Jacques teaches us the traditional recipes but he also makes no pretense with using modern appliances like the food processor etc. or techniques. He explains it so well too.. that’s the mark of an excellent teacher.
I’ve been watching Chef Pépin probably 30+ years. Have many of his books, the one with Julia Child Is very special. Why I’m leaving a comment is that I loved seeing Chef use a food processor for the dough and cooking the bacon in the microwave! Bravo Chef Pépin. 👏
When Chef Pepin says, "It's perfectly fine" I am somehow calmed and reassured. If there's a tiny bump in my day to cause anxiety, I just hear J.P.'s soothing voice tell me that it's perfectly fine. His version of everything's going to be ok. 😊
Jacques Pepin is the most charming teacher any cook could have. I admire how he effortlessly rolls with the times, not eschewing the food processor or microwave. It has been a privilege to watch Chef Pepin for many years and I wish him many many years more.
The most generous, gracious, & good humored expert in the world of cooking. Thank you for all the lessons taught, & the lessons still to come. We wish you love, & God's blessings.
I use beans to weigh down crusts when I pre-bake them. I allow the beans to cool afterward and put them back in their jar, handily labelled "baking beans" and sitting on a handy shelf. I usually make quiche after lunch, so it's cool enough to have around 4PM (we eat dinner late). My husband is always on conference calls that time of day, so he's never witnessed the process. One day he wanders into the kitchen and asks me, "Hun, when are you going to bake those beans? They've been in that jar forever." Bless his heart, lol.
Long before the internet and the Food Network, there was Chef Pepin. I've been cooking my eggs his way since the early 90s. Classic technique never dies. Thank you!
Thank goodness for Jacque Pepin and Martin Yang on PBS channel 3 for teaching me to cook as a young bachelor. Jacque’s recipes are so delicious and easy to follow. First thing I learned was how to make proper French scramble eggs. The GOAT of cooking.
Every time I watch his videos, I realize more and more how lucky all of us watching are…getting to watch a great Chef doing his thing for us!!! I doubt think there are too many as good as him, offering so much cooking technique on video for us all to see!!🥂
My very 1st true meal was something I watched Jacques make on his PBS show many, many years ago. From then on I have watched him hundreds and hundreds of times and have purchased his cookbooks. For a 5 star chef he presents all his meals in a way amateurs can follow and prepare. Simply amazing.
My Ma doesn't ever prebake her dough either... It's always delicious with leeks, onions, sometimes ham and broccoli. Such a classic dish which never grows weary. ❤️❤️❤️
I still watch you on our PBS station on Saturday mornings. Thank you so much for all of the time and education you have shared throughout the years. You are wonderful.
@@nickismith4787 Glad you liked them. I was a cook in a Howard Johnson's restaurant for six months (73-74). Friday night was clam night and what a mess in the kitchen! Longest night of clean up in the whole week. But we got to eat the clam strips all night long.
@@GradyGillis What the heck is a clam strip? Before you answer I should tell you that I am 68 years old and my parents (born in 1916, no longer with us on earth) always told me that no seafood (this did NOT include fish) should be eaten: 1. In any city that wasn't right next to a BIG body of water (air travel is not fast enough) 2. In a month that did (or did NOT) [I no longer remember which] have an 'R' in it. I have never lived in a watery (salty or not) city so that will tell you how often I have eaten seafood. Oh, I have tried fish and I don't like them. But I still would like to know what a clam strip is. Thank you!
@@marthawelch4289 Being 68 is good. I'm 67 and hope to see 68 and more beyond that. Just because we've been around for a while doesn't mean we know everything, but don't tell the young ones that! Clam strips, according to some sources, are essentially the whole clam minus the belly part. One source clams they are the nearly inedible, terrible tasting siphon or neck of the clam. I think he got some bad ones once and just decided they all must be like that. I learned that they are simply the large Atlantic Surf clam that's been cut into strips. They are mass produced and don't have the full-bodied flavor of the full body clam like others varieties. But they can definitely be prepared well enough to be tasty to all but the most snobbish taste buds, and they are much less delicate than whole clams and are easier to prepare in zillion pound batches like we did at HoJo's on Friday nights. Hope that answers your question.
