I honestly really appreciate that, in every one of your videos, you explain why you do something. Sure, those of us who are familiar with your videos know your habits and know why you do them. So why would we want to hear them each time, you ask? Because it helps us commit it to memory. And, at the same time, you're making your videos friendly to new subscribers who aren't familiar with your content. Keep up the good work, Chef.
It's not redundant Chef. It's teaching those that dont know and re-enforcing what the regulars should already know so we never forget. The repetition reminds me of watching PBS back in the day as a child (33 yrs old now) and will absolutely try cooking for myself for the first time with one of your recipes Chef! Thank you for all you do!
I absolutely agree! When I watch ChefJP I really learn something and I am starting to cook. The other you tube chefs look good but it sounds too difficult. Your videos chef teach me that I can cook.
i love when chef says "dont like it, dont put it in." as a person who is learning to cook from the internet its not only funny to hear but refreshing to know i havent messed up the entire dish because of one seasoning.
Chef I’ve been following you for a couple of years now and you have upped my cooking levels to new heights! Thank you so much! We love your (and Jack’s) humor and the simplicity of your recipes. I think a good subject for the shorts would be “what spices you should always have on hand in your kitchen”.
Jack i love your pop up cartoon self and all your notes and comments! They are great! I really enjoy the recipes and making new food for family! I made a chocolate tiramisu. I don't like coffee so I used coco powder and made a syrup with sugar butter and cream. It was fabulous the family loved it!!!
Watching from Manchester, England, UK. I look forward to Mondays and Thursdays with great expectation and excitement. Love watching you cook, so easy recipes with simple instructions and most of us will have the ingredients at home, so no need for special shopping lists of one time use ingredients. Love listening to your stories and childhood. You can never talk enough for me. Love this channel. Thanks for so many new ideas for the family table x
I watch a bunch of food youtube, and it's so obvious that jean has actual experience being a teacher. Most channels are from ex-chefs or food enthusiasts, but they've never actually taught in a cooking school.
That is something I definitely do not want to see. I love Guga but he really doesn’t know how to cook and yet he still knows more than must of the idiots he collaborates with
I have to disagree. Guga didn't used to be that much of a cook. He was ok, like most of us. But past year or two he started looking like a pretty sharp cook.
Chef Jean. I am like millions of others. You have transformed me from a home cook to a competent cook that can entertain guests with pride. I always credit you for my culinary advances. And tell friends about your lessons & demeanor. From shrimp sambuca to beef stock. Garlic mushrooms and beyond. You are truly the best. Cheers from Buffalo, NY. I made your Osso buco with beef shanks this past weekend. My girlfriend & I hurt ourselves eating too much. The next morning, we both said “worth it”.
Please don't stop making your longer videos. 🍲There is always something new to learn or a precious reminder of some techniques. Thank you for answering my question about substituting Marsala for Port. Still, I might buy a bottle of Marsala to replicate your sauces. It's dryer than Port. Now, even though its has nothing to do with this video, I've got to tell you something. You remember that you told us that you didn't like giblets, so you didn't cook them. Yesterday, for Valentine's Day, I cooked ris de veau au Riesling. I worked so much on the raw sweetbread to trim them that by the time they were in my plate, I retched. 😝Yet, my husband had a second serving, insting on how delicious they were.. Today I had lunch at what is normally a good Italian restaurant. They had tripes on the menu, which is rare to find. I couldn't resist. I so regretted it. Good tripes take almost 48 hours to cook properly. They had made them in the morning.🤢 Fortunately the veggies were perfected cooked and tasty. Both yesterday at dinner and today at lunch, I had a thought for you, thinking of the good laugh 😂you would have has if you had witnessed my pouty face when I tasted both dishes. 🤭
Would just love to wake up in the morning with all the knowledge in his head and be able to cook like he does! Would also love to live next door to him and help him eat up all those lovely dishes he cooks! God bless you, Chef!
I could listen to you telling us stories of your childhood, Chef, while you're making literally anything. I love your longer videos, and especially when you're just quietly saying whatever you are saying while plating up. I love it. And the moment you said, "what does this sauce still need?" I immediately said out loud "Butter!" I love your videos, Chef, and the moment I have a gas stove again, I'll be making so many of your dishes.
