I was content with my life thinking I had need of nothing. I was so wrong, I had no idea how much I needed Chef Jean-Pierre in my life. What a treat he is. 😊
Chef is just as funny and genuine in person as he is on television. 22 years ago I took classes from him in Ft. Lauderdale. I had a new baby and didn't know much about cooking. Chef was so easy and relaxed, was so easy to learn with him. He gave me the confidence I needed to cook. Jean-Pierre- you have been a huge influence ❤ I have since gone to French pastry school and trained with Stéphane Tréand, worked in restaurants and have good experience with cooking now, but I still enjoy these videos and learn something new with each and every segment. THANK YOU CHEF!!!❤
For new subscribers, when Chef Jean-Pierre names the measurements in a recipe (3/4 cup of orange juice, ½ cup of sugar and ½ cup of vinegar), he means it's important. You can also infer the measurements are important because he stated at the beginning that the sauce has to be in perfect balance of sweet and sour (Gastrique!). When he says "measure carefully" and just dumps a handful of garlic or a splash of liquid inside, he's being sarcastic.
The chef is the most AMAZING person that I have watched. He is fun to watch. Jack inserts jokes! :) I have learned many things by watching his videos. Don't something to him to pay for the cost. It's worth it. This a GRAND recipe!~ I have made 30 dishes of his with no improvisation. (well, just a little because he wants you to THINK for yourself). There are basic skills he teaches. They apply across all dishes. Roux. I always have clarified butter ready. And every infused olive oil and almost every cooking tool (s). I am retired at 50. I live in Dallas. My entire neighborhood is filled with Chinese American kids. Since I speak Mandarin, they all got to know me, and not Uncle Stephen cooks for them 3-4 times a week And packs their lunches too. None of them are over 105 lbs. Food turns to fire as soon as they swallow. They have never experienced French and Italian cooking. Chef, you are a gift to humanity. Love this channel and now have a passion for cooking. Thought I was a good cook. NOPE! No I can follow the chemistry, and gastronomique, and realize what goes together with what. I am going to make this tonight.
@@ryanlhobson13 Southlake and the Trophy Club. For palefaces (=Americans that are not Chinese), they have a standard menu. But if you speak Mandarin, you get the secret menu in Chinese for real Chinese food. Much better.
I have to tell you Chef how much pleasure you have brought into my live. I watch you on UA-cam and Facebook the amount of knowledge I have gained by watching you teach me. I have always enjoyed cooking but you have made me a much better cook. Thank you 🤗
My daughter and I watch your videos every night before bed. We’ve probably watched a hundred. This is the first recipe of yours I’ve actually made. When we sat down to eat I couldn’t believe that I actually made that sauce. It was fine dining quality good. The Grand Marnier was the X factor. I used farro instead of barely and it was great too. Thanks for all you do!
How elegant!!! I can't wait to make this for dinner!!!!! Like I have said before Chef has elevated my cooking skills to the stratosphere! Thank you, Chef.
Chef, I worked in Paris for 10 years and travelled all over France (and I do mean everywhere). I loved learning about the gastronomy of different regions. Lyon was one of my favourites where I did some tourist-type of culinary day courses. Having said that, you bring me easy-to-understand recipes and techniques for French cuisine and for that, I am grateful! Thank you, Jean-Pierre.
I have been subscribed to this chef's channel for quite some time. His charisma and ability to simplify things that seem very complicated to people cooking at home set him apart. The notes on the screen when he says something incorrectly are hilarious. I swear he's going to be at 2 million subs in no time.
Chef, I haven't the words that would adequately say how much I appreciate your passion to cook and teach. You have no idea how much your videos mean to me and JACK! Excellent work! You have the best team and I hope to see many more videos!
Monsieur Jean Pierre. Big thanks from me and my family for this fantastic meal. We just made it and it was a big success, for the whole family. Thanks a lot for creativity, inspiration, and being who you are. You always brighten our days.
I have fried chicken for years with the skin on. The theory is the fat will keep the chicken meat more tender. Normally fat side down first. When I flip it, I add 1/4 cup wine or vermouth. Stick it in the oven for 12 to 15 min and serve. You can pull the skin off, which I always do. The orange sauce is a great addition! and adds a new dimension to this dish. I also did a packet of wild rice that I had in the cupboard forever, turned out great. I didn't miss the broccoli. Thanks!!
