You really notice it in his comment section. I've never in my days on youtube seen such a loving and supportive comment section as his. I've watched him for the better part of 5 years now and have become a great home cook thanks to that guy
OMG i follow @Chef Jean Pierre and I have cooked many of his recipes, besides, he has all the recipes written in his website and its easy to.cook high level recipes. He's so funny and awesome. Chef James you are awesome too, I enjoy your videos so much. ❤
I did a steak au poivre with Jean Pierre's method, and it was so good I was giggling. Most of my cooking methods in the kitchen come from Chef Jean Pierre, now. I salt differently, and not so much butter, but his techniques have given me a solid platform. And I just love him. I found a show from the 80's I think, one of those morning shows that he was on; he hasn't changed his on camera personality, and I do think he is genuine.
Jean Pierre is a jewel - he just has so much energy in his videos that makes you feel GREAT to watch him cook because you can feel he loves it. That makes a huge difference.
I subscribed to Chef Jean-Pierre's channel last January and I have learned so much from him. Not just recipes, but techniques to use all the time. His videos are geared toward us being able to cook along with the video while he is doing it. He's pretty amazing. Between him and Vincenzo I have gained about five pounds this past month!
I've been a professional chef since 1993. Last year, I retired. For years, I've not only enjoyed Chef Jean-Pierre's videos, I've considered him a long-distance mentor. Anyone who respects his wisdom and expertise is a friend of mine. Chef James, you just won another subscriber.
I, as many others do, follow Chef Jean Pierre. He tells you WHY you do a certain thing, not simply to do it. Probably the most entertaining Chef on TH-cam
I love Chef Jean Pierre! I have learned a multitude of recipes and cooking techniques, of which my husband, who doesn't cook, is truly grateful.....me too!
It is the right thing to do, the steak cooks at the maximum of 100C no matter what side it is in. The most important lesson is that you do you and keep an open mind. I like James because he shows it even with a background in kitchens.
Really cool to see a proper recipe demonstrated with another chef providing the extra details on why he's cooking the way he does. As always, you provide that extra insight I always want to know!
Chef Jean Pierre channel is basically a food archive for anyone who want to learn cooking like hundred types of food and people might can use the recipes for future menu references for anyone who want to open a coffee house or restaurant, he is a legend
I grew up watching chefs like Graham Kerr, Julia Child and Martin Yan. It is amazing how much cooking content is available to us today. The downside is having to really sort through the wheat and the chaff. Nice to see, my own way of cooking steaks represented in this video, although watching all that butter ooze over the wooden cutting board makes me cringe a little thinking about having to clean it. While, I am not french, I have been around French Canadians my whole life, and I can say they have trouble saying the word three. To the point where even I say tree instead sometimes lol.
About people talking about how to make steaks without much experience: watching videos like this make me confident talking about how to cook steaks while I've never ate, let alone cook one (getting positive feedback from cooks you're talking with also helps that confidence). ^^'
I just love his videos. I’ve learned so much from his videos and have made so much based on what he has made. His personality aline is enough to just want to casually binge his channel regardless of my culinary desires.
Dry-brining has seemed to make the most difference to me. I like a very pronounced crust, and really drying it out and at the same time seasoning it nicely is a huge thing. That, and of course, adding aromatics to the basting butter. A lot of people seem to just toss a steak into the pan and be done with it. I have for the longest time, but it makes a huge difference in the overall experience. Also, the most important thing to consider: Like Whiskey, a steak is a special occasion, and it has to cater to *your* taste, not something that is objectively better or worse. If you like it the way you do, and that happens to be the "wrong" way, you don't have to be right. 😊
I've been watching chef Jean Pierre's videos and reaction videos like this and no one has a bad word to say about him! He doesn't just spread recipes, he spreads ❤.
