Every one of his movements are carefully measured and executed . Look how he opened the plastic bag of beans with a swipe of a sharp knife and gracefully poured them w/out dropping one. Amazingly skilled and talented man .
Pure poetry, watching Jacuques is like watching nature. The wisdom he imparts with such simple recipes comes only from a lifetime of practice and unyielding commitment. Viva Jacques Pipen
There is something about his artist's eye that complements his chefitude. Handling that crisp kale as if it were gold leaf, building the chili cups, making canned pears seem super elegant, it's the artist/chef who is predominant.
He is so easygoing, a southern French guy, I mean it all makes sense to me, he's very inclusive in every part of cooking, consultative, inviting, warm, an expert in every way without the pretension.
Love the ease and control with which he does everything. At speed but never in haste...just in awe at how he does all of these things at once while still talking to the audience all the time. Phenomenal knowledge and skill of execution.
"At speed but never in haste..." very true. But for new cooks - you can do what he is doing - don't be discouraged though if it takes you twice as long (or longer) to do the same thing. Mastery does have its' advantages. Do it again and again and develop your own abilities over time.
Today is May 11, 2020. Watching Jacques Pepin’s old cooking shows made me realize that he started all! Everything many chefs are doing now was already done by this legendary chef! Wow and thank you!
Jacques Pepin is in a league of his own. Nowadays, you see on the Food Network these “Iron Chefs” who prepare the most ridiculously fancy, complex foods that few of us would ever bother to eat. Jacques Pepin is above them. While he has all the same culinary knowledge and skill under his belt that these clowns do, he is able to make appetizing foods using simple everyday ingredients and simple, straightforward techniques. Achieving more with less is the true sign of mastery in any discipline.
Absolutely spot on comment. There are very few in his company! In fact the only other TV chef I feel even close to the same about, in terms of quality and the educational aspect, is Ina Garten. To me, they're both simply in a different league than the rest. Cheers, and Happy Cooking!
You are amazing and so inspiring. When I need to calm down and relax I watch your videos and get so many ideas on what and how to cook. You are unreplaceable and tu est tres charmant!
Jacques never fails to both amaze and entertain me. I have so many of his recipes backed up to try I may never get to them all. But I'm loving every pound I'm gaining trying...
Greatest Ever...Those who dig should check Anthony Bourdain's interview with Jeacq on you tube. I love how he is so fluid with his recipes. I am from Texas...And this Frenchman know his Chilies...Yes WITH BEANS N JALEPENO!!!
First, Jacques Pépin is the greatest. I’ve made many of his recipes with success. I tried the chili and I had to add time on the pressure cooker twice for a total time of 45 minutes before the dried beans were done. If I make again I will also brown the meat in the multicooker first and sauté the onions.
I was wondering about browning the meat and if it was a must... I imagine it really does add the extra deliciousness, I suppose if one was in a hurry on a weeknight it's skippable. I like my onions a bit crunchy like Pepin :)
These pancakes look awesome. I'd serve them - topped with a thin layer of sour cream, smoked salmon, lemon zests and some salmon roe - topped with a mix of dried tomatoes, basil and olive oil (tomato pesto) with tasty serano (or pata nera) dried ham - as the base of a tomatoe open pie.
I'm batting a thousand on his potato pancakes. First the French Doormat one on another episode, and now this Crque. Thought I had screwed up with too many potatoes. I didnt think a 3rd egg would. help, but it worked. I've never been able to find potato starch in the grocery store, so I did 4 flour tablespoons, to his two starch. Used peanut oil. It's fantastic. Unbelievable with butter, sour cream, and apple sauce.
@@quasimodo3736 I'm not saying you're lying either, but I never saw it on any of his episodes and I thought I'd seen them all. Though who knows? I might have missed one
I'd much rather take this (which we the public, paid for as viewers) over the food network (commercially scripted & rushed drama, stupidly disguised as cooking) any day. Grew up with this man back in the mid-'90s
Gotta do that pear dessert. I love that Pepin uses canned food as shortcuts, and he makes those pre-made ingredients into perfectly acceptable and delicious-looking dishes. I've had "use fresh or bust" hammered into my head so many thousands of times, so this is rather refreshing to see from a top chef such as Pepin. I suppose, however, that the pre-cooked canned pear maybe shortens the cooking time for the dish, so maybe that's why he used it over fresh pears. And it's a little bit of a set-and-forget dish to make. He did an apple, honey, maple syrup dish in another of his videos and it required longer cooking and more fuss...