Does anybody else click "Like" before the video even starts because you know that you will love the video even if you decide not to make the featured dish in the long run? Just me?? Not saying I won't make this recipe, since the video just started, but the thumbnail looks amazing! That said, this is the absolute best channel on the internet, hands down! God bless you, Chef JP!
Chef, I made your recipe as is except I used rice instead of barley. As a widower I’m always cooking only for one so I had sauce and rice left over. I used it with some beautiful prawns and it was fabulous!
I made this for my wife and son today. They loved it. The one change I made was I used Snap peas instead of Broccoli since my son hates the little trees as he calls them. Thanks for another great recipe.
Chef Jean Pierre you rock this recipe!! About forgetting stuff, I always say, “getting old is HILARIOUS!!”I’m so happy to have you teaching this old timer new tricks!! ❤❤❤
I see booze in the mise en place & I cook that recipe. Simple as. Great episode guys. Y'all have really helped me make great changes in my life. Thank you.
One of my relatives used to make tuna steaks with a sweet and sour sauce. He would carmelize red onions in olive oil, and add a bit of red wine vinegar. To that he would saute the tuna steak in the mixture. So good. Sweet and sour is so good!
I love Canard A’La Orange. This one with chicken works perfectly! Showing the basics of a gastrique opens the door for everyone to create some many more sauces to pair with their protein. Great job JP!
Thank you, Chef, for (correctly) stating chicken breasts can be cooked to 155 degrees! I have cooked chicken breasts to 155 degrees for years...people who always thought breast meat was dry and chewy were astounded that the breast meat I cook was tender and juicy. It is all about finished temperature. A great instant read thermometer (MK4 Thermapen) has been the single best tool I've purchased that has improved my cooking over the last couple of years.
My mum used to make soup using a lamb shank and it always had pearl barley in it one of my fondest memories as a kid so many years ago ,so now I know how to make a sweet and sour sauce Thankyou Jean-Pierre your the best❤ That sauce looks so good another amazing dish!
I never thought, I can become an addict of anything, But must confess, I am addicted to this channel, weather I make the recipe or no(doesn’t mean recipes aren’t great), weather I comment or no, For the last year or so, never ever missed a video, Every time I watch, want to see you, talk to you, spend time with you, The all time great chef. Or better way to put is “THE GOD of Culinary Artists”
I made your Chicken Milanese for the family on Sunday and had a few chicken breasts left over, so I made your Chicken A L'Orange for dinner last night. The orange sauce was AMAZING - not too sweet or sour. I didn't have any blood oranges, so I used regular oranges in the sauce. I also didn't have any barley, so I substituted Israeli, pearl couscous. In making my substitutions, I had to remind myself, "Have Fun. It's only cooking. I'm not sending a man on the moon."
This passion! Holy Moly! This is what i expect from my bandmates, as i am a musican! He is certainlly amazing. And I learned so much from him! This is one way more which make live worth living for! Am i wrong or is he getting better the older he gets?? 🙂
My 7 year old daughter and I, we cook together. And we always have Jean Pierre on the TV in the kitchen. We tried a handful of his dishes, but usually my girl likes to make her own pasta with me. Pretty basic, just pasta in a tomato/oregano/pepper sauce with small diced chicken, but she loves it. The other day we were having a great time, and she picked up an onion and started waving it around in my face, saying "Dad! Thats a big ONYO!!!!".
Chef, I have just made this chicken - and holy molly, that sauce is amazing! I will not rub it all over the body, made enough mess in the kitchen already, but only just! I rarely make sauces because I always mess them up but this turned out great. Thank you for teaching even engineers like me to cook.
Chef you are indeed but also an artist and raconteur as well. I enjoy your videos so much. The barley was a great side, not sure how it would taste but with butter, of course. I cannot walk past an Asian restaurant if I smell the great combination of vinegar and orange sauce.
Gift someone with a jar of this sauce and they will love you forever! Holy nuggets, Batman, this is the best sauce I've ever had in my life! I'd forgotten to buy chicken, so i made some seitan and it was beautiful with the barley and broccoli. Thank you, Chef! 💚🙏🕊
I can’t tell you how much I enjoy these teaching sessions. You mixed the instruction with fun and I think that’s what it’s all about to just enjoy cooking. Thank you so much. God bless you from Haysville Kansas.
