Not only he shows how to make delicious recipes, but also he shares his two cents of wisdom regarding different ingredients used, and even the types of wood that can be used. Not sure if any other chef does that in his shows.
In 2015 Chef John did a Bagna Cauda. WAY back in time, here we have Jacques introducing us to this dish. This is truly the Master at work informing ALL American chefs that have come after. This is why I love this man's cooking.
Jacques is of course always amazing, but it's funny to see these shows in retrospect catering to their audience. I can totally see Connecticut housewives taping this on VHS and trying out this cuisine on the banker husband. "Honey, we need a Cuisinart mini-mixer." Ah, the pressure cooker of home economics in the early 90's.
I love the way he grinds up the lemon peel and pepper and oregano to macerate the chicken in. This technique I am going to remember and try, as soon as I get my herb garden going!
So excited to see this show and this episode! I remember watching it when it first aired, and making the salad from the cookbook. Cabbage salad with anchovies was very new to me but became a permanent favorite.
That crepe is SO traditional it really cannot be called "Nouvelle". And speaking of caviar, I love tobuki. They're just little tiny pearls of goodness that have a great texture and flavor.
Salmon roe, especially back then, was REALLY cheap. It's of course more expensive now that sturgeon are critically endangered, but that looks like a reasonable amount. And compare it to the amount of Beluga he added. Caviar spoons are small, so this crepe isn't that big.
Greetings ( USA 🇺🇸) : in thanksgiving: hopefully your evening will go well, wishing you a great 👍 night’s sleep 😴, a fabulous morning tomorrow and a perfect 👌 weekend ahead!!!!!
@8:50 Just handled raw chicken, wipes hands in towel, that's a big no no. @17:13 That chicken is raw, just after he mentioned salmonella. I love Jacques Pepin, he is an amazing chef no doubt about it, but even the greatest can have a lapse in the "heat of battle".
@@NippleTitMD Then why not make a video cut like in many of the other videos? I suspect it was an estimated gamble or simply an oversight in the video editing. Edit: Time restraint is not a valid reason I think, it would've taken only a few more minutes of cooking, cut out the cooking time, then continue.
Very likely, the towel is wet with a solution of bleach and water and there is nothing to worry about. Towels that chefs use to clean their hands or the cutting board are usually prepared that way and changed frequently. At home, we use the same towel for weeks, we hang it on the handle of the oven...
I agree but I think it is more of a sign of the times than an oversight as mentioned in another comment. Watch old cooking shows they all do the same thing (Yan can cook as an example). I often think the exact same thing you wrote......
Not only he shows how to make delicious recipes, but also he shares his two cents of wisdom regarding different ingredients used, and even the types of wood that can be used. Not sure if any other chef does that in his shows.
I’ve waited years for these Today’s Gourmets shows to return. The first chef to explain why things happen.
Glad you're enjoying them!
Brilliant, very easy to learn just hanging out watching these episodes, same as folks like Bob Ross
Well this is surprising
The knowledge transfer is unreal. I've learned so much from him.
The exposition of "what is nouvelle cuisine" in the first seconds is absolutely clear and intelligent! It made me think...
Jacques has total mastery - he makes everything look so easy.
In 2015 Chef John did a Bagna Cauda. WAY back in time, here we have Jacques introducing us to this dish. This is truly the Master at work informing ALL American chefs that have come after. This is why I love this man's cooking.
He's a walking encyclopedia about cooking and I have the fondest memories of watching him with my late grandma.
Jacques is of course always amazing, but it's funny to see these shows in retrospect catering to their audience. I can totally see Connecticut housewives taping this on VHS and trying out this cuisine on the banker husband. "Honey, we need a Cuisinart mini-mixer." Ah, the pressure cooker of home economics in the early 90's.
I love the way he grinds up the lemon peel and pepper and oregano to macerate the chicken in. This technique I am going to remember and try, as soon as I get my herb garden going!
