I love Jacques and these videos are terrific- really low key and approachable. I'm wondering why he prefers potato starch (I use arrowroot and like it above flour because it doesn't have that gooey taste but thickens nicely. Thank you so much for these videos!
he said in the video he likes potato starch better than corn one because its less gooey and because it thickens faster and its easier to tell how thick it will get
He prefers potato starch because it thickens immediately as compared to say corn starch which takes a bit more time, so this way you know if you have the wright consistency right then.
3:27: (rinsing the cup into the pan) the mark of someone who grew up in a frugal household! I love that Jacques does this, in spite of his wealth and fame. I watch Lidia Bastianich a lot, and she does the same thing. I'm my mother's daughter, and I do it too.
See, my problem is that I’d never have a single mushroom left. It would have gone into whatever I was cooking before, with the mushrooms. I’d always figure one mushroom more can’t hurt, and who wants to leave just one in the fridge?
I wish I could sit in Jacques ' kitchen and sit across from him as he cooks.... I'd watch in silence and let him tell me some stories about his life. Now that would be a perfect day.
He 'finds' a mushroom in the fridge, he pours in whatever's left in the cream container, stirs with the measuring spoon ... no posing, no "strutting". Complete mastery in the kitchen and utterly unpretentious about it. When I grow up I want to be Jacques Pépin.
I'm in the hospital recovering from surgery and can't eat solid food for now. But I'm still watching Jacques because he's so relaxing and talented. As soon as I get out I want to make this, except with chicken stock and roux like Jacques mentions.
idk but I think using only a limited amount of utensils is kind of an old school thing. Notice how Jacques never uses a bench scraper and always uses only his fingers and the knife he just chopped with to transfer the ingredients into the pan? (sometimes only his fingers). I once saw an elderly woman put together a multiple ingredient meal using ONLY a soup spoon and a small paring knife.
Chef Pepin has forgotten more about cooking that I'll ever know. I'm so glad we have so many videos of him sharing his knowledge and expertise. He also seems like a really nice man. A true treasure.
Yes, your astute insight is 150% correct. I'm 78 and try not to miss any of his demos, as after 50 years of cooking I still learn new things, just as I did from Julia. That's the mark of the best, when you want ALL of the lesson, no matter how difficult it may be. But masters make everything look easy: they know a series of small tasks accomplish a great one.
I am an aging Baby Boomer, a true foody who loves to cook , and a big fan of Jacques. For me he and Julia were the most entertaining of all the chefs/culinarians to watch on TV.
I really love this series. It shows that not every dish that you make in the kitchen needs to follow a recipe with strict measurements. Chef even said about “3 tablespoons” (or whatever it was) of cream and then proceeded to dump the remaining cream that he had into the dish. He shows that cooking can be versatile! I love it!
A simple delicious meal that uses leftovers and about $2.50 worth of other ingredients. And I am probably high in that estimate. No need to spend a lot of money on food, just watch this man and eat great for very little.
@@chasemcpot7789 let us know. I haven’t been high since the one time in middle school so I have no idea. I made it and it tastes great without me being high.
@@Kingfisher1215 Good food is better sober because being high eating food usually just sobers you up. Yeah it's good while high but you won't appreciate it as much. I've been making these recipes thanks to these videos and this food is fantastic if done right regardless of inebriation.
"I have one mushroom that I find in my refrigerator, so I'm going to use it, too." Jacques' videos always make me smile. This series has such a nice *realness* to them. Sometimes the limitations of the pandemic bring us something we never knew we might want or need. These little bite sized nuggets are great inspiration.
There's master chefs and celebrity chefs, and then there's Jacques Pepin who's completely ascended. In all his videos, he just cooks leisurely and practically. You just know it's going it to be realistic and the best you can possibly make in a home kitchen with reasonable effort
Can we just give Jacques an award or something. I watch him every few days. My cooking game has risen for no other reason than watching Jacques. He's given me confidence and a bit of swagger in the kitchen. If i have any game in the kitchen it is entirely because of Jacques.
Frozen peas are severely underrated and deserve more love. They’re especially great when added to a homemade beef stew within a few minutes before serving since they warm through really fast, and keep their fresh color and taste for a good while.
It’s funny of all the things I’ve watched over the years with Jaques I have thoroughly enjoyed these cooking at home videos the most. It’s like a beloved family member in the kitchen cooking for you. How we love watching this man. Thank you for giving us the best 50 years of your life.