Love the barley side option... The more I watch I realize it's all about the wonderful flavors of sauce for the proteins. You need to do a "sauce video for different proteins"
if it was possible - This guy is even better than his recipes. Well, you know, what I mean. We have to have him. This is pure pleasure and we need to train our taste buds!
Wow Chef JP, that was amazing… I made with sautéed carrots and potatoes with a tiny bit of shallots, garlic, and thyme and they compliment each other SO WELL with the sauce… ❤
Funny Chef, when I put the red wine vinegar into the caramel, it smelled like a dirty work shoe, really stink, but once the vinegar evaporated and the orange juice started reducing, it smelled amazing... Be warned, the vinegar is STINK!!!
This dinner looks heavenly. Thank you so much for explaining all about what a gastrique really is. I’ve often heard the word in general terms but you made it very clear in 2 videos I’ve watched today. I actually think I can make this! Thank you Chef for yet another amazing video.❤
I was waiting, and waiting, and waiting.........yippie!!! My Friday is complete, bon appetit! P.S. I'm not friends with anyone who's squeamish of butter. 😁
I'm chef zaheer from Pakistan work in Malaysia your not just chef your teacher to teaching very good I love your work and how you teach thank you so much god give you good health long live 🎉
I find 160f perfect for chicken. When you take it off the heat, there is residual cooking that brings it up another 5f which is considered safe by all standards but remains perfectly moist. The residual cooking effect is because heat loss is radiated in all directions so the outside of the chicken also radiates towards the inside, bringing up the internal temp a bit. Eventually all the heat is able to escape but the inside increases before decreasing.
I'm not into cooking, in fact for me food is a drag, thinking what to make, ratios, temperatures, time, I'm lazy not depressed by the way, even if my name implies so. if there was a pill that could give me all the nutrients,calories etc. I would live only with that no prob. Now I know how this sounds especially in a cooking channel, but I always found cooking videos relaxing and don't get me wrong I have cravings and I want my burger my pizza my sweets etc sometimes. I just don't want to do it my self 98.9% of the time. One of the powers I wished I could have would be to snap my fingers and any food I want would just appear in front of me. But I digress and hell this is long. BUT sir Jean-Pierre, it is A joy seeing you cooking, your videos give me so much bliss, you have an amazing energy and I could listen to you for hours. I wish you good health sir and may you have the energy and joy to continue givings us content, I feel you are genuine and that's rare nowadays. I love watching the process and you do it better than anyone else I have see on YT in my personal opinion. Peace and may god keep you always healthy and happy.
I made this wonderful recipe last night. Holy moly, its good! But dont make the same mistake i did. I put too much of the rich sauce on my chicken and the balance was off. A little goes a long way with this incredible orange sauce. Thank you chef! An extra tip of the Grand Marnier in toast to you!
Everything looks so delicious every single time. At least I'm making my own butter now. Before Jean-Pierre came along, I was buying it at the store. Baby steps...
great recipe my friend. I would like to say that barley is a very underutilized grain I use it instead of rice sometimes as I don't really like brown rice .. lol and this is still used as a tonic for babies' upset tummies on maternity wards in hospitals the juice or boiling liquid is great for that .. we have a tonic you can buy called gripe water to be used for babies with sore tummies it is an active ingredient .. also using pearled barley in oxtail soup is a sublime experience
The first time I had a gastrique was in culinary school, it was love at first tasting. We made one with balsamic vinegar to go along with pears. So freaking delicious.
Best Chef on UA-cam!
Damn rights!!!!
True
So true!! And recipes aren’t terribly too hard to duplicate
@@paulvaughan3557 he makes them easily accessible for everyone! Beginner or professional.
Much better than just jack😂
I was content with my life thinking I had need of nothing. I was so wrong, I had no idea how much I needed Chef Jean-Pierre in my life. What a treat he is. 😊
Something has happened to this man. Perhaps an intervention is needed ?
Wow this looks gorgeous. I wish I was eating it right now. Thanks for the beautiful recipe ❤
Welcome to the channel! I was a fan instantly, too!
I had no idea how much I needed to rub sticky orange chicken sauce all over my body.
@@fellspoint9364 if a Jean-Pierre obsession is wrong, I don’t wanna be right. 🤣
I can't begin to tell you how much I've learned from this wonderful man laughing out loud as I do. What an absolute treasure.
