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
I love Chef JP…. I’ve learned so much from his channel & his enthusiasm is contagious! He’s also mastered the art of being both educational & entertaining at the same time which is easier said than done. One of my favorites on You-Tube !
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."
Yeh-over 40 for me and Chef JP will always have a place in my heart along with many others(never celebrated the ‘celebrity chefs’)….and I was impressed with Chef JM’s commentary, gonna keep my eye on him…
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.
My daughter is 7 years old and is participating in a cooking class in school. When she goes to bed at night, the thing she likes the most is to watch Chef Jean Pier's channel 😊
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'm a big steak enthusiast. I've watched the Jean-Pierre instructional featured in this video a number of times. The Cast-iron skillet butter basting w/aromatics method is one of my favorite ways to prepare a ribeye or New York strip. Highly recommended. As a matter of preference, I do some things a little differently (I prefer not to use the oven), but the fundamentals here helped my improve my steaks to a point where friends and family are very impressed.
I’ve been watching Chef JP for the past five years, and I can confidently say he has elevated my cooking skills tenfold. I’m incredibly grateful for his channel-the wealth of knowledge I’ve gained from him is amazing. My family genuinely looks forward to my dishes now, all thanks to his guidance. Please be respectful in your commentary; Chef JP truly deserves it.
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. ❤
Chef Jean Pierre is awesome. His love for the basics like potatoes, butter, onyo etcetera should be an example for anyone aspiring to cook something delicious. Simplement merveilleux! 👌
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 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!
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.
Jean Pierre has been my favorite chef for years. I have recreated and edited so many of his recipes. I have adopted his techniques and styles into my cooking. I never get tired of his videos. Such a talented and wholesome man.
Chef Jean Pierre has never steered me wrong. And bless him for not shaming people for how they like their steak. I don't want well done, but you do you.
Chef Jean Pierre is one of my favorites. He always teaches me something and entertains me at the same time! Well done video, you are so fun to watch. Thank you!
JP is one of my absolute favorite chefs to watch and learn technique from. I'm so glad to see you analyzing another one of his videos. I started watching you cook and critique quite a while ago and really enjoy watching and listening to you and you sharing your knowledge from cooking around the globe. You are one of the 6 or 7 chefs that I find interesting enough to follow so please keep up the great work !!! My answer to your question is rare to med rare. My best to you and yours and Merry Christmas to you. --den
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.
Thank you for doing this! I have been watching Chef Jean-Pierre for about 3yrs now and he has literally taught me how to cook. He is a great teacher who provides the technical information on food chemistry that helps in understanding the technique. Great video!
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 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.
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
Chef JP is a treasure, and a born teacher. After 60 years, at least 20+ of them watching various chefs and cooking shows, I've finally learned how to cook thanks to Chef JP. Idk what it is about how he instructs, but for whatever the reason it sinks in and makes sense to me - I think maybe because he always includes the "why" of doing things, especially with the most basic & important techniques in cooking, which he has more than 50 years of experience to speak from. I think many chefs don't spend the time explaining the basics in a simple manner, or give the 'why' of doing it. When you know 'why', it all makes more sense. And, he's never complicated with his dishes or ingredients, so the average home cook can easily find most all of the ingredients needed. Thanks for the reaction to him!
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. ❤
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). ^^'
The resting tip has been challenged recently, take a freshly cooked steak and cut it without resting, yes you will see juices seep out... thing is that resting doesn't retain them... all that happens is the heat from the steak will cause the juices to evaporate. When weighed, the final weight was actually identical either way, so the question is which would you prefer to enjoy all the juices... or just let them evaporate? Another factor is a non rested steak doesn't continue cooking if sliced straight away, so when it hits your desired final temp, you can just cut it and enjoy the perfect doneness for you, a rested steak however will continue to rise in temp, often between 20 - 40 degrees from where you finished cooking... as such you actually get more inconsistent results.
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. 😊
Since I've been passionately learning how to cook things over the past few years, I started with Ramsay, then some other chefs, then I fell in love with Jean Pierre. I've been watching some Fallow videos recently, and now I just found Makinson. It has been a fun evolution for learning everyone's different takes and styles for cooking. I think it's a good idea to take information in from wherever you can get it, and just compare all the results, to make it best for you, or whoever you're cooking for.
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.
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 ❤.
