You really notice it in his comment section. I've never in my days on youtube seen such a loving and supportive comment section as his. I've watched him for the better part of 5 years now and have become a great home cook thanks to that guy
I love Chef JP…. I’ve learned so much from his channel & his enthusiasm is contagious! He’s also mastered the art of being both educational & entertaining at the same time which is easier said than done. One of my favorites on You-Tube !
The BEST thing about JP...is that he doesn't edit out his mistakes, and he's so positive about making mistakes. He shows you how to fix them, and encourages everyone, "Worst that can happen, you call out for pizza. Don't worry about it. It's only cooking. 50 years I been doing this, I still make mistakes. Everybody makes mistakes."
Yeh-over 40 for me and Chef JP will always have a place in my heart along with many others(never celebrated the ‘celebrity chefs’)….and I was impressed with Chef JM’s commentary, gonna keep my eye on him…
I did a steak au poivre with Jean Pierre's method, and it was so good I was giggling. Most of my cooking methods in the kitchen come from Chef Jean Pierre, now. I salt differently, and not so much butter, but his techniques have given me a solid platform. And I just love him. I found a show from the 80's I think, one of those morning shows that he was on; he hasn't changed his on camera personality, and I do think he is genuine.
I've been a professional chef since 1993. Last year, I retired. For years, I've not only enjoyed Chef Jean-Pierre's videos, I've considered him a long-distance mentor. Anyone who respects his wisdom and expertise is a friend of mine. Chef James, you just won another subscriber.
I'm a big steak enthusiast. I've watched the Jean-Pierre instructional featured in this video a number of times. The Cast-iron skillet butter basting w/aromatics method is one of my favorite ways to prepare a ribeye or New York strip. Highly recommended. As a matter of preference, I do some things a little differently (I prefer not to use the oven), but the fundamentals here helped my improve my steaks to a point where friends and family are very impressed.
I’ve been watching Chef JP for the past five years, and I can confidently say he has elevated my cooking skills tenfold. I’m incredibly grateful for his channel-the wealth of knowledge I’ve gained from him is amazing. My family genuinely looks forward to my dishes now, all thanks to his guidance. Please be respectful in your commentary; Chef JP truly deserves it.
My daughter is 7 years old and is participating in a cooking class in school. When she goes to bed at night, the thing she likes the most is to watch Chef Jean Pier's channel 😊
OMG i follow @Chef Jean Pierre and I have cooked many of his recipes, besides, he has all the recipes written in his website and its easy to.cook high level recipes. He's so funny and awesome. Chef James you are awesome too, I enjoy your videos so much. ❤
Chef Jean Pierre is awesome. His love for the basics like potatoes, butter, onyo etcetera should be an example for anyone aspiring to cook something delicious. Simplement merveilleux! 👌
I subscribed to Chef Jean-Pierre's channel last January and I have learned so much from him. Not just recipes, but techniques to use all the time. His videos are geared toward us being able to cook along with the video while he is doing it. He's pretty amazing. Between him and Vincenzo I have gained about five pounds this past month!
I, as many others do, follow Chef Jean Pierre. He tells you WHY you do a certain thing, not simply to do it. Probably the most entertaining Chef on RUclips
Jean Pierre has been my favorite chef for years. I have recreated and edited so many of his recipes. I have adopted his techniques and styles into my cooking. I never get tired of his videos. Such a talented and wholesome man.
JP is one of my absolute favorite chefs to watch and learn technique from. I'm so glad to see you analyzing another one of his videos. I started watching you cook and critique quite a while ago and really enjoy watching and listening to you and you sharing your knowledge from cooking around the globe. You are one of the 6 or 7 chefs that I find interesting enough to follow so please keep up the great work !!! My answer to your question is rare to med rare. My best to you and yours and Merry Christmas to you. --den
Jean Pierre is a jewel - he just has so much energy in his videos that makes you feel GREAT to watch him cook because you can feel he loves it. That makes a huge difference.
Chef Jean Pierre is one of my favorites. He always teaches me something and entertains me at the same time! Well done video, you are so fun to watch. Thank you!
Since I've been passionately learning how to cook things over the past few years, I started with Ramsay, then some other chefs, then I fell in love with Jean Pierre. I've been watching some Fallow videos recently, and now I just found Makinson. It has been a fun evolution for learning everyone's different takes and styles for cooking. I think it's a good idea to take information in from wherever you can get it, and just compare all the results, to make it best for you, or whoever you're cooking for.
Thank you for doing this! I have been watching Chef Jean-Pierre for about 3yrs now and he has literally taught me how to cook. He is a great teacher who provides the technical information on food chemistry that helps in understanding the technique. Great video!
Really cool to see a proper recipe demonstrated with another chef providing the extra details on why he's cooking the way he does. As always, you provide that extra insight I always want to know!
