Learned from an "alcoholic" 😂 chef how to replace red wine with dark beef stock and white wine with chicken broth... secret - the longer stock (bones at least 36h!) is cooked the better😉💪 happy cooking
What a gent and genius chef and teacher! I saw him do a cooking demonstration with Julia Child. They did monkfish, I believe and thats where I learned it was called "poor man's lobster" 😊 Met Julia Child afterward, probably the most famous person I ever met and she was so sweet and lovely.
Watching Jacques in the 80s was a bastion of peace in a very turbulent home. Watching this makes me so happy today. Thank you sir. I hope you see this. You are loved and respected.
Old school cooking show. All one shot no editing. Everything is already ready. They bought so much meat and did so much preparation. Never see this anymore.
I'd love to see an old school french dish where calorie concern is thrown to the wind and two whole sticks of butter, a full head of garlic, 5 onions, 2 bottles of wine and a kilo of meat are used :D
I hate cooking, especially just for myself, but I have to watch my salt intake so I have no other choice but to cook. I've tried a number of Chef Pépin's recipes, & most of them are fairly easy to prep & cook. His Eggplant & Brie Terrine was wonderful. I substituted zucchini for the eggplant (which I don't like) & served it warm instead of cold. His Potato Cheese Souffle', Pumpkin Gratin, & Apple Galette were all a breeze to make & were fabulous. And, I'm totally hooked on his Beef Tenderloin Medallions With Berries in Pomegranate Sauce. Happy Cooking!
I cook for myself as much as possible (for someone who is lazy), and really enjoy it. That wasn't always the case, but the internet has really revived my interest.
Chef, thank you for the explanation of saffron. I never knew that it came from the pistils of Crocus. I did know that they call it "red gold" because it's so expensive.
Saffron also has a very strong flavor so for most recipes you don't have to use much. Chef Pépin only used 1 to 1-1/2 tsp for his rice. You really don't need any more of the saffron; you'll taste it & see it. Happy Cooking!
In general, flat leaf parsley is better. But the curly parsley from my lady friend's garden in Arizona was a revelation. I have never tasted such a flavorful herb. I think it depends on the soil from which it comes. Same with the orange. Naranja es nuestra fruta.
I miss making Osso Bucco (I used to use Marcella Hazan's recipe). The meat is so tender and buttery. Unfortunately, here in China beef is rare in the market and veal is non-existent.
you can make a very tasty version with the same cut but of pork... In fact, its more similar to veal than you would believe. Add a little powdered bloomed gelatine to the broth or wine for braising though as it lacks the huge amount go gelatine in veal. Still extremely delicious though, I follow the exact same recipe aside from a little gelatine and subbing pork shank for veal.
Lovely stuff. But veal is out of the question from a cost and availability point in our circumstances here in the uk and not readily available in most of the uk shops.
It's OSSOBUCO, NOT osso bucco. 🙄 'Bucco' is Agathosma betulina, a flowering plant in the family Rutaceae, Osso = bone Buco = hole Written as one word in Italian cuisine. (me: Italian)
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I’d love to make Osso Bucco but one of my family members has an allergy to tannins. Can I make this without wine ?
I make it without the wine because I'm Diabetic. I use the same amount of beef stock, & it comes out wonderfully.
@@dee_dee_place thank you so much ! Will do! :)
I do almost all of my braises with stock. Just adjust herbs and seasonings to get that deeper flavor associated with wine.
Learned from an "alcoholic" 😂 chef how to replace red wine with dark beef stock and white wine with chicken broth... secret - the longer stock (bones at least 36h!) is cooked the better😉💪 happy cooking
@@dee_dee_place Work Diablo chef John
What a gent and genius chef and teacher! I saw him do a cooking demonstration with Julia Child. They did monkfish, I believe and thats where I learned it was called "poor man's lobster" 😊 Met Julia Child afterward, probably the most famous person I ever met and she was so sweet and lovely.
I love it.....can we have a little more of the story?.....take your time
I've never seen a chef on television with better knife skills than Mr. Pépin!
He is a 9 star Michelin Chef.
These are repeats from the 80's.
His hands are excellent and he has the quirks of heavy heavy knife work at some point of his life@suzanne4504
Martin Yan from " Yan can cook" will blow your mind.
I loved when he smiled when he said he wanted the meatiest shank!
What a treasure this chef is! 🥄
That salad. You don't need anything else. Such summer.
classic video of chef Jacques Pepin 👍👍👍👍👍👍🇺🇲
The man... Jacque Pepin is the man!
Watching Jacques in the 80s was a bastion of peace in a very turbulent home. Watching this makes me so happy today. Thank you sir. I hope you see this. You are loved and respected.
Thanks Jacque forever I've been enjoying your cooking for years,you are the God father of the culinary arts God bless you and your family.
Jacques truly is a blessing
Just beautiful Jacques. From Southern California with love 💋
Merci !! Chef Pépin de nous faire ressentir votre passion lorsque vous cuisinez . 👌👨🍳
Beautiful and elegant ❗
Delicious ❤
Wonderful! You are such an inspiration, M. Pepin.
Knife skills are extraordinary!
Chef JP is an American treasure for sure. Been a big fan for 30 years.
