Hi Chef, I am a 63 year old electronics manager that has just started enjoying the fun of cooking. I want to give a tip of the hat to you for making it so much fun. Although I no longer have a sense of taste or smell, I feel like I can do both visually. Thank you for the fun!
I promise you, you can't do anything visually when it comes to taste and smell 😂 You could decorate a turd like a delicacy and it will still taste like a turd.
Over the years of watching your videos, I have equipped my kitchen with everything you have shown in this video. They have made my cooking so much better and easier. Thank you, chef.
An alternative to abraisive " Ajax or Comet" Cleanser is to use "Bar Keepers Friend". This product is excellent. Does not scratch, so is great for stainless, as well as inside enamel dutch ovens and can also be used on porceline. Wouldn't be with out it. Have always believed in purchasing top quality kitchen tools. Makes cooking a joy. Will be there for your next generation. Thanks for another great video. Cheers!
Yeah, I keep my three ply pans clean with Bar Keeper's Friend. It is very effective. I do think the chef is correct that a pan is a tool, doesn't need to look perfect but it is nice to keep them clean and attractive as well, just important to keep things in perspective.
Chef JP never pushes his own products, and does everything without ego. He wants to teach with out being a condescending or judgmental ass like so many "celebrity" chefs. Jean Pierre is the best teaching chef on UA-cam IMHO. I've been cooking for my family and friends for 30 years and still pick up great tips here. God Bless CJP
I agree But Alton gets deep into it you watch one Good Eats on say Butter then forever you have a chefs knowledge of butter. If Jean Pierre was my Culinary Instructor I wouldn't skip class
I recently impulsively bought an enameled cast iron pot and made a pot roast, and it was the best thing I've eaten in ages. Next day made a vegetable stew for my wife. Then discovered your channel. Going through the backlog of videos now, love your personality. Best thing about your videos is there's no pressure to do everything perfectly, if ya got it throw it in, if ya don't its ok, or substitute this or that, etc. Most important thing ive learned is to just take a second to think about the dish. Cooking for a long time, chop em big, doing a 5 to 10 minute fry, dice em small etc. Going to try risotto next
Chef JP I want to thank you, I have watched cooking shows for the past twenty years (I'm 33) and it was always just a great past time. I stumbled on your channel about a month ago and I can't stop watching your videos! You make me want to cook! You make everything look simple and you're entertaining! Thank you for teaching me new things! I am happy to be your friend!😊
This was amazing. The Chef explained the use of all utensils normally used in cooking. I’ve always believed in buying good quality utensils and not junk. Thanks Chef. Very much appreciated.
Whisk related, several years ago I asked for and received a whisk for Father's Day. No specific whisk, I just asked for a "decent" one, as we had a crappy whisk I would use sometimes or otherwise I'd just use a fork or something. Just this simple thing of getting a quality whisk really opened my eyes to how much having the right tool, well made, can improve your whole kitchen experience.
I was ecstatic the first time I made whipped cream with my immersion blender and the whisk attachment. Doesn't take a lot to make happy, especially when the clean up only takes a minute.
The potato ricer is incredible if you make mashed potatoes often and for mashing things like soft cooked squash, but give it a try with hard boiled eggs for the fluffiest lightest egg salad you've ever eaten. It's a whole new level.
I love my ricer for sweet potatoes too. It makes the smoothest sweet potato casserole you ever saw. Does anyone know what brand of food processor Chef uses?
As the old saying goes, "buy once, cry once... wear forever". Sage advice from a very experienced chef and teacher. Thank you for taking the time to educate us, the newcomers to the culinary arts.
Thank you for explaining WHY we should have a particular piece of cooking equipment in our kitchen! And thank you also for not being afraid to recommend certain brands!
Lol!!! The music when he spoke about the ricer!!! Love it!! Well done Jack!! (And team)!! Thanks again chef!! You teach us all how much fun cooking can be while instructing the how’s and why’s throughout the process!!
I'm 64, been cooking for family since I was 14. I finally got a good chef's knife and a double serrated (Wusthof) so I can prepare stuffed artichokes. I fell in love with my daughter's knife set. She thought I knew what brand to buy 😂. I ordered one of your silicone brushes and another bottle of your roasted garlic olive oil. That's become my emotional support!
Biggest takeaway from this that'll be the hardest to accept for many is what he says at the end. Buy the nicest version(within reason) that you can afford. It can, and will (with PROPER use and care) last many times longer than cheaper versions of the same thing. I finally took this advice a few years ago and even bought several things second hand..they still look and perform as if they were new. You will thank yourself in the long run. The more subtle tip is stop buying SETS. You'll end up with a bunch of stuff you won't ever use or need. Instead, piece together your kit based on what you need and you'll realize you can do many tasks with a few pieces. This video is a shopping list based on his decades of experience. This is great.
Every video you make is like being in a culinary class. These are not just recipes, they are education. Dr. Jean-Pierre, Phd. 👍 I have everything you showed today (and more), but my pots and pans are lacking. As time goes on, I'm upgrading them. One thing I do have is a Dutch Oven like yours (actually two). I agree that they are great for all kinds of things. My wife makes a mean pot roast in it. (I let her cook once in a while 😁). Also, that potato ricer is the best. I had a lesser quality ricer and I always had problems with it. Good knives are essential. The most dangerous tool in the kitchen is a dull knife. I've had most of my knives for over 35 years. I recently bought a boning knife for the first time. It was $110, but worth every penny. Quality is not cheap, but cheap can turn out to be expensive.
Empirical cook here. I saw this video and remembered how I got all of these items through the years. When you cook, you naturally gravitate towards them. I just make sense.
