Essential Pepin: Fabulous Fins
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Episode 102: Jacques lives close to the sea and has developed a taste for a variety of fins. He begins with a recipe, created by his long-term friend Jean-Claude, of Cured Salmon in Molasses. Jacques prepares it step-by-step so that everyone can learn to make this mouth-watering treat. Jacques follows with Tuna Steaks with Tapenade Coating and Tuna Tartare on Marinated Cucumbers -- two very different preparations of the same fish. He also demonstrates a quick and easy Tuna Carpaccio. All this is followed by Poached Salmon in Ravigote Sauce. Then, utilizing skate, a fish that was often only used for bait, Jacques makes Ray Meunière with Mushrooms.
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"I lost an olive here, the one I was going to eat." Pepin is one of my favorite if not my favorite chef to watch, always fun to learn from him.
Mine too, along with Jamie Oliver! But I think I even like Jacques more. He is pure and tons of knowledge. And of course his accent from France. I love his accent. Thank you Pépin, I learn much from you
He is a natural treasure. No geographic or linguistic barriers. He teaches from the soul & his language is food, love & camaraderie.
I saw he was born Dec 18 1935 same as my pop and he is still going strong too. Love you.
Purely honest and beautiful person. Dont think we are going to have another like him.
Pepin has forgotten more about cooking than many of us will ever know. The master!
You got that right!
Amazing! I love this man!! Why would 16 people give thumbs down??? Why? Genius! Practical! Easy to follow instructions.
This guy has become the James Beard and the Julia Child "replacement" of our time. Love his cooking.... even if I'd never do any of it. It is all approachable.
That tuna tartare plate was a magnificent work of art. Well done.
He is a master..no wasted movement straight to the heart of cooking: simple recipes good ingredients. How he comes across as so humble and approachable..that is a gift.
Still the greatest knife skills around. The old guard. Too bad we are losing these dudes. His daughter? Gorgeous and I love her.
His voice calms me.
This guy is good, so is Jeff Smith. It's great to watch real cooking shows that teach you something, not the drama-filled trash that is on TV today, where you don't learn a thing.
Thanks for uploading these!
I miss the Frugal gourmet too!
I wasn't there to see the accusations,all I know is the guy I met at book signings was a very accommodating person.Chef Pepin has no equal.
He is just wonderful. He makes me feel good about how I cook even though he is much better at it than I ever could be
Wow. That tuna looks great!
He is such a great Teacher, I learn so much... basically "How to assemble a $150 meal for 2 for about $35 - $40"
When food is THIS Good, I don't mind doing the dishes cause I'm not going to be doing them alone.
I have been binging on Jaques vids for a couple of days, and there are at least 6 of these complete meals that I can prepare with my tiny limited Kitchen and just our small town Grocer and feel that I will have good success with.
(I like how he always explains how to do the prep without the machinery)
I have too! I j'adore him! What a great teacher he is. Superb.
I love his videos. So fun and relaxed but still elegant. Has the bob Ross effect on me lol
Loved this episode
I used to buy skate wings when I lived in Montreal, very cheap and good to eat
This is ridiculously awesome
That Bluefin he had. Both akami and otoro in that cut. I would love to cook with a piece of fish like that.
I love your love for good food done well.
Must be a Friday during Lent... :) Awesome work, Jacques!
The way does his garlic is insane! He is the only chef that does it like that....
Many people do garlic like that. I've done it for years.
I love skate. My English mother used to cook it for me as a kid. It's really easy to eat for children. You have to be very particular about how fresh it is. Fresh, it is wonderful. If not it may have an unpleasant ammonia taste.
Much admiration for this chef.
Always a joy to watch the masterclass!
All the years of handling hot food, this man has hands like a steel worker. Picking up frying fish with your fingers....
A living legend.
i remember sitting in the living room floor every morning before school and every evening when i got home (when i was younger). trying to write the recipes, i didn’t do very well but i tried. 😂
Thank You For sharing this Video
I am delighted of your way of cooking. Thank you.
Really great episode, lots of fun techniques and cooking methods to try out.
BRAVO.....MASTER CHEF !!!!!!!!!
all good. a true fish pro. thanks for posting
I’ve watched Jacques since the early seventies. He’s a mans chef because he understands why thing happen, the science behind a thing .
Women would never understand science, right? 🙄
I can cook like this. Im just missing friends in the kitchen.
I’m in love with him-he is the best chef 👨🍳 on the world!!!!!!!!!!Can you please download all”Heart and Soul”in The kitchen?????????????
Please, please release the Essential Pepin cooking videos to Amazon Video or on your website. I will gladly pay. Thank you.
Mmmmmmmm, unbelievable!!! I love this guy!!!!
Jacques,the culinary artiste!!
what a saint
Usually by the end of a Pépin video I have swallowed about 70% of my body-weight in saliva.
Chef Jacques Pépin is my idol, cooking inspiration for me is great, and I really like the soundtrack music of this show, does anyone know what the name of that soundtrack music is?
Fave food fare. Fave celeb Chef. Fave episode. Yes Chef-
I think he said it's Bluefin...but chefs never waste a morsel so he's putting it all to good use!
Bravo. Great Recipe
I'm pretty sure he hasn't forgot a thing! :P
He and Julia Childs are my favorite Chefs.
