Jacques Pépin's Chicken Galantine

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  • Опубликовано: 23 дек 2024

Комментарии • 23

  • @granlarson
    @granlarson 8 лет назад +251

    A grandmaster! I remember watching him do that Galantine or Ballotine technique over 30 years ago on PBS with thick dark black hair! He's the reason I love to cook!

  • @user-od4op6ng9y
    @user-od4op6ng9y 8 лет назад +99

    Grand Master for sure. Been watching him for years. Damn, does he make it look so easy.

  • @gwengieg6595
    @gwengieg6595 5 лет назад +75

    I don't even care if Jacques Pepin is cooking or not, I just love love love to hear him talk.

  • @HooperWest
    @HooperWest 5 лет назад +51

    The Pépin Standard is the GOLD STANDARD

  • @millertime6
    @millertime6 8 лет назад +185

    Perfect. Now I'll need to put you on slow motion while I try this

  • @raidazz1
    @raidazz1 5 лет назад +33

    The master at work.. Absolute masterclass

  • @patriciaweaver7735
    @patriciaweaver7735 8 лет назад +25

    he is the master of all things food. love him so much

  • @marctoom5014
    @marctoom5014 5 лет назад +9

    Great old school craftsman master.Best easiest quikest way to make a gallantine, i have ever seen!
    Love it!

  • @mcomuonobunde-omuono1132
    @mcomuonobunde-omuono1132 6 лет назад +11

    Wow! Precision & perfection rolled into one. Massive respects.

  • @rustydog1236
    @rustydog1236 7 лет назад +28

    I use this technique on the thanksgiving and Christmas turkeys. Very easy to carve and look so nice. the traditional sage and bread stuffing.

  • @ramen4131
    @ramen4131 6 лет назад +20

    How elegant, it's just satisfactory to watch it.

  • @wanderer2522
    @wanderer2522 5 лет назад +11

    Beautiful! Is all one can say. Thank you for the excellent explanation, lesson and enjoyment!

  • @Sox214
    @Sox214 5 лет назад +95

    When chef can butcher a chicken better with his hands than you can with your knife. 😅

  • @lennymoss2216
    @lennymoss2216 5 лет назад +9

    My favorite chef!!

  • @bartram33
    @bartram33 5 лет назад +45

    I look at some 'famous' British chefs, and then I watch Jacques Pepin ..........

  • @jmangi6221
    @jmangi6221 5 лет назад +12

    Master technician.

  • @Pugilation
    @Pugilation 6 лет назад +8

    Such a maestro!

  • @hawaiidispenser
    @hawaiidispenser 9 лет назад +112

    Nice technique. He's probably made this dish 5,000 times.

  • @cageybee777
    @cageybee777 8 лет назад +7

    Bravo! Thank you!

  • @lepetitenellie
    @lepetitenellie 8 лет назад +15

    Master class!

  • @USDAselect
    @USDAselect 5 лет назад +4

    Pure Excellence

  • @Mixwell1983
    @Mixwell1983 8 лет назад +11

    I tried it but with crappy knives and my chicken was a little frosty. Took me like 10 mins and mine is in oven, i told me chick to record deboning but i want unfrozen chicken and my sharp paring knife. I may record me slicing into it and perhaps with more skill and better tools make a deboning video. I stuffed mine with spinach and ricotta

  • @IdoIndeedFlip
    @IdoIndeedFlip 8 лет назад +5

    Isn't this a ballontine? Isn't a galantine poached?