It is the right thing to do, the steak cooks at the maximum of 100C no matter what side it is in. The most important lesson is that you do you and keep an open mind. I like James because he shows it even with a background in kitchens.
I just love his videos. I’ve learned so much from his videos and have made so much based on what he has made. His personality aline is enough to just want to casually binge his channel regardless of my culinary desires.
I love Chef Jean Pierre! I have learned a multitude of recipes and cooking techniques, of which my husband, who doesn't cook, is truly grateful.....me too!
Chef Jean Pierre has never steered me wrong. And bless him for not shaming people for how they like their steak. I don't want well done, but you do you.
I just love him and thank you for sharing yourself in this review. I love learning from him - especially his version of meatloaf...I did not do it exactly but did adapt it and it was the best ever in my long years of life! 🤩😘
The resting tip has been challenged recently, take a freshly cooked steak and cut it without resting, yes you will see juices seep out... thing is that resting doesn't retain them... all that happens is the heat from the steak will cause the juices to evaporate. When weighed, the final weight was actually identical either way, so the question is which would you prefer to enjoy all the juices... or just let them evaporate? Another factor is a non rested steak doesn't continue cooking if sliced straight away, so when it hits your desired final temp, you can just cut it and enjoy the perfect doneness for you, a rested steak however will continue to rise in temp, often between 20 - 40 degrees from where you finished cooking... as such you actually get more inconsistent results.
Dry-brining has seemed to make the most difference to me. I like a very pronounced crust, and really drying it out and at the same time seasoning it nicely is a huge thing. That, and of course, adding aromatics to the basting butter. A lot of people seem to just toss a steak into the pan and be done with it. I have for the longest time, but it makes a huge difference in the overall experience. Also, the most important thing to consider: Like Whiskey, a steak is a special occasion, and it has to cater to *your* taste, not something that is objectively better or worse. If you like it the way you do, and that happens to be the "wrong" way, you don't have to be right. 😊
Came across your Vid because I cooked “The Perfect Steak” from Chef Jean. It turns out great for me. I appreciate your input, not just a my way or the highway approach. Great job Chef James! And yes I Liked & Subscribed to your channel. Keep up the good work.
I adore Chef Jean Pierre, have learned a lot from him. And now I really adore you, as well. I enjoyed this video with you adding comments to his cooking. All sounds good to me : ) Cheers! Oh, and new subscriber.
About people talking about how to make steaks without much experience: watching videos like this make me confident talking about how to cook steaks while I've never ate, let alone cook one (getting positive feedback from cooks you're talking with also helps that confidence). ^^'
Been watching and learning from Jean Pierre over the year! Just 1-2 month ago i found James channel wich also i awesome! Both combined together made my evening! Thanks!
I grew up watching chefs like Graham Kerr, Julia Child and Martin Yan. It is amazing how much cooking content is available to us today. The downside is having to really sort through the wheat and the chaff. Nice to see, my own way of cooking steaks represented in this video, although watching all that butter ooze over the wooden cutting board makes me cringe a little thinking about having to clean it. While, I am not french, I have been around French Canadians my whole life, and I can say they have trouble saying the word three. To the point where even I say tree instead sometimes lol.
Although a neurosurgeon and professor of medicine by training, I am, by avocation, a critic of the culinary arts, frequently invited to provide detailed restaurant reviews for well-established publications and author of a forthcoming guide to American steakhouses. Such biographical minutia notwithstanding, I am captivated by this steak-centric video of Chef Jean-Pierre, enhanced, in turn, by the meta-commentaries of Chef James, an informative joy to behold! Sage counsel presented in a delightfully entertaining format! Kudos!
Thanks for the respectful commentary. I have been watching Chef JPs videos for a while. Always learn something. I am going to try that pan sauce next thyme! I subscribed. Looking forward to watching more from your channel.
Great video , Chef, Jean pierre is my favorite chef on RUclips. He is one of the few chefs , and he knows what he is doing . Very knowledgeable and great teacher too . Thank you, Chef James . It is first video I saw from you and I subscribed to your chanel now 🎉🎉🎉
This was a great video. The chef in the corner was awesome also. You are causing me to buy more cookware and the wife is on me as to where it's going to live!!
James, you just are a wholesome, quality person. Appreciate your videos. Love Chef Jean Pierre. And wow, about your Dad! You are very impressive, Chef James. Hope you keep up the good work.
Loved this reaction video. I'm a huge fan of Chef Jean Pierre. I'm in the learning phase and have served some of his dishes after doing them a few times and have had great reactions.
My first time seeing your channel Chef and it's so nice to see one professional add more insight to my main guy, Jean Pierre. Because of him I learned how to cut food and use my knives properly and make some fantastic food. Biggest lesson...onyo goes in last!