I remember coming home from Elementary school and seeing Chef Pepin or Chef Child . Jack LaLane was on urging women to trim down ! So Chef got in the habit of lightening up some recipes . Now General Hospital up next !
I've been making Jacques Chili con Carne with Lettuce and Cheese for a couple of years now in the Fagor pressure cooker. Simply the best recipe out there. I do have to admit that I up the red kidney beans from 8 oz. to 16 oz. just because I like more beans in my chili. All of his ingredients make for a delicious concoction that have the Pepin flavors of France and Mexico. The cocoa and the chili are the key. Cocoa = Mole and the chili powder, cumin and Mexican oregano, along with cubed beef = authenticity and a taste you won't forget.
Bob's Redmill (order online) makes potato starch and potato flakes. Also likely in the kosher section of the flour aisle of most groceries stores. Love Jacques!
To answer some of the questions asked here. Using metal utensils on pots and pans which are stainless steel, is fine. But non-stick is a definite no no, as the utensils may scratch and damage the surface/seal. In regards to him not browning the meat first for the chilli. Browning will improve the flavour of the dish, through caramelization of the sugars within the protein. It is perfectly safe to do so without caramelization, as the long cooking/stewing time will kill off any bacteria. You can also do it with a regular pot, just make sure you bring it to a boil and cook it long enough to kill any bacteria like salmonella.
I've been wondering that too since beginning the big playlist of his videos on here, and I've come to think it's basically that his show has a huge budget for utensils and kitchenware. Plus the show is hosted by makers of kitchen supplies so they probably give him new stuff all the time. So he doesn't care much if he scrapes a non-stick a bit. Plus, Pepin comes from restaurants where he probably picked up some bad habits...
xlitin ...the latest non-stick surfaces can be used with metal utensils. You don't want to dig in, food will stick to the scratches, but it's not like the original teflon, you won't scrape up any poisonous coating with a fork or a spatula.
There was a bottle of beer RIGHT THERE when he put the chili together! I would never presume to disagree with Chef Jacques but I like to add a cup or two of beer to the pot when I make chili.
Every one of his movements are carefully measured and executed . Look how he opened the plastic bag of beans with a swipe of a sharp knife and gracefully poured them w/out dropping one. Amazingly skilled and talented man .
Pure poetry, watching Jacuques is like watching nature. The wisdom he imparts with such simple recipes comes only from a lifetime of practice and unyielding commitment.
Viva Jacques Pipen
this comment is 10 years old. amazing
Wait… how is that like nature? 😂
There is something about his artist's eye that complements his chefitude. Handling that crisp kale as if it were gold leaf, building the chili cups, making canned pears seem super elegant, it's the artist/chef who is predominant.
He never get burn finger
He is so easygoing, a southern French guy, I mean it all makes sense to me, he's very inclusive in every part of cooking, consultative, inviting, warm, an expert in every way without the pretension.
Absolutely!
Would be cool to do a Jacques Pepin day and all share videos of our 3 course meal@@Jen-c6u
He has so many ideas, often using humble ingredients. We can learn from him.
Chef Jacque is so generous, giving credit to those who helped to make him who he is.
Pepin makes all the other TV Celeb Chefs look like hacks
Love the ease and control with which he does everything. At speed but never in haste...just in awe at how he does all of these things at once while still talking to the audience all the time. Phenomenal knowledge and skill of execution.
"At speed but never in haste..." very true. But for new cooks - you can do what he is doing - don't be discouraged though if it takes you twice as long (or longer) to do the same thing. Mastery does have its' advantages. Do it again and again and develop your own abilities over time.
Tbh I kinda like Franck from Epicurious.
This man has been the "real deal" for as long as I've been alive.
