Asparagus From Tip To Butt | The French Chef Season 6 | Julia Child
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- Опубликовано: 29 сен 2024
- When you prepare asparagus the French way, you have more of it to eat, it cooks faster, it stays greener and tastes fresh from the garden. Asparagus is delicious plain or served with a buttery orange sauce for a change, and it's most unusual in a soup, custard or a quiche.
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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I am one of those people that can't stand the taste of canned or frozen asparagus. Even fresh, if it goes past tender crisp the flavor I hate starts to appear. Alton Brown talked about this and apparently it is a genetic thing where about 1 out of 35 people detect that off putting flavor. I also like them raw.
I've been peeling asparagus for a long time because to get the bottom half tender without overcooking the tips to my tastes means removing that outer layer. I usually roast them over boiling or steaming them but peeling them is definitely the way to go.
I'm finding that I have been fixing many vegetables in the past by the similar methods Julia uses without anyone showing me that way to do it just by using my cooking intuition. This is another one that's very close to how I prepare asparagus already. But I will say that the buttered mushroom rice in her cookbook is a new one that is a smash with the missus and glad I found that technique.
It can taste like sulfur. You can smell the sulfur the next day when you pee. It is a member of the cabbage family. And I do love to eat it though, with just butter and flaky salt.
She did boil the living Hell out of that asparagus. If this were in color, the asparagus would still be in black and white.
I love steamed asparagus, cold, with some shallots and my own vinaigrette. I took some to a party once and it was gone in no time.
someone threw it away....LOL I love cold asparagus too
Asparagus should, like pasta, be Al dente. In California asparagus is grown where the wind blows so it’s not always straight. As long as it’s fresh, it’s just as good. Also, I snap mine, but either make a cream soup with the butts or compost them. Nothing wasted.
I've been wondering what to do with my Norwegian cheese slicer. Thanks to Paul Child it's got another job! Thanks, my friend!
I thought I was the only one with a "black thumb" as Julia puts it 😂
My favorite veggie. Yum.
Mine, too. Gotta love it.
Cream of sparagus is just heaven to me with french bread. That vegetable is very noble and usefull in a lot of different kinds of dishes
HOW WONDERFUL !! WHAT A SOUL GIFT 🎁 !! THANK YOU !! WE NEED THIS !! ❤
💯 ❤
She used geometry! She knew her bunch was 2 1/2 inches wide, therefore it would need a little more than 16 inches of string to tie it (multiply by "pi", then to go around twice, by 2 again). People used to have more education.
Love asparagus.
None of the asparagus I am getting at the store looks like her asparagus.
Touche for the Q.E.D. peeling!
Beating the egg yolks first in mayonnaise or hollandaise: “It gets them into shape so that they won’t be balky.”
I love the closeup - it was too hot! 😁
Why waste the vegetables
3:10 words to live by
Yummy 😋
Six to eight minutes for peeled asparagus is three minutes too long
I think Julia knows what she’s talking about. 🙄
Yes overdone. In her later shows, she cooks it less. People used to overboil as well as oversalt. I love it when she salts food straight from the grocery salt container, very dated!
@@jeffcarty3292 So what?
@@MIKECNW triggered
At 13:00, she has her hand in the boiling water!
Girl u on drugs
Well, I buy the smaller diameter ones and roast them with pepper, garlic, and oil, or some variation for a few minutes at 425 degrees F.
Delightfully fresh. Had them last night. I prefer them plain, not much on hollandaise except with a few things.
This is for JC who would if she could say Bon Apatite.
Wonder if that was planned?
I think Gordon Ramsey won.