Thanks Chef Escoffier. Tried it and loved it! I am from Chicago and live in Texas. I know about the Italian beef and giardiniera. Appreciated the video. Will be making this again.
I want to can this in a hot water bath. But canning it would require more liquid. I'm considering doing one part water one part olive oil and one part white wine vinegar. What do you think? What do you recommend to use for the extra liquid required for canning this?
Thank you so much for sharing your Knife skills and explaining why were cutting them up uniformly and small and how do I just the size based on the carrot if it’s smaller than you make room shapes fantastic I was wondering because it is very hard to make it into little squares when it’s so tiny like that because you’re right we don’t often find a big fat ones but now I know to look for them so I can make the squares if that’s gonna be my preference enjoy this video so much I can’t say enough I did make comments throughout the comments because I enjoyed hearing other peoples questions and responses I subscribed and will be looking forward to others.
@@escoffieronline would you need to add additional liquid to process in a water bath? And what would you suggest for the additional liquid? Water? Brine? Or both?
@@escoffieronline I want to can jars of this using vegetables from my garden, so I will have it all year! But to can it I will need more liquid, what would you suggest I use? More of the oil/vinegar brine or water? Or both possibly?
That's what I want to do!!! Wish he would answer your question. I think it will require more liquid to can though. Not sure if I should use water for the extra liquid needed or more of the brine mixture or both?
Pleased to learn that I dont have to blanche the vegetables first and that the brine method is sufficient with well washed veggies. I like the concept of using the cauliflower stems and not wasting valuable produce.
Thank you. I like habeñeros, and of course have used jalepeños, but serronos are new to me. So thank you. -Azariah/SuburbaKnight PS 20:1, 6-8; IS 43; IS 38:15-20; DAN 3:16-18; JOHN 14:11-21
Thank you for sharing your insight into what is happening to olive oil during refrigeration ! They should’ve never took chemistry and biology out of education never should’ve thought of it as an optional ones Siri apparently the young generation needs that I haven’t got a clue they’re so busy on the cell phones in their computers look it up if you trying to find out why is it happening what’s wrong with this younger generation my god is it only the seniors who know if you chill olive oil it will get cold aren’t we talking to our children and grandkids so they don’t sound stupid on RUclips get a grip people get a grip come on wake up we’re in a pandemic this time to educate yourself and get with it thank you for listening appreciate all you who Took time to listen or read my response I’m just losing it for a minute I thought my god where am I at what country is this what planet who doesn’t know about chewing olive oil or make it solidify apparently quite a few so thank you for answering her question about what’s happening with her refrigerated jar Mariniated vegetables🙏😍👍🐝 Smart and be wise have a great day people!
For me that was the best part watching him cut them and how small to make them remind me of my mom‘s cooking and she never really explained the details like he did I just cut them up and I make my small as I can but now I understand why so this is why it’s a cooking show and he’s an instructor teaching his students explaining to us and to them why it’s important to take off the membrane why how to cut them up when they’re smaller or if they’re bigger so he’s cutting skills are my God who is the best part for me and the recipe so stop complaining you can skip through it you can take your finger advance if I missed the cutting part and get right to the recipe but for the rest of us who enjoy this recipe and technique bravo kudos to him thank you so much sir for your time and effort and showing us how to make this awesome recipe !I hate whiners your awareness or just be quiet and enjoy it like the rest of us are trying to do have a wonderful day be safe be well and enjoy the demo🙏👍😍😷
Do you think you thank you for telling him to be quiet because I enjoyed the shopping skills helping me understand why I still do it the way my mother showed me and why am doing it because my mom didn’t explain I just watched her and that’s how I learned even though I was a senior citizens off and wonder why my kind of stuff like this because I just use the food processor but now I see how important it is to chapter by hand because some kind of food processor can make it all squished up in that uniform and little squares and stuff like you want when you scoop it out onto a sandwich I have it on a side dish it looks so nice hand chopped there’s no substituting hand shopping although I do like that other little machine that you just throw the thing down and it makes little squares a little chopper in the dice dice and mix whatever was called that one of those I think I got several versions but hand shopping is the best unless I’m making for a big wedding or function then I got to go to go fast cause I have time to be chopping up 19 red bell peppers and all the other stuff that goes in the dish but this way oh my God for myself oh I’m gonna be doing it to hand shopping with a knife so thank you sir again and stop complaining you guys let us enjoy watching him make it authentically if you want to chop your stuff up to skip all of this and go right to the recipe in the putting it all together
Excellent recipe.
