Working with Julia

Discussion in 'Q&A Forum With Sara Moulton' started by shroomgirl, Jul 13, 2009.

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  1. shroomgirl

    shroomgirl

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    Every chef/cook that's been around for a while has short cuts, or tricks of the trade, what were some of Julia's?
     
  2. sara moulton

    sara moulton

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    You know she really did not take short cuts. that is why it took Julie Powel so long to go through "Mastering the Art of French Cooking". Recently I had occasion to look up Julia's version of lobster bisque (my son wanted me to make it for his birthday and I had not made it since I left cooking school) and her recipe was 11 pages long!!!! it started with crushing the lobster shells to make stock and ended with grinding up rice to thicken the bisque.
    I ended up making up my own recipe which I am sure was not as sublime as Julia's but certainly alot easier.
     
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