much shes loves to cook and learn and share .i was unshore about how id take to her voice but shes not a gimmick. Shes go real shine ,i live theses shows. Im hooked .💕💕💕🇦🇺
This is just so delightful - utterly charming and some fabulous ideas to boot
I love this sweet lady.she is such a wonderful cook and teacher .I'm glad her videos keep her with us.
Love these videos of Julia Child, she is a delight to watch and her recipes delicious
I have followed Julia Child off and on ever since I was able to improve my knowledge of the English language (also thanks to captioning, which was introduced by WGBH on The French Chef series and reproduced in these shows on RUclips).
Now that I have some life experience behind me, I can really appreciate her style, humor, and knowledge of the art of cooking and foods, which is never imposed on the viewers but presented in a pleasurable, relaxed manner, so even those who do not like to cook can follow and get interested.
We should probably need more TV personalities like Julia Child in the world today.
Julia didn’t clean as you go, but proved you could still become great chef if your a mess.😂 She did great for sure.❤
I thought she did the Al Pacino “Hoo Aaah!” There at the end but I had captions on and she actually was saying “ courage!” 😂😂😂
Shes fantastic a, being from a hospitality background and learning my freach terminology, its woundful to revise and get inspiration all over again. 💕
My brother, sister and I watched Julia when we were children and I still enjoy watching her! A true era gone by. So enjoy watching the old tv shows I watched as a child!!
She is still a delight to see and hear after all these years!
Ty so much for this recall of wonderful times in my life ..a true joy to watch & learn… please do more
Julia just makes me HAPPY
@5:15 Some of the instructions are missing from this recipe, so here is the recipe from the original "Mastering the Art of French Cooking"
Gratin de Pommes de Terre et Saucisson,
[Gratin of Potatoes, Onions, and Sausages]
Preheat oven to 375 degrees.
Cook the onions slowly in butter for 5 minutes or so, until tender but not browned.
Cut the potatoes in slices.
Drop potatoes in boiling salted water and cook for 6 to 8 minutes, or until barely done. Drain thoroughly.
(remember, if you leave the potatoes in the hot water, *they will keep cooking*, so you need to drain them right after cooking them.)
Butter the baking dish.
Spread half the potatoes in the bottom, then half the cooked onions.
Over them lay the sliced uncooked Polish sausage, then the rest of the onions, and finally the remaining potatoes.
Pour the eggs and cream, or the bechamel sauce, over the potatoes and shake dish to send liquid to bottom.
Spread on the cheese. Dribble on the oil, or dot with
the butter.
(.) May be prepared ahead of time to this point.
Bake for 30 to 40 minutes in upper third of oven until top is nicely browned.
Enjoy! :D
@@buffys3477 You're welcome, happy to help!
Yeah, personally, I love it! :D
Ive been watching the series "Julia" , its been so enjoyable I had to see the real Julia Child in action!
I highly recommend the series to any fans of Julia Child 😊
tons of courage and butter and salt and a touch of cheese.. "we are not worried abt calories" or heart disease....
lol gotta love it ❤
Remember those push button stove tops or ovens? They were a bear to keep clean! Spilled foods would build up if you weren't meticulous about what was basically a keyboard on your appliances. You'd clean them with toothpicks & Qtips such, at least I did. Anyway watching Julia cook & teach SURE makes me hungry! I love th fact she uses ALL the bad things "experts" told us were shouldn't use, butter, cream, milk & lots of good meats. I think when Paula Deen came along later people were SO snobby about her Southern cooking which also called for these essential ingredients. But they make the best tasting foods- no doubt about it. And seems to me "experts" regarding diets haven't made the general population ANY healthier. 😅
Love it 100%
I Love it! Love it! Love it!😘
Joy to watch her. Gooood food.
Non stick was so new back then. I have seasoned cast iron, carbon steal and stainless steel and rarely ever use a non stick pan.
Amazing videos! Kids today can’t even boil an egg, it’s all “just eat” and “Uber eats”
I wonder if Julia Child ever tasted or made Jansson's temptation(?) It's my favorite rich buttery potato dish of all time. It's Swedish.
This episode of the fail flop is now famous as it was used in the movie Julia and Julie.
من اجمل الايام ايام الخير والامان وراحه الباب 🌹
I love parsley on everything.
Always makes me nervous watching any chef slicing potatoes! I’d be in the ER for sure
Respect
My mom used to make potato patties out of left over mashed potatoes.
“Who’s to see!?”🤭
a good quiche with potatoes uses grated potatoes as the shell and stuff with the things you want ...
.
the taters get grated and mixed with flour and an egg (use some of the beaten eggs from the inside fixings) ... line the dish with the grated taters and the fill with your ingredients ... then you cook it in the oven and poof a full breakfast ... goes excellent with left over steak and sausages or burgers ... and mixed veggies ... of course eggs
potatoes i air actually turn a dark purple ... it looks brown ... the reason is it's a starch reaction with the air ... since potatoes are all starch ... also known as concentrated sugar ... just like flour is ... as well
Julia is a card.☺️
14:26 she could be life coach in the 60
Oh dear I’ve cut myself 😂.