What a treasure you are. My wife caught me watching you and Julia near the end of her days and she always remarked how patient and caring you were working with her.
I am so glad to see that you are still cooking! I thought Heart and Soul was going to be your last show. It warms my heart to watch you cook. You are the best culinary teacher that I know. I always learn something whenever I watch you prepare a dish. God bless you and your family.
I have watched Chef Jacques for many years and with Julia Child and he is a lovely, well mannered, man with a sense of humour and a great chef! He has taught me so much and have bought some of his books.
I was luck to attend a few of his classes years ago when n Minneapolis. He was so handsome, kind and charming in person. Still have my signed cookbooks. Much respect and admiration.
I recently read Jacques Pepin’s wonderful autobiography The Apprentice- My Life in the Kitchen I cannot recommend it highly enough. My friends are still telling me how much they enjoyed it. Don’t miss this read. It will further your enjoyment of all things Jacques Pepin❤️
You are right! I just bought, and read the whole book, and it is very insightful, educational, and sweet. What a fine person Jaques Pepin is. We are fortunate to have his teachings, and great personality.
Loved today’s class! I love quiches! I appreciate your sharing your prep and baking/cooking tips and tricks! Thank you so much Jacques! You are such a wonderful teacher!
I have been binge watching Jacques Pepin this Easter weekend. Already we have had the joy of Moules Mariniere, Spanish omelettes, Oeufs en Cocotte & Pepin's timeless seafood omelette with asparagus. Thank you so much Monsieur Jacques, you are such an inspiration 💖
It’s always heartwarming to watch a master at work! Although my mother didn’t learn French pastry from a chef, somehow she knew exactly how to create a flaky crust…and she passed those secrets on to me. 😊
After a couple of years with you on UTUBE, I feel you are like having a friend who you are always so glad to see again. You have offered so much to all of us...thank you!
I’ve been making quiche lately. We experiment with different ingredients. I don’t have a tart pan yet, but have been using a pie pan. Thanks a bunch for the video!
I just stumbled onto this video. I love Chef Pepin! You can bet I’ll be trying his recipe in the near future. If only I had a ready made homemade quiche, now! It does make the mouth water!
You are so loved, it's been a joy to watch you and your family and friends all these years! Happy New Year and hope to see and hear more of your wonderful stories and recipe. May God Bless
Cher Mr Pepin, thank you for creating my love of cooking and food. When I was only 15 I watched you on tv on how to precisely cut an onion… that’s it, I was hooked . I got your cook books and continued to love and learn . Merci pour tous!
Well I've been making pie crusts for years and in the first five minutes of this I learned two techniques that I've never seen before. He makes it all so effortless - thank you!
I never fail to learn something new each time I watch Chef. So much knowledge to share that I still learn more when rewatching him. These videos are a wonderful gift.
Thanks Master Chef Pepin. Your presentation is always spot on, imparting your little secrets to successful cooking. Just love watching and listening to you.
This guy can cook in his sleep. I just know when I mix the flour something’s gonna give and I’ll end up with a royal mess in my kitchen. I just love to watch JP do his thing.
He makes it look so easy and effortless. But then, for someone who's probably made this dish thousands of times or more, it probably is. Much respect to you Master Chef Pepin.
Love quiche Lorraine! This must be his actual home. I’m going to be very sad when Jacques is no longer with us. Reminds me of Julia Child’s shows when she was getting up there in age.
I made my first scratch Quiche Lorraine in 35 years today, after watching this video yesterday. Thanks, chef. The only difference is I used a variety of onions and mushrooms. Larry Roeder
Only trouble I have with Jacques videos is there is often missing oven temperature or stove heat level and time for something to be cooked. Today it's not mentioned oven temp & time for the quiche itself.