Man, this is soooo home cooking. The fact he stirs with his measuring spoon and isn't even measuring things, just throwing things together and it all somehow works. I wanna be on that chef lvl
My wife prepared this dish twice now in about the previous three months. Once she served it with white rice and the other time she served it with very good mashed potatoes. The recipe turned out outstanding both times... Very simple and VERY good! Pair this with Pepin's lettuce salad with his mother's homemade dressing (simply cream and a teaspoon of white wine vinegar, a little salt and pepper). Superb is about the only word that describes this dish!!
Such a pleasure to watch. I've been on RUclips since the beginning and never leave comments. First time ever. Thanks Mr. Pepin for inspiring me to cook great things!!
I’m going to make this I always have leftover chicken , trying to get used to cooking for two instead of five . Empty nest syndrome ! As always learned something new potato starch. Thank you !!
We need this so much more than how to cook another elaborate dish. The internet is already chock full of those kind of things. Getting inspiration for what to do with a bunch of random stuff in your fridge is so much more liberating.
Thank you Sir for the fantastic recipes and great, warm spirit - merci mille fois!! Could I ask for more traditional French cuisine's recipes? And salutations de la Pologne!
Watching Mr. Pepin cook is like being in the kitchen with your Uncle Jacque. He knows what to do to get a good dish on the table, all the while talking to you and teaching you without your even knowing you're being taught. No big production. Just making a simple dinner to sit down and eat together.
love this style of content. reminds me of kenji's latest videos on youtube. clearly jacques is cooking for himself and his family and simply filming it to show us as well.
I made this dish for my family, they loved it! I even took the same Idea and applied it to a clam chowder recipe with chopped clams and juice. A table spoon of butter, peas, a dash of Almond milk and 2 teaspoons of potato flakes, salt and pepper. It came out great. Jacques you are a real blessing to me and my family. I have no cooking training. I just imitate you. I made your pork tenderloin from your recipe for a church event and the pot came back empty. God bless you Jacques and your family.
I love Jacques and these videos are terrific- really low key and approachable. I'm wondering why he prefers potato starch (I use arrowroot and like it above flour because it doesn't have that gooey taste but thickens nicely. Thank you so much for these videos!
😂that's so true!
he said in the video he likes potato starch better than corn one because its less gooey and because it thickens faster and its easier to tell how thick it will get
Potato starch is from Peru...Inca's kitchen...best way to thick any soup or sauce..milenarian knowledge.Chef Pepin knows what he does obviously!
He prefers potato starch because it thickens immediately as compared to say corn starch which takes a bit more time, so this way you know if you have the wright consistency right then.
I remember in some older video he says he likes arrow root too but it is more expensive than potato starch.
3:27: (rinsing the cup into the pan) the mark of someone who grew up in a frugal household! I love that Jacques does this, in spite of his wealth and fame. I watch Lidia Bastianich a lot, and she does the same thing. I'm my mother's daughter, and I do it too.
Our moms could balance the old ketchup bottle on the new one , to get that last drop.😂
Everyone does this Anne 🙄
“If Jacques Pepin tells you, this is how to cook a chicken, then, this is how to cook a chicken “.
- Anthony Bourdain
That is right! Nine Michelin awards. Top chef for many years and so affable and humble!
Aka epsteins twin
@@sunnyztmoney what are you referencing here???
Bourdain was the best
@@Celtics-fj5le No. He wasn't. I loved his show and his story and his down-to-earth demeanor. But, he was not the best chef.
I love how all recipes start with Jacques "finding" a mushroom 🍄 in his fridge. That fridge is an unlimited source of wild mushrooms. 🤣
Super Mario has entered the chat.
Lololol
His fridge has much room for mushrooms
@@avw160 nice
See, my problem is that I’d never have a single mushroom left. It would have gone into whatever I was cooking before, with the mushrooms. I’d always figure one mushroom more can’t hurt, and who wants to leave just one in the fridge?
I wish I could sit in Jacques ' kitchen and sit across from him as he cooks.... I'd watch in silence and let him tell me some stories about his life. Now that would be a perfect day.
I would like to sit in his kitchen together with Warren Buffet watching him cook a meal for us.
I'll watch this guy make a bowl of cereal... i love everything about him...
Eet is weeth the cronchberries that you add to them milk.. with a mushroom I found in the refrigerator.
