He has given me the courage to cook new dishes, from peasant chicken to sourdough bread, to Sunday morning cinnamon rolls. Thank you Mr. Pepin for the joy you've given me.
These videos are truly lifesaving during this quarantine, stay at home year of 2020. His gentle spirit combined with the best technical instructions make him the Mr. Rogers for adults that we all need right now.
Love those butter bean canapes. Made this for the first time just as COVID had us buying up everything in the "supare-mahkett". Then, after we all fell in love with the dish, nary a butter bean was to be found! I now am never without at least four cans. If you haven't made the canapes, do. And, of course, I love you, Jacques.
I love how every technique he demonstrates looks like he's done it thousands of times. With the same ease as you or I tying our shoes. Such a pleasure to watch. And emulate!
He reminds me of my father, who was also a chef. He had a great big open kitchen with seats, all around and love to entertain his guests while he finished up the meal before serving. He once said that Jacques and Julia were legit (paraphrase ),and coming from him that meant a lot.
I LOVE how he always jokes about tasting the wine first..."just in case there's something wrong with the bottle." On another note-he is a WONDERFUL painter. He paints beautiful pictures, and he painted many of the tiles in his home kitchen. I believe I also read that he, himself, made his own kitchen table for use at home. What a phenomenally talented man!
@@auliaali5197 Chronological age doesn't indicate wisdom, kid. When Jacques checks the wine, HE'S CHECKING THE WINE. It's how you ensure you don't use or serve a bad bottle.
@@fun_ghoul nah, you are partly true, kid. Judging ones knowledge wisdom 8 years ago by calling them kid now is still kinda silly 😁 the technical part you explained is obvious.
Jaques Pepin has been one of my mentors in the kitchen for over 30 years. My copies of his iconic "La Technique" and "La Method" have been used so much through the years they are splattered with food and dog-eared with love.
I don't even know how I found his cooking shows but they have been such a blessing these past few weeks. Been nice to learn a lot of new cooking techniques
Ive been a chef for 15 years now and I never fail to learn something new watching Jacques cook, even if I think I know exactly what he’s gonna do he still has something there that he can teach me. his cooking style and dishes are very classic (you could say a bit old fashioned) but they are classic for a reason and the way this show is done is great he really is cooking all this food there and then,none of this here’s one I prepared earlier crap. Thanks Jacques, top chef
I just love your videos. Thanks you remind me of my wonderful Father. He was such a fantastic Cook. Always cared about how he placed the food on the plate for his family and guests. He was a perfectionist and a Gentleman. He is in Heaven. Love your kitchen. It looks cosy and warm. How a home should be.
Not only is he the best Chef in my opinion, he is a funny, genuine, common sense guy. I made chicken galantine a few weeks ago, if you haven't seen that video.. it's easier the second time and just as good.
Tip for grating zest with a Microplane or similar: Keep the fruit stationary, and run the 'plane over the top of it. This way, you can see where you've zested and if/when you're into the albedo (pith).
On your recommendation I bought myself a food mill. Today I made a gazpacho and used the food mill for the first time. What a difference it makes! The soup is smoother and much more flavoursome. Thanks for the advice!
His knife skills are great. He doesn’t need a cousinart. Keeping those sponsors happy though. I love how he hand cranked it through a food mill after the cousinart.
if you add a sprinkle of salt over pineapple to marinate for 10 mins, it will become sweeter than honey. Spanish chef Omar Allibhoy add cumin +sherry vinegar in his Gazpacho
+kenny Roberts His simple techniques for the home cook are so doable. Like the cucumber...and the green pepper. My mom likes the taste of green pepper and not the skin so we don't put in food she eats with us but if I had known could peel it!!
That butter beans is a Meditteranean Salad, served as first plate. Gazpacho could have a loaf of bread on the mixture to make it more sticky and taste better with few drops of vinegar. It doesn't matter how you make the paella, I still love you anyway :)
For me, the metal ones are fine 90% of the time, but there are some foods (such as yucca root and certain varieties of squash) that are much easier with a sharper peeler with a good handle. Usually the Honda will get you there, but sometimes it's nice to take the Porsche. :)
As he was dishing out the pineapple I suddenly found myself wondering whether the production assistants and other people working on the set were allowed to sample the food once he was finished filming. If so, I bet there were lots of people willing to work on his show.
