I recently impulsively bought an enameled cast iron pot and made a pot roast, and it was the best thing I've eaten in ages. Next day made a vegetable stew for my wife. Then discovered your channel. Going through the backlog of videos now, love your personality. Best thing about your videos is there's no pressure to do everything perfectly, if ya got it throw it in, if ya don't its ok, or substitute this or that, etc. Most important thing ive learned is to just take a second to think about the dish. Cooking for a long time, chop em big, doing a 5 to 10 minute fry, dice em small etc. Going to try risotto next
Over the years of watching your videos, I have equipped my kitchen with everything you have shown in this video. They have made my cooking so much better and easier. Thank you, chef.
Hi Chef, I am a 63 year old electronics manager that has just started enjoying the fun of cooking. I want to give a tip of the hat to you for making it so much fun. Although I no longer have a sense of taste or smell, I feel like I can do both visually. Thank you for the fun!
I promise you, you can't do anything visually when it comes to taste and smell 😂 You could decorate a turd like a delicacy and it will still taste like a turd.
The potato ricer is incredible if you make mashed potatoes often and for mashing things like soft cooked squash, but give it a try with hard boiled eggs for the fluffiest lightest egg salad you've ever eaten. It's a whole new level.
I love my ricer for sweet potatoes too. It makes the smoothest sweet potato casserole you ever saw. Does anyone know what brand of food processor Chef uses?
Chef JP never pushes his own products, and does everything without ego. He wants to teach with out being a condescending or judgmental ass like so many "celebrity" chefs. Jean Pierre is the best teaching chef on RUclips IMHO. I've been cooking for my family and friends for 30 years and still pick up great tips here. God Bless CJP
I agree But Alton gets deep into it you watch one Good Eats on say Butter then forever you have a chefs knowledge of butter. If Jean Pierre was my Culinary Instructor I wouldn't skip class
Chef JP I want to thank you, I have watched cooking shows for the past twenty years (I'm 33) and it was always just a great past time. I stumbled on your channel about a month ago and I can't stop watching your videos! You make me want to cook! You make everything look simple and you're entertaining! Thank you for teaching me new things! I am happy to be your friend!😊
Whisk related, several years ago I asked for and received a whisk for Father's Day. No specific whisk, I just asked for a "decent" one, as we had a crappy whisk I would use sometimes or otherwise I'd just use a fork or something. Just this simple thing of getting a quality whisk really opened my eyes to how much having the right tool, well made, can improve your whole kitchen experience.
I was ecstatic the first time I made whipped cream with my immersion blender and the whisk attachment. Doesn't take a lot to make happy, especially when the clean up only takes a minute.
This was amazing. The Chef explained the use of all utensils normally used in cooking. I’ve always believed in buying good quality utensils and not junk. Thanks Chef. Very much appreciated.
Lol!!! The music when he spoke about the ricer!!! Love it!! Well done Jack!! (And team)!! Thanks again chef!! You teach us all how much fun cooking can be while instructing the how’s and why’s throughout the process!!
An alternative to abraisive " Ajax or Comet" Cleanser is to use "Bar Keepers Friend". This product is excellent. Does not scratch, so is great for stainless, as well as inside enamel dutch ovens and can also be used on porceline. Wouldn't be with out it. Have always believed in purchasing top quality kitchen tools. Makes cooking a joy. Will be there for your next generation. Thanks for another great video. Cheers!
Yeah, I keep my three ply pans clean with Bar Keeper's Friend. It is very effective. I do think the chef is correct that a pan is a tool, doesn't need to look perfect but it is nice to keep them clean and attractive as well, just important to keep things in perspective.
Thank you for explaining WHY we should have a particular piece of cooking equipment in our kitchen! And thank you also for not being afraid to recommend certain brands!
Every video you make is like being in a culinary class. These are not just recipes, they are education. Dr. Jean-Pierre, Phd. 👍 I have everything you showed today (and more), but my pots and pans are lacking. As time goes on, I'm upgrading them. One thing I do have is a Dutch Oven like yours (actually two). I agree that they are great for all kinds of things. My wife makes a mean pot roast in it. (I let her cook once in a while 😁). Also, that potato ricer is the best. I had a lesser quality ricer and I always had problems with it. Good knives are essential. The most dangerous tool in the kitchen is a dull knife. I've had most of my knives for over 35 years. I recently bought a boning knife for the first time. It was $110, but worth every penny. Quality is not cheap, but cheap can turn out to be expensive.
I'll second the "buy quality, it lasts a lifetime." I am almost 60 and I am using Stainless steel Lustercraft pots and pans from both my grandmothers that is older than I am. Still good as new.
As the old saying goes, "buy once, cry once... wear forever". Sage advice from a very experienced chef and teacher. Thank you for taking the time to educate us, the newcomers to the culinary arts.
CHEF!! YOU BROUGHT BACK MY LOVE OF COOKING!! IN MY YOUNGER YEARS I WORKED AS A PASTRY CHEF AND PANTRY IN A 4 STAR HOTEL IN OREGON...BUT SINCE MY HUSBAND OF 40 YRS HAS DEMENTIA NOW,,I JUST WANTED IT CHEAP AND QUICK!! BUT NOW I SHOP FOR MY HERBS AND QUALITY!! IT PUTS ME IN A ZONE... BEEN VERY HEALING!! THANK YOU!!
I'm 64, been cooking for family since I was 14. I finally got a good chef's knife and a double serrated (Wusthof) so I can prepare stuffed artichokes. I fell in love with my daughter's knife set. She thought I knew what brand to buy 😂. I ordered one of your silicone brushes and another bottle of your roasted garlic olive oil. That's become my emotional support!
Thank you for this great video Chef! Procuring the best quality cookware is a must because it makes the food taste better and the job easier. Since my son bought himself a house, I have been buying him the best knives, pots and pans and cookware. He loves to cook as I do. I am making your beef stew right now and it is smelling fabulous in the kitchen!
Hi there Chef Jean-Pierre, Would you please consider making a video on how to clean the various types of pans you use? From stainless steel to cast iron to non stick and enamel based pots. Thanks for teaching us so much on everything cooking!