Thank you for the tips about choosing peppers. New information for me this morning.
Adore Giardiniera and this is an excellent recipe!! And his accent is awesome!!👏🏽🙌🏽
Excellent recipe. Came out fantastic. Can’t get enough of it.
I am originally from Illinois, & now live in Houston. I miss the food and made this recipe. Turned out fantasic!
Made this several times. Very good.
Best way I've seen yet to make it! Very professional.
I will I absolutely try this recepie.
+Jhon Adams Great! Let's us know how it turns out.
I will try this! Thank you for posting! I could eat giardiniera at every meal! 💚🧡🖤
My gosh that looks SO good!
What a great and easy recipe to give as a gift for any occasion. Thanks for sharing.
+TheEagleslover you're welcome!
Hi I plan on putting this into a 1/2 gallon mason jar. If there is not enough liquid to cover everything should I just add more vinegar? Thanks.
Thanks Chef Escoffier. Tried it and loved it! I am from Chicago and live in Texas. I know about the Italian beef and giardiniera. Appreciated the video. Will be making this again.
Looks yummi!
I love getti g this at the market and wanna make it at home but i was wondering about how much of the sodium is left after rising them off.
I like your board where did you get it and how much what store can I buy that that’s great that it goes over the countertop edge
I got a bamboo one like that at IKEA! It’s massive and goes over the countertop edge. Just looked it up, they call it Lamplig. :)
I like your cutting board where did you get that I see it locks onto the counter over the edge that’s great I Dia where did you buy it
IKEA has cutting board like that
@@silvanaa3128 ty sir
Im in love most favorite snack in the world
I want to can this in a hot water bath. But canning it would require more liquid. I'm considering doing one part water one part olive oil and one part white wine vinegar. What do you think? What do you recommend to use for the extra liquid required for canning this?
Luv it
thank you so much, now I'm making my own giardinera, I'm not buying more from the store. This is a great video well explained!!! hands on....
+Saneth 15 Tor happy you enjoyed it. Let us know how it turns out!
Thank you so much for sharing your Knife skills and explaining why were cutting them up uniformly and small and how do I just the size based on the carrot if it’s smaller than you make room shapes fantastic I was wondering because it is very hard to make it into little squares when it’s so tiny like that because you’re right we don’t often find a big fat ones but now I know to look for them so I can make the squares if that’s gonna be my preference enjoy this video so much I can’t say enough I did make comments throughout the comments because I enjoyed hearing other peoples questions and responses I subscribed and will be looking forward to others.
Can you process these in Ball jars to keep for a longer time? How long would they keep if you process in hot water bath?
Yes, you could process them in a water bath and they will keep for months
Escoffier Online
But by process them in a water bath, wouldn't it cook the vegetables?
@@escoffieronline would you need to add additional liquid to process in a water bath? And what would you suggest for the additional liquid? Water? Brine? Or both?
That Homemade Hot Giardiniera looks good right now!
if i store this in jars, do i need to top off the jar with additional vinegar???
Hi Maria,
You don't have to add more vinegar, but you can add more olive oil. Thanks for watching!
Chef Cesar
@@escoffieronline I want to can jars of this using vegetables from my garden, so I will have it all year! But to can it I will need more liquid, what would you suggest I use? More of the oil/vinegar brine or water? Or both possibly?
How long will this last in the fridge if it is kept in a covered glass jar? Thanks!
Steve Brandes It would keep for a couple months.
Awesome!
Yum! Missing my hot dog place with this topping!
how to preserve without 'refrigerator'
how big of a fridge does a person need!
Equal parts vinegar and olive oil?
+Foo mancrue Oh, nevermind. I see it's included in the ingredient list.
mmmm this looks really delicious!
I like bigger chunks myself. On a scale of 1-10, what heat index are these?
Can you can these?
That's what I want to do!!! Wish he would answer your question. I think it will require more liquid to can though. Not sure if I should use water for the extra liquid needed or more of the brine mixture or both?
Pleased to learn that I dont have to blanche the vegetables first and that the brine method is sufficient with well washed veggies. I like the concept of using the cauliflower stems and not wasting valuable produce.
Serano is better tasting than Jalapinos,,,not that much hotter,,,,just use less if heat is the issue. Just my opinion of taste
Thank you. I like habeñeros, and of course have used jalepeños, but serronos are new to me. So thank you.
-Azariah/SuburbaKnight
PS 20:1, 6-8; IS 43; IS 38:15-20; DAN 3:16-18; JOHN 14:11-21
Jalapeños...