A potato ricer is something I didn't have until a few years ago and now I don't know how I ever lived without one! After watching your video on cooking turkey (encased in butter) I immediately ordered an oven thermometer like the one you used and (naturally) you were 100% correct.....it is wonderful!
Thank you chef, I learn something every time I watch a video of yours. I have been cooking more than 60 years and discovered, from you, I’ve been cutting cauliflower and broccoli the wrong way ( making a mess). The most helpful info from you, the use of the scraper ( which was just sitting in the drawer); the bowl for scraps (major helpful); and cleanup while you work. My kitchen used to look like a tornado came through, and I hated cleaning it. Now, when I finish cooking, the kitchen is basically clean-my husband is happy too!😘
Check out a cake scraper, it's twice as big as a bench scraper. Benefits: fewer steps, fewer spills on the counter and floor, and depending on the size and shape of your cutting board it will slide underneath for easy access.
The potato ricer is a MUST, even for an old southern cook that never knew she needed one. OMG such a difference. I love all the items that I have purchased on your website.
Thank you for this great video Chef! Procuring the best quality cookware is a must because it makes the food taste better and the job easier. Since my son bought himself a house, I have been buying him the best knives, pots and pans and cookware. He loves to cook as I do. I am making your beef stew right now and it is smelling fabulous in the kitchen!
Hi there Chef Jean-Pierre, Would you please consider making a video on how to clean the various types of pans you use? From stainless steel to cast iron to non stick and enamel based pots. Thanks for teaching us so much on everything cooking!
I'll second the "buy quality, it lasts a lifetime." I am almost 60 and I am using Stainless steel Lustercraft pots and pans from both my grandmothers that is older than I am. Still good as new.
I've always prided myself on keeping a well stocked kitchen when it comes to having pots, pans, knives etc on hand. I'm happy to see that I've been doing it right all these years and I only need a few little things to make my kitchen complete. Thank you so much for the lesson Chef!
Silicone baking sheets are terrific friend, but mind you there are certain cookies etc not to use them on vs parchment. Parchment allows some cookies to top well and stop spreading from occurring vs those baked on silicone sheets. Happy cooking and remember, butter is our friend 😁🍴🍀
When I'm waking up on a Monday morning, still groggy and drinking my coffee, nothing gives me energy like watching this video. Makes me want to make food instead of working!
Maybe the best Chef Jean video yet. So much information and good advice delivered in a easily understood and humorous manner. The man is a culinary treasure.
I am a big fan of Hoffmann coated pans and pots. The product is very similar to Woll and also in the same price segment. Big advantage is that you can have the pans - if the coating wears off after many years - recoated at Hoffmann and not have to throw them away. I use some of them for 3 years almost every day and it is so far no wear visible. Chef is absolutely right: once spend a little more money for it never again bother with shabby pans ;) Thanks for the super video JP - except for the potato ricer I actually have everything there, that makes me happy ^^
So true about buying quality - my husband bought me a set of All Clad stainless pots and pans years ago and they look as good as new. Also my Le Crueset dutch oven is old but definitely standing the test of time. Thank you, Chef for this video and all of your videos. I am learning so much!
I promise I could have watched John-Pierre story-tell and explain about each and every item in the kitchen there and still would ask for more, such is the presence! Thanks for the wonderful presentation, always! An experience beyond words Bless everyone watching
Another fun video. I have everything in the video, and a whole lot more. I have several cast iron skillets that I use several times a week, and they are older than me (65 years old). I didnt have good knives until Xmas, but now have a very nice set of Wusthof forged knives based on your recommendations. I had been using cheaper knives for many years, but they still work well if you keep them sharp. You would be amazed at all of the cooking stuff I have in my travel trailer and attached outdoor kitchen. Thanks again for your great videos. Next up for me is to create an awesome cutting board from a black locust slab that has been drying for about 18 months. Its about 28" diameter and one edge is fairly straight. I will leave it raw edge. Just need to fill a few cracks with epoxy and surface it. I make my own protectant for cutting boards and similar. Its made by melting beeswax and then mixing with mineral oil with a one part beeswax-3 parts mineral oil mix. Works amazingly well.
Thank you Chef! This information is so vital and appreciated! I’m just starting to build up my tools in the kitchen and I’m thankful having you as a video mentor to guide me.
i started to upgrade my kitchen gear about 6 years ago. Fryingpans and sautepan is 5 ply from Mauviel M'Cook, saucepans and reductionpans Cristel Pro series also 5 ply and a 12 litre enamel cast iron from Le Creuset. It took some serious saving up on the money but gosh golly what a different it makes! Also, shop around for it folks! That really helps with the budget!! I live in the Netherlands but i saved around 150-200 euro per pan by ordering them from France.
Please do an episode on dishes. As I’ve learned to cook, I learned there are lots of good dishes that are both helpful in the cooking process, and best for presentation.
I am, at best, a "knowledgeable" home cook but I am interested in various "cuisines" from classic Italian, Portuguese, Spanish, middle Eastern, Tex-Mex, French Canadian... Even British and Scottish (yes, they DO have some "classic dishes!). I can follow a recipe! I have a good many of the items you described (that "balloon whisk was a new one for me though!). It is only recently that I saw a scraper in a kitchen supply store and it is actually the most recent addition to my kitchen "arsenal". I cook for myself so... if I mess up, no one need know and I endeavor to learn from my mistake. If it is a winner... well...! I always wanted a good selection of knives and that became a bit of a "mania", researching the top knives and manufacturers. So, truly, now I have really too many (Japanese, German) but I treasure and use them all. The right equipment turns cooking from a "chore" into an enjoyable "art".
