@@ChefJeanPierre my friend Jean-Pierre . . . the high priest of butter ! Margarine is only one molecule away from acrylic. You like cooking with plastic ? Good luck ! Bro, that day I've been laughing my ass off :-) greetings from Germany
I worked with a cake decorator years ago that contracted with a county rehab office that placed people who had suffered career-ending workers comp injuries and re-trained them in high-level cake decorating techniques. He was criticized for "teaching" people that could possibly become competitors for his job some day. He told me he wasn't worried because there were plenty of that kind of job and thus room for everybody. He said it gave him huge satisfaction to share his skills and then see those folks becoming successful in a new career. John-Pierre is very much like that friend and is an excellent teacher. Plus, he's funny!
@@robertmurdock7530thank you for sharing this story. It holds a deep truth we all need to learn. As we get older, we have skills and knowledge that we should pass on
My Friend! I did a quick cost analysis at my local grocery store. It is MORE expensive to buy clarified butter than it is to clarify it yourself. If you have never popped popcorn using clarified butter, you are missing out. it is also a delicious topping for popcorn if you finely grind Kosher salt. That is the closest to "movie theater" popcorn there is. Thank you for sharing this wonderful video.
I was a chef for 15 years. A neat trick I learned, was after you skim the solids off the top, you stick the whole thing in the refrigerator over night. The next day, you poke a hole in the golden butter layer with a knife, and turn it over into the sink. The solid clarified butter stays in the bucket, while the water and cream drains out from the bottom. :)
Put it in a jar, put the lid on, and turn the jar upside down and place in the fridge. Now, when you take it out and turn it right ride up and take the lid off, the solid clarified butter is on the bottom and the liquid water and milk solid will be on the top and easily poured out.
Absolutely….his personality is contagious. I love watching him. I am 81 years old and will probably never make most recipes but I love his videos. I watch for fun and some techniques.
Your right he’s passing on the joy and LOVE WE USED TO HAVE WITH EACH OTHER. GROWING UP ALL MY FRIENDS FROM SCHOOL MOM COOKED AND WE ATE AT OUR FAMILY TABLE. KIDS FROM BROKEN HOMES WOULD SHOW UP AT OUR DOOR STEP. MY MOM KNEW SHE FED THEM AND IF THEY WANTED TO TALK MYNPOP WOULD LISTEN…WE SOLVED PROBLEMS IN OUR HOOD SOMETIMES VIA OUR CHURCH. MAN WERE ARE WE GOING….GO BRANDON..
The fact this man doesn't have 20 million subscribers, is doing a disservice to the 19 million others who aren't subscribers. Appreciate you teaching the world to cook properly chef!
Not really a disservice . . . as much as that 19 million aren't interested in cooking better. I sure am - I found his channel back when he had less than 100K subscribers.
I’ve followed Chef Pierre and his family since 1981-82, he caught my fascination when he made a 4ft tall by 7 or 8 ft long Cinderella”s carriage and horse out of chocolate it was a standing carriage. I was so impressed with this man and his abilities, charm and dedication to his craft, here I am 44 years later and will continue following till my last breath.
I had a British Chef teaching me. He served in the Foreign Legion as Chef. He loves butter. Butter makes it better. Butter and bourbon. He told us of group of people he cooked for that didn't like fresh butter. They liked rancid butter. It was part of their culture. So he would go to the Quartermaster and request the oldest butter they had available. I guess they worked together on it and started requesting old butter from different sections. That group really appreciated the effort. I love listening to chefs. They always have some interesting stories.
Chef Jean-Pierre, perhaps is an angel. He looks very much enjoying and happy while sharing his knowledge/ longtime experiences with his viewers. .. never hide a secret of his success as a professional Chef, but instead, he’s making sure that an ordinary people who’s not a chef would clearly understand his messages. What a generous person he is. Truly well deserved all his successes. Sincerely wish him good health. A happiness. Thank you for this Clarified Butter recipe. It’ll be useful for many.
lets take a moment to really appreciate what our friend does for us. the time he takes to explain what he does and why its done. i am a proud graduate of chef jean pierre. thanks friend.
Thank you for the great comment! All the pleasure is mine I really love the opportunity to teach you guys and share may many years experience in the kitchen😍
"Bloop bloop bloop!" This is my favorite cooking channel ever. I'm a huge computer nerd so when I say you're a cooking nerd, it means great respect! There's nothing wrong about being a nerd about the things you love and are passionate about.
Doing this was as easy as it seems. After I boiled the butter for 15 minutes, I left the pot on the stove for a couple of minutes and a lot of the milk solids settled to the bottom. When I poured it into a glass bowl to cool, it was easy to do this slowly and leave behind a lot of those unwanted solids. An hour or so later, what was left to clean up with a spoon and the cheesecloth lined sieve was very little. I'm glad that I finally did this. From now on I will always have clarified butter on hand.
I have a very busy schedule today at my business. Yet I took 10:24 to watch this, because it lowers stress and makes me feel good to watch. I'm also a little smarter from seeing it, thanks Chef!
I worked at a movie theater during high school. The owner was very particular that we have the best popcorn in the area theaters, so he spent the extra money to buy Odell's Butterfat, which was clarified butter. It came in gallon jugs and looked just like chef's measuring cup when it was at room temperature. It's the best for popcorn, since it is BUTTER and not flavored oil, but since the water is gone, it doesn't hurt the kernels of popped corn by putting water on them. THE BEST. Thanks for showing this to us!
Yes, exactly... I done also popcorn with clarified butter and it taste good... I even eat clarified butter as it is... Also, when fry potatoes, it gives much better taste... 😋👍
Oooh I’m going to try this! I accidentally made ghee and got the nutty flavor in it, but I’m going to totally try to make the clarified butter this time!
There's many Cooking Channels I like. I have my favorites due to the types of Cuisine they make. Whether Italian, Irish, Spanish, Arabic etc. But Chef Jean-Pierre doesn't just show Recipes, he teaches me HOW to Cook. He's never boring and very down to earth.
