As always, this episode is packed with kitchen tips: how to break apart cabbage for the perfect roll, how to select and peel asparagus, how to make mustard dressing, and more. We always learn so much.
Yes! I've been using his method of asparagus prep for a long time now, and it really is a "game-changer," as they say! No more waste. I can't wait to try that trick with the cabbage: I have been boiling the entire head for 10-12 minutes, but then you have to wait for it to cool, and it's difficult to pull them apart without breaking. I have learned so much more about food _prep_ from Jacques Pepin than anyone else, and I've followed some really great ones, too. He is just a _fount_ of kitchen knowledge! And a wonderful teacher. Also just about the sweetest person you could ever meet 😊 [EDITED to add: One other "game-changer" I learned from him, which you unfortunately don't see here, is how to peel garlic. Wow! And it's really simple!]
As an old cook it’s a joy to watch Jacques multitask… his mind is aware of everything he has cooking and he organizes his next moves several steps in advance like a chess player… an absolute pro! 😊
That right there is another thing that I noticed early on. It really comes down to knowing exactly what you're doing, what's needed, prep, etc. When I started getting serious about cooking years ago, I thought it was all about _mise en place,_ and that was all there was to it. It's just amazing what one can learn -- even professional cooks, no doubt -- by watching him and paying close attention. Your comparison to high-level chess is unusual, but I think perfectly apt! I really hadn't thought about it quite that way. Jacques Pepin is a *treasure!*
mise en place, organisation and timing are almost everything in cooking, but it takes some times to learn it, when I cook I also clean around the worktop and utensils, so it is not a mess when it is finished !
I want to take this opportunity to thank KQED for bringing Chef Pepin to TH-cam, where those of us who don't live in San Francisco can enjoy him :) An enormous collection of Jacques _and_ Julia! Thanks again, all at KQED; you're the best!
"I drink wine with everything". Gotta love how unpretentious he is. His relaxed style and non-doctrinaire approach to cooking have made the kitchen a fun place for me. Merci, M. Pépin.
What a delightful lovely soul! He’s like poetry in motion as he teaches us how to cook…I feel so peaceful and joyful listening to his soothing voice ✨💖✨
Stuffed cabbage is a fun Eastern European recipe mainly. The flavor profile is mostly gentle and rather dull when reproduced by Americans. In Hungary, Poland, etc. however the “Gołąbki” it is chock full of punch. Marjoram, Caraway seeds, dill, garlic, paprika (hot and sweet) and meat with onions, allspice in a tomatoey thin sauce. In the Ukraine it can be sweeter flavor with vinegar and sugar.
A way to get wilted cabbage is to freeze it, then thaw it in the fridge. Once it's thawed, the leaves can be separated and the freezing and thawing will automatically make it wilted for making rolls.
*Just listening to inimitable Jacques Pépin is so calming and reassuring that all is somehow right in this world* ...(No kidding, just till 5 mins back before I started listening I was feeling terrible, some unknow angst in my chest, and few mins of his voice with visceral sounds of ingredients being handled.. I am feeling muc lighter ...)
Man- this dude never fails to impress me. I watched 20 cooking vids today and learned nothing. Popped this open and viola - learned out to peel Asparagus in a useful way.
Wow, This my fourth stuffed cabbage recipe I've seen this week, maybe it's a sign for me to make this tasty dish.....which I will. :-) I'm drooling over the asparagus salad, I'm eager to start making this. Also, did chef say he was enjoying the meal with gewurtztraminer wine? Interesting. Thank you chef!
Wow, I can learn a lot from you. I never knew this about asparagus. Thank you for teaching us how to prepare foods and to cook. Sonja and Christopher God bless
My grandma made stuffed cabbage she the cabbage in a big barrel souring till she was ready with salt summer savory and spices eith a rock iver a plate she skimmed it everyday and checked it
Resourceful: very few ingredients to make something creative, hearty and tasty. Some of my best dishes have been spontaneous let's see what we have left in the fridge and how I can combine it situations
That "garnish salad" is what looks good to me. Could put a tbsp of wine vinegar in that dressing. I'm not crazy about aparagus, but the stems look good in there anyway. Could substitute coarsely diced cuke instead.
He seems so embarrassed with what he is doing on television. Keeps saying “should cook this longer, should cook that longer, etc etc. feel bad for him honestly. He knows he is taking shortcuts for TV and it’s not right
He's just showing how to do it. He took his time doing it before, and that is why he magically has a better-looking product already made. "The magic of television" ... he's even joking about it.
