This is now one of my favorite cooking videos, Chef. It felt like what I imagine a culinary school lecture to be like. It was informative, clearly explained, and practical. This exercise is easy to perform and will afford the individual the opportunity to obtain a basic but integral culinary skill. Thank you for broaching this subject. AWESOME, Chef! I will DEFINITELY practice this exercise. Please make more content like this because once an individual can put these fundamental principles into practice, they're on their way to being a better cook!
Thank you Cory, it is comments like yours that motivate us to keep producing quality content. It is also the kind of comment that makes it all worthwhile! Godspeed! 😊
Since I found this Chef I have learned so much, and I have worked in a kitchen for 45 years. He just explains everything in a way nobody ever did. At last you understand how and why ! He’s amazing
I am 64 years old . I just recently started to watch your cooking shows . I have worked in the food industry all my working life and I cannot believe how much I have learned from you . My grandmother was from France and she taught me how to cook and take care of myself. She taught me country style French cuisine . Your cooking style and hers are very similar. You are by far the best chef on the internet . Very funny also. THANK YOU. And may God bless you .
This man is SPECIAL. My father was a great cook, he went to culinary school and worked as a private chef for a little bit before i was born. Growing up my dad would cook incredible food every week. However, My dad died about 5 years ago from cancer when i was in my early twenties. Sadly, my dad never taught me how to cook. When i left home I needed to learn, so i watched cooking youtube channels. Ive found Chef jean pierre to be the most effective teacher of culinary skills ive come across. Also he reminds me of my dad, in personality, in style of cooking, and in capturing a certain je ne sais quoi. I feel as if i am learning from my dad as well, as i watch chef jean pierre. Thank you for everything chef!
Sorry to hear about your father. Glad to hear you found someone to teach you skills that your father used all the time, and I hope you can pass them down to friends and family.
I agree! Good basic info…when I have so many available choices in salt I always ponder…some recipes specify but most don’t…so thanks! 0:05 0:05 0:05 0:05
Please make more videos like this. Wine, Texture, Plating, Taste Combination, Aromas, Taste Construction (layers), how to recreate dishes, etc. I love analyzing food and discover new taste/dish for fun so these videos helps a lot ❤
@ Lam Pham Omgosh That's a whole nother category. CHEF JEAN PIERRE is excellent right where he's at. JULIA CHILD JAMES BEARD PEPIN JACQUES These guys will help you step into that world.
@@LIZZIE-lizzie thanks for the recommendation. Still i would love to see chef JP explain it. His recipe really made my family happy so this chanel is where i look for cooking info. Plus, just two or three video talking about culinary foundation is not gonna change the direction of this chanel. Love our chef 🥰
I've learned more in two weeks watching Chef Pierre's videos than the rest of my life. My palette is trained, my onyons are diced correctly, water is removed from onyons and mushrooms, everything caramelized.
Yes sir, he has helped so many people especially when the pandemic started. Everyone wanted to cook at home and these videos are what helped. My parents and grandparents taught me to cook at a young age, it surprises me how many people dont know or are afraid to try. Thats why these videos are so important and special, the next generation will have all of this amazing knowledge passed on.
I’ve said it before - this guy goes way beyond mere knowledge on cooking, he has a true understanding. At 63 years old, and a life of passion for cooking, and chef Jean Pierre has taught me more than anyone or any experience ever has ❤️❤️❤️
A very important subject for aspiring chefs. It never ceases to amaze me that Chef gives us a first-class education with humor and style. Chef is the standard all cooking shows should strive to achieve.
Chef JP, as an adult educator myself, you really nailed it! Not that you haven’t had a year or two of experience teaching 😂. I’m sure everyone watching has learned something special! Thank you
I have watched so many cooks on YT that claim you have to add salt every time you add something to the pot/skillet. They add salt all the time without ever tasting the dish to see if it really needs anymore. This way of cooking has NEVER made any sense to me. At some point whatever it is you're making may end up too salty and ruined. Chef J-P, your method makes so much sense! Thank you so much for teaching common sense in the kitchen!!!
This is exactly the kind of stuff I want to see more of in the world! The simple things nobody bothers teaching you unless you pay them as part of a bigger package or some other bullshit, which improve life so much! Thank you so much Jean-Pierre and team, you are phenomenal!
Outstanding presentation... I have waited for this! Now so simple, why didn't I think of it? Take a little bit and oversalt it. Then you can taste too much and know for next time!
Salt is the secret ingredient. Chef Jean-Pierre, you have great videos, but this Salt episode, in my opinion, is one of your greatest ones. Knowing how to season with salt correctly, is one of the culinary foundation blocks that every cook, home or professional, should know and practice. Dedicating a full episode shows that you are a true teacher and your channel is delivering the goods. Thank you Chef.
I love it. Not only are you teaching everyone how to cook, you’re assigning homework. Training people to be great chefs is an art, and you, sir, are a master. Thank you.
And I have a little salt story. Thirty years ago we were cooking for some new friends. I was making a leek soup and lamb roast for them. As I went to add salt from a salt jar, the lid was loose and the entire contents went into the soup. I frantically peeled a plethora of potatoes, quartered them and added them to the soup hoping they would soak up the salt and I could discard them. This can work, but unfortunately my soup was lost. As I was running around I forgot the roast. Perhaps the wine did not help as well. I burnt the roast beyond recognition. We are still great friends after thirty years. The secret? Always keep a pizza shop on speed dial!
Only effective solution is diluting if it’s way too salty. Another option is starting over. Been there, messed it up, ended up serving a fast simple option, a microwaved frozen asparagus soup I had in the freezer, added some fresh cream job done.
Chef, you’re a generous soul to share so much of your culinary knowledge and experience with us for free. I’ve learned so many techniques from you and my love of cooking has intensified so much. Thank you!