This is the greatest channel on UA-cam, I have learned more in the past six months watching this channel than in the previous 20 years of cooking. You are amazing CJP
You are amazing! Watched you over the 50 years, never had much of an interest in cooking, but have loved your methods of everything! At 67 Im all in and learning so much from you. You are an awesome teacher!
I appreciate the consistent quality content you guys put out ❤️ What are the chances of you doing a live video? I think subscribers would love the chance to chat in real time :)
I loved your restaurant in Fort Lauderdale; wished I could've taken your cooking classes, but working full time precluded that; now I am so very grateful to have found you online and on UA-cam❣❣❣ You're amazing and a great teacher. Can you PLEASE tell me what brand your gorgeous old pots are?
You are a Godsend, Chef! I'll add a tip if I may: stack non-stick skillets larger on top of smaller - to protect the coating . . . or hang them (what I do). I love you and your channel! Stay well, all! Bonnie
@@RobertTempleton64 In his case he doesn't need to so I'm assuming that's why he didn't think of saying it as his nonstick aren't scratched by being in contact with steel or other metal as long as it's not really rough. It's premium nonstick
You sir are priceless. While your videos share incredible information you are the real treasure here. I really appreciate your sense of humour. A votre sante.
Thanks, I would love a Part Two that is for "good-to-have" tools that are maybe not as essential but are "Level 2." Not things that are rarely used, but things that are the next step.
Hi Jean-Pierre, I apologize if I missed it in your video, but would you mind telling me the brand of your stainless steel frying pan? I know you mentioned it's been in your possession for quite a while, and finding an exact replica would probably be very hard, however, I am in the market for a high quality stainless steel frying pan, and I would love a lead in the right direction. I don't at all mind paying a high premium for a quality cookware that will last many years. Thank you for this video. Many cooking channels revolve around simply presenting you with a recipe to follow (that you often don't learn much from), but your videos are always based on teaching people to cook good food with or without a recipe. You teach people to cook, rather than just share recipes.
I had that same oven thermometer for about ten years, Polder is a great brand, very accurate. However the silicone sheath to protect the wire separated at the probe and compromised the wire, causing it to rust and it was no longer accurate, temps were all over the place when I did an ice water check. When I looked on Amazon to get a replacement probe, it cost the same for that alone as it did for a thermometer with probe. About that same time I was watching an episode of America's Test Kitchen, and in their equipment corner segment they were reviewing oven thermometers, their top pick was the Thermoworks Chef Alarm for $65, which is calibratable, and a waterproof aftermarket waterproof probe available for $19, so I jumped at the chance to buy one of each, both have been well worth every red cent I paid for them.
I usually have to ban my self from walking in to shops that sell kitchen products because I always purchase something that I don’t really need. But, having said that, those particular products have actually been quite useful
CJP, I love how excited you get, and how your passion radiates. I feel the same way about cooking and about my kitchen stuff. Please keep making videos and spending time with us in the kitchen. Thank you 😊
TEXTURE is a conductor of FLAVOR! I learned that from Chef in other videos, among everything I can absorb. / So far, the greatest compliment was the Italian Tomato Ragu meat sauce, pasta, and vegetables when the guests asked, "What Italian restaurant did you get this from? This is better than we had in Italy!: I always reply, " From Jean Pierre's restaurant." :) The Monsoier Croquet is easy, and the neighboring kids, mostly Chinese Americans, love it. Their parents all know me. I teach them. I have many of his recipes. I bought whatever he has that I didn't have. I don't go cheap. Nothing has broken. :)
I use the meat pounder as you call it. I call it a tenderizer but that side you said that is good for road kill! lol Well I use it when I make Peanut butter cookies and it makes a beautiful imprint on it, instead of using a fork. But ya need to spray it or I dip mine in flour or the cookie will not release from the meat tenderizer when you press it down on the dough to make that beautiful imprint. I love your videos ❤ Lastly I have made your Creme Carmel recipe now 3 times over the last week and a half it is so delicious and my husband loves it too. But I have only succeeded the very first time I made it of getting that dark mahogany color. That is hard to achieve. Now this is lastly I got your oven thermometer and I love it, great tool. I use Bar Keepers friend or Bon Ami to keep my stainless steel pans shiny that my mom bought me 48 years ago when I graduated from high school. They were $500.00 but they last a lifetime.
If I ever get to build my own house from scratch, I am taking this video and having the architect reproduce this kitchen layout… this is my dream kitchen, right here.
Great list! If you can find them a wooden 'fork' with flat tines / ends is really useful. Helps to make great (slow cooked) scrambled eggs and also to break up minced meats when you are making bolognaise, shepherds pie etc. Just makes separating the meat easier when you initially brown it. I have two but I know they can be hard to find so I bought a second one when I came across it. I'd also add a frying pan splatter guard - a lid with holes so you don't stew what you are frying but if what you are frying is somewhat excitable it does not redecorate your entire kitchen top.
I was randomly scrolling through You Tube, and saw 5 (Five) "celebrity" ding-dongs using store- bought ketchup and mayonnaise. All 5 had stars from a tyre company. No wonder all of them were so grumpy and depressing. Chef Jean Pierre, you sir are thee best. A great chef but most of all, an inspiring human being. My father used to say that when people çooked when they were angry and upset, it reflected in their food, no matter how expensive ingredients they used. And when a happy person cooked with love, ànything no matter how simple would be really tasty and satisfying. You are that person. You are the magiç ingredient in your çooking.
Again, I'm thankful that you're willing to share your years of experience with us so freely. Literally. I thought my kitchen was well stocked, and compared to many of my friends, it is. But you have educated us all in ways that it would be hard to find this kind of information if it weren't for your channel. So thank you so much for wrapping all this knowledge in in your delightful videos and explaining and repeating yourself so that, for me at least, it really sticks.