@@markur66 haha, there must be a single lost mushroom in every recipe...
Best reply/comment ever, you’re absolutely correct I’ll watch him do anything😍
He's lovely, he has no ego un like so many celebrity chefs.
He 'finds' a mushroom in the fridge, he pours in whatever's left in the cream container, stirs with the measuring spoon ... no posing, no "strutting". Complete mastery in the kitchen and utterly unpretentious about it. When I grow up I want to be Jacques Pépin.
Did anyone else smile when he dipped the cornstarch bowl in the liquid just to get the last little bit out?
I'm in the hospital recovering from surgery and can't eat solid food for now. But I'm still watching Jacques because he's so relaxing and talented. As soon as I get out I want to make this, except with chicken stock and roux like Jacques mentions.
Speedy recovery, friend
We hope you recover soon!
Get well!
Get better soon so you can enjoy watching and eating!
I pray you get better soon dear 💞
I love that he stirs with the measuring spoon, one less thing to wash!
He’s awesome. I can just about make an omelette now the way he does - almost 😉
This is REAL cooking.
He also scoops some water to get the remainder of the potato starch into the bowl.
I’d stir my stew with my coffee spoon from the morning
idk but I think using only a limited amount of utensils is kind of an old school thing. Notice how Jacques never uses a bench scraper and always uses only his fingers and the knife he just chopped with to transfer the ingredients into the pan? (sometimes only his fingers).
I once saw an elderly woman put together a multiple ingredient meal using ONLY a soup spoon and a small paring knife.
Chef Pepin has forgotten more about cooking that I'll ever know. I'm so glad we have so many videos of him sharing his knowledge and expertise. He also seems like a really nice man. A true treasure.
It takes near-century of experimenting with fancy recipes to achieve such levels of simplicity.
Yes, your astute insight is 150% correct. I'm 78 and try not to miss any of his demos, as after 50 years of cooking I still learn new things, just as I did from Julia.
That's the mark of the best, when you want ALL of the lesson, no matter how difficult it may be. But masters make everything look easy: they know a series of small tasks accomplish a great one.
I am an aging Baby Boomer, a true foody who loves to cook , and a big fan of Jacques. For me he and Julia were the most entertaining of all the chefs/culinarians to watch on TV.
This man is a treasure
I really love this series. It shows that not every dish that you make in the kitchen needs to follow a recipe with strict measurements. Chef even said about “3 tablespoons” (or whatever it was) of cream and then proceeded to dump the remaining cream that he had into the dish. He shows that cooking can be versatile! I love it!
I always enjoy it when he says...... "an dats sit". :-) He is the best.
A simple delicious meal that uses leftovers and about $2.50 worth of other ingredients. And I am probably high in that estimate. No need to spend a lot of money on food, just watch this man and eat great for very little.
He had a little cream carrots chicken peas and said ok I'll make a meal out of it. Cooking at its best.
Im sure being high helps the food taste better
@@chasemcpot7789 let us know. I haven’t been high since the one time in middle school so I have no idea. I made it and it tastes great without me being high.
@@Kingfisher1215 Good food is better sober because being high eating food usually just sobers you up. Yeah it's good while high but you won't appreciate it as much. I've been making these recipes thanks to these videos and this food is fantastic if done right regardless of inebriation.
This recipe is similar to chicken a la king.
"I have one mushroom that I find in my refrigerator, so I'm going to use it, too."
Jacques' videos always make me smile. This series has such a nice *realness* to them. Sometimes the limitations of the pandemic bring us something we never knew we might want or need. These little bite sized nuggets are great inspiration.
And a real niceness to them.
I love that he uses the measuring spoons to stir the soup.... he's almost like regular people but he's Jacques Pepin!
@RedLiver and to help cleanup
Love everything he cooks! Great teacher too!
I agree Mr Trump
I would gladly donate years of my life to this man. He teaches us all, to cook and eat better.
I love his kitchen 💕. It looks friendly. Like it is in a real family home, rather than a sterile show home.
A master chef, and he still has a whole shelf of cookbooks behind him. We should never stop learning.
He probably wrote most of them.
You are a treasure. We are blessed. Thank you so much.
There's master chefs and celebrity chefs, and then there's Jacques Pepin who's completely ascended. In all his videos, he just cooks leisurely and practically. You just know it's going it to be realistic and the best you can possibly make in a home kitchen with reasonable effort
And that’s why I consider this man one of the greatest ever. It’s always about the simplicity.