Just loved watching James love watching Jean Pierre. No snark just pure joy!!! (well a smidge of Jamie snark but who wouldnt??). Also a reaction video that adds extra information to the method... *chefs kiss*
The way James casually dropped his father's information, absolute sigma. Never would have thought your father was such a respected and high position holding chef. ❤
I’m a fan of Guga and the grill, I love grilling in the winter. Jean had some great information for all stages of steak cookery. The only time I take meat out to come to room temp is if I’m doing a large cut. Oh and I love my steak medium rare, it is chef’s kiss
My first time seeing your channel Chef and it's so nice to see one professional add more insight to my main guy, Jean Pierre. Because of him I learned how to cut food and use my knives properly and make some fantastic food. Biggest lesson...onyo goes in last!
Chef Jean Pierre is one of my favorites. I've made many of his recipes. I especially like his beef stroganoff recipe, and so did the rest of my family.
He is the to go channel for me now for dinner, recommend for everyone to go find the recipe u like, u won’t get wrong with his, all very simple to make
Thanks for the respectful commentary. I have been watching Chef JPs videos for a while. Always learn something. I am going to try that pan sauce next thyme! I subscribed. Looking forward to watching more from your channel.
I love that your reaction videos aren't just reactions, but also added value. This one was like taking a class with 2 professors. As for difficult to pronounce words, we Greeks have trouble with the "sh" sound, which doesn't exist in our language. My grandmother would always order "ssssssrimps." (imagine all that hissing followed by a rolled "r")
Hello Chef, I have been following Chef Jean Pierre for many years. As far as a Chef who had one of the best restaurants in America was a cooking teacher and was nominated for the James Beard Award is not too far from being excellent at his job. I have followed his advice often and not once failed my recipes. Thank You for this video, fun to follow you. Regards.
One of my favorite comments of your video was monitoring the temperature of your own oven. Also important to know that many ovens can be adjusted! Usually there's a setting that lets you calibrate the heat, which I explored while attempting to cook pizzas.
The BEST thing about JP...is that he doesn't edit out his mistakes, and he's so positive about making mistakes. He shows you how to fix them, and encourages everyone, "Worst that can happen, you call out for pizza. Don't worry about it. It's only cooking. 50 years I been doing this, I still make mistakes. Everybody makes mistakes."
When I used to deliver wine I would be in a lot of kitchens and at Applebee's they had sings in the kitchen to remove the steaks from their individual bags and set them out to "Bloom". I never thought it did any good because no one ever says "You know who's got a GREAT steak? Appplebee's!" XD Another enjoyable video Chef James!
Great choice of video to critique James. Chef Jean Pierre is one that I have a lot of respect for (as well as you James 🙂), when it comes to doing thing right in the kitchen.
I love Chef Jean, he is so experienced in so many methods of cooking, plus I think he’s stoned most of the time lmao, maybe not, but maybe. He’s always got a different approach to things, simple, but fantastic.
If you, him and Vincenzo come together, I cannot imagine how impactful this collaboration would be. Especially on reacting to dishes cooked by people inspired by both cultures. It might even be educational.
During involuntary incarceration, JP taught me how to cook. JM taught me plenty, but more so that he taught me the difference between BS and good advice. God Bless them both. As for the excess juices, they make my tatos every more wonderful. LOL. Honestly, I can't afford all that garlic and thyme, but I do my best as a home cook.
One thing to note when olive oil is mentioned. You need to use regular olive oil; extra virgin has a smoke point about 50-100 degrees F below regular olive oil. Olive oil is for actually cooking with; extra virgin is for finishing or consuming raw (vinaigrettes, dressing your pasta, drizzling over hummus, etc.).
Salting the steak ahead of time and putting it back in the fridge not only helps season the inside but making the outside dry helps with making a good crust.
Thanks for reviewing this Chef James. I appreciate that you are confirming the methods I use for my family. I cook with an amalgam of methods from multiple chefs and use the techniques that they each share in common. As a home chef, I don’t cook hundreds of steaks a night ( or hundreds of anything) so your confirmation helps my confidence levels greatly Sir
One of my favorite youtube chefs reacting to another favorite youtube chef. I'm not french but from the videos I've seen "Squirrel" is hard for french to say
Hi chef James, I really liked this one. I have learned a lot from Jean Pierre. And you also. Would love to see more Jean Piere reactions. Keep up the good work
Fantastic review, you make watching the video even more enjoyable 🤩. I was watching another video recently that mentioned taking thick cuts of meat or joints out of the fridge to rest upwards of an hour or more and then causing the outside to enter the temperature danger zone while the centre is still cold. So my take on it is if the cut is thin enough for 20 to 30 minutes to make a difference then take it out of the fridge, otherwise that time will not help thicker cuts.
