Seafood Tricks: Jacques Pépin: More Fast Food My Way | KQED
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- Опубликовано: 28 авг 2024
- More Jacques Pépin recipes on our website: www.kqed.org/w...
Minute Recipe: Eggs and Anchovies.
Little tricks make life in the kitchen so much easier, and Jacques Pépin is always ready with tips to simplify or speed up a task. Here he pops clams into the freezer for a few minutes to make opening them a breeze for his Baked Clams Madison. Jacques suggests cod as the perfect choice for those who hesitate to cook fish. It stays moist through cooking and, when topped with an olive crust in Cod in Olive-Tomato Crust, it packs a lot of flavor. Skillet Broccoli Bits make a great pairing with the fish. Finally, warm hazelnut-chocolate spread is mixed with ice cream to form the sauce in Mango with Nutella Sauce.
Perhaps a true testament to the way Pepin is regarded in the culinary world was the way that Anthony Bourdain seemed both uber-respectful and a bit intimidated by Pepin. If there was a guy who's ring Bourdain would kiss, it's certainly Pepin's. As well, Pepin's confidence in his [culinary] world is a good lesson re how to bring confidence with healthy ego into one's life.
Chef Pepin is simply the best. I love how he brings the old school techniques and recipes to the forefront so that they can continue to live on and not fade away. He's such a joy to watch and learn from.
This gentleman is the Rock of Gibraltar of the cooking world- huge talent, no pretentiousness, and a big heart.
There's something about Jacques offering that Voltaire quote at the end which gives it more wit, relevance and gravitas. He (JP) shows that creating excellent food is possible for us non-chefs. Thanks to KQED for continuing to present his mastery.
I do agree!
There are few people on RUclips I'll watch for a half hour, but when Jacques finishes a show like this, I'm wishing it was twice as long. And I've cooked some amazing meals based on these recipes. I learn something every time I watch him.
Chef Pépin is a world class chef, culinary influencer, and dedicated teacher. I've tried many of his "recettes élégantes," but I've always preferred his simple provincial bistro recipes, French comfort food, that bistro food he recreates from cherished childhood memories of his Mother's restaurant. He does it with such humble love for his family. Chef Pépin is the real deal.
News flash - people knew how to cook in 1980! Pepin is a treasure, and he came up the hard way - read his autobiography. A wonderful cook and a talented amateur artist (see his menus at the Smithsonian). He embodies centuries of Mediterranean culture in an unpretentious and understated charming way.
The BEST CHEF
I wish I could be his sous chef! What an honor it would BE!
OH MY!!!
Pépin’s ancestors knew how to cook in 1680…
And at the very end he pairs a wine with the meal he prepared. A real class act.
An amazing tip about freezing bits/ends/peels/juice from vegis in a milk container and using for stock!
i love that there are comments from 10 years ago and 5 days ago all saying the same thing that they all love the recipes and cant believe how well trained his knife skills are.
U
S200+
Jacques Pepin since he was five, he was helping in the family restaurant his mother taught him, apprenticeship aged thirteen, over 70 year's of cooking. 3 /2/2022
To say the least...This Man Is one of the GREATEST CHIEF's in the world. He started with his mother at a very young age and went from there. A person can see how much LOVE he has for food and making people fell good with food. There is nothing better than that.... FOOD...LOVE....MUSIC..ART(which is all Four).
Of all the TV chefs I watched, Jacques is by far the one that had the biggest effect on my home cooking skills.
Love how he uses his bare hands touching a piping hot baking dish with his clams. Professional chef. Master chef.
This Crusted Cod was simple, easy, elegant and delicious. Just like anything else I have cooked of his in more than a quarter century. My crust was more red than black and it was STILL great.
"... and you don't tell anyone that you made it that fast." 21:51
Lolz, he smoothly slipped that little bit of humor in. Love this guy~
I learned about the stem from an asian chef and I agree with Pepin, that is the best part and most people in my country throw that away like it's bad. I always look for the fattest longest broccolis now to get most stem.
I've always loved the stems the best. Since I was a little kid.
@@MikehMike01 So? It tastes great.
Jacques making cereal, "Maybe a dash of olive oil and here we are."
I love him.
😂😂😂👍
😂😂❤️😍😍
He loves his garlic and olive oil, and like most French chefs butter.
