Text you copy will automatically show hereText you copy will automatically show hereText you copy will automatically show hereText you copy will automatically show hereSlide clipboard items to delete themText you copy will automatically show here😅Text you copy will automatically show here😅😅
Ive learned so much, Chef JP has been a game changer for me , I've always been a pretty good cook, I doubt I'll ever be a great cook however I definitely up to my game watching this channel
@@ChefJeanPierredear sir 😍 we making this in a deffrent way we add ( Fried and ground coriander seeds// cumin// flour) and believe me- you will forget your way 🥶🥶 if you understand that please make a video making it i want to see your face after smelling it 😂 this is Omani way from ( Oman 🇴🇲) in the middle east thank you 🙏😘
I made the clarified butter and have been cooking with it for the past couple of months. The difference in taste, particularly for steaks and chicken dishes is amazing! Try it if you haven’t already. Thanks Chef.
Not only that, this is our traditional Slavic butter, and I will share secret with you, that in order to cook anything, you would need to use 5 time less butter, if you would use liquid butter. Chee butter have a state (never absorbed by food, and do not evaporate) Enjoy
One of the most important ingredients to cooking food is to have fun while doing it. Too many Chefs make cooking look like hard work! Thanks Chef Jean-Pierre for showing us the fun way of cooking.
We used to churn our own butter and make ghee once a month at our house. Every time we make ghee, we pour the clear part separately and with the hot ghee with brown bitsin it, we add moringa leaves to it until its crisp then mix the ghee with the brown sediment and the leaves to rice and eat it. we consider the brown bits as a tasty part. My mouth salivates as I come to recollect this. Love from south India chef❤
Chef Jean, I've been making Ghee for about 3 years now. I really like it. I bought a cast iron kettle like you are using. It's much easier to see the bottom so you don't go to far with the browning of the milk solids. I quite buying salt free butter. When you make the Ghee, you lose most of the salt. I save the settlings and melt a tablespoon or so down and add it to my bun recipe and don't add any extra salt. It works great. I use the half pint wide mouth jars to store it in. I put a jar on the counter and never refrigerate it while using it. Never lasts more than a week on my counter anyway. Works fantastic for frying Northern Pike.. That is the fish I catch most of the time. Once in awhile I get some yellow perch. But always cook it in the Ghee. Keep up the great work. Really enjoy your videos.
The only cooking channel where all tricks and hints work. Every single receipe worked perfectly and everyone in our family loves your dishes. I am so thankful.
I have a crop of Morells, black trumpets and honey mushrooms that come up every year. Sautéed in ghee they are a real delicacy. Thank you, Chef Jean Pierre for this method- so simple.
That's the man who loves the cooking and it loves him back. I'm not that devote to the process itself, but I love cooking for my family. I didn't cook something fancy, but home rustic and simple cooking have it's own joys. Soups, pasta, fish, stews and so much more. It may be simple, but fulfilling anyway. Also even if I didn't use your recipies I definitely using some basics and techniques, because basics matters the most in any craft. And it also nice to see someone who enjoy cooking and sharing his wisdom so much.
Chef Jean Pierre you are a marvellous teacher and a endless wealth of knowledge of cooking. I've learnt more from you than what I learnt in my entire chef apprenticeship.
We all can learn Monsieur Jean-Pierre, I make my own ghee already for a long time but found a great advise; put your butter in the pan and let it melt on a low fire then after some time put in a thermometer and survey it close until it reaches 110 degrees Celsius pass it trough a cloth into jars and it’s done. When I need ghee I melt it, as you said, in the microwave and put it into a plastic box and keep it in the fridge until I use it. Love you channel.
Chef Jean Pierre, thanks for clarifying the clarified butter. 😀❤ What's left at the bottom of the pot is called 'morta' in Arabic. In Egypt we use to fry eggs with, or just eat it with bread. Tastes nice, but is very salty though.
Thank you, Chef, I never knew the real difference between clarified butter and Ghee until this episode; I thought they were the same thing. Almost! We love Chef Jean-Pierre!
Thank you. Been making ghee for a few years, but just not been happy with it. Watching your video "clarifies" some things for me that I can do better (and make much less of a mess 😂 )
Great video, as always Chef!! :-) Traditionally, Ghee in India is made with fermented/cultured butter, which gives it a deeper complex flavour. Also, some ayurvedic recipes are based of Ghee, where it is mixed with other ingredients, and left underground for multiple decades.
@@4.0.4 Milk is plentiful in India All milk products are cheaper when compared to other Nations Being the biggest producer and consumer of milk has its perks
You know, i was a cook/chef for 30 years, but NEVER made ghee before, i thought it was the same as clarified butter 😅…thanks Chef JP…that shows that you’re never to old to learn😃👍🏽….AMAZING❤️
There are so many wonderful things about his productions, far far too many to just name them all. With that said, there is absolutely no B.S. or false truths in his teachings. What a credit to the RUclips culinary programs. I wish they would give some form of recognition. Thank you Chef!
The more aged the Ghee is, the costlier it becomes. Popularly known as elixir of life in India and also used in traditional Ayurvedic medicine too. In Kerala, quite a few houses have stored Ghee in pots and buried it in their backyard for over a 100 years and yes it will cost a fortune to buy one of those pots.
Super vid ! Now I will make my own ghee. My Indian friend used to treat me with it from time to time. We had figs and dates with ghee for desert !!!! I also have it with my coffee! Heaven...and so healthy !!!❤❤❤❤❤
JP, you are the only one out there who could make such an entertaining video on making Ghee! I love the added comments from Jack! Just a very well done video!!!