Hello Chef, thank you for putting on the essential tools. I have accumulated a lot of kitchen equipment over the years. I do have most everything you’ve shown and more. I watch your cooking shows and have been watching you for a while now. Thank you for your entertaining cooking style. I have to say I’m giving you love.
This chef is new to me…love at first viewing. Not just a recipe demonstration, a cooking class every time. Even if I have no desire to make the featured dish, I still learn so much!❤❤
This video is excellent! These are the tools I commonly use in my kitchen except for the handheld blender. I must buy one of those. It saves you the time to cool before blending the dish.
When I was a little boy shopping with my mom I always hung out at the kitchen and spice section of the grocery store. I have stuff I’ve had since 1981 some of it I made myself like my cutting boards. Got several rolling pins I’ve made myself and some I’ve sold. Many times my home machine shop makes kitchen tools and parts.
One of his very favorites is the non stick Wok with a flat stainless steel base attached to the outside bottom. He has praised this almost indispensable item so many times!
Thanks Chef and Jack for producing this one. I use warm white vinegar to clean starches from my stainless steel pans. Glad to hear that the abrasives are okay to use as well. So many useful gems in this one. I was surprised you overlooked ramekins and your clear smaller ones for pre-measuring ingredients prior to cooking. I had to laugh that you started with the immersion blender. Best purchase yet of something I never “needed” before but now use it for some great results like roasted red pepper collis and your tomato bisque.
Thanks for the great videos. I just ordered the laser thermometer for my husband's 61st birthday on January 30. We love watching you and following your recipes. It all looks so good and you do a wonderful job of explaining and using a bit of humor. Our favorite recipe has been the beef tenderloin that we made the last two Christmas Eves.
Yes, Woll is from Germany. I use their pans. They are definitely more durable than regular Teflon with very close non-stick properties, but they still only last a few years when used daily. And don't put them in the dishwasher!
Thats the problem with non stick, poor life. My carbon steel is my go to for eggs. Most of my other cookware is stainless that is older than me and looks and cooks awesome. Never cared for non stick. But Woll does make a nice pan.
@@jackiepeacock84 I only use the Woll pans for things like omelette now. I use cast iron for almost everything, even pancakes and fried eggs. To sear meat I use a simple steel skillet as that is just faster. Woll pans are easier to handle, but once you get used to cast iron, there is no reason to go back.
@draakevil Cool. I've never used them. I'm always curious to see if anything can perform anywhere near as well as good ol' cast iron. Thank you for responding. It was very kind, and I appreciate it!
Chef JP, YOU ARE THE BEST. Thank You for doing this for us. I certainly appreciate it and I bet many other do as well. Request: Chef, would you be willing to do a video about things that have gone wrong for you while cooking and HOW you repaired or resolved the problem/flaw in your meal? (excluding start over of course)
Hi Chef, I am a 63 year old electronics manager that has just started enjoying the fun of cooking. I want to give a tip of the hat to you for making it so much fun. Although I no longer have a sense of taste or smell, I feel like I can do both visually.
Thank you for the fun!
I promise you, you can't do anything visually when it comes to taste and smell 😂 You could decorate a turd like a delicacy and it will still taste like a turd.
Omg who hurt you @@17DollazCuh
I hope you enjoy your new hobby 😊 there's nothing impossible, happy for you
Over the years of watching your videos, I have equipped my kitchen with everything you have shown in this video. They have made my cooking so much better and easier. Thank you, chef.
Thanks Chef, you always show that you care ❣️
Which size Woll frying pan did you buy? I’m not sure which one Chef Jean uses. Also his Staub crock pot, how many quarts is it?
What would the be estimated cost to own all of these equipment?.... Just a guess would be helpful
@@supreetmavintop1829 not counting my pots and pans, around $300.
What a great instructor. Wish I could have attended his live classes!
"Good for Racoon or Possum or roadkill"......You always make cooking entertaining and a little humor is the way to keep us captivated!!
Thanks, glad you enjoyed it! 😊🙏❤️
Had me rolling too! Then on to gator
An alternative to abraisive " Ajax or Comet" Cleanser is to use "Bar Keepers Friend". This product is excellent. Does not scratch, so is great for stainless, as well as inside enamel dutch ovens and can also be used on porceline. Wouldn't be with out it. Have always believed in purchasing top quality kitchen tools. Makes cooking a joy. Will be there for your next generation. Thanks for another great video. Cheers!
It is abrasive, but less so.
... abrasive* cleanser*
Yeah, I keep my three ply pans clean with Bar Keeper's Friend. It is very effective. I do think the chef is correct that a pan is a tool, doesn't need to look perfect but it is nice to keep them clean and attractive as well, just important to keep things in perspective.
I.have always used that. Don't buy the "new spray" version, though. It doesn't work. 😊
So many of the cheap products break too soon or never quite work the way they should
Chef JP never pushes his own products, and does everything without ego. He wants to teach with out being a condescending or judgmental ass like so many "celebrity" chefs. Jean Pierre is the best teaching chef on UA-cam IMHO. I've been cooking for my family and friends for 30 years and still pick up great tips here. God Bless CJP
I agree But Alton gets deep into it you watch one Good Eats on say Butter then forever you have a chefs knowledge of butter. If Jean Pierre was my Culinary Instructor I wouldn't skip class
I concur totally !!! I too have been cooking since I was a kid and I always learn something from watch this incredible man.
