I remember watching Julia as a child maybe about 10 in Chicago on Saturday afternoons on PBS .. I had my notebook next to me to jot down recipes mainly baked goods then I would try making the recipes with my mom’s permission and support . She always enjoyed watching me make things all by myself . I learned so many recipes watching my mom and watching Julia .. I will never forget those Saturday afternoons as they sparked my love for cooking and baking 😊
Enjoyed and appreciated this Julia Child episode as I do all of them and peruse comments after. Reaching yours I am stopped dead in my tracks. You had a great mom.
@@billy4072 I vaguely recall a few instances as a kid. It was fun then. My gran kept pies and cakes frozen in the basement just in case, lol. She loved the random pop-ins.
Not very much butter. NINE tablespoons. And seven eggs. Light as all getout. But the portions are small and absolutely delicious! Her pep talk at the end is gold!
She's absolutely right. Nobody is born good at things, and Julia Child was not a born cook! She had to work very hard to master her techniques and even then it doesn't always come out perfectly, so don't beat yourself up if something fails.
I have a copy of the Betty Crocker 2-egg chiffon cake recipe that I have used over and over and over with different flavor twists. Always good results. I usually size it to make only one layer, then split that layer through to make two, fill in between with custard or preserves/marmalade or frosting, and then frost the top. I don't care if people see sloppy cake sides -- at least they don't wonder what's inside!
I’m on a Julia Child kick lately. I’ve made the Beef Bourguignon (to die for!) and the Grench Onion Soup (in which I used 6 different onions instead of just yellow). It was wonderful. I’m going to make this cake tomorrow. It just looks delicious!!
Just made this using these ingredients (for my own reference): 1 cup cake flour 3 egg yolks 1/3 cup sugar + 2 Tbsp 3 egg whites 3 Tbsp. browned butter 1/2 tsp salt Grated orange rind Bake at 350 for 25 min. 02/19/23 Filled it with orange pastry cream and was delicious.
she is so in her element, we all need to love our job and be as passionate about something as Julie is about cooking. What a marvellously warm and charming lady - so refreshing is you compare most of the stuff we are fed on social media these days. Trailblazer
When Jacques Pepin was an apprentice he was taught when beating egg whites the whisk must not touch the bowl. The chef would go around and if he heard a whisk hitting the bowl he'd kick the apprentice in the butt. Julia's backside would be black and blue.
I've whipped egg whites by hand and by mixer, if going for stiff egg whites with peaks, I use the hand mixer. About the only thing I do that for is when I make waffle batter
Love this being single layer. I never got this mania for 3 or more layers. Unless your making a York Patty cake, or PB&J cake, what's the point? FFS, it's one flavor, so what's the point?
I thought she sifted and measured the flour into a one cup measuring cup. Why is using tge flour straight out of the sifter when she’s mixing the cake together?
She beat those eggs like they owed her money.
So funny 🤣.
The best
Brilliant!. I'd put Julia against any electric mixer, my money's on her! 😂
17:43 If you don't say ERK and WHACK, the cake doesn't come out of the tin. 😀
Lol, her husband Paul made a large rolling stick from an old garage broom handle & she goes "Erk!" when beating the hell outta pastry dough!
I remember watching Julia as a child maybe about 10 in Chicago on Saturday afternoons on PBS .. I had my notebook next to me to jot down recipes mainly baked goods then I would try making the recipes with my mom’s permission and support . She always enjoyed watching me make things all by myself . I learned so many recipes watching my mom and watching Julia .. I will never forget those Saturday afternoons as they sparked my love for cooking and baking 😊
Enjoyed and appreciated this Julia Child episode as I do all of them and peruse comments after. Reaching yours I am stopped dead in my tracks. You had a great mom.
A lovely memory!
Man I'm surprised she doesn't have an arm like Popeye! I broke a sweat just watching her beat those egg whites. I want to try this recipe now.
YOU won Julia, hands down. You gave the mixer a head start. ❤️
Balloon whisk envy... 😖😂
I know this comment will never reach you, Julia, but Thank You. ☺️😊
Oh I bet she knows ❤
Wow, remember when having company was a thing? Me neither, lol, but my grandma did.
