8 Cooking Tips From Julia Child For People Who Aren’t Lazy Home Chefs
Would Julia Child’s style of cooking — you know, making things from scratch instead of opening a can and adding a spice — be as popular today in the age of Rachael Ray and Sandra Lee as it was 30 years ago? The renowned chef, who would have turned 100 today, had a lot of tips that are worth revisiting for chefs who pride themselves on not taking shortcuts.
According to DeLuscious Life, Child’s method for a perfect poached egg works like this: first, pierce the eggshell with a pin. Then lower the egg into boiling water for 10 seconds. Then take the egg out, add vinegar until the water is simmering, crack the egg into the vinegary water, and poach for four minutes.
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whynotzoidberg 2 months agoI tried the egg thing and it didn’t work. The egg leaked out of the pinhole and it didn’t set AT ALL by the time I cracked it. I even left it in a little too long and it was still a mess.
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daniellek9 9 months agoI prefer to cut the stem off the garlic, lay it on its side, place the flat of a blade on the clove, and then give it a good whack.
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gingersaurusRex 9 months agoyou forgot the best one of all: “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ”
― Julia Child -
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gpdrometer 9 months agoyayyay can’t wait to try the poached egg tip, I’m usually no good at it
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