I have been cooking most of my life, but since I have started looking at this channel I have improved my skills a lot, and especially enjoying myself so much more! Thanks Chef Jean-Pierre!
For older folks like me🥴, that have been cookin awhile for family, I have my own fave ingredients, herbs n such, it's the techniques that I luv to seek out. I luv seeing how others do differently!
Rookie cook here, since finding this channel I am on my way to making delicious recipes and learning about different foods. The family has loved every recipe so far.❤
I just made it. WOW....I was NEVER told that clarified butter could handle another 200° heat increase without burning! I've enjoyed cooking since I was a kid and I'm now 65. just today, I learned this.
I used to think I was a good cook. But watching Chef Jean Pierre in his videos is a new education. What I love is how he removes the mystique of not just the classics, but also some of the basics too. I've never made clarified butter before. But now I know how simple it is, that's my next step! Thank you Chef! You're an inspiration and a great teacher.
I see viewers are saying they like science, that's exactly what hooked me into cooking! Love the science !! Can't learn enough. The day we stop raising the bar in our cooking abilities is the day that I quit. This why chef Jean is awesome!
I'm making it now, Chef Jean-Pierre. When unsalted butter goes on sale here in Montréal, I buy about 20 to 30 pounds of it. I love butter. Thank you for explaining the difference between ghee and clarified. I always thought they were the same.
I did too until I made Ghee. It is awesome for some things. But if you want to really taste the difference, put Ghee on popcorn, then try "Clarified". The "Clarified" is movie theater, while the Ghee taste like you put some butter flavored oil on it. Oh, and for the best of both worlds, cook the popcorn in Ghee, then drizzle with "Clarified"!
I just want everyone reading this that this. Chef Jean Pierre is with out a doubt the absolute best of the best on the NeT. Thank you sir i have become an amazing cook and it is a tall thank you to You Sir
I’ve been watching your channel (and subscribed) and realise that what makes your channel different from other cooking channels is that you explain why certain techniques work, and give us all kinds of practical tips. So we not only learn recipes, we also understand why they work. And that makes it so interesting (on top of the entertaining way you present). Thank you!
Hi Jean...I wanted to tell you that I REALLY ENJOY your cooking show....Not only for the cooking but I just love your HUMOR and you are a PLEASURE to watch...THANKS for making me also LAUGH SO MANY TIMES..Bless You ALWAYS❤️
I have been following Chef Pierre since he had the old channel, for almost 10 years. I made many recipes right from the old channel and I didn't understand why there were so few subs and views. Now I see that things have improved. Bravo!
Friends use clarified butter as chef recommended. I also use 50% veg oil and 50% clarified butter or unsalted butter for some cooking that requires shallow frying It tastes great and no burning
Who’s saying you’re not I think you’re absolutely adorable. One of the sweetest funniest chefs out there and a pleasure to watch. I’ve learned so much over the years just watching your channel and if I lived in Florida, I would have attended your cooking school.
Chef Jean-Pierre can I not love this again? You are truly an amazing person. Thank you for graduating us from Level 2 to Level 3. I ALWAYS look forward to raising the bar! That and I made your 'smash burgers' the other day. They were insanely scrumptious! Talk about levels???? Totally on another level. I was that proud that I took pictures! Bless you, Chef Jean-Pierre
Chef, you are the king.. Not just for the ‘clairity’ of this process, but for all your lessons. Clearly explained, simple instructions, ingredients up front, use this or leave it out, ‘don’t worry’, ‘measure carefully’ - makes me happy to watch and learn.. 👏✌️
Dear Chef Jean-Pierre! Greetings from Oslo, Norway and just let me start by saying I ❤ every single performance on this channel. Being an amateur cook myself, - I am watching several food shows on TH-cam. Having found yours’ about 5-6 months ago I am addicted; to your professionalism, your humour and of course butter! Here in Scandinavia we do use a lot of butter together with cream in many traditional dishes. I have learnt so many things during your shows and often on a daily basis. You are the perfect tutor - I wish you & your family a wonderful summer 🌞
I really enjoy these sort of back-to-basic videos. I actually learned something I didn't know about the moisture in the butter. While I've clarified butter for years never have I clarified two lbs of butter and now that I've seen it done I can't wait to do it and have my own supplies sitting ready in my refrigerator
Thank you Chef... for another simple , “A child could do it!,” lesson on cooking. I’ll make some, use it in my cooking, and when I do, I’ll think of the many lessons you’ve taught me.
Best teacher there is. His videos are well organized that even a child could follow them..ha ha. Chef Jean Pierre talks to you, not at you. HIs videos make you laugh and put you in a good mood. Keep them coming Chef...your awesome.
I just got done making clarified butter so I can make Roux and be able to leave it resting in the oven overnight. What did I learn, don't use a coffee filter, get yourself cheese cloth for straining. The butter starts to cool and harden before it can all drip through the filter. Now I'll see what I learn from the Roux, probably a lot. Thank you Chef and all your helpers that bring these video for us to learn.
When we do love food to make to cook food to make happy other ones In our shelf That’s the way we Express when we talk about food just like him I love you Chef Pierre😘
I learned to make clarified butter from Graham Kerr - The Galloping Gorurmet. Watching Chef Jean-Pierre make it brought back many wonderful memories of learning to be a better cook. Thanks!
Dear chef. You are an absolute gem. I always considered myself a halfway decent cook. Watching you not only has sharpened my skills, You have made me truly realize cooking is fun. Your talents, your expertise, and you're wonderful sense of humor makes all of your videos wonderful. If I could get a cookbook of CDs of your lessons I would do that just so I can enjoy your personality over and over again. Thank you so much for the wonderful treasure of talent you put out there for all of us. I would truly like to give you a recipe from my grandmother. It's a lime green salad. It is absolutely scrumptious. If I could I would come down south and meet you and let you enjoy just one of my grandma's recipes. Thank you for so much!! Cathy Harris
I've been making clarified butter for years. Takes about 15 minutes per pound of butter. Use unsalted butter. I don't skim any more. Maybe a little at the end. Those solids will eventually sink. When it stops 'boiling' the water is cooked out. Let it cool a bit and ladle into sanitized mason jar. Pour out the remainder carefully. Filtering thru cheese cloth is a fining procedure. Use it in desserts, cooking eggs, steak, etc. You can discard the milk solids or mix with brown sugar to make a tasty confection.
