30 Must Know Tips from a Professional Chef
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- Опубліковано 22 тра 2024
- Hello There Friends! Join me for a culinary masterclass, where I share my invaluable kitchen wisdom accumulated over 56 years of professional cooking experience. In this video, I will explore my top 30 kitchen tips that every home cook needs to know. From mise en place to mastering the Maillard reaction, you'll learn essential techniques and insights to elevate your cooking game to the next level. Don't miss out on this treasure trove of culinary knowledge! Let me know what you think in the comments below.
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WEBPAGE LINK:
30 Must Know Tips: chefjeanpierre.com/kitchen-ti...
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VIDEOS LINKS:
Knife Skills: • Use a Knife Like a Che...
Fresh Herbs Short: • How To Keep Herbs Fres...
Roux Video: • How to Thicken Stew, S...
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Join this channel to get access to perks:
/ @chefjeanpierre
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PRODUCTS USED BY CHEF:
❤️ Cutting Boards: chefjp-com.3dcartstores.com/C...
❤️ Cutting Board Oil: chefjp-com.3dcartstores.com/C...
❤️ Zester: chefjp-com.3dcartstores.com/P...
❤️ Mesh Strainer: chefjp-com.3dcartstores.com/s...
❤️ Y-Peeler: chefjp-com.3dcartstores.com/Y...
❤️ Digital In Oven Thermometer: chefjp-com.3dcartstores.com/D...
❤️ Instant Read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/
0:00 Intro
0:25 Mise En Place
3:04 Sanitized Water
5:43 Read Your Recipes Before You Start Cooking
6:55 Choose the Right Cutting Board
7:52 Stabilize Your Cutting Board
9:11 Scraper
9:30 Maintain Your Cutting Board
10:51 Clean as You Go
11:45 What Heat Should You Use?
13:59 Butter
16:50 Cooking with Wine
21:46 Poaching Vegetables
23:00 Onyo is Always Number First
25:28 To Measure or Not to Measure
27:01 Add Acid
28:11 Invest In A Kitchen Thermometer
29:57 Maillard Reaction
31:29 Straining Techniques
32:12 Use A Food Scale
32:28 Preheat Your Oven
33:45 Garbage Bowl
34:11 Trust Your Palate
36:24 Texture is the Conductor of Flavor
38:36 Knife Skills
40:44 Avoid Using Water in Cooking
43:05 Size Matters
44:16 Mount the Butter
45:28 Fresh Herbs Storage
47:52 Sauteing Garlic
50:25 Thickening Soups, Gravies, and Sauces
52:06 Peel the Asparagus
52:52 Brine Your Pork
53:34 Fresh VS Dried Herbs - Навчання та стиль
Here are some things I learned from you, chef:
1 - Infectious enthusiasm truly does exist
2 - Emotional support butter is a thing
3 - A child can do it
4 - I needed a bigger stock pot
5 - To smear it all over my body
6 - Things last 17 years in the freezer
I may have picked up some cooking tips as well.
God Bless Jean Pierre!
Don't forget "A-MAIZING" which is one of my favorites.
HA! You nailed it!
and the secret about caramalized onyo
LMAO! Budder it’s a good thing!
considering how much you have to pay to go to a high class culinary school, and this chad chef is just giving away decades and decades of experience and knowledge away for free, just because he loves cooking so much. what an amazing tool the internet is sometimes.
excellent point
He made me and my wife dinner many times when he owned French Quarter in Fort Lauderdale, back in the 1990’s. Table side gas stove on a cart. Charming then too
Another good one.
So true!
He's not exactly giving away huge secrets. Sanitize, cook out alcohol, prep your ingredients...
Near every cooking channel will give that info.
Cook like an artist, bake like a scientist.
, drink like a pirate.
Chef Jean Pierre deserves a giant medal for being a lighthouse of love and happiness. The type of person you really want to have in your life.
Chef deserves a Nobel prize. 😊
Yes, Yes, Yes. I have cooked in a kitchen for 63 years. I learn new tips in every production. I love his faith sign in his kitchen. I live in a mobile home with very little cupbord space. I have a hard time with organizing the ingredients I have for each nationality I cook. So for instance, I have a crate with just Oriental bottles. One with Mexican and Hispanic recipes. ETC.
I'd love to have a kitchen like JP has. I do have a gas stove! I have been buying the kitchen stuff that JP recommends. Now. I am working on organizing a small kitchen. I need to purchase a large cutting board. Those run about $100. On Amazon. Many of the tooks and kitchen ware I have . I finally after so many years of cooking, purchased a good stand mixer!
