With my mother inlaw. I did not cut up the chicken correctly and she was disgusted at me.😂 I never had to cut up chicken, deer, fish, etc. before. I certainly could cook it though.😋
I like the idea of the gravlax pizza. But salmon contains a lot of natural oil. I might exchange some hot pepper rings for the black olives, and eschew any olive oil - that's a lot of richness. Also, gravlax is often made with dill, and chopped dill might be better than basil. I rarely disagree with the master, Jack, - but you're the one who encouraged me to be creative!
All the paranoid chicken complainers about 'contamination' must not understand that Chef is working under TIME CONSTRAINT and can't stop to do what you people THINK he should do. You can complain and criticize when you are producing your own PBS COOKING SHOWS. People who enjoy criticizing successful people have low self esteem and complaining makes them feel better about themselves.
@@kqed Cream cheese and salmon especially smoked salmon are divine together. Smoked salmon&cream cheese bagels were a hot number where I used to work.I personally would've added capers on top of the pizza.😉
In order to remove dough from the glass bowl Chef licked his fingers instead dipping them lightly in water. 😮 This of course prevents the dough from sticking to his fingers. This is the only time ever I have seen this culinary genius doing something as silly as that. Sir, I adore you and your incredible cooking skills ❤
Thank you! 😊 Perhaps your team could also consider posting some shorts versions of these videos? People don’t have much patience nowadays. I hope to keep Jacques Pepin’s shows relevant to this new tiktok generation. 🤞❤
@@kqed I think 'Cooking at Home' is for these people who want short videos. Personally I love the long format and miss the days of 'guerilla style tv' à la Russ Morash of WGBH! More Long Format! More Educational Television!
@@ARIZJOE Yeah I know cured salmon. Like the stuff you buy in the store, raw cold smoked with salt. Of course, like you said, salt, sugar, maybe basted with some alcohol and then wait a week or two in a well ventilated room(or the fridge). But all he does here is salt it and basically throw it on not even waiting a couple hours to do so.
yes but you know Japanese eat seafood the moment they catch it fresh from the sea.. so yes they advise but it is always up to you to follow their advice or not.
Yeah Jacques I'm not sure that chicken was "browned" as much as "getting burnt" while still having interior bits raw. That's a downside of using a grill, it can be hard to control the temp🤣 Food safety wasn't as big back then, he cross contaminated the salmon pizza and the tarragon butter by using the same salt & pepper that he'd stuck his fingers into after cutting up the raw chicken before he washed his hands. I used to have to do the same thing with the beans when my grandma would make it, made me never like them, too much hard work & effort. I never understood why arugula stays relatively unknown while Kale exploded. I prefer it much more than kale. I'd leave the olives out though.
@@bigpoppa1234 You can criticize and complain when you have your own successful PBS cooking show. Does it make you feel better about yourself by criticizing a Master Chef?
This aint no chef 🧑🍳 chicken burning. Pizza pan with holes to keep semolina on pizza. 🍕. This looked like a bad episode of the three stooges 😂😂😂😂. Chicken 🐓 burned. 😂😂😂
He never has any clue what he's doing. The best cook in his kitchen are the video editors. The only reason why people think he's a good cook is because of his accent.
@@onestpaslesroisla Haha! What are YOU even talking about! Since when does a presidency make one a food expert? Some of the worst food I ever had was made by Reagan’s personal chef. Charlie should have got his Francs back and spent them on surgery to repair his defective tastebuds.
Are you insane? Jacques Pépin is literally considered one of the best chefs in history. 24 James Beard awards and the Légion d'honneur. Eric Ripert calls him the king of the omelet in the galaxy. Bourdain said that if Jacques Pépin tells you how to cook an egg, the matter is settled. Literally called Pépin God. Have some respect.
I'm at the beginning of the video. I believe everything Chef Pepin says! I love salmon, and everything that Chef creates!
He is the greatest chef of our lifetime period end!! I’d wash dishes just to watch him cook..
With my mother inlaw. I did not cut up the chicken correctly and she was disgusted at me.😂 I never had to cut up chicken, deer, fish, etc. before. I certainly could cook it though.😋
What a delight, these recipe's. Every time I see the 🔔 notification, I just watch because I know it is going to be a magnifique recipe. Merci!
His face when he turned the chicken over killed me 💀
even the best of the best burn things sometimes
😂😂😂😂like a skit out of SNL.
Chef Pepin, live forever!! ♥️🥰
chicken game unparalleled.
💯
Looked burnt to me lol
@@gregwhaley1395 It is burnt on the skin lol, too high temp on the grill.
classic video of chef Jacques Pepin 👍👍👍👍👍🇺🇲
I like the idea of the gravlax pizza. But salmon contains a lot of natural oil. I might exchange some hot pepper rings for the black olives, and eschew any olive oil - that's a lot of richness. Also, gravlax is often made with dill, and chopped dill might be better than basil. I rarely disagree with the master, Jack, - but you're the one who encouraged me to be creative!
He is so charming and warm, I love him.
Thank you for sharing have a good day today
Much enjoyed this video of the master chef Jacques Pepin.I did not hear in the video the amount of flour used for the pizza.
I could watch this man cut up chickens for hours. Actually I think I have.
Jacques Pepin should have competed on the original Iron Chef Japan
They didn't like the Iron Chefs to lose.
This guy is such a sweetheart...
Never seen a salmon rock cake before
i have a lot of questions about the butter.
0:47 What a master
I've never seen a French chef make good looking pizza.
