Apple Desserts | The French Chef Season 7 | Julia Child
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- Опубликовано: 26 сен 2024
- Julia Child showcases La Tarte Tatin! This is a bottoms-up French tarte which, when served in the best Paris restaurants, is named after the Demioselles Tatin.
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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One Christmas I was making a flourless chocolate cake, which has to bake in a springform pan that you put in a bain Marie. It was beautiful on the top, just a little cracked, pulling away from the sides of the pan as it should be, so I took it out and put it on the cooling rack. After ten minutes, I undid the springform pan and water gushed out; the pan had leaked! Channeling Julia, I turned it upside down on the cooling rack and ran upstairs to the bathroom to get a hair dryer and stood over the cake blow drying it until it was no longer dripping wet. After a night in the refrigerator and a chocolate glaze, I'm sure that nobody ever knew and it was absolutely delicious. So improvising is important!
I love her reaction while realizing that this dish has turned out a complete disaster 😂
Almost no reaction at all, really. She often said practically anything can be fixed or turned into something else. Of course that dish should have been completely cooled, but she rescued it with her usual aplomb. 18:36. ‘’Now lookit this looks perfectly alright’’.
She meant to do that
Shes a witty SIGMA woman.
Rare breed.
In her book "From Julia Child's Kitchen," she talks about the episode and laughs at herself...her producer had suggested she unmold the tart before the show began, to be sure it would be OK, and then get it back in the pan, but Julia (in a rare fit of arrogance) dismissed that idea and insisted everything would be OK. Of course, that led to what we see here. She wondered if she got McIntoshes rather than Cortlands, or if they were Cortlands but were old ones. She considers it a lesson learned and always insisted on Golden Delicious for Tarte Tatin from then on.
This is my favorite episode. Strange, but one of her most disastrous shows is absolutely endearing. This is something she had in common with her PBS compatriot Fred Rogers, who also insisted that problems, mistakes, & imperfections remain unedited because those things happen in real life. We learn from failures even moreso than success. Yet, like Julia says, "we soldier on!"
I’ve used a purple spoon like Julia suggests, and mine never turns out like hers.
God bless her! She always was the best. Her shows were never too scripted nowadays it's just not the same. Rest in peace girl you served are country well in so many ways
*our country
I love this. Being who she is, not pretentious ❤❤❤
This was one of Julia's worst on-screen disasters, although there are others!! But she always soldiered on, an inspiration to all.
fabulous, what a wonderful lady. No one compares these days
my favorite episode of the French Chef
I wonder if all these varieties of apples Julia mentioned still exist now, over 50 years on from the broadcast date.
Yes, they do exist.
Most of them do exist but only in high-end specialty shops, not your run-of-the-mill grocery stores - I've already checked.
Golden Delicious are still everywhere. I've bought Rome Beauty, McIntosh, York Imperial, and Cortlandt apples at my local farmers market. Not likely to find Gravensteins unless you grow them yourself; they're delicate apples (if amazingly delicious) and don't ship well at all. Never seen Baldwins or Northern Spy in my area (mid-Atlantic), they may not grow well in this area.
Yes, but it helps if you live in a state that grows a lot of apples. And Gravensteins are only available by mail order outside of California (I get a box every year and it’s a big treat). But I’m in Michigan and all the other varieties she mentions are sold at my local produce market in season. Some are expensive and not nearly as bountiful a display as the more popular modern varieties, but I snap ‘em up whenever they’re available.
Once they start growing apples, unless there is something wrong with them, they generally keep growing them. Cortland, which is the sort she wanted to use, is a great cooking apple that is fairly easy to find when it's in season.
She is impeccable ! Even if this doesn't look good, I still think she is a master chef
Rome Beauties, Cortlands, and Northern Spies are perfect baking apples. I love me some Gravensteins, but they are best eaten out of hand.
21:25 Oh wow, this is epic! Wonderful to see Julia in her true natural habitat! 😄 ❤
Just put whipped cream all over it no one will know
The unmolding queen...😉
Pink Lady Apples. Raw. Keep the peel on. They help you use less sugar.
I wonder how many people went shopping for a purple spoon because she said to stir them with a purple spoon.
11:52 That skillet has the shape of a cast-iron skillet, but I've never seen one that's not seasoned. I tried looking that up, but nothing came up in the image search. Is that cast-iron or is it (most likely) stainless steel?
I think it must be stainless.