I recently discovered Chef Jean Pierre and let me tell you, he is the most approachable chef for homecooks and I have by far the highest success rates following his recipes and methods even on things I've done first time. Whatever I've made following his tutoring had my guests astonished
Although a neurosurgeon and professor of medicine by training, I am, by avocation, a critic of the culinary arts, frequently invited to provide detailed restaurant reviews for well-established publications and author of a forthcoming guide to American steakhouses. Such biographical minutia notwithstanding, I am captivated by this steak-centric video of Chef Jean-Pierre, enhanced, in turn, by the meta-commentaries of Chef James, an informative joy to behold! Sage counsel presented in a delightfully entertaining format! Kudos!
Many of Chef Jean Pierre's TH-cam recipes are intended for the home and not the restaurant. There is a pretty big difference in technique and skills used between restaurant and home. He is aware of all that. Y'all definitely should try some of his recipes and techniques as they are outstanding! He is also super fun to watch!
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*
I love watching chef Jean Pierre as he always perfectly explains everything. He is entertaining yes but he shows the little "secret's" that people dont say for different reasons and always leaves place for "me" in every recipe.
My friend you really got to appreciate chef Jean Pierre....he's definitely my favorite chef of all time he definitely has the passion for what he does yes sir. Thanks so much for the reaction video. I hope you feeling much better....do take care of yourself. Cheers 🍻 from Trinidad & Tobago 🇹🇹
I just love him and thank you for sharing yourself in this review. I love learning from him - especially his version of meatloaf...I did not do it exactly but did adapt it and it was the best ever in my long years of life! 🤩😘
I've learned quite a bit from chef Jean Pierre. His technique and delivery is so great. But I'm learning from others as well and going to be learning from you too. Thank you!
James, you just are a wholesome, quality person. Appreciate your videos. Love Chef Jean Pierre. And wow, about your Dad! You are very impressive, Chef James. Hope you keep up the good work.
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 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")
Been watching and learning from Jean Pierre over the year! Just 1-2 month ago i found James channel wich also i awesome! Both combined together made my evening! Thanks!
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.
Came across your Vid because I cooked “The Perfect Steak” from Chef Jean. It turns out great for me. I appreciate your input, not just a my way or the highway approach. Great job Chef James! And yes I Liked & Subscribed to your channel. Keep up the good work.
In Argentina the salt is only put on the steak AFTER it's cooked! In Brazilian barbecue we do the same: only salted it AFTER taking it out of the flames.
I adore Chef Jean Pierre, have learned a lot from him. And now I really adore you, as well. I enjoyed this video with you adding comments to his cooking. All sounds good to me : ) Cheers! Oh, and new subscriber.
nobody beats Chef Jean Pierre.. best chef on youtube, i use a lot of his methods and recipes on my BBQ channel. he admits his mistakes, never edits them out.
Totally agree with your summation at the end. Jean Pierre is very very very entertaining. and not a Snob at all. So Genuine, funny and fair to all and encouraging. Also thanks for your comments (instant sub from me).
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
As an amateur cooking just for myself and guests, I no longer rest my steak after cooking, I slice it immediately, and now I always get a perfect medium rare steak. I would rather risk losing some juices (which go right into my pan sauce anyway) than risk the steak overcooking while it rests. I would recommend for the average cook to just slice it and let the heat out. Also I saw a video on Chris Young's TH-cam channel that convinced me I was right to stop resting my steak. He tested it pretty thoroughly and he no longer recommends resting for a home cook, even though he did recommend it in his book, he admits in his video that he's walking back on that. If you're interested, the video is called "Proof Resting Doesn't Keep Meat Juicy." Otherwise I agree with you and JP on everything else James. I feel resting is just a good technique for you chefs who have experience cooking 100 thousand steaks lol.
I bought an oven thermometer recently amd found out our smaller oven is off by 75 degrees. But our larger one next to it is completely accurate to the dial, and its a 25 year old viking.
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 JP is the best - I made the best ribeye steak I ever had using his simple instructions, I mean it was better than any steak I ever had at a restaurant - I always had struggle to make a good steak and was always trying to find ways to make a decent steak. He made the process more understandable.
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
Haha! This video is great! I was so ready to be mad at you if you messed with my beloved Chef Jean Pierre! I like your soft-spoken style and am now going to follow you, too. Thanks!
Loved this reaction video. I'm a huge fan of Chef Jean Pierre. I'm in the learning phase and have served some of his dishes after doing them a few times and have had great reactions.