Chef Pepin is my childhood on PBS
I like his other cookbook version with capers and cilantro
All the paranoid chicken complainers about 'contamination' must not understand that Chef is working under TIME CONSTRAINT and can't stop to do what you people THINK he should do.
You can complain and criticize when you are producing your own PBS COOKING SHOWS.
People who enjoy criticizing successful people have low self esteem and complaining makes them feel better about themselves.
Poor guy had a nightmare with this one, lol.
Pizza and rocket salad = heaven on earth!
He broke up that chicken like it was nothing. There's a reason Tony called him god.
Pollo quemado!!! Mmmmm que rico!!! Hahahaha
😂😂😂😂
Im now reading everything in a French accent for the next 15 minutes
All we need yan can cook Monday’s
Why don't you go and watch HIS shows and quit coming here. Just shut up or GO AWAY!!!!
Didnt use soap. Pizza time
Burnt the chicken skin
Never seen a dough go into a food processor 😮
How much flour?
he goes fast and forgot amount of flour.
why sour cream and not cream cheese
Because he said it was a sour cream pizza - 7:31
I would definitely try a side-by-side comparison of the two. Cream cheese feels classic.
@@kqed Cream cheese and salmon especially smoked salmon are divine together. Smoked salmon&cream cheese bagels were a hot number where I used to work.I personally would've added capers on top of the pizza.😉
Jacques loves sour cream.
In order to remove dough from the glass bowl Chef licked his fingers instead dipping them lightly in water. 😮 This of course prevents the dough from sticking to his fingers. This is the only time ever I have seen this culinary genius doing something as silly as that. Sir, I adore you and your incredible cooking skills ❤
He burned the chicken
He only charred the skin.
@@mr.zardoz3344 Burnt to a crisp. Even Chef Pepe Le Pew messes up from time to time-LOL
@@EasyasZizi8035 indeed. But he owned it nonetheless lol!
Thank you! 😊 Perhaps your team could also consider posting some shorts versions of these videos? People don’t have much patience nowadays. I hope to keep Jacques Pepin’s shows relevant to this new tiktok generation. 🤞❤
tik tok it dont stop
We are thinking about it and so is Jacques!
@@kqed I think 'Cooking at Home' is for these people who want short videos. Personally I love the long format and miss the days of 'guerilla style tv' à la Russ Morash of WGBH! More Long Format! More Educational Television!
@@mrpiccolo23 We'll be posting more episodes of Cooking at Home really soon too. Keep your eyes peeled.
@@kqed
Please don't change!!!!
So, you just get some raw salmon, cut it, add salt to cure it. But... FDA advices not to eat that raw.
Usually you cure it for a week whole, heavy salt, sometimes sugar, vodka. It really is quite good.
@@ARIZJOE Yeah I know cured salmon. Like the stuff you buy in the store, raw cold smoked with salt. Of course, like you said, salt, sugar, maybe basted with some alcohol and then wait a week or two in a well ventilated room(or the fridge).
But all he does here is salt it and basically throw it on not even waiting a couple hours to do so.
yes but you know Japanese eat seafood the moment they catch it fresh from the sea.. so yes they advise but it is always up to you to follow their advice or not.
@@arizaliit Yeah, but they also shock-freeze it to kill most stuff that isn't the fish.
Who says this guy can cook 😮
Isn’t that called a raw sushi pizza 😆🤷♂️
Yeah Jacques I'm not sure that chicken was "browned" as much as "getting burnt" while still having interior bits raw. That's a downside of using a grill, it can be hard to control the temp🤣
Food safety wasn't as big back then, he cross contaminated the salmon pizza and the tarragon butter by using the same salt & pepper that he'd stuck his fingers into after cutting up the raw chicken before he washed his hands.
I used to have to do the same thing with the beans when my grandma would make it, made me never like them, too much hard work & effort.
I never understood why arugula stays relatively unknown while Kale exploded. I prefer it much more than kale. I'd leave the olives out though.
My parents used to place a frozen chicken on the dish rack before bedtime to thaw out!
Never got food poisoning from that. Go figure.
@@BonhommeVert.Br.St-Jean you probably got lucky then if they left it out in the open for hours.
@@bigpoppa1234
You can criticize and complain when you have your own successful PBS cooking show.
Does it make you feel better about yourself by criticizing a Master Chef?
This aint no chef 🧑🍳 chicken burning. Pizza pan with holes to keep semolina on pizza. 🍕. This looked like a bad episode of the three stooges 😂😂😂😂. Chicken 🐓 burned. 😂😂😂
He never has any clue what he's doing. The best cook in his kitchen are the video editors. The only reason why people think he's a good cook is because of his accent.
He was Charles de Gaulles personal chef. What are you even talking about ?
@@onestpaslesroisla Haha! What are YOU even talking about! Since when does a presidency make one a food expert? Some of the worst food I ever had was made by Reagan’s personal chef. Charlie should have got his Francs back and spent them on surgery to repair his defective tastebuds.
Are you insane? Jacques Pépin is literally considered one of the best chefs in history. 24 James Beard awards and the Légion d'honneur. Eric Ripert calls him the king of the omelet in the galaxy. Bourdain said that if Jacques Pépin tells you how to cook an egg, the matter is settled. Literally called Pépin God. Have some respect.
Exactly. Who put this guy on TV.
he contaminated the salt with chicken juice
Shut up !!
Feel better now??
He's 88 and a chef. He knows that salt is antiseptic and is gonna get cooked anyway. Get real