I love the idea of cooking the roulade in an oblong deep two-handled pan and serving it in the pan. Now I want a pan like that. All kinds of things could be cooked and served that way! And Jacques, keep tying those "aff itches"!
When I was a butcher apprentice my mentor told me to watch how jaques ties roasts and in this case the fish. I always tell the new guys in the shop to watch how jaques ties. Love it!
KQED should showcase more of these later years of cooking. Pepin's old shows like Today's Gourmet uses a lot of dated cooking methods which today's cook doesn't abide by, most importantly the fad of the elimination of fats like butter and whole milk in 90's cuisine.
Ur recipes are simply amazing nd i m always smitten by the ingredients u put into them plus ur kitchen background is one of a kind ....that french door half open nd the flower on the wooden tools nd the brick wall nd the wall hangings......i just love ur kitchen nd ur recipes.
Jacques Pepin is truly the prince of cooking . He runs his bare fingers in his food even in the hot pots like a dad runs his fingers in his dear children hair with love . And he has heavy french accent which from time to time he puts his french words along the conversations , that make him very attractif . We love him not only in his cooking but somehow in culturel .😊❤
A true master in the kitchen. I'm inspired by you and will always be grateful for all the great techniques and recipes you've shared with us through the years. Happy cooking Jacques and carry on.
I don't have a food processor but this show makes me want to buy one. I love quenelles. In France you can buy them in cans. but of course the best are in restaurants.
I see that years ago you cooked 'a la Frances'..... Very nice. Sad that you no longer cook this way chef. I grew up with Escoffier ( Argentina) . In my country that is all, well about all, we followed. Merci Chef Pepin. Tres belle.
Beautiful lovely recipes Jacque rules,but most of his ingredients I cannot afford unfortunately. If I ever can I would definitely love to try @ least one of these recipes. I don't even own a hand mixer 😂lol.
13:17 the chefs reaction when they know they fucked up and forgot to add salt, this is how I know the guy has true passion for cooking. Even when there's no pressure he knows how to season and improve his dish because he takes too much pride to send out swill
When I was working in professional kitchens, the Saucier made all his sauces without salt before service. At service, before saucing the dish, the sauce would be seasoned and finished with butter. The reason for this is that as the evening goes, the sauces will gradually reduce and may become too salty. An unseasoned sauce does not taste good. With practice, one learns how much salt is required. I still season right before service at home.
Around 23:30, what part of the tomato for the saltembanque sauce for the roulade - the squeezed juice and seed of tomato, or the flesh of the tomato. I doubt I will ever find a monkfish fresh enough to make a roulade
I'm absolutely salivating. I can't wait to try these recipes. It's off to the fishmonger for me- LOL. I don't particularly like broccoli rabe. Can frozen spinach be substituted for the broccoli rabe?
Just made the poached salmon quenelles, although I skipped the fussy escoffier step of roasting in a pan sauce afterwards (lovely and delish i am sure, but too time consuming for a quick weeknight meal).
I never saw the point of quenelles or croquettes. Baby food for the very rich. But M. Pepin makes it seem an easy and elegant way of combining types of fish that can't be the stars
My comment was the "chill". It's important in 2013 to get back to appropriate behavior which would include not leaving nasty comments at cooking videos. Some things are better left unsaid and need to be addressed when they aren't. But when we do address inappropriate behavior, we must do it in a considerate way so as not to be unkind to the perpetrator. This is how we mature into adults. Shalom.
White pepper most certainly does NOT suck. There's a time and place for everything. If you really want to understand and DISCERN the difference between the peppercorns, buy whole black, white, red and green, grind them separately, and TASTE EACH ONE. They all have different qualities. White pepper tastes great in mashed potatoes, cream sauces (kind of like nutmeg) and when seasoning fried chicken! And that's just for starters. Because you have a preference for one thing doesn't mean the other one sucks. You've certainly got a lot to learn. Hope you don't fancy yourself a chef.
I think it was just a matter of personal preference in this case, and the line towards Julia was just acknowledging another professional's opinion as equally reasonable.
Have you seen his paintings & the dishware he designs? Pepin is a true Renaissance man.
To use the name Escoffier in a program in the early 21st Century. Jacques is truly the King of cooking.
When he pronounces the b at the end of crumb it gives me LIFE.
Someone get this man the Nobel Prize, already!
I still love watching Julia and Jacques Cooking at Home
I love it .. maybe couple tablespoons of wine ah maybe a cup!!!!! I love that man, a true legend forever❤️
Jacques has a quiet but devoted fanbase, and I'm one of them.
Please add more of Essential Pepin cooking videos. Please!
I love the idea of cooking the roulade in an oblong deep two-handled pan and serving it in the pan. Now I want a pan like that. All kinds of things could be cooked and served that way!
