Julia Child's Hidden Gem (Beef Paupiettes) | Jamie & Julia

[@gabrieleghut1344]

Rouladen is a German beef roll made of a very large thin peace of beef. Salt, pepper, mustard, onions, bacon and pickles. Rolled up it is a Rouladen and when I was still eating meat it was one of my favorite foods.

[@georgiosntanis4353]

Was about to comment the same !

[@littleword1]

Yup! In our family, julienned carrots were in the roll with the bacon and pickles. Onion was in the gravy. As he began I immediately thought "French Rouladen!" This definitely looks worth trying.

[@WilliamWolfrath]

Grew up on that in our German American household!

[@lisahoshowsky4251]

I’m Ukrainian but I live in a Canadian town that has a pretty heavy German influence and rouladen is a much loved favourite! I rarely make it myself but it’s easily found already freshly made at the local butcher or farmers market which is awesome.

[@mstsp9546]

I make these, they are so good too. My recipe uses dill pickles--After browning the beef rolls, stir in some flour, add broth, slowly simmer about an hour. It is incredible. Great use for a inexpensive cut of beef.

[@Mammahopper]

I remember this episode of Julia Child. I was just a kid. Thanks for sharing your techniques!! You are unconditionally brave.

[@Belle19700]

Anyone who has ever attempted to make a recipe from Julia's cookbooks, should be subscribed to this channel. Every time you think the recipe is nearing the end, there are 2 or 3 more pages. I made some twice cooked chicken once, and it was out of this world. I can find it now.

[@rossmurray6849]

How many times did you cook the twice-cooked chicken?

[@oboedr]

You inspired me to make this today, and it is as delicious as you say it is! I asked my butcher for top round and told him what it was for. He went to the display case and pulled out a “London broil,” butterflied and pounded it for me. I have seen “London broil” cuts available for years but didn’t know what it was… when I looked at the label in smaller print it said “top round.” I know that some meat cuts have different names in different parts of the country, but this may make it easier for some people to find the right thing!

[@huv123]

London Broil is a cut style, not a specific location on the cow.

[@Zartu_3rd_Overlord_of_Blargon7]

Every time I make braciole(which is basically the Italian version of this dish) I use London broil.

[@jill7759]

@@Zartu_3rd_Overlord_of_Blargon7Just a description of how the beef is presented not the actual cut of beef but most people don’t really know that so it can get confusing. It used to not be like that when there was an true meat department in every grocery where the beef was actually cut from whole sides of beef by a butcher.

[@briannaregensburger3060]

Thank you so much! This is so helpful!

[@OtherSarah2]

"london broil" is also perfect for fajitas -- you butterfly and pound it then marinate and grill it.

[@AdrianRodriguez-qy4jh]

I love the passive agressive hate he gives bay leaves in every video.

[@melaniemarrone9521]

They are so f#$@ing stupid! Everything I put them in I have to spend time fishing them out and I never know if they actually contribute anything....

[@specialforces101]

I sympathize. I find a bit pointless unless they are fresh.

[@lillyess385]

Bay leaves don't add flavour, they reduce the stench of the meat.

[@melaniemarrone9521]

@@lillyess385 seriously!!!!! I am such a curious person but I never oozed up what Bay leaves do other than piss me off! I take my recipes seriously first time I make them so I go very by the book..literally.

[@specialforces101]

@@melaniemarrone9521 fresh adds some delightful savoury/aromatic flavour and works well in beef stews and stock. Dry is pretty pointless. Most recipes are based on what happens in professional chefs' kitchens - where there's ready access to fresh - and aren't adapted to omit dry because no one can be bothered.

[@calmeilles]

In French cuisine à la catalane is usually something with bell peppers - although it can sometimes be literally from Catalonia, here it's definitely the pepper thing as it's a northern dish. The German equivalent is Rinderrouladen, the piquancy of the stuffing being provided by dill pickles. Stuffing meat this way happens all over. An Italian cousin would be involtini alla Siciliana which are not poached but breaded and fried.