I'd wish PBS would replay Jacques Pepin' s series "Everyday Cooking with Jacques Pepin" i believe it aired in the '80's. I was addicted to his program. He's has the world's best knife skills ever!
I know this is an old comment but the KQED RUclips channel recently started uploading his "Today's Gourmet" series.
Thanks, Chef. You’re the best. Best wishes to you and your family.
Jacques you are the best in the world! I loved when you did shows with Julia, but mainly when you questioned (very respectfully) her decisions. Your attempt to teach us newbies is the best around. Thank you, Sir!
Well said
been watching Chef Pepin for years....a national treasure
I have watched this at least 5 times. A master at work. Teaching as he goes. So many tips and techniques in such a short time.
Jacques Pepin the the embodiment of the phrase "joie de vivre."
Living legend. We thank you for the gift of instruction:
JP is the OG of Chefs and the best, IMO.
Man I wish i knew him personally, what a nice genuine character, and what a cook! Wow. Merci Jacques
Big difference between chef and a cook
Typical Sovereign Citizen response, impolite and condescending.
@@cenoviopereira8603
But THERE IS A DIFFERENCE between those two terms!!!!
This is the way cooking is done. He is just an expert in every way and loves the food he is cooking. Some of those Food Network chefs could take a page out of his book.....
Don’t worry, they did! Tom Collichio always says he didn’t train at a school and that Jacques’ technique book is where he learned to cook.
Love you Chef Pepin. Grew up watching you with my mom and still love watching you 40 years later with my granddaughter. I would give anyone $1,000 if they could teach me to chop like you - especially the garlic. I’ve been trying for 25+ years and can’t do it.
You are my favorite cooking instructor. I will be getting your book soon. Thank you so much for your instruction, showing me that the kind of cooking I want to do does not have to be unattainable or difficult. Best to you and your family Mr. Pepin. I also admire how you mention and care for your wife. Hello from Nashville Tennessee.
I have only recently discovered Jacques.
He’s totally believable and uses minimal ingredients that we are like;y to have at home.
Very approachable recipe and warm ways of presentation Mr. Pépin.
I love learning from this man !! What a treasure and wonderful human being.
Just made the eggs with the pink slightly spicy pink sauce, anchovies, capers and used thin raw shallot rings on top and they are out of this world! Happy cooking!
I could listen to Jacques all day long!
Only Chef Pepin could turn ketchup, mayo, Tabasco, and hard boiled eggs into a gourmet dish.
LOL...That's for sure! I was thinking that very same thing AlphaK...
I suspect if I tried that, I'd have only a mixture of ketchup, mayo, Tabasco and egg.
I love his recipe for hard boiled eggs Jeanette, named for his late wife. When I’m stuck for a light meal idea, out come the eggs Jeanette.
I am currently in training for certification, and I have your Techniques Cookbook, the updated version, which I know is many years old, but that doesn’t matter at all - the basics and fundamentals stay the same. It is helping supplement my learning, and I’m slowly working my way through any teaching videos I can find from you, which is quite a lot. This is the content I’m looking for, but not finding on Food Network (except for Cheft Michael Symon). They feature lots of fantastic chefs, but all the competition shows are a waste and teach us nothing - you are all about the simple basic techniques that apply across the board no matter what you’re cooking. Thank you for still sharing with us today during these trying times.
Once he starts cutting into onion, and garlic, reminds me I'm still in culinary Kindergarten! Awesome
What a fabulous cook and what a great teacher. Watch his hands, the way he handles food. You can tell he loves what he’s doing.
Mpower love watching those hands!
Hands down the best chef. Love his accent. Thanks Mr. Pepin.
"I put a piece of aluminum foil, as you see on the board, and that make my wife really happy."
Don't why but I find that line really funny, lol.
I've got a man crush on this dude! Jacques, please cook and live forever!
I HAVE BEEN IN LOVE WITH JACQUES PEPIN FOR YEARS, WHAT A GREAT PERSON HE IS LOVE TO WATCH HIM EVERY TIME, NOW JUST SUBSCRIBED TO HIS CHANEL WILL FOLLOW FROM NOW ON!!!
Just canceled my Food Network subscription! Don't need it! Chef Pepin puts those amateurs to shame.
Food network sucks!!It has for years.Nothing like it used to be.They play fucking triple Ds all fucking day long!What happened???😡
They used to have real chefs on food network.Now its fucking Worse cooks in America.
