Jacques Pepin's Apple Gallette | Kenji's Cooking Show
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- Опубліковано 29 кві 2024
- Please support the Jacques Pepin Foundation, which offers free culinary and life skills training through numerous local organizations: jp.foundation/
I originally shot this video for the Jacques Pepin Foundation's video library, but ended up going with a different recipe for that (his French onion soup, which will appear on the foundation website later this year).
This is one of Jacques' many hack-y recipes, designed for home cooks who want good shortcuts. he makes an apple galette out of store-bought pizza dough, and it is totally delicious (and easy). - Навчання та стиль
watching that pan hanging half off the table for such a long time was like watching a Tarantino movie.
Every time!!! 😂
It's like watching someone's feet hanging off a cliff
Laptop at the start as well
Lmao
LOL
Pèpin is and always will be my absolute favorite chef. For all the reasons you state, and because he uses everyday foods and teaches how to clean out your fridge. Love that man and I must say I love your cooking at home too! I'm learning :) and I find many things in common with your style. Thanks
Boulud is also 🔥
Yes! I’m still (re) watching him today, and learning new things as I go. This week I found him on an old Rachel Ray episode (with Bobby Flay) demonstrating how to sharpen and hone knives.
I saw this recipe once in one of Jacques shows, except he made a "cheat" version on a tortilla, and let me tell you. It is FANTASTIC and so easy. I make it pretty often as a dessert!
Thanks for introducing me to him, I’m fairly young so I didn’t watch him when I was younger, but now I do :)
JP is my family’s hero in the kitchen for many years. Presently it’s now you Kenji⭐️⭐️⭐️⭐️⭐️
My Mom makes this all the time! Perfect comfort food
Initially fell in love with Mr Pepin because of his omelette tutorials. Such a wholesome man. Thanks for introducing more people to him, Kenji!
I love how you describe Monsieur Pepin. He comes across as SUCH a gentleman in his vids. And you just confirmed that. Merci.
Kenji, maybe you won't be as well-known by the public as Jacques Pepin but you'll be remembered exactly the way you describe him. You clearly follow the same principles in your approach to people and cooking and it shows. Since I started following you, I have been more curious about food science and became less of a perfectionist while cooking. I feel a lot less stress while feeding others because of the sensibility you advocate while cooking! Greetings from your big fan! Very calming voice, by the way.
I love Pepin for all the reasons you state! Those same reasons are why I love to watch your channel as well!
Just wanna say how incredibly cool it is for him to include nb folks in his goodbye because not many other channels do that and they should
Love the videos. Letting people know that their ingredients/amounts dont need to be perfect for home cooking as long as they're on the right path is refreshing
I was so immersed in the video, I was really ready to have a bite of that delicious gallette....😭
I took off 1/2 a day of work once to go to a Jacques Pepin cooking class in Palo Alto almost 30 years ago. I found him so approachable .. and a true mentor and teacher. What you see on his cooking shows is what he's like in person. He, like Kenji .. is a class act.
as someone that comes from no cooking background and very impatient parents learning new tips and a tricks from each and every kenji video really stepped up my cooking game
I love the cutting board, the galette, and the drill on the counter at the same time. Looks like a real kitchen!
And the doggy bowls!
Everyone should read The Apprentice. It is the best memoir I've read, and WHAT a life that man has lived. Incredible.
Kenji. You are our Jacques Pepin.
My guy sounded like Joaquin Phoenix before clearing his throat
It scared me I'm happy he cleared his throat so fast
He sure did 😂
First time I've seen that method of "cutting" butter :)
You are also a great teacher that opens the conversation to novice cooks, interested scientists, and youth. Thank you for recording and sharing
its fun too see my favorite chef, who i reference alot when i talk about cooking, talk about his favvorite chef and constantly see him referencing him.
I wanted some dessert recipes from you for months thank you Kenji much love from Turkey
Jaques is an absolute legend. I love these :)
I love your videos man! You have inspired me so much to cook as a teenager.
Thanks, Kenji. A pleasure as always.
Even when Jacque Pepin is being talked over and talked at he doesn’t get snippy. He just continues on without being flamboyant, confident that we the viewer know that to some, he is sharing a lesson. Love him .
Watched the video this morning, got up immediately and bought apples right after to bake this beautiful tarte. Thanks for all your videos and your charity-work!
You are very much like Jacques Pépin! You seem very approachable, very non-judgemental, very not snooty! It’s such a pleasure to watch your videos, and I know I’m learning lots from you! I’ll never be a professional chef, but I’m going to be a better cook thanks to you, and my day is better for having spent time “with you” through UA-cam! Thanks!
