I remember way back when, Jacque would cook with Claudine. He had a very watchful eye on everything she did. It all needed to be exact. I felt a bit of tension. With that said (I'm absolutely not criticizing. Jacques wants it done the right way) he's more lenient with Shorey, but you can see it in his face. This man has taught me SO much over many years. Every delicious dish I prepare, I owe to him. Thank you.
I’ve reached that point in my life. I’m handing down the recipes from my great grandmother, my grand mother, and my mother. Cooking brings us all together.
It’s so nice to see Shorey cooking with you! Thank you for the shortcut on microwaving to help cook baked potatoes faster! ❤ Hope to see more videos with Shorey or Claudine, we adore you and your family. 😊
The memories she will have of cooking w her Papi. I remember the things my Grandmother taught me from 40 years ago, I hold the memories very close in my heart.
Oh, this is quite different from the twice-baked potatoes I've grown up with. In my family, the potato is cooked (could be in the microwave like this), then split end-to-end so you have two "shells". The inside is scooped out, preserving the shape of the skin with some flesh still attached, and then finely mashed with sour cream, cheese, herbs, and seasoning. Then it's piped back into the "half shell" skins of the potatoes, usually with a star nose tip for surface area and presentation, and then it is finished in a hot oven to brown the top of the mashed potatoes. This one strikes me as not a different approach, but actually a different interpretation altogether. Two vastly different types of dishes. I didn't know that this is what "twice baked potato" means to some folks. It's very educational.
@@PriestMelchizedek I have so much respect for this Frenchman who has given us over here so much. He has taught us so much about cuisine, butchery, and seasoning. But yeah, I agree. I think it's just a difference of assignment. If he knew what you and I think a "twice-baked potato" is, he could execute it without fault. Something got a little bit lost here. It's like when a discussion online suddenly or inevitably goes into semantics. We can circle back to appreciating that his potato dish probably tastes incredible, but at the same time we can agree that this is completely divorced from _our_ idea of a twice-baked potato. And no disrespect to the French master, but our idea is better. Try it. Right? It's mashed potatoes with browned edges and a ton of animal fat and some herbs. So many checked boxes.
I agree with how you make a twice baked potato, I was hoping to learn his way of doing them. I bake, scoop and mix the potato with sour cream, a little butter, salt and pepper, and I like to add some shredded cheddar cheese to it. Then mix and stuff your potato skins, sprinkle some Lawry’s seasoned salt on top and warm them back in the oven or broiler. Mmm! Chives or green onions mixed in would be good, that’s kinda what I was hoping to learn.
I have the companion cookbook from Cooking With Claudine. It’s quite good and user friendly so it looks like I have no choice but to buy this next generation volume.
That topping!! I make the same one with some vinegar and use it as dressing for a slaw and also a vegetable salad. Using the microwave - oven trick is a great idea!!
Yes my best friend used to microwave hers too for a bit too, only she liked butter and cheese, after it came out she put chives and sour cream in the middle. Yum. This looks good too.👍😋. Vee..
Just a note: I always jab my potatos several times with a fork before the microwave. I have heard the steam in a potato could blow the door off a microwave. I got in big trouble as a pre-teen "testing" this with an egg. Honestly, We didnt think it would do more than make a mess we could clean up ourselves. But nooo, when that egg blew up, it did it with enough concussive force, that we could not open the door (my theory is it forced the pressure out of the microwave and created a vacuum). The circuitry in the microwave was totally bricked from the blast. It was a blast, not a pop.
@@Stilicho19801 well as my initial message stated, I witnessed the power of an un punctured egg in a microwave. So at least in theory, if a russet with pristine skin, with no abrasions etc, could be a steam bomb. You could be right, I might be willing to play statistical roulette in my old countertop microwave that is behind a cabinet door. But I won't be going "unforked" in my built in Samsung microwave/Convection oven!
@@Stilicho19801 there is a nicely done video on a channel called * Food Lore* titled " Do Potatoes really explode in the oven?". It looks like a small, quality channel that could use a few views and likes. He captured 1 full explosion and a popped russet out of over 100 in a convection oven. I do not suspect fakery.
He used to be so supportive and loving with her. This time, I didn’t enjoy how he shut her down, (I saw her eye rolls and her glances at someone off camera), especially as her description of twice-baked potatoes, was a legitimate description, but one with which he seemed unfamiliar. Given his background with American food/recipes, via Howard Johnson, I was taken aback.
