The French Chef Season 1, Ep 12 “Chicken Livers a la Francaise”

Raise the temperature

Adding oil to butter allows the butter to heat up to a higher temperature without burning.

Reusing methods

The method of drying, coating, and sauteeing the chicken livers is the exact same method she used for the scallops in season 1, episode 10.

Finger test

Chicken livers only take 3-4 minutes to cook. They are done when they are no longer soft and give just a slight resistance when you touch them with your finger.

Base Bechamel

The base of a bechamel sauce is butter and flour cooked together and then moistened with milk. The key to the right consistency lies in the proper ratio of liquid to flour along with accurate measuring of those ingredients.

Lessons from Julia is a weekly series where I post what I am learning from watching episodes of The French Chef with Julia Child starting at season 1, episode 1.

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