Yeh, must have been a right pain . Lol!
@@billy4072 I vaguely recall a few instances as a kid. It was fun then. My gran kept pies and cakes frozen in the basement just in case, lol. She loved the random pop-ins.
My mom had company over and she did special things for those times and I learned a lot from watching her 😊
Not very much butter. NINE tablespoons. And seven eggs. Light as all getout. But the portions are small and absolutely delicious! Her pep talk at the end is gold!
I’d prolly just put raspberry jam between, and sift some icing sugar over.
She's absolutely right. Nobody is born good at things, and Julia Child was not a born cook! She had to work very hard to master her techniques and even then it doesn't always come out perfectly, so don't beat yourself up if something fails.
Lol its almost carnivore!!
I have a copy of the Betty Crocker 2-egg chiffon cake recipe that I have used over and over and over with different flavor twists. Always good results. I usually size it to make only one layer, then split that layer through to make two, fill in between with custard or preserves/marmalade or frosting, and then frost the top. I don't care if people see sloppy cake sides -- at least they don't wonder what's inside!
The amount of material here for Meryl Streep, just trying to be heard over the beating of those eggs! I'm smiling so wide.
I’m on a Julia Child kick lately. I’ve made the Beef Bourguignon (to die for!) and the Grench Onion Soup (in which I used 6 different onions instead of just yellow). It was wonderful. I’m going to make this cake tomorrow. It just looks delicious!!
Just made this using these ingredients (for my own reference):
1 cup cake flour
3 egg yolks
1/3 cup sugar + 2 Tbsp
3 egg whites
3 Tbsp. browned butter
1/2 tsp salt
Grated orange rind
Bake at 350 for 25 min. 02/19/23
Filled it with orange pastry cream and was delicious.
Who knew whipping eggs could be a sport!
she is so in her element, we all need to love our job and be as passionate about something as Julie is about cooking. What a marvellously warm and charming lady - so refreshing is you compare most of the stuff we are fed on social media these days. Trailblazer
When Jacques Pepin was an apprentice he was taught when beating egg whites the whisk must not touch the bowl. The chef would go around and if he heard a whisk hitting the bowl he'd kick the apprentice in the butt. Julia's backside would be black and blue.
She clearly proved that her technique works, and whoever came up with that rule was wrong.
How satisfying was that to watch Julia beat those eggs by hand!?
For me the machine 😊
Unlined copper though 😬
My mother loved watching these programs!😊
Butter isn't bad for us at all. It's the sugar and the flour that nails us
I've whipped egg whites by hand and by mixer, if going for stiff egg whites with peaks, I use the hand mixer. About the only thing I do that for is when I make waffle batter
Julia was the Bionic Woman when she was beating those egg whites!
The damn Director and camera person were maddening when they failed to show required closeups.
Julia Child would be appalled at the cost of eggs these days.
FJB
Delightful!
Around the 6:20 mark you could hear some kind of radio interference come in for a second or two....
Welcome to the drunken chef watch me fall down
Couldn’t she use a copper bowel for her electric mixer?
They didn’t exist.
Such energy.
Great information and entertainment
I love the dessert episodes!
There was no way that a mere machine would beat JULIA CHILD at anything! Bravo.
When I have forgotten to add the butter i have put it on top of the cake and it forms a lovely glaze. The cake is just fine without butter.
Italian chocolate butter ream
Love this being single layer. I never got this mania for 3 or more layers. Unless your making a York Patty cake, or PB&J cake, what's the point? FFS, it's one flavor, so what's the point?
O.K., two layers. But still better than the dysfunctional show off B.S.
I thought she sifted and measured the flour into a one cup measuring cup. Why is using tge flour straight out of the sifter when she’s mixing the cake together?
stupendous! I am going to try this one. We love you Julia.
"Why was the cook mad?"
"Because she beat the eggs."
now that looks delicious!
She can flat beat some eggs!
😋and yummy.
Thank you
🇺🇦💕🇫🇷
p͓̽r͓̽o͓̽m͓̽o͓̽s͓̽m͓̽ 🤷
This is not french