Quite right. Your assignment is to prepare a classic dessert souffle. Mandatory surprise ingredient: fish paste! Only one contestant will be allowed use of the oven; others will have to make do with a sous vide machine filled with liquid nitrogen. But wait, the key to turn on the gas is hidden in the walk-in freezer! And one of the judges has the shits - you'll have to guess which one!
I agree, today’s so called “cooking” shows are a joke. You’re right on the money referring them as game shows. Nothing like Jacques Pepin and Co of those years ago.
Even more telling to his great personality is that he didn't have to leave that in the final cut... but instead was perfectly willing to leave a gaff in situ.
i was fortunate enough to meet him at a food show in Carmel.. i shook his sainted hands, my absolute favorite tv chef!! i love these older videos Please, Please keep posting them. thank you.. Happy Cooking INEED!!
I did most of the chef-education as a young man nearly 30 years ago in Copenhagen. But in the end didn't take that road. However - have since my childhood in the kitchen next to grandma (ahhh, need I say more?.. tears start flowing automatically) - been enormously fond of (making) food (and, later on, drinking wine with it). So I'm not, by any stretch, a novice on cooking, making all sorts of dishes - and combinations thereof - from many of the great world cuisines. But when I watch these episodes with Monsieur Pépin, for me there's still oceans of tips, tricks and techniques to learn. To name but a few after watching 40-50 totally absorbing episodes: preparation of leeks, garlic peeling, swan of apple, French tomato marinade for leeks, quick soufflé de fromage. Merci beaucoup, Chef!! À votre disposition!!!
Made the leek dish with dinner last night--absolutely delicious. ETA: Made it again a couple of weeks later, as a bed for some broiled salmon. Man, is that great stuff.
I had the opportunity to take cooking lessons with Jacque Pepin in Bedford, NH. It was an incredible experience! He doesn't like people who came to his class just to say they were there.
I cannot wait to make the leek and tomato salad, so simple but delicious. I'm feeling myself getting inspired again! I might even try carving a couple of swan apples.....maybe.:-)
It took him 20 minutes to prepare what would probably be one of the best meals of my life. I will be trying these out before the holidays. Thanks Chef!
Pickled cabbage never made using vinegar. It is like made lemonade using vinegar. You made shredded pickled cabbage with 1.5% salt using fermentation process always in Europe.
Definitely not the same thing. Lemonade is a sweet drink and pickled cabbage is, well, pickled. And no, that's not always the standard in Europe. Pickling something can just refer to adding any (often) vegetable in a sweet and sour brine. @@AndriiMuliar
The man is passionate about good food and is a talented educator. Throw in the fact that he is as charming as a sunrise and you have the perfect TV host!
That friggin' swan was top tier. Could you imagine taking that to a 2021 dinner table where everyone is nuts? People might get snapped out of it for a second if they see that swan
Today I bought a cabbage and it was $8! There have been floods here for the past week so vegetables are expensive. It is a very large and good quality cabbage though. I'm going to have it with corned beef, I love poaching vegetables in the water that I use to poach the meat.
Blows my mind how good he is. I love this series so much. I had to have all the pans he used and knives. Chantal was not a good choice but the Bourgeat copper pans were developed with and for him. I have 3. They weigh a ton but are so great.
Where can I get just a gallon of those pork drippings to drink 😊 That quick shortbread is awesome too, funny I was just talking about the character Strawberry Shortcake. And that apple trick is amazing too, good thing I just got a couple of Fujis.
Love watching Jacques and especially newer simple cooking at home. I am in awe of his knife skills. My granddaughter comes over on weekends and we cook together. We sometimes fix things using his recipes. She refers to him as oh, the French guy. That's okay. She is learning everyday. I have 3 sons, who are all great cooks, and 2 daughters not so much. But my 2 granddaughters are amazing in the kitchen. My advice to parents, grand parents, put your children on a small step stool when they are 3 and start out letting them get in and make meatballs. Build on that and you will have adults who love to eat the food they enjoyed cooking.
My god, I can barely keep up with him just watching. I've been a devoted Pepin fan for decades but had perhaps forgotten the dizzying speed of his youth. I hope Chef Pepin is faring well. These blasts from the past are awesome, but I and many others are worried by his absence.