This was the best and ***clearest*** (**badum tiss**) explanation and description of WHAT and WHY and HOW regarding ghee I have come across. Nearly every other "recipe" just assumes the viewer is aware of some stage that they themselves the "explainer" leaves out. CHEERS and many thanks Chef!
Thank you for doing this video. I've been making my own clarified butter ever since your video on how to do that. In it you distinguished between it and ghee and promised to do a video on ghee. Good things come to those who wait. I love your channel, and my family loves what I cook from what I learn.
Hi Chef Jean, my grandson 3 years old watch your videos with me. He goes nuts on your intro music. Thanks so much for all your lessons. I have learnt so much from you.
I dont profess to know everything about cooking.....far from it! But after over 25 years in the business i never heard of Ghee. Chef you are a wealth of knowledge!
This goes directly to the esentials. Thank you JP (and Jack) for the effort you put in what I belive to be the Best cooking channel I've come across. 🤩
I think that listening to Chef Jean-Pierre is awesome because he's a top professional that still has the childish enthusiasm of a beginner and he's not smug at all. He takes all the time to explain even very basic aspects. Thank you
As I cook and bake through the years, I'm learning with every recipe that planning, patience and time are often the most important ingredients in cooking. Thanks for being so thorough and fun loving!
The first time I tried to make clarified butter (from a previous Chef JP video) I cooked it a bit too long and made Ghee. For me it was a "happy accident" because the "nutty" flavor was delicious. Thank you for clearing this up Chef: I didn't actually make a mistake (I mean I did, because I made Ghee, not clarified butter, but it was still delicious), I just didn't know I was making Ghee. This is a MUST for every kitchen. Try using Ghee when making Popcorn, and grind up some Kosher salt for the topping. Better than "movie popcorn", I promise you.
I did the same thing with his clarified butter recipe - I’ve made it three times and the third time I accidentally made ghee. lol! It’s delicious! I don’t know that I will be too worried which way it turns out the next time. Yum!
Thank you chef: I have devised my own home made nan bread recipe (with no tandoor, obviously) and have so far obtained good results just using plain butter. However tomorrow - no joke - I shall be putting your tuition to good use. You are truly a genuine and generous man.
@@ChefJeanPierre I have been a home cook for 45 years which I thoroughly enjoy. I was also a pro jazz musician and often liken the two activities, regarding cooking as a sort of culinary jazz, if that makes any sense? I love the LaRousse Gastronomique because it lists ingredients without dictating quantities; how much of this or that? Well, the 'right amount'. It becomes second nature to know what a pound of that or a pint of this looks like. Maybe you'll try my British fish and chips fried in beef dripping! Ther's nothing else which cuts the mustard! Bless you sir.
Thanks, Chef. In our country, we usually use handmade butter for making ghee (which we call Animal Oil or Sari Yagh (meaning yellow oil)). There are also 2 types of butter, one made from cream and the other from yogurt, which if you use yogurt butter to prepare, the result will be better.
I watched different videos on ghee, and this one is the best one I found, because it distinguishes it from clarified butter. And the methodology is better. Bon travail !
Wonderful video. I have been buying ghee for years, but its so easy to make and think it tastes better. Love cooking with ghee, and also like it on popcorn (tastes more buttery). Thank you chef and Jack for another great video.
Excellent…I must have searched this out numerous times….do you know how many times people show the process of making clarified butter as making ghee? I knew there had to be a difference…. You are the first I’ve found to really explain the differences..thank you!
Traditionally in India we use the churning method. After churning the cream starts creating a clump. We remove those clump , collect them and then melt them in a pan. The nutrition value of white butter is far more than that of yellow butter. Its loaded with Vitamin A, free of preservatives and suprisingly it can burn fat if consumed early morning on empty stomach. It is a natural lubricant for joints and muscles. It also works as a antacid if consumed with food generally rice or rotis (flattened bread).
Okay, was it me or could anyone else smell the butter at 4:56!? 😄 Thank you for another useful recipe. Always a pleasure and I ..., um, *WE*, (the CJP Fan Club), are always grateful! Have a great day, Chef, Jack and Crew.
Ghee from my local grocery store is expensive and is not dark brown, I tried this and it turned out great, it's dark brown and tastes fantastic. Way better than from the store, Thanks Chef JP 🤩👍
Actually this is not real ghee. This is supposedly an alternative which comes close to ghee but not ghee. Original ghee making is a long process and requires atleast 10liters of full fat milk for a 1kg of ghee.
@@chittich I have seen several preparations made by chefs of Indian origin, and none of them have used 10 kilos of butter to reduce it to 1 kilo. All of them have made a preparation very similar to that made by chef Jean-Pierre. It would be nice if you mention the sources, because I find it weird that someone can reduce 10kg of butter to just 1kg.
@@MotinQ Traditional way of ghee making: 1: Buy 1 ltr full fat milk from milkman everyday. 2. Boil the milk, dont stir while boiling, a layer of fat will form. We can use the milk without distrubing the upper fat and cream layer. 3. Let it cool down until when luke warm or until when you can dip your pinky without burning yourself. 4. Take a spoonful of yogurt and drop it in the milk. Don't mix it. 5. Keep the milk aside in a warm corner to ferment and set. All of it will turn into yogurt. 6. Congratulations! This is how yogurt is made. 7. Now take the upper fatty layer on the yogurt before anyone eat it. 8. Do this again and again. Store them everyday in refrigerator. 9. When you have good amount of fatty yogurt layers, churn them in a mixer jar. Use cold water to speed up the process. 10. After 10 mins or so fat solids will float, seperate them. 11. Now we made buttermilk. Great probiotic drink, good to beat the heat. 12. Take all the seperate fat solids and heat it, after sometime they will look like our chef's product. 13. From here it same as the chef say. Its very laborious process but its worth every penny. My mom makes it like this everytime. Ghee is very addictive, delicious and healthier compared to all oils available in market.