Silicone baking sheets are terrific friend, but mind you there are certain cookies etc not to use them on vs parchment. Parchment allows some cookies to top well and stop spreading from occurring vs those baked on silicone sheets. Happy cooking and remember, butter is our friend 😁🍴🍀
I loved your restaurant in Fort Lauderdale; wished I could've taken your cooking classes, but working full time precluded that; now I am so very grateful to have found you online and on RUclips❣❣❣ You're amazing and a great teacher. Can you PLEASE tell me what brand your gorgeous old pots are?
A potato ricer is something I didn't have until a few years ago and now I don't know how I ever lived without one! After watching your video on cooking turkey (encased in butter) I immediately ordered an oven thermometer like the one you used and (naturally) you were 100% correct.....it is wonderful!
You sir are priceless. While your videos share incredible information you are the real treasure here. I really appreciate your sense of humour. A votre sante.
Thank you Chef! This information is so vital and appreciated! I’m just starting to build up my tools in the kitchen and I’m thankful having you as a video mentor to guide me.
So true about buying quality - my husband bought me a set of All Clad stainless pots and pans years ago and they look as good as new. Also my Le Crueset dutch oven is old but definitely standing the test of time. Thank you, Chef for this video and all of your videos. I am learning so much!
Thank you chef, I learn something every time I watch a video of yours. I have been cooking more than 60 years and discovered, from you, I’ve been cutting cauliflower and broccoli the wrong way ( making a mess). The most helpful info from you, the use of the scraper ( which was just sitting in the drawer); the bowl for scraps (major helpful); and cleanup while you work. My kitchen used to look like a tornado came through, and I hated cleaning it. Now, when I finish cooking, the kitchen is basically clean-my husband is happy too!😘
Maybe the best Chef Jean video yet. So much information and good advice delivered in a easily understood and humorous manner. The man is a culinary treasure.
I've always prided myself on keeping a well stocked kitchen when it comes to having pots, pans, knives etc on hand. I'm happy to see that I've been doing it right all these years and I only need a few little things to make my kitchen complete. Thank you so much for the lesson Chef!
I am a big fan of Hoffmann coated pans and pots. The product is very similar to Woll and also in the same price segment. Big advantage is that you can have the pans - if the coating wears off after many years - recoated at Hoffmann and not have to throw them away. I use some of them for 3 years almost every day and it is so far no wear visible. Chef is absolutely right: once spend a little more money for it never again bother with shabby pans ;) Thanks for the super video JP - except for the potato ricer I actually have everything there, that makes me happy ^^
One of his very favorites is the non stick Wok with a flat stainless steel base attached to the outside bottom. He has praised this almost indispensable item so many times!
I appreciate the consistent quality content you guys put out ❤️ What are the chances of you doing a live video? I think subscribers would love the chance to chat in real time :)
Empirical cook here. I saw this video and remembered how I got all of these items through the years. When you cook, you naturally gravitate towards them. I just make sense.
Check out a cake scraper, it's twice as big as a bench scraper. Benefits: fewer steps, fewer spills on the counter and floor, and depending on the size and shape of your cutting board it will slide underneath for easy access.
The potato ricer is a MUST, even for an old southern cook that never knew she needed one. OMG such a difference. I love all the items that I have purchased on your website.
I promise I could have watched John-Pierre story-tell and explain about each and every item in the kitchen there and still would ask for more, such is the presence! Thanks for the wonderful presentation, always! An experience beyond words Bless everyone watching
Please do an episode on dishes. As I’ve learned to cook, I learned there are lots of good dishes that are both helpful in the cooking process, and best for presentation.
I had that same oven thermometer for about ten years, Polder is a great brand, very accurate. However the silicone sheath to protect the wire separated at the probe and compromised the wire, causing it to rust and it was no longer accurate, temps were all over the place when I did an ice water check. When I looked on Amazon to get a replacement probe, it cost the same for that alone as it did for a thermometer with probe. About that same time I was watching an episode of America's Test Kitchen, and in their equipment corner segment they were reviewing oven thermometers, their top pick was the Thermoworks Chef Alarm for $65, which is calibratable, and a waterproof aftermarket waterproof probe available for $19, so I jumped at the chance to buy one of each, both have been well worth every red cent I paid for them.
CJP, I love how excited you get, and how your passion radiates. I feel the same way about cooking and about my kitchen stuff. Please keep making videos and spending time with us in the kitchen. Thank you 😊
Chef JP, I love to watch you use your double door oven. Could you please talk about it sometime if you haven't already. I'm planning a kitchen remodel and would like to get one.
Great list! If you can find them a wooden 'fork' with flat tines / ends is really useful. Helps to make great (slow cooked) scrambled eggs and also to break up minced meats when you are making bolognaise, shepherds pie etc. Just makes separating the meat easier when you initially brown it. I have two but I know they can be hard to find so I bought a second one when I came across it. I'd also add a frying pan splatter guard - a lid with holes so you don't stew what you are frying but if what you are frying is somewhat excitable it does not redecorate your entire kitchen top.
This is the greatest channel on RUclips, I have learned more in the past six months watching this channel than in the previous 20 years of cooking. You are amazing CJP
Hello Chef, thank you for putting on the essential tools. I have accumulated a lot of kitchen equipment over the years. I do have most everything you’ve shown and more. I watch your cooking shows and have been watching you for a while now. Thank you for your entertaining cooking style. I have to say I’m giving you love.
I am, at best, a "knowledgeable" home cook but I am interested in various "cuisines" from classic Italian, Portuguese, Spanish, middle Eastern, Tex-Mex, French Canadian... Even British and Scottish (yes, they DO have some "classic dishes!). I can follow a recipe! I have a good many of the items you described (that "balloon whisk was a new one for me though!). It is only recently that I saw a scraper in a kitchen supply store and it is actually the most recent addition to my kitchen "arsenal". I cook for myself so... if I mess up, no one need know and I endeavor to learn from my mistake. If it is a winner... well...! I always wanted a good selection of knives and that became a bit of a "mania", researching the top knives and manufacturers. So, truly, now I have really too many (Japanese, German) but I treasure and use them all. The right equipment turns cooking from a "chore" into an enjoyable "art".
