Today’s Behind the Cover Fact comes from Julia’s Kitchen Wisdom and is a useful tip for those of you making Julia’ s Chocolate Mousse. “Folding” properly will make your recipes light and fluffy, and you can master this skill with Julia’s guidance!
"Folding egg whites or flour or whipped cream or anything else into anything like a cake batter is an essential part of souffle and cake making. You have to incorporate the one into the other without deflating the puff of the one or the other. To do so, plunge a large rubber spatula like a knife down into the center of the mixture, and draw it to the side of the bowl and up to the surface in a rapid scoop, bringing some of the bottom up over the top. Rotate the bowl slightly, and continue rapidly and gently for several scoops, until the elements are blended—but do not overdo it and deflate the puff."
“1961 was a year that gave us three important and enjoyable events: · Picasso painted his Still Life with a Lamp; · Breakfast at Tiffany’s had its premier with Audrey Hepburn; · Mastering the Art of French Cookingwas published by Knopf, starring our very own Julia Child. Trying to avoid the current fashion for exaggeration, let me say that this volume not only clarified what real food is, but simply taught us to cook.”
Get Cooking Thursday: Julia Child's Omelette Roulée
Each week on Get Cooking Thursday, the JC100 will release one classic Julia Child recipe. We’re so excited to kick things off with Julia’s classic Omelette Roulée (Rolled Omelette) — “dinner in half a minute,” as she described it on “The French Chef.” This one’s all about technique, but the opportunities for garnishes and fillings are limitless. We hope you’ll cook along and share your photos and experiences with us on Twitter and Facebook!
“"I remember it was in the early 1970s when I first began to pour through Mastering The Art of French Cooking. I was in heaven. All this technique that I knew nothing about all laid out in English! it was all very meticulous and the descriptions were so detailed and that’s just what I needed because I had no experience as a cook. I told my mother what I was reading and she said, ‘Oh that crazy woman? She’s way too complicated for me and the way I cook.’ I never listened much to my mother back then and just kept on reading. Today, JULIA, as I call it, remains the book I turn to when I need to know how to do something." - Chef Gordon Hamersley, Hamersley’s Bistro”—