I lost my Mom 2 days before Christmas this year. I need to tell you that watching your videos in the days following helped cheer me up and offered a needed distraction, and still does during this difficult time. Thank you for being you!
I lost one of my sons on Thanksgiving Eve this year. I share your pain. I'm so sorry for your loss. Please know that you are not alone. I'm also using Chef Jean-Pierre's videos to help get me through it. Big hugs to you, Frank. ❤❤❤
Dear Chef Jean-Pierre, sending much love from Cairo, Egypt! Thank you so much for your amazingly perfect Cannelloni Bolognese recipe! We followed it to make lunch for 100 orphan girls this week! We made 30 kg of Crepe batter, 15 kg of your Bolognese mixture, and 10 litres of Mornay sauce! We filled 204 crepes with the meat (and had left over mix for later), topped with the Mornay sauce, and sprinkled generously with 2 kg Roumy Cheese, and it was absolutely delicious. The girls were very pleased! (We filled another 100 crepes with Nutella for dessert!) Thank You!
CHEF JP HAS BY FAR THE BEST YT COOKING CHANNEL. I'm 55, started cooking with my grandma and mom when I was 6. I grew up in the pre-cable TV era in the 70s and early 80s. But i quickly got addicted to PBS cooking shows - Julia, Jacques Pepin, The Frugal Gourmet (before he was revealed as a pedophile), Justin Wilson, and Great Chefs of the Southwest. Long form cooking, not a lot of editing, by experienced chefs and cooks. I basically got a culinary school degree from those shows from age 6 to 18. I love cooking to this day. Chef JP's channel takes me back to those days and I learn a few things more, every cook or chef has something to add. And this dish LOOKS FABULOSITY! Thanks Chef.
burrito? more like delicious italian/french enchiladas! love seeing the influence from both your french and italian heritages, beautiful and heartwarming dish
Within the first three seconds i thought "Aww French Italian Chef!" Not only the accent being a blend of both languages with American influence but all the mannerisms. Reminds me of two of my childhood teachers in Paris. This is the first time i have subscribed to someone after watching one video. I am already hooked to Chef JP's personality and obvious love of food... I could go on, feeling very nostlagic 😂😂 Merci chef!
Jean-Pierre is a genetic winner! His ancient french and italian roots work as a dream-team together! The french part of him knows every secret of cooking (yes the italian part knows a lot too) and the italian part elevates it up to an uncomparable but funny event!
This one video is practically a masterclass in fine cooking. Not only does Chef teach you how to make crepes, he also teaches three sauces. Three? Yes! In addition to Bolognese and Mornay sauce, before he added cheese he had a classic Bechamel sauce, which is the basis of nearly all the white French sauces, PLUS it is the basis of nearly all souffles. Here's a less well known sauce that I love: Take Bechamel sauce and stir in a little tomato paste. It turns a lovely pink color and becomes Sauce Aurore, which is delicious with boiled cabbage.
I love learning new words and definitions to confuse the family with from Chef Jean-Pierre, almost as much as I love learning the recipes. Never, change, Chef.
Good morning chef, I have been making this delicious recipe for about 25 years, I was a freelance chef so I worked in many places here in England. I would always put this dish on the specials board where I could, not only with Bolognese, but with spinach and ricotta also. Love your channel. And I love butter
I have the hardest time with cooking failures. Crepes intimidate me as I have failed before and thought, "I can live without homemade crepes, move on!" But after 2 failed attempts recently at homemade creme fraiche, I succeeded after watching your demo. I was so happy to succeed and because of your instruction and inspiration, I'm going to try crepes again. Thanks Chef!
Again new ideas! Now and then I make crapes filled with a sauce of tomato, bacon and mushrooms. But the salsiccia and gratinating with cheese are another level! Thanks!
lovely from you to remind us that we only got one mom :) My mom past away, is gonna be 10 years this april... Wish she could taste my cooking skills that I've learned in this channel... I'm sure she's happy to know that I learned my on how to manage myself in a kitchen :) Here's my wishes of a great 2024 to chef Jean Pierre and his crew!
