Garlic Puree | Chef Jean-Pierre
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- Hello There Friends, Garlic Puree is something as essential in your kitchen as Salt and Pepper! And is the easiest thing you could possibly make. All you need is Garlic and Olive oil.... That's it.
RECIPE LINK: Garlic and Olive Oil!!! 😍😍😍.
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When Jean-Pierre says 'friends,' an angel gets its wings
😍😍😍
So true. I also feel his unique love.
Step 1: Make beef stock
Step 2: Buy Olive oil
Step 3: Buy Balsamic vinegar
Step 4: Make garlic purée
Step 5: Buy port
Congratulations - you can make 90% of Chef Jean-Pierre’s dishes!
LOVE IT!
I have to disagree. Step 1 is to buy an assortment of onyos, and caramelize them. 🧅
@@anxietymunguia7297 LOL! True!
Where your emotion support bowl of butter
@@gaminglqm2319 you are right! Must be added!
Step 1 is always to make a massive batch of caramelised onyo
This garlic puree changed my life. It is a game changer, every dish has more garlic flavor. Absolutely fantastic.
The stuff is great and so easy to make!!
Just in case - a friend who went shopping for dinner came back with this in a smaller jar, excepting he got the roasted garlic puree and it's VERY STRONG. I never knew they had jarred garlic puree, which is kind of a "duh" but hey, who's counting the, duhs, these days - good to keep in the back of the head.
Me too, absolutely perfect… and delicious. It means I can have as much as I want (cos I love garlic) and it takes no time.
Love his sense of humour!
Me too!
Chef dear, as I've said before.....made this for years. About 5 lbs of garlic, olive oil and food processor. Could not get peeled garlic. Day 1....peel garlic....Day 2 make puree. Day 3...air out the house !
who wants to see Chef Jean Pierre do a “what’s in my Freezer video from 17 years ago and can we cook it?”
Meeee!
Lets do it!
YASSSSSS!! 😂😂😂
i would watch it and even share the video with a friend or two
yea
I made this a while ago, and it's made kitchen life so much easier! It still smells and tastes like garlic, but it saves time and work when you can just grab a cube from the freezer and dump it in the pan. Absolute proof that sometimes the simplest ideas are the best ones.
Garlic scented ice cream? Sounds great to me....thanks for posting, Chef.
Chef Jean-Pierre is my go-to cooking channel now after discovering him. Very funny and likeable chef, and makes the recipes relatable and less scary to the average inexperienced cook.
I do
I love it how you show us that cooking is easy!
This man is an Absolute Legend! 🌟🌟🌟🌟🌟
I truly love your channel, chef. Your bright and lighthearted personality and your love for food have soothed me during sad moments in my life. Thank you for being here :)
Thanks for making me laugh at 1:04. You bring hapiness to the world! greetings from Belgium, I'm Moroccan Who lives in Belgium. We have a big community of Italians who used to work in the mines in Belgium together with the Moroccans and Turks. Much love!
Back at you Mohamed!!! 😍😍😍
man, every time you pull out the garlic puree I say to myself I'm gonna watch that old video, thank you for making it again!!
I made this 17 years ago and it's still great! 😂😂. Thank you Chef Jean Pierre!
I'm storing mine in the wine cellar for 25 years along with my on-yawns !
Thank you so much for the beautiful red hearts and beautiful messages👍👍😀😀❤️❤️🌹🌹@ Chef Jean Pierre
💕 you are the greatest ! I watch all your videos and learned so much from you. Don't ever stop, you are my favorite.
Wow, thank you! 😍😍😍
Two videos in one day? The universe shines on us today, friends!
Love you Chef JP! You remind me of my beloved father. God bless you and your family!
I spent 50 years in food service and have enjoyed your cooking shows more than anyone I have ever watched! You kind of remind me of an instructor I had at the Culinary Institute of America in Hyde Park, NY. You not only enjoy cooking, but also to understand the science behind the process. Keep up the good work!
That's it!😱 No longer will I be buying this,homemade all the way baby.
Simple even a child can do it ! Thanks Chef !
I never kept garlic this way until seeing your video several months ago. This is a MUCH more convenient way to use garlic in general cooking. Thank you for this little tidbit.
Wow!!!Only just came across your wonderful channel this afternoon,and have spent the last few hours going through some of your videos,absolutely brilliant, I'd go as far to say the best cooking tutorial on TH-cam 👍👏 i enjoy cooking and can't wait to try quite a few of your dishes on family and friends,i shall be liking and sharing the videos with the rest of my mate's here in England who won't believe how easy you make it to follow,and maybe just maybe they'll give it a go. Truly a great watch 👏👏🇬🇧
So good, it deserves a replay. Good luck with the new studio.
What studio?
"Measure very carefully". I LOL'ed.
This man is so precious, I could just eat him up!
Regards from Di
South Africa
You just ROCK Chef JP! You make cooking so easy and so much fun! I think my husband has a man crush on you! 😆 I love to cook even more than ever. Keep em coming, you bring joy to my heart ❤️
Marvellous. You have changed my technique in cooking in so many ways with your amazing videos 👍🏼👨🍳
This guy is the man. I love this channel.
