Jacques Pepin's Holiday Turkey with Mushroom Stuffing | Today's Gourmet | KQED
HTML-код
- Опубликовано: 21 ноя 2021
- Jacques Pepin shares his tips and tricks for preparing a moist succulent turkey (1:00) with mushroom stuffing (1:58). If you want to experiment with a side dish that's a departure from green beans and brussels sprouts this year, you might enjoy Jacques' recipe for snow peas with scallops (6:18). For dessert, Jacques prepares a stunning chocolate truffle with candied orange rind (11:50). Daughter Claudine joins Jacques at the end to enjoy the festive Thanksgiving spread.
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 11, 1991.
Subscribe to watch a new Jacques Pépin video every Wednesday:
ruclips.net/user/kqed?sub_conf....
#jacquespepin #thanksgiving #holiday #turkey #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQED Food to watch more food videos.
my father does not like mushrooms...what can i substitute with?!
Perhaps a rich nut like a hazelnut, or macadamia? if it is a texture problem then you can find dry mushroom powder which adds the beautiful flavour.
thankyou....mmmm
...
You can substitute with my father. Want to trade?
oooh....
lets trade fathers
...Dad very..from Algarve..
I’ve seen Jacque dice an onion hundreds of times. This one, is the Holy grail 3:28
I'm glad I'm not the only one who found that satisfying!
He is not a chef. He is an artist with so much knowledge it blows my mind. And in the end there is nothing pretentious about it. Forget the tasting menus and all the fancies. This guy beats them all.
I know and I’m enjoy everybody. The deserts are so simple with everyday things we have at home. 🤤
I agree, no one can match him. It’s his understanding of what food is all about. No nouvelle cuisine nonsense.
Chef Jacques, first Thanksgiving without his wife . My heart goes out to you. Happy Thanksgiving to you and your family . 💙
Ms Claudine is ever so adorable. Sure this was a few years ago but you could feel the love between a Father and Daughter. Please take care of your Dad, he's an American/French treasure !!
Who else agrees the way he shows a technique to de-skin the red peppers is awesome?
Love these old episodes. I never get tired of Jacques Pepin or his lovely daughter Claudine. Happy Holidays!
Good cooking never gets old. Thank you Mr. Pepin and KQED
Like watching Mozart write a piece at the piano - what a master Pepin is
OMG if you didn't know when this was filmed, just look at Claudine's hair! Fortunately the food is pretty timeless.
Wow, Claudine is so young and shy here. Yet another great episode.
Have a fantastic Thanksgiving.
Have a great Thanksgiving!
That 80s hair. Brings back memories
Superb French Home Cook...Pepin always knew how to pair vegetables with meat especially mushrooms in my family Pepin was healthiest home cook my mother always had his programs on at 11am and now has 50 VHS tapes of his french home mastery cooking..
What a wonderful show. Seeing Claudine and her Papa. So beautiful!
Just a few more days till the Big T-Day!
Thanks to KQED for posting this vintage but timeless Jacques Pepin Thanksgiving special.
Wishing Everyone a wonderful Holiday Season and happy friends and family gathering!!
Love the early 90's hair Claudine 🤣
Legend
Thank you so much for the timely post! I will try to upside down method this year. So excited. And Jacque is truly a treasure.
Beautiful! Happy Thanksgiving.
Happy Thanksgiving!
always loved his holiday episodes.
The extra steps to make the meal as easy and delectable, removing the tough bit, attention to detail, i don't care when it was filmed.
Tysm dear friend 👍😘💜🍰💕💕
From Seoul korea 🍰🍔💕
Impeccable knife work
J'adore Jacques Pepin. Jacques la cuisson est magnifique ! C'est si bon !
Astonishing chef skills and fun👏😍
This is great, I'm getting all kinds of extra ideas while I wait for my turkey to cook
A work of art!
I cooking a roast free range chicken for my Mum this morning. I'm going to take it over to her house at lunch time. She's just had a knee replacement surgery. It smells so good! I'm also roasting Pumpkin, potatoes, carrots, sweet potatoes and parsnips. Now I'm using the carcass to make stock! It's going to be great!
I can't reconcile the cooking time with the size of the turkey. It should take several hours. What magic is this.
He didn't say, but I imagine he roasted it at 400-425°. I do mine at 500° for the first half hour to get the color and crispy skin, then lower it to 350°, and it only takes about 2½ hours total for a 12-14 pound bird.
