Sweet potatoes are very easy to make - and make an excellent snack or an accompaniment to a salad for lunch - one of the simplest ways I know is in the oven, at 425F for about 35-40 minutes, whole, then eat it plain, it’s very good! Of course, I’m going to try JP’s way too.
Jacques is a brilliant master not only of the cooking itself but describing what he is doing precisely, while he goes along. It is approachable, charming, and wonderful. Thank God for him and for PBS and KQED for having produced these shows.
This man is A1. I wake up every morning and think: what would Jacque do? I have dreams that I am the kitchen floor he walks on and the knife he cuts with. Kisses xx
This is probably the most skilled television chef of all time, probably comparable to, but more of a natural than, Julia Child. There isn’t one thing he can’t do.
I always salt meat overnight. Maybe back then they had no clue about dry brining (look it up), you won't cure the meat unless you use a curing agent. I've salted meat and poultry for 2-4 days and it helps the keep meat more moist and flavorful. The salt pulls out some moisture, and mixes with the salt and then gets pulled back in to the meat as a salty slurry. So if you on the off chance you overcook your meat, it has a chance to stay moister longer after it's cooked. Only salt does this, EVERY other spice/seasoning just stays on the surface.
A lot of years ago, my husband's friend went hunting. He got a deer and gave us enough meat to fill our refrigerator freezer. We had venison for the whole winter. The meat can be strong, so I would use vinegar to take some of that away.
If it was expensive then… well… yet, a lot of the ideas for sauces and accompaniment are fantastic and versatile. I have done the pan cooked sweet potato, and it’s delicious. A spicy, sweet, complex vinaigrette? Yes please. So many possibilities. Oh, and I love cod.
8:17 - The way he processes that grapefruit is so enviable. I don't envy the years of experience to do that. I just envy the result. Which is kind of on-brand for envy, generally speaking.
That glace substitute that Jacques concocts from ketchup, soy sauce, and currant jelly to add to the vinegar shallot glaze for the venison... is this an invention of his?
He freaked his own daughter out when he reached into a pot of boiling water to retrieve the eggs so they wouldn’t over cook. In front of a live audience.
Down in Arkansas, and I'm sure in other states, there are places where, if you bag a deer during season, for a fee they will butcher the animal for you so you get all this good stuff with none of the work.
@@cdcaleo i used to live up there. Should have mentioned the finger lakes all over the place. They live on deer, duck, geese, salmon, trout. Miss it up there.
@@krazyleg Every Christmas and Easter we ate the fish my Gramps caught during the warm months and then froze, and ate duck and venison gifted to us by hunters that were friends of the family.
![Lethal Company Music Video 🎵 "Follow The Orders" [VERSION A]](http://i.ytimg.com/vi/QeooZB4Z7RA/mqdefault.jpg)
I love venison. I never know how to make sweet potatoes so this recipe is great.
Thanks for watching!
Sweet potatoes are very easy to make - and make an excellent snack or an accompaniment to a salad for lunch - one of the simplest ways I know is in the oven, at 425F for about 35-40 minutes, whole, then eat it plain, it’s very good! Of course, I’m going to try JP’s way too.
Jacques is a brilliant master not only of the cooking itself but describing what he is doing precisely, while he goes along. It is approachable, charming, and wonderful. Thank God for him and for PBS and KQED for having produced these shows.
Jacques puts Jamie and Gordan to shame. Brilliant instructional.
You are watching an artist. The kitchen is his canvas, the tools are his hands.
*craftsman
@@anarchocyclist you're a mistake
Legend......
The clothes are his….clothes…
Something about Pepin's wonderfully French voice - it delivers soothing effects. Like a happy chef in his own territory - the kitchen.
This man is A1. I wake up every morning and think: what would Jacque do? I have dreams that I am the kitchen floor he walks on and the knife he cuts with. Kisses xx
I love Chef. He’s helped me wind down after so many stressful days … he’s a treasure.
I so love listening to and watching this man perform his art. Haven't seen him in recent times since the passing of his wife :(. I hope he is well ❤️
He's still posting short videos on RUclips. Really a treasure.
He seems well and still posts often on instagram
You haven’t been watching. He’s on almost every day.
No one, I mean NO ONE, can cook like this man. He is absolutely amazing.
❤”Wow.” at the hot vinegar in the air. Yes!
“This one is good for me” as he picks the best venison steak.
He’s so awesome. ❤❤❤
This is probably the most skilled television chef of all time, probably comparable to, but more of a natural than, Julia Child. There isn’t one thing he can’t do.
holy knife skills...a true master.
Once again, he shows just how well few ingredients will make a stunning meal. And what a knife master!!!
He is terrific, and he almost always uses small knives.
He uses the “right” knife, sometimes they are large. It helps that he understands that a sharp knife simply works better.
I always salt meat overnight. Maybe back then they had no clue about dry brining (look it up), you won't cure the meat unless you use a curing agent. I've salted meat and poultry for 2-4 days and it helps the keep meat more moist and flavorful. The salt pulls out some moisture, and mixes with the salt and then gets pulled back in to the meat as a salty slurry. So if you on the off chance you overcook your meat, it has a chance to stay moister longer after it's cooked. Only salt does this, EVERY other spice/seasoning just stays on the surface.