I feel like her glances were because they had cue cards, i.e. a script. Or she was being directed by the cameraperson/director. But old people do get more crotchety, yes. But, I'd bet $10 that the whole twice-baked potato description and correction was pre-planned. So he could deliver the tip about the microwave. Remember he wasn't just in the culinary world, but showbusiness too.
That is not a twice-baked potato. That would be like calling a steak seared in a pan and finished in the oven a twice-cooked steak. Twice-baked potatoes are a different dish. Par-cooking potatoes in the microwave and then finishing them in the oven without doing anything to them is not twice-baked.
Watching Shorey and Jacques cooking together warms my heart. They are so cute together and adore each other.
She's a lovely young lady, and this is so wholesome seeing them cook together.
Shorey is so lucky to have you as her Grandpa!
Brings back memories of Shorey's mom cooking with Jacques decades ago. Classy family!
Jacque is a national treasure that should be protected at all times.
I remember way back when, Jacque would cook with Claudine.
He had a very watchful eye on everything she did. It all needed to be exact. I felt a bit of tension.
With that said (I'm absolutely not criticizing. Jacques wants it done the right way) he's more lenient with Shorey, but you can see it in his face.
This man has taught me SO much over many years. Every delicious dish I prepare, I owe to him.
Thank you.
so precious to see grandpa and granddaughter cooking together!
I’ve reached that point in my life. I’m handing down the recipes from my great grandmother, my grand mother, and my mother. Cooking brings us all together.
Oh my gawd, this is incredibly heartwarming. I remember watching Jacques with Claudine when she was this age on PBS ;_;
We are fortunate to have the videos sharing with us the depth of his cooking experience.
Who else can say that their Grandpa is the World Renowned French Chef Jacques Pépin?🤗 She is soo lucky.
Who is also the nicest Chef to appear before a camera.
It’s so nice to see Shorey cooking with you! Thank you for the shortcut on microwaving to help cook baked potatoes faster! ❤ Hope to see more videos with Shorey or Claudine, we adore you and your family. 😊
I love when he gooses her, so cute
Her little head shake at 4:15 😂 they’re so cute together!
Yes, the young lady has spirit! Cheers.
The memories she will have of cooking w her Papi. I remember the things my Grandmother taught me from 40 years ago, I hold the memories very close in my heart.
Oh, this is quite different from the twice-baked potatoes I've grown up with. In my family, the potato is cooked (could be in the microwave like this), then split end-to-end so you have two "shells". The inside is scooped out, preserving the shape of the skin with some flesh still attached, and then finely mashed with sour cream, cheese, herbs, and seasoning. Then it's piped back into the "half shell" skins of the potatoes, usually with a star nose tip for surface area and presentation, and then it is finished in a hot oven to brown the top of the mashed potatoes.
This one strikes me as not a different approach, but actually a different interpretation altogether. Two vastly different types of dishes. I didn't know that this is what "twice baked potato" means to some folks. It's very educational.
All he did was partially cook it in the microwave and then put it in the oven. It's not a twice-baked potato.
@@PriestMelchizedek I have so much respect for this Frenchman who has given us over here so much. He has taught us so much about cuisine, butchery, and seasoning. But yeah, I agree.
I think it's just a difference of assignment. If he knew what you and I think a "twice-baked potato" is, he could execute it without fault. Something got a little bit lost here.
It's like when a discussion online suddenly or inevitably goes into semantics. We can circle back to appreciating that his potato dish probably tastes incredible, but at the same time we can agree that this is completely divorced from _our_ idea of a twice-baked potato.
And no disrespect to the French master, but our idea is better. Try it. Right? It's mashed potatoes with browned edges and a ton of animal fat and some herbs. So many checked boxes.
I agree with how you make a twice baked potato, I was hoping to learn his way of doing them. I bake, scoop and mix the potato with sour cream, a little butter, salt and pepper, and I like to add some shredded cheddar cheese to it. Then mix and stuff your potato skins, sprinkle some Lawry’s seasoned salt on top and warm them back in the oven or broiler. Mmm! Chives or green onions mixed in would be good, that’s kinda what I was hoping to learn.
So lovely to see them cook together. She loves her Grandpa very much. Lovely young lady.
Shorey has grown up to be such a lovely young lady. To be able to spend time with her grandfather like this is so very special.
Good to see you chef!!! Been watching you for years. Always a treat. And teaching your granddaughter the trade too!!!:)
Shorey reminds me of Claudine when she would work with her father.
I KNOW
I have the companion cookbook from Cooking With Claudine. It’s quite good and user friendly so it looks like I have no choice but to buy this next generation volume.
Wow, charming to see them together all these years later.
