Chef Jean-Pierre when you said they were the best breadcrumb ever, well I had to make the recipe and WOW Chef you were not telling a tale. I made up a gallon Freezer lock lock-size bag and put in the freezer to be used. I recently used this batch in my Sunday Sauce Meatball recipe, and it took it over the moon. Thank you for another great recipe shared. I cannot think why on earth I would ever need any other breadcrumb - love this one it is excellent!
Hey There Friends, this is an odd upload but is necessary for the Tomato Pie, Mac & Cheese, and the Upcoming Rack of Lamb video, I hope you make these Bread Crumbs and freeze them for up to 17 Years!
just made this, my wife has a 1 cup processor so it took like an hour, but by god i did it and it looks/smells/tastes great! I threw the crusts outback for the birds and they were gone in .5 seconds. I am now the Bird Master.
I have subscribed to dozens of TH-cam channels, but you're the first one I've seen that I clicked on the bell for. I enjoy cooking good food and I really appreciate quality recipes, but you seem to have been born for this kind of thing. Your love for the craft is genuinely inspiring. And the best part is that you're teaching us how to make common dishes "amaaaazing"; not those fancy ones you see on other cooking shows. I mean, mac and cheese - I've always wanted to know how to make the cheese sauce the way you do. Now I can't wait to make it. AND YOUR MEAT LOAF...OH MY GOSH!!! I love it. You have, hands down, the best cooking channel on TH-cam. I have learned so much binge-watching your videos this evening. I look forward to seeing the rest of them. Thank you my friend.
Made your Mac and cheese it was amazing can’t wait to make again and use these fabulous breadcrumbs. Thank you chef . Wow 2 videos in one week . Enjoy everything you make. YOU are AMAZING 🧑🍳 ❤️
I was raised by 3 generations of incredible southern cooks who grew their own ingredients and when you say "measure carefully", my heart just pounds because (unless it's baking), I don't remember the last time I measured something I cooked. Taste is the best measuring tool on the planet to me. I can't wait to see your stuffed portabella mushroom recipe next because I hope I can comment along the lines of "I can do you one better Mr. Chef". LOL!! I have a HELLA good stuffed portabella mushroom dish that can be used as a main dish OR a side to a really great grilled steak, or some nicely roasted chicken. I also have an incredibly simple grilled eggplant recipe that will melt in your mouth with the simplicity. Damn Chef!!!!! I now want to get back to my love of cooking again!!!!! Thank you so so much for the inspiration! I am not a dessert person so much so I hope you post more and more main and side dishes in the near future. All I want to do is cook when I see your videos!
I used to measure many things to the gram, but chef JP converted me. Realised in most cases it doesn't really matter and a rough measure based on experience is fine. Also more enjoyable and faster. I'll still measure some things though, anything to do with baking definitely, but also spices in some recipes. For Indian recipes for example there's too much going on for me to adjust by taste, so I'll use a measuring teaspoon for spices based on what I know works.
@@CarolinaGirlCreationZ awww shucks now yourre just tempting me. 😊 I could only imagine the biscuits and gravy you make, n you serving em would just melt my heart and soul. Bless your beautiful heart, and all the while self of you too! 🤗
Chef, 500k on Christmas. What a testimony! He is always reminding us who is in charge. May you continue to experience blessings and share your special gift of teaching. Amen. MERRY CHRISTMAS
Chef Jean seems like the crazy awesome uncle at Thanksgiving. Just the way he talks and speaks is fantastic. He could make a mud pie in the driveway and I'd still watch.
I made this yesterday and topped it on Chef’s Mac and cheese.. I used the whole bread, some garlic, some pepper(cos I always sneak in some heat), skipped the parsley cos I ddnt have any , skipped the dried tomatoes too(5$ for 100g is expensive for me in Casablanca).. I had some black olive tapenade and put that in (It goes really well with good bread so I knew it would be a hit) It was great guys Thank you chef
Absolutely delish! You can’t even compare this to dried crumbs. Even in a pinch I’ve used dry but added sun dried tomatoes and cheese and it livens them up so much! Good stuff here gang, try them and you’ll never use plain dried crumbs again! Last nights dinner was pork cutlets (schnitzel) with a mushroom gravy over garlic mashed with sautéed spinach and these crumbs made the meal, wow the added texture! Thanks for sharing chef!
