What’s Cookin’ in Julia Child’s Kitchen

January 14th, 2010 by Smithsonian Journeys

A Parisian Fromagerie, or cheese shop.

Chef Julia Child.

Chef Julia Child.

Julia Child’s books and TV shows introduced French cooking to the American public. Her kitchen is now located in the Smithsonian National Museum of American History—using the link provided, you can also check out her virtual kitchen, located on the museum’s web site.

If you’re looking for unique culinary inspiration, join Smithsonian Journeys in November, 2010, as we follow Julia’s gastronomic  footsteps through Paris. Visit her favorite restaurant, Le Cordon Bleu, and many of France’s most valuable gastronomic treasures.

Today’s question: What’s the most useful skill you’ve learned from a TV cooking show?

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10 Responses to “What’s Cookin’ in Julia Child’s Kitchen”

  1. Ann Says:

    In response to today’s question……One of the most useful tips I got from a tv cooking show years ago was that canned beans should be rinsed until no more air bubbles are seen. This removes excess air from the beans which as everyone knows causes unwanted gas. So whenever I make my six bean chili I always run water over them.

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  3. olya Says:

    Martha shared this great ‘secret’ on how to best frost a cake. And she had 2 secrets for this………the first one is that she frosts twice!!! the first layer of frosting is close and even, and into the fridge to set. M then puts on another layer, which can be as heavy and creative as you want it.

    She also shared the secret for cutting the cake; you make two slices, not just one. After making a couple slices, then remove a slice. This makes it easy to remove and won’t ruin the slice. And its the same for cutting/serving a pie: 2 slices and then remove.

    Who knew??? Martha, of course.

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