I'm loving these "Julia at Home" series.. It feels so much more personable . Plus she's a lot of fun when she's cooking lol 😂😇🥰🥰
@bigdaddio1959
Жыл бұрын
You were right before, "per see yad" is correct (Jacques Pepin pronounces it this way). The word is derived from a combination of "persil" meaning parsley and "ail" meaning garlic.
@Keldorek
Жыл бұрын
Great comment. I was so perplexed when she said it correctly in French and thought it was a longtime mispronunciation.
@chrisandersen5635
Жыл бұрын
Mais oui.
@davidbuben3262
Жыл бұрын
RSVP= "Re'pondez s'ill vous plai't"
@gigidodson
Жыл бұрын
I make potato salad. Everyone says its the best theyve ever eaten. The key? Cornishons. I use them AND the brine. I chop the onions pickles and celery and pour the pickle brine over them while the potatos cook. Let them pickle.
@davidhalldurham
Жыл бұрын
We generally serve the salad as a separate course, after the steak in this case. We like to pour the meat juices over the salad along with the dressing. Don't knock it till you've tried it...
@BlaineStewart123
Жыл бұрын
I've made this exact meal several times since first seeing this episode. Every time, people look at me like I'm crazy when I put the steaks in a cold pan. And by the time they are done eating, there are no complaints. Love that salad dressing as well!!!
@HoryShiitMan
Жыл бұрын
Watching her cook is almost hypnotic. She does everything so fast and fluid
@sharvo6
Жыл бұрын
I've been using that cold pan sear method since you first showed it. I love it primarily because for an equivalent result, there's less mess in the kitchen and I have no grill nor oven.
@janie7242
Жыл бұрын
Look delicious! Like you used apple in the salad! Other kind of fruits will be Ok as well! Great idea in sauce making! Thanks. ☺😋
@ronfromcny
Жыл бұрын
Julia’s knife skills are nuts. These are great videos!
@wheelsgoaround
Жыл бұрын
Excellent video, love watching your cooking! Who makes that beautiful knife?
@johnhpalmer6098
Жыл бұрын
It's from Feder.
@chriske6795
Жыл бұрын
Outstanding! We'll try this one for sure 🙂
@killernurd
Жыл бұрын
...you've probably been pronouncing persillade with a "y" because that is how the French pronounce it. Also, watching you use it has convinced me to give it a try, so thanks :)
@davidharley1070
Жыл бұрын
I always use a cast iron grill pan…..now I have to try this non-stick method as well as the sauce & vinaigrette😋
@Pradability
Жыл бұрын
It's actually persi-i-ad not persi-lad, so you were not really mispronouncing it, also, persillade = persil (parsley) + ail (garlic), there's also persaillotte for persil + ail + échalote (parsley + garlic + shallots)
@friedakroynik8901
Жыл бұрын
I wish we could have seen the dogs get a small piece of meat. Gr8 job. Now I'm hungry.
@sylvieseguin9057
Жыл бұрын
I wish I add smell a vision LOL. Because that look so very yummy. So I can just imagine how it smells 😋🍷🥩
@csmarsh1957
Жыл бұрын
I love Julia's videos.
@astatine0085
Жыл бұрын
Great idea, juices in the pet bowl.
@sandralouth3103
Жыл бұрын
I will try that vinaigrette recipe.
@KetoCookbooksCorner
Жыл бұрын
*Delicious meal* 😍
@KidzBopOfficial
Жыл бұрын
Okay, the only thing I'll say is that it was a little wild to see Julia touch the raw steak with her measuring spoon, then dip that spoon back into the salt. I guess maybe it's not a huge risk, but my brain flashed with cross-contamination alert.
@therealnancycarol
Жыл бұрын
Looks delicious, Julia!
@davidbuben3262
Жыл бұрын
Wonderful. Perfect timing as it's Friday night steak night. I worked in the logging camps of southeastern Alaska for 22 years, and in every camp, Friday was steak night at the cookhouse. That cold skillet, 2 minute flip method works so well, it's my go to these days. And I salt brined the steaks overnight.
@marybaker8582
Жыл бұрын
Julia.. I love the Julia at 😊honor segments, and find myself wanting to cook. You’re quite inspiring. Thank you
@roryjs
Жыл бұрын
Wasn't there one where she corrected her pronunciation of "persillade" in the opposite direction?
@roryjs
Жыл бұрын
I was right. kzitem.info/news/bejne/raGDzKJuqIhyYI4
@lauraolsen3410
Жыл бұрын
This looks so good. My Dutch grandmother was a fan of this meal. Had it often. Thank you Julia for bringing up such good memories.