I recently impulsively bought an enameled cast iron pot and made a pot roast, and it was the best thing I've eaten in ages. Next day made a vegetable stew for my wife. Then discovered your channel. Going through the backlog of videos now, love your personality. Best thing about your videos is there's no pressure to do everything perfectly, if ya got it throw it in, if ya don't its ok, or substitute this or that, etc. Most important thing ive learned is to just take a second to think about the dish. Cooking for a long time, chop em big, doing a 5 to 10 minute fry, dice em small etc. Going to try risotto next
I am glad you are enjoying the channel and YOU are the reason why I do this channel! Godspeed! 🙏❤️
Chef JP I want to thank you, I have watched cooking shows for the past twenty years (I'm 33) and it was always just a great past time. I stumbled on your channel about a month ago and I can't stop watching your videos! You make me want to cook! You make everything look simple and you're entertaining! Thank you for teaching me new things! I am happy to be your friend!😊
This was amazing. The Chef explained the use of all utensils normally used in cooking. I’ve always believed in buying good quality utensils and not junk. Thanks Chef. Very much appreciated.
O M G - there are different types of whisks. This single piece of information, only one minute in, is seriously going to change my life.
Just wait until you see a flat whisk. 😅
Whisk related, several years ago I asked for and received a whisk for Father's Day. No specific whisk, I just asked for a "decent" one, as we had a crappy whisk I would use sometimes or otherwise I'd just use a fork or something.
Just this simple thing of getting a quality whisk really opened my eyes to how much having the right tool, well made, can improve your whole kitchen experience.
@@dreadpirate907 And there are different whisks for different tasks.
😮💨
I was ecstatic the first time I made whipped cream with my immersion blender and the whisk attachment. Doesn't take a lot to make happy, especially when the clean up only takes a minute.
The potato ricer is incredible if you make mashed potatoes often and for mashing things like soft cooked squash, but give it a try with hard boiled eggs for the fluffiest lightest egg salad you've ever eaten. It's a whole new level.
good idea!
Even better if you need to substitute mashed cauliflower for potatoes.
Buy from chef!! He deserves it.
EXCELLENT idea. I'll be using mine when I want to make egg salad from now on.
I love my ricer for sweet potatoes too. It makes the smoothest sweet potato casserole you ever saw.
Does anyone know what brand of food processor Chef uses?
Love my Griswald cast iron cooking vessels!!! Old as dirt but still look and cook like brand new!
As the old saying goes, "buy once, cry once... wear forever". Sage advice from a very experienced chef and teacher. Thank you for taking the time to educate us, the newcomers to the culinary arts.
Thank you for explaining WHY we should have a particular piece of cooking equipment in our kitchen! And thank you also for not being afraid to recommend certain brands!
Lol!!! The music when he spoke about the ricer!!!
Love it!! Well done Jack!! (And team)!!
Thanks again chef!!
You teach us all how much fun cooking can be while instructing the how’s and why’s throughout the process!!
I am currently in the process of equipping my new kitchen with everything I need. This video couldn't have come at a better time for me.
I'm 64, been cooking for family since I was 14. I finally got a good chef's knife and a double serrated (Wusthof) so I can prepare stuffed artichokes. I fell in love with my daughter's knife set. She thought I knew what brand to buy 😂. I ordered one of your silicone brushes and another bottle of your roasted garlic olive oil. That's become my emotional support!
Biggest takeaway from this that'll be the hardest to accept for many is what he says at the end. Buy the nicest version(within reason) that you can afford. It can, and will (with PROPER use and care) last many times longer than cheaper versions of the same thing. I finally took this advice a few years ago and even bought several things second hand..they still look and perform as if they were new. You will thank yourself in the long run. The more subtle tip is stop buying SETS. You'll end up with a bunch of stuff you won't ever use or need. Instead, piece together your kit based on what you need and you'll realize you can do many tasks with a few pieces. This video is a shopping list based on his decades of experience. This is great.
Every video you make is like being in a culinary class. These are not just recipes, they are education. Dr. Jean-Pierre, Phd. 👍
I have everything you showed today (and more), but my pots and pans are lacking. As time goes on, I'm upgrading them. One thing I do have is a Dutch Oven like yours (actually two). I agree that they are great for all kinds of things. My wife makes a mean pot roast in it. (I let her cook once in a while 😁). Also, that potato ricer is the best. I had a lesser quality ricer and I always had problems with it. Good knives are essential. The most dangerous tool in the kitchen is a dull knife. I've had most of my knives for over 35 years. I recently bought a boning knife for the first time. It was $110, but worth every penny. Quality is not cheap, but cheap can turn out to be expensive.
Always nice to hear from you my friend! 😊
Totally agree❤
Empirical cook here. I saw this video and remembered how I got all of these items through the years.
When you cook, you naturally gravitate towards them. I just make sense.
A potato ricer is something I didn't have until a few years ago and now I don't know how I ever lived without one! After watching your video on cooking turkey (encased in butter) I immediately ordered an oven thermometer like the one you used and (naturally) you were 100% correct.....it is wonderful!
Thank you chef, I learn something every time I watch a video of yours. I have been cooking more than 60 years and discovered, from you, I’ve been cutting cauliflower and broccoli the wrong way ( making a mess). The most helpful info from you, the use of the scraper ( which was just sitting in the drawer); the bowl for scraps (major helpful); and cleanup while you work. My kitchen used to look like a tornado came through, and I hated cleaning it. Now, when I finish cooking, the kitchen is basically clean-my husband is happy too!😘
It may seem or sound silly but a bench scraper is a game changer.
... I found mine (and one for my son) at *the cheap store) when I couldn't find them at any other place - including a cooking store!