You are such a charmer . Thanks Chef Jean Pierre, you taught me how to make happy meals again and again. I did follow your steps to make the ghee and your teaching did help to make things easy and fun.
BTW the brown milk protein residue is called बेरी (berry) in my language (Marathi). It is highly nutritious and when mixed with equal amounts of sugar, it tastes wonderful. You can also feed it to your pets. Our dogs just love it. When we cook ghee in our house, they know from the smell that a treat is on the way!
In Egypt we call them (murta), we eat it with bread and it often a little bit salty because we often use farm salted butter ..we cook eggs with this too gives a nice taste..and similar to sugar we sometimes mix it with dates or date paste qnd oh lord. It's amazing
@@plinnytheother6107 I'm a Chef 30+ years. From cook to personal chef to corporate chef to personnel assistant in the film industry. I have my food safety level 3 and everything that goes with it. I also have a University level degree in basic science. Browning any type of food creates "carcinogens". I suggest you google the word. Just because food and food culture has been passed down for generations doesn't mean it's healthy. Even French fries and deep fried foods are cancerous. Including BBQ. The more you eat the increase levels of carcinogens levels in your blood. Don't believe me that's fine. Enjoy. I'm not saying don't eat it. Because it is tasty like i said. But if you eat it regularly you have a problem. My point was. It is not healthy nor has health benefits. Have a nice day
Thank you, Chef, for this video. My nephew and his wife have switched to using Ghee, and I was talking to him about making his own yesterday (father's day). How funny is it that you did a video about making it, so I just sent the video to him. You are a blessing to all of us who love to cook.
Great instructions. We accidentally made ghee instead of clarified butter by letting butter cook to hot to long. Yummy. I like the nuttiness better! Thanks from North Florida
I never got around to making my own clarified butter, but I did find a jar of ghee at the supermarket so I gave it a go. My goodness, my steaks have never been better. Literally every single one I've made since I bought the jar a month ago has been the best one I've ever had 🤣
Always wondered about the differences between ghee and clarified butter. Other channels use stuff like this but Chef Jean Pierre shows us how to make and use it. Thank you! Jack you need to jump in at least once and introduce yourself!
Ever since the video on clarified butter I always have some ready to use. Just make sure you have a really clean and jar or container to put it in. I clean it and after wards I sterilize it by putting it in the oven or in boiling water.
Ghee, never ever heard of it before. A nutty flavor to add to your steak, fish or fowl sounds really good. Damn, you sure do learn a lot from this channel! Congratulations on another fantastic and informative show! You don't have enough commercials!😁
I lost my mother this April. When she was young and well, she used to make Ghee from heavy cream which was again made by her in home from whole milk. Many days long process but the final day when she boiled the cream and made the ghee, our entire house would be fragrant and we salivating. The caramelized milk solids, we call knakdi, was also eaten with hot white rice - a delicacy and the magic touch in my mother's hands. We do not make ghee at home anymore. This video flashed back my childhood memories!
@@ChefJeanPierre ♥️♥️♥️ Thank you for your videos. Thanks to Jack and your team too! Love and hugs from India, Kolkata to be precise, a paradise for food lovers in India
It is unbelievable how much I have learned and tried by watching Chef, you are an exceptional Teacher and Chef. Thank you both for doing these videos and inspiring us all.
Is this actually a clarified tallow (beef fat) or are you simply stating clarified butter [used exclusively for steaks]? Curious if it's a different product. Thanks.
Great idea Winters! I started a container herb garden outside this spring so I’ll have fresh herbs for cooking through fall. Probably going to get more sage, thyme, and rosemary than I can use as I prune, so I’ll probably try this and some herb butters. Any suggestions for infusing the Ghee? Do you add just sprigs to the butter while simmering, or make it a separate step after you’ve separated the Ghee?
Chef, I am probably never going to make ghee but watching YOU making ghee and all of your other shows is ALWAYS a delight! Thank you so much, God bless!~
When we made Ghee, when I was young, we saved the burnt bits and used them on toast bread to give it some plesant nutty flavour, that way even those bits were used up in something.
I just bought 4 lbs of butter just to make ghee! Thanks for the video, I’m making this tomorrow! Love all your videos very easy and not at all complicated 🥰
I love these videos so much. Chef is so down to earth and so funny 😂 I get to learn and laugh all at the same time. Chef: you need to do a special episode where you get one of your viewers to come cook with you. That would be awesome 💜
Hey there Chef Jean-Pierre...l use a lot of store bought ghee for my cooking..(it's also costly)...so l was so happy to see this video.l made a good batch of this last night and was very pleased with the results.l sincerley love your easy to follow instructions....One very happy viewer from Australia..
