Perfect Steak, the Jacques Pepin Way | Today's Gourmet | KQED
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- This episode of Today's Gourmet with Jacques Pepin features a menu originating in Lyon, France. Enjoy recipes including a fiber-rich white bean stew with garlic and broccoli, a luscious steak marinated in red wine sauce and served with potatoes, and baked apricots in cream for dessert.
In This Episode:
00:00
1:00 How to make white bean and garlic stew with broccoli
5:40 apricot with almonds and cream
9:02 steak and potatoes with red wine sauce
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 22, 1991. Steak
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
I love how he explains the reason he uses things & what happens to them while they are cooking. Jacques Pépin is my all-time favorite Chef. My life-long dream is to meet him, cook with him, & listen to him speak of his life experiences.
Thank You for pinning my comment.
Does anyone know what the sauce is at 18:21? Thank you!
@@coolcicada Lea and Perrins sauce AKA Worcestershire sauce
@@76_SPZL Thank you! :)
@@ChuckD99 Thank you! :)
This gentle chef warms my heart with his accessible cuisine and recipes, and sincere manners.
i miss the older cooking shows. These types of shows is where i learned to cook.....Today's cooking show focus TOO Much on the Chefs, and TOO Little on the food/techniques.
Ytube has pretty good chefs
Agreed!
Agreed. Now the emphasis is on healthy/flavorless, hipster-style foods. Anything that's properly seasoned and tastes great is considered criminal.
I agree!🖒🌟🍜
@@paulaajohnson2597 what the heck have YOU been watching?
The best food of my life I ate in Lyon and this was in a small hotel, the cook a woman with no reputation, someone who cooks every day for her family too. Ingredients were fresh and best quality. The sauces and dressings were used sparingly. Her menu had enough variety to keep the palate happy, but not overwhelmed. Soup, fish appetiser, salad, a small piece of steak, slices of warm baguette, pickled fruit, creme brulee. I've tried ever since to reproduce the simple salad she made with chicory and bits of mandarin orange. Just exquisite.
The way he reassures the audience about possible substitutions: “ It will be perfectly fine”. Makes me feel good about what ingredients I can use and don’t feel stuck with my choices! Thank you Jacques, you’re the best !❤️
Watching Jacques as a kid was a real treat on PBS. The way him and Julia Child used to cook together was truly magical. Thank you KQED for bring back some awesome memories!
Thank you for watching!
I always watched Julia child and Yan can cook
JP is clearly the unrivaled master of the cooking world….always a pleasure to watch him.
Meh, steak looks meh .
@@theoneymee Show us yours
@@theoneymee obvious troll, get a life
@@theoneymee I agree. Gravy and chives on top of a pan fried lean cut. That's not at all what I'm looking for when I cook or eat steak.
He is dropping so many little gems.
His the best french chef and not arrogant
There are much more arrogant people all around the world than French people.....
Class class class. Jacques Pepin is class.
There are so many cooking shows. But this has got to be the best,. Such a charming, calm gentleman. Love it!
He is so excellent. Such a joy to watch and to learn from. He gets right to the point and shares valuable info all while he’s creating a fabulous meal.
I love that he is so down to earth. His approach to cooking is so comforting and real. A true gem! 😋
I am Italian and grew up eating the greens and beans. My mouth is watering! We called it the Italian poor man's meal.
So fluid, no wasted movement, always my favorite chef, he cooks like I learned from a Ritz Carlton Chef
Jacque is a national treasure. What a great heart and soul for the cooking community.
It’s amazing how relevant this nearly 40 year old video is. And what’s even more amazing is how much you can learn from it. THIS is the secret to a long and happy life. Not like the drama filled “cooking” shows of today.
Truth
Of all the TV cooks ever, Pepin demonstrates the most knowledge, experience, and basic kitchen skills. He's fantastic, smart, capable, and wise. And he doesn’t scream in people’s faces.
Used to watch him even when my grandma was still here, she passed away in 2015 but I keep fond memories including watching Jacques Pepin's cooking shows with her
he's also giving a chemistry class.
Living in New Zealand 🇳🇿 what a delicious meal prep 🍳 cook and eat 😋. Jaques Pepin The Master Chef in the 🌎 WORLD
Mt. Pepin is a wonderful chef and I'm happy to say still with us as I write this. My Granny and I used to watch Jacques Pepin, Graham Kerr, and Julia Child back in the 1970's. Good times.
I’m missed Jacques Pepin very much.
He’s been a chef for over 60 years.
This is what we all should look for in a friend, and what we all should aspire to be ourselves. Class act, pure and simple.
I've learned many things from these Jacques Pepin videos and even tried a few of the recipes, which were awesome. But the best thing I learned from this video is saying "Lea & Perrins" instead of trying to say "Worcestershire". Thank you KQED and Merci beaucoup Master Chef Pepin!!!
Just a joy to watch the man.
