Jacques Pepin's Healthy Pan-seared Salmon | Today's Gourmet | KQED
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- Опубликовано: 14 дек 2021
- Jacques Pepin kicks off this episode of Today's Gourmet with a chicken leg stew (1:00), followed by a baked banana with marmalade rum sauce (2:40), and finally a healthy pan cooked salmon served on a bed of spinach (13:12) as the main course. Happy cooking!
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 19, 1991. Pan-seared salmon
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos. 
Хобби
A big thank you to KQED for posting these re-runs. I much prefer watching these timeless episodes, knowing that chef Pépin has more time to enjoy his retirement (if you can call it that) as opposed to pressing on to do new episodes. He has made a tremendous contribution and these videos allow us to appreciate that.
He does still have some new videos on RUclips you can find. He just made one called "Pasta Ed Giobbi" on a different channel. I hope he's enjoying his retirement but I suspect he enjoys cooking for us all too
As C D said, he still has regular cooking videos. They appear on Facebook, and are usually quite short. They're called "Cooking at Home."
Thete is a lot to do with the salmon skin that is very good. Never throw it away or waste it's potential in broth.
How lucky we are to watch this master Chef show us how to make excelent home made possible dishes without pretintious ingredients
So used to seeing JP as an older gent like myself,good to see him in his prime.
YOUR in your prime!
I LOVE Jacques Pepin! Salmon and spinach are so good together!
Jeez Louise! Apart from a phenomenal result, the economy of motion is something to behold!
Have learned more about cooking from these classic videos than any of those tacky food network chefs.
What a compliment. Thanks for watching!
Don't know if I should be thankful to pandemic however I will probably never hear about amazing Chef Jacques Pépin and I truly love watch him. Really great human and great Chef!!!
Wow 4 dishes in 25 minutes. Take that Rachel Ray!
Great guy, so pleasurable to watch a master at work
A true legend. Handles a sharp knife as well as a Samurai.
YOUR a true legend.
I came here for the salmon, but got the chicken et al as a bonus.
Wow! Looks so good and the presentation is beautiful! I learned quick simple techniques for a simple meal! Ty chef!
I loved it. Thank you Chef Jacques Pepin.
Thank you Jacques for another wondeful meal! U r the best!!!
Just a great person and chief thank you it's all the little things you learn !
As usual, Excellent Jacque. Just Excellent. 👍
I died a little every time he discarded those skins!
Me too. When I do remove chkn. skins for a recipe I save them to fry up for chkn.skin candy. 😋😄
He is just too good. So creative, full of skills and knowledge.
The absolute number one!
A work of art!
YOUR a work of art.
Remember: Food doesn't have to be so complex, so long as you use amazing ingredients!
What a treasure
Carcass lol. My daughter she was like 6 years old she was like I just want the leg of a chicken 🍗 nutmeg is certainly very underrated
I would like to see a date on these videos. For many years Jacques has been my cooking teacher and I can usually guess the age of a video by his hair. We both have gone from brunette to gray together.
Check the video description for the date 👍
Carol
Read descriptions.
Greetings: FWIW - spinach ( les epinards) are marvelous
Greetings from southcentral Texas USA 🇺🇸: wonderful; Media Technical Support People and Staff @ Master Chef 👩🍳 Jacques Pépin, thank you 🙏; again, Master Chef 👩🍳 Jacques Pépin Culinary’ Broadcasting’ , we appreciate the fabulous effort ms of the Media Technical Support People and Staff @ Master Chec Jacques Pépin! { thankfully}
Greetings: Master Chef 👩🍳 Jacques Pépin , thank you 🙏; again, thank you 🙏, Master Chef 👩🍳 Jacques Pépin . Love ❤️, hug 🤗, wishing you a blessed day, be very, very, very safe & GOD BLess.
Greetings: amen 🙏 alleluia: what you are preparing looks absolutely delicious 😋! fwie - this brings back happy 😃 memories of my Junior Year Abroad in France 🇫🇷 ( mid to late 1970’s) and how welcoming, generous and interesting 🧐 the people in the’ Massif Centel ‘ were ... I miss them dearly because they were so kind .
Greetings: amen 🙏 alleluia: GOD BLess; happy early Christmas 🎄.
Greetings: FWIW - for glasses 🤓, I go to the pharmacy and purchase’ 2.75 ‘ readers’ - they seem to be useful for children 👶 as well as adults 🧑 and, possibly, even Master Chefs
Greetings: amen 🙏 alleluia
Jacques just went straight in with the dessert without washing his chicken hands 🤦🏻♀️😂
Straining the lemon juice through his raw chicken fingers.....YUM! Funny how cooking shows have changed. Love it!
You people are so weird. Why are you so afraid of chicken?
@@hardfugoo1 I'm not afraid at all. Just commenting on how it is that the food police have changed the way coming shows are made.