Been making Chef J-P's clarified butter for a year now and it's the absolute best for caramelizing meat and poultry. There's a new 2-lb batch on the stove right now. What a great skill to have. Thank you!
Hi!! What temperature did you bring the butter to boil at? (I have an electric stove) Did you reduce it after it began to boil? The last thing I want to do is burn my first attempt at clarified butter. 😊
@@gbrianmullinax8448 I start on a medium electric stove setting, then reduce the heat until it's just lightly boiling. You're just evaporating the water out of the butter. It'll pretty much stop boiling when the water is gone. At that point take it off the heat. Good luck!
I took a few cooking classes in community college, and the sheer amount of clarified butter we had to make every day was staggering. It was one of the first tasks we learned and a task we had to do every single day.
I was ELATED to see another double Thursday! My wife luckily manages an indian grocery store and I have access too a lot of ghee. I can't wait to start cooking w this! Love you chef!
Been watching your videos for a while now and this older video popped up in my feed. Thank you for the insightful videos, and thank you for no longer quickly switching cameras
Chef Jean Pierre: My wife Dodie and I have watched your TH-cam Channel and ABSOLUTELY LOVE IT. You have inspired us to follow some of your recipes and love them. Also you've corrected many bad processes and made our Cooking easier and much more FUN. Thank You so Much and God Bless You. 😎😍
This is the first time I’ve ever heard the explanation of when you use whole butter versus clarified butter. I don’t remember seeing any cooking shows where they even used clarified butter. I have been told that if you combine olive oil with butter, the butter will not burn. Is that true? Thank you for your work, I would be lost without this channel!
Good question and thank you for asking it Jennifer! Adding olive oil to butter will NOT avoid the butter from burning. Regular/whole butter has milk protein that usually burn at 325 F degree. So adding oil does not stop the milk protein from burning. Clarified butter which is only butter fat and has a very high smoke point of almost 500 degrees. BTW Extra-Virgin olive oil will also burn at 365 F. So it is best to cook with clarified butter and add whole butter at the end of your cooking! I hope I was able to clarify a few things for you! 😀
Спасибо, Шеф, сегодня сделаю себе топленого масла. Давно хотел сделать, но всё руки не доходили. На топленом масле великолепно подогревать остывшие пироги или другие блюда из теста. Подогревать до хрустящей золотистой корочки. И тогда блюдо станет вкуснее, чем было, когда было только недавно приготовленным. Больше всего обожаю так делать с осетинскими пирогами. Ох, Шеф, если у вас будет такая возможность, обязательно попробуйте осетинские пироги, это очень вкусные штуки. А если сделать, как сказал, то они становятся просто божественны. Самые вкусные из них - с картошкой + сыром, просто с сыром, со свекольными листьями + сыром. С мясом тоже хорош, но мне нравится меньше. Спасибо!
I have never even heard of this until comming across your video's. I thought for a long time there should be something better then burnt butter in dishes.thanks for teaching me something new and 👍 great.
I'm close to 50 yrs old. I've enjoyed cooking since I was a child learning from my mom and wonderful PBS cooks that use to be on TV. I cook alot in butter and never knew the importance of using clarified butter compared to just using sticks of butter. Made my first batch of clarified butter thanks to your video. Unbelievable easy to do. Thanks for what you do chef and helping to continue to teach us. 👍
At 71 years old I've always been complimented on my cooking but Chef Jean-Pierre has helped me up my game and inspired me to prepare meals I've never considered...🤩 That, and the fact that he's such a delight to watch, keeps me coming back for more. I'm falling in love with this dude!
The amount of detail we receive from his videos is invaluable! I started to watch another video of how to clarify butter and then noticed there was one by Chef Jean-Pierre. I immediately went to this one! Thank you, Chef!
I never knew what "Clarified" meant. I have seen this in recipes for years. Now I know and I understand why it matters. Thank you for making this video.
Chef, thank you for this and all your videos. I have always loved to cook but was very limited in knowledge and found it hard to learn from other chefs on youtube. They go to fast and don't explain the 'Why" I have learned so much from you in a few short months. You make cooking fun. Cooking used to be work but Mais au place has been a game changer for me. Thanks again
I love knowing your teaching will be here for budding cooks, chefs; all comers, for years and years - if not forever! Seriously. I know my tiny granddaughters will be glad to have them, certainly. Again and as ever, thanks, Chef. Thanks so much.
Thanks JP. I respect your opinions on cooking very much. Thank you very much and thanks to Jack. He is right on top of things also. God bless both of you.😊❤
When you are able to teach someone, something you love to do and they do it better than you, it truly is a gift, because you have removed your ego from the process, Thanks Chef!!!
Chef Jean-Pierre is such an excellent teacher who cares about the people he instructs. You don't see this great attention to detail with other chefs. He's amazing!
You don't have an idea how much I have learned from you. It was by accident that I found your videos and now I watch every day your recipe. Thank you Maestro. From Puerto Rico with love ❤️
Chef Jean Pierre is my teacher!!! I made the turkey this past holiday and it turned out golden! Im gonna make duck confee next! People think I went to chef school!!! Thank you for these wonderfully educational streams!!! Aumayzin!
Great video) Hi from Russia) we call this type of butter "топлёное масло" or toplyonoye maslo: it is really popular here, espesially in a solid or refrigirated form!, because it is easier to trasport and it lasts longer. I personally usually take it in different trips: hiking, rafting or kayaking far from civilization: clarified butter is The Czar of outdoor cooking)
Hello friend! I have been a fan and follower of you Chef Jean for months now. I appreciate all your knowledge, sense of humor, passion, and your joy for life. Thank you so much for all you share with us and please keep it up. You are amazing!!!
