This is now one of my favorite cooking videos, Chef. It felt like what I imagine a culinary school lecture to be like. It was informative, clearly explained, and practical. This exercise is easy to perform and will afford the individual the opportunity to obtain a basic but integral culinary skill. Thank you for broaching this subject. AWESOME, Chef! I will DEFINITELY practice this exercise. Please make more content like this because once an individual can put these fundamental principles into practice, they're on their way to being a better cook!
Thank you Cory, it is comments like yours that motivate us to keep producing quality content. It is also the kind of comment that makes it all worthwhile! Godspeed! 😊
Since I found this Chef I have learned so much, and I have worked in a kitchen for 45 years. He just explains everything in a way nobody ever did. At last you understand how and why ! He’s amazing
I am 64 years old . I just recently started to watch your cooking shows . I have worked in the food industry all my working life and I cannot believe how much I have learned from you . My grandmother was from France and she taught me how to cook and take care of myself. She taught me country style French cuisine . Your cooking style and hers are very similar. You are by far the best chef on the internet . Very funny also. THANK YOU. And may God bless you .
This man is SPECIAL. My father was a great cook, he went to culinary school and worked as a private chef for a little bit before i was born. Growing up my dad would cook incredible food every week. However, My dad died about 5 years ago from cancer when i was in my early twenties. Sadly, my dad never taught me how to cook. When i left home I needed to learn, so i watched cooking youtube channels. Ive found Chef jean pierre to be the most effective teacher of culinary skills ive come across. Also he reminds me of my dad, in personality, in style of cooking, and in capturing a certain je ne sais quoi. I feel as if i am learning from my dad as well, as i watch chef jean pierre. Thank you for everything chef!
Sorry to hear about your father. Glad to hear you found someone to teach you skills that your father used all the time, and I hope you can pass them down to friends and family.
Please make more videos like this. Wine, Texture, Plating, Taste Combination, Aromas, Taste Construction (layers), how to recreate dishes, etc. I love analyzing food and discover new taste/dish for fun so these videos helps a lot ❤
@ Lam Pham Omgosh That's a whole nother category. CHEF JEAN PIERRE is excellent right where he's at. JULIA CHILD JAMES BEARD PEPIN JACQUES These guys will help you step into that world.
@@LIZZIE-lizzie thanks for the recommendation. Still i would love to see chef JP explain it. His recipe really made my family happy so this chanel is where i look for cooking info. Plus, just two or three video talking about culinary foundation is not gonna change the direction of this chanel. Love our chef 🥰
I agree! Good basic info…when I have so many available choices in salt I always ponder…some recipes specify but most don’t…so thanks! 0:05 0:05 0:05 0:05
A very important subject for aspiring chefs. It never ceases to amaze me that Chef gives us a first-class education with humor and style. Chef is the standard all cooking shows should strive to achieve.
I've learned more in two weeks watching Chef Pierre's videos than the rest of my life. My palette is trained, my onyons are diced correctly, water is removed from onyons and mushrooms, everything caramelized.
Yes sir, he has helped so many people especially when the pandemic started. Everyone wanted to cook at home and these videos are what helped. My parents and grandparents taught me to cook at a young age, it surprises me how many people dont know or are afraid to try. Thats why these videos are so important and special, the next generation will have all of this amazing knowledge passed on.
I have watched so many cooks on YT that claim you have to add salt every time you add something to the pot/skillet. They add salt all the time without ever tasting the dish to see if it really needs anymore. This way of cooking has NEVER made any sense to me. At some point whatever it is you're making may end up too salty and ruined. Chef J-P, your method makes so much sense! Thank you so much for teaching common sense in the kitchen!!!
Something good would be some recipes like Baked fish. Baked Spiral Ham, Lamb Chops, Pizza, Shrimp in wine sauce, chicken Stew, sweet Potatoes, fried fish, Baked chicken with dressing,
I’ve said it before - this guy goes way beyond mere knowledge on cooking, he has a true understanding. At 63 years old, and a life of passion for cooking, and chef Jean Pierre has taught me more than anyone or any experience ever has ❤️❤️❤️
Someone can be the greatest and gifted chef in the world, but if they are unwilling to share their knowledge, skills and years of experience with those following behind them then all the time spent in acquiring those levels of mastery are for nothing. Chef JP the type of exemplary master chef that the world needs.
This is exactly the kind of stuff I want to see more of in the world! The simple things nobody bothers teaching you unless you pay them as part of a bigger package or some other bullshit, which improve life so much! Thank you so much Jean-Pierre and team, you are phenomenal!
Outstanding presentation... I have waited for this! Now so simple, why didn't I think of it? Take a little bit and oversalt it. Then you can taste too much and know for next time!
Chef JP, as an adult educator myself, you really nailed it! Not that you haven’t had a year or two of experience teaching 😂. I’m sure everyone watching has learned something special! Thank you
I've watched cooking shows and online videos for over 20 years, and none of them ever explained salt like this. It's so useful to understand WHY we do something so that we can adjust intelligently the way experienced cooks do.
Chef is a true educator. Overdoing the salt is a necessary step in the learning process. Genius. My own cooking improved dramatically when I trusted myself to salt by taste rather than by recipe. I cook braises for 5 hours at low temperatures and salt slowly every hour when I check and stir them. Works like a charm.