Just came to watch the video so I can use your breadcrumbs for the stuffed mushrooms. I discovered you Christmas Day and spending so much time watching old and new videos. I just want to compliment Jack on his growth in photography skills and love his sense of humor that comes through in the more recent videos, your quite the team!!.
I think I have watched them all, and one I haven't seen poops up. This is now my new favorite recipe for bread crumbs! And so easy. "Even a child could do it!". Thank you, Chef.
My family ate this almost in one sitting. Even the little ones loved it. All my ingredients came from this video. Wonderful!!!! Thank you. I would say more but gotta get back in kitchen and make some for me. 🤫
Hey... Any recipe you share is important to all of us. Thank you Chef for taking your time to teach us the importance of our recipes. Always a pleasure 😊 to watch you teach. Bob Cooney
Chef - You always know how to put a smile on my face. Bread crumbs!! Who would have thought they would WOW my taste buds!! I just made a batch and tasted a few.....INSTANT SMILE!! DELICIOUS!! Thank you, Chef!
Now you're killing me, lol. This I gotta do. I'm so in love with your panko bread crumbs. The sundried on your Mac and cheese, the herb de province is incredible on the chicken Parm even more incredible on fried shrimp. Chef, maestro, thank you.
Have a grinder and sausage maker attachment arriving shortly so I can make my own sausages, these are the breadcrumbs that will be going into them. Yippee.
@@oneitalia2312 Hi Natalia, your dismay is taken as good advice. I am always disappointed by English sausages which always seem to contain rusk. I put myself on a keto diet and am avoiding all grains so thought maybe I should replace the rusk with keto breadcrumbs. However after having checked out several recipes for Italian, Spanish and other types I can agree with you breadcrumbs will not be an ingredient of my home-made links. Pork shoulder and spices will be all that is required. Regards, Martin.
I'm not saying this video is bad in any way, but having watched a lot of the more recent videos, you can see how far Jack has come with his lighting, editing and cinematography. Well done Jack!
I love this recipe!!! I add chilli flakes, skip parm, sometimes and fry it in oil or butter to get it crunchy, before topping pasta a le melanzane fritte- one of my FAVORITE dishes. 👌😍😍😍😍😍😍😍😍😍
this is my best chef at the moment absolutely delicious dishes he dosnt make it hard for you to follow i never think aw that is going to be a mission impossible great guy great cook bring it on chef
Dear Chef Jean-Pierre - I used your fresh breadcrumbs (after the Salmon filet and the Beef filet 😉) and made today Chicken Escalopes panées. So delicious!! Acc. to hubby I can say bye-bye to my ordinary breadcrumbs ... I quickly fried them and put them for 2 more min in the oven. Super crusty and devine - a big thank you for this great recipe. My next trial might be pasta ... All the best, Eleonora 💞💞
At some point my momma went old school, when it comes to bread crumbs. She takes a hunk of bread and a box grater and then grates out however much she needs!
VAL - SOUTH AFRICA - HI CHEF, JUST WANT TO TELL YOU ONCE AGAIN, I AM ADICTED TO YOUR BREADCRUMBS, HONESTLY, I HAVE TODAY MADE MY 3RD BATCH ALREADY, IT IS A VERY, VERY VERSATILE AND DELICIOUS RECIPE. I USED IT OVER FISH THE OTHER DAY AND IT WAS DELICIOUS. YOUR TOMATOE PIE IS NEXT ON MY LIST. THANK YOU SO MUCH FOR SHARING ALL THESE BEAUTIFUL AND DELICIOUS DISHES WITH US. GOD BLESS, VAL - SOUTH AFRICA.👌👌
Hey chef P.. I love the part where you talk about the salmon, Dijon mustard and bread crumbs, we call it herb crusted salmon where I work and serve it with lemon shallot butter underneath alongside with ginger and coconut rice, your videos bring me back to good memories, thank you for sharing your videos!!!👍👍👍👍👍
Such a useful video! I don't have any problem with short crust pastry until I want to enrich it with sugar or egg. I knew about resting the pastry in the refrigerator before rolling, I didn't know about letting it come back to room temperature afterwards. Hoping that this additional step will help me to improve my pastry. Many thanks Chef.