I love how Mr. Pepin isn’t all snooty about it. Here is this great, accomplished chef and he doesn’t make you too nervous to pick up an egg the way some of these chef people do. You can use bacon - or you can use ham. Yay. I’d rather have ham. :) It is about the food, not the fussy stuff and not the glitzy crap. I don’t want Cupcake Wars. I want to learn to make food that tastes good (and maybe looks nice.) 🙄 Bobby Flay shows you how to cook something - it’s about Bobby Flay. With Jacque Pepin, it is about the teaching and the food. Also how he gives us ideas for extra uses for things he isn’t using - make cracklings out of chicken skin, make a little quiche with the extra dough, put stuff in soup. I hate wasting food! You might as well throw money away! And when you’re cooking for one or two, it gets difficult, so God Bless Jacques Pepin!!!
You summarized it well. An accomplished chef whose passion is all about the food. He is an excellent teacher..I always learn something everytime I watch him prepare a dish. He is from the WWII generation, when food was not wasted. I appreciate that. My mother was from that era as well. ☺
SAME HERE, AND I LOVE HEARING HIM SPEAK ABOUT COOKING WITH HIS MOTHER SO LOVINGLY. IT BROKE MY HEART WHEN HIS WIFE PASSED AWAY; THE LOVE BETWEEN THEM WAS UNDENIABLE. A WONDERFUL HUMAN BEING.
JP basically taught me to cook and is just the best, but there's always something to learn, a whole lot of trained chefs still say putting oil in your boiling prevents pasta from sticking or resting meat distributing juices for example -- but there's always some joker named something like Theodore appealing to authority because they've left critical thinking behind in their progressive march
@@Vonnegut84Oil in cooking water does literally nothing source: Chefs i have worked with, and basic science. Resting meat is important, as Jacque has stated in many of his videos.
Great video. I've always had trouble making butter pie crusts. I have to think the food processor helps a lot. Having lived in Lorraine, I'm fairly familiar with a quiche and prefer the traditional version. I am going to have to try his version with a prebaked crust.
Love this. Friendly audio guy tip. Don’t use a compressor. While compressors are great for keeping an audio level consistent by making every sound the same level, that means any breaths taken are jacked up to match the level of the spoken word. Thank you, Chef ❤
My grandmother’s side of the family came from Alsace Lorraine when it belonged to the French (that piece of land went Back and forth between Germany and France) thus Quiche Lorraine is one of my beloved, go to recipes. Of course, I have to switch it up often, substituting crab or broccoli and mushrooms or tiny shrimp. You just can’t go wrong with this dish.
Jacques is one of the great chefs... no snobbery, no silly nonsense, just down to earth easy to understand cooking.
Jacques teaches us the traditional recipes but he also makes no pretense with using modern appliances like the food processor etc. or techniques. He explains it so well too.. that’s the mark of an excellent teacher.
I’ve been watching Chef Pépin probably 30+ years. Have many of his books, the one with Julia Child Is very special. Why I’m leaving a comment is that I loved seeing Chef use a food processor for the dough and cooking the bacon in the microwave! Bravo Chef Pépin. 👏
He’s a new age styling American what do you expect. I love him too.
@@SmokedBrieAmerican?
When Chef Pepin says, "It's perfectly fine" I am somehow calmed and reassured.
If there's a tiny bump in my day to cause anxiety, I just hear J.P.'s
soothing voice tell me that it's perfectly fine. His version of everything's going to be ok. 😊
Jacques Pepin is the most charming teacher any cook could have. I admire how he effortlessly rolls with the times, not eschewing the food processor or microwave. It has been a privilege to watch Chef Pepin for many years and I wish him many many years more.
The most generous, gracious, & good humored expert in the world of cooking. Thank you for all the lessons taught, & the lessons still to come. We wish you love, & God's blessings.
This man's voice is so comforting and he is very precise.