Today is May 11, 2020. Watching Jacques Pepin’s old cooking shows made me realize that he started all! Everything many chefs are doing now was already done by this legendary chef! Wow and thank you!
What could be more relaxing than sitting listening to these cooking shows?
I really enjoy Pepin, he is the best chef to teach us. Thank you,sir.
Fell in love with him all over again. He was using an instapot 10 years ago!
Jacques Pepin is in a league of his own. Nowadays, you see on the Food Network these “Iron Chefs” who prepare the most ridiculously fancy, complex foods that few of us would ever bother to eat. Jacques Pepin is above them. While he has all the same culinary knowledge and skill under his belt that these clowns do, he is able to make appetizing foods using simple everyday ingredients and simple, straightforward techniques. Achieving more with less is the true sign of mastery in any discipline.
a s Eight years late but just wanted to say ‘excellent comment. Very well said’
@@808allday7 Ehh he doesnt use caviar all the time lol, probably 99.9% of his recipes dont use it, also he implies using the caviar is optional
💯
2021 still a beast , active on kqed n facebook . Made quarantine having a purpose 🤭
He is timeless! I’m re-watching for the umpteenth time.
Whipped cream cheese - brilliant for that peach mix.. and on waffles or crepes or such latkes... omg. Thanks JP!
This whole meal is absolutely incredible I'm definitely trying the pear dessert and wow how simple and delicious I love this 💋
What a humble man he gives credit to other chefs
I love to see the first five mins of his shows. He never fails to make something easy to fix and wonderful to eat.
He makes it look so effortless, yet his creations are culinary masterpieces.
Jacques Pépin, you are a magician in the kitchen.
+Basia Schwartz Okay! Who can turn ordinary pears into delicious eats???!
Anyone can demo a recipe. Chef Jacques teaches you how to COOK.
100%
EXACTLY, Jacques doesn’t simply show off because he really wants us to learn
My thought exactly. Watch Jacques and learn how to COOK!
Boy does he ever.
Absolutely spot on comment. There are very few in his company! In fact the only other TV chef I feel even close to the same about, in terms of quality and the educational aspect, is Ina Garten. To me, they're both simply in a different league than the rest. Cheers, and Happy Cooking!
You are amazing and so inspiring. When I need to calm down and relax I watch your videos and get so many ideas on what and how to cook. You are unreplaceable and tu est tres charmant!
Informative, entertaining and so relaxing. The man has charisma.
Joe Kacmarynski genuine and likeable too
He's gentle, confident, and really wants to get people to try new tastes. I just discovered him and I love him.
The difference between craftsmanship and showmanship. Cooking is a craft. Chef Jacques gets it right every time!
Loving all these videos so much and can't wait to try some of these recipes! Thank you!
Jacques Pepin is the GOAT. Watching him is almost hypnotic and the results are fantastic.
Jacques is awesome. I could watch his cooking shows all day!
That was so well said Marko. Chef Pepin has forgotten more than many chefs know. I'll treasure all the learning tools he has armed us with !
Now THAT'S a Superbowl party I would LOVE to attend!
Mouth watering and Jaques would agree
His chile con carne with lettuce and cheese recipe is excellent! I've made it several times.
The definition of hitting the lottery would be showing up to a Superbowl party and Jacques Pepin brought the appetizers! 😍😃
How I love to watch and learn from Jacques for as long as I can remember , he is truly a master at what he does .
Lots of people can cook good. Few people are true GOOD COOKS! Salut Jacques
Jaques is the best !! What a good, kind man and world class chef !! So very sorry about Gloria, may she rest in peace and you be at ✌ peace
Thank you for these videos.
Jacques never fails to both amaze and entertain me. I have so many of his recipes backed up to try I may never get to them all. But I'm loving every pound I'm gaining trying...
Seems like we won't have a replacement for old classics like Julia Childs and Jacques Pepin.
Which is unfortunate, but really I wonder if we really need any replacements for a while. They left a body of work that can be studied for a lifetime.
