Quite right. Your assignment is to prepare a classic dessert souffle. Mandatory surprise ingredient: fish paste! Only one contestant will be allowed use of the oven; others will have to make do with a sous vide machine filled with liquid nitrogen. But wait, the key to turn on the gas is hidden in the walk-in freezer! And one of the judges has the shits - you'll have to guess which one!
I agree, today’s so called “cooking” shows are a joke. You’re right on the money referring them as game shows. Nothing like Jacques Pepin and Co of those years ago.
i was fortunate enough to meet him at a food show in Carmel.. i shook his sainted hands, my absolute favorite tv chef!! i love these older videos Please, Please keep posting them. thank you.. Happy Cooking INEED!!
Even more telling to his great personality is that he didn't have to leave that in the final cut... but instead was perfectly willing to leave a gaff in situ.
Made the leek dish with dinner last night--absolutely delicious. ETA: Made it again a couple of weeks later, as a bed for some broiled salmon. Man, is that great stuff.
I had the opportunity to take cooking lessons with Jacque Pepin in Bedford, NH. It was an incredible experience! He doesn't like people who came to his class just to say they were there.
That friggin' swan was top tier. Could you imagine taking that to a 2021 dinner table where everyone is nuts? People might get snapped out of it for a second if they see that swan
Blows my mind how good he is. I love this series so much. I had to have all the pans he used and knives. Chantal was not a good choice but the Bourgeat copper pans were developed with and for him. I have 3. They weigh a ton but are so great.
It took him 20 minutes to prepare what would probably be one of the best meals of my life. I will be trying these out before the holidays. Thanks Chef!
I cannot wait to make the leek and tomato salad, so simple but delicious. I'm feeling myself getting inspired again! I might even try carving a couple of swan apples.....maybe.:-)
My god, I can barely keep up with him just watching. I've been a devoted Pepin fan for decades but had perhaps forgotten the dizzying speed of his youth. I hope Chef Pepin is faring well. These blasts from the past are awesome, but I and many others are worried by his absence.
The man is passionate about good food and is a talented educator. Throw in the fact that he is as charming as a sunrise and you have the perfect TV host!
Pickled cabbage never made using vinegar. It is like made lemonade using vinegar. You made shredded pickled cabbage with 1.5% salt using fermentation process always in Europe.
Definitely not the same thing. Lemonade is a sweet drink and pickled cabbage is, well, pickled. And no, that's not always the standard in Europe. Pickling something can just refer to adding any (often) vegetable in a sweet and sour brine. @@AndriiMuliar
Today I bought a cabbage and it was $8! There have been floods here for the past week so vegetables are expensive. It is a very large and good quality cabbage though. I'm going to have it with corned beef, I love poaching vegetables in the water that I use to poach the meat.
This is what cooking was like before cooking game shows. People appreciated authentic food and classic cooking techniques. You made great meals with simple ingredients (even bruised fruit) and didn't try to dress the food up so that it was too pretty to eat.
This is what a cooking video should be. Wonderful menu, meticulous preparation, brilliant clear execution, marvelous display ... plus, solid practical advice at each step so a decent home cook can actually make three (!) wonderful dishes. Oh, sic transit gloria mundi. What we have lost -- except on You Tube. Thank you Chef Pepin, and thank you to the maitre's followers on You Tube who learned from videos like this how to teach amazing dishes. Chef, you made a difference.
Had pork schaufele in Nuremberg Germany about 9 yrs ago and it was the most delicious thing I had in Germany. They’d put it under the broiler to crisp up the skin - think of the finest bacon you’ve ever had… big deal! The server recommended a local white wine and they served the whole table a bowl of sauerkraut that was chilled. It was incredible.
Where can I get just a gallon of those pork drippings to drink 😊 That quick shortbread is awesome too, funny I was just talking about the character Strawberry Shortcake. And that apple trick is amazing too, good thing I just got a couple of Fujis.