You remind me of the happy days with me my Father and Mother and my Daughters cooking in the kitchen. My Father was a whisky Man. He always loved to cook for me and Mum and Daughters. He was always happy when he was giving to others. Bless him. I so miss him. Christmas was his favourite time of the year. He would be in the kitchen making mince pies. Christmas cake. We always had the best of food with dad. The best produce. Everyone knew my Father when he use to go and get the food. He was very charming my Dad. People loved being around him. And I loved being with my Dad. He was so gentle and caring. He would always listen to me. He always understood me. They will be no one like him. He totally adored me. And I will always have him close to my heart. And love him forever. Children always love your parents no matter what. Parents are to be cherished . No matter what. We are all not perfect. That's why we are here. Because life is not perfect. Love one another. Even though I have suffered a lot in my life. I still have love in my heart. And time to time I have got angered because of what I had endured in my life. I had a very sheltered life. I was protected by my parents because of the sad circumstances on what happened to me when I was a baby. So when my Parents adopted me I was very special to them. And they protected me. So when bad things had happened to me I did not understand why I was treated that way. It was a shock to me. I had seen things that I shouldn't have.. and that is because I had bad people in my life. The only people that I ever trusted was my parents. And my Children. I love my Family. And I always will. Merry Christmas and I hope that everyone has a peaceful one. And remembering what Christmas truly means. Our Lord and Saviour. Who gave his life for all. To bring us hope peace and joy to the world. To love one another. Genuinely loving one another. Truly caring for each other. A smile goes a long way. Asking a stranger how are you. It means a lot . Love the world with all of your heart and soul . Praise be to God.
since you had such an awesome father you are blessed with richness, your dad is right next to you as we speak, god bless both of you
22:14 the only time I've actually seen him wash his hands
They just cut thoes parts out.
Does anyone know how much a big chunk of tuna, skin-on, in terms of quality, like the one jacques is working with, would cost, ballpark?
U had me at the salmon intro..
yes, molasses the secret ingredient for many seafood dishes; scallops and butter with the aforementioned, tilapia is something else cooking with molasses- however, a little goes a long way - I also splash a rather bland yogurt, almond milk smoothie with the big MO....
You Know You Know You Know!!!
Is that his precious other @36:30? I actually feel her loss in Jacque's soul.
would love to know the composer of the theme music for the show. it's so relaxing.. at least to me
Great carpaccio idea. However I'll need a gallon of water to rinse all the salt off to taste the fish.
anyone have an idea how much a piece of blue like that would cost in the US?
❤❤❤
I love salmon but never thought to cook in water before.
+Tanya Walker It is great cooked that way !! However , I did notice that his water was boiling . It should be barely at a simmer to poach it correctly. A hard boil will toughen the fish . Super healthy technique .
Salted water.... me either... will try next time.
vacuum packing is probably much more effective than using plastic wrap
thats probibly ahi(yellowfin) it looks about 6lbs to me so if your on the coast $12/LB, if your inland $30/LB so anyware from $75-$180
I can tell that he loves small knives, :))
This guy is a master chef, but MAN does he salt his seafood heavily. The tuna carpaccio looked almost inedibly salty. Some great recipe ideas here though.
Do you send the book to Mexico 🇲🇽?
i doubt thats bluefin thats crazy expensive,probibly yellow fin maybe $15/lb
that was about a 6lb peice so $90-100 6lbs will feed 12 people as a main couse so $8a person not too bad blue fin is parctically unubtainible in the us
ahi(sashimi grade yellowfin) will cost you about $30/lb unless your on the coast
Is he using sushi grade fish?
Im guessing that fresh tuna like that tastes nothing like starkist or chicken of the sea
I adore Jacques Pepin in all things culinary, but as a hardcore lox aficianado, I gotts say I'm not a fan of such ham-handed flavors as molasses, soy sauce and allspice in this recipe. I prefer gentler and more elegant flavors like brushing with gin mixed with a little fresh squeezed OJ, and adding some fresh orange zest and a whisper of fresh dill to the usual cure of white and brown sugar with kosher salt. Also, i would cut the air dry from 24 to 12 hrs, and leave it the remaining 12 hrs wrapped in plastic (after brushing lightly with CPEVOO) in the fridge to help the moisture levels equalize more.
What di you spreaded the bread with??
If you mean the thin brown bread, that was just butter! Use a high quality butter for something like that I think.
well said
The secret ingredient to everything is "a bit more olive oil"
Does anyone know the composer of the music in this series ?
what if i dont have molasses
Hey. @7:10, Where's Tassie?
I wish the subtitles didn't cover so much of the cooking
. Are they really necessary? I think his English is always understandable.
you have them on lol. You can turn them off at the bottom right of the video. It's entirely on your end, not his.
love pepin but man i hate that tiny food processor.
😊
omg i just want to devour that entire tuna before he cuts it
Song?
its yellowfin
“Ok.”
So much salt
Why a lot of chefs when rhey plate something even in our days rhey plate the Jewish star as a base nobody notice that but belive me i have seen it in a lot of places
So what? It's symmetrical. It's aesthetics.
I guess if you're in a hurry.
My parents raised me with perfection. Having excellent manners. I was very serine in those days. Unfortunately circumstances with people who I thought I could trust changed me for their own agendas. My Parents are beautiful caring loving people who adored me. And I will always adore them.
Who Cares?
And yet, for all his less-than-optimal English, forgetfulness and "ugly" daughter, he's still contributed infinitely more to the world than you probably have.
When I look at Claudine, I feel equal parts sadness and envy.
The sadness isn't because she's ugly (I don't think she is); it's because it's gotta be hard to live in the shadow of Jacques Pepin.
The envy is because she must have grown up eating the most incredible food.
hate poached salmon - it's a great way to ruin a good fish
Nooo! Don't salt raw tuna. 😲
acidic acid lol
Acetic acid, vinegar
“Acetic acid” is what is in vinegar
Better than Julia, she was so snob and righteous.
Pepin loves to eat what he cooks...specially skate!
He and Julia were very close friends. She was the first chef on TV.
in the recipe he uses bluefin tuna which is extinct!!11
Not extinct.
No, it isn't.