WEBVTT 00:00:01.168 --> 00:00:02.245 Previously on The Julia Child Challenge. 00:00:02.269 --> 00:00:04.470 This is chicken in red wine 00:00:04.538 --> 00:00:07.284 and this is chicken in white wine. 00:00:07.308 --> 00:00:10.253 - Who is the inspiration behind this? - -My fiance. 00:00:10.277 --> 00:00:11.888 You know, if this was made for me, 00:00:11.912 --> 00:00:13.472 I would be like, "You actually love me." 00:00:14.115 --> 00:00:16.159 My salmon is undercooked. 00:00:16.183 --> 00:00:19.162 The winner this week is Jaine. 00:00:19.186 --> 00:00:23.055 The cook leaving Julia's kitchen is Christine. 00:00:24.225 --> 00:00:27.070 Julia's voice was always in my house. 00:00:27.094 --> 00:00:29.673 If you're gonna have a sense of fear of failure, 00:00:29.697 --> 00:00:31.377 you're just never gonna lear how to cook. 00:00:32.633 --> 00:00:34.044 Eight passionate home cooks 00:00:34.068 --> 00:00:35.512 are about to do the impossible. 00:00:35.536 --> 00:00:36.680 Get cooking. 00:00:36.704 --> 00:00:38.615 They'll cook alongside their hero. 00:00:38.639 --> 00:00:39.916 - Delicious. - Really yummy. 00:00:39.940 --> 00:00:41.940 Who also started as a home cook. 00:00:42.009 --> 00:00:44.021 I just love to muck around in the kitchen. 00:00:44.045 --> 00:00:46.123 And found her calling later in life. 00:00:46.147 --> 00:00:47.224 Welcome to The French Chef. 00:00:47.248 --> 00:00:48.658 I'm Julia Child. 00:00:48.682 --> 00:00:51.361 One cook will wi the ultimate prize. 00:00:51.385 --> 00:00:53.585 A three-month all-expense paid trip 00:00:53.654 --> 00:00:55.154 to cooking school in Paris. 00:00:55.222 --> 00:00:56.967 What? 00:00:56.991 --> 00:00:58.624 All in their ques to prove... 00:00:58.692 --> 00:01:01.138 All you need is a little bit of imagination. 00:01:01.162 --> 00:01:02.305 Who has the skill... 00:01:02.329 --> 00:01:03.306 Woo-hoo! 00:01:03.330 --> 00:01:04.241 To win... 00:01:04.265 --> 00:01:05.342 That's time. 00:01:05.366 --> 00:01:07.933 The Julia Child Challenge. 00:01:12.873 --> 00:01:14.151 I keep wanting that win, 00:01:14.175 --> 00:01:16.620 but then it just escape me. 00:01:16.644 --> 00:01:19.745 But I will put forth my best effort. 00:01:21.015 --> 00:01:23.160 I feel a lot of pressure of course, 00:01:23.184 --> 00:01:25.651 because, you know, I want to keep winning. 00:01:29.990 --> 00:01:32.436 This is a national security oven. 00:01:32.460 --> 00:01:34.805 It's not to be open for 25 minutes 00:01:34.829 --> 00:01:36.895 or everybody will be court-martialed. 00:01:38.432 --> 00:01:40.032 There's a souffle in it. 00:01:40.100 --> 00:01:41.500 - Hey, everyone. - -Hey. 00:01:41.568 --> 00:01:43.435 Hi. Hi. 00:01:43.504 --> 00:01:46.472 Hello, cooks. Welcome back to Julia's Kitchen. 00:01:46.507 --> 00:01:48.452 This week, we're going to take a look 00:01:48.476 --> 00:01:50.576 at Julia's time in France. 00:01:50.611 --> 00:01:52.089 In culinary school, you know, 00:01:52.113 --> 00:01:53.356 that's the time where you really build 00:01:53.380 --> 00:01:54.980 the foundation to your cooking. 00:01:55.048 --> 00:01:56.648 When Julia enrolled at Le Cordon Bleu, 00:01:56.717 --> 00:01:58.662 she had to learn the proper cooking techniques 00:01:58.686 --> 00:02:00.352 for literally everything. 00:02:00.387 --> 00:02:01.631 Whether it'd be knife skills, 00:02:01.655 --> 00:02:03.800 how to use basic cooking tools, 00:02:03.824 --> 00:02:05.368 or the proper cooking techniques 00:02:05.392 --> 00:02:06.937 for various proteins. 00:02:06.961 --> 00:02:08.961 These basic foundations to technique 00:02:09.029 --> 00:02:10.762 are what's going to build you as a chef. 00:02:10.831 --> 00:02:13.176 Which is why Julia wanted to write the book, 00:02:13.200 --> 00:02:15.033 Mastering the Art of French Cooking. 00:02:15.069 --> 00:02:16.780 To teach home cooks the proper way 00:02:16.804 --> 00:02:18.281 to do things in the kitchen. 00:02:18.305 --> 00:02:20.383 She made cooking way less scary 00:02:20.407 --> 00:02:22.074 and made you feel like you can also 00:02:22.142 --> 00:02:23.408 do these things yourselves. 00:02:23.477 --> 00:02:25.222 All right. For this first round, 00:02:25.246 --> 00:02:28.914 you'll be making that most iconic of French dishes, 00:02:28.949 --> 00:02:30.182 the souffle. 00:02:30.818 --> 00:02:33.463 - Oh. - Oh, my God. 00:02:33.487 --> 00:02:36.900 So let's take a look at this terrifying monster, 00:02:36.924 --> 00:02:38.568 this mystery souffle. 00:02:38.592 --> 00:02:41.204 What is it after al. 00:02:41.228 --> 00:02:43.095 Well, it's melted chocolate. 00:02:43.163 --> 00:02:44.608 We've done that before. 00:02:44.632 --> 00:02:46.877 It's white sauce, we've done that. 00:02:46.901 --> 00:02:49.579 As a matter of fact, I have news for you, 00:02:49.603 --> 00:02:52.004 you've known how to make a souffle all along. 00:02:54.008 --> 00:02:56.253 Fantastic. It is my favorite dish. 00:02:56.277 --> 00:02:58.010 I love making it. 00:02:58.045 --> 00:03:00.190 I love the technical aspects of it. 00:03:00.214 --> 00:03:01.747 It's magic, and I love eggs, 00:03:01.815 --> 00:03:04.060 so I'm, I'm really ready for this one. 00:03:04.084 --> 00:03:06.418 Julia also loved new kitchen technology. 00:03:06.453 --> 00:03:08.031 But for this round, 00:03:08.055 --> 00:03:09.799 we want you to show us what you can do 00:03:09.823 --> 00:03:11.256 only using your hands. 00:03:14.328 --> 00:03:18.074 That's right. You'll only be able to use this. 00:03:18.098 --> 00:03:19.476 Ah! 00:03:19.500 --> 00:03:21.044 You're ready? 00:03:21.068 --> 00:03:21.945 We're getting a workout today. 00:03:21.969 --> 00:03:24.036 The humble whisk. 00:03:24.071 --> 00:03:26.738 I'm gonna beat this by hand just because I like to. 00:03:32.413 --> 00:03:33.490 All right, cooks. 00:03:33.514 --> 00:03:35.225 Shake those hands out, 00:03:35.249 --> 00:03:37.182 stretch out your forearms, 00:03:37.251 --> 00:03:38.683 and get cooking. Go! 00:03:41.155 --> 00:03:44.301 I don't think anyone should be scared to make anything, 00:03:44.325 --> 00:03:45.936 because there isn't any trick at all 00:03:45.960 --> 00:03:47.593 to making a souffle. 00:03:47.661 --> 00:03:51.363 Pre-heat your oven to 375 degrees, 00:03:51.431 --> 00:03:53.443 get out all the ingredients you want 00:03:53.467 --> 00:03:54.633 in your pots and pans, 00:03:54.701 --> 00:03:56.268 you can go right to it. 00:03:57.171 --> 00:03:58.782 All the souffle is, 00:03:58.806 --> 00:04:00.872 and we've done several of them before, 00:04:00.908 --> 00:04:04.588 it's a thick soft space with a flavor in it, 00:04:04.612 --> 00:04:07.824 into which you fold beaten egg white. 00:04:07.848 --> 00:04:10.515 The souffle is, like, the celebration of the egg. 00:04:10.584 --> 00:04:14.152 It's a dish that you're petrified to make. 00:04:14.221 --> 00:04:15.365 - It's so temperamental. - We're, we're... 00:04:15.389 --> 00:04:17.100 - Yeah. - It so temperamental, you're scared... 00:04:17.124 --> 00:04:18.868 There's so many areas of failure immediately. 00:04:18.892 --> 00:04:22.127 Exactly. You have to really wait until it comes out 00:04:22.162 --> 00:04:25.631 to know if all of that beating of egg whites has worked. 00:04:25.699 --> 00:04:27.277 You know, there's that rise to it, you bite into it, 00:04:27.301 --> 00:04:28.900 you feel like it's going to be decadent, 00:04:28.936 --> 00:04:30.769 - but there's so... - Like, it's that 00:04:30.804 --> 00:04:32.604 - it's the, the real aeration... - Yeah. 00:04:32.673 --> 00:04:35.552 Um, and just incredible, incredible flavor 00:04:35.576 --> 00:04:37.187 that you're looking for in that finished product. 00:04:37.211 --> 00:04:38.488 - And then... - -Mmm-hmm. 00:04:38.512 --> 00:04:39.990 The coup de grace is whether or not 00:04:40.014 --> 00:04:41.958 - there's, uh, a sauce accompaniment or... - -Right. 00:04:41.982 --> 00:04:43.315 This is why I'm not a baker. 00:04:43.350 --> 00:04:45.083 Which is what I'm saying, agreed. 00:04:45.152 --> 00:04:46.663 - It's stressing me out. - Same here. Same here. 00:04:46.687 --> 00:04:48.999 We are getting some chocolate going. 00:04:49.023 --> 00:04:50.555 Uh, we're going to get this melted down 00:04:50.624 --> 00:04:53.091 with some coffee and a little bit of water. 00:04:53.160 --> 00:04:55.905 We're just making the base for chocolate souffle. 00:04:55.929 --> 00:04:57.440 I'm excited for this challenge. 00:04:57.464 --> 00:05:00.277 My goal is to just execute a proper souffle. 00:05:00.301 --> 00:05:02.679 So, I'm going a little bit simple, 00:05:02.703 --> 00:05:04.814 making a classic souffle, 00:05:04.838 --> 00:05:06.672 and I'm gonna kind of try to elevate that 00:05:06.707 --> 00:05:09.975 by making a nice berry coulis to go alongside of it. 00:05:10.043 --> 00:05:11.510 Dump the spoon. 00:05:11.578 --> 00:05:13.412 You're gonna go... You're gonna go whisk. 