This looks amazing, going to try this out! I live in the Netherlands and we have a history with pancakes, not the American kind but not a crepe ,between the both of them I think🤔! But thin pancakes with pasta sauce and godlike cheese sauce OH YEAH🤯 You sir always make me happy, sending you love from the Netherlands
Ha la laaa ... quel chanceux ce Jack qui doit se dévouer à gouter à la recette à la fin de la vidéo ! Merci pour le partage Jean-Pierre et bravo à tous pour la réalisation de vos vidéos. Thumbs up !
@D.M_me_MrJeanPierre We can discuss all that you want as long as you are speaking about Quiche Lorraine, Pâté Lorrain, Tarte à la mirabelle ou Potée Lorraine. It is a pleasure to follow you from Metz, in East-France ;)
TH-cam has been notified about a spammer on our channel. Please refrain from communicating with anyone who contacts you, especially if they are asking for money. We want to assure you that we would NEVER request personal information or any form of payment from you. Hopefully, TH-cam will be able to address this issue soon! ️😊
Oooo! I like the variation to Crespella Alla Fiorentina! Very similar, but with creamed spinach filling, prosciutto and parmesan then topped with Bechamel sauce. I will try this 'new (to me) version. Well done (again) Chef Jean Pierre.
Chef, my wife makes something similar for us, she makes pancakes and in sometimes adds bolognese and other times uses Chicken a la King as filling, love it
I so love this channel! Jack you are one lucky man lol. I bet you wake up every day and say "Oh darn I have to go to work and eat gourmet again today..." lol rough life my friend rough life lmao. Thank you Chef this is something I never would have thought of. I always used the pasta tubes but this may be better for my mom to eat as sometimes pasta doesn't agree with her. Guess I know what I am doing on the weekend lol. Cheers to the whole team and here is to a delicious 2024!
I recently made gluten free, lactose free lasagna for a friend of mine who is sensitive to both, using your bolognese sauce and mornay sauce recipes (with a few minor substitutions, of course), and the two sauces were absolutely made to perfectly blend their tastes together. It was like eating a little bit of heaven…😊. Thank you, Chef!
It is an absolute joy to watch someone so enthusiastic about food and imparting that knowledge to others. Thank you Chef I have learned so much in the last couple of weeks since finding your channel. I wished I had the wisdom of your channel when I was a stay at home dad for a while but I am definitely using your techniques more and can’t wait to make some of your recipes. You are genuinely excited for food and it it contagious!
He definitely deserves it. He's one of the two reasons we have this amazing channel! 👍👍👍👍👍👍👍 I'm not sure if it's something he went to school for but Jack does an incredibly professional job with these videos.
Good morning Chef J-P, the dishes always look so delicious and today's recipe is no exception. Fresh, nourishing and so good for eating. You know when you eat well, hearty and a nourishing meal, not much, just sufficient, you do not feel hungry later at night for even feel like a nibble or something tasty a little snack. This Cannelloni is tops. It is so nourishing you need nothing else to eat with it, no side dishes, just enjoy all the flavours. Thank you for showing and sharing this recipe. Many blessings.
In my home, we keep the tradition of eating crepes, only crepes on Chandeleur (Candlemas). We have to find new ways to prepare them. Great recipe! Thank you Chef.
I am both my parents caregiver. Your recipes really take the monotony out of cooking. And my mom love your humor. I watch your youtube channel with her at times. . She was a great cook, so she enjoyes your humor and kind way about you.
Happy New Years, Chef. Do you think your mom's life is worth making a mini-doc about? Your cooking heritage sounds great. Obvious where you get your work ethic from, and thank God for that.
I know exactly what you mean about mornet sauce! Once I learned how to cook it I couldn't believe how good it was, and I'm always licking the spoon when I make it
Its true, most tomatoe purees today are very liquid, I remember asking you about that a couple years ago, how time flies! You sent me an amazon link and told me that if I cant order that, that I should make 1/2 tomato paste and 1/2 tomatoe puree, works like a charm, using that system all the time now.
Amazing as always! I would love to see you making galettes on the channel! Buckwheat crepes with Ham and cheese. I guess you have a fabolous version you can show us!