I saw this video up and I said to myself how is it thursday allready. I ran outside and put my gargbage out for collection and came back in. My wife was looking at me as if I was crazzy.
Love to see you again - and love to learn this - always enjoy your teaching me how to make this very delicious looking breadcrums. I will definitely try this this week dear chef JP. Can i use this when costing rissoles?!
Wow, I want to make Chef’s Salisbury steak for dinner tonight. What an awesome recipe it will be with this breadcrumb addition. Thank you Chef for elevating my cooking and eating experience. ❤
Chef Jean-Pierre, I have been waiting all week for one of your classic recipes and all I get is a "Fresh Bread Crumbs" recipe. A Frenchman giving a Bread Crumb recipe. I have seen a lot but this recipe is beyond belief. MAGA and present an Italian recipe without bread.
I slathered the ends in butter and eat them right then. I also put butter on saltines and add a little salt too. (Learnt that from my 80 year old grandpa when I was 12ish, and now I’m 60) Yummy! I’m surprised my arteries aren’t packed solid.
So easy and yet so often bought. As pesto, garlic paste, garlic oil, besciamella, rouge. I never failed to do one of these, it takes only moments to make, and gives food particular taste. The yummy taste. My new food testing unit is my new cat. It's an almost wild cat, which at first came to steal food. Within a few days she learned to behave, because the food I make, not only tastes good to humans. If she becomes nervous, I know it's going to be good 😊
I don't use breadcrumbs as filler in any of my cooking, but as an adjunct or a topper, absolutely! this breadcrumb recipe would be most excellent on top of onyo soup, floating as the top to support the cheese topping! (make sure that your onyo soup is THICK with onyo! none of the watery mess that you find in most restaurants!
measure carefully, LOL love it. I'm surprised that butter wasn't mentioned in this one. I made burgers the other day and was out of panko, I tried to make my own, never thought to use the processor, next time. Thanks again for another great recipe.
Ciao Chef, will try this recipe on top of aglio, olio e peperonico spaghetti. Will roast it a bit in the pan and then sprinkle it over the spaghetti. Greetings from Umbria in Italy.
Could this be any easier? I doubt it. The salmon and mustard, baked sounds great as I do something similar with Aussie Barramundi. I sit the fish on lemon slices and bake it ( mustard on top covered with bread crumbs) . The fish is so moist, crowd pleaser. Thanks again Chef JP.
Chef Jean-Pierre when you said they were the best breadcrumb ever, well I had to make the recipe and WOW Chef you were not telling a tale. I made up a gallon Freezer lock lock-size bag and put in the freezer to be used. I recently used this batch in my Sunday Sauce Meatball recipe, and it took it over the moon. Thank you for another great recipe shared. I cannot think why on earth I would ever need any other breadcrumb - love this one it is excellent!
I am so glad you like the recipe! Great idea to freeze them! 🙏👍❤️
Hey There Friends, this is an odd upload but is necessary for the Tomato Pie, Mac & Cheese, and the Upcoming Rack of Lamb video, I hope you make these Bread Crumbs and freeze them for up to 17 Years!
That salmon with Dijon sounded great. Don't forget to make a video of it too. Liking the channel big time.
i was thinking wait did i lose track of the days?! then also did i go back in time i thought it was Wednesday and i saw this months ago
Hey chef we love you, but please do not feed bread to the ducks. It is really bad for them...👍🏻
So everyone knows, this is a super old video out of the Vault that just needed to be released for our video tomorrow!
@@jack.mp4 yeh sorry for the comment i was just confused ill i noticed the pinned comment
I feel like an cooking outlaw making these recipes, without measuring. The Recipe Police will never catch me!
Careful what you wish for "Outlaw"... Class B citation headed your way, pay the fine or do the time
Hehe! 😂
Cool 🤠
What will the police arrest him for? Bread evasion and onyo harassment? Nah 😂
Best chef on TH-cam. No bullshit, no dumb stories that take up half the video, just a top grade chef sharing his passion.
just made this, my wife has a 1 cup processor so it took like an hour, but by god i did it and it looks/smells/tastes great!
