My favourite chicken recipe - I've made this several times and its always a crowd pleaser. This man is a natural - pleasure to watch and learn from him.
Oh my, I watch Jacque for for hours, yes, hours. He is so articulate, a pleasing voice, so organized and WOW! the kitchen hints has made my life easier! ALL I can say now is, cook Jacques recipes, and you have nothing but a DELICIOUS MEAL! WALLA! Thank you SIR! I TELL MANY OTHERS OF YOUR COOKING AND FAST FOOD. 💓YUMMY💓
Been watching him for a couple hours! He's got excellent pointers on preparing and utilizing everyday foods, and he makes his cooking look quite simple. And his accent is like the seasoning to his instructions! Love how he talks favorably about his wife in every episode! So sweet. 😍
If you’ve read about his wife Gloria you may know this, but she admitted to pretending she could not ski..,she was a ski patrol member, I think.,,but wanted to meet the good looking new instructor..,😮
All these years later I still enjoy watching him all day long when I’m sick or playing hooky from work. Today I took a vacation day and have watched six of these in the series already lol. He really is a wealth of information and a master
I made Chef Pepin's roasted mustard crust chicken last night and it was absolutely wonderful! It's a keeper! I have learned so much over the years from Jacques Pepin in terms of technique and the joy to be had from preparing new recipes and meals. So very appreciative!
I've been using his broccoli technique for a few weeks now. He takes the whole stalk and shaves off the outer layer, and he says the stalk is the best part. I can confirm it's great. I can't believe I used to chop those off and throw them out.
There's a lot to love about Jacques Pepin...I think his greatest quality is how he apparently defines a "tablespoon" of butter, oil, wine, etc. Probably explains why his food always looks (and almost certainly tastes) so good.
My daughter’s favorite dinner; she’s been bugging me to make “mustard chicken” since she was 3 years old; she’s 12 now and I’m making it tonite, once again!!!!
Watching Jaques Pepin for thirty years.What a Great Teacher! I am issuing a caution.If you enjoy cooking and eating.Following Mr. Pepin s philosophy and techniques, You will be disappointed at most restaurants and save a lot of money in the process. Not to mention self Satisfaction of being self able. Sincerely,Thank you Sir.
THIS IS ONE OF MY FAVORITE RECIPES I LEARNED ABOUT THIS WHEN I WAS 16 FINALY MADE IT AT 18 AND ITS MAGNIFICENT MY FAMILY LOVES IT IN ADDITION I MAKE SAUTEED GREEN BEANS WITH IT
This man makes the most amazingly delicious and simple desserts. For those of us who don't feel like spending hours baking these chocolate, fruit, yogurt and honey dishes are light, decorative and delicious conclusions to any meal. Vive le Pepin!
For the first time in life, I tried plain yogurt (greek), honey, and walnuts with lemon zest. It is truly amazing. Oikos yogurt is zero fat yet so delicious.
And again I learned another trick I have cut myself because my cutting board slips I never even thought to put down some wet paper towel to keep the board from slipping across my slick countertops genius thank you Chef Pepin
My favorite Chef that ever lived. I have two questions I have always meant to ask you if I ever had the honor. First is, I noticed you never remove the germ from garlic? Is this because it adds to the taste? Second regarding breaking eggs, no matter what aren't you pushing shell into the egg? Thank you for what you do you really are an ido of mine and I hope to someday shake your hand and thank you in person. Best regards, Mike Coyle
Dear Chef I have watch a great number of your videos an you have so much class. My respect to you sir. I am The next generation chefs "The kitchen warrior "
It makes a very nice brunch if you put some cream cheese with a little bit of pineapple pulp mixed in, onto a soft white bread roll. Then add a slice of smoked salmon and a bit of black pepper. Then top it with either cucumber, water cress or cress.