A more traditional way (a North Indian household) to make ghee is to buy whole/full fat milk and boil it. Once it cools, collect the coagulated milk fat from the top using a spoon/fork and separate it. This is typically what is called heavy cream, in India, we tend to call it "malai". Put this malai into a saucepan and heat it to boiling, and then simmer (important) till the fat separates (typically 45mins - 1h). The solid will sink. Just decant the liquid (while still hot) and strain, and voila, you have ghee. Here's another neat lil trick. Put some salt and flour on the solid that has settled and knead it into a pasta-like dough; roll it out, put it on a pan, flip it a couple times and now you have ghee ki roti (flatbread made with ghee) - Amazingly flavourful with the goodness and nutrition of ghee. No wastage. :)
Again, what can I say? The nutty professor strikes. I have made clarified butter a bit but last week I made ghee. The one problem I had, and this will help those who are doing this for the first time, is to size. Many of us are probably not using 2 lbs of butter maybe half of that. I have a french butter bell I love but it holds around a stick and a half. I could make more and store it somewhere like ice box but We are often low on space. So I put my butter (1.5 sticks) in too large of a pot. And what happens…it boils to fast and the edges burn. It tasted fine, quite nutty, but was a bit dark for presentation purposes. I should have used a very small pot. But I don’t have one anymore. I think my wife gave it away. In any event the ghee was great and I love seeing JP making it.
Update. I just made ghee and it turned out exactly like yours, I followed your instructions perfectly, cannot wait to cook a steak! Thank you for such easy to follow instructions
Tip from India: throw some garlic and curry leaves there for better flavor and health benefits. And the garlic/curry leaves removed before storing it are yummy to eat..
Great video, Chef! Question: Why do we stop pouring when we get to the brown bits at the bottom of the sauce pan? Wouldn’t the cheese cloth and the strainer filter them out? Thank you!
Its a good way to make gee brilliant as always chef. I make clarified butter in a different way. Simply by boiling the butter with flour or burghul (precooked wheat) so the burghul absorb all the milk in the butter without adding a burnt taste to the gee.
The face reactions and the hands are really iconic at this point, it never goes boring watching you!
Text you copy will automatically show hereText you copy will automatically show hereText you copy will automatically show hereText you copy will automatically show hereSlide clipboard items to delete themText you copy will automatically show here😅Text you copy will automatically show here😅😅
I am obsessessed with Chef Jean-Pierre. I think I think I watched 17 years worth of videos! Thank you, Chef!
Chef Jean Pierre is the best teacher. I have learned so much from this great chef.
Same here!!! He’s GREAT!
Me too! I love this man! He’s a Legend!
Agreed!!!
The best!!!
100%legit#teacherchef
This channel has changed my life. I am cooking at home more and not eating out as much, if at all.
Best cooking channel on RUclips. I’ve cooked maybe 15 different dishes straight from this channel and they’ve turned out absolutely phenomenal.
🙏🙏🙏😊👍
Every single one turns out perfectly this man is so special
Ive learned so much, Chef JP has been a game changer for me , I've always been a pretty good cook, I doubt I'll ever be a great cook however I definitely up to my game watching this channel
@@ChefJeanPierrecan you cook Indian food and other Indian snacks and Indian desserts and sweets
@@ChefJeanPierredear sir 😍 we making this in a deffrent way we add ( Fried and ground coriander seeds// cumin// flour)
and believe me- you will forget your way 🥶🥶
if you understand that please make a video making it i want to see your face after smelling it 😂
this is Omani way from ( Oman 🇴🇲) in the middle east
thank you 🙏😘
This is the most boomer cooking channel i know and I have to say i like it.
I don't care what you make Chef Jean-Pierre - I'll watch and enjoy every time. Keep at it!
Cannot believe it - it was 2 years ago that you taught us about clarified butter. Time flies when you're watching Chef JP.
I made the clarified butter and have been cooking with it for the past couple of months. The difference in taste, particularly for steaks and chicken dishes is amazing! Try it if you haven’t already. Thanks Chef.
Not only that, this is our traditional Slavic butter, and I will share secret with you, that in order to cook anything, you would need to use 5 time less butter, if you would use liquid butter. Chee butter have a state (never absorbed by food, and do not evaporate) Enjoy
Chef Jean-Pierre, I absolutely love watching you. You always making things light and funny. Everything you teach I hang on every word!
That's so kind of you to say! 🙏❤️👍
Jean Pierre, we humbly request a brown butter video too, the ravioli you mentioned sounds way too delicious to pass up
Brown butter with sage is awesome over Ravioli
One of the most important ingredients to cooking food is to have fun while doing it. Too many Chefs make cooking look like hard work! Thanks Chef Jean-Pierre for showing us the fun way of cooking.
I love how he impressed himself with the clarified pun. He could do a Netflix comedy special.
Haha I agree :)
He probably knows all the food jokes. It would be a great video if he told them.
It was so funny
He is absolutely adorable
He is fun to watch and listen to.
As you always say, "This is not hard, I promise you!" And Chef, you never break that promise! 😊❤
We used to churn our own butter and make ghee once a month at our house. Every time we make ghee, we pour the clear part separately and with the hot ghee with brown bitsin it, we add moringa leaves to it until its crisp then mix the ghee with the brown sediment and the leaves to rice and eat it. we consider the brown bits as a tasty part. My mouth salivates as I come to recollect this. Love from south India chef❤
Chef Jean, I've been making Ghee for about 3 years now. I really like it. I bought a cast iron kettle like you are using. It's much easier to see the bottom so you don't go to far with the browning of the milk solids. I quite buying salt free butter. When you make the Ghee, you lose most of the salt. I save the settlings and melt a tablespoon or so down and add it to my bun recipe and don't add any extra salt. It works great. I use the half pint wide mouth jars to store it in. I put a jar on the counter and never refrigerate it while using it. Never lasts more than a week on my counter anyway. Works fantastic for frying Northern Pike.. That is the fish I catch most of the time. Once in awhile I get some yellow perch. But always cook it in the Ghee. Keep up the great work. Really enjoy your videos.
you can also make ghee from cream
I am addicted to Chef Jean Pierre and his channel and recipes !
