@@eronan03 Yes. That's called the galantine, or ballotine. Several videos on here, for anyone interested. That said, I still take 10 minutes to do what he does in one.
You know, I knew this kind of method existed as Gordon Ramsay displayed it once in a video though he added a bit of salt to grind it up more easily. But he did it rather slow and so did I when imitating it. Seeing this here now, doing it this fast, almost faster than a garlic press, I can't help but feel happy. Happy that I, as a chef, can still have room for improvement in stuff so mundane as chopping garlic. Thank you for that.
Love to see such absolute Master-level skill from a guy renowned for being a humble, no nonsense Pro. I watch this and his omelette vids when I’m having a bad day.
If your knife bends and stays bent, you need a better one. Also, the palm thing is more dangerous if you do it the other way around, because you're more apt to contact the blade when pulling back your hand...or at least, that's my theory. I used to do it the other way, but knowing JP does it like this, I try to do it the same way. Pretty sure there's a reason for every little nuance of his technique, perfected over decades...
Sublime as always! This 'puree' is actually the best way to prepare garlic for cooking, the flavor is amazing and one or two cloves will do. Thanks for sharing!
It helps to let your knife arm move with your palm-heel strikes. It's okay to let it scrape if that means you're not pushing your palm into the sharp edge.
Hello form New Zealand. I love this information that is BASIC. Simple but important. Thank you and I will try this method out - I am sure it will be a success.
Jacques' greatest asset isn't his cooking ability, but his teaching ability. He's like the polar opposite of a MPW or "El Gordo". Oh, and you spelled "Aotearoa" wrong.
@@AdamHH11 Garlic press only does one consistency, badly, and is a PITA to clean. If you're that lazy, like I sometimes am, use a grater. You're welcome.
my mom brought a kitchen tool container that has a blade where you put the garlic and other aromatics and you keep pulling the strings while it grinds its all up. Very handy.
Actually there's a couple knives usually 3, they just look the same. Just different thickness. The one they use to slice thin meats is about the thickness of a tin can. And you will absolutely ruin it if you tried to chop raw carrots with it. Then there's the medium all purpose and then the thick chicken bone cleaver. Then there is specialty ones for pork bones and duck slicers and dim sum ones list goes on and on. Check out chan Chee Kee. It's one of the few manufactures with an English catalogue.
Could Jaques do a short video on the different types of garlic: how much to use of the various types and which varieties chefs prefer. I ask this because until fairly recently Brit superstores have sold a really pungent variety of garlic; but I think that they ‘cottoned on’ that if they sell an extremely mild variety, people will have to use more to get the required flavour. We - amateurs - need some clarification on flavour vs. pungency. Thank you.
"This is garlic" 10/10
+tibaninvio 11/10 with rice
Do you really think UA-cam comments are that great in the first place?...
What fucking skills! I'm not surprised after watching him for years.
"This is garlic." Drops mic.
Joseph Halpern more like drops knife eh
He's not arrogant but that was fucking great!
Drops le mic
What a joy to watch such a skilled chef demonstrate a lifelong trained technique..
A true stud. Ever see him debone a chicken while leaving the skin intact? The man makes it look effortless.
@@eronan03 Yes. That's called the galantine, or ballotine. Several videos on here, for anyone interested. That said, I still take 10 minutes to do what he does in one.
That garlic didn't stand a chance.
Not with these upgrades
Knife.
Skills.
Bruh.
THAT is how you knife. Well done.
+Bobbi Jo Woods *slams fist* This is Garlic.
K.
+Charles-A Rovira Quit hawking other people's products.
Lol
Fuckin YouTumors
You know, I knew this kind of method existed as Gordon Ramsay displayed it once in a video though he added a bit of salt to grind it up more easily. But he did it rather slow and so did I when imitating it. Seeing this here now, doing it this fast, almost faster than a garlic press, I can't help but feel happy. Happy that I, as a chef, can still have room for improvement in stuff so mundane as chopping garlic.
Thank you for that.
It's unambiguously faster, if you wash your own dishes.
He better never leave this planet.
Axiom Steel26 Noooooooo...ooooo
I feel u bro
@@MrJAMESDAD1 If he dies tomorrow, you'll still have years of lessons to learn from him, preserved in video format for posterity.
Love to see such absolute Master-level skill from a guy renowned for being a humble, no nonsense Pro. I watch this and his omelette vids when I’m having a bad day.
"this is garlic"
sir, "that was excellent". very simple instructions. i tried it and it worked.
I've been crushing garlic wrong all my life. Well at least I found out by learning from a master.
This..... Is......... GAR-LIC !
Thanks Chef. Straight to the point. No lecturing how UA-camrs should wear eye protection or other stupid stuff.
I’m a chef and I wish I had him as a teacher, mentor, wow! He just knows how to explain things so well it’s incredible
This is the very first time.. I've seen properly peeled, sliced, crushed, and minced garlic.
This is garlic Indeed..
The way he crushed that garlic, the absolute madman! I would be afraid of skinning my palm, or even bending my knife out of shape doing that!
If your knife bends and stays bent, you need a better one. Also, the palm thing is more dangerous if you do it the other way around, because you're more apt to contact the blade when pulling back your hand...or at least, that's my theory. I used to do it the other way, but knowing JP does it like this, I try to do it the same way. Pretty sure there's a reason for every little nuance of his technique, perfected over decades...
Practice it carefully enough and pretty soon it'll be second nature.
The simplicity of a master. National treasure.
He is probably the best chef in the world. Period.
Finally a Chef that you learn things from! Bravo
He's a true legend, I could watch his techniques all day every day...
He's usually such a gentleman, but he's a fucking savage with garlic.
Always impressed with Pepin's knife skills.