Thanks chef. I love your informative, entertaining videos. Very well done indeed sir. Jack's camera work and editing are great as well. Thanks to you both. Looking forward to the next one. 😁
I’ve been cooking at home for decades, but have never made cannelloni. After watching this presentation, there’s no longer any excuse for not giving it a try. Thanks for the kick in the rear end. 😊
I have found with white pepper it's best used in Asian dishes. It's for a minute longer so it has a distinctive funk to it, which goes well with Asian cuisine. Basically the only time I use it. These cannoli look fantastic Chef! I might actually try this one, because traditional cannolis have always seemed a bit daunting to me.
Chef, as someone who was born, raised and still lives in a Los Angeles community that is predominantly Asian (mainly Japanese, Korean and Filipino) and Hispanic (Mexican and Central American), there are people who are born here in the United States who can barely speak English and when they do they have a HEAVY accent.
My method to get an insane maillard reaction with ground meat. I flatten whatever meat it is into a disc and then I throw it into the pan and start seering. It gets super caramelized, and then you divide it into however many pieces you need so you could flip it safely. Or you could just flip it onto a plate and slide it back into the pan. Then the other side you can get super super brown and then I take it out and I just cube it. It's so awesome.
When I am making crepes I put them in a big porcelain bowl and always use a lid with a small ventilation. The crepes are always perfectly warm, not too wet, not too dry, not gummy, just perfect. I usually preheat the bowl and the lid at 65°C = 150F and sometimes I leave them in that preheated oven. The crepes are delicious like that! Funny enough, I do like white pepper. You are a credit to your mother. I feel like you two were family. May she live in eternal fond memory of your audience.
This is one I definitely need to make! Years ago someone told me to add a small amount of mustard to cheese sauce to enhance the cheese flavour, and I've done it ever since. Anyone else doe this?
Have done that for yrs!! Sometimes I have to distract ppl so they don't see me add it, otherwise they wouldn't eat it. So yea, none are allergic, so what they don't know won't hurt them lol😂😂😂
You flipped the crepe as well as I do with Swedish pancakes, or even better I think... sometimes some of my pancakes disappear after the flip 😄 I love crepes and Bolognese, so this is another must-do recipe. Thank you, Chef! 🙌
I’ve tried many of your recipes chef. All of them are amazing. I adore cooking. While cooking for my family I put so much love and patience into food I see that in you too. I am a muslim and I want to ask you chef if you have any substitute for wine in your recipes. I also hate white pepper. It smells like feet 😅. Sorry white pepper this is your smell
I remember making a very similar recipe many years ago which was a Delia Smith recipe, and it turned out great. Can't wait to try your version, I usually make my Bolognese half beef and half pork, as spicy italian sausages are quite hard to find in the UK. Thank you again CJP ❤
I imagine just normal pork sausage would work, you just need to season it to your liking. I think he uses spicy Italian sausage because it's already seasoned.
Crush up some fennel seed and add some red pepper flakes to make it more like spicy Italian sausage. I do that when I have no sausage at all lol😂 ppl think it's in there, but I know it's not and just don't tell em 😂😂😂
I lost my Mom 2 days before Christmas this year. I need to tell you that watching your videos in the days following helped cheer me up and offered a needed distraction, and still does during this difficult time. Thank you for being you!
That Is Sad Friend 😢.May She Rest In Peace & May You Have The Strength & Courage To Soldier On 🙏.
I'm sorry for your loss
Condolences and much strength to you and your family.
May she rest in peace, much love to you Frank 🙏🙏🙏❤️
I lost one of my sons on Thanksgiving Eve this year. I share your pain. I'm so sorry for your loss. Please know that you are not alone. I'm also using Chef Jean-Pierre's videos to help get me through it.
Big hugs to you, Frank. ❤❤❤
Dear Chef Jean-Pierre, sending much love from Cairo, Egypt! Thank you so much for your amazingly perfect Cannelloni Bolognese recipe! We followed it to make lunch for 100 orphan girls this week! We made 30 kg of Crepe batter, 15 kg of your Bolognese mixture, and 10 litres of Mornay sauce! We filled 204 crepes with the meat (and had left over mix for later), topped with the Mornay sauce, and sprinkled generously with 2 kg Roumy Cheese, and it was absolutely delicious. The girls were very pleased! (We filled another 100 crepes with Nutella for dessert!) Thank You!