I love everything Jacque does--but I often share this video for the Quick-Roasted Chicken with Mustard and Garlic recipe. It's AH-mazing!! I'm always searching for just that part, so thought I'd share for others that this particular part of the video starts at 2:15! :)
a lot of these videos have people complaining that the food is salty. DO NOT USE TABLE SALT!!!! he's using kosher, it's a much larger crystal, it takes more kosher to cook with than regular salt. i think like a cup of kosher is only half or less table salt
he is sooooo adorable!! my boyfriend gets soo annoyed when we watch jacques because i'm always commenting on how cute pepin is and funny he is the way he does things. :D
If I may.... When I make mashed potatoes I put the finished product in a GLASS bowl, cover with plastic wrap, microwave a minute and a half. They will become very fluffy.
I can hear dialogue in the background as Jacques is preparing his dishes. It sounds like a woman's voice and is very minute, but you can hear it fairly well with a good set of headphones. Can anyone fill me in as to what that dialogue is or what purpose it serves for the show?
This guy is such a great teacher and he makes cooking so simple. My only complaint - which is not really his fault - is the way he uses some of the products his sponsors provided. Why use a metal whisk in that non-stick/anodized saucepan? Wouldn't that scratch up the pan over time? I have Calphalon One pans and while I love the pans for the non-stick quality, I use a nylon whisk. Oxo is his sponsor so they should have giving him one of those.
badjujuwan I remember reading somewhere that his pans are pretty special quality, so metal utensils don't tend to affect them. Although, I suppose seeing as he's teaching every day cooking he might mention it.
jefsti The cookware he's using is Cuisinart Nonstick Anodized that costs $160 for an 11-piece set - very inexpensive. Like I said, I have Calphalon nonstick anodized and I can tell the cuisinart line he's using is not that great - It looks too thin and way too dark. For this show, he's just using the pans due to sponsorship and he used a lot of sponsored gadgets for this series. Watch his other shows and you'll see this is a guy who can grate, chop, mince, etc with just a knife. www.cuisinart.com/products/cookware/non_stick_hard_anodized/sets_nsha/66-11.html Obviously, a metal whisk will not cause damage the first time, but why risk it? I just looked this up on Amazon and take a look at the picture in the review section. www.amazon.com/Cuisinart-66-11-Nonstick-Hard-Anodized-11-Piece/dp/B005H05TAY
"If the glass hasn't been used the champagne foams, so you pour it once, then wait, then pour it a second time. Then a third and a fourth..." Guy's a stud. Jacques, can you come to my house for Christmas?
Mrs. Pepin must be a holy terror to live with: a show doesn't go by where good ol' Jacques doesn't mention his old lady complains about the dishes, counter, whatever, not being cleaned. Heck. He can come to my house and slop food floor to ceiling, who cares so long as he's cooking stuff like this.
If I recall, those were Wusthof Professional Poultry Shears. Wusthof has since changed the design of theirs (this video is almost a decade old), but several companies make near copies. One example is here: www.kuchenprofiusa.com/products/kuchenprofi-poultry-scisors-profi-5-in-blade
THANK YOU!!! God, I had to look at the comments to make sure I wasn't losing my mind. I think they left visual-impairment captions on in this one by accident.
@MYheroMJrip it doesn't sound crazy, he is more attractive than T. Cruz, B.Pitt and all of them together. and always mentions his wife in such nice respectful way...
Speaking of Ramsay, he tried to help a restaurant in Scottsdale, AZ; and even they couldn't do a pizza right. Luckily, those two owners will watch this video and learn from it to make a proper pizza.
My favourite chicken recipe - I've made this several times and its always a crowd pleaser. This man is a natural - pleasure to watch and learn from him.
Jacques , you are my man !
I've used a similar mustard crust on pork and it's good there, too.
Oh my, I watch Jacque for for hours, yes, hours. He is so articulate, a pleasing voice, so organized and WOW! the kitchen hints has made my life easier! ALL I can say now is, cook Jacques recipes, and you have nothing but a DELICIOUS MEAL! WALLA!
Thank you SIR!
I TELL MANY OTHERS OF YOUR COOKING AND FAST FOOD.
💓YUMMY💓
We need sponsors do not want to become one
Been making this dish for years, among many others I have learned from this great man.
He looks so sweet when he is being witty or mischievous. Such a lovely man.