Chef... I smile every time you put you put a a video out. I was having a tough day today watching the politics. And there was my chef making marsala sauce and steak....don't forget the butter. Take care ...
Hello chef, last week I tried your recipe of poached butter salmon, it was delicious my family loved it. I want to thank you for all your recipes and this one seems to be delicious too. Sincerely, Louis Doumerc
I made this tonight for the family. Complete with the Fondant potatoes. It was really good. I think I like the peppercorn steak a little better. but it was really good.
A good idea for a short or series of shorts is taking us along when you go shopping for meats and vegetables. What to buy and especially what to avoid.
One way to save an emulsion that that has failed is to add another emulsion (butter comes first to mind.) I think that Julia showed us that one 50 years ago. :)
I just bought a bottle of the fig balsamic 2 weeks ago…. It is AMAZING. Expensive (for my budget), but worth every penny. I actually shop at some of the same stores as Chef JP here in Ft Lauderdale. Gonna keep a sharpie with me to sign my shirt if I ever see him in the same store. Such a wonderful person, he is! Cheers.
Long ago, in a restaurant a few states away, there was a waitress who when asked what was Marsala, loved to tell guests that the Chicken Marsala was a recipe from Mars ... (Mars (Hill) Alabama, actually) with a very straight face. :). Her delivery was perfect.
We love our Mondays & Thursday mornings, because chef Jean Pierre is the breakfast of champions. Love being retired and enjoying these videos first thing in the morning. We eat so good now, thanks you you...thank you! Wondering about your Jack comment....he's cooking???? Maybe he might assist in the future? Hmmmm. We kept watching for his long fork to grab a bite of that steak! It looked wonderful, loved the marbling.
Once again Chef Jean-Pierre, you hit a home run! I've been a long time avid viewer of your videos and have only followed 2 or 3 of your recipes to the letter, but overall you have made me much better. Little things like "onion first" (unless using bacon), sweat the water out of ingredients, and my favorite is to add the liquids just when the garlic hits that nice fragrant note. Not to mention BUTTRR! Many other techniques of yours have turned me into the guy that throws a knockout punch at various family gatherings. Now they wait in anticipation for me! It's fun, and I love it. You are a great teacher, and very entertaining. You are the best. I'll say it again, You are the best.
Good day Chef! In your videos, you make a lot of sauces. I've been practicing and even my "Farmer's Daughter Lady Catherine is liking my dishes (believe it or not!)! Is there a difference between a sauce and a gravy? Perhaps cooking method, flavoring, ingredients, what have you? One thing I totally love about your videos is, you make Cuisine so easy!!!! When you say: "even a child could do this" trust me, it is so-oo true - ask my Lady LOL! As always! John Shaw Calgary, Alberta, Canada
I can't believe that for all the years I've been making Chicken Marsala, I never thought of using steak. I'll now try this, & as I'm in New York, will use NY Strip steak. Thank you!
I making this tonight. I’ve made your Chicken Marsala a few times. It’s fabulous. Can’t wait. The sauce is so easy and would try make anything taste better. 👍🏻 By the way, the fact that you actually cook the dish helps so much because you see the process. It doesn’t just magically appear. This helps us know what to look for when we’re doing it. You’re the best Chef!
Chef, not to be dramatic, but you have changed my life! Never thought I was capable of cooking these meals. Your energy and passion are inspiring! So grateful you’ve put all this content out for the masses. Would love it if you spent an extra minute talking about the amount of heat to use when cooking on the stovetop. I’m pretty sure I’ve been cooking things on too low of a heat and they just turn mushy. Cheers and thanks for being you!
I don't like a chunky sauce. I would strain it and then serve it. I would also add some whole mushrooms to keep and serve next to the fondant potatoes. You always inspire me to greater heights. Thank you chef.
I made this last night. Turned out great. I did learn that choosing the bacon well matters. Not too fatty and not too salty and not too smokey. Great recipe, not difficult to follow either. Also, I made the potatoes fondant...so good!