The only chef on UA-cam that I trust when it comes to French recipes.
that is for sure
I like Rachel Khoo's series Little Paris Kitchen great show
I use beans to weigh down crusts when I pre-bake them. I allow the beans to cool afterward and put them back in their jar, handily labelled "baking beans" and sitting on a handy shelf. I usually make quiche after lunch, so it's cool enough to have around 4PM (we eat dinner late). My husband is always on conference calls that time of day, so he's never witnessed the process. One day he wanders into the kitchen and asks me, "Hun, when are you going to bake those beans? They've been in that jar forever." Bless his heart, lol.
So funny! Kinda clueless hubby. So adorable.
Coins work very well too
that’s so cute lol
Long before the internet and the Food Network, there was Chef Pepin. I've been cooking my eggs his way since the early 90s. Classic technique never dies. Thank you!
Watching the smooth effortless hands of this marvelous man and chef is simply mesmerizing.
HIS PRESENCE IS SOOTHING AND CALMING.
HE IS ONE IN A TRILLION.
Such a gifted man and chef! He’s so humble about his skills and knowledge! I appreciate him sharing his knowledge with us all ! TY chef 👨🏼🍳
Thank goodness for Jacque Pepin and Martin Yang on PBS channel 3 for teaching me to cook as a young bachelor. Jacque’s recipes are so delicious and easy to follow. First thing I learned was how to make proper French scramble eggs. The GOAT of cooking.
the icon. there is no better chef. he & Julia had so much fun together. love him
Every time I watch his videos, I realize more and more how lucky all of us watching are…getting to watch a great Chef doing his thing for us!!! I doubt think there are too many as good as him, offering so much cooking technique on video for us all to see!!🥂
Quiche was big in the 80s. I always loved it for lunch with salad. I'm glad it's making a comeback
I think it's a classic that will never go out of style, at least in our home!
@@deliabottoms285 SO true! :) Kim
TO THIS DAY I ALSO ENJOY IT FOR A SATISFYING DINNER WITH A SMALL SALAD AND GLASS OF WINE AS WELL.
Chef Pepin is a national treasure. I wish him a long long life and all the energy to continue teaching us.
My very 1st true meal was something I watched Jacques make on his PBS show many, many years ago. From then on I have watched him hundreds and hundreds of times and have purchased his cookbooks. For a 5 star chef he presents all his meals in a way amateurs can follow and prepare. Simply amazing.
so true, i love his teaching so relaxed . I love watching him
One thing about Jacques that I love, is his realism when it comes to the home cook. He doesn't inflate or sugar coat everything. I trust his recipes.
This man is a treasure...so calming to watch
Merci, Monsieur Pépin💕
The Greatest Chef ever! Outstanding presentation, and now, I am very hungry! Semper Fi
My Ma doesn't ever prebake her dough either... It's always delicious with leeks, onions, sometimes ham and broccoli. Such a classic dish which never grows weary. ❤️❤️❤️
…and with salmon, delicious 🤤
I still watch you on our PBS station on Saturday mornings. Thank you so much for all of the time and education you have shared throughout the years. You are wonderful.
SAME HERE. I LOVE WATCHING HIM COOK WITH HIS ADORABLE GRANDDAUGHTER.
I still remember how good the food was at Howard Johnson's Restaurants when Jacques was the executive chef. The service was first rate as well!
Their fried clams - yum!
@@nickismith4787 Glad you liked them. I was a cook in a Howard Johnson's restaurant for six months (73-74). Friday night was clam night and what a mess in the kitchen! Longest night of clean up in the whole week. But we got to eat the clam strips all night long.
@@GradyGillis Those were the days, my friend!
@@GradyGillis What the heck is a clam strip?
Before you answer I should tell you that I am 68 years old and my parents (born in 1916, no longer with us on earth) always told me that no seafood (this did NOT include fish) should be eaten:
1. In any city that wasn't right next to a BIG body of water (air travel is not fast enough)
2. In a month that did (or did NOT) [I no longer remember which] have an 'R' in it.
I have never lived in a watery (salty or not) city so that will tell you how often I have eaten seafood.
Oh, I have tried fish and I don't like them.
But I still would like to know what a clam strip is.
Thank you!