Check out a cake scraper, it's twice as big as a bench scraper. Benefits: fewer steps, fewer spills on the counter and floor, and depending on the size and shape of your cutting board it will slide underneath for easy access.
The potato ricer is a MUST, even for an old southern cook that never knew she needed one. OMG such a difference. I love all the items that I have purchased on your website.
Thank you for this great video Chef! Procuring the best quality cookware is a must because it makes the food taste better and the job easier. Since my son bought himself a house, I have been buying him the best knives, pots and pans and cookware. He loves to cook as I do. I am making your beef stew right now and it is smelling fabulous in the kitchen!
I have my amc stainless steel pots since 1981 and they are worth the money and last for a lifetime!!!
Hi there Chef Jean-Pierre, Would you please consider making a video on how to clean the various types of pans you use? From stainless steel to cast iron to non stick and enamel based pots. Thanks for teaching us so much on everything cooking!
I'll second the "buy quality, it lasts a lifetime." I am almost 60 and I am using Stainless steel Lustercraft pots and pans from both my grandmothers that is older than I am. Still good as new.
a good chef always use a "proper (quality) kitchen utensils/tools".
Thanks for explaining the underside of the enamelled cast iron pot lid. I always had this question.
finally i found a new friend, not some kid under 30 years telling me how to cook! simply love this channel
I've always prided myself on keeping a well stocked kitchen when it comes to having pots, pans, knives etc on hand. I'm happy to see that I've been doing it right all these years and I only need a few little things to make my kitchen complete. Thank you so much for the lesson Chef!
Me Too wife asked today what I wanted for Christmas I said a Ricer and coincidentally I have all of the others Almost like Google is reading minds now
the personality and enthusiasm recharges my day, thank you Chef!!
Hi Chef, you forgot to mention the silicone baking sheets. They are incredible !
Silicone baking sheets are terrific friend, but mind you there are certain cookies etc not to use them on vs parchment. Parchment allows some cookies to top well and stop spreading from occurring vs those baked on silicone sheets. Happy cooking and remember, butter is our friend 😁🍴🍀
I was given my potato ricer as a bridal shower gift 46 years ago. I’m still using it.
When I'm waking up on a Monday morning, still groggy and drinking my coffee, nothing gives me energy like watching this video. Makes me want to make food instead of working!
Maybe the best Chef Jean video yet. So much information and good advice delivered in a easily understood and humorous manner. The man is a culinary treasure.
Thanks!
Thank you! 😊
I am a big fan of Hoffmann coated pans and pots. The product is very similar to Woll and also in the same price segment. Big advantage is that you can have the pans - if the coating wears off after many years - recoated at Hoffmann and not have to throw them away. I use some of them for 3 years almost every day and it is so far no wear visible.
Chef is absolutely right: once spend a little more money for it never again bother with shabby pans ;)
Thanks for the super video JP - except for the potato ricer I actually have everything there, that makes me happy ^^
I am Loving Jean-Pierre, his style and the way he educated❤😊
So true about buying quality - my husband bought me a set of All Clad stainless pots and pans years ago and they look as good as new. Also my Le Crueset dutch oven is old but definitely standing the test of time. Thank you, Chef for this video and all of your videos. I am learning so much!
Oh..it is like a dream love you dad❤
vegetable peeler is a must for me
I promise I could have watched John-Pierre story-tell and explain about each and every item in the kitchen there and still would ask for more, such is the presence! Thanks for the wonderful presentation, always! An experience beyond words
Bless everyone watching
Chef, you give such wonderful advice! I feel so lucky to get these free lessons from such a professional. Thank you for all of the videos you put up!
Another fun video. I have everything in the video, and a whole lot more. I have several cast iron skillets that I use several times a week, and they are older than me (65 years old). I didnt have good knives until Xmas, but now have a very nice set of Wusthof forged knives based on your recommendations. I had been using cheaper knives for many years, but they still work well if you keep them sharp. You would be amazed at all of the cooking stuff I have in my travel trailer and attached outdoor kitchen. Thanks again for your great videos. Next up for me is to create an awesome cutting board from a black locust slab that has been drying for about 18 months. Its about 28" diameter and one edge is fairly straight. I will leave it raw edge. Just need to fill a few cracks with epoxy and surface it. I make my own protectant for cutting boards and similar. Its made by melting beeswax and then mixing with mineral oil with a one part beeswax-3 parts mineral oil mix. Works amazingly well.
Thank you Chef! This information is so vital and appreciated! I’m just starting to build up my tools in the kitchen and I’m thankful having you as a video mentor to guide me.
i started to upgrade my kitchen gear about 6 years ago. Fryingpans and sautepan is 5 ply from Mauviel M'Cook, saucepans and reductionpans Cristel Pro series also 5 ply and a 12 litre enamel cast iron from Le Creuset. It took some serious saving up on the money but gosh golly what a different it makes!
Also, shop around for it folks! That really helps with the budget!!
I live in the Netherlands but i saved around 150-200 euro per pan by ordering them from France.
Please do an episode on dishes. As I’ve learned to cook, I learned there are lots of good dishes that are both helpful in the cooking process, and best for presentation.
I am, at best, a "knowledgeable" home cook but I am interested in various "cuisines" from classic Italian, Portuguese, Spanish, middle Eastern, Tex-Mex, French Canadian... Even British and Scottish (yes, they DO have some "classic dishes!). I can follow a recipe! I have a good many of the items you described (that "balloon whisk was a new one for me though!). It is only recently that I saw a scraper in a kitchen supply store and it is actually the most recent addition to my kitchen "arsenal". I cook for myself so... if I mess up, no one need know and I endeavor to learn from my mistake. If it is a winner... well...! I always wanted a good selection of knives and that became a bit of a "mania", researching the top knives and manufacturers. So, truly, now I have really too many (Japanese, German) but I treasure and use them all. The right equipment turns cooking from a "chore" into an enjoyable "art".