Stunning❗ Thank you Chef, for all you share. Cheers 🥂🤗
From Morocco you are the best ,we Moroccans we learnt a lot from franch cuisine
Top geezer - so practical! 😊
I adore Osso Bucco.
Thank you, Chef Pépin, for a new recipe for making one of my favorite dishes.
Best of the best. You never cease to amaze me. Thanks for being you.
What a wonderful teacher.
I remember watching this ok a Wednesday night back at home maybe around '98
He is the Rembrandt of cooking
“Give the big one to me I will eat the whole thing.”☝🏻 😛
Hahahaha
Will definetely do your ossobuco recipe. Thanks!!!!❤
What a beautiful video, I enjoyed your cooking, I tried the salad right away and i could tell how the flavors of the meal marry. Thank you
That dessert looks fantastic!
Old school cooking show. All one shot no editing. Everything is already ready. They bought so much meat and did so much preparation. Never see this anymore.
I'd love to see an old school french dish where calorie concern is thrown to the wind and two whole sticks of butter, a full head of garlic, 5 onions, 2 bottles of wine and a kilo of meat are used :D
I rarely cook for myself but these videos make me want to try.
I hate cooking, especially just for myself, but I have to watch my salt intake so I have no other choice but to cook.
I've tried a number of Chef Pépin's recipes, & most of them are fairly easy to prep & cook.
His Eggplant & Brie Terrine was wonderful. I substituted zucchini for the eggplant (which I don't like) & served it warm instead of cold.
His Potato Cheese Souffle', Pumpkin Gratin, & Apple Galette were all a breeze to make & were fabulous.
And, I'm totally hooked on his Beef Tenderloin Medallions With Berries in Pomegranate Sauce.
Happy Cooking!
@@dee_dee_place Lovely suggestions. Thank you.
I cook for myself as much as possible (for someone who is lazy), and really enjoy it. That wasn't always the case, but the internet has really revived my interest.
Delightfully incredible Chef ..
You make it look so easy.
Chef, thank you for the explanation of saffron. I never knew that it came from the pistils of Crocus. I did know that they call it "red gold" because it's so expensive.
Saffron also has a very strong flavor so for most recipes you don't have to use much. Chef Pépin only used 1 to 1-1/2 tsp for his rice. You really don't need any more of the saffron; you'll taste it & see it. Happy Cooking!
thank you.
Damn he’s good with that (very very sharp) knife…
Definitely a pro!
G.O.A.T.
the GOAT
The salad 🥗 looked delicious, I love the video x
Wow what a mèal!
wonderful
In general, flat leaf parsley is better. But the curly parsley from my lady friend's garden in Arizona was a revelation. I have never tasted such a flavorful herb. I think it depends on the soil from which it comes. Same with the orange. Naranja es nuestra fruta.
I - “I know cooking”!
Pepin - “Show me”.
Cooking clinic.
$30 for an ounce of saffron 😂 I wish I can go back in time.
I have my mother in law bring me a tin of it from India.
That red onion looked like a shallot on steroids 😂😂
Reminds me of elephant garlic
I miss making Osso Bucco (I used to use Marcella Hazan's recipe). The meat is so tender and buttery. Unfortunately, here in China beef is rare in the market and veal is non-existent.
you can make a very tasty version with the same cut but of pork... In fact, its more similar to veal than you would believe. Add a little powdered bloomed gelatine to the broth or wine for braising though as it lacks the huge amount go gelatine in veal. Still extremely delicious though, I follow the exact same recipe aside from a little gelatine and subbing pork shank for veal.
❤❤❤
When he opened that huge box of saffron I was expecting to hear like 500 bucks, 60 bucks max for that amount of saffron is a steal
Back in the 80s😂
I’m a chef and my wife hates how messy I am in the kitchen too lol
That's one big shallot that is! 😂
At first I thought the torpedo onion was some monstroudly engineered shallot.
Lovely stuff. But veal is out of the question from a cost and availability point in our circumstances here in the uk and not readily available in most of the uk shops.
👍👌👌🌳
16:35 Ohhh, the days before we could buy Greek youghurt 🤗
Yan can cook on Monday’s mornings
What is your point? A show on Monday means nobody is watching it😂😂😂😂
But we don't really care. Go away
It's OSSOBUCO, NOT osso bucco. 🙄
'Bucco' is Agathosma betulina, a flowering plant in the family Rutaceae,
Osso = bone
Buco = hole
Written as one word in Italian cuisine.
(me: Italian)
Osso (bone) buco (hollow)
Good to know!
We don't use fruit in salads much these days.
?
This one looks so acidic, with both tomato and orange. Refreshing, though!
A tomato is a fruit. 😂😅😂
Just love 'em.
@@scottystcloud7086 My doctor told me to eat more nuts.... I asked "Does bananas count?" He said "Yes but no, but yes".
Imagine making that salad in 2023 and get away with it
… I do a similar salad using arugula instead of the parsley … I should add the oranges as well next time… 👌🏻
He ruined the Oso Boca. Must be too tough 😮😮
What? Why do you think that??
È una ricetta diun pazzo ! Tutto ridicolo e inventato.❤
Looks good but it's way too much for me
The dessert looked ok, but didn't compare in any way whatsoever to a classic English trifle ....
"wurseer sauce"
Smetto di guardare.
Non è la ricetta di ossobuco e risotto ,è un pasticcio orribile che nessuno di buon senso cucinera