These three comment's are the smartest ive ever seen on youtube! This Master Chef was my idol and the reason I went to cooking school. Food networks Chef's now are COOK'S...Not Chefs! WTF happened to Food Network. Thank you KQED for the giving us the REAL DEAL!
@@johnsheehan977 money
Food network was never explicitly about cooking. It’s about food.
Perfect claw while cutting...that is what you get after 70 years of cooking.... bravo!
Amazing how you don’t know him but you know how kind and geniune he can be
Because those qualities ARE JUST SO OBVIOUS if you watch many JACQUES PEPIN presentations. He NEVER changes. ALWAYS gentle and kind and sincere and unpretentious. What's your problem?
It's great that you can always hear him salivating while he cooks. Lol!I've been watching him since I was 5 years old.Thats more than 40 years!😎☺
He has always been my favorite to watch learning how to cook and expanding my tastes for different types of dishes.
Jacques must be my alter ego…. Broccoli stems are the best part and I also save celery carrots parsley in the freezer for stock making… the water trick is great one, using moisture to sweat the vegetables. I learned that in cookery school…
Every thing about this episode fascinates me. Love you, JP!
I have this guy's book, Every time I read it, I read it in his voice and fall asleep.
You have his book? He authored 30 or so books on food and cooking
Jacques's biography, Apprentice is a wonderful look into the mind of a lifelong lover of excellent food.
Pepin is such a beautiful surname. Not because of the man and the chef but because of his history.
I like the stem of the broccoli best too. Yum!
I love how he chops garlic... Thanks God I've found Chef JP..
I grew up off of Greenhill Road in Madison. I knew all the kids that used to live in the house you now live in.
I would love to communicate with yo u as I am a big fan of yours.
I am hooked on his shows. And my cooking has improved a lot!
Jacques Pépin is to cooking, what Beethoven was to composing...A true culinary master!
I could watch this man chop garlic all day long
I've watched Jacques since the 90s and I still learn new things. What an amazing man.
I love how you can hear him salivate as a dish starts coming together. hahaha
The sign of a good dish. If the chef is beginning to water at the mouth - you KNOW it's going to be good!
Best cook ever🥰
French people are awesome...and he is no exception
Jacques taught me how to make the perfect fried eggs. I was making them wrong for 30 years! Check out his fried egg video. You will be amazed at how great they turn out.
He's the King.
You make my days serene!
Love you Chef Pepin. Could watch you all day.❤
Chef reminds me how to cook from time to time. God Bless.
This guy is the best. My next door neighbor is a chef for 40+ years. When I told him I thought he was the best chef, he said no, but he is the best teacher of all the chefs.I agree.
Who does your neighbor think is the best TV chef?
how to prepare christmas food by jaque pepin
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easy and tasty pasta cooking by japue pupin)
instagram.com/p/BdHC2kCg-us/
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This is so cool in so many ways.thank you!!
This is my favorite chef
Jacques my FAVORITE!!!!!!!
Love your cooking
what every chef should be
I also want to give a shout out to the camera crew and the director.
Pro's
Seriously. They never miss and everything is so smooth
But their (KQED) subsequent series COOKING AT HOME seemed sloppily produced. The director rushed poor Chef so much and the editing was LESS THAN PERFECT. Perhaps a different crew???
His knife skills are so smooth and fast..thats why he can do this in 30 min...
Much luv for this grand chef
I really don't care for clams but his Clams Madison look like they would be tasty.
Of course Chef could make a piece of cardboard tasty. I'd eat ANYTHING he cooked. I trust him.
Bravo . I will make my broccoli your way NOW. I LOVE your COOKING. YOU ALWAYS teach me something NEW EXCITING and delicious
A genius! He never complicates things.
That's it right there! He has said it himself: The more he takes out, the better the dish is. There's much to be said for leaving things alone, and this from a MUCH better cook than I'll ever be!
Jacques is like the Bob Ross of cooking.
Jacques' chopping garlic is like Bob's knife on the palette.
@@dennismichael1434 More like Bob beating the devil out his brush.
Manuel Perez Mora
So you've said before.
Good simile but we've heard you say that many times
@@joannaedwards6325 busted, same bs every video ,and Bob Ross was a hack
Bob Ross is a good artist, Jacques is a divine chef.
No comparison.
I always loved watching all his shows.can do upscale classy and everyday cooking.a truly great master.its been my honor seeing such a great man teach.