CHEF JP HAS BY FAR THE BEST YT COOKING CHANNEL. I'm 55, started cooking with my grandma and mom when I was 6. I grew up in the pre-cable TV era in the 70s and early 80s. But i quickly got addicted to PBS cooking shows - Julia, Jacques Pepin, The Frugal Gourmet (before he was revealed as a pedophile), Justin Wilson, and Great Chefs of the Southwest. Long form cooking, not a lot of editing, by experienced chefs and cooks. I basically got a culinary school degree from those shows from age 6 to 18. I love cooking to this day. Chef JP's channel takes me back to those days and I learn a few things more, every cook or chef has something to add. And this dish LOOKS FABULOSITY! Thanks Chef.
Glad you mentioned those names. Chef JP really has the best parts of the TV chef heritage
Im the same age and grew up watching the same shows. Starting cooking at a young age being a latchkey kid. Very cool.
Who no longer says the word "onion" and only refers to it now as an "onyo"?
🖐
🖐️❤
We call em "onyos" at my house cause I started saying it and it really caught on with my family
Count me inyo on onyo!
My wife has vicariously listened to so many of chef's videos even she does it now lol
Jean-Pierre is a teasure-trove for cooking. I am so thankful he is doing his youtube channel. Never knew cooking could be so much fun!
burrito? more like delicious italian/french enchiladas! love seeing the influence from both your french and italian heritages, beautiful and heartwarming dish
I love the look on his face when he suggests to use butter, or even more butter.
That flip of the crepe, that he does so easily, has resulted in some of the cleanest floors in kitchen history.
My mother (RIP) was an amazing Chef. She agreed with your mom, No black pepper in white sauces. Thanks for the memory!
White Pepper, noun. Definition: Like Black Pepper only not as tasty.
@@charlesparr1611true, white pepper is just black pepper that is soaked for a few days to help soften the black shell so it rubs off easily.
Within the first three seconds i thought "Aww French Italian Chef!" Not only the accent being a blend of both languages with American influence but all the mannerisms. Reminds me of two of my childhood teachers in Paris. This is the first time i have subscribed to someone after watching one video. I am already hooked to Chef JP's personality and obvious love of food... I could go on, feeling very nostlagic 😂😂 Merci chef!
Jean-Pierre is a genetic winner! His ancient french and italian roots work as a dream-team together! The french part of him knows every secret of cooking (yes the italian part knows a lot too) and the italian part elevates it up to an uncomparable but funny event!
🙏🙏🙏❤️
“Easy to make”, “even a child can do
it “ - thanks for all the encouragement!!
I hope no one misconstrues this channel as a "cooking show", this is high quality educational entertainment that happens to be about cooking.
This one video is practically a masterclass in fine cooking. Not only does Chef teach you how to make crepes, he also teaches three sauces. Three? Yes! In addition to Bolognese and Mornay sauce, before he added cheese he had a classic Bechamel sauce, which is the basis of nearly all the white French sauces, PLUS it is the basis of nearly all souffles.
Here's a less well known sauce that I love: Take Bechamel sauce and stir in a little tomato paste. It turns a lovely pink color and becomes Sauce Aurore, which is delicious with boiled cabbage.
I love learning new words and definitions to confuse the family with from Chef Jean-Pierre, almost as much as I love learning the recipes. Never, change, Chef.
Chef JP always makes Monday better! 😊
Good morning chef, I have been making this delicious recipe for about 25 years, I was a freelance chef so I worked in many places here in England. I would always put this dish on the specials board where I could, not only with Bolognese, but with spinach and ricotta also. Love your channel. And I love butter
👍👍👍😊
God bless her soul. Your mother raised a wonderful son who loves teaching with a great personality ❤️ 😊 ❤
I'm going to make this for my 94 year old mom next weekend. She will love it.
Yes we only have one mom so love her and call her often. Also we only have one Jean Pierre, we love you Chef❤
I have the hardest time with cooking failures. Crepes intimidate me as I have failed before and thought, "I can live without homemade crepes, move on!" But after 2 failed attempts recently at homemade creme fraiche, I succeeded after watching your demo. I was so happy to succeed and because of your instruction and inspiration, I'm going to try crepes again. Thanks Chef!
Again new ideas!