Had pork schaufele in Nuremberg Germany about 9 yrs ago and it was the most delicious thing I had in Germany. They’d put it under the broiler to crisp up the skin - think of the finest bacon you’ve ever had… big deal! The server recommended a local white wine and they served the whole table a bowl of sauerkraut that was chilled. It was incredible.
This is what a cooking video should be. Wonderful menu, meticulous preparation, brilliant clear execution, marvelous display ... plus, solid practical advice at each step so a decent home cook can actually make three (!) wonderful dishes. Oh, sic transit gloria mundi. What we have lost -- except on You Tube. Thank you Chef Pepin, and thank you to the maitre's followers on You Tube who learned from videos like this how to teach amazing dishes. Chef, you made a difference.
This is what cooking was like before cooking game shows. People appreciated authentic food and classic cooking techniques. You made great meals with simple ingredients (even bruised fruit) and didn't try to dress the food up so that it was too pretty to eat.
I would love to see “Fast Food My Way”!!! I can’t find it anywhere! Not even the dvds seems like just “More Fast Food My Way” is on your TH-cam channel.
I thought his take on strawberry shortcake was interesting. He used sour cream. I know most people use regular whipped cream, but I bet it balances out the sweetness and adds another complexity to the flavor.
That looked like crème fresh or sweet sour cream which you can get in the fancy cheese sections sometimes or you have to make it yourself. Crème fresh is so close and easy to get just do the crème fresh. Taste isn’t different enough and are probably the same without the regional/fancy name.
I think that would work well. Frozen berries are great. Fresh is better, but if you cannot get them or they are out of season then frozen works. The texture would be different.
@@shawnhampton8503 Yeah that's the thing with frozen fruit, it tends to sort of turn mushy if thats the word? For the sauce frozen would work well but for the fruit inside the shortcake bread? I dunno if it wouldn't be too mushy, there wouldn't be much bite to them. Maybe replace the berries with fresh of another kind or maybe canned?
@@TheArchaos You Can use ether! 🙂 My father loved strawberry shortcake! And made them all the time... With Fresh strawberries, you cut them into quaters into a bowl, Then pour sugar on them to coat them well, Put into the fridge and wait till the next day, ☹️. They will make there own sauce, 🙂 If you use frozen strawberries, You just wait till they are defrosted, You can run the bag under water to speed up the process. Add sugar if needed to taste, They kinda come in their own sauce. He would use Bisquick to make the shortcakes. Super easy! I think the recipe is on the box. 🙂 We never used a food processor.. or added jam.. just whipped cream or ice cream that would melt on the warm shortcakes 😋 Cheap and easy!
Yes, but superior frozen berries that have texture remaining. Try Trader Joe's frozen strawberries. They're better in the bag frozen. I often get them to combine with fresh fruits like rhubarb, raspberries, etc.
Pickled cabbage never made using vinegar! Use shredded cabbage and salt (1.5% by mass of cabbage), pack tightly and leave it for two weeks in container. You should punch cabbage using stick in order to release carbon dioxide produced during fermentation. When you can bake this sour cabbage.
Perfect time of year to make this menu.
I love his manner and delivery. They don't make them like this anymore.
Classic, thanks for posting.
30 years passes by quickly. I miss this...when cooking shows taught you how to cook and weren't game shows with judges and time clocks.
this is why i watch so many cooking videos online now :)
Quite right. Your assignment is to prepare a classic dessert souffle. Mandatory surprise ingredient: fish paste! Only one contestant will be allowed use of the oven; others will have to make do with a sous vide machine filled with liquid nitrogen. But wait, the key to turn on the gas is hidden in the walk-in freezer! And one of the judges has the shits - you'll have to guess which one!
Ans actual real chefs
Indeed! ❤
I agree, today’s so called “cooking” shows are a joke. You’re right on the money referring them as game shows. Nothing like Jacques Pepin and Co of those years ago.
Watching Jacques Pepin really is like going to culinary school -- without the terror! 😅😂
It is so nice to see Jacques in his prime. Now days he seems to have really simplified his recipes. I prefer these older ones.
Jacques is the greatest tv chef of all time!
Always looks like it’s a piece of cake to him 😊
maybe the greatest chef period
Julia Child: am I a joke to you?