Just loved watching James love watching Jean Pierre. No snark just pure joy!!! (well a smidge of Jamie snark but who wouldnt??). Also a reaction video that adds extra information to the method... *chefs kiss*
Your reaction video of Chef Jean-Pierre was very enjoyable. I follow him and have made many of his recipes, and find him to be a credible resource for the home cook. Your critique impressed me enough to subscribe to your channel, Chef James. Good job and I look forward to gaining knowledge from you and making some of your recipes.
My friend you really got to appreciate chef Jean Pierre....he's definitely my favorite chef of all time he definitely has the passion for what he does yes sir. Thanks so much for the reaction video. I hope you feeling much better....do take care of yourself. Cheers 🍻 from Trinidad & Tobago 🇹🇹
Many of Chef Jean Pierre's RUclips recipes are intended for the home and not the restaurant. There is a pretty big difference in technique and skills used between restaurant and home. He is aware of all that. Y'all definitely should try some of his recipes and techniques as they are outstanding! He is also super fun to watch!
Chef Jean Pierre is the number 2 reason I love to cook. The number 1 reason is that I love to eat lol. I've never met Chef JP but I will be forever grateful to him and his team
Fantastic review, you make watching the video even more enjoyable 🤩. I was watching another video recently that mentioned taking thick cuts of meat or joints out of the fridge to rest upwards of an hour or more and then causing the outside to enter the temperature danger zone while the centre is still cold. So my take on it is if the cut is thin enough for 20 to 30 minutes to make a difference then take it out of the fridge, otherwise that time will not help thicker cuts.
I've learned quite a bit from chef Jean Pierre. His technique and delivery is so great. But I'm learning from others as well and going to be learning from you too. Thank you!
Chef JP is a treasure, and a born teacher. After 60 years, at least 20+ of them watching various chefs and cooking shows, I've finally learned how to cook thanks to Chef JP. Idk what it is about how he instructs, but for whatever the reason it sinks in and makes sense to me - I think maybe because he always includes the "why" of doing things, especially with the most basic & important techniques in cooking, which he has more than 50 years of experience to speak from. I think many chefs don't spend the time explaining the basics in a simple manner, or give the 'why' of doing it. When you know 'why', it all makes more sense. And, he's never complicated with his dishes or ingredients, so the average home cook can easily find most all of the ingredients needed. Thanks for the reaction to him!
I just finished watching this video and I always follow his as well as you.He is so funny.He makes me laugh all the time and one learns so much from watching constantly.He lives close to my house.He lives in Fort Lauderdale and we live in Hollywood.I haven’t had the pleasure of meeting him yet.Happy Holidays for you and your family.🍾🎄🥂❤️
One thing to note when olive oil is mentioned. You need to use regular olive oil; extra virgin has a smoke point about 50-100 degrees F below regular olive oil. Olive oil is for actually cooking with; extra virgin is for finishing or consuming raw (vinaigrettes, dressing your pasta, drizzling over hummus, etc.).
I've been watching chef Jean Pierre's videos and reaction videos like this and no one has a bad word to say about him! He doesn't just spread recipes, he spreads ❤.
Haha! This video is great! I was so ready to be mad at you if you messed with my beloved Chef Jean Pierre! I like your soft-spoken style and am now going to follow you, too. Thanks!
I bought an oven thermometer recently amd found out our smaller oven is off by 75 degrees. But our larger one next to it is completely accurate to the dial, and its a 25 year old viking.
Totally agree with your summation at the end. Jean Pierre is very very very entertaining. and not a Snob at all. So Genuine, funny and fair to all and encouraging. Also thanks for your comments (instant sub from me).
I liked your reactions, and explanations. JP is great. His tip for using the back of a ladle, when pushing soups etc through a sieve utterly changed my approach to the chore of sieving. I have used wooden spoons etc, and have hated the time it took. Back of the ladle? I will happily ladle things that may not require it, as I no longer consider the process tiresome. More power to him. And to your channel too.
I recently discovered Chef Jean Pierre and let me tell you, he is the most approachable chef for homecooks and I have by far the highest success rates following his recipes and methods even on things I've done first time. Whatever I've made following his tutoring had my guests astonished
I’m glad you covered this video. I really enjoy his content. This was fun! Guga seems to pepper from the beginning and I always wonder if he’s burning the pepper. Also, thyme has become my favorite herb this year. It seems like the MSG of the herb world and I wonder what took me so long. Sage was my favorite, especially when fried and added to nontomato sauce pastas. But thyme seems to go with everything! Any thoughts on cooking a steak without butter or oil in the pan to start? Someone told me I should leave it until it moves on it’s own and then flip it.