Love watching Jacques and especially newer simple cooking at home. I am in awe of his knife skills. My granddaughter comes over on weekends and we cook together. We sometimes fix things using his recipes. She refers to him as oh, the French guy. That's okay. She is learning everyday. I have 3 sons, who are all great cooks, and 2 daughters not so much. But my 2 granddaughters are amazing in the kitchen. My advice to parents, grand parents, put your children on a small step stool when they are 3 and start out letting them get in and make meatballs. Build on that and you will have adults who love to eat the food they enjoyed cooking.
I thought his take on strawberry shortcake was interesting. He used sour cream. I know most people use regular whipped cream, but I bet it balances out the sweetness and adds another complexity to the flavor.
That looked like crème fresh or sweet sour cream which you can get in the fancy cheese sections sometimes or you have to make it yourself. Crème fresh is so close and easy to get just do the crème fresh. Taste isn’t different enough and are probably the same without the regional/fancy name.
I would love to see “Fast Food My Way”!!! I can’t find it anywhere! Not even the dvds seems like just “More Fast Food My Way” is on your RUclips channel.
Pickled cabbage never made using vinegar! Use shredded cabbage and salt (1.5% by mass of cabbage), pack tightly and leave it for two weeks in container. You should punch cabbage using stick in order to release carbon dioxide produced during fermentation. When you can bake this sour cabbage.
Am I alone in being absolutely terrified by his knife skills? He's just so fast, and it seems like he's not paying enough attention, but I've yet to see him make a mistake. I thought for sure he was going to lose a finger when he cored the cabbage...
I think that would work well. Frozen berries are great. Fresh is better, but if you cannot get them or they are out of season then frozen works. The texture would be different.
@@shawnhampton8503 Yeah that's the thing with frozen fruit, it tends to sort of turn mushy if thats the word? For the sauce frozen would work well but for the fruit inside the shortcake bread? I dunno if it wouldn't be too mushy, there wouldn't be much bite to them. Maybe replace the berries with fresh of another kind or maybe canned?
@@LazyLifeIFreak You Can use ether! 🙂 My father loved strawberry shortcake! And made them all the time... With Fresh strawberries, you cut them into quaters into a bowl, Then pour sugar on them to coat them well, Put into the fridge and wait till the next day, ☹️. They will make there own sauce, 🙂 If you use frozen strawberries, You just wait till they are defrosted, You can run the bag under water to speed up the process. Add sugar if needed to taste, They kinda come in their own sauce. He would use Bisquick to make the shortcakes. Super easy! I think the recipe is on the box. 🙂 We never used a food processor.. or added jam.. just whipped cream or ice cream that would melt on the warm shortcakes 😋 Cheap and easy!
Yes, but superior frozen berries that have texture remaining. Try Trader Joe's frozen strawberries. They're better in the bag frozen. I often get them to combine with fresh fruits like rhubarb, raspberries, etc.
Perfect time of year to make this menu.
I love his manner and delivery. They don't make them like this anymore.
Classic, thanks for posting.
30 years passes by quickly. I miss this...when cooking shows taught you how to cook and weren't game shows with judges and time clocks.
this is why i watch so many cooking videos online now :)
Quite right. Your assignment is to prepare a classic dessert souffle. Mandatory surprise ingredient: fish paste! Only one contestant will be allowed use of the oven; others will have to make do with a sous vide machine filled with liquid nitrogen. But wait, the key to turn on the gas is hidden in the walk-in freezer! And one of the judges has the shits - you'll have to guess which one!
Ans actual real chefs
Indeed! ❤
I agree, today’s so called “cooking” shows are a joke. You’re right on the money referring them as game shows. Nothing like Jacques Pepin and Co of those years ago.
Jacques is the greatest tv chef of all time!
Always looks like it’s a piece of cake to him 😊
maybe the greatest chef period
Julia Child: am I a joke to you?
Jacques > Julia
Keith Floyd. Legend
I flippin adore this guy. Nobody has done for home cooks what he and Julia have .
i was fortunate enough to meet him at a food show in Carmel.. i shook his sainted hands,
my absolute favorite tv chef!! i love these older videos Please, Please keep posting them.
thank you..
Happy Cooking
INEED!!
We will! Thanks for watching.