I love that he's always grabbing ingredients from his garden.
He's so down to earth, knowledgeable, and generous to share his knowledge.
The man is an artist… so enjoyable to watch and learn 😊
I have been beating egg whites wrong my whole life 😁
Thanks a lot Jacques 😊
Yeah you need the human version of a blender! He's unreal with the speed of that whisk.
You couldn’t buy the book. You waited years. Such devotion!
So excited to see this show and this episode! I remember watching it when it first aired, and making the salad from the cookbook. Cabbage salad with anchovies was very new to me but became a permanent favorite.
That crepe is SO traditional it really cannot be called "Nouvelle". And speaking of caviar, I love tobuki. They're just little tiny pearls of goodness that have a great texture and flavor.
the best chef.
Beautiful.
IN MY VIEW
A Master's explanations simply put so anyone can undestand.
this man has FORGOTTEN more than most people even LEARN
Holy sh$t, that cabbage didn't stand a chance. Was that a lawnmower or a professional chef!? Dayum
These potato crepes sound an awful lot like Lefse or Lompe in Scandinavian cooking...
7:40
Grilled chicken salad.
👌🏼😋 🥗 🍽 🍷
👍
Where's Jacques???
He has more content coming. Think of it as a break between seasons
He's still busy in the kitchen. Don't worry!
3rd!
That was A LOT of caviar. Like really. On today prices that would be a $400 dish more or less
Good grief that's a lot of caviar! Is it cut up like a pizza? 😵💫
Salmon roe, especially back then, was REALLY cheap. It's of course more expensive now that sturgeon are critically endangered, but that looks like a reasonable amount. And compare it to the amount of Beluga he added. Caviar spoons are small, so this crepe isn't that big.
The people at the very bottom of the comments on every one of his videos are just the worst 😂
Greetings: ( USA 🇺🇸) : Master Chef 👩🍳/ Master Baker 👩🍳 Jacques Pepin , thank you: again, Master Chef 👩🍳/ Master Baker 👩🍳 Jacques Pepin , thank you
Greetings ( USA 🇺🇸) : {btw} the presentation is outstanding: again, the presentation is outstanding
Greetings ( USA 🇺🇸) : { fwiw} : fresh salads are simply my absolute favorite
Greetings ( USA 🇺🇸) : Enormous Hug 🤗, Love ❤️: Be very, very, very safe, and , special intention: GOD BLess
Greetings ( USA 🇺🇸) : in thanksgiving: hopefully your evening will go well, wishing you a great 👍 night’s sleep 😴, a fabulous morning tomorrow and a perfect 👌 weekend ahead!!!!!
Who says men can't multi-task?
@8:50 Just handled raw chicken, wipes hands in towel, that's a big no no.
@17:13 That chicken is raw, just after he mentioned salmonella.
I love Jacques Pepin, he is an amazing chef no doubt about it, but even the greatest can have a lapse in the "heat of battle".
I don't think in the second timestamp the chicken is raw. It's perfectly fine. 🤷🏻♂️
Yeah, ofc he is doing that because he is time restrained. The porpuse od show is to show you how it can be done
@@NippleTitMD Then why not make a video cut like in many of the other videos? I suspect it was an estimated gamble or simply an oversight in the video editing.
Edit: Time restraint is not a valid reason I think, it would've taken only a few more minutes of cooking, cut out the cooking time, then continue.
Very likely, the towel is wet with a solution of bleach and water and there is nothing to worry about. Towels that chefs use to clean their hands or the cutting board are usually prepared that way and changed frequently. At home, we use the same towel for weeks, we hang it on the handle of the oven...
I agree but I think it is more of a sign of the times than an oversight as mentioned in another comment. Watch old cooking shows they all do the same thing (Yan can cook as an example). I often think the exact same thing you wrote......
Media Technical Support People and Staff @ Today’s Gourmet, thank you: again, Media Technical Support People and Staff @ Today’s Gourmet, thank you