When Jacques placed the chicken onto the serving platter he used the chicken that was cooked earlier that did not have the cilantro stems, shallots and garlic. He did not use the chicken he had just prepared with the shallots, garlic, and cilantro. Love this guy. It is no wonder that he has been a great influence and success all of these years. Thank you Jacques!
@@giovanna722 YES it's true, I was actually pointing out how he reaches into a scalding hot skillet to pick stuff up with his fingers.... I heard his daughter call him 'asbestos fingers' once on a show. 😊😊 It's hard to watch anything he does without learning something.
Wow, that is indeed very russian! My mom cooks cod similiar way, but we dont use olives and capers because they are pretty expensive, although we love them
@@biancahotca3244 Russian cuisine consists out of Gergian, Armenian, Uzbek\Tajik, etc. So basically in those southern dishes there is a lot of cilantro. But Russia mostly kinda northern country and we actually use a lot of dill and parsley. I feel like dill is main green in Russia. My girlfriends mother from south of russia (Taman peninsula) and she likes cilantro, but my mother is from Saint-Petersbut and we eat mostly dill and parsley (but she likes cilantro too). I consider myself as a gourmand and i use a lot of spices and all that stuff, but mostly people eat simple food with just pepper and salt and some green. The main oil in russia is sunflower we use it for frying and unrafinaded we use for salads, also we eat salads with smetana (everyone says it is fresh cream but i never tryed fresh cream and cant tell if it is similiar, i think its not), Smetana is big deal in russia. Also we eat a lot of soups, russian soups are signature of our cuisine. And they are not like in europe, I havent even seen Jaques or anyone else do something like that. But actually the are pretty simple. We sometimes do pelmeni homemade, like on ocasion. It is easier to buy them in shop, there is big variety of them from cheap and bad to premium quality in every shop. Also we have small bistros where they sell only pelmeni. There is a lot of variants of pelmeni: plain pelmeni (they can be different shape and size, and meat inside but they all pelmeni), in USSR it was popular to eat pelmeni with vinegar, it is actulally good. Vareniki - they are like pelmeni only they contain not meat, but some berries like cherry or raspberry, or potato (could be with mushroom), or cottage cheese (big deal in russia too), also vareniki is bit bigger than pelmeni and they look more like raviolli, we eat them with smetana. Another variant is hinkali - this is southern variant somewhere from Uzbekistan or Tajikistan, they made mainly with lamb or beef, spicec added and cilantro. They contain some bulion inside, so firstly you bite small hole in dugh, drink builion and then eat hinkal itself. Hilkali usually 2-3 times bigger than pelmeni and they have completly different shape, it is curled to the top. Manti is another type, they are even bigger and made from lamb or beef too, meat is chopped and spices with greens also added, they are usually steamed. They are so big you can have 3-4 of them and be full. And the last one that comes to my head is buuzi - this Buryat dish similiar to manti ot hinkali but buuzi have hole on top of them. And for all of them the dough is pretty same, just water and flour. All of these we eat with smetana :D We eat everything with smetana Im pretty sure there is lot more variants of pelmeni. If you have any questins i will be pleased to answer to them
@@NippleTitMD I think we Eastern Europeans share many of the same dishes, culture in many ways, and we have some Russian/Slavic words as part of our language. I'm Romanian and we love to eat soups as well for instance. I've made two Russian dishes a few times, Shuba and the beet soup. I like them both a lot. I had pelemini too before. Of course Russia is a huge nation that conquered many lands and people (including our country) and they take a lot of culinary influences from them as well. I'm from that part of Romania where it used to be Austro-Hungary, before WWII and we make many of the same dishes from this region, Goulash, soups, pilaf, stews and desserts. We have this most popular Romanian dish, sarmale, cabbage rolls. Do you guys make something like that?