😂 that momentary lapse of memory during the baking powder was hilarious. Glad to know even the great Jaques Pepín has those moments.
Even more telling to his great personality is that he didn't have to leave that in the final cut... but instead was perfectly willing to leave a gaff in situ.
totally, great guy@@rustydog1236
Made the leek dish with dinner last night--absolutely delicious.
ETA: Made it again a couple of weeks later, as a bed for some broiled salmon. Man, is that great stuff.
I used to watch Jacques cooking on KQED with my mom when I was growing up -- still one of my all-time favorites.
Every time he says 'You know' i just nod my head in affirmation like its common knowledge, but inside im thinking 'I do now Chef, Thank You!!'
Chef Pépin looks younger every day!
Lol
That’s heavy cream and butter for you!!!
He has found the fountain of youth.
That's because you keep watching older and older videos.
I had the opportunity to take cooking lessons with Jacque Pepin in Bedford, NH. It was an incredible experience! He doesn't like people who came to his class just to say they were there.
Of all the TV and social media chefs out there, this man remains my favorite. Much respect!
Still as lovely today as when first aired
So true 👍👍
My god, Jacques is just too good and pure with all his skills. Thank you for uploading this KQED👍🏼
Watching Jacques Pepin really is like going to culinary school -- without the terror! 😅😂
That friggin' swan was top tier. Could you imagine taking that to a 2021 dinner table where everyone is nuts? People might get snapped out of it for a second if they see that swan
Being surrounded by things of beauty tend to lesser nuttiness. They know that and thats why we get what we are getting.
What a great teacher!
It’s great to watch traditional French cooking like this. Great to celebrate traditions like this.
"I did 4,i think i need glasses"! 🤣 🤣 🤣 Oh my lord! 🤣🤣🤣🤣
M.Pepin is a brilliant teacher.He taught me almost everything I know.
This man is a gentleman.
G.O.A.T.
Blows my mind how good he is. I love this series so much. I had to have all the pans he used and knives. Chantal was not a good choice but the Bourgeat copper pans were developed with and for him. I have 3. They weigh a ton but are so great.
It took him 20 minutes to prepare what would probably be one of the best meals of my life. I will be trying these out before the holidays. Thanks Chef!
A 24 times James Beard Award winner ,an award for excellence in culinary arts, and yet he seems so friendly, genuine and passionate.
I cannot wait to make the leek and tomato salad, so simple but delicious. I'm feeling myself getting inspired again! I might even try carving a couple of swan apples.....maybe.:-)
The hands of a master wow
My god, I can barely keep up with him just watching. I've been a devoted Pepin fan for decades but had perhaps forgotten the dizzying speed of his youth. I hope Chef Pepin is faring well. These blasts from the past are awesome, but I and many others are worried by his absence.
He posted on his Facebook page just a few hours ago (Oct 6), as well as a post a few days ago (Oct 3).
@@kindabluejazz Thank you for that info! I don't use Facebook, so I didn't know.
@@theodore6548
KQED has New shows of Jacque Cooking at home that he filmed during the pandemic posted on RUclips.🙂
"Youth" ha ha, he was 56 in 1991. Pepin has always had tremendous energy. Born in 1935, he is now 85
He's still in the kitchen and busy as ever.
What a genious! I could watch Jacques all day.
Jaques dogs probably eat better than me. Thank you for these uploads. Ive been learning a lot. I love his simple ways of making amazing dishes.
The man is passionate about good food and is a talented educator. Throw in the fact that he is as charming as a sunrise and you have the perfect TV host!
What a joy to watch him do his thing. He never disappoints.
Pickled cabbage never made using vinegar. It is like made lemonade using vinegar. You made shredded pickled cabbage with 1.5% salt using fermentation process always in Europe.
Definitely not the same thing. Lemonade is a sweet drink and pickled cabbage is, well, pickled. And no, that's not always the standard in Europe. Pickling something can just refer to adding any (often) vegetable in a sweet and sour brine. @@AndriiMuliar
Today I bought a cabbage and it was $8! There have been floods here for the past week so vegetables are expensive. It is a very large and good quality cabbage though. I'm going to have it with corned beef, I love poaching vegetables in the water that I use to poach the meat.
