Perfect Presentations (203): Jacques Pépin: More Fast Food My Way
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- เผยแพร่เมื่อ 1 มิ.ย. 2024
- Minute Recipe: Fried Capers.
Lobster Roll Medallions on Spinach Salad show off Jacques new presentation of a summer seafood favorite. He proves that a craving for hearty food can be satisfied in minutes with Quick Lamb Stew where vegetables are cooked separately and the lamb is served rare. Then skip the time and effort it takes to make the crust for a tart and head straight for the filling in this shortcut that encases Small Berry Custards in pretty dishes. - แนวปฏิบัติและการใช้ชีวิต
I could watch Jacques chop onions for the entire show, and be happy! What a delightful man he is.
Chef Pepin's knife skills are always a treat to watch.
"So this is the classic --well, it's a hot dog roll, but its a classic roll for the lobster" LOL
I love how Jacques is eats tidbits that fall off the main dish as he cooks!
I miss these kind of cooking shows
Jacques wastes no time talking too much and posturing. He cooks and talks at the same speed, is comfortable with his task and produces exquisite cuisine. Delightful in every way. I wish he lived next door to me.
You are such a generous being! Thank you for that. You don't hold back anything and constantly offering all your small or big tricks that can ensure a high quality of a meal.
I love that these videos keep reminding (and teaching) me that I can have more sophisticated fast food almost as quickly I can drive through a fast food line.
As a classically trained chef I will tell you that Jacques is, next to his life-long friend, Julia Child, is brilliant and fantastic. Period. End of story. I met Julia and taught for her friend the late Phyllis Vaccarelli. I have yest to shake Jacques’ hand. Hope to some day. Amazing man. 👍👍👍😉
They were a GREAT TEAM ❤!!!
Never fails to surprise me how in every comment thread, such rudeness shows up. This man's life and culinary history is legendary. He's the chef's chef, he's the inspiration for generations of those that were inspired by him and got into cooking because of him. What I wouldn't give for just a taste of his talent and knife skills! My admiration for this man cannot be found with words. What a treasure he is and has been to the world.
5dmkiii60 the arrogance of anonymity. The worst thing about social media.
5dmkiii60 they haven’t been privileged enough to have seen or realized his brilliance, why blame them??? Your on there level when you complain about it, ya know
GSRider why did you even say that¿
I don't see any rude comments... everyone is praising Jacques...
Shut the fuck up
Wow that's a good way to separate eggs this is why I watch this guy he actually teaches you.
Such simple words " HAPPY COOKING" .... So encouraging , endearing ... Very inspiring ..
A joy to watch.
My entire family loves Chef Jacques Pépin!💝
I love how Jacques is always eating as he cooks!
"I always think better with a glass of wine." This is my kind of cook. :)
SuzanneJM 🌟
For sure!!😍
An artist makes his work look simple; but, it isn't! Chef Pepin builds a meal, step by step. Oh, I would love for him to cook a meal for me.
Why has no movie been made about this man? What an exceptional life.
There's a documentary on American Masters: www.pbs.org/wnet/americanmasters/american-masters-chefs-flight-jacques-pepin/8536/
@@kqed Nope. Not even five bucks. Apparently I can see the Miles Davis documentary for free, though....
I love how all of his desserts are fruit-based. I could stand to be a little more healthy and creative with mine
This is the kind of instruction for fine cooking I LOVE. Thanks, Monsieur Pepin.
Love how your staff sets your products & next steps up. It is so perfect like dancing. Love everything you teach. Thank you.💐
Jacques is the only French chef who openly said he uses the microwave :)
Legend of technique! Have u seen some of his other videos? How quick he still moves and can still run at his age. The fluidity of his movements, so sexily smooth. I fucking love this man. One of my major inspirations when I decided to be a chef.
You are wonderful Mister Pépin- an amazing chef. Thank you for your presentations . They are informative and extremely useful. It is a sincere pleasure to learn from them. Again, thank you.
I like toasting the rolls first in a skillet and then stuff. That way they are full and not squished flat.
The recipes are available online, or in the book.
I just made the lamb stew tonight. It is DELICIOUS! Happy cooking!
Hey Mike, any tips for making this recipe you wanna share my guy?
Love how the show is outlined in the description!!!! Thx! So professional. 😍
Great inspiration! The book has the exact measurements, but the show has the reality. . . I usually do this but I might do this instead (insert episode). Life is living and breathing and cooking is exactly the same! His broccolini with canellini, sausage, clams and onions, excludes the clams in the book which mystified me when I was reading while remembering the show. And the clams really add another dimension. Really, muliti dimensional cooking. Also, he is in the moment by moment.
French chef rocking French cuffs 🧡 without any splatter
Bravo! Master Chef!
