I'm sure this is the way that most chefs would learn and make marinara sauce in their kitchen but it is not common knowledge to the home chef. I'd like the fact that the chef takes the time to explain how the make this sauce correctly by combining the ingredients at the right time to capture the flavors of the herbs and spices. He talked like he is an Italian rather than a French but his method of teaching is very easy to understand and entertaining at the same time. Most chefs don't have a sense of humor like Jean-Pierre, making watch the cooking process a chore. It is not the case with this chef, it is very pleasant to learn how to cook with him. This sauce will go very well with his parmesan chicken he made in another video.
@@ChefJeanPierre it's an honor Chef, as I said once before how I wish I could have attended your school it would have been a privilege to study under you.
I followed your instructions but added ketchup because I didn't have a tomato puree. Now it tastes sweet and acidic because of the vinegar in the ketchup I guess. How do I correct this please?
As a former Chef (25 years) its nice to see my favorite Chef making marinara they way i have always made it. TV has tried to make cooking into a competition. Its nice to see some one who just loves it and tell everyone they can do it too!
Agree. I once taught cooking for 8 years. Not everyone who does a video on cooking can cook. I saw the most disgusting one this morning. The huge secret breakfast recipe revealed. Bakery glazed donuts put in baking dish, cover with a tin of milk followed by a tin of Eagle brand, then topped with a dry cake mix and last butter and baked. Made me feel a little sick and I said so. Fake food.
True it is, those competition cooking shows have worn out their welcome. All they do is rush the process which in most cases is a false methodology. I can't stand the pimped out versions of preparing and cooking on those shows having the "chefs" create something out of a bowl of multiple choice items. If thats what folks really do in their own kitchens, good luck. If they are not cooks and just watching those shows for entertainment, how sick that is.
Okay, I've watched a few of this fellas videos now, and at first I just liked his personality, but I'll tell you, I was a chef for years, and this guy is legit as all get out. A lot of "chefs" on the internet are not actually real chefs. He makes food the way real chefs make food. It's simple, quick, and very good. It's hard to find a reliable source for how to make things the right way, and after watching a few of his, I come back to learn from him on how to make stuff I've been doing for years, because he always has some insight, or something simplified in a way that's a total game changer. This whole channel is 10/10. It's my go to. Whenever I'm making something,I check if this fella has made a video about it.
Agreed. I am learning a lot from this channel. Let’s try to spread the word to all our friends and relatives so that this channel has more subscribers. That will help defray the costs of making these wonderful videos.
I love this guy. His mannerisms and jokes and English speaking style are so similar to my dad it's uncanny. My dad did all the family cooking and watching Chef Jean-Pierre makes me miss my dad more. He passed in April 2020 from COVID. Watching these videos helps me in many ways. I hope he never stops making them.
@@ChefJeanPierre Thank you for your kind words Chef. My dad lived in West Palm Beach. Near you. I currently live in Germany and have had the opportunity to visit France so my interest in French cuisine has increased lately. Thanks again and please keep teaching us!
So sorry about your dad. My dad did all the cooking after our mom died when we were young. He wasn't a fancy cook, but he was good enough the neighbor kids often invited themselves to dinner. LOL! So he always made extra. I really miss him, too.
Listen to Chef Jean-Pierre because he knows what he's talking about. Grew up eating pasta twice a week because my dad was from Sicily & that was what was normal fare at the dinner table. My mom who was of German descent learned how to make sauce soon after marrying my dad. Every fall they made sauce from plum tomatoes and canned the sauce for a whole year. I still have the machine that was hand cranked. We also made all our own Italian sausage. Lots of great memories. My sauce recipe is pretty close to what is in the video & remember Chef Jeanne-Pierre is half Italian!
I retired 9 months ago. I love cooking and had plans to learn and try different recipes. Chef JP has been a big inspiration to me. I even planted a 150 square foot garden with lots of Roma tomatoes for experimenting with marinara sauces from scratch. Then family tragedy struck and I could not even find the motivation to work the garden, let alone trying to learn to cook.. Lost 99% of it. Watching Chef JP tonight has motivated me to get back into it. Tomorrow I will make this sauce and hopefully I will get back my motivation. Looking forward to the challenge. Thank you Chef. Sometimes you touch people in ways you cannot imagine.
I was tired of pretentious stuck up chefs that say they know how everything should be done. But Chef Jean Pierre is something else. He has made me lose the fear of my cooking not being up to the high standard other chefs have. Honestly he’s the best chefs to learn from.
It warmed my heart when you said “See you next week!” I’ve been following your channel since you relaunched it last year, and you never used to say that. Hearing “See you next week!” tells me that your channel is thriving and you’ve gained so many loyal viewers since you started. I love it! (ALSO, thank you for confirming that you don’t need to cook tomato sauce all day long. I’ve had this argument with my mother for years 😂)
Ladies, and gentlemen, can we take a moment to reflect on what an amazing chef, Chef Jean really is, and just how lucky we all are to have the oppertunity to learn from him. Thank you Chef. I've learned so much on your channel, and i'm deeply greatful for all your hard work!
Just came here to say follow this recipe as closely as you can. I made this last night and it was incredible. Miles better than any marinara sauce I have made in the past. I didn’t have basil olive oil on hand so instead I used some extra dried basil.