Jp, thank you for sharing your magic with us. You are a delight to watch and learn from!
I can't agree more!!! Great human being for caring, fun, respect, and love! Can we mis en place this guy to share with others?!
Chef JP is a blessing to the culinary world. ❤
Best English language foodtube around ❤️
He is the culinary world!
I love this man!
To the WORLD thank you very much.
Anybody else hear Chef in their head while cooking? Chef, thank you so much for teaching and inspiring us. ❤
🙏❤️
Haha yes...especially when adding the garlic
@@arnoeagleeyesand dicing the onyo?
I hear him in my head just going about my day-to-day activities. Now I use “beautiful!” all the time.
Yes, it's hilarious how often I let him lecture me!
When you get a notification that Chef Jean Pierre has done a video that is almost an hour long, you know it’s going to be a good day 👍👍👍
This is a free Master Class lesson on being a Chef. Thank you Chef
You are very welcome 🙏 👍
In my 75 years I've watched quite a number of cooking videos. Without a doubt I've never seen one where the chef gives out his secrets and techniques. You've attracted your audience with no nonsense, easy to follow recipes. You often say "Even a Child Can Do It". Well it's true . You inspired on of my nephews to put away his video games and is now in college taking culinary. Even after many years in front of the stove cooking for a large family I've taken on some of your tips and recipes. With a 1.7 million subscribers one needs not doubt that you are a master as your skills. Thank You....from one of your biggest fan.
I Absolutely agree! This is Legacy, Recorded!
TIP #31: Marry A Great Chef! 🥰✌️😎😁🌹😍
😂😂😂❤️
😂
That's my next goal!!❤😂
I'm in culinary school studying to become a chef
Lol mental support butter 🤣 I love butter. ❤❤❤
Not much happiness in this world we live in, but with Chef Jean-Pierre around i feel like things aren't that bad
Things are ALWAYS budda with Chef Jean Pierre!
Dear chef Jean Pierre. I learned to cook from scratch watching my mom and grandma, so it was all intuitive. I thought I was decent in the kitchen, until I found your channel a few years ago. Let me tell you! I'm embarrassed to say I was very meh at best because I didn't know most of the why's behind what I was doing, so most of the time it would be a cursory dinner with many short cuts. I owe it to your teaching that not only my cooking skills have improved, but my husband appreciates me so much more. He smiles when I tell him "I'm busy listening to my best friend". After every dinner I'm already planning the next meal. You have a special way to captivate your audience and make cooking seem fun and not a chore. THANK YOU!
🤣 Same thing with me! Thank you!!
Oh yes! I'm an accomplished housewife of...22 years (omg). Like you, I learned from my mother and grandmother. And I guess I've always been pretty good at it. Mostly, I think, because I've always been looking for new things. Always expanding, creating, daring to try something new. And I try a LOT of new things. It takes a LOT to get into my rotation, lol. Chef Jean-Pierre has given me at least 4 or 5 recipes I now consider to be standards in my house (try the buttermilk polenta cakes and thank me later, lol). And that's just in...what, 3 years? Definitely the best chef on UA-cam right now.
@@Revelwoodie I must have missed that recipe, but I will try for sure. Thank you for sharing.
😂❤@@Revelwoodie
How can you not love this guy!
🙏❤️
I tried... It's impossible 😁
So much fun just watching him present .now I wanna to try😊
I love Chef to pieces 🥰 Chef Jean can Chef nap me if he wants too 🤣😇
81 years and still learning. The Chef is a great teacher. I wish they still taught Home Economics in schools and just played the chefs videos for the entire class semester. I think we would have a healthier generation of young people.
I agree with you about schools teaching Home economics ! I couldn't believe when they stopped teaching those classes. When I was young I LOVED Home Economics ! Nowadays young people eat all fast food which is horrible for them ! Ridiculous !
Yeah. Once a week, do a class following the video. Before you know it, that kid would be cooking dinner for the family. My parents worked in kitchens so I was drawn to the culinary career field, without them I'd probably have gotten into the technology field in some aspect or graphic design. But being that I was interested in technology and art it's played a pivotal roll in the presentation of dishes or displays and if something breaks ill lookup the manual and fix it myself. Had a toggle switch fail on a oven last week, part cost $27 and took 15min to replace. Saved a hundred or so $ doing it my own.