[@MHarenArt]

My mother made a German version of these when we were kids, and I still make them occasionally. When you get to Germany you could make Beef Rouladen. Sort of the same recipe but the rolls are stuffed simply with a 1/2 rasher of bacon, a thin finger of dill pickle, a small sprinkle of onions and a spread of mustard. Add a Tbsp of tomato paste to the sauce. Watching your show, I'm finding that my Mom cooked a lot like Julia - but only on Sundays. She held 4 part time jobs raising 4 kids alone. She LOVE treating us to fabulous meals once a week. So many of the dishes you make are ones that my Mom made for us as kids. (They used to be affordable.)

[@pynczi]

It's the same in Poland! Rolady wołowe 😄

[@cerenaseawell5753]

Glory to your beautiful, hardworking, and loving Mother.

[@arianamauery9281]

My parents make this too, but they wrap the roulade with bacon as well as putting it in the middle 🤭 so yummy!

[@acwhit1593]

As a single mother of one who had to work multiple jobs over the years, I applaud your mother! She sounds absolutely wonderful!

[@MHarenArt]

@@acwhit1593 Oh she was! She always made weekends special by cooking our favorite meals

[@xTobsecretx]

For anyone doing this at home: definitely serve with some rice - it’s delicious with all that good sauce!

[@erraticbear5898]

It's the french version of braciole. Same cut with a pine nut, garlic, parsley, parmesan and raisin stuffing. Braised in a Sunday gravy.

[@ronschlorff7089]

can you make it on Saturday too, or Monday? ;D

[@stephenpmurphy591]

​@@ronschlorff7089 No, you can not. That would be Saturdays gravy or Mondays gravy. Sunday's gravy is always created on Sunday.

[@ronschlorff7089]

@@stephenpmurphy591 Oh, I see; but I will be much too busy on Sunday, I'll be making a hot fudge sundae!! ;D

[@RumplestilsKinDandy]

Hey! I think I know what the bacon stripes were supposed to be. In Italy usually a bacon, lard or guanciale slice gets added either inside the roll, placed under the stuffing and above the meat; or when a meat dish has to go in the oven you cover it in the fatty cured pork slices to protect it in the oven and keep the meat from drying and add some flavor.

[@bynniebg]

This is good to know!

[@Elizabethtarczy]

Pretty sure you are right! I'm working my way through this book too and the master recipe this one is based on says to do that with the bacon but it seems those instructions were missed in this variant recipe

[@clemencec3790]

yes the bacon is supposed to go around the meat. Paupiettes usually uses lard slices, you can look up on google images to get an idea on how they're supposed to look like, with the lard (bacon here) around them.

[@CopenhagenDreaming]

@@clemencec3790 In the Danish version (benløse fugle / "boneless birds" - don't ask me why, as there is no poultry in it!) strips of lard go inside the roll, sometimes with ground pork or veal. So I think it is basically just an indication that the very lean meat needs some fat to help it along - and there's probably no right or wrong way of doing it unless you want to make a specific national/regional version. In which case, do as grandmothers of that country would do. ;-)

[@DebatingWombat]

@@CopenhagenDreaming Apparently, there is a similar French dish with a somewhat similar name (“alouette sans tête”, or “headless lark”) and I’m guessing that both the Danish and French name is due to the dish looking much like whole roasted small birds.

[@loraleiffxi]

I love how excited you get when you get shocked at how good something is! I hope you make this dish again, just for yourself.

[@nikkifennel]

Hi! I'm Catalan and I've never heard of this dish! Haha It looks great! I've looked it up and this kind of elaboration is called "popietas" in Spanish and can be done with fish or chicken in addition to beef... I love your Jamie & Julia series! Greetings from Barcelona!

[@cherbear1996]

Hmmm..interesting..a specific fish? This looks yummy n I don't eat red meat but love fish n chicken..

[@nikkifennel]

@@cherbear1996 I've seen a lot of recipes with megrim and sole, but I guess any flat fish will do...

[@samatine3108]

Maybe the Catalan part located in France (Roussillon, Pyrénées-Orientales).