Thanks, I would love a Part Two that is for "good-to-have" tools that are maybe not as essential but are "Level 2." Not things that are rarely used, but things that are the next step.
When I'm waking up on a Monday morning, still groggy and drinking my coffee, nothing gives me energy like watching this video. Makes me want to make food instead of working!
Hi Jean-Pierre, I apologize if I missed it in your video, but would you mind telling me the brand of your stainless steel frying pan? I know you mentioned it's been in your possession for quite a while, and finding an exact replica would probably be very hard, however, I am in the market for a high quality stainless steel frying pan, and I would love a lead in the right direction. I don't at all mind paying a high premium for a quality cookware that will last many years. Thank you for this video. Many cooking channels revolve around simply presenting you with a recipe to follow (that you often don't learn much from), but your videos are always based on teaching people to cook good food with or without a recipe. You teach people to cook, rather than just share recipes.
This video is excellent! These are the tools I commonly use in my kitchen except for the handheld blender. I must buy one of those. It saves you the time to cool before blending the dish.
Thanks for the great videos. I just ordered the laser thermometer for my husband's 61st birthday on January 30. We love watching you and following your recipes. It all looks so good and you do a wonderful job of explaining and using a bit of humor. Our favorite recipe has been the beef tenderloin that we made the last two Christmas Eves.
You are a Godsend, Chef! I'll add a tip if I may: stack non-stick skillets larger on top of smaller - to protect the coating . . . or hang them (what I do). I love you and your channel! Stay well, all! Bonnie
@@RobertTempleton64 In his case he doesn't need to so I'm assuming that's why he didn't think of saying it as his nonstick aren't scratched by being in contact with steel or other metal as long as it's not really rough. It's premium nonstick
Chef JP, YOU ARE THE BEST. Thank You for doing this for us. I certainly appreciate it and I bet many other do as well. Request: Chef, would you be willing to do a video about things that have gone wrong for you while cooking and HOW you repaired or resolved the problem/flaw in your meal? (excluding start over of course)
I have been making wood bowls for almost 30 years. My go to finish for my bowls is a walnut oil. There are 2 that I know of, that are made specifically for wood ware, Doctor's Woodshop and Mike Mahoney's oil . The thing about the walnut oil is that it will polymerize at room temperatures and with exposure to sun light. The walnut oils you can buy in the oil sections of your grocery store, well, some work, and some don't. They are heat treated to remove the proteins that can cause allergic reactions. Vegetable oils do not polymerize unless you bring them up to 450 to 500 degrees, which is why they are used on cast iron skillets. It takes a week or so for it to set up. It does provide better protection for your cutting boards than mineral oil. I love the matts that you have under your cutting board, and yes, wood does not like water. They can be found in woodworking stores, more the specialty stores rather than the big box stores. They are called router or sanding pads. My favorite all purpose cutting knife is a "Mulberry' knife. A Chinese style cleaver, but it was originally used for slicing mulberry leaves into thin strips for the silk worms to eat. It is not for chopping through bone. They can be 6 or so inches long and are thin and flexible. they also make great scrapers for scooping up what you have cut. Can't wait to see your sharpening video! I prefer the diamond lapping plates to the water stones because they don't require any maintenance. Grits up to 8000. I do strop every knife after I sharpen. They just don't cut properly if the burr is still on. Bought a Wusthof boning knife because I didn't have one, and it had a burr on it..... I can keep my wood shop tools razor sharp, and same with my kitchen knives.
Another fun video. I have everything in the video, and a whole lot more. I have several cast iron skillets that I use several times a week, and they are older than me (65 years old). I didnt have good knives until Xmas, but now have a very nice set of Wusthof forged knives based on your recommendations. I had been using cheaper knives for many years, but they still work well if you keep them sharp. You would be amazed at all of the cooking stuff I have in my travel trailer and attached outdoor kitchen. Thanks again for your great videos. Next up for me is to create an awesome cutting board from a black locust slab that has been drying for about 18 months. Its about 28" diameter and one edge is fairly straight. I will leave it raw edge. Just need to fill a few cracks with epoxy and surface it. I make my own protectant for cutting boards and similar. Its made by melting beeswax and then mixing with mineral oil with a one part beeswax-3 parts mineral oil mix. Works amazingly well.
This chef is new to me…love at first viewing. Not just a recipe demonstration, a cooking class every time. Even if I have no desire to make the featured dish, I still learn so much!❤❤
i started to upgrade my kitchen gear about 6 years ago. Fryingpans and sautepan is 5 ply from Mauviel M'Cook, saucepans and reductionpans Cristel Pro series also 5 ply and a 12 litre enamel cast iron from Le Creuset. It took some serious saving up on the money but gosh golly what a different it makes! Also, shop around for it folks! That really helps with the budget!! I live in the Netherlands but i saved around 150-200 euro per pan by ordering them from France.
I usually have to ban my self from walking in to shops that sell kitchen products because I always purchase something that I don’t really need. But, having said that, those particular products have actually been quite useful
You are amazing! Watched you over the 50 years, never had much of an interest in cooking, but have loved your methods of everything! At 67 Im all in and learning so much from you. You are an awesome teacher!
Thanks Chef and Jack for producing this one. I use warm white vinegar to clean starches from my stainless steel pans. Glad to hear that the abrasives are okay to use as well. So many useful gems in this one. I was surprised you overlooked ramekins and your clear smaller ones for pre-measuring ingredients prior to cooking. I had to laugh that you started with the immersion blender. Best purchase yet of something I never “needed” before but now use it for some great results like roasted red pepper collis and your tomato bisque.
If I ever get to build my own house from scratch, I am taking this video and having the architect reproduce this kitchen layout… this is my dream kitchen, right here.
The two additions that I can't encourage enough is a meat chopper/mallet that helps with ground meats to get a nice fine crumb texture and it's pretty fun to smash food in and let out your anger and the other is a Rotary Cheese Grater with a hand crank which makes grating cheese 99% easier, faster, and is also fun to use but helps is you have arthritis or other joint/wrist issues.