Thank you Jack and all of you guys that give a 👍👍👍👍👍❤️
He's definitely very special
Who couldn't need a Jack.@@Michael_______
The look in Chef's eye when he deglazed with the Grand Marnier... A man in love with what he does..
Chef is just as funny and genuine in person as he is on television. 22 years ago I took classes from him in Ft. Lauderdale. I had a new baby and didn't know much about cooking. Chef was so easy and relaxed, was so easy to learn with him. He gave me the confidence I needed to cook. Jean-Pierre- you have been a huge influence ❤ I have since gone to French pastry school and trained with Stéphane Tréand, worked in restaurants and have good experience with cooking now, but I still enjoy these videos and learn something new with each and every segment. THANK YOU CHEF!!!❤
Thank you for the kind words! It is so nice to hear I was able to help you! Godspeed!
Wow! Excellent!
For new subscribers, when Chef Jean-Pierre names the measurements in a recipe (3/4 cup of orange juice, ½ cup of sugar and ½ cup of vinegar), he means it's important. You can also infer the measurements are important because he stated at the beginning that the sauce has to be in perfect balance of sweet and sour (Gastrique!). When he says "measure carefully" and just dumps a handful of garlic or a splash of liquid inside, he's being sarcastic.
Sooo true !😂
"Put a lil butter in [the sauce]" ... multiple spoons-ful later... Oh Chef.. I'm in LOVE!!
The chef is the most AMAZING person that I have watched. He is fun to watch. Jack inserts jokes! :) I have learned many things by watching his videos. Don't something to him to pay for the cost. It's worth it. This a GRAND recipe!~ I have made 30 dishes of his with no improvisation. (well, just a little because he wants you to THINK for yourself). There are basic skills he teaches. They apply across all dishes. Roux. I always have clarified butter ready. And every infused olive oil and almost every cooking tool (s).
I am retired at 50. I live in Dallas. My entire neighborhood is filled with Chinese American kids. Since I speak Mandarin, they all got to know me, and not Uncle Stephen cooks for them 3-4 times a week And packs their lunches too. None of them are over 105 lbs. Food turns to fire as soon as they swallow. They have never experienced French and Italian cooking. Chef, you are a gift to humanity. Love this channel and now have a passion for cooking. Thought I was a good cook. NOPE! No I can follow the chemistry, and gastronomique, and realize what goes together with what. I am going to make this tonight.
Thank you so much Stephen! 🙏🙏🙏
Where is a Chinese portion of Dallas? I know about Richardson and Plano…
@@ryanlhobson13 Southlake and the Trophy Club. For palefaces (=Americans that are not Chinese), they have a standard menu. But if you speak Mandarin, you get the secret menu in Chinese for real Chinese food. Much better.
I have to tell you Chef how much pleasure you have brought into my live. I watch you on UA-cam and Facebook the amount of knowledge I have gained by watching you teach me. I have always enjoyed cooking but you have made me a much better cook. Thank you 🤗
Oh my ... this is a 10* chicken delight !!! Chef Jean-Pierre always makes recipes most-excellent.
You are the best. I love watching you. You turn difficult into easy.
Hi how are you doing 👋😊
My daughter and I watch your videos every night before bed. We’ve probably watched a hundred. This is the first recipe of yours I’ve actually made. When we sat down to eat I couldn’t believe that I actually made that sauce. It was fine dining quality good. The Grand Marnier was the X factor. I used farro instead of barely and it was great too. Thanks for all you do!
How elegant!!! I can't wait to make this for dinner!!!!! Like I have said before Chef has elevated my cooking skills to the stratosphere! Thank you, Chef.
Chef, I worked in Paris for 10 years and travelled all over France (and I do mean everywhere). I loved learning about the gastronomy of different regions. Lyon was one of my favourites where I did some tourist-type of culinary day courses. Having said that, you bring me easy-to-understand recipes and techniques for French cuisine and for that, I am grateful! Thank you, Jean-Pierre.
🙏🙏🙏😊
I have been subscribed to this chef's channel for quite some time. His charisma and ability to simplify things that seem very complicated to people cooking at home set him apart. The notes on the screen when he says something incorrectly are hilarious. I swear he's going to be at 2 million subs in no time.
Jack can be very "saucy" at times!!! (pun intended!)
