Cooking in Parchment Paper (Papillote) | Chef Jean-Pierre
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- Опубликовано: 3 окт 2024
- Hello There Friends! I want to share with you all a classic method of cooking, Papillote! This means to steam in parchment paper. A really cool way to cook fish or chicken! Today I am making Salmon in Papillote, come and join me in this classical technique and add it to your list of techniques! Let me know how you did in the comments below!
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I recently lost my vision due to cataracts and I couldn’t cook. I had surgery and I was afraid to cook but I have gotten back in the kitchen and it all came back. Thank the lord because I loved to cook. I watch you chef 👩🍳 and I love ❤️ you dearly. Great great recipe. I will definitely make this recipe. ❤️❤️❤️🥰🥰🥰
Linda, congratulations on getting your eyesight back! God bless.
If I could not cook then I would feel dead.
@@toriless I did
Linda! that is wonderful!!!!!!!! Happy cooking!!!!!!!!!!
I heard he loves you
This is the best cooking show on youtube! No other channel is as educational or as entertaining. And I like that you mostly only use ingredients and equipment that anyone could have in their kitchen
Wow, thank you!❤️
Love watching this guy. You can tell Chef Jean-Pierre loves what he does and that usually makes the best teachers.
I was about the write the same. I love Jean-Pierre. Amazing recipes, educational concerning the cooking itself and a a pleasure to watch him work.
@DrFrige you need to watch his chili recipe. 3 kinds of beans! 🥰
I love the out takes Jack has been adding to the end recently and the commentary in between clips. Keep up the great work Jack you are an artist in your own right and a great asset to Chef JP... hes amazing and we love him but you add a certain je ne sais quoi :D
Yesss!!
You can't have a great actor JP.. without a great Director Jack
I had planned to cook some salmon tonight and will definitely give this technique a try. I have yet to try one of your dishes that is not a great hit with my wife and friends. You are a legend around here. People are starting to wonder though about the French accent I have mysteriously developed.
Lol
Lucky wife! Nice that you don the apron and do some cooking.
Ha ha! I've not developed a French accent except for "onyo" and "buudderr". :-)
🧑🍳
😄 that's great, dinner at your house must be a hoot!
Yes, more parchment videos please! ❤
Biggups to Jack, his editing, and camerawork! Love the little intermissions with Chef quotes- each episode just gets better and better! 😂
Thank you 🙏
Yes definitely would like to see more dishes with this method!
Never even heard of this before! I'm old too. 62!
This wasn't the first time I've learned something new on this channel, like Parmigiano Reggiano.
Congratulations on another fantastic show Chef Jean Pierre!
Thank you!
Thank you 🙏 ❤️
No! Thank You Chef!
Chef you just make life in general more ‘Managedable’!!! Thank you for everything
Sooo true..... about golfing, cooking, and life!!! Salute brother!
👍👍👍
The best of the best Jean Pierre with his way simple of A papillot
Good morning Chef
I really like the new little extras you put at the end of the video.
Ah! That works for me. The simplicity and elegance on the same plate is irresistible. Love it, love it, love it.
yes chef! more papillote recipes please!
today's recipe and lessons are wonderful!
I noticed that you talked more, it's great!
the more you talk, the longer you tell stories, the more we can learn important knowledge and valuable experiences from you!
please chef, don't listen to them ding dongs who complain about your talks. they probably don't understand your concept.
personally, I find what you're doing is flawless. even when you make mistakes and forgot things, it doesn't matter. it only proves that you're perfectly human just like us
I have so much faith in your cooking that I upvote your video before even watching it. I have not been wrong so far, always impressed.
I love how encouraging you are Chef! How even a child can do it. However, you are too modest. A child CAN do much of it, but only with the gentle guidance and loving supervision of an adult, an adult with a huge store of knowledge and experience. So you are that helpful "adult" for us, your viewers. I have been cooking avidly for 40 years and have taken cooking courses from excellent teachers. But every time I watch one of your videos, I learn at least one or two new things: food science, methods, techniques, flavor and texture combinations, plating ideas, garnishing, and just plain kitchen and life wisdom. Your bonhomie is uplifting and infectious.
So thank you, thank you, thank you for guiding us, enlightening us, and sharing with us.
Even a child can do it . . . with the help of Chef J.P. !!!
Perfect timing Chef!!!! Releasing this video the day after Ash Wednesday was genius!! My Fridays before Easter will be elevated!!!😀
When I was a kid my mom made tuna noodle casserole during Lent......ugh!! So, I'm truly grateful for new fish /seafood recipes. And I don't miss tuna at all!
