Pro Chef Reacts to Jacques Pépin’s famous OMELETTE techniques
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- Опубліковано 27 вер 2024
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We dive into Chef Jacques Pepin's masterful French Omelet techniques, with Frenchy by my side, beaming with pride!
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I got my stickers in the mail yesterday which was my birthday! Probably the only gift I got on my birthday!
OMG!!!!!! The metal fork on the Teflon!!!!! It made my chest hurt!!! I was saying out loud, "Nooooooo!!!" Lololol
Not sucking up to your sponsor, but I've had a Flexispot for a few years now and it's the best desk I've ever had
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They think they are funny, it’s like watching dumb and dumber
You should probably show Frenchy the omurice video made by Tasty filmed in the Kichi Kichi restaurant titled "I Went To Japan To Make The Most Difficult Omelet"
Kichi Kichi has his own channel too so his videos works too
I second this
Fourth. Find some videos involving omurise and/or tamagoyaki.
Any of the Kichi Kichi videos, really. I actually prefer an earlier one where he shows off more.
You should also watch Jacques debone a chicken, and cook pho.
Or the uncle Roger version of that video
went to the comments section to see if someone said this LOL definitely should do a omurice react video!
i love this. frenchy watching his idol. his half smile the whole time. a heart full of joy
I didn't think I could like Frenchie any more than I do, but when he told you to "hurry up", he became my hero!
j'aime Frenchy.
Jacques Pepin is nostalgia for me ❤❤ being a kid watching this with my mom. When he cooked with Julia Child oooof perfection!
First time I cooked was 3 years old and I tried to cook eggs In a plastic cup on a stove, and my dad just happens to get up before the stove started a fire. Thank God. But that's the time my family realized that I was interested in cooking. I love cooking. I then studied cooking from my grandma. She taught me how to make chocolate cake from scratch . I'm a cook that became a jack of all trades from auto mechanics to building houses to electrical to how plumbing works. Also how to run big equipment . My first love is cooking. God bless my grandma . And my mom and dad for putting out that fire .
Bless your parents for also not getting on your case and accepting that you made an inexperienced mistake too! :3
I was around the same age when I had my first cooking experience. I myself have no memory of this, but my mom loves to tell the story. We were eating spaghetti with my mom when the phone rang. It was a pretty short call, but by the time she came back I had climbed on the table, stuffed a toaster full of the pasta and was trying to turn the thing on.
Mom moved the toaster to a safer location after cleaning it.
They might've put out that literal fire, but seems like they helped to nurture that spark of joy that was already inside you.
Thanks for making me feel old. I literally remember watching this on PBS when I was little. Jacque and Martin Yan were the reason I became a Chef.
I like them both to😊
It's exactly how I learned how to make a correct and proper French Classic Omelette!
One of your 1% here (antique female): Frenchie's response to Jacques Pepin is charming. And thanks, guys, for showing this old broad how to crack an egg properly. Soooo satisfying doing it on a flat surface! Love your channel, Brian, and SYWTGF, too!
I'm not asian, but I also use chopsticks for my french omelettes and english scrambled eggs. I prefer them over wooden utensils because good chopsticks are polished, whereas the egg will stick like paint to wooden spoons.
2:06 i personally crack the eggs on the inner side wall of the bowl, which not only provides a flat surface but also prevents egg whites dripping outside of the bowl
I break it outside but just enough to make a line crack so as no dripping and then put it above the bowl and use my fingers to crack open the line crack.
New T-shirt idea, courtesy of my wife, "I eat ash." You're welcome. LOL
Love the content on both channels. Y'all make us learn and laugh at the same time.
MOM! Dad and Dad are fighting again!!!
I laughed too hard at this 😅
Thanks for sharing this vintage video from Jacques and for adding your fun commentary! Yes, cracking eggs on a flat surface is definitely the way to go, and we know how much everybody loves seeing Jacques use a fork in a non-stick pan! - CC from JPF
If the truth be told, that segment isn't from the 1980's, but from April, 1995. Thanks for sharing Jacques' techniques. It truly never gets old. Oh - and in case you were wondering: "Teflon doesn’t scratch if you have a French accent".