Great video , Chef, Jean pierre is my favorite chef on TH-cam. He is one of the few chefs , and he knows what he is doing . Very knowledgeable and great teacher too . Thank you, Chef James . It is first video I saw from you and I subscribed to your chanel now 🎉🎉🎉
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.
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.
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
Totally
I love Chef JP….
I’ve learned so much from his channel & his enthusiasm is contagious!
He’s also mastered the art of being both educational & entertaining at the same time which is easier said than done.
One of my favorites on You-Tube !
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."
Yeh-over 40 for me and Chef JP will always have a place in my heart along with many others(never celebrated the ‘celebrity chefs’)….and I was impressed with Chef JM’s commentary, gonna keep my eye on him…
i consider it his best trait❤❤❤
Absolutely. I love this guy - he's so authentic in everything he does.
we not sending a man to the moon here friends
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.
My daughter is 7 years old and is participating in a cooking class in school. When she goes to bed at night, the thing she likes the most is to watch Chef Jean Pier's channel 😊
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!
..enjoyed this as well, subbed
I'm a big steak enthusiast. I've watched the Jean-Pierre instructional featured in this video a number of times.
The Cast-iron skillet butter basting w/aromatics method is one of my favorite ways to prepare a ribeye or New York strip. Highly recommended.
As a matter of preference, I do some things a little differently (I prefer not to use the oven), but the fundamentals here helped my improve my steaks to a point where friends and family are very impressed.
As a Chef JP fan, may I say well stated. I respect him greatly, he’s helped my cooking skills immensely.
I’ve been watching Chef JP for the past five years, and I can confidently say he has elevated my cooking skills tenfold. I’m incredibly grateful for his channel-the wealth of knowledge I’ve gained from him is amazing. My family genuinely looks forward to my dishes now, all thanks to his guidance. Please be respectful in your commentary; Chef JP truly deserves it.
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.
@@ChefJamesMakinson Olive oil on steak? Yuck! It has to be something neutral in flavor for me.
I adore Chef Jean Pierre ❤
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
You ever watch his stuff from the 90s? It's on yt, sunshine cuisine. This guys been in front of camera for 30 years.
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!
@@fransbuijs808 being American Southern, I knew that before I was even officially born!
Chef Jean Pierre is awesome. His love for the basics like potatoes, butter, onyo etcetera should be an example for anyone aspiring to cook something delicious.
Simplement merveilleux! 👌
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 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!
Chef Jean Pierre has the best cooking channel on TH-cam.
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.
Jean Pierre has been my favorite chef for years. I have recreated and edited so many of his recipes. I have adopted his techniques and styles into my cooking. I never get tired of his videos.
Such a talented and wholesome man.
yes he is
Chef JP is an absolute gem of the Internet! He is like the Mr. Rogers of cooking.
Chef Jean Pierre has never steered me wrong.
And bless him for not shaming people for how they like their steak. I don't want well done, but you do you.
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.
JP is an absolute treasure. He is a cooks cook, yet any normal person would be ecstatic with his results. Plus he is just wonderful to watch.
Jean Pierre! 50 years of experience in the arts of learning, cooking and teaching. I really enjoy a medium rare steak.
Chef Jean Pierre is one of my favorites. He always teaches me something and entertains me at the same time! Well done video, you are so fun to watch. Thank you!
Watching him never fails to make me happy. Starting with the legendary Onyo vid 😂
Man I am an ameture home cook. I have learned so much from Jean Pierre. Every technique or recipe I have tried is fool proof.
Nice one Sir!!
JP is one of my absolute favorite chefs to watch and learn technique from. I'm so glad to see you analyzing another one of his videos. I started watching you cook and critique quite a while ago and really enjoy watching and listening to you and you sharing your knowledge from cooking around the globe. You are one of the 6 or 7 chefs that I find interesting enough to follow so please keep up the great work !!! My answer to your question is rare to med rare. My best to you and yours and Merry Christmas to you. --den
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!
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.
Thank you for doing this! I have been watching Chef Jean-Pierre for about 3yrs now and he has literally taught me how to cook. He is a great teacher who provides the technical information on food chemistry that helps in understanding the technique. Great video!
I love Chef Jean-Pierre
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!
My two favorite chefs in one video! Thanks James, and keep up the good work :D
Thanks! Will do!
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.
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.
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
The Subtle jabs at Jaime Oliver never get old
🤣
I also crack up watching his videos but his recipes are legit the broccoli cheddar soup is so so good
CJP is my favorite. He is always the first place I go when I want to try something new.