00:05:13.480 --> 00:05:15.358 You know, Cliff comes over, and 00:05:15.382 --> 00:05:18.161 he's offering up some advice as far time management, 00:05:18.185 --> 00:05:20.764 and I followed his work in his restaurants 00:05:20.788 --> 00:05:23.300 for a while now. So to be able to cook for hi 00:05:23.324 --> 00:05:25.624 and have him critique my food, absolutely amazing. 00:05:25.659 --> 00:05:26.958 That looks way better. 00:05:28.462 --> 00:05:30.762 And to prepare the souffle mold, 00:05:30.864 --> 00:05:32.764 I always use my fingers for buttering, 00:05:32.833 --> 00:05:34.944 because I think it's much easier. 00:05:34.968 --> 00:05:37.614 You want to be sure to have lots of butter in the bottom 00:05:37.638 --> 00:05:39.249 because if there aren't... 00:05:39.273 --> 00:05:40.639 If it isn't thoroughly buttered, 00:05:40.707 --> 00:05:43.542 you then cannot unmold it. 00:05:43.610 --> 00:05:46.411 So, I'm making a coconut souffle 00:05:46.480 --> 00:05:49.981 with lime and then lime zest. 00:05:50.050 --> 00:05:51.594 It's going to have a little bit of my culture, 00:05:51.618 --> 00:05:53.085 because I'm from the Philippines. 00:05:53.153 --> 00:05:54.264 And so, I'm gonna make like 00:05:54.288 --> 00:05:56.121 an ube sauce to go with it. 00:05:56.189 --> 00:05:58.868 When I was growing up, we moved around a lot. 00:05:58.892 --> 00:06:01.893 Uh, we migrated to this country when I was 11. 00:06:01.962 --> 00:06:04.007 I've always felt the Philippines was my home 00:06:04.031 --> 00:06:05.975 and then that wasn't the case anymore. 00:06:05.999 --> 00:06:08.511 My grandmother was the first person 00:06:08.535 --> 00:06:10.502 that kind of really gave me food memories, 00:06:10.570 --> 00:06:12.971 because she would take me out to the market. 00:06:13.039 --> 00:06:14.984 Because that's what we would have in the Philippines. 00:06:15.008 --> 00:06:17.342 We have tropical weather, so we have coconuts. 00:06:17.411 --> 00:06:19.289 We have this thing called ube, 00:06:19.313 --> 00:06:21.313 which is a purple yam and those are, 00:06:21.381 --> 00:06:23.148 like, staples in Philippines. 00:06:23.183 --> 00:06:25.995 I wanted to incorporate that into the souffle. 00:06:26.019 --> 00:06:29.432 I'm totally going on this non-French direction 00:06:29.456 --> 00:06:32.168 of traditional chocolate or cheese. 00:06:32.192 --> 00:06:34.371 I'm just going to do what I'm going to do. 00:06:34.395 --> 00:06:36.106 The worse thing that could happen today 00:06:36.130 --> 00:06:38.263 is that my souffles don't rise. 00:06:39.566 --> 00:06:41.378 That is the worst thing. 00:06:41.402 --> 00:06:44.214 I'm making a simple cheese souffle 00:06:44.238 --> 00:06:46.471 with a ton of cheese in it. 00:06:47.040 --> 00:06:48.585 My base is looking good. 00:06:48.609 --> 00:06:51.020 Confidence is everything in the kitchen, 00:06:51.044 --> 00:06:54.880 and I learned to be like this with Julia. 00:06:54.948 --> 00:06:56.793 And in about 25 minutes, 00:06:56.817 --> 00:06:59.951 it should come out all puff with pride, 00:07:00.020 --> 00:07:02.020 and so should I. I hope. 00:07:02.088 --> 00:07:03.800 I'm a pretty confident person, too, 00:07:03.824 --> 00:07:05.468 because I have to be. 00:07:05.492 --> 00:07:07.337 To move to another country, 00:07:07.361 --> 00:07:09.172 to change careers, you know 00:07:09.196 --> 00:07:11.363 if you're not confident, it's not gonna work. 00:07:11.431 --> 00:07:13.109 And every time I'm confident 00:07:13.133 --> 00:07:15.445 it turns out, like, great dish. 00:07:15.469 --> 00:07:18.136 I think that Julia always said 00:07:18.172 --> 00:07:20.071 that once you learn a technique, 00:07:20.140 --> 00:07:21.518 you don't need the recipe anymore, 00:07:21.542 --> 00:07:23.775 and I tried to focus on that a lot. 00:07:23.844 --> 00:07:27.290 Cheese souffle, I'm trying to get these eggs separated. 00:07:27.314 --> 00:07:28.513 Lot of egg whites. 00:07:28.582 --> 00:07:31.795 I'm using gruyere, mustard, 00:07:31.819 --> 00:07:34.753 a little bit of cherry, and, uh, cayenne pepper 00:07:34.855 --> 00:07:36.455 instead of nutmeg today. 00:07:36.523 --> 00:07:38.201 So, it has a little bit of a different flavor. 00:07:38.225 --> 00:07:40.570 Um, I really love this recipe. 00:07:40.594 --> 00:07:41.938 The first time I made this, 00:07:41.962 --> 00:07:43.373 I actually cried a little bit, 00:07:43.397 --> 00:07:44.607 it tasted so good. 00:07:44.631 --> 00:07:46.565 It was really delicious. 00:07:46.600 --> 00:07:48.300 You're going with the cheese souffle here? 00:07:48.335 --> 00:07:49.379 A cheese souffle, but, um... 00:07:49.403 --> 00:07:50.780 What kind of cheese? 00:07:50.804 --> 00:07:52.382 I have gruyere and parmesan, 00:07:52.406 --> 00:07:55.084 it's pretty standard, but I like to bump it up 00:07:55.108 --> 00:07:56.886 - with mustard, um... - Oh. 00:07:56.910 --> 00:07:59.289 I really admire, uh, Melissa's work. 00:07:59.313 --> 00:08:00.924 She's kind of everywhere right now. 00:08:00.948 --> 00:08:02.792 Have you made this recipe before? 00:08:02.816 --> 00:08:05.161 I have. I make this, uh, quite often at home. 00:08:05.185 --> 00:08:07.219 My husband, uh, my husband really loves it. 00:08:07.287 --> 00:08:10.222 I didn't know that Melissa has this background 00:08:10.290 --> 00:08:12.001 in Classic French cooking, 00:08:12.025 --> 00:08:14.392 and to me, that's the basis of everything. 00:08:14.461 --> 00:08:17.329 To me, that is the epitome of technique. 00:08:17.397 --> 00:08:19.231 So big love for that. 00:08:20.100 --> 00:08:23.034 Ooh, see, that is not what I wanted. 00:08:23.103 --> 00:08:24.313 Uh, why these keep breaking on me? 00:08:24.337 --> 00:08:25.470 Come on. 00:08:25.539 --> 00:08:26.616 Oh, we're whisking already. 00:08:26.640 --> 00:08:28.184 - Okay. - Whisking away. 00:08:28.208 --> 00:08:30.253 Uh, but I have my bechamel sauce ready, 00:08:30.277 --> 00:08:31.788 I just have to whisk these eggs, 00:08:31.812 --> 00:08:33.745 which I feel is, like, the hardest part. 00:08:33.847 --> 00:08:36.326 Um, other than not opening up the oven door while it's... 00:08:36.350 --> 00:08:38.094 - Let's see. - Baking. 00:08:38.118 --> 00:08:40.230 I never made a souffle before, but I do know 00:08:40.254 --> 00:08:42.420 sort of the keys to a successful souffle. 00:08:42.489 --> 00:08:45.257 I wanna make sure that I ge the egg whites correct. 00:08:45.325 --> 00:08:47.070 I wanna make sure it gets that nice rise. 00:08:47.094 --> 00:08:49.761 And for someone that is not very patient, 00:08:49.863 --> 00:08:52.141 I need to make sure that I don't open up that oven. 00:08:52.165 --> 00:08:53.510 What's in your bechamel? 00:08:53.534 --> 00:08:55.512 So, I try... I wanna get the flavors 00:08:55.536 --> 00:08:57.969 of something I really like to eat during breakfast. 00:08:58.005 --> 00:09:00.617 So, I add some tomato paste as oppose to tomatoes, 00:09:00.641 --> 00:09:03.353 a ton of cheese, um, a little bit of paprika, 00:09:03.377 --> 00:09:07.023 nutmeg, salt, and I also added some fish sauce, 00:09:07.047 --> 00:09:09.114 - uh, instead of, um, just... - Yeah. 00:09:09.182 --> 00:09:10.426 regular salt. 00:09:10.450 --> 00:09:12.117 Sort of learning as I go, 00:09:12.152 --> 00:09:13.162 this is my second souffle that I've made. 00:09:13.186 --> 00:09:14.586 What's your first souffle? 00:09:14.654 --> 00:09:17.188 Um, unsuccessful baking. 00:09:18.292 --> 00:09:21.170 I've been in love with France in general 00:09:21.194 --> 00:09:23.373 since, I don't know, I could crawl. 00:09:23.397 --> 00:09:25.208 But I've never made a souffle before. 00:09:25.232 --> 00:09:26.543 - Can I taste? - Hmm. Hmm. 00:09:26.567 --> 00:09:28.144 - What are you making? - Well, you can taste 00:09:28.168 --> 00:09:29.345 - the blueberry for sure. - -Yeah? 00:09:29.369 --> 00:09:30.413 This needs some work. 00:09:30.437 --> 00:09:32.938 So, I'm, I'm making a lavender blueberry souffle. 00:09:33.440 --> 00:09:34.417 Yes. 00:09:34.441 --> 00:09:35.874 I made some lavender milk, 00:09:35.909 --> 00:09:37.487 use that for... With my base with the butter, 00:09:37.511 --> 00:09:39.077 - and the flour, and some sugar. - Okay. 00:09:39.112 --> 00:09:40.390 - I just hope the... - -And some 00:09:40.414 --> 00:09:41.524 lavender comes through, right? 00:09:41.548 --> 00:09:42.458 I usually like to... At home, 00:09:42.482 --> 00:09:44.616 I steep my lavender in my milk... 00:09:44.684 --> 00:09:46.329 - In the milk? - For pancakes and things like that. 00:09:46.353 --> 00:09:47.964 I make sure it's not too soupy. 00:09:47.988 --> 00:09:50.266 I hate soupy lavender when it's like too much. 00:09:50.290 --> 00:09:52.235 -Light notes. Really light notes. -Um, yes, very light. 00:09:52.259 --> 00:09:54.537 Um, and I tasted it, like, when I smelled it, 00:09:54.561 --> 00:09:56.439 I was like, "Okay. I think we... I think we're there. 