KQED!! This Jacques video treasure has been on RUclips for 13 hours!!! I’m just seeing it now!?!? 😢.... ❤️ ❤️ ❤️ Also I want a shirt that says: “cool your string beans” with Jacques picture on it ❤️. 😂
I love his accent. I like certain words he says he's adorable. I also love the way he tastes stuff. You can tell he's a natural and he is like a musical instrument in a symphony in the kitchen💝
I can't stand restaurants that blanch or worse yet, just run raw beans under a heat lamp after tossing in some oil or butter. They are raw and they are gross. They don't taste like a cooke bean. Yes it's fast. Yes you can hold them all day and reheat them or leave them under those horrible lights. But they are terrible.
One of my favorite comments I ever heard come from Julia Child (there were many gems)...when asked in a restaurant how she liked her al dente green beans she simply replied in her classic high voice..."COOKED!" God has blessed us with learning how to cook from, along with Jacques, two of the best souls on the planet!
Watching Jacques Pepin dice a shallot is like hearing Yo-Yo Ma play the cello...both are master’s of their craft! A lovely Easter to you and family, Jacques.
Jaques was almost aggravated describing the difference. I appreciate the honesty, and the insight into his personal taste! I can't wait to make these HIS way.
Chef Pepin's (one of many) superpower: heat resistance. Touching piping hot food & dipping hand in boiling water with no reaction whatsoever 😂 And yess my favorite veggie. Gonna make this tomorrow, thank you!
Such a good teacher. Also, the years of experience show in his asbestos fingertips that allow him to dip his fingers into all sorts of HOT things. Thank you for the video!
I love his French accent. He reminds a bit of Poirot. And I love his cooking style, noy fussy, and cooking while he talks about the old ways of cooking.
My favorite Chef of all time. Not only are his preparations delicious, he makes it look so easy. I like that he explains as he goes in a way that is easy to understand.
I agree He is a gift. I've watched him on and off for years and as I approach my later years as does he I hope we are together for a long time . thank you , From the south
Watching Chef Jacques Pepin’s videos is so comforting to me. Thank you and Tom Hopkins and the rest of the crew so much for teaching us how to cook and making it accessible to regular people like me.
Truer words were never spoken. When green beans are undercooked, they don't taste like green beans. They actually don't taste of anything. I'm overjoyed to see Jacques set the record straight. Now if only other chefs would listen.
I agree with Jacques regarding the cooking texture of Stringbean. I don't want to eat the raw and crunchy. However, I don't want them to be overcooked and mushy. The way Jacques cooks them is perfection to me.
It's been a few years since I read his autobiographical book called "The Apprentice", he is the greatest living chef att. He most likely forgotten more about food than I know at this point. However, I am totally in awe of this man's skill and passion in the kitchen.
I learned more about cooking string beans in a few minutes than watching TV celebrity "cooks". Jaques is a master chef. A class act. No gimminks like "BAM" ot idiotis food game shows.
This was how I was taught. There could be variations: sub garlic for shallots, or add a garnish of almond slivers, etc. But this essential technique is simple and elegant.
A lot of chefs ruin string beans by sauteing without cooking, so they end up stringy and just awful. The respect chef Jacques shows string beans Just goes to show again what a fantástic chef he ism
It is wonderful to learn about haricots verts - just in time for the long weekend holiday! Thank you Mister Pepin! Again- thank you. Michelle who is sending this from central Texas USA
I have shallot and string beans. I've never cooked string beans that long but I will give it a try. Lazy I am, I usually just put the fresh string beans right into a large frying pan with oil and some water, close the lid and cook it until it's tender. This saves me from washing another pot.
I did something similar to this with Brussels sprout for dinner last night as there were no string beans, but today looks to be a good day for green beans.
My first teacher❤️I've been watching Mr Pepin for 30 years and I still quote his teachings especially washing leek😁 I appreciate this wonderful man's knowledge and skill, nobody today can compare, happy cooking🍷
Jacques Pepin is brilliant chef. I have watched his show for years and bought his cookbooks! His technique for dicing shallots is superb. I learned to do this watching his shows.