And Jacques, keep tying those "aff itches"!
When I was a butcher apprentice my mentor told me to watch how jaques ties roasts and in this case the fish. I always tell the new guys in the shop to watch how jaques ties. Love it!
Jacques Pépin, - the original and the best...
I love it when he says, "change hand".
His show has been a great help for someone like me who is learning to cook thank you ❤😊
the technique Pepin has is really amazing. I do not plan on making anything from this video but just watching him cook relaxes me.
infamouskong I thought I was the only person who did that lol
Yup - me too! Although I might try to make that shrimp dish.
oooh. try the shrimp mousse! worth it.
Loved when he added black pepper though he said "Julia would disagree...".
This man and chives. Everywhere chives. Unpretentious food and flavors presented in masterful ways.
KQED should showcase more of these later years of cooking. Pepin's old shows like Today's Gourmet uses a lot of dated cooking methods which today's cook doesn't abide by, most importantly the fad of the elimination of fats like butter and whole milk in 90's cuisine.
100% Those are useful recipes but... I'm adding butter thank you =]
Let’s hope a producer at PBS is watching this!!!
Jacques has forgotten more than most cooks will ever know. Even his dated recipes are worth anyone’s time…
Me too. He is just so elegant, bright, talented, and on and on. We love you 😍 Jacques, thank you!
That monkfish roulade looks so so delicious. 😋
Wow, the crush your garlic
tip just changed my life, didn't know about the oils ! This guy is such a great teacher!
I love to watch a Master at work., preparing the fish with such care. Marvelous Master Chef !!
Love his accent. AND the fact he can cook is a bonus!
Jacques Pepin is a culinary god !! His skills just can not be passed.
I love how everything is his favorite food :).
THIS GUY AND GIULIA!!!!!!!!!! WOW JUST THE VERY BEST!!!!!!!!!!!! LOVE THEM.
I love you Mister Pépin !
Ur recipes are simply amazing nd i m always smitten by the ingredients u put into them plus ur kitchen background is one of a kind ....that french door half open nd the flower on the wooden tools nd the brick wall nd the wall hangings......i just love ur kitchen nd ur recipes.
I just love humble chefs
Pepin must be the Tim Duncan of chefs... so fundamental
Stoyan Tsalev '
Jacques Pepin is truly the prince of cooking . He runs his bare fingers in his food even in the hot pots like a dad runs his fingers in his dear children hair with love . And he has heavy french accent which from time to time he puts his french words along the conversations , that make him very attractif . We love him not only in his cooking but somehow in culturel .😊❤
mr pepin, you truly inspire me. thank you!
A true master in the kitchen. I'm inspired by you and will always be grateful for all the great techniques and recipes you've shared with us through the years. Happy cooking Jacques and carry on.
never seen or even heard of this guy but watching him it is obvious he knows his way around a kitchen...very good,I say!
3:01 I love the way he says *emulsifies* !
9:25 "White wine in there, 2 table spoon..." *Dumps like a cup of wine in the pot* "...maybe a bit more."
The Cannelle Escoffier is so easy to make! And with such everyday ingredients!
Thank you, thank you for these insights.
I don't have a food processor but this show makes me want to buy one. I love quenelles. In France you can buy them in cans. but of course the best are in restaurants.
Master of all what a great man been watching him for years.
Thank you Jacques!
👨🍳🥦🥧🔪🥘🥩🥣🥪🥥🍜🍝🍞🍠🍤🍛
Thank you and God Bless you Jacques!!
Jacques: “Two tablespoons of wine, maybe a bit more.”
Also Jacques: “Close to a cup of wine.”
Me: HERO. ❤
Him, and especially Julia Child notoriously use alot of wine when they cook 😂 Julia especially loved vermouth tbh
This is the finest food I ❤to eat, it makes me feel good and 😊.
Jacques is practical and inspires you to cook!
Amazing cooking, thanks for sharing !!
I love itThis will be my next dish thank's to Jacques Pepin.
i never thought about stuffing a monk fish, we usually use it in chowders. great idea
When the Master talks I listen!
oh He is so wonderful:)... i love all His videos:)
Lovely. Merci Jacques Pepin
Admire his work!
Wonderful...just delicious...I am so hungry!!!
Just fabulous!
You are too good,thank you grateful.
You are simpley the best Mr Pe'pin 👌. Greetings from Puerto Rico 👋 .
knock out recipes from a pro. that lobster and artichoke was a homerun and a simple preparation
oh that monkfish looks delicious
jacques you are the best thank you
I love this man!
nice job Jacques and God bless
This man is my hero❤
I see that years ago you cooked 'a la Frances'..... Very nice. Sad that you no longer cook this way chef. I grew up with Escoffier ( Argentina) . In my country that is all, well about all, we followed. Merci Chef Pepin.