Chef, I haven't the words that would adequately say how much I appreciate your passion to cook and teach. You have no idea how much your videos mean to me and JACK! Excellent work! You have the best team and I hope to see many more videos!
Thank you Rick!🙏
Monsieur Jean Pierre. Big thanks from me and my family for this fantastic meal. We just made it and it was a big success, for the whole family. Thanks a lot for creativity, inspiration, and being who you are. You always brighten our days.
🙏🙏🙏😊❤️
I have fried chicken for years with the skin on. The theory is the fat will keep the chicken meat more tender. Normally fat side down first. When I flip it, I add 1/4 cup wine or vermouth. Stick it in the oven for 12 to 15 min and serve. You can pull the skin off, which I always do. The orange sauce is a great addition! and adds a new dimension to this dish. I also did a packet of wild rice that I had in the cupboard forever, turned out great. I didn't miss the broccoli. Thanks!!
👍👍👍😊
Does anybody else click "Like" before the video even starts because you know that you will love the video even if you decide not to make the featured dish in the long run? Just me?? Not saying I won't make this recipe, since the video just started, but the thumbnail looks amazing! That said, this is the absolute best channel on the internet, hands down! God bless you, Chef JP!
Butter, if you don't like it we can't be friends....lol, I adore and appreciate butter as I have gotten older. Thanks for another fabulous recipe.
Chef, I made your recipe as is except I used rice instead of barley. As a widower I’m always cooking only for one so I had sauce and rice left over. I used it with some beautiful prawns and it was fabulous!
I made this for my wife and son today. They loved it. The one change I made was I used Snap peas instead of Broccoli since my son hates the little trees as he calls them. Thanks for another great recipe.
Chef Jean Pierre you rock this recipe!! About forgetting stuff, I always say, “getting old is HILARIOUS!!”I’m so happy to have you teaching this old timer new tricks!! ❤❤❤
I just love the little "Happy-Tongue" action when you tasted the sauce! That's my kinda cooking!
Watching your show today and I found myself answering you when you asked questions. Fabulous.
I know I'm going to love this before I watch the recipe💗
🙏🙏🙏
Am I the only person that LIKES Chef Jean Pierre's videos before I even watch them?????🤣🤣🤣🤣
Nope, same here! I KNOW I will like the video, so why wait?
me too! I bookmark it, hit "Like", and then hit play!
I like the video, save it to my Chef Jean-Pierre folder, save the link to the recipe, then I watch! SOP.
Just made this. Almost cried. My mom, who died 14 years ago, did it the same. Flavours carry emotions and memories. Thanks for that!
My 2, 3, and 4 year old like watching you with us. They call it the Chef Show.
As usual a perfect classic dish. You take the mystery out and make a simple meal.
You are,by far,the best teacher,chef on you tube..you have made cooking enjoyable and exciting again for me..thank you chef
Chef, I love your perfectionism. You speak to my heart!😊
I have eaten like a king ever since I found this channel. Everything is so good, even with *quack*-y budget ingredients. Very informational, too.
2 things I look forward to on Thursdays, the coming weekend and new Chef JP recipes! 🤲
Chef Jean-Pierre is the greatest of all time. 🎉😊
I love this guy!
Hi how are you doing 👋😊
I see booze in the mise en place & I cook that recipe. Simple as.
Great episode guys. Y'all have really helped me make great changes in my life. Thank you.
One of my relatives used to make tuna steaks with a sweet and sour sauce. He would carmelize red onions in olive oil, and add a bit of red wine vinegar. To that he would saute the tuna steak in the mixture. So good. Sweet and sour is so good!
I love barley. Glad to have it suggested
Oh, Jean-Pierre cooked this dish with such passion! It looks so delicious! Sumptuous!
I love Canard A’La Orange. This one with chicken works perfectly! Showing the basics of a gastrique opens the door for everyone to create some many more sauces to pair with their protein. Great job JP!
Thank you, Chef, for (correctly) stating chicken breasts can be cooked to 155 degrees! I have cooked chicken breasts to 155 degrees for years...people who always thought breast meat was dry and chewy were astounded that the breast meat I cook was tender and juicy. It is all about finished temperature. A great instant read thermometer (MK4 Thermapen) has been the single best tool I've purchased that has improved my cooking over the last couple of years.
My mum used to make soup using a lamb shank and it always had pearl barley in it one of my fondest memories as a kid so many years ago ,so now I know how to make a sweet and sour sauce Thankyou Jean-Pierre your the best❤ That sauce looks so good another amazing dish!