I also get bread and make it like your mother did for you after school. I can't get enough of your wonderful stories of when you were a kid. I kind of sign my name to your childhood. And if I could have anything in this life that God would grant me it would be to meet you and give you a hug. You are my family now for so many reasons. You show people that you can go on and you do great. God Lives in You. Your stories are so beautiful when you talk about your family I always am in tears I can barely see my TV. Your voice brings me joy in your enthusiasm. God bless you. I will mention you in my prayers to God not to be sad for the loss of your mother and your wife and anybody else in your past. You should never be sad for all the beauty you bring into the world. I make lots of stuff when I can afford it that you teach me. I know it sounds silly but I pretend that you care about me as if I were your family because you do care about people like that your whole heart and soul. I also pray for your shoulder and if you have arthritis just in case. It's so beautiful to see your face light up when your family cooks with you.
There’s no one like him, what a gift! And I continue to pray for healing after the loss of his beloved♥️
The most interesting man in Connecticut.
You put into words what i couldn't.
Amen
This is an Iron Chef. Not even boiling water would burn Chef Pépin's fingers. Love this man, I've learned more from him than any Food Network Chef.
Pepin is an amazing teacher!
Julia Child did tell him he had asbestos mouth, he must have asbestos fingers as well!
I could watch Jaques make boxed macaroni and cheese and still be entertained.
I actually hope he makes a video on making toast. I might be missing #L' Technique!
I'm fortunate enough to have seen him in person in an auditorium.
@@colinmcdonald2499 i know he has done it a few times on how to make thin Melba Toast
Haha...AGREED👍👍😄
Me too Bender
The older he gets, the more French he adds.
Nice video, as usual.
Jacques gives us a stern talking-to about cooking string beans and I for one am all for it
Exactly! I’m sick of eating raw vegetables. String beans and broccoli definitely need to be cooked well.
Seriously, does this guys knife skill gets better as he age?
Jacques is a Master Chef, his techniques are flawless and what a joy to watch him.
I know what you're talking about. I would have cut off at least three fingers by the late stages of my cooking career. Lol.
He pulled that shallot skin off in three strokes. That is good
@@richardcorsillo9819 I would've dropped the shallot, dropped the knife, faucet would all of a sudden explode. Things would get wild.
I thought I am weird because I don't like blanched string beans. Well, I've heard it from a master, so, I can now eat string beans with peace.
lol
KQED!! This Jacques video treasure has been on RUclips for 13 hours!!! I’m just seeing it now!?!? 😢.... ❤️ ❤️ ❤️ Also I want a shirt that says: “cool your string beans” with Jacques picture on it ❤️. 😂
"Some people blanch it. That's not enough for me." LOL! That's not enough for me either. :)
I love his accent. I like certain words he says he's adorable. I also love the way he tastes stuff. You can tell he's a natural and he is like a musical instrument in a symphony in the kitchen💝
Thank you for doing these videos we need you America needs Jacques Pepin!
Al dente to me means raw. I want my vegetables cooked also.
I can't stand restaurants that blanch or worse yet, just run raw beans under a heat lamp after tossing in some oil or butter. They are raw and they are gross. They don't taste like a cooke bean. Yes it's fast. Yes you can hold them all day and reheat them or leave them under those horrible lights. But they are terrible.
One of my favorite comments I ever heard come from Julia Child (there were many gems)...when asked in a restaurant how she liked her al dente green beans she simply replied in her classic high voice..."COOKED!"
God has blessed us with learning how to cook from, along with Jacques, two of the best souls on the planet!
My husband knows when he hears Jacques that I’m not to be disturbed.
My wife knows this as well:)
Yep when the master speaks we listen!
Feel the same way.
he's a keeper
🤣
Watching Jacques Pepin dice a shallot is like hearing Yo-Yo Ma play the cello...both are master’s of their craft! A lovely Easter to you and family, Jacques.
Chef Pepin's knife skills are beauty in motion. I never tire of watching and learning from him. Thank you Chef!