@@granthampubunderground I think not having food poisoning is a pretty good reason.
Ha, ha. Not the best, but since the syrup is cooked it does not matter. And the acid in lemon juice can actually kill some types of bacteria.
@@hardfugoo1 Ever heard of salmonella? Hint, it has nothing to do with baby salmon.
YOU NEED TO POST JACQUES EVERY DAY. I KNOW HE IS THE MOST WATCHED. HE HAS A MILLION EPISODES FROM WHICH TO POST SO, WHY AREN'T YOU DOING THAT? THE MORE VIEWS, THE MORE MONEY YOU MAKE SO, WHAT'S THE PROBLEM WITH POSTING A JACQUES VID EVERY DAY?
Where can I get your pot and pans sets?
Thank you. 😊
I used to have those beautiful Bourgeat pans but they’re very heavy and when I got older that copper too heavy.
Description is missing I think
tour de force!!!!
I think I'm getting to the point that I can figure out his French-to-English quirks, even though some of them take a second to click. Bananas Foster with butternut sauce...butternut-->butter nut-->beurre noisette-->brown butter.
I paused at that as well. He may have meant "butterscotch," since Bananas Foster is essentially that, with rum and banana liqueur.
So weird he doesn't teach viewers that the crystallization is called fond. Farmed seafood doesn't come close to the nutrition and taste provided by wild caught.
Re: fond, I'm going to go with, to Jacques, it's not called 'fond'. In French, 'fond' is what English-speakers called 'stock'. What in North America we call 'fond', the French would typically call 'glace' or 'glaze' in English approximation, and hence, 'deglazing' (this means 'frozen', more or less, which is probably why Jacques usually says something along the lines of '"melt" the crystallized juice').
ALLONZ Y
Remember to wash your hands after handling chicken, you can't always be 100% sure its salmonella free. (food regulations are different from country to country).
@@roncaruso931 There inevitably appears some comment on these videos from someone who thinks they know more about food safety than Jacques Pepin.
@@theodore6548 Mutiple times during these video's ive seen Jacques Pepin both reinforce and forget food safety
@@LazyLifeIFreak Blah blah.
@@theodore6548
It always weirds me out the people in the west act like proteins are equivalent to nuclear waste.
Isn't it the thigh with the most flavor, not the leg?
Is this from the 70s?
Today's Gourmet aired 1991-93
Throwing away the skin was a waste. Could use it as garnish or for stock.
Wow! Don’t get me wrong, I love Jacques Pepin but this is a MasterClass in how to spread potential Salmonella all over your kitchen. How PBS went along with this, is beyond me. Wiping the raw chicken on the towel he uses to then wipe his hands; dipping his fingers in salt after handling the raw chicken and then touching everything else. In a few minutes, he could have spread harmful pathogens pretty much all around his kitchen. This is quite something!
I used to work in a restaurant and I think these towels are wetted with disinfectant.
And yet, 30 years later, Jacques is fine. He's worked in professional kitchens most of his life and knows all about contaminants. This was a fast paced, low budget, TV show, he was taking shortcuts. Normally, no doubt he would be washing up more. When this was filmed in the 90s people knew about contamination, they just didn't hyper-focus on it and show a chef washing his hands 10 times in a half hour show. Washing up was just assumed as common sense. Nowadays, practically every video has someone like you complaining about washing, or how they're holding a knife, or eating meat, or various other personal pet peeves. The judgement and negativity is hugely tiresome. Why not just take the free lessons and say thank you, and do whatever you want in your kitchen.
@@kindablue1959
THANK YOU
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Germaphobes should not watch Chef Pepin lessons
@@kindablue1959 this is an instructional cooking show and thus he’s teaching those watching. He doesn’t know who his audience is; there will be experienced cooks but also newbies who might not be aware of the dangers of handling raw chicken. It’s possible the producers might have cut here and there without the viewer noticing so it is incumbent upon the host or PBS, I believe, to at least mention a word or two on the subject so as to not give a false impression. I am not complaining so much as making an observation. Not worried about Jacques either, of course he knows.
@@cachi-7878 It's a tape of a free show from 30 years ago. Nobody owes you anything. If you don't know how to wash your hands after you touch something gross, that's on you, or your mother.
I’m seeing a lot of waste.
Then you need an eye exam.
Chef Pepin is known for his LACK OF WASTE. Trimmings off of vegetables and poultry are ALWAYS SET ASIDE FOR STOCK or FOR SOUP.
I love his videos. But I have noticed he handles the raw chicken and doesn’t was his hands. Everything he touches still has that raw meat in his hands. Not sanitary
Much respect to Chef Pepin, but Geezus! that's some Terrible butchery! Poor Salmon.... also, Metal Tongs on Teflon. Shame on you chef, Shame!