His book, "The Apprentice," I would highly recommend.
He is so young here. I'm accustomed the Grandpa Jacques on Saturday morning.
Funny so see how Gordon Ramsay's video are totally the opposite in every way to what Jacques Pepin is displaying. I like GR also but listening to Jacques Pepin is such an utterly peaceful, pleasant and joyful experience. And he is such an amazing teacher
KQED, thank you and merci for posting these videos. Jacques is a master, but he is also generous and gracious, seems like someone with whom I’d like to share a meal and glass of wine.
Funny how so MUCH of his content from "public television" is locked behind a 'paywall.' My experience is just how expensive "public television" is and how many folks became wealthy making it. Seems antithetical to me...
@@hugh-johnfleming289u cant get everything served to you on a platter
When I was a little kid and stayed home from school with a cold, I would watch Jacques Pepin on KQED. I loved his banter with Julia Child as well. Now, over 50 years later, and >15 years living in France, I would love to cook dinner with him. We would have fun arguing but I am sure it would be fun.
He is a pro and absolutely devoted to his craft. Respect given.
It's fantastic you're uploading all these beautiful videos of Jacques Pépin. Love watching and learning from the master chef!
Wow...The master in his prime. Just fantastic. What a great teacher, and the dishes divine.
Honestly, every damn time I watch this AMAZING man cook I MUST COOK. I could sit here and learn from him ALLLLL day long. He has such a humble presence and I feel like he'd be the same way in person.
Thank you so much for your experience and knowledge of cooking.
It's very copyable too, Anyone could go out and make this, it's all explained well with nothing pretentious or weird ingredients etc.
You should look up Keith Floyd, a french inspired British chef that I learned to cook by watching when I was a student
Jacques is the GOAT !!!
Baaaaa.
Those beans look incredible. I can just taste them.
Always loved his accent. Very enjoyable 😊
He’jz verrey Frensh.
Aah they don't make them like they used to. He's one of the best, very entertaining and educational. Much better than most of the stuff that they try to pass off as cooking shows these days.
Have you ever asked yourself why that is?
I know right.
@@JohnDoe-yq9rt
Why do YOU think this has happened?
I think.... today's audiences don't know any better. I'd use the word 'ignorant' but that would be rude.
😊 and, bless their little hearts, they might think it......
Politically Incorrect. ✌
It's politics. I mean Rachael Ray is terrible to watch.
@@Dman3827
The absolute worse is
that angry, foul-mouthed
Gordon Ramsey.
When I see Jacques Pépin. I don't fast forward.
Haha this is so early 90s health-conscious focused it's kinda funny. Still, Jacques is showing us a lot of useful and practical things like always.
@Phillip Banes no it doesnt
it was the fad back then. LOL
@@phillipbanes5484 People are arguing with you, but you're right. People are even leaning more that way now than ever.
@@phillipbanes5484 No I'm fine. People in this comment thread are disagreeing with you. But people are more calorie conscious now than ever. So I was agreeing with you. My first comment was pretty easy to understand though.
@@phillipbanes5484 No worries. Happy cooking!
Love chef Pepin. World’s best culinary teacher
Timeless classics.
This man has a generous spirit!
Thank you Sir!
If there is a culinary hall of fame, there should be a statue of this man in it.
Gosh, what a heartwarming comforting cooking show, you can smell the homey feeling of this dish
it is so wonderful to see Jacques Pepin. i just love him. gourmet food is so good - layered tastes and delectable. i don’t know why it’s no longer - what? “in style”. there used to be French restaurants all over New York. they’re rare now. very disheartening.
One of the BEST chefs ever 👏👏👏👏👍
Wish I had his knife skills. Man is a machine
JP is my favorite chef.
I love watching him I hope he never passes
We will always have KQED to keep him with us. Thank Goodness! Thank you KQED
A true master.
I made this merchant steak more than 30 years ago. I’m glad to see it again as I will make it again.
Beautiful taste meal Jacques my favorite chef of all time.
I've been watching Jacque for years he is an excellent master chef he covers all angles and he's frugal uses everything like I do. I rarely throw scrap away.
Iisten to what he says every detail he knows what he's talking about. I just wish I had a nice big kitchen like him.
Love you Jacques 🌹❤️🌹🥩🥦🍲🥔🥚🥓🥕
there has never been a more knowledgable and skilled chef/communicator
Jacques.....the King of all chefs
Yum! Those beans look delicious! I’ll be rethinking soaking all beans, peas and lentils overnight. I have plenty of time to let them simmer and fragrance my house with herbs while they do . Thanks Chef Jacques . Always more to learn.
I love JP, but the claim of "light food poisoning" from eating soaked/sprouted/fermented beans is utter rubbish. I'd like to think in the decades since this aired that he has come to know better.
@@fun_ghoul there is a definite difference in the taste between soaked then cooked split peas and cooked from scratch. It’ll be interesting to try it with other beans I use. No harm done ,,
@@m.theresa1385 I agree that there's a difference in flavour. I sincerely prefer soaked.
