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Food 5 Indispensable Kitchen Tricks from Julia Child

22:59  29 january  2018
22:59  29 january  2018 Source:   food52.com

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Shallots are indispensable in Mastering the Art of French Cooking, and with good reason. They add a mild, sweet flavor with none of the bite of their onion relatives. If the tricks highlighted in this article are a small sample of what I can learn from Julia , there's no time to waste!

Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American chef, author and television personality. She is recognized for bringing French cuisine to the American public

  5 Indispensable Kitchen Tricks from Julia Child © Provided by Food52

Before the word “hack” was in anyone’s vocabulary (or before anyone even knew what a kitchen hack was), we had Julia Child. Plugging away in her iconic blue-green kitchen, this master of French cuisine discovered more handy tips and tricks than any other chef we know.

Our Cookbook Club has spent January immersed in Mastering the Art of French Cooking, Volume 1 and even if you haven’t been cooking alongside us, we know that you won’t be able to live without these five incredible tips we’ve picked up along the way.

a plate of food on a table: Bonus tip from Julia: © Provided by Food52 Bonus tip from Julia: "With enough butter, anything is good." Bonus tip from Julia: "With enough butter, anything is good." Photo by Bobbi Lin

What to do when… your fruit sinks to the bottom of your cake.

It’s frustrating to pull a beautiful fruit clafoutis out of the oven only to discover that all of your luscious fruit has sunk to the bottom of the pan. There’s a surprisingly easy solution to this common baking dilemma, however.

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Julia was a total kitchen maximalist. Throughout her cooking career she was an unabashed collector of any smart kitchen tool, gadget, and small Rayna Green, the curator of the Julia Child exhibit at The Smithsonian, told The Litchfield County Times in 2010 that Julia “was a gadget freak and a knife freak

In January 2012, staff and volunteers at the National Museum of American History began packing up Julia Child 's legendary kitchen in preparation for its

When you’re ready to bake, spread 1/4 of your batter across the bottom of your pan and set over medium heat. Let it cook for just a few minutes, until a film of batter has set, then add your fruit and the rest of the batter, and bake as directed. Allowing this bottom layer to cook and “set” creates a barrier between the fruit and the bottom of your pan.

a slice of pizza: Brown Butter Candied Apple Clafoutis © Provided by Food52 Brown Butter Candied Apple Clafoutis

Brown Butter Candied Apple Clafoutis by Amanda Hesser

What to do when… you’re out of shallots.

Shallots are indispensable in Mastering the Art of French Cooking, and with good reason. They add a mild, sweet flavor with none of the bite of their onion relatives. But what to do when you’ve used the last one and can’t whip up your favorite vinaigrette?

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Julia Child famously said, “If you’re afraid of butter, use cream.” Yep, simple, straightforward words we can get behind. So grab your lacy apron and a baguette and prepare to go back in time to the 1950s French countryside. The Little Ferraro Kitchen . 2/25.

Julia was a total kitchen maximalist. Throughout her cooking career, she was an unabashed collector of any smart kitchen tool, gadget, and small appliance that made cooking easier and more accessible (some of which she championed right as they hit the market, like the food processor).

Try substituting the white part of a green onion, or very finely mince a white onion and boil it for one minute. This removes some bitter sharpness of the onion.

a close up of a bird: Shallots and Our 5 Favorite Ways to Use Them © Provided by Food52 Shallots and Our 5 Favorite Ways to Use Them Shallots and Our 5 Favorite Ways to Use Them by Lindsay-Jean Hard a close up of a plant: Scallions and 4 Ways to Use Them © Provided by Food52 Scallions and 4 Ways to Use Them Scallions and 4 Ways to Use Them by Lindsay-Jean Hard

What to do when… your sautéed mushrooms are soggy.

Stop overcrowding them! For perfect sautéed mushrooms every time, take a tip from Julia’s playbook and give them plenty of room (and time) to brown.

Mushrooms can give off quite a bit of cooking liquid, so when they’re crowded into a pan, they’ll steam rather than brown. Avoid that by using a large enough pan and letting them have enough time to get those deliciously crispy edges.

a bowl of food: The Genius Secret Ingredient Your Sautéed Mushrooms Are Missing © Provided by Food52 The Genius Secret Ingredient Your Sautéed Mushrooms Are Missing

The Genius Secret Ingredient Your Sautéed Mushrooms Are Missing by Kristen Miglore

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1 quote from From Julia Child 's Kitchen : ‘I like to cook for 2, or for 4 or 6 at the most 8 people. Beyond that you get into quantity cooking and that is I’ll do a buffet, but I don’t consider that civilized dining; it is feeding, and I like to sit down at a well-set table.” ― Julia Child , From Julia Child 's Kitchen .

Julia Child ’s Roast Duck with Orange Sauce. This recipe has been flagged for review. It may not be accurate or complete. Preparation time: 30 minutes Cooking Time: 55 minutes Total Time: 1 Hour and 25 minutes This recipe is from Julia Child ’s very first book – The French Chef.

What to do when… your soup is too salty.

An over-salted soup doesn’t have to be a mood-killer with Julia’s easy, meal-saving tip.

If your soup has taken on the flavor of the Dead Sea, you can remove some of the saltiness by adding a grated potato. Simmer the potatoes in the liquid for 7 to 8 minutes, then strain the liquid, discarding the potatoes. Note that they're acting like a sponge, absorbing salty liquid (not just salt), so you might need to add in more water or another (non-salty) liquid after removing them.

How to Save an Overly Salty or Spicy Dish © Provided by Food52 How to Save an Overly Salty or Spicy Dish

How to Save an Overly Salty or Spicy Dish by Catherine Lamb

What to do when… you have too many egg whites.

If you’ve ever made ice cream, pasta, or curds, you’ve probably ended up with more than a few homeless egg whites. Luckily they can easily be frozen and stored.

Julia has the perfect tip for portioning them out: two egg whites measures approximately 1/4 cup. Freeze them in muffin tins, then once frozen, unmold and store in the freezer until they’re ready to use. Once they’re thawed, they’ll whip up perfectly!

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2 eggs, ⅔ cup sugar, 1 cup plus 1 tablespoon all purpose flour (maida), 140 grams unsalted butter, ¼ teaspoon pure vanilla extract, ¼ teaspoon lemon juice, ¼ teaspoon lemon zest, pinch of salt, powdered sugar (optional). Slightly beat the eggs in a bowl.

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a close up of a logo: The Best Uses for Extra Egg Whites © Provided by Food52 The Best Uses for Extra Egg Whites The Best Uses for Extra Egg Whites by Lindsay-Jean Hard a close up of a device: How to Make Meringues with Any Amount of Leftover Egg Whites © Provided by Food52 How to Make Meringues with Any Amount of Leftover Egg Whites How to Make Meringues with Any Amount of Leftover Egg Whites by Alice Medrich

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