I. Am. Nadia Jafri. ,I. Like. This. Video so. Much . I. Had. Graduated. From. This. Escoffier. School now.
He mentions 1/4 cup of salt and also 1/2 a cup of salt to 2 qts water for the brine. I use 1/8 of a cup to 2 qts and it works fine. Plenty of salt.
I just tried the giardiniera, but why is the mix of the vinager and olive oil turning into fat?? Where can i send a Picture ? so you can see it.
If you refrigerate olive oil, it will turn solid. That's fine. Leave the jar out until it reaches room temperature before serving.
Oil is fat
Thank you for sharing your insight into what is happening to olive oil during refrigeration ! They should’ve never took chemistry and biology out of education never should’ve thought of it as an optional ones Siri apparently the young generation needs that I haven’t got a clue they’re so busy on the cell phones in their computers look it up if you trying to find out why is it happening what’s wrong with this younger generation my god is it only the seniors who know if you chill olive oil it will get cold aren’t we talking to our children and grandkids so they don’t sound stupid on RUclips get a grip people get a grip come on wake up we’re in a pandemic this time to educate yourself and get with it thank you for listening appreciate all you who Took time to listen or read my response I’m just losing it for a minute I thought my god where am I at what country is this what planet who doesn’t know about chewing olive oil or make it solidify apparently quite a few so thank you for answering her question about what’s happening with her refrigerated jar Mariniated vegetables🙏😍👍🐝 Smart and be wise have a great day people!
is it serrano or jalapeno peppers ? the recipe contradicts it self
He said in the video that you could use either serrano or jalapeños.
The printed recipe calls for "1 950z) jar pimiento stuffed green olives, chopped" but I never saw them shown or mentioned. Is that just a misprint?
Mark Zumkeller 14:32
Why is everything so small?
Chandler's roomate shows how to make Giardiniera!
It is more important to learn not to waste so much of red peppers while chopping. Not the knife skills!
Hi, why don't you chop and use the bottom of the pepper it seems so wasteful, just saying x
🤣🤣 You don t chop up vegetables very often,do you?
you know...
My goodness you are a good looking man!!!!
selina stephenson what about me.. what am i chopped vegetables
like
G
This could have been made 3 min long. Don’t need to watch someone cut up veggies. 😐
For me that was the best part watching him cut them and how small to make them remind me of my mom‘s cooking and she never really explained the details like he did I just cut them up and I make my small as I can but now I understand why so this is why it’s a cooking show and he’s an instructor teaching his students explaining to us and to them why it’s important to take off the membrane why how to cut them up when they’re smaller or if they’re bigger so he’s cutting skills are my God who is the best part for me and the recipe so stop complaining you can skip through it you can take your finger advance if I missed the cutting part and get right to the recipe but for the rest of us who enjoy this recipe and technique bravo kudos to him thank you so much sir for your time and effort and showing us how to make this awesome recipe !I hate whiners your awareness or just be quiet and enjoy it like the rest of us are trying to do have a wonderful day be safe be well and enjoy the demo🙏👍😍😷
A little recommendation...do all your prepping and cutting before you start recording.
A little recommendation... SHUT THE FUCK UP! No one cares about you opinion.
Do you think you thank you for telling him to be quiet because I enjoyed the shopping skills helping me understand why I still do it the way my mother showed me and why am doing it because my mom didn’t explain I just watched her and that’s how I learned even though I was a senior citizens off and wonder why my kind of stuff like this because I just use the food processor but now I see how important it is to chapter by hand because some kind of food processor can make it all squished up in that uniform and little squares and stuff like you want when you scoop it out onto a sandwich I have it on a side dish it looks so nice hand chopped there’s no substituting hand shopping although I do like that other little machine that you just throw the thing down and it makes little squares a little chopper in the dice dice and mix whatever was called that one of those I think I got several versions but hand shopping is the best unless I’m making for a big wedding or function then I got to go to go fast cause I have time to be chopping up 19 red bell peppers and all the other stuff that goes in the dish but this way oh my God for myself oh I’m gonna be doing it to hand shopping with a knife so thank you sir again and stop complaining you guys let us enjoy watching him make it authentically if you want to chop your stuff up to skip all of this and go right to the recipe in the putting it all together
@@lkmaryfla1 Apparently you care about my opinion enough to comment. It got to you and I'm glad. 😂😂😂.
…you know..
You already failed with the first two ingredients.
FAIL! There are ZERO Onions in Chicago Giardinera.