This guy is a legend. I also love the way he encourages people to cook to their liking and not be so rigid with recipes. I would love to sit down and have a meal with him and just talk about the history of cuisine from Europe and the US. The wine is on me Jacques just keep talking.
@3:26 that statement let you know he is above others. He just has no need to advice you what is good and what is not. Unlike others cooks who are trying to impose their opinions
Never tried grilled veal before. Very good, even though I overdid the lemon juice a little. I also used a lesser cut of meat too, and it was still good. I had been looking for a different veal recipe lately, having gotten tired of the same old sauces and breading. I should have realized that Jacques is still the go-to guy.
Pépin means "small seed". Not core. Sans-pépins is literally seedless. If you eat watermelon(or sunflower) and spit our the seeds, spitting the seeds is called "cracher les pépins"
@@joelwilliam5726 cross-contamination is the first reason. Second, he is setting a bad example to the viewers. Third, you can get some really sick by touching raw meat and having them eat fresh foods from the same. In culinary school there is a thorough teaching of safety and sanitation.
Seriously, that's what you got from this? It's a quick video to show how Jacques makes this dish. He's here to to teach added finesse and technique for actual COOKING. He's teaching to, by and large, folks who already know how to cook. It's not home cook 101. If you know that one should wash the cutting board between actions, then by all means do it, in your kitchen. If you think folks are here to learn kitchen hygiene basics, you would be wrong. This ain't Rachel Ray or America's Test Kitchen. It's THE master, and it's edited for succinctness.
This guy is a legend. I also love the way he encourages people to cook to their liking and not be so rigid with recipes. I would love to sit down and have a meal with him and just talk about the history of cuisine from Europe and the US. The wine is on me Jacques just keep talking.
This man makes me want to be, not only a better chef but a better person...which is the hallmark of an _incredible_ person.
@3:26 that statement let you know he is above others. He just has no need to advice you what is good and what is not. Unlike others cooks who are trying to impose their opinions
The Master..no one else compares👍🙂
It's a joy to watch this guy cook. I bet, even if he boils water he can make it interesting.
👍🏻I’d watch it..the human quisanant (sp)love his informative shows 🤷♂️
Never tried grilled veal before. Very good, even though I overdid the lemon juice a little. I also used a lesser cut of meat too, and it was still good. I had been looking for a different veal recipe lately, having gotten tired of the same old sauces and breading. I should have realized that Jacques is still the go-to guy.
Jacques = legend.
A century from now Chefs will will know his name. ❤️
Mr Miyagi of cooking. Being humble while knowing everything.
The man doesn’t “cook”. He “is” cooking
Totally agree
I didn't know epicurious was that old
love his accent!! so classy
I'm sure he doesn't want to talk with an accent.
Fresh herb 😍😋
I ADORE READING
Why would someone give this a thumbs down🤔🙄😂
What a plate.
Gros merci
Just pass by you in MIA airport before HALOWEEN
Pépin means "small seed". Not core. Sans-pépins is literally seedless.
If you eat watermelon(or sunflower) and spit our the seeds, spitting the seeds is called "cracher les pépins"
I don't mind the seeds except for pomegranate seeds and grapes seeds ugh they're the worst. Just sharing. Also happy 14th
Delicieux
Perfectly pink.
His name is Jack Pits
Those veal chops tho.
How so?
THANKS YOU GOODNESS, 🌟, ♥️🖤💚 BROWN FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME🦋 WOW BEAUTIFUL 💯.
I'm sad he didn't say to save the veal trimmings for stock
He said he would save them for a pâté.
youd need alot of veal for a good veal stock. pate thooooo ooo thats next level
He did say to save them. You can choose what for
Listen to 55secs etc.
love the vibe, personally not so keen on the onions
He never washes hands after handling raw meat.
He chopped the vegetables on same board he cut the raw meat.
It's veal.
@@joelwilliam5726 proper hygiene is common sense.
@@joelwilliam5726 cross-contamination is the first reason. Second, he is setting a bad example to the viewers. Third, you can get some really sick by touching raw meat and having them eat fresh foods from the same. In culinary school there is a thorough teaching of safety and sanitation.
He cleaned his board. The video has been edited.
Seriously, that's what you got from this? It's a quick video to show how Jacques makes this dish. He's here to to teach added finesse and technique for actual COOKING. He's teaching to, by and large, folks who already know how to cook. It's not home cook 101. If you know that one should wash the cutting board between actions, then by all means do it, in your kitchen. If you think folks are here to learn kitchen hygiene basics, you would be wrong. This ain't Rachel Ray or America's Test Kitchen. It's THE master, and it's edited for succinctness.