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Working with Julia  

post #1 of 2
7/13/09 at 8:05am
Thread Starter 
Every chef/cook that's been around for a while has short cuts, or tricks of the trade, what were some of Julia's?
post #2 of 2
7/15/09 at 12:58pm
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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