@@mustangmikki1947 I agree so much. That class taught me so much. We had a guy or two in class. That was always more fun😊
They just need to call it _"How to Life"_ class.
Teach:
- Cooking
- Baking
- Basic economics, finance, and budgeting
- Basic home repairs
- Basic car maintenance
- How to houseplant and prune a tree
And while they are at it update health classes to be useful, as well as fix nutrition education.. which is currently very oversimplified and wrong, but that's another hill to die on.
And I'm sure many things kids parents are not teaching them.
When you're right you're RIGHT.
There are many great chefs in the world, and still quite a number on UA-cam. But there are very few chefs (a handful, I'd say) who are excellent teachers. What I learned on this channel is that you don't have to be a great chef to make great food. You have to know what to do and have good technique and I learned many things about that on this channel.
Great video, Chef! When my wife was alive, I was not allowed to cook. I was always in the way or made big messes. I'm 74 and can barely boil water! However, with your videos, not only are they educational, but they are also fun! I've been buying the tools like you have. Cutting board, strainer, scraper, etc. I'm sold! I'm also subscribing to your channel, now. Thank you, sir!
My mom was like that, my dad wasn't allowed to cook, or anyone else in the family. 😁
im 74 as well, and had to work outside of house most of my life so never really learned to cook very well. chef Jean Pierre is a God send for me as well. happy cooking
@@marthaarmstrong966 Thank you! GOD Bless!
You are great ❤
@@teresafirestone9382 Thank you Ma'am! God Bless!
I am a food historian and food writer. I look at food all day. I think about food all day, every day. Whenever I lack inspiration, I come here. THANK YOU, Chef Jean Pierre!!!!!
(Also, I am no longer able to pronopunce onions as anything other than onyo)
Onyo is number first!
@@PrecludeLP
Unless there's bacon!
LOL
@@supergeek1418 and mushroom
Same! It's ALWAYS "onyo" now. Funny how many people comment this on here.
Mise En Place! I’m 60 and have been cooking my whole life. The first thing I do is my mise en place. I get everything out, prepared, and set in different containers. Then I take a break, (I’m old, and my back is whacked). After I rest my back a few minutes, I turn the music on and just cook. I clean as I go, so when I get done I can relax and enjoy my meal. Those habits have made my life in the kitchen much more enjoyable! Thanks for all the advice!
same!
The one thing I took from cooking classes in high school was to wash up as you go. It's so nice to have everything cleared away before you've even started eating, and the kitchen feels less chaotic while you're cooking too.
I can't comprehend how people can cook with the TV blaring (Truthfully I can't understand how people watch TV at all). Music in the kitchen is defiantly the best! I have a mini system I bought almost 30 years ago that has lived in my kitchen almost its entire existence in my possession.
Besides Miss en Place, the best tip from this video…don’t measure. FEEL the food. My wife thinks I’m a wizard. I just know what tastes good and it comes from practice. Great video as always chef.
PREMIÈREMENT MERCIIIII
J'ai 67 ans et j'ai été dans les cuisines presque toute ma Vie c'est une passion je nais jamais suivie de cours,, juste une question d'amour et de Non gaspillage avec un Poor Budget,,,Vous êtes Un Maître Chef et le Meilleur Teacher que j'ai eu jusqu'à présent
MERCIIII ❤ ETJ'Aime encore Plusss cuisiner Grâce à Vous JeanPierre
Ginett de Mont Tremblant 🎉
Merci pour les mots gentils! Vous êtes la raison pour laquelle je crée cette chaîne ! Je suis heureux que vous appréciiez ce que nous faisons !
Bonne santé mon ami ! 🙏❤️
There's no other UA-camr that makes me smile as soon as I see an upload. Genuinely makes my morning every video
😂
No kidding, I always “Like” before I watch as I know he never disapoints. Love the flailing fingers when it’s too hot or when it’s really delicious. Also remember to measure carefully! Spread all over your body, Onyn first and I love Budder. LOL!
@@user-oc9vh6bk7z Don't forget "You can freeze it for 17 years." This guy is the best.
As I was watching this, I realized due to watching you for years I have picked up a lot of these tips already. I felt proud. Thank you!
Same!!!
SAME! Oyo always goes in first.