It sounds like you have a well-equipped kitchen, and I’m glad my video was helpful! 🙏😊
This is the greatest channel on UA-cam, I have learned more in the past six months watching this channel than in the previous 20 years of cooking. You are amazing CJP
🙏🙏🙏❤️
I came for the cooking, I stayed for the personality.
You are amazing! Watched you over the 50 years, never had much of an interest in cooking, but have loved your methods of everything! At 67 Im all in and learning so much from you. You are an awesome teacher!
I appreciate the consistent quality content you guys put out ❤️ What are the chances of you doing a live video? I think subscribers would love the chance to chat in real time :)
I loved your restaurant in Fort Lauderdale; wished I could've taken your cooking classes, but working full time precluded that; now I am so very grateful to have found you online and on UA-cam❣❣❣ You're amazing and a great teacher. Can you PLEASE tell me what brand your gorgeous old pots are?
You are a Godsend, Chef!
I'll add a tip if I may:
stack non-stick skillets larger on top of smaller - to protect the coating . . . or hang them (what I do).
I love you and your channel!
Stay well, all!
Bonnie
I go one step further and put towels between them to avoid scratching the cooking surfaces - nowhere to hang pots and pans in my situation.
@@RobertTempleton64 In his case he doesn't need to so I'm assuming that's why he didn't think of saying it as his nonstick aren't scratched by being in contact with steel or other metal as long as it's not really rough. It's premium nonstick
I stack with a microfiber towel between all pots and pans. Works great
You sir are priceless. While your videos share incredible information you are the real treasure here. I really appreciate your sense of humour. A votre sante.
Got myself a Woll Diamond Lite frying pan with a removable handle. I’ve never felt such quality cookware in my life. Thank you for the lesson Chef !
my papa was an executive chef for years...... he took cullonary at quebec canada culunary school you remind me alot of my late papa
Thanks, I would love a Part Two that is for "good-to-have" tools that are maybe not as essential but are "Level 2." Not things that are rarely used, but things that are the next step.
Hi Jean-Pierre, I apologize if I missed it in your video, but would you mind telling me the brand of your stainless steel frying pan? I know you mentioned it's been in your possession for quite a while, and finding an exact replica would probably be very hard, however, I am in the market for a high quality stainless steel frying pan, and I would love a lead in the right direction. I don't at all mind paying a high premium for a quality cookware that will last many years.
Thank you for this video. Many cooking channels revolve around simply presenting you with a recipe to follow (that you often don't learn much from), but your videos are always based on teaching people to cook good food with or without a recipe. You teach people to cook, rather than just share recipes.
I had that same oven thermometer for about ten years, Polder is a great brand, very accurate. However the silicone sheath to protect the wire separated at the probe and compromised the wire, causing it to rust and it was no longer accurate, temps were all over the place when I did an ice water check. When I looked on Amazon to get a replacement probe, it cost the same for that alone as it did for a thermometer with probe. About that same time I was watching an episode of America's Test Kitchen, and in their equipment corner segment they were reviewing oven thermometers, their top pick was the Thermoworks Chef Alarm for $65, which is calibratable, and a waterproof aftermarket waterproof probe available for $19, so I jumped at the chance to buy one of each, both have been well worth every red cent I paid for them.
The full silicone spatula has become my FAVORITE tool in the kitchen. I love it!!
Great comment moderation. I got a spam reply and it was taken care of. You know you've made it when you get your own Spam Impersonators. 🤣😂
This is the video I wanted to see!
J'adore vos vidéos Chef Jean-Pierre. Merci beaucoup pour les explications simple et de base.
I love your passion for cooking and especially you desire to teach!
I usually have to ban my self from walking in to shops that sell kitchen products because I always purchase something that I don’t really need. But, having said that, those particular products have actually been quite useful
Thanks, Chef. That really helped me to figure out exactly what I am missing in my everyday kitchen tool collection.
This Chef is the best. I love this guy.
🙏❤️
CJP, I love how excited you get, and how your passion radiates. I feel the same way about cooking and about my kitchen stuff. Please keep making videos and spending time with us in the kitchen. Thank you 😊
TEXTURE is a conductor of FLAVOR! I learned that from Chef in other videos, among everything I can absorb. / So far, the greatest compliment was the Italian Tomato Ragu meat sauce, pasta, and vegetables when the guests asked, "What Italian restaurant did you get this from? This is better than we had in Italy!: I always reply, " From Jean Pierre's restaurant." :) The Monsoier Croquet is easy, and the neighboring kids, mostly Chinese Americans, love it. Their parents all know me. I teach them. I have many of his recipes. I bought whatever he has that I didn't have. I don't go cheap. Nothing has broken. :)
Thank you for sharing your knowledge! I have made dozens of your dishes and can’t wait to make more!
1:35 when Chef started to speak a blessing over his ricer the heavens began to open up! 😆 Thank you for the upload!
Thank you so much Chef Jean-Pierre. Great information video!
I use the meat pounder as you call it. I call it a tenderizer but that side you said that is good for road kill! lol Well I use it when I make Peanut butter cookies and it makes a beautiful imprint on it, instead of using a fork. But ya need to spray it or I dip mine in flour or the cookie will not release from the meat tenderizer when you press it down on the dough to make that beautiful imprint. I love your videos ❤ Lastly I have made your Creme Carmel recipe now 3 times over the last week and a half it is so delicious and my husband loves it too. But I have only succeeded the very first time I made it of getting that dark mahogany color. That is hard to achieve. Now this is lastly I got your oven thermometer and I love it, great tool. I use Bar Keepers friend or Bon Ami to keep my stainless steel pans shiny that my mom bought me 48 years ago when I graduated from high school. They were $500.00 but they last a lifetime.