Speaking of Japan and omelettes, it would be interesting to see you guys react to Tasty's video titled "I Went To Japan To Make The Most Difficult Omelet", the bonus in particular especially so.
Love having two chefs explain
Keep up the great work
Jacques Pepin is such a Legend. He, Julia, and Martin Yan on PBS are the reason I love food. Shout out PBS for real.
Sheer perfection!.. and it brings back such happy memories of my lovely Mutti (Mum) coming over for lunch, she would bring fresh herbs from her garden, and I would rustle up a couple of omelettes... sometimes the simplest foods are the best!
When I was 11, I learned how to make a classic French Omelette from watching Chef Jacques Pepin on PBS!
NOBODY knew how to make an omelette that I was really interested in eating... Either cooked WAYYYY too hard, or browned (YUK!) from too high cooking temp, or curds too large giving the omelette the wrong texture.
Then I watched an episode of Chef Pepins... and.... BLAMMMO! PERFECTION!! 😊
I'm 63 now, and have one at LEAST every weekend.
I went to a restaurant with my wife one weekend, and sent it back, as it was way wrong. Correct shape, but overcooked.
After sending back the 2nd one, the waiter said "the chef would like to know if YOU can perhaps show HIM how to do it".
I said "Gladly! But I want both meals comped"
So I did... and their chef was convinced I was a chef by profession.
NOPE! SHIPYARD WORKER!!
😂😂😂😂😂😂😂
For the French omelet, Jacques started with egg and butter in the pan, and then talked about using tarragon and chervil. These are some of the main ingredients to make a Bearnaise sauce.
Jacque is the man.
Tuning in from Trinidad & Tobago 🇹🇹.... here for my Sunday dose of culinary knowledge and humor....
🤘!!! ROCK ON!!!🤘
Jacques pepin is classic!
@PicklesBBQandCooking You said it bro!
I've learned and only cooked on electric stoves. Now, keep in mind, mine is a radiant coil stove, not the crappy coil stove that has an exposed heating element.
You get used to it, pretty much all of my cookware is heavy-bottomed, so the fluctuation in the heating cycle doesn't really matter. I wanna get induction eventually, but that's a long term goal.
One part of gas stoves I'd like people to mention more and keep in mind is that they are incredibly inefficient. A lot of the heat is wasted and just dumped into the room. Same goes for the exhaust gases. You're burning a petroleu product for who knows how long, unless you ventilate your place a lot, you'll have lots of gasses build up that aren't good for you. Technology Connections did some testing on how much gas stoves pollute the air, and it's honestly kinda terrifying to me. I also sometimes (rarely, but still) leave one of my hobs on, I'd rather just get higher electric bill than risk blowing up my apartment.
(the scraping sounds drove me nuts. It doesn't help that I'm wearing big ass studio headphones, I could hear every single fork tine do the scritch-scratch)
So I travel for work a lot and, when I am in a spot for a week or longer, I try to get extended stay like hotels so I can continue to cook. The problem is that they have those coil things at most of them still. I started to notice, on my cast iron pan, that I was getting an odd burn mark in the shape of that coil. So I left my cast iron back in storage and just bought a cheaper non-stick pan for now. I agree that the coils should be history
So I tried using chopsticks on scrambled eggs this morning, it was a neat experience. I realize it was in reference to making a french omelette but I wanted to see how it'd work out.
Pretty cool, hundreds of little egg pellet curds that were still moist. Poured it in cold, put it on high, as soon as it started coagulating I pulled it off the heat and stirred. Gave it a couple more seconds hovering over the heat, second stir, perfectly cooked without being dry.
Kind of like Ramsey's "perfect eggs" but solid instead of runny and full of cream. Mixed in perfectly with chorizo with some green salsa. 4 eggs went down with barely any chewing.