This is so true I went by recipe when I made rice said to add salt so the water taste like ocean water so I started pouring so much salt trying to get that sea taste the rice turned out sooo salty . Never again
And I have a little salt story. Thirty years ago we were cooking for some new friends. I was making a leek soup and lamb roast for them. As I went to add salt from a salt jar, the lid was loose and the entire contents went into the soup. I frantically peeled a plethora of potatoes, quartered them and added them to the soup hoping they would soak up the salt and I could discard them. This can work, but unfortunately my soup was lost. As I was running around I forgot the roast. Perhaps the wine did not help as well. I burnt the roast beyond recognition. We are still great friends after thirty years. The secret? Always keep a pizza shop on speed dial!
Only effective solution is diluting if it’s way too salty. Another option is starting over. Been there, messed it up, ended up serving a fast simple option, a microwaved frozen asparagus soup I had in the freezer, added some fresh cream job done.
I just learned more about cooking in 14 minutes than the last 17 years on RUclips. Which reminds me it's time to thaw out that garlic puree lol. You are truly doing the Lord's work JP 🍷❤
I love it. Not only are you teaching everyone how to cook, you’re assigning homework. Training people to be great chefs is an art, and you, sir, are a master. Thank you.
Exactly what I’ve needed to know. I salted meat to death and could never figure out how to do it right. Like I’ve said before you have improved my cooking a 500%. Thank you Chef
Salt is the secret ingredient. Chef Jean-Pierre, you have great videos, but this Salt episode, in my opinion, is one of your greatest ones. Knowing how to season with salt correctly, is one of the culinary foundation blocks that every cook, home or professional, should know and practice. Dedicating a full episode shows that you are a true teacher and your channel is delivering the goods. Thank you Chef.
"Texture is a conductor of Flavor." I love this truth. I've always liked food based on Texture, and now it makes more sense. Mashed Potatoes = Fail (mushy, no texture).
I watched my first cooking show, the Galloping Gourmet, when I was seventeen years old. Over the next fifty-five years, I watched many, many more, but none of them ever tried to teach me how to use salt properly. Thank you, Chef Jean-Pierre, for helping me become a better home cook.
What a great video, I love that you've done this. I always say part of the reason food tastes better in restaurants is simply because the chefs know how to season correctly. (and use a lot of butter, obviously).
Thank you, Chef. As nurses, my wife and I have had congestive heart failure patients who need to watch their salt (sodium) intake very closely. Your helpful instruction will help them avoid using too much salt in their recipes while still enjoying the great flavor. Merci.
I was never taught how to cook but I cooked a lot in fire stations. If the food sucks there you'll hear about it lol. I thought I was decent but I wasn't delusional to think I was chef material. Chef Jean Pierre opens your eyes, tastes buds and mind to cooking better in a simplified manner. I'm continuing to learn so much about food watching these videos. This is a great example of "you don't know how much you don't know until you are taught". Huge fan of Chef Jean Pierre and I'm spreading the word.
Thank you so much for this wonderful video. My wife was an amazing cook but due to a number of health issues she now struggles with I have been trying to do most of the meal prep. Didn’t do too well at first but thanks to your channel and her on the fly advise when I have questions I’m getting better. Thank you again chef for your very informative and fun videos. I also have to say we miss the Left Bank. Some of our most memorable evenings were having dinner there. Stay well and God bless!
Chef, you’re a generous soul to share so much of your culinary knowledge and experience with us for free. I’ve learned so many techniques from you and my love of cooking has intensified so much. Thank you!
It’s noteworthy that I have never seen anyone demonstrate this. Salt is so fundamental to cooking. This channel continues to transform itself from mere entertainment, to honest, thought provoking, education.
I’m 59 years old and have been cooking all my life. I also have Aspergers and let me tell you l am often frustrated because l need to understand each step and why we have to do it. Chef Pierre you have really taken me to a new higher level with the knowledge you share. Your the first person to explain how important salt is and l can’t believe l missed this important fact. Keep up the great shows as l am just relearning so much. If you ever find yourself in Melbourne Australia l would be happy to teach you my Chinese dumpling technique l have learned over the years. Trevor
There are only three chefs that I watch that show you why to do something, not just how. Chef Jean is one of them. I have unsubscribed to all but those three.
@@archael18 Chef Billy Parisi and, ironically, Gordon Ramsay. Ramsay’s ultimate cookery course is awesome. Parisi goes out of his way to show you how to make restaurant quality food at home, and both chefs explain everything.
Thank you, Chef! Salt to taste has been one of the most difficult things to comprehend when you dont know what you are looking for. You have made this so simple and easy to understand. I have always wanted to cook more than what I do, but I held back because I figured I would just screw it up. You have given me the confidence to step outside of my comfort zone and try new things. A thousand thank-yous!!!!
Okay somebody needs to send this video out to all the French fry makers at these fast food places. They evidently get paid commission on how much salt they can get to stick on French fries! That's why I don't eat out very much and appreciate this channel so very much for all of the good recipes.
Watching you is a joy. I can't wait to put this into action. Seasoning is the thing I struggle with most while trying to get my dishes to taste as close to perfection as I can. Thank you a million times for your lessons. I even have more fun cooking now, your humor is contagious.
I have recently started watching your channel. I have learned a lot in a short time. I think that the most important thing you do is you explain WHY you are doing something and elaborate on the results to look for. Thank you so much! I just turned 68 and feel like I'm ready to start a cooking career. ( I've been a mechanic my whole life)
JP, these instructional videos are fantastic. I love learning the basics even after 20+ years of cooking. There's no such thing as too much emphasis on the basic elements.
