Jacques Pepin's Grilled Lamb Roast | Today's Gourmet | KQED
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- Опубліковано 21 вер 2024
- In this episode of Today's Gourmet, Jacques Pepin prepares a succulent grilled lamb roast with mint and apricot jelly (1:00), spaghetti with vegetables (4:51), cauliflower with breadcrumbs (15:08), and a cherry and almond bread pudding for dessert (18:16).
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 17, 1991. Grilled Lamb Roast
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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.
Look at how he speeds up because the meat lecture went on for too long. Absolute legend. Merci chef!!
He’s talked about doing these episodes. There was a timer running and he was under constant pressure to get everything done because there was no budget for editing. When he finally did the series with Julia, they apparently told the producers, we’re going to do what we want and take our time.
@@mervinprone Thanks for sharing this piece of background history. It's so easy to forget everything that goes into producing a show when he makes it look so natural.
@@mervinprone thank you for this info👌
Pepin rocks ! Undisputed champion !
His guest, Merle has an absolute golden voice.. He should definitely be in broadcasting of some sort.
I think he was briefly
Jacques is the MAN
The absolute chef of all.
Those knife skills.
My favorite chef ever! Thanks for making this possible.
Another amazing episode. So much food in so little time, of course understanding there is tv trickery and editing along the way.
Thank you KQED for sharing these!
Thank YOU for watching!
No editing. No tv trickery. These are all DONE IN REAL TIME!
Amazing to see how the mantality on meat has changed over the years.
Love it, thank you 👍🏻
wonderful recipe my friend
For a second I thought I was listening to Mike Rowe talking to Jacques Pepin about beef
That was wonderful!!!!
I love lamb , rather eat it than beef
haha me too. that strong taste he talks about i love it.
Beef has lost its taste properly cooked grass-fed lamb is the jam
Genius
130 is 53,5 celsius, which is rare. 137 is 58 celsius is medium, oftest recommended. 145 is 62 which is often a bit firmer and drier. That is medium +, which i personally think is either too much or not enough to have it tender, either juicy and tender or firm and falling apart.
Euh, you are questioning the master of all masters?
He cooks lamb very rare-bloody rare.
Internal temperature of 145F will get you "medium rare", he recommends 125-130F in his books.
It cooks some more as it rests.
What a great cook!
i give this to everyone nice or mean near or in the ends ,this world is waiting to burst in abundance for all
yes absolutely delicious 😋
Wonderful piece. Really wonderful. It is absolutely aligned with our Israeli weather, and these are just the simplest and easiest to get ingredients here, and they are in that same quality Chef Pepin is looking for - The lamb is very expensive here, but for such a dinner, the investment is more than justified. I can almost smell the frying eggplants with the fresh tomatoes here... The Cauliflower was my real surprise as cooking it so minimally with no salt or any seasoning, may leave it a little tasteless. Indeed the topping is FULL of taste, but will it go deep enough to those big "florets" I just have to try it. Thank you chef. Thanks a lt.
I noticed the no salt too, even in the tomato-eggplant sauce. He may have just forgotten. After a thousand watchings from his first start till today, I notice he often forgets the salt, comes the end, he'll say, maybe I should've added a little salt and then sprinkles it on. Rather charming, I think. Anyway he advocates low salt nowadays.
*Jacques Pepin does not put salt in the pasta water*
Calm down Italians, put the pasta down, its fine calm down. The pasta will boil perfectly fine without salt, put the pizza down.
He's changed his mind since, and rightly so. NO, the salt does not significantly change the temperature of the water -- that's a myth (it does change the temp, but by an amazingly trivial amount). YES, you can taste the salt in the pasta, and it's the best way to get a little more flavor out of your pasta itself (as opposed to just the sauce or whatever it's with). But certainly it's not all that important and anyone getting het up about it ought to relax, just as you say.
Show me what to do with lamb...be in the background eating all of it like a MMA cat 🐈 love these old school videos we can learn so much! Have I ever deboned one not yet. All these different names for meat thanks for the information
Look at Chef Pepin checking the timer lol 10:25 consummate professional
24:20 'veal is a byproduct of the dairy industry' - I am watching a canadian dairy vlogger and they also raise their male cows for beef - it only takes a little bit of land, daily feeding, and occasional pen cleaning. I haven't heard the financials on that part of their operation tho.
👨🍳 is a Boss man like what age did he learn to do all this so perfectly
His mother owned a few bistros and sent him to a hotel restaurant at the age of 13. He worked 27 days of the month as an apprentice. Check out his autobiography, My Life in the Kitchen.
@@mrpiccolo23 I gave you a thumbs up listen I’m gonna really study your comment when I get home I haven’t even read it and I’m gonna figure out what’s going on with this guy because he’s amazing from his voice to his talent to everything freaking nature what a cool guy and he thank you for the what’s up I’ll be in touch soon this evening bon appétit
I love Jaques cooking . And his Brooklyn Accent trying to be French is perfect . Lol 😆 🤣 😂
What "Brooklyn accent trying to be French". He's French. Born and raised in Lyon.
