A Chef Shares the "Biggest Thing" He Learned from Julia Child
This will change the way you cook.
Not all of us are Julia Child in the kitchen, but we can all channel a bit of her energy and elegance next time we're whipping up a meal.
And while Jukies had secrets on everything from how to make the perfect poached egg to making a classic vinaigrette, she also had some general culinary wisdom that still holds true today and can benefit cooks of any level of experience.
As Peter Dickinson of Du Jour VT in Ludlow, Vermont told the Mountain Times, “[t]he biggest thing I learned from Julia Child is, ‘Taste everything,’” said Dickinson, who had the opportunity to hear her lecture as a student at Johnson and Wales. “If you taste all the parts that go into the meal then it can’t taste bad."
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This may sound like simple advice, but its actual practice must be meticulously executed. Bottom line: Don't wait until you are about to plate dinner to taste each dish. Making pasta salad? Taste a piece of pasta to make sure it's the right texture as you take it out of the boiling pot of water. The dressing? Taste that on its own as a solo component, and adjust as needed adding more salt, pepper, vinegar, lemon juice, mustard, or whatever your heart desires. Adding roasted veggies? Taste a bit of those too, and adjust as needed. Now it's time to put everything together in a big bowl, and, you guessed it, spear some on a fork, taste, and adjust as needed.
It may seem tedious, but tasting a dish at every step is a foolproof way to ensure you're putting your most delicious bowl forward come supper time — the way Julia would have wanted it.