I've never put smoking and salt together before, but it's so true. Back in the days of salt shakers on tables, it was always the smokers who used them.
Guga says dry brine with kosher salt for 24 hours. That's the optimal time. I've tried many different ways to prepare steak. I've probably ruined more steak than anyone I know. This was a very good method. I love Chef Jean Pierre. He's one of my favorites. Here's my current favorite way which combines many ideas from different chefs. Once the steak is dry brined I like to wrap it in plastic wrap and freeze it. Now you might say why would you want to cook a steak frozen? Here's my method. First put the cast iron pan in the oven and preheat the pan at 550 degrees for half an hour. Put your stove burner on high. Put the pan on the stove and I add peanut oil. It has a very high smoke point, not quite as high as avocado oil but much cheaper and easy to get. It adds no flavor. Then I put the frozen steak in the pan and flip every 30 seconds. This sears the outside to form a crust without cooking the inside. Once the crust is the way I want it on both sides, I finish it in a microwave oven. Why microwave? Because unlike a conventional oven which cooks the meat from the outside in, the microwave oven cooks the meat uniformly throughout. It does this by heating the water in the meat. I repeatedly stop to take the temperature. I think from now on I'm going to stop at about 115 degrees. I like my steak medium rare. Personally I like my steak with no seasoning or added flavor, just melted butter which I prepare at a much lower temperature, and perhaps some black pepper. I tried rosemary once and IMO it made the steak taste like grass. I'll try thyme next time. I think if I add onions I'll caramelize them first. And I might try some shallots too. You can prepare this in advance which gives the onions, shallots, and thyme a chance to release their flavor into the melted butter. My favorite go to wine now for this is California Cabernet or Meritage which is a red Bordeaux like blend. I have suggested to Uncle Roger that he find a remote tribe of cannibal and demonstrate to them the best way to cook Jamie Oliver or my preference Gordon Ramsey. 🤣😂 I've been thinking about buying an infrared steak cooker that gets to about 1500 degrees. This is the method devised for Ruth's Chris Steak House where they are prepared at 1800 degrees. The method was invented by Ruth Ann Udstad Fertel. She graduated college with honors in chemistry and physics. She had arranged to have her infrared steak cooker for her restaurants custom built for her. Hers is one of the most famous chain of steak houses around the world. BTW, the Maillard reaction and caramelization are two different chemical processes. Electric steak cookers of this type for indoor use cost about $300. Personally I usually buy prime grade New York Strip Steak at Costco. I think I might try prime grade rib steak which seems to be the favorite of many people. If a steak is too thin you will never get a nice crust on the outside without overcooking the inside. Have you seen Uncle Roger prepare fried rice with Cowboy Kent Rollins on his ranch in Oklahoma? If you haven't you're in for a treat. Kent Rollins is another favorite of mine.
I am not allowed salt since I started dialysis, but I have found that using a Cajun blackening spice mix a little heavy on the paprika and cayenne is even better. Also when mom taught me how to cook steak, something like 50 years ago now, to rub it with oil, put in on some foil as close to the top of the oven as possible set to broil with the door propped slightly open and flipping it once to sear both sides.
3:24 It is also important to mention that salt cannot be measured by eye or volume. The structure of the final crystal can be hollow - take table, flaky and kosher salt to try this at home. EDIT: Chefs develop muscle memory from using it so much and having consistent supply. That is not transmitted with AV 🤣
Wow. That roast at the end there. xD Uncle Roger influenced you that much that you went from “I love Jamie, but he does some questionable things” to “I mean... if you want to waste a steak trying some of Jamie’s advice, you can.”
Encore une fois, une autre vidéo intéressante et pertinente. J'étais déjà au courant de bien des choses, mais dorénavant je vais commencer ma cuisson dans l'huile et terminer avec du beurre.
