The Empress' Rice | The French Chef Season 4 | Julia Child
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Published 2023-04-02
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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All Comments (21)
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Receiving permission from Julia to reuse those hideously expensive vanilla beans (SIX OR SEVEN TIMES!!!) warms my parsimonious little heart. Move over, vanilla sugar!
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I met Julia briefly 30 years ago. She was the genuine article.
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WOW! My grandmother made this EXACTLY how Julia made it - I knew she LOVED watching Julia's show and made many of her recipes, but I didn't realize this fancy pudding was also from Julia. That just brought me back in time...my grandmother even used that same tall crown mold - who knew?
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3 shouts for the Empress of the Kitchen this sounds phenomenal
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I’m Filipino-American and I love anything rice, including rice pudding. Julia’s recipe looks absolutely scrumptious and I’m definitely going to make it!
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Man, this stuff looks so good. All of her desserts look great. The regular food looks good too, I guess I'm just partial to the desserts!
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Looks absolutely fantastic, as with EVERYTHING J. C. makes!
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Julia always adds little, but important tidbits for cooking. Adding sugar gradually to egg yolks for instance.
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Amazing precision to plan all these steps and pre-made portions!
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Does she have a wooden spoon tucked in her blouse? She is the boss!
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I just can't imagine rice and Bavarian cream together. But then again, it was the 60s and my mom was doing all sorts of bizarre mash-ups like suspending radishes in strawberry Jell-O, bananas with Hollandaise sauce, and 365 varieties of "ambrosia", each worse than the next. It's no wonder I like my food more on the solid side!!
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This is the 2nd episode where you see what looks like more of the studio background and she taste tests at the 18 mark point. You'd think they'd try to hide it.
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I was already drinking a Dr Pepper and Kirsch when I put this video on. Baader Meinhoff style.
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You'd have to be taking notes while the show was on because you could not pause or rewind, and it would only air once!
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Wonder why they never put copyright dates on these early episodes?
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Delicious Julia!
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Love how she calls this "French simplicity." The ingredients may be simple, but the technique most certainly is NOT😂😂😂
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Nah I wouldn't put wax paper in the oven, I'd use parchment or foil. Love using vanilla beans, such a nicer flavor than using extract. I don't make a lot of desserts, so I just basically use them around the holidays for egg nog, etc.
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I've never heard of re-using a vanilla bean or putting wax paper in a 350 degree oven. Has anyone else?
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Is she not rinsing the rice on purpose?