@@marthawelch4289 Being 68 is good. I'm 67 and hope to see 68 and more beyond that. Just because we've been around for a while doesn't mean we know everything, but don't tell the young ones that! Clam strips, according to some sources, are essentially the whole clam minus the belly part. One source clams they are the nearly inedible, terrible tasting siphon or neck of the clam. I think he got some bad ones once and just decided they all must be like that. I learned that they are simply the large Atlantic Surf clam that's been cut into strips. They are mass produced and don't have the full-bodied flavor of the full body clam like others varieties. But they can definitely be prepared well enough to be tasty to all but the most snobbish taste buds, and they are much less delicate than whole clams and are easier to prepare in zillion pound batches like we did at HoJo's on Friday nights. Hope that answers your question.
What a treasure you are. My wife caught me watching you and Julia near the end of her days and she always remarked how patient and caring you were working with her.
I am so glad to see that you are still cooking! I thought Heart and Soul was going to be your last show. It warms my heart to watch you cook. You are the best culinary teacher that I know. I always learn something whenever I watch you prepare a dish. God bless you and your family.
The Master! How important he has been to my cooking life!
Bless you chef Jacques! I've been a big fan you since I started watching your shows on PBS almost 30 years ago.
Me too. He’s still amazing.
@@lorrainegreen6782 HE IS INDEED. WATCHING HIM AND JULIA CHILD TOGETHER IN THE KITCHEN WAS SUCH A TREAT. THE CHEMISTRY BETEEN THEM IS LIKE NO OTHER.
I have watched Chef Jacques for many years and with Julia Child and he is a lovely, well mannered, man with a sense of humour and a great chef! He has taught me so much and have bought some of his books.
I always learn so much from Chef Jacques. He is a wonderful teacher! Joyeux Noel Chef Jacques!
I was luck to attend a few of his classes years ago when n Minneapolis. He was so handsome, kind and charming in person. Still have my signed cookbooks. Much respect and admiration.
What! A 12 minute Pépin video? Santa is working overtime this year! 😀
Right 😂 I was thinking the same thing ✌️
Quiche just has to be homemade, store bought ones are always rubbish. This looks great, I'll have to try this out 😁Jacques is a true master.
I recently read Jacques Pepin’s wonderful autobiography The Apprentice- My Life in the Kitchen I cannot recommend it highly enough. My friends are still telling me how much they enjoyed it. Don’t miss this read. It will further your enjoyment of all things Jacques Pepin❤️
You are right! I just bought, and read the whole book, and it is very insightful, educational, and sweet. What a fine person Jaques Pepin is. We are fortunate to have his teachings, and great personality.
Every day I watch Jacques cooking is a good day - thank you Jacques!
Loved today’s class! I love quiches! I appreciate your sharing your prep and baking/cooking tips and tricks! Thank you so much Jacques! You are such a wonderful teacher!
Best teacher ever!!
I ALSO LOVE MAKING THEM IN THE MINI FORM AS WELL.
A TRUE FRENCH CLASSIC.
Happy New Year to Jacques and the whole team! A classic made simple!
Such an amazing chef 👏👏 I’ve been watching pepin forever! ✌️
Jacques te he seguido desde hace 45 años, que feliz me hacen tus recetas!! Gracias por existir! 😍💐🥂
Chef Pepin , you’re not only the master but also a legend .
AMD HE IS ALSO AN INCREDIBLE ARTIST.
I LOVE HIM.
A treasure from France, is Jacques! 🙏
I have been binge watching Jacques Pepin this Easter weekend. Already we have had the joy of Moules Mariniere, Spanish omelettes, Oeufs en Cocotte & Pepin's timeless seafood omelette with asparagus. Thank you so much Monsieur Jacques, you are such an inspiration 💖
It’s always heartwarming to watch a master at work! Although my mother didn’t learn French pastry from a chef, somehow she knew exactly how to create a flaky crust…and she passed those secrets on to me. 😊
Wholesome, simple, beautiful, doable, elegant, lovely. Thank you, M. Pépin, for this gem of a 12 minute watch. 🙏♥️😇
I love any kind of quiche. Chef, you make it look so easy. Perfect option for a party. Merci
Crab quiche is my favorite!