@@biancahotca3244 Herring under Shuba is super cool, I like it very much! When I was working as chef at one place, I used to make it for buiseness lunch sometimes and I couldnt stop eating it myself. I like to cut herring in small cubes, cut onion in cubes same size, rince onion in hot water, mix with herring. Then you make layer of grated beet, put mayonese mixed with smetana (1\1), layer of grated potato, herring, layer of mayo with smetana, potato, beet and then again mayo with smetana. It is better to let it sit in fridge for couple hours. Super tasty, also you have to boil beets in skin, they are better this way. Yea, Russian cuisine contained much from other countries, but soviets basicaly destroyed it and built their own thing which is not very fine, so a lot of thing was lost due to time. Its actually started to reinvent itself not so long ago, only 5-10 years there started to pop up really unique chefs in Russia who can do something interesting. Actually there is such dish like sarmale. It is called Golubtsy - they can be rolled and done with rice, meat and cabbage, or they can be lazy - just cutted cabbage mixed with rice and meat. i dont know why we use rice in that dish, I feel like it is little off. I guess it is just soviet tradition so you could make it more nutritious. Also we and I personally very like Bigos. Cabbage is big deal in Russia too, most common soup is Shi and it is just cabbage soup. What is some weird dishes that you make you have in you country?
I wish Monsieur Peppin would write a whole book of his Russian cuisine interpretation. It wouldn't be much of an overstatement to say that almost entire Russian cuisine is an interpretation of French Chefs.
Wonderful Thanks! I'm married to a Russian-born wife, and quite used to Russian cooking style (Ehm, I'm the cook...) and indeed you make a genius move here removing lots of the calories from the usually heavy Russian dishes. Short note - the dominant presence of Coriander in Russian cooking is NOT originally Russian (this herb does not grow on cold areas). It's more "Soviet Union" contribution - where Russians enjoyed a lot of influence from the Asian republics of the USSR. The heavy use of coriander came from Uzbekistan, Tajikistan, Armenia, Azerbaijan, Turkmenistan and so on. Kissel is normally cooked much longer than you did here, and is usually ugly because you cook fruit until they fall apart. It's more like a "warm fruit soup" than this beautiful dessert. I've seen combinations of apricot, apples and berries, sometimes also dry fruit added to the mix. This is the first time I see it thickened with any agent (corn starch?) usually it is cooked until thick by itself, and served (Yes, this is the tradition) with sour-cream. Not heavy whipping cream. Anyways, both the Chicken, the Fish and the Kissel are really inviting - and I'll do them for the next family meal this coming Friday. THANK YOU to no end chef!
I guess society was really consumed by the amount of 'fats' in their meals back in the 90's... yet did you catch how much sugar went into that cranberry desert with no heed. I liked Jacque's line though, ''..people hear that there is cream in a sauce, and they think that they're gonna drop dead there on the spot".
You forgot that Coriander is IMMENSELY important throughout Asian foods - From Turkey, through Armenia Georgia, Azerbaijan, From The middle-east through Iraq, Iran, India!!! and China... It is one of the most important flavor-givers in Asia. It was NOT originally used in Russian cuisine - but Russians got lots of asian food and ingredients in the time of the Soviet Union. You'll find lots of Lamb, Coriander, and aggressive natural flavors in Russian kitchen today, due to the asian influence. BTW, don't know why - but it is also very important in north and north-western Africa (Morocco, Tunisia, Western-Sahara area etc.)
That's exactly what I was thinking. I've never seen a Russian dish use cilantro before. Never! Although they might have it now. Though with everything that's going on there now...I wonder. Well they still got China to import from.
my favorite chef of all time, but he made one mistake. Cilantro is not the same as Culantro. Culantro is a leafy green that has a bushy growth habit with all the leaves coming from the root crown. Totally different for cilantro.
Those people who freaked over the Surgeon General dictates back in the day all had heart attacks while those who ate lard as Julia taught...live long and strong.