JACK!!! Awesome job on the editing and I love the new labeling . Chef! another awesome recipe... You never fail.
I never thought, I can become an addict of anything,
But must confess, I am addicted to this channel, weather I make the recipe or no(doesn’t mean recipes aren’t great), weather I comment or no,
For the last year or so, never ever missed a video,
Every time I watch, want to see you, talk to you, spend time with you, The all time great chef.
Or better way to put is “THE GOD of Culinary Artists”
I love his reactions. Always makes me smile
Looks great.
I made your Chicken Milanese for the family on Sunday and had a few chicken breasts left over, so I made your Chicken A L'Orange for dinner last night. The orange sauce was AMAZING - not too sweet or sour. I didn't have any blood oranges, so I used regular oranges in the sauce. I also didn't have any barley, so I substituted Israeli, pearl couscous. In making my substitutions, I had to remind myself, "Have Fun. It's only cooking. I'm not sending a man on the moon."
JUST AWESOME!!! 😊👍
This sauce left me speachless. Wow so amazing.Thank you for sharing.
This passion! Holy Moly! This is what i expect from my bandmates, as i am a musican! He is certainlly amazing. And I learned so much from him! This is one way more which make live worth living for! Am i wrong or is he getting better the older he gets?? 🙂
i worked in a 4 star hostel hotel and my chef always said presentation!!
the best chef in the world and i din't change my mind i learn so more from him
Have you made his bacon meatloaf??? It’s so different than any meatloafs delicious gotta try it.
My 7 year old daughter and I, we cook together. And we always have Jean Pierre on the TV in the kitchen. We tried a handful of his dishes, but usually my girl likes to make her own pasta with me. Pretty basic, just pasta in a tomato/oregano/pepper sauce with small diced chicken, but she loves it. The other day we were having a great time, and she picked up an onion and started waving it around in my face, saying "Dad! Thats a big ONYO!!!!".
Cooked this tonight and the wife wants to invite family for a repeat this week. She must have liked it,I sure did.
Thanks for the recipe and UA-cam.
Chef, I have just made this chicken - and holy molly, that sauce is amazing! I will not rub it all over the body, made enough mess in the kitchen already, but only just!
I rarely make sauces because I always mess them up but this turned out great. Thank you for teaching even engineers like me to cook.
Chef you are indeed but also an artist and raconteur as well. I enjoy your videos so much. The barley was a great side, not sure how it would taste but with butter, of course. I cannot walk past an Asian restaurant if I smell the great combination of vinegar and orange sauce.
I certainly enjoyed the look of that sauce !
Gift someone with a jar of this sauce and they will love you forever! Holy nuggets, Batman, this is the best sauce I've ever had in my life! I'd forgotten to buy chicken, so i made some seitan and it was beautiful with the barley and broccoli. Thank you, Chef! 💚🙏🕊
JP all i can say is C'est Magnifique
I just made the sauce to go with left over arroze con pollo. It worked pretty good.
When chef put butter....OMG,it made my day chef's face 😁😁😁
Chef is so fun to watch. 😊
I can’t tell you how much I enjoy these teaching sessions. You mixed the instruction with fun and I think that’s what it’s all about to just enjoy cooking. Thank you so much. God bless you from Haysville Kansas.
Chef Jean is the best
your the best chef in the world cause you make every thing look so simple
Love the barley side option... The more I watch I realize it's all about the wonderful flavors of sauce for the proteins. You need to do a "sauce video for different proteins"
Positive Energy
This looks delicious, as usual.❤❤❤❤❤❤❤
As soon as I saw that big bottle of Grand Marnier I was in! And butter…yeah , you got me!
I finally got around to watching this video, took me forever! I am so glad that you showed us this. You truly are the worlds best chef and teacher!
Amazing dish...thank you so much, Chef! All the best from Austria! 👍🏻
if it was possible - This guy is even better than his recipes. Well, you know, what I mean. We have to have him. This is pure pleasure and we need to train our taste buds!
I have found a new passion for cooking. Thank you chef Jean Pierre. I smile the entire time I am watching .