Finally a way to keep the vampires out of the freezer!
Haaaaa
Hello again Chef Jean Pierre, I have been impressing my neighbors, family and friends with your recipes. The best recipes that I've made from your videos is hard to chose since they are all great. But I made the Stuff Pork Tenderloin and everyone was impress. The close second has to be the Beef Stew with Mushroom and Port wine yum. Thank you so much for the videos. 😊❤ love them all. From Canada to you.
Pierre
Thank you so much! Nothing pleases me more that earing from your guys' success!!!😍
I started doing this year's ago, never knowing this chefs idea. I did it because we moved to the country and couldn't get garlic without a 45 min trip. I put it in a glass container and really used it up or froze it. It made sense to me and a way to keep my kitchen tuned. I love that I may not be a chef but a grandma at home with just a horse and a 45 mile trip and can think outside the box.
Luv ya Chef
Amazing. This is the best thing since sliced bread. Chef your ears must be ringing every time I use the cubes I thank you . Adds tremendous flavor without pieces of garlic . . Also a squeeze of lemon in the pesto is mind boggling no one else has thought of this you are truly a genius . You have taught me so many things can’t thank you enough . I can hardly wait for Thursday’s. God Bless you Jean Pierre .
Uhmmmmm a lot of people adds Lemon to Pesto, just saying, it's not genius or remotely new 😉
Wow nice sharing great job thanks chef
Merci Jean-Pierre, ma cuisine ne cesse de s'amiliorer...je recois enormement de compliment et cela viens toute de vous...merci encore!
Thank you do much!!! 😍
Very good idea.Put it in a jar with some ilive oil and save time later.
Vivre chef Jean - Pierre!
For the past week I stumbled across your channel. Ive watched hours of your videos. Ive watched quite a few chefs and I think you are my favorite. I only wish I had been older when we were stationed at Homestead AFB and we had eaten at your restaurant. Excellent humor, your mannerisms are hilarious and your teaching method is simple, as you have said. Thanks Chef!!!
Awesome! Thank you, I am so glad your are enjoying the channel! 😍
Hello chef! I love watching your videos and using your recipes to cook for family and friends! Thank you for being an inspiration to me!
Thanks for sharing this nice recipe on my birthday. I joined the quarter century club today.
Happy birthday! 😍
Thank you chef!
Thank you Chef!! It’s always a pleasure to watch you work!!!! Thumbs up
Definitely a great ingredient, so many applications…..yummmm
my favorite!!! I have not seen basil leaves like that since I was in Italy! I need those seeds! 😍😍😍😍👌👌👌👌
Lol, you always make my day better🤣🤣🤣.
Hi Chef! Lately I’ve been making garlic purée the way you make it. This also inspired me to make ginger paste using the same method. I find your channel so informative and entertaining.
You purée your ginger with olive oil? Or do you use a different oil?
Thank you, Chef! 48oz of prepackaged peeled garlic cloves and about 32oz of EVOO in 2 batches, in a blender. Vous etes le meilleur!!!! My wife will be so happy the garlic is out of the fridge, and me too. Pungent!
This is AMAZING!!!
Been a chef for 21 years. I dont know why I didn't think of this 🤦🏽♂️🤯 thank you chef!
Got up at 5 am this morning and got inspired to make the garlic purée and Hummus!
Your videos are so inspirational. I love to cook, and make the best food I can. Your videos have elevated my cooking so much. Food is the #1 thing that brings me happiness.
Thank you so much for sharing the beautiful video another video I saw yesterday was one of old ones in the year 2011 doing one of my favourite breakfast dishes it was French Toast and it is also one of my favourite recipes and videos Viola thank you so much @ Jean Pierre 👍👍😀😀❤️❤️🌹🌹
i really like garlic
ring the bell people ! you R awesome chef.
Just made it! It was so easy combined with the shsking peeling trick - took me 10 minutes for a whole tray!
Smells delicious! Thanks friend :-)))
please do a video on your recommendations on alcohols such as port, sherry, marsala
also seafood dishes.
thank you for entertaining us
Love your classes..
You're the best.🇺🇸🤠🇺🇸
I use the ice cube trays to freeze my purees then place them in a good Tupperware container with lid. No smell to freezer. 🥰😊👍
Even when your not cooking..your in my head..I planted 50 garlic bulbs because of you..many thanks 👍🙏😀😊☺🙂👍🙏😀
Recipe nice and short and sweet!
I need to try this, we use garlic in just about every dinner we make. Cheers Chef! 🍻
Today I made tunafish salad for myself but instead of using garlic powder as I usually do, I used the garlic purée. Oh my God - the difference between night and day. so delicious. Thank you ❤️
It's is great for garlic toast or bread.
My new cologne! Yum!