When I was 10, I asked my parents for Craig Claiborne's Kitchen Primer for Christmas. There was no internet! I had never seen olive oil and couldn't imagine what was so special. Fleur de Sel?? Didn't dream of it! It's cool to think today's 10 year old kids have Chef JP! Great video!
I absolutely can not believe you are not charging for this kind of information. This type of information is culinary gold. It translates into nearly every method of cooking, except possibly the baking of bread. I've found myself over the years finding that I THINK I've got the right amount of salt in a pot of chili, for example, and when I serve myself a bowl of it I end up adding more salt. I no longer do that because I've learned to add more salt during the cooking process and to freaking taste it when I'm done cooking it no matter what's in the pot that day.
I consider myself to be super-extra picky about YT chefs. This guys enthusiasm is infectious, and I've learned a few things as well! I hope he makes a fortune with his channel. He deserves it!
I just started watching your videos last week and I love them. You explain why things happen, how to do things in a manner that is very understandable and entertaining. Best cooking videos I’ve seen that is out there on You Tube that is educational and practical. This is what I think a cooking show should be about. Keep up the good work and I will keep tuning in. Gerry
Thank you so much Chef! I count myself a 'good enough' cook, but have always wanted to better understand developing the palate and learning how to season correctly. This is invaluable information!
Fantastic JP. I've been looking forward to this salt video. I accidentally came across your channel 3 months ago and I thought " Hey, this guy could teach me to cook properly " . I was right ! The difference in my meals is amazing. You are by far the most knowledgable and entertaining channel on youtube. A 72 year young fan from England.
Chef, thank you for another simple, but important video. I really appreciate how you talk to us like we are truly your friend, but most importantly, you don’t talk down to us, you have a way of teaching that shows us respect, and by doing so we respect you even more. I have watched countless videos of yours, and you never come across as arrogant, or like you think you’re better than us, unlike some other high profile chefs. Thank you for teaching me how to be a better cook, and how to remember the basics.
THANK you for these basic lessons! I watched slicing vegetables a few days ago. I've been cooking a very long time, and did not know about sliding the knife. I tried it today, making sauerkraut. Cabbage has always been so hard to cut! I whipped through 3 heads so easily! It cut the fresh, heavy cabbage like lettuce! It made the onions practically not there! No real pressure, and, zip, zip, zip, done! Love ya!
Its like being in School again. Thank you Chef for your Knowledge. Once I Found that Kosher Salt was WAY better than iodized salt, I haven't used much of it in 15 years.
Love this segment. It is very timely. My husband has special sodium requirements and I believe I can use your professional technique to me to achieve good results with control. ( I will take “my” three finger pinch…weigh before adding to the sauce..and continue on until I get where I need to be…sounds laborious, but I think it will work)👍
It's great when chefs like Jean-Pierre offer advice on taste and judgement when using salt. This is a refreshing change from those chefs who think they're physicists or chemists and offer advice about salt drawing out moisture.
Thank you so much for your salt video. No one has explained a Chef’s salting method. Your video classes are just absolutely the top of the line. I tried your Bacon Meatloaf - WOW!! I actually loved what “I” cooked. That’s a first! God Bless!!
I am behind but am I doing his Salmon next then Osso Bucco with lamb. I had to get King, the sockeye looked to thin for medallions but I think the same idea can but done with is too but a different temperature or cooking time. Maybe that could be brief video??
I’m 62 yo and just started watching your videos.. these are fantastic.. I love the way you teach everyone how to cook. I’m enjoying cooking now more than ever through your videos.. thank you and please keep making more dishes and videos
Years ago, I baked a chocolate cake and forgot to add the salt. It wasn't good! It was worse than not good. We couldn't eat it. It was as if my taste buds disappeared. I have never forgotten that or the disappointment of wasting all those ingredients. Very important seasoning. It's a very good lesson you're teaching.
Once again an informative and enjoyable video. I learn something everytime which adds to my enjoyment of cooking and adds to the dishes for others. Your passion to explain and educate is self evident and is inspirational. Thank you.
I've been waiting for this video, and it doesn't disappoint. This is such a fundamental skill, yet I've never even seen anyone else mention it, never mind explain how to develop the palate in the way that is needed. This is one of those things that will improve EVERY single dish I cook from now on. The importance of that can't be overstated. Thank you
I do this (was a chef in my younger years). Lately I've been using pink mediterranean salt in an old pepper mill on its finest setting. Works perfectly!
With rising costs across the board.. I would luv to see a video ..or video series of recipes that are made from 1 shared ingredients or ingredients. I'm sure in a restaurant setting there is a method to ensure all produce gets used & there is no waste bc it cuts into revenue..I would luv to see how Chef Jean would work his magic to plan flavorful meals around low /zero waste
Cooking as such isn't about learning recipes, it's about learning techniques. The recipe for creamy mushroom soup is, with a few small adjustements, also a recipe for other creamy soups. Of course you need to replace the mushrooms with something else, but that's just confirmation of the notion that it's a technique. Most pizzas are made up of dough, toppings plus cheese.Plus herbs and probably some salt. The toppings can be pretty much anything as long as it's not far too much stuffs in relation of the rest - voilà, one more technique.
@@ursmax are you remedial? WHY are you commenting under my comment. The BABBLE you are spewing has nothing to do with my comment.. are u a foreigners or just SLOW???