@Jean2DaBean
Жыл бұрын
I love how casually experienced you are. Your rough chopping before the processor is about the size of my everyday mince 😄
@masoodrazaq
Жыл бұрын
Julia is always great. One mystery was why there was no vinegar in the vinaigrette. Only saw lemon juice. Did I miss something?
@lisabishop133
Жыл бұрын
You can use either, you don't need both. The pt is the acidity.
@mm-yt8sf
Жыл бұрын
i think jacques pepin pronounces it "percey-yad" so maybe you picked it up from hearing him? kzitem.info/news/bejne/rpBvyoNtqoGWfIY
@sapphoculloden5215
Жыл бұрын
This looks amazing - but isn't the steak luke-warm by the time you get it on the table?
@davidbuben3262
Жыл бұрын
I've been letting steaks and other meats rest this way for about 15 years now, and I would say they are very warm, to slightly hot. Far from lukewarm.
@sapphoculloden5215
Жыл бұрын
@@davidbuben3262 - That doesn't feel like the temperature at which I like my steak - and, in this case, it wasn't just rested, it was rested, cut up, and served after the salad was added to the plates. That just seems like too long between heat and eat to me.
@scheville7170
Жыл бұрын
I love ATK but it's not fair if they're using prime beef which to me, it looks like they are using. (??) Not many of us have access to that, whether we can afford it or not.
@ah4760
Жыл бұрын
Thank you! NY strip steak for Easter Sunday - can’t wait to add Persillade Sauce.
@soyperson1
Жыл бұрын
Love Julia! I feel like all her recipes are easy to follow and she's so engaging!
@shilam
Жыл бұрын
When you said persillade your way (what you thought was wrong), you were right. The ll in French there makes a y sound.
@jasonrodriguez463
Жыл бұрын
I cooked in a small seaside Bistro in France for a short stint.. Persillade sauce was/is a staple. I now use this sauce on my patacones/fried green plantains..
@maiden411
Жыл бұрын
This is helpful! I don’t know how to cook red meat as my hubby prefers poultry.
@tzarn1
Жыл бұрын
I don't enjoy the headless (possibly Julia-less) cuts. They feel very jarring to me.
@charlieharris3240
Жыл бұрын
Julia-less? This is her house, her kitchen and those are her knife skills. What conspiracy Kool-Aid have you been drinking?
@rjjeffreys
Жыл бұрын
I never knew to put the salt on the steak, and then let it sit there for 45 minutes before cooking. And, putting the steak in a cold skillet never occurred to me. I cannot wait to try this, Julia. I have learned so much from you on how simple and quick a great meal can be to prepare. You truly are a superlative chef, my friend!
@flybyairplane3528
Жыл бұрын
ATK,HELLO JULIA,A MOST PERFECT DINNER, I, am,like you medium rare,THANKS,,,,,, 🇺🇸🇺🇸🇺🇸🇺🇸
@readytogo3186
Жыл бұрын
You said "leave comments," so, here goes. I really don't like feta (you said "everybody likes feta"); I don't like vinaigrettes; I especially don't like olives nor olive oil (when I don't like a particular ingredient in a dish, all I taste is what I don't like); I don't like the ingredients in the "sauce" you put on the steaks (I once had someone tell me that if the steak was good, it didn't need any sauce and I tend to agree!). I might get along better eating what you said your daughter preferred: the more "well-done" ends of the steak (no sauce) and the salad with the apples (different dressing, of course, and some tomatoes!). And a big baked potato (butter only--no sour cream!). I am not hopeless, I just like things prepared/seasoned other ways! I have come to think of myself as a "purist" or "simple" when it comes to food. You seem to be a great cook and I thoroughly enjoy watching you, I just prefer other flavors. However, the other people commenting here seem to love the sound of all of this! Blessings!
@chrisandersen5635
Жыл бұрын
Hmmm, she did not use blue cheese. She used feta.
@readytogo3186
Жыл бұрын
@@chrisandersen5635 Sorry! You're right. (Must have been spell check that put that in! 🤣). I don't like feta, either.
@longevityismygoal
Жыл бұрын
I'm huge fan of ATK but I'm a bigger fan of you. Whenever I watch your videos I don't feel ALONE. I wish you were my relative like mother or older sister I know you're not that OLD. I'm 45 I'm not a stalker or something like that but I can see your depression and pain and how strong you are from your face and I adore YOU. I'm so glad I am able to watch your Videos. You are such a strong woman. You are a great figure for all women. I learned a lot from you I hope everybody learns a lot from you. You know the techniques, you know have to cook and you know how to put your heart into your food. I'm so glad I know someone like you.