@@DeWin157 You're like me, in a way. I kept dropping the pepper grinder, or breaking it. This happened about 6 times. So I am now doing all my pepper grinding in the mortar and pestle. I can grind other things in it, too, and combine them together. As Dan says, you get get to let out your anger.
Need a lid for every pot/pan! I know on video a lid doesn't work too well for showing what you are doing but lids are important to keep moisture and heat in when you need it. Good content, thanks!
Yes, Woll is from Germany. I use their pans. They are definitely more durable than regular Teflon with very close non-stick properties, but they still only last a few years when used daily. And don't put them in the dishwasher!
Thats the problem with non stick, poor life. My carbon steel is my go to for eggs. Most of my other cookware is stainless that is older than me and looks and cooks awesome. Never cared for non stick. But Woll does make a nice pan.
@@jackiepeacock84 I only use the Woll pans for things like omelette now. I use cast iron for almost everything, even pancakes and fried eggs. To sear meat I use a simple steel skillet as that is just faster. Woll pans are easier to handle, but once you get used to cast iron, there is no reason to go back.
@draakevil Cool. I've never used them. I'm always curious to see if anything can perform anywhere near as well as good ol' cast iron. Thank you for responding. It was very kind, and I appreciate it!
When I was a little boy shopping with my mom I always hung out at the kitchen and spice section of the grocery store. I have stuff I’ve had since 1981 some of it I made myself like my cutting boards. Got several rolling pins I’ve made myself and some I’ve sold. Many times my home machine shop makes kitchen tools and parts.
I love Chef Jean Pierre... His enthusiasm makes me happy and want to cook. I don't like fish because of texture and bad experience (in France of all places) but I tried his salmon... It was wonderful. Merci pour toutes ces bonnes recettes, Chef. J'espere devenir une bonne "cook"
People go to a thrift store. But know your brands. It's amazing what you can get. Find out what time the trucks get in to unload. Example I bought a brand new down filled comforter queen in zipped plastic for 24.95 wahoo
I will buy quality kitchen equipment if you keep making QUALITY content. Merci beaucoup, Grazie mille, and THANK YOU so very very much for what you contribute to the culture of culinary arts and gastronomie. You are a member of my family that we all wish we had. Its a damn good thing you create this invaluable quality content. You are helping so many people live better lives Chef Jean Pierre. Cooking without the ego, reality TV crap, and with healthy, warm, and happy sensibilities. DON'T STOP BEING EXACTLY WHO YOU ARE.
Some great quality equipment. I appreciate that all the links are for the exact products in the video. This Stainless Demeyer pans are so nice. I bought a couple of them on sale at Marshall's or TJ Maxx a few years ago, and they are absolutely fantastic. The Thermapen is also a joy to use. Those few seconds might not seem like a lot, but if you use the thermometer a lot, it certainly cuts down on frustration. The infrared thermometer is also great for checking the temperature of the oil in pans when sautéing. It is nice knowing the actual temp of it before you put the food in the pan, so everything cooks at the way you expect it to.
I just need that beautiful yellow cast enamel pot, I have been searching for just the right one, you didn’t mention the pasta pot, but I was really excited to watch this episode, I’m 64 and a decent cook but I have learned so much from you, you are a great teacher
I recently impulsively bought an enameled cast iron pot and made a pot roast, and it was the best thing I've eaten in ages. Next day made a vegetable stew for my wife. Then discovered your channel. Going through the backlog of videos now, love your personality. Best thing about your videos is there's no pressure to do everything perfectly, if ya got it throw it in, if ya don't its ok, or substitute this or that, etc. Most important thing ive learned is to just take a second to think about the dish. Cooking for a long time, chop em big, doing a 5 to 10 minute fry, dice em small etc. Going to try risotto next
I am glad you are enjoying the channel and YOU are the reason why I do this channel! Godspeed! 🙏❤️
What a great instructor. Wish I could have attended his live classes!
Over the years of watching your videos, I have equipped my kitchen with everything you have shown in this video. They have made my cooking so much better and easier. Thank you, chef.
Thanks Chef, you always show that you care ❣️
Which size Woll frying pan did you buy? I’m not sure which one Chef Jean uses. Also his Staub crock pot, how many quarts is it?
What would the be estimated cost to own all of these equipment?.... Just a guess would be helpful
@@supreetmavintop1829 not counting my pots and pans, around $300.
"Good for Racoon or Possum or roadkill"......You always make cooking entertaining and a little humor is the way to keep us captivated!!
Thanks, glad you enjoyed it! 😊🙏❤️
Had me rolling too! Then on to gator
Hi Chef, I am a 63 year old electronics manager that has just started enjoying the fun of cooking. I want to give a tip of the hat to you for making it so much fun. Although I no longer have a sense of taste or smell, I feel like I can do both visually.
Thank you for the fun!
I promise you, you can't do anything visually when it comes to taste and smell 😂 You could decorate a turd like a delicacy and it will still taste like a turd.
Omg who hurt you @@17DollazCuh
I hope you enjoy your new hobby 😊 there's nothing impossible, happy for you
The potato ricer is incredible if you make mashed potatoes often and for mashing things like soft cooked squash, but give it a try with hard boiled eggs for the fluffiest lightest egg salad you've ever eaten. It's a whole new level.
good idea!
Even better if you need to substitute mashed cauliflower for potatoes.
Buy from chef!! He deserves it.
EXCELLENT idea. I'll be using mine when I want to make egg salad from now on.
I love my ricer for sweet potatoes too. It makes the smoothest sweet potato casserole you ever saw.
Does anyone know what brand of food processor Chef uses?
Chef JP never pushes his own products, and does everything without ego. He wants to teach with out being a condescending or judgmental ass like so many "celebrity" chefs. Jean Pierre is the best teaching chef on RUclips IMHO. I've been cooking for my family and friends for 30 years and still pick up great tips here. God Bless CJP
I agree But Alton gets deep into it you watch one Good Eats on say Butter then forever you have a chefs knowledge of butter. If Jean Pierre was my Culinary Instructor I wouldn't skip class
I concur totally !!! I too have been cooking since I was a kid and I always learn something from watch this incredible man.