Ahh Pepin’s videos are always so cozy and relaxing.
A lot of years ago, my husband's friend went hunting. He got a deer and gave us enough meat to fill our refrigerator freezer. We had venison for the whole winter. The meat can be strong, so I would use vinegar to take some of that away.
Nice tip!
My mom 🙏🏻, and I watched Jacque and Julia Child, every Saturday morning back in the 80’s and 90’s. Thanks for the memories👍
I love his knife skills when working with the grapefruit.
I'm so glad that Fall is here. I really look forward to making dishes like this. Thank you.
Loved this series so much. This show was my first introduction to Jacques Pépin. What a master.
such a legend he prepped nearly everything a la minute!!!
Thank you for this. Growing up we had venison for Christmas dinner. I'm excited to attempt this myself! Thank you, Chef Jacques.
Sweet potatoes or yams...an easier faster way than boiling or baking. Yay!
If it was expensive then… well… yet, a lot of the ideas for sauces and accompaniment are fantastic and versatile. I have done the pan cooked sweet potato, and it’s delicious. A spicy, sweet, complex vinaigrette? Yes please. So many possibilities. Oh, and I love cod.
Nothing like a northern Michigan cherry fed venison loin.
another Chef Pepin segment. the week is saved
the master of masters
Another amazing dish Sir!!! Thank you!!!
He is a symphony of one. A treasure.
vs
fantastic meal, and a lot of great technique tips along the way. Jacques Pepin is a master and it's great to watch.
Please more Jacques!
A true and unselfish master.
Love this cooking👨🍳❤️
My respects Chef Jauqe
I always loved these Pepin shows it’s just a shame I can no longer afford the protein and vegetables anymore, but I still have ramen.
I received the cookbook from these episodes. I’ve been cooking out of it for a month, now.
What's the cookbook called?
Amazing! Again. ❤️❤️❤️
8:17 - The way he processes that grapefruit is so enviable.
I don't envy the years of experience to do that. I just envy the result. Which is kind of on-brand for envy, generally speaking.
I was a boy in the 60's, this guy and Julia childs were the best. Omg, so long ago lol
Excellent.
Thank you very much for your delicious recipes ❤️❤️❤️
Is this guy from Minnesota? Eelpout and venison are staple foods up in the great white north, I don't about any of that green stuff though.
He is one awesome cook
As a deer hunter, Venison needn't be expensive...
Buy Australian venison... we have a lot of wild and farmed venison here but need to sell more.
LOL. We hunt our own,thanks.
His venison is from Australia
His love of cooking is so obvious.
Looks delish
That glace substitute that Jacques concocts from ketchup, soy sauce, and currant jelly to add to the vinegar shallot glaze for the venison... is this an invention of his?
Now don’t stand directly over the pan when you add the vinegar😂
Mr Pepin has not a spoon? He uses the hand in the pan!😂
Teflon fingers! 😅
He freaked his own daughter out when he reached into a pot of boiling water to retrieve the eggs so they wouldn’t over cook. In front of a live audience.
Down in Arkansas, and I'm sure in other states, there are places where, if you bag a deer during season, for a fee they will butcher the animal for you so you get all this good stuff with none of the work.
Pennsylvania too.
@@krazyleg And Upstate New York.
@@cdcaleo i used to live up there. Should have mentioned the finger lakes all over the place. They live on deer, duck, geese, salmon, trout. Miss it up there.
@@krazyleg Every Christmas and Easter we ate the fish my Gramps caught during the warm months and then froze, and ate duck and venison gifted to us by hunters that were friends of the family.
@@cdcaleo I miss those days.
Ah, to be as powerful as Chef Pepin so as to be able to snatch and turn literal cooking cod in a ripping hot pan with one's bare hands 😂
😅
This guy is better than Rachael Ray. I don't know why she has her own show for 17 seasons. Must be politics.
This video was relaxing.
That citrus didn't stand a chance against his knife!
Try mixing ketchup soya sauce and your favourite hot sauce!
For the venison, does the sauce taste like grand veneur? It is so much simpler...
Jean Pierre loves wine also
😋😋😋
Beatty Extension
Modesto Underpass
This guy could cook a shoe and it would taste good I used to watch frenchie when I stayed home sick from school on pbs
i like how there's no french accent translation for "butter" and it just sounds like you're from america
✌️✌️✌️
Kucharz robi çuda. Gotzej w domu.
People always screw up yams and sweet potatoes are not the same thing
Venison is excellent meat …. But it’s actually higher in cholesterol than beef
How is this a Fall menu? Plum, mango, fresh herbs, tomato. Not fall ingredients where I live... or anywhere.
That is a beautifull plate u would think of bambi😢
sharon annes deer heart
caitlin mahlerts bjs cart
kathys dads pop tart
That piece of fresh cod is now about $70. We can't afford these meals any more dear Jacques.
first dish is f raw wtf is that for technique
Sweet and sour on venison. Nooooooo.
You're kidding.. touching raw meat and handling everything 🤦♂️ definitely would not eat anything he's made
More for us
Delicious
Omg everything he makes is just too much 🤌🏻