One of the many things I like about Chef is how he just mentions the products on his website; no hard-sell, no 2 minute commercial for a sponsored product, etc. And, his prices are reasonable.
As of today, cooking with garlic for me will never be the same I will always try to capture the floral aroma of the garlic before it escapes into my house I promise chef.
I love how Chef gives us the deep dark secrets! I'm a big believer in Stanislaus tomato products. His puree looked like Full Red extra heavy tomato puree to me. The biggest change in my tomato sauces was leaving the 28 oz cans on the shelf and using commercial quality tomatoes in #10 cans. Fresh basil changes everything too. You can grow it as a house plant during the winter.
I made this! Totally Amazing! I have been following Chef JP for about 4 mos. since I found this channel and have been binge watching and cooking up a storm. Recipes are delicious and I am amazing everyone! I thought I was a very good cook before, but I am totally blowing people away because of what I have learned on this channel.
I bless you where have you been all my life I’m 61 years old cooking all my adult life now professionally for over 40 years you’re such a pleasure to watch you remind me of my mom
When I was 18 I worked in a restaurant, it was one of the nicest places for miles and miles around. The chef I worked under was French to the bone and one of the nicest people to ever walk the earth. He taught me so very much in the 3 years we worked together; things I still use every day 48 years later (I'm not a professional chef). When I hear you talk I hear and think of the man that taught me so much. I think that what you do here on this channel is really informative and teaches the root skills that help people to try new things, that a recipe is not something cut in stone and that we should do it any way that makes us happy and tastes good to us. After all, a good foundation in cooking makes it something that is a joy to do - rather than a chore. Thanks again for all you do.
Chef JP on his mission to catch the flavor and smell of garlic perfume in a pot for us the lay people! This is a different dimension of cooking! It’s ART! Thank you!
The fuel of this chanel is Chefs passion and the motor is his immense knowledge! Who ever is on this chanel already has got a cooking spark, but you are able to turn that spark into burning flame and make us all better cooks. Thank you. Greetings from Croatia.
I thought I knew how to make Marinara sauce until I saw this wonderful video. The part about capturing the garlic aroma within the sauce makes so much sense. I have been cooking for all my life and just learned this today! This is why this channel is so excellent - you learn with each and every recipe. Thank you Jean-Pierre - absolutely excellent!
What a great person. He seems to care about teaching us. He’s so cool. It’s very nice of him to share his gift, his talent, his experience and knowledge. Inspiring!
My father owned some of Sydneys best and most highly aclaimed restaurants. He was president of the restaurant Association of Australia and both my brothers are chefs. As a result I grew up in kitchens and with classically trained (French) French chefs. They were like uncles to me and I love watching your videos because apart from just absolutely admiring your cullinary knowledge and your Chefs heart, you remind me of my childhood. Thank you, Jean-Pierre. I must be twenty videos in since first discovering you a couple of months ago. I won't comment a lot but want you to know I'm out here and really appreciate you. Fondest thoughts and best wishes. Australia.
I know I love cooking when I have the same enthusiasm about it as you Chef. What better way to learn, than from someone who smiles and is excited all the way through. Don't change anything you do, this is the way to teach home cooks like myself. Cooking is love, and should be fun, this is why I enjoy your videos so much.
We love watching you in our household. Educational and so entertaining. You should be on TV - again! These other TV chefs don't have a darn thing on you!
I am from a large family (8), so, growing up, my Mom and two older sisters cooked and I kept the dishes washed up for them, so after the meal we didn’t have hours of cleanup. If not, it would be time to start the next meal before we finished the dishes!! Well, I am one heck of a dishwasher, but I know NOTHING about cooking. Over the years, I have collected cookbooks. (Lots of cookbooks). But, I still didn’t know how to cook. Then I found this awesome website with Chef Jean-Pierre. So, at 71, I am learning to cook. Just wish that I had know these methods 50 years ago. My late husband used to say that I burned biscuits just the way he liked them. (He did most of the cooking). I love watching the videos. Thank you so much Jean-Pierre!!
At around 13:15: 'The ACIDITY of the tomato is in the WATER of the tomato.' In all the years I've seen the chefs making pasta sauce and in all the recipes I've seen in books and online, none have mentioned this nugget of culinary wisdom...except for this one. This is one tip I'll definitely remember next time I prepare a tomato sauce. Thank you, Chef Jean-Pierre.
Truthfully, Chef Jean-Pierre, I always learn something really important each time you share your knowledge. I've been cooking for years, but your hints, tricks, and tips are so important. You always explain why - the mark of an excellent teacher. Keep cooking and sharing! Thank you so much!
I always come to you Chef for any new recipes I am attempting, You make me happy and you are fun to watch and so informative. Thank you for being here!
Chef Pierre, job well done, your teaching style is second to none, you are a man who can do whatever you desire, all I want to say is , what you have so many people want, the confidence that comes from many hours of hard work. It is always good to see and hear your voice. Thank You BB
My favorite and easiest way to do the garlic: Peel 2 or 3 cloves and throw them in whole with the onions right at the start. A whole clove doesn't burn so fast as if you mashed it all up. Right before you add the tomatoes, pick out the garlic. Put them on your cutting board and put a pinch of salt over them, and just mash them up with the side of a knife. They'll melt like butter, and you can add them back into the sauce without ever having to chop them or anything.
