Відео

you heard it here its the ultimate soup. i now have to make it

Thank you

Very helpful!! Every recipe says "skim" and doesn't explain how.

How many times you been reported for stealing other peoples videos? This is Jacques Pépin.

Yeah that was hardest thing I have done in the kitchen so far 😥 took my half an hour and managed to do a pretty decent job of it

Thank you!

👌👌👌👌👌

Pure technique. Amazing.

not me repeating "using egg whites??" "using egg whites?"

I love this man, the noise he makes at 4:58 before saying its hot is the most french thing ever. Love it

I make my own bread, and that's not a "beginner's" dough! Probably 70%+ - nightmare to work with unless you know what you're doing.

I wonder how the eggs I use are different, as it rarely takes more than a half minute to beat the eggs

mad skills

Amazing skill!

Such great technique!!

Excellent..french are the most technical chefs on the the planet

Best way to do it! what a master.. no waste of energy and very easy!!! THANKS CHEF

This is perfect!🎉

Does anyone have any tips, or even a better video, on how to do the wing cut? It’s the only cut I struggle with as I think there’s a couple of points of articulation.

Wow, that was impressive. What incredible skill to cut a lemon that precisely.

Jacques Pepin: it should only take you 1 minute or so us in the comments: I'm SO HAPPY it only took me 45 minutes this time around 🥹

👏👏👏bravo

I love Jacque Pepin; thank you for uploading this. I enjoy bell peppers, but they often are too bitter for my taste, especially the green ones, so learning an easy way to remove the skin was cool 👍🫑😎

I learned this method back in the Early 1980's as a young man......Delighted to rediscover it, with Jacques....mhe is just the best!

Love This Expert... I Salute You Sir... ❤❤❤

Such an excellent video. To the point and very effective! I am grateful! Thank You Sir!

Tonight I did two more chickens. I'm committed to learning this technique well enough to meet Jacques Pépin's standard. He says one minute or so. Tonight i finished the prep including stuffing and tieing in 40 minutes. They turned out great and I'm roasting one tonight and freezing one for another day. My stuffing tonight is rice, mushrooms shallots and parsley.

bless you

Excellent tips for quick & efficient peeling of bell peppers, without having to use heat... I can keep them raw & still have them skinless! Thank you so much, Chef! [6.28.2023]

Still the best, Chef!

Very informative... thank you

And for how long do you cook it? 🤷‍♂

This is the fastest way to make a delicious consomme. I just finished making one. Thank you so much for uploading!

In my entire lifetime, I never saw anyone make a Galantine, may be I am too sheltered....but J. Pepin is marvelous! The Chinese do this with duck

Jacques, as always, your techniques are impeccable. I recently bought a nice Honesuki (Japanese poultry boning knife) and have been on a tear with deboning chickens. Then I came across this video, and your technique is so amazing that I barely need a knife! I guess I should have watched your video before buying the Honesuki 😅

Cooking time? Temperature?

I tried this. Got a raft but what was underneath was still cloudy. Any ideas what I did wrong?

I can't wait to try my first one! Thank you JP for all you do!

This is just great! I used this on our thanksgiving turkey and it turned out great. Of note, it took about 45 minutes for the Turkey and it was a little harder because it’s a bigger bird.

Superb

😁Yeah I did that great on my first try thanks to this video!!! I will try on a turkey for Thanksgiving.

Ty!!

thank you

Really great tips, thank you

Because of Pepin I was confident enough to make a turducken. I thought deboning poultry would take far more work

Don't ever upset Mr Pepin...he will skin 'n bone you in 2 minutes! I could watch this Maestro all day long.

Recept?

He has such respect for his food.

You are my Hero. 🧡

I think this'll be good for a whole tandoori chicken. Stuff it with cardamom rice with cilantro.