Jacques is the man!
Merci Jacques
Great great great quote by Voltair, merci Monsieur Pepin.
for everyone talking about how good the recipes are... i lived in europe for several years, Netherlands, Germany, Belgium, Switzerland, Austria, Czech Republic, Slovakia and Italy. Never visited France till my last year in Europe(hail mary relationship), best seafood Netherlands, best street food goes to Germany based off of Turkish cuisine but regarding general meals at local restaurants france had the best food in general. Bread is pretty much always free and nearly unlimited, or theres a minor surcharge if you say yes to "bread?" a euro or two usually. Your local corner cafe would serve up these 8-15 euro dishes that felt like 4.5-5 star restaurant meals. The best part though, is unlike most countries, who want you to eat, pay, leave. In France, they are almost surprised if you're in and out in less than 30 minutes. they want you to relax savor the meal and enjoy the services, even if you only come in for a lunch and a few glasses of water. its an "we're so happy you decided to spend your lunch break with us" kind of a feeling. I regret not taking advantage of it while i was in Belgium.
...a naughty butter! Jacques, we love you.
Ever notice ? When you see a master at work it always looks easy???
Truth can do without effort
freaking hell that garlic chop
I know right? So smooth! Lol
he chopped that garlic like a type writer in my opinion
Technique
it drives me nuts when he uses a knife, i would probably hack my fingers off.
after 6 years how is ur technique
Think of all the young chefs who he taught at the french culinary Institute in NYC over the years they were taught by the best and hopefully treasured thier time in school there learning from this man
I never subscribed to the food don't work it's all over the place and those ships are reality star chefs!!! Scream and holler make a lot of money as far as cooking not so much but it's amazing how their self-proclaimed experts and world- renowned chefs via social media give them a big boost!!! Jacques Pepin is so delightful to see he has a charm and Delight that's comforting in the kitchen and gives you some of the techniques and tips that only your mother knew!!! And instead of hollering and cursing he encourages you ever so gently to make awesome blow your mind dishes that you wouldn't even think you could possibly do and that you can't wait to make he actually encourages you without a loan kids deserve so many medals and awards I'm sure he has many
most important way a very special place in my heart. I don't know how I found him but it just happened to pop into my mind and Bam here he is no punt intended Emeril Lagasse!!!! the other thing that is so special with him and Julia Child and Yan can cook plus countless others is you actually see steam coming from the pot and fire under the saute pan he's really cooking and it's so refreshing to see! all I can tell you is in Pennsylvania all we get is infomercials on Wellness to sell books they should have never taken the grates off of PBS but if they can make money that's what it's all about I just feel it's a loss especially for this generation it's so important to cook with love for your family and with the ones you love. one of the most essential and meaningful things human beings need especially today but that alone my hat is off to him. it's really refreshing to see him again I can't stop watching and now I can save these make sure you do the same and show them to the younger generations
in your family.
Thanx Jacqes
Pepin Wow, I'm so hungry and happy at the same time😂😇😎
99o
Jacques is the best. Taught me to cook.
Jacques Pepin, does not do "Food Tricks" Pay some respect to one the worlds greatest chefs
ASMR for chefs.
Addictive to watch.
I love this guy!
Jacques is so smart! I love the way he does things. I'll definitely try these out :D
how were they?
He threw away one clove of garlic (or was it a piece of scallion?) together with pilled fibers of celery. Around 06:00. Never mind. I have been watching these episodes for days now. He looks like James Mason. Great and simple recipes at the same time, with subtle humor; old school of a gentleman.
Presing Izdavaštvo he doesn’t throw anything away. It’s all going into the stock pot.
I've made some research since I posted this. I'll try it out occasionally
Cod- yum. I cook my in butter, 3 minutes each side. Best meal ever!
IN MY VIEW
I loved it when he said “”Oh I forgot the mushrooms.” Comments like this reminds me that Jacques Pepin is as normal as the rest of us.
Omg ! "Sauvignon from Australia". Didn't know it was even possible lol ;)
Sorry but I'm french and sauvignon comes from Bordeaux so I couldn't figure out there could be australian sauvignon :)
Otherwise I didn't know about Jacques Pépin even though his voice sounds familiar to me.
Interesting stuff, very creative and you can feel the need to share which is the most important in cooking. On top of that, he looks really cool