I was never taught how to cook but I cooked a lot in fire stations. If the food sucks there you'll hear about it lol. I thought I was decent but I wasn't delusional to think I was chef material. Chef Jean Pierre opens your eyes, tastes buds and mind to cooking better in a simplified manner. I'm continuing to learn so much about food watching these videos. This is a great example of "you don't know how much you don't know until you are taught". Huge fan of Chef Jean Pierre and I'm spreading the word.
JP, these instructional videos are fantastic. I love learning the basics even after 20+ years of cooking. There's no such thing as too much emphasis on the basic elements.
This. We are so lucky that this man is giving us this for FREE. These videos, this kind in particular, are something people pay a lot of money for to learn in school. Thank you chef
I watched my first cooking show, the Galloping Gourmet, when I was seventeen years old. Over the next fifty-five years, I watched many, many more, but none of them ever tried to teach me how to use salt properly. Thank you, Chef Jean-Pierre, for helping me become a better home cook.
This is my absolute favorite cooking channel, I have a few others like smoking & grilling with AB but I love how you teach!”its just food, we arent putting a man on the moon!”
It’s noteworthy that I have never seen anyone demonstrate this. Salt is so fundamental to cooking. This channel continues to transform itself from mere entertainment, to honest, thought provoking, education.
Its like being in School again. Thank you Chef for your Knowledge. Once I Found that Kosher Salt was WAY better than iodized salt, I haven't used much of it in 15 years.
With rising costs across the board.. I would luv to see a video ..or video series of recipes that are made from 1 shared ingredients or ingredients. I'm sure in a restaurant setting there is a method to ensure all produce gets used & there is no waste bc it cuts into revenue..I would luv to see how Chef Jean would work his magic to plan flavorful meals around low /zero waste
Cooking as such isn't about learning recipes, it's about learning techniques. The recipe for creamy mushroom soup is, with a few small adjustements, also a recipe for other creamy soups. Of course you need to replace the mushrooms with something else, but that's just confirmation of the notion that it's a technique. Most pizzas are made up of dough, toppings plus cheese.Plus herbs and probably some salt. The toppings can be pretty much anything as long as it's not far too much stuffs in relation of the rest - voilà, one more technique.
@@ursmax are you remedial? WHY are you commenting under my comment. The BABBLE you are spewing has nothing to do with my comment.. are u a foreigners or just SLOW???
Watching you is a joy. I can't wait to put this into action. Seasoning is the thing I struggle with most while trying to get my dishes to taste as close to perfection as I can. Thank you a million times for your lessons. I even have more fun cooking now, your humor is contagious.
Chef is a true educator. Overdoing the salt is a necessary step in the learning process. Genius. My own cooking improved dramatically when I trusted myself to salt by taste rather than by recipe. I cook braises for 5 hours at low temperatures and salt slowly every hour when I check and stir them. Works like a charm.
What a great video, I love that you've done this. I always say part of the reason food tastes better in restaurants is simply because the chefs know how to season correctly. (and use a lot of butter, obviously).
There are only three chefs that I watch that show you why to do something, not just how. Chef Jean is one of them. I have unsubscribed to all but those three.
@@archael18 Chef Billy Parisi and, ironically, Gordon Ramsay. Ramsay’s ultimate cookery course is awesome. Parisi goes out of his way to show you how to make restaurant quality food at home, and both chefs explain everything.
"Texture is a conductor of Flavor." I love this truth. I've always liked food based on Texture, and now it makes more sense. Mashed Potatoes = Fail (mushy, no texture).
I absolutely can not believe you are not charging for this kind of information. This type of information is culinary gold. It translates into nearly every method of cooking, except possibly the baking of bread. I've found myself over the years finding that I THINK I've got the right amount of salt in a pot of chili, for example, and when I serve myself a bowl of it I end up adding more salt. I no longer do that because I've learned to add more salt during the cooking process and to freaking taste it when I'm done cooking it no matter what's in the pot that day.
The comments on every video say a lot about how great chef is. I admire you a lot chef and strive to be loved by so many just as yourself! Not to mention be half the chef you are. Stay blessed!
I just started watching your videos last week and I love them. You explain why things happen, how to do things in a manner that is very understandable and entertaining. Best cooking videos I’ve seen that is out there on You Tube that is educational and practical. This is what I think a cooking show should be about. Keep up the good work and I will keep tuning in. Gerry
Fantastic JP. I've been looking forward to this salt video. I accidentally came across your channel 3 months ago and I thought " Hey, this guy could teach me to cook properly " . I was right ! The difference in my meals is amazing. You are by far the most knowledgable and entertaining channel on youtube. A 72 year young fan from England.
Thank you, Chef! Salt to taste has been one of the most difficult things to comprehend when you dont know what you are looking for. You have made this so simple and easy to understand. I have always wanted to cook more than what I do, but I held back because I figured I would just screw it up. You have given me the confidence to step outside of my comfort zone and try new things. A thousand thank-yous!!!!
Chef, thank you for another simple, but important video. I really appreciate how you talk to us like we are truly your friend, but most importantly, you don’t talk down to us, you have a way of teaching that shows us respect, and by doing so we respect you even more. I have watched countless videos of yours, and you never come across as arrogant, or like you think you’re better than us, unlike some other high profile chefs. Thank you for teaching me how to be a better cook, and how to remember the basics.
Thank you so much Chef! I count myself a 'good enough' cook, but have always wanted to better understand developing the palate and learning how to season correctly. This is invaluable information!