Been watching him for a couple hours! He's got excellent pointers on preparing and utilizing everyday foods, and he makes his cooking look quite simple. And his accent is like the seasoning to his instructions!
Love how he talks favorably about his wife in every episode! So sweet. 😍
@Crescent City Kid, thank you!
It is so sweet! --though she's probably the one holding the camera! 😉😄 Just teasing, he adores his wife. ❤
If you’ve read about his wife Gloria you may know this, but she admitted to pretending she could not ski..,she was a ski patrol member, I think.,,but wanted to meet the good looking new instructor..,😮
How he manipulates the food after decades of practice with such skill is always a pleasure to watch.
All these years later I still enjoy watching him all day long when I’m sick or playing hooky from work. Today I took a vacation day and have watched six of these in the series already lol. He really is a wealth of information and a master
I made Chef Pepin's roasted mustard crust chicken last night and it was absolutely wonderful! It's a keeper! I have learned so much over the years from Jacques Pepin in terms of technique and the joy to be had from preparing new recipes and meals. So very appreciative!
I've been using his broccoli technique for a few weeks now. He takes the whole stalk and shaves off the outer layer, and he says the stalk is the best part. I can confirm it's great. I can't believe I used to chop those off and throw them out.
We need sponsors do not want to become one
His humbleness is so heart touching....I mad about myself for not having known Chef Pépin way back...!!
Me too!
There's a lot to love about Jacques Pepin...I think his greatest quality is how he apparently defines a "tablespoon" of butter, oil, wine, etc. Probably explains why his food always looks (and almost certainly tastes) so good.
My daughter’s favorite dinner; she’s been bugging me to make “mustard chicken” since she was 3 years old; she’s 12 now and I’m making it tonite, once again!!!!
Great taste for a kid that age!
I love how he teaches us how to open a bottle of champagne too.
I want to hug him. I love his cooking.
How is he so good. Chefs come and go, but Jacques is just so timeless.
Watching Jaques Pepin for thirty years.What a Great Teacher! I am issuing a caution.If you enjoy cooking and eating.Following Mr.
Pepin s philosophy and techniques, You will be disappointed at most restaurants and save a lot of money in the process. Not to mention self
Satisfaction of being self able.
Sincerely,Thank you Sir.
His cutting skills are amazing and I enjoy his many helpful hints, not to mention the great recipes.
I love watching this guy. He knows how to make food that looks professional and elegant and I'm sure it tastes as good as it looks.
Chef Pepin’s knife skills are amazing. I pressed replay a dozen times.
He is a real teacher...so clear about how, why, and what for. Thank you, Jacques.!!
THIS IS ONE OF MY FAVORITE RECIPES I LEARNED ABOUT THIS WHEN I WAS 16 FINALY MADE IT AT 18 AND ITS MAGNIFICENT MY FAMILY LOVES IT IN ADDITION I MAKE SAUTEED GREEN BEANS WITH IT
Such a good imagination, this man has. He understands the contrast of foods so well.
Made this chicken tonight for my dads birthday.. OMG so delicious, cheap, and easy! Was the best roast chicken I’ve made and cooked so quickly.
Ecellent, I can watch and listen to him all day!
Love the way he pronounces tortilla.
I just salivated seeing the jus go on top of the mashed potatoes
This man makes the most amazingly delicious and simple desserts. For those of us who don't feel like spending hours baking these chocolate, fruit, yogurt and honey dishes are light, decorative and delicious conclusions to any meal. Vive le Pepin!
Man I'd love to hang out with him in the kitchen sometime. Legend.
For the first time in life, I tried plain yogurt (greek), honey, and walnuts with lemon zest. It is truly amazing. Oikos yogurt is zero fat yet so delicious.
I’ve made this mustard crust chicken several times. It is excellent!
And again I learned another trick I have cut myself because my cutting board slips I never even thought to put down some wet paper towel to keep the board from slipping across my slick countertops genius thank you Chef Pepin
I just love this guy...he could be reading the phone book to us and I would be riveted!
the chicken prep is just great.!
the chicken was incredible! Thanks you very, very much. Honestly, I have never had a better one!