In more than 10 years of me watching youtube, this is the first and only channel i subscribe only because i really think it deserves my sub and every freakin like it has. I really like cooking but if i had this chef as a mentor, i know i would do magic in the kitchen, just as he does… ❤️
This is the way my Mother made her spaghetti sauce, just like Grandma did. Non matter what I tried, the sauce never came out the same. Am delighted how Chef Jean-Pierre demonstrated how to make it correctly. Will try this way. Love garlic, as most Italians do. Thanks Chef. USA
Lovely to see you explain why things are done the way they are Chef, I think it makes it more interesting for people and hopefully encourages them not to be afraid of cooking!
Thanks chef . It’s crazy with just a little studying and watching your videos how much more of a difference the food taste . I now do the cooking for my wife and 2 daughters and they get so amazed on how well everything turns out ! , thanks again
I love learning how to cook from you more than Gordon Ramsay bc he doesn't explain the *why* behind the cooking as much as you do. Love the explanations, it helps me understand the reasoning instead of blindly following directions. You've gained a new subscriber!
Ever since watching this channel, I've made a few recipes like the meatloaf, ragu bolognese, mashed potatoes and a cpl others. Every time I make a recipe, the wife and kids tell me, I can't make it the old way anymore. I love watching these videos, not to just watch, but to learn, and Chef Jean Pierre is an amazing teacher and inspiration in the kitchen. Bless you from Australia!
Undoubtedly the best and the most authentic Marinara sauce recipe ever. You explained the science behind the flavour of garlic wonderfully. Love and Respect to you Sir.
These videos are really awesome. My grandmother was French and French cuisine (butter for days) really is the best! Thanks for sharing these and giving back in this way, sincerely appreciated! All the tips from 50 years of experience are worth gold!
It was great seeing you make the tomato sauce! I remember the owner/Chef of a restaurant in Las Vegas teaching me to make tomato sauce almost the same way you did it in this video,,,thanks!! It brought back good memories from 40 years ago!!!
I’m so thrilled with your excitement over tomato sauce!! I feel the same way about mine! I grow my own tomatoes, and cook them down to sauce. Fabulous!! 🥳
Question for you, Rebecca. I always hear that the best tomatoes are grown in New Jersey. Can those seeds be bought, the soil made right somehow, and then grown anywhere? Would they be the same tomatoes? I live in Alaska. Wondering if I can grow the NJ ones here with the same results.
I like how he breaks down the chemistry and why things need to be the way he says, makes for a better understanding when and how to cook and add ingredients the way it is supposed to be.
Thank you! I had been waiting for this moment of making a beautiful and tad full with simple but high quality ingredients of a marinara sauce! With your professional cuisine background and half Italian and half French is a big plus, there’s no questions ask! Just do it! Your lengthy experience in the kitchen and in the industry says it all on how much know and can teach us with quality and precise! Thank you for your beautiful heart allowing us to pick up your brain! May God bless you with long and healthy life!
Made it tonight. Wow, chef. It is sweet (used san marzano). Best part is the consistancy. I actually mis-heard you in the video, so I used whole tomatos, tomato sauce, and tomato puree. Texture! Thanks
Thank you Jean-Pierre. I put your videos on in the background and its like having a very amiable friend in the room talking about their passion with a very giving mindset. I appreciate it!
I make my sauce exactly the same way using a Le Creuset cast iron pot. Remember that when you crank up the heat to boil, you have to immediately turn it down to low or, yes, for 100% sure you will “redecorate” your kitchen in the color red (polka dots). It’s the cast iron that retains the heat….it’s wonderful to cook some things in cast iron, I had mine since 1997.
I have been making Italian sauce since 1958, I was taught by my grandmother who was born and raised in Italy. I later went to school and lived in Italy and went on to become a chef and restaurant owner. This is the first time I have watched this chef and he makes marinara sauce like I was taught by my Yaya. He keeps it simple which is the way Italians make sauce (not called gravy) I enjoyed this video and now that I know him will look for more from him, he gets it! Thank you chef.
Been watching you on facebook and now on UA-cam. I love your positive attitude and clear details while cooking. Can't forget about the constant talk about garlic either ... 3:31 "Playboy Channel" lol
Chef Jean Pierre is a brilliant chef , and a naturally entertaining personality i love his videos, always entertaining educational and informative in equal measure 👍
I turned to the Playboy Channel last week when I saw someone adding garlic at the same time as the onyo. Now Wal-Mart won't let me back into its Electronics Department anymore.
I make a similar type pizza pasta sauce. But I always like to put some red chile pepper flakes in, gives it some kick and mouth tingle. Also like to simmer a couple of sliced baby carrots with it, a natural vegetable sugar in carrots that helps balance acidity of tomatoes.
Such a simple recipe and I completely bombed. I was in tears. I'm an office worker, not a cook. However, I need to learn. I can do other things very well. Anyway, when I tried this, I didn't use onion. Only two bulbs of garlic sauteed. I had two 28oz. cans of crushed tomato and open opening the first can, I thought.....it should look like, "Lumpy juice." Mine looked like VERY thick pureed tomato. I used wine to de glaze and that was a mistake. The wine had a purple color instead of red. I"m not a wine connoisseur. So, I added in the canned crushed and stirred. I did not add salt or pepper. I had fresh basil. I think my main error was the canned tomato. Oh, I did use paste when I sauteed the garlic. I'm gonna try your recipe. You're such a nice person. I wish you could come to my house and teach me....thank you for the video. You help so many people. GOD bless you. Love you.