Except if there is bacon 😁
Just an update...I think I will be visiting your store, to pick up your cutting board for my husband. It is beautiful, and he does all my chopping, as he's better at it than me. I am the one that cleans as we go! Also, loved your garbage bowl hint, as we use an upcycled container with a lid to collect all our compostable scraps as we cook. Keeps the area clean as we cook, however, since we've been following you, it requires more frequent dumping in our compost pile. That's how much more we use fresh herbs/veggies, etc. Thankfully, we are able to have fresh parsley, tarragon, tyme, basil, and sage growing, so not necessary to store in fridge. Part of our mise en place includes visiting our garden to harvest what we need. You have taught us to LOVE fresh tarragon, and we grow both flat & 'curly' parsley, a game changer. Thank you chef. I must say, it is enjoyable to read all the comments, and see how many lives you impact, and the joy you bring to so many people. Mama mia, you (and Jack), are a gift!
"Be in the moment, when you cook and taste your food."
The best advice of all.
Pay attention to what you're doing. A TV has *NO PLACE* in your kitchen!!!
You cook because it's enjoyable. Don't dilute the pleasure. Be *in the moment* !!!
That's not just good advice when cooking, but for *living* !
🙏🙏🙏❤️
Hear hear!
I can’t believe as a 45yr old man, I get so excited for chefs videos….. this is 55 mins…. The cider bottle has been opened, Maise en plase done 😊
Sauce cooking…. Watching chef teach me….
What a pleasure chef….
Thank you for teaching me so much and improving my cooking skills no end…!!!!!
Sending love from the UK 🇬🇧❤
Thanks to Jack to for making chefs videos. No over editing… great camera work 😊
Thank you 🙏 ❤
You are so right Sir.
I retired as a club DJ only 6 years ago, i enjoy these videos as much as when i was on stage. also the crowd here is far more engaged than any I've ever played at, or been to. Chef is a master of his art form.
I'm 69 and have always considered myself a good cook. Well dear SootyHunt, I'm like you. I'm still learning and I most certainly enjoy rubbing Sauce Mornay all over my body. 🥘😋
My friend I'm 66 and in awe watching his videos. And yes he is one of my top 5 Chef's that has taught me me, prepare, season, taste it, time it, but most importantly, its your kitchen, MAKE THE MEAL your own. I wish I was 30 years younger and had been one of his students or worked in his restaurant! So yes I agree; he is a 5 Star Cheff! avb P.S. Remember cook the ONYUN first and don't skimp on the Butter!
Mise en place
If I were a culinary instructor I'd have my students watch this during the first day of class while I go outside and swing on a hammock and stare at the clouds. Chef Jean-Pierre covers a lot of ground in 55 minutes. Nicely done!
I like the longer videos. It’s like a high level lecture at a cooking school.
Agree!
Chef Jean-Pierre, if you see this: I think a great video would be how home cooks can prepare larger menus for guests. For instance: if I'm having guests in the evening, what steps can I take already in the morning? Can I peel potatoes and leave them in water? Should the water have salt (almost like brining)? What vegetables can I chop without them drying up? Carrots? How long does diced onion stay fresh? In larger kitchens, how much gets cooked in advance and then only gets reheated before serving? Rice? Potatoes?
I would really love to see a video on practical preparation skills like this for ambitious home cooks planning 3-6 course meals. 🥂
Best chef ever. Thank you for sharing your knowledge with us! And your sense of humor too! ❤
🙏❤️
Five years ago I retired early and started taking cooking more seriously. I've always considered myself a good cook but wanted to up my game so I signed up for some online classes taught by celebrity chefs. That helped, but nowhere near as much as these videos from Chef JP. Once I found his videos I was hooked. The best part of Chef's videos is that he focuses on the "Why" and on technique far more than just on a recipe. That and making my own stocks have really changed my life. The only real downside of these videos is that cooking well at home has taken the fun out of dining out. Some of my once favorite restaurants just don't taste the same now that I make the same things better at home.
I completely agree about the dining out. When I eat certain things at restaurants, I know it could be better if they followed Chef JP methods.
I want to THANK YOU CHEF ❤ I decided to get a job at a restaurant a year ago to learn how to cook commercially. I started as dishwasher and worked to be the assistant to the chef in less than 6months. I watched your videos and bought your book. People think I've been cooking for years. If they only knew 😅. Thank you, love you, and appreciate everything you've shared. From Orlando, Fl.
Reading the entire recipes is huge, then doing a mise en place. When I don't, it makes the entire cooking experience so stressful, especially if it's something I've never done before . I've been training myself to read the entire recipe, not just the ingredients list, but all of the steps multiple times, and going through the stops in my head. I can't count how many times I've gotten 2/3 of a way through a recipe only to realize I missed a step or forgot to add or prepare something, and now I'm in panic mode.
