The Cooking Tips Julia Child Used To Make Every Dish A Work Of Art

Julia Child said to give mushrooms plenty of space when sautéing, stating, "You want to be sure that your mushrooms are dry and you do not want to crowd your pan."

Child advocated for the liberal use of butter or cream in dishes. Many of her dishes include lots of both, including using butter to sauté veggies or sear meats.

In "Mastering the Art of French Cooking," Child recommends home chefs put used dishes and tools in warm soapy water as they go to make cleanup easier at the end.

During her shows, Child also showed viewers how to clean as they cooked. Because she filmed live, viewers could see how she managed cooking and cleanup in real-time.

When you have a new skillet, Child said, "Heat it until it's just a little too warm for your hand [...] pour oil in it and then you let it sit." This prevents sticking.

In "The French Chef," Child showed viewers how to fold egg whites and flour into cake batter to make the dishes fluffier. This also works for pancakes, mousse, and more.