My favorite is dinner spaghetti sauce Grandma Armenia
@17:26 and 21:25... if you ever wondered what hot flash looks like...
My mom used to wear her hair like that.🙂
My favorite is dessert cookies enjoy Grandma Helen fisher
She sounds so breathless
She’s doing a lot of work!
Long time allergies and sinus problems probably.
She was a heavy smoker. I heard she had emphysema. Lived till 91 or 92 though…..
Nothing like the original.
JC was a trailblazer when it came to French cooking and technique, but what what cutting edge 60 years ago is so rudimentary now. God bless her cooking on live TV with some pretty marginal results.
Let me just say Julia Child was an Icon and SNL wouldn’t have done what they did to pay homage to her the way they did. My mom grew up on JC and other chefs and became inspired. She was a single mother making us crepes in the morning in the 1970’s. I grew up with great food and it lead me to cooking at a young age. I began working in restaurants at 13 years old and did so all through high school and college where I became a head line cook and training chef for a well established west coast foodservice chain. I literally trace my food heritage back to Julia Child.
I'm surprised she had pans with plastic handles that were decided not fire proof. I've tried to eliminate those from my kitche and love being able to pop any pot or pan I have under the broiler
Strange that this show was originally made for WGBH (PBS Boston) with money from Safeway (which has never had stores in New England).
I'm not implying anything with that,
I just found it slightly novel.
@mikeandrews9937~The Boston markets were Stop & Shop® , First National®, A&P® and Star Markets®…The reason Safeway® sponsored the show was because "The French Chef" aired on PBS and outside the New England area as well...Not just in Boston...Safeway ® had stores in California and in the Mid-West and peppered throughout the U.S. ....
We used to have Safeway stores here in the UK when I was a kid. I think they sold up in the 90s. None left now, I don’t think….
What made you think it wasn't nationally distributed?
@@MIKECNW Originally, it wasn't
I'm guessing that a "boiling" potato is the waxy type - red potato, Yukon....pretty much anything but a Russet or baking potato?
Yes! Any waxy potato that holds its shape when cooked. Potatoes that are for mashing and baking, fall apart to easily.
Patatoe potatoe unless you're really picky about it just use whatever is in your pantry or buy whatever is cheapest at the store:) it will still taste pretty good.
@@mrslvw A waxy potato is firm and a russet will go mushy easily. They are not the same.
I never made a dauphionois that took 25 minutes, maybe my potatoes were waxier, I used a ceramic baking dish, or my potatoes were thicker. Also, every oven is different. I am not criciticizing Julia at all, that's just my experience with dauphinois and it can get discouraging when you bite into half-raw potatoes instead of the creamy gratin.
I highly recommend that you count in up to 50 minutes with unboiled potatoes so that your guests don't have to wait and your steak will not get cold. Just in case, you can check in between. A little bite in the potatoes is great, but not too much. It's easier to keep the dauphinois warm than the steak perfect.
I agree, too easy to undercook the pots . Some recipes call for far longer in oven.
I have the same problem. I live in Australia, we love potatoes but they take longer to cook than American and English recipe books say. Must be the type of potato grown or something in the soil, like chemicals.
it's definitely the type of potato and the thickness. They must be very thin to go fast.
@@blktauna She did seem to cut them quite thin for the dish. Look forward to trying this recipe. 450 was rather high temp, though
The potatoes are sliced thin and she did say to heat up the milk beforehand.
3:23
19:25 Uggghr
NOOOOooo not the knuckle grater!!☠️
#juliachild #potatochild #borissborissboriss
wonderful stuff---will try but add some other flavour as it seems a bit bland--
16:30 ...mix them with some cream cheese, egg, ear wax and hair....yaaasss 😅
Damn she must love chicken livers! 😂🤣
Buy gum what flavor potato of course😅😅😅😅
ইজু ঈ iii8 ইী ইয়াই of ii
This is great, she seems out of breath. Cooking without a net, so 1960's...
J
I've never considered potatoes aa vegetable...only a starch. I guess that shows a generation gap.
Potatoes are a root vegetable.
@@sarahw.3548 white potatoes are starchy and empty carbs...besides, I believe I said 'I've never considered....'
The sausage and potato dish? Sweet potato and sausage. Seriously, pork cries out for sweet potato
Yes but yams weren't as common then except for sweetened to death and topped with marshmallows for Thanksgiving, often using CANNED sweet potatoes.
That whole trend of sweet potatoes in place of white potatoes is fairly recent, only since the millennium. You can make all kinds of fun variations on these using those though!
O
...
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Seems she had a cold that day. Either she took too much Benadryl or hit the bottle before she started cooking.
I don't notice anything different about her voice. And while she loved wine, she never would have shown up for a segment taping under the influence. She was a queen of moderation.
Always getting drunk while 🍳 cooking.
And yet we've never seen her drink so much as a glass of water! Stop spreading your vicious ignorance you troll and grow up!