The Egg First! | Jacques Pépin: More Fast Food My Way | KQED
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- เผยแพร่เมื่อ 30 พ.ย. 2008
- Jacques Pépin loves all eggs, all ways! Cooking them correctly is an important technique, and who better to demonstrate the perfect hard-cooked egg than a master of technique? Jacques begins this menu with hard-cooked eggs used as a garnish for his Asparagus Fans with Mustard Sauce. Simply seared, Scallops Grenobloise is the ultimate fast dish. When served with Potato Gratin with Cream, it makes a rich main course. Jam Tartines with Fruit Sherbert concludes the menu.
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Any cream cheese replacement recommendations for that roasted pepper dip shown at the beginning of the video? I don’t like cream cheese or sour cream, would love to hear if anyone has an idea of what to use instead.
Try Greek yogurt
You don’t like cream cheese or sour cream? You probably shouldn’t be anywhere in a kitchen unless of course you are referring to vegan alternatives. In that case try cashew sour cream.
Cram thrash.
@@AllSven _You_ shouldn’t be anywhere in a kitchen.
@@keaton718 Splish splash I was takin a bath.
its become a habit to watch Jacques Pepin cook before I go to bed....I'll be dreaming of scallops tonight...
I've been in kitchens for 47 years. Still mesmerized by Chef Pepin!!!
139 thumbs down !!?? This man is a genuine, old school, amazing chef who paved the way as an original "celebrity" chef without the pompous, diva, unearned attitude, my god he cooked for 3 of our presidents in the white house......Jacques is a treasure, a gem...
It's probably from people downvoting specifically because he cooked for presidents. Or because the pointless promo sections of the video aren't clipped out.
Thankfully you can’t see thumbs down anymore
@@Akeruyrialso the voting down back when was a way to throttle your algorithm, then it became the court of public opinion and controlled everyone’s algorithms. Probably 130 of the down votes are from that pre-2012 era of TH-cam.
It's the little touches like him stealing a little bit of potato and eating it while he cooks that makes me feel like I'm just watching a retired master in his element and sharing his gift. All of these TV chefs have totally false personalities and qualities - this guy is the genuine article, he oozes experience and comfort with his trade.
All the TV chefs in the UK could not come close to this man real Deal
Sup With 📁🚖
It's so obvious he LOVES food!
Yessss!!!
Sup With That he’s not retired
Jacques is the Dad that I never had. He is so instructional and articulate and patient. I could see myself being his student very easily. Thank you so much for all of these videos. Each one is a treasure.
Such a classy master. One of a kind, he and Julia Child. No fuss. No drama. No ego. No entourage. Just simple recipes for the home cook.
YOUR a classy master.
I've been a fan of this show for years. It's great to watch a professional chef make a full course meal, from start to finish, in under 30 minutes. It's fascinating.
Its not really 30 min at all. There is a great deal of prep, if not more than 30 min to make it look like a 30 min meal.
AND using natural ingredients and tools that a home cook would normally have in the kitchen. God bless Jacques. He is a treasure to those who appreciate honest cooking.
Jacques is pure GOLD. No one will ever be like him. I can tell you that how he cut that lemon takes a lot of skill and practice. He made it look easy but it is actually quite difficult to make it look that clean.
He Speaks like a granddad But he moves like a legendary chef, It’s truly fascinating.
"It's really nice to cook with your friend. Life is certainly truly beautiful around the table with your friend. So enjoy time with them and happy cooking." - Jacques Pépin words of wisdom.
Hearing this today, during the covid19 lockdown, puts a note of yearning for the day when we can again have dinner parties with friends.
@@rorybernstein9047 Well! 7 months later, and we're still in lockdown so..... it may take a few years. Just prepare for it.
I smiled and a tear came to my eye when he said that
His genius lies in the fact that he not only makes it look easy--he actually makes it easy! SO much more entertaining and USEFUL than this current generation of self-obsessed celebrity chefs whom I can't bear to watch. M. Pépin is a true gentleman who's all about the food.
I never get tired of watching this man cook. He is a living repository of technique and recipes.
I've long made something similar to his scallop recipe. The dash of red wine vinegar at the end is something I never thought of and is utterly brilliant. JP is a world treasure in a million ways. He's a chef, a painter, a carpenter...the man is brilliant.
Jacques Pépin is probably the greatest teacher ever.