Wow Chef JP, that was amazing… I made with sautéed carrots and potatoes with a tiny bit of shallots, garlic, and thyme and they compliment each other SO WELL with the sauce… ❤
Funny Chef, when I put the red wine vinegar into the caramel, it smelled like a dirty work shoe, really stink, but once the vinegar evaporated and the orange juice started reducing, it smelled amazing... Be warned, the vinegar is STINK!!!
This is a great recipe and went into my favourites! I love that you used blood oranges too. Thanks Chef!
This dinner looks heavenly. Thank you so much for explaining all about what a gastrique really is. I’ve often heard the word in general terms but you made it very clear in 2 videos I’ve watched today. I actually think I can make this! Thank you Chef for yet another amazing video.❤
I was waiting, and waiting, and waiting.........yippie!!! My Friday is complete, bon appetit! P.S. I'm not friends with anyone who's squeamish of butter. 😁
I'm chef zaheer from Pakistan work in Malaysia your not just chef your teacher to teaching very good I love your work and how you teach thank you so much god give you good health long live 🎉
I find 160f perfect for chicken. When you take it off the heat, there is residual cooking that brings it up another 5f which is considered safe by all standards but remains perfectly moist. The residual cooking effect is because heat loss is radiated in all directions so the outside of the chicken also radiates towards the inside, bringing up the internal temp a bit. Eventually all the heat is able to escape but the inside increases before decreasing.
I love watching your channel because I always learn so much while I'm being entertained!
I love his passion for cooking
Look look, look look look at this friends, butter, more butter and more butter. Amazing I love it! Thanks Chef! you always make me smile
I'm not into cooking, in fact for me food is a drag, thinking what to make, ratios, temperatures, time, I'm lazy not depressed by the way, even if my name implies so. if there was a pill that could give me all the nutrients,calories etc. I would live only with that no prob. Now I know how this sounds especially in a cooking channel, but I always found cooking videos relaxing and don't get me wrong I have cravings and I want my burger my pizza my sweets etc sometimes. I just don't want to do it my self 98.9% of the time. One of the powers I wished I could have would be to snap my fingers and any food I want would just appear in front of me. But I digress and hell this is long. BUT sir Jean-Pierre, it is A joy seeing you cooking, your videos give me so much bliss, you have an amazing energy and I could listen to you for hours. I wish you good health sir and may you have the energy and joy to continue givings us content, I feel you are genuine and that's rare nowadays. I love watching the process and you do it better than anyone else I have see on YT in my personal opinion. Peace and may god keep you always healthy and happy.
Wow can't wait to make the sauce. I'm going to try it on salmon.
Nice idea! 😊
@@ChefJeanPierre I'll try it and tell you. You are dear and such a joy for many of us.
Testé et approuvé aujourd'hui, les zestes sont un petit plus très plaisant en bouche, merci pour cette suggestion. 😘😘 de Belgique.
My favorite chef on UA-cam
I made this wonderful recipe last night. Holy moly, its good! But dont make the same mistake i did. I put too much of the rich sauce on my chicken and the balance was off. A little goes a long way with this incredible orange sauce. Thank you chef! An extra tip of the Grand Marnier in toast to you!
The Internet and the entire World loves Chef Jean Pierre!
I can't hardly stand to watch because I know I won't be able to taste the end product! It looks so amazingly delicious!
I love the authentic style ❤ ……… you do always everything with passion 👌👨🍳👏
I had no idea that l'orange used caramelized sugar like that! Super interesting! I have to try this now, the flavors must be multi-dimensional!
Everything looks so delicious every single time. At least I'm making my own butter now. Before Jean-Pierre came along, I was buying it at the store. Baby steps...
The fact that this guy has a "God Bless America" sign prominently displayed in his kitchen makes me like him even more.
great recipe my friend. I would like to say that barley is a very underutilized grain I use it instead of rice sometimes as I don't really like brown rice .. lol and this is still used as a tonic for babies' upset tummies on maternity wards in hospitals the juice or boiling liquid is great for that .. we have a tonic you can buy called gripe water to be used for babies with sore tummies it is an active ingredient .. also using pearled barley in oxtail soup is a sublime experience
Chef, you are the best. Great recipes and lots of fun.
A new and excellent way to eat chicken
Thanks for showing so clearly what happened to the sugar.
Love watching you. Wish i could cook. Only have one burner.
The first time I had a gastrique was in culinary school, it was love at first tasting. We made one with balsamic vinegar to go along with pears. So freaking delicious.
This man is a treasure.