Chef JP I want to thank you, I have watched cooking shows for the past twenty years (I'm 33) and it was always just a great past time. I stumbled on your channel about a month ago and I can't stop watching your videos! You make me want to cook! You make everything look simple and you're entertaining! Thank you for teaching me new things! I am happy to be your friend!😊
O M G - there are different types of whisks. This single piece of information, only one minute in, is seriously going to change my life.
Just wait until you see a flat whisk. 😅
Whisk related, several years ago I asked for and received a whisk for Father's Day. No specific whisk, I just asked for a "decent" one, as we had a crappy whisk I would use sometimes or otherwise I'd just use a fork or something.
Just this simple thing of getting a quality whisk really opened my eyes to how much having the right tool, well made, can improve your whole kitchen experience.
@@dreadpirate907 And there are different whisks for different tasks.
😮💨
I was ecstatic the first time I made whipped cream with my immersion blender and the whisk attachment. Doesn't take a lot to make happy, especially when the clean up only takes a minute.
This was amazing. The Chef explained the use of all utensils normally used in cooking. I’ve always believed in buying good quality utensils and not junk. Thanks Chef. Very much appreciated.
Love my Griswald cast iron cooking vessels!!! Old as dirt but still look and cook like brand new!
Lol!!! The music when he spoke about the ricer!!!
Love it!! Well done Jack!! (And team)!!
Thanks again chef!!
You teach us all how much fun cooking can be while instructing the how’s and why’s throughout the process!!
An alternative to abraisive " Ajax or Comet" Cleanser is to use "Bar Keepers Friend". This product is excellent. Does not scratch, so is great for stainless, as well as inside enamel dutch ovens and can also be used on porceline. Wouldn't be with out it. Have always believed in purchasing top quality kitchen tools. Makes cooking a joy. Will be there for your next generation. Thanks for another great video. Cheers!
It is abrasive, but less so.
... abrasive* cleanser*
Yeah, I keep my three ply pans clean with Bar Keeper's Friend. It is very effective. I do think the chef is correct that a pan is a tool, doesn't need to look perfect but it is nice to keep them clean and attractive as well, just important to keep things in perspective.
I.have always used that. Don't buy the "new spray" version, though. It doesn't work. 😊
So many of the cheap products break too soon or never quite work the way they should
Thank you for explaining WHY we should have a particular piece of cooking equipment in our kitchen! And thank you also for not being afraid to recommend certain brands!
I am currently in the process of equipping my new kitchen with everything I need. This video couldn't have come at a better time for me.
Every video you make is like being in a culinary class. These are not just recipes, they are education. Dr. Jean-Pierre, Phd. 👍
I have everything you showed today (and more), but my pots and pans are lacking. As time goes on, I'm upgrading them. One thing I do have is a Dutch Oven like yours (actually two). I agree that they are great for all kinds of things. My wife makes a mean pot roast in it. (I let her cook once in a while 😁). Also, that potato ricer is the best. I had a lesser quality ricer and I always had problems with it. Good knives are essential. The most dangerous tool in the kitchen is a dull knife. I've had most of my knives for over 35 years. I recently bought a boning knife for the first time. It was $110, but worth every penny. Quality is not cheap, but cheap can turn out to be expensive.
Always nice to hear from you my friend! 😊
Totally agree❤
I'll second the "buy quality, it lasts a lifetime." I am almost 60 and I am using Stainless steel Lustercraft pots and pans from both my grandmothers that is older than I am. Still good as new.
a good chef always use a "proper (quality) kitchen utensils/tools".
As the old saying goes, "buy once, cry once... wear forever". Sage advice from a very experienced chef and teacher. Thank you for taking the time to educate us, the newcomers to the culinary arts.
Thanks for explaining the underside of the enamelled cast iron pot lid. I always had this question.
CHEF!! YOU BROUGHT BACK MY LOVE OF COOKING!! IN MY YOUNGER YEARS I WORKED AS A PASTRY CHEF AND PANTRY IN A 4 STAR HOTEL IN OREGON...BUT SINCE MY HUSBAND OF 40 YRS HAS DEMENTIA NOW,,I JUST WANTED IT CHEAP AND QUICK!! BUT NOW I SHOP FOR MY HERBS AND QUALITY!! IT PUTS ME IN A ZONE... BEEN VERY HEALING!! THANK YOU!!
I'm 64, been cooking for family since I was 14. I finally got a good chef's knife and a double serrated (Wusthof) so I can prepare stuffed artichokes. I fell in love with my daughter's knife set. She thought I knew what brand to buy 😂. I ordered one of your silicone brushes and another bottle of your roasted garlic olive oil. That's become my emotional support!
I Use my silicone baking matt under my cutting board
Thank you for this great video Chef! Procuring the best quality cookware is a must because it makes the food taste better and the job easier. Since my son bought himself a house, I have been buying him the best knives, pots and pans and cookware. He loves to cook as I do. I am making your beef stew right now and it is smelling fabulous in the kitchen!
Hi there Chef Jean-Pierre, Would you please consider making a video on how to clean the various types of pans you use? From stainless steel to cast iron to non stick and enamel based pots. Thanks for teaching us so much on everything cooking!
Hi Chef, you forgot to mention the silicone baking sheets. They are incredible !
Silicone baking sheets are terrific friend, but mind you there are certain cookies etc not to use them on vs parchment. Parchment allows some cookies to top well and stop spreading from occurring vs those baked on silicone sheets. Happy cooking and remember, butter is our friend 😁🍴🍀
I was given my potato ricer as a bridal shower gift 46 years ago. I’m still using it.
I loved your restaurant in Fort Lauderdale; wished I could've taken your cooking classes, but working full time precluded that; now I am so very grateful to have found you online and on RUclips❣❣❣ You're amazing and a great teacher. Can you PLEASE tell me what brand your gorgeous old pots are?
A potato ricer is something I didn't have until a few years ago and now I don't know how I ever lived without one! After watching your video on cooking turkey (encased in butter) I immediately ordered an oven thermometer like the one you used and (naturally) you were 100% correct.....it is wonderful!