Love the exercise for training your palette! One thing I've experienced with salt is that you build up a tolerance to it, kind of like you do with caffeine. If you're used to using a lot of salt in your food, that level will seem right to you. If, then, you stop salting all your food completely for a week, and then do this exercise, than a much smaller amount of salt will feel right. So the palette gets accustomed to a certain level of salt and expects it every time. This is why I think it's a good idea, when you have guests, to have salt and pepper on the table and let people add salt if they want more. Because there is no one level of seasoning that will ever please everyone.
Thank you so much for your salt video. No one has explained a Chef’s salting method. Your video classes are just absolutely the top of the line. I tried your Bacon Meatloaf - WOW!! I actually loved what “I” cooked. That’s a first! God Bless!!
I am behind but am I doing his Salmon next then Osso Bucco with lamb. I had to get King, the sockeye looked to thin for medallions but I think the same idea can but done with is too but a different temperature or cooking time. Maybe that could be brief video??
Once again an informative and enjoyable video. I learn something everytime which adds to my enjoyment of cooking and adds to the dishes for others. Your passion to explain and educate is self evident and is inspirational. Thank you.
Your reminisce of your mothers cherry pie, drew me back 60 years to my grandfather. Such wonderful memories of the meals he cooked for Sunday breakfast. Finally I understand why I loved his cooking so much. Even at 70 your are never to old to learn !! You have filled my day with joy & happiness. 🙏🙏🙏🙏🙏🙏
I've seen plenty of chefs on TV/TH-cam.... I'm chef my self for 12 years worked in many countries/hotels/high end restaurants. You Chef are GOD, you are my inspiration to still in this industry and I love your information❤ stay safe and God bless you. Best wishes from UK 🇬🇧
Love this segment. It is very timely. My husband has special sodium requirements and I believe I can use your professional technique to me to achieve good results with control. ( I will take “my” three finger pinch…weigh before adding to the sauce..and continue on until I get where I need to be…sounds laborious, but I think it will work)👍
Coming from a family who cooks and being their dishwasher lol I even made a profession of it in kitchen I was always a ok cook but watching you for a while I am much better I now work as a cook ty sir
I've been waiting for this video, and it doesn't disappoint. This is such a fundamental skill, yet I've never even seen anyone else mention it, never mind explain how to develop the palate in the way that is needed. This is one of those things that will improve EVERY single dish I cook from now on. The importance of that can't be overstated. Thank you
Thank you Chef Jean! I have noticed that anytime you make a dish, the correct amount of salt is rarely constant. So many factors can change how much salt is the perfect amount. I have been and avid cook for 30 years, but too little salt has always been my nemesis. Thanks for the exercise.
What an amazing instruction Chef, thank you! I would have never thought to purposely go too far so you learn where the limit is. Each week you truly refine my level of cooking and make it all the more enjoyable for me to share my dishes with others.
thank you for always doing these videos for us. You're a great teacher! I have made a few of your dishes and they always turn out delicious. I also pass your videos onto others. 🙂
I rarely cooked went out 4 times a week after finding Chef JP youtube channel we don’t go out more than twice a month and we shop weekly for top notch herbs veg protein and my wife is amazed at how delicious our meals are! Fantastic
There's 2 ingredients I struggled with at first as an American--salt and fat. Most home cooks use way less salt and butter in their food than what is ideal, but the problem at least for me is entirely because of the stigma around those ingredients and health. We are taught basically our whole lives that "Americans eat too much salt" and that "fat is bad for you" (the same is true for sugar but most things I've cooked at least don't call for sugar). As a result, I'm very hesitant to add things like salt and butter because of this sense that the food will be healthier if you use less. It has the side effect of making us think that bland = healthy and ironically leads to eating less healthy foods because they don't taste good under seasoned.
@ askmiller Well then I wouldn't askmiller about butter and other such ingredients or cooking/baking. Butter is just fine for the human body! It's made from milk, it's unsalted, too. Margarine is chemical products. We want pure ingredients. One also has to find out what's best for their health and lifestyle. So, while butter may be bad for you, not for me. Read the % of salt in the item and then, don't add salt to it/them. The body needs iodine, it needs salt. However, if "you're" uncomfortable, don't do it. On the other hand learn how to use these ingredients correctly and you should be just fine and dandy. Butter and salt is bad over soda, processed frozen foods, boxed cake mixes, even super market meats? No.
@@LIZZIE-lizzie I suppose I don't understand your point. The problems with ingredients like butter at least in the US is more a stigma against fat due to the way it has been advertised to us. Most in the US recognize that margarine is at least as unhealthy as butter. Where butter comes from is no indication of health impacts, nor is the salt content of it a concern. As for salt, kosher salt does not contain Iodine, that is only table salt, and generally the reason to need Iodine does not really apply to the developed world since it is so readily available. Most Americans consume excess salt already, deficiencies in sodium only really occur in athletes under extreme stress. It's virtually unheard of as a function of diet, just a temporary problem due to sweat. Most of the foods you listed as being worse than salt and butter are worse for one of two reasons, either excess sugar or excess salt. I can tell you that generally speaking, the amount of salt put in homemade foods are not enough to be a significant concern. The problem is when salt is used as a preservative, especially in processed foods, it can be excessive. Though regardless, I recognized the issue wasn't so much the health impact of the ingredients, but the perception of the health impact.
In my country butter is very expensive for decades so nobody is using for cooking mostly for cakes but that's questionable,people mostly use oil and margarine and pork fatt.
I do this (was a chef in my younger years). Lately I've been using pink mediterranean salt in an old pepper mill on its finest setting. Works perfectly!
Awesome video chef! The visual of the amounts of four, three and two finger pinch was really helpful to see. Also showing the different weight vs volume size of the types of salt super useful. Makes so much more sense now why not to go just by the suggested measurements. I have done some practice with the over salt like this with a beef bolgonaise i made and it defintley helps to know when you are approaching that too much salt stage. Just enough, not too much :) #ZinTravels
Wonderful. I always worry about over salting. I tend to use too little, and let my guests add however much they want. I know I love the taste of salt. Unfortunately, Americans have had decades of misinformation about the “dangers” of salt. But, because it tastes good, we overeat processed junk. Better to eat good, wholesome food well-salted! I’m going to practice until I’m confident I know exactly how to do it. 🥰. You are a great teacher! Thank you.