This is what cooking was like before cooking game shows. People appreciated authentic food and classic cooking techniques. You made great meals with simple ingredients (even bruised fruit) and didn't try to dress the food up so that it was too pretty to eat.
As is mostly the case less is more when cooking. I just want delicious.
Dude in this episode he turns an apple into a swan lol
Been watching from the beginning. I remember this one
Don't tell anyone, love that!
This is what a cooking video should be. Wonderful menu, meticulous preparation, brilliant clear execution, marvelous display ... plus, solid practical advice at each step so a decent home cook can actually make three (!) wonderful dishes. Oh, sic transit gloria mundi. What we have lost -- except on You Tube. Thank you Chef Pepin, and thank you to the maitre's followers on You Tube who learned from videos like this how to teach amazing dishes. Chef, you made a difference.
I agree. Jaques Pepin is still my favorite TV chef. Kudos to KQED for making these videos available again.
The master at work.
He and Julia Child truly taught me how to cook.
Artsy and imaginative
The swan is so beautiful! Everything looks delicious, it’s so nice to see these shows too.
Had pork schaufele in Nuremberg Germany about 9 yrs ago and it was the most delicious thing I had in Germany. They’d put it under the broiler to crisp up the skin - think of the finest bacon you’ve ever had… big deal! The server recommended a local white wine and they served the whole table a bowl of sauerkraut that was chilled. It was incredible.
Magnifique!
That swan is so sweet
Jack makes rustic food, with an elegant twist. Here goes a little American, and that's great.
Yes Chef
Where can I get just a gallon of those pork drippings to drink 😊 That quick shortbread is awesome too, funny I was just talking about the character Strawberry Shortcake. And that apple trick is amazing too, good thing I just got a couple of Fujis.
You made my mouth water. Looks really great!
"Look at this one it's broken... Doesn't matter! Don't say anything to anyone."
Heard chef
Oh look it’s broken. Doesn’t matter just put it back no one will notice. I. Love. This.
My hero..I love how he makes simple and
accessible food so elegantly and expertly.. the best.
Thanks for keeping me inspired chef!
"Mustid" so cute I love this man.
Wonderful! Thank you, Master Chef Jacques Pépin. Again, thank you.
Delicious; I will try to prepare this amazing meal very very soon.
Greetings from southcentral Texas USA 🇺🇸; be very safe; Love ❤️ and an enormous huge hug 🤗
:-)
I wanna party with Jacques Pèpin
Love watching Jacques and especially newer simple cooking at home. I am in awe of his knife skills. My granddaughter comes over on weekends and we cook together. We sometimes fix things using his recipes. She refers to him as oh, the French guy. That's okay. She is learning everyday. I have 3 sons, who are all great cooks, and 2 daughters not so much. But my 2 granddaughters are amazing in the kitchen. My advice to parents, grand parents, put your children on a small step stool when they are 3 and start out letting them get in and make meatballs. Build on that and you will have adults who love to eat the food they enjoyed cooking.
Great !!!!
My mother braised smoked picnics very simply pouring off the salty liquid. Sooooo tender!
Correct. The smoked picnic is the lower part of the hog shoulder.
Oh Jacques Pepin!!! What an amazing guy🔥
What FUN you are!!!
tres fantastique! viva la france. 🍎
The master...Pepin!
My my JACQUES, was a young man, still had brown hair,,nice recipes 🇫🇷🇫🇷🇺🇸🇺🇸
Jacques, butter is always necessary!!!!!!!!!!!!😁😁😁
Looks like I have to make a ham now.
I'm going to take a picture of his swan and print it off as my center piece
Delicious food happy cooking
i love the apple birds
Can't wait to make this.
Delicious & so we'll presented
The skin is the best part
Chef John used to be a garde manger when he was a working chef in San Francisco--making things like that apple swan.
thanks Jake, beautiful!
I thought his take on strawberry shortcake was interesting. He used sour cream. I know most people use regular whipped cream, but I bet it balances out the sweetness and adds another complexity to the flavor.