If I tried to cut vegetables like him I'd cut every finger I have completely off
U r the best of all the chefs in
This planet earth
I love u
Luis Ayala I
Pastry cream=creme anglaise+flour - great thing to learn
"Jedi" Chef Pepin, again with another superb video and excellent knowledge. To emphasis another point in the thread here, Jacques Pepin has forgotten MORE about cooking and food and wine, than anyone here will ever know.
Yes but he also says at some point you forget what you know and where you learned it and at some point it becomes your own.
People have become accustomed to restaurant portions. 28-32 ounces is a full meal. That includes a beverage . Most people actually continue eating after they're already full because that's what they're used to doing, but a stomach typically only holds 30 ounces.
Why does wine get put with every dish? No one can eat with out wine everything has to be paired with wine try something else or just eat the food.
Sose and shives, I love it!
Love this gentleman! We really appreciate his advance skill set and artistic technique! Peace and love from the U.S.
Wonderful recipes, and good tips for great food. We love this show; everyone in the house! Very clever also! The best!
RIP those four cloves of garlic. They didn't stand a chance...
Being native to, and still living in Acadiana, I see a strong similarity between Jacques' mannerisms and any old-school Cajun about the kitchen. Of course, his authentic French accent is totally different from a Cajun accent.
Beautiful knife skills!
Small Berry Custards Recipe
Conventional berry tarts are made by baking a shell of cookie dough and, when it is cold, filling it with custard, arranging berries on top, and finishing it with a glaze. However, it is easier, faster, and less caloric to make this similar recipe without the dough. The custard is spooned into individual soufflé molds or small glass bowls and topped with berries glazed with seedless raspberry jam. Any small molds with about a 1/2-cup capacity that are pretty enough to serve in the dining room will work here.
4 servings
Pastry Cream
1 1/4 cups half-and-half
1/4 teaspoon pure vanilla extract
2 large egg yolks
3 tablespoons sugar
2 tablespoons all-purpose flour
4 medium strawberries
1 small container (about 6 ounces) raspberries
1/4 cup seedless raspberry jam
4 sprigs fresh mint, for garnish (optional)
Store-bought cookies (optional)
For the pastry cream: Bring the half-and-half and vanilla to a boil in a small saucepan. Meanwhile, combine the egg yolks and sugar in a medium bowl with a whisk. Add the flour to the yolks and mix it in well with the whisk. Pour the hot half-and-half into the yolk mixture and whisk it in. Pour the entire mixture back into the saucepan and bring it to a boil, whisking until it thickens. Boil for 10 seconds longer, remove from the heat, and cool.
When ready to assemble the desserts, divide the cream among four 1/2-cup molds. Cut each strawberry lengthwise into 6 to 8 slices and stand the slices up all around the edge of the molds so the tips extend a little beyond the edge. Arrange a layer of raspberries on top of the cream in each mold inside the strawberry border. Heat the raspberry jam for about 10 seconds in a microwave if it is too firm to use as a glaze and coat the berries with the jam. Garnish with the mint sprigs if using. Serve with cookies, if you like.
www.kqed.org/w/morefastfoodmyway/recipes.html
Capers = genius, and just when I thought the lamb looked amazing by itself. “It’s all in the details.”
What a master
Absolutelyenlightening. Love it!
Oh my, I could eat like 15 of those lobster rolls
No way, they are ALL mine!! 😊
The lamb looks luscious.
Yum. ❤
Thank you 🙏
Wonderful and fabulous.
Again, thank you.
Glad that it went through. Take great care sir. Again, glad.
I never thought of using the little rosette on top of the strawberry for decoration. I suppose it's edible, too. Happy Cooking!
He said "don't eat it" when he was talking about that. Everything in that dish is edible - except the green strawberry rosette.
Fantastic. So simple but so delicious!
I wish youtube had smellovision.
Its a greek salad he made. a whole tomato sliced into 5. then chop up red onion thinly and get some cheese you like that goes well with tomato. make a vingerette obviously. then start layering it, tomato -> onion -> tomato -> cheese etc until its done, can add in any herb you like too. for the tomato pit the top off in a cone, so you can put back on top. you can serve it with nuts/croutons
that lamb dish tho!
Those rolls look so easy and good o,o Imma ty making them with crabmeat since that's what I have. I can't wait thanks for the recipe :)
LadyofTheSummer I like to watch but sometimes I can’t understand him, and sorry but the way he keeps slurping his spit is annoying I am waiting for spit to drip in the food.
Most all of the chefs do not serve good portions they measure to much per person.
@@mercezepeda6290 Wow, foolish comment. Two years later.. hope you got a life 😘
And here I am. Nibbling on a sad piece of cheese...😂
btw, the lobster roll place he mentions in Madison, CT is the Clam Castle.
Never been, but I can recommend Lobster Landing in Clinton.
But I'm not Jacques Pépin.
I swoon at the thought of pastry cream!
I love how you can always hear him slurping up saliva casually as hes talking. You can really imagine how amazing these things are.