@@fun_ghoul If soaked long enough, in a warm location, the beans will begin to ferment in the soaking water. If you want fermented beans then this is good. On the other hand, you will be fermenting them using a wild strain of bacteria instead of a more controlled strain. Furthermore, beans tend to stink when they ferment.
I love watching him cut, chop, dice and slice things, he’s amazing.
Most amazing is that there was a French guy willing to speak English forty years ago. Just amazing ... And the cooking is as well of course 🙂
WHAT A PROFESIONAL THERE IS NO ONE AS GREAT AS JACQES PEPIN
Thanks for this…being a chef, I feel much shame watching some of these new TH-cam video recipes done by amateurs. finally some real cooking that requires real skill and training. Not to mention, done in the same amount of time or less
The child of Julia Child, may she rest in peace. None of our reality show chefs will meet the level of Jacques.
Steak and potato masterclass, by the master.🥩
It is interesting how our understanding of nutrition has evolved since this video.
Pepin really inspires me to make French food!
I just discovered this and I’ve got minimal cooking skills so I feel inspired to try these dishes just based on what he’s said
This episode reminded me of a wonderful Steak Frites I had at a bistro in Bordeaux. It's wasn't a thick steak, but it was was so flavorful and perfectly cooked, as were the fries.
Yeah I had that kind of experience at a place called Entrecote in Paris. With peppercorn sauce. Such a good meal
At the roughly 3:40 mark Chef calls out Chinese Broccoli. Nope I'm pretty sure it is baby Bok Choi and not Chinese broccoli (which I love by the way even if bok choi is my favorite). I do love how Chef also talks about Italian Rapini (Broccoli Rabe) which is stronger than Bok Choi and just perfect with steak, or spicy chicken or fish. And by no means do I mean any disrespect to Chef ever. I have always adored him since I was a teennager in the 1980's.I still cook from my Today Gourmet cookbook
Your right
Always a pleasure to watch and learn more about food as I'm a chef
Absolute master.
Absolute Legend.
i could listen to Jaques all day long
i see jacques pepin i click like
Dinner with Chef Pepin!!! Yummy
There's something special about watching the old masters do their thing.
4:38 I love how he says "very 'ot hoil" .Deliciously ironic!
Good catch!
Thank you for uploading these videos. I used to love watching him with my mom. Also listen to him when he says don't soak the beans. I used to do it and had an unpleasant experience.
My favorite Chef of all time
I always think about how amazing these shows would be without the insane and disastrous 90s diet craze
Yes! Where's the butter in that fond, come on!
90's health info was awful. It caused people to ruin food without actually making it healthier.
Bro I want the cassoulet he described before he gave it a 'modern twist' so bad... White beans, duck, roast lamb and pork, AND sausage. WHAT
Interesting to mount the sauce using dijon. But it also makes sense. Dijon has great emulsifying properties. But there's nothing better that a good buerre montere
Thank you, that was very beautiful and informative, always a joy watching an expert. At one point I almost thought could smell that sauce 😅
Thank you Chef, You are truly a culinary master! I hope you are in good health God Bless You!
You are about the only "cook" that I watch because I would eat everything you make. And that is very rare for me to say. I am sort of a home cook but my wife will eat anything so I rarely put the effort in anymore.. One day I hope to meet and cook with you. you are awesome.
this guy is the Bob Ross of cooking
He's the real deal.
I like how he said, "Some people like it more rare". Yes indeed, chef.
Thanks for the amazing video of Perfect Steak 👍
Rapini also....love them.
One of his best episodes, only advice do not add salt to the bean before fully boiled as it makes them harder, always salt the beans at the very end of the boiling.
Yup.
Only just discovered this guy. He's great. My favourite
Jacques is still putting out cooking videos at the age of 87!
One of the greatest ever
Thank you sir. ❤
I remember as a child watching Pepin, Julia child, the galloping gourmet and although he had nothing to do with cooking, jack Leanne. Weird shows for a kid to watch but I loved it!
Legendary
From my experience in trying to get things perfect, timing is everything. Things need to come off, things need to go on, things need to be prepped in between(better ahead of time).
The layout of this video and the seamless style is very impressive for its age.
He taught how to prep his steak sauce while the steaks were on their first side for less than a few mins. That was a major skills flex. Move potatoes around.
Then when he sat down at the table at the end with other plates already premade that was a production skills flex.
Good stuff.
You can have all of the right ingredients, but if you're not loving everything all at once then it can all go downhill very quickly.
This was a hardy looking meal.
Breakfest or Dinner I always love "les petites patates bruns"
what a skill to cook and teach like this on a live taping haha. i guess it is a lost art now
he's the best, ❤️
Appy coo-KING!
Great personality and excellent cooking and vitamin enriched food bon appétit