Our Italian friends taught us the same basics from a family recipe that is 500 years old. The only difference, ground salt pork is cooked to release the fat. The fat is used to cook the onions. Otherwise the herbs are similar. Thank you Chef!
Chef. something you can do to add basil flavour to your tomatoes is to plant them with basil. They will pick up the basil flavour while growing. It is a stronger basil flavour, so you may not need so much except for garnish. We do this with a lot of "Companion Planting" of our raised beds.
Mama Mia! The sauce was brilliant! I made it to the letter, measure carefully 😉! I used the San Marzano tomatoes and pureed half a can for the recipe and cooked for probably 1 hour or so, balanced the salt, after which, I didn't need any sugar for the acidity. The result was fantastic. See the chicken parm recipe and use this sauce and you'll rock your taste buds. My only complaint, the recipe needs to be doubled!!! 😁 I learned a lot from this guy. I wish Chef would do a super complex recipe. 😁
Thank goodness Chef J-P isn’t selling life insurance or time shares, I, (and my family) would have a lot of it. His enthusiasm and passion for what he loves is incredible !
Love it Chef, I only regret no actually doing one of your classes and thus it is so wonderful that you have discovered youtube and let us all learn and appreciate your wisdom and charm too
I'm sure this is the way that most chefs would learn and make marinara sauce in their kitchen but it is not common knowledge to the home chef. I'd like the fact that the chef takes the time to explain how the make this sauce correctly by combining the ingredients at the right time to capture the flavors of the herbs and spices. He talked like he is an Italian rather than a French but his method of teaching is very easy to understand and entertaining at the same time. Most chefs don't have a sense of humor like Jean-Pierre, making watch the cooking process a chore. It is not the case with this chef, it is very pleasant to learn how to cook with him. This sauce will go very well with his parmesan chicken he made in another video.
Thank you Tim! I appreciate the kind words and so glad you learned a few tricks in the kitchen! ( ͡° ͜ʖ ͡°)
@@ChefJeanPierre it's an honor Chef, as I said once before how I wish I could have attended your school it would have been a privilege to study under you.
Playboy channel ! Ha Ha.....
I followed your instructions but added ketchup because I didn't have a tomato puree. Now it tastes sweet and acidic because of the vinegar in the ketchup I guess. How do I correct this please?
@@harrytaylor5412 A little bit of sugar or add some fat. (Olive oil, butter, etc.)
I had the same question and Chef JP explained this in other videos
I don't even care about the recipe anymore. Watching Chef Jean-Pierre is entertainment at its best!
chef jean-pierre would make cooking a cup of a water entertaining
Even when Chef Jean-Pierre is cooking something you are familiar with, you still learn all sorts of new things. Great teacher.
Danpandemoniac i agree absolutely
I didnt k ow that about garlic...140 degrees
Yeah, you are right, I learnt to pronounce ONYO the right way
Every video. His class must b a blast
so true!
As a former Chef (25 years) its nice to see my favorite Chef making marinara they way i have always made it. TV has tried to make cooking into a competition. Its nice to see some one who just loves it and tell everyone they can do it too!
So true.
So true 😁
Agree. I once taught cooking for 8 years. Not everyone who does a video on cooking can cook. I saw the most disgusting one this morning. The huge secret breakfast recipe revealed. Bakery glazed donuts put in baking dish, cover with a tin of milk followed by a tin of Eagle brand, then topped with a dry cake mix and last butter and baked. Made me feel a little sick and I said so. Fake food.
@@glenysthomson5955 OMG...I believe I came across that video too. I couldn't even watch it....gross!
True it is, those competition cooking shows have worn out their welcome. All they do is rush the process which in most cases is a false methodology. I can't stand the pimped out versions of preparing and cooking on those shows having the "chefs" create something out of a bowl of multiple choice items. If thats what folks really do in their own kitchens, good luck. If they are not cooks and just watching those shows for entertainment, how sick that is.
Okay, I've watched a few of this fellas videos now, and at first I just liked his personality, but I'll tell you, I was a chef for years, and this guy is legit as all get out. A lot of "chefs" on the internet are not actually real chefs. He makes food the way real chefs make food. It's simple, quick, and very good. It's hard to find a reliable source for how to make things the right way, and after watching a few of his, I come back to learn from him on how to make stuff I've been doing for years, because he always has some insight, or something simplified in a way that's a total game changer. This whole channel is 10/10. It's my go to. Whenever I'm making something,I check if this fella has made a video about it.
I feel bad for learning all these great recipes for free. This channel is a gift to all of us
Subscribe and like the video, helps him make money from the video
😍😍😍😍
Agreed. I am learning a lot from this channel. Let’s try to spread the word to all our friends and relatives so that this channel has more subscribers. That will help defray the costs of making these wonderful videos.
I so agree with you. I am a woodworker too and I pay for Paul Sellers online tutelage; I'd pay for Chef Jean-Pierre's too. He's incredible.
😍😍😍❤❤❤ it's amazing
I love this guy. His mannerisms and jokes and English speaking style are so similar to my dad it's uncanny. My dad did all the family cooking and watching Chef Jean-Pierre makes me miss my dad more. He passed in April 2020 from COVID. Watching these videos helps me in many ways. I hope he never stops making them.