The main reason for me to reverse sear is to get the outside if the steak dry and feel like skin. This is gonna give the steak the best crust. The dry skin gives the steak a fast and nice crust and the pre heating will make the searing prozess faster. Equals also a thinner grey rim.
Excellent commentary and context added. I only use Fleur de Sel (kinda pricy, especially for the true hand harvested by French Monks in tidal marshes lol...) but you don't use tons either, so its a solid investment imho. "finishing salt" - some good sea salt is fine for pasta water, brines, etc I go a lot lower on the oil in the pan and can render the side fat to get some extra, as if you are a big pan-sauce person, I don't like having tallow, avo oil, butter and aromatics ... too much fat tbh Proteins shrink and the chains lock and tighten, expelling liquids. When you rest, they relax (like proofing dough kinda with gluten) and the liquid has more spaces it can occupy I always make a dry rub in my mortar. Coriander seed, cumin (a little is awesome, but don't add too much), celery seed, rosemary and black pepper
In my experience, bringing a steak to room temp is not that important. BUT, I have GREAT results with roasts when I leave it out for a good 5 HOURS before cooking. It makes for more controlled temperature while cooking. Game changer for me. Best advice for a great steak crust is to use enough oil. People tend to use too little oil.
How do you like your steak?
Medium rare.
rare or medium rare
Medium rare
Medium rare 😋
Kamodo Joe and reverse sear it to medium rare! Next time you're over I'll make it for you!!
When it comes to Western food, nobody beats Chef Jean Pierre. It's not just a cooking channel. It's fun and educational.
Nobody beats him. He is not just a lovable personality, but amazing cook.
You really notice it in his comment section. I've never in my days on youtube seen such a loving and supportive comment section as his. I've watched him for the better part of 5 years now and have become a great home cook thanks to that guy
My personal French chef, I love him
I follow chef jean Pierre. He is awesome.
Yes he is!
@@ChefJamesMakinson I follow Fallow now after your video
OMG i follow @Chef Jean Pierre and I have cooked many of his recipes, besides, he has all the recipes written in his website and its easy to.cook high level recipes. He's so funny and awesome. Chef James you are awesome too, I enjoy your videos so much. ❤
Jean Pierre is great. He's so friendly and energetic.
I did a steak au poivre with Jean Pierre's method, and it was so good I was giggling. Most of my cooking methods in the kitchen come from Chef Jean Pierre, now. I salt differently, and not so much butter, but his techniques have given me a solid platform. And I just love him. I found a show from the 80's I think, one of those morning shows that he was on; he hasn't changed his on camera personality, and I do think he is genuine.
I adore Chef Jean Pierre ❤
Thanks, very much, for reviewing Chef Jean Pierre. The #1 chef on TH-cam. I've learned so much from him, and I've gained confidence in the kitchen.
Jean Pierre is a jewel - he just has so much energy in his videos that makes you feel GREAT to watch him cook because you can feel he loves it. That makes a huge difference.
Chef Jean is such a good teacher, he explains everything perfectly and every method of his I’ve tried has worked perfectly
JP's an awesome chef and entertainer
I subscribed to Chef Jean-Pierre's channel last January and I have learned so much from him. Not just recipes, but techniques to use all the time. His videos are geared toward us being able to cook along with the video while he is doing it. He's pretty amazing. Between him and Vincenzo I have gained about five pounds this past month!
he is fun to learn from!
I've been a professional chef since 1993. Last year, I retired. For years, I've not only enjoyed Chef Jean-Pierre's videos, I've considered him a long-distance mentor. Anyone who respects his wisdom and expertise is a friend of mine. Chef James, you just won another subscriber.
Thank you so much! I hope you are enjoying your retirement!
I, as many others do, follow Chef Jean Pierre. He tells you WHY you do a certain thing, not simply to do it. Probably the most entertaining Chef on TH-cam
I love Chef Jean Pierre! I have learned a multitude of recipes and cooking techniques, of which my husband, who doesn't cook, is truly grateful.....me too!
Jean Pierre! 50 years of experience in the arts of learning, cooking and teaching. I really enjoy a medium rare steak.