Lots of butter and sour cream are a must for a baked potato. I love your sour cream sauce. Will try😊.
Your granddaughter is beautiful and she favors her grandfather 😊
That topping!! I make the same one with some vinegar and use it as dressing for a slaw and also a vegetable salad. Using the microwave - oven trick is a great idea!!
They're adorableness. What a treat this video is
Always great to watch ol' asbestos fingers
He can put food in his mouth that would blister my fingers it’s so hot. Must be from years of practice.
That was fun! And I see there's a new book to add to the collection.
I never thought about microwaving first. I'm going to save so much time now.
I adore this! And I love a baked potato!
Yes my best friend used to microwave hers too for a bit too, only she liked butter and cheese, after it came out she put chives and sour cream in the middle. Yum. This looks good too.👍😋. Vee..
Love to see you with your granddaughter I’ also a granma
Learning from the best great grandad
"Put less on the other one so we can see the potato more."
"Ok."
Then she puts EVEN MORE on the next one! 😁
I'll take 17 of them please.
Thank you both for a really nice video!
Awesome bruvs 😋 ☕️ 👌🏽...
Oh man, I haven't had a baked potato in a decade or more. I know what I'm making as a side for christmas.
Adorable! Love Chefs chicken art. Precious. ❤️
love it great job guys
Can you imagine have Jacques for a grandpa?!
No, because it’s Jacques Pepin. 😂
Absolutely priceless ❤❤❤
I never thought to put mayo with sour cream for a baked potato. That’s a great idea!😊
❤ precious!
Wow Shorey has grown alot since Jacques last show.
Sweet.
nice job gran pop
I come for the recipes and techniques but I stay for the animated Jacques chickens.
He also adored his late wife, refers to her all the time.
He did a great show with Julia in the '90s on potatoes. I'm sure on here somewhere.
You can find the whole series on UA-cam!
Just a note: I always jab my potatos several times with a fork before the microwave. I have heard the steam in a potato could blow the door off a microwave. I got in big trouble as a pre-teen "testing" this with an egg. Honestly, We didnt think it would do more than make a mess we could clean up ourselves. But nooo, when that egg blew up, it did it with enough concussive force, that we could not open the door (my theory is it forced the pressure out of the microwave and created a vacuum). The circuitry in the microwave was totally bricked from the blast. It was a blast, not a pop.
I think it is an urban legend that steam from an un-jabbed potato would blow off a microwave door.
@@Stilicho19801 well as my initial message stated, I witnessed the power of an un punctured egg in a microwave. So at least in theory, if a russet with pristine skin, with no abrasions etc, could be a steam bomb. You could be right, I might be willing to play statistical roulette in my old countertop microwave that is behind a cabinet door. But I won't be going "unforked" in my built in Samsung microwave/Convection oven!
@@Stilicho19801 there is a nicely done video on a channel called * Food Lore* titled " Do Potatoes really explode in the oven?". It looks like a small, quality channel that could use a few views and likes. He captured 1 full explosion and a popped russet out of over 100 in a convection oven. I do not suspect fakery.
Chef's face on the timer question... 😂
Put less so we can still see the potatoe 🤣🤣 Don't mess with Jacques
So the prep cook was Chef Mike.
nice job young in
Your granddaughter is hired!!! A chip off the old block!!! 😊
I'd prefer the butter instead of the mayonnaise.
He used to be so supportive and loving with her. This time, I didn’t enjoy how he shut her down, (I saw her eye rolls and her glances at someone off camera), especially as her description of twice-baked potatoes, was a legitimate description, but one with which he seemed unfamiliar. Given his background with American food/recipes, via Howard Johnson, I was taken aback.
I feel like her glances were because they had cue cards, i.e. a script. Or she was being directed by the cameraperson/director.
But old people do get more crotchety, yes. But, I'd bet $10 that the whole twice-baked potato description and correction was pre-planned. So he could deliver the tip about the microwave. Remember he wasn't just in the culinary world, but showbusiness too.
But the inside of their potatoes doesnt look light and fluffy?😢
Tasting with fingers and not spoons!
I like cheese and chilli on me baked potato. Not sour cream and mayonnaise
Not even remotely a Twice Baked Potato. It’s just a regular old baked potato with a microwave hack thrown in.
(Yawn.)
That is not a twice-baked potato.
That would be like calling a steak seared in a pan and finished in the oven a twice-cooked steak. Twice-baked potatoes are a different dish. Par-cooking potatoes in the microwave and then finishing them in the oven without doing anything to them is not twice-baked.
Did you even watch the video? The point was made literally at the beginning.