![Chef 8lack8eard](/img/default-banner.jpg)
- Видео 63
- Просмотров 256 577
Chef 8lack8eard
Добавлен 7 июн 2019
Видео
03 Cooked Eggs Hard cooked, Mollet, and in a Circulator
Просмотров 9 тыс.5 лет назад
03 Cooked Eggs Hard cooked, Mollet, and in a Circulator
08 Cleaning, Boning, and Dividing a Leg of Lamb
Просмотров 18 тыс.5 лет назад
08 Cleaning, Boning, and Dividing a Leg of Lamb
04 Killing a Live Lobster Removing the Meat from a Cooked Lobster
Просмотров 5455 лет назад
04 Killing a Live Lobster Removing the Meat from a Cooked Lobster
01 Forming and Marking Breads Baguette, Gros Pain, and Epi
Просмотров 16 тыс.5 лет назад
01 Forming and Marking Breads Baguette, Gros Pain, and Epi
02 Cutting a Whole Chicken For Stew, Boned Wings, Lollipops, Boned Legs
Просмотров 6585 лет назад
02 Cutting a Whole Chicken For Stew, Boned Wings, Lollipops, Boned Legs
03 Making, Rolling, and Forming Sweet Dough
Просмотров 3715 лет назад
03 Making, Rolling, and Forming Sweet Dough
07 Preparing Sausage and Cooking in a Circulator
Просмотров 2235 лет назад
07 Preparing Sausage and Cooking in a Circulator
09 Working with Sugar Making Caramel Cages and Making Angel Hair
Просмотров 6475 лет назад
09 Working with Sugar Making Caramel Cages and Making Angel Hair
03 Cutting, Boning, and Preparing a Chicken for Galantine
Просмотров 86 тыс.5 лет назад
03 Cutting, Boning, and Preparing a Chicken for Galantine
02 Making, Rolling, and Forming Pie Dough
Просмотров 2965 лет назад
02 Making, Rolling, and Forming Pie Dough
06 Cutting and Grilling Quadrillage New York Strip Steak
Просмотров 9605 лет назад
06 Cutting and Grilling Quadrillage New York Strip Steak
04 Making and Working with Puff Pastry
Просмотров 3905 лет назад
04 Making and Working with Puff Pastry
09 Skinning and Skewering Lamb Kidneys
Просмотров 3,8 тыс.5 лет назад
09 Skinning and Skewering Lamb Kidneys
Yeah that was hardest thing I have done in the kitchen so far 😥 took my half an hour and managed to do a pretty decent job of it
Thank you!
👌👌👌👌👌
Pure technique. Amazing.
not me repeating "using egg whites??" "using egg whites?"
Great recipe 😊 I didn’t have any Worsteshire sauce so I substituted various spices and it was delicious 🎉
I love this man, the noise he makes at 4:58 before saying its hot is the most french thing ever. Love it
I make my own bread, and that's not a "beginner's" dough! Probably 70%+ - nightmare to work with unless you know what you're doing.
I wonder how the eggs I use are different, as it rarely takes more than a half minute to beat the eggs
mad skills
Amazing skill!
Such great technique!!
Excellent..french are the most technical chefs on the the planet
Best way to do it! what a master.. no waste of energy and very easy!!! THANKS CHEF
This is perfect!🎉
Does anyone have any tips, or even a better video, on how to do the wing cut? It’s the only cut I struggle with as I think there’s a couple of points of articulation.
Wow, that was impressive. What incredible skill to cut a lemon that precisely.
Jacques Pepin: it should only take you 1 minute or so us in the comments: I'm SO HAPPY it only took me 45 minutes this time around 🥹
👏👏👏bravo
I love Jacque Pepin; thank you for uploading this. I enjoy bell peppers, but they often are too bitter for my taste, especially the green ones, so learning an easy way to remove the skin was cool 👍🫑😎
good point the green is not riped ....
Yes, red and green are the same pepper. The difference is red was given time to ripen.
I learned this method back in the Early 1980's as a young man......Delighted to rediscover it, with Jacques....mhe is just the best!
Love This Expert... I Salute You Sir... ❤❤❤
Such an excellent video. To the point and very effective! I am grateful! Thank You Sir!
Tonight I did two more chickens. I'm committed to learning this technique well enough to meet Jacques Pépin's standard. He says one minute or so. Tonight i finished the prep including stuffing and tieing in 40 minutes. They turned out great and I'm roasting one tonight and freezing one for another day. My stuffing tonight is rice, mushrooms shallots and parsley.
What temperature and how long did you cook it? I dont want to overcook it. It should be super juicy. Im making this for tummorow with some celery root piree and grilled pepers.
bless you
Excellent tips for quick & efficient peeling of bell peppers, without having to use heat... I can keep them raw & still have them skinless! Thank you so much, Chef! [6.28.2023]
Still the best, Chef!
Very informative... thank you
And for how long do you cook it? 🤷♂
This is the fastest way to make a delicious consomme. I just finished making one. Thank you so much for uploading!
In my entire lifetime, I never saw anyone make a Galantine, may be I am too sheltered....but J. Pepin is marvelous! The Chinese do this with duck
Jacques, as always, your techniques are impeccable. I recently bought a nice Honesuki (Japanese poultry boning knife) and have been on a tear with deboning chickens. Then I came across this video, and your technique is so amazing that I barely need a knife! I guess I should have watched your video before buying the Honesuki 😅
Cooking time? Temperature?
I tried this. Got a raft but what was underneath was still cloudy. Any ideas what I did wrong?
I would try again, making sure you duplicate his steps as precisely as you can. The first time I tried it this way, i forgot add the extra cold water, the stock I added was very hot and I added too much too quickly. It cooked some of the egg white, and the stock was only partially clarified. Jacques adds the stock a ladle at a time and tempers the coagulant mixture. The egg white doesn't set so quickly, which is more effective. Make it comes to a full boil before reducing the heat.
I can't wait to try my first one! Thank you JP for all you do!
This is just great! I used this on our thanksgiving turkey and it turned out great. Of note, it took about 45 minutes for the Turkey and it was a little harder because it’s a bigger bird.
Superb
😁Yeah I did that great on my first try thanks to this video!!! I will try on a turkey for Thanksgiving.
Did you debone your turkey? If so, how did it turn out?
Ty!!
thank you
Really great tips, thank you
Because of Pepin I was confident enough to make a turducken. I thought deboning poultry would take far more work
Don't ever upset Mr Pepin...he will skin 'n bone you in 2 minutes! I could watch this Maestro all day long.
Recept?
He has such respect for his food.
For any cook worth a damn, they would give their ingredients the proper attention that they deserve. Work with the ingredients, not the other way around to get the best out of them.
You are my Hero. 🧡
I think this'll be good for a whole tandoori chicken. Stuff it with cardamom rice with cilantro.
I feel a scent of sadness in him here. I wonder it's related to the death of his wife.
I am making a chicken leek soup tomorrow and this video was so helpful!
Wow, I learned SO much with this video. I always peeled garlic the long way and this saves so much time. Thank you so much!