[@TheShrike616]

Or it might be a trick to make it sound more exotic. No french chef has ever done that XD

[@clemencec3790]

Paupiettes is a french dish. "à la catalane" might only mean "inspired" by the catalan cuisine, maybe only because it has bell peppers in it 😅

[@abubarrie88]

Any time I don’t follow a recipe exactly to standard I’m just gonna call it rustic lol

[@stephenpmurphy591]

That's a good one. Next time I cook for the family it's gonna be rustic.

[@johndrews206]

Or burn something. It's rustic

[@srkh8966]

That’s what I say

[@johnmaynes7142]

Worth a like, got a good chuckle from this comment.

[@luke_mckay]

Recipes are guidelines only. It's not baking

[@marcvanpoucke5560]

These paupiettes are to be found in any supermarket in Belgium (annexe butchery) and I know them for more than 75 years. That's how old I am. In Flemish, they are called 'Vogels Zonder Kop' (birds without a head) or 'Blinde Vinken' (blind finches). No pun intended.

[@karenshaffer1511]

I hadn't heard of this before, either, and you really got my attention with it! p.s. you can freeze meat for 15 minutes or so and it will help with slicing it. :-)

[@bumbleguppy]

this also might help to cut slices and butterfly them to save some pounding. Like cut 1/2" then split them almost all the way flat-wise like a hotdog bun and unfold them.

[@RegisVasa]

This brought memories from my childhood when my dad used to make these.

[@DingerNational]

the close up whiff of the onion with teary eyes=gold

[@craigbryant3191]

Vol 2 is just so awesome. Her chapter on trying to recreate baguettes in an American home kitchen is breathtaking, though I can't endorse baking bread on an asbestos tile. It's just all kinds of crazy stuff like that. Goose confit you have to make for the experience. Oh, and her Nicoise Tripe is my very favorite tripe recipe. Let it go low and slow for hours.

[@akavirgil1]

I stumbled across your channel and I'm loving it! Totally inspiring me to cook more luxury meals. :::My Friday night goal:::

[@ChristianLawsonNYC]

Me too just today!. Great channel @Anti-Chef Jamie!

[@faithhutton1459]

I'm another stumbler. After watching you make souffle I did it too. Jamie, no metal spatulas in your non-stick pan or you ruin it. You'll be eating the surface as well.

[@cerenadiguzel7438]

Rouladen in German! We have a special cut called roulade in Germany, you can buy thinly cut meat from supermarket. My mom uses salami, onions and cornichons. She smears mustard to the inner part of the meat.

[@julesalwaysrules]

I made this for thanksgiving. So delicious. Will make it again and again. So freaking good

[@AxelQC]

These look really good. My mom used to make beef rolls with mustard and a dill pickle, which I think she got from our Swedish grandma.

[@gotlandia1588]

In swedish they are called rullader.

[@valoryj5603]

I'm not sure if you read the comments months or years after posting, but you are always a delight. Always make me chuckle. And the end there when you taste the first bite... "Oooh, Okay, * yummm * Her recipes always a ton of work but it seems it's worth it.

[@antichef]

I'm reading this one! aw shucks. I appreciate that a lot. Thanks Valory!

[@knitterscheidt]

similar to what my German grandmother made called rouladen, yes yummy! oh and dropping the spatula? Julia must be with you

[@gailleach-wunker7300]

You inspired me to make this (took me yesterday and today). Company said it was delicious and I agree! Anne Marriott

[@Oddrick]

You might look to purchase a fat separator. They're inexpensive ($15 for the OXO Good Grips one I recommend) and a massive time saver. This was one of Julia's favorite kitchen tools and she used it any time she made a sauce like this.

[@dtulip1]

Another tip, if you have time stick it in the fridge the fat solidifies and you can just pluck it out ...keep it for the next time you need to sear some meat

[@jamescampbell2190]

I have that one and I love it.