@@paulwagner688 it's a joke , Jaques loves when I tease him about his "fake"french /Brooklyn accent.
@@Odthean yes ... I had a business in the town where he lives in CT and we share the same birthday Dec 18th
I don't know. I can't get past his thick Yankee draw.
@@mrpiccolo23 he got that Yankee draw when he moved to Madison CT.
Meat and You: Partners in Freedom
This is back when Jacques was a purist ahaha you can see the difference when his guest comes on he knows there’s a camera on and tries to be entertaining.
Wish it was easier to get lamb these days.
Live anywhere but the US.
Yes; it is also way too expensive when you find it at supermarkets.
As a kid I just assumed this studio was his home and he ate alone all the time
You're the best.
You could see where he was rushing at the end and looked over to the right, They must have said ok quit. He's always on top of everything anyway..
He usually says happy cooking at the end but he said bon appetit I'm sure in honor of Julia his best chef Buddy. R.I.P. JULIA 🙏✝️
Merci boquet
(Don't know if I spelled it right) but you know what I meant👨🍳👩🍳
Merci beaucoup
Media Technical Support People and Staff @ Master Chef 👩🍳/ Master Baker 👩🍳 Jacques Pépin , thank you; again, Media Technical Support People and Staff @ Master Chef 👩🍳/ Master Baker 👩🍳 Jacques Pépin , thank you; Greetings from southcentral Texas USA 🇺🇸
Greetings: thank you: again, thank you
Greetings: ( fwiw ) this presentation is outstanding; it is fabulous to learn how to successfully cook lamb ; again, this presentation is outstanding
Greetings: again ( fwiw) having lived in the San Francisco, California, USA 🇺🇸 area for under a year ( 1986A.D.) it was a joy for Easter 🐣 to purchase a delicious 😋 leg 🦵 of spring lamb which I paired with some tasty vegetables 🍅 that were in season; the Spring Lamb there was superb!
Greetings: Enormous Hug 🤗, ❤️ Love, be very, very, very safe and, in thanksgiving, wishing you a glorious day today and a pleasant fantastic evening ahead ! Special Intention: GOD BLess
Greetings: special Intention: Master Chef 👩🍳/ Master Baker 👩🍳 Jacques Pépin , thank you: again, Master Chef 👩🍳/ Master Baker 👨🍳 Jacques Pépin, thank you 🙏
In Australia we are breeding special breeds of sheep that have better flavour. Since this video Australian lamb is probably much milder tasting.
That little vegetable knife is super sharp. I don't know how he did it
Sharpens them on a series of water/oil sharpening stones. I've learned to do it at home. You can then cut like he does. It takes some patience but its worth it.
It's just skill and long years of doing it again and again. The knife is called "Tournet" like "Turn" it's very small, has a triangular edge and used to work around hard things. Some of them are even little curved. It's very useful, but you need to "get the hang of it" and practice. What he did is to press the cherries in such a way that the seed is mostly detached form the cherry (not all cherries will allow this so easily - but technique has its say here) and he stuck the knife in the seed itself to "catch it" and pull it out.
He sharpens it regularly and hones it every time.
😋👍🏻
is that charcoal in an indoor cooktop?!? where do i get myself one of these!
Based on the discussion in this episode (about 9:05)
ua-cam.com/video/RJi642cMxhY/v-deo.html&ab_channel=KQED
I think it's lava rock.
Gas
He didn t say how many hours and at what temperature he put the meat in the oven.
I would love to see what is on the other side of the table, all those shelves where he puts things... The lamb roast would be the only thing I would have been able to eat as I am very low carb restricted.
I'm so disappointed............. He's NOT like all the New Age American Food Channel self-centered, me, myself and I, buy my book, my videos, my culinary wares, my utensils, my furniture, go to my restaurants (accent on the plural), become a member of my blah, blah, blah. Oh, and he can actually cook!
I honestly feel that he is trustworthy.
13:37 When the oil caught fire, in a French kitchen. They would start over. The fire can give a burnt taste to the food.
Is it me , or does that person who he spoke to discussing meat was a weirdo ? Scary ….
His guest sounds like a real corporate meat guy. No soul and just regurgitating industry jargon. Nobody with passion calls veal a by product and pork the other white meat. This guy would be great on a used car lot.
So veal is expensive, so that means the animal was treated good?! LOL Yes you can age in the cryovac bag, it's called wet aging. Dry aging is better.
Way too much marinade, excess for tv
Over cooked
His accent is ridiculous, he should do better being a famous chef or a TV personality or whatever
You do know he was born and raised in Lyon, no? He's as French as French could be.
Go away...
What on earth do you mean?
Are you trying to say JP's English should have less of a French accent? I'm not sure what you're saying.
I LOVE Watching and Listening to Jacques cook and talk... and then hearing his friend with an American accent, it's slightly jarring... funny too. His friend is a little cavalier and wrong about the problems with meat and antibiotics and hormones, etc.... I wonder what year this is from?
This one is from 1991.