Every time I watch your channel, Chef, I learn something new. Thank you!
The only cooking channel where all tricks and hints work. Every single receipe worked perfectly and everyone in our family loves your dishes. I am so thankful.
Thank you so much 😀
Awesome how he takes the time to explain whatever he's cooking ❤ Also love the humor he adds,..better than any cooking show I've ever seen 😊
That's why over 1M subscribers
The chef has such a warm personality
I agree,,hes cute and so nice.
I have a crop of Morells, black trumpets and honey mushrooms that come up every year. Sautéed in ghee they are a real delicacy. Thank you, Chef Jean Pierre for this method- so simple.
That's the man who loves the cooking and it loves him back. I'm not that devote to the process itself, but I love cooking for my family. I didn't cook something fancy, but home rustic and simple cooking have it's own joys. Soups, pasta, fish, stews and so much more. It may be simple, but fulfilling anyway. Also even if I didn't use your recipies I definitely using some basics and techniques, because basics matters the most in any craft. And it also nice to see someone who enjoy cooking and sharing his wisdom so much.
Chef Jean Pierre you are a marvellous teacher and a endless wealth of knowledge of cooking. I've learnt more from you than what I learnt in my entire chef apprenticeship.
Thank you! 🙏
We all can learn Monsieur Jean-Pierre, I make my own ghee already for a long time but found a great advise; put your butter in the pan and let it melt on a low fire then after some time put in a thermometer and survey it close until it reaches 110 degrees Celsius pass it trough a cloth into jars and it’s done. When I need ghee I melt it, as you said, in the microwave and put it into a plastic box and keep it in the fridge until I use it. Love you channel.
Thanks for sharing!😊
Chef Jean Pierre, thanks for clarifying the clarified butter. 😀❤
What's left at the bottom of the pot is called 'morta' in Arabic. In Egypt we use to fry eggs with, or just eat it with bread. Tastes nice, but is very salty though.
Ghee is necessary part of indian cuisine .great demonstration
Thank you, Chef, I never knew the real difference between clarified butter and Ghee until this episode; I thought they were the same thing. Almost!
We love Chef Jean-Pierre!
Thank you. Been making ghee for a few years, but just not been happy with it. Watching your video "clarifies" some things for me that I can do better (and make much less of a mess 😂 )
Great video, as always Chef!! :-) Traditionally, Ghee in India is made with fermented/cultured butter, which gives it a deeper complex flavour. Also, some ayurvedic recipes are based of Ghee, where it is mixed with other ingredients, and left underground for multiple decades.
Interesting 🤔
That's gotta cost a fortune though.
"left underground for multiple decades"
woah how have I never heard of it
*Multiple Months
@@4.0.4 Milk is plentiful in India
All milk products are cheaper when compared to other Nations
Being the biggest producer and consumer of milk has its perks
when i hear you say 'OK Friends', i really believe that you are my friend, and i appreciate your warmth and enthusiasm.
It's amazing what I have learnt from you on this channel.
You are a real gem.
You know, i was a cook/chef for 30 years, but NEVER made ghee before, i thought it was the same as clarified butter 😅…thanks Chef JP…that shows that you’re never to old to learn😃👍🏽….AMAZING❤️
I am obsessessed with Chef Jean-Pierre. I have watched 17 years worth of his videos. Thank you, Chef. I have learned so much.
I truly believe anyone who watches just a dozen of his videos, can out-cook most line cooks, hands down.
🙏🙏🙏😊👍
There are so many wonderful things about his productions, far far too many to just name them all. With that said, there is absolutely no B.S. or false truths in his teachings. What a credit to the RUclips culinary programs. I wish they would give some form of recognition.
Thank you Chef!
The recognition from you and my subscribers is more than anyone could ever ask for! God Bless you ALL! 🙏
The more aged the Ghee is, the costlier it becomes. Popularly known as elixir of life in India and also used in traditional Ayurvedic medicine too.
In Kerala, quite a few houses have stored Ghee in pots and buried it in their backyard for over a 100 years and yes it will cost a fortune to buy one of those pots.
Super vid !
Now I will make my own ghee.
My Indian friend used to treat me with it from time to time.
We had figs and dates with ghee for desert !!!!
I also have it with my coffee!
Heaven...and so healthy !!!❤❤❤❤❤
Thank you, Chef, for being a wonderful teacher. Thank you, Jack, for the laughter.
JP, you are the only one out there who could make such an entertaining video on making Ghee! I love the added comments from Jack! Just a very well done video!!!
Chef JP would make the best ambassador for any butter brand :) I have not seen a chef as passionate about butter as him lol
This was the best and ***clearest*** (**badum tiss**) explanation and description of WHAT and WHY and HOW regarding ghee I have come across.
Nearly every other "recipe" just assumes the viewer is aware of some stage that they themselves the "explainer" leaves out.
CHEERS and many thanks Chef!
Thank you for doing this video. I've been making my own clarified butter ever since your video on how to do that. In it you distinguished between it and ghee and promised to do a video on ghee. Good things come to those who wait. I love your channel, and my family loves what I cook from what I learn.
Same here!!!!