Made it twice in the span of two days. The second time I forgot the butter and yet it was still delicious. Thanks for the video! You rock!
Kenji's video's are always such an emotional roller coaster for me. I'm excited all throughout the first 3/4 of the videos but the tastings at the end trigger my misophonia so bad that i wanna karate chop my dinner table in half XD But hey, no hard feelings :)
Pepin is the best thing to have come out of France. (Said unironically) He's a national treasure. Your channel reminds me quite a bit of him.
Thanks! I actually asked what books you recommend of his on Insta and you don’t talk down to people either.. respect. ✌️
I really like this Jacques Pepin homage series
Love the new kitchen Kenji. Looks great.
Here's an idea that I had to help keep those annoying produce stickers from clogging out sewers and landfills. I took a 3/4" steel ball bearing that I found in the barn and started peeling those stickers off and covering the bearing. Four or five years later it's about 2" in diameter and some people believe it's all sticker. I suppose an old shooter marble would be a good starting point as well. Have fun!
I like apple and pear gallette - Found a recipe in Bon Apetite about 10 years ago and it's now a Thanksgiving tradition.
I'm thinking to make it for Easter now, thanks to this video reminding me how much I love it
Hey everyone that enjoys kenji’s videos: What other cooking channels do you like to watch that are as good as this one? Kenjis videos are so packed with extra info, which I like. I’ve heard Kenji recommend Food Wishes. What else? There seems to be SO many cooking channels on here that I know I’m probably missing out on good ones. Thanks
also interested in this!!!
Adam Ragusea,Babish's Cullinary Universe(aka binging with babish) that I follow for years. Their styles way different than others and both give really useful and good infos about cooking sir
@@perbonara ah yes the babish to Kenji pipeline is real. And while I really enjoy Babish and Ragusea's content, I was wondering about more technical stuff. Thank you for the response doe!
I enjoy all the aforementioned ones, as well as Sorted and Alex French Guy Cooking. Pro Home Cooks is there, too.
Chinese Cooking Demystified is generally worth a look!
Epic video you are my favorite cook on UA-cam
I was hoping to see you prep the apples like Jacques! His technique is so elegant.
Love how Kenji always says do whatever you want!
I am not used to being early on videos. This looks so good
Omg dessert! Yesss. Finally!
holy moly this looks good...and something I could attempt and get somewhat of a good result on the first try
Apples hastily shingled is my new fave poetic sentence.
That’s my band name.
I find gallette’s make a nice dessert, not too sweet but delicious. I’ve vpnever made it with pizza dough, will have to try it. Looks delicious .
i wasnt sure what i was gonna do with the second pizza dough in this package. thanks to this video i can make dinner and dessert at the same time!
Kenji is the greatest
This was breakfast today. Delicious!
Love your video man, you my inspiration :)
This look delicious 😋
Looks good!
Hey Kenji I heard you on the radio the other day and I was stoked you moved to my hometown after following you for a while now :) welcome!
Dude.
I run @ncagrassvalley and you’ve inspired me to make instructional cooking ‘talking and sharing’ videos for my friends that I don’t get to see in person right now.
Watching you helps me feel more
confident and inspired.
Thank you.
Great video! Jacques Pepin is a true treasure. ♥️ Tarte flambée dough is also amazing with apples. :)
Only exception in apples: Boskoop, it's very tart and saucy at the same time.
yes I need flambe
God I’m so glad I found this channel
Kenji, you should come to central WA come summertime. Loads of fresh fruit!
I'll have to try that one too. His popover recipe with apricot jam has become my... Well... Jam
Golden Delicious is the best pie apple--the one my grandma always used--but they have been getting hard to find in Maryland the past several years. In the summer, I like to make blueberry-cherry or peach-blackberry gallettes.
What do you think about using honey crisp apples?
Hey Kenji, hope you're well!! I'm curious to see if there's any restaurants in the Seattle area that you've found that are a must try??
I made mine with Blueberries but I made a blueberry syrup with the extra juice which saved the dryness of the fruits. Saved the day.
This look good af
Could you use a silpat with this to avoid burning sugar on your pan, or would that prevent the crispy crust you're trying to achieve?
This is a great question
I had a similar thought, I was thinking maybe lining it with aluminum foil might work.
The silpat will prevent a deep char from forming but given the amount of sugar under the dough, should still caramelize just fine. Infact the results would look very even in color, as silicon is a decent insulator. Heat will spread more evenly across the thin surface. If it does stick, a little oil on the edge of a thin spatula worked around the edges should help, along with waiting a bit longer for it to cool. Kenji said as much when he noted to it's okay to let it cool in the pan. The sugars will set and become brittle, making for easier removal. I'd avoid foil, even heavy duty gauge, since burned sugar tends to cling to aluminum leading to tearing when you try to remove it. And a spatula is far less likely to be of any use. If you don't have a sheet pan you're willing to sacrifice to caramelization, silicon baking mats are a better way to go.
