More About Potatoes | The French Chef Season 5 | Julia Child

Julia Child demonstrates two unusual potato recipes for your repertoire: Pommes Duchesse for mashed potato borders and decorations, and Pommes Anna, a crusty cake of sliced potatoes baked in butter.
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!
- Managed by PBS Distribution
Get More Julia Child on PBS:
Twitter: / pbsdistribution
Facebook: / pbsdistribution.org

[@RobinMarconeCassidyRN]

Who wouldn't love to sit around a dinner table with Julia as your guest? What an amazing time! People who knew her said she was so much fun to know. She always made it her mission to get to know someone and if she didn't know you early in the night, by the time the party or dinner was over with, she made you feel like you were best friends. There is no doubt Julia Child was a very classy lady.

[@jakematic]

Always loved the More About episodes. A font of knowledge she was.

[@johnbaker6125]

I loved these shows when I was little, Julia Child, the Galloping Gourmet, later the Frugal Gourmet and many others. But Julia Child was the first I watched when I was very young.

[@janeydoe1403]

I love Julia for keeping it real y'all.

[@YochevedDesigns]

I'm just imagining Gordon Ramsey grabbing that parsley and throwing it in her face. "What is this? You donkey!" 😂

[@chrisben3]

Which cooking show today would show the final product sticking to the bottom of the pan? Thank you Julia to let us know that mistakes can happen to the best and it is not the end of the world.

[@SaritaGardner]

These were filmed live in studio. No retakes.

[@smadaf]

The Great British Baking Show shows all sorts of faults.

[@onemercilessming1342]

Julia never met a pound of butter she didn't use.

[@jakematic]

Hmm perhaps that's how I picked up the 'habit' lol

[@onemercilessming1342]

@jakematic Don't get me wrong, I use butter liberally in cooking, but not even close to the amount of buerre used by "la reine de la cuisine francaise".

[@jakematic]

@@onemercilessming1342 agreed. I've had to cut back in my later years. I still finish with it though.

[@onemercilessming1342]

@jakematic We bought our whole milk from the dairy farm "next door" up until the 1970s. (My grandparents had a poultry farm.) We skimmed the butter cream off the top and used it for coffee, whipping, and, yes, churning butter, controlling the salt and without the yellow food coloring additive. Yum.

[@jakematic]

@@onemercilessming1342 Grew up on a dairy in the 70s, know what you mean. 'Milk' in school.... what where's the cream. Many great memories of churning, making iced cream, and pressing cider.

[@YochevedDesigns]

Thank you so much for uploading these! I have such happy memories of watching this show with my mom. I still measure things the way Julia does, just by looking at it. A pinch of this, a bit of that, see if it tastes right. I rarely use recipes, unless I'm baking.

[@benway23]

Thank you for your work.

[@elspet3813]

Love the waste not want not way she always was. Pour the clarified butter back in, save trimmed potatoes etc. We need to be that way if we aren't already. These days the 'cooks' do well to pour half the cake batter from the bowl & throw out half of everything they are cooking. Or even worse use half a strawberry for example just getting the stems cut off. I can remember my Mum saying that some women peeled their vegetables and fruits like they'd been done with as ax... hahaha Likely the majority of people even into the 60s had farm animals or at least a few chickens they could feed the peelings to but today's lazers would be hard pressed to make a thinner peeling. 😂😂❤❤

[@jakematic]

👍👍👍👍👍

[@jody024]

She wasnt like that in all episodes though, not in this one either, she didn't use all of the mash she made.

[@Lisa1111]

Yum

[@RaelNikolaidis]

Cream, butter, salt and wine can make anything delicious.❤

[@onemercilessming1342]

The French use butter. The Italians use olive oil. They both drink wine.

[@amiblueful]

Julia was unflappable, even when things didn't go 100% perfectly.

[@AliB-cf3bq]

Delicious...

[@kendrickkelly2336]

Mentally screaming at Julia Child during Pommes Anna to ALWAYS cover the handle of a cast iron pan by default until it has cooled...And even Julia managed to singe herself on camera! Use dry, clean pot holders or appropriately sized silicone handle covers (unavailable to Julia at the time!) Don't get into the bad habit of using dish towels around hot cast iron cookware unless you want an unfortunate surprise when you accidentally re-use a damp one. That being said, if Julia Child were to be compelled by the Bene Gesserit Reverend Mother to put her hand in the gom jabbar pain box from Dune, at it's highest pain level she would probably say "Oh, that's quite warm, isn't it?"

[@joeseeking3572]

I will never forget when I made a butter basted 2x thick chop in my cast iron pan, first on the stove top to sear the outside and then finished in the oven. Used the potholder to transfer the skillet INTO the over, basted them while in the oven and then completely forgot any protection when pulling the pan out. And I had firm grip since it was after all heavy. That was a heck of a burn. Probably should have gone to a clinic, toughed it out and got lucky. Ate the damn dinner too - it was good method, I just botched it.

[@afdlink]

This is an underrated comment for a lot of reasons

[@moishglukovsky]

Let me see if I’ve got this right: for potatoes Duchesse, where the potatoes are boiled, be sure to use baking potatoes. For pommes Anna, which is baked, be sure to use boiling potatoes.

[@garyfurr1467]

Hello I'm the drunken chef from California watch me fall down drunk

[@MaryHemmings]

NOooooooo!! “Powdered potatoes” passed her lips!

[@jodaniel1633]

Promo sm 😝

[@nonenoneonenonenone]

The poor deer badly burned her hand and went on with the show. She must have screamed for ice as soon as it was done.

[@garypesci746]

"poor deer"? She's not an animal. It's spelled DEAR, and it's a shame that people don't know how to spell even simple words.

[@zacherythompson5972]

“…if you are right-handed…” Inclusion!

[@XYtrumpsXX]

There is NO FRIGGIN WAY I'm eating mashed potatoes with raw egg yolks blended in!!!🥴

[@jimbo477]

The heat of the mashed potatoes heats the egg yolks to safe temp, and anyway, there are so many more dangerous things in life than eating an uncooked egg. For example texting while driving!

[@garypesci746]

Didn't you notice that she baked those potatoes in the oven for 30 minutes. That cooked the egg yolks. Like when making a cake, raw eggs go in the batter, then it's baked in the oven and is perfectly fine to eat. Besides, in the 1960s, 70s & 80s, it was safe to eat raw eggs, they were processed differently than they are today. In the 1970s movie "Rocky", the boxer downed a glass of raw eggs before working out, which a lot of bodybuilders & weightlifters used to do for the protein and it was safe to do back then. In the 1980s I used to make a blender drink in the morning with milk, banana, peanut butter and a raw egg, with no bad side effects and I'm still around to tell about it. Can't do that now though.

[@XYtrumpsXX]

@garypesci746 my concern was not getting sick, it just seems gross to have egg yolks blended into mashed potatoes. Even a cooked egg yolk is not nice from a texture standpoint, it's sort of pasty and mushy