Still the greatest of all time
Jacques is such an inspiration. Also I don't think I'll ever be pulling things out of boiling with just my bare fingers haha
Jaques was almost aggravated describing the difference. I appreciate the honesty, and the insight into his personal taste!
I can't wait to make these HIS way.
Chef Pepin's (one of many) superpower: heat resistance. Touching piping hot food & dipping hand in boiling water with no reaction whatsoever 😂
And yess my favorite veggie. Gonna make this tomorrow, thank you!
Maybe we're just wimps!
*Long Live Jacques Pepin!*
Finally, a chef who can cook string beans al dente. Not raw
Great now I'm gonna have to try that and I'm hungry LOL
...and today is the farmers market. Merci.
This going on the Ester table!
Such a good teacher. Also, the years of experience show in his asbestos fingertips that allow him to dip his fingers into all sorts of HOT things. Thank you for the video!
Thanks for watching!
I've watched this master chef for over 30 years, and I never get tired watching him. ❤
My Grandmother taught us how to do this ... string green beans... a dying art.
Bless this man
I love his French accent. He reminds a bit of Poirot. And I love his cooking style, noy fussy, and cooking while he talks about the old ways of cooking.
Thank you Jacques for all you do bringing Joy during our odd times
My favorite Chef of all time. Not only are his preparations delicious, he makes it look so easy. I like that he explains as he goes in a way that is easy to understand.
I agree He is a gift. I've watched him on and off for years and as I approach my later years as does he I hope we are together for a long time . thank you , From the south
Happy Easter Chef ! I'll be including these 'perfectly cooked' green beans on my Easter table.
God Bless you.
Perfect! For this weekend I’ll do this in lightly browned butter instead of string bean casserole. Much brighter .
Watching Chef Jacques Pepin’s videos is so comforting to me. Thank you and Tom Hopkins and the rest of the crew so much for teaching us how to cook and making it accessible to regular people like me.
I love you Jacques, my friend for decades
We love you Jacques. Thank you for teaching me, a 20 year old, how to cook.
Live long and healthy Mr. Pepin~
Truer words were never spoken. When green beans are undercooked, they don't taste like green beans. They actually don't taste of anything. I'm overjoyed to see Jacques set the record straight. Now if only other chefs would listen.
This man is an absolute treasure!
Jacques is the best! Happy Easter!
🐰🐣
I am making this for myself. I always learn so much watching Jacques.
Thank you Chef! 👏👏
Ha, finally someone did a video for string beans. Thank you, Chef
I've probably watched this half a dozen times. It is, to me, the perfect vegetable side.
What a wonderful seven minutes. I don't like string beans; it doesn't matter.
A joy, as always! Thank you! 💛
Didn't know that about string beans, about the string. I will be making these right away.
I thought that was interesting, too. I didn't realize that.
I first learned this recipe from JP 30 years ago and it is still a staple in our home today. Fresh beans from the garden...run, don’t walk.
God Bless you Chef... stay strong..prayers and gratitude from Detroit !
I agree with Jacques regarding the cooking texture of Stringbean. I don't want to eat the raw and crunchy. However, I don't want them to be overcooked and mushy. The way Jacques cooks them is perfection to me.
Jacques ain’t jokin about the string beans! Love it:)
A Sous Chef I worked under years ago told me, "No crunchy vegetables!" I concur.
I’m really glad that he got that last string bean out of the pan!
Jacques pepin is a culinary icon .
It's been a few years since I read his autobiographical book called "The Apprentice", he is the greatest living chef att. He most likely forgotten more about food than I know at this point. However, I am totally in awe of this man's skill and passion in the kitchen.
I've always added some lemon juice/zest and toasted sliced almonds..cuz that's how my mom made them in the 70's
I learned more about cooking string beans in a few minutes than watching TV celebrity "cooks". Jaques is a master chef. A class act. No gimminks like "BAM" ot idiotis food game shows.
This was how I was taught. There could be variations: sub garlic for shallots, or add a garnish of almond slivers, etc. But this essential technique is simple and elegant.
