A Brief History of the Whisk The New York Times

Where did the whisk come from? In the US, the whisk's debut and resulting popularity can be traced to Julia Child's 1963 television appearance (her first ever) when she brandished a whisk and furiously whipped egg whites into a fluffy frenzy. But naturally, the tool had been around long before Julia.

In a short article for The New York Times, Pagan Kennedy writes that the whisk goes all the way back to the 1600's. Of course, back then it was really more of a wood brush. (Pagan notes that one early recipes calls for beating the ingredient with "a big birch rod.") But the wire whisk, developed by "gadget-loving Victorians," didn't come about until the 19th century.

Still, it was Julia Child who made a whisk an essential kitchen tool in American kitchens. She not only taught home cooks how to buy the right whisk, but also how to "wield it with a snap of the wrist."

And, interesting side note: apparently Chuck Williams, founder of Williams-Sonoma, outfitted his (then) new store with a lot of the utensils and things that Julia recommended!

Read More: Who Made That Whisk? The New York Times

Related: The How's and Why's of Whisking by Hand

(Image: Anjali Prasertong)

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On Learning to Live With a Tiny Freezer

I never realized how much I relied on my freezer until I lost it. When I moved to Germany a couple months ago, I was prepared for life with a small, European-style refrigerator. Visions of farmers' markets and straw baskets and homemade ice cream danced through my jet-lag-addled brain, and I was convinced I could cook just like Julia Child. But then I saw the freezer. Somehow I had not made the connection that a miniature refrigerator would of course have only a tiny, baby-sized, vestigial freezer. My ice cream dreams melted.

My refrigerator is a few feet tall and would be a relatively luxurious appliance in a freshman dorm. The freezer is four inches tall by 14 inches wide, and it gets smaller when the frost builds up. While I'm sure many people deal with much smaller freezers than mine, it was a bit of a culture shock. My old freezer could easily have held a grown man, and I never realized how much that freezer affected the way I cook until I was confronted with one that could hold maybe a large-sized foot, tops.

The biggest hit was definitely to my cocktail program. My American freezer used to house trays and trays of ice, enough to make plenty of cocktails for any visitors who happened to drop by. I kept spherical ice cubes around in case anyone wanted ice with their scotch or bourbon, and I had a grand old time making hollow ice balls to serve cocktails in.

Now all ice must be rationed because only two small ice cube trays fit in my freezer, four if I forgo fitting anything else. I stopped using ice in my water or iced tea, and I've become a real ice miser. To shake a cocktail in a full shaker then strain it over fresh ice would use up every last cube in the house. When I shake a cocktail now, there's a significant chance I'll pour it over its own, shaken ice. (The chance increases dramatically if nobody else is watching me.)

If I need to rapidly chill a bottle of Champagne, I have to take almost everything out of the freezer, squeeze the bottle in at an awkward angle, then cross my fingers that the bottle chills before everything else melts.

While my cocktail making has definitely suffered, my cooking has just changed character. Without a sizable freezer, everything requires more thoughtful planning. I used to cook whatever inspired me at a given moment, then freeze any extra ingredients for later. Now whenever I cook dinner I have to stop and think, "What needs to be used quickly?" And I find myself planning several meals at once lest the spare ingredients go bad.

On the plus side, though, my cooking has evolved to become a much more sociable endeavor. Where I once relied on a freezer to let me turn one big meal into dozens of little ones, I now just have a party. I adore dumplings and lasagna, but making them for one or two is kind of a mess. They're fantastic in the freezer, where you can just cook them up for a later dinner or midnight snack. Without a freezer, though, they become party food. Instead of pinching a hundred dumplings by myself I can just declare a dumpling party, and all my friends will come help me make and eat them.

The tiny freezer has required a lot of adjustment, but I think it's working out now. Though I do have pages of freezers bookmarked on my computer in case I ever find myself with a chunk of spare cash burning a hole in my pocket. I really do miss those cocktails.

Do you have any suggestions for dealing with a tiny freezer? Let us know in the comments.

Related: Freezer Frenzy: My Favorite Tools for Freezing

(Image: Elizabeth Licata)

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Penne alla Vodka, Perfect Pesto, Broiled Zucchini, Sweet Corn Soup, Norwegian Lefse Flatbread, The Gold Rush & More New Recipes from The Kitchn

Penne alla Vodka

What's for dinner tonight? May we suggest a few options from our lineup of new recipes from the past week? How about a saucy, garlicky dish of penne alla vodka? Also in the boozy range, what about a 30-minute supper of tender chicken and artichoke hearts in a fragrant wine sauce? If you prefer to drink your booze, then try our cocktail of the summer, The Gold Rush, a bourbon and honey sipper, or a two-ingredient smash hit with gin and Vinho Verde wine. If you want to keep it a bit lighter, try Julia Child's own pick: The Agnosoda. These recipes and more, including how to make perfect pesto every time, and a light yet satisfying dish of broiled zucchini with yogurt sauce.