Got myself a Woll Diamond Lite frying pan with a removable handle. I’ve never felt such quality cookware in my life. Thank you for the lesson Chef !
Chef, you give such wonderful advice! I feel so lucky to get these free lessons from such a professional. Thank you for all of the videos you put up!
You sir are priceless. While your videos share incredible information you are the real treasure here. I really appreciate your sense of humour. A votre sante.
Thank you Chef! This information is so vital and appreciated! I’m just starting to build up my tools in the kitchen and I’m thankful having you as a video mentor to guide me.
I don't know how you can't respect and like a guy that says, I love my life. Jean is the only chef that I follow.
So true about buying quality - my husband bought me a set of All Clad stainless pots and pans years ago and they look as good as new. Also my Le Crueset dutch oven is old but definitely standing the test of time. Thank you, Chef for this video and all of your videos. I am learning so much!
Thank you chef, I learn something every time I watch a video of yours. I have been cooking more than 60 years and discovered, from you, I’ve been cutting cauliflower and broccoli the wrong way ( making a mess). The most helpful info from you, the use of the scraper ( which was just sitting in the drawer); the bowl for scraps (major helpful); and cleanup while you work. My kitchen used to look like a tornado came through, and I hated cleaning it. Now, when I finish cooking, the kitchen is basically clean-my husband is happy too!😘
Maybe the best Chef Jean video yet. So much information and good advice delivered in a easily understood and humorous manner. The man is a culinary treasure.
I've always prided myself on keeping a well stocked kitchen when it comes to having pots, pans, knives etc on hand. I'm happy to see that I've been doing it right all these years and I only need a few little things to make my kitchen complete. Thank you so much for the lesson Chef!
Me Too wife asked today what I wanted for Christmas I said a Ricer and coincidentally I have all of the others Almost like Google is reading minds now
I am a big fan of Hoffmann coated pans and pots. The product is very similar to Woll and also in the same price segment. Big advantage is that you can have the pans - if the coating wears off after many years - recoated at Hoffmann and not have to throw them away. I use some of them for 3 years almost every day and it is so far no wear visible.
Chef is absolutely right: once spend a little more money for it never again bother with shabby pans ;)
Thanks for the super video JP - except for the potato ricer I actually have everything there, that makes me happy ^^
One of his very favorites is the non stick Wok with a flat stainless steel base attached to the outside bottom. He has praised this almost indispensable item so many times!
I appreciate the consistent quality content you guys put out ❤️ What are the chances of you doing a live video? I think subscribers would love the chance to chat in real time :)
Empirical cook here. I saw this video and remembered how I got all of these items through the years.
When you cook, you naturally gravitate towards them. I just make sense.
It may seem or sound silly but a bench scraper is a game changer.
... I found mine (and one for my son) at *the cheap store) when I couldn't find them at any other place - including a cooking store!
Check out a cake scraper, it's twice as big as a bench scraper. Benefits: fewer steps, fewer spills on the counter and floor, and depending on the size and shape of your cutting board it will slide underneath for easy access.
The potato ricer is a MUST, even for an old southern cook that never knew she needed one. OMG such a difference. I love all the items that I have purchased on your website.
Thanks, Chef. That really helped me to figure out exactly what I am missing in my everyday kitchen tool collection.
I promise I could have watched John-Pierre story-tell and explain about each and every item in the kitchen there and still would ask for more, such is the presence! Thanks for the wonderful presentation, always! An experience beyond words
Bless everyone watching
Thank you for sharing your knowledge! I have made dozens of your dishes and can’t wait to make more!
the personality and enthusiasm recharges my day, thank you Chef!!
Please do an episode on dishes. As I’ve learned to cook, I learned there are lots of good dishes that are both helpful in the cooking process, and best for presentation.
my papa was an executive chef for years...... he took cullonary at quebec canada culunary school you remind me alot of my late papa
I had that same oven thermometer for about ten years, Polder is a great brand, very accurate. However the silicone sheath to protect the wire separated at the probe and compromised the wire, causing it to rust and it was no longer accurate, temps were all over the place when I did an ice water check. When I looked on Amazon to get a replacement probe, it cost the same for that alone as it did for a thermometer with probe. About that same time I was watching an episode of America's Test Kitchen, and in their equipment corner segment they were reviewing oven thermometers, their top pick was the Thermoworks Chef Alarm for $65, which is calibratable, and a waterproof aftermarket waterproof probe available for $19, so I jumped at the chance to buy one of each, both have been well worth every red cent I paid for them.
Chef J.P. is a very wise man when it comes to cooking appliances, he’ll never steer you wrong. 😊
CJP, I love how excited you get, and how your passion radiates. I feel the same way about cooking and about my kitchen stuff. Please keep making videos and spending time with us in the kitchen. Thank you 😊
Chef JP, I love to watch you use your double door oven. Could you please talk about it sometime if you haven't already. I'm planning a kitchen remodel and would like to get one.
finally i found a new friend, not some kid under 30 years telling me how to cook! simply love this channel
Great list! If you can find them a wooden 'fork' with flat tines / ends is really useful. Helps to make great (slow cooked) scrambled eggs and also to break up minced meats when you are making bolognaise, shepherds pie etc. Just makes separating the meat easier when you initially brown it. I have two but I know they can be hard to find so I bought a second one when I came across it. I'd also add a frying pan splatter guard - a lid with holes so you don't stew what you are frying but if what you are frying is somewhat excitable it does not redecorate your entire kitchen top.
This is the greatest channel on RUclips, I have learned more in the past six months watching this channel than in the previous 20 years of cooking. You are amazing CJP
🙏🙏🙏❤️
Hello Chef, thank you for putting on the essential tools. I have accumulated a lot of kitchen equipment over the years. I do have most everything you’ve shown and more. I watch your cooking shows and have been watching you for a while now. Thank you for your entertaining cooking style. I have to say I’m giving you love.