I flip my steak every 20-30 seconds and it's great. It's impractical to do in a restaurant but at home, it makes great steaks
It is the right thing to do, the steak cooks at the maximum of 100C no matter what side it is in. The most important lesson is that you do you and keep an open mind. I like James because he shows it even with a background in kitchens.
Thumbs up on 30 second flipping. Especially on a grill with a sous vide steak.
Really cool to see a proper recipe demonstrated with another chef providing the extra details on why he's cooking the way he does. As always, you provide that extra insight I always want to know!
I love Chef Jean-Pierre
Thank you, Jean Pierre, now I want a steak, not just any steak, but THAT steak. Loved your review, James!
I like the reverse sear method and sous vide. The temperature control and then searing at the end is a nice combination of precision and then fun
It also removes all the problems with resting, room temperature and overcooking the crust+band.
Number one thing I learned from Jean Pierre: It's called onyo. To think I have been mispronouncing it all this time.
🤣
This is true
Same!!! 😂
Number two: everything is better with butter!
Chef Jean Pierre channel is basically a food archive for anyone who want to learn cooking like hundred types of food and people might can use the recipes for future menu references for anyone who want to open a coffee house or restaurant, he is a legend
In southern Arizona, we need more salt in the summer time if you work outside.
Yep.. in hot climates thats something people overlook, they remember to drink water, but they dont consider how much salt they are losing as well.
My two favorite chefs in one video! Thanks James, and keep up the good work :D
Thanks! Will do!
CJP is my favorite. He is always the first place I go when I want to try something new.
I grew up watching chefs like Graham Kerr, Julia Child and Martin Yan. It is amazing how much cooking content is available to us today. The downside is having to really sort through the wheat and the chaff. Nice to see, my own way of cooking steaks represented in this video, although watching all that butter ooze over the wooden cutting board makes me cringe a little thinking about having to clean it. While, I am not french, I have been around French Canadians my whole life, and I can say they have trouble saying the word three. To the point where even I say tree instead sometimes lol.
About people talking about how to make steaks without much experience: watching videos like this make me confident talking about how to cook steaks while I've never ate, let alone cook one (getting positive feedback from cooks you're talking with also helps that confidence). ^^'
I absolutely love Chef JP and never miss a video! Thanks for this.
Glad you enjoy it!
I just love his videos. I’ve learned so much from his videos and have made so much based on what he has made. His personality aline is enough to just want to casually binge his channel regardless of my culinary desires.
Dry-brining has seemed to make the most difference to me. I like a very pronounced crust, and really drying it out and at the same time seasoning it nicely is a huge thing. That, and of course, adding aromatics to the basting butter. A lot of people seem to just toss a steak into the pan and be done with it. I have for the longest time, but it makes a huge difference in the overall experience.
Also, the most important thing to consider: Like Whiskey, a steak is a special occasion, and it has to cater to *your* taste, not something that is objectively better or worse. If you like it the way you do, and that happens to be the "wrong" way, you don't have to be right. 😊
I can't remember the last time I didn't dry brine over-night or longer.
I've been watching chef Jean Pierre's videos and reaction videos like this and no one has a bad word to say about him! He doesn't just spread recipes, he spreads ❤.
Jean Pierre is well known for many cooking recipes for years. You should see his video when he made chicken jambalaya, and it looks delicious.
Just loved watching James love watching Jean Pierre. No snark just pure joy!!! (well a smidge of Jamie snark but who wouldnt??). Also a reaction video that adds extra information to the method... *chefs kiss*
Chef JP is an absolute gem of the Internet! He is like the Mr. Rogers of cooking.
Chef JP knows his stuff. I learned a lot watching him.
My 2 favourite chefs in one video .. superb.. 👍👍👏👏
Thank you so much 😀
The way James casually dropped his father's information, absolute sigma.
Never would have thought your father was such a respected and high position holding chef. ❤
I’m a fan of Guga and the grill, I love grilling in the winter. Jean had some great information for all stages of steak cookery. The only time I take meat out to come to room temp is if I’m doing a large cut. Oh and I love my steak medium rare, it is chef’s kiss
My favourite chef on TH-cam.