I’m relatively new to this channel, I worked in restaurants for several years in my 20s. This chef is reminding me volumes of things I’ve forgotten in 20 years. I made this dish tonight with a 24 hour salted ribeye, made my own clarified butter to use all week. I did the Marsala in a duxelles and finished it like you did. And I did the fondant potato’s which I haven’t made in probably 20 years. Keep these videos coming!! Also: I just ordered a large variety of mise en place glass bowls, I forgot how essential they are!
I made this disk today! It was unbelievable good. My husband said it was the best gravy or sauce he already had. Can’t wait to do again! You are the best Chef!
Love all of your videos and I have some ideas for short vids: •Salting water •Seasoning a cast iron •Maintaining cutting boards •Kitchen tools/items (example: best salt/pepper grinders, plastic wrap container, pots/pans, Dutch ovens) •Making homemade seasoning
Recently discovered your channel and it's inspired me to cook all kinds of different meals for myself and friends. I also purchased your cookbook and have been learning techniques and amazing recipes. I'm super excited to impress using your recipes when my girlfriend is in town next month! Thank you chef!!
Made it tonight. I didn’t have any sage or tarragon. But oh my goodness, was it good. Never tried a Marsala sauce before. I will be doing this again soon. The sauce is so good. I took pictures and sent them to my friends just to show them.
1:30. Chef, besides learning from you, your so much fun! Please take us to the store with you. I bet it would be a fun & educational trip. I’d love to learn how you pick lean bacon. You reference the lean bacon in your meatloaf recipe too.
OK Chef, My friends are still talking about steak au poivre after following your advice. Now they are debating the sauces.... Oh my gosh, this was an incredible meal which turned out amazing.... they did turn their heads when I started adding butter to the sauce at the end, but nobody had a bad word after the first bite! Oh yeah butter! Thank you again for the "classes" and for upping my game.
I am 100% SURE that I heard Jack say "mmmm" at the end of the video. Jack, you are also the Star of Chef Jean Pierre's show. Thank you so much for your great Pressennce in this amazing content. I have been following you and Chef for some time now... Always entertaining, but most of all, it is very informative and entertaining, and it helps me with my cooking. Your show brings my family together ❤️ Love you guys!!!
When Chef asks what does it need? Thousands of people around the internet shout "BUTTER". Chef has taught us well
Soooo true! 😂
🙏🙏🙏❤️
@@kwikker and it keeps for 17 years ! 🤣
@@stephaniesierra-bancod528in the freezer…he even freezes his nuts…lols 🤣🫶👏👏👏👍😉
Well being French, I did not as I cook butter with steak, butter with shrimp, butter with chocolate, butter with... 😂
If you are feeling down a little, just watch chef pierre prepare any dish; you will soon be on top of the world
🙏🙏🙏❤️
...and veeeeerry hungry!
Amen
I was in a bad mood today came to watch Chef Jean-Pierre to cheer me up. Funny enough, I saw your comment. So true!
I honestly really appreciate that, in every one of your videos, you explain why you do something. Sure, those of us who are familiar with your videos know your habits and know why you do them. So why would we want to hear them each time, you ask? Because it helps us commit it to memory. And, at the same time, you're making your videos friendly to new subscribers who aren't familiar with your content. Keep up the good work, Chef.
🙏👍😊
A teacher teaching new teachers! :)
It's not redundant Chef. It's teaching those that dont know and re-enforcing what the regulars should already know so we never forget. The repetition reminds me of watching PBS back in the day as a child (33 yrs old now) and will absolutely try cooking for myself for the first time with one of your recipes Chef! Thank you for all you do!
🙏❤️
nothing wrong with repetition. it's how human beings remember. if a doctor didnt practice on every patient, they would forget what to do. 😂
I really, really miss the "old" PBS.
I love your longer TH-cam videos. Please don't change your style on this channel
I concur!
Agreed! I remember one of his videos was 7 minutes i was so sad lol
Yes, we enjoy if you do. Time is not a concern Chef.