Lovely knifework, look how tight back he keeps his thumbs when he's cutting; you can tell the knife is an extension of his hands.
Man you're acting like this dude is Wolverine or something hahaha
when it looks that easy you are being taught by THE BEST!
Sublime as always! This 'puree' is actually the best way to prepare garlic for cooking, the flavor is amazing and one or two cloves will do. Thanks for sharing!
I am so inspired!! I knew most of this stuff but the way he moves his knife I’m going to replicate and embody. So nice Mo.Pepin!
When Jacques Pepin says "this is garlic" that means indeed that that is fucking garlic no if ands or buts😂 love ya Jacques Bravo!
I feel like I'd end up palm slapping the blade if I tried that crushing technique.
It helps if you keep the heel of your hand anchored (though this advice might be 5 years too late)
@@larsnyman2455 Rip whiplash
It helps to let your knife arm move with your palm-heel strikes. It's okay to let it scrape if that means you're not pushing your palm into the sharp edge.
Mind blown! Thank you for the awesome tip Garlic Master Jacques.
I think this just changed my life
This was so satisfying to watch, what a master
THIS! IS! GARLIIIIIIIC!
OMG. This is really impressive! Learned a lot! Thanks!
Amazing to watch how easily he did this.
Hello form New Zealand. I love this information that is BASIC. Simple but important. Thank you and I will try this method out - I am sure it will be a success.
Jacques' greatest asset isn't his cooking ability, but his teaching ability. He's like the polar opposite of a MPW or "El Gordo". Oh, and you spelled "Aotearoa" wrong.
In just one video, he made 30 years of doing it the wrong way so much easier now
Thanks for sharing Jacques
That head of garlic was a good character. I wish they'd done more with him.
great!
I swear I smell garlic after watching this.
Thank you, j'apprends toujours.....merci
My favorite JP technique on video ever!
Clearly you haven't seen the chicken deboning video
bruh, this works
Lol wasn't expecting to see you here. Also I would watch this video the day I buy a garlic press.
The man is insanely skilled
@@AdamHH11 Garlic press only does one consistency, badly, and is a PITA to clean. If you're that lazy, like I sometimes am, use a grater. You're welcome.
This will improve my technique, the back and forth rocking, lovely. I was going more up and down
I love Jacques...
Absolument magnifique
Very nice video, thank you for this
WOW! How to 'dice' and 'Crush' with just a knife. Thank you, Jacques!
Excellent video 👍
I saw Marco do this every time he uses garlic.. But only with Pepin, I've learned the technique..
"Marco" is a POS.
And this is what separates Jacques from all of the rest. Not only is he a master chef, but he is also a master teacher.
i love this man
Tres magnifique.
that just changed my life
A true Master, love ya Jacques
this guy is good. i mean entertaining and informative.
He makes it looks so easy. Then again, he's God.
Very impressive. Thanks.
fantastic idea 👍
my mom brought a kitchen tool container that has a blade where you put the garlic and other aromatics and you keep pulling the strings while it grinds its all up. Very handy.
Absolute master
That's how the Chinese do it too. The Chinese cooks also slice the garlic into thin slices with a special cutter.
Chinese chef usually only use 1 knife for everythinggggg.
Actually there's a couple knives usually 3, they just look the same. Just different thickness. The one they use to slice thin meats is about the thickness of a tin can. And you will absolutely ruin it if you tried to chop raw carrots with it. Then there's the medium all purpose and then the thick chicken bone cleaver. Then there is specialty ones for pork bones and duck slicers and dim sum ones list goes on and on. Check out chan Chee Kee. It's one of the few manufactures with an English catalogue.
Bien sur, c'est fantastique!
Beautiful!!
Hmmm why should I waste my time watching very basic skiOMFG!!! THAT WAS AWESOME!!
BANG! "This. Is. Garlic. :D
OMG this is awesome!
LEGEND!!!!
master.
I have a calculus test tomorrow. How did I get here...
*Knife drop*
"This is garlic."
Got damn I ain't ever felt more inspired to chop garlic.
"The gold, you know, of the cuck."
@@kron520 "Happy cocaine."
Chef Pepin makes french cookin easy .
i need a cutting table like that
that was beautiful
What South of France sauce is he saying after aioli? Anybody know? at 33s
Original Gangsta
Wow amazing
that's the craziest chopping I ever saw
That was badass
His technique with garlic is better than most men's technique with women.
Could Jaques do a short video on the different types of garlic: how much to use of the various types and which varieties chefs prefer. I ask this because until fairly recently Brit superstores have sold a really pungent variety of garlic; but I think that they ‘cottoned on’ that if they sell an extremely mild variety, people will have to use more to get the required flavour.
We - amateurs - need some clarification on flavour vs. pungency.
Thank you.
Jacques Pepin is the G.O.A.T.
This is guy is a fucking beast! ...God Pépin! Amazing!
was just thinking 'Oh another mundane kni-OMGWTFDID HEJUST INSTANT MINCE THAT GARLIC'
A genius !!
Love you Mr Pp
My date was wondering whether she should squash the whole garlic just to pick one piece
Pietsmiet Kocht ? 🙃
Impressive!
You showed that garlic who's boss!
👑 The Master
"THIS IS GARRRRLIC!"
quelle fantastique O_O
I have tried doing this many times, but I can never get the garlic to crush anywhere near as easily as it looks here.
meanwhile i almost sliced three of my fingers off trying to cut a tomato in half
If chopping was karate.. he would be 10th dan black belt...
Beast!
Thought I was crazy for peeling garlic like that, but it was easier for me
Finally. A chef that doesnt drop the F bomb.
Thank you garlic man.
"This is Garlic."
THIS IS GARLIC!