00:09:56.463 --> 00:09:57.974 I just hope it really comes through. If not, 00:09:57.998 --> 00:09:59.475 it's just a nice blueberry souffle." 00:09:59.499 --> 00:10:00.476 If... 00:10:00.500 --> 00:10:01.578 That color is funky. 00:10:01.602 --> 00:10:02.767 Yeah, right? I like it. 00:10:03.670 --> 00:10:05.136 Who's got the cream of tartar? 00:10:09.209 --> 00:10:11.621 Now, it needs to get as much air 00:10:11.645 --> 00:10:13.356 into the egg whites as possible 00:10:13.380 --> 00:10:15.580 and that makes them melt higher. 00:10:16.917 --> 00:10:19.250 And it's also a good exercise, you know, 00:10:19.286 --> 00:10:21.126 at least you're not beating from your shoulder, 00:10:21.188 --> 00:10:22.587 you're beating from your elbow. 00:10:25.692 --> 00:10:27.058 Woo! 00:10:35.502 --> 00:10:37.013 I need your help, man. Do you wanna... 00:10:37.037 --> 00:10:38.314 I'm... I need it myself right now. 00:10:38.338 --> 00:10:39.638 Do you wanna give it a try? 00:10:41.675 --> 00:10:43.253 - Hi. - -Hello. 00:10:43.277 --> 00:10:44.588 How's the whipping going here? 00:10:44.612 --> 00:10:45.956 - It's going... - You're like right on that trash can 00:10:45.980 --> 00:10:47.090 - like woo, woo, woo, woo. - -Oh, yeah. 00:10:47.114 --> 00:10:48.180 I'm... I got it like. 00:10:48.215 --> 00:10:49.226 How's your arm feeling? 00:10:49.250 --> 00:10:50.460 Oh, it's burning. 00:10:50.484 --> 00:10:52.095 I'm very impressed with your whipping. 00:10:52.119 --> 00:10:53.630 Thank you. 00:10:53.654 --> 00:10:54.664 - I like your whipping technique. - Coming from you, 00:10:54.688 --> 00:10:57.000 that's like everything. 00:10:57.024 --> 00:10:59.091 Julia used to do this task where you're like, 00:10:59.159 --> 00:11:00.870 am I confident enough 00:11:00.894 --> 00:11:02.505 - that these egg whites... - Eggs are gonna hold. 00:11:02.529 --> 00:11:04.674 Are gonna hold and that they're done? 00:11:04.698 --> 00:11:07.366 That you will flip the bowl over your head 00:11:07.434 --> 00:11:10.669 and hold for one, one thousand, two, one thousand. 00:11:10.737 --> 00:11:12.415 - I wanna see someone do that. - Because if you're... 00:11:12.439 --> 00:11:13.839 I'm gonna... I will... I will do it. 00:11:13.907 --> 00:11:15.452 Another trick is 00:11:15.476 --> 00:11:17.954 you can turn the bowl upside down 00:11:17.978 --> 00:11:20.790 and the egg whites stay. 00:11:20.814 --> 00:11:22.726 Can I do the egg white tester? Is it safe? 00:11:22.750 --> 00:11:24.916 Ooh, this is... this is stressful. 00:11:29.757 --> 00:11:32.469 Yeah! We did it! 00:11:32.493 --> 00:11:35.572 That means it works. That means that Dustin's souffle will rise. 00:11:35.596 --> 00:11:37.996 All right. Everyone get your souffles in the oven. 00:11:50.944 --> 00:11:52.644 Do not open. 00:11:57.685 --> 00:11:58.817 What is this? 00:11:59.586 --> 00:12:00.519 Oh, my God. 00:12:00.554 --> 00:12:01.953 What the heck? 00:12:02.623 --> 00:12:04.067 Uh, that would be a problem. 00:12:04.091 --> 00:12:06.024 I just forgot to put the cheese 00:12:06.093 --> 00:12:07.871 in the cheese souffle. 00:12:07.895 --> 00:12:10.273 And now, I'm kind of freaking out a little, 00:12:10.297 --> 00:12:12.564 because this is my challenge. 00:12:12.632 --> 00:12:13.732 What am I gonna do? 00:12:15.869 --> 00:12:17.969 Uh, Elena, 00:12:18.038 --> 00:12:20.116 guess what I forgot to put in my cheese souffle? 00:12:20.140 --> 00:12:22.485 Oh, no. 00:12:22.509 --> 00:12:24.387 It's just gonna have to be a souffle. 00:12:24.411 --> 00:12:26.111 A plain souffle. Right. 00:12:26.179 --> 00:12:28.613 Uh, but maybe I can make a sauce Mornay. 00:12:28.682 --> 00:12:30.427 I'll tell you what, that's what I'm gonna do. 00:12:30.451 --> 00:12:31.561 You got this, Bill. 00:12:31.585 --> 00:12:32.729 I mean, I'm not gonna put, uh, 00:12:32.753 --> 00:12:34.397 cheese souffle out there with no cheese. 00:12:34.421 --> 00:12:36.054 It's not gonna happen. 00:12:36.123 --> 00:12:38.635 Uh, so, I'm just gonna make a sauce Mornay. 00:12:38.659 --> 00:12:39.891 Oh, well, there's the cheese. 00:12:42.730 --> 00:12:44.596 Baking is just outside of my comfort zone. 00:12:44.664 --> 00:12:46.609 Baking is very precise. 00:12:46.633 --> 00:12:48.078 The slightest measurement of 00:12:48.102 --> 00:12:49.779 and your whole dish is ruined. 00:12:49.803 --> 00:12:51.448 Souffles are notoriously 00:12:51.472 --> 00:12:53.216 this really intimidating thing. 00:12:53.240 --> 00:12:55.385 I've made them a couple of times, 00:12:55.409 --> 00:12:57.909 uh, in varying levels of success. 00:12:57.945 --> 00:13:02.125 Who I'm truly worried about right now is Dustin. 00:13:02.149 --> 00:13:05.016 Because I think we're at, like, 17 minutes. 00:13:05.085 --> 00:13:06.730 You shouldn't open the oven 00:13:06.754 --> 00:13:09.165 until the souffle is well risen, 00:13:09.189 --> 00:13:11.890 at least for 35 minutes. 00:13:12.559 --> 00:13:14.604 Ah, Jaine, I'm screwed. 00:13:14.628 --> 00:13:15.894 You're not, you're not. 00:13:15.962 --> 00:13:17.140 All I can do is hope. 00:13:17.164 --> 00:13:18.408 Don't give up yet. 00:13:18.432 --> 00:13:19.631 All I can do is hope. 00:13:21.168 --> 00:13:23.213 One of my favorite things 00:13:23.237 --> 00:13:25.849 when I'm eating breakfast is making, like, scrambled eggs, 00:13:25.873 --> 00:13:27.384 in this case, souffle. 00:13:27.408 --> 00:13:30.642 I like some nice, just simple tomatoes, 00:13:30.710 --> 00:13:32.956 olive oil, pinch of salt, so I'm gonna sort of, like, 00:13:32.980 --> 00:13:35.147 lay that on top of the souffle once it comes out, 00:13:35.182 --> 00:13:36.793 um, and some fresh chives on top. 00:13:36.817 --> 00:13:38.183 Thirteen minutes, everyone. 00:13:40.254 --> 00:13:42.287 I already peeked, because I'm crazy. 00:13:45.692 --> 00:13:48.160 Wait, Jaine, where's your oven? 00:13:51.932 --> 00:13:55.111 Jaine, my oven... My temperature was, was off. 00:13:55.135 --> 00:13:57.547 - Was off? - My temperature was off. 00:13:57.571 --> 00:13:59.971 And be sure that your oven is correct. 00:14:00.007 --> 00:14:03.052 If you haven't checked it with an oven thermometer, 00:14:03.076 --> 00:14:05.422 be sure to check it, because it has to cook 00:14:05.446 --> 00:14:07.479 in just the right amount of speed. 00:14:07.547 --> 00:14:10.849 So the temperature I want to bake my souffle at is 350, 00:14:10.917 --> 00:14:12.818 and I looked down, and I noticed 00:14:12.886 --> 00:14:16.099 my temperature is somehow at 450. 00:14:16.123 --> 00:14:17.622 It ruined them. 00:14:18.425 --> 00:14:19.903 It ruined them. 00:14:19.927 --> 00:14:21.860 - Oh, I'm sorry. - My oven was set higher. 00:14:21.895 --> 00:14:24.140 It's such a silly mistake 00:14:24.164 --> 00:14:25.797 that I can't go home over this, 00:14:25.866 --> 00:14:27.966 because it's so stupid to go home, 00:14:28.034 --> 00:14:29.701 because of an oven dial. 00:14:30.304 --> 00:14:32.715 Ninety seconds, everyone. 00:14:32.739 --> 00:14:33.716 Shoot! 00:14:33.740 --> 00:14:34.873 Oh, no. 00:14:35.676 --> 00:14:37.175 Two of them deflated. 00:14:38.912 --> 00:14:40.178 Shoot. 00:14:44.518 --> 00:14:47.464 Oh, judges, please look over here, judges. 00:14:47.488 --> 00:14:48.887 Oh. 00:14:56.930 --> 00:14:58.942 Guys, it's time. That's time. 00:14:58.966 --> 00:15:01.611 Oh, those beautiful roasted tomatoes 00:15:01.635 --> 00:15:03.780 didn't get to land on the souffles. 00:15:03.804 --> 00:15:06.149 I'm just hoping that the lif 00:15:06.173 --> 00:15:07.839 and the flavoring that they have already 00:15:07.908 --> 00:15:10.208 will be enough to get the judges. 00:15:10.277 --> 00:15:11.821 So if you do nice, as you can see 00:15:11.845 --> 00:15:13.990 it's beginning to sink very slightly. 00:15:14.014 --> 00:15:16.626 So you just want to hurry into the dining room, 00:15:16.650 --> 00:15:19.551 gliding softly so as not to disturb it. 00:15:20.020 --> 00:15:21.931 - Hello. - Dustin, 00:15:21.955 --> 00:15:23.333 have you made souffles before? 00:15:23.357 --> 00:15:25.435 - Uh, I've made souffles a couple times. - -Uh-huh. 00:15:25.459 --> 00:15:28.104 Again, with every challenge the, uh, the clock just adds 00:15:28.128 --> 00:15:30.262 a whole another layer to, to cooking eggs. 00:15:30.330 --> 00:15:32.275 - It's the hardest part. - As is the competition. 00:15:32.299 --> 00:15:35.667 I am... I am three years older just from this competition. 00:15:36.970 --> 00:15:38.581 Poke a little bit in the middle 00:15:38.605 --> 00:15:41.017 and then dump the coulis right down in there. 00:15:41.041 --> 00:15:43.241 - Oh, that's good. - -Oh, man. 00:15:43.310 --> 00:15:45.377 Also, there's raspberries, sugar, 00:15:45.445 --> 00:15:47.512 some red wine, some cab, 00:15:47.581 --> 00:15:48.858 and then a little bit of clove that I, 00:15:48.882 --> 00:15:50.493 uh, steeped in there for a bit. 00:15:50.517 --> 00:15:53.029 You are a hundred percent the rule breaker/ 00:15:53.053 --> 00:15:55.220 give me out of the box. So, it's so interesting 00:15:55.288 --> 00:15:58.189 that we got just the classic chocolate souffle 00:15:58.258 --> 00:15:59.702 with a beautiful raspberry sauce. 