HKim0072 And Nigella.
already replaced them with my nearest macdonalds for many many yrs
@@Acc_Hugh Julia loved McDonalds fries - before they switched out the lard.
They are both national treasures.
Greatest Ever...Those who dig should check Anthony Bourdain's interview with Jeacq on you tube. I love how he is so fluid with his recipes. I am from Texas...And this Frenchman know his Chilies...Yes WITH BEANS N JALEPENO!!!
🤔 two circuits in already yeah whatever you're doing I'm pretty sure it's tastylicious
Jacques you are great! Thank you
“Next time it may blow your mind.” - perfect
First, Jacques Pépin is the greatest. I’ve made many of his recipes with success. I tried the chili and I had to add time on the pressure cooker twice for a total time of 45 minutes before the dried beans were done. If I make again I will also brown the meat in the multicooker first and sauté the onions.
I was wondering about browning the meat and if it was a must... I imagine it really does add the extra deliciousness, I suppose if one was in a hurry on a weeknight it's skippable. I like my onions a bit crunchy like Pepin :)
EVerything he makes is simply amazing!
These pancakes look awesome. I'd serve them
- topped with a thin layer of sour cream, smoked salmon, lemon zests and some salmon roe
- topped with a mix of dried tomatoes, basil and olive oil (tomato pesto) with tasty serano (or pata nera) dried ham
- as the base of a tomatoe open pie.
You're speaking our language. That sounds so good!
My kind of tablespoon for chilli powder
Lol
A ladle !
He is the absolute best!!!!
I love his cooking, but I also admire Jacque as a man.. He always speaks of his wife with respect, and thats what a real man does..
This man just whipped out the caviar at the end like nothing. I love how he knows exactly when to bring out the good stuff.
Just so much class I've watched this 5 times now !!!
He's cooking real time. Amazing and very generous.
I love at 7:50 how he talks about testing the pepper.
I'm batting a thousand on his potato pancakes. First the French Doormat one on another episode, and now this Crque. Thought I had screwed up with too many potatoes. I didnt think a 3rd egg would. help, but it worked. I've never been able to find potato starch in the grocery store, so I did 4 flour tablespoons, to his two starch. Used peanut oil. It's fantastic. Unbelievable with butter, sour cream, and apple sauce.
I found potato starch in an Amish market. I'm sure it is available via Amazon these days!
Try gluten free areas of food store or health food store. Keeps for ages.
I know it sounds like I'm lying but I saw on one of his shows where he actually use this instant potatoes.
@@quasimodo3736 I'm not saying you're lying either, but I never saw it on any of his episodes and I thought I'd seen them all. Though who knows? I might have missed one
This channel: Superbowl Snacks: Jacques Pepin
Me an intellectual: Superbowl Snacques: Jacques Pepin
You are so right. We fumbled this one.
I love this man (and also his cooking)
Another superb menu from Jacques, I wish I could eat that good. Thank you.
How envious am I of Jacques' crew? They're the beneficiaries of all the food he makes for the episodes!
I love this guy
And he always includes his wife
That's awesome
This menu made me so hungry 😋 especially the potato pancake with caviar 👏🥂
Merci! Your approach, voice and demonstration are very relaxing and engaging. Can't wait to watch more.
I'd much rather take this (which we the public, paid for as viewers) over the food network (commercially scripted & rushed drama, stupidly disguised as cooking) any day. Grew up with this man back in the mid-'90s
You are just so timeless good.
Delicious! I’ve learned a lot in this video. Thank you Chef 🙏🏻
Haha! You gotta love Jacques. French gastronomy meets Super Bowl snacks. It's not very American, but still looks good.
Great menu, excellent chef! Jacques is the best!!!
Gotta do that pear dessert. I love that Pepin uses canned food as shortcuts, and he makes those pre-made ingredients into perfectly acceptable and delicious-looking dishes. I've had "use fresh or bust" hammered into my head so many thousands of times, so this is rather refreshing to see from a top chef such as Pepin.
I suppose, however, that the pre-cooked canned pear maybe shortens the cooking time for the dish, so maybe that's why he used it over fresh pears. And it's a little bit of a set-and-forget dish to make. He did an apple, honey, maple syrup dish in another of his videos and it required longer cooking and more fuss...