Thank you for sharing your wonderful memories you had with you Dad and may he rest in peace! Must love! 💓
@@ChefJeanPierre Thank you for your kind words Chef. My dad lived in West Palm Beach. Near you. I currently live in Germany and have had the opportunity to visit France so my interest in French cuisine has increased lately. Thanks again and please keep teaching us!
🙌🙌🙌🙌
So sorry about your dad. My dad did all the cooking after our mom died when we were young. He wasn't a fancy cook, but he was good enough the neighbor kids often invited themselves to dinner. LOL! So he always made extra. I really miss him, too.
Sorry for your lost.
Listen to Chef Jean-Pierre because he knows what he's talking about. Grew up eating pasta twice a week because my dad was from Sicily & that was what was normal fare at the dinner table. My mom who was of German descent learned how to make sauce soon after marrying my dad. Every fall they made sauce from plum tomatoes and canned the sauce for a whole year. I still have the machine that was hand cranked. We also made all our own Italian sausage. Lots of great memories. My sauce recipe is pretty close to what is in the video & remember Chef Jeanne-Pierre is half Italian!
Making your own italian sausage...now that is good times, my friend.
@@richardcorsillo9819 Thanks, great memories growing up & helping my parents.
An ethnic mix I've come across more than a few times in.my life--Italian or Sicilian men have a particular penchant for German women.
I retired 9 months ago. I love cooking and had plans to learn and try different recipes. Chef JP has been a big inspiration to me. I even planted a 150 square foot garden with lots of Roma tomatoes for experimenting with marinara sauces from scratch. Then family tragedy struck and I could not even find the motivation to work the garden, let alone trying to learn to cook.. Lost 99% of it. Watching Chef JP tonight has motivated me to get back into it. Tomorrow I will make this sauce and hopefully I will get back my motivation. Looking forward to the challenge. Thank you Chef. Sometimes you touch people in ways you cannot imagine.
Prayers for you❤
So glad I found this guy! He is so interesting,funny and real. His food just makes you hungry with every episode.
He's the teacher everyone wishes they had.
I was tired of pretentious stuck up chefs that say they know how everything should be done. But Chef Jean Pierre is something else. He has made me lose the fear of my cooking not being up to the high standard other chefs have. Honestly he’s the best chefs to learn from.
Thank you so much!!! 😍😍😍😍😍
It warmed my heart when you said “See you next week!” I’ve been following your channel since you relaunched it last year, and you never used to say that. Hearing “See you next week!” tells me that your channel is thriving and you’ve gained so many loyal viewers since you started. I love it!
(ALSO, thank you for confirming that you don’t need to cook tomato sauce all day long. I’ve had this argument with my mother for years 😂)
Thank you Cory! Yes I fully committed to share my 50 years of experience with UA-cam and I am loving every minutes of it! 😍😍😍
@@ChefJeanPierre Thank you so much for that commitment. Best wishes for you and your family
Ladies, and gentlemen, can we take a moment to reflect on what an amazing chef, Chef Jean really is, and just how lucky we all are to have the oppertunity to learn from him. Thank you Chef. I've learned so much on your channel, and i'm deeply greatful for all your hard work!
Thank you so much, I am so glad you are enjoying the channel and learning a few tricks! 😍
@@ChefJeanPierre fastest response I've ever gotten from a content creator. God bless you Chef.
You call him amazing can’t you see he is not normal or he drink prior cooking on video or he is mentally disable
I 💯 agree! I just found him & can guarantee you, I’ll be binge watching every single one of his videos!😂
Can someone tell me what is the name of his brand of tomatoes and where to buy?
Just came here to say follow this recipe as closely as you can. I made this last night and it was incredible. Miles better than any marinara sauce I have made in the past. I didn’t have basil olive oil on hand so instead I used some extra dried basil.
The food is amazing, but it's the passion and excitement about it this man displays, that makes me come back time and time again to this channel!
He is really comfortable before the camera, probably because he's being doing this for years.
He is not normal is drunk and mentally disturbed
Crazy chief is unpleasant to watch go away please
One of the many things I like about Chef is how he just mentions the products on his website; no hard-sell, no 2 minute commercial for a sponsored product, etc. And, his prices are reasonable.
Thank you so much 😍😍😍
What brand of tomatoes does he use and where do I buy them? Thanks
@@limabean1021 He tells you in the video.............have a look
As of today, cooking with garlic for me will never be the same I will always try to capture the floral aroma of the garlic before it escapes into my house I promise chef.
Lol. Who knew?
I love how Chef gives us the deep dark secrets! I'm a big believer in Stanislaus tomato products. His puree looked like Full Red extra heavy tomato puree to me. The biggest change in my tomato sauces was leaving the 28 oz cans on the shelf and using commercial quality tomatoes in #10 cans. Fresh basil changes everything too. You can grow it as a house plant during the winter.
Amazing what we learn. Im with you, never again.
I made this! Totally Amazing! I have been following Chef JP for about 4 mos. since I found this channel and have been binge watching and cooking up a storm. Recipes are delicious and I am amazing everyone! I thought I was a very good cook before, but I am totally blowing people away because of what I have learned on this channel.
Me too!