Just made a new batch of clarified butter and my wife doesn’t understand why it brings such delight and a big grin to my face. It’s become one of many security blankets a la Chef JP that allow me to create meals with confidence and style.
I always wondered the procedure to get clarified butter! I couldn’t figure out why ghee didn’t taste like clarified butter! You explained it all! Thanks!
I've been waiting patiently JP for this video Lol You told us a few things that clarified better is not right for could you explain this more... when to use and when not to use. You are the most fun to watch and the best teacher on TH-cam.
What can we say. Another excellent production from Chef JP and another cooking tool in our arsenal. As an added bonus, we also understand HOW this works and WHY it works the way it does. Informative, entertaining, and authentic. Gotta love this guy!
I just joined your channel. I love the way you teach. Some teachers assume your students know the basics, but most of us who are watching as you know, have been taught by our mothers. While they did teach us many wonderful dishes. It’s is always nice to learn new ones. I’ve always wanted to go to culinary school, but could not. So, I really appreciate how you take the time to teach the simple things like how to cut the vegetables correctly. The simplicity of making clarified butter etc etc. it is truly enjoyable watching you cook and with your humor and your humbleness it just adds more to the experience. Thank you.
I love you Jean-Pierre! Your personality reminds me of a dear departed friend Mario. He was passionate about good food and cooking. An Italian man who introduced me to french cooking. You radiate your zest for life and food, like the sun warms the earth.
For as long as I've watched you, I always learn things from you. I use a lot of butter like you, but burning butter is always a problem. I knew that butter burned easily, but I didn't know that clarified butter had such a high burn temperature. I will be using tons of clarified butter from now on. Thanks again for making cooking easier and more flavorful! I will continue to "measure carefully" and caramelize everything.
Love this! I have been using the GHEE for a while but now finding this video to make my own clarified butter, I will use this method from now on. You know Jean-Pierre, I have only started cooking in the past two years since covid and am always inspired by your videos, not making it complicated, and showing us we can make these amazing meals ourselves! Thank you for this!!
"I'm going to use butter for this recipe."
"I don't understand, won't it burn?"
"Let me clarify..."
One of my favorite comments! Thanks for the laugh
I agree with you one of the best comment so far!! Thanks 😂
Gee, that's nutty
@@kimgelotte I see what you did there!!
@@ChefJeanPierre my friend Jean-Pierre . . . the high priest of butter !
Margarine is only one molecule away from acrylic. You like cooking with plastic ? Good luck ! Bro, that day I've been laughing my ass off :-)
greetings from Germany
Any person that so openly shares what’s taken them a lifetime to achieve is automatically cool in my book. Chef JP’s genuineness makes him so unique.
I worked with a cake decorator years ago that contracted with a county rehab office that placed people who had suffered career-ending workers comp injuries and re-trained them in high-level cake decorating techniques. He was criticized for "teaching" people that could possibly become competitors for his job some day. He told me he wasn't worried because there were plenty of that kind of job and thus room for everybody. He said it gave him huge satisfaction to share his skills and then see those folks becoming successful in a new career. John-Pierre is very much like that friend and is an excellent teacher. Plus, he's funny!
Sharing your life is life-giving! Wonderful person!
x10 👌❤️🛶💪🇨🇦
I just found his channel a little while ago..So glad I did.. I just Love him.!!❤
@@robertmurdock7530thank you for sharing this story. It holds a deep truth we all need to learn. As we get older, we have skills and knowledge that we should pass on
best cooking teacher i ever seen. doesn't just say do this or do that, but explains why you do it this way. bravo!
See more
I have learned so much by watching chef JP.
Chef's demeanor is so inviting and enjoyable to learn from.
love the pfp
I agree completely.
Find a person who loves you the way chef loves his butter.
And his onyo.
And his cognac.
And his audience.
no chance, Tentin
is that like a death wish?? Just kidding, from Bill.
My Friend! I did a quick cost analysis at my local grocery store. It is MORE expensive to buy clarified butter than it is to clarify it yourself. If you have never popped popcorn using clarified butter, you are missing out. it is also a delicious topping for popcorn if you finely grind Kosher salt. That is the closest to "movie theater" popcorn there is. Thank you for sharing this wonderful video.
This guy absolutely gets it
I love popcorn! I'll try popping with clarified butter.
I have switched to using sea salt. The taste of sea salt isn't as harsh to me as kosher salt.
Oh that sounds great! Thanks for the tip!
I'd rather spend time once a month or two, depending on my budget and time.
To make it
I popped with ghee recently and it was great
I was a chef for 15 years. A neat trick I learned, was after you skim the solids off the top, you stick the whole thing in the refrigerator over night. The next day, you poke a hole in the golden butter layer with a knife, and turn it over into the sink. The solid clarified butter stays in the bucket, while the water and cream drains out from the bottom. :)
Thank you
❤️💙💛🩶🩵💜🤍
Did you try it? @@fayskelley
@@nakorisilani2352
Sure going to!
Sounds smart! I'd like to see a video of this. Not sure if I really understand it :P
Put it in a jar, put the lid on, and turn the jar upside down and place in the fridge. Now, when you take it out and turn it right ride up and take the lid off, the solid clarified butter is on the bottom and the liquid water and milk solid will be on the top and easily poured out.
Not only an instructive knowledgeable teacher, his sense of humor and antics keep you coming back for another lesson from a great master
Absolutely….his personality is contagious. I love watching him. I am 81 years old and will probably never make most recipes but I love his videos. I watch for fun and some techniques.
Your right he’s passing on the joy and LOVE WE USED TO HAVE WITH EACH OTHER. GROWING UP ALL MY FRIENDS FROM SCHOOL MOM COOKED AND WE ATE AT OUR FAMILY TABLE. KIDS FROM BROKEN HOMES WOULD SHOW UP AT OUR DOOR STEP. MY MOM KNEW SHE FED THEM AND IF THEY WANTED TO TALK MYNPOP WOULD LISTEN…WE SOLVED PROBLEMS IN OUR HOOD SOMETIMES VIA OUR CHURCH. MAN WERE ARE WE GOING….GO BRANDON..
