Tricks and Tips for Cooking Oysters and Clams | Jacques Pépin Cooking at Home | KQED
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- Опубликовано: 6 янв 2025
- Are you craving shellfish but don't have a lot of time to prepare? Jacques Pépin' shares his tips for cooking hot oysters and clams in the microwave and served with butter sauce. Some tips include how to open clams and shuck oysters and how to cook them both just long enough (but not too long!). If you want to re-use your clam juice, why not whip up an ice-cold vodka cocktail as Jacques suggests here?
What you'll need:
6 oysters, 6 clams, 2 tsp lime juice, 2 tbsp melted butter, pepper, chives, 1/2 tsp hot chili sauce, 1 tsp horseradish,
Jacques Pépin Cooking At Home: Hot Oysters and Clams in Butter
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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I love oysters & clams but I have never made fresh ones because I was intimidated by them.
Thank You, Chef Pépin, for showing us how to make them in the microwave. I can't wait to try these recipes.
Let us know how they turn out!
Jacques has more cooking knowledge than anyone else. He’s charming, humble, and funny. He’s truly a legend♥️
My mother is 96. She remembers when he was doing research for the Howard Johnson's chain of restaurants. This man is 88 and still actively living life. What a role model.
The Energizer Bunny has nothing on Jacques Pepin.
88 isnt old :) age is a mind set :)
Imagine a world class Chef, who turned down a job at the White House, teaching us to cook gourmet hors d'oeuvres using household ingredients and a microwave.
We don't have to imagine it, because we're lucky enough to have Chef Jacques. Thank you for all that you do!
Little romanticized history. You mean *turned down a job at the White House because he was already established as one of the leading teachers of French Cuisine in the world, author of THE classic instructional treatise on technique and also a famous early instance of "celebrity chef" along with Julia Child.
I loved watching Jacques Pépin as a kid and I’m so happy I found him again!!
Jacques is a legend! I love the ease of this oyster and clam presentation. I will def try it! Jacques, you are a French and American treasure! Keep cooking, please!!!
Watching Jacques Pepin cook brightens everyone's day. A votre sante!
Always a pleasure to watch this man cook.
Thanks for the videos KQED crew.
He is a legend. A chef painter and writer. If you haven’t already get his book Art of the chicken.
The recipes are amazing the artwork is magnificent and the stories are magical. What a phenomenal gentleman.
Thank you Chef Pépin I always love your recipes or cooking wisdom
Thanks for watching!
What a legacy! Thank you, Jacques!
Happy Cooking ❤
Thanks Chef for introducing everyone to "Sous Chef Mike" to cook those bi valves! Never would of seen this anywhere but here.Learn something new every time I watch a Chef Pepin video.Brilliant!
Thanks for watching!
Wow you the man! I never knew you could do this thank you! Marty
Love you Jacques!
Wait. I've been wrestling with raw oysters all this time when all I had to do was microwave them for a minute????? Thank you for teaching me yet another helpful trick!!!
amazing! Someday I'll try it
Very interesting. Must try. Thank you. ❤
Brilliant, as usual. I will do the same now that I know the secret. Thanks Chef!
Thank you for the video. Chief, could putting the clams and oysters in a bowl of water then put in microwave help cook them?
master Jaques Pepin cooking chefs 👍🏼✍🏼
BONJOUR
👋
How long do you cook them for please Jacques. Love your recipes 💕
We will ask!
@0:12 1 minute. They are barely cooked. Your microwave and tastes might need a little longer.
@@gchomuk thank you so much
Thank you @@gchomuk !
👍
❤
Excuse me🤤🤤🤤
I like my oysters cooked a bit too.....raw is like a gob of salty snot.
You say that like there is something wrong with salty snot.
@@WmCRobison Lol....to each his own, I guess.
The chef is wasting no time, in this first month without an R, of the 2024 autumn season. Here, on the Gulf Coast, I'll wait a little longer to enjoy the bivalves.
key to longevity: clam juice martini 🤢
I love watching Jack but, in truth, I'm always shocked and sometimes even appalled by the meals, lol. Microwaved oysters is madness.
I agree it threw me right off
What's your favorite way to prepare/eat oysters?
@@kqed Either raw with some habanero and lemon, or grilled with parmesan and champagne sauce.
I've never liked these. Too much like a LOOGIE.
Here's my cooking tip for oysters and clams. DON"T COOK THEM!
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