After a couple of years with you on UTUBE, I feel you are like having a friend who you are always so glad to see again. You have offered so much to all of us...thank you!
I’ve been making quiche lately. We experiment with different ingredients. I don’t have a tart pan yet, but have been using a pie pan. Thanks a bunch for the video!
I just stumbled onto this video. I love Chef Pepin! You can bet I’ll be trying his recipe in the near future. If only I had a ready made homemade quiche, now! It does make the mouth water!
I love chef Pepín! He reminds me of my own dad. He seems like such a sweet, kind and gentle man. I am definitely making his quiche Lorraine.
A true master at work!
Jacques ! I could watch you all day every day - such pleasure
He is truly an American Master...🏆
You are so loved, it's been a joy to watch you and your family and friends all these years! Happy New Year and hope to see and hear more of your wonderful stories and recipe. May God Bless
Cher Mr Pepin, thank you for creating my love of cooking and food. When I was only 15 I watched you on tv on how to precisely cut an onion… that’s it, I was hooked . I got your cook books and continued to love and learn . Merci pour tous!
Jacques you are THE Best. You make it all so easy in these videos. ❤ you.
Well I've been making pie crusts for years and in the first five minutes of this I learned two techniques that I've never seen before. He makes it all so effortless - thank you!
With so many years of experience making pie crusts, why didn't you share the two techniques you learned?
I never fail to learn something new each time I watch Chef. So much knowledge to share that I still learn more when rewatching him. These videos are a wonderful gift.
Guys! It can't be as easy as it looks! I love Monsieur Pepin!
ACTUALLY...IT IS.
AND YOU WILL BE MORE THAN PLEASED WITH THE RESULTS.
MERCI JACQUES ! I have been watching you starting 35 years ago !!
Thanks Master Chef Pepin. Your presentation is always spot on, imparting your little secrets to successful cooking. Just love watching and listening to you.
Thank you Jaque, you have taught me so much over the years. May you be blessed with much happiness and enjoy your family.
He is just a like a fine wine, gets better with age.
Thanks Jacques for all the great lessons and techniques!
Thank you very much for sharing another wonderful recipe! You make everything look so easy to achieve!
I LOVE JAQUES PEPIN'S RECIPES.
HE IS ONE OF A KIND.
HAPPY COOKING !
😘
Just found you Chef! Watched you for many many years. Your expert knowledge is priceless
Thank you for sharing this great dish...
Pépin is one of my favorite chefs, and my birthday twin🥰
Love to watch him for years 😊!
Always makes it look so easy and yummy. Thanks.
I tried this recipe and thought I could eat quiches almost every day.
Thank you for sharing.
This guy can cook in his sleep. I just know when I mix the flour something’s gonna give and I’ll end up with a royal mess in my kitchen. I just love to watch JP do his thing.
It might help to use flour instead of a flower. ;-)
@@seikibrian8641 JP said Flower not Flour.
Pay Attention. 🙄
Flawless Master JP thank you for this award winning classic recipe from France so popular
Wow! Such a beautiful crust , and so easy. It’ll be spinach quiche today
He makes it look so easy and effortless. But then, for someone who's probably made this dish thousands of times or more, it probably is. Much respect to you Master Chef Pepin.
Love quiche Lorraine! This must be his actual home. I’m going to be very sad when Jacques is no longer with us. Reminds me of Julia Child’s shows when she was getting up there in age.
Julia would be proud of your No Fs Given attitude about the flying flour from the processor lid. 😁❤️
I made my first scratch Quiche Lorraine in 35 years today, after watching this video yesterday. Thanks, chef. The only difference is I used a variety of onions and mushrooms. Larry Roeder
Very nice Jacques! Been following you for years. You've passed along a whole lot of your expertise.
Wow Mr. Pepin!
Your dishes are always so appealing and appetizing.