Jacques > Julia
Keith Floyd. Legend
😂 that momentary lapse of memory during the baking powder was hilarious. Glad to know even the great Jaques Pepín has those moments.
Even more telling to his great personality is that he didn't have to leave that in the final cut... but instead was perfectly willing to leave a gaff in situ.
I flippin adore this guy. Nobody has done for home cooks what he and Julia have .
Every time he says 'You know' i just nod my head in affirmation like its common knowledge, but inside im thinking 'I do now Chef, Thank You!!'
Of all the TV and social media chefs out there, this man remains my favorite. Much respect!
i was fortunate enough to meet him at a food show in Carmel.. i shook his sainted hands,
my absolute favorite tv chef!! i love these older videos Please, Please keep posting them.
thank you..
Happy Cooking
INEED!!
We will! Thanks for watching.
Still as lovely today as when first aired
So true 👍👍
I did most of the chef-education as a young man nearly 30 years ago in Copenhagen. But in the end didn't take that road. However - have since my childhood in the kitchen next to grandma (ahhh, need I say more?.. tears start flowing automatically) - been enormously fond of (making) food (and, later on, drinking wine with it). So I'm not, by any stretch, a novice on cooking, making all sorts of dishes - and combinations thereof - from many of the great world cuisines. But when I watch these episodes with Monsieur Pépin, for me there's still oceans of tips, tricks and techniques to learn. To name but a few after watching 40-50 totally absorbing episodes: preparation of leeks, garlic peeling, swan of apple, French tomato marinade for leeks, quick soufflé de fromage. Merci beaucoup, Chef!! À votre disposition!!!
Made the leek dish with dinner last night--absolutely delicious.
ETA: Made it again a couple of weeks later, as a bed for some broiled salmon. Man, is that great stuff.
Chef Pépin looks younger every day!
Lol
That’s heavy cream and butter for you!!!
He has found the fountain of youth.
That's because you keep watching older and older videos.
I had the opportunity to take cooking lessons with Jacque Pepin in Bedford, NH. It was an incredible experience! He doesn't like people who came to his class just to say they were there.
It’s great to watch traditional French cooking like this. Great to celebrate traditions like this.
M.Pepin is a brilliant teacher.He taught me almost everything I know.
This man is a gentleman.
I used to watch Jacques cooking on KQED with my mom when I was growing up -- still one of my all-time favorites.
I cannot wait to make the leek and tomato salad, so simple but delicious. I'm feeling myself getting inspired again! I might even try carving a couple of swan apples.....maybe.:-)
It took him 20 minutes to prepare what would probably be one of the best meals of my life. I will be trying these out before the holidays. Thanks Chef!
G.O.A.T.
A 24 times James Beard Award winner ,an award for excellence in culinary arts, and yet he seems so friendly, genuine and passionate.
Jaques dogs probably eat better than me. Thank you for these uploads. Ive been learning a lot. I love his simple ways of making amazing dishes.
What a joy to watch him do his thing. He never disappoints.
Pickled cabbage never made using vinegar. It is like made lemonade using vinegar. You made shredded pickled cabbage with 1.5% salt using fermentation process always in Europe.
Definitely not the same thing. Lemonade is a sweet drink and pickled cabbage is, well, pickled. And no, that's not always the standard in Europe. Pickling something can just refer to adding any (often) vegetable in a sweet and sour brine. @@AndriiMuliar
What a genious! I could watch Jacques all day.
The man is passionate about good food and is a talented educator. Throw in the fact that he is as charming as a sunrise and you have the perfect TV host!
That friggin' swan was top tier. Could you imagine taking that to a 2021 dinner table where everyone is nuts? People might get snapped out of it for a second if they see that swan
Being surrounded by things of beauty tend to lesser nuttiness. They know that and thats why we get what we are getting.
What a great teacher!
Been watching from the beginning. I remember this one
Today I bought a cabbage and it was $8! There have been floods here for the past week so vegetables are expensive. It is a very large and good quality cabbage though. I'm going to have it with corned beef, I love poaching vegetables in the water that I use to poach the meat.
The hands of a master wow
Don't tell anyone, love that!
That swan is so sweet
The swan is so beautiful! Everything looks delicious, it’s so nice to see these shows too.
The master...Pepin!
The master at work.