I’m a fan of Guga and the grill, I love grilling in the winter. Jean had some great information for all stages of steak cookery. The only time I take meat out to come to room temp is if I’m doing a large cut. Oh and I love my steak medium rare, it is chef’s kiss
In Argentina the salt is only put on the steak AFTER it's cooked! In Brazilian barbecue we do the same: only salted it AFTER taking it out of the flames.
As an amateur cooking just for myself and guests, I no longer rest my steak after cooking, I slice it immediately, and now I always get a perfect medium rare steak. I would rather risk losing some juices (which go right into my pan sauce anyway) than risk the steak overcooking while it rests. I would recommend for the average cook to just slice it and let the heat out. Also I saw a video on Chris Young's RUclips channel that convinced me I was right to stop resting my steak. He tested it pretty thoroughly and he no longer recommends resting for a home cook, even though he did recommend it in his book, he admits in his video that he's walking back on that. If you're interested, the video is called "Proof Resting Doesn't Keep Meat Juicy." Otherwise I agree with you and JP on everything else James. I feel resting is just a good technique for you chefs who have experience cooking 100 thousand steaks lol.
Chef Jean Pierre channel is basically a food archive for anyone who want to learn cooking like hundred types of food and people might can use the recipes for future menu references for anyone who want to open a coffee house or restaurant, he is a legend
Hi chef James, I really liked this one. I have learned a lot from Jean Pierre. And you also. Would love to see more Jean Piere reactions. Keep up the good work
Great video, But it one of his older videos when he was using an Induction cook-top. Nonetheless both of you guys videos are great! Thank you for taking the time to make and to post.
Thanks for reviewing this Chef James. I appreciate that you are confirming the methods I use for my family. I cook with an amalgam of methods from multiple chefs and use the techniques that they each share in common. As a home chef, I don’t cook hundreds of steaks a night ( or hundreds of anything) so your confirmation helps my confidence levels greatly Sir
How do you like your steak?
Medium rare.
rare or medium rare
Medium rare
Medium rare 😋
Kamodo Joe and reverse sear it to medium rare! Next time you're over I'll make it for you!!
When it comes to Western food, nobody beats Chef Jean Pierre. It's not just a cooking channel. It's fun and educational.
Nobody beats him. He is not just a lovable personality, but amazing cook.
You really notice it in his comment section. I've never in my days on youtube seen such a loving and supportive comment section as his. I've watched him for the better part of 5 years now and have become a great home cook thanks to that guy
My personal French chef, I love him
Totally
I love Chef JP….
I’ve learned so much from his channel & his enthusiasm is contagious!
He’s also mastered the art of being both educational & entertaining at the same time which is easier said than done.
One of my favorites on You-Tube !
The BEST thing about JP...is that he doesn't edit out his mistakes, and he's so positive about making mistakes. He shows you how to fix them, and encourages everyone, "Worst that can happen, you call out for pizza. Don't worry about it. It's only cooking. 50 years I been doing this, I still make mistakes. Everybody makes mistakes."
Yeh-over 40 for me and Chef JP will always have a place in my heart along with many others(never celebrated the ‘celebrity chefs’)….and I was impressed with Chef JM’s commentary, gonna keep my eye on him…
i consider it his best trait❤❤❤
Absolutely. I love this guy - he's so authentic in everything he does.
we not sending a man to the moon here friends
I did a steak au poivre with Jean Pierre's method, and it was so good I was giggling. Most of my cooking methods in the kitchen come from Chef Jean Pierre, now. I salt differently, and not so much butter, but his techniques have given me a solid platform. And I just love him. I found a show from the 80's I think, one of those morning shows that he was on; he hasn't changed his on camera personality, and I do think he is genuine.
I've been a professional chef since 1993. Last year, I retired. For years, I've not only enjoyed Chef Jean-Pierre's videos, I've considered him a long-distance mentor. Anyone who respects his wisdom and expertise is a friend of mine. Chef James, you just won another subscriber.
Thank you so much! I hope you are enjoying your retirement!
..enjoyed this as well, subbed
I'm a big steak enthusiast. I've watched the Jean-Pierre instructional featured in this video a number of times.
The Cast-iron skillet butter basting w/aromatics method is one of my favorite ways to prepare a ribeye or New York strip. Highly recommended.
As a matter of preference, I do some things a little differently (I prefer not to use the oven), but the fundamentals here helped my improve my steaks to a point where friends and family are very impressed.
As a Chef JP fan, may I say well stated. I respect him greatly, he’s helped my cooking skills immensely.
I’ve been watching Chef JP for the past five years, and I can confidently say he has elevated my cooking skills tenfold. I’m incredibly grateful for his channel-the wealth of knowledge I’ve gained from him is amazing. My family genuinely looks forward to my dishes now, all thanks to his guidance. Please be respectful in your commentary; Chef JP truly deserves it.