This video made my day. After all these years I thought I'd seen all of Jacques Pépin's shows, but somehow I never saw this one. What a treat.
My favorite Chef that ever lived. I have two questions I have always meant to ask you if I ever had the honor. First is, I noticed you never remove the germ from garlic? Is this because it adds to the taste? Second regarding breaking eggs, no matter what aren't you pushing shell into the egg? Thank you for what you do you really are an ido of mine and I hope to someday shake your hand and thank you in person. Best regards, Mike Coyle
Someone give this man a Nobel Prize already!
I love to watch him slice onions...better than a cuisinart any day.
I just made this. Awesome. I split the chicken but kept the backbone attached. Good eating right there.
He has the best knife skills of anybody ever
this feels like a Bob Ross painting tutorial.
Dear Chef I have watch a great number of your videos an you have so much class. My respect to you sir. I am The next generation chefs "The kitchen warrior "
It makes a very nice brunch if you put some cream cheese with a little bit of pineapple pulp mixed in, onto a soft white bread roll. Then add a slice of smoked salmon and a bit of black pepper. Then top it with either cucumber, water cress or cress.
Nice tip!
I love everything Jacque does--but I often share this video for the Quick-Roasted Chicken with Mustard and Garlic recipe. It's AH-mazing!! I'm always searching for just that part, so thought I'd share for others that this particular part of the video starts at 2:15! :)
I have learned a lot from you Sir.
Thank you
I'll do my best to pass it on.
That chicken looks damn good
I made this again tonight. i think it's delish and quick!
Thank you so much Jacques..
a lot of these videos have people complaining that the food is salty. DO NOT USE TABLE SALT!!!! he's using kosher, it's a much larger crystal, it takes more kosher to cook with than regular salt. i think like a cup of kosher is only half or less table salt
KOSHER SALT IS THE MOST UNHEALTHY SALT.
This looks so good! Just seen this episode on TV. I want to try to cook this.
Heavenly !!
idk what it is, but i love the way he chops garlic
This episode is more than a book :))
he is sooooo adorable!! my boyfriend gets soo annoyed when we watch jacques because i'm always commenting on how cute pepin is and funny he is the way he does things. :D
“Pour a second time...and a third time..and a fourth time..” 😆 love Chef Pèpin
He's got his priorities straight!
The Guy's a genius.
Please, please release the Essential Pepin cooking videos so we can enjoy them. I will gladly pay.
wow this really brings back fond bay area memories
Outstanding
Master Pepin. I love this guy he is the best he should be iron chef,
Despite the fact that cooking is considered anxiolytic, i am also considering watching Pepin cooking and making his remarks as anxiolytic!
Both HABIT FORMING
If I may.... When I make mashed potatoes I put the finished product in a GLASS bowl, cover with plastic wrap, microwave a minute and a half. They will become very fluffy.
Thanks for the tip!
So... What was the seanoning mixture you added to the mustard?
Even Pepin loves little bit of the bubbly
Loving these videos!
BTW, does anyone else hear the lady in the background doing a running commentary on what he's doing? It's extremely soft...
I love his accents.
"I think the chicken will thank me"!! LOL
He's the Bob Ross of chef's
I can hear dialogue in the background as Jacques is preparing his dishes. It sounds like a woman's voice and is very minute, but you can hear it fairly well with a good set of headphones. Can anyone fill me in as to what that dialogue is or what purpose it serves for the show?
It's the devil
Descriptive Video Service leaking through?
I thought it might be his daughter having a side conversation.
I’m glad someone else heard it too. It’s Halloween in a day - thought I was being haunted by a ghost 👻
He's great !
This is the only acceptable form of "Pizza Bagel"
And he's a pretty good cook ,too!
This guy is such a great teacher and he makes cooking so simple.