Good knowledge - about what tools are really needed in a proper kitchen
If I ever get to build my own house from scratch, I am taking this video and having the architect reproduce this kitchen layout… this is my dream kitchen, right here.
Great list! If you can find them a wooden 'fork' with flat tines / ends is really useful. Helps to make great (slow cooked) scrambled eggs and also to break up minced meats when you are making bolognaise, shepherds pie etc. Just makes separating the meat easier when you initially brown it. I have two but I know they can be hard to find so I bought a second one when I came across it. I'd also add a frying pan splatter guard - a lid with holes so you don't stew what you are frying but if what you are frying is somewhat excitable it does not redecorate your entire kitchen top.
Thanks again Chef. Wonderful video.
I Use my silicone baking matt under my cutting board
I was randomly scrolling through You Tube, and saw 5 (Five) "celebrity" ding-dongs using store- bought ketchup and mayonnaise. All 5 had stars from a tyre company. No wonder all of them were so grumpy and depressing. Chef Jean Pierre, you sir are thee best. A great chef but most of all, an inspiring human being. My father used to say that when people çooked when they were angry and upset, it reflected in their food, no matter how expensive ingredients they used. And when a happy person cooked with love, ànything no matter how simple would be really tasty and satisfying. You are that person. You are the magiç ingredient in your çooking.
he's just simply the BEST cooking channel on UA-cam...
I need this video!!! Thanks Chef, very helpful. ❤️
Again, I'm thankful that you're willing to share your years of experience with us so freely. Literally. I thought my kitchen was well stocked, and compared to many of my friends, it is. But you have educated us all in ways that it would be hard to find this kind of information if it weren't for your channel. So thank you so much for wrapping all this knowledge in in your delightful videos and explaining and repeating yourself so that, for me at least, it really sticks.
Hello Chef, thank you for putting on the essential tools. I have accumulated a lot of kitchen equipment over the years. I do have most everything you’ve shown and more. I watch your cooking shows and have been watching you for a while now. Thank you for your entertaining cooking style. I have to say I’m giving you love.
As a professional chef for the last 45 years, I concur completely with your list.
Thank you! 😊
Good tools make for quicker and easier cooking. Great video Chef JP 👍🏻
This chef is new to me…love at first viewing. Not just a recipe demonstration, a cooking class every time.
Even if I have no desire to make the featured dish, I still learn so much!❤❤
This video is excellent! These are the tools I commonly use in my kitchen except for the handheld blender. I must buy one of those. It saves you the time to cool before blending the dish.
When I was a little boy shopping with my mom I always hung out at the kitchen and spice section of the grocery store.
I have stuff I’ve had since 1981 some of it I made myself like my cutting boards.
Got several rolling pins I’ve made myself and some I’ve sold.
Many times my home machine shop makes kitchen tools and parts.
Brilliant tutorial, thank you so much Chef 🙂
One of his very favorites is the non stick Wok with a flat stainless steel base attached to the outside bottom. He has praised this almost indispensable item so many times!
You'll also need a butter bowl
Ah the sound of passion in his voice is just so inspiring to witness.❤
🙏🙏🙏❤️
Thanks Chef and Jack for producing this one. I use warm white vinegar to clean starches from my stainless steel pans. Glad to hear that the abrasives are okay to use as well.
So many useful gems in this one. I was surprised you overlooked ramekins and your clear smaller ones for pre-measuring ingredients prior to cooking.
I had to laugh that you started with the immersion blender. Best purchase yet of something I never “needed” before but now use it for some great results like roasted red pepper collis and your tomato bisque.
Thanks for the great videos. I just ordered the laser thermometer for my husband's 61st birthday on January 30. We love watching you and following your recipes. It all looks so good and you do a wonderful job of explaining and using a bit of humor. Our favorite recipe has been the beef tenderloin that we made the last two Christmas Eves.
Yes, Woll is from Germany. I use their pans. They are definitely more durable than regular Teflon with very close non-stick properties, but they still only last a few years when used daily. And don't put them in the dishwasher!
I can slide an egg all over in my cast iron. Never had another type of pan that I could do that in. How do yours work for you?
Thats the problem with non stick, poor life. My carbon steel is my go to for eggs. Most of my other cookware is stainless that is older than me and looks and cooks awesome. Never cared for non stick. But Woll does make a nice pan.
@@jackiepeacock84 I only use the Woll pans for things like omelette now. I use cast iron for almost everything, even pancakes and fried eggs. To sear meat I use a simple steel skillet as that is just faster. Woll pans are easier to handle, but once you get used to cast iron, there is no reason to go back.
@draakevil Cool. I've never used them. I'm always curious to see if anything can perform anywhere near as well as good ol' cast iron. Thank you for responding. It was very kind, and I appreciate it!
You are an awesome presenter. Thank you very much Jean-Pierre.
Chef JP, YOU ARE THE BEST. Thank You for doing this for us. I certainly appreciate it and I bet many other do as well.
Request: Chef, would you be willing to do a video about things that have gone wrong for you while cooking and HOW you repaired or resolved the problem/flaw in your meal? (excluding start over of course)
Thanks Chef! And thank you even more for linking all the products!
In the restaurant management lecture, the chef recommended this video .
🙏👍
Thank you chef for sharing your knowledge and also for the valuable tips. 🙏❤