00:15:59.726 --> 00:16:01.504 Well done. 00:16:01.528 --> 00:16:04.240 - It's delicious. - Whew. 00:16:04.264 --> 00:16:05.675 Seven or eight more minutes, I would have gotten... 00:16:05.699 --> 00:16:06.798 - Yes. - A higher rise... 00:16:06.866 --> 00:16:07.844 - Uh-hmm. - But I'm not even mad at it. 00:16:07.868 --> 00:16:09.445 This is beautiful. 00:16:09.469 --> 00:16:11.614 I'm most impressed by your flavor profiles. 00:16:11.638 --> 00:16:13.149 You really focused on the techniques 00:16:13.173 --> 00:16:14.906 - and it shines. - Thank you. 00:16:14.942 --> 00:16:16.022 - You're welcome. - Thank you. 00:16:17.944 --> 00:16:19.155 - Hi, Britt. - -How's it going? 00:16:19.179 --> 00:16:21.090 - Hello. - -How are you? 00:16:21.114 --> 00:16:23.248 - Not too happy. - -Not too happy, why? 00:16:23.316 --> 00:16:25.094 So I had this amazing idea 00:16:25.118 --> 00:16:28.231 to do a Lavender Blueberry Souffle. 00:16:28.255 --> 00:16:31.968 I realized my oven was a little too high somehow. 00:16:31.992 --> 00:16:34.593 The creativity behind it was so smart 00:16:34.661 --> 00:16:35.905 with the lavender, and the blueberries, 00:16:35.929 --> 00:16:37.128 and those little... The notes 00:16:37.197 --> 00:16:39.409 of the acidity from the lemon. 00:16:39.433 --> 00:16:41.132 - It is overcooked. I mean... - -Yeah. 00:16:41.201 --> 00:16:42.245 That's the elephant in the room. 00:16:42.269 --> 00:16:43.546 - Thank you so much. - Thank you. 00:16:43.570 --> 00:16:44.803 Thank you... 00:16:46.406 --> 00:16:49.841 Hi. It's a traditional gruyere cheese souffle. 00:16:49.909 --> 00:16:52.177 There's a little bit of parmesan on top. 00:16:52.245 --> 00:16:55.625 And I think the arugula brings that kind of bitterness, 00:16:55.649 --> 00:16:56.859 because I didn't know if you notice, 00:16:56.883 --> 00:16:58.595 but I added a lot of cheese. 00:16:58.619 --> 00:17:00.763 - Oh, yes. - But it's so light and airy. 00:17:00.787 --> 00:17:03.232 Your souffle is perfectly seasoned as well, 00:17:03.256 --> 00:17:05.234 like there... You get the cheese components, 00:17:05.258 --> 00:17:06.836 but it's not too aggressive. 00:17:06.860 --> 00:17:08.927 You completely nailed it. It's delicious. 00:17:08.995 --> 00:17:10.673 -Thank you so much. It's delicious. -Thank you, chefs. 00:17:10.697 --> 00:17:12.241 - Thank you. - Thank you. I appreciate it. 00:17:12.265 --> 00:17:14.077 - Elena. - Hi. 00:17:14.101 --> 00:17:17.814 So, it's a coconut lime souffle with an ube sauce. 00:17:17.838 --> 00:17:20.805 - I love that you put a whole cultural spin on this. - -Yeah. 00:17:20.874 --> 00:17:23.553 - And you put a lot of you into this souffle. - I really wanted... 00:17:23.577 --> 00:17:25.677 My favorite part about watching you cook today 00:17:25.745 --> 00:17:28.013 was whipping the egg whites on top of the garbage can. 00:17:28.081 --> 00:17:30.226 Yes, because as you know 00:17:30.250 --> 00:17:32.428 I am vertically challenged. 00:17:32.452 --> 00:17:34.586 But you made it work. Like, the ube is so great 00:17:34.621 --> 00:17:36.221 and the... I can taste the coconut, 00:17:36.289 --> 00:17:37.800 but I just feel like a little bit more of lime 00:17:37.824 --> 00:17:39.035 would have really brought out the coconut... 00:17:39.059 --> 00:17:40.603 - Oh, yeah. - In a bigger way. 00:17:40.627 --> 00:17:42.372 - Yeah. - Um, your egg whipping 00:17:42.396 --> 00:17:44.562 was so perfect, so I was expecting 00:17:44.631 --> 00:17:46.542 - your souffle to really higher rise. - -A high rise. 00:17:46.566 --> 00:17:49.779 - Yup. - Composition aside, the idea is phenomenal. 00:17:49.803 --> 00:17:50.880 Thank you so much. 00:17:50.904 --> 00:17:52.181 - Thank you. - Thank you. 00:17:52.205 --> 00:17:54.205 - Fabrizio. - Welcome, judges. 00:17:54.241 --> 00:17:56.686 Well, this is sort of a play on a very controversial thing 00:17:56.710 --> 00:17:58.554 that I used to do as a kid, and I still do today. 00:17:58.578 --> 00:18:00.123 - Controversial, huh? - So, I... 00:18:00.147 --> 00:18:01.880 I'm a ketchup-on-eggs person. 00:18:01.981 --> 00:18:03.226 - Okay. - I like where you're going here. 00:18:03.250 --> 00:18:04.394 Um, and I'm a very pro ketchup on eggs. 00:18:04.418 --> 00:18:05.728 No. No. No, I'm not with any of you. 00:18:05.752 --> 00:18:07.363 - No? - -No. 00:18:07.387 --> 00:18:09.432 -Please let the chefs talk. -Continue. I'm sorry. Go ahead. Yes, go ahead. 00:18:09.456 --> 00:18:11.200 I added a little tomato paste. 00:18:11.224 --> 00:18:13.069 Um, I also added some fish sauce, 00:18:13.093 --> 00:18:15.160 which I know is not very traditional in a souffle, 00:18:15.195 --> 00:18:17.362 but I like the umami flavor that really pairs well 00:18:17.464 --> 00:18:18.775 with the, uh, tomato paste. 00:18:18.799 --> 00:18:20.943 These were supposed to go on top, 00:18:20.967 --> 00:18:23.479 like an adult version of ketchup. 00:18:23.503 --> 00:18:25.114 We can't judge it with a tomato obviously, 00:18:25.138 --> 00:18:26.982 - because it's great to eat... - Oh, it's so good. 00:18:27.006 --> 00:18:28.251 - Yeah. - but we can't judge with a tomato... 00:18:28.275 --> 00:18:29.519 We can't judge it with a tomato, 00:18:29.543 --> 00:18:30.687 because it didn't get on top. 00:18:30.711 --> 00:18:32.255 Um, because it actually works 00:18:32.279 --> 00:18:34.791 really, really well with the whole thing. 00:18:34.815 --> 00:18:36.047 Because I actually think 00:18:36.116 --> 00:18:37.794 the fish sauce is way too much. 00:18:37.818 --> 00:18:39.061 - Uh-hmm. Yeah. - I'm actually getting 00:18:39.085 --> 00:18:40.663 so much fish that it feels 00:18:40.687 --> 00:18:42.353 more of like a fish souffle, to be honest. 00:18:42.422 --> 00:18:44.400 Like, the tomato actually mellows it out. 00:18:44.424 --> 00:18:46.202 - Uh-hmm. - But I can't judge it with the tomato. 00:18:46.226 --> 00:18:47.537 - Of course. - Thank you, Fabrizio. 00:18:47.561 --> 00:18:49.361 Thank you so much. Thank you, chef. Thank you. 00:18:50.664 --> 00:18:52.041 - Hi, Bill. - Hey. 00:18:52.065 --> 00:18:53.965 - How are you? - -I'm well. 00:18:54.033 --> 00:18:55.934 This looks incredible. 00:18:56.002 --> 00:18:57.680 Thanks. 00:18:57.704 --> 00:18:59.582 It's, uh, it represents a little bit of a pivot. 00:18:59.606 --> 00:19:02.585 Um, I was making a cheese souffle for you 00:19:02.609 --> 00:19:05.121 and forgot to put the cheese into the base. 00:19:05.145 --> 00:19:08.012 Uh, I pivoted and made a sauce Mornay, 00:19:08.048 --> 00:19:10.181 and used the cheese and put it on top. 00:19:12.152 --> 00:19:13.796 - It's so smooth and velvety. - -Perfect. 00:19:13.820 --> 00:19:15.264 - Thank you. Thank you. - -It's... 00:19:15.288 --> 00:19:16.899 - Hmm. - Uh, dude. 00:19:16.923 --> 00:19:18.434 - He's having a moment. - No, no, I can't... 00:19:18.458 --> 00:19:20.091 No, I can't... 00:19:20.160 --> 00:19:21.237 He's having a love moment right now. 00:19:21.261 --> 00:19:22.705 Okay. 00:19:22.729 --> 00:19:24.040 You need to go shower now. 00:19:24.064 --> 00:19:25.408 - Let's go. - I am... I'm... 00:19:25.432 --> 00:19:27.110 I'm so... I'm so filthy right now. 00:19:27.134 --> 00:19:28.894 Come and see me later with that cheese sauce. 00:19:33.006 --> 00:19:34.584 Remember that a souffle will wait for you. 00:19:34.608 --> 00:19:36.753 The important thing is how to time it 00:19:36.777 --> 00:19:39.878 so neither one of you collapses. 00:19:41.648 --> 00:19:45.116 Making souffles by hand is not an easy job. 00:19:45.152 --> 00:19:46.851 You guys should be very proud, 00:19:46.887 --> 00:19:48.753 and very proud that you guys all pulled it off. 00:19:48.822 --> 00:19:51.134 Jaine, yours is my favorite today. 00:19:51.158 --> 00:19:53.536 Your souffle had a beautiful rise to it. 00:19:53.560 --> 00:19:55.905 The cheese just added so much flavor 00:19:55.929 --> 00:19:57.874 and it had just a great compliment 00:19:57.898 --> 00:19:59.697 with the corn on the side 00:19:59.766 --> 00:20:01.599 and that sweetness that came through. 00:20:01.668 --> 00:20:03.045 Thank you. I appreciate it. 00:20:03.069 --> 00:20:05.837 - My favorite goes to Bill. - Thank you. 00:20:05.905 --> 00:20:08.584 The execution was spot-on, every single point. 00:20:08.608 --> 00:20:10.653 - It was absolutely delicious. - Wonderful. 00:20:10.677 --> 00:20:12.377 Cliff has been left speechless, 00:20:12.445 --> 00:20:13.889 so congratulations, Bill, for doing that to him. 00:20:13.913 --> 00:20:15.792 Really, really good. Really good. 00:20:15.816 --> 00:20:18.394 You're all still in the running for the win today, 00:20:18.418 --> 00:20:20.685 but you two are the ones to watch. 