Wash hands immediately after handling raw meat and poultry. Wet your hands with water, lather with soap and then scrub your hands for 20 seconds. Destroy any illness causing bacteria by cooking meat and poultry to a safe internal temperature as measured by a food thermometer. USDA
I learned so many new ways of doing old things today! I think he does well with the time he has. Oh my gosh very well, and is letting us know that you would want to do this longer and here I have some that are done for you to see. He’s very real, that’s why I seem to get that it is just as he intended.
TIME RESTRAINT !!!!! 23 minutes to prepare THREE intricate dishes. Could you do any better??? Only small people criticize someone like MASTER chef Pepin.Makes them feel better about their low self esteem selves.
I think he did excellent with the time restriction. I could do this given what I have seen and I'll try it at home been waiting to do the stuffed cabbage recipe.
As always, this episode is packed with kitchen tips: how to break apart cabbage for the perfect roll, how to select and peel asparagus, how to make mustard dressing, and more. We always learn so much.
Yes! I've been using his method of asparagus prep for a long time now, and it really is a "game-changer," as they say! No more waste. I can't wait to try that trick with the cabbage: I have been boiling the entire head for 10-12 minutes, but then you have to wait for it to cool, and it's difficult to pull them apart without breaking.
I have learned so much more about food _prep_ from Jacques Pepin than anyone else, and I've followed some really great ones, too. He is just a _fount_ of kitchen knowledge! And a wonderful teacher. Also just about the sweetest person you could ever meet 😊
[EDITED to add: One other "game-changer" I learned from him, which you unfortunately don't see here, is how to peel garlic. Wow! And it's really simple!]
As an old cook it’s a joy to watch Jacques multitask… his mind is aware of everything he has cooking and he organizes his next moves several steps in advance like a chess player… an absolute pro! 😊
That right there is another thing that I noticed early on. It really comes down to knowing exactly what you're doing, what's needed, prep, etc. When I started getting serious about cooking years ago, I thought it was all about _mise en place,_ and that was all there was to it. It's just amazing what one can learn -- even professional cooks, no doubt -- by watching him and paying close attention.
Your comparison to high-level chess is unusual, but I think perfectly apt! I really hadn't thought about it quite that way.
Jacques Pepin is a *treasure!*
mise en place, organisation and timing are almost everything in cooking, but it takes some times to learn it, when I cook I also clean around the worktop and utensils, so it is not a mess when it is finished !
I could watch Jacques Pepin all day long. He's a treasure.
Moi aussi😊
I want to take this opportunity to thank KQED for bringing Chef Pepin to TH-cam, where those of us who don't live in San Francisco can enjoy him :) An enormous collection of Jacques _and_ Julia! Thanks again, all at KQED; you're the best!
You're going to make us cry! Thanks for watching!
DITTO !!!
"I drink wine with everything". Gotta love how unpretentious he is. His relaxed style and non-doctrinaire approach to cooking have made the kitchen a fun place for me. Merci, M. Pépin.
French through and through.
What a delightful lovely soul! He’s like poetry in motion as he teaches us how to cook…I feel so peaceful and joyful listening to his soothing voice ✨💖✨
My version of heaven is a bunch of puppies chasing squirrels in fields and watching Jacques Pepin cook all day.
Watching Jacques at the stove is mesmerizing,just so smooth and effortless. Explaining everything in a way that is easy to understand,a natural.
Stuffed cabbage is a fun Eastern European recipe mainly. The flavor profile is mostly gentle and rather dull when reproduced by Americans. In Hungary, Poland, etc. however the “Gołąbki”
it is chock full of punch. Marjoram, Caraway seeds, dill, garlic, paprika (hot and sweet) and meat with onions, allspice in a tomatoey thin sauce. In the Ukraine it can be sweeter flavor with vinegar and sugar.
Slava Ukraini
A way to get wilted cabbage is to freeze it, then thaw it in the fridge. Once it's thawed, the leaves can be separated and the freezing and thawing will automatically make it wilted for making rolls.
Excellent as usual. He is just a great teacher.
Thank you.
A master class delivered like a friendly chat. It's easy to forget that he represents best-in-the-world knowledge, experience and technique.
I could watch “the master” prep and cook to perfection all day. He is indeed a marvel. Thanks for the videos and please keep them coming.