YES! That and his lisp are two of my favorite things about him (apart from cooking skills ofc)
Alexander he doesn’t have a lisp, it’s his French accent cuz you don’t hear it when he’s speaking French
@@tomgan5783 oh that lisp is common in southern france right? like, some spanish thing they have there too
@@dinoflame9696 The lisp only happens in continental Spanish with certain words that have a "z" or a long "c" like the word for dinner, cena. The rule also applies when those letters are in peoples' names
Did he add starch or flour to the egg yolk and sugar mixture?
@zophar101
flour or corn starch do fine...~ 4 tablespoons of cornstarch for the ratios he used here. ~ 1/4 cup flour
You have ALWAYS ama,ed me how youlu Left tnose hot lidss on those pots
Wonderful rec
pepin makes bobby flay and chuch norris look like a noob
Crème patisserie. Pastry cream.
pâtissière :) = custard
Yum
You realize that the stew is not meant to be a meal for 4-6 right? It's meant to be part of a meal, like what he made in this episode.
Hello everyone. I have a question. I'm thinking that the lobster tail and claws were cooked ahead of time. He then proceeded to put it in the roll and then into the oven. i'm hoping i am correct. Am I correct?
Yup, cooked ahead of time. That’s why the meat was opaque and white!
Most exceptional kinda. Don't really care for the Merlot. Probably a mild Cabernet.
You ever try tempranillo?
I checked around today, cannot find it. I will order it eventually. thanks!@@The3Storms
Moi, je suis Pepiniste. Bien entendu!
What is the other piece of lobster he adds to the tail? Sounds like four clove??
Claws...
😂
I'd be homeless if I cooked like this every day lol
I love Jacques, but does anyone feel his portion estimates are a little on the small side? That stew for 4-6? 4 sure, 6? Nah! Anyway, he's still awesome. Does anyone know what the hell that tomato thing at 24:54 is?
Stew plus lobster rolls. Yes. It works fine.
I think french always eat small portions anyway
I'm sure portion sizes should be that small. But apparently in America we wouldn't know that, that's why majority of the country is obese. Haha.
His portions are perfect, enjoy the exquisite taste and camaraderie of the meal, not just stuffing your face to get that overly full sensation!
Такой вертуоз, а перевода нет, печально и плохо, порой нехочеться смотреть.
Four claws. Thick french.
It's much funnier watching him cook with the vuvuzelas going.
I think he mis-poke at the beginning. It's the "Clam Castle" in Madison, CT. Awesome spot
@RightWingCon81 Remember he's French, they eat in small portions anyways.
AND BY…….
AND BY……
God bless America
Sorry guys, the French do it the best, cooking that is.
If you are from france then i understand. Pepin is great tho! But thailand, Vietnamese, Japanese, italian, Mediterranean, marocan etc etc food is perfect, even maybe better and healthier. But "poor" food is the best food.
french food is second hand italian
every french chef knows this
Shakira box tomorrow morning is Icarly tomorrow morning
Who came from the "food." Twitch
Half the time I think he's just talking out loud to himself. 😋
But wouldn't that be judging as well?
this guy is really good but...no stockpot :-(
that for the chef was weak
@pacolaz1 He's one of my all time favorites, but to call him the best ever? That's a stretch.
It's fore-claws, not four. What kind of mutant lobster have you been eating?
He used two lobsters - two tails and FOUR claws.
storytellersd -- Count the lobsters, for heaven's sake! He has two lobsters, so he gets two tails and four claws. Do try to follow along!
I wonder if Martha Stewart's or Giada's or Paula Dean's husband nags them to clean up after themselves....
Herbs de Provence "italian spice"? I don't think so.
Literally the only difference between Herbs de Provence and Italian Seasoning (traditionally) is the addition of savory. If the oregano is italian oregano, it's far more italian spice tasting than French.
Comma after Provence makes it fine.
gkgyver "Herbs de Provence "italian spice"? I don't think so."
Listen again, and try to follow the context. He's saying he uses different things: herbes de Provence, Italian seasoning, different spices, etc. Variety is the spice of life, and he's not a one-note chef.
This man and his obsession with wine is inseparable. He is like 80 and he still drinks after all these years. Why not give it up already?
why bother after 80+ years?. Call me when you are 81+.
WTF is wrong with you?
oh thats smart! live all your life trying to eat healthy and then when you are 80+ just say who gives a damn and do whatever?? that really makes sense
WTF is wrong with you!!??
Nothing wrong with me, freak. I am not the one who posts weird stalker idiocy on every single one of Jacques Pepin's videos.
i wonder if that young lady Jacques is whining and dining is his wife, daugher, cousin, or mistress. Any which way it's a tad creepy.
Nick Dudesville that’s his daughter. iirc her name is Claudine Pépin
Nick Dudesville
"i wonder if that young lady Jacques is whining and dining..."
It's "wining and dining," not "whining and dining." People serve wine with dinner. Now stop whining and just watch the show!
I love how Jacques eats tidbits that fall off the main dish as he cooks!