Jacques Pépin Makes Beef Carpaccio | American Masters: At Home with Jacques Pépin | PBS
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- Опубліковано 28 лис 2021
- Official website: www.pbs.org/americanmasters | #AmericanMastersPBS
Pépin teaches us his recipe for beef carpaccio, which includes a thinly pounded filet of beef, garnished with scallions, olives and capers.
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I love watching his effortless knife skills.
On the odd chance that Chef Pepin actually reads this/these comments, much love, huge hugs and prayers, Master Chef Pepin, from a huge fan somewhere near Seattle.
You are a Global Treasure, kind Sir.
Thank you for sharing your life, recipes and for making the World better home and professional cooks!
My heart is with yours, as you have your 2nd Christmas without your beautiful bride... 😪
I hope that you surround yourself with family, loved ones, good friends and joy...
⚘🙏❤🙏⚘
JACQUES, hello,my maternal grandmother did this, way back, but in aBRITISH island this name did NOT exist, but asI saw you make it, it ‘clicked’, we are speaking of the 1940s, just before the war ended
this was a treat, I ate lots of ‘OFAL’ too, Thanks stay well, 🇬🇧🇫🇷🇫🇷🇺🇸🇺🇸
You can tell he has chopped garlic for a long long time. This looks amazing, I will try it soon. Thank you Jacques !!!
Thank you Chef again. And again. I learn so much each time even if I don't eat it myself. There is always something to be learned from your demonstrations.
I agree with every word! Bravo boss!
I don’t even like carpaccio, I just love Jacques Pepin!
Grew up watching this chef on PBS, still love it!
I'm always looking for new ways to use the thinner ends of a whole filet. It's just occurring to me that those small pieces, when cut thin and ponded, would make perfect smaller carpaccio portions for hors d'oeuvres! I'm preparing my summer menus in advance this year. I always start new dishes at the beginning of a season, and by the time I get them perfected, the season is almost over, lol. Carpaccio will be part of this summer's nibbles :)
Thank you so much for the great lesson .
Pépin is the greatest of the great, get it straight--he's great
Are you saying that he’s great?
Delicious thank-you for making it. 😊
People commenting "Did he cook it," reminds me of the woman who I was at a table with who read the description/ingredients of gazpacho and when it arrived she tried to send it back, because it was cold, hahha
one of the best chef;s on the planet superrrrrrrrrrrrrrrrrrrrrrrrrrrr smart
Respect. Thankyou. Always
I love this man
What a pleasure to see your passion, sir
Never met him but I feel like he could be my best friend
We love you Chef! Please be my grandpa.......
Greetings from southcentral Texas USA 🇺🇸; Marvelous (!) ; thank you Media Technical Support People and Staff @ Jacques Pépin; again, Media Technical Support People and Staff @‘Jacques Pépin , thank you
Greetings: fwiw- you are looking well, Honored Master Chef 👩🍳 Jacques Pépin : wishing you a blessed wonderful glorious day; again, you are looking very, very, very well, Honored Master Chef 👩🍳 Jacques Pépin.
Greetings:, amen 🙏 alleluia: fwiw- hug 🤗, love ❤️, truly enjoy 😊 learning about cooking 🥘 from you, your support people and your awesomely fabulous family! God BLess
Greetings:, amen 🙏 alleluia; in thanksgiving: “ Sante’ “...
I alway like watching his video whenever I’m cooking because I always try his new recipe.Hope you’re a good cook like him?
Carpaccio, my favorite steak dish.
Beautiful 🥂
I want that with some crusty bread!
Just fyi everyone as long as you but quality meat you can use any cut my preferred is eye of round so much cheaper than fillet but you can make so many servings and since it’s so dense it ability to be refrozen and maintain it’s color is perfect many many servings good price no waste of meat
Lemon and onion cooks it upon serving mmm
Tara McConnell who sells Temp-tations on QVC?
Did he cook it?
I alway like watching his video whenever I’m cooking because I always try his new recipe.Hope you’re a good cook like him?
Could you use balsamic vinegar instead of lemon juice?
I'm making a pregnancy-safe version of this right now because I am literally craving NOTHING but carpaccio 😂 could be worse I guess!
I wish I could cut garlic like him if I tried that I'd lose 3 fingers at least
That looks delicious but I don’t know if it’s safe to eat. Good beef is delicious raw, but the butcher we trusted retired & the shop was closed.
That's the real trick right? If you're going to prepare really high quality food that puts food safety into question it's all about the source and handling of the protein. My favorite is going to a farm that has a shop in it. But that isn't available to everyone of course. Next is a great but likely expensive butcher. I wouldn't eat anything raw from any chain market.
I'm thinking, squeeze the heck out of that lemon over the raw meat!
Raw!?
I LOVE THIS GUY COOKING BUT IF HE DID THAT IN A CHEF
TRIAL SHIFT IN A LONDON RESTAURANT HE'D BE OUT BY THE MOMEMNT - OMG
I don't suppose he would come to that trial.
@@tommypayne1855 hahah
Don't advertise your ignorance.
No he wouldn't.
Raw beef?
Really! WTF! This is very wrong in so many ways! Sorry mon chef, but I don't think this is correct fooding!
It's a classic. Chill out.
@@robertpatterson3321 You're saying this to a guy who has served and eaten Carpaccio for 60 years. Don't spread your ignorance.
@@robertpatterson3321 You probably complain about sushi too.
2nd
The truth is that beef can be eaten raw.
The truth is that SOME beef can be safely eaten raw. Unless you have confidence in the source, though, it's better to cook it, because some pathogens -- like e. coli and salmonella -- can live on the surface of the meat.
@@seikibrian8641 my great grandparents would eat raw Hamburg sandwiches. They never got sick. But they lived on a farm and processed the meat themselves.
@@patricklarry6645 Yep. I'd call that a trusted source. In my case, since I live in 21st-century America, I quick-cook a filet to kill any surface bacteria, slice off the outside pieces for use in dishes that call for cooked beef, and then use the raw core for making carpaccio, tartare, etc.
Not by me.
@@patricklarry6645 Commercial hamburger can be contaminated very easily. If you control the entire process of making it it’s safe to eat raw.
Today not so great eating raw meat.
you don't get sick if you eat this without cooking it?
Not if it's good quality beef, no.
Considering the state of beef in the US....imma pass on this dawg.
No raw expensive steak for me...
I alway like watching his video whenever I’m cooking because I always try his new recipe.Hope you’re a good cook like him?
Raw meat,no thank you!!!
I alway like watching his video whenever I’m cooking because I always try his new recipe.Hope you’re a good cook like him?
Interesting but you left out the way to cook it. Pan fry? Broiler?
If I was going to pay for this dish I would expect the restaurant to cook it for the price they would get.
Beef Carpaccio is an Italian dish and the beef is served raw. It’s a deep tissue cut so it’s safe to eat.
@@DougZbikowski being that I was a Corpsman in the USCG and gave many sutures to patients I have to say that no matter what, it is still raw striated muscle tissue. Cooked? It is a different thing in my mind.
@@treywest268 If the meat is from a reputable source, the chances of getting sick are minimal.
Lol, I always ask for my steak so rare that it’s « mooing » this is my dream dish. My husband, who likes his cooked until it’s useless, would die. I’m definitely going to have to make this…maybe after beef prices go down a little…sigh.