I absolutely agree! When I watch ChefJP I really
learn something and I am starting to cook. The other you tube chefs look good but it sounds too difficult. Your videos chef teach me that I can cook.
“Too much sauce is like too much love”…excellently stated!
i love when chef says "dont like it, dont put it in." as a person who is learning to cook from the internet its not only funny to hear but refreshing to know i havent messed up the entire dish because of one seasoning.
You don't have it, you don't put it in, it doesn't matter!😅 Mama Mia!!!
Chef JP has the greatest retirement in human history. Thank you!
1.66 million. I predicted 2 million by Easter. It may take until Labor day. Great video. Good to make people comfortable with traditional fry pans.
🙏🙏🙏❤️
CHEF JEAN PIERRE NEVER FAILS TO MAKE ME LAUGH , LOVE YOU CHEF JEAN PIERRE.
and on TikTakToc!
Chef I’ve been following you for a couple of years now and you have upped my cooking levels to new heights! Thank you so much! We love your (and Jack’s) humor and the simplicity of your recipes. I think a good subject for the shorts would be “what spices you should always have on hand in your kitchen”.
Yes..
Oh, I like that suggestion🎉 we keep in the kitchen always chef?🇺🇸🤗
The greatest Chef ever!👏👏👏🎉
Jack, you have the best job!!!
Jack i love your pop up cartoon self and all your notes and comments! They are great! I really enjoy the recipes and making new food for family! I made a chocolate tiramisu. I don't like coffee so I used coco powder and made a syrup with sugar butter and cream. It was fabulous the family loved it!!!
Best Chef on YT. Thanks for the stories & great recipes. Thanks Chef
One of the best.
John Kirkwood from the UK is excellent.
No offense to our host.😊
@@leedoss6905 Pally, don't put your opinion on our feed. Post this yourself, it's disrespectful to us & Chef Jean-Pierre.
Watching from Manchester, England, UK. I look forward to Mondays and Thursdays with great expectation and excitement. Love watching you cook, so easy recipes with simple instructions and most of us will have the ingredients at home, so no need for special shopping lists of one time use ingredients.
Love listening to your stories and childhood. You can never talk enough for me. Love this channel. Thanks for so many new ideas for the family table x
Yes, I get new ideas all the time from Chef Jean-Pierre. For one thing, I always keep homemade chicken and vegetable stock in the freezer now.
Hello from the other side of the Pennines in Barnsley. Discovering this channel is the best thing that has happened to me in my 25 years of cooking
I watch a bunch of food youtube, and it's so obvious that jean has actual experience being a teacher. Most channels are from ex-chefs or food enthusiasts, but they've never actually taught in a cooking school.
He knows how to get your attention and command a room
Chef Jean-Pierre hasn't even begun to peak.
I would love to see you and Guga collaborate.
That is something I definitely do not want to see. I love Guga but he really doesn’t know how to cook and yet he still knows more than must of the idiots he collaborates with
@@prccapI cant stand his voice 😂
@@KGFishyFingers Fahrenhiiiiiigh
He's not much of a cook at all.
Neither is Sam the cooking guy.
Entertainment yes cooking no.
I have to disagree. Guga didn't used to be that much of a cook. He was ok, like most of us. But past year or two he started looking like a pretty sharp cook.
Not only do you learn to cook great food, you also get entertained. Thanks chef
🙏❤️
Chef Jean. I am like millions of others. You have transformed me from a home cook to a competent cook that can entertain guests with pride. I always credit you for my culinary advances. And tell friends about your lessons & demeanor. From shrimp sambuca to beef stock. Garlic mushrooms and beyond. You are truly the best. Cheers from Buffalo, NY.
I made your Osso buco with beef shanks this past weekend. My girlfriend & I hurt ourselves eating too much. The next morning, we both said “worth it”.
Please don't stop making your longer videos. 🍲There is always something new to learn or a precious reminder of some techniques. Thank you for answering my question about substituting Marsala for Port. Still, I might buy a bottle of Marsala to replicate your sauces. It's dryer than Port.