I recently started watching your videos, and I love them very much. I am 3/4 Italian a little bit of German I love cooking and you have some great recipes. I do most of the cooking at home for my wife and son . Everybody tells me I should have been a chef but I tell them if I did it for a job I may not like it like I do now just cooking for friends and family . Thank you for sharing. - Joe Romano
Bonjour Chef. This is fantastic exercise. This is also the reason why this cooking channel is the best on You Tube: because you ARE REALLY teaching us the how and more importantly the why. Thanking you so much ❤❤
I am addicted to watching your videos - each of your videos I watch contain some tip or trick or technique that I did not know but now has a huge impact on my cooking. Awesome training!
Dear Chef Jean-Pierre, Your videos are all real, with real world results. No results of your cooking were done earlier to back up what you were already doing. What you have coming out of your oven were the ones you actually made in front of us, unless it takes many hours, and yet it's still the same one you started with. If you forget something (which is so funny😂) or slip up, it's all shown without any editing like other channels, supposedly just to show perfection. But still, I say you are perfection in your own way. You show us what could actually happen in the real culinary world. Like just talking about salt, you've shared knowledge with such indepth, it's insightful. You teach us your skills like there's no tomorrow. Thank you, and may you have many, many more tomorrows. #SaveSoil - Let's make it happen! 🌏🌱🌿
Chef JP is the best. No one else will take the time to teach and make you understand. This video is actually a bit of a life lesson. You can have the best ingredients and the best chefs cooking it , but without the most simplest of things - salt. It is useless. The simple things in life makes the biggest difference.
This is the best advice on salt anyone has said to me. I always over salt this is great. Also your tips on thyme, rosemary, and sage. I would love to understand herbs better.
As a young boy I enjoyed learning to cook, bake and can vegetables with my mother. I am now in my mid 70s. As an engineer I valued knowing the "Why" behind the technology. Chef Jean-Pierre explains the "Why" behind the various cooking techniques. If you know the "Why" you can understand the "How" of each and every cooking technique.
This is now one of my favorite cooking videos, Chef. It felt like what I imagine a culinary school lecture to be like. It was informative, clearly explained, and practical. This exercise is easy to perform and will afford the individual the opportunity to obtain a basic but integral culinary skill. Thank you for broaching this subject. AWESOME, Chef! I will DEFINITELY practice this exercise. Please make more content like this because once an individual can put these fundamental principles into practice, they're on their way to being a better cook!
Thank you Cory, it is comments like yours that motivate us to keep producing quality content. It is also the kind of comment that makes it all worthwhile! Godspeed! 😊
Not only yours.
He is great, funny, and the receipies: awsome.
Since I found this Chef I have learned so much, and I have worked in a kitchen for 45 years. He just explains everything in a way nobody ever did. At last you understand how and why ! He’s amazing
A great Video as always, but definetly informative. I like the joy you are spreading in your Videos :) thank you and please keep going on.
Professor Jean Pierre!
I am 64 years old . I just recently started to watch your cooking shows . I have worked in the food industry all my working life and I cannot believe how much I have learned from you . My grandmother was from France and she taught me how to cook and take care of myself. She taught me country style French cuisine . Your cooking style and hers are very similar. You are by far the best chef on the internet . Very funny also. THANK YOU. And may God bless you .
Thank you so much Scot! 😊
I agree with your message :). He is also very funny and very good at the same time.
I'm 75 years old and am just learning how to cook. My wife loves the dishes I make following the chef's instructions. Yes, thank you big time!
Yes ! Chef Jean Pierre is the Best!!!...🎉🎉🎉🎉🎉🎉🎉
This man is SPECIAL. My father was a great cook, he went to culinary school and worked as a private chef for a little bit before i was born. Growing up my dad would cook incredible food every week. However, My dad died about 5 years ago from cancer when i was in my early twenties. Sadly, my dad never taught me how to cook. When i left home I needed to learn, so i watched cooking youtube channels. Ive found Chef jean pierre to be the most effective teacher of culinary skills ive come across. Also he reminds me of my dad, in personality, in style of cooking, and in capturing a certain je ne sais quoi. I feel as if i am learning from my dad as well, as i watch chef jean pierre. Thank you for everything chef!
I am flattered to remind you of your dad, may he rest in peace! 🙏🙏🙏😊
Sorry to hear about your father. Glad to hear you found someone to teach you skills that your father used all the time, and I hope you can pass them down to friends and family.
I can't believe you're sharing these knowledge for free, Chef! You're such a legend! THANK YOU SO MUCH!!!
I agree! Good basic info…when I have so many available choices in salt I always ponder…some recipes specify but most don’t…so thanks! 0:05 0:05 0:05 0:05
He's not actually doing it for "free". He makes a lot of money off these videos.
@@grampsradio He deserved it.
BEST,IT'S NOBADY BUSINESS
@@grampsradio He deserves every dime ... and then some.
Please make more videos like this. Wine, Texture, Plating, Taste Combination, Aromas, Taste Construction (layers), how to recreate dishes, etc. I love analyzing food and discover new taste/dish for fun so these videos helps a lot ❤
I love this idea!
I would like know more about herbs and spices. When to add them, what are the best combinations, and what dishes should get what spices.
@ Lam Pham
Omgosh That's a whole nother category. CHEF JEAN PIERRE is excellent right where he's at.
JULIA CHILD
JAMES BEARD
PEPIN JACQUES
These guys will help you step into that world.