Him and maybe a close 2nd Marco Pierre white
You can tell he's got a lot of love for the food he cooks. It's his way of life, he's not tired or exasperated with cooking at all. "I love egg" *slurp*
For a foodie like myself, these shows by Jacques Pepin are the best programming available! Better than anything offered on any of the so called food channels! Thank you PBS for making these available for view! ☮️🖖🏽
Currently cooking my way through all of Jacques' recipes and loving every minute watching him
Mr Pepin is a true Master Chef. I love his command of fast efficient techniques for prepping. Everything is geared for almost effortless cooking. AT least he makes it look effortless!
he teaches u to cook and feed urself first and foremost instead of trying to impress someone.
what a sweet guy as well as a great chef. I'm delighted KQED is making these available. I've owned Jacque's Cooking Techniques videos for years and learn something new every time I watch them. I recommend them highly. I think my favorite series was the one he did with his daughter.....too sweet and funny.
I wish the chefs and owners of the restaurants in Canada, would watch Pepin, and use his recipes. I have made 6 of Pepin's recipes in the last 2 weeks and every single one was perfect and delicious. As in - better than eating out perfect.
I love his steak grandma recipe - I tweaked it by wrapping a thick beef tenderloin medallion in bacon, my god, it was amazing.
Jacques, you made me cry at the end there. I can’t imagine what loosing someone like Julia must be like. I’ll cook with you any evening 🍷 🕯
I made this dinner this past Sunday for my Dad and his significant other ... absolutely wonderful! It was cool to realize that there was no "recipe" to follow. Tasted as I went and the end result was excellent. Mr. Pepin is a class act and his show are outstanding. Thank you sir!.
I like chef Pepin’s shot at nouvelle cuisine. As much as I love chefs Vergé and Bocuse it’s rare to find cooks today that have even heard of chef Raymond Oliver or chef Eugénie Brazier, let alone appreciate their accomplishments for us. But I imagine to chef Pepin it’s still a hill worth dying on.
I will say I prize my copies of La mère Brazier, La Cuisine and Larousse Gastronomique more than any of the other cookbooks I own. They provide a culinary degree without accruing debt.
I now listen to Chef Jacques while cooking, even if I’m doing a different recipe - it’s like cooking with a friend (it’s amazing how frequently I have to rewind since I was watching my pot instead of his.)
He cooks with such ease and simplicity .
i never knew there was so much to learn about cooking until i started watching jacques pepin. no more fibery asparagus from now on
Coming in 8 years later to agree with this.
The man is amazing.I grew up eating and cooking Italian. Always nervous of French food. Now I love cooking it
Just made these scallops. They are the most amazing that I have ever eaten.
Anyone who has prepared food for a living is in total awe of Chef Pepin!
A true seasoned chef, look at how he touched the hot food without flinching.
boba719 Indeed, Jacques "Iron Hands" Pépin!
Lots of people do that my mother does that
Very impressive, for sure.
Lol it’s the same concept as putting your hand over a light candle, as long as you don’t hold it there it won’t burn... yea science lol
I can do that too. Nothing special about me.
"...If I had told them to peel the asparagus, I probably would have been assassinated."
A classic Pépin...
Who could hurt such a loveable person?
@@L0STH1K3R exactly! I just wanna give him a hug
He’s much more love-able when he’s not your boss I imagine. Love the practicality of Chef Jaques.
6:20
The one and only Mr Jacques Pepin,,,,,is there anyone else that is next to him...Not in my book...Thank you Jacques for just being yourself...JRC.
Your tomato cream cheese dip looks amazing! Such a great tip on puncturing the egg and peeling the asparagus! Your scallops!!! INCREDIBLE!! Love the little touch of red wine vinegar! 🌷🌼😊
I typed in living legend and Pepin came up.
Very appropriate.
One of my dear friends was a commercial scalloper. Had two large boats and caught scallops by the ton. Scallops were on our table often. These are beautiful. Also, in order to criticize a great chef like Jacqes Pepin you need to list your qualifications. Home cook and snob diner are not qualifications - Ralph.
Doctor Goop 😂🤣😂
You Go Doctor Goop!!!!
Well, he's a, Bum now. He's gotten old and lazy. We see👻👀👀him using canned foods alot. Even canned fruits 😣😤😤😤💩💩
Captain America America of course!!!This is a cooking show called FAST FOOD MY WAY. Not traditional french cooking. He is obviously using smart shortcuts to provide ideas for us to cook great food in minutes.
😂🙃
@@gailmarie1961 Pay Attention. I never said only this show. We've seen him on many of his much longer shows doing the same cheating short cuts😣😤even when cooking with Julia! He's not so great. Gordon Ramsey is way better
@@captainamericaamerica8090 --Gordon Ramsey would kick your ass if he heard you talking about Pepin like you do
I feel wholesome after watching this
I've eaten gratin potatoes all my life. I have NEVER seen them look THAT GOOD! JP rules: simple as that.
