Julia Child's Coq au Vin

Today's Behind the Cover Fact comes from Julia's Kitchen Wisdom and is a useful tip for those of you making Julia' s Chocolate Mousse.  "Folding" properly will make your recipes light and fluffy, and you can master this skill with Julia's guidance!

FOLDING

"Folding egg whites or flour or whipped cream or anything else into anything like a cake batter is an essential part of souffle and cake making.  You have to incorporate the one into the other without deflating the puff of the one or the other.  To do so, plunge a large rubber spatula like a knife down into the center of the mixture, and draw it to the side of the bowl and up to the surface in a rapid scoop, bringing some of the bottom up over the top.  Rotate the bowl slightly, and continue rapidly and gently for several scoops, until the elements are blended--but do not overdo it and deflate the puff."

Tribute Day Video:  Joanne Chang of Flour Bakery (Boston, MA)

Chocolate Mousse Recipe

Julia Child's Mousseline au Chocolat

Julia Child's Chocolate Mousse from Mastering the Art of French Cooking Vol. 1

“1961 was a year that gave us three important and enjoyable events: ·      Picasso painted his Still Life with a Lamp; ·      Breakfast at Tiffany’s had its premier with Audrey Hepburn; ·      Mastering the Art of French Cooking was published by Knopf,        starring our very own Julia Child.  Trying to avoid the current fashion for exaggeration, let me say that this volume not only clarified what real food is, but simply taught us to cook.” 

-George Lang, Café des Artistes