Fun and very formative.
Thank you so much 😀
My first time seeing your channel Chef and it's so nice to see one professional add more insight to my main guy, Jean Pierre. Because of him I learned how to cut food and use my knives properly and make some fantastic food. Biggest lesson...onyo goes in last!
Awesome, thank you!
Chef Jean Pierre is one of my favorites. I've made many of his recipes. I especially like his beef stroganoff recipe, and so did the rest of my family.
He is the to go channel for me now for dinner, recommend for everyone to go find the recipe u like, u won’t get wrong with his, all very simple to make
Jean Pierre is such a pearl and this is one of his best video, truly. Thanks for the reaction 😂
Thanks for the respectful commentary. I have been watching Chef JPs videos for a while. Always learn something. I am going to try that pan sauce next thyme! I subscribed. Looking forward to watching more from your channel.
I love that your reaction videos aren't just reactions, but also added value. This one was like taking a class with 2 professors. As for difficult to pronounce words, we Greeks have trouble with the "sh" sound, which doesn't exist in our language. My grandmother would always order "ssssssrimps." (imagine all that hissing followed by a rolled "r")
Hello Chef, I have been following Chef Jean Pierre for many years. As far as a Chef who had one of the best restaurants in America was a cooking teacher and was nominated for the James Beard Award is not too far from being excellent at his job. I have followed his advice often and not once failed my recipes. Thank You for this video, fun to follow you. Regards.
Yes I know, My father also cooked at the James Beard Award many many years ago.
One of my favorite comments of your video was monitoring the temperature of your own oven. Also important to know that many ovens can be adjusted! Usually there's a setting that lets you calibrate the heat, which I explored while attempting to cook pizzas.
The Subtle jabs at Jaime Oliver never get old
🤣
The BEST thing about JP...is that he doesn't edit out his mistakes, and he's so positive about making mistakes. He shows you how to fix them, and encourages everyone, "Worst that can happen, you call out for pizza. Don't worry about it. It's only cooking. 50 years I been doing this, I still make mistakes. Everybody makes mistakes."
Very respectful and fun to watch. Great job.
Glad you enjoyed it!
Great Video Chef James! Get well soon and Have a Speedy recovery!
Thank you!
When I used to deliver wine I would be in a lot of kitchens and at Applebee's they had sings in the kitchen to remove the steaks from their individual bags and set them out to "Bloom". I never thought it did any good because no one ever says "You know who's got a GREAT steak? Appplebee's!" XD Another enjoyable video Chef James!
Great choice of video to critique James. Chef Jean Pierre is one that I have a lot of respect for (as well as you James 🙂), when it comes to doing thing right in the kitchen.
I love Chef Jean, he is so experienced in so many methods of cooking, plus I think he’s stoned most of the time lmao, maybe not, but maybe. He’s always got a different approach to things, simple, but fantastic.
I love your review. I was so lucky to attend his cooking school in Ft Lauderdale many years ago. A true genius and a great comedian.
I'm glad to hear that!
Watching him never fails to make me happy. Starting with the legendary Onyo vid 😂
Chef Jean Pierre has the best cooking channel on TH-cam.
If you, him and Vincenzo come together, I cannot imagine how impactful this collaboration would be.
Especially on reacting to dishes cooked by people inspired by both cultures.
It might even be educational.
That'll be awesome.😍
You said we will be in for a treat. Well, THAT WAS! Fantastic review! Thanks James.
Glad you enjoyed it
I love watching Jean Pierre, cook he is funny, entertaining and knows his stuff.
That steak looks AMAZING. Its making my mouth water. I am going to the grocery store tomorrow. Great video. Very entertaining. Good job, Chef James !
Thank you!
During involuntary incarceration, JP taught me how to cook. JM taught me plenty, but more so that he taught me the difference between BS and good advice. God Bless them both. As for the excess juices, they make my tatos every more wonderful. LOL. Honestly, I can't afford all that garlic and thyme, but I do my best as a home cook.