When younger, I worked in a kitchen in a private club as the vegetable cook. Salting was NEVER explained to be so clearly. I eventually got it, but I was constantly being yelled at by chef for undersalting, or worse, oversalting. I certainly wish you'd been running that kitchen. Thank you for a more scientific approach to the matter of salting dishes. You're the best!
Thank you Chef Jean! I have noticed that anytime you make a dish, the correct amount of salt is rarely constant. So many factors can change how much salt is the perfect amount. I have been and avid cook for 30 years, but too little salt has always been my nemesis. Thanks for the exercise.
thank you for always doing these videos for us. You're a great teacher! I have made a few of your dishes and they always turn out delicious. I also pass your videos onto others. 🙂
Thanks for this video chef, interesting to see how little most of us knew about salting and how we can practice to understand it's impact of taste better.
This. We are so lucky that this man is giving us this for FREE. These videos, this kind in particular, are something people pay a lot of money for to learn in school. Thank you chef
Chef JP is the best. No one else will take the time to teach and make you understand. This video is actually a bit of a life lesson. You can have the best ingredients and the best chefs cooking it , but without the most simplest of things - salt. It is useless. The simple things in life makes the biggest difference.
This is my absolute favorite cooking channel, I have a few others like smoking & grilling with AB but I love how you teach!”its just food, we arent putting a man on the moon!”
Your reminisce of your mothers cherry pie, drew me back 60 years to my grandfather. Such wonderful memories of the meals he cooked for Sunday breakfast. Finally I understand why I loved his cooking so much. Even at 70 your are never to old to learn !! You have filled my day with joy & happiness. 🙏🙏🙏🙏🙏🙏
What an amazing instruction Chef, thank you! I would have never thought to purposely go too far so you learn where the limit is. Each week you truly refine my level of cooking and make it all the more enjoyable for me to share my dishes with others.
Love the exercise for training your palette! One thing I've experienced with salt is that you build up a tolerance to it, kind of like you do with caffeine. If you're used to using a lot of salt in your food, that level will seem right to you. If, then, you stop salting all your food completely for a week, and then do this exercise, than a much smaller amount of salt will feel right. So the palette gets accustomed to a certain level of salt and expects it every time. This is why I think it's a good idea, when you have guests, to have salt and pepper on the table and let people add salt if they want more. Because there is no one level of seasoning that will ever please everyone.
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This is now one of my favorite cooking videos, Chef. It felt like what I imagine a culinary school lecture to be like. It was informative, clearly explained, and practical. This exercise is easy to perform and will afford the individual the opportunity to obtain a basic but integral culinary skill. Thank you for broaching this subject. AWESOME, Chef! I will DEFINITELY practice this exercise. Please make more content like this because once an individual can put these fundamental principles into practice, they're on their way to being a better cook!
Thank you Cory, it is comments like yours that motivate us to keep producing quality content. It is also the kind of comment that makes it all worthwhile! Godspeed! 😊
Not only yours.
He is great, funny, and the receipies: awsome.
Since I found this Chef I have learned so much, and I have worked in a kitchen for 45 years. He just explains everything in a way nobody ever did. At last you understand how and why ! He’s amazing
A great Video as always, but definetly informative. I like the joy you are spreading in your Videos :) thank you and please keep going on.
Professor Jean Pierre!
Every time I watch Chef Jean-Pierre, I want to roll up my sleeves and get right into the kitchen. This lesson on salt is absolute gold.
Thank you 🙏
I am 64 years old . I just recently started to watch your cooking shows . I have worked in the food industry all my working life and I cannot believe how much I have learned from you . My grandmother was from France and she taught me how to cook and take care of myself. She taught me country style French cuisine . Your cooking style and hers are very similar. You are by far the best chef on the internet . Very funny also. THANK YOU. And may God bless you .
Thank you so much Scot! 😊
I agree with your message :). He is also very funny and very good at the same time.
I'm 75 years old and am just learning how to cook. My wife loves the dishes I make following the chef's instructions. Yes, thank you big time!
Yes ! Chef Jean Pierre is the Best!!!...🎉🎉🎉🎉🎉🎉🎉
This man is SPECIAL. My father was a great cook, he went to culinary school and worked as a private chef for a little bit before i was born. Growing up my dad would cook incredible food every week. However, My dad died about 5 years ago from cancer when i was in my early twenties. Sadly, my dad never taught me how to cook. When i left home I needed to learn, so i watched cooking youtube channels. Ive found Chef jean pierre to be the most effective teacher of culinary skills ive come across. Also he reminds me of my dad, in personality, in style of cooking, and in capturing a certain je ne sais quoi. I feel as if i am learning from my dad as well, as i watch chef jean pierre. Thank you for everything chef!
I am flattered to remind you of your dad, may he rest in peace! 🙏🙏🙏😊
Sorry to hear about your father. Glad to hear you found someone to teach you skills that your father used all the time, and I hope you can pass them down to friends and family.
Please make more videos like this. Wine, Texture, Plating, Taste Combination, Aromas, Taste Construction (layers), how to recreate dishes, etc. I love analyzing food and discover new taste/dish for fun so these videos helps a lot ❤
I love this idea!
I would like know more about herbs and spices. When to add them, what are the best combinations, and what dishes should get what spices.
@ Lam Pham
Omgosh That's a whole nother category. CHEF JEAN PIERRE is excellent right where he's at.
JULIA CHILD
JAMES BEARD
PEPIN JACQUES
These guys will help you step into that world.