Your recipe looks great. Of course it will be very tasty to eat. I love it .l will definitely try it.You will tell me in the comments. How do you like my recipe? Thanks.😋😋👍
Looks nice, but I've never heard of Russians using cilantro and I've made some Russian dishes. Cilantro is used by Asians, Middle Eastern and Latino's, not too much by Europeans if at all. In my country, Romania, I don't believe we have cilantro. At least it's not native to our Eastern European cuisine. Maybe they have it now, but not traditionally. We use a lot of dill and parsley. They do use beets for that soup and I've made the soup before and the shuba salad. There cuisine is not too far from ours, although we borrow a lot from Hungarian cooking : )). He got the wrong impression about Russian cooking and using cilantro. That's a pretty big gaffe on his part though. I'm a little surprised that he as a European doesn't know that. I really didn't expect that from him.
I disagree with his pot theory. The best pots for cooking have been and always will be clay. This was figured out earliest in India and spread all through Europe and China over time. The reason is because of infrared heat. Also there’s no reactivity as there is with metals. Third minerality is exchanged into the food which makes it healthier. Finally is abundant and renewable material. It also causes no harm to create and is easily fixable when it breaks or cracks.
Nice recipes. Never would have thought of using cilantro like that!
One of the many things I love about Chef Pepin is that he loved to learn and incorporate new ingredients and recipes in his repertoire.
When Jacques placed the chicken onto the serving platter he used the chicken that was cooked earlier that did not have the cilantro stems, shallots and garlic. He did not use the chicken he had just prepared with the shallots, garlic, and cilantro. Love this guy. It is no wonder that he has been a great influence and success all of these years. Thank you Jacques!
jacques has been very influential in my home cooking. thank you.
8:29 The great Jacques (asbestos fingers) Pépin ! Never seen it done better. My hero.
Superb coordination skills with the mandolin.
@@giovanna722 YES it's true, I was actually pointing out how he reaches into a scalding hot skillet to pick stuff up with his fingers.... I heard his daughter call him 'asbestos fingers' once on a show. 😊😊 It's hard to watch anything he does without learning something.
Wow, that is indeed very russian! My mom cooks cod similiar way, but we dont use olives and capers because they are pretty expensive, although we love them
Do you guys use cilantro a lot as he says? Wonder...do you guys make your pelemini homemade?
@@biancahotca3244 Russian cuisine consists out of Gergian, Armenian, Uzbek\Tajik, etc. So basically in those southern dishes there is a lot of cilantro. But Russia mostly kinda northern country and we actually use a lot of dill and parsley. I feel like dill is main green in Russia. My girlfriends mother from south of russia (Taman peninsula) and she likes cilantro, but my mother is from Saint-Petersbut and we eat mostly dill and parsley (but she likes cilantro too). I consider myself as a gourmand and i use a lot of spices and all that stuff, but mostly people eat simple food with just pepper and salt and some green. The main oil in russia is sunflower we use it for frying and unrafinaded we use for salads, also we eat salads with smetana (everyone says it is fresh cream but i never tryed fresh cream and cant tell if it is similiar, i think its not), Smetana is big deal in russia.
Also we eat a lot of soups, russian soups are signature of our cuisine. And they are not like in europe, I havent even seen Jaques or anyone else do something like that. But actually the are pretty simple.
We sometimes do pelmeni homemade, like on ocasion. It is easier to buy them in shop, there is big variety of them from cheap and bad to premium quality in every shop. Also we have small bistros where they sell only pelmeni. There is a lot of variants of pelmeni: plain pelmeni (they can be different shape and size, and meat inside but they all pelmeni), in USSR it was popular to eat pelmeni with vinegar, it is actulally good. Vareniki - they are like pelmeni only they contain not meat, but some berries like cherry or raspberry, or potato (could be with mushroom), or cottage cheese (big deal in russia too), also vareniki is bit bigger than pelmeni and they look more like raviolli, we eat them with smetana. Another variant is hinkali - this is southern variant somewhere from Uzbekistan or Tajikistan, they made mainly with lamb or beef, spicec added and cilantro. They contain some bulion inside, so firstly you bite small hole in dugh, drink builion and then eat hinkal itself. Hilkali usually 2-3 times bigger than pelmeni and they have completly different shape, it is curled to the top.