Keep up the great content Chef!
Chef, you are a treasure! I am eternally grateful for all the wonderful things you have taught me these last few years. I thought I enjoyed cooking 10 years ago, but I had no idea how much joy could be spread throughout my home since I started watching you. Hearing my son say "Mama Mia!" while helping me prep dinner warms my heart. I believe your joy of cooking will carry on for generations of so many people, & I can't think of a better legacy. Love you Chef.
Thank you very much for the kind words. It is because of people like you then we do what we do. Godspeed! 🙏❤️
I'm 'internally' grateful. Onyos rule!
I call it putting my "mess in place." 😊 Best tip ever
That's my kitchen after chopping etc.
Same as my kitchen after watching chopped 😅
Thank you Chef! You have taught me a lot - I'm 66 yrs old and still learning - love your sense of humor too!!! You're adorable!!
Over a few years, i have learned so much from this man. I feel so grateful I found this humourist talented man. I have made so many of his recipes and all were great. ❤❤😂❤
As a teacher of almost 20 years in NYC, I can say that it’s truly wonderful receiving sound and heartfelt advice from someone such as yourself (a natural educator). Lots of people in your position wouldn’t want to be bothered with making a nearly 1-hour video with no cooking in it! That’s why you stand out as someone who’s unique and wonderful. Thank you so much for all that you provide for us. The world is a better place because of people like you. 👍
EMPHASIS ADDED
👨🍳👨🍳‼️‼️‼️
Oon-yon (NOLA-style)
Nice!
My ex wife was a chef. I put her through the culinary academy and she was very good. I spent 18 years with her and I have learned far more from your videos than I ever did from her. Thank you profusely
You are the master at combining unintentional (or maybe intentional!) humor and exceptional culinary knowledge! My favorite channel on UA-cam!
My internet friend Chef Jean-Pierre never be concerned if a video is long! No lesson from you could ever be too long! We love watching, learning, laughing. TY for being my teacher.
Love this guy. I've made almost everything he has done as a therapeutic thing to feed others and my mind. I have fun in the kitchen
I did the same like you 😂. Cooking is therapeutic. Sharing with others is a bless. The chef inspired me to enter to the creative world of cooking some months ago. This guy is the disaster of psychologists. He is here to remind us that there is nothing more joyfull than to create something from nothing. I like his moto 😊. I love my life. I started saying this to myself everyday during cooking. But most importantly ....i mean it.
I have a college algebra test due in 3 hours. I’m screwed, but at least I have Chef JP. He’s my version of emotional support butter.
@@Sniperboy5551 I gave 100s of such tests. After so many years i realised that learning has nothing to do with college, decrees etc. Learning is a journey you choose to take. Enjoy learning. Tests is bureocracy 😉
Dear Chef Jean-Pierre,
I subscribed to your channel a couple of years ago and I am THRILLED at its success because you totally deserve it. I've watched SO many of your videos and cooked a great deal of your recipes, often multiple times (gourmet steak burritos=YUM).
I've certainly learned a lot from you as well as from Andrew Rea (Babish Culinary Universe), Joshua Weissman, Sonny (thatdudecancook), Chef John (foodwishes), Chef Frank Proto (Epicurious and Protocooks), and Adam Ragusea. All of those channels bring something to the table (pun intended), but your channel is my favorite because of your enthusiasm, silliness, knowledge, and most importantly, your passion for teaching us.
THIS VIDEO? Wow. Just wow.
Thank you. This is a gift.
As someone that works in the industry, I cannot emphasize how important these tips are. These are extremely valuable and most people over look them. They sound simple but the best advice is always simple.
The mere notion of holstering the scraper beneath the cutting board might change my life. I've been putting it back in a drawer every time like an idiot.
I have been watching your UA-cam videos for a couple years now and I’ve never commented. Every video, you educate your viewers. That in combination of this specific educational video is why I watch and follow you. Your passion for cooking and equal passion for making us better cooks is above and beyond the typical cooking channels. I just wanted to take this opportunity to say Thank You! for all you do.
Thank you, Jack, for putting in the Celsius and metrics! ❤
This is by far the most important episode that you have made. As a culinary student, they don’t teach some of these lessons. This comes from tried and true experience. I have in the past encouraged the staff to soak the plastic cutting boards in a solution of bleach water overnight as they closed down the kitchen. I think it was good measure.
