Jacques Pépin: Essential Techniques Compilation - Now in 2K QUAD HD!

Higher Resolution 2K Quad HD. Upscaled using artificial intelligence.
Chapters Below.
- In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin. Bon Appétit!
Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
Book: www.amazon.com/dp/0547232799
Website: jacquespepin.org
◉➤ The Basics & Mise en place:
01. (0:01:01) Tying an apron and a towel
02. (0:01:53) Sharpening a knife
03. (0:03:33) Positioning and using a knife
04. (0:07:06) Sautéing like a chef
05. (0:07:44) Grinding and crushing peppercorns
06. (0:08:43) Opening wine and champagne
07. (0:12:30) Making butter roses
08. (0:14:41) Cutting parchment paper
◉➤ Vegetables / Légumes:
09. (0:19:40) Peeling, crushing, and chopping garlic
10. (0:21:18) Peeling a carrot
11. (0:21:58) Cutting, washing, and julienning a leek
12. (0:24:12) Peeling and trimming asparagus
13. (0:25:32) Shelling peas and fava beans
14. (0:26:46) Trimming Corn
15. (0:27:49) Peeling broccoli
16. (0:28:43) Cleaning spinach
17. (0:29:16) Prepping and cooking artichokes
18. (0:33:29) Peeling Peppers
19. (0:35:21) Peeling tomatoes & Making tomato roses and balls
20. (0:38:52) Cutting Potatoes
21. (0:41:20) Peeling, coring, and slicing apples
22. (0:43:32) Removing the seeds from a pomegranate
23. (0:44:21) Peeling and julienning orange skin & Segmenting an orange
24. (0:48:10) Cutting lemons
◉➤ Eggs / Des œufs:
25. (0:50:43) Separating eggs
26. (0:52:21) Making mayonnaise
27. (0:56:23) Cooked Eggs: Hard-cooked, mollet, and in the circulator
28. (0:59:27) Cooking and unmoulding an egg cocotte
29. (1:01:19) Deep-frying an egg
30. (1:02:49) A classic omelet
◉➤ Seafood / Fruit de mer:
31. (1:04:59) Shucking oysters and clams
32. (1:07:21) Cleaning Calamari
33. (1:09:06) Peeling and eviscerating shrimp
34. (1:10:18) Killing a live lobster and Removing the meat from a cooked lobster
35. (1:16:42) Scaling fish
36. (1:17:54) Boning, cutting, and serving salmon
37. (1:26:20) Boning monkfish and black bass
38. (1:28:55) Cleaning sole & Boning a cooked sole
◉➤ Poultry / La volaille:
39. (1:33:16) Trussing a chicken
40. (1:36:54) Cutting a whole chicken: for stew, boned wings, lollipops, boned legs
41. (1:46:50) Cutting, boning, and preparing a chicken for galantine
42. (1:56:43) Carving a roasted chicken
◉➤ Beef, Sausages, Lamb & Rabbit / Bœuf, Saucisses, Agneau & Lapin:
43. (1:59:16) Cleaning and cutting a beef filet
44. (2:04:07) Cutting and grilling (quadrillage) New York strip steak
45. (2:07:20) Preparing Sausage and cooking Sous vide
46. (2:11:01) Cleaning, boning, and dividing a leg of lamb
47. (2:17:30) Skinning and skewering lamb kidneys
48. (2:19:41) Cleaning and cutting a rabbit
◉➤ Stock / Consommé:
49. (2:23:24) Skimming chicken stock
50. (2:24:57) Clarifying stock: consommé
◉➤ Bread & Pastry / Pain et Pâtisserie:
51. (2:29:24) Forming and marking breads: baguette, gros pain, épi
52. (2:34:33) Making melba toast
53. (2:36:34) Making crêpes & Crêpes Suzette
54. (2:44:04) Making, rolling, and forming pie dough
55. (2:49:30) Making, rolling, and forming sweet dough
56. (2:53:28) Making and working with puff pastry
57. (3:03:27) Making and piping meringue
58. (3:08:36) Cutting a genoise
◉➤ Chocolate & Sugar / Chocolat & Sucre:
59. (3:10:04) Chocolate-covered leaves
60. (3:11:30) Chocolate Balloons
61. (3:13:25) Working with sugar: Making caramel cages and making angel hair
62. (3:17:46) Happy Cooking from Jacques Pépin
From Essential Pepin DVD

[@InFltSvc]

what a fantastic show! Thank you for a lifetime of teaching ! I use many of your techniques

[@Pnanasnoic]

What a great upload. Jacques is my all time favorite tv chef and I love to watch and listen to him.

[@ravingcyclist624]

Surprising increase in video quality! Well done. Thanks!

[@peterrex8191]

This is better than a Christmas present….

[@bas0418]

I learn more every time I watch this video. I love watching him cook. He makes everything so simple to do.

[@Tonic2023]

C‘est formidable Chef !

[@m.theresa1385]

Fabulous! Thank you so much! The essential Jacques Pépin is just that - ESSENTIAL! What a gift!

[@ventsislavminev]

The personal chef of the french president Charles de Gaulle. Refused John. F. Kennedy's offer for the same position in the White House.
No wodner I've always thought he is classes above all of the new celebrity chefs. Also seems like a really nice guy and i've learned so much from his shows.

[@user-fs7df1xg9v]

Use sushi grade salmon for gravlox. You can get sick otherwise.

[@jepolch]

All sushi grade salmon has been previously frozen (to kill nematodes). You can do it yourself by freezing for at least -10 F for a week or more. I usually freeze it for a month or more.

[@MakeFoodForYou]

Amazing upload 🎉

[@Pt0wN973b0iI]

THIS IS SEXY! JUST EXQUISITE! I LOVE IT!

[@gurumir8481]

Can't decide what is my favorite, if it's cookie shit or piss of paper.🤔😄

[@Kent-qo6xp]

How fluent are you in French?

[@MakeFoodForYou]

Can you add timestamps? ❤