The worlds truly best cook.
dude eats stuff right out of boiling water.....the man!
Check out the time he cut open a deep fry egg immediately out of the oil
Plus, Jacques used his hand, and not a special, store-bought tool!
Mark, welcome to the kitchen
Julia Child once said he had "asbestos mouth" when he was taste-testing their French onion soup!
@@scavhunter I just saw that video today and thought of that as well.
He is a genius. These vids are changing my life.
Hes right cook with real food, its more delicious healthy than snacking on cookies. Cooking is a skill for life.
The Mr.Rogers of cooking. What a gem
I think this was one of the first Jaques Pepin videos I saw. Such a great man with a heart for teaching!
Absolutely love these videos. His simplicity is unlike all the other chefs, it's really a different level.
He's great but theres tons of cooking shows that focus on simplicity now.
today is my birthday, i got a Jacques Pepin video , best gift
Happy Birthday, Ruben.
Have a merry birthday! 🍰 🎂 🎁
Happy birthday!!
i learned today that cornstarch can be gooey. im going to get some potato starch on my next trip to the market. love your recipes.
Carol Haggard Yep cornstarch can be harsh.
And adds a hint of flavor
Me too.
Can we just give Jacques an award or something. I watch him every few days. My cooking game has risen for no other reason than watching Jacques. He's given me confidence and a bit of swagger in the kitchen. If i have any game in the kitchen it is entirely because of Jacques.
He used frozen peas, which I always have on hand for any unexpected injury! I loved this man all my life. This cinched it.
Frozen peas are severely underrated and deserve more love. They’re especially great when added to a homemade beef stew within a few minutes before serving since they warm through really fast, and keep their fresh color and taste for a good while.
honestly, Jaques is my hero. I am not fit to sharpen his knives.. but I would.
And he would gladly show you how 😀
@@hank1519 that’s what I was going to say
@@thowdy hahaha! Happens to me all the time. Cheers, mate.
The absolute best cooking teacher ever! ❤️
It’s funny of all the things I’ve watched over the years with Jaques I have thoroughly enjoyed these cooking at home videos the most. It’s like a beloved family member in the kitchen cooking for you. How we love watching this man. Thank you for giving us the best 50 years of your life.
One of the few great men roaming the earth.
Jacques has such a nice way of cooking. Simple. Eloquent. (and I love that used the measuring spoon to stir everything.)
Man, this is soooo home cooking. The fact he stirs with his measuring spoon and isn't even measuring things, just throwing things together and it all somehow works. I wanna be on that chef lvl
My wife prepared this dish twice now in about the previous three months. Once she served it with white rice and the other time she served it with very good mashed potatoes.
The recipe turned out outstanding both times... Very simple and VERY good! Pair this with Pepin's lettuce salad with his mother's homemade dressing (simply cream and a teaspoon of white wine vinegar, a little salt and pepper). Superb is about the only word that describes this dish!!
A wholesome quick dinner with leftovers and staples. Perfect for a weeknight for a working family. Thank you Chef!
So nice to see a true chef, cook and explain without resorting to "Celebrity Chef" nonsense.
This is the perfect recipe for me: Quick, easy, uses ingredients I'll always have and it's only two servings.
Love seeing Jacques is still cooking we miss you and Ms Child’s
Rip ms child’s May the Lord continue to bless you my friend in Jesus name! 🙏🏼❤️❤️
Seeing Jacque brings a tear to my eye. I studied his simple approach to cooking for years and practiced it daily with family and friends.
You know, after a stressful two months, I found this video extra comforting, like sitting around with a good friend in the kitchen. Thanks Jacques.
RIP his beautiful wife Gloria, we love you Jacques
I love Jacque Pepin. Such a master and his instructions so easy to follow.
You have to love Jacques Pépin, it’s so relaxing to watch him cook. He creates magic before your eyes!!!
Could watch Jacques forever! Always teaching as he cooks.
He's the Master of Simplicity 💕😍🌹
Such a pleasure to watch. I've been on RUclips since the beginning and never leave comments. First time ever. Thanks Mr. Pepin for inspiring me to cook great things!!
I can’t imagine anyone disliking this man. He is a treasure.
I love the honesty
He really is the best
I’m going to make this I always have leftover chicken , trying to get used to cooking for two instead of five .