@@LIZZIE-lizzie thanks for the recommendation. Still i would love to see chef JP explain it. His recipe really made my family happy so this chanel is where i look for cooking info. Plus, just two or three video talking about culinary foundation is not gonna change the direction of this chanel. Love our chef 🥰
I second that idea!❤️❤️
I've learned more in two weeks watching Chef Pierre's videos than the rest of my life. My palette is trained, my onyons are diced correctly, water is removed from onyons and mushrooms, everything caramelized.
Yes sir, he has helped so many people especially when the pandemic started. Everyone wanted to cook at home and these videos are what helped. My parents and grandparents taught me to cook at a young age, it surprises me how many people dont know or are afraid to try. Thats why these videos are so important and special, the next generation will have all of this amazing knowledge passed on.
Thanks to Chef, I now love mushrooms. NO longer are my mushrooms slimy....
Same here. These techniques are great for everyone, in every form of cuisine.
And you must put bacon before onion!
I’ve said it before - this guy goes way beyond mere knowledge on cooking, he has a true understanding. At 63 years old, and a life of passion for cooking, and chef Jean Pierre has taught me more than anyone or any experience ever has ❤️❤️❤️
Thank you very much! It is comment like yours that encourage us to keep producing great content! 🙏😊
Sooo true 👍
So agree.
A very important subject for aspiring chefs. It never ceases to amaze me that Chef gives us a first-class education with humor and style. Chef is the standard all cooking shows should strive to achieve.
You need a bright, humorous personality not everyone has.
Without intelligence, there is no humour.
Every time I watch Chef Jean-Pierre, I want to roll up my sleeves and get right into the kitchen. This lesson on salt is absolute gold.
Thank you 🙏
Chef JP, as an adult educator myself, you really nailed it! Not that you haven’t had a year or two of experience teaching 😂. I’m sure everyone watching has learned something special! Thank you
I have watched so many cooks on YT that claim you have to add salt every time you add something to the pot/skillet. They add salt all the time without ever tasting the dish to see if it really needs anymore. This way of cooking has NEVER made any sense to me. At some point whatever it is you're making may end up too salty and ruined. Chef J-P, your method makes so much sense! Thank you so much for teaching common sense in the kitchen!!!
This is quality content! It is like sitting in a class with a professor of cooking and learning. Well done again Chef!
This is exactly the kind of stuff I want to see more of in the world! The simple things nobody bothers teaching you unless you pay them as part of a bigger package or some other bullshit, which improve life so much!
Thank you so much Jean-Pierre and team, you are phenomenal!
Outstanding presentation... I have waited for this! Now so simple, why didn't I think of it? Take a little bit and oversalt it. Then you can taste too much and know for next time!
Exactly and this chef who IMO is far more experienced thsn these so called famous chefs
Salt is the secret ingredient. Chef Jean-Pierre, you have great videos, but this Salt episode, in my opinion, is one of your greatest ones.
Knowing how to season with salt correctly, is one of the culinary foundation blocks that every cook, home or professional, should know and practice.
Dedicating a full episode shows that you are a true teacher and your channel is delivering the goods. Thank you Chef.
I love it. Not only are you teaching everyone how to cook, you’re assigning homework. Training people to be great chefs is an art, and you, sir, are a master. Thank you.
And I have a little salt story. Thirty years ago we were cooking for some new friends. I was making a leek soup and lamb roast for them. As I went to add salt from a salt jar, the lid was loose and the entire contents went into the soup. I frantically peeled a plethora of potatoes, quartered them and added them to the soup hoping they would soak up the salt and I could discard them. This can work, but unfortunately my soup was lost. As I was running around I forgot the roast. Perhaps the wine did not help as well. I burnt the roast beyond recognition. We are still great friends after thirty years. The secret? Always keep a pizza shop on speed dial!
Such a hilarious and wholesome story! Thank you for sharing with us.
😂😂
Only effective solution is diluting if it’s way too salty. Another option is starting over. Been there, messed it up, ended up serving a fast simple option, a microwaved frozen asparagus soup I had in the freezer, added some fresh cream job done.
An expert, a great teacher, and a great human being. You are making the world a better place, Chef. Thank you!
Thank you! 😊
I am blown away by this teaching!!!!
Chef you never cease to amaze me with your ability to convey the wealth of knowledge that you have. Thanks for continuously making us better cooks.
The best cooking channel on TH-cam, thank you Chef!
Wow, thank you🙏❤️
Chef, you’re a generous soul to share so much of your culinary knowledge and experience with us for free. I’ve learned so many techniques from you and my love of cooking has intensified so much. Thank you!
700k subscribers this guy is the best. His whole kitchen should be sponsored he’s that good. I buy stuff he suggests all the time.
I was never taught how to cook but I cooked a lot in fire stations. If the food sucks there you'll hear about it lol. I thought I was decent but I wasn't delusional to think I was chef material.
Chef Jean Pierre opens your eyes, tastes buds and mind to cooking better in a simplified manner. I'm continuing to learn so much about food watching these videos. This is a great example of "you don't know how much you don't know until you are taught".
Huge fan of Chef Jean Pierre and I'm spreading the word.
You made me cry simply by viewing this video. You are simply good man in this world. Anybody would like to have someome like you in his family.
This is an important subject, and you can tell it’s important to Chef the way he shows us how it’s done.
Thank you, Chef JP!
Watched this last year....rewatched today! Great teaching and SPOT ON !! THANK YOU
JP, these instructional videos are fantastic. I love learning the basics even after 20+ years of cooking. There's no such thing as too much emphasis on the basic elements.