I threw the crusts outback for the birds and they were gone in .5 seconds. I am now the Bird Master.
LOL, 😄😄
Get your wife a larger processor like Chef uses - you'll be surprised how much it will come in handy!
How come your comment is from 2 months ago?
Bread is bad for ducks, give 'em lettuce instead.
...i dont have ducks @@Icewing10
"We got a lot of ducks here in Florida....delicious ducks." 😂. You're the best, Chef!
that one made me LOL too. i love his little understated zingers.
I have subscribed to dozens of TH-cam channels, but you're the first one I've seen that I clicked on the bell for. I enjoy cooking good food and I really appreciate quality recipes, but you seem to have been born for this kind of thing. Your love for the craft is genuinely inspiring. And the best part is that you're teaching us how to make common dishes "amaaaazing"; not those fancy ones you see on other cooking shows. I mean, mac and cheese - I've always wanted to know how to make the cheese sauce the way you do. Now I can't wait to make it. AND YOUR MEAT LOAF...OH MY GOSH!!! I love it. You have, hands down, the best cooking channel on TH-cam. I have learned so much binge-watching your videos this evening. I look forward to seeing the rest of them. Thank you my friend.
Made your Mac and cheese it was amazing can’t wait to make again and use these fabulous breadcrumbs. Thank you chef . Wow 2 videos in one week . Enjoy everything you make. YOU are AMAZING 🧑🍳 ❤️
Thank you Patricia! 😀
I was raised by 3 generations of incredible southern cooks who grew their own ingredients and when you say "measure carefully", my heart just pounds because (unless it's baking), I don't remember the last time I measured something I cooked. Taste is the best measuring tool on the planet to me. I can't wait to see your stuffed portabella mushroom recipe next because I hope I can comment along the lines of "I can do you one better Mr. Chef". LOL!! I have a HELLA good stuffed portabella mushroom dish that can be used as a main dish OR a side to a really great grilled steak, or some nicely roasted chicken. I also have an incredibly simple grilled eggplant recipe that will melt in your mouth with the simplicity. Damn Chef!!!!! I now want to get back to my love of cooking again!!!!! Thank you so so much for the inspiration! I am not a dessert person so much so I hope you post more and more main and side dishes in the near future. All I want to do is cook when I see your videos!
I used to measure many things to the gram, but chef JP converted me. Realised in most cases it doesn't really matter and a rough measure based on experience is fine. Also more enjoyable and faster. I'll still measure some things though, anything to do with baking definitely, but also spices in some recipes. For Indian recipes for example there's too much going on for me to adjust by taste, so I'll use a measuring teaspoon for spices based on what I know works.
I miss the south so much!
@@qkayaman that's AWESOME!!! Way to go on learning great cooking!
@@douglasd327 come on back! You know us southerners would welcome you with open arms! 😉
@@CarolinaGirlCreationZ awww shucks now yourre just tempting me. 😊 I could only imagine the biscuits and gravy you make, n you serving em would just melt my heart and soul.
Bless your beautiful heart, and all the while self of you too! 🤗
Chef, 500k on Christmas. What a testimony! He is always reminding us who is in charge.
May you continue to experience blessings and share your special gift of teaching. Amen. MERRY CHRISTMAS
🙏🙏🙏❤️
Chef Jean seems like the crazy awesome uncle at Thanksgiving. Just the way he talks and speaks is fantastic. He could make a mud pie in the driveway and I'd still watch.
I made this yesterday and topped it on Chef’s Mac and cheese..
I used the whole bread, some garlic, some pepper(cos I always sneak in some heat), skipped the parsley cos I ddnt have any , skipped the dried tomatoes too(5$ for 100g is expensive for me in Casablanca).. I had some black olive tapenade and put that in (It goes really well with good bread so I knew it would be a hit)
It was great guys
Thank you chef
You're a natural, my friend! 🙌
thank you @@ChefJeanPierre
Absolutely delish! You can’t even compare this to dried crumbs. Even in a pinch I’ve used dry but added sun dried tomatoes and cheese and it livens them up so much! Good stuff here gang, try them and you’ll never use plain dried crumbs again! Last nights dinner was pork cutlets (schnitzel) with a mushroom gravy over garlic mashed with sautéed spinach and these crumbs made the meal, wow the added texture! Thanks for sharing chef!