I bless you where have you been all my life I’m 61 years old cooking all my adult life now professionally for over 40 years you’re such a pleasure to watch you remind me of my mom
When I was 18 I worked in a restaurant, it was one of the nicest places for miles and miles around. The chef I worked under was French to the bone and one of the nicest people to ever walk the earth. He taught me so very much in the 3 years we worked together; things I still use every day 48 years later (I'm not a professional chef). When I hear you talk I hear and think of the man that taught me so much. I think that what you do here on this channel is really informative and teaches the root skills that help people to try new things, that a recipe is not something cut in stone and that we should do it any way that makes us happy and tastes good to us. After all, a good foundation in cooking makes it something that is a joy to do - rather than a chore. Thanks again for all you do.
Thank you for the nice comment! You were so lucky to learn in your young years! 😍
IF they had a Nobel Prize for cooking (they should), it would go to this guy. What a master!
Chef JP on his mission to catch the flavor and smell of garlic perfume in a pot for us the lay people! This is a different dimension of cooking! It’s ART! Thank you!
😍😍😍
Somebody help me!!! I'm binge watching Jean-Pierre and taking notes. Love this guy. He makes you feel like you can be a gourmet chef. Thank you Sir.
What a great teacher. His accent and humor will make anybody pay attention.
The fuel of this chanel is Chefs passion and the motor is his immense knowledge! Who ever is on this chanel already has got a cooking spark, but you are able to turn that spark into burning flame and make us all better cooks. Thank you. Greetings from Croatia.
Wow, thank you for the kind words!!! 😍😍😍
17 years i Promise you Friends :) We all love watching you cook JP
🙏🙏🙏😊❤️
I thought I knew how to make Marinara sauce until I saw this wonderful video. The part about capturing the garlic aroma within the sauce makes so much sense. I have been cooking for all my life and just learned this today! This is why this channel is so excellent - you learn with each and every recipe. Thank you Jean-Pierre - absolutely excellent!
@@Clefus-o6b Absolutely right and thanks for the reminder 👨🍳
What a great person. He seems to care about teaching us. He’s so cool. It’s very nice of him to share his gift, his talent, his experience and knowledge. Inspiring!
My father owned some of Sydneys best and most highly aclaimed restaurants. He was president of the restaurant Association of Australia and both my brothers are chefs.
As a result I grew up in kitchens and with classically trained (French) French chefs. They were like uncles to me and I love watching your videos because apart from just absolutely admiring your cullinary knowledge and your Chefs heart, you remind me of my childhood.
Thank you, Jean-Pierre.
I must be twenty videos in since first discovering you a couple of months ago.
I won't comment a lot but want you to know I'm out here and really appreciate you.
Fondest thoughts and best wishes.
Australia.
Thank you so much! 😀
I know I love cooking when I have the same enthusiasm about it as you Chef. What better way to learn, than from someone who smiles and is excited all the way through. Don't change anything you do, this is the way to teach home cooks like myself. Cooking is love, and should be fun, this is why I enjoy your videos so much.
Made this tonight, with some spaghetti and hands down one of the best homemade marinara I've had!
We love watching you in our household. Educational and so entertaining. You should be on TV - again! These other TV chefs don't have a darn thing on you!
I am from a large family (8), so, growing up, my Mom and two older sisters cooked and I kept the dishes washed up for them, so after the meal we didn’t have hours of cleanup. If not, it would be time to start the next meal before we finished the dishes!! Well, I am one heck of a dishwasher, but I know NOTHING about cooking. Over the years, I have collected cookbooks. (Lots of cookbooks). But, I still didn’t know how to cook. Then I found this awesome website with Chef Jean-Pierre. So, at 71, I am learning to cook. Just wish that I had know these methods 50 years ago. My late husband used to say that I burned biscuits just the way he liked them. (He did most of the cooking). I love watching the videos. Thank you so much Jean-Pierre!!
At around 13:15: 'The ACIDITY of the tomato is in the WATER of the tomato.' In all the years I've seen the chefs making pasta sauce and in all the recipes I've seen in books and online, none have mentioned this nugget of culinary wisdom...except for this one. This is one tip I'll definitely remember next time I prepare a tomato sauce. Thank you, Chef Jean-Pierre.
Truthfully, Chef Jean-Pierre, I always learn something really important each time you share your knowledge. I've been cooking for years, but your hints, tricks, and tips are so important. You always explain why - the mark of an excellent teacher. Keep cooking and sharing! Thank you so much!
Never seen this guy before in my life. But I already trust this sauce more than any other chef.
Thank you! Just be sure to use good tomatoes and you'll make an awesome sauce!!! 😍
Wow, that explanation about the garlic was priceless!
I always come to you Chef for any new recipes I am attempting, You make me happy and you are fun to watch and so informative. Thank you for being here!
Chef Pierre, job well done, your teaching style is second to none, you are a man who can do whatever you desire, all I want to say is , what you have so many people want, the confidence that comes from many hours of hard work. It is always good to see and hear your voice. Thank You BB
So happy you don't use sugar. Some of my French chefs add it, but you are a different league. Very good, chef JP. Thanks you for your teachings!
Chef, Perfect timing. I will make this weekend. Love the info about the garlic. Another happy Thursday for me.
My favorite and easiest way to do the garlic:
Peel 2 or 3 cloves and throw them in whole with the onions right at the start. A whole clove doesn't burn so fast as if you mashed it all up. Right before you add the tomatoes, pick out the garlic. Put them on your cutting board and put a pinch of salt over them, and just mash them up with the side of a knife. They'll melt like butter, and you can add them back into the sauce without ever having to chop them or anything.
