Jacques Pépin's Fluffy Omelette is a Perfect Breakfast Treat | KQED
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- Опубліковано 9 тра 2024
- In this episode of Today's Gourmet, Jacques Pepin prepares a few of his all-time favorite dishes, including omelettes, breakfast potatoes, salad, and freshly baked baguette.
He begins the episode by recreating his favorite childhood afterschool treat: a home baked baguette served with roasted nuts, grapes, and dark chocolate. Next he makes thinly-sliced home fried potatoes and a fluffy classic French omelette made with five eggs. Jacques recommends using eggs from a farmer's market and prepared with wonderful fresh herbs whenever possible.
Dr. Curtis Ellison from Boston University joins Jacques at the table to enjoy a meal and discuss heart healthy food choices.
In This Episode:
00:00
1:00 Jacques Pepin teaches us how to make homemade baguettes
9:36 How to make scalloped potatoes
11:06 Country salad with saucisson and vinaigrette
15:37 How to make Jacques Pepin's 5-egg French omelette
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 4, 1992. Personal Favorites
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos. - Навчання та стиль
watching jacques make omelettes is my religion.
If you haven't already seen it, the Japanese chefs have a similar technique for their omerice. Very cool. These types of omelets tend to be a bit undercooked for my taste, but I enjoy the techniques.
@@jackdoe552 yeah i've seen that. really cool stuff.
Watching Pepin has transformed how we cook in our home. We eat so much better and the kids always looks forward to what I’m making inspired by Jacques. Ty so much sir. You are a treasure.
"Don't tell Julia". How adorable.
The doctor: “We trying to find out what you guys are doing in France” - at this point Jacques had been in The States for decades lol
Tasting the raw egg to make sure he put salt in…I love this man. I wish his taters browned faster for him. Don’t they realize who they’re browning for?!?
Lol
What a class act showing us a classic. One of my favorite childhood memories was watching Mr Pépin with my Mom. Now I get to share him with my granddaughter.
Especially like the explanation of wine being part of a meal.
My favorite chef
I made every recipe here for dinner tonight! (I have pictures.) Thank you for making these videos available. Jacques has substantially changed the way I cook in the last two years since I found out about him.
We're so glad you're putting these videos to good use!
Fifty-one seconds in the pan for that omelette!
Lovely meal. It’s been too long since I’ve baked bread, and it’s not difficult. Just takes a bit of time. I should get back on it because it’s much cheaper. Especially nowadays. And I should really be eating more salad.
Thank you Chef. Thank you KQED.
God bless Mr.Pepin. And thank you for all the cooking instruction
Great demo!
Jesus that omlette technique is watching Picasso at work. It's so incredibly difficult but he makes it look so easy.
What an interesting snack of freshly baked bread, red grapes, hazelnuts and dark chocolate. I use to eat candy bars like this(minus the bread). A really nice taste.
Pretty standard in Europe. Add a glass of fresh milk from the cow and you got a meal.
@@konstantinivanov1986 Ha ha! Perfect!
Never knew that about garlic, 💡 I'll try that .
The fork scraping the Teflon always kills me
He said to use the "bowl" of the fork so I guess he wasn't really scraping?
@@daphnepearce9411 I'd missed that, and it makes a bit more sense to use that to preserve the Teflon. Good catch!
Thank you for sharing Jacques classic videos❤️
Thank you for watching them!
Beautiful meal! Thank u Jacques
Those sticks of baguette with four "carrés" (squares) of black chocolate was also my 4 o'clock snacks when I was a child and they were way healthier that all those industrial sugary biscuits that children are eating now. We had also sometimes a little sandwich with omelette leftovers inside, very yummy...
I 100% believe you. The issue we face nowadays is how many parents are willing to dedicate this amount of time to produce snacks for their children? Nowadays it’s simply drive thru McDonald’s, Starbucks, Dunkin’ Donuts, etc,. Which is why the American population is getting heavier and heavier with more health complications than ever…. I truly wish for a major change in culture.
This recipe is certainly a breakfast worth making ahead!
The special guest occurs at 20:30 in this video.
9:24 I LOVE that music. Reminds me of being so very young and working for a Chef who LOVED Jacques. He had all of these on Video Tape in 6-Hour Mode... and we would watch for hours. My indoctrination as a Sous Chef.
Excellent 😍👏
Jacques is immensely talented and such a gentleman.
"I eat a slice along the way!" Don't we all? 🤣
Manifique!✨💜
The master!!
The slicing of the potato, just insane.
That omelet is a GEM!!!
Jacques knows his way around an egg!
I make good omlets, but I do not mske Jacques Pepin omlets. Yet. Since Food Network has decided that teaching people to cook is no longer important, we are fortunate that these vintage videos still exist and that KQED is posting them on UA-cam!
Vers Great Video
The ending discussion 30 years later is still very interesting as the french exception in heart disease seems to have shrunk as we use more and more seed oil
Good)
🥂
Does anyone have the measurements for the baguette?
That omelette went from raw eggs in the pan to served on the plate in under 1 minute. If that’s not fast food, idk what is
Most of this video is about him making crunchy bread why isn't that in the title??
Don't taste your raw eggs for seasoning, kids. Jacques is a trained professional. Julia Child is not here today to make sure you don't hurt yourselves. Watch the video of the two of them cooking at her house where she warns home chefs not to pour alcohol directly from the bottle as Jacques does 'cause "the fire can travel back up into the bottle, explode and blind you!" (Be sure to read the quote in your best Julia Child voice.)
Sometimes its more enjoyable to live dangerously.
On other KQED videos people criticize Jacques' handling of chicken with his kitchen towel which he then uses on everything. Someone who knows a French doctor chimed in to say the claim is that if the chicken or eggs are super fresh, the hasn't been enough time for the bacteria to develop. In the video Jacques does say to get eggs from a farm if you can.
18:30
What about 18:30????
Was the fork on the non stick pan was painful to watch for anyone else?? Lol
What a minute! This man grew up eating snacks after school that took a full 7 days to proof and then cook? Holy shit!!!!! He and his friends grew up with the ultimate after school mom’s it seems. Holt shit. 7 days! To create snacks for the kids after school! Wow
That poor nonstick pan 😂
He doesn't care he gets them free...
Lol people actually used to watch this to learn back in the day. I know he’s a legend and all but some things 😂
The diet stuff back then is just too much
How do you like your omelette ? Rare, with lots of runny eggs inside...
Interesting how nutrition based "science" is contradicting itself every 15 years. Peanut oil, canola oil... Terrible for you. Either way, Jaques is a genius.
Did anyone else hear the fart @2:16 ?
Too much potato in a too-small pan...
I wonder how many people tried to cut garlic like that and almost lost the tip of their thumb
he has such a strong technique ! you think that you can do the same, but the French omelette (with the shaking and scrambling) is not so simple ....if you don't want to burn the eggs, you can add one or two spoons of milk, it is a French trick also ....
Omelettes are notoriously tricky.
You know chef chocolate and hazelnut on bread, you might have something there.
Along with a small glass of port wine. 😋