Hi Chef Jean, my grandson 3 years old watch your videos with me. He goes nuts on your intro music. Thanks so much for all your lessons. I have learnt so much from you.
This came at the perfect time for me! I'm on a special diet and Ghee is one of the things I can use. Thank you Chef❤
I dont profess to know everything about cooking.....far from it! But after over 25 years in the business i never heard of Ghee. Chef you are a wealth of knowledge!
This goes directly to the esentials. Thank you JP (and Jack) for the effort you put in what I belive to be the Best cooking channel I've come across. 🤩
Thank you 🙏😊
I rarely watch another chef, you sir provide all of my cooking instruction needs. Glad I found you.
I think that listening to Chef Jean-Pierre is awesome because he's a top professional that still has the childish enthusiasm of a beginner and he's not smug at all. He takes all the time to explain even very basic aspects. Thank you
Thank you 🙏
As I cook and bake through the years, I'm learning with every recipe that planning, patience and time are often the most important ingredients in cooking. Thanks for being so thorough and fun loving!
The first time I tried to make clarified butter (from a previous Chef JP video) I cooked it a bit too long and made Ghee. For me it was a "happy accident" because the "nutty" flavor was delicious. Thank you for clearing this up Chef: I didn't actually make a mistake (I mean I did, because I made Ghee, not clarified butter, but it was still delicious), I just didn't know I was making Ghee. This is a MUST for every kitchen. Try using Ghee when making Popcorn, and grind up some Kosher salt for the topping. Better than "movie popcorn", I promise you.
I did the same thing with his clarified butter recipe - I’ve made it three times and the third time I accidentally made ghee. lol! It’s delicious! I don’t know that I will be too worried which way it turns out the next time. Yum!
Awesomeness
I did the same thing and thought I had ruined it. I didn’t know anything about Ghee at the time and threw the whole batch out.
@@jimarcher5255 Oh no 😂 I have never made it, so here goes. ❤
You’re the best chef.Thank you so much 😊❤❤❤
Thank you chef: I have devised my own home made nan bread recipe (with no tandoor, obviously) and have so far obtained good results just using plain butter. However tomorrow - no joke - I shall be putting your tuition to good use. You are truly a genuine and generous man.
🙏🙏🙏
@@ChefJeanPierre I have been a home cook for 45 years which I thoroughly enjoy. I was also a pro jazz musician and often liken the two activities, regarding cooking as a sort of culinary jazz, if that makes any sense? I love the LaRousse Gastronomique because it lists ingredients without dictating quantities; how much of this or that? Well, the 'right amount'. It becomes second nature to know what a pound of that or a pint of this looks like. Maybe you'll try my British fish and chips fried in beef dripping! Ther's nothing else which cuts the mustard! Bless you sir.
Thanks, Chef. In our country, we usually use handmade butter for making ghee (which we call Animal Oil or Sari Yagh (meaning yellow oil)). There are also 2 types of butter, one made from cream and the other from yogurt, which if you use yogurt butter to prepare, the result will be better.
I watched different videos on ghee, and this one is the best one I found, because it distinguishes it from clarified butter. And the methodology is better. Bon travail !
🙏❤️
Wonderful video. I have been buying ghee for years, but its so easy to make and think it tastes better. Love cooking with ghee, and also like it on popcorn (tastes more buttery). Thank you chef and Jack for another great video.
Excellent…I must have searched this out numerous times….do you know how many times people show the process of making clarified butter as making ghee? I knew there had to be a difference…. You are the first I’ve found to really explain the differences..thank you!
Thank you for clarifying so much in this video, chef! 😊
'clarify'... 😏
YOU ARE THE BEST TEACHER ON THE WORD. I like too much your METICULOUSNESS in every single thing, i am just delighted and admire your presentation.💙
Thank you 🙏
Traditionally in India we use the churning method. After churning the cream starts creating a clump. We remove those clump , collect them and then melt them in a pan. The nutrition value of white butter is far more than that of yellow butter. Its loaded with Vitamin A, free of preservatives and suprisingly it can burn fat if consumed early morning on empty stomach. It is a natural lubricant for joints and muscles. It also works as a antacid if consumed with food generally rice or rotis (flattened bread).
I think consuming ghee for fat burning is a myth. Some Ghee lovers must have made it up. It sounds thermodynamically impossible.
I thought yellow butter generally means it was grass fed and contains more k2?
@@joseph1845 you can read more about clarified butter . You will get a fair idea about the difference between regular butter and the clarified butter.
Hygiene is a foreign word in India. Rats run over the street food
@@rolandgasser6711how is your comment relatable to any of the above comments ?
He inspires, he entertains, he's just amazing. ....What I have learned from him.....endless.
Okay, was it me or could anyone else smell the butter at 4:56!? 😄
Thank you for another useful recipe. Always a pleasure and I ..., um, *WE*, (the CJP Fan Club), are always grateful!
Have a great day, Chef, Jack and Crew.
Yeah, I smelled it too.
I thought it was just me!!! Smelled amazing!
Literally
No
I love this chef's personality! He is engaging and funny, and I swear he's like your best friend when you watch him!
ruclips.net/video/sT-4XUwRJko/видео.html
As an Indian always a pleasure to see gora Saab learning Indian ways.
waah re gulam...
@@thehawkseye3412:yeh gulami 600 saal ki hay. Note keyjeeye Gora aur Saab (saheb= musalman official).
The hawk is Spot On!!
Hygiene is a foreign word in India. Rats run over the street food...