Made these bread crumbs for the Cassoulet, I could see myself using these in so many other recipes.
Thank you Chef Jean-Pierre.
5.11 I love the smug grin!
Chef I am so glad you showed us how to make breadcrumbs. This is by far superior than the sawdust I just bought at the store! Thanks chef!
Just came to watch the video so I can use your breadcrumbs for the stuffed mushrooms. I discovered you Christmas Day and spending so much time watching old and new videos. I just want to compliment Jack on his growth in photography skills and love his sense of humor that comes through in the more recent videos, your quite the team!!.
Brilliant method again Thanks chef. My aunt left me a loaf of bread in her will 17 years ago. At last I can use it
Always a pleasure watching you Chef! ⭐⭐⭐⭐⭐
Thursday already. No. Mama mia. I hope there is another one tomorrow. Soooooo happy to see my Chef a day early.
The rack of lamb is coming out tomorrow this is where you can use the bread crumbs! 😀
I think I have watched them all, and one I haven't seen poops up. This is now my new favorite recipe for bread crumbs! And so easy. "Even a child could do it!". Thank you, Chef.
Another educational video from Chef J-P where serious information and instructions are passed on with humor and life expierence ! Keep rock'in 😎
My family ate this almost in one sitting. Even the little ones loved it. All my ingredients came from this video. Wonderful!!!! Thank you. I would say more but gotta get back in kitchen and make some for me. 🤫
Great video! Thanks for showing us how to do this. You are ready to crack the 2 million mark! I am so happy for you!🤗🤗
Hey... Any recipe you share is important to all of us.
Thank you Chef for taking your time to teach us the importance of our recipes. Always a pleasure 😊 to watch you teach.
Bob Cooney
Cool idea. I didn't know this was done. This would be great on many things.
God bless all here.
Chef - You always know how to put a smile on my face. Bread crumbs!! Who would have thought they would WOW my taste buds!! I just made a batch and tasted a few.....INSTANT SMILE!! DELICIOUS!! Thank you, Chef!
Now you're killing me, lol. This I gotta do. I'm so in love with your panko bread crumbs. The sundried on your Mac and cheese, the herb de province is incredible on the chicken Parm even more incredible on fried shrimp. Chef, maestro, thank you.
Ahh...I love that studio/kitchen!!
Great to see it again!
Amazing Jean Pierre. Thx- Merci. Dominique
I love your presentations thnx
Chef, the addition of sun-dried tomatoes is voile! This gives the bread crumbs moisture and flavor. 🍅🍞
Wow! Never knew about that bread crumb recipe! Waiting for the fish recipe you mentioned. Thank you so much!❤🎉
Have a grinder and sausage maker attachment arriving shortly so I can make my own sausages, these are the breadcrumbs that will be going into them. Yippee.
Breadcrumbs in sausage???
@@oneitalia2312 Hi Natalia, your dismay is taken as good advice. I am always disappointed by English sausages which always seem to contain rusk. I put myself on a keto diet and am avoiding all grains so thought maybe I should replace the rusk with keto breadcrumbs. However after having checked out several recipes for Italian, Spanish and other types I can agree with you breadcrumbs will not be an ingredient of my home-made links. Pork shoulder and spices will be all that is required. Regards, Martin.
Thank you Chef! Nice touch on ingredients! I'll make it for sure!
This is beautiful! and yes much needed, Chef Jean-Pierre
This is teaching me more about cooking that any cook book I have. So thank you
I love this guy. He takes the stress of coiking.
SO GREAT! I made this for one of the other recipes, and it came out perfect!
I tried this receipe for chicken snichezel!! Worked perfect!! And I used homemade bread!! Definately a money saver!!
Wow , that puts a new perspective. On breadcrumbs Thank you Chef, I’m going to make that recipe and freeze the rest for my next meal
I've never made breadcrumb before. Thats a good idea. I can get bread texture in a meal without cooking a whole other grain dish.