One thing to note when olive oil is mentioned. You need to use regular olive oil; extra virgin has a smoke point about 50-100 degrees F below regular olive oil. Olive oil is for actually cooking with; extra virgin is for finishing or consuming raw (vinaigrettes, dressing your pasta, drizzling over hummus, etc.).
I think Guga demonstrated frequent flipping can not only work without the oven but also help reduce the gray line without sous vide.
Salting the steak ahead of time and putting it back in the fridge not only helps season the inside but making the outside dry helps with making a good crust.
Thanks for reviewing this Chef James. I appreciate that you are confirming the methods I use for my family. I cook with an amalgam of methods from multiple chefs and use the techniques that they each share in common. As a home chef, I don’t cook hundreds of steaks a night ( or hundreds of anything) so your confirmation helps my confidence levels greatly Sir
you are welcome! a lot of chefs don't agree 100% on everything
Chef Jean Pierre is awesome. I love his channel 😁
Medium-medium well. I really enjoyed watching two of my favorite chefs in action
One of my favorite youtube chefs reacting to another favorite youtube chef. I'm not french but from the videos I've seen "Squirrel" is hard for french to say
😂😂😂😂
My 2 favourite chefs in one video 👨🍳👨🍳👍
Hi chef James, I really liked this one. I have learned a lot from Jean Pierre. And you also.
Would love to see more Jean Piere reactions.
Keep up the good work
Noted! I will :)
Fantastic review, you make watching the video even more enjoyable 🤩.
I was watching another video recently that mentioned taking thick cuts of meat or joints out of the fridge to rest upwards of an hour or more and then causing the outside to enter the temperature danger zone while the centre is still cold. So my take on it is if the cut is thin enough for 20 to 30 minutes to make a difference then take it out of the fridge, otherwise that time will not help thicker cuts.
Thank you so much!
Its great seeing your dad worked at Ventana Canyon, I built several huge houses in there that hang off the mountains.
Really?! Haha small world! We were there in the 90s
I've never put smoking and salt together before, but it's so true. Back in the days of salt shakers on tables, it was always the smokers who used them.
Chef Jean is one of my favorite chefs to watch
Love your content! Thanks For this ❤❤❤❤
You are so welcome!
Lol love seeing Chef James laughing at some of these things with Jean Pierre.
Jean Pierre! I love him.
Really enjoyed this one. I laughed along with you 😂
I'm so glad!
Chef Jean Pierre is my favourite YT Chef.
Guga says dry brine with kosher salt for 24 hours. That's the optimal time. I've tried many different ways to prepare steak. I've probably ruined more steak than anyone I know. This was a very good method. I love Chef Jean Pierre. He's one of my favorites.
Here's my current favorite way which combines many ideas from different chefs. Once the steak is dry brined I like to wrap it in plastic wrap and freeze it. Now you might say why would you want to cook a steak frozen? Here's my method. First put the cast iron pan in the oven and preheat the pan at 550 degrees for half an hour. Put your stove burner on high. Put the pan on the stove and I add peanut oil. It has a very high smoke point, not quite as high as avocado oil but much cheaper and easy to get. It adds no flavor. Then I put the frozen steak in the pan and flip every 30 seconds. This sears the outside to form a crust without cooking the inside. Once the crust is the way I want it on both sides, I finish it in a microwave oven. Why microwave? Because unlike a conventional oven which cooks the meat from the outside in, the microwave oven cooks the meat uniformly throughout. It does this by heating the water in the meat. I repeatedly stop to take the temperature. I think from now on I'm going to stop at about 115 degrees. I like my steak medium rare. Personally I like my steak with no seasoning or added flavor, just melted butter which I prepare at a much lower temperature, and perhaps some black pepper. I tried rosemary once and IMO it made the steak taste like grass. I'll try thyme next time. I think if I add onions I'll caramelize them first. And I might try some shallots too. You can prepare this in advance which gives the onions, shallots, and thyme a chance to release their flavor into the melted butter. My favorite go to wine now for this is California Cabernet or Meritage which is a red Bordeaux like blend.