Penne alla Vodka
Chicken and Artichokes in Wine Sauce
The Vinho Verde & Gin Spin
The Gold Rush Cocktail
Broiled Zucchini with Yogurt-Dill Sauce
How To Make Perfect Pesto
Julia Child's Angosoda Cocktail
Sweet Corn Soup
Norwegian Potato Lefse
Stuffed Grape Leaves with Cucumber-Yogurt Sauce
Foraged Berry Tart

Previous Week's Recipes: Salmon Teriyaki, Homemade Bubble Tea, Japanese Noodle Salad, Green Coconut Curry, Master Cleanse Chicken & More

(Images: See linked recipes for full image credits)

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In Her Own Words: Julia Child On Her Massachusetts Kitchen Architectural Digest

We, along with everyone else on the internet and in the publishing world, just can't stop talking about Julia Child! This past Wednesday would have been her 100th birthday, and in honor of that, Architectural Digest reprinted an essay Julia wrote for their July/August 1976 issue. It's mostly about the design of her kitchen, which makes it a particularly lovely read. Jump below for an excerpt:

In the summer of 1961 Julia and Paul Child moved into the Cambridge, Massachusetts home where they would live for the next few decades. The house was in good overall shape, she writes, but the kitchen ("the beating heart and social center of the household") needed a few minor renovations to "make it both practical and beautiful, a working laboratory as well as a living and dining room." In the essay she writes about the initial design of her kitchen, as well as the origins of her now-iconic pegboard system:

Since we rejoice in the shapes of tools, cooking utensils become decorative objects, all carefully orchestrated by Paul from pots and pot lids to skillets, trivets and flan rings. Even the knives are graduated according to shape and size on vertical magnetic holders. Glass measures and earthenware pitchers are hung just so, while scissors hang in harmony with olive pitters, bottle openers and nut-crackers. We have a bookcase for dictionaries, atlases and bird lore, and paintings by friends. A painted artichoke lives over the wall ovens and a painting of eggs is over the refrigerator. A painted valentine is glued to its door, along with Paul's colorful photographs of a boeuf daube en gele, a pt en crote and a string of sausages.

She ends the essay with a few thoughts on what she'd do differently if she were ever to design another kitchen. (Make sure to note her thoughts on the dining room!)

Read More: AD Revisits: Julia Child

Related: Video: Julia Child Makes the Perfect French Omelet

(Image: Richard Champion/Architectural Digest)

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10 Delicious French Desserts, from Madeleines to Petite Palmiers Kitchn Recipe Roundup

Petite Palmiers

In honor of Julia Child's 100th birthday today, we're rounding up a few favorite French recipes, specifically French desserts. From how to make Madeleines to Chocolate Bouchons, from Cannel to Tarte Aux Pommes, enjoy a sweet retreat with these 10 favorite French desserts.

TOP ROW
1 Petite Palmiers
2 How To Make French Madeleines
3 How To Make Perfect Crpes
4 Roasted Rhubarb Clafouti
5 Chocolate Bouchons from Thomas Keller

BOTTOM ROW
6 Tarte Aux Pommes
7 French Bread Pudding
8 Perfecting Cannel
9 Pistachio-Lemon Langues de Chat (Cat's Tongues)
10 Ile Flottante with Caramel

Related: Cooking by Feel: French Ingredients and Flavors

(Images: as linked)

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Happy 100th Birthday, Julia Child! A Few Memorable Quotes

Iconic and beloved, Julia Child would have been 100 years old today. You'll probably see odes to her legacy all over the internet today, and we'll start here: For new and late-blooming cooks, Julia was an inspiration. (She was 32 when she started cooking.) For seasoned cooks, she offered better techniques and new ways of doing something. For the timid, she encouraged having fun, making mistakes, and learning something new. For the wild, she said careful cooking is love. And for the overly enthusiastic, she said who will ever know? More memorable quotes from Julia Child below:

The young hostess should be advised never to say anything about what she serves, in the way of 'Oh, I don't know how to cook, and this may be awful,' or 'poor little me,' or 'this didn't turn out'... etc. etc. It is so dreadful to have to reassure one's hostess that everything is delicious, whether or not it is. I make it a rule, no matter what happens, never to say one word, though it kills me. Maybe the cat has fallen in the stew, or I have put the lettuce out the window and it has frozen, or the meat is not quite done ... Grit one's teeth and smile. - January 19, 1953, in a letter to Avis

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon apptit.

Learn how to cook - try new recipes, learn from your mistakes, be fearless and above all have fun.

I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a Valentine as you can give.

What are your favorite Julia Child quotes?

Related: Bon Apptit! Selected Julia Child Recipes Now Available for iPad and Nook

(Image: via Brainpicker)

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