I'm not saying this video is bad in any way, but having watched a lot of the more recent videos, you can see how far Jack has come with his lighting, editing and cinematography. Well done Jack!
Chef Jean Pier is the best!!
I love this recipe!!! I add chilli flakes, skip parm, sometimes and fry it in oil or butter to get it crunchy, before topping pasta a le melanzane fritte- one of my FAVORITE dishes. 👌😍😍😍😍😍😍😍😍😍
You are a National Treasure! Thank you for helping me make cooking great again!
i love your simple things..great job chef.
Thank you for bringing this back. Got myself the processor and ready to make the bread crumbs!
JP, you can make the simplest of things entertaining! You have that magic!
Thank you Joe!!! :)
@@ChefJeanPierre you are very welcome!
Your a real pro my friend i love all your videos Im glad i suscribed to your channel
I will prepare it once I'm back home🏃♂️. Can't go wrong with breadcrumbs 🤗. Thank you chef!
Omg this makes me miss the old kitchen so bad. Our old friend. Our kitchen friend.
I love this guy!
Back at you!!! 😀
this is my best chef at the moment absolutely
delicious dishes
he dosnt make it hard for you to follow
i never think aw that is going to be a mission impossible
great guy great cook bring it on chef
Thank you so much 😀
Many thanks Jean-Pierre. Look forward to making a big batch of this and leaving what's frozen in my will to my children :-)
I just love watching your videos
Amazing simply amazing thank you Chef
The rack of lamb is coming out tomorrow this is where you can use the bread crumbs! 😀
One of your shortest videos, great recipe.
Dear Chef Jean-Pierre - I used your fresh breadcrumbs (after the Salmon filet and the Beef filet 😉) and made today Chicken Escalopes panées. So delicious!! Acc. to hubby I can say bye-bye to my ordinary breadcrumbs ... I quickly fried them and put them for 2 more min in the oven. Super crusty and devine - a big thank you for this great recipe. My next trial might be pasta ... All the best, Eleonora 💞💞
At some point my momma went old school, when it comes to bread crumbs. She takes a hunk of bread and a box grater and then grates out however much she needs!
So happy to see you 😆!!!
VAL - SOUTH AFRICA - HI CHEF, JUST WANT TO TELL YOU ONCE AGAIN, I AM ADICTED TO YOUR BREADCRUMBS, HONESTLY, I HAVE TODAY MADE MY 3RD BATCH ALREADY, IT IS A VERY, VERY VERSATILE AND DELICIOUS RECIPE. I USED IT OVER FISH THE OTHER DAY AND IT WAS DELICIOUS. YOUR TOMATOE PIE IS NEXT ON MY LIST. THANK YOU SO MUCH FOR SHARING ALL THESE BEAUTIFUL AND DELICIOUS DISHES WITH US. GOD BLESS, VAL - SOUTH AFRICA.👌👌
Hey chef P.. I love the part where you talk about the salmon, Dijon mustard and bread crumbs, we call it herb crusted salmon where I work and serve it with lemon shallot butter underneath alongside with ginger and coconut rice, your videos bring me back to good memories, thank you for sharing your videos!!!👍👍👍👍👍
I put a little bit of this in lean ground beef when making hamburger. Amazing!
What a simple but great idea!
My wife makes a mustard salmon too. Love it!
I'm going to do this tomorrow as soon as I baked som bread, looks fantastic.
Wonderful
Such a useful video! I don't have any problem with short crust pastry until I want to enrich it with sugar or egg. I knew about resting the pastry in the refrigerator before rolling, I didn't know about letting it come back to room temperature afterwards. Hoping that this additional step will help me to improve my pastry. Many thanks Chef.
I'm going to add it to my coffee and eat it like cereal! Yum
that is a beautiful crumb
Ahhahahahha
U r so funny to watch that I could do so whole day!
Thank you chef for these epic recipes!
You are the best!
I saw this video up and I said to myself how is it thursday allready. I ran outside and put my gargbage out for collection and came back in. My wife was looking at me as if I was crazzy.
That is too funny🤣🤣🤣 !!! Two dessert for you Ian😀 !!!!
LOLOLOL!!!!
Thank you for this upload chef. keep it up.