My daughter is 7 years old and is participating in a cooking class in school. When she goes to bed at night, the thing she likes the most is to watch Chef Jean Pier's channel 😊
I follow chef jean Pierre. He is awesome.
Yes he is!
@@ChefJamesMakinson I follow Fallow now after your video
OMG i follow @Chef Jean Pierre and I have cooked many of his recipes, besides, he has all the recipes written in his website and its easy to.cook high level recipes. He's so funny and awesome. Chef James you are awesome too, I enjoy your videos so much. ❤
Jean Pierre is great. He's so friendly and energetic.
@@ChefJamesMakinson Olive oil on steak? Yuck! It has to be something neutral in flavor for me.
Chef Jean is such a good teacher, he explains everything perfectly and every method of his I’ve tried has worked perfectly
JP's an awesome chef and entertainer
You ever watch his stuff from the 90s? It's on yt, sunshine cuisine. This guys been in front of camera for 30 years.
Chef Jean Pierre is awesome. His love for the basics like potatoes, butter, onyo etcetera should be an example for anyone aspiring to cook something delicious.
Simplement merveilleux! 👌
Number one thing I learned from Jean Pierre: It's called onyo. To think I have been mispronouncing it all this time.
🤣
This is true
Same!!! 😂
Number two: everything is better with butter!
@@fransbuijs808 being American Southern, I knew that before I was even officially born!
I subscribed to Chef Jean-Pierre's channel last January and I have learned so much from him. Not just recipes, but techniques to use all the time. His videos are geared toward us being able to cook along with the video while he is doing it. He's pretty amazing. Between him and Vincenzo I have gained about five pounds this past month!
he is fun to learn from!
I adore Chef Jean Pierre ❤
I, as many others do, follow Chef Jean Pierre. He tells you WHY you do a certain thing, not simply to do it. Probably the most entertaining Chef on RUclips
Jean Pierre has been my favorite chef for years. I have recreated and edited so many of his recipes. I have adopted his techniques and styles into my cooking. I never get tired of his videos.
Such a talented and wholesome man.
yes he is
JP is one of my absolute favorite chefs to watch and learn technique from. I'm so glad to see you analyzing another one of his videos. I started watching you cook and critique quite a while ago and really enjoy watching and listening to you and you sharing your knowledge from cooking around the globe. You are one of the 6 or 7 chefs that I find interesting enough to follow so please keep up the great work !!! My answer to your question is rare to med rare. My best to you and yours and Merry Christmas to you. --den
Jean Pierre is a jewel - he just has so much energy in his videos that makes you feel GREAT to watch him cook because you can feel he loves it. That makes a huge difference.
Chef Jean Pierre is one of my favorites. He always teaches me something and entertains me at the same time! Well done video, you are so fun to watch. Thank you!
Chef Jean Pierre has the best cooking channel on RUclips.
Since I've been passionately learning how to cook things over the past few years, I started with Ramsay, then some other chefs, then I fell in love with Jean Pierre. I've been watching some Fallow videos recently, and now I just found Makinson. It has been a fun evolution for learning everyone's different takes and styles for cooking. I think it's a good idea to take information in from wherever you can get it, and just compare all the results, to make it best for you, or whoever you're cooking for.
Thanks, very much, for reviewing Chef Jean Pierre. The #1 chef on RUclips. I've learned so much from him, and I've gained confidence in the kitchen.
Thank you for doing this! I have been watching Chef Jean-Pierre for about 3yrs now and he has literally taught me how to cook. He is a great teacher who provides the technical information on food chemistry that helps in understanding the technique. Great video!
I like the reverse sear method and sous vide. The temperature control and then searing at the end is a nice combination of precision and then fun
It also removes all the problems with resting, room temperature and overcooking the crust+band.
Really cool to see a proper recipe demonstrated with another chef providing the extra details on why he's cooking the way he does. As always, you provide that extra insight I always want to know!
My two favorite chefs in one video! Thanks James, and keep up the good work :D
Thanks! Will do!
The best thing about JP is that he records himself cooking, not reacting to someone else cooking.
I flip my steak every 20-30 seconds and it's great. It's impractical to do in a restaurant but at home, it makes great steaks
It is the right thing to do, the steak cooks at the maximum of 100C no matter what side it is in. The most important lesson is that you do you and keep an open mind. I like James because he shows it even with a background in kitchens.
Thumbs up on 30 second flipping. Especially on a grill with a sous vide steak.
I just love his videos. I’ve learned so much from his videos and have made so much based on what he has made. His personality aline is enough to just want to casually binge his channel regardless of my culinary desires.
Chef JP is an absolute gem of the Internet! He is like the Mr. Rogers of cooking.
I love Chef Jean Pierre! I have learned a multitude of recipes and cooking techniques, of which my husband, who doesn't cook, is truly grateful.....me too!