It did look more like creme fresh, I wonder if he misspoke a bit or if sour cream was formulated a bit differently decades past.
@@AdamBechtol he could’ve misspoke. He’s done it before.
That looked like crème fresh or sweet sour cream which you can get in the fancy cheese sections sometimes or you have to make it yourself.
Crème fresh is so close and easy to get just do the crème fresh. Taste isn’t different enough and are probably the same without the regional/fancy name.
YUMMY 😋 I'M MAKING THIS FOR SURE YUMMY 😋
i love how he says crust
I would love to see “Fast Food My Way”!!! I can’t find it anywhere! Not even the dvds seems like just “More Fast Food My Way” is on your RUclips channel.
Looks like HULU has it, maybe the library?
I thought that the playlist was a combination of both.
Try KQED that is where he did all his shows.
We have the recipes online here: www.kqed.org/jpepinheart/category/recipes
@@kqed thanks ! Love this man! He & Chef Jose Andres are quality humans❤
His knife skill alone.....
Pickled cabbage never made using vinegar! Use shredded cabbage and salt (1.5% by mass of cabbage), pack tightly and leave it for two weeks in container. You should punch cabbage using stick in order to release carbon dioxide produced during fermentation.
When you can bake this sour cabbage.
Henry the V "leeks is good!"
For the sauce, just say
Hope Jacques is doing okay!!
He posted on his FB page just a few hours ago (Oct 6), so he seems to be doing fine.
Pork: beautiful. Cabbage, strawberries, swans: unforgivable.
Please release the Essential Pepin cooking videos to Amazon or on your website. I will gladly pay to watch them. No DVD player here to use.
In my next life I want come back as Jacque’s dog.
👍👍👍
Bistro is a russian term, btw cheers from Germany and vive de Gaulle
Cuts off all that beautiful bark only to slather it in spicy honey in order to form a "crust".
Am I alone in being absolutely terrified by his knife skills? He's just so fast, and it seems like he's not paying enough attention, but I've yet to see him make a mistake. I thought for sure he was going to lose a finger when he cored the cabbage...
He is much younger here👍
haute cuisine por la pooch....
That shortcake recipe looked quite interesting, I wonder if frozen berries would work, or would the frozen berries mush out too much?
I think that would work well. Frozen berries are great. Fresh is better, but if you cannot get them or they are out of season then frozen works. The texture would be different.
@@shawnhampton8503 Yeah that's the thing with frozen fruit, it tends to sort of turn mushy if thats the word? For the sauce frozen would work well but for the fruit inside the shortcake bread? I dunno if it wouldn't be too mushy, there wouldn't be much bite to them.
Maybe replace the berries with fresh of another kind or maybe canned?
@@LazyLifeIFreak
You Can use ether! 🙂
My father loved strawberry shortcake! And made them all the time... With Fresh strawberries, you cut them into quaters into a bowl, Then pour sugar on them to coat them well, Put into the fridge and wait till the next day, ☹️. They will make there own sauce, 🙂 If you use frozen strawberries, You just wait till they are defrosted, You can run the bag under water to speed up the process. Add sugar if needed to taste, They kinda come in their own sauce. He would use Bisquick to make the shortcakes. Super easy! I think the recipe is on the box. 🙂 We never used a food processor.. or added jam.. just whipped cream or ice cream that would melt on the warm shortcakes 😋 Cheap and easy!
Yes, but superior frozen berries that have texture remaining. Try Trader Joe's frozen strawberries. They're better in the bag frozen. I often get them to combine with fresh fruits like rhubarb, raspberries, etc.
You know, just when you think you can predict the pattern with which he says “you know”, he doesn’t say it and surprises you. You know?
😋👍🏻
Sour cream on strawberry shortcake, no. Sweetened whipped cream on strawberry shortcake, yes.
🥰😍❤️👏👏👏👏
Was that pork or ham to start out?
4 people who disliked this couldn't even boil water to save their life.
9:42
As good as these older videos are, I miss the present day, 85 year old Jacques Pepin, and his shorter videos. Is he still in good health?
He's still in the kitchen and as busy as ever!