This. We are so lucky that this man is giving us this for FREE. These videos, this kind in particular, are something people pay a lot of money for to learn in school. Thank you chef
I watched my first cooking show, the Galloping Gourmet, when I was seventeen years old. Over the next fifty-five years, I watched many, many more, but none of them ever tried to teach me how to use salt properly. Thank you, Chef Jean-Pierre, for helping me become a better home cook.
This is my absolute favorite cooking channel, I have a few others like smoking & grilling with AB but I love how you teach!”its just food, we arent putting a man on the moon!”
JP is the greatest
I’ve never seen a video focus on a core component like this before. So helpful - thank you!
It’s noteworthy that I have never seen anyone demonstrate this. Salt is so fundamental to cooking. This channel continues to transform itself from mere entertainment, to honest, thought provoking, education.
Its like being in School again.
Thank you Chef for your Knowledge. Once I Found that Kosher Salt was WAY better than iodized salt, I haven't used much of it in 15 years.
The weight comparisons per teaspoon was fantastic, chef!
Best culinary instructor in the U.S. I've worked with A LOT of French chefs and Jean-Pierre is TOPS❤
With rising costs across the board.. I would luv to see a video ..or video series of recipes that are made from 1 shared ingredients or ingredients. I'm sure in a restaurant setting there is a method to ensure all produce gets used & there is no waste bc it cuts into revenue..I would luv to see how Chef Jean would work his magic to plan flavorful meals around low /zero waste
Cooking as such isn't about learning recipes, it's about learning techniques. The recipe for creamy mushroom soup is, with a few small adjustements, also a recipe for other creamy soups. Of course you need to replace the mushrooms with something else, but that's just confirmation of the notion that it's a technique.
Most pizzas are made up of dough, toppings plus cheese.Plus herbs and probably some salt. The toppings can be pretty much anything as long as it's not far too much stuffs in relation of the rest - voilà, one more technique.
@@ursmax what the hell are you babbling on about??
@@UsernameUnkwn21 It's a shame you're overwhelmed by the concept. Fortunately though you can always keep learning recipes by heart.
@@ursmax are you remedial? WHY are you commenting under my comment. The BABBLE you are spewing has nothing to do with my comment.. are u a foreigners or just SLOW???
Sounds like a boring video
I truly love you, chef. I hope you live forever.
Great episode! I really enjoyed this. Felt like a student listening intently to the Master! Thanks for sharing your passion with others.
I love that you includes the science in the videos. PLEASE do more of these.
Watching you is a joy. I can't wait to put this into action. Seasoning is the thing I struggle with most while trying to get my dishes to taste as close to perfection as I can. Thank you a million times for your lessons. I even have more fun cooking now, your humor is contagious.
Chef is a true educator. Overdoing the salt is a necessary step in the learning process. Genius. My own cooking improved dramatically when I trusted myself to salt by taste rather than by recipe. I cook braises for 5 hours at low temperatures and salt slowly every hour when I check and stir them. Works like a charm.
🙏❤️
What a great video, I love that you've done this. I always say part of the reason food tastes better in restaurants is simply because the chefs know how to season correctly. (and use a lot of butter, obviously).
Yes. I doubt you will ever see shortening or margarine in a profession kitchen… lol
Tossing in a tablespoon or two of butter in my most of my dishes is pretty much automatic with me.
@@daphnepearce9411 my fathers family is from the south. So I got that ‘southern cooking gene’. Butter is a requirement, not an option…lol
@@magicalmystery1964 Ha ha! Awesome!
salt and butter, they use a lot, some use too much
Chef !
You are such a great teacher.
To me, you are way far the best chef that crazy Internet as to offer.
Thank you
I like unprocessed Himalayan salt tastes nice and is very easy to use.
Chef, you've done it again. You're such a great teacher and fun to be with. If I live near you, I can hang out with you all day long.
An excellent lesson, and easy to try at home. This is my favorite channel on TH-cam! Thank you Chef.
There are only three chefs that I watch that show you why to do something, not just how. Chef Jean is one of them. I have unsubscribed to all but those three.
@@magicalmystery1964 I'm curious what the other two are. I'm always trying to improve so I'd welcome more content like Chef JP!
@@archael18 Chef Billy Parisi and, ironically, Gordon Ramsay. Ramsay’s ultimate cookery course is awesome. Parisi goes out of his way to show you how to make restaurant quality food at home, and both chefs explain everything.
@@magicalmystery1964 Thanks for that 👍
Time to make some marinara ...
"Texture is a conductor of Flavor." I love this truth. I've always liked food based on Texture, and now it makes more sense. Mashed Potatoes = Fail (mushy, no texture).
I absolutely can not believe you are not charging for this kind of information. This type of information is culinary gold. It translates into nearly every method of cooking, except possibly the baking of bread. I've found myself over the years finding that I THINK I've got the right amount of salt in a pot of chili, for example, and when I serve myself a bowl of it I end up adding more salt. I no longer do that because I've learned to add more salt during the cooking process and to freaking taste it when I'm done cooking it no matter what's in the pot that day.
Inspirational and vibrant to feed.
The comments on every video say a lot about how great chef is. I admire you a lot chef and strive to be loved by so many just as yourself! Not to mention be half the chef you are. Stay blessed!
I just started watching your videos last week and I love them. You explain why things happen, how to do things in a manner that is very understandable and entertaining. Best cooking videos I’ve seen that is out there on You Tube that is educational and practical. This is what I think a cooking show should be about. Keep up the good work and I will keep tuning in. Gerry
What Chef Jean Pierre is doing is to empower us to be masters of our own kitchen. Best Chef on the planet.
I really didn’t know why chefs usually prefer kosher salt for some dishes… loved that class! Thank you so much, Chef!