I am Loving Jean-Pierre, his style and the way he educated❤😊
Good knowledge - about what tools are really needed in a proper kitchen
I am, at best, a "knowledgeable" home cook but I am interested in various "cuisines" from classic Italian, Portuguese, Spanish, middle Eastern, Tex-Mex, French Canadian... Even British and Scottish (yes, they DO have some "classic dishes!). I can follow a recipe! I have a good many of the items you described (that "balloon whisk was a new one for me though!). It is only recently that I saw a scraper in a kitchen supply store and it is actually the most recent addition to my kitchen "arsenal". I cook for myself so... if I mess up, no one need know and I endeavor to learn from my mistake. If it is a winner... well...! I always wanted a good selection of knives and that became a bit of a "mania", researching the top knives and manufacturers. So, truly, now I have really too many (Japanese, German) but I treasure and use them all. The right equipment turns cooking from a "chore" into an enjoyable "art".
It sounds like you have a well-equipped kitchen, and I’m glad my video was helpful! 🙏😊
Thanks, I would love a Part Two that is for "good-to-have" tools that are maybe not as essential but are "Level 2." Not things that are rarely used, but things that are the next step.
When I'm waking up on a Monday morning, still groggy and drinking my coffee, nothing gives me energy like watching this video. Makes me want to make food instead of working!
I love your passion for cooking and especially you desire to teach!
Hi Jean-Pierre, I apologize if I missed it in your video, but would you mind telling me the brand of your stainless steel frying pan? I know you mentioned it's been in your possession for quite a while, and finding an exact replica would probably be very hard, however, I am in the market for a high quality stainless steel frying pan, and I would love a lead in the right direction. I don't at all mind paying a high premium for a quality cookware that will last many years.
Thank you for this video. Many cooking channels revolve around simply presenting you with a recipe to follow (that you often don't learn much from), but your videos are always based on teaching people to cook good food with or without a recipe. You teach people to cook, rather than just share recipes.
This video is excellent! These are the tools I commonly use in my kitchen except for the handheld blender. I must buy one of those. It saves you the time to cool before blending the dish.
Thanks for the great videos. I just ordered the laser thermometer for my husband's 61st birthday on January 30. We love watching you and following your recipes. It all looks so good and you do a wonderful job of explaining and using a bit of humor. Our favorite recipe has been the beef tenderloin that we made the last two Christmas Eves.
You are a Godsend, Chef!
I'll add a tip if I may:
stack non-stick skillets larger on top of smaller - to protect the coating . . . or hang them (what I do).
I love you and your channel!
Stay well, all!
Bonnie
I go one step further and put towels between them to avoid scratching the cooking surfaces - nowhere to hang pots and pans in my situation.
@@RobertTempleton64 In his case he doesn't need to so I'm assuming that's why he didn't think of saying it as his nonstick aren't scratched by being in contact with steel or other metal as long as it's not really rough. It's premium nonstick
I stack with a microfiber towel between all pots and pans. Works great
vegetable peeler is a must for me
Thank you so much Chef Jean-Pierre. Great information video!
I would like to Thank you for this! My husband is taking me shopping b/c I sent him this video. Can't argue with a cook and the tools needed! 💙☮️
I need this video!!! Thanks Chef, very helpful. ❤️
The full silicone spatula has become my FAVORITE tool in the kitchen. I love it!!
Great comment moderation. I got a spam reply and it was taken care of. You know you've made it when you get your own Spam Impersonators. 🤣😂
Chef JP, YOU ARE THE BEST. Thank You for doing this for us. I certainly appreciate it and I bet many other do as well.
Request: Chef, would you be willing to do a video about things that have gone wrong for you while cooking and HOW you repaired or resolved the problem/flaw in your meal? (excluding start over of course)
I have been making wood bowls for almost 30 years. My go to finish for my bowls is a walnut oil. There are 2 that I know of, that are made specifically for wood ware, Doctor's Woodshop and Mike Mahoney's oil . The thing about the walnut oil is that it will polymerize at room temperatures and with exposure to sun light. The walnut oils you can buy in the oil sections of your grocery store, well, some work, and some don't. They are heat treated to remove the proteins that can cause allergic reactions. Vegetable oils do not polymerize unless you bring them up to 450 to 500 degrees, which is why they are used on cast iron skillets. It takes a week or so for it to set up. It does provide better protection for your cutting boards than mineral oil.
I love the matts that you have under your cutting board, and yes, wood does not like water. They can be found in woodworking stores, more the specialty stores rather than the big box stores. They are called router or sanding pads.
My favorite all purpose cutting knife is a "Mulberry' knife. A Chinese style cleaver, but it was originally used for slicing mulberry leaves into thin strips for the silk worms to eat. It is not for chopping through bone. They can be 6 or so inches long and are thin and flexible. they also make great scrapers for scooping up what you have cut.
Can't wait to see your sharpening video! I prefer the diamond lapping plates to the water stones because they don't require any maintenance. Grits up to 8000. I do strop every knife after I sharpen. They just don't cut properly if the burr is still on. Bought a Wusthof boning knife because I didn't have one, and it had a burr on it..... I can keep my wood shop tools razor sharp, and same with my kitchen knives.
You'll also need a butter bowl
Another fun video. I have everything in the video, and a whole lot more. I have several cast iron skillets that I use several times a week, and they are older than me (65 years old). I didnt have good knives until Xmas, but now have a very nice set of Wusthof forged knives based on your recommendations. I had been using cheaper knives for many years, but they still work well if you keep them sharp. You would be amazed at all of the cooking stuff I have in my travel trailer and attached outdoor kitchen. Thanks again for your great videos. Next up for me is to create an awesome cutting board from a black locust slab that has been drying for about 18 months. Its about 28" diameter and one edge is fairly straight. I will leave it raw edge. Just need to fill a few cracks with epoxy and surface it. I make my own protectant for cutting boards and similar. Its made by melting beeswax and then mixing with mineral oil with a one part beeswax-3 parts mineral oil mix. Works amazingly well.
This is the video I wanted to see!
This chef is new to me…love at first viewing. Not just a recipe demonstration, a cooking class every time.