@lanacampbell-moore6686
Жыл бұрын
Yum!😋
@UdontHAVEaNAME
Жыл бұрын
If you use one thing on the salted steak you will be surprised! A vacuum sealer!
@UdontHAVEaNAME
Жыл бұрын
Seal it for one hour tops!!!! But first ( for NY strip or other less marbled meats ) poke it a lot with corn cob holders then salt it!
@UdontHAVEaNAME
Жыл бұрын
Seal it for 30 mins to room temp and your steak will be PERFECTLY cooked!
@tereasia
Жыл бұрын
Parsley is good for your tummy
@jennifertucker5907
Жыл бұрын
Just cooked filets and NY strip this way and it was Incredible!! Didn’t take time to make topping but I will get there. I highly recommend this cooking style.
@jayg6138
Жыл бұрын
Love this series
@annetteschroeder8250
Жыл бұрын
I tried the blazing hot cast iron method, my smoke detectors worked! The salad dressing sounded good too.
@stjabnful
Жыл бұрын
Where did you get your little salt box?
@johnhpalmer6098
Жыл бұрын
Those are found at most cooking supply stores, like Sur La Table for instance.
@PubliusRutiliusLupus
Жыл бұрын
"Two steaks easily serve three to four people." Never laughed so hard in my life.
@nancyoffenhiser4916
Жыл бұрын
You're like me. You must live in Iowa!!
@nasimjetha939
Жыл бұрын
Great recipe, I’m making it tomorrow ❤
@SeeNyuOG
Жыл бұрын
Lol the dressing was soo messy xD
@tereasia
Жыл бұрын
How do you sharpen your knives?
@Supperconductor
Жыл бұрын
When I cook NY strips, I never add oil to the pan. Starting a COLD and well seasoned (carbon steel or cast iron) pan, I put the fat strip on the pan and turn on the burner. This sears the fat strip and renders enough fat to cook the steak.
@sharvo6
Жыл бұрын
If you use her method, you don't need to add oil at all (except for flavoring at the end etc, if desired)
@thomasmorrison5611
Жыл бұрын
Salad needs tomatoes. Otherwise, looks great 🍽
@johnzengerle7576
Жыл бұрын
I don’t like feta
@markfischer3626
Жыл бұрын
How can you call the salad dressing vinaigrette when there's no vinegar in it? The way you cooked that steak flies in the face of everything I ever learned about what to do and what not to do. You washed off the salt from the capers and then added salt back in from your salt mill and pickle juice brine. Why?
@andrewb9942
Жыл бұрын
You should watch Chris Young's video on the science of heat transfer in steaks and Lan Lam's video on the cold sear method. The cold start and constant flipping is superior for a hard sear and even doneness as a matter of physics.
@endershader
Жыл бұрын
Yeah... interesting on the cooking method for the steak XD the Dijon mustard I believe has the vinegar component =)
@andrewb9942
Жыл бұрын
Vinaigrette is just a ratio of acid and oil to form a dressing. Acid here is the lemon. Citric instead of acetic.
@d.t.1470
Жыл бұрын
Obviously you are unaware but there are two different national brands of kosher salt and they differ considerably. So when I hear kosher salt - I always wonder which one.
@RH-wj4rz
Жыл бұрын
I’m curious. What are the differences?
@sandralouth3103
Жыл бұрын
@@RH-wj4rz Morton is slightly saltier and not as light/flakey IMO. I also find Morton has an unpleasant after taste to me. My preference is Diamond.
@RH-wj4rz
Жыл бұрын
@@sandralouth3103 thanks for the reply. Appreciate it.
@d.t.1470
Жыл бұрын
@@RH-wj4rz The difference is the actual amount of salt (sodium chloride) in a given measurement. In other words a teaspoon/tablespoon of Diamond Crystal contains far less actual salt than a teaspoon/tablespoon of Morton kosher salt. That is because the Diamond Crystal has bigger flakes so less actual salt ends up in a measuring spoon. Almost certainly someone who dislikes Morton is because it is saltier than Diamond. I wish ATK knew this.
@d.t.1470
Жыл бұрын
@@sandrah7512 Most be one of their little secrets. 😄
@bobbymilkus
Жыл бұрын
*puts half of vegetables in the garbage
@johnhpalmer6098
Жыл бұрын
It's just the ends and such. Most do make it into the salad.
@wastrelway3226
Жыл бұрын
Or, you have a bucket that goes into the compost pile for your garden. Maybe Julia does that. I wouldn't buy fresh herbs like parsley and the other herbs she mentioned because they are basically weeds and are easy to grow.
@stevenmiyamoto2060
Жыл бұрын
The website to print recipes is not worth trying to get past the sites issues. Unsubscribe and move along.
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