This - hands down - is my favorite was of making fish now.
I though sous vide was good, but this is AMAZING!!
I have made sea bass, halibut and I did salmon last night for my guests. I even showed the other wife how to do all the steps herself.
The salmon was so good that the husband - a several decades long salmon fisher - said he had NEVER tasted salmon with so much flavor!!
Chef, you keep helping me be a star in my kitchen - thank you!!❤️
Ha!! You better make more of this. Absolutely Fantastico!! 👍👍👍
Loved this video. I’ve cooked with parchment before but my parchment was folded like a little kid did it. The folding is as elegant as the dish.
I have never seen anyone on you tube do the folding like that!
I'm truly IN LOVE with this guy! OMG... I cannot wait to enjoy cooking these amazing recipes! OMG! 😘😘😘
Every single time I watch chefs videos……………I’m smiling and drooling at the same time!!!!All the very best 👍🏻🏴👍🏻🏴👍🏻🏴
Thank you 🙏 👍
As a Chef for almost 15 years now, I tell all my friends who are afraid or intimidated to cook fish to do it this way. It's stupid proof! Always comes out moist and delicious and you can pretty much do anything, veg or otherwise with it, mix and match! Great video Chef!
i ove Chef JP, especially when he is , i guess motivated , powered by two bottle's of red wine before filming the show. The red wine works... This show simplifies every complicated things in cooking ... Chef JP is simply the Universe Best cooking educator...
It is love wrapped in the form of our chef that keeps us together, I dont know if it makes sense but we all sure do reflect the love! God bless all
Who else would buy a calendar with Chef, his recipies and his quotes?? Sign me the heck up! Please think about it 🤞🤞
The after cut ... Oh the after cut!! 😋
Love cooking fish this way very tender mmmm good thank you chef 👨🍳
If you have some clean butchers paper you can also use it to cook fish in. Trout is a good fish. After gutting then taking off thehead, wash. Leave the skin and bone in. It will come off in one piece; skin then pull out the bone. Very easy. Don't forget salt , pepper, butter and lemon slices. Bake in paperlione as shone on Chef's show; in a grill rack or oven, 15-20 minutes for a
whole fish. Loved your show today Chef , as always! tms poet Ohio 2/23/23
Remove bone only after cooking : footnote
Great comment thank you 🙏
You are so positive and emotional about life, Chef. As soon as you took that papillote out of the oven, I said "that looks beautiful" at the same time as you.
Real men are positive, folks.
I making your crab cakes tonight but this will be next I promise. Thank you so much Chef, I love cooking mostly because of you and my mom.
It is one of the reasons I watch.
Allow me to say that the combination of French and Italian genes is something wonderful. Thank you!
I have used this method for years to cook all kinds of fish or chicken. Usually with julienned carrots, bell peppers, onions, capers, dill, cilantro, lemon, etc. Not all at once, but a combination of a few --- what I have on hand. I always cut the parchment paper into the heart shape. Did salmon with lemon and dill last week. Have never saute'd any ingredients, but will now! Also never used sour cream or Sambuca, but I will now! There are so many variations on this method. Would love to learn more of your favorites. Love, Love, Love how much fun you have in the kitchen. My wife and I love to cook and often cook together and have so much fun doing it. Thank you so much for your great recipes/videos. You are an inspiration to all !!
We love you Jean!!!! You light up the world!!!! ❤️❤️❤️
It’s a pleasure to watch this man work! And I love the way he simplifies everything! Top man 👏🏻👍🏻
Chef your making me feel better have been under the weather but your keeping my head up so thank you
Great show. Jack - thanks for the light-hearted comments. We enjoy you so much. The folding is where I failed. I'll make parchment wraps like chef does and have success. Cheers
My first comment on this platform. This is the best salmon I’ve ever made! We had so much fun making it and then we had a blast trying it out. Thank you Chef and your team for making this possible. ❤❤❤
Nice thing Jack is always there 👍 big thumb up for all the crew
Good morning Chef 👨🍳 ☺️ 😊. I hope that you will have a great weekend 👪 😀 😊
The laughs at the back at the end of the video! Hahaha!! I love it 😁
Thanks Chef JP, for your cooking lessons & your life lessons. We all enjoy the time you share with us
Tears in my eyes! Love this AND I will surely make this!