Now and then I make crapes filled with a sauce of tomato, bacon and mushrooms. But the salsiccia and gratinating with cheese are another level! Thanks!
lovely from you to remind us that we only got one mom :)
My mom past away, is gonna be 10 years this april...
Wish she could taste my cooking skills that I've learned in this channel...
I'm sure she's happy to know that I learned my on how to manage myself in a kitchen :)
Here's my wishes of a great 2024 to chef Jean Pierre and his crew!
May she rest, Chef. Cheers to you and your family this New Year.
Using crepes is pure genius ... They look devine ,,, I can see the future ,, and i see this becoming a family favourite
This looks amazing, going to try this out! I live in the Netherlands and we have a history with pancakes, not the American kind but not a crepe ,between the both of them I think🤔! But thin pancakes with pasta sauce and godlike cheese sauce OH YEAH🤯 You sir always make me happy, sending you love from the Netherlands
🙏🙏🙏❤️
@@ChefJeanPierreYou should have 10 million subscribers 👍
Watching you from Normandy and you're wright : more butter is better 😉 Love your french energy. Don't change.
I actually HAVE everything for this recipe! It's so windy and cold outside this will hit the spot! Thanks chef for another wonderful recipe!!!😊
me too
YES! Matching food to the weather is a forgotten common sense, and it really is important.
I love when that happens, I don’t need to go out shopping. Enjoy!
I love when that happens.
You mean the whole family you're chefs ❤❤❤that mi dearest ever chef God bless you JP God bless Uganda
🙏❤️
Every minute of your videos are enjoyable but the best part is you trying your cooking
This is how my Mom always made it, with crepes. She didn't fold in the ends though. We were lucky, she made so many great dishes.
OHHHH MYYYYYY GOOOOODDDDDDD!!!!!
ITS A FRENCH TAMALE
Wow it looks amazing! That is Mana from God!
Ha la laaa ... quel chanceux ce Jack qui doit se dévouer à gouter à la recette à la fin de la vidéo !
Merci pour le partage Jean-Pierre et bravo à tous pour la réalisation de vos vidéos.
Thumbs up !
@D.M_me_MrJeanPierre We can discuss all that you want as long as you are speaking about Quiche Lorraine, Pâté Lorrain, Tarte à la mirabelle ou Potée Lorraine.
It is a pleasure to follow you from Metz, in East-France ;)
TH-cam has been notified about a spammer on our channel.
Please refrain from communicating with anyone who contacts you, especially if they are asking for money. We want to assure you that we would NEVER request personal information or any form of payment from you. Hopefully, TH-cam will be able to address this issue soon! ️😊
Beautiful! My mother always made manicotti with crepes. It's divine.
The sole way you're speaking makes your videos 100% worth watching.
🙏🙏🙏❤️
"More butter is always better!"
That is true!
I can't wait to make this. Chef, can you do a video that goes over all of the Mother sauces?
Oooo! I like the variation to Crespella Alla Fiorentina! Very similar, but with creamed spinach filling, prosciutto and parmesan then topped with Bechamel sauce. I will try this 'new (to me) version. Well done (again) Chef Jean Pierre.
Chef, I'm sure your Mom is looking down upon her Son with nothing but Love and Admiration!!🙏
OH. MY. GOSH!!! As you always say..... they look amazing!!!! YUM
If all humans were like you the world would be a wonderful place ❤❤❤❤❤❤❤❤❤❤
🙏🙏🙏😊
Time for healthy side lo carb salads with everymeal ...for 2024. Ann, Florida fan
Chef, my wife makes something similar for us, she makes pancakes and in sometimes adds bolognese and other times uses Chicken a la King as filling, love it
Thank you for being so personable and warm with your audience, Chef. You cook with love… something I aspire to do.
I so love this channel! Jack you are one lucky man lol. I bet you wake up every day and say "Oh darn I have to go to work and eat gourmet again today..." lol rough life my friend rough life lmao. Thank you Chef this is something I never would have thought of. I always used the pasta tubes but this may be better for my mom to eat as sometimes pasta doesn't agree with her. Guess I know what I am doing on the weekend lol. Cheers to the whole team and here is to a delicious 2024!