@@blt981you must be stupid typing in all caps like that
Well put! I absolutely love watching and learning from You, Jean-Pierre.
@@patbeutler354 I am 81 also. I will attempt some of the simpler recipes especially picked onions and clarified butter.
The fact this man doesn't have 20 million subscribers, is doing a disservice to the 19 million others who aren't subscribers. Appreciate you teaching the world to cook properly chef!
Not really a disservice . . . as much as that 19 million aren't interested in cooking better. I sure am - I found his channel back when he had less than 100K subscribers.
I’ve followed Chef Pierre and his family since 1981-82, he caught my fascination when he made a 4ft tall by 7 or 8 ft long Cinderella”s carriage and horse out of chocolate it was a standing carriage. I was so impressed with this man and his abilities, charm and dedication to his craft, here I am 44 years later and will continue following till my last breath.
I had a British Chef teaching me. He served in the Foreign Legion as Chef. He loves butter. Butter makes it better. Butter and bourbon. He told us of group of people he cooked for that didn't like fresh butter. They liked rancid butter. It was part of their culture. So he would go to the Quartermaster and request the oldest butter they had available. I guess they worked together on it and started requesting old butter from different sections. That group really appreciated the effort. I love listening to chefs. They always have some interesting stories.
Chef Jean-Pierre, perhaps is an angel. He looks very much enjoying and happy while sharing his knowledge/ longtime experiences with his viewers.
.. never hide a secret of his success as a professional Chef, but instead, he’s making sure that an ordinary people who’s not a chef would clearly understand his messages.
What a generous person he is.
Truly well deserved all his successes.
Sincerely wish him good health. A happiness.
Thank you for this Clarified Butter recipe. It’ll be useful for many.
lets take a moment to really appreciate what our friend does for us. the time he takes to explain what he does and why its done. i am a proud graduate of chef jean pierre. thanks friend.
Thank you for the great comment! All the pleasure is mine I really love the opportunity to teach you guys and share may many years experience in the kitchen😍
@@ChefJeanPierre Dear Chef, would it be possible to mention the temperature also in Celsius, for us, Europeans? xxx
Thank you so much Chef Jean Pierre! You always provide dinner and a show. You’re so funny! Thank you again 😊
To the Teach from a newbie,
Bravo, Sir! Bravo!! Thank you!!👏👏👏👏👏👏👏👏👏👏
Oh you lucky person! You’re blessed!
Those milk solids are amazing on some toast. Every time I make ghee I save what I skim off and get from the bottom and use it for that.
Was wondering if the solids were worth saving. Thanks for the idea!
@@JohnsJunk absolutely. They have a slight tangy taste too, so if you like cultured butter, it's like a richer, foamy version of that.
Good tip, thanks!
Mix them, cook them with a wee bit of sugar - compact them cool and you get a delightful nutty sweetmeat.
I put it in cookie dough, or bolognese sauce.
"Bloop bloop bloop!" This is my favorite cooking channel ever. I'm a huge computer nerd so when I say you're a cooking nerd, it means great respect! There's nothing wrong about being a nerd about the things you love and are passionate about.
I agree with you! 😍
Doing this was as easy as it seems. After I boiled the butter for 15 minutes, I left the pot on the stove for a couple of minutes and a lot of the milk solids settled to the bottom. When I poured it into a glass bowl to cool, it was easy to do this slowly and leave behind a lot of those unwanted solids. An hour or so later, what was left to clean up with a spoon and the cheesecloth lined sieve was very little. I'm glad that I finally did this. From now on I will always have clarified butter on hand.
👏👏👏👍
Does it matter if the butter is salted or unsalted? Merci beaucoup👨🍳
@@jballenger9240From what the Chef has said in a few other videos, he does not like salted butter, only unsalted.
I have a very busy schedule today at my business. Yet I took 10:24 to watch this, because it lowers stress and makes me feel good to watch. I'm also a little smarter from seeing it, thanks Chef!
Same here!
I have made zero of chef’s recipes, but i think I’ve watched all of his videos.
oh yeah!!!! in a good way!!!!
You do now understand the importance of having a moral support bowl of butter on your table all the time 😂
Chef jean takes you away like calgon lol. But he makes you want to stay in the kitchen.
Chef, I love when you can take your time and not rush the segment. You are an amazing teacher and we love you!
I don't care what video it is that I am watching, it always puts a smile on my face. Thanks Chef for the wonderful videos.
I worked at a movie theater during high school. The owner was very particular that we have the best popcorn in the area theaters, so he spent the extra money to buy Odell's Butterfat, which was clarified butter. It came in gallon jugs and looked just like chef's measuring cup when it was at room temperature. It's the best for popcorn, since it is BUTTER and not flavored oil, but since the water is gone, it doesn't hurt the kernels of popped corn by putting water on them. THE BEST. Thanks for showing this to us!
Yes, exactly... I done also popcorn with clarified butter and it taste good... I even eat clarified butter as it is... Also, when fry potatoes, it gives much better taste... 😋👍
Oooh I’m going to try this! I accidentally made ghee and got the nutty flavor in it, but I’m going to totally try to make the clarified butter this time!
Thanks for sharing that, @TallThomas.
There's many Cooking Channels I like. I have my favorites due to the types of Cuisine they make. Whether Italian, Irish, Spanish, Arabic etc. But Chef Jean-Pierre doesn't just show Recipes, he teaches me HOW to Cook. He's never boring and very down to earth.
I have been cooking most of my life, but since I have started looking at this channel I have improved my skills a lot, and especially enjoying myself so much more! Thanks Chef Jean-Pierre!
Me tooooo!!!
This guy teaches us some pretty easy recipies but at the same time teaches us some great techniques that are really helpful in the kitchen.