Making the mother of all omelettes here Jacques! Can't fret over every egg!
The first omelette sounds like the first pancake. The more of them that’s made the more they get better.
The newer vid I saw of Jacques where he made a French omelette, he used a lot more butter and even finished it with rubbing butter on it to make it glossy. It looked amazing. Was funny seeing Frenchy get into this vid though.
Now do Jacques eggs cocotte.....thank you for a reaction to my man Jacques Pepin, he was an incredible teacher and inspiration to us Kids who got into cooking in the 70's👍🏼🇺🇸🍻
This was nostalgic. I was the omelette guy at a family restaurant, yeah we had 1 person just for this because we'd have to be cooking 3-4 at the same time plus tickets waiting to keep up with orders. Anyway, this goes to Frenchie, I also liked cooking the top a little bit (you said a quick flip to cook the inside a little) but instead of flipping I had a salamander above my stove top so right before folding and plating I always did a few seconds in the salamander and it was perfect. Cook it in the pan, swirl it a bit to free it up before tossing the pan in the salamander for a few seconds, fold and plate.
Hell yeah dude. Good moves.
in indian cooking tandoor is used we get quite a bit of ash just like barbecue
As soon as you said nugget and I saw Frenchy smiling, I sensed a poop reference brewing 😂 We always called the white parts in eggs the "boogers" lol. The banter over the freaking chopsticks 🤣 Watching the French omelette being rolled made instantly reminded me of Chef Motokichi making omurice. There's a Tasty episode here on UA-cam where Andrew goes back to Japan to have Motokichi teach him how to make omurice. Absolutely great video and Motokichi's stills are just crazy. Such an entertainer to watch work.
The French classic omelette consistency reminds me of a video with Heston Blumenthal making scrambled eggs. I believe he used a Bain Marie which turns out amazing. Yes it takes more time more pans etc, but its really good.
hot take:
i know browning eggs is frowned upon in western cuisine, but i like it more. more flavor from the maillard reaction.
w the caveat that the overall omellette is not overcooked, and still soft in the middle.
I won't fight you on egg cracking but everytime I use a flat surface, I get shell in the egg, when I use the edge of the bowl, it's perfect and I can do it one handed. I'm still working on the flat surface crack but don't know how many more times I can pick out egg shells lol
It really depends on how much force you use. Once you perfect the amount of force, using a flat surface is much more consistent. That doesn’t mean you never have to fish bits of shell out, but at least in my experience, it seems easier.
@Sniperboy5551 I'm still gonna keep practicing, I just want to be able to do it now lol
I’ve made eggs for years, recently I’ve started cracking them on a flat surface and I’ve found it to be sooo much easier, thanks guys!😅I was intimidated at first and was cracking on the edge as a crutch, but i can’t lie, cracking eggs on a flat surface had reduced the occurance of shells/spillage by three fourths at least!
A well seasoned cast iron skillet is all you need for most things. I grew up country, not fancy, but my mom was making french omelettes in a cast iron skillet. She taught me so much just putting up with me being in the kitchen.
Cast iron is all I use. I grew up country, too.
while cast iron is amazing. reason why people use teflon is because its so easy. easy to work with and easy to clean
@@k3nni well seasoned cast iron is *almost* non stick, and no worries about scratching, peeling or emition of toxic chemicals if heated too far. Clean up is easy. You can use a scouring pad on cast iron. You just dry it very well, and rub some vegetable shortening on it after washing. (If you have time, heat it on stove top to dry and rub in the shortening or even just canola oil) it's honestly not that much work for pans that will last beyond my lifetime and cost about $20...
@@k3nni that's true. I'll *stick* with cast iron. 😉
@@AnakinGroundcrawler to each their own. but nothing beats cast iron when searing a steak
Used to watch PBS cooking shows with my mom. Thank you.