Now, even though its has nothing to do with this video, I've got to tell you something. You remember that you told us that you didn't like giblets, so you didn't cook them. Yesterday, for Valentine's Day, I cooked ris de veau au Riesling. I worked so much on the raw sweetbread to trim them that by the time they were in my plate, I retched. 😝Yet, my husband had a second serving, insting on how delicious they were.. Today I had lunch at what is normally a good Italian restaurant. They had tripes on the menu, which is rare to find. I couldn't resist. I so regretted it. Good tripes take almost 48 hours to cook properly. They had made them in the morning.🤢 Fortunately the veggies were perfected cooked and tasty. Both yesterday at dinner and today at lunch, I had a thought for you, thinking of the good laugh 😂you would have has if you had witnessed my pouty face when I tasted both dishes. 🤭
😂😂👍❤️
How could Jack not learn to cook, with a friend like you.
I absolutely love this show. I love the humor. “YOU CAN Do It.”
"Butter" lol, gets me every time. love it Jean-Pierre
Would just love to wake up in the morning with all the knowledge in his head and be able to cook like he does! Would also love to live next door to him and help him eat up all those lovely dishes he cooks! God bless you, Chef!
I could listen to you telling us stories of your childhood, Chef, while you're making literally anything. I love your longer videos, and especially when you're just quietly saying whatever you are saying while plating up. I love it.
And the moment you said, "what does this sauce still need?" I immediately said out loud "Butter!"
I love your videos, Chef, and the moment I have a gas stove again, I'll be making so many of your dishes.
my mouth is watering
I love anything Marsala and chef JP does it to perfection.
This is my husbands favorite. He wants me to make it chef... watching you makes me make all these.
We enjoyed the video! Since we started following you Chef, we bought a lot of BUTTER 😂😅..You are the best! 🎉
Chef... I smile every time you put you put a a video out. I was having a tough day today watching the politics. And there was my chef making marsala sauce and steak....don't forget the butter. Take care ...
Hello chef, last week I tried your recipe of poached butter salmon, it was delicious my family loved it. I want to thank you for all your recipes and this one seems to be delicious too.
Sincerely,
Louis Doumerc
I just watched this twice in a row. Fantastic.
As you deglaze that ‘Maya’ pan…I can literally see 👀 the flavour ☝️🤤👏👏🫶💝
10:21 "I'm going to cook it thrrrrrrrrr, TWO minutes on one side". 😂😂😂 I promise this is all with the utmost respect and love.
“Thrrrrr, two…. two and a half minutes”
“So I ended up cooking it for three minutes”
😂
I tried, but the link didn't work for me, Chef.
Jack's new avatar with his whole body covered in sauce/butter is really great.
I love the " out takes" endings you have been adding for a while.
“Tic Tack Tok” love the chef!
I made this tonight for the family. Complete with the Fondant potatoes. It was really good. I think I like the peppercorn steak a little better. but it was really good.
Awesome meal Chef
Maybe you could do a short on caring for your cutting board
Thanks
He already did. I think it's on 'Essential tools for the Kitchen' or similar
Repetition is good for the memory
A good idea for a short or series of shorts is taking us along when you go shopping for meats and vegetables. What to buy and especially what to avoid.
texture is the conductor of flavor, butter is an emulsion, clean as you cook.
One way to save an emulsion that that has failed is to add another emulsion (butter comes first to mind.) I think that Julia showed us that one 50 years ago. :)
I just bought a bottle of the fig balsamic 2 weeks ago…. It is AMAZING. Expensive (for my budget), but worth every penny. I actually shop at some of the same stores as Chef JP here in Ft Lauderdale. Gonna keep a sharpie with me to sign my shirt if I ever see him in the same store. Such a wonderful person, he is! Cheers.
Long ago, in a restaurant a few states away, there was a waitress who when asked what was Marsala, loved to tell guests that the Chicken Marsala was a recipe from Mars ... (Mars (Hill) Alabama, actually) with a very straight face. :). Her delivery was perfect.