@@LIZZIE-lizzie thanks for the recommendation. Still i would love to see chef JP explain it. His recipe really made my family happy so this chanel is where i look for cooking info. Plus, just two or three video talking about culinary foundation is not gonna change the direction of this chanel. Love our chef 🥰
I second that idea!❤️❤️
I can't believe you're sharing these knowledge for free, Chef! You're such a legend! THANK YOU SO MUCH!!!
I agree! Good basic info…when I have so many available choices in salt I always ponder…some recipes specify but most don’t…so thanks! 0:05 0:05 0:05 0:05
He's not actually doing it for "free". He makes a lot of money off these videos.
@@grampsradio He deserved it.
BEST,IT'S NOBADY BUSINESS
@@grampsradio He deserves every dime ... and then some.
A very important subject for aspiring chefs. It never ceases to amaze me that Chef gives us a first-class education with humor and style. Chef is the standard all cooking shows should strive to achieve.
You need a bright, humorous personality not everyone has.
Without intelligence, there is no humour.
I've learned more in two weeks watching Chef Pierre's videos than the rest of my life. My palette is trained, my onyons are diced correctly, water is removed from onyons and mushrooms, everything caramelized.
Yes sir, he has helped so many people especially when the pandemic started. Everyone wanted to cook at home and these videos are what helped. My parents and grandparents taught me to cook at a young age, it surprises me how many people dont know or are afraid to try. Thats why these videos are so important and special, the next generation will have all of this amazing knowledge passed on.
Thanks to Chef, I now love mushrooms. NO longer are my mushrooms slimy....
Same here. These techniques are great for everyone, in every form of cuisine.
And you must put bacon before onion!
I have watched so many cooks on YT that claim you have to add salt every time you add something to the pot/skillet. They add salt all the time without ever tasting the dish to see if it really needs anymore. This way of cooking has NEVER made any sense to me. At some point whatever it is you're making may end up too salty and ruined. Chef J-P, your method makes so much sense! Thank you so much for teaching common sense in the kitchen!!!
Something good would be some recipes like Baked fish.
Baked Spiral Ham, Lamb Chops, Pizza, Shrimp in wine sauce, chicken Stew, sweet Potatoes, fried fish, Baked chicken with dressing,
I’ve said it before - this guy goes way beyond mere knowledge on cooking, he has a true understanding. At 63 years old, and a life of passion for cooking, and chef Jean Pierre has taught me more than anyone or any experience ever has ❤️❤️❤️
Thank you very much! It is comment like yours that encourage us to keep producing great content! 🙏😊
Sooo true 👍
So agree.
Someone can be the greatest and gifted chef in the world, but if they are unwilling to share their knowledge, skills and years of experience with those following behind them then all the time spent in acquiring those levels of mastery are for nothing. Chef JP the type of exemplary master chef that the world needs.
Thank you very much for the kind words! I am flattered! 😊
This is exactly the kind of stuff I want to see more of in the world! The simple things nobody bothers teaching you unless you pay them as part of a bigger package or some other bullshit, which improve life so much!
Thank you so much Jean-Pierre and team, you are phenomenal!
Outstanding presentation... I have waited for this! Now so simple, why didn't I think of it? Take a little bit and oversalt it. Then you can taste too much and know for next time!
Exactly and this chef who IMO is far more experienced thsn these so called famous chefs
Chef JP, as an adult educator myself, you really nailed it! Not that you haven’t had a year or two of experience teaching 😂. I’m sure everyone watching has learned something special! Thank you
I've watched cooking shows and online videos for over 20 years, and none of them ever explained salt like this. It's so useful to understand WHY we do something so that we can adjust intelligently the way experienced cooks do.
The best cooking channel on RUclips. Nothing even comes close to the passion and excitement that Chef Jean-Pierre brings to every video.
Totally agree!!! ...plus, his sense of humor is hilarious!!!!
Chef is a true educator. Overdoing the salt is a necessary step in the learning process. Genius. My own cooking improved dramatically when I trusted myself to salt by taste rather than by recipe. I cook braises for 5 hours at low temperatures and salt slowly every hour when I check and stir them. Works like a charm.
🙏❤️
This is so true I went by recipe when I made rice said to add salt so the water taste like ocean water so I started pouring so much salt trying to get that sea taste the rice turned out sooo salty . Never again
And I have a little salt story. Thirty years ago we were cooking for some new friends. I was making a leek soup and lamb roast for them. As I went to add salt from a salt jar, the lid was loose and the entire contents went into the soup. I frantically peeled a plethora of potatoes, quartered them and added them to the soup hoping they would soak up the salt and I could discard them. This can work, but unfortunately my soup was lost. As I was running around I forgot the roast. Perhaps the wine did not help as well. I burnt the roast beyond recognition. We are still great friends after thirty years. The secret? Always keep a pizza shop on speed dial!
Such a hilarious and wholesome story! Thank you for sharing with us.
😂😂
Only effective solution is diluting if it’s way too salty. Another option is starting over. Been there, messed it up, ended up serving a fast simple option, a microwaved frozen asparagus soup I had in the freezer, added some fresh cream job done.
This is quality content! It is like sitting in a class with a professor of cooking and learning. Well done again Chef!
How did I miss this one. Thank You Chef!!!
I just learned more about cooking in 14 minutes than the last 17 years on RUclips. Which reminds me it's time to thaw out that garlic puree lol. You are truly doing the Lord's work JP 🍷❤
🙏🙏🙏😊
I love it. Not only are you teaching everyone how to cook, you’re assigning homework. Training people to be great chefs is an art, and you, sir, are a master. Thank you.