I give him 10/10
True bud, I like how if you do not have something he stresses no problem don't use it or use this instead
For older folks like me🥴, that have been cookin awhile for family, I have my own fave ingredients, herbs n such, it's the techniques that I luv to seek out. I luv seeing how others do differently!
Rookie cook here, since finding this channel I am on my way to making delicious recipes and learning about different foods. The family has loved every recipe so far.❤
I just made it.
WOW....I was NEVER told that clarified butter could handle another 200° heat increase without burning!
I've enjoyed cooking since I was a kid and I'm now 65. just today, I learned this.
I used to think I was a good cook. But watching Chef Jean Pierre in his videos is a new education. What I love is how he removes the mystique of not just the classics, but also some of the basics too. I've never made clarified butter before. But now I know how simple it is, that's my next step! Thank you Chef! You're an inspiration and a great teacher.
I see viewers are saying they like science, that's exactly what hooked me into cooking! Love the science !! Can't learn enough. The day we stop raising the bar in our cooking abilities is the day that I quit. This why chef Jean is awesome!
Thank you very much for everything you do for us. I'm retired U.S. Navy and I'm cooking for my family and you are a great teacher. Again thank you
This is a great channel. A true master- master chef, master teacher, and master in front of the camera!
Chef Jean-Pierre, has reignited my love of cooking. I love how simple you have made each episode to follow.
your not a nut.ur amazing in the kitchen and you make me laugh along the way.dont change
I'm making it now, Chef Jean-Pierre. When unsalted butter goes on sale here in Montréal, I buy about 20 to 30 pounds of it. I love butter.
Thank you for explaining the difference between ghee and clarified. I always thought they were the same.
Me, too.
I did too until I made Ghee. It is awesome for some things. But if you want to really taste the difference, put Ghee on popcorn, then try "Clarified". The "Clarified" is movie theater, while the Ghee taste like you put some butter flavored oil on it. Oh, and for the best of both worlds, cook the popcorn in Ghee, then drizzle with "Clarified"!
I just want everyone reading this that this. Chef Jean Pierre is with out a doubt the absolute best of the best on the NeT. Thank you sir i have become an amazing cook and it is a tall thank you to You Sir
Wow, thank you!🙏 ❤️
I’ve been watching your channel (and subscribed) and realise that what makes your channel different from other cooking channels is that you explain why certain techniques work, and give us all kinds of practical tips. So we not only learn recipes, we also understand why they work. And that makes it so interesting (on top of the entertaining way you present). Thank you!
Hi Jean...I wanted to tell you that I REALLY ENJOY your cooking show....Not only for the cooking but I just love your HUMOR and you are a PLEASURE to watch...THANKS for making me also LAUGH SO MANY TIMES..Bless You ALWAYS❤️
I have been following Chef Pierre since he had the old channel, for almost 10 years. I made many recipes right from the old channel and I didn't understand why there were so few subs and views. Now I see that things have improved. Bravo!
Thank you 🙏
I just found him, I look forward to every video. 😉 Chef makes cooking fun? I can’t wait to try this butter recipe.
I've always wondered what the difference between clarified butter and ghee is. Thank you for the explanation.
We use no bottled oils. Chef Jean-Pierre's method of making clarified butter is the best, easiest we have ever seen. Merci beaucoup, Chef!
Friends use clarified butter as chef recommended. I also use 50% veg oil and 50% clarified butter or unsalted butter for some cooking that requires shallow frying
It tastes great and no burning
Do you use olive oil?
My wife and I are already good cooks. And we are definitely going to UP OUR GAME with Chef Jean Pierre's instruction - very excited!
You are the best chef on TH-cam.
I did not know much about this, but you “clarified” it really nicely.
Respect from Canada 🇨🇦.
Who’s saying you’re not I think you’re absolutely adorable. One of the sweetest funniest chefs out there and a pleasure to watch. I’ve learned so much over the years just watching your channel and if I lived in Florida, I would have attended your cooking school.
Chef Jean-Pierre can I not love this again?
You are truly an amazing person.
Thank you for graduating us from Level 2 to Level 3.
I ALWAYS look forward to raising the bar!
That and I made your 'smash burgers' the other day.
They were insanely scrumptious!
Talk about levels????
Totally on another level.
I was that proud that I took pictures!
Bless you, Chef Jean-Pierre
Been making clarified butter for years. But, based on the other tutorials I've seen, this is the best I've seen.
Chef, you are the king.. Not just for the ‘clairity’ of this process, but for all your lessons. Clearly explained, simple instructions, ingredients up front, use this or leave it out, ‘don’t worry’, ‘measure carefully’ - makes me happy to watch and learn.. 👏✌️
Dear Chef Jean-Pierre!
Greetings from Oslo, Norway and just let me start by saying I ❤ every single performance on this channel. Being an amateur cook myself, - I am watching several food shows on TH-cam. Having found yours’ about 5-6 months ago I am addicted; to your professionalism, your humour and of course butter! Here in Scandinavia we do use a lot of butter together with cream in many traditional dishes.
I have learnt so many things during your shows and often on a daily basis. You are the perfect tutor - I wish you & your family a wonderful summer 🌞
You are NOT a nut! I think you are great!
🙏🙏🙏❤️
I really enjoy these sort of back-to-basic videos. I actually learned something I didn't know about the moisture in the butter. While I've clarified butter for years never have I clarified two lbs of butter and now that I've seen it done I can't wait to do it and have my own supplies sitting ready in my refrigerator
Thank you Chef... for another simple , “A child could do it!,” lesson on cooking. I’ll make some, use it in my cooking, and when I do, I’ll think of the many lessons you’ve taught me.
I need to have children again? well maybe grand babies.
I like my fried chicken very crispy and juicy, not dried out. Let me know when its ready.
I always learn when watching your channel! You are the best teacher out there. You make cooking fun and delicious.
Best teacher there is. His videos are well organized that even a child could follow them..ha ha. Chef Jean Pierre talks to you, not at you. HIs videos make you laugh and put you in a good mood. Keep them coming Chef...your awesome.