The Star Wars-esque setup of your comment is not unappreciated
We love our Mondays & Thursday mornings, because chef Jean Pierre is the breakfast of champions. Love being retired and enjoying these videos first thing in the morning. We eat so good now, thanks you you...thank you! Wondering about your Jack comment....he's cooking???? Maybe he might assist in the future? Hmmmm. We kept watching for his long fork to grab a bite of that steak! It looked wonderful, loved the marbling.
👏👏👏 the BEST CHEF.. watching from 🇨🇦
This is one of my FAVORITE things to make at home!!! I didn't even realize it but I've been dying for this video to happen! Thanks Chef!
I Guarantee I will be making this. Best Chef on TH-cam, We Always learn something new each video. TY
🙏❤️
Always about the sauce indeed. 🥂
Thank you Chef! When will we get to see the Cafe de Paris Entrecôte sauce? 🙏
Once again Chef Jean-Pierre, you hit a home run! I've been a long time avid viewer of your videos and have only followed 2 or 3 of your recipes to the letter, but overall you have made me much better.
Little things like "onion first" (unless using bacon), sweat the water out of ingredients, and my favorite is to add the liquids just when the garlic hits that nice fragrant note. Not to mention BUTTRR! Many other techniques of yours have turned me into the guy that throws a knockout punch at various family gatherings. Now they wait in anticipation for me! It's fun, and I love it.
You are a great teacher, and very entertaining. You are the best. I'll say it again, You are the best.
🙏🙏🙏❤️
Good day Chef! In your videos, you make a lot of sauces. I've been practicing and even my "Farmer's Daughter Lady Catherine is liking my dishes (believe it or not!)! Is there a difference between a sauce and a gravy? Perhaps cooking method, flavoring, ingredients, what have you?
One thing I totally love about your videos is, you make Cuisine so easy!!!! When you say: "even a child could do this" trust me, it is so-oo true - ask my Lady LOL!
As always!
John Shaw
Calgary, Alberta, Canada
Marsala has become my favorite fortified wine with which to cook. Thanks Chef.
What a wealth of delectable recipes from Chef JP, all given with enjoyment and generosity!
I can't believe that for all the years I've been making Chicken Marsala, I never thought of using steak. I'll now try this, & as I'm in New York, will use NY Strip steak. Thank you!
Well Hello dare Chef! We love this guy! He always puts a grin on my face. 😃
Always wholesome, hard to find on the internet. Thank you Chef.
I making this tonight. I’ve made your Chicken Marsala a few times. It’s fabulous. Can’t wait. The sauce is so easy and would try make anything taste better. 👍🏻
By the way, the fact that you actually cook the dish helps so much because you see the process. It doesn’t just magically appear. This helps us know what to look for when we’re doing it. You’re the best Chef!
Chef, not to be dramatic, but you have changed my life! Never thought I was capable of cooking these meals. Your energy and passion are inspiring! So grateful you’ve put all this content out for the masses. Would love it if you spent an extra minute talking about the amount of heat to use when cooking on the stovetop. I’m pretty sure I’ve been cooking things on too low of a heat and they just turn mushy. Cheers and thanks for being you!
🙏❤️
Chef Jean-Pierre is a fantastic Human Being and of course a great Chef! Great Attitude!
I love the redundancy! I hear your instructions in my head as I cook.
Thank you for this recipe. I love chicken marsala and never knew I could cook steak marsala. You have inspired me so much to keep cooking.
👍 All of your recipes look sooooo delicious! Thank you for sharing! 😂
This has to be your best recipe to date. Nothing beats a perfectly cooked steak, a magnificent sauce with those epic potatoes. I love these videos.🥩
I can just get through eating and watch YOU, and be hungry all over again.
Hooboy that looks totally delicious. Thank you Chef. Great work as usual.
I’m glad I planted some tarragon in my garden, so I’ll always be able to find it!
Your marsala sauce is extraordinary. I make it often!
Beautiful presentation! Such a great idea keeping some of the steak uncut!
Truly bliss . This dish ❤❤
Amazing! My wife loves chicken marsala so I'm sending this video to her. Yummie looking dish !
Once again your fabulous recipe combined with your wonderfully joyful delivery and sense of humour make everyone’s day better and brighter.