A se demander si Jamie Oliver ne l'as pas copié dans toutes les largeurs. J'aime beaucoup. C'est calme et serein. A l'exact opposé des shows anglais sur la cuisine où à la fin tu as plus la gerbe (car la caméra bouge tout le temps) que faim !!!
Choria Jackson I enjoy watching Jacques Pepin and ming tsai, the way they cook and explain things to you is relaxing. As if you are watching a cooking version of bob ross.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Jacques Pepin is so reassuring when it comes to cooking and feeling comfy. God bless him and his family
His overall vibe is really relaxing.
This man and Bob Ross are the reason I watch RUclips on a hung over Sunday morning!!!
I wish this man would live forever.
He has given me the courage to cook new dishes, from peasant chicken to sourdough bread, to Sunday morning cinnamon rolls.
Thank you Mr. Pepin for the joy you've given me.
Isn’t he just so calm and easy going. No matter what is going on in the country he’s just so nice to watch.
I have never encountered a better chef, & what a gentleman...!!
Agreed!
Truly blessed to be able to do what you love your entire life and you can tell he loves what he does and his family
i could watch pepin cook forever i think
There is something pleasant and reassuring about him...
I learn something different every time.
These videos are truly lifesaving during this quarantine, stay at home year of 2020. His gentle spirit combined with the best technical instructions make him the Mr. Rogers for adults that we all need right now.
France's gifts to America. 1) Statue of Liberty, 2) Jacques Pépin
@@keithcross2102 m I’m llklko
Love those butter bean canapes. Made this for the first time just as COVID had us buying up everything in the "supare-mahkett". Then, after we all fell in love with the dish, nary a butter bean was to be found! I now am never without at least four cans. If you haven't made the canapes, do. And, of course, I love you, Jacques.
I love how every technique he demonstrates looks like he's done it thousands of times. With the same ease as you or I tying our shoes. Such a pleasure to watch. And emulate!
@@Mya_9393 Jacques is wrong about using a steel, tho. Both directions work fine.
He has used these techniques thousands of times.
@@fun_ghoul I'll listen to Jacques rather than you, you're a nobody
@@fun_ghoul I'll rather listen to Jacques than you. You're a nobody.
His casual mastery of the knife is inspiring. Just a wonderful instructor all around.
really showing his skills in this one
He reminds me of my father, who was also a chef. He had a great big open kitchen with seats, all around and love to entertain his guests while he finished up the meal before serving. He once said that Jacques and Julia were legit (paraphrase ),and coming from him that meant a lot.
I LOVE how he always jokes about tasting the wine first..."just in case there's something wrong with the bottle." On another note-he is a WONDERFUL painter. He paints beautiful pictures, and he painted many of the tiles in his home kitchen. I believe I also read that he, himself, made his own kitchen table for use at home. What a phenomenally talented man!
That's not a joke about the wine, kid.
en.wikipedia.org/wiki/Cork_taint
@@fun_ghoul replying an 8 yo comment with 'kid' is kinda funny. S/he might be older than you by now and couldn't care less 🙄
@@auliaali5197 Chronological age doesn't indicate wisdom, kid. When Jacques checks the wine, HE'S CHECKING THE WINE. It's how you ensure you don't use or serve a bad bottle.
@@fun_ghoul nah, you are partly true, kid. Judging ones knowledge wisdom 8 years ago by calling them kid now is still kinda silly 😁 the technical part you explained is obvious.
@@auliaali5197 You're...disagreeing that Jacques is ensuring the wine isn't tainted? OK. That is childish.
Jaques Pepin has been one of my mentors in the kitchen for over 30 years. My copies of his iconic "La Technique" and "La Method" have been used so much through the years they are splattered with food and dog-eared with love.
"La Méthode"
I don't even know how I found his cooking shows but they have been such a blessing these past few weeks. Been nice to learn a lot of new cooking techniques
The biggest thing I have learned from Mr. Pepin, how to plan a week long menu. Three course meal and everything is always perfect. Takes a lifetime!