Please keep up the great work and presentations!
Thank you!
😎👍
Thank you so much for teaching us these great recipes and techniques
Happy Cooking! Jacques parle comme mon papa! 🥰
Only trouble I have with Jacques videos is there is often missing oven temperature or stove heat level and time for something to be cooked. Today it's not mentioned oven temp & time for the quiche itself.
You beat me too it. I would love to make this but I have no idea how long the filling should be cooked 😌
I love how Mr. Pepin isn’t all snooty about it. Here is this great, accomplished chef and he doesn’t make you too nervous to pick up an egg the way some of these chef people do. You can use bacon - or you can use ham. Yay. I’d rather have ham. :)
It is about the food, not the fussy stuff and not the glitzy crap. I don’t want Cupcake Wars. I want to learn to make food that tastes good (and maybe looks nice.) 🙄
Bobby Flay shows you how to cook something - it’s about Bobby Flay. With Jacque Pepin, it is about the teaching and the food.
Also how he gives us ideas for extra uses for things he isn’t using - make cracklings out of chicken skin, make a little quiche with the extra dough, put stuff in soup. I hate wasting food! You might as well throw money away! And when you’re cooking for one or two, it gets difficult, so God Bless Jacques Pepin!!!
You summarized it well. An accomplished chef whose passion is all about the food. He is an excellent teacher..I always learn something everytime I watch him prepare a dish. He is from the WWII generation, when food was not wasted. I appreciate that. My mother was from that era as well. ☺
I love this man! Sharing his passion and knowledge to the common man.
SAME HERE, AND I LOVE HEARING HIM SPEAK ABOUT COOKING WITH HIS MOTHER SO LOVINGLY. IT BROKE MY HEART WHEN HIS WIFE PASSED AWAY; THE LOVE BETWEEN THEM WAS UNDENIABLE. A WONDERFUL HUMAN BEING.
Chef makes it look so easy, beautiful results. I 'm going to buy a quiche pan now.
I love watching this guy!!!
There's always at least one joker with a screen name like "Alphawolf" who thinks they have something to teach Jacques Pepin about French cooking.
JP basically taught me to cook and is just the best, but there's always something to learn, a whole lot of trained chefs still say putting oil in your boiling prevents pasta from sticking or resting meat distributing juices for example -- but there's always some joker named something like Theodore appealing to authority because they've left critical thinking behind in their progressive march
@@Vonnegut84 Tin foil, aisle three.
Example shown.
Wow! So true!! I see it so many times!!🤭😂
@@Vonnegut84Oil in cooking water does literally nothing source: Chefs i have worked with, and basic science. Resting meat is important, as Jacque has stated in many of his videos.
Thank you for your time and effort 😘
Great video. I've always had trouble making butter pie crusts. I have to think the food processor helps a lot. Having lived in Lorraine, I'm fairly familiar with a quiche and prefer the traditional version. I am going to have to try his version with a prebaked crust.
Love this.
Friendly audio guy tip.
Don’t use a compressor.
While compressors are great for keeping an audio level consistent by making every sound the same level, that means any breaths taken are jacked up to match the level of the spoken word.
Thank you, Chef ❤
Wondeeful, thank you! (I add a dash of hot sauce and grating of nutmeg to the filling)
Thank you. You've taught us so much! You are irreplaceable.
So good to watch a good cook, thank you!
Looks so good! And as always, I saw some interesting shortcuts which will jumpstart my processes. Thank you for sharing . . . for teaching!
My grandmother’s side of the family came from Alsace Lorraine when it belonged to the French (that piece of land went Back and forth between Germany and France) thus Quiche Lorraine is one of my beloved, go to recipes. Of course, I have to switch it up often, substituting crab or broccoli and mushrooms or tiny shrimp. You just can’t go wrong with this dish.
He’s a great teacher!
Thank you very much chef. Bless your heart ❤
Thank you for a delightful presentation
Es fantástico verlo trabajar y aprender viéndolo. Delicioso quiche. Gracias. Saludos.