Anyone else check the shelf in the background and see if two saucepans are missing and being used in this cooking video 😅. I love these videos!!!
Bravo Chef J.P ! Ça c'est de la cuisine, de la vraie, de la roborative ! La "Nouvelle Cuisine" est une plaisanterie... et une mauvaise !
Measure carefully... I love it!
I'm one of those 15-20k new "viewers". And, I took your advice and subscribed! I'm not going to miss out on these culinary delights.
Welcome aboard! 🙏❤️
I don't like a chunky sauce. I would strain it and then serve it. I would also add some whole mushrooms to keep and serve next to the fondant potatoes. You always inspire me to greater heights. Thank you chef.
I made this last night. Turned out great. I did learn that choosing the bacon well matters. Not too fatty and not too salty and not too smokey. Great recipe, not difficult to follow either. Also, I made the potatoes fondant...so good!
I’m relatively new to this channel, I worked in restaurants for several years in my 20s. This chef is reminding me volumes of things I’ve forgotten in 20 years.
I made this dish tonight with a 24 hour salted ribeye, made my own clarified butter to use all week. I did the Marsala in a duxelles and finished it like you did. And I did the fondant potato’s which I haven’t made in probably 20 years.
Keep these videos coming!!
Also: I just ordered a large variety of mise en place glass bowls, I forgot how essential they are!
I made this disk today! It was unbelievable good. My husband said it was the best gravy or sauce he already had. Can’t wait to do again! You are the best Chef!
Jean Pierre, you truly bring joy to coocking. I thank you for your hard work. Many of your recipes have found their way into my kitchen.
Love all of your videos and I have some ideas for short vids:
•Salting water
•Seasoning a cast iron
•Maintaining cutting boards
•Kitchen tools/items (example: best salt/pepper grinders, plastic wrap container, pots/pans, Dutch ovens)
•Making homemade seasoning
I'd like to see CJPs version of corned beef hash.
Recently discovered your channel and it's inspired me to cook all kinds of different meals for myself and friends. I also purchased your cookbook and have been learning techniques and amazing recipes. I'm super excited to impress using your recipes when my girlfriend is in town next month! Thank you chef!!
Made it tonight. I didn’t have any sage or tarragon. But oh my goodness, was it good. Never tried a Marsala sauce before. I will be doing this again soon. The sauce is so good. I took pictures and sent them to my friends just to show them.
"'Too much sauce' is like 'Too much love.'"
😆❤️
Chef, you make me want to cook. You’ve given me so many ideas for how I cook, and cook better! Keep cooking!
Looks very good! That would also be a great base for a ragout or meat sauce.
Another awesome video chef & Jack!! Thank you
You're awesome Chef, thanks for the updated recipe
1:30. Chef, besides learning from you, your so much fun! Please take us to the store with you. I bet it would be a fun & educational trip. I’d love to learn how you pick lean bacon. You reference the lean bacon in your meatloaf recipe too.
I made this today. Winter can last long, so needed inspiration. The smell is so amazing. Sauce is so good i dipped the bread in it.
Thank you for another great sauce.
I made this today for lunch using thick cut pork chops. DELICIOUS!
This is definitely one to keep handy, nice chef!
OK Chef,
My friends are still talking about steak au poivre after following your advice. Now they are debating the sauces.... Oh my gosh, this was an incredible meal which turned out amazing.... they did turn their heads when I started adding butter to the sauce at the end, but nobody had a bad word after the first bite! Oh yeah butter!
Thank you again for the "classes" and for upping my game.
👍😊❤️
I am 100% SURE that I heard Jack say "mmmm" at the end of the video. Jack, you are also the Star of Chef Jean Pierre's show. Thank you so much for your great Pressennce in this amazing content. I have been following you and Chef for some time now... Always entertaining, but most of all, it is very informative and entertaining, and it helps me with my cooking. Your show brings my family together ❤️ Love you guys!!!
I need a Jack face-reveal. Maybe they can do that at 2m subscribers.
You're making me hungry, that looks so good... Thanks for the recipe.
best chef on youtube, for real
🙏🙏🙏❤️