Just don’t do that for a wooden cutting board 😂
defiantly!@@Sniperboy5551
Excellent advice, I soak tea stained mugs and my cups in hot water with a spot of bleach
@@roncooke2188 Yes! so do I! better than a scrubby that will scratch and make them stain easier in the long run!
I clean my dishcloths by spraying them with clorox cleaner, let them sit awhile, then pour a kettle of boiling water over. Easy and works great.
“Do you think you’re going to find salt if you’re watching a movie where somebody is about to be killed.” 😅 So many great tips here, and Chef delivers them with so much authentic enthusiasm and entertainment. Love this!
Good day, Chef. I am from South Africa and just came upon your channel. I can't tell you hou much I enjoy your tips, recipes and your positive energy. Thank you so much!
One thing I would like to add to your last entry about using dry herbs. Always give your dish time to reconstitute those dry herbs just as if you added salt or sugar. You allow them time to dissolve and flavor your food. Dry herbs need some time, too. You might think you've added enough of a dry herb only to find out later that it's overseasoned! Give your recipe the time it needs to incorporate flavors properly. Practice a little patience. All good things come to those who wait.
Thanks, Chef, for sharing your experiences and passion for cooking.
Awesome comment. Thank you so much for sharing!!!😊
Shelf liner under the cutting board. Brilliant.
Every time I think there is nothing left for me to learn...
Been doing such for years but under mine is one of those round rubber thingeys they used to sell to get a grip on lids you couldn’t open. I’m just glad to see him advocate for a wood board. They fell out of favour for a while but I refused to give mine up. Been using a wood board, which my Dad made for me, for years. I loathe those plastic, glass things. They make my teeth itch.
I store my silicone baking mats under my (HDPE) cutting boards. Small kitchen, so that’s a space saver for me and serves the same function as a shelf liner. I like the poly cutting boards because they are inexpensive, soft enough to not damage knives, clean well, and are thin enough that I can easily stack two on top of my counter even though I’d typically only use one during food prep.
I smiled when Chef JP made this recommendation about using this type of non-slip shelf liner under your cutting board. I have been doing this for decades. You buy it in a roll and cut it to the perfect size to fit under your size of cutting board. Excellent point, too, about why you should not use a wet paper towel under a wooden cutting board. Thanks, Chef!
As a woodworker I thank you for the comments on the cutting board.
👍😊
Chef Jean-Pierre. You are the best chef on UA-cam. You reinforce everything I learned from the great chefs I learned from. I wish I'd had the opportunity to work with you back in the day. Thank you for standing for real chefs and not this angry nonsense that people somehow admire. You are a champion of what I know as real chefs.
It is also an honor for us to receive such teaching. These are all little tricks of the trade but they have great importance. And not all chefs share them. A big thank you to you Jean-Pierre.
I've been "teaching" my grandkids AND great-grandkids (oldest is 15) "Misa en place". It's not just for the kitchen anymore! lol. Misa en place = keep things orderly, now. so that they will know where to find things and have everything ready for when they get up for school and other events. THANK YOU for sharing this with us!!!!!
Chef, your videos are never too long! I can listen to you all day!!
After a stressful day at work I am happy to find my happy place here in the kitchen with Chef.
My wife and I cook together all the time and lately, she has been asking me why I am not measuring the ingredients as I cook and I tell her...I measured correctly or it's so simple that a child could do it. Thanks Chef Jean-Pierre for making cooking fun.
These videos are worth a thousand bucks or more. Because this is culinary schooling, but we get it for free. He is making great chefs out of all of us!
Chef JP, I had the pleasure of attending your lessons and visiting your physical store a couple of times. Your videos are great, but I wish we could still visit you in person!
🙏❤️
Mise en place - Here is an expansion on that term used in machine shops - A place for every thing and everything in it’s place. I’m a machinist but I like to cook and I’ve learned some great tips on your channel’s shorts.
JP makes me Laugh, hungry, feel like cooking, want to learn more and have fun in the kitchen!! Love this guy!! And Jack with the amazing camera skills and animation is fantastic aswell!!❤
I love your videos Chef. Who ever complains about them being too long well, maybe they need not watch. I love your long videos because it means I’m smiling and laughing and learning a lot longer. Thank you Chef. ❤
Your shorts kept slipping into my feed and I decided to watch one. Now I'm going through everything...and I love your content!