Even if I have no desire to make the featured dish, I still learn so much!❤❤
Good tools make for quicker and easier cooking. Great video Chef JP 👍🏻
i started to upgrade my kitchen gear about 6 years ago. Fryingpans and sautepan is 5 ply from Mauviel M'Cook, saucepans and reductionpans Cristel Pro series also 5 ply and a 12 litre enamel cast iron from Le Creuset. It took some serious saving up on the money but gosh golly what a different it makes!
Also, shop around for it folks! That really helps with the budget!!
I live in the Netherlands but i saved around 150-200 euro per pan by ordering them from France.
I came for the cooking, I stayed for the personality.
I usually have to ban my self from walking in to shops that sell kitchen products because I always purchase something that I don’t really need. But, having said that, those particular products have actually been quite useful
Brilliant tutorial, thank you so much Chef 🙂
You are amazing! Watched you over the 50 years, never had much of an interest in cooking, but have loved your methods of everything! At 67 Im all in and learning so much from you. You are an awesome teacher!
Thanks Chef and Jack for producing this one. I use warm white vinegar to clean starches from my stainless steel pans. Glad to hear that the abrasives are okay to use as well.
So many useful gems in this one. I was surprised you overlooked ramekins and your clear smaller ones for pre-measuring ingredients prior to cooking.
I had to laugh that you started with the immersion blender. Best purchase yet of something I never “needed” before but now use it for some great results like roasted red pepper collis and your tomato bisque.
If I ever get to build my own house from scratch, I am taking this video and having the architect reproduce this kitchen layout… this is my dream kitchen, right here.
The two additions that I can't encourage enough is a meat chopper/mallet that helps with ground meats to get a nice fine crumb texture and it's pretty fun to smash food in and let out your anger and the other is a Rotary Cheese Grater with a hand crank which makes grating cheese 99% easier, faster, and is also fun to use but helps is you have arthritis or other joint/wrist issues.
I had a Zyliss rotary grater for years, unfortunately the crank handle broke off, and I have been putting it off for awhile to replace it.
@@DeWin157 You're like me, in a way. I kept dropping the pepper grinder, or breaking it. This happened about 6 times. So I am now doing all my pepper grinding in the mortar and pestle. I can grind other things in it, too, and combine them together. As Dan says, you get get to let out your anger.
@@wastrelway3226 I love my mortar and pestle, it does a great job to crack and grind all the spices I use for all the seasoning mixes I create.
Need a lid for every pot/pan! I know on video a lid doesn't work too well for showing what you are doing but lids are important to keep moisture and heat in when you need it. Good content, thanks!
Yes, Woll is from Germany. I use their pans. They are definitely more durable than regular Teflon with very close non-stick properties, but they still only last a few years when used daily. And don't put them in the dishwasher!
I can slide an egg all over in my cast iron. Never had another type of pan that I could do that in. How do yours work for you?
Thats the problem with non stick, poor life. My carbon steel is my go to for eggs. Most of my other cookware is stainless that is older than me and looks and cooks awesome. Never cared for non stick. But Woll does make a nice pan.
@@jackiepeacock84 I only use the Woll pans for things like omelette now. I use cast iron for almost everything, even pancakes and fried eggs. To sear meat I use a simple steel skillet as that is just faster. Woll pans are easier to handle, but once you get used to cast iron, there is no reason to go back.
@draakevil Cool. I've never used them. I'm always curious to see if anything can perform anywhere near as well as good ol' cast iron. Thank you for responding. It was very kind, and I appreciate it!
When I was a little boy shopping with my mom I always hung out at the kitchen and spice section of the grocery store.
I have stuff I’ve had since 1981 some of it I made myself like my cutting boards.
Got several rolling pins I’ve made myself and some I’ve sold.
Many times my home machine shop makes kitchen tools and parts.
look at all pots on the shelf :)
I love Chef Jean Pierre... His enthusiasm makes me happy and want to cook. I don't like fish because of texture and bad experience (in France of all places) but I tried his salmon... It was wonderful. Merci pour toutes ces bonnes recettes, Chef. J'espere devenir une bonne "cook"
People go to a thrift store. But know your brands. It's amazing what you can get. Find out what time the trucks get in to unload. Example I bought a brand new down filled comforter queen in zipped plastic for 24.95 wahoo
Think
I'm going to pop some tags,
only got 20... cents in my pocket.
Filling up my shop cart.
We're robbing a Walmart.
But jails NOT flippin' awesome.
I will buy quality kitchen equipment if you keep making QUALITY content. Merci beaucoup, Grazie mille, and THANK YOU so very very much for what you contribute to the culture of culinary arts and gastronomie. You are a member of my family that we all wish we had. Its a damn good thing you create this invaluable quality content. You are helping so many people live better lives Chef Jean Pierre. Cooking without the ego, reality TV crap, and with healthy, warm, and happy sensibilities.
DON'T STOP BEING EXACTLY WHO YOU ARE.
In the restaurant management lecture, the chef recommended this video .
🙏👍
Some great quality equipment. I appreciate that all the links are for the exact products in the video. This Stainless Demeyer pans are so nice. I bought a couple of them on sale at Marshall's or TJ Maxx a few years ago, and they are absolutely fantastic. The Thermapen is also a joy to use. Those few seconds might not seem like a lot, but if you use the thermometer a lot, it certainly cuts down on frustration. The infrared thermometer is also great for checking the temperature of the oil in pans when sautéing. It is nice knowing the actual temp of it before you put the food in the pan, so everything cooks at the way you expect it to.
Almost there, I'm just lacking a:
a) immersion blender
b) microplane
c) garlic press
The best garlic press is to smash it with the flat of your chef's knife on your cutting board.
@@DeWin157 I agree.
Yeah.Mayers with focusing on food machinery, baking equipment , western kitchen equipment,hotel equipment, intelligent, refrigeration equipment, etc..
Crocodile Dundee of whisks. "That's not a whisk, this is a whisk" lol
I just need that beautiful yellow cast enamel pot, I have been searching for just the right one, you didn’t mention the pasta pot, but I was really excited to watch this episode, I’m 64 and a decent cook but I have learned so much from you, you are a great teacher