I was wondering if this would end up in the gas-fired outdoor pizza oven, but 350F seems enough. Hi from 🇸🇪✌️🔥
gracias
This apple tart goes so crazy
such a good vid!
Yum!
Yogi Berra: "You better cut the in four pieces because I'm not hungry enough to eat six."
New Kenji!
I think I learned this from The Way to Cook by Julia Child, waaay back in the 80s. Yum!
This is by far better looking and looks tastier than the apology sticky buns.
61st. I like to core apples like Jacques.
Hey Kenji - what stove are you using? I tried to find out by watching a few other videos but couldn't get a clear view. Thanks!
Looks delicious! I recently grilled a pizza dough for my UA-cam channel, and just yesterday I thought I should do an apple pizza. Watching your show was meant to be! Thanks!
Random question for you. For enamel lined Dutch ovens is it ok to use a metal whisk? Or is it not advised due to the enamel, etc?
Hey Kenji what is that Santoku you're using there?
I tried this recipe and flavor-wise it turned out great! However, I made a few mistakes so texture wise it left
something to be desired.
The issue with the texture was that outer crust was a tad bit too hard and, on the bottom, it was inconsistent.
Some spots were soft and others were crispy. I forgot to set a timer, but it was in the oven for over an hour.
I think the main problem, was that the dough wasn't stretched super evenly. My hand stretched dough
technique needs some work and the the dough ball was bigger than I'm used too working with. Rolling it out
first might help with that as well as using a smaller dough ball. Another issue was that it was a bit hard to get
it off the pan. I think more sugar on the bottom will solve that problem.
For the dough I did an American style dough:
70% Hydration
Flour - 282 g
Water - 198 ml
Salt - 5.7 g
Yeast - 0.5-0.6 g SAF Instant Yeast
Oil - 7 ml
Sugar - 5.7 g
I'm definitely going to continue experimenting with this dish. It gives me an excuse to keep practicing my
pizza making skills.
Long hair coming along nicely, kenji
This would be really amazing with some really sharp cheddar grated over top of it just after taking it out of the oven.
Hey Kenji what's the difference between convection and non convection oven? Does that mean the fans inside the oven? Thank you!
Would something like this be good for an outdoor pizza oven, and if so, would you use a different apple?
oh my god 😍😍😍
I wish someone would make a video compilation of Kenji's dogs getting fed.
Looks delicious. Could you show us how to make tarte tatin?
I have that same knife! Thats a bit of a surprise.
What kind of knife is it?
I'm also curious! What knife is it?
This was delicious, the only issue was that a decent sized chunk of it was virtually glued to the pan and I was unable to get it off without essentially destroying that part of it. I used oil and sugar on the pan as instructed but I’m not sure if maybe there’s a certain amount that should be used.Any tips on how to get it like Kenji did where it came off so easily?
I'd probably make some kinda apple based sauce to hold the apples to the dough. Looks good though.
is that an oxo good grips peeler?
Hi, Rando question but do u have any thoughts on getting crumbs to stick jalapenos for poppers, Im topping them removing the seeds piping with creamcheese mix , and frying works well but when i try to do them to freeze the crumbs falling off are an issue any thoughts to get them to stick better?
Howdy kenji!
Do you have Boskoop apples in the US? They are the perfect baking apple!
Question: would grating the butter be an option as well?
Of course, it's just about distributing the butter on the tart. How you do it is your business.
I think people usually grate butter for pastry so you get lamenated little pockets that puff up, but here it looks like the only goal is to cover the surface
Sick Tojiro, dude.
Making this for dessert tonight in honor of Pi day!
If you haven't tried them yet, try baking with kanzi apples. Next level baking life hack.
"When we lived in California" Where'd you move to?
Seattle
Looks delicious! I'll be going over to visit my mom tomorrow, I think I'll make this for her. Don't have any apricot jam so I'll use rose hip jam instead, and maybe grate in some tonka bean before it goes into the oven.
Edit: Made this today. It was pretty good but not amazing. Not a fan of the pizza crust, it was really hard and didn't fit the rest of the dish very well. It would probably be better with something more like a cinnamon bun dough, I'll try that again in a couple of days. Would also probably be better if the filling were cooked ahead of time so that it would have to spend less time in the oven, since having it in the oven for 45 minutes really does dry the dough.
I thought only the hubs and I tend to have tools sitting on the counter when we cook!