Blows my mind how good he is. I love this series so much. I had to have all the pans he used and knives. Chantal was not a good choice but the Bourgeat copper pans were developed with and for him. I have 3. They weigh a ton but are so great.
Jack makes rustic food, with an elegant twist. Here goes a little American, and that's great.
Wonderful! Thank you, Master Chef Jacques Pépin. Again, thank you.
Delicious; I will try to prepare this amazing meal very very soon.
Greetings from southcentral Texas USA 🇺🇸; be very safe; Love ❤️ and an enormous huge hug 🤗
:-)
My hero..I love how he makes simple and
accessible food so elegantly and expertly.. the best.
My god, Jacques is just too good and pure with all his skills. Thank you for uploading this KQED👍🏼
Where can I get just a gallon of those pork drippings to drink 😊 That quick shortbread is awesome too, funny I was just talking about the character Strawberry Shortcake. And that apple trick is amazing too, good thing I just got a couple of Fujis.
"I did 4,i think i need glasses"! 🤣 🤣 🤣 Oh my lord! 🤣🤣🤣🤣
My my JACQUES, was a young man, still had brown hair,,nice recipes 🇫🇷🇫🇷🇺🇸🇺🇸
"Mustid" so cute I love this man.
Artsy and imaginative
My mother braised smoked picnics very simply pouring off the salty liquid. Sooooo tender!
Correct. The smoked picnic is the lower part of the hog shoulder.
You made my mouth water. Looks really great!
Love watching Jacques and especially newer simple cooking at home. I am in awe of his knife skills. My granddaughter comes over on weekends and we cook together. We sometimes fix things using his recipes. She refers to him as oh, the French guy. That's okay. She is learning everyday. I have 3 sons, who are all great cooks, and 2 daughters not so much. But my 2 granddaughters are amazing in the kitchen. My advice to parents, grand parents, put your children on a small step stool when they are 3 and start out letting them get in and make meatballs. Build on that and you will have adults who love to eat the food they enjoyed cooking.
My god, I can barely keep up with him just watching. I've been a devoted Pepin fan for decades but had perhaps forgotten the dizzying speed of his youth. I hope Chef Pepin is faring well. These blasts from the past are awesome, but I and many others are worried by his absence.
He posted on his Facebook page just a few hours ago (Oct 6), as well as a post a few days ago (Oct 3).
@@kindabluejazz Thank you for that info! I don't use Facebook, so I didn't know.
@@theodore6548
KQED has New shows of Jacque Cooking at home that he filmed during the pandemic posted on TH-cam.🙂
"Youth" ha ha, he was 56 in 1991. Pepin has always had tremendous energy. Born in 1935, he is now 85
He's still in the kitchen and busy as ever.
Magnifique!
What FUN you are!!!
Oh Jacques Pepin!!! What an amazing guy🔥
I wanna party with Jacques Pèpin
Jacques, butter is always necessary!!!!!!!!!!!!😁😁😁
Thanks for keeping me inspired chef!
"Look at this one it's broken... Doesn't matter! Don't say anything to anyone."
Heard chef
tres fantastique! viva la france. 🍎
Yum.
i love the apple birds
Yes Chef
Oh look it’s broken. Doesn’t matter just put it back no one will notice. I. Love. This.
Great !!!!
Had pork schaufele in Nuremberg Germany about 9 yrs ago and it was the most delicious thing I had in Germany. They’d put it under the broiler to crisp up the skin - think of the finest bacon you’ve ever had… big deal! The server recommended a local white wine and they served the whole table a bowl of sauerkraut that was chilled. It was incredible.
Can't wait to make this.
He and Julia Child truly taught me how to cook.
This is what a cooking video should be. Wonderful menu, meticulous preparation, brilliant clear execution, marvelous display ... plus, solid practical advice at each step so a decent home cook can actually make three (!) wonderful dishes. Oh, sic transit gloria mundi. What we have lost -- except on You Tube. Thank you Chef Pepin, and thank you to the maitre's followers on You Tube who learned from videos like this how to teach amazing dishes. Chef, you made a difference.
I agree. Jaques Pepin is still my favorite TV chef. Kudos to KQED for making these videos available again.
Delicious & so we'll presented
I'm going to take a picture of his swan and print it off as my center piece
thanks Jake, beautiful!