Exactly what I’ve needed to know. I salted meat to death and could never figure out how to do it right. Like I’ve said before you have improved my cooking a 500%. Thank you Chef
His salting the day before works to solve that and you also get a better sear since the surface in no longer so wet. It sears more and sticks less.
Salt is the secret ingredient. Chef Jean-Pierre, you have great videos, but this Salt episode, in my opinion, is one of your greatest ones.
Knowing how to season with salt correctly, is one of the culinary foundation blocks that every cook, home or professional, should know and practice.
Dedicating a full episode shows that you are a true teacher and your channel is delivering the goods. Thank you Chef.
An expert, a great teacher, and a great human being. You are making the world a better place, Chef. Thank you!
Thank you! 😊
"Texture is a conductor of Flavor." I love this truth. I've always liked food based on Texture, and now it makes more sense. Mashed Potatoes = Fail (mushy, no texture).
JP is the greatest
I watched my first cooking show, the Galloping Gourmet, when I was seventeen years old. Over the next fifty-five years, I watched many, many more, but none of them ever tried to teach me how to use salt properly. Thank you, Chef Jean-Pierre, for helping me become a better home cook.
What a great video, I love that you've done this. I always say part of the reason food tastes better in restaurants is simply because the chefs know how to season correctly. (and use a lot of butter, obviously).
Yes. I doubt you will ever see shortening or margarine in a profession kitchen… lol
Tossing in a tablespoon or two of butter in my most of my dishes is pretty much automatic with me.
@@daphnepearce9411 my fathers family is from the south. So I got that ‘southern cooking gene’. Butter is a requirement, not an option…lol
@@magicalmystery1964 Ha ha! Awesome!
salt and butter, they use a lot, some use too much
Thank you, Chef. As nurses, my wife and I have had congestive heart failure patients who need to watch their salt (sodium) intake very closely. Your helpful instruction will help them avoid using too much salt in their recipes while still enjoying the great flavor. Merci.
Chef you never cease to amaze me with your ability to convey the wealth of knowledge that you have. Thanks for continuously making us better cooks.
I was never taught how to cook but I cooked a lot in fire stations. If the food sucks there you'll hear about it lol. I thought I was decent but I wasn't delusional to think I was chef material.
Chef Jean Pierre opens your eyes, tastes buds and mind to cooking better in a simplified manner. I'm continuing to learn so much about food watching these videos. This is a great example of "you don't know how much you don't know until you are taught".
Huge fan of Chef Jean Pierre and I'm spreading the word.
Thank you so much for this wonderful video. My wife was an amazing cook but due to a number of health issues she now struggles with I have been trying to do most of the meal prep. Didn’t do too well at first but thanks to your channel and her on the fly advise when I have questions I’m getting better. Thank you again chef for your very informative and fun videos. I also have to say we miss the Left Bank. Some of our most memorable evenings were having dinner there. Stay well and God bless!
Thank you John :)
What Chef Jean Pierre is doing is to empower us to be masters of our own kitchen. Best Chef on the planet.
Chef, you’re a generous soul to share so much of your culinary knowledge and experience with us for free. I’ve learned so many techniques from you and my love of cooking has intensified so much. Thank you!
You made me cry simply by viewing this video. You are simply good man in this world. Anybody would like to have someome like you in his family.
This is an important subject, and you can tell it’s important to Chef the way he shows us how it’s done.
Thank you, Chef JP!
I truly love you, chef. I hope you live forever.
It’s noteworthy that I have never seen anyone demonstrate this. Salt is so fundamental to cooking. This channel continues to transform itself from mere entertainment, to honest, thought provoking, education.
Finaly a cook that talks about salt, I belive it is one of the last secrets in cooking.
this is the best explanation of salt I have seen to date, it was clear and made perfect sense!
You are so much FUN to watch! Being a bit thick here, the cooking seeps into the brain slowly, so "fun" really helps.
🙏❤️
Great episode! I really enjoyed this. Felt like a student listening intently to the Master! Thanks for sharing your passion with others.
I’m 59 years old and have been cooking all my life. I also have Aspergers and let me tell you l am often frustrated because l need to understand each step and why we have to do it. Chef Pierre you have really taken me to a new higher level with the knowledge you share.
Your the first person to explain how important salt is and l can’t believe l missed this important fact. Keep up the great shows as l am just relearning so much. If you ever find yourself in Melbourne Australia l would be happy to teach you my Chinese dumpling technique l have learned over the years. Trevor
An excellent lesson, and easy to try at home. This is my favorite channel on RUclips! Thank you Chef.
There are only three chefs that I watch that show you why to do something, not just how. Chef Jean is one of them. I have unsubscribed to all but those three.
@@magicalmystery1964 I'm curious what the other two are. I'm always trying to improve so I'd welcome more content like Chef JP!
@@archael18 Chef Billy Parisi and, ironically, Gordon Ramsay. Ramsay’s ultimate cookery course is awesome. Parisi goes out of his way to show you how to make restaurant quality food at home, and both chefs explain everything.
@@magicalmystery1964 Thanks for that 👍
Time to make some marinara ...
Thank you, Chef! Salt to taste has been one of the most difficult things to comprehend when you dont know what you are looking for. You have made this so simple and easy to understand. I have always wanted to cook more than what I do, but I held back because I figured I would just screw it up. You have given me the confidence to step outside of my comfort zone and try new things. A thousand thank-yous!!!!
I like unprocessed Himalayan salt tastes nice and is very easy to use.