00:20:22.689 --> 00:20:26.858 Julia famously loved new kitchen gadgets and tools, 00:20:26.926 --> 00:20:28.938 they made things easier to cook with. 00:20:28.962 --> 00:20:31.107 She was famously ahead of her time. 00:20:31.131 --> 00:20:34.443 Julia embraced technology at a time when it was frowned upon, 00:20:34.467 --> 00:20:36.379 when it was considered cheating in the kitchen. 00:20:36.403 --> 00:20:38.981 When I first came back from France, 00:20:39.005 --> 00:20:40.449 I did everything by hand, 00:20:40.473 --> 00:20:43.085 so 00:20:43.109 --> 00:20:45.288 I think it's pretty fast, huh. 00:20:45.312 --> 00:20:47.192 Are these your original fingers? How do you... 00:20:48.982 --> 00:20:50.793 This is what I think is 00:20:50.817 --> 00:20:52.128 just put it into there. 00:20:52.152 --> 00:20:53.785 That's the devil's work. 00:20:55.155 --> 00:20:56.833 Isn't that amazing? Let me put a... 00:20:56.857 --> 00:20:59.224 - That is amazing. - It really is amazing. 00:20:59.292 --> 00:21:01.826 There are people who would frown on that and say, uh... 00:21:01.895 --> 00:21:03.628 I would say fool on them. 00:21:05.565 --> 00:21:07.142 But isn't that... Isn't that something? 00:21:07.166 --> 00:21:08.633 Can you get it out of there though? 00:21:11.237 --> 00:21:12.737 I knew you could. 00:21:15.208 --> 00:21:16.586 There. 00:21:16.610 --> 00:21:18.309 There we go. 00:21:18.344 --> 00:21:20.144 There you go. Wasn't that marvelous? 00:21:22.048 --> 00:21:24.682 Julia's embrace of modern technology 00:21:24.718 --> 00:21:26.618 made it easier for home cooks 00:21:26.686 --> 00:21:28.753 to tackle complicated French meals. 00:21:28.821 --> 00:21:30.399 So for this second round, 00:21:30.423 --> 00:21:33.658 we want you to embrace modern technology. 00:21:33.726 --> 00:21:36.594 You'll have access to kitchen equipment from Julia's time, 00:21:36.663 --> 00:21:38.796 as well as newer modern day equipment 00:21:38.831 --> 00:21:40.409 that Julia didn't get to use. 00:21:40.433 --> 00:21:42.411 You will have one and a half hours 00:21:42.435 --> 00:21:46.616 to create two family style French dishes. 00:21:46.640 --> 00:21:50.119 You will be serving them to us at Julia's dining table 00:21:50.143 --> 00:21:52.088 where we're going to be able to taste your food 00:21:52.112 --> 00:21:55.992 and raise a glass to Julia's love of French food. 00:21:56.016 --> 00:21:57.515 Get cooking. 00:22:00.487 --> 00:22:02.587 So I see these vintage tools 00:22:02.622 --> 00:22:04.700 her stuff I've never even really seen before, 00:22:04.724 --> 00:22:07.303 like, this vintage electric carver... 00:22:07.327 --> 00:22:09.205 Carving knife, is that it? 00:22:09.229 --> 00:22:11.173 I think anything that makes the job in the kitchen 00:22:11.197 --> 00:22:14.410 a little bit more efficient and easier is welcomed, 00:22:14.434 --> 00:22:17.335 so I love trying out new kitchen gadgets at home. 00:22:18.972 --> 00:22:20.638 No, it's not. 00:22:23.910 --> 00:22:26.277 Nope, and now, it's not in the thing. 00:22:31.418 --> 00:22:33.229 Elena, how is it going over there? 00:22:33.253 --> 00:22:35.031 Uh, not good. 00:22:35.055 --> 00:22:36.832 Two courses in an hour and a half, 00:22:36.856 --> 00:22:40.102 I thought an hour for souffle was impossible. 00:22:40.126 --> 00:22:41.893 I can't. 00:22:41.961 --> 00:22:43.539 I don't want to. 00:22:43.563 --> 00:22:45.041 I'm just making a simple 00:22:45.065 --> 00:22:48.411 potato salad and also a quiche. 00:22:48.435 --> 00:22:51.235 For both dishes, I'm using the microwave. 00:22:51.304 --> 00:22:53.204 Mixing cornstarch with water. 00:22:53.272 --> 00:22:54.884 When you're making a dough, 00:22:54.908 --> 00:22:56.052 you have to figure out how much water 00:22:56.076 --> 00:22:57.653 you're really gonna need. 00:22:57.677 --> 00:22:59.410 With this technique, it's foolproof. 00:23:01.114 --> 00:23:03.392 You don't need to figure ou how much water 00:23:03.416 --> 00:23:05.261 because the water is congealed with the cornstarch 00:23:05.285 --> 00:23:07.129 and then, as soon as you put that with the dough, 00:23:07.153 --> 00:23:08.886 it just comes together. 00:23:08.921 --> 00:23:10.866 So that's definitely the most modern approach 00:23:10.890 --> 00:23:12.523 to the microwave that I've seen ever. 00:23:12.559 --> 00:23:16.027 From a very old technique of, like, baking. 00:23:16.095 --> 00:23:18.641 You know, it's a lot to do but, you know, get yourself... 00:23:18.665 --> 00:23:20.798 - Agreed. Yes. - Relaxed, okay? 00:23:22.002 --> 00:23:25.803 I'm also going to use the vintage food processor 00:23:25.872 --> 00:23:27.905 to make my dough for the quiche. 00:23:33.713 --> 00:23:35.613 I came here to compete, 00:23:35.648 --> 00:23:37.348 push my skill set to the next level. 00:23:37.417 --> 00:23:39.829 You just have to say yes. 00:23:39.853 --> 00:23:41.063 And that's what Julia did. 00:23:41.087 --> 00:23:42.765 She just said yes. 00:23:42.789 --> 00:23:45.401 Like opportunities and career changes. 00:23:45.425 --> 00:23:47.703 Those series of yeses gave us Julia. 00:23:47.727 --> 00:23:50.239 I have to say all the judges always 00:23:50.263 --> 00:23:52.541 have great Julia Child stories, 00:23:52.565 --> 00:23:54.243 but hearing that you actually 00:23:54.267 --> 00:23:56.879 were able to cook for her birthday. 00:23:56.903 --> 00:23:58.202 I was a young cook. 00:23:58.271 --> 00:24:00.950 I was 17, it was my first job. 00:24:00.974 --> 00:24:03.674 I was in the pastry world thinking, you know, 00:24:03.743 --> 00:24:05.454 - I wanted to start somewhere. - -Yeah. 00:24:05.478 --> 00:24:08.212 And, um, my job was to really make 00:24:08.281 --> 00:24:10.026 literally hundreds of profiteroles. 00:24:10.050 --> 00:24:11.961 - Yeah. - And make sure they were perfect. 00:24:11.985 --> 00:24:13.229 If they weren't perfect, 00:24:13.253 --> 00:24:14.930 my pastry chef would toss them, 00:24:14.954 --> 00:24:18.934 and then I realized, "This is for Julia Child." 00:24:18.958 --> 00:24:21.125 This is, like, "We're not messing around here." 00:24:21.161 --> 00:24:24.040 So I was like shaking, like, adding them to the cake. 00:24:24.064 --> 00:24:26.164 - It was her 88th birthday. - -Amazing. 00:24:26.232 --> 00:24:28.366 That was just such a highlight of my career 00:24:28.468 --> 00:24:29.578 'cause, you know, she's just... 00:24:29.602 --> 00:24:31.135 She was someone I had watched 00:24:31.171 --> 00:24:32.581 - since I was really young. - Of course. 00:24:32.605 --> 00:24:33.849 I wanna, like, kind of do that 00:24:33.873 --> 00:24:35.373 with a skirt steak. 00:24:35.441 --> 00:24:37.675 One evening, uh, for my birthday, 00:24:37.710 --> 00:24:39.377 a friend took me to dinner, 00:24:39.445 --> 00:24:41.257 uh, but he took me to a French bistro. 00:24:41.281 --> 00:24:43.259 And it was my first experience 00:24:43.283 --> 00:24:44.827 at a place like that. 00:24:44.851 --> 00:24:46.884 So I ordered escargot. 00:24:46.920 --> 00:24:48.431 Not bad. 00:24:48.455 --> 00:24:51.867 So out came the most beautiful porcelain dish 00:24:51.891 --> 00:24:54.503 with the snails and it... and it just 00:24:54.527 --> 00:24:57.028 it just sizzled as it came to the table 00:24:57.063 --> 00:24:59.542 and you smell the garlic, and the parsley, 00:24:59.566 --> 00:25:02.366 and those snails were just transformative 00:25:02.435 --> 00:25:03.712 the way fine art 00:25:03.736 --> 00:25:06.182 can just completely take you to another place. 00:25:06.206 --> 00:25:07.983 I thought, "Man, this is it. 00:25:08.007 --> 00:25:09.207 This is French cooking." 00:25:09.275 --> 00:25:10.486 How are you, Bill? 00:25:10.510 --> 00:25:12.243 I'm, uh, I think I'm doing okay, 00:25:12.278 --> 00:25:14.345 I promise this is gonna be my last heavy meal. 00:25:14.414 --> 00:25:15.880 I'm making beef bourguignon. 00:25:15.948 --> 00:25:19.083 Probably the most famous stew in all the world. 00:25:19.152 --> 00:25:21.864 This is beef bourguignon. 00:25:21.888 --> 00:25:23.721 Uh, right out of the gate, beef bourguignon, 00:25:23.756 --> 00:25:24.933 - just going for it. - Absolutely. 00:25:24.957 --> 00:25:26.836 It just... It just seemed to make sense with the, uh, 00:25:26.860 --> 00:25:29.171 - with the Instant Pot. - That's what you've chosen as 00:25:29.195 --> 00:25:30.806 - the new technology. - As the new technology. 00:25:30.830 --> 00:25:31.830 Absolutely. 00:25:31.864 --> 00:25:33.509 It makes a lot of sense. 00:25:33.533 --> 00:25:36.846 The dish I'm really excited about is a asparagus veloute 00:25:36.870 --> 00:25:39.381 that I'm using... Uh, I'm gonna use the blender, 00:25:39.405 --> 00:25:41.050 - old school blender. - The old school blender. 00:25:41.074 --> 00:25:42.573 Gonna try to make it a little lighter, 00:25:42.642 --> 00:25:43.819 a little more vegetable-forward. 00:25:43.843 --> 00:25:45.521 Okay. I love it. All right, get to it. 00:25:45.545 --> 00:25:48.624 I think I really bit off more than I can chew this time. 00:25:48.648 --> 00:25:50.259 I don't have a plan B, 00:25:50.283 --> 00:25:53.729 so the bourguignon works or I go home. 00:25:53.753 --> 00:25:57.688 Oh, man, I'm so far behind. 