Chef JP is a treasure, and a born teacher. After 60 years, at least 20+ of them watching various chefs and cooking shows, I've finally learned how to cook thanks to Chef JP. Idk what it is about how he instructs, but for whatever the reason it sinks in and makes sense to me - I think maybe because he always includes the "why" of doing things, especially with the most basic & important techniques in cooking, which he has more than 50 years of experience to speak from. I think many chefs don't spend the time explaining the basics in a simple manner, or give the 'why' of doing it. When you know 'why', it all makes more sense. And, he's never complicated with his dishes or ingredients, so the average home cook can easily find most all of the ingredients needed. Thanks for the reaction to him!
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.
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. ❤
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). ^^'
The resting tip has been challenged recently, take a freshly cooked steak and cut it without resting, yes you will see juices seep out... thing is that resting doesn't retain them... all that happens is the heat from the steak will cause the juices to evaporate. When weighed, the final weight was actually identical either way, so the question is which would you prefer to enjoy all the juices... or just let them evaporate? Another factor is a non rested steak doesn't continue cooking if sliced straight away, so when it hits your desired final temp, you can just cut it and enjoy the perfect doneness for you, a rested steak however will continue to rise in temp, often between 20 - 40 degrees from where you finished cooking... as such you actually get more inconsistent results.
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.
Since I've been passionately learning how to cook things over the past few years, I started with Ramsay, then some other chefs, then I fell in love with Jean Pierre. I've been watching some Fallow videos recently, and now I just found Makinson. It has been a fun evolution for learning everyone's different takes and styles for cooking. I think it's a good idea to take information in from wherever you can get it, and just compare all the results, to make it best for you, or whoever you're cooking for.
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.
Graham Kerr... The Galloping Gourmet! Quite flamboyant and fun to watch.
Great video Chef James, Thank you so much!
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.
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 ❤.
My 2 favourite chefs in one video .. superb.. 👍👍👏👏
Thank you so much 😀
I recently discovered Chef Jean Pierre and let me tell you, he is the most approachable chef for homecooks and I have by far the highest success rates following his recipes and methods even on things I've done first time. Whatever I've made following his tutoring had my guests astonished
Although a neurosurgeon and professor of medicine by training, I am, by avocation, a critic of the culinary arts, frequently invited to provide detailed restaurant reviews for well-established publications and author of a forthcoming guide to American steakhouses. Such biographical minutia notwithstanding, I am captivated by this steak-centric video of Chef Jean-Pierre, enhanced, in turn, by the meta-commentaries of Chef James, an informative joy to behold! Sage counsel presented in a delightfully entertaining format! Kudos!
Thank you so much! :)
Wow! My 2 favorite chefs in one video! Awesome
If you really like steaks guys, check out Guga Foods, he is a master of Steaks and knows professionaly how to handle it and cook properly.
Many of Chef Jean Pierre's TH-cam recipes are intended for the home and not the restaurant. There is a pretty big difference in technique and skills used between restaurant and home. He is aware of all that. Y'all definitely should try some of his recipes and techniques as they are outstanding! He is also super fun to watch!
Everyone loves Chef Jean P. He’s got such great energy, and he knows his stuff, and loves two things: cooking, and butter!
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*
Thank you, Jean Pierre, now I want a steak, not just any steak, but THAT steak. Loved your review, James!
Thanks!
Thank you so much!
I love watching chef Jean Pierre as he always perfectly explains everything. He is entertaining yes but he shows the little "secret's" that people dont say for different reasons and always leaves place for "me" in every recipe.
I started cooking my prime rib reverse sear according to his instructions a few years ago and it comes out absolutely perfect.
My friend you really got to appreciate chef Jean Pierre....he's definitely my favorite chef of all time he definitely has the passion for what he does yes sir. Thanks so much for the reaction video. I hope you feeling much better....do take care of yourself. Cheers 🍻 from Trinidad & Tobago 🇹🇹
I just love him and thank you for sharing yourself in this review. I love learning from him - especially his version of meatloaf...I did not do it exactly but did adapt it and it was the best ever in my long years of life! 🤩😘
I've learned quite a bit from chef Jean Pierre. His technique and delivery is so great. But I'm learning from others as well and going to be learning from you too.
Thank you!
I remember watching this video and enjoyed it. I’m not a good cook but I want to have a go. Good to hear another chefs positive opinion on this video!