[@flarican64]

I agree. I bought one to make my Thanksgiving gravy and it is amazing. I don't know why I waited this long to get one....LOL

[@warwickemanuel1088]

A wise choice to use string to keep the meat from unravelling I used tooth picks - not only was it difficult to handle them, and brown them, over time they failed. I'll try this again, but your way!

[@kaarlimakela3413]

You're giving me confidence! I inherited her cookbooks recently. Though I've cooked in restaurants, this collection is a challenge for anyone. Julia Childs is totally worth the honors. A warm fascinating and funny lady. In the Bistro kitchen where I was a sous chef in the 80s, we used to joke whether or not 'Saint Julia' would approve of our dish. Very enjoyable and inspiring.

[@barryblatt6269]

These are called olives of beef in British cuisine (yes we do have one), and can be stuffed with all sorts of fun stuff. Haggis is good, I like them with a mix of black pudding and Cumberland sausage meat, and I have tried minced bacon and mushrooms as a filling as well, like an inside out Wellington. You could try beer in the sauce, use a dark English bitter. And yes it comes out very tender and very moreish.

[@KarobnotKarob]

Aha, I knew I'd had something similar but couldn't remember the name I knew them by, beef olives!

[@thepolloelectrico1117]

My dad makes a recipe of Paupiettes (course we call them "rollitos" in spanish, cause we mexican) with a spinach and potato filling and actually wraps the rolls in bacon. I too learn to cook on the fly and your mastery and finesse in the kitchen remind me of my own. Forgetting a key ingredient until halfway through the recipe and dropping things on the floor are good examples of my technique, do them most times. 👌

[@tracys169]

You know, I love the play of word with the segment's name (Jamie & Julia). I actually LOVED the movie Julie & Julia (such a comfort movie for me). And what a wonderful idea to actually record the experience. Subbing.

[@beverlys.3871]

So I just ordered Volume 2, should arrive next week and pretty sure this is the first thing I am going to try because it looks delicious- or maybe a salad dressing, let’s not rush into anything 😂🤣😂🤣. Another great video 👍👍

[@boingokky]

Never have I subscribed to a channel faster than I did with yours! Love your vibe and energy.

[@acb7528]

Stumbled upon this channel and I love it

[@mcwelschen]

And now I need the volume 2 of mastering the art... that looks really tasty!

[@jessicaazzola6703]

Oh my gosh! I just found your channel today. Such a great video! And so impressive that you are tackling these Julia Child recipes. Love it!

[@CallmeMelinanow]

Hello! I just started to watch your content and I’m enjoying it so much! I used to cook much more and I enjoyed it very much. I went through some pretty bad depression and gave it up. You’ve made me remember how fun and rewarding it can be to tackle a new recipe. This is easily one of the best cooking shows I’ve ever watched. I’m single, and live with my 21 year old vegan nephew, but I want to tackle Julia’s beef bourguignon now because of you. I hope you have a very happy new year!

[@galbax1]

If you only get a small piece of meat, don't cut completely through but make like a butterfly, that doubles the size. And rolling (uncooked) strips of bacon on the outside of the beef rools is nice, too. Over here (Austria) we usually fill these with a finely chopped mix of onions, gherkin, capers and mustard; puree the vegs from the sauce and pimp with cream. Bon app!

[@johnnyl88]

I made this tonight but started too late in the afternoon. As such I increased the temperature to 350 and cooked for 90 min, the last 20 uncovered. End result? A bit tough. Lesson learned. Next time two hours of cooking time, covered all the way through at 325. Flavours were great though and my very picky teenager loved it.

[@brianhagerty9524]

The way Jamie threw that bag was hysterical. 😋

[@ronschlorff7089]

Yeah, but it needs a nice big "crashing sound effect" though when he tosses stuff, which he does often!! :D

[@rt4354]

I have two sons that enjoy cooking you are inspiring and have given me a great idea to help them enhance their skills. Thanks loving your videos!

[@mbranbb]

I freaking LOVE this channel. Thank u KZbin algorithm.

[@cinemasenses]

Man oh man, this one had my mouth watering! I am definitely going to try it out over the upcoming Christmas holiday when the family is all together. Thanks for the find, Jamie.