They are all cracked, because I banged them out. Awesome!
I'll be trying this entire dinner. Such grace and humility, it really shines.
Watching him cut that lemon changed my life.
Great ideas, just a bit elegant without being pretentious. Easy enough on technique for anyone to produce a tasty and memorable meal. I love this series with Jaques more than any of his others.
I LOVE EVERYTHING THAT JACQUES DOES ❤
Thanks for watching!
Thank you so much. Your show is always on our PBS Channel 11 here in Chicago. And again thank you for teaching me how to cook. Continued success.
The asparagus fans are delicious. I make them often now when we get fresh asparagus in the spring, and I always peel the asparagus as Jacques says. The peeled stems are the best, and I don't need to worry about being assassinated.
Jacques Pepin is my favorite person.
He just makes everything look effortless.
OMG did you see him not only hold onto the hot boiled eggs right out of the boiling water, but also scrape butter off his finger on the edge of the BOILING HOT frying pan like it was nothing ????
La technique
Learn to cook, get experienced, everyone does this eventually. Home cooks usually don't. But most experience cook will, eventually flip hot bacon with bare fingers and touching food for doneness is really common and how the trade is taught. If the food isn't going to burn your mouth it certainly isn't going to burn your fingers. You learn to just barely touch it, or flip it over very quickly so as not to get burned. It only comes with experience. The more you do it, the less you are scared and you learn how long you can 'hold' it before it's ''ouch!'' I sometimes surprise myself moving fries in the frier that are sticking out of the oil, grab and flip 'em by the part sticking out. People say the more you cook you build Asbestos fingers. I say, no, it's just you learn how long you can hold it before it hurts and how fast you have to be to flip it over. The more experienced you are, the more your hands don't feel the heat as much. You learn what level of pain you can tolerate. Like I will touch and flip frying bacon any day... But, getting a tattoo seems like out of my league somehow.
Hands down the BEST chef out there.
This stirs my appetite better than an actual appetizer in front of me... thank you! Great lessons!
Merci Chef de Pépin pour toute votre sagesse!
Thank you for showing the video. So many great cooking ideas to learn from Jacques PePin. Thank you.
12:30 "I like eggs"
I am Jacques Pepin
... and mushrooms. And chives 😁😁😁🤗😄😄😄
Jacques , thanks for sharing the most simple and sweet recipes
Made tonight! It was awesome. Used almost two cups of cream but made 4 Yukon Gold potatoes. Also included shrimp. Asparagus dish was awesome. I liked peeling bottoms. The three minute boil is perfect. I will put a little more salt in my potato dish next time. Pound cake dessert was easy but looked fancy. My wife liked. 🌞 PS The appetizer was easy to make and very tasty as well. Love the roasted red pepper and cream cheese and pumpkin nuts. Could not find bread sticks so made a hard French bread sliced thin to dip. Happy Cooking 😁
I really adore to watch one of the best chefs in the world.
I love this guy! His autobiography is also a great read, very interesting, I recommend it highly.
“I can smell the nutmeg, you have to be very PARSIMONIOUS with the nutmeg...” -One of those random words that are probably common in French and can be directly translated but are rarely used in English.
You are masterful and timeless, Jacques Pepin!
Michael Corleone wrote: " he got his start in cooking at HOWARD JOHNSON'S as a line cook!!! " Uh, no. (Or should I say, non.) He got his start working at his parent's restaurant, Le Pélican, in France. He then started professional training at Plaza Athénée in Paris, and eventually became personal chef to three French heads of state, including Charles de Gaulle. It was not until 1959, at age 24, that he came to the USA, where he worked at Le Pavillon. It was in 1961 that Howard Johnson, a regular at Le Pavillon, hired Chef Pepin away, and that was most certainly NOT to work as a line cook! He was hired, rather, as an executive chef to develop food lines for the restaurant chain.
yes he did......
Michael corleone from the godfather movies lol?
SeikiBrian
He got his start working for the President of France. Offered a job by Jackie Kennedy but he declined to be the Executive Chef for Howard Johnson..
@@manax8775 "He got his start working for the President of France."
No, he didn't. "Start" means "the beginning." He got his *start* working at his parent's restaurant, Le Pélican, in France. When he was thirteen, he started his apprenticeship at Le Grand Hôtel de l’Europe in Bourg-en-Bresse. At 16, he went to Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, during his military service, he was recognized for his culinary training and skill and was assigned to work in the Office of the Treasury, and eventually became the personal chef to three French heads of state, including Charles de Gaulle.
It's his life, if he says that's his start then that's it.
Without Question one of the greatest Chefs Ever.!!!!! Woderful Mentor.Goes back to the beloved Julia Child. With a sip of Vino.