The rack of lamb is coming out tomorrow this is where you can use the bread crumbs! 😀
"Right there baby, this is it" 🤗❤️😘🌞
looks delicious , can't wait for the fish and chip recipe also .
Top notch chef indeed
Hi I'm so sorry I missed your show ,I've been very I'll !I missed your shows ! X
Much better than store bought in my opinion ❤
OMG, I put this on salmon filet, broiled and it was the best salmon I've ever had! Than you Chef :)
Love to see you again - and love to learn this - always enjoy your teaching me how to make this very delicious looking breadcrums. I will definitely try this this week dear chef JP. Can i use this when costing rissoles?!
Dang it Chef?! You had me thinking it was Thursday already!!!! That’s ok! Hope to see you tomorrow also! I will be making this soon
I still want a big hug from chef Jean-Pierre
Wow, I want to make Chef’s Salisbury steak for dinner tonight. What an awesome recipe it will be with this breadcrumb addition. Thank you Chef for elevating my cooking and eating experience. ❤
Thanks!
Thank you 🙏
Oh yeeeah, before I made them i thought breadcrums werde Sand in your mouth, now I Iove it
i'll have to try these with veal scaloppini
Chef Jean-Pierre, I have been waiting all week for one of your classic recipes and all I get is a "Fresh Bread Crumbs" recipe. A Frenchman giving a Bread Crumb recipe. I have seen a lot but this recipe is beyond belief. MAGA and present an Italian recipe without bread.
I hope you saw today Rack of lamb recipe where we used the bread crumb 😀
Please for your next video, show us a dish where you use these breadcrumbs! Thank you, Fren!
I hope you saw today’s video about of Rack of lamb! th-cam.com/video/TbfFhCbgBTY/w-d-xo.html
I slathered the ends in butter and eat them right then. I also put butter on saltines and add a little salt too. (Learnt that from my 80 year old grandpa when I was 12ish, and now I’m 60) Yummy! I’m surprised my arteries aren’t packed solid.
So easy and yet so often bought. As pesto, garlic paste, garlic oil, besciamella, rouge. I never failed to do one of these, it takes only moments to make, and gives food particular taste. The yummy taste.
My new food testing unit is my new cat. It's an almost wild cat, which at first came to steal food. Within a few days she learned to behave, because the food I make, not only tastes good to humans. If she becomes nervous, I know it's going to be good 😊
I am a cat lover, so I know exactly what you are referring to!😀
Beautiful! Careful measurement folks! ❤️😂
I don't use breadcrumbs as filler in any of my cooking, but as an adjunct or a topper, absolutely! this breadcrumb recipe would be most excellent on top of onyo soup, floating as the top to support the cheese topping! (make sure that your onyo soup is THICK with onyo! none of the watery mess that you find in most restaurants!
🚔🚔🚔🚔🦆🦆🦆 looks amazing. Is today Thursday. I was waiting for the duck sound effects. Thanks
Awesome thanks
measure carefully, LOL love it. I'm surprised that butter wasn't mentioned in this one. I made burgers the other day and was out of panko, I tried to make my own, never thought to use the processor, next time. Thanks again for another great recipe.
V
No : 1 ever 🦭🦐🐥🦋🐞🐧🦃🐙🦀💖🍀
Ciao Chef, will try this recipe on top of aglio, olio e peperonico spaghetti. Will roast it a bit in the pan and then sprinkle it over the spaghetti. Greetings from Umbria in Italy.
Sounds great! 😀
Thanks Chef..I ‘ve just explore my refrigerator and got all ingredients. That ‘ll be menu in this week.💚💚🍅🥖😋😀😃
The rack of lamb is coming out tomorrow this is where you can use the bread crumbs! 😀
@@ChefJeanPierre Wow 😮 Enjoy learnings ,watching and eating 🍽
Could this be any easier? I doubt it. The salmon and mustard, baked sounds great as I do something similar with Aussie Barramundi. I sit the fish on lemon slices and bake it ( mustard on top covered with bread crumbs) . The fish is so moist, crowd pleaser. Thanks again Chef JP.
I want to make all that great food you are teaching me, but I have to buy extra freezer LOL💋❤