Who knew that it would take so many pages to cover the basics, like: kitchen equipment, definitions, ingredients, measurements, temperatures, and cutting?
I did enjoy reading that an electric range is better than a run-of-the-mill gas range. I’ve always had an electric cook top and most people find that very hard to believe. It simply is a result of the local electric company sponsoring the ranges in my home economic classes and a wonderful teacher that knew how to cook on one and willing to teach us the proper techniques.
Chapter 1 covers soup. I can't really get excited about soup in the middle of summer. I do make a wonderful cream of mushroom soup, but not when it is over 90 degrees outside.
Chapter 2 covers sauces. Sauces must be VERY important; Julia used 44 pages to outline various sauces. All sauces start from a variety of two white sauces, a brown, or a tomato sauce. Add another 6 pages of flavored butters and after the "specialty sauces" and you arrive at stocks. The stock section was very interesting. I make and freeze my own stock, but this is a recent adventure. In Julia’s book, she refers to the fact that you can use canned stock, but you must boil the stock with veggies and a mixture of herbs. The only thing you are missing is the carcass of the chicken or the beef bones! The most insulting comment in the book so far . . . a child of 8 can make hollandaise sauce in a blender. It may be a long, long trip thru Julia’s book for this nearly 50 year old.
I am starting on Chapter 3 tonight. I can barely wait to read how to poach an egg properly. I thought that adding water to the pan, placing the egg cup holder that had been sprayed with non-stick spray over the boiling water, adding salt, pepper and a bit of butter was sufficient. Apparently not.
Sunday evening will be my first attempt at a recipe by Julia. I will be preparing Gratin De Pommes De Terre Aux Anchois (Gratin of Potatoes, Onions, and Anchovies). I really would like to prepare a tart, but I’m not sure I’m ready to tackle the pastry chapter!
Stay tuned!
Monday, August 3, 2009
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