I absolutely love Chef JP and never miss a video! Thanks for this.
Glad you enjoy it!
Chef Jean Pierre has never steered me wrong.
And bless him for not shaming people for how they like their steak. I don't want well done, but you do you.
Jean Pierre! 50 years of experience in the arts of learning, cooking and teaching. I really enjoy a medium rare steak.
I just love him and thank you for sharing yourself in this review. I love learning from him - especially his version of meatloaf...I did not do it exactly but did adapt it and it was the best ever in my long years of life! 🤩😘
Watching him never fails to make me happy. Starting with the legendary Onyo vid 😂
Man I am an ameture home cook. I have learned so much from Jean Pierre. Every technique or recipe I have tried is fool proof.
Nice one Sir!!
I love Chef Jean-Pierre
The resting tip has been challenged recently, take a freshly cooked steak and cut it without resting, yes you will see juices seep out... thing is that resting doesn't retain them... all that happens is the heat from the steak will cause the juices to evaporate. When weighed, the final weight was actually identical either way, so the question is which would you prefer to enjoy all the juices... or just let them evaporate? Another factor is a non rested steak doesn't continue cooking if sliced straight away, so when it hits your desired final temp, you can just cut it and enjoy the perfect doneness for you, a rested steak however will continue to rise in temp, often between 20 - 40 degrees from where you finished cooking... as such you actually get more inconsistent results.
In southern Arizona, we need more salt in the summer time if you work outside.
Yep.. in hot climates thats something people overlook, they remember to drink water, but they dont consider how much salt they are losing as well.
Wow! My 2 favorite chefs in one video! Awesome
Dry-brining has seemed to make the most difference to me. I like a very pronounced crust, and really drying it out and at the same time seasoning it nicely is a huge thing. That, and of course, adding aromatics to the basting butter. A lot of people seem to just toss a steak into the pan and be done with it. I have for the longest time, but it makes a huge difference in the overall experience.
Also, the most important thing to consider: Like Whiskey, a steak is a special occasion, and it has to cater to *your* taste, not something that is objectively better or worse. If you like it the way you do, and that happens to be the "wrong" way, you don't have to be right. 😊
I can't remember the last time I didn't dry brine over-night or longer.
Came across your Vid because I cooked “The Perfect Steak” from Chef Jean. It turns out great for me.
I appreciate your input, not just a my way or the highway approach.
Great job Chef James!
And yes I Liked & Subscribed to your channel. Keep up the good work.
Awesome! Thank you!
CJP is my favorite. He is always the first place I go when I want to try something new.
I adore Chef Jean Pierre, have learned a lot from him. And now I really adore you, as well. I enjoyed this video with you adding comments to his cooking. All sounds good to me : ) Cheers! Oh, and new subscriber.
About people talking about how to make steaks without much experience: watching videos like this make me confident talking about how to cook steaks while I've never ate, let alone cook one (getting positive feedback from cooks you're talking with also helps that confidence). ^^'
Been watching and learning from Jean Pierre over the year! Just 1-2 month ago i found James channel wich also i awesome! Both combined together made my evening! Thanks!
Awesome! Thank you!
I grew up watching chefs like Graham Kerr, Julia Child and Martin Yan. It is amazing how much cooking content is available to us today. The downside is having to really sort through the wheat and the chaff. Nice to see, my own way of cooking steaks represented in this video, although watching all that butter ooze over the wooden cutting board makes me cringe a little thinking about having to clean it. While, I am not french, I have been around French Canadians my whole life, and I can say they have trouble saying the word three. To the point where even I say tree instead sometimes lol.
Graham Kerr... The Galloping Gourmet! Quite flamboyant and fun to watch.
much love mate, as a (very) amateur home cook i always find your reaction/review coverage very informative and entertaining - keep it up!
Thank you so much!
The Subtle jabs at Jaime Oliver never get old
🤣
Loved this video commentary and already love Chef Jean Pierre's channel -- thanks for reminding me of this video 😎👍
Jean Pierre is well known for many cooking recipes for years. You should see his video when he made chicken jambalaya, and it looks delicious.
JP is an absolute treasure. He is a cooks cook, yet any normal person would be ecstatic with his results. Plus he is just wonderful to watch.
My 2 favourite chefs in one video .. superb.. 👍👍👏👏
Thank you so much 😀
Great video Chef James, Thank you so much!
Although a neurosurgeon and professor of medicine by training, I am, by avocation, a critic of the culinary arts, frequently invited to provide detailed restaurant reviews for well-established publications and author of a forthcoming guide to American steakhouses. Such biographical minutia notwithstanding, I am captivated by this steak-centric video of Chef Jean-Pierre, enhanced, in turn, by the meta-commentaries of Chef James, an informative joy to behold! Sage counsel presented in a delightfully entertaining format! Kudos!