Ghee from my local grocery store is expensive and is not dark brown, I tried this and it turned out great, it's dark brown and tastes fantastic. Way better than from the store, Thanks Chef JP 🤩👍
Finally someone who makes real ghee and doesn't try to sell you clarified butter as ghee or vice versa. Thanks chef Jean-Pierre.
Actually this is not real ghee. This is supposedly an alternative which comes close to ghee but not ghee. Original ghee making is a long process and requires atleast 10liters of full fat milk for a 1kg of ghee.
@@chittich I have seen several preparations made by chefs of Indian origin, and none of them have used 10 kilos of butter to reduce it to 1 kilo. All of them have made a preparation very similar to that made by chef Jean-Pierre. It would be nice if you mention the sources, because I find it weird that someone can reduce 10kg of butter to just 1kg.
@@MotinQ i said 10liters of milk. Not 10kgs of butter.
@@MotinQ Traditional way of ghee making:
1: Buy 1 ltr full fat milk from milkman everyday.
2. Boil the milk, dont stir while boiling, a layer of fat will form. We can use the milk without distrubing the upper fat and cream layer.
3. Let it cool down until when luke warm or until when you can dip your pinky without burning yourself.
4. Take a spoonful of yogurt and drop it in the milk. Don't mix it.
5. Keep the milk aside in a warm corner to ferment and set. All of it will turn into yogurt.
6. Congratulations! This is how yogurt is made.
7. Now take the upper fatty layer on the yogurt before anyone eat it.
8. Do this again and again. Store them everyday in refrigerator.
9. When you have good amount of fatty yogurt layers, churn them in a mixer jar. Use cold water to speed up the process.
10. After 10 mins or so fat solids will float, seperate them.
11. Now we made buttermilk. Great probiotic drink, good to beat the heat.
12. Take all the seperate fat solids and heat it, after sometime they will look like our chef's product.
13. From here it same as the chef say.
Its very laborious process but its worth every penny. My mom makes it like this everytime. Ghee is very addictive, delicious and healthier compared to all oils available in market.
@@chittich bro that is basically how butter comes out of heavy cream. he just started directly with butter but its the same process.
You are such a charmer . Thanks Chef Jean Pierre, you taught me how to make happy meals again and again. I did follow your steps to make the ghee and your teaching did help to make things easy and fun.
BTW the brown milk protein residue is called बेरी (berry) in my language (Marathi). It is highly nutritious and when mixed with equal amounts of sugar, it tastes wonderful. You can also feed it to your pets.
Our dogs just love it. When we cook ghee in our house, they know from the smell that a treat is on the way!
In Egypt we call them (murta), we eat it with bread and it often a little bit salty because we often use farm salted butter ..we cook eggs with this too gives a nice taste..and similar to sugar we sometimes mix it with dates or date paste qnd oh lord. It's amazing
Tasty and delicious but It's very carcinogenic and far from nutritious.
In Bengali we call knakdi, we too eat it with steaming hot rice
@@rodimusprimetime really,.. please give us the double blinded study ,.....at the very least and not somebody's opinion. We all thank you
@@plinnytheother6107 I'm a Chef 30+ years. From cook to personal chef to corporate chef to personnel assistant in the film industry. I have my food safety level 3 and everything that goes with it. I also have a University level degree in basic science. Browning any type of food creates "carcinogens". I suggest you google the word. Just because food and food culture has been passed down for generations doesn't mean it's healthy. Even French fries and deep fried foods are cancerous. Including BBQ. The more you eat the increase levels of carcinogens levels in your blood. Don't believe me that's fine. Enjoy. I'm not saying don't eat it. Because it is tasty like i said. But if you eat it regularly you have a problem. My point was. It is not healthy nor has health benefits. Have a nice day
Thank you, Chef, for this video. My nephew and his wife have switched to using Ghee, and I was talking to him about making his own yesterday (father's day). How funny is it that you did a video about making it, so I just sent the video to him. You are a blessing to all of us who love to cook.
Bold of you to assume I would not drink ghee lol. Excellent video as always thank you chef.
Great instructions. We accidentally made ghee instead of clarified butter by letting butter cook to hot to long. Yummy. I like the nuttiness better! Thanks from North Florida
I never got around to making my own clarified butter, but I did find a jar of ghee at the supermarket so I gave it a go. My goodness, my steaks have never been better. Literally every single one I've made since I bought the jar a month ago has been the best one I've ever had 🤣
if you make your own it comes out much cheaper than store bought, definitely worth doing it at home. and you only need to do it every few months.
Home made ghee tastes better too.
IN INDIA, GHEE IS USED TO PREPARE A NUMBER OF DIFFERENT RECIPES. ALSO IT IS VERY HEALTHY. BUT DON'T GO OVERBOARD IN AMOUNT.
@@Browneye2566In India , Grass fed A2 Cow Ghee is considered the best in quality.
Always wondered about the differences between ghee and clarified butter. Other channels use stuff like this but Chef Jean Pierre shows us how to make and use it. Thank you! Jack you need to jump in at least once and introduce yourself!
Thanks Chef for making sure we feel like it's fun, bit when it's time to get serious, we can handle that too! Cheers!
Chef John is the best!! I have learned so much by watching this channel. Charming and down to earth, he is a joy to watch
Ever since the video on clarified butter I always have some ready to use. Just make sure you have a really clean and jar or container to put it in. I clean it and after wards I sterilize it by putting it in the oven or in boiling water.
I have wondered what the difference is between clarified and Ghee.This was a terrific tutorial, thank you Chef!