Tres belle.
*obsessed* I’m going to make all of these soon!
you are truly a great cook
You are the best cookie Mr.pepón🤙
Delightful & delicious.....
You are Amazing !!!!!!!!
thx for the post
He was the dean in my school before I gratuated, he's definitely one of the greats! Still dnt knw how he makes everything look so easy xD
he makes it look easy because,for him, it is easy
if you did it 12hrs a day everyday for 50 years it would be easy for you too
roman14032 True
If I tried to do what he does my new nick name would be "stumpy"
What school
what a treasure...
I miss those styles of kitchens that had a homey warmth to them. These new ones are so stark and cold
Amazing.
Love this guy!!!
A sweet man.
Beautiful lovely recipes Jacque rules,but most of his ingredients I cannot afford unfortunately. If I ever can I would definitely love to try @ least one of these recipes.
I don't even own a hand mixer 😂lol.
Чумовой мужик!!
Awesome guy!
This guy is a legend! 5:26 "i'm going to put this on the plastic crap"
*wrap
this guy loves his chives
LOL 14:30 it sounds like he's saying "now cook this shit in the oven" XD
This is SO SAVED
thank you eendraa. you are right
13:17 the chefs reaction when they know they fucked up and forgot to add salt, this is how I know the guy has true passion for cooking. Even when there's no pressure he knows how to season and improve his dish because he takes too much pride to send out swill
When I was working in professional kitchens, the Saucier made all his sauces without salt before service. At service, before saucing the dish, the sauce would be seasoned and finished with butter. The reason for this is that as the evening goes, the sauces will gradually reduce and may become too salty. An unseasoned sauce does not taste good. With practice, one learns how much salt is required. I still season right before service at home.
Delightful
haha we have 4 shrimp per person or maybe 5 let´s say 5. Love Jaques Pepin
The best JP
fantastic
love the instruction
Around 23:30, what part of the tomato for the saltembanque sauce for the roulade - the squeezed juice and seed of tomato, or the flesh of the tomato. I doubt I will ever find a monkfish fresh enough to make a roulade
He shows how to make a badass Quenelle at timepoint 12:28
I'm absolutely salivating.
I can't wait to try these recipes. It's off to the fishmonger for me- LOL.
I don't particularly like broccoli rabe. Can frozen spinach be substituted for the broccoli rabe?
You are a beauty. Very classy ‘dude’
4:52 and a little bit of an egg shell for good measure
Just made the poached salmon quenelles, although I skipped the fussy escoffier step of roasting in a pan sauce afterwards (lovely and delish i am sure, but too time consuming for a quick weeknight meal).
I never saw the point of quenelles or croquettes. Baby food for the very rich. But M. Pepin makes it seem an easy and elegant way of combining types of fish that can't be the stars
Looks a bit old school , but taste great , and not bad price wise
"Julia would not agree with me"! 🤣
He's like Yoda. For real
My comment was the "chill". It's important in 2013 to get back to appropriate behavior which would include not leaving nasty comments at cooking videos. Some things are better left unsaid and need to be addressed when they aren't. But when we do address inappropriate behavior, we must do it in a considerate way so as not to be unkind to the perpetrator. This is how we mature into adults. Shalom.
Yummmmmmm
I'm with Jacques on the black pepper and I think it's great that he still acknowledges Julia Child but white pepper sucks.
Of course white pepper sucks black is much better he is knows way more then Julia
"he is knows way more then (than) Julia" WHAT?
White pepper most certainly does NOT suck. There's a time and place for everything. If you really want to understand and DISCERN the difference between the peppercorns, buy whole black, white, red and green, grind them separately, and TASTE EACH ONE. They all have different qualities. White pepper tastes great in mashed potatoes, cream sauces (kind of like nutmeg) and when seasoning fried chicken! And that's just for starters. Because you have a preference for one thing doesn't mean the other one sucks. You've certainly got a lot to learn. Hope you don't fancy yourself a chef.
I think it was just a matter of personal preference in this case, and the line towards Julia was just acknowledging another professional's opinion as equally reasonable.
Correct IMO. I don't know if this is an endorsement, but one the Colonel's 11 secret herbs and spices was white pepper!
❤️❤️❤️❤️❤️
2:06- I WAS SUPPOSED TO BE MAKING A LOBSTER?!
Derek K he did make the lobster, the very beginning of the episode explained how he did it
Butter and chives are to Jacques Pepin what olive oil and rosemary are to Jamie Oliver!
Any substitute for the big white tied fish ? I can't find the fish he is using.