I had this years ago at an event. It was amazing and I’ve always wanted to try it. I guess I now know what we are having this weekend! Thank you again, Chef!
Oh my gosh, that leek cutting was amazing! I am a young 49 year old woman who was born and raised in the south and had never even USED leeks until I saw something on this channel that made me want to try them! Now, I have a new "tool in my belt" for cutting them pretty like you showed. You and Jack are and awesome team, Chef! Also, can I cook other fish in this way? Like I commented on a recent video, I would love to find more ways to cook my favorite fish of Grouper. Although I love salmon and tuna too! Annnny seafood I can get here in coastal NC, I will cook. I've come a long way from only ever eating "popcorn shrimp" and fried flounder at Mayberrys commercial seafood restaurants until I moved here. Shrimp...while it can make some great dishes, I kind of feel like it's an entry level seafood. LOL!!!!! Give me mussels, clams, local fish....and all the things I didn't know about seafood before moving to the coast nearly 20 years ago. LOL!
WOW!!! I have to do this for my friends. I will serve it to them closed in the Papillote so it is kind of a surprise when they open it, and it will stay hot in there. This has to be delicious with that slow cook leek technique. Another great dish I learned from you. THANK YOU!
Would love to see your chicken Papillote.
l just found this recipe....oh boy a big thumbs up to you Chef.l love salmon....so this one goes to the top.
So much fun watching you. My wife and I love to cook. It’s fun and rewarding. More so than golf.
Best channel on RUclips, hands down! Thank you for sharing, chef.
Love this we served similar at our wedding. Every video just makes me smile and laugh 💕 makes learning from you a joy 🙏🏻
I love Chef JP. He's the best and inspirational. He really motivates me to cook better!
Chef, I so wish I had been taught by chefs like you! You simplify cooking so much. Absolutely love your channel. Big hugs from Manchester England xx
These great recipes for seafood are perfect right now for the season of Lent... Us Catholics gotta keep mixing it up.. Thanks as always, Chef JP!
After a long day working in a cheese factory, milk factory and pie factory today, and eating outside for dinner, learning this parchment streaming and slow cooking of onyons still makes my mouth drool. Cant wait to surprise mi mother serving this salmon recepi! Thanx Chef JP
another great JP quote: " we take the mistery out of everything." :D
OMG Chef Jean-Pierre I cooked this for dinner tonight it was next level. The flavour was off the charts, magnificent!!!!!
love the simplicity. going to try it with different fish.
Used to do a very similar "mangrove snapper en papillote" at my French Caribbean restaurant, "Islands Fish Grill."
We would top off the jullian veggies with mango chutney (not Major Grey's) but our very own made with mangos that grew behind the restaurant and scotch bonnet peppers
I still make it at home now that I am retired.
Nice job Chez!
Even when I know that I likely won't try a recipe you post, I still watch the video just for the stories and techniques I'll (maybe) pick up. Thanks, Chef!
👍👍👍😊
Thank you Chef! I prepared this dish for my wife and mother in law tonight and they both LOVED IT!!!
would love to see other recipes using parchment paper
What a great treatment for fish with potato and onions. It's been a hot minute since I've used this technique to cook a perfect light meal in parchment paper. Greens on the side with a strawberry vinaigrette and it will "make your tongue so happy, it will slap your brains out!!" lol
I've done something very close to this method with a thinly sliced boneless, skinless chicken cutlet, mushrooms, and thinly sliced sweet vidalia onions seasoned with tarragon and lemon slices. 400* for 20 minutes (no raw chicken please) and it's a delightfully light and satisfying meal.
You are a favorite of mine. I love your humor, your way of making great food approachable! After all, "good food is just a matter of taste! "
Mystery solved! And best of all, thank you for making me smile again!😊Looks AMAZING and I am making it TODAY for lunch! Chef JP THANK YOU again for showing us another cooking gold nugget secrets ❤. Jack, another GREAT JOB with the video. You both are a great team!!! 🙇♀️
Hello again, Chef, My wife and I are regular salmon eaters and I usually would cook it on the grill or flat top. But after trying this a week or so ago, I prepared it again today. this has become our favorite method and it is really versatile. Today I increased the leeks and also added some sliced Shitake mushrooms. Once again it was AMAZING!
Hi chef J P what amazing dish , you are one true chef no other can touch you or your channel number 1 in world ,looks a great dish to eat 😋😋
Thank you once again dear Chef Jean-Pierre!