Ghee, never ever heard of it before. A nutty flavor to add to your steak, fish or fowl sounds really good.
Damn, you sure do learn a lot from this channel!
Congratulations on another fantastic and informative show!
You don't have enough commercials!😁
🙏🙏🙏😊
I lost my mother this April. When she was young and well, she used to make Ghee from heavy cream which was again made by her in home from whole milk. Many days long process but the final day when she boiled the cream and made the ghee, our entire house would be fragrant and we salivating. The caramelized milk solids, we call knakdi, was also eaten with hot white rice - a delicacy and the magic touch in my mother's hands. We do not make ghee at home anymore. This video flashed back my childhood memories!
🙏🙏🙏
@@ChefJeanPierre ♥️♥️♥️ Thank you for your videos. Thanks to Jack and your team too! Love and hugs from India, Kolkata to be precise, a paradise for food lovers in India
Thank you! I’ve been making my own ghee for years. So easy to do and fun too!
It is unbelievable how much I have learned and tried by watching Chef, you are an exceptional Teacher and Chef. Thank you both for doing these videos and inspiring us all.
I make a clarified steak butter a couple of times a year. Once it has been clarified, I infuse it with sage, thyme, rosemary, shallots and garlic.
Is this actually a clarified tallow (beef fat) or are you simply stating clarified butter [used exclusively for steaks]? Curious if it's a different product. Thanks.
Great idea Winters! I started a container herb garden outside this spring so I’ll have fresh herbs for cooking through fall. Probably going to get more sage, thyme, and rosemary than I can use as I prune, so I’ll probably try this and some herb butters. Any suggestions for infusing the Ghee? Do you add just sprigs to the butter while simmering, or make it a separate step after you’ve separated the Ghee?
Great idea!!
Chef, I am probably never going to make ghee but watching YOU making ghee and all of your other shows is ALWAYS a delight!
Thank you so much, God bless!~
As someone who has prided himself on appreciating and judging all things about "personality," give a huge thumbs up to this guy.
I have just made Ghee following your method, it is absolutely perfect. Many thanks Chef from the UK.
When we made Ghee, when I was young, we saved the burnt bits and used them on toast bread to give it some plesant nutty flavour, that way even those bits were used up in something.
I just bought 4 lbs of butter just to make ghee! Thanks for the video, I’m making this tomorrow! Love all your videos very easy and not at all complicated 🥰
I love these videos so much. Chef is so down to earth and so funny 😂 I get to learn and laugh all at the same time. Chef: you need to do a special episode where you get one of your viewers to come cook with you. That would be awesome 💜
Ok aunty 😊
Hey there Chef Jean-Pierre...l use a lot of store bought ghee for my cooking..(it's also costly)...so l was so happy to see this video.l made a good batch of this last night and was very pleased with the results.l sincerley love your easy to follow instructions....One very happy viewer from Australia..
A more traditional way (a North Indian household) to make ghee is to buy whole/full fat milk and boil it. Once it cools, collect the coagulated milk fat from the top using a spoon/fork and separate it. This is typically what is called heavy cream, in India, we tend to call it "malai". Put this malai into a saucepan and heat it to boiling, and then simmer (important) till the fat separates (typically 45mins - 1h). The solid will sink. Just decant the liquid (while still hot) and strain, and voila, you have ghee. Here's another neat lil trick. Put some salt and flour on the solid that has settled and knead it into a pasta-like dough; roll it out, put it on a pan, flip it a couple times and now you have ghee ki roti (flatbread made with ghee) - Amazingly flavourful with the goodness and nutrition of ghee. No wastage. :)
I love this guy. Experience plus a good personality equal success in life. Translates to the kitchen. 🎉😊
Awesome video, thank you Chef! Thank you Jack, love the comments 😂❤🤗
I finally understand the difference between clarified butter and ghee. Thank.
Again, what can I say? The nutty professor strikes. I have made clarified butter a bit but last week I made ghee. The one problem I had, and this will help those who are doing this for the first time, is to size. Many of us are probably not using 2 lbs of butter maybe half of that. I have a french butter bell I love but it holds around a stick and a half. I could make more and store it somewhere like ice box but We are often low on space. So I put my butter (1.5 sticks) in too large of a pot. And what happens…it boils to fast and the edges burn. It tasted fine, quite nutty, but was a bit dark for presentation purposes. I should have used a very small pot. But I don’t have one anymore. I think my wife gave it away. In any event the ghee was great and I love seeing JP making it.
Update. I just made ghee and it turned out exactly like yours, I followed your instructions perfectly, cannot wait to cook a steak! Thank you for such easy to follow instructions
Ghee is made in most Indian homes and a must in Indian cooking
Hygiene is a foreign word in India. Rats run over the street food
Ive learnt more about cooking from this wonderful man than all other cooking channels and people combined. Thank you!
Tip from India: throw some garlic and curry leaves there for better flavor and health benefits. And the garlic/curry leaves removed before storing it are yummy to eat..
The Living Legend! Chef Jean Pierre! Your personality is your greatest flavor!
Great video, Chef!
Question: Why do we stop pouring when we get to the brown bits at the bottom of the sauce pan? Wouldn’t the cheese cloth and the strainer filter them out? Thank you!
Great question! Some minuscule particles would still go through it is best not to take a chance! 😊
Its a good way to make gee brilliant as always chef. I make clarified butter in a different way. Simply by boiling the butter with flour or burghul (precooked wheat) so the burghul absorb all the milk in the butter without adding a burnt taste to the gee.