Turning to the Playboy channel
In more than 10 years of me watching youtube, this is the first and only channel i subscribe only because i really think it deserves my sub and every freakin like it has.
I really like cooking but if i had this chef as a mentor, i know i would do magic in the kitchen, just as he does… ❤️
This is the way my Mother made her spaghetti sauce, just like Grandma did. Non matter what I tried, the sauce never came out the same. Am delighted how Chef Jean-Pierre demonstrated how to make it correctly. Will try this way. Love garlic, as most Italians do. Thanks Chef. USA
Lovely to see you explain why things are done the way they are Chef, I think it makes it more interesting for people and hopefully encourages them not to be afraid of cooking!
Thanks chef . It’s crazy with just a little studying and watching your videos how much more of a difference the food taste . I now do the cooking for my wife and 2 daughters and they get so amazed on how well everything turns out ! , thanks again
I love learning how to cook from you more than Gordon Ramsay bc he doesn't explain the *why* behind the cooking as much as you do. Love the explanations, it helps me understand the reasoning instead of blindly following directions. You've gained a new subscriber!
ramsay is a plastic filler clown that never had an original thought in his life and stole all his recipes from bocuse
Ever since watching this channel, I've made a few recipes like the meatloaf, ragu bolognese, mashed potatoes and a cpl others. Every time I make a recipe, the wife and kids tell me, I can't make it the old way anymore. I love watching these videos, not to just watch, but to learn, and Chef Jean Pierre is an amazing teacher and inspiration in the kitchen.
Bless you from Australia!
That is awesome! 👍❤️
Undoubtedly the best and the most authentic Marinara sauce recipe ever. You explained the science behind the flavour of garlic wonderfully. Love and Respect to you Sir.
Chef Jean Piere is the best. I joined late, everytime we check his video's we learn, we laugh, we enjoy and then thank him.
We love you Chef.
From this sauce to everything else Chef Jean -Pierre does, you learn so much. All the little tips are invaluable. Thank you so much Chef!
THE ONYO IS ALWAYS #1!
I love you Chef! I cannot stop saying it, I love you like you were my family. Much happiness to you.
really learned something here on the cutting of the basil and the garlic lesson...thank you Jean-Pierre
The technical explanations are my second favorite part. The first one is looking at the beautiful food.
Thursday is not complete without watching your show aside from making me smile or laugh I learn so much . Salute Chef 😊
These videos are really awesome. My grandmother was French and French cuisine (butter for days) really is the best! Thanks for sharing these and giving back in this way, sincerely appreciated! All the tips from 50 years of experience are worth gold!
My foster mom from Genoa used to start her marinara suco early Saturday morning for dinner in the evening. Thanks for the memories Chef.
I would love to take one of your classes! Thank you for your generous tutorials!
It was great seeing you make the tomato sauce! I remember the owner/Chef of a restaurant in Las Vegas teaching me to make tomato sauce almost the same way you did it in this video,,,thanks!! It brought back good memories from 40 years ago!!!
Thank you. I’ve made others, but this was delicious. I don’t buy it out of a can anymore or a jar. Thank you.
I’m so thrilled with your excitement over tomato sauce!! I feel the same way about mine! I grow my own tomatoes, and cook them down to sauce. Fabulous!! 🥳
Question for you, Rebecca. I always hear that the best tomatoes are grown in New Jersey. Can those seeds be bought, the soil made right somehow, and then grown anywhere? Would they be the same tomatoes?
I live in Alaska. Wondering if I can grow the NJ ones here with the same results.
@@aintgonnahappen it's been two years but did you ever learn the answer to your question.?
This guy is easily one of the best out there
Awesome explanation chef! as an Italian I totally approve 😃
Merci infiniment pour tout, monsieur! J'apprécie grandement vos enseignements!
C'est un privilège!
Love that you explained the science behind the cooking techniques! Thank you Chef 🍅❤
I cannot express how much appreciation I have for you chef sharing these wonderful recipes will us. I feel like I’m in a culinary school.
I like how he breaks down the chemistry and why things need to be the way he says, makes for a better understanding when and how to cook and add ingredients the way it is supposed to be.
this man is a freaking legend! Great food and a passion for food that is truly transmittable - making me smile and hungry :D
Totally agree
Chef is probably saying to himself, "It is just a marinara sauce". Those tidbits he gave us were like hidden treasure and we LOVE IT
Thank you! I had been waiting for this moment of making a beautiful and tad full with simple but high quality ingredients of a marinara sauce! With your professional cuisine background and half Italian and half French is a big plus, there’s no questions ask! Just do it! Your lengthy experience in the kitchen and in the industry says it all on how much know and can teach us with quality and precise! Thank you for your beautiful heart allowing us to pick up your brain! May God bless you with long and healthy life!
This is spot on, right on, the exact video I think you needed to do. We need these foundations. God bless you, Chef
Made it tonight. Wow, chef. It is sweet (used san marzano). Best part is the consistancy. I actually mis-heard you in the video, so I used whole tomatos, tomato sauce, and tomato puree. Texture! Thanks
I just made one using my recipe I have done for years but, in a crockpot. this video explains the acid! thank you Chef ! no crockpot sauce ever again!
Thank you Jean-Pierre. I put your videos on in the background and its like having a very amiable friend in the room talking about their passion with a very giving mindset. I appreciate it!