Of the must be thousands of cooking videos I have watched on this platform. This one nails it. salt and seasoning, drilled down to detail. thank you
Fantastic JP. I've been looking forward to this salt video. I accidentally came across your channel 3 months ago and I thought " Hey, this guy could teach me to cook properly " . I was right !
The difference in my meals is amazing. You are by far the most knowledgable and entertaining channel on youtube. A 72 year young fan from England.
Thank you, Chef! Salt to taste has been one of the most difficult things to comprehend when you dont know what you are looking for. You have made this so simple and easy to understand. I have always wanted to cook more than what I do, but I held back because I figured I would just screw it up. You have given me the confidence to step outside of my comfort zone and try new things. A thousand thank-yous!!!!
Chef, thank you for another simple, but important video. I really appreciate how you talk to us like we are truly your friend, but most importantly, you don’t talk down to us, you have a way of teaching that shows us respect, and by doing so we respect you even more. I have watched countless videos of yours, and you never come across as arrogant, or like you think you’re better than us, unlike some other high profile chefs. Thank you for teaching me how to be a better cook, and how to remember the basics.
Thank you Bob! It is comment like your that make it all worthwhile! Godspeed! 😊
Thank-You Chef, for uplifting me (and my cuisine). You ARE salt, and one of the best parts of my day 🤍
Thank you so much Chef! I count myself a 'good enough' cook, but have always wanted to better understand developing the palate and learning how to season correctly. This is invaluable information!
Love the exercise for training your palette!
One thing I've experienced with salt is that you build up a tolerance to it, kind of like you do with caffeine. If you're used to using a lot of salt in your food, that level will seem right to you. If, then, you stop salting all your food completely for a week, and then do this exercise, than a much smaller amount of salt will feel right. So the palette gets accustomed to a certain level of salt and expects it every time.
This is why I think it's a good idea, when you have guests, to have salt and pepper on the table and let people add salt if they want more. Because there is no one level of seasoning that will ever please everyone.
Love this salt video. Would really like to see a summary of what sauces/soups/etc can be frozen for 17 years. Thanks for all your work.
Every video of Chef Jean Pierre’s has taught me something. This video took me to my next level. This video is s gem.
Thank you so much for your salt video. No one has explained a Chef’s salting method. Your video classes are just absolutely the top of the line. I tried your Bacon Meatloaf - WOW!! I actually loved what “I” cooked. That’s a first! God Bless!!
I am behind but am I doing his Salmon next then Osso Bucco with lamb. I had to get King, the sockeye looked to thin for medallions but I think the same idea can but done with is too but a different temperature or cooking time. Maybe that could be brief video??
Perhaps the best starting how to cook cooking lesson I had in 45 years 😊
Once again an informative and enjoyable video. I learn something everytime which adds to my enjoyment of cooking and adds to the dishes for others. Your passion to explain and educate is self evident and is inspirational. Thank you.
Your reminisce of your mothers cherry pie, drew me back 60 years to my grandfather. Such wonderful memories of the meals he cooked for Sunday breakfast. Finally I understand why I loved his cooking so much. Even at 70 your are never to old to learn !! You have filled my day with joy & happiness. 🙏🙏🙏🙏🙏🙏
Thank you John! 😊
Wonderful, no one seems to teach these very important basics, which I believe are the most important part of cooking, thanks!
I've seen plenty of chefs on TV/TH-cam.... I'm chef my self for 12 years worked in many countries/hotels/high end restaurants. You Chef are GOD, you are my inspiration to still in this industry and I love your information❤ stay safe and God bless you. Best wishes from UK 🇬🇧
A great lesson thank you. Lessons on how to correctly cut meat and vegetables would also be most useful. I always enjoy your presentation.
2:14 the most French noise ever heard 😂 and I grew up in France ❤
😂👍
Love this segment. It is very timely. My husband has special sodium requirements and I believe I can use your professional technique to me to achieve good results with control. ( I will take “my” three finger pinch…weigh before adding to the sauce..and continue on until I get where I need to be…sounds laborious, but I think it will work)👍
Coming from a family who cooks and being their dishwasher lol I even made a profession of it in kitchen I was always a ok cook but watching you for a while I am much better I now work as a cook ty sir
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I've been waiting for this video, and it doesn't disappoint. This is such a fundamental skill, yet I've never even seen anyone else mention it, never mind explain how to develop the palate in the way that is needed. This is one of those things that will improve EVERY single dish I cook from now on. The importance of that can't be overstated. Thank you
Thank you. You had mentioned that you were going to produce a video on salt. I have been waiting for this for a long time. Much appreciated.
Thank you Chef Jean! I have noticed that anytime you make a dish, the correct amount of salt is rarely constant. So many factors can change how much salt is the perfect amount. I have been and avid cook for 30 years, but too little salt has always been my nemesis. Thanks for the exercise.
Yes, it will change depending on the type of food being prepared, that is why his broths do not have salt added.
This was AHMAZING! Love from Ontario, Canada.
What an amazing instruction Chef, thank you! I would have never thought to purposely go too far so you learn where the limit is. Each week you truly refine my level of cooking and make it all the more enjoyable for me to share my dishes with others.
Chef gives us so much more than just a recipe!
thank you for always doing these videos for us. You're a great teacher! I have made a few of your dishes and they always turn out delicious. I also pass your videos onto others. 🙂
Really enjoy your approach to teaching .
Have learnt to cook in kosher salt to get the full flavours and taste . Took me a while but got there .
I rarely cooked went out 4 times a week after finding Chef JP youtube channel we don’t go out more than twice a month and we shop weekly for top notch herbs veg protein and my wife is amazed at how delicious our meals are! Fantastic
There's 2 ingredients I struggled with at first as an American--salt and fat. Most home cooks use way less salt and butter in their food than what is ideal, but the problem at least for me is entirely because of the stigma around those ingredients and health. We are taught basically our whole lives that "Americans eat too much salt" and that "fat is bad for you" (the same is true for sugar but most things I've cooked at least don't call for sugar). As a result, I'm very hesitant to add things like salt and butter because of this sense that the food will be healthier if you use less. It has the side effect of making us think that bland = healthy and ironically leads to eating less healthy foods because they don't taste good under seasoned.