Ive been a chef for 15 years now and I never fail to learn something new watching Jacques cook, even if I think I know exactly what he’s gonna do he still has something there that he can teach me. his cooking style and dishes are very classic (you could say a bit old fashioned) but they are classic for a reason and the way this show is done is great he really is cooking all this food there and then,none of this here’s one I prepared earlier crap. Thanks Jacques, top chef
I just love your videos. Thanks you remind me of my wonderful Father. He was such a fantastic Cook. Always cared about how he placed the food on the plate for his family and guests. He was a perfectionist and a Gentleman. He is in Heaven. Love your kitchen. It looks cosy and warm. How a home should be.
I learn so much every time I see Jacques Pepin cook. I love him.
This is the most brilliant menu I've ever seen a chef prepare in one sitting.
I love this man, he is called "the chef's chef" for a reason.
Cant get enough of this series! Jacques Pepin rules!
It’s just the way the food is centre stage and he is the maestro……… no ego trip there !!!!
He is simply wonderful, he make it all look so delicious and simple. Fell in love with him all over again. Thanks Jacques.
that man can rock a sweater vest.
One of my all time favorite TV chefs! Love Jacques!
Much love and respect to you, Chef. Thanks for all you do!
I love so many of his little ways, but his pronunciation of "honay" is one I watch for.
Not only is he the best Chef in my opinion, he is a funny, genuine, common sense guy. I made chicken galantine a few weeks ago, if you haven't seen that video.. it's easier the second time and just as good.
Pero siempre es un gran placer verle en acción. Es un artista! 🤗
Most of my culinary knowledge I owe to Chef Jacque.
His presentation is quite beautiful. Every dish is a work of art.
I agreed they all looks so good 😊
❤
You gotta love Jacques Pepin...classy
Tip for grating zest with a Microplane or similar: Keep the fruit stationary, and run the 'plane over the top of it. This way, you can see where you've zested and if/when you're into the albedo (pith).
I cooked in restaurants for many years, and I was fairly handy with a knife, but GOOD GOD THIS MAN IS FAST, especially in his 70's.
On your recommendation I bought myself a food mill. Today I made a gazpacho and used the food mill for the first time. What a difference it makes! The soup is smoother and much more flavoursome. Thanks for the advice!
And a pain in the rear to clean! But worth it!
Oh when he mentioned Puerto Rico I lit up. It's always nice hearing my country being mentioned.
No thumbs down he is the best
I love him a lot... He is a great chef...
I always picture Jacques travelling with his can of $1000 worth of saffron in his roller bag... :D
i can only effort 50gram :( from the spice bazaar in Istanbul
And a jar of caviar!
@@worldcitizeng6507And that stuff you buy is probably fake too, tourist traps those bazaars 😅
the best chef happy cooking
Love your presentation. Love you.
I love Jacques Pepin! No matter what the dish.
've been watching this whole day..the french accent,his attitude and his skills....great stuff!
This is one of the most relaxing shows. Great stuff.
I really want to try gazpacho yum!!!!😋😋😋
I could too !. He's fascinating😊👍
His knife skills are great. He doesn’t need a cousinart. Keeping those sponsors happy though. I love how he hand cranked it through a food mill after the cousinart.
Wow that is a lot of saffron. That's some culinary gold right there.
Great for your Vision
Excellent tip on peeling the green pepper, and also on getting more yield from a harder lime. Genius.
His mastery of technique is mesmerizing
Now I will take my nap and hopefully, dream of him wispering " HERE WE ARE"
😜 😍 🙋
I have used so many of his ideas. Thanks
I remember watching him in jr. High and high school when I was home sick he was always on PBS he got me into cooking
Wonderful chef cooking with passion
Jacques is a legend
Wow, I love how he chops so effortlessly...
@James Cunico Only if you know where your fingers are all the time.
YES‼️👍
VIVA ESPAÑA🇪🇸❤️🙋
Merci a boys..🥰
The butter bean dish is great. Tried it today. Substitute another bean and it's still great!
I love how he says, this is how I do it professionally but not for my loved.
He’s an amazing chef!!!