Thank you so much! :)
Thanks for the respectful commentary. I have been watching Chef JPs videos for a while. Always learn something. I am going to try that pan sauce next thyme! I subscribed. Looking forward to watching more from your channel.
If you really like steaks guys, check out Guga Foods, he is a master of Steaks and knows professionaly how to handle it and cook properly.
I remember watching this video and enjoyed it. I’m not a good cook but I want to have a go. Good to hear another chefs positive opinion on this video!
Great video , Chef, Jean pierre is my favorite chef on RUclips. He is one of the few chefs , and he knows what he is doing . Very knowledgeable and great teacher too . Thank you, Chef James . It is first video I saw from you and I subscribed to your chanel now 🎉🎉🎉
yes he is and I would love to meet him! Thank you!
I started cooking my prime rib reverse sear according to his instructions a few years ago and it comes out absolutely perfect.
This was a great video. The chef in the corner was awesome also. You are causing me to buy more cookware and the wife is on me as to where it's going to live!!
James, you just are a wholesome, quality person. Appreciate your videos. Love Chef Jean Pierre.
And wow, about your Dad!
You are very impressive, Chef James. Hope you keep up the good work.
I also crack up watching his videos but his recipes are legit the broccoli cheddar soup is so so good
Loved this reaction video. I'm a huge fan of Chef Jean Pierre. I'm in the learning phase and have served some of his dishes after doing them a few times and have had great reactions.
Thank you!
My first time seeing your channel Chef and it's so nice to see one professional add more insight to my main guy, Jean Pierre. Because of him I learned how to cut food and use my knives properly and make some fantastic food. Biggest lesson...onyo goes in last!
Awesome, thank you!
Just loved watching James love watching Jean Pierre. No snark just pure joy!!! (well a smidge of Jamie snark but who wouldnt??). Also a reaction video that adds extra information to the method... *chefs kiss*
Your reaction video of Chef Jean-Pierre was very enjoyable. I follow him and have made many of his recipes, and find him to be a credible resource for the home cook. Your critique impressed me enough to subscribe to your channel, Chef James. Good job and I look forward to gaining knowledge from you and making some of your recipes.
Thank you!
My friend you really got to appreciate chef Jean Pierre....he's definitely my favorite chef of all time he definitely has the passion for what he does yes sir. Thanks so much for the reaction video. I hope you feeling much better....do take care of yourself. Cheers 🍻 from Trinidad & Tobago 🇹🇹
Excellent review ….. Chef P has taught me well, and I look to you for additional tips. Happiest of Holidays “my friend”!
Thanks for sharing, I’m already a subscriber to Master chef JP but now have found you also to also learn, see my face …that’s my learning face 😂
Many of Chef Jean Pierre's RUclips recipes are intended for the home and not the restaurant. There is a pretty big difference in technique and skills used between restaurant and home. He is aware of all that. Y'all definitely should try some of his recipes and techniques as they are outstanding! He is also super fun to watch!
Chef Jean Pierre is the number 2 reason I love to cook. The number 1 reason is that I love to eat lol. I've never met Chef JP but I will be forever grateful to him and his team
Fantastic review, you make watching the video even more enjoyable 🤩.
I was watching another video recently that mentioned taking thick cuts of meat or joints out of the fridge to rest upwards of an hour or more and then causing the outside to enter the temperature danger zone while the centre is still cold. So my take on it is if the cut is thin enough for 20 to 30 minutes to make a difference then take it out of the fridge, otherwise that time will not help thicker cuts.
Thank you so much!
Thanks!
Thank you so much!
I've learned quite a bit from chef Jean Pierre. His technique and delivery is so great. But I'm learning from others as well and going to be learning from you too.
Thank you!
Chef JP is a treasure, and a born teacher. After 60 years, at least 20+ of them watching various chefs and cooking shows, I've finally learned how to cook thanks to Chef JP. Idk what it is about how he instructs, but for whatever the reason it sinks in and makes sense to me - I think maybe because he always includes the "why" of doing things, especially with the most basic & important techniques in cooking, which he has more than 50 years of experience to speak from. I think many chefs don't spend the time explaining the basics in a simple manner, or give the 'why' of doing it. When you know 'why', it all makes more sense. And, he's never complicated with his dishes or ingredients, so the average home cook can easily find most all of the ingredients needed. Thanks for the reaction to him!
I just finished watching this video and I always follow his as well as you.He is so funny.He makes me laugh all the time and one learns so much from watching constantly.He lives close to my house.He lives in Fort Lauderdale and we live in Hollywood.I haven’t had the pleasure of meeting him yet.Happy Holidays for you and your family.🍾🎄🥂❤️
❤❤❤ i love watching him and now I love watching your channel as well 💪💪💪
One thing to note when olive oil is mentioned. You need to use regular olive oil; extra virgin has a smoke point about 50-100 degrees F below regular olive oil. Olive oil is for actually cooking with; extra virgin is for finishing or consuming raw (vinaigrettes, dressing your pasta, drizzling over hummus, etc.).