@_Chef_Brian_Tsao hey how's it going
Chefs, these vids on nerding out about proper technique are excellent. This is a unique niche that I feel would make for a great series, where y'all breakdown professionals' techniques and explain the significance of certain fundamentals.
I was truly WOW'd the first time I saw Jacques do this episode!
And I still am!
Loved to see Frenchie salivating over a simple omelette. Appreciate the basics.
Really liking the banter between you two. Fantastic video.
Regarding ash, maybe you can look online for "kopi joss" from one region in Indonesia. It is literally a burning charcoal put into a cup of coffee. It taste great.
I freaking love the classic French omelette. Combine with Hollandaise sauce and that's something I will eat any day. Once you know how to make it, it's just an insanely fast option + great way to surprise visitors/friends.
Not so long ago the UA-cam channel Alex French guy cooking visit Jacques Pépin house to explain the technique of making an omelette.
More classic tv-chef reactions! Love the series. You two have great chemistry.
I actually liked that you provide more of a scientific understanding for how whipping aerates the eggs.
Love learning from y'all! I totally look forward to you two every Sunday morning😊 and laughing cuz y'all crack me up😂😂
For Valentine’s Day my wife got me two of your shirts. Chefs kiss one and another that has you angry in emoji form on the front and “Chef Brain Tsao” with the chefs knife on the back. Love your content mate. Keep up the hard and good work. More Guga collabs.
I love how Frenchie's French accent gets thicker depending on what he watches and/or is drinking. I get it.
Now that we're at the realm of omelet, i hope Kichi Kichi would be featured soon enough
Jacques Pepin is still a great Chef. Great Video
in case you want a recent version of french omelette made by jacques pepin, Alex the french guy cooking has a video of meeting Jacques Pepin in 2023 and make an omelette with him
Hearing a fork on a pan, whether it's teflon or not, gives me the chills. Like nails on a chalkboard
I met Jacques Torres very briefly in his shop near the SoHo Playhouse, in Manhattan. He was in a hurry, but very nice. We used to watch his show on PBS religiously, and I've read his auotbiography.
This video changed my omelette game a few years back.
I enjoy the creaminess of the classic omelette, but my wife doesn’t.
I gotta admit I’m not a fan of creamy eggs. Not sure why though. Great video as always guys !
Jacques Pépin is awesome ... always !
Love the variety!
My mom was born in 1925 and her college degree was home economics. She said she almost flunked a class because they had to eat what they cooked, and they were making classic French foods. She couldn't eat those soft eggs no matter how much grade she lost by refusing
I've been using a frothing whisk when mixing eggs instead of a fork or pulling out the hand mixer
I remember this video from PBS as a kid. The memories!
10:48 I’ve eaten wood coals to help with indigestion, so yeah I’ve eaten ash before.
I watch you guys every Sunday. You guys make me cackle and brighten my day! Keep it up. I love it.
I try to live by the cookie philosophy.
Freaking have loved your videos for some time but Frenchie has taken it to a whole new level. Never let him not do these!!! Force his hands or just feed him more whiskey and wine lol. Keep up the amazing content.
Loved this. Just watched a ton of Omurice videos, so this makes me happy to watch. The Teflon scrape though...
i gotta say i do prefer my carbon steel pan over a non-stick for eggs because of the seasoning building up over time. also it's like half the weight of a cast iron.
My French grandmother said there were three rules to French cuisine (and I’m sure Frenchy will agree with this…):
Beurre, beurre et beaucoup de beurre…
Aka: butter, butter and more butter…
The sign of a good cigar is that it can have ash doesn’t drop for a long time. Back in the 70s there was a joke recipe I read for chile with ash in it.
Growing up my best friends dad used to smoke 100 length cigarettes while helping us work on 4 wheelers and dirt bikes.
I remember he was pulling a side cover off and he could get it smoked all the way to the filter and he’d turn with a little flick and drop the ash into a neat little pile. Then light the next one off the one he finished and repeat. Genuinely impressive for something that smelled so damn bad.