I'm inspired! Thank you, Jacques Pepin!
You are so amazing, Pépin! I am learning so much. You can really make the most delicious dish with simple ingredients, if you master the Art of Cooking... and you certainly do!
right and its so nice to listen to him :o
That's Monseigneur Pepin!
He's a genius!
"Pumpking seeds." I love this guy.
I love Mr. Pepin. He's a really talented, cool gentleman.
Asparagus fan is definately on my guest menu for the next gathering. Simple yet superb..
Yes I'm still watching this in 2021. Great show
Elegant, easy and simpl, the best. Master Chef Peppin!
Happy Holidays...thank you...you help people enjoy their foods with experience to help them...all the guess work done away with...absolute success!
"It's really nice to cook with your friends" - Such a simple sentiment has become so complicated.
cooking seems so natural to him, he makes it look like an art :) he's a delight to watch
I love Chef Pépin, he's so fun and relaxing to watch.
Jacques with the iron hands at @8:40, pretty much a signature of someone whom has really worked behind a stove.
Again at @10:00! If you want to know if your video chef has done time behind the heat just watch how they handle hot things. Jacques is the real deal.
i LOVE his accent! i can listen all day!
I like you Mai Mai beautiful lady
He makes it look soooo easy. A true master.
In this crazy world, your voice is so comforting.
Such a pure soul.
"you have to be very parsimonious with your nutmeg..." I've always respected this great master.
...that was a pretty subtle self-criticism. He's saying, if I could do it over I'd put less nutmeg on and let that be a lesson to the rest of you.
This was so well done and so thoughtfully presented. Jacque seems like such a nice person (enjoyed his company) and the food magnifique ❤️❤️
Alle those TV cook are just nice to watch, but when Pepin just cutted some eggs and can't resist to eat the little egg pieces which are left over ... that what is the difference between a cook star and a star cook - love for food
U lost me at "cutted"😐
He lost me at "Alle"
Purple Rose and Monica H
Let me guess. English teachers?
@@julieenslow5915 No, not English teachers! And obviously not Pepin fans either, they are just here to give useless, mean comments.
Taste everything. And what the customer doesn't get on his plate is the chef snack. This is cooking at its purest. Watching him now, and remembering when I watched him on PBS when these shows first came out, I have picked up a LOT of habits from him in my cooking.
Holy crap, he does the same thing i do with punching a hole in the top of the egg. I use an insulin lancet for dogs because it's stiffer and thicker than a human lancet. You never break an boiling egg when you do it, The air pocket is always on the fat side on the top. it really works!!
Brilliant!
Just love him such a class act own all his cook books
That's awesome! Any favorites?
Jacque you are my one and only joy other then my great husband I watch you morning and night and I have learn so much from you both in cooking a dish to learning the value of different vegetables,meat,and fish. So thank you my French friend am watching you at this very moment.
12:31 "I like eggs"... too cute! And I agree!
Mamma mia! Such elegant cooking!♥️
I now, am starving~ wonderful~
Love this show.
Even if you don't make the recipes from this episode (you should because they're really good) you'll at least pick up several tips that you will use in your everyday cooking. Chef Pepin doesn't just make the dishes, he shows you how to make them. It's wonderful.
Anyone notice how he just holds hot eggs with his bare hands to pour the boiling water out of the pan, or just steaming hot asparagus. He didn’t even blink 😂
Pure magic.
I shake my eggs also n' peel under cold water !!! Hes cooking everything I love...❣❣❣
One of the best cooking videos Ive seen, Thank You :-)
a wealth of knowledge!!!!!
Have been watching him for a long time. Loved him then and love him now! Such a handsome gentleman.
God Bless.
Depuis que je regarde les videos de Chef Pepin, ma cuisine s'est vraiment améliorée. Quelle chance nous avons de pouvoir suivre chaque etapes de ses recettes.
...chaque étape (sans s)...
This man is natural talented.Amazing recipes.for my this is cooking with hearth👍👍👍
Hi, my friend, I’ve watched all your Fast Food videos and you are terrific! I also bought two of your cookbooks! And I made your roasted red pepper dip tonight. It is fantastic! I got a little crazy and added some leftover marinated artichoke hearts. You are a font of knowledge! I now crack my eggs on the counter instead of the edge of the pan or bowl and also cut the little root end off the garlic clove before walking it to take off the papery shell. Thank you thank you thank you!!! ps, I thought Julia Child was a little mean to you on your show. But you were such a gentleman. 👍🏼
I love this guy !!!
Such a wonderful master chef!
He is really a cool chef.... I like him so much....