Loved this video commentary and already love Chef Jean Pierre's channel -- thanks for reminding me of this video 😎👍
James, you just are a wholesome, quality person. Appreciate your videos. Love Chef Jean Pierre.
And wow, about your Dad!
You are very impressive, Chef James. Hope you keep up the good work.
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.).
Chef JP knows his stuff. I learned a lot watching him.
Chef JP is the best chef on the internet. My cooking and anyone else I’ve recommended him to has confirmed that their skills have improved.
Jean Pierre is such a pearl and this is one of his best video, truly. Thanks for the reaction 😂
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")
Been watching and learning from Jean Pierre over the year! Just 1-2 month ago i found James channel wich also i awesome! Both combined together made my evening! Thanks!
Awesome! Thank you!
Excellent review ….. Chef P has taught me well, and I look to you for additional tips. Happiest of Holidays “my friend”!
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.
Came across your Vid because I cooked “The Perfect Steak” from Chef Jean. It turns out great for me.
I appreciate your input, not just a my way or the highway approach.
Great job Chef James!
And yes I Liked & Subscribed to your channel. Keep up the good work.
Awesome! Thank you!
In Argentina the salt is only put on the steak AFTER it's cooked! In Brazilian barbecue we do the same: only salted it AFTER taking it out of the flames.
I adore Chef Jean Pierre, have learned a lot from him. And now I really adore you, as well. I enjoyed this video with you adding comments to his cooking. All sounds good to me : ) Cheers! Oh, and new subscriber.
nobody beats Chef Jean Pierre.. best chef on youtube, i use a lot of his methods and recipes on my BBQ channel. he admits his mistakes, never edits them out.
Totally agree with your summation at the end. Jean Pierre is very very very entertaining. and not a Snob at all. So Genuine, funny and fair to all and encouraging. Also thanks for your comments (instant sub from me).
I really started cooking more when I subscribed to chef's Jean Pierre channel. What an amazing guy !
much love mate, as a (very) amateur home cook i always find your reaction/review coverage very informative and entertaining - keep it up!
Thank you so much!
Thanks for adding even more value to Chef JP's video.
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
The best thing about JP is that he records himself cooking, not reacting to someone else cooking.
As an amateur cooking just for myself and guests, I no longer rest my steak after cooking, I slice it immediately, and now I always get a perfect medium rare steak. I would rather risk losing some juices (which go right into my pan sauce anyway) than risk the steak overcooking while it rests. I would recommend for the average cook to just slice it and let the heat out.
Also I saw a video on Chris Young's TH-cam channel that convinced me I was right to stop resting my steak. He tested it pretty thoroughly and he no longer recommends resting for a home cook, even though he did recommend it in his book, he admits in his video that he's walking back on that. If you're interested, the video is called "Proof Resting Doesn't Keep Meat Juicy."
Otherwise I agree with you and JP on everything else James. I feel resting is just a good technique for you chefs who have experience cooking 100 thousand steaks lol.
I bought an oven thermometer recently amd found out our smaller oven is off by 75 degrees. But our larger one next to it is completely accurate to the dial, and its a 25 year old viking.
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!
I never knew how energetic and funny Jean Pierre is!! Love it!
Chef JP is the best - I made the best ribeye steak I ever had using his simple instructions, I mean it was better than any steak I ever had at a restaurant - I always had struggle to make a good steak and was always trying to find ways to make a decent steak. He made the process more understandable.
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
Haha! This video is great! I was so ready to be mad at you if you messed with my beloved Chef Jean Pierre! I like your soft-spoken style and am now going to follow you, too. Thanks!
Thanks for sharing, I’m already a subscriber to Master chef JP but now have found you also to also learn, see my face …that’s my learning face 😂
Loved this reaction video. I'm a huge fan of Chef Jean Pierre. I'm in the learning phase and have served some of his dishes after doing them a few times and have had great reactions.
Thank you!
Great video , Chef, Jean pierre is my favorite chef on TH-cam. He is one of the few chefs , and he knows what he is doing . Very knowledgeable and great teacher too . Thank you, Chef James . It is first video I saw from you and I subscribed to your chanel now 🎉🎉🎉
yes he is and I would love to meet him! Thank you!
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.
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.😍
Chef Jean Pierre is hilarious & very informative. He’s fun to watch.
Before I watch this video, it better be very complementary…JP has a fan club…we’re watching you 👀👀👀
Ok u pass, I’ll subscribe