Yay! Thank you! 🙏
Mise En Place!! So important. Get everything ready. chop everything first and have it ready
I'm convinced, I'm going to have my very own Mental Support Butter on the counter.
I so appreciate someone telling me my love of butter is PERFECTLY FINE!
@@lynnettespolitics9656 As long as you eat balanced it's not just fine - it's good for you. If you have high colesteral just change your diet so you can keep the butter ;)
LOL!!!
First time I heard him say that In a previous video i had to pause and laugh. It didn't even go in the dish. My mother always kept butter on the table and counter. And anywhere I've worked, I keep a pound of butter out. And roux, a 4in deep 6th pan of roux is nice to have on hand. At home, I do smaller quantities.
I used to HATE cooking! Until I learned how from you, Chef Jean 😊 Married 39 years, plus six children to feed 3 meals a day! I thank God I could read recipes but … I had never learned techniques or the “why” of what I was instructed to do. You changed all that and I absolutely love cooking along with you 🎉 My husband is retiring soon and I’m looking forward to spending some time together learning even more from you and your exceptional and entertaining teaching! God Bless you and yours 🙏🏻🙋♀️
One thing about measuring, is that the person who made the recipe isn't working with YOUR ingredients. One of the best lessons I learned was just from _observing_ Jacques Pepin. He often cuts a little piece of an ingredient, like a pepper or a carrot, and tastes it, by itself, to determine if his pepper is spicy, or his carrot is sweet. We can't be slaves to measurements, because we are trying to produce _flavors._ If you know you want the recipe sweeter, you add more sugary ingredients, if you want it more bright, you add more acidic ingredients. How do you know what you need? TASTE! Taste your ingredients, and taste your dish at many stages of cooking!
Your videos are never too long. I could watch you for hours. Thanks for sharing your knowledge. Everything I’ve made from your shows has tasted wonderful.
Fantastic. A real mentor and with such a legacy! People will learn from you long after we all pass on. As an English man, I would buy you a pint!
Thank you chef for passing on wisdom
Thank you Chef. I come from a different background (Taught the love of cooking by my Great Uncle who was a U.S. Navy Cook during WW2). In all of my career paths (currently an educator) I've learned that the most important step in being successful is preparation. It doesn't matter how brilliant of an artist one is, if the daily preparation isn't complete the entire day of work is going to be less than ideal, and likely a failure.
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The video wasn't too long at all! I learned so much-thank you! Rehydrating vegetables? Peeling asparagus? Seeing texture as a vehicle? Adding acid / brine? Wow, I'm a new cook haha!
the tip about not using a wet paper towel..... every other video on youtube suggests to use that but chef jean gave a good reason why not to use it and what would be the best substitute for it...... thank you chef😄
Fantastic video chef. I have used most of these techniques for the past 3 years, and it has been a game changer. I no longer stress over cooking but have enjoyed cooking. Thank you.
I can delete all my misc notes & just refer to this GREAT video!! THANK YOU CHEF JP❤!
ps ... wishing you a wonderful Easter🌷
That garbage bowl idea would be great for composting. Instead of going right to the trash can, the bowl would remind you of the mound of potential garden soil out back.
My husband was the chief and I never cooked after he was diagnosed with terminal cancer he started teaching me and I video recorded him, so we cook together. Unfortunately he was gone in less than a year and now I cook with Chef Jean for the things I didn’t get to learn from my husband and know kind of sort of how the favors should be so this is good and helpful. Than you
I just bought myself a probe thermometer!!! We celebrated Easter early and I spend $$$ on an organic boneless 7lb leg-of-lamb and did not want to mess this up. The absolute BEST investment I ever made. PERFECTION! I don't know why I did not do this earlier in my lifetime of cooking!
Thank you for making these videos, making us laugh, and teaching me so many things.
I'm not a chef and barely a cook, but i want to surprise my wife tonight!
I have been doing this for many years. Unfortunately, my wife gets upset at the number of dishes/boards/measuring utensils that need to be washed up afterwards. I have yet to convince her that when cooking a meal, everything is there and grouped into the method steps according to the menu. I have tried to point out that doing the dishes on her part balances out the efforts of preparing and serving the meal on my part.
Despite any differences, the enjoyment of sitting down at a candle-lit table to enjoy a meal brings us to a common, wonderful experience.
Cheers from down under.