23:45 So is Creme' Fresh really kind just a thin, young yogurt?
en.m.wikipedia.org/wiki/Cr%C3%A8me_fra%C3%AEche
If yoghurt was made with 35-40% milk fat 🤤
@@jessrow1275 Woah. RUclips's allowing links again? Nice! Also, thanks! I didn't realize WikiPedia would have an entry on something so simple as Crème fraîche, and also, something that's not purely English-based (good for WikiPedia)! I need to peruse that site more!
@@ahhhlindsanityyy Oh really, who cares about that? It's not intended to be drunk straight and in large volumes. Notice that she uses a little tiny bit as a serving? Compare that to the fat in your next slice of pizza, or your next muffin...
5:30 If you don't want the poof of flour going clear up to your nose and in your lungs (it will, unless you're very tall), you can use a wire whisk or a fork instead of a mixer.
I think one of the reasons Julia Child was so clumsy was her size; she was 6'2" - 1.88 m. She had terrible mise en place which is why she was constantly moving things around the counter and bumping into them.
That said, her biggest mistake was trying to unmold a hot tarte. Since she used a cast iron, she should have let it cool at least a few hours in a breezy location. She either used the wrong kind of apple or she cooked them too long which is why they spread out like a lava flow on the plate. I always make a sugar caramel in a saucepan, then add the apples which I cut into either 6 or 8 pieces along with a big knob of butter, and cook until they are just done. Then I arrange the slices into a cake or pie pan and drizzle on the caramel juice. Cover with the crust and bake.
Tarte Tatin is actually very simple ingredient-wise but requires timing to get right, e.g. stop the sugar caramelization at just the right point, not too dark, not too light.
"""...i suspect...if Julia Childs had more time to let the dish cool...it would have thickened and still it was beautiful! ...no..."""
First 1 here ?
YES!! 😀
@@bsteven885 YaY 😁😁😁😁
Your cookie and medal are on their way to your home now!
Omg, this dessert has nothing to do with apples but with butter & sugar 😱😱
Nonplussed
2nd
That tart was a hot mess
Buy it at the supermarket.
Julia baby no… no no no. There was no way for this to turn out well. That pastry had about half of the flour it needed. Those Apple slices are way too small. They should be dispersed on a single layer… and you need to do half of the work on the stove before popping it in the oven.
It ended up looking like apple sauce.
The Juice Heard what "She" said. Everyone applicable has been given Notice as of the 5th day of May, 2024. Thus I heard said so.
Já tinha Kitchenaid hahahah. A minha é a cor preto fosca
25:40 Modernized Suggestion in 2024:
I'm thinking just microwave the plain apple slices (in a large, deep dish microwave-friendly bowl), for about 3 minutes. Make a caramelized sauce in a saucepan on a smaller burner on your stove-top. Pour a bit of the sauce over the microwaved apple slices, then stir that a bit, then add more sauce, stir it more, and keep doing that until the sauce is gone. Reserve some of this mixture (about 20 apple slices) in another bowl. Make the crust as Julia directed (or make an oil-based crust instead, using canola oil, much healthier and doesn't need ice-water).
To assemble, coat the skillet in a mixture of canola oil and sugar (or use butter and sugar as she directed), then use the reserved coated slices to make your pattern, then add the remaining coated slices on top in one big bunch (just pour them all in). Add the crust on top, poke the holes, then fry it up on a med-low heat for about 10 minutes, then bump the heat up to medium or med-high heat for 2 to 3 minutes.
To serve hot: Set in the refrigerator for a few minutes (to make it safer for you to unmold this), then place a larger plate over the top of the pan, then invert the whole thing, to unmold it.
To serve cold: Refrigerate for at least 2 hours, maybe on top of a larger plate of ice, covered with some plastic or a paper towel. Then do the inversion mentioned in the "To serve hot" paragraph above.
The reason I suggest this (I'm sure modifications are needed, but you get the general idea) is because of the problem of getting the apple slices cooked well (without over-cooking them) which takes longer in total vs. the time it takes to make a good caramel (which, once made this way, shouldn't burn, so long as it doesn't burn while making it on the stove-top, but keeping an eye on it should prevent that).
If both parts are cooked separately at first, then combined for the final cooking, then those cooking times can be adjusted as-needed for the first half of the cooking for each one (so that adjustment isn't necessary in the second half of the cooking). After they're combined, it's just really a matter of finishing getting the apples cooked and the sauce finishing getting caramelized and molded into place at the same time.
Was there something about that particular purple spoon that she would mention it that way? Was it the only one that was that size and shape back then or something?
It was a joke 😅
@@TheSweetLondonLife Jokes don't work that way. Maybe just admit that you don't know and stop bullying other people who never did anything wrong to you at all.
@@justrosy5Informing you that Julia was making a joke, which she was, is not bullying you.