Great video. You guys are awesome!
9:14 Someone should 3D print Frenchie cigarette/baguette cooking chopsticks now that he brought it up.
Hey Brian, not sure if you are aware but Beat Bobby Flay is on the MAX app. I saw both of your episodes and man that was dope! Those tacos you made looked freakin amazing!
Hey Chef, you should look into the drama between Cooking with Jack and August the Duck. Apparently Jack is threatening to dox August because August called him out for child abuse. Crazy stuff
Curd: The action of proteins clumping, this is due to their hydrocarbon backbone being bound together via the intramolecular attractions of amino-acids within their structure. This creates small homogenous clumps.
10:57 I did think about fast forwarding
One of my favorite's is Robuchon's Pommes Puree if you want to just watch a classic chef do something at the highest skill level.
You could have fun reviewing some old James Barber "Urban Peasant" videos.
Overall it’s not good to use anything metal on Teflon, but I feel ceramic is fine; although it’s best with stainless steel is the best with metal utensils!!! I miss the 70-90’s, but like you said part of the decades when not everyone knew better; although my parents would yell!!
7:05 He still scrapes teflon. There is a newer video of him doing it. Probably Alex French Guy Cooking.
Paul
finally answers his questions Brian precedes to give the definition
The kind of omelette I make is the kind you roll and add egg a bit at a time.
I made a nice egg fried rice yesterday thanks to you and Uncle Roger, everybody enjoyed it. Even my brother (who never eats my cooking) enjoyed it, probably because he didn’t know I made it. Oh well 🤷🏻♂️ still came out perfectly!
Jaques Pepin is the Yoda of French Chefs
Seeing Chef Jacque Pepin is very nostalgic for me. The metal fork on the Teflon pan is a serious cringe. (We knew Teflon would be scrapped off the pan back then.) But Chef Jacque’s technique is beautiful.
You absolutely have to do a reaction to an omurice video. Nigel Ng did a great Uncle Roger reaction video to an omurice video. The chef’s technique is beautiful.
Brian thanks so much for reacting to one of my chef heroes! I know you don’t give grades anymore but would you give Jacques a 10/10? I’m curious: how is he regarded among other pros? Was he mentioned in culinary school?
I never knew this until brian said he had class for the French omelet on a Jack review. I do it now and Brian is correct. The fold over sucks
So can we see Fenchy make a omelette like he did 😁
fwiw, high quality cigars don't make crumbly ash because they're full tobaacco leaves. That's probably why Frenchie's uncle (or was it grandpa? I'm not rewatching to fact check) didn't have issues with ash getting into the food.
in a french fine dining situation that first omlet would cost more cuz its a vergin and to anyone visiting thats an extra charge cuz it fancy 😂
Would the egg inside a French Omelette be considered cooked enough nowadays? I mean, not just the "don't use metal in a non stick pan" is fairly recent, but also the "eggs need to be fully cooked because salmonella" is something from recent years.
Flat egg cracks ftw. Alton Brown yaught us that on Good Eats back in the day.
I personally find I get better cracks on an edge and I never get shell in the bowl. I find that on a flat surface it fails to break the membrane inside and just makes opening the egg annoying.
rub butter on that french omlette and crunch potato chip sour creme and onion for texture and tada
Pepin a real OG
The omurice Omelette is based on the classic french omlette i think
I'd be interested to hear their thoughts on Tamagoyaki
I make my omelettes a completely different way. I fry only on the one side and throw in smoked sausage slices. Then i finish under the grill (broiler). Fucking awesome
Frenchie probably had to clear it with Jacques Mrs because he has no filter! 😂 He has a compulsive disorder - once he’s said it it’s out - he can’t take it back and he can’t stop himself!! 😂
"The technique is correct" When Chef cooks eggs that statement is redundant. He is the master
You guys should totally react to Anti-chef's "Jamie and Julia" series