Quick tip for your wine sealer ....rinse the stopper under water before you put it in the bottle - you'll get a much better seal on it when you pump the air out 👍
Mise en place is something I learned long ago when making my first paella, if you can imagine not having all those ingredients all pre-prepped lol
Totally agree with reading directions all the way through first, not just for knowing if you have all the ingredients but also to have in your head the whole process broken down into steps, as some might need to be fast. Then I only have to refer back to the directions for minor clarifications along the way.
BTW, that's a beautiful cutting board!
It is because this is a QUALITY channel! Merci and thank you.
an easy hour of listening and learning
Chef is a culinary genius, and equally the same as an instructor. I believe anyone that watches he videos, practice his techniques, will eventually be come a capable and talented chef of their own. Thank you chef for all you do. 🙂
Alors là... C'est la vidéo la plus riche et la plus utile que j'ai vue depuis longtemps. Vos 56 ans d'expérience professionnelle résumée en 30 conseils et astuces. On peut dire que vous avez l'art de transmettre vos connaissances et votre expérience. Ce n'est pas donné à tout le monde. Merci infiniment Monsieur.
"The texture of food is the conductor of flavors." ❤
You are the best teacher in the whole world. We love your work, after watching your videos, we are making alot of sense now in our restaurant. Thanks chef. Africa is learning very fast from you
Well Chef.... well done!
The best tip I can pass on is "Use all these tips!". I watched this video and in my mind I remembered the other videos you've made using these techniques and smiled. But the best - now I am much more comfortable in the kitchen, from sanitation to technique. You've been a game changer! Kitchen is again a place of fun... not a chore!
Sure glad you "retired".
"Kitchen is again a place of fun... not a chore!" I could not have asked for anything better in my wilders dream! THANK YOU! 🙏❤️
No matter what the job is, preparation is 95% of the job. Love your channel Jean Pierre.
I keep coming back to this masterclass, because that's exactly what it is. Extremely good advice and tips and presented with a great sense of humour! Merci, Chef 🙂
I was a chef over 25 years ago, and I love watching you. I get into the kitchen as often as possible, but sadly now it's less and less. Keep going, you're great.
You've changed my life JP and I'm very grateful for it. I'm far happier and healthier than I've ever been. I'm now able to do dishes that I once thought were the realm of gods and found myself improving more and more with every meal I make. I truly do value that journey we started back during the lockdowns with the pandemic. Very grateful for all your work and use your videos as my menu all the time. If I'm looking for a challenge I just see what I haven't bothered to do yet. The only thing I do myself outside of what I've learned here is Miso soup lol
I think I'm regretting not attending your classes in the past. If your students laughed out loud half as much as I did watching this tutorial, then that was a great class day! Never laughed AT Chef but my goodness, some of his expressions crack me up. He is brilliant! Salt. Look at it! Push it in. Poosh! Texture. What happened? It went fast! I could go on & on but we all know, don't we? I wish for everyone to enjoy their craft and share it happily. Just like Chef John-Pierre. Thank you Chef!
I wish I could like this video 30+ times.
My number 1 tip I've learned as a home cook who doesn't follow recipes, is to picture in your mind each step of the recipe and imagine cooking the dish from start till finish while you are reading through the recipe before you start.
It really helps you to understand the whole process , instead of just following the words on the page, your gonna understand the recipe if you imagine all the steps.
I have to do this because I don't use recipes and it's also something i used to do back when I took chemistry in high school to get good grades on the lab assignments, so it works well.
I was a cooking teacher in a high school. I thought I was a good cook until I found your videos! I am retired now and cooking more than ever, thanks to you! Your tips are fantastic but it’s the techniques you teach that has helped me so much. The cooking books we had to use at the high school were garbage compared to what you have taught me over the last year or so. Everyone now requests my (your) soups, because of the taste and nutrients they contain. I just made your asparagus soup and WOW! Yes! Peeling is so important. Thank you Chef for everything you do. God Bless you! Butter does make everything better. 🎉🎉😁💛😉
Another good reason to preheat the oven earlier- the air temperature is one thing, but you want to also heat up the walls of the compartment. When you open the door, the air will cool down. Having the walls also heated to the correct temperature will allow that air to more quickly come back up to the correct temp. once you shut the door.
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Absolutely.
I keep a pizza stone in the oven pretty much all the time, and that takes quite a long while to come to temperature equilibrium. This helps to mitigate the effect of opening the door quite a bit, at the cost of extra pre-heating time.
I'm a retired man and found out that I love cooking and are always waiting for your next video, I have learned so much, thank you chef for all your great videos God bless ❤
Love this guy, don't change Chef.