We started making fish in parchment with Lemon & Butter. It's the best ever. Healthier & better tasting than fried hands down. We really love your knife technique & we're working on that. Thanks Chef
Thanks for the heart, chef! Here's one for you ❤️
Beautiful! Yes, would love to see more recipes. For those like me that don't like peas, capers work well for something like this.
I wish I could have studied under you. You are so amazing, Chef.
Thanks to you, Chef JP... I am using parchment paper to wrap, freeze, and then reheat Au Gratin...works great ...now I'll try Salmon
Chef, you know how to keep us in your fold. And now I know to make the fold properly. If only my geometry teacher could see me now...
Great channel.
This preparation was real intense... Watching you work in placing the Salmon on the paper... And folding the paper edges ...I LOVED IT! Your Ukrainian friend,
Tatiana
Looks like Salmon is back in the menu Boys!!!!!!!♥️♥️🤪🤪🤪🤪🤣🤣🤣🤣❤️❤️❤️❤️❤️❤️❤️
I like this. I try and stay away from using foil pouches these days. I have had wonderful fish that was cooked in banana leaf and also canna leaf and it was so delicious. My husband is from Ecuador and this is something that they do:) Amazing!
Another great video chef. I enjoyed watching the little tidbit at the end of the video as well
Maceo Parker: Pass the Peas, pass the peas, pass the peas like we used to say, ooh! Master chef, you are so inspirational.
Would love to see some wine suggestions with your wonderful recipes.
They make the parchment bags to cook in which might be easier than all the folding. Love ya, Jean-Pierre.
Hands down chef JP you are the best since color tv📺Your down to earth nature is exceptionally entertaining and inviting. Like a breath of fresh air as opposed to others who are very snobby and so full of themselves. Continue on this beautiful journey surrounded by great people like Jack and it is a given that subscribers will coming on board by the millions.
Thank you 🙏 ❤️
Here you go again! Reminding me of dishes I used to make, and, for some unknown reason, ‘forgot’ about 😔. I have a feeling the week I spend with my son this Christmas season will be an amazing culinary experience for him. Thank you, Chef!
I’m just drooling now!! Loved this vid! Especially the end!, 😂😂😂❤❤❤❤
Need to edit together a box set for all time to enjoy your ever so approachable show to build confidence and knowledge in the experience of cooking.
🙏🙏🙏👍😊❤️
Hi !! Chef Happy Thursday 😊 I love to cook it's art for me . I started cooking in 2013 . I never new I had a gift in cooking. Cooking is a passion for me . God has definitely given me a gift. Chef I am allergic to Seafood but I will make this for my mom and dad . I will do this soon this is a really great recipe. It's simple but very fancy & elegant. You are such a great chef . I like how you show us step by step . Chef I use a lot of butter to it just makes the food taste good . I can do all things through Christ that strengthen me . God bless you Chef . I really appreciate this delicious recipe. 🙏🙏🙏🙌🙌🙌❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Pompano en Papiotte is one of my all time favorite dishes. Thank you Chef for another incredible recipe ❤️
I cooked it today - it is a GREAT recipe. I must admit, I had some reservations about sambuca but it works so well together with leeks - it just brings the whole dish to the next level! Thank you, chef
Chef JP. Most def didn't pull any punches today. From golf to cooking. 🤣
Love the outtake! More please!
You are my cooking instructor. I have learned to cook many wonderful dishes from you, Chef. From simple dishes to fancy dishes, which receive much compliments from family and friends. Thank you for sharing your cooking skills. This is a skill that lasts for a lifetime. ❤❤❤❤🥂🥂🥂🥂
Great video, Chef. I love it when you share techniques like this and break them down so carefully that I can prepare the dish correctly and extrapolate to other dishes.
Thank you -- and more papillote!
Your creations make my mouth water. Everything is better with butter!
Big heart right back atcha, Chef. Much love to you and yours. The dish looks amazing as well.
Thanks so much😊
Thanks a bunch for this, Chef 😋
It seems as though the chef is speaking to me personally. Thanks chef!
We love you too Chef!
❤️
Excellent Chef, made it last night, one of my all time seafood favorites.
That's probably the nicest piece of fish I've seen in a long time I could eat that raw Chef.
My grandmother in Louisiana used to bake things in brown paper lunch bags. Now I understand the process. Thank you, Chef. 😅
This was prepared like a work of art. 💕
Thank you 🙏
First time ever seeing that technique! I look forward to more recipes with parchment! 😆❤️ Thank you, Chef and Jack for the new upload.