Thank you for posting this treasure!
Wonderful Recipe Chef !
🦃 Happy Turkey Day 🦃 !
Wow very popular recipe chef ji
I make a wild mushroom bread pudding as well as stuffing and people love it with turkey and gravy.
Love the history.
Those gifts are better than having money and just buying something for someone.
Crazy good!
80's vintage!
That 80’s hair! Ha,ha!
Love!
He was born to cook
I always go for the drumstick too.
This is torture. My wisdom teeth started coming in on Saturday and i can't get a dentist on short notice. No turkey for me this year. Oh well, Happy Thanksgiving to all.
Sorry to hear about your teeth. I hope you can at least enjoy a few more manageable side dishes.
I'm weird in a way. I was born without wisdom teeth.
Those scallops weren’t done. I think the producer was rushing him to finish. They barely had any color and we’re still raw lol. Love Pepin
If Jacques Pepin put them on a plate, they are cooked the way they should be,.
I don’t think I’d have the patience for the caramel cage - I’d just sit and eat the pot of caramel!
Where's the x5 like button; and what are these things you speak of: "Calories?" 🤣😉💖👏🌹🌹🌹
Wasn't expecting Jacques to turn into Tucker Carlson at the end
The bow tie :) Took me a second to realize what you meant!
but to me you forgot the most important part from your updated video. where you show how and explain how and show why you cut off the ends of the drumsticks before you cook them, ive passed that to a few people at the store where i dhop too.
👌🏼😋 🍽 🔪 🦃
When in Belgium? The stuffing is made of all this with brown champignons, honey mustard...I did it only once, for 10, there were 20! satisfied guets! By the way the avocado "florentine" with a bernaise souce would kill your worst enemies! Or, make them!
THE CHEF
Why do you have popups at the very end obscure their faces saying, "Happy cooking?"
These have been adjusted. Thanks for the heads up!
@@kqed Get it? "heads up" you guys are a riot
1990!
Claudine is so beautiful 🥰
I think so too. She married a chef, you know 😊 Not a big surprise there, but can you imagine being a chef and marrying the daughter of a world-class (and Internationally renowned) chef? A lot to measure up to!
@@TheVetusMores She is so adorable! I love ❤️ Jacque
He is scientist ,really he is
What was the temperature that the turkey was cooked in?
At what temperature was the oven set for the cooking of the turkey?
Generally 325 F or 350F depending how strong your oven mat be. You want to cook it low and slow.
I cook mine at 500° for the first half hour to get the color and crispy skin. Then lower the oven to 350°. You should be able to cook a 14-16 pound turkey in about 2½ hours total, maybe a bit more.
For extra-moist turkey, brine it first. An interesting side-effect of brining is they seem to cook a bit faster than un-brined ones.
ALLONZ Y
cute college gal daughter. this must of been a million yrs ago like the 80's...
You didn’t say what temperature. 😳
Probably 400. In other videos he does his turkeys at that temperature.
she is beautiful.
Yan can cook new episodes
:) ✌️
It would’ve not been that bad for me.
I thought the juice from dried mushrooms have a lot of dirt and grit?
The grit settles to the bottom of the dish, hence why he did not pour the entire bowl of mushroom stock into the container of dressing.
He said that he washed them before soaking them.
@@biggysteve1 The grit is finely divided and suspends in all the liquid.
Why don’t they ever say Temp of oven, just minutes only…. Help me understand…?
I love watching him but there wasn't any caramelization on those scallops at all. Still much love for Jacques! I know he wasn't a perfectionist in the kitchen, but full of knowledge.
Definitely more of a time issue than anything else I would guess.
he is fussy....and would love an original stuffing
Makes a big difference when u Peel it because it doesn’t come back to u????? What does he mean I am perplexed
Peppers can give people heartburn or indigestion, peeling them makes that less likely.
I tried this method to cook my turkey this year. It cooked too fast and was done an hour before my guests arrived and was dry.
anybody have a small seizure when she introduced her pureed carrot thing? yikes
First
that bird's not cooked, it's partially cremated.
Definitely not tasty. Don't tell me you can make it tasty. Impossible
As usual, I LOVE watching Jacques cook. I assume the Master was a Line-Cook... he's so damn smooth...And thanx So Much for putting in the Time Stamps
Turkey .? Are you serious?