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Chef 8lack8eard
Приєднався 7 чер 2019
Відео
08 Cleaning Sole Boning a Cooked Sole
Переглядів 8035 років тому
08 Cleaning Sole Boning a Cooked Sole
03 Cooked Eggs Hard cooked, Mollet, and in a Circulator
Переглядів 9 тис.5 років тому
03 Cooked Eggs Hard cooked, Mollet, and in a Circulator
08 Cleaning, Boning, and Dividing a Leg of Lamb
Переглядів 19 тис.5 років тому
08 Cleaning, Boning, and Dividing a Leg of Lamb
04 Killing a Live Lobster Removing the Meat from a Cooked Lobster
Переглядів 5485 років тому
04 Killing a Live Lobster Removing the Meat from a Cooked Lobster
01 Forming and Marking Breads Baguette, Gros Pain, and Epi
Переглядів 16 тис.5 років тому
01 Forming and Marking Breads Baguette, Gros Pain, and Epi
02 Cutting a Whole Chicken For Stew, Boned Wings, Lollipops, Boned Legs
Переглядів 6625 років тому
02 Cutting a Whole Chicken For Stew, Boned Wings, Lollipops, Boned Legs
03 Making, Rolling, and Forming Sweet Dough
Переглядів 3815 років тому
03 Making, Rolling, and Forming Sweet Dough
07 Preparing Sausage and Cooking in a Circulator
Переглядів 2255 років тому
07 Preparing Sausage and Cooking in a Circulator
09 Working with Sugar Making Caramel Cages and Making Angel Hair
Переглядів 6615 років тому
09 Working with Sugar Making Caramel Cages and Making Angel Hair
03 Cutting, Boning, and Preparing a Chicken for Galantine
Переглядів 88 тис.5 років тому
03 Cutting, Boning, and Preparing a Chicken for Galantine
02 Making, Rolling, and Forming Pie Dough
Переглядів 3075 років тому
02 Making, Rolling, and Forming Pie Dough
06 Cutting and Grilling Quadrillage New York Strip Steak
Переглядів 9735 років тому
06 Cutting and Grilling Quadrillage New York Strip Steak
04 Making and Working with Puff Pastry
Переглядів 3975 років тому
04 Making and Working with Puff Pastry
09 Skinning and Skewering Lamb Kidneys
Переглядів 4 тис.5 років тому
09 Skinning and Skewering Lamb Kidneys
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.
Yes, Pepin does. There are other vids here on youtube. Like this one. I hope the link works. ua-cam.com/video/nfY0lrdXar8/v-deo.htmlsi=Ddcjaai1xXTa-CMS
@@drsteele4749 oh thanks so so much! You even took the time to link me 😊 sometimes the internet can be a nice place!
@Vegeta1088 hey what are friends for.....
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 👍🫑😎
good point the green is not riped ....
Yes, red and green are the same pepper. The difference is red was given time to ripen.
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.
What temperature and how long did you cook it? I dont want to overcook it. It should be super juicy. Im making this for tummorow with some celery root piree and grilled pepers.
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 would try again, making sure you duplicate his steps as precisely as you can. The first time I tried it this way, i forgot add the extra cold water, the stock I added was very hot and I added too much too quickly. It cooked some of the egg white, and the stock was only partially clarified. Jacques adds the stock a ladle at a time and tempers the coagulant mixture. The egg white doesn't set so quickly, which is more effective. Make it comes to a full boil before reducing the heat.
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.
Did you debone your turkey? If so, how did it turn out?
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.
For any cook worth a damn, they would give their ingredients the proper attention that they deserve. Work with the ingredients, not the other way around to get the best out of them.
You are my Hero. 🧡
I think this'll be good for a whole tandoori chicken. Stuff it with cardamom rice with cilantro.