Okay somebody needs to send this video out to all the French fry makers at these fast food places. They evidently get paid commission on how much salt they can get to stick on French fries! That's why I don't eat out very much and appreciate this channel so very much for all of the good recipes.
Watching you is a joy. I can't wait to put this into action. Seasoning is the thing I struggle with most while trying to get my dishes to taste as close to perfection as I can. Thank you a million times for your lessons. I even have more fun cooking now, your humor is contagious.
I am 72 year old home cook alone, your videos are making me make better meals
The weight comparisons per teaspoon was fantastic, chef!
I have recently started watching your channel. I have learned a lot in a short time. I think that the most important thing you do is you explain WHY you are doing something and elaborate on the results to look for. Thank you so much! I just turned 68 and feel like I'm ready to start a cooking career. ( I've been a mechanic my whole life)
JP, these instructional videos are fantastic. I love learning the basics even after 20+ years of cooking. There's no such thing as too much emphasis on the basic elements.
When I was 10, I asked my parents for Craig Claiborne's Kitchen Primer for Christmas. There was no internet! I had never seen olive oil and couldn't imagine what was so special. Fleur de Sel?? Didn't dream of it! It's cool to think today's 10 year old kids have Chef JP! Great video!
I really didn’t know why chefs usually prefer kosher salt for some dishes… loved that class! Thank you so much, Chef!
Jean-pierre, As much as I love 'onyo' olive 'oyo' & 'bulba' 'Don Rory' cracks me up every time!
I absolutely can not believe you are not charging for this kind of information. This type of information is culinary gold. It translates into nearly every method of cooking, except possibly the baking of bread. I've found myself over the years finding that I THINK I've got the right amount of salt in a pot of chili, for example, and when I serve myself a bowl of it I end up adding more salt. I no longer do that because I've learned to add more salt during the cooking process and to freaking taste it when I'm done cooking it no matter what's in the pot that day.
Inspirational and vibrant to feed.
I consider myself to be super-extra picky about YT chefs. This guys enthusiasm is infectious, and I've learned a few things as well! I hope he makes a fortune with his channel. He deserves it!
I just started watching your videos last week and I love them. You explain why things happen, how to do things in a manner that is very understandable and entertaining. Best cooking videos I’ve seen that is out there on You Tube that is educational and practical. This is what I think a cooking show should be about. Keep up the good work and I will keep tuning in. Gerry
This is a very important video. Chef Jean Pierre is a great teacher.
Thank you so much Chef! I count myself a 'good enough' cook, but have always wanted to better understand developing the palate and learning how to season correctly. This is invaluable information!
700k subscribers this guy is the best. His whole kitchen should be sponsored he’s that good. I buy stuff he suggests all the time.
Fantastic JP. I've been looking forward to this salt video. I accidentally came across your channel 3 months ago and I thought " Hey, this guy could teach me to cook properly " . I was right !
The difference in my meals is amazing. You are by far the most knowledgable and entertaining channel on youtube. A 72 year young fan from England.
Chef Jean Pierre you are the manliest French man who makes cooking fun. Thank you!
Chef, thank you for another simple, but important video. I really appreciate how you talk to us like we are truly your friend, but most importantly, you don’t talk down to us, you have a way of teaching that shows us respect, and by doing so we respect you even more. I have watched countless videos of yours, and you never come across as arrogant, or like you think you’re better than us, unlike some other high profile chefs. Thank you for teaching me how to be a better cook, and how to remember the basics.
Thank you Bob! It is comment like your that make it all worthwhile! Godspeed! 😊
THANK you for these basic lessons! I watched slicing vegetables a few days ago. I've been cooking a very long time, and did not know about sliding the knife. I tried it today, making sauerkraut. Cabbage has always been so hard to cut! I whipped through 3 heads so easily! It cut the fresh, heavy cabbage like lettuce! It made the onions practically not there! No real pressure, and, zip, zip, zip, done!
Love ya!
Love this salt video. Would really like to see a summary of what sauces/soups/etc can be frozen for 17 years. Thanks for all your work.
Its like being in School again.
Thank you Chef for your Knowledge. Once I Found that Kosher Salt was WAY better than iodized salt, I haven't used much of it in 15 years.
A great lesson thank you. Lessons on how to correctly cut meat and vegetables would also be most useful. I always enjoy your presentation.
As a novice "husband/cook" I really appreciate the knowledge you offer to us, the amateur cooks!
Unbelievable video, maestro!!!! Sooo helpful. ❤️
Best culinary instructor in the U.S. I've worked with A LOT of French chefs and Jean-Pierre is TOPS❤
Love this segment. It is very timely. My husband has special sodium requirements and I believe I can use your professional technique to me to achieve good results with control. ( I will take “my” three finger pinch…weigh before adding to the sauce..and continue on until I get where I need to be…sounds laborious, but I think it will work)👍
It's great when chefs like Jean-Pierre offer advice on taste and judgement when using salt.
This is a refreshing change from those chefs who think they're physicists or chemists and offer advice about salt drawing out moisture.
Thank you so much for your salt video. No one has explained a Chef’s salting method. Your video classes are just absolutely the top of the line. I tried your Bacon Meatloaf - WOW!! I actually loved what “I” cooked. That’s a first! God Bless!!
I am behind but am I doing his Salmon next then Osso Bucco with lamb. I had to get King, the sockeye looked to thin for medallions but I think the same idea can but done with is too but a different temperature or cooking time. Maybe that could be brief video??