This is what cooking was like before cooking game shows. People appreciated authentic food and classic cooking techniques. You made great meals with simple ingredients (even bruised fruit) and didn't try to dress the food up so that it was too pretty to eat.
As is mostly the case less is more when cooking. I just want delicious.
Dude in this episode he turns an apple into a swan lol
Looks like I have to make a ham now.
YUMMY 😋 I'M MAKING THIS FOR SURE YUMMY 😋
OMIGOD! MMMMM
i love how he says crust
Chef John used to be a garde manger when he was a working chef in San Francisco--making things like that apple swan.
Delicious food happy cooking
I would love to see “Fast Food My Way”!!! I can’t find it anywhere! Not even the dvds seems like just “More Fast Food My Way” is on your TH-cam channel.
Looks like HULU has it, maybe the library?
I thought that the playlist was a combination of both.
Try KQED that is where he did all his shows.
We have the recipes online here: www.kqed.org/jpepinheart/category/recipes
@@kqed thanks ! Love this man! He & Chef Jose Andres are quality humans❤
Pork: beautiful. Cabbage, strawberries, swans: unforgivable.
I thought his take on strawberry shortcake was interesting. He used sour cream. I know most people use regular whipped cream, but I bet it balances out the sweetness and adds another complexity to the flavor.
It did look more like creme fresh, I wonder if he misspoke a bit or if sour cream was formulated a bit differently decades past.
@@AdamBechtol he could’ve misspoke. He’s done it before.
That looked like crème fresh or sweet sour cream which you can get in the fancy cheese sections sometimes or you have to make it yourself.
Crème fresh is so close and easy to get just do the crème fresh. Taste isn’t different enough and are probably the same without the regional/fancy name.
His knife skill alone.....
That shortcake recipe looked quite interesting, I wonder if frozen berries would work, or would the frozen berries mush out too much?
I think that would work well. Frozen berries are great. Fresh is better, but if you cannot get them or they are out of season then frozen works. The texture would be different.
@@shawnhampton8503 Yeah that's the thing with frozen fruit, it tends to sort of turn mushy if thats the word? For the sauce frozen would work well but for the fruit inside the shortcake bread? I dunno if it wouldn't be too mushy, there wouldn't be much bite to them.
Maybe replace the berries with fresh of another kind or maybe canned?
@@TheArchaos
You Can use ether! 🙂
My father loved strawberry shortcake! And made them all the time... With Fresh strawberries, you cut them into quaters into a bowl, Then pour sugar on them to coat them well, Put into the fridge and wait till the next day, ☹️. They will make there own sauce, 🙂 If you use frozen strawberries, You just wait till they are defrosted, You can run the bag under water to speed up the process. Add sugar if needed to taste, They kinda come in their own sauce. He would use Bisquick to make the shortcakes. Super easy! I think the recipe is on the box. 🙂 We never used a food processor.. or added jam.. just whipped cream or ice cream that would melt on the warm shortcakes 😋 Cheap and easy!
Yes, but superior frozen berries that have texture remaining. Try Trader Joe's frozen strawberries. They're better in the bag frozen. I often get them to combine with fresh fruits like rhubarb, raspberries, etc.
The skin is the best part
Pickled cabbage never made using vinegar! Use shredded cabbage and salt (1.5% by mass of cabbage), pack tightly and leave it for two weeks in container. You should punch cabbage using stick in order to release carbon dioxide produced during fermentation.
When you can bake this sour cabbage.
La classe à la française.
👍👍👍
Please release the Essential Pepin cooking videos to Amazon or on your website. I will gladly pay to watch them. No DVD player here to use.
Henry the V "leeks is good!"
In my next life I want come back as Jacque’s dog.
For the sauce, just say
Cuts off all that beautiful bark only to slather it in spicy honey in order to form a "crust".
Hope Jacques is doing okay!!
He posted on his FB page just a few hours ago (Oct 6), so he seems to be doing fine.
He is much younger here👍
Bistro is a russian term, btw cheers from Germany and vive de Gaulle
🥰😍❤️👏👏👏👏
😋👍🏻
Hi KQED. Why are there advertisments on your videos? Thanks
haute cuisine por la pooch....
Was that pork or ham to start out?