@ askmiller
Well then I wouldn't askmiller about butter and other such ingredients or cooking/baking.
Butter is just fine for the human body! It's made from milk, it's unsalted, too. Margarine is chemical products. We want pure ingredients. One also has to find out what's best for their health and lifestyle. So, while butter may be bad for you, not for me. Read the % of salt in the item and then, don't add salt to it/them. The body needs iodine, it needs salt. However, if "you're" uncomfortable, don't do it. On the other hand learn how to use these ingredients correctly and you should be just fine and dandy.
Butter and salt is bad over soda, processed frozen foods, boxed cake mixes, even super market meats? No.
@@LIZZIE-lizzie I suppose I don't understand your point. The problems with ingredients like butter at least in the US is more a stigma against fat due to the way it has been advertised to us. Most in the US recognize that margarine is at least as unhealthy as butter. Where butter comes from is no indication of health impacts, nor is the salt content of it a concern. As for salt, kosher salt does not contain Iodine, that is only table salt, and generally the reason to need Iodine does not really apply to the developed world since it is so readily available. Most Americans consume excess salt already, deficiencies in sodium only really occur in athletes under extreme stress. It's virtually unheard of as a function of diet, just a temporary problem due to sweat. Most of the foods you listed as being worse than salt and butter are worse for one of two reasons, either excess sugar or excess salt. I can tell you that generally speaking, the amount of salt put in homemade foods are not enough to be a significant concern. The problem is when salt is used as a preservative, especially in processed foods, it can be excessive. Though regardless, I recognized the issue wasn't so much the health impact of the ingredients, but the perception of the health impact.
In my country butter is very expensive for decades so nobody is using for cooking mostly for cakes but that's questionable,people mostly use oil and margarine and pork fatt.
I do this (was a chef in my younger years). Lately I've been using pink mediterranean salt in an old pepper mill on its finest setting. Works perfectly!
Awesome video chef! The visual of the amounts of four, three and two finger pinch was really helpful to see. Also showing the different weight vs volume size of the types of salt super useful. Makes so much more sense now why not to go just by the suggested measurements. I have done some practice with the over salt like this with a beef bolgonaise i made and it defintley helps to know when you are approaching that too much salt stage. Just enough, not too much :) #ZinTravels
Wonderful. I always worry about over salting. I tend to use too little, and let my guests add however much they want. I know I love the taste of salt. Unfortunately, Americans have had decades of misinformation about the “dangers” of salt. But, because it tastes good, we overeat processed junk. Better to eat good, wholesome food well-salted! I’m going to practice until I’m confident I know exactly how to do it. 🥰. You are a great teacher! Thank you.
Culinary education GOLD, Jean-Pierre!
At last! I've been cooking for 45 years and have never understood 'season to taste.' Now I've got something to work with. Thank you so much!
This is great information. Thanks Chef I’ve learned so much by watching your videos. I’m 75 and cook with all my grandchildren. We have a lot of fun.
I recently started watching your videos, and I love them very much. I am 3/4 Italian a little bit of German I love cooking and you have some great recipes. I do most of the cooking at home for my wife and son . Everybody tells me I should have been a chef but I tell them if I did it for a job I may not like it like I do now just cooking for friends and family . Thank you for sharing. - Joe Romano
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Bonjour Chef. This is fantastic exercise. This is also the reason why this cooking channel is the best on You Tube: because you ARE REALLY teaching us the how and more importantly the why. Thanking you so much ❤❤
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I am addicted to watching your videos - each of your videos I watch contain some tip or trick or technique that I did not know but now has a huge impact on my cooking. Awesome training!
Dear Chef Jean-Pierre,
Your videos are all real, with real world results. No results of your cooking were done earlier to back up what you were already doing. What you have coming out of your oven were the ones you actually made in front of us, unless it takes many hours, and yet it's still the same one you started with.
If you forget something (which is so funny😂) or slip up, it's all shown without any editing like other channels, supposedly just to show perfection. But still, I say you are perfection in your own way. You show us what could actually happen in the real culinary world.
Like just talking about salt, you've shared knowledge with such indepth, it's insightful.
You teach us your skills like there's no tomorrow.
Thank you, and may you have many, many more tomorrows.
#SaveSoil -
Let's make it happen! 🌏🌱🌿
As a novice "husband/cook" I really appreciate the knowledge you offer to us, the amateur cooks!
Chef JP is the best. No one else will take the time to teach and make you understand. This video is actually a bit of a life lesson. You can have the best ingredients and the best chefs cooking it , but without the most simplest of things - salt. It is useless. The simple things in life makes the biggest difference.
This is the best advice on salt anyone has said to me. I always over salt this is great. Also your tips on thyme, rosemary, and sage. I would love to understand herbs better.
OUTSTANDING LESSON CHEF! THANK YOU SO MUCH! I have learned more from you in this video's 14 minutes than I have in my entire life of cooking.
How did I miss this one. Thank You Chef!!!
Hello chef, I have to say, you are the best teacher I've ever seen on TH-cam.
Merci ❤️
As a young boy I enjoyed learning to cook, bake and can vegetables with my mother. I am now in my mid 70s. As an engineer I valued knowing the "Why" behind the technology. Chef Jean-Pierre explains the "Why" behind the various cooking techniques. If you know the "Why" you can understand the "How" of each and every cooking technique.
Thank you chef Jean-Pierre, this is a very valuable lesson. Merci Jean-Pierre