00:26:00.893 --> 00:26:02.927 Pick up, pick up, pick up, pick up. 00:26:02.995 --> 00:26:05.474 When I was thinking about what it would make, 00:26:05.498 --> 00:26:09.033 the whole Julia collection of recipes was in my mind 00:26:09.101 --> 00:26:10.268 dancing around. 00:26:10.303 --> 00:26:13.149 I am making a almond and orange cake 00:26:13.173 --> 00:26:15.117 with a little bit of almond flour 00:26:15.141 --> 00:26:17.875 as my dessert and I will top it 00:26:17.944 --> 00:26:22.046 with vacuum sealed orange segments in orange liqueur. 00:26:22.114 --> 00:26:24.059 And I'm making savory crepe 00:26:24.083 --> 00:26:27.630 a la Florentine as my main course. 00:26:27.654 --> 00:26:29.598 When I first met Julia, 00:26:29.622 --> 00:26:31.667 when she came to my life, 00:26:31.691 --> 00:26:34.025 you know, I read "My Life in France". 00:26:34.093 --> 00:26:36.672 And it is, of course, one of my favorite books. 00:26:36.696 --> 00:26:39.463 And I've been always passionate about France, 00:26:39.532 --> 00:26:42.178 because I grew up in the Amazon. 00:26:42.202 --> 00:26:46.370 There was a community of missionaries, 00:26:46.406 --> 00:26:47.738 they were from France, 00:26:47.807 --> 00:26:51.175 and they decided to open a school for kids. 00:26:51.244 --> 00:26:55.658 And I had this teacher, her name was actually France. 00:26:55.682 --> 00:26:56.959 Yes. 00:26:56.983 --> 00:27:01.063 And she would tell us about quiches, 00:27:01.087 --> 00:27:03.921 pate a chouxs, you know, quenelles, 00:27:03.990 --> 00:27:05.923 all of those beautiful words. 00:27:05.992 --> 00:27:09.126 So when I saw Julia talking about those things, 00:27:09.195 --> 00:27:12.241 I was like, "Oh, really? It's a real thing." 00:27:12.265 --> 00:27:13.764 You know, it's, um... I want to learn 00:27:13.833 --> 00:27:15.244 how to make those quiches, 00:27:15.268 --> 00:27:17.802 pate a chouxs, all of those things. 00:27:19.272 --> 00:27:23.219 I have never used the vacuum sealer before. 00:27:23.243 --> 00:27:25.943 I think it should be like this. 00:27:26.012 --> 00:27:27.990 But I had won the first challenge. 00:27:28.014 --> 00:27:30.181 I knew I could risk a little bit more. 00:27:31.251 --> 00:27:32.895 It's not going. 00:27:32.919 --> 00:27:34.964 I don't know how to use it properly. 00:27:34.988 --> 00:27:36.487 I'm freaking out. 00:27:36.555 --> 00:27:38.155 I think I'm gonna have a heart attack. 00:27:38.191 --> 00:27:41.637 And then suddenly, Chef Cliff comes to help. 00:27:41.661 --> 00:27:43.038 Oh, it's not even... Oh. 00:27:43.062 --> 00:27:44.540 This is not even close. 00:27:44.564 --> 00:27:45.975 I'm looking at it, like, what's going on here? 00:27:45.999 --> 00:27:47.031 Oh, my God. 00:27:47.099 --> 00:27:50.067 I have no idea what's going on. 00:27:53.573 --> 00:27:54.683 That's all you want. My pleasure. 00:27:54.707 --> 00:27:56.151 - Thank you. Thank you, Chef. - Bye-bye. 00:27:56.175 --> 00:27:57.186 Leave them. Use them at the last minute. 00:27:57.210 --> 00:27:58.921 - Bye-bye. - Okay. 00:27:58.945 --> 00:28:00.055 Thank you. 00:28:00.079 --> 00:28:03.926 So my tool is this, um, old school stand mixer. 00:28:03.950 --> 00:28:06.684 And I'll also be using a fryer. 00:28:06.752 --> 00:28:08.530 I feel like so far week one, week two, 00:28:08.554 --> 00:28:10.933 I've really been stretching my creativity, 00:28:10.957 --> 00:28:13.724 and really trying to put in flavors that I grew up with 00:28:13.793 --> 00:28:17.940 a lot of my Mexican upbringing in to French cuisine, 00:28:17.964 --> 00:28:20.976 which I think I've done successfully so far. 00:28:21.000 --> 00:28:22.544 But I'm sitting there realizing 00:28:22.568 --> 00:28:24.669 I don't know that much about French food. 00:28:24.737 --> 00:28:27.783 I can't think of that many dishes. 00:28:27.807 --> 00:28:29.518 So essentially, what I'm making is 00:28:29.542 --> 00:28:30.953 steak frites and chocolate mousse. 00:28:30.977 --> 00:28:33.188 When I went to the first French restaurant ever, 00:28:33.212 --> 00:28:35.891 that was the first French meal I've ever had. 00:28:35.915 --> 00:28:38.127 So I'm gonna try to recreate that here. 00:28:38.151 --> 00:28:39.350 - And... - I love steak frite. 00:28:39.452 --> 00:28:42.131 - Oh, yeah. It's very classic. - Super classic. 00:28:42.155 --> 00:28:43.399 And I feel, like, it's... 00:28:43.423 --> 00:28:44.400 You can't really go wrong with it. 00:28:44.424 --> 00:28:45.723 You and I, uh, every single time 00:28:45.791 --> 00:28:46.657 we talk about this, right? 00:28:46.726 --> 00:28:47.625 You're always just like, 00:28:47.693 --> 00:28:48.903 "I have never done this thing before." 00:28:48.927 --> 00:28:50.739 - And then all of a sudden... - A lot of these are theory, 00:28:50.763 --> 00:28:52.007 - so... - Okay. 00:28:52.031 --> 00:28:55.444 And theory of like... of, like seen recipes for mousse. 00:28:55.468 --> 00:28:56.645 - Okay. - Um... 00:28:56.669 --> 00:28:57.613 So we're getting a chocolate mousse? 00:28:57.637 --> 00:28:58.981 Chocolate mousse. 00:28:59.005 --> 00:29:01.483 So, I'm attempting what I think is chocolate mousse 00:29:01.507 --> 00:29:03.585 chocolate and butter, sort of double-boiling 00:29:03.609 --> 00:29:05.810 in a bowl over a pot. 00:29:05.878 --> 00:29:08.057 Focus on whipping these egg yolks and sugar, 00:29:08.081 --> 00:29:09.224 and I'm thinking like, 00:29:09.248 --> 00:29:11.115 "Do I have to cook the egg yolks? 00:29:11.183 --> 00:29:12.895 Do I have to double-boil the two?" 00:29:12.919 --> 00:29:15.186 I feel like I've seen a video before 00:29:15.221 --> 00:29:17.132 where they didn't do that. 00:29:17.156 --> 00:29:19.623 And now, I'm questioning everything altogether. 00:29:19.692 --> 00:29:21.303 And I don't know how this is gonna end up. 00:29:21.327 --> 00:29:22.626 - Dustin. - Yo. 00:29:22.695 --> 00:29:23.695 Tell me what delicious, 00:29:23.729 --> 00:29:25.563 I'm assuming, sweet mousse are you making? 00:29:25.631 --> 00:29:27.810 The sweetest mousse you can ever imagine 00:29:27.834 --> 00:29:31.747 made out of delicious, bloody, irony chicken livers. 00:29:31.771 --> 00:29:33.782 That sounds tasty. 00:29:33.806 --> 00:29:37.007 I'm making a chicken liver mousse 00:29:37.076 --> 00:29:38.721 with a burnt honey gelee. 00:29:38.745 --> 00:29:41.112 I think people are often very intimidated by dishes 00:29:41.180 --> 00:29:44.059 that use organ meat like livers and hearts. 00:29:44.083 --> 00:29:45.861 But the first time I had chicken liver mousse, 00:29:45.885 --> 00:29:48.864 I was blown away by how good it was. 00:29:48.888 --> 00:29:50.666 And I've changed a lot of my friends' minds 00:29:50.690 --> 00:29:52.134 with some good chicken liver mousse. 00:29:52.158 --> 00:29:53.223 Hmm. 00:29:53.292 --> 00:29:56.127 My dishes require a lot of technique. 00:29:56.195 --> 00:29:59.530 This usually takes... Man, that was quick. 00:29:59.598 --> 00:30:00.878 I'm getting one of these at home. 00:30:00.933 --> 00:30:03.846 And then I'm also gonna mak a roasted rack of lamb 00:30:03.870 --> 00:30:07.649 crusted in herbs with a parsnip puree. 00:30:07.673 --> 00:30:10.908 For my more modern equipment, I use the deep fat fryer. 00:30:12.812 --> 00:30:14.223 This challenge is all about Julia 00:30:14.247 --> 00:30:15.657 and her time in France. 00:30:15.681 --> 00:30:18.627 And it's making traditional French dishes. 00:30:18.651 --> 00:30:20.763 I'm peeling potatoes and I'm gonna cut them down, 00:30:20.787 --> 00:30:21.930 so they cook a little faster. 00:30:21.954 --> 00:30:23.587 And that'll be for my vichyssoise. 00:30:23.656 --> 00:30:26.468 Then, I'm going to start my leaks soon. 00:30:26.492 --> 00:30:29.405 So because I have not made vichyssoise before, 00:30:29.429 --> 00:30:34.243 I'm really gonna be looking at Julia's cookbook for a guide. 00:30:34.267 --> 00:30:37.468 All this is, you know, we just have a quarter of wate 00:30:37.536 --> 00:30:39.214 and, uh, three to four cups 00:30:39.238 --> 00:30:43.007 each of leeks or onions and potatoes. 00:30:43.042 --> 00:30:45.220 So it's really just like letting this cook up, 00:30:45.244 --> 00:30:47.589 and then in the end, it'll be just blending it all together. 00:30:47.613 --> 00:30:49.958 So my second dish, you can't get 00:30:49.982 --> 00:30:52.995 any more traditional than a classic clafoutis. 00:30:53.019 --> 00:30:54.663 Clafoutis, it's like a sweet pancake 00:30:54.687 --> 00:30:56.031 usually with the fruit. 00:30:56.055 --> 00:30:58.500 Today, I'm gonna do the mixed berry one. 00:30:58.524 --> 00:31:00.169 I've added some orange liqueur in there. 00:31:00.193 --> 00:31:01.926 For this, I'm using a vintage blender, 00:31:01.994 --> 00:31:04.094 and for modern technology 00:31:04.130 --> 00:31:07.242 and immersion blender for the soup. 00:31:07.266 --> 00:31:11.513 I should probably get going on my steaks and the potatoes. 