I've been watching chef Jean Pierre's videos and reaction videos like this and no one has a bad word to say about him! He doesn't just spread recipes, he spreads ❤.
Haha! This video is great! I was so ready to be mad at you if you messed with my beloved Chef Jean Pierre! I like your soft-spoken style and am now going to follow you, too. Thanks!
I bought an oven thermometer recently amd found out our smaller oven is off by 75 degrees. But our larger one next to it is completely accurate to the dial, and its a 25 year old viking.
Thank you, Jean Pierre, now I want a steak, not just any steak, but THAT steak. Loved your review, James!
Totally agree with your summation at the end. Jean Pierre is very very very entertaining. and not a Snob at all. So Genuine, funny and fair to all and encouraging. Also thanks for your comments (instant sub from me).
I liked your reactions, and explanations. JP is great. His tip for using the back of a ladle, when pushing soups etc through a sieve utterly changed my approach to the chore of sieving. I have used wooden spoons etc, and have hated the time it took. Back of the ladle? I will happily ladle things that may not require it, as I no longer consider the process tiresome. More power to him. And to your channel too.
Everyone loves Chef Jean P. He’s got such great energy, and he knows his stuff, and loves two things: cooking, and butter!
I recently discovered Chef Jean Pierre and let me tell you, he is the most approachable chef for homecooks and I have by far the highest success rates following his recipes and methods even on things I've done first time. Whatever I've made following his tutoring had my guests astonished
I’m glad you covered this video. I really enjoy his content. This was fun!
Guga seems to pepper from the beginning and I always wonder if he’s burning the pepper.
Also, thyme has become my favorite herb this year. It seems like the MSG of the herb world and I wonder what took me so long. Sage was my favorite, especially when fried and added to nontomato sauce pastas. But thyme seems to go with everything!
Any thoughts on cooking a steak without butter or oil in the pan to start? Someone told me I should leave it until it moves on it’s own and then flip it.
I’m a fan of Guga and the grill, I love grilling in the winter. Jean had some great information for all stages of steak cookery. The only time I take meat out to come to room temp is if I’m doing a large cut. Oh and I love my steak medium rare, it is chef’s kiss
Great Video Chef James! Get well soon and Have a Speedy recovery!
Thank you!
In Argentina the salt is only put on the steak AFTER it's cooked! In Brazilian barbecue we do the same: only salted it AFTER taking it out of the flames.
Thanks for adding even more value to Chef JP's video.
As an amateur cooking just for myself and guests, I no longer rest my steak after cooking, I slice it immediately, and now I always get a perfect medium rare steak. I would rather risk losing some juices (which go right into my pan sauce anyway) than risk the steak overcooking while it rests. I would recommend for the average cook to just slice it and let the heat out.
Also I saw a video on Chris Young's RUclips channel that convinced me I was right to stop resting my steak. He tested it pretty thoroughly and he no longer recommends resting for a home cook, even though he did recommend it in his book, he admits in his video that he's walking back on that. If you're interested, the video is called "Proof Resting Doesn't Keep Meat Juicy."
Otherwise I agree with you and JP on everything else James. I feel resting is just a good technique for you chefs who have experience cooking 100 thousand steaks lol.
Chef Jean Pierre channel is basically a food archive for anyone who want to learn cooking like hundred types of food and people might can use the recipes for future menu references for anyone who want to open a coffee house or restaurant, he is a legend
Hi chef James, I really liked this one. I have learned a lot from Jean Pierre. And you also.
Would love to see more Jean Piere reactions.
Keep up the good work
Noted! I will :)
Great video, But it one of his older videos when he was using an Induction cook-top. Nonetheless both of you guys videos are great! Thank you for taking the time to make and to post.
Thanks for reviewing this Chef James. I appreciate that you are confirming the methods I use for my family. I cook with an amalgam of methods from multiple chefs and use the techniques that they each share in common. As a home chef, I don’t cook hundreds of steaks a night ( or hundreds of anything) so your confirmation helps my confidence levels greatly Sir
you are welcome! a lot of chefs don't agree 100% on everything
Jean Pierre is such a pearl and this is one of his best video, truly. Thanks for the reaction 😂
That steak looks AMAZING. Its making my mouth water. I am going to the grocery store tomorrow. Great video. Very entertaining. Good job, Chef James !
Thank you!
Always love watching Chef Jean Peirre. Thanks for the review. always fun to get educated. Have you reviewed any of Guga's videos?
yes about 3