Thanks! 😃
I just got done making clarified butter so I can make Roux and be able to leave it resting in the oven overnight.
What did I learn, don't use a coffee filter, get yourself cheese cloth for straining. The butter starts to cool and harden before it can all drip through the filter.
Now I'll see what I learn from the Roux, probably a lot. Thank you Chef and all your helpers that bring these video for us to learn.
I have been a chef for over 15 years i could watch any video you put on youtube you encourage my passion as a chef. God bless you chef
We get a cooking recipe with chemistry. He’s a chef with many techniques in learning how to cook. Just love ❤️❤️him!!!!
He’s in my kitchen with me 2-3 times a week!!
I love how clarified butter brings baked goods to a whole new level, substituting it for oil.
When we do love food to make to cook food
to make happy other ones In our shelf
That’s the way we Express when we talk about food just like him
I love you Chef Pierre😘
I learned to make clarified butter from Graham Kerr - The Galloping Gorurmet. Watching Chef Jean-Pierre make it brought back many wonderful memories of learning to be a better cook. Thanks!
Dear chef. You are an absolute gem. I always considered myself a halfway decent cook. Watching you not only has sharpened my skills, You have made me truly realize cooking is fun. Your talents, your expertise, and you're wonderful sense of humor makes all of your videos wonderful. If I could get a cookbook of CDs of your lessons I would do that just so I can enjoy your personality over and over again. Thank you so much for the wonderful treasure of talent you put out there for all of us. I would truly like to give you a recipe from my grandmother. It's a lime green salad. It is absolutely scrumptious. If I could I would come down south and meet you and let you enjoy just one of my grandma's recipes. Thank you for so much!! Cathy Harris
Hi Cathy, so I was talking to My butter and it said, "water is the enemy"(ha-ha).
MOST EXCELLENT my dear chef! My wife and I will use this often now. So glad you made it very simple.
I've been making clarified butter for years. Takes about 15 minutes per pound of butter. Use unsalted butter. I don't skim any more. Maybe a little at the end. Those solids will eventually sink. When it stops 'boiling' the water is cooked out. Let it cool a bit and ladle into sanitized mason jar. Pour out the remainder carefully. Filtering thru cheese cloth is a fining procedure.
Use it in desserts, cooking eggs, steak, etc.
You can discard the milk solids or mix with brown sugar to make a tasty confection.
Been making Chef J-P's clarified butter for a year now and it's the absolute best for caramelizing meat and poultry. There's a new 2-lb batch on the stove right now. What a great skill to have. Thank you!
👏👏👏😊
Hi!!
What temperature did you bring the butter to boil at? (I have an electric stove) Did you reduce it after it began to boil?
The last thing I want to do is burn my first attempt at clarified butter. 😊
@@gbrianmullinax8448 I start on a medium electric stove setting, then reduce the heat until it's just lightly boiling. You're just evaporating the water out of the butter. It'll pretty much stop boiling when the water is gone. At that point take it off the heat. Good luck!
@ Thank you.
This is by far the best cooking channel I’ve ever seen. And believe me. I know them all 😂
Please keep up the good work
So glad you enjoy watching the Channel!!
I took a few cooking classes in community college, and the sheer amount of clarified butter we had to make every day was staggering. It was one of the first tasks we learned and a task we had to do every single day.
I was ELATED to see another double Thursday! My wife luckily manages an indian grocery store and I have access too a lot of ghee. I can't wait to start cooking w this! Love you chef!
Been watching your videos for a while now and this older video popped up in my feed. Thank you for the insightful videos, and thank you for no longer quickly switching cameras
This is a treasure trove of how to cook. He does everything properly and gives all the good tips.
Chef Jean Pierre: My wife Dodie and I have watched your TH-cam Channel and ABSOLUTELY LOVE IT.
You have inspired us to follow some of your recipes and love them. Also you've corrected many bad processes and made our Cooking easier and much more FUN. Thank You so Much and God Bless You. 😎😍
This is the first time I’ve ever heard the explanation of when you use whole butter versus clarified butter. I don’t remember seeing any cooking shows where they even used clarified butter.
I have been told that if you combine olive oil with butter, the butter will not burn. Is that true?
Thank you for your work, I would be lost without this channel!
Good question and thank you for asking it Jennifer! Adding olive oil to butter will NOT avoid the butter from burning. Regular/whole butter has milk protein that usually burn at 325 F degree. So adding oil does not stop the milk protein from burning. Clarified butter which is only butter fat and has a very high smoke point of almost 500 degrees. BTW Extra-Virgin olive oil will also burn at 365 F. So it is best to cook with clarified butter and add whole butter at the end of your cooking! I hope I was able to clarify a few things for you! 😀
@@ChefJeanPierre Thank you for clarifying!
@@jb43278 I guess I saw a more recent vid; it left Me hoping for a clarified explanation. Well, My wishes were answered today. Retro watching.
Huh, didn't know this. I always though ghee was same as clarified butter. This man is the real deal, you can tell he really knows his stuff.
Спасибо, Шеф, сегодня сделаю себе топленого масла. Давно хотел сделать, но всё руки не доходили. На топленом масле великолепно подогревать остывшие пироги или другие блюда из теста. Подогревать до хрустящей золотистой корочки. И тогда блюдо станет вкуснее, чем было, когда было только недавно приготовленным. Больше всего обожаю так делать с осетинскими пирогами. Ох, Шеф, если у вас будет такая возможность, обязательно попробуйте осетинские пироги, это очень вкусные штуки. А если сделать, как сказал, то они становятся просто божественны. Самые вкусные из них - с картошкой + сыром, просто с сыром, со свекольными листьями + сыром. С мясом тоже хорош, но мне нравится меньше. Спасибо!
Easily one of my favorite chefs. Maybe my very most favorite ever.
👍👍👍😊
We all would love a ninety minute story telling, while you clarify your butter!
this!
Yes, perhaps he is a nut, but I'm certainly one when it comes to amazing food. Plus he's so much fun to listen to.
Being from Georgia, I would love to hear your stories of growing up in this beautiful state;). Love your channel!!!!
