Thermador Thermal Convection Oven used by Julia Child | National Museum of American History.
While Child preferred her "big Garland," she used an electric convection wall oven on her last three cooking shows, according to the Smithsonian.
Julia Child's cooking was based upon classic French technique, the same as Ramsay's.
Removed from the main cooking realm, this area was cool and dark. Various pastry molds, dough cutters, and flour sifters were readily at hand, along with numerous rolling pins, a scale, a second food processor, and another microwave oven, which Julia used primarily for warming butter or quickly thawing pastry.
In 1965 and 1966 Julia won the Peabody Award for The French Chef. Her second book The French Chef was released which was a collection of recipes that she'd demonstrated on the show. Around this time Julia was diagnosed with breast cancer and on Wednesday the 28th of February 1968 Julia had a mastectomy.
She was a heavy smoker, even between courses, not quitting until a medical scare in 1968.
According to Distractify, while Child was raised for the most part in California, her voice may have been inspired by Mid-Atlantic accents while attending Smith College in Northampton, Massachusetts.
Thermador Thermal Convection Oven used by Julia Child | National Museum of American History.
While you can consult a definitive guide to pots and pans in the kitchen for your needs, Child swore by tin-lined heavy copper cookware which is well-known for its ability to produce an even, rapid, and efficient cooking experience.
The layout of the original kitchen was determined by both Julia and her husband, Paul Child. In 1961, when they moved into the Cambridge house, they organized the kitchen to suit her requirements as a cook.
Child -- put me and them at ease with her genuine friendliness and zest for living. She ordered a hearty breakfast -- grapefruit half, plain yogurt, fried egg, 2 strips bacon, toast with butter and preserves, orange juice, and coffee with milk -- and ate most of it despite constant interruptions.
When Child passed away in 2004, she left no heirs and put the foundation in charge of granting the right to user her name and likeness. Though the Santa Barbara resident was in many ways the dean of American gastronomy, she famously never endorsed any products, a policy her foundation continues.
One of her most favorite desserts, île flottante (or "floating island" in English) is a timeless treat that's elegant enough to make you the star of any dinner party, but easy enough to make at home even if you're not a confident cook.
Whether it was a hefty chef's knife, slim boning knife, or teeny tiny paring knife, Child had them all in her kitchen arsenal — but she always preferred carbon steel over stainless steel. For her, the material was more practical.
Famous chef, author, and television personality, Julia Child made French cuisine accessible to American audiences. She was one of the first women to host her own cooking show on television, providing tips and lessons on how to prepare French food simply and easily.
Besides longer heating times, electric stoves also take longer to cool down. There is a space between the burner and the pan on a gas stove which allows for air circulation, so after the flame is turned off the pan cools down faster. But pans sit directly on electric burners.
Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.
Perfect for long braises, they were obviously well-suited to America's favorite stews and roasts. The original Le Creuset pots were all flame-red; this true red one, with its odd handles, belonged to Julia Child.
Wear-Ever 10-Inch Nonstick Fry Pan
I've used it for omelets as Child recommends, and the eggs haven't stuck, even when I bang the handle of the pan to curl the bottom edge up (something I've never seen before, but has seemed to improve my omelet form).
Julia Child wrote that the Gateau Reine de Saba was the first French cake she ever ate. My version is a bit simpler to make than hers. I melt the chocolate with liquid, and I use all ground almonds rather than the traditional mixture of flour and almonds.
Chef Bobby Flay recently shared some great tips using his BlueStar oven including: Secrets to Searing Meat at Home; Cooking with the Right Oil; The Importance of Resting Meat, Creating the Perfect Pork Rub, and Finishing Meats in the Oven.
Nonstick cookware
Julia loved her copper stuff, but she also loved her nonstick pans. She was a fan of all things nonstick, including sheet pans and muffin pans, but especially liked nonstick fry pans, considering them a “blessing” for omelettes and potatoes. (She was clearly very into omelettes!)
Julia McWilliams was born into a wealthy family in Pasadena, California in 1912. She was the oldest, and tallest, of three children.
I believe she came from New England/Boston, but she had what was called a “Mid Atlantic” accent which often heard in American films of the 1940/1950s. You don't hear many people speak that way now, I guess it might be like our British Public School accent, an artificial accent you develop in elite schools.
Certainly, the TV host encountered sexism, ageism and snobbery in her unlikely career path. She was mocked for her voice and her looks. But Child came from wealth and privilege, and many of her problems were solved with a check from Child's own account or from her father's.