*Just listening to inimitable Jacques Pépin is so calming and reassuring that all is somehow right in this world* ...(No kidding, just till 5 mins back before I started listening I was feeling terrible, some unknow angst in my chest, and few mins of his voice with visceral sounds of ingredients being handled.. I am feeling muc lighter ...)
Free therapy ❤️
@@kqed you for putting up the videos!
@@mailtorajrao 🥰
For becoming relaxed try listening to JASON STEPHENSON.
@@joannaedwards6325 Will try. Thanks
Man- this dude never fails to impress me. I watched 20 cooking vids today and learned nothing. Popped this open and viola - learned out to peel Asparagus in a useful way.
He's always got a trick up his sleeve.
You ROCK Jaques! Your talent skill knowledge & person will never be surpassed!!❤️🇺🇲❤️
Thank you KQED for bringing back these shows! I watched them in my youth and now I get to enjoy them again!
Thanks for watching
My favorite chef of all time!
My mother, who has Turkish origins, use rice instead of barley, they call it Dolma... love this dish ❤
I like that he said, "I drink wine with everything".
What wine would he suggest to go with eggs and toast 8 a.m. breakfast??? 😊
Cheap
@@OneOut1 Yep. When Anthony Bourdain asked him what kind of wine he liked, his answer was "Cheap".
Wow, This my fourth stuffed cabbage recipe I've seen this week, maybe it's a sign for me to make this tasty dish.....which I will. :-) I'm drooling over the asparagus salad, I'm eager to start making this. Also, did chef say he was enjoying the meal with gewurtztraminer wine? Interesting. Thank you chef!
Wonderful recipes and such great talent
Wow, I can learn a lot from you. I never knew this about asparagus. Thank you for teaching us how to prepare foods and to cook. Sonja and Christopher God bless
I'm always a fan of stuffed cabbage or stuffed pepper recipes. 👍 I like the idea of using barley, usually I've seen rice used.
He is a monster...Chopping Garlic like it's on fire. Holy S.
My mother never browned them. She was Romanian, I ate tons of these and also of Polish friends.
You have beautifull pots and serving dishes
Chef Pepin, you are missed, monsieur.
One and only.
My grandma made stuffed cabbage she the cabbage in a big barrel souring till she was ready with salt summer savory and spices eith a rock iver a plate she skimmed it everyday and checked it
Resourceful: very few ingredients to make something creative, hearty and tasty. Some of my best dishes have been spontaneous let's see what we have left in the fridge and how I can combine it situations
That "garnish salad" is what looks good to me. Could put a tbsp of wine vinegar in that dressing. I'm not crazy about aparagus, but the stems look good in there anyway. Could substitute coarsely diced cuke instead.
Gewurz! Perfect selection.
My hero. (...les "vontons"... super! Ça n'a pas pris une ride. ;)
Your stone water dispenser is beautifull
Ah yes, it must be Wednesday.
He seems so embarrassed with what he is doing on television. Keeps saying “should cook this longer, should cook that longer, etc etc. feel bad for him honestly. He knows he is taking shortcuts for TV and it’s not right
He's just showing how to do it. He took his time doing it before, and that is why he magically has a better-looking product already made. "The magic of television" ... he's even joking about it.
بلنسبة الي تخبيص
He has asbestos hands! 😯
He may be a "master" but he didn't wash his hands one time. Especially after handling that raw meat.
I hate the "modern" tweaks to these classic dishes :-/
Wash hands immediately after handling raw meat and poultry. Wet your hands with water, lather with soap and then scrub your hands for 20 seconds. Destroy any illness causing bacteria by cooking meat and poultry to a safe internal temperature as measured by a food thermometer. USDA
I learned so many new ways of doing old things today! I think he does well with the time he has. Oh my gosh very well, and is letting us know that you would want to do this longer and here I have some that are done for you to see. He’s very real, that’s why I seem to get that it is just as he intended.
😂😂😂😂😂🤪
More excellent fart fuel from Chef Pepin.
💨
Pretty sloppy episode.
TIME RESTRAINT !!!!!
23 minutes to prepare THREE intricate dishes. Could you do any better???
Only small people criticize someone like MASTER chef Pepin.Makes them feel better about their low self esteem selves.
I think he did excellent with the time restriction. I could do this given what I have seen and I'll try it at home been waiting to do the stuffed cabbage recipe.