Chef Jean Pierre, I am sure a lot of us would like to see a video on aromatics and herbs and spices.... Which ones to use with various kinds of food such as Italian, Chinese, Asian etc. Thank you for all your wonderful videos.
yum i do make this now that I have learned it from you makes dinner time much faster and easier
These videos have made me a much better cook! Thank you, Chef Jean Pierre! Merci biens!!!!
Chef, since I made your garlic puree, my not so good cooking has changed. First, what a delicious flavor. Second, no more excuses for taking so long to peel and chop garlic. I got one of those flexible ice trays with a top. Now I reach into the freezer, pop out a garlic puree and put it in the pan with my veggies. So good!!
I am a huge fan of roasted garlic and puree.
yesssss!!! two videos of you Chef makes definitely my day!!!❤️️💕
Im definitely going to do this....when its frozen you can put them in freezer bags....thanks for the idea 💡
Very handy little recipe!
I picked up one of those giant bags of pealed garlic at Costco, not using quite fast enough so I'll make a pound of this tomorrow, thank you.
Thank you chef :-)
Thank you Chef Jean-Pierre for this wonderful video.Im going to prepare this one and the Pesto.
Awesome Idea! 💛
We make this in Puerto Rico, We love to put it on everything... fried green plantains (tostones), mofongo,...
I also put it on sandwiches, you don't need mayo...
Thanks for great tips Chef Jean Pierre 💗💗🌺🌸🌺
Well, a Aldi had bags or peeled garlic recently so I bought one and used a cheapo bullet blender thing. Made it just fine and now it's in the freezer. A bit went into some tomato sauce tonight. I am looking forward to seeing how well it works.
The best thing about this is that every time we deal with garlic our hands will be carrying that smell for days. Doing this will avoid this problem. Except for the time you do the pure! Thanks, chef!
It's 12 am, and I am off to buy garlic :D
Hahahahaha My hubby is Italian we always garlic
Really glad your are pushing the benefit of batch making and freezing.
Some 'food snobs' seem to suggest freezing is not 'fresh'. I make batches of sauces, herb mixes etc and freeze.
Hello Chef Jean Pierre, thank you for all the wonderful and funny videos! Could you do a mushroom risotto sometime? I love mushrooms but always struggle to make a good risotto. Thank you!
This 17 years number must have significance because since the a episode where you said “don’t use the nutmeg your grandmother gave you 17 years ago” I keep laughing. God bless you. You teach me and make me laugh and smile every time I am in the kitchen handling nutmegs 🤣🤣🤣. We love you 😍
Allez hop! On y va! Beau boulot Chef!!!
My idol in the kitchen chef.....
I love your hair! What have you done with it? Lol!! I love watching your videos so much!! I have made many of your dishes, and LOVE THEM! Thank you for the comedic cooking videos!! I just love the way you say "Onyo"!!
This is the best. I drink this amazing recipe
Very informative videos. Keep them coming!
I am going to put you on pause and grind up my Costco bag of peeled garlic cloves! Splendid idea, cheff Jean Pierre.
I am your big fan! Thank you!🌺🤗🌺
I've seen a bunch of your videos in the last couple of days... and I must say, you are truly a great teacher and its obvious you have been teaching a great amount of people over the years. It's hard for me to stay away from other topics when I explain this but, teaching is not about gathering facts, repeating quotes or dates, telling what should be done without explaination etc... You show the complete picture about education, and you explain why things should be done and shouldn't be. It sounds very obvious but it's kind of rare to be honest. I've learned alot about cooking the last couple of days just by watching this channel. Thank you!
Thank you for the kind words i am so glad you’re enjoying it and learning a few things from our channel 😍
I just love watching you cook and how you make me laugh. I'm learning loads of wonderful recipes. Thank you
I've kept homemade stocks and reductions etc in a dedicated freezer in my garage for the past 20 years, as taught to me by a chef all that time ago. As a result of this video, frozen garlic cubes have now also become a permanent part of that inventory. Thanks Chef!
Whenever the local ethnic markets have cilantro dill or whatever on sale I freeze that as well. It is just as good as fresh and far more convenient. I also make my own stocks and reductions and put them in the freezer how were they don't usually last 17 years because a freezer usually dies before then LOL
Aha. Its my favorite cooking show on the tube. Gotta watch it.
Fried golden garlic chopped or flakes and garlic oil is very convenient. Cooking delicious
Thanks chief! Great recipe!
Who'd a thought? Thank you Chef!
Chef, I used to watch you when you had your show on PBS. It even made me come to The Left Bank a couple of times. And now that I have found you on youtube, that is fantastic. I made this for my 92 year old father. When I first brought it to him, he said that he would probably never use it. So I told him if he throws it out, to save the ice cube trays. You guessed it. I am now making it for him every two weeks. Thank you.
Bonjourno chef! That chopster is my favorite tool in the kitchen. Thanks to this video I now know what the little compartment on the lid is for. So many years of using it. 🤪
Awesome stuff @chef! I'll definitely will be making some for storage and cooking! I'm so glad I came across this channel 1 year ago
This what I wanted to have at all times especially if I am busy and cannot peel the garlic. Thank you 🙏🏻 friend
Thank chef.I love his videos