I have suggested to Uncle Roger that he find a remote tribe of cannibal and demonstrate to them the best way to cook Jamie Oliver or my preference Gordon Ramsey. 🤣😂
I've been thinking about buying an infrared steak cooker that gets to about 1500 degrees. This is the method devised for Ruth's Chris Steak House where they are prepared at 1800 degrees. The method was invented by Ruth Ann Udstad Fertel. She graduated college with honors in chemistry and physics. She had arranged to have her infrared steak cooker for her restaurants custom built for her. Hers is one of the most famous chain of steak houses around the world. BTW, the Maillard reaction and caramelization are two different chemical processes. Electric steak cookers of this type for indoor use cost about $300. Personally I usually buy prime grade New York Strip Steak at Costco. I think I might try prime grade rib steak which seems to be the favorite of many people. If a steak is too thin you will never get a nice crust on the outside without overcooking the inside.
Have you seen Uncle Roger prepare fried rice with Cowboy Kent Rollins on his ranch in Oklahoma? If you haven't you're in for a treat. Kent Rollins is another favorite of mine.
Chef Jean is awesome. 🤣🤣 Thanks for the video
Finally ... I rather like watching his videos, and through his videos i stumbled upon your channel lol.
Glad you like them!
I now have 3 favorite chefs, and all 3 are in this video!
Thank you Chef James, Sunday James is best James ❤ and we got to see Jean-Pierre's tradecraft 😊
ahhh thank you! :)
I am not allowed salt since I started dialysis, but I have found that using a Cajun blackening spice mix a little heavy on the paprika and cayenne is even better. Also when mom taught me how to cook steak, something like 50 years ago now, to rub it with oil, put in on some foil as close to the top of the oven as possible set to broil with the door propped slightly open and flipping it once to sear both sides.
I
LOL 3:58 heard that 😄
3:24 It is also important to mention that salt cannot be measured by eye or volume. The structure of the final crystal can be hollow - take table, flaky and kosher salt to try this at home.
EDIT: Chefs develop muscle memory from using it so much and having consistent supply. That is not transmitted with AV 🤣
Chef Jean Pierre ROCKS!! Whaaat? No 'onion'? Thank-you chef James.
Wow. That roast at the end there. xD
Uncle Roger influenced you that much that you went from “I love Jamie, but he does some questionable things” to “I mean... if you want to waste a steak trying some of Jamie’s advice, you can.”
🤣
JP is the best) Like his recipes and advices.
Encore une fois, une autre vidéo intéressante et pertinente. J'étais déjà au courant de bien des choses, mais dorénavant je vais commencer ma cuisson dans l'huile et terminer avec du beurre.
Chef Jean-Pierre is an absolute treasure
Chef JP is a gem. Love him so much. :)
yes he is!
The main reason for me to reverse sear is to get the outside if the steak dry and feel like skin. This is gonna give the steak the best crust. The dry skin gives the steak a fast and nice crust and the pre heating will make the searing prozess faster. Equals also a thinner grey rim.
Excellent commentary and context added. I only use Fleur de Sel (kinda pricy, especially for the true hand harvested by French Monks in tidal marshes lol...) but you don't use tons either, so its a solid investment imho. "finishing salt" - some good sea salt is fine for pasta water, brines, etc
I go a lot lower on the oil in the pan and can render the side fat to get some extra, as if you are a big pan-sauce person, I don't like having tallow, avo oil, butter and aromatics ... too much fat tbh
Proteins shrink and the chains lock and tighten, expelling liquids. When you rest, they relax (like proofing dough kinda with gluten) and the liquid has more spaces it can occupy
I always make a dry rub in my mortar. Coriander seed, cumin (a little is awesome, but don't add too much), celery seed, rosemary and black pepper
My two favorite chefs.
Guga is the one channel you need to know steak technique.
I have already made a few videos on him
Chef Jean Pierre is very experienced and knowledgeable. I believe he is also classically trained.
I just know him from the ONYO meme and honestly it sped up my cooking so damn much
I'm happy to see more from this man
In my experience, bringing a steak to room temp is not that important. BUT, I have GREAT results with roasts when I leave it out for a good 5 HOURS before cooking. It makes for more controlled temperature while cooking. Game changer for me. Best advice for a great steak crust is to use enough oil. People tend to use too little oil.