Always so many little tips from experience wonderful !!! Thank you Jaques 🙂
Such a practical, master chef. You are the best of best. Be safe.
I love so much to see you bring back memories of your shows of years ago...33.
A lot of chefs ruin string beans by sauteing without cooking, so they end up stringy and just awful. The respect chef Jacques shows string beans Just goes to show again what a fantástic chef he ism
It is wonderful to learn about haricots verts - just in time for the long weekend holiday! Thank you Mister Pepin! Again- thank you. Michelle who is sending this from central Texas USA
Wishing you a happy four day weekend!!!
You're still around! God bless you! Cheers!
I have shallot and string beans. I've never cooked string beans that long but I will give it a try. Lazy I am, I usually just put the fresh string beans right into a large frying pan with oil and some water, close the lid and cook it until it's tender. This saves me from washing another pot.
His videos make me smile.
You are a work of art! I wish I had a grandpaw like you! Love your standards and all the backstories of how it used to be done. Thank you!
I did something similar to this with Brussels sprout for dinner last night as there were no string beans, but today looks to be a good day for green beans.
Knife skills par excellance
Love when you throw a bit of history in with the recipe, chef! Course, I still cook "old school" just because thats the way I was taught.
Exactly how my dear mum taught me. ❤ plus the cover the pot for faster boil is mum approved 💚 thank you
Jackquest is an absolute legend!
The best knife skills in the business
I am making those tonight. After watching this video again.
This man is an absolute treasure.
Jacques without people spoiling his presentation.
probably the best thing RUclips has recommended me 😂
The man!
He is an amazing person. Meeting him is on my bucket list. Odds are very long against. But one can dream.
I like how he brought down his menu to relate for anyone....no more truffle oil, gold leaf, fresh saffron.etc
Love this guy
Thank you Jaques for making my days more enjoyable. I have learned so much from you and look forward to every new video!
Hi...love your videos..missed you
JACQUES, HI, I’ll have to try this out, , I love schallots & green beans, simple enough , cheers🇫🇷🇫🇷🇺🇸🇺🇸
Jacques: sticks his hand boiling water. Boss
I use a lot of butter in cooking.The slash of oil is a good trick.All masters make it look easy.
My first teacher❤️I've been watching Mr Pepin for 30 years and I still quote his teachings especially washing leek😁 I appreciate this wonderful man's knowledge and skill, nobody today can compare, happy cooking🍷
I was so concerned when your Wednesday video didn't appear as usual.
I'm so happy to see you Jaques! Have a blessed Easter!
My culinary hero!
You are the best Jacques!
A true professional!
And his hands are heat proof! :-)
Apparently when Julia called him asbestos mouth, that also applies to his fingers.
Lol 🤣🤣👍
Simplest dish, yet exquisite.
I love green beans with new potatoes and ham or bacon in the pot
Jacques Pepin is brilliant chef. I have watched his show for years and bought his cookbooks! His technique for dicing shallots is superb. I learned to do this watching his shows.
Always the master 👨🍳
Jacues is the Man 🤥 thank you from uk
Love you bud, great lessons, always.
string beans are my favorite 😋 veg
I also get bread and make it like your mother did for you after school. I can't get enough of your wonderful stories of when you were a kid. I kind of sign my name to your childhood. And if I could have anything in this life that God would grant me it would be to meet you and give you a hug. You are my family now for so many reasons. You show people that you can go on and you do great. God Lives in You.
Your stories are so beautiful when you talk about your family I always am in tears I can barely see my TV. Your voice brings me joy in your enthusiasm. God bless you. I will mention you in my prayers to God not to be sad for the loss of your mother and your wife and anybody else in your past. You should never be sad for all the beauty you bring into the world. I make lots of stuff when I can afford it that you teach me. I know it sounds silly but I pretend that you care about me as if I were your family because you do care about people like that your whole heart and soul.
I also pray for your shoulder and if you have arthritis just in case. It's so beautiful to see your face light up when your family cooks with you.