You're forgetting about seasonality also.
Jacques made kale chips 11 years ago 😋 i put mine on a dollar tree BBQ mesh rack, bake it and it'll keep for a while, took it for camping
I love him and the food he creates
Cool💯 professionally👍 decorates❤!!!$
If I could have had one meal with Jaques, that would have been a dream.
He is still alive. It could happen.
Great videos these are the real cooking shows.
He's amazing.
No Complaints here! Im going to try the kale tip, It doesnt have to be a "menu" for my family to enjoy great food. 10 out of 10!
Another exceptional menu . Thank you.
Eclectic indeed, but I can’t disagree! Dang all sound amazing
He is absolutely the best what a pleasant personality
I love Jacques!
I remember coming home from Elementary school and seeing Chef Pepin or Chef Child .
Jack LaLane was on urging women to trim down ! So Chef got in the habit of lightening up some recipes . Now General Hospital up next !
I've been making Jacques Chili con Carne with Lettuce and Cheese for a couple of years now in the Fagor pressure cooker. Simply the best recipe out there. I do have to admit that I up the red kidney beans from 8 oz. to 16 oz. just because I like more beans in my chili.
All of his ingredients make for a delicious concoction that have the Pepin flavors of France and Mexico. The cocoa and the chili are the key. Cocoa = Mole and the chili powder, cumin and Mexican oregano, along with cubed beef = authenticity and a taste you won't forget.
Cocoa powder is not sweet if you are afraid of that. Cocoa powder is actually bitter to mild and adds another depth to the "gravy/sauce".
Jody Dietz love me some..pepin.....and chef Ramsey
Looks delicious Jacques!
Bob's Redmill (order online) makes potato starch and potato flakes. Also likely in the kosher section of the flour aisle of most groceries stores. Love Jacques!
A dash, a teaspoon, a bit of this, a bit of that. Don't worry, it will be delicious. Cooking is a science. 😉
Very nice!
WOW 😲 Just wow!!!!! 😍
Kale chips before it was cool. That’s 💪🏽
You arestill one of the best!😊👍
So I'm learning on another level.
To answer some of the questions asked here. Using metal utensils on pots and pans which are stainless steel, is fine. But non-stick is a definite no no, as the utensils may scratch and damage the surface/seal.
In regards to him not browning the meat first for the chilli. Browning will improve the flavour of the dish, through caramelization of the sugars within the protein. It is perfectly safe to do so without caramelization, as the long cooking/stewing time will kill off any bacteria. You can also do it with a regular pot, just make sure you bring it to a boil and cook it long enough to kill any bacteria like salmonella.
I've been wondering that too since beginning the big playlist of his videos on here, and I've come to think it's basically that his show has a huge budget for utensils and kitchenware. Plus the show is hosted by makers of kitchen supplies so they probably give him new stuff all the time. So he doesn't care much if he scrapes a non-stick a bit. Plus, Pepin comes from restaurants where he probably picked up some bad habits...
angryasian101 it's Calphalon which is non-stick throughout the entire construction.
xlitin ...the latest non-stick surfaces can be used with metal utensils. You don't want to dig in, food will stick to the scratches, but it's not like the original teflon, you won't scrape up any poisonous coating with a fork or a spatula.
I'm so pleased to learn something new from the master
This is wild. I chose that electric pressure cooker maybe 3 years ago when they were becoming all the rage. I thought it was new.
❤❤ for the algorithm ❤
Imagine watching the Superbowl and eating caviar and drinking white wine with Jacques...
I like his version of potato pancakes. I usually use shredded potato, he purees potato. Pretty tasty!
Thanks, this was Great !!
I made the chilli oh it’s so good! 😫
He's such a joy to watch.
I wish I could you could show do the shows with Claudine, You showed sooooo many techniques and you are awesome!
Brilliant!!!!
There was a bottle of beer RIGHT THERE when he put the chili together! I would never presume to disagree with Chef Jacques but I like to add a cup or two of beer to the pot when I make chili.
Blow your mind.