I make my sauce exactly the same way using a Le Creuset cast iron pot. Remember that when you crank up the heat to boil, you have to immediately turn it down to low or, yes, for 100% sure you will “redecorate” your kitchen in the color red (polka dots). It’s the cast iron that retains the heat….it’s wonderful to cook some things in cast iron, I had mine since 1997.
When I talk about cooking to people, I call Chef Pierre My Chef. 🤣🤣😎 He is my GO TO! (Him & Gina on Bon Appétit - she's an Italian grandma)
I'm on for both of them too.
I have been making Italian sauce since 1958, I was taught by my grandmother who was born and raised in Italy. I later went to school and lived in Italy and went on to become a chef and restaurant owner. This is the first time I have watched this chef and he makes marinara sauce like I was taught by my Yaya. He keeps it simple which is the way Italians make sauce (not called gravy) I enjoyed this video and now that I know him will look for more from him, he gets it! Thank you chef.
Been watching you on facebook and now on UA-cam. I love your positive attitude and clear details while cooking. Can't forget about the constant talk about garlic either ... 3:31 "Playboy Channel" lol
Chef Jean Pierre is a brilliant chef , and a naturally entertaining personality i love his videos, always entertaining educational and informative in equal measure 👍
Thank you for the kind words!🙏❤️
Thyme, oregano and basil . My holy trinity of herbs
Moi aussi
I don't know what it is, but his voice calms me.
😍😍😍
His voice is just so honest. You can tell
That he really loves what he does. I wake up watching him and go to sleep watching him.
By far one of the best chefs out there. I always wanted a fast tomato sauce recipe.
Thank you Chef. So simple but so flavorful. You show us all the finer points and details of cooking.
Omg ! I absolutely love all your recipes! The laugh alone keeps me watching every show! You keep us enjoying it all!! Thank you
I love simple recipes but from time to time i want to see something that a child can't do.
I turned to the Playboy Channel last week when I saw someone adding garlic at the same time as the onyo. Now Wal-Mart won't let me back into its Electronics Department anymore.
😂😍😂
LOL!!!!!
LOL
😂😂😂😂😂
Hahaahaa !!
I make a similar type pizza pasta sauce. But I always like to put some red chile pepper flakes in, gives it some kick and mouth tingle. Also like to simmer a couple of sliced baby carrots with it, a natural vegetable sugar in carrots that helps balance acidity of tomatoes.
Great tip on "capturing the garlic" makes so much sense
Such a simple recipe and I completely bombed. I was in tears. I'm an office worker, not a cook. However, I need to learn. I can do other things very well. Anyway, when I tried this, I didn't use onion. Only two bulbs of garlic sauteed. I had two 28oz. cans of crushed tomato and open opening the first can, I thought.....it should look like, "Lumpy juice." Mine looked like VERY thick pureed tomato. I used wine to de glaze and that was a mistake. The wine had a purple color instead of red. I"m not a wine connoisseur. So, I added in the canned crushed and stirred. I did not add salt or pepper. I had fresh basil. I think my main error was the canned tomato. Oh, I did use paste when I sauteed the garlic. I'm gonna try your recipe. You're such a nice person. I wish you could come to my house and teach me....thank you for the video. You help so many people. GOD bless you. Love you.
Our Italian friends taught us the same basics from a family recipe that is 500 years old. The only difference, ground salt pork is cooked to release the fat. The fat is used to cook the onions. Otherwise the herbs are similar. Thank you Chef!
Tomatoes weren’t introduced into European cooking until the late 1700s
Chef. something you can do to add basil flavour to your tomatoes is to plant them with basil. They will pick up the basil flavour while growing. It is a stronger basil flavour, so you may not need so much except for garnish. We do this with a lot of "Companion Planting" of our raised beds.
I just made this tonight. Simple, but still intimidating! It’s so iconic. Thanks Chef, I made a great sauce !!!!
Best teacher of cooking on U-tube! Fabulous cook! Great sense of humor, but bottom line: great teacher!
Mama Mia! The sauce was brilliant! I made it to the letter, measure carefully 😉! I used the San Marzano tomatoes and pureed half a can for the recipe and cooked for probably 1 hour or so, balanced the salt, after which, I didn't need any sugar for the acidity. The result was fantastic. See the chicken parm recipe and use this sauce and you'll rock your taste buds.
My only complaint, the recipe needs to be doubled!!! 😁
I learned a lot from this guy. I wish Chef would do a super complex recipe. 😁
Thank goodness Chef J-P isn’t selling life insurance or time shares, I, (and my family) would have a lot of it. His enthusiasm and passion for what he loves is incredible !
lol so true. At least I think whatever he'd be selling would be honest. I hope anyway.
Traditional, finally what I waited for, you can't find this on tiktok toe😉
Use San Marzano tomatoes, 7 cloves of galic minced, 3 tablespoon's of extra virgin olive oil, some oregano... can never go wrong.
Easy.
Love it Chef, I only regret no actually doing one of your classes and thus it is so wonderful that you have discovered youtube and let us all learn and appreciate your wisdom and charm too
I love the way he operates! I'm the same way, clean as I go! Amazing recipes!
This is suck fantastic information! You explain the basics of layering flavors like a pro so well
As we Aussies would say Chef Jean-Pierre has got, "the Gift of the Gab". Very Watchable!