[@1emmajones]

I am just loving these videos. So honest, without all the shouting and fancy editing. Apart from things falling from the sky thy is. Its so interesting to see someone get back and try some old style cooking. Thank you so much and don’t stop doing what you do. X

[@christypeterson817]

I accidentally found your channel yesterday and am enjoying your videos immensely.

[@janetmills375]

Made these Paulette’s in the 70’s, too. I was impressed! My mother didn’t seem to be, but I think she was jealous :)

[@kingazak5712]

Omg you’d love Silesian Rolada! Beef roll with onion, mustard, bacon, sausage and pickles. We serve it with kluski (potato gnogchi?) and red cabbage cooked with bacon. And gravy, of course. YUM! I love it so much we’ll be serving it during our wedding reception in june✨

[@chicophi203]

I’m totally going to try this recipe BUT for the filling I’d use the onion, green pepper, bread crumbs and a teaspoon of mustard. I learned how to cook from watching Sandra Lee’s “Semi-homemade” on Food Network and now I can’t cook anything 100% from scratch or exactly as the recipe calls for! LOL. I love your series!!

[@windowsseventy7]

currently watching a ton of these vids while struggling through covid :,) theyre a lot of fun and a good way to keep my mind off things

[@ironear7748]

My mouth started watering when you turned the 1st slice of browned mustard bread (I LOVE rye bread) & kept watering through entire video!

[@MD-ef7nl]

Love how you lived the dish. Well done.

[@321cynth]

I would have thought the beef would have been tough since it was so thin! Love your videos!

[@kenc1000]

Nice work, Jaime! I have that cookbook and I will make this dish for sure. Thank you for opening up my horizon and putting this in my vision. I have made a German version of this called roulade and I, too, found it to be a hidden gem. Believe it or not, you use pickles which I would assume replaces the mustard bread in this recipe.

[@gwenthompson8347]

That looked really good! I enjoyed you. You are fun to watch.

[@antichef]

Thank you Gwen!!!

[@ngoverno]

Thanks!

Wow beautiful plate of food Jamie. Congrats.

[@LyleKN]

Jamie! I love how you described this dish and your espressions of delight at the end are effectious! I could almost taste it as you were talking about it. I had to watch that part a few times to take it all in. I also just watched the garlic soup video and I honestly think that that soup, since it's pretty simple to do and seems light and delicate would make for a great appetizer for this dish. I'm thinking maybe add a few diced potatoes to make it just a bit more substantial? Also just watched your lobster bisque video, all 3 thumbs up! Though I wouldn't dare attempt the lobster bisque. For one, I'm terribly allergic to crustaceans but this looks and sounds amazing. We have to remember that when she developed her recipes, there were absolutely no short cuts allowed at that time, especially with french cuisine and she was actually making these recipes more accessible to the American home cook. People back then really took their time to cook and short cuts were kind of frownded upon. I'm sure there's a simpler way to achieve the same results but I have to admit she brings all the flavor a dish can possibly supply to the table. 😊

[@annsidbrant7616]

Congratulations on your great success, Jamie! I love it when the things you cook turn out great!

[@PinHeadSupliciumwtf]

My mom makes similar ones. No bread or bellpepper, instead there's a single pickle in the middle. With mustard, onions and some bacon/Speck. And usually mashed potatoes as a side. Works well with the sauce.

[@m.theresa1385]

They look delish . Loving the idea of that stuffing in other things. Yum

[@TokyoBlue587]

Reminds me of when I made braciole. Took a long time, but it was delicious. At the end, when you poured that sauce on them, it looked sooooo good!!

[@martau4768]

Thank you so much for making me laugh like a mad woman! I needed this tonight!