Manti is another type, they are even bigger and made from lamb or beef too, meat is chopped and spices with greens also added, they are usually steamed. They are so big you can have 3-4 of them and be full.
And the last one that comes to my head is buuzi - this Buryat dish similiar to manti ot hinkali but buuzi have hole on top of them.
And for all of them the dough is pretty same, just water and flour.
All of these we eat with smetana :D
We eat everything with smetana
Im pretty sure there is lot more variants of pelmeni. If you have any questins i will be pleased to answer to them
@@NippleTitMD I think we Eastern Europeans share many of the same dishes, culture in many ways, and we have some Russian/Slavic words as part of our language. I'm Romanian and we love to eat soups as well for instance. I've made two Russian dishes a few times, Shuba and the beet soup. I like them both a lot. I had pelemini too before. Of course Russia is a huge nation that conquered many lands and people (including our country) and they take a lot of culinary influences from them as well. I'm from that part of Romania where it used to be Austro-Hungary, before WWII and we make many of the same dishes from this region, Goulash, soups, pilaf, stews and desserts. We have this most popular Romanian dish, sarmale, cabbage rolls. Do you guys make something like that?
@@biancahotca3244 Herring under Shuba is super cool, I like it very much! When I was working as chef at one place, I used to make it for buiseness lunch sometimes and I couldnt stop eating it myself. I like to cut herring in small cubes, cut onion in cubes same size, rince onion in hot water, mix with herring. Then you make layer of grated beet, put mayonese mixed with smetana (1\1), layer of grated potato, herring, layer of mayo with smetana, potato, beet and then again mayo with smetana. It is better to let it sit in fridge for couple hours. Super tasty, also you have to boil beets in skin, they are better this way.
Yea, Russian cuisine contained much from other countries, but soviets basicaly destroyed it and built their own thing which is not very fine, so a lot of thing was lost due to time. Its actually started to reinvent itself not so long ago, only 5-10 years there started to pop up really unique chefs in Russia who can do something interesting.
Actually there is such dish like sarmale. It is called Golubtsy - they can be rolled and done with rice, meat and cabbage, or they can be lazy - just cutted cabbage mixed with rice and meat. i dont know why we use rice in that dish, I feel like it is little off. I guess it is just soviet tradition so you could make it more nutritious. Also we and I personally very like Bigos. Cabbage is big deal in Russia too, most common soup is Shi and it is just cabbage soup.
What is some weird dishes that you make you have in you country?
@@biancahotca3244 our languages are basically one same language, even without much learning we could understan each other
I wish Monsieur Peppin would write a whole book of his Russian cuisine interpretation. It wouldn't be much of an overstatement to say that almost entire Russian cuisine is an interpretation of French Chefs.
Wonderful Thanks! I'm married to a Russian-born wife, and quite used to Russian cooking style (Ehm, I'm the cook...) and indeed you make a genius move here removing lots of the calories from the usually heavy Russian dishes.
Short note - the dominant presence of Coriander in Russian cooking is NOT originally Russian (this herb does not grow on cold areas). It's more "Soviet Union" contribution - where Russians enjoyed a lot of influence from the Asian republics of the USSR. The heavy use of coriander came from Uzbekistan, Tajikistan, Armenia, Azerbaijan, Turkmenistan and so on.
Kissel is normally cooked much longer than you did here, and is usually ugly because you cook fruit until they fall apart. It's more like a "warm fruit soup" than this beautiful dessert. I've seen combinations of apricot, apples and berries, sometimes also dry fruit added to the mix. This is the first time I see it thickened with any agent (corn starch?) usually it is cooked until thick by itself, and served (Yes, this is the tradition) with sour-cream. Not heavy whipping cream.
Anyways, both the Chicken, the Fish and the Kissel are really inviting - and I'll do them for the next family meal this coming Friday.
THANK YOU to no end chef!
Made me hungry to watch this lol I love cilantro
I love his recipes and techniques. Wonderful
Wow! Such simple and beautiful recipes.