I’m 62 yo and just started watching your videos.. these are fantastic.. I love the way you teach everyone how to cook. I’m enjoying cooking now more than ever through your videos.. thank you and please keep making more dishes and videos
🙏❤️
Wonderful, no one seems to teach these very important basics, which I believe are the most important part of cooking, thanks!
Years ago, I baked a chocolate cake and forgot to add the salt. It wasn't good! It was worse than not good. We couldn't eat it. It was as if my taste buds disappeared. I have never forgotten that or the disappointment of wasting all those ingredients. Very important seasoning. It's a very good lesson you're teaching.
Once again an informative and enjoyable video. I learn something everytime which adds to my enjoyment of cooking and adds to the dishes for others. Your passion to explain and educate is self evident and is inspirational. Thank you.
I’ve never seen a video focus on a core component like this before. So helpful - thank you!
I've been waiting for this video, and it doesn't disappoint. This is such a fundamental skill, yet I've never even seen anyone else mention it, never mind explain how to develop the palate in the way that is needed. This is one of those things that will improve EVERY single dish I cook from now on. The importance of that can't be overstated. Thank you
I am blown away by this teaching!!!!
I’ve always had a problem over salting food. I’m definitely going to try this exercise. Thanks Chef 😊
I do this (was a chef in my younger years). Lately I've been using pink mediterranean salt in an old pepper mill on its finest setting. Works perfectly!
With rising costs across the board.. I would luv to see a video ..or video series of recipes that are made from 1 shared ingredients or ingredients. I'm sure in a restaurant setting there is a method to ensure all produce gets used & there is no waste bc it cuts into revenue..I would luv to see how Chef Jean would work his magic to plan flavorful meals around low /zero waste
Cooking as such isn't about learning recipes, it's about learning techniques. The recipe for creamy mushroom soup is, with a few small adjustements, also a recipe for other creamy soups. Of course you need to replace the mushrooms with something else, but that's just confirmation of the notion that it's a technique.
Most pizzas are made up of dough, toppings plus cheese.Plus herbs and probably some salt. The toppings can be pretty much anything as long as it's not far too much stuffs in relation of the rest - voilà, one more technique.
@@ursmax what the hell are you babbling on about??
@@UsernameUnkwn21 It's a shame you're overwhelmed by the concept. Fortunately though you can always keep learning recipes by heart.
@@ursmax are you remedial? WHY are you commenting under my comment. The BABBLE you are spewing has nothing to do with my comment.. are u a foreigners or just SLOW???
Sounds like a boring video
When younger, I worked in a kitchen in a private club as the vegetable cook. Salting was NEVER explained to be so clearly. I eventually got it, but I was constantly being yelled at by chef for undersalting, or worse, oversalting. I certainly wish you'd been running that kitchen. Thank you for a more scientific approach to the matter of salting dishes. You're the best!
Thank you Chef Jean! I have noticed that anytime you make a dish, the correct amount of salt is rarely constant. So many factors can change how much salt is the perfect amount. I have been and avid cook for 30 years, but too little salt has always been my nemesis. Thanks for the exercise.
Yes, it will change depending on the type of food being prepared, that is why his broths do not have salt added.
I don’t know of anyone else who has done this. It is unique and one of your best. Very informative and useful. Well done!
Thank you! 😊
thank you for always doing these videos for us. You're a great teacher! I have made a few of your dishes and they always turn out delicious. I also pass your videos onto others. 🙂
It’s incredible, how something so simple as adding salt, can change the flavor of a dish.
Absolutely!😊
Thanks for this video chef, interesting to see how little most of us knew about salting and how we can practice to understand it's impact of taste better.
This. We are so lucky that this man is giving us this for FREE. These videos, this kind in particular, are something people pay a lot of money for to learn in school. Thank you chef
That was really great. Your ability to teach is extraordinary! Thank you!
Chef JP is the best. No one else will take the time to teach and make you understand. This video is actually a bit of a life lesson. You can have the best ingredients and the best chefs cooking it , but without the most simplest of things - salt. It is useless. The simple things in life makes the biggest difference.
Really enjoy your approach to teaching .
Have learnt to cook in kosher salt to get the full flavours and taste . Took me a while but got there .
This is my absolute favorite cooking channel, I have a few others like smoking & grilling with AB but I love how you teach!”its just food, we arent putting a man on the moon!”
Chef, great vid! The passion you have to teach others comes through the screen. I loved it and didnt realize the importance to taste test.
Your reminisce of your mothers cherry pie, drew me back 60 years to my grandfather. Such wonderful memories of the meals he cooked for Sunday breakfast. Finally I understand why I loved his cooking so much. Even at 70 your are never to old to learn !! You have filled my day with joy & happiness. 🙏🙏🙏🙏🙏🙏
Thank you John! 😊
What an amazing instruction Chef, thank you! I would have never thought to purposely go too far so you learn where the limit is. Each week you truly refine my level of cooking and make it all the more enjoyable for me to share my dishes with others.
Love the exercise for training your palette!
One thing I've experienced with salt is that you build up a tolerance to it, kind of like you do with caffeine. If you're used to using a lot of salt in your food, that level will seem right to you. If, then, you stop salting all your food completely for a week, and then do this exercise, than a much smaller amount of salt will feel right. So the palette gets accustomed to a certain level of salt and expects it every time.
This is why I think it's a good idea, when you have guests, to have salt and pepper on the table and let people add salt if they want more. Because there is no one level of seasoning that will ever please everyone.