I love his techniques. I use these recipes and my dinner guests thinks I have it catered in. 🤣😂 Now, I am known as Chef Dee Pepin.
if you add a sprinkle of salt over pineapple to marinate for 10 mins, it will become sweeter than honey. Spanish chef Omar Allibhoy add cumin +sherry vinegar in his Gazpacho
“Saffron is very expensive” - Produces a large tin full of saffron
The sound that knife makes at 11:46, so satisfying.
omg who is this guys he is awesome!!!!!!!!!!!!!! Like having a French Dad!!!!!
Rara D. The Quintasential Chef
Rara D the greatest chef who was ever lived!
Great dish!
He is the best.
+kenny Roberts His simple techniques for the home cook are so doable. Like the cucumber...and the green pepper. My mom likes the taste of green pepper and not the skin so we don't put in food she eats with us but if I had known could peel it!!
I grew up with him. He was my cartoons lol
Jacques makes cooking look fun and so easy. I would love to try some of his recipes.
19:16 "I always taste it (the wine), in case there's something wrong with the bottle" :) :) :)
It's perfectly fine...
I know he likes good jokes, but on this one, he MIGHT be on the Up and Up.
How terrible it could be to serve horrible wine at dinner??
It's not a joke. Ouf.
en.wikipedia.org/wiki/Cork_taint
Just marvelous
What an amazing person.
Butter Beans! My favorite!
Merci a v.o.u.s...👍❤️🇪🇸🙋
Production funding for this episode was...... spent ENTIRELY on saffron!!!
I’m sure he brought his own from home.
speak in a jacques pepin voice for five minutes a day everyday and you will live to be a centenarian. science.
A French chef cooking Spanish food.
Jacques Pepin: the original Mr. Worldwide 🤣😂
THANKS J.P.
I am dying of hunger for all of that food! I have never had gazpacho but I would try it. The pineapple was simple and divine. Mmm mmm mmm mmh!
I’m relatively new to cooking. I never understood how a sharp knife could help. Wow what a difference!
That little box of saffron at 5:00 is probably worth over a million bucks
I have never seen Paella with mushrooms. I will give it a try.
i love how he says "fluffy"
8:22 that sound the pepper makes
Your Great !!!!!!
the guy's knife skills are legendary...
That butter beans is a Meditteranean Salad, served as first plate. Gazpacho could have a loaf of bread on the mixture to make it more sticky and taste better with few drops of vinegar. It doesn't matter how you make the paella, I still love you anyway :)
Anybody else pretend they are Jacques when cooking and narrate what they are cooking when they cook?
i thought i was the only one
"Let me just show you this $150 tin of saffron I have lying around."
but it us the very est Quality of Spain
@WM BinNJ Not that size. 1 gram is $5 to $10.
it will cost more than $150, the real Saffron is sold by the gram
@Laurent Pelletier Thank you Laurent Pelletier.. M
The oxo brand peeler is the best and thinest peeler I have ever used.
For me, the metal ones are fine 90% of the time, but there are some foods (such as yucca root and certain varieties of squash) that are much easier with a sharper peeler with a good handle. Usually the Honda will get you there, but sometimes it's nice to take the Porsche. :)
Looks great. I have a personal thing about unpeeled shrimp (even with just the tail) in a soup or stew. There is no way to eat it!
24:50
That's where the intro comes from! Cheers, Jacques!
As he was dishing out the pineapple I suddenly found myself wondering whether the production assistants and other people working on the set were allowed to sample the food once he was finished filming. If so, I bet there were lots of people willing to work on his show.
One best chef
At my age I’m a competent domestic cook, but I still can’t cut an onion anywhere near like Jacques!
My word, he’s got a small fortune in that tin of saffron... 😅
I’m just discovering him now with his shows on Facebook during the Covid pandemic:((
A se demander si Jamie Oliver ne l'as pas copié dans toutes les largeurs. J'aime beaucoup. C'est calme et serein. A l'exact opposé des shows anglais sur la cuisine où à la fin tu as plus la gerbe (car la caméra bouge tout le temps) que faim !!!
wei,I love him,so.he is my favorite chef,then Chef Gordon Ramsey!!
Choria Jackson I enjoy watching Jacques Pepin and ming tsai, the way they cook and explain things to you is relaxing. As if you are watching a cooking version of bob ross.
It depends on the concentration. Sulfuric acid in low concentrations is fairly harmless... in low enough concentrations.