00:31:11.537 --> 00:31:13.182 So the frites, so I would say 00:31:13.206 --> 00:31:15.083 I know my way around a potato. 00:31:15.107 --> 00:31:17.386 I'm a huge fan of French fries. 00:31:17.410 --> 00:31:19.054 I'm just gonna hope 00:31:19.078 --> 00:31:21.178 that the steak is cooked properly, 00:31:21.214 --> 00:31:22.391 that the potatoes are great 00:31:22.415 --> 00:31:25.182 and that they forgive me for the mousse. 00:31:26.452 --> 00:31:27.863 Fabrizio needs to take those 00:31:27.887 --> 00:31:30.599 perfectly cooked potatoes out of a glass bowl 00:31:30.623 --> 00:31:31.934 and put them back on a sheet tray. 00:31:31.958 --> 00:31:33.235 Because it's just gonna steam... 00:31:33.259 --> 00:31:35.737 And also what he has... also what he has on those two pans. 00:31:35.761 --> 00:31:37.172 He has a lot of combination. 00:31:37.196 --> 00:31:38.140 Yeah. 00:31:38.164 --> 00:31:39.497 Trying my best efforts 00:31:39.565 --> 00:31:41.610 to somehow thicken the sauce a little. 00:31:41.634 --> 00:31:44.568 Two minutes, cooks. Two minutes. 00:31:44.637 --> 00:31:46.704 This seems like the dumbest thing. 00:31:48.841 --> 00:31:51.653 As I'm performing this Simone Biles move 00:31:51.677 --> 00:31:53.177 on this tart, 00:31:54.447 --> 00:31:57.982 I know I need to take a breath. 00:32:00.553 --> 00:32:03.765 Breathe and then I just took it down, 00:32:03.789 --> 00:32:06.101 and then went off cleanly. 00:32:06.125 --> 00:32:09.360 And that's when I even took a bigger breath 00:32:09.428 --> 00:32:10.706 and said that, 00:32:10.730 --> 00:32:13.509 "Hey, Elena, Bob Marley is here 00:32:13.533 --> 00:32:14.973 and everything's gonna be all right." 00:32:16.569 --> 00:32:17.813 One minute. 00:32:17.837 --> 00:32:20.170 I think I can do it. 00:32:26.012 --> 00:32:27.189 Bill, you need any help? 00:32:27.213 --> 00:32:29.847 Uh, cutting some, uh, parsley for a garnish. 00:32:29.915 --> 00:32:30.915 Parsley? 00:32:30.950 --> 00:32:32.728 - If you don't mind. - -Got it. 00:32:32.752 --> 00:32:35.619 Ten seconds. 00:32:38.824 --> 00:32:40.558 Thank you. Yeah, I'm good. Thank you. 00:32:41.661 --> 00:32:44.328 That is time, everyone. Good job. 00:32:50.036 --> 00:32:52.948 I think when you're plannin to arrange a platter, 00:32:52.972 --> 00:32:55.984 you should have some idea of what you're doing 00:32:56.008 --> 00:32:59.877 so that it... it makes an attractive whole. 00:32:59.912 --> 00:33:01.679 And so now, we're all ready to serve. 00:33:01.747 --> 00:33:02.958 We have to come over more often. 00:33:02.982 --> 00:33:04.548 Gorgeous, gorgeous, gorgeous. 00:33:04.617 --> 00:33:05.961 Wow. 00:33:05.985 --> 00:33:07.195 French cooking 00:33:07.219 --> 00:33:09.031 is what started it all for Julia. 00:33:09.055 --> 00:33:12.000 And we are so excited to see what you have all come up with 00:33:12.024 --> 00:33:14.570 because this looks absolutely fantastic. 00:33:14.594 --> 00:33:15.771 Two dishes I made. 00:33:15.795 --> 00:33:17.205 A traditional vichyssoise 00:33:17.229 --> 00:33:19.508 and a traditional mixed berry clafoutis. 00:33:19.532 --> 00:33:23.612 I used a vintage blender for my clafoutis batter, 00:33:23.636 --> 00:33:25.080 and then I used an immersion blender 00:33:25.104 --> 00:33:26.815 for my vichyssoise. 00:33:26.839 --> 00:33:29.952 For 90 minutes, to build the flavor in this soup, 00:33:29.976 --> 00:33:31.420 it is really lovely, 00:33:31.444 --> 00:33:33.488 with just potatoes and just leeks. 00:33:33.512 --> 00:33:36.191 The one little thing is the texture, just... 00:33:36.215 --> 00:33:37.426 I was worried about the consistency. 00:33:37.450 --> 00:33:38.682 Yeah. Yeah. 00:33:38.751 --> 00:33:40.395 - Using the hand blender. - Blender. Yeah. 00:33:40.419 --> 00:33:43.398 The clafoutis is very, very good. 00:33:43.422 --> 00:33:45.534 For me, it's a touch too much fruit. 00:33:45.558 --> 00:33:47.970 It makes it heavier than it should be. 00:33:47.994 --> 00:33:50.439 I like the extra fruit. I don't know. 00:33:50.463 --> 00:33:51.795 - I'm with you. - Right? 00:33:51.831 --> 00:33:53.875 Uh, so the first course I made today 00:33:53.899 --> 00:33:55.410 is a chicken liver mousse 00:33:55.434 --> 00:33:57.913 with a burnt honey gelee on top. 00:33:57.937 --> 00:33:59.982 For that, I used the food processor 00:34:00.006 --> 00:34:01.372 to blitz my shallots. 00:34:01.440 --> 00:34:03.385 And then, I used that to puree 00:34:03.409 --> 00:34:05.053 the chicken liver mousse itself. 00:34:05.077 --> 00:34:07.956 The second course is, um, herb-crusted rack of lamb. 00:34:07.980 --> 00:34:09.613 For that, I used the deep fryer 00:34:09.682 --> 00:34:11.927 to make my parsnip chips and then also to do 00:34:11.951 --> 00:34:15.052 a really quick comfy on the, uh, on the tomatoes. 00:34:15.120 --> 00:34:17.399 It's a lot of good flavor in this chicken liver mousse. 00:34:17.423 --> 00:34:18.856 - Uh-hmm. - -Yeah. 00:34:18.924 --> 00:34:20.402 The lamb is cooked beautifully. 00:34:20.426 --> 00:34:23.093 The parsnip puree is phenomenal. 00:34:23.162 --> 00:34:24.940 When I saw what you were attempting, 00:34:24.964 --> 00:34:26.908 I was like, "That's a lot to do in an hour and a half." 00:34:26.932 --> 00:34:28.610 - Yeah, that's good. - But you pulled it off. 00:34:28.634 --> 00:34:30.367 You really pulled it off. 00:34:30.403 --> 00:34:33.715 The liver mousse is just absolutely outstanding. 00:34:33.739 --> 00:34:35.572 The spices and the sweetness on top, 00:34:35.608 --> 00:34:37.708 like that's just absolutely... 00:34:37.743 --> 00:34:39.187 Really I only want it that way from now on. 00:34:39.211 --> 00:34:41.223 Thanks. 00:34:41.247 --> 00:34:43.247 So, Elena, I'd love to know what you made for us. 00:34:43.315 --> 00:34:45.749 It's just a potato and egg salad 00:34:45.818 --> 00:34:47.618 that Julia has in her book. 00:34:47.686 --> 00:34:49.598 And then, the second dish is a quiche 00:34:49.622 --> 00:34:52.956 with mushrooms and leeks. 00:34:53.025 --> 00:34:54.491 First off, I'm just really excited 00:34:54.560 --> 00:34:56.660 that I finally got to use the microwave. 00:34:56.696 --> 00:34:58.540 - Just put that out there. - -When you say it like that, I'm like... 00:34:58.564 --> 00:35:02.199 Yes. And so I, uh... I was really happy about that. 00:35:02.267 --> 00:35:04.746 And also the food processor. 00:35:04.770 --> 00:35:06.615 The potatoes are cooked beautifully. 00:35:06.639 --> 00:35:08.617 I love the red skin potatoes with the skin still on, 00:35:08.641 --> 00:35:09.584 they kind of flake off. 00:35:09.608 --> 00:35:11.775 The ratio of the mushrooms 00:35:11.844 --> 00:35:13.588 and the leeks to the custard in the quich 00:35:13.612 --> 00:35:14.956 I thought was spot on. 00:35:14.980 --> 00:35:16.458 I would have loved to see some herbs 00:35:16.482 --> 00:35:18.860 but the big issue is the crust. 00:35:18.884 --> 00:35:20.584 The crust is actually raw. 00:35:20.652 --> 00:35:22.030 I agree a little more herbs or something 00:35:22.054 --> 00:35:24.232 to kind of brighten it up and lift it. 00:35:24.256 --> 00:35:26.435 - It read across the board. - -Thank you, Elena. 00:35:26.459 --> 00:35:29.259 - Thank you, guys. - Okay. Here you go, Elena. 00:35:34.266 --> 00:35:35.999 There you go, Elena. 00:35:36.068 --> 00:35:38.769 - Go ahead, Bill, pour for me. - Let me... I will. 00:35:38.837 --> 00:35:40.382 I love you guys. 00:35:40.406 --> 00:35:42.106 First, I wanted to thank you, Cliff, 00:35:42.174 --> 00:35:45.075 for stepping in when I was about to drop dead. 00:35:45.144 --> 00:35:46.221 Because... 00:35:46.245 --> 00:35:47.689 I though... 00:35:47.713 --> 00:35:49.791 Are you talking about the vacuum sealer? 00:35:49.815 --> 00:35:51.526 Yeah, because it was towards the end. 00:35:51.550 --> 00:35:53.061 It's just I couldn't take it anymore. 00:35:53.085 --> 00:35:54.151 You are more than welcome. 00:35:54.219 --> 00:35:56.264 And you are really funny. 00:35:56.288 --> 00:35:58.021 Julia calls this a gateau. 00:35:58.090 --> 00:36:01.658 This is a crepe cake a la Florentine. 00:36:01.694 --> 00:36:04.873 And then the dessert is a gateau a I'orange 00:36:04.897 --> 00:36:07.498 that's traditionally served with orange butter cream. 00:36:07.566 --> 00:36:09.711 And then, they used the vacuum sealer 00:36:09.735 --> 00:36:12.547 to compress the oranges in orange liqueur. 00:36:12.571 --> 00:36:14.037 And for my other dish, 00:36:14.106 --> 00:36:17.986 I used a blender just like my mom had one. 00:36:18.010 --> 00:36:19.855 So have you had this dish before? 00:36:19.879 --> 00:36:21.578 No. Not like this. 00:36:21.647 --> 00:36:24.493 I had the... the crepes with the Florentine filling. 00:36:24.517 --> 00:36:26.128 You know, it's kind of a lasagne, 00:36:26.152 --> 00:36:28.485 - but not quite, and... - Using the crepe-sized layers? 