Empty nest syndrome !
As always learned something new potato starch.
Thank you !!
My mom made something very similar to this with leftover chicken and then would put a layer of puff pastry on top and bake ........ It was so good
@@anderander5662 Chicken pot pie.
@@jerryleroy9187 wow i totally get why this dish was so odd, like i've never seen it, it's just a chicken pot pie sans the crust
@@backwaterbounty that's what he says at the beginning
I always like the ending, a smile and "Happy Cooking"! Thank you Chef!
And when he adds "Bon appetite" in homage to his friend Julia Child.
Both global treasures.
🇫🇷
He's a genius in the kitchen, just brilliant
I love how he makes it all look so easy.
He uniquely makes me feel happy...deeply as though the whole world became a better place.
One of the best chef’s this world has seen. You are the best man.
I love the ways he cooks. He always simplifies things to keep the original taste and make it fresh.
Simple cooking = Simply delicious..!!
Simple and beautiful !! Thank you Jacques !
We need this so much more than how to cook another elaborate dish. The internet is already chock full of those kind of things. Getting inspiration for what to do with a bunch of random stuff in your fridge is so much more liberating.
@@mahna_mahna yes your so right if you don't have that use this. Learning how to be creative an to adapt is the sign of a great cook. Regards
Thank you Sir for the fantastic recipes and great, warm spirit - merci mille fois!! Could I ask for more traditional French cuisine's recipes? And salutations de la Pologne!
Watching him prepare a dish is such a pleasure.
I could watch this man cook for hours.
Stumbled upon this 💕💕💕 seriously mesmerized to see him again! Think he helped create my love of cooking many years ago ……
Love the way Jacques uses bits and bobs he just happens to have in the fridge. Delicious.
Watching Mr. Pepin cook is like being in the kitchen with your Uncle Jacque. He knows what to do to get a good dish on the table, all the while talking to you and teaching you without your even knowing you're being taught. No big production. Just making a simple dinner to sit down and eat together.
Thank you so much for showing how to give a second life to "leftovers" and also how to use potato starch! How wonderful.
Jacques, you’re awesome and an inspiration to cooks everywhere!💫
My hero!
he's using my favorite china pattern, loving watching him cook.
After all his fame and experience…he is still at heart…a working chef.
I'm starting to think mushrooms are _growing_ in Jacques' refrigerator.. there's always one or two there
This is why there are no videos of him cleaning the fridge.
I had a mushroom. So I am going to use it.
Jacques can bang a meal out in five minutes where these modern chefs need a whole half hour.. kids these days!
I am enjoying your cooking lessons and your easy to follow simple at home menus. Thank you for sharing how quick and easy this is to do.
Watching his hands reminds me of being small and watching my grandmother cook ❤
I just adore this man.
I can’t get enough of his videos ❣️
Chef Pepin always teaches the principles. The bare necessities. I love it!
I am so in love with the simplicity that he turns into such a magnificent dish!!!!
Happy to see this guy is still doing shows!
Thank you for sharing these videos. This dish reminds me of Chicken A la King.
love this style of content. reminds me of kenji's latest videos on youtube. clearly jacques is cooking for himself and his family and simply filming it to show us as well.
Jacques has an infinite supply of mushrooms in his fridge, but Kenji has an infinite supply of black truffles in his!
This series is very relaxing. Thank you and please keep these going.
The humility of how he cooks is really great.
Thank you, Chef, for teaching us all and making the world a better place. Bless you.
Jacques has some of the most beautiful plates I have ever seen.
Been watching Pepin since I was a kid. God bless you brother, still going.
Please keep doing these videos!!
I made this dish for my family, they loved it! I even took the same Idea and applied it to a clam chowder recipe with chopped clams and juice. A table spoon of butter, peas, a dash of Almond milk and 2 teaspoons of potato flakes, salt and pepper. It came out great. Jacques you are a real blessing to me and my family. I have no cooking training. I just imitate you. I made your pork tenderloin from your recipe for a church event and the pot came back empty. God bless you Jacques and your family.
I watch your shows every weekend on Iowa public television. Great shows. Looks like a lot of fun when you have your granddaughter with you!
Love all of these! Thanks so much!
He is the best. Period.
Keep doing it. We love it. You are the best of the best. Be safe and happy.
Thank you ... for all your wonderful tutorials and recipes!!!