"If you're not too fat, add a bit of cream!!" I love this woman.

The best and only masterclass you'll ever need to produce beautifully prepared and cooked vegetables - great veg are the mark of a really superb cook IMO.

Julia takes an enormous amount of information and throws it at you, like a brick! 😂

Sound starts at 1:18. 🤗

She's convinced me to try again with the asparagus! I tried, before - I really did. When no one tells you how to deal with something so unusual (to you) as that plant, you just throw the whole thing in a pot of boiling water and hope it works out. With proper instruction, it should turn out better - but someone has to be there to tell you how! Yeah, sure, "Home Ec" - lol, right... When I was in that class in the '90s, it was just some really horrible teacher who graded us girls and two boys on what we already knew. Of course, we girls weren't allowed to take shop, even though the two boys had that choice. Stupid private school... Anyway, yay for Julia Child! I sure wish I'd gotten to take a real cooking class from her, in person, way back when!

Wonderful production. Enjoyed it. Thanks for uploading.

LOVE brussels sprouts, and Julia's way with a butter finale, elevates them to something special. I add a little grated garlic with the final sautee - yummy!

Literally the only human being I ever saw use a scissors for food prep! Love her!

“If you’re not too fat, add some cream.” 😂

8:12 she just took a bite and threw it back in, i love her so much haha

This video alone,has made me hungry! !!!!!!!Love the voice of JULIA CHILD MAM!IT IS THAT HOLY AND DIVINE!!!!!!AMEN!!!!!!🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🍪🍪🍪🍪🍢🎂🍠🍠🍠🍠🍠🍠🍠🍠🍠🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍵🍚🍚🍚🍚🍚🍙🍙🍙🍙🍙🔔🔔🔔🔔🔔🔔🔔🔔🔮🔮🔮🔮🔮🔮🔮🔮🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🍈🔮

Oh my gosh. She took a bite of the broccoli, and threw it back in the pot. So funny LOL

Julia: You could eat these without butter. Me: Why?

Thankyou , she did everything so well , And delicious simple.

Wow i learned so much watching this short video. Thanks Julia

She was the best!

The grandmother I never had,

I am thinking getting her cookbook I Love her I'm really blown away😍🥰

I love this show.💕🇦🇺 she does everything the same way i was tort and to days times ppl dont do this in there restaurants...i they cheat cut corners think they know it all . I like real food real flavour and wholesome.

thank you

One of those asparagus was shorter and the knife didnt cut it end at all 😅 Sadly, way too many people prefer their veggies cooked until soft...

She really had it out for that spinach

OMG!! She just showed 2 methods For brussel sprouts I wasn't aware. Poking them to speed cooking and then running under cold water to keep on green!! Just discovered you with a child from the max series. I think I can learn more from her in a half an hour than three hours of watching other cooking shows. I learned how to eat artichoke like this from my mother. I've never seen other cooking shows eat it this way. You and my younger kids that are in their 30s like it now. Because of the way I fed it to them.

She just takes stuff out of boiling water like it’s nothing.

Cruciferous Notes: Sadly, these contain some of the highest levels of PFAS, right along with rice (especially brown rice), canola, root veggies, and leafy greens. Thanks, Dupont, 3M, and others! (Sarcasm). Anyway, if you're going to use broccoli or cauliflower anyway, here's the thing. Yes, peel the larger stems, then cut them up. But when it comes to the smaller flourettes, for the broccoli, the only thing that needs to come off are the long, thin, stringy leaves, because these contain oxalic acid, which is toxic to humans when ingested (the larger leaves at the broccoli base also must be removed and thrown away, for the same reason). You don't need to stand there for 30 minutes peeling itty-bitty flourettes of either broccoli or cauliflower. Just "coin" them (cut them cross-wise into thin pieces shaped like thick coins), and throw them in the boiling water! Also, when boiling either broccoli or cauliflower, if other veggies are being boiled too, then put those in first. Add the cut-up cruciferous "coins" and other small, peeled/diced stem-pieces next, and then put the flourettes on top of that all last, with their little leaves up and their baby-stems down. The water should be just meeting the tops of the veggies in the pot, under the flourettes. This will steam the flourettes properly, making them tender without actually boiling them, while the other tougher veggie parts get well cooked. By the way, this is also the same way to cook German (un-stuffed) dumplings (made with white and whole wheat flour, some baking powder and salt, and some water and oil). When making German "stone soup", once the veggies are in and the water is boiling (and is just barely at the top of the vieggies), you drop dollups of the dumpling dough (which has been lightly stirred to make the dough - don't pack it into tough balls) on top of the boiling stew, then let it cook until done (there are various methods for how to cook it; look those up). In any event, that's how to steam and boil at the same time in one kettle without having to use a (dangerous, thanks) metal strainer in the kettle. Doesn't matter what you're making, really - that's just how to do it. Tough stuff in the boiling water, delicate stuff up-side-up on top. Cook together until the top layer of food is done cooking (by then, the stuff in the boiling water should be done, though this may not work with meat - that may need extra boiling first, before adding anything on top).

Love you too

Legend

22:05 Boil steam method for winter veg.

French kitchen is the best

Lots of salt and lots of butter

Every thing is better with butter

I like how she pronounced endive with a French pronunciation. Instead on IN-dive like we say. oMG she said if you’re not to fat put in a lil creeeam 💀

The audio kicked in at 1:20 for me.

Rudy Baygers....mmmmm

Ruudibagers!!

Sorry Julia, but I'm not removing the stems from my spinach.

Not one vegetable was hot dry roasted! Did the historic French never try it?

Yummy

Wow. She uses a lot of salt!

Traducir en español gracias.

Does steaming eggplant remove the bitterness? I've always been taught to slice them and salt them like she did for the pizzas

I wonder what kitchen this was.

no sound

Ich kann leider nichts hören, Schade

No sound?..

I can't hear anything in this clip

No sound

There was no sound at all.😞

If done just right (takes practice) you can remove the entire choke with the tips of your fingers and a spoon. Do be careful though! Young children should not do this at all, and older children/teens need adult supervision until trained-in. I was lucky - my Mom taught me how when I was around 10 (but even that's a little young, I think). Anyway, for adults, it's totally do-able, but you need practice. Your first couple of artichokes are sacrificial to the artichoke gods 😄

Oh yeah, the 'rutabaga'. I keep wondering what it is but it's just a 'swede'. I like the name 'rutabaga' better though🤭

No audio?

No audio, I can't heat any of this video. Can u plz fix

Where is the seasoning ?

This has no sound

CHEURLHDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD

spinach does NOT need to be cooked in butter

Boiling vegetables is so 1940s. It’s boring and carries away all the nutrients. She ruined that spinach.

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