My only complaint - which is not really his fault - is the way he uses some of the products his sponsors provided. Why use a metal whisk in that non-stick/anodized saucepan? Wouldn't that scratch up the pan over time? I have Calphalon One pans and while I love the pans for the non-stick quality, I use a nylon whisk. Oxo is his sponsor so they should have giving him one of those.
badjujuwan I remember reading somewhere that his pans are pretty special quality, so metal utensils don't tend to affect them.
Although, I suppose seeing as he's teaching every day cooking he might mention it.
jefsti The cookware he's using is Cuisinart Nonstick Anodized that costs $160 for an 11-piece set - very inexpensive. Like I said, I have Calphalon nonstick anodized and I can tell the cuisinart line he's using is not that great - It looks too thin and way too dark.
For this show, he's just using the pans due to sponsorship and he used a lot of sponsored gadgets for this series. Watch his other shows and you'll see this is a guy who can grate, chop, mince, etc with just a knife.
www.cuisinart.com/products/cookware/non_stick_hard_anodized/sets_nsha/66-11.html
Obviously, a metal whisk will not cause damage the first time, but why risk it?
I just looked this up on Amazon and take a look at the picture in the review section.
www.amazon.com/Cuisinart-66-11-Nonstick-Hard-Anodized-11-Piece/dp/B005H05TAY
Amazing!!!💕
the chicken recipe rocks!
"...to make them nice aaann'd FLUFFY"
I tried the chicken and it was great!
What brand shears? They look amazing?
OXO
If they ARE Oxo Goodgrip
- - - this brand always wins the equipment challenges on America's Test Kitchen.
Who would thumb this down??
Gordon Ramsey's paid Trolls. Jealousy!!!
"If the glass hasn't been used the champagne foams, so you pour it once, then wait, then pour it a second time. Then a third and a fourth..."
Guy's a stud. Jacques, can you come to my house for Christmas?
He's the best.
Oh my god yes! I thought I was imagining it!
What are those shears?
JACQ!UES, YOURE MAKING ME HUNGRY.....JUST GREAT ,MEAL !!!!!!!
Mrs. Pepin must be a holy terror to live with: a show doesn't go by where good ol' Jacques doesn't mention his old lady complains about the dishes, counter, whatever, not being cleaned. Heck. He can come to my house and slop food floor to ceiling, who cares so long as he's cooking stuff like this.
sour cream is great for pancakes
pancakes battle
What is the Name brand of them cooking shears ... That were Used to cut the back bone of the Chicken ?? oxo , Possibly !? WM ..
If I recall, those were Wusthof Professional Poultry Shears. Wusthof has since changed the design of theirs (this video is almost a decade old), but several companies make near copies. One example is here:
www.kuchenprofiusa.com/products/kuchenprofi-poultry-scisors-profi-5-in-blade
Or OXO GOODGRIP.
Yes - I kept taking my headset off because I thought I heard someone talking.
THANK YOU!!! God, I had to look at the comments to make sure I wasn't losing my mind. I think they left visual-impairment captions on in this one by accident.
I feel like this guy is the real life Dos Equis man, i mean he's just a gd baller
Amen to that, how am I the first here?!?
Dill on the salmon pizza.
And here I am. Nibbling on a sad piece of cheese...😂
😆. I ate a chicken salad sandwich while watching. It was good, but nothing compared to what Jacque was cooking!
...and a third time and a fourth time hahaha
@MYheroMJrip it doesn't sound crazy, he is more attractive than T. Cruz, B.Pitt and all of them together. and always mentions his wife in such nice respectful way...
And now 2020 to 2021 his loving wife has passed on and Chef STILL mentions her. What a long, loving marriage they had. I was ALWAYS so envious of her.
Speaking of Ramsay, he tried to help a restaurant in Scottsdale, AZ; and even they couldn't do a pizza right.
Luckily, those two owners will watch this video and learn from it to make a proper pizza.
lol,
"a little glass of.. bubbly.. here"
And by...
Legend
this guy is amazing and the accent is so funny!
costco steaks... yummm...
"Described Video" for audience member with visual impairments :o)
THATS what it was... I figured.
I do!
I know where the salmon came from:::: COSTCO!
:- ) I love it. He's not a snob; he's a great master!