Non-collapsible Cheese Soufflé | The French Chef Season 4 | Julia Child

Julia Child demonstrates a souffle that stands on its own and won’t fall.
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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[@lady_bexy]

Thanks for bringing these back to us! Julia was such a treasure!!

[@DavidHall-ge6nn]

"...or you don't got no souffle!" That souffle ain't the boss of Julia! No, ma'am!

[@tobi87]

she does that all in one take!

[@nativevirginian8344]

That’s why she’s always out of breath!😀

[@memahselfni]

I made this last night. I used this video and my copy of The French Chef Cookbook. It turned out phenomenal. It was an instant hit.

[@mjcole1620]

I have to hand it to Julia. If I knew that there was a camera lens trained on my every move, I would be so nervous that my show would be more of a comedy than a cooking show.

[@daniellaughlin]

Ingredients: 1 cup lightly packed grated cheese (Swiss or Gruyere cheese) 2.5 tablespoons butter 3 tablespoons flour Salt Pepper Nutmeg Cream of Tartar ¾ cup of milk 6 eggs Directions: Set oven to 350 with pan full of water on lower middle rack Butter soufflé pan and sprinkle with some cheese of the existing cheese (or Parmesan or bread crumbs) Grate 1 cup lightly packed grated cheese (Swiss or Gruyere cheese) Heat milk. Put 2.5 tablespoons butter and 3 tablespoons flour in a saucepan for béchamel sauce. Cook together and let it froth for a minute without coloring. Take it off heat and let it cool for a moment so that it doesn’t bubble. Then add heated milk. Stir vigorously with whisk. Put it back over heat and let it thicken. Take off heat and add a half tablespoon of salt. Add pepper (three grinds) and nutmeg. Add 3 egg yolks to the sauce. Whisk it into the sauce. Beat 6 egg whites until stiff peaks. Add a quarter of a teaspoon of salt when the egg whites come together initially. Then add a quarter teaspoon of cream of tartar. Continue to whisk until stiff peaks. Stir a portion of egg whites into sauce and begin to mix and add cheese. Then add remaining egg whites and fold. Fill mold up to 2/3s height. Cook for 1 hour to 1:15 minutes. Butter serving platter and unmold onto it. Serve with tomato, mushroom, or shrimp sauce.

[@susannorman4476]

God,I miss her!!!

[@jchow5966]

Wonderful!!!!!!!!!!!!!!!

[@slyeung6562]

beautiful ! thanks so much for posting,love Julia’s lovely teaching .

[@linaspatisserie]

I've been making it myself from time to time for some years now... It is not an easy recipe to manage. Just start trying, and you'll eventually make it easy peasy 👨‍🍳👌🌺😉

[@embodyingpt]

That glass cheese keeper, though. New thrift mission accepted!

[@reginaromsey]

Love fact she gives an American make do method of making the cheese keeper! I’m going to try it!

[@embodyingpt]

@@reginaromsey Cheese keepers predate refrigeration, also being ceramic and other materials. Pretty sure this is old world ingenuity spread by people moving around with their cheeses.

[@davislongsworth7150]

I wish my boyfriend would stay up that long!!!

[@williamslater-o5b]

Only Julia could order a big hunk of cheese and end up with 185 LBS of it.. LMAO! I love her.

[@billy4072]

Peak whisk. Literally .

[@Captains2012]

I went to Google & found the cheese sanitizer & it’s just like this one !

[@stillhuntre55]

Thank you so much for uploading these!!

[@jimbo477]

This is so refreshing. I am a cooking show addict and I'm sick and tired of shows where all the pots and pans are brand new and everything turns out beautifully And they act like it can be made in 15 minutes without mentioning the hour of prep time and another of cleanup. Plus, now, like everything in America, they have dumbed down the shows to appeal to the lowest common denominator of cooking intelligence. Ugh!

[@Rotary_Phone]

Lotta microphone squeal in this episode, did anyone else notice that?

[@kd1s]

Oh I dislike swiss cheese. But Gruyer is delicious

[@itsokitsok5020]

What??? Gruyere cheese IS SWISS CHEESE!😳

[@MG-ot2yr]

Julia needed pot holders lol

[@briannumme9337]

And possibility of the shows in color?

[@mariahwhitneycelinejanetmadona]

Why

[@briannumme9337]

@@mariahwhitneycelinejanetmadona there were a number of shows from the early 70’s that were done in color that aren’t shown on KZbin. I’d like to see if someone can offer them. That’s ‘why’ I was asking.

[@chrisben3]

The show went to color with Season 7. They seem to be uploading them in order and they are nearing the end of Season 4 as of 4/5/2023

[@briannumme9337]

@@chrisben3 excellent news!

[@MIKECNW]

Got a problem with these B&W shows? If so keep it to yourself.

[@pianistajs]

One lasts forever, sans power - all I'm saying

[@gentillydanny]

To bad the sound quality isn't all it could be.

[@briannumme9337]

I’ll take the sound just to see Julia!

[@mariahwhitneycelinejanetmadona]

You’re being nitpicky

[@MIKECNW]

Shut up.