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!
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
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!
Grand Master for sure. Been watching him for years. Damn, does he make it look so easy.
I don't even care if Jacques Pepin is cooking or not, I just love love love to hear him talk.
The Pépin Standard is the GOLD STANDARD
Perfect. Now I'll need to put you on slow motion while I try this
The master at work.. Absolute masterclass
he is the master of all things food. love him so much
Great old school craftsman master.Best easiest quikest way to make a gallantine, i have ever seen!
Love it!
Wow! Precision & perfection rolled into one. Massive respects.
I use this technique on the thanksgiving and Christmas turkeys. Very easy to carve and look so nice. the traditional sage and bread stuffing.
How elegant, it's just satisfactory to watch it.
Beautiful! Is all one can say. Thank you for the excellent explanation, lesson and enjoyment!
When chef can butcher a chicken better with his hands than you can with your knife. 😅
My favorite chef!!
I look at some 'famous' British chefs, and then I watch Jacques Pepin ..........
Master technician.
Such a maestro!
Nice technique. He's probably made this dish 5,000 times.
Bravo! Thank you!
Master class!
Pure Excellence
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
Isn't this a ballontine? Isn't a galantine poached?