I recently made gluten free, lactose free lasagna for a friend of mine who is sensitive to both, using your bolognese sauce and mornay sauce recipes (with a few minor substitutions, of course), and the two sauces were absolutely made to perfectly blend their tastes together. It was like eating a little bit of heaven…😊. Thank you, Chef!
I love these old recipes. So elegant and simple to make. Thank you Chef JP for sharing your family's recipes!
rosemary in the ragú is a big no no, my dear chef! 🇮🇹love from italy
That is how his Italian grandma used to make it. Everyone adjusts the recipes based on what's available.
I love that you used a crepe recipe. This is how my mom make manicotti.
Pop pop pop merci! Cette recette est incroyable!
Today I made Cannelloni with ham, spinach, ricotta and pecorino. OOOhohoh! Mamma Mia! I'll make this one next.
Thank you for sharing this recipe. I will make it especially since it comes from your Mother and Grandmother. And, you are so special. Thank you.
I enjoy watching Chef cook different recipes. God bless you and your TH-cam channel.
It is an absolute joy to watch someone so enthusiastic about food and imparting that knowledge to others.
Thank you Chef I have learned so much in the last couple of weeks since finding your channel. I wished I had the wisdom of your channel when I was a stay at home dad for a while but I am definitely using your techniques more and can’t wait to make some of your recipes.
You are genuinely excited for food and it it contagious!
Thank you 🙏
Jack has a great job: every day they make a video he gets a different bonus gourmet dish to enjoy! 😅
He definitely deserves it. He's one of the two reasons we have this amazing channel! 👍👍👍👍👍👍👍 I'm not sure if it's something he went to school for but Jack does an incredibly professional job with these videos.
oh,....well...this looks fun! a French'a-Lada. I'll be making this, tomorrow. Thanks, Chef Jean!!
God bless Chef's Mum :)
🙏🙏🙏❤️
I swear I can smell and taste the deliciosness from here!
Looks amazing. Don’t worry Jean I will measure carefully!
I bet this is such a comfort food. Thanks for sharing your stories, memories, and heart with us! 💛
🙏🙏🙏❤️
Finally! Enchiladas de Jean Pierre!
Good morning Chef J-P, the dishes always look so delicious and today's recipe is no exception. Fresh, nourishing and so good for eating. You know when you eat well, hearty and a nourishing meal, not much, just sufficient, you do not feel hungry later at night for even feel like a nibble or something tasty a little snack. This Cannelloni is tops. It is so nourishing you need nothing else to eat with it, no side dishes, just enjoy all the flavours. Thank you for showing and sharing this recipe. Many blessings.
I do. Ever since watching Justin Wilson.
I am a simple man... I see a new Jean-Pierre video, I click
🙏🙏🙏❤️👍
In my home, we keep the tradition of eating crepes, only crepes on Chandeleur (Candlemas). We have to find new ways to prepare them. Great recipe! Thank you Chef.
Rolling rolling rolling, keep those dawgies rolling. OH they're crepes! Awesome recipe Chef, thanks. :)
always love you italian cooking chef keep up to good work my friend
Thank you for including the snippets of footage after the official end of your videos. They make your already delightful videos even better.
I am both my parents caregiver. Your recipes really take the monotony out of cooking. And my mom love your humor. I watch your youtube channel with her at times. . She was a great cook, so she enjoyes your humor and kind way about you.
😂🤣🤣😂 " the two sauces are meant to be together" 💕.
Delicious.👍😋
Happy New Years, Chef. Do you think your mom's life is worth making a mini-doc about? Your cooking heritage sounds great. Obvious where you get your work ethic from, and thank God for that.
Incredible recipe that is mouth watering ! I could smell the fragrance from here…..smile!
I know exactly what you mean about mornet sauce! Once I learned how to cook it I couldn't believe how good it was, and I'm always licking the spoon when I make it
Its true, most tomatoe purees today are very liquid, I remember asking you about that a couple years ago, how time flies! You sent me an amazon link and told me that if I cant order that, that I should make 1/2 tomato paste and 1/2 tomatoe puree, works like a charm, using that system all the time now.
What a legend, thank you Jean Pierre!
Amazing as always! I would love to see you making galettes on the channel! Buckwheat crepes with Ham and cheese. I guess you have a fabolous version you can show us!
