Receiving permission from Julia to reuse those hideously expensive vanilla beans (SIX OR SEVEN TIMES!!!) warms my parsimonious little heart. Move over, vanilla sugar!

@MistahJigglah

Жыл бұрын

And at the very end vanilla syrup and candied vanilla bean

I met Julia briefly 30 years ago. She was the genuine article.

WOW! My grandmother made this EXACTLY how Julia made it - I knew she LOVED watching Julia's show and made many of her recipes, but I didn't realize this fancy pudding was also from Julia. That just brought me back in time...my grandmother even used that same tall crown mold - who knew?

I’m Filipino-American and I love anything rice, including rice pudding. Julia’s recipe looks absolutely scrumptious and I’m definitely going to make it!

3 shouts for the Empress of the Kitchen this sounds phenomenal

Man, this stuff looks so good. All of her desserts look great. The regular food looks good too, I guess I'm just partial to the desserts!

Looks absolutely fantastic, as with EVERYTHING J. C. makes!

Amazing precision to plan all these steps and pre-made portions!

@fussyrenovator7551

Жыл бұрын

Really! You don’t cook do you?😂That’s pretty basic and she stuffed it up turning it out.

Julia always adds little, but important tidbits for cooking. Adding sugar gradually to egg yolks for instance.

I just can't imagine rice and Bavarian cream together. But then again, it was the 60s and my mom was doing all sorts of bizarre mash-ups like suspending radishes in strawberry Jell-O, bananas with Hollandaise sauce, and 365 varieties of "ambrosia", each worse than the next. It's no wonder I like my food more on the solid side!!

@michaelcornett444

Жыл бұрын

I once made her "Louisiana Bavarian" which is Bavarian cream with rice, raisins, and rum, served with a caramel sauce, and it was DIVINE. The recipe is in "The Way to Cook."

@opwave79

Жыл бұрын

I’ve made lemon cardamom rice pudding that used Bavarian cream folded into it. Very similar to Julia’s recipe. It was easily the best rice pudding I ate in my life. The recipe called for Arborio rice which made it extra creamy.

@RobinMarconeCassidyRN

Жыл бұрын

@@michaelcornett444 Sounds delicious!! Thanks for sharing.

@baritonebynight

Жыл бұрын

The French did imagine it and it's delicious.

@scibear9944

Жыл бұрын

Fortunately Julia had very little to do with the culinary terrorism food companies perpetrated on the American populace during the mid 20th century. I still remember the minced cabbage, carrots and green olive slices in lime Jell-O during the holidays my gran used to foist on us....which is weird because she was a most excellent cook otherwise.

Does she have a wooden spoon tucked in her blouse? She is the boss!

This is the 2nd episode where you see what looks like more of the studio background and she taste tests at the 18 mark point. You'd think they'd try to hide it.

You'd have to be taking notes while the show was on because you could not pause or rewind, and it would only air once!

I was already drinking a Dr Pepper and Kirsch when I put this video on. Baader Meinhoff style.

Wonder why they never put copyright dates on these early episodes?

Delicious Julia!

Nah I wouldn't put wax paper in the oven, I'd use parchment or foil. Love using vanilla beans, such a nicer flavor than using extract. I don't make a lot of desserts, so I just basically use them around the holidays for egg nog, etc.

Love how she calls this "French simplicity." The ingredients may be simple, but the technique most certainly is NOT😂😂😂

I've never heard of re-using a vanilla bean or putting wax paper in a 350 degree oven. Has anyone else?

@Eighthplanetglass

Жыл бұрын

I know reusing vanilla beans for vanilla sugar is really common

@Eighthplanetglass

Жыл бұрын

But she must have had a very light vanilla flavor and avoided using the seed that way

@fussyrenovator7551

Жыл бұрын

Absolutely you rinse the bean,let it dry and put it in a jar to store. If you’ve used it a lot you can put it in a jar of sugar to make vanilla sugar.

@katiewray2525

Жыл бұрын

She does it all the time lol! I noticed she only does it in a cake bottom or surface where it wont scortch.

@patricianorton3908

Жыл бұрын

Parchment paper? What is That?? Learning to cook in the 50's, "grease and line" instructions automatically meant wax paper. We used it for a variety of things, as long as it was not in direct contact with the flame (oven use only?). I still automatically use it! From N.H., Patricia 👵🏻 😊

Is she not rinsing the rice on purpose?

@mssixty3426

Жыл бұрын

She drained it after a brief first boil before putting it into the milk . . . Not all rice requires rinsing, from what I've read, because processing methods have changed. Rinsing is also sometimes done to remove starch. There's a lot of differing opinions on that subject . . . I'm not sure what to think😄

@laureldevine

Жыл бұрын

rice doesn't have to be rinsed anymore - not since the 1980's anyway.

@designingirl

Жыл бұрын

I think the starches that remain in the rice help thicken the pudding and make it creamier.... When you cook rice you wash it to get rid of the starches that would make the rice grains clump together, so by not removing them, the starches mix within the milk like corn or potato starch and it becomes creamier.

@baritonebynight

Жыл бұрын

She trained at Cordon Bleu...perhaps ask them.

They just don't make it like this anymore.

@designingirl

Жыл бұрын

You mean black and white and blurry with no discernible textures? And don't get me started on how the hell does one see how that anglaise coated the spoon, it's all light gray to me, Julia... It's just light gray.

You're gonna serve us some? How the hell do you expect us to eat it?

She is as bad as fanny craddock lol 😂

I always hated rice pudding 🤢 And tapioca pudding was just as bad...for the life of me I can't see what's to like. 😶

@Nyx773

Жыл бұрын

Then don't try horchata

@designingirl

Жыл бұрын

@@Nyx773 Horchata is not nearly as mushy, it's quite liquid, unlike these puddings, maybe it's the texture that bothers @AxisOfEvil