Not all of us ;-)
I have never even heard of this until comming across your video's. I thought for a long time there should be something better then burnt butter in dishes.thanks for teaching me something new and 👍 great.
Thank you Chef. Now i understand the difference between clarified butter and Gee. 6 months at room temp ! OMG
I'm close to 50 yrs old. I've enjoyed cooking since I was a child learning from my mom and wonderful PBS cooks that use to be on TV. I cook alot in butter and never knew the importance of using clarified butter compared to just using sticks of butter. Made my first batch of clarified butter thanks to your video. Unbelievable easy to do. Thanks for what you do chef and helping to continue to teach us. 👍
At 71 years old I've always been complimented on my cooking but Chef Jean-Pierre has helped me up my game and inspired me to prepare meals I've never considered...🤩 That, and the fact that he's such a delight to watch, keeps me coming back for more. I'm falling in love with this dude!
The amount of detail we receive from his videos is invaluable! I started to watch another video of how to clarify butter and then noticed there was one by Chef Jean-Pierre. I immediately went to this one! Thank you, Chef!
I never knew what "Clarified" meant. I have seen this in recipes for years. Now I know and I understand why it matters. Thank you for making this video.
Chef, thank you for this and all your videos. I have always loved to cook but was very limited in knowledge and found it hard to learn from other chefs on youtube. They go to fast and don't explain the 'Why"
I have learned so much from you in a few short months. You make cooking fun. Cooking used to be work but Mais au place has been a game changer for me.
Thanks again
I love John Pierre and his tutorials. I have been using Ghee. I will now make my own clarified Butter.
I love knowing your teaching will be here for budding cooks, chefs; all comers, for years and years - if not forever! Seriously.
I know my tiny granddaughters will be glad to have them, certainly.
Again and as ever, thanks, Chef. Thanks so much.
I love watching Chef Jean-Pierre cook and teach. Keep the videos coming, Chef. Thank you.
Thanks JP. I respect your opinions on cooking very much. Thank you very much and thanks to Jack. He is right on top of things also. God bless both of you.😊❤
When you are able to teach someone, something you love to do and they do it better than you, it truly is a gift, because you have removed your ego from the process, Thanks Chef!!!
Well said!🙏🙏🙏❤️
I absolutely love everything about Chef Jean Pierre’s videos!
Same here Mary . Good food is always appreciated from me . How about you ?
Chef Jean-Pierre is such an excellent teacher who cares about the people he instructs. You don't see this great attention to detail with other chefs. He's amazing!
You don't have an idea how much I have learned from you. It was by accident that I found your videos and now I watch every day your recipe.
Thank you Maestro.
From Puerto Rico with love ❤️
Chef Jean Pierre is my teacher!!! I made the turkey this past holiday and it turned out golden! Im gonna make duck confee next! People think I went to chef school!!! Thank you for these wonderfully educational streams!!! Aumayzin!
Great video) Hi from Russia) we call this type of butter "топлёное масло" or toplyonoye maslo: it is really popular here, espesially in a solid or refrigirated form!, because it is easier to trasport and it lasts longer. I personally usually take it in different trips: hiking, rafting or kayaking far from civilization: clarified butter is The Czar of outdoor cooking)
*taking notes for next camping trip* :) sbs!
You truly make my day.
I appreciate your teachings and techniques applied to the cooking structures. Very easy not complicated.
Hello friend! I have been a fan and follower of you Chef Jean for months now. I appreciate all your knowledge, sense of humor, passion, and your joy for life. Thank you so much for all you share with us and please keep it up. You are amazing!!!
Thank you 🙏
Just made a new batch of clarified butter and my wife doesn’t understand why it brings such delight and a big grin to my face. It’s become one of many security blankets a la Chef JP that allow me to create meals with confidence and style.
Awesome as always. I just can’t say enough about your outstanding teaching methods!!!
I love Jean-Pierre and the way this is filmed is so well done.
You never scare me with your way of cooking. I love to learn!
Thank you Sir!
I always wondered the procedure to get clarified butter! I couldn’t figure out why ghee didn’t taste like clarified butter! You explained it all! Thanks!
I've been waiting patiently JP for this video
Lol
You told us a few things that clarified better is not right for could you explain this more... when to use and when not to use.
You are the most fun to watch and the best teacher on TH-cam.
Thank you for making this process easily understandable. I always had difficulty making clarified butter.
What can we say. Another excellent production from Chef JP and another cooking tool in our arsenal. As an added bonus, we also understand HOW this works and WHY it works the way it does. Informative, entertaining, and authentic. Gotta love this guy!
Thank you Peter! 😍
I made clarified garlic butter and it's AMAZING! Thanks chef! My guests will love this!
I just joined your channel. I love the way you teach. Some teachers assume your students know the basics, but most of us who are watching as you know, have been taught by our mothers. While they did teach us many wonderful dishes. It’s is always nice to learn new ones. I’ve always wanted to go to culinary school, but could not. So, I really appreciate how you take the time to teach the simple things like how to cut the vegetables correctly. The simplicity of making clarified butter etc etc. it is truly enjoyable watching you cook and with your humor and your humbleness it just adds more to the experience. Thank you.
I love you Jean-Pierre! Your personality reminds me of a dear departed friend Mario. He was passionate about good food and cooking. An Italian man who introduced me to french cooking. You radiate your zest for life and food, like the sun warms the earth.
For as long as I've watched you, I always learn things from you. I use a lot of butter like you, but burning butter is always a problem. I knew that butter burned easily, but I didn't know that clarified butter had such a high burn temperature. I will be using tons of clarified butter from now on. Thanks again for making cooking easier and more flavorful! I will continue to "measure carefully" and caramelize everything.
Love this! I have been using the GHEE for a while but now finding this video to make my own clarified butter, I will use this method from now on. You know Jean-Pierre, I have only started cooking in the past two years since covid and am always inspired by your videos, not making it complicated, and showing us we can make these amazing meals ourselves! Thank you for this!!