And Jack got three of them. So jealous! Looks delicious.
Thanks chef. I love your informative, entertaining videos. Very well done indeed sir. Jack's camera work and editing are great as well. Thanks to you both. Looking forward to the next one. 😁
This looks so amazing Chef
I’ve been cooking at home for decades, but have never made cannelloni. After watching this presentation, there’s no longer any excuse for not giving it a try. Thanks for the kick in the rear end. 😊
I have found with white pepper it's best used in Asian dishes. It's for a minute longer so it has a distinctive funk to it, which goes well with Asian cuisine. Basically the only time I use it. These cannoli look fantastic Chef! I might actually try this one, because traditional cannolis have always seemed a bit daunting to me.
Chef, as someone who was born, raised and still lives in a Los Angeles community that is predominantly Asian (mainly Japanese, Korean and Filipino) and Hispanic (Mexican and Central American), there are people who are born here in the United States who can barely speak English and when they do they have a HEAVY accent.
My method to get an insane maillard reaction with ground meat. I flatten whatever meat it is into a disc and then I throw it into the pan and start seering. It gets super caramelized, and then you divide it into however many pieces you need so you could flip it safely. Or you could just flip it onto a plate and slide it back into the pan. Then the other side you can get super super brown and then I take it out and I just cube it. It's so awesome.
When I am making crepes I put them in a big porcelain bowl and always use a lid with a small ventilation. The crepes are always perfectly warm, not too wet, not too dry, not gummy, just perfect. I usually preheat the bowl and the lid at 65°C = 150F and sometimes I leave them in that preheated oven. The crepes are delicious like that!
Funny enough, I do like white pepper.
You are a credit to your mother. I feel like you two were family. May she live in eternal fond memory of your audience.
It's like he was blessing it with the knife at the end. That looks great chef
What a great Chef and a great person You are, God bless You!
Tank you Chef! We made this for this evenings meal and just finished-EASY and TASTY (I added some ground anchovy to my Bolognese
Amazing instructions, wow wonderful TH-cam channel. Thank You, Chef Jean Pierre. Best Regards.
Thank you Chef. Have a great 2024!
This is one I definitely need to make! Years ago someone told me to add a small amount of mustard to cheese sauce to enhance the cheese flavour, and I've done it ever since. Anyone else doe this?
Have done that for yrs!! Sometimes I have to distract ppl so they don't see me add it, otherwise they wouldn't eat it. So yea, none are allergic, so what they don't know won't hurt them lol😂😂😂
Love this dish home food at its best comfort food . ❤
I'll add this to my saved-to-do dishes. It looks delicious.
@Hit_me_up_Sir_ChefJeanPierre I'll just report you instead.
Good job for reporting it! He is gone, however the next shyster is around the corner!!! In the meantime two dessert for you! 😂👍
I gotta make this! Thank you JP!
You flipped the crepe as well as I do with Swedish pancakes, or even better I think... sometimes some of my pancakes disappear after the flip 😄
I love crepes and Bolognese, so this is another must-do recipe. Thank you, Chef! 🙌
I’ve tried many of your recipes chef. All of them are amazing. I adore cooking. While cooking for my family I put so much love and patience into food I see that in you too. I am a muslim and I want to ask you chef if you have any substitute for wine in your recipes. I also hate white pepper. It smells like feet 😅. Sorry white pepper this is your smell
I wait for your new videos you make everything easy happy cooking
Woll crepe pans are awesome. To me it seemed like an extravagance but I got one anyway and love it.
Woll is so underrated in America. William Sonoma should carry them.
I remember making a very similar recipe many years ago which was a Delia Smith recipe, and it turned out great. Can't wait to try your version, I usually make my Bolognese half beef and half pork, as spicy italian sausages are quite hard to find in the UK. Thank you again CJP ❤
I imagine just normal pork sausage would work, you just need to season it to your liking. I think he uses spicy Italian sausage because it's already seasoned.
Crush up some fennel seed and add some red pepper flakes to make it more like spicy Italian sausage. I do that when I have no sausage at all lol😂 ppl think it's in there, but I know it's not and just don't tell em 😂😂😂
I love chèvre and that is made from goat milk. Delicious!