Everything looks so good! I am going to have to try these recipes.
These recipes today are SO easy to do. All you need to do is just watch the procedure, memorize, and presto.
What an interesting menu!
I LOVE these videos! Thank you Jacques💋
What a legend
I guess society was really consumed by the amount of 'fats' in their meals back in the 90's... yet did you catch how much sugar went into that cranberry desert with no heed.
I liked Jacque's line though, ''..people hear that there is cream in a sauce, and they think that they're gonna drop dead there on the spot".
Awesome looking delicious
I’ll have to try Jacques sour cream sauce today for fishy Friday. It should work well served with boiled potatoes and string beans.
You forgot that Coriander is IMMENSELY important throughout Asian foods - From Turkey, through Armenia Georgia, Azerbaijan, From The middle-east through Iraq, Iran, India!!! and China... It is one of the most important flavor-givers in Asia.
It was NOT originally used in Russian cuisine - but Russians got lots of asian food and ingredients in the time of the Soviet Union. You'll find lots of Lamb, Coriander, and aggressive natural flavors in Russian kitchen today, due to the asian influence.
BTW, don't know why - but it is also very important in north and north-western Africa (Morocco, Tunisia, Western-Sahara area etc.)
That's exactly what I was thinking. I've never seen a Russian dish use cilantro before. Never! Although they might have it now. Though with everything that's going on there now...I wonder. Well they still got China to import from.
I don't think my cast iron has ever discolorated my food
I want those pans!
my favorite chef of all time, but he made one mistake. Cilantro is not the same as Culantro. Culantro is a leafy green that has a bushy growth habit with all the leaves coming from the root crown. Totally different for cilantro.
JP,,HELLO, THAT chicken dish surely looks great, I’ll try this someday, , MERCI,,,🇫🇷🇫🇷🇺🇸🇺🇸
It slices! It dices! It Julienne fries!
Those people who freaked over the Surgeon General dictates back in the day all had heart attacks while those who ate lard as Julia taught...live long and strong.
Your recipe looks great. Of course it will be very tasty to eat. I love it .l will definitely try it.You will tell me in the comments. How do you like my recipe? Thanks.😋😋👍
No Vodka? How this can be Russian without Vodka? Just kidding.
❤❤❤❤
slow down and let things brown!
Looks nice, but I've never heard of Russians using cilantro and I've made some Russian dishes. Cilantro is used by Asians, Middle Eastern and Latino's, not too much by Europeans if at all. In my country, Romania, I don't believe we have cilantro. At least it's not native to our Eastern European cuisine. Maybe they have it now, but not traditionally. We use a lot of dill and parsley. They do use beets for that soup and I've made the soup before and the shuba salad. There cuisine is not too far from ours, although we borrow a lot from Hungarian cooking : )). He got the wrong impression about Russian cooking and using cilantro. That's a pretty big gaffe on his part though. I'm a little surprised that he as a European doesn't know that. I really didn't expect that from him.
A broaster turns those red. KFC.
Gewurztraminer!
I disagree with his pot theory. The best pots for cooking have been and always will be clay. This was figured out earliest in India and spread all through Europe and China over time. The reason is because of infrared heat. Also there’s no reactivity as there is with metals. Third minerality is exchanged into the food which makes it healthier. Finally is abundant and renewable material. It also causes no harm to create and is easily fixable when it breaks or cracks.
Yeah big up the russians...
Love Jaques but....wrong culantro is Not the same thing as cilantro/coriander. Same family but NOT the same
He's worried about cream, but no care about sugar. I don't think he believes a word of it.
You can tell he’s pandering to the crowd with his calorie counts
Should have demonstrated how to use the guard.
faaaahk. his first mandolin swipe wasn't smooth. made me nervous..
I wish he would just cook food to be delicious not to
Watch calories… French chefs everywhere are rolling in their graves
We agree. This was a reflection of the time when it was recorded. Food should be enjoyed!
Just spreading that chicken bacteria everywhere he touches