00:36:28.521 --> 00:36:30.165 Yes, using... using the crepes. 00:36:30.189 --> 00:36:31.533 Yeah, and I... and I thought, "Well that's brilliant." 00:36:31.557 --> 00:36:33.668 - It is phenomenal. - Okay. 00:36:33.692 --> 00:36:35.637 The perfect layering of the crepes, 00:36:35.661 --> 00:36:38.240 and then moving over to the other cake, 00:36:38.264 --> 00:36:41.409 and you decided to compress, and use that vacuum sealer. 00:36:41.433 --> 00:36:43.011 But you didn't overdo it. 00:36:43.035 --> 00:36:46.081 You maintain the delicate nature of the segments. 00:36:46.105 --> 00:36:47.382 Beautiful job. 00:36:47.406 --> 00:36:48.572 I'm, uh, I'm upset. 00:36:50.676 --> 00:36:53.977 Like, every single time, everything is just fantastic. 00:36:54.012 --> 00:36:55.690 - Thank you. - I'm like my mom 00:36:55.714 --> 00:36:59.161 used to make us like, uh, for our seventh birthdays. 00:36:59.185 --> 00:37:00.884 She made it a tradition to always make 00:37:00.953 --> 00:37:02.597 like orange chiffon cake. 00:37:02.621 --> 00:37:05.901 And this reminds me of that. 00:37:05.925 --> 00:37:09.037 And I've made it before, and it 00:37:09.061 --> 00:37:10.861 it isn't as good as this. 00:37:10.929 --> 00:37:13.408 - I mean, it's just so good. - Thank you so much. 00:37:13.432 --> 00:37:15.677 I made an asparagus veloute, 00:37:15.701 --> 00:37:19.047 and then I made a beef bourguignon. 00:37:19.071 --> 00:37:21.850 I think I kind of just whipped up. 00:37:21.874 --> 00:37:24.052 For the veloute, I used the blender. 00:37:24.076 --> 00:37:26.944 Uh, for the beef bourguignon, I used the Instant Pot. 00:37:26.979 --> 00:37:28.590 Soup has great flavor. 00:37:28.614 --> 00:37:30.347 It tastes like spring, you know? 00:37:30.449 --> 00:37:32.727 It has like a lot of that asparagus-forward flavor. 00:37:32.751 --> 00:37:34.930 I would say, yeah, the viscosity is a little loose. 00:37:34.954 --> 00:37:36.398 It's a little thin. 00:37:36.422 --> 00:37:37.465 The issue I take with this is, 00:37:37.489 --> 00:37:38.900 is it another dish? 00:37:38.924 --> 00:37:41.136 It's a more of a palate cleanser, 00:37:41.160 --> 00:37:43.538 it's more of a, you know, as if someone gave me a side of something. 00:37:43.562 --> 00:37:45.796 Moving on to the beef bourguignon, 00:37:45.864 --> 00:37:47.609 and the meat is cooked incredibly well. 00:37:47.633 --> 00:37:48.932 So, so, so well. 00:37:49.001 --> 00:37:50.812 All of the vegetable accompaniments 00:37:50.836 --> 00:37:52.747 that are in there are cooked so well. 00:37:52.771 --> 00:37:55.283 - Just more wine for body. - Wine. 00:37:55.307 --> 00:37:58.642 So I made the ver traditional steak frites. 00:37:58.710 --> 00:38:02.190 And so, I used the oil fryer for the frites. 00:38:02.214 --> 00:38:05.193 For the old equipment, I used a stand mixer 00:38:05.217 --> 00:38:07.251 and a first attempt at a chocolate mousse. 00:38:07.286 --> 00:38:09.119 Did you put anythi on top of the steak? 00:38:09.154 --> 00:38:12.222 I was planning on a, uh, Bordelaise sauce. 00:38:12.291 --> 00:38:13.969 But I was running a little bit out of time. 00:38:13.993 --> 00:38:16.071 It needed a sauce, you know that. 00:38:16.095 --> 00:38:18.940 You decided to not put on what you had 00:38:18.964 --> 00:38:21.209 because you didn't like it. 00:38:21.233 --> 00:38:23.044 That's the right move. 00:38:23.068 --> 00:38:24.412 That's always the right move. That's the right move. 00:38:24.436 --> 00:38:26.948 The potatoes are my favorite part. 00:38:26.972 --> 00:38:29.417 Your first attempt at a mousse was nice, 00:38:29.441 --> 00:38:31.219 but you didn't cook out the zabaglione. 00:38:31.243 --> 00:38:34.689 There is a raw egg yolk flavor that I'm getting right now. 00:38:34.713 --> 00:38:36.280 When you cook the egg out, that, 00:38:36.348 --> 00:38:39.216 that also gives it structure as well. 00:38:39.284 --> 00:38:42.397 It's a tad bit assertive on the salt. 00:38:42.421 --> 00:38:45.233 It kind of eats almost like a salted caramel. 00:38:45.257 --> 00:38:47.190 - Uh-hmm. - -Yeah. 00:38:47.259 --> 00:38:51.628 French cooking is not easy. It is so hard. 00:38:53.165 --> 00:38:55.911 Jaine took it home with her version of a gateau. 00:38:55.935 --> 00:38:57.779 All the layers and technique 00:38:57.803 --> 00:38:59.814 - that she put into that... - That's work. 00:38:59.838 --> 00:39:03.040 Yeah, between the souffle, the orange cake, 00:39:03.108 --> 00:39:05.142 you know, the savory crepe Florentine. 00:39:05.177 --> 00:39:07.978 - Dustin. - Ding, ding, ding. 00:39:08.046 --> 00:39:09.858 That chicken liver mousse. 00:39:09.882 --> 00:39:12.082 - This is magic. - -I was so impressed. 00:39:12.117 --> 00:39:13.662 This is magic especially for a home cook. 00:39:13.686 --> 00:39:15.530 - Exactly. - And nailed that lamb. 00:39:15.554 --> 00:39:17.020 And he knew he nailed that lamb. 00:39:17.056 --> 00:39:18.522 - Yeah. - -He knew it, too. 00:39:18.590 --> 00:39:20.657 Fabrizio's chocolate mousse 00:39:20.726 --> 00:39:22.492 really just failed him today. 00:39:22.528 --> 00:39:24.739 He didn't cook out the rawness of those eggs. 00:39:24.763 --> 00:39:26.708 Yeah, another person that really seemed 00:39:26.732 --> 00:39:28.532 to struggle today would be Elena. 00:39:28.600 --> 00:39:30.979 That quiche, as buttery and flaky 00:39:31.003 --> 00:39:33.548 and delicious as that crust was, 00:39:33.572 --> 00:39:35.372 it was raw at the bottom. 00:39:35.440 --> 00:39:37.040 - 100% raw. - -Yeah. 00:39:37.075 --> 00:39:41.022 What's the bigger crime, raw eggs or raw dough? 00:39:41.046 --> 00:39:42.966 We've got to bring the souffles into this as well. 00:39:43.015 --> 00:39:46.394 So you have Elena's souffle that was a little watery. 00:39:46.418 --> 00:39:48.196 Fabrizio left out an entire component, 00:39:48.220 --> 00:39:51.399 a very necessary component, which was that tomato. 00:39:51.423 --> 00:39:53.969 Because it was completely... it was a completely different dish with a tomato. 00:39:53.993 --> 00:39:57.739 I mean, Elena and Fabrizio both had big mistakes today, 00:39:57.763 --> 00:39:59.529 but I think it's clear how we feel. 00:39:59.598 --> 00:40:01.298 - Yeah. - Yeah. 00:40:03.769 --> 00:40:05.714 It was incredible watching you guys 00:40:05.738 --> 00:40:07.983 tackle French cuisine. 00:40:08.007 --> 00:40:10.240 The winner this week is... 00:40:12.578 --> 00:40:14.956 - Jaine. - Thank you. 00:40:14.980 --> 00:40:17.559 I am the winner again. 00:40:17.583 --> 00:40:19.850 I'm the winner I'm the winner 00:40:19.918 --> 00:40:23.987 Jaine, you did a... you did a fantastic job today. 00:40:24.056 --> 00:40:28.136 I will not soon forget that savory crepe. 00:40:28.160 --> 00:40:29.637 Very good. 00:40:29.661 --> 00:40:31.528 So that's two in a row for you. 00:40:31.596 --> 00:40:34.409 Wow. Congratulations. Yes. 00:40:34.433 --> 00:40:36.177 Thank you. Thank you, Chef. 00:40:36.201 --> 00:40:38.480 I think Julia guided me through. 00:40:38.504 --> 00:40:41.783 From the bottom of my heart, I didn't expect to win today. 00:40:41.807 --> 00:40:43.551 - Bill? - Hey. 00:40:43.575 --> 00:40:45.920 You got a special shout-out because that souffle, 00:40:45.944 --> 00:40:47.911 I... It gave me feelings. 00:40:49.014 --> 00:40:50.647 Great. 00:40:50.715 --> 00:40:53.028 So unfortunately, there were two of you today 00:40:53.052 --> 00:40:54.951 that had an undercooked element, 00:40:55.020 --> 00:40:58.355 and an under-seasoned element in your dishes. 00:40:58.457 --> 00:41:00.268 So the cook that will be leaving. 00:41:00.292 --> 00:41:02.426 Julia's Kitchen today is... 00:41:05.197 --> 00:41:06.708 Fabrizio. 00:41:06.732 --> 00:41:10.412 It was the egg yolks in that mousse 00:41:10.436 --> 00:41:12.002 - that were just raw. - Uh-hmm. 00:41:12.070 --> 00:41:14.604 If anything this makes me want to cook more, 00:41:14.640 --> 00:41:16.773 definitely gonna make a chocolate mousse again. 00:41:16.842 --> 00:41:18.787 And I'm sure I'll figure it out this time. 00:41:19.879 --> 00:41:21.557 I feel like I'm coming out of this 00:41:22.581 --> 00:41:24.492 a lot more knowledgeable and a lot more passionate 00:41:29.890 --> 00:41:31.334 So that's all for today. 00:41:31.358 --> 00:41:33.169 This is Julia Child. 00:41:33.193 --> 00:41:34.659 Bon appetite. 00:41:36.596 --> 00:41:38.040 Next on... 00:41:38.064 --> 00:41:41.477 Before Julia the cook, there was Julia the spy. 00:41:41.501 --> 00:41:45.470 In this briefcase are five classified files. 00:41:45.538 --> 00:41:47.038 We want you to create a dish 00:41:47.073 --> 00:41:49.185 inspired by a place Julia visited 00:41:49.209 --> 00:41:51.609 during her time in the OSS. 00:41:51.678 --> 00:41:53.645 I don't think I've ever had Sri Lankan food. 00:41:53.713 --> 00:41:55.591 Oh, my gosh. 00:41:55.615 --> 00:41:57.760 Total amateur hour over here right now. 00:41:57.784 --> 00:42:00.018 You guys don't do this to me.