[@sandralachance1424]

Ok. I have been binge watching your show for a few days, and I love it! You are just the right amount of messy, funny, and skilled that make it entertaining and worth of our time. I am a 40ish French-Canadian, so those recipes are very close to what I grew up with (though ours was on the cheap side, lol!). We had our own French-Canadian Julia Child named Jeanne Benoît and I still have her huge cooking book that I refer to often. I am very glad to see a young "millennial" introducing a new generation to the art of home cooking and the learning of basic techniques that can be life savers in our currant economy. Let's hope that financially struggling parents will take inspiration and learn how to go farther with their dollars (ok, less butter and expensive cuts of meat, but the theory is there, can do a lot of that with lard!) in lieu of feeding their kids with the crap called Standard American Diet (SAD). Thank you for everything!

[@eddiegreene7334]

So enjoyable to watch. so glad I found your Channel.

[@audreytempleton4415]

That looks fantastic!thanks for the recipe and the laughs

[@2010stoof]

Sometimes helps me to put the roast in the freezer for a bit to get it to firm and easier to cut into exact slices 👍🏻 If you ever try grinding your own meat, do the same thing but after you cut it into chunks. Grinds way easier.

[@grantthatcher461]

That looked SOOOO good! Can only imagine how it must have tasted. Definitely seems worth the work for the finished product. I'm assuming that you now know "suet" is pronounced 'sue-et'. : )

[@richhare3765]

Alright - I just found your channel and watched several of your videos. You got me hooked. I've had a set of Mastering the Art of French Cooking in pristine condition and it's time to me to follow your lead and tackle some of the recipes. Great video. I've made pork braciole which is similar (but the prep and ingredient list is easier). I'm looking forward to tackling this one. Perhaps my set of books will look like yours in about six months. Too many recipes, too little time.

[@amandapittar9398]

I chuckled at “rustic look”. That describes virtually every recipe of mine that turns out not quite perfect. I.e. most. They still taste fine. Inspired by your videos I bought JCs books. The recipes are really quite complex. French housewives must have been artists. No wonder they thought British food was rubbish. I’ve been reading about aspic today. Gruelling. Confounding. Bewildering. Great videos. Thank you o😊

[@martha-anastasia]

I bought a Dutch oven after watching so many of your postings. You are the only cook I follow, thank Julia for that. Anyway, the Dutch oven is very very heavy.... I will cook in it but it's not getting moved around with food in it. Ah, getting old stinks....

[@brucetidwell7715]

I just love your attitude toward cooking so much!

[@stephanieb1719]

This looks SO good! I will definitely try this recipe. Thanks in advance for figuring out what’s for dinner. 😍🤤😊

[@raymondabraham678]

I really enjoyed this. Great approach to the recipe. Keep up the good work. Thank you.

[@trublgrl]

Instead of buying a larger cut of beef, you can cut your slices twice the width and butterfly them. Voila, twice the surface area from the same cut of meat. Keep the seam on the inside of the roll, and no one will be the wiser. (If you wanted to really cheat, you could butterfly and apply meat glue (transglutaminase) to the seam.)

[@scoutfinch7727]

LOLAsChef John says, "Never let the food win!" Good Job, Jamie!!!

[@yoclark2723]

I've had both books for years but they are collecting dust! I need to get those bad boys out for sure! Also Soo-ay cracked me up so much!🤣🤣🤣🤣

[@stoptonix]

Doing this tonight Jamie! Thanks for the inspiration 🙏🙌 great job

[@michaelwells8871]

How was it?

[@Juju-lh6ch]

How was it?!

[@captainjoy8976]

I enjoy this series so much! I am binge watching all of them to distract myself from uni :) Also: There is a reason it said 2 tablespoons of beef stock :D the more you put into the slurry, the more fluids it has to bind, so your sauce turned out a bit more runny

[@EofO.Z.]

I made this tonight, OMG... so delicious, even though I forgot the garlic in the stuffing. Hey... we all make mistakes. It was tricky to follow along with your video, but I didn't find this specific paupiettes recipe anywhere. Anyway, thank you, this is a hidden 💎!

[@davidholiday4494]

Despite your insecurities the dish turned out to be excellent!!! Well done!!!

[@khaley37781]

I enjoy watching these so much! Thank you for posting your safari through Julia's most excellent cookbook. All The Stars!

[@Lottiefla]

Fabulous!! Loved the video! Keep 'em coming!

[@Hollis_has_questions]

Triumph! It looks easy and amazingly delicious.

[@OldPumpMan]

As a long-time married man, that door close was priceless😀!

[@zora0610]

Bravo pour cette belle recette que je vais essayer de la faire j'adore 😍😎🤣🥇🏅🥉🎖️🏆🎇🤩

[@margaretlouise6200]

Mmmmmm. Looks good. I made Julia's Volume 1 ham slices in cream sauce today. It was quite good and I'd never thought to use a cream sauce on ham before. I didn't have the cognac and the other alcohol, so mine left some nuance out which would have made it even better.

[@aaksola]

I've now made this but I used veal and veal stock. Absolutely delicious. Going to do this again with a big group of friends. Thanks so much of introducing this recipe. :)

[@manxkin]

Ooo! Looks great. I had, what I guess I would call, the Luxembourg version of this as I was in a restaurant in Luxembourg. I had it again, Italian style, in a restaurant outside of Waterbury, Connecticut. So many good methods to make this. All wonderful.

[@wingingitsemiretiredlife2981]

I don't know since this is 2 years old if you'll see this comment. But I'm of German descent. My oma taught me about rouladen basic prep salt and pepper the meat, brush the meat with mustard.For the stuffing use chopped pickles ..yes pickles trust me, add chopped bacon and diced onion. Basically do the same as above you will not be sad about it.

[@traceylamping6981]

I need to make this! Thank you. 😊

[@fluxfaun5155]

I know this is an older video, but on the off chance you ever read this comment- the acid in onion reacts to water, so an easy fix to stop having such irritated eyes is to just stick your tongue out. it sounds silly, but the acid released by the onion hits the moisture on your tongue before it hits the eyes, and stops them watering. you can also pop your onions in the freezer for a few minutes before you chop them to stop the acid being able to aerosolize so easily. happy cooking!

[@Doktracy]

I will have to make this one,thank you! I think it would be perfect with those tomatoes and green beans you made before,

[@jacquespoulemer3577]

Jaime I find that refridgerated onions make for less crying. My mom always had onions in the fridge and so do I. I rarely tear up. Jim Oaxaca Mexico

[@juderickman8275]

I’m sold. I am going to make this when the weather cools a bit. I may look around in Catalán...

[@juderickman8275]

I found a cool sauce catalan recipe

[@cohnhead65]

Wow! The French Chef music makes an appearance! Awesome! 🎶🎵🇫🇷👨‍🍳

[@ronschlorff7089]

yes, loved that too.

[@shimorama]

Often blanched bacon is wound around a roulade or pappilote to add a crispiness to the baked surface. Blanching reduces the oily fat. I think.

[@NouriaDiallo]

I think blanching is a remnant of preindustrial agriculture : heirloom pig breeds tend to grow much more lard than the modern ones, and they used to be pasture raised, with a side of table waste, buttermilk, and acorns to fatten in the falls. Laura Ingalls Wilder also mentioned blanching the pork before frying it (in "By the Shores of Silver Lake"). The practice faded away with the development of our modern, leaner breeds. It might also have had something to do with the methods of conservation before artificial cooling : dried or smoked bacon may have been drier and more salty than what we have today.

[@myjewelry4u]

Just found your channel and I’m loving it!

[@kimlindseyOH]

My college cafeteria used to serve something they called "beef birds" - salisbury steaks wrapped around stuffing & cooked. I wonder if they were doing a "poor-man's" version of this recipe?! I always liked them, but this sounds way better! Thanks for posting!

[@maggieward1892]

Was the beef itself a bit dry very well done? Looked it. When put into oven said 1.5-2 hours my gut said too long. I’m gonna try it! My first ever of all I’ve watched you cook. Ty! Love your vids

[@davidcookmfs6950]

For cutting the meat into thin slices, I use a rotary slicer I got at a thrift store for $20 bucks, and I have the meat chilled down to almost being frozen so that it it firm enough to be sliced really thin.