Julia Child's Beef Tournedos Gourmet Fancy Dinner 😮 | Jamie & Julia

[@Suppitschele21]

How is this channel not BLOWN UP!? I don’t get it. I crack up watching your videos. Like spit out my drink cackle.

[@jst7714]

“Steak Toronado? What is that? Beef run over by an Oldsmobile?”

[@limitlessintuition]

funny I still call them new potatoes and I use butter all the time LMAO.

[@numtot2172]

Watching this one stressed me TF out 😂. Glad it came out though.

[@sharoncobo5079]

Goddam. You never disappoint, Jamie! 👍👍👍

[@OwenKB1]

My god I love this series , it has to be my favourite cooking series on KZbin!

[@antichef]

Aw shucks 😊

[@melaniemarrone9521]

Tasting History with Max Miller as well. These 2 guys are responsible for some amazing bakes in my home!

[@clairelariviere3122]

I’ve just found this Julia Child series and I’m obsessed!

[@Doug_M]

@@melaniemarrone9521 Townsends and Early American are good if you're looking into historical cooking.

[@melaniemarrone9521]

@@Doug_M thanks! I've done a few of Townswends recipes. Will check out the other one.

[@kellystruthers8525]

I can't believe that you were a vegetarian before you started this. I love all the videos.

[@Kayla_Kimbrell]

This has been the most fun cooking KZbin series I've watched in a long time, if not ever. You really give me the courage to branch out and try cooking new things.

[@irishdivajeffries6668]

I know! This guy has me laughing and I know I couldn’t do this myself!

[@fionajane56]

The more I watch you cook the more I realize cooking should be an adventure worth the risk!

[@DelGuy03]

In her later books, Julia Child changed her method with asparagus. She preferred to NOT break off the butts, but use the whole stalk, peeling the tough skin at the butt and tapering it off as you get into the green. That way, you can eat nearly the whole asparagus stalk, there's less waste, and you don't get fibers in your teeth. But it's interesting to see her follow traditional French methods in this early book.

[@CarlRencer]

no way really :eye roll:

[@victoriakaterina5279]

Best advice my culinary instructor gave to me was to read the recipe in it’s entirety before starting. Then you know what is going to happen. Read all your steps before turning on the oven or burners.

[@Mrhamby1432]

Dude! I love that you are showing exactly what it’s like to learn to cook at home. I learned in a proper restaurant kitchen, and it was a curve for sure! Lots of the same questions and mistakes as you make! Takes me back! Thanks for the awesome show!

[@ijustwannaleaveacommentony6511]

wouldn't be out of place on broadcast tv. astonishing that a vid of this quality has so few views after more than a year. good luck bro hope the magic algorithm stratospherises you soon

[@azerial]

wow! watching the older videos compared to the newer videos. You have gotten so much better at cooking!

[@jacktheripperVII]

New potatoes are the new harvest ideally less than a day out of the ground they have an amazing flavor and texture that older potatoes lose relatively quickly

[@nadiarogo4511]

New potatoes are not fully grown potatoes that have not grown their skin fully yet. that's why you don't peel them (basically next to nothing to peel).

[@jacktheripperVII]

@@nadiarogo4511 those are not what I'm talking about. If you ever get the opportunity to grab some potatoes fresh out of the ground you'll understand.

[@margaretgross9311]

I have had fresh potatoes- amazing flavor. But, new potatoes are young potatoes.

[@CRneu]

@@jacktheripperVII you aren't talking about the same thing. new potato is a specific thing that's a not fully grown potato. fresh fully grown potato is different.

[@jacktheripperVII]

@@CRneu where does the name come from then?

[@bradcataldo9597]

I come here for the savory dishes! I watch every single one you do. Keep them coming!

[@sapphoculloden5215]

I suspect that most modern bacon does not benefit from blanching. I looked it up, and the idea appears to be to remove the excessive smoke and salt. Bacon that has to be kept in the fridge is a different kettle of pork, I think. I also don't think she's using bacon which is as thin - and I think it's probably fattier, too.

[@camillesn222]

this has literally been my favorite channel to watch since starting quarantine a year ago all because I decided to watch Julie and Julia on Netflix 😂 well done!

[@melissarybb]

You have me seriously thinking of getting Mastering the Art . . . The food looks amazing and you're doing so well with the cooking! Thanks for teaching me the lardons technique! Two tip - Instead of using a strainer, you might want to get a chinois. Stronger than a strainer for resisting the push of spatula or ladle. And what you did there with that asparagus was mincing. The dice was when you first cut the length of stem and had pieces about the size of, well, gaming dice. ;-)

[@Tjax514]

As you were describing this dish and it's components, it brought back a flashback for me. I made an almost identical dish in culinary school. It was honestly such a weird experience for me to just have that memory rush back to me after 9 years. Excellent video as always!

[@toomanyopinions8353]

In that case, what did you think of his technique?

[@Tjax514]

@@toomanyopinions8353 he did better than I did for sure. My tournet looked awful

[@oldasyouromens]

Julia is the epitome of cooking to bring joy and pleasure, and joyful people live longer - which explains how she lived to be 91 despite all the butter and pork fat. EDIT: Do not peel new potatoes. They will fall apart. I know from experience.

[@mv6094]

Hi, I love this channel: it is funny, quick, gourmet, easy-going ! Been binging the shows for a week now, and have shared it to some friends! You have inspired me to do more cooking, and I'm looking forward for some new episodes 👍👏❤️

[@Zephyr_Cove]

Same, this is some bussin binge-able stuff!

[@CRneu]

lol my favorite part of this is that Kristy is probably hearing all this and laughing.

[@evewood5659]

Just finished making it. Lord Jesus! It is next level GOOD.

[@letrahisondesimages]

Mise en place. Everything in its place.

[@bigjohnsbreakfastlog5819]

My first experience with tournedos rossini was not from Julia Child but Hoshi no Kirby (Kirby, Right Back at Ya!) where one episode the Monster of the Week actually created tournedo for King Dedede. Considering that he largely was used to either bland fare from the Waddle Dees or the dubious cookery of Chef Kawasaki, it was treated as an enlightening experience. Masahiro Sakurai was the showrunner for the series and it was one of the last things he did with his creation directly, with him having a very high insistence on quality with both the production as well as the material, which explains why the food on the show often looked so good. Anyway, enough rambling, I appreciate you spending so many years of your life cooking based off of the techniques and knowledge of Julia Child, even at the cost of your sanity at times.

[@randylahey1232]

Now you know....butter makes it better....julia knew it and now you know it.....iv known it since my conception

[@vennitahensley4841]

I so enjoy the realness of how you cook.Thank you,your awesome...

[@elainesteese6004]

Never stop making these videos.

[@surgicalglitch3265]

Hey Jamie, that was a great video. I just wanted to point out that when you say "coagulation"... I think what your trying to say is "fond"? Coagulation in cooking is when the protine in food becomes thicker through a method, like adding acid , or heat or using an action like whisking. Fond is the caramelized bits left over by the cooking of proteins and carbs that you then use liquid or other methods to remove from the dish, because of the Maillard reaction it creates lots of flavours that we can then lift off the pan to create flavorful and intense reductions and sauces. So all that "stuff" that's remaining isn't coagulation, it's fond. That all said this video is over a year old now and you probably have come a long way and already know this. Anyway keep it up brother, still pushing through your catalogue of videos. Day 3 now!

[@ambsquared]

Can definitely tell you are in England for this. I think the bacon in the recipe would be more the American style of bacon. I recall in England they called it streaky bacon. The bacon you used was either middle or back bacon.

[@lisebeauregard1421]

I just bought Vol I and II Mastering the Art of French Cooking and this is the first recipe I made today. The family loved it. I wish I could find the other recipe book The French Chef. There are recipes I would Love to try. Thanks and take care.

[@glitchvomit]

"I'm bein' a cowboy right now" had me cracking up.

[@stevenedwards4470]

Things are a little haywire backstage but I'd say you knocked that one out of the park.

[@grasmere98]

Oh no Jamie will you come back I have enjoyed your cooking so much. Xx

[@drdem00]

Toothpicks thru the bacon. Into the turnodoes at a bit of an angle works better than string ....

[@miket4560]

Your pain is my joy. Thanks brother. 🇨🇦

[@thebadger9302]

Should've tied up the asparagus at the tips, then cut them.

[@cindy7764]

It’s Fond that’s on the bottom of the pan loving this recipe man

[@amywebb176]

Oh my tummy!! That looked delicious! I have watched and enjoyed all your videos. My favorite component is your fantastic personality. I love the dynamic between you and your lovely wife. Your camera skills and editing are top notch. Please keep making these!! This series is one of my favorite things to watch. ❤

[@Nadia_Gltti]

It was very pleasant to watch! This dish looks so delicious ☺️

[@antichef]

Thank you Nadia!!!

[@maureenhewett333]

Can't stop won't stop watching these videos! 😂

[@peterdewberry3082]

Love the video and love your approach.

[@MW-rq5uc]

Wow you passed Flipping and Shaking with the pan 101. Congrats! Looks so good. On to Wrapping Your Food 101.

[@ratedRamsey]

Hola Mr James. You da man Hope you have a nice week sir It's always nice to watch your posts

[@cinimatics]

This is quickly becoming a favorite.

[@juliablake661]

That steak looked incredible. Julia would be proud.

[@paige5665]

it’s as though nick from new girl had his own cooking show.

[@MamaBethsWorld]

Oh no! Boiling the asparagus just ruins the color and flavor! Trim it at the ends, put in a baking dish, sprinkle with olive oil and salt and garlic! Takes about 8 minutes and is perfect!❤

[@New_Jax_City]

Ok so Jamie genius here uses PROSCIUTTO to wrap a Filet instead of strips of thick cut bacon like any steakhouse. U really wanna admit uve never seen a bacon wrapped filet!!!!!! Just horrible

[@evewood5659]

You truly make my day. Thank you so much!

[@jeanvignes]

I would have cooked the asparagus 1/10th as much, as barely tender, bright green, asparagus is delish. Everything else looked perfect. More mushrooms and more sauce would have pushed it over the moon.

[@kcc09kcc]

I just thought to myself “hey I wonder if there is new episode and boom their it was!! ❤️❤️❤️❤️

[@antichef]

Telepathy works!

[@SirGuido]

The steak, potatoes, and sauce all look amazing. The asparagus however... you completely destroyed that poor asparagus.

[@drdem00]

Rub your washed pointer finger OVER the seasoned side of the steak before you flip it ... sometimes several times .... not so hard against the steak, (But not that juice comes out) .. . you are a Role Model to all men, bud ....

[@nobitsnoshoes]

julia is the queen of ruining bacon.cooking bacon in water destroys the flavor & the wonderful bacon fat. it makes me laugh.

[@san39]

Tournedos>> Tour ne do❌ Tour né dough ✅

[@Allikattoo]

I have done that with corn starch once. You will never forget to NOT do that again.

[@Rowgue51]

If a recipe says you're making a sauce and you end up with something that no longer bears any resemblance to a liquid then you've gone wrong somewhere.

[@stefanlechleitner5402]

Love the idea of cooking the things out of the book i have it to , but dude please next time do your mise en place like if you wanna learn french cooking its the first thing you should learn ( evreything on its place ) so you dont need to search for your pots , pans , lids etc . and also try working cleaner its gonna save your time afterwords .. And its like Marco said , a recepie can confuse you but a story can inspire you ,, so dont lean so much on the recepies go out and look for the story behind the dishes ...

[@pjg6019]

All that butter and boiling, I understand why there was a food revolution in the 80's.

[@professeurgideere5856]

As far as I know, it's probably asking for thick slices of bacon, not thin.

[@neuralwarp]

You smithereened the heck out of those asparagi. She said dice, not puree.

[@jackywithay6393]

I look forward to these videos. Thank you

[@mattshu]

maybe thicker cut bacon will retain more shape when blanched

[@ricardocosson1105]

bacon was thicker and saltier back then, thus all the now unnecessary blanching

[@jenjabba6210]

Waking up to a new cooking video is much better than the news

[@BCZF]

Love the channel, btw was that nylon string you used to tie?

[@xxdeanochkaxx]

Her dishes are the best

[@iminco9844]

Another great episode. (Can’t wait to see the next kitchen!)

[@miket4560]

P.S. keep all the cut offs for a vegetable stock. 😃

[@GuruishMike]

New potatoes are delicious.

[@evdv2011]

This is so chaotic. And that is why I love it.

[@arlysveen706]

Doesn’t Christie get any filet mignonette?

[@terry7907]

Your definition of “medium rare” is rare.

[@susanfowler7596]

Steak was medium rather than medium rare

[@susanfowler7596]

New potatoes refer to new season potatoes

[@neuralwarp]

SKILL-it or skill-AY ?

[@civilizeddiva]

8:41:;Nicely done, Sir

[@janetveuleman4140]

Please stop saying GD

[@victoriakaterina5279]

The three main ingredients in French cuisine is BUTTER, BUTTER AND BUTTER.

[@mariawerner8447]

It’s spelled Tournedos

[@FailSonOfAnarchy]

2:11 - 2:29 That's what she said.

[@TeresaSlivinski]

A butter punch to the face! 😂

[@anastasia10017]

it is Tournedos. not tornedo.

[@irishdivajeffries6668]

You have a new kitchen!

[@nicolevalenzuela7418]

I’m starting to question if you’re truly an “anti-chef” and maybe you’re really a chef 👨‍🍳 food always looks great!

[@antichef]

Each episode I think I improve a eeenie meeenie tiny lil bit

[@ruifereeira1420]

i love your tournedos

[@shirleycastle5170]

Once again you made Julia proud.

[@antichef]

🙌🏼🙌🏼 Thanks Shirley!!

[@2lmkerns]

I watched for the hat.

[@kevinakers9133]

Steak is medium.

[@melsyoutube]

the last london episode

[@GiftWrapped]

OMG!!!!!!!!! this turned out great!!!!!!! i wanted to eat that steak perfect (im not a big fan of asperinegus ) but the potatoes meat were da bomb. Thank you for everything Even kristys voice and the canned laughter lol ***i forgot to type in the O in Voice lol sorry edited

[@pamelabaker3029]

Try the taters without skin next time it’s really good

[@mikebarton1525]

Some folks should go out to eat instead of trying to do it at home.

[@antichef]

Nah

[@MW-rq5uc]

Now that looks delicious... good job!

[@meterialgal7755]

Smiles all the way through ♥️🍷

[@birsubilginoglu870]

Goodbye London kitchen!!! Excited to see the new one

[@GiftWrapped]

OMG ! IM ONLY NUMBER 10 arrrrghhh! (stupid advertisements